You would never guess that an old jail would make for an ideal site for a grain mill. But the abandoned Skowhegan prison has proven to be the perfect place for Maine Grains, a certified organic mill in Central Maine and a new addition to Bon Appétit’s Farm to Fork roster.
Blog: Local food
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Oxford’s Campus Farm Is Young But Mighty
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When students at Oxford College bite into a fresh carrot or radish, there’s a good chance it was grown in their own backyard in Oxford, GA.
Fight Food Waste with Bumper Crop Mix & Match
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Here’s our handy matrix of basic recipes to help you wrangle abundant produce in creative ways.
Join Us for Eat Local Challenge 2016: Bumper Crop Edition
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What’s the best way to deal with an overabundance of seasonal produce? That’s the special focus of Bon Appétit’s 12th Annual Eat Local Challenge on September 27 this year!
New Plants and New Plates in the Garden at AT&T Park
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Throughout the winter, kids in our community visited the Garden at AT&T Park to tend to the plants, cook healthy meals, and learn about where real food comes from. Now that spring has returned and baseball season is underway, we’re thrilled to have fans back in the Garden to cheer on our San Francisco Giants. In preparation for the new season, our team planted new crops and developed garden-to-table dishes for our bistro menus. We encourage fans to explore the Garden while enjoying their salads — you’ll find many of the ingredients growing around you! The Garden at AT&T Park team loves to reconnect fans with the story of our food. Sunflower seeds and peanuts are staples in any ballpark — some of you may remember the sunflowers we grew last year. This season, we decided to grow peanuts alongside […]
Huerta del Valle: Cultivating Equity for the Community, by the Community
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One of the most inspirational parts of our Pitzer Sustainable Food Forum was hearing the story behind Huerta del Valle, a nearby community garden whose grassroots efforts are helping transform a community.
Ten Courses at St. Timothy’s School: Awakening Lifelong Learners
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At St. Timothy’s boarding school in Catonsville, MD, sustainable food plays a central role in a holistic approach to education that pairs perfectly with Bon Appétit’s core values.
Brinkley Farms: Lessons from a North Carolina Family About Stewardship
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A small North Carolina farm’s successful transition from tobacco to food.
Farmers, Friends, and Filberts: Exploring Flamingo Ridge Farm
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A perfect fall afternoon: a tour of Flamingo Ridge Farm, a discussion of sustainability and Bon Appétit, and a delicious farm-fresh meal prepared by Executive Chef Jenny Nguyen.
Fork to Farm Grant Update: Garden Treasures Is Growing Greenhouses
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Garden Treasures used its grant money to buy and ship greenhouse posts for six of the 10 greenhouses they had acquired from retiring Oregon farmers and built two of them with help from volunteers.