Food for Thought

Campus farms aren’t just for college students anymore. In the past decade we’ve seen a surge of interest in growing food on college campuses — and recently, more corporations, restaurants, and museums are picking up spades and joining the movement.

Salmon, avocado, and olive oil provide the healthy fats and a Southwestern spice blend contributes the flavor that will make you forget all about adding salt. Makes 4 servings.

David Evans of Marin Sun Farms shows a Bon Appétit team from headquarters around the Petaluma, CA, slaughterhouse he saved from closing.

This “cabbage turnip” is delicious grated into a slaw with bright herbs and tart vinaigrette. Serves 4.

Lemony and elegant, this unique take on hummus is colorful enough to draw a crowd and delicious enough to keep them coming back.

A screening of the film Food Chains for National Farmworker Awareness Week at St. Edward’s University sparks a moving discussion from College Assistance Migrant Program student panelists.

This blended beverage will help you balance your meals with a combination of nutrient-rich spinach and apple combined with a boost of protein from Greek yogurt and the spicy kick of fresh ginger.

Bright citrus and crunchy fennel balance this roasted chicken and whole grain salad. Serves 4 as a meal.

As this year’s Farmworker Awareness Week approaches, hundreds of Bon Appétit cafés around the country are preparing to spread the word about how few pennies per pound farmworkers earn for commonly picked produce items, and 20 locations are hosting a screening of the documentary Food Chains.