The Bon Appétit Blog

+ Blog Categories

For Jewish college students following a kosher diet, meal times on campus can be daunting – unless they attend Washington University in St. Louis, MO, or Goucher College, in Baltimore, MD. These universities were ranked Nos. 1 and 3 by College Prowler as offering the best kosher dining options, and since College Prowler’s rankings are created “for students, by students,” prospective students can trust that these schools have got them covered.

For this month’s Well Being Challenge, we encourage you to seek out a synergistic food combination once a day for one week.

For examples. visit cafebonappetit.com. Share your experiences by posting comments or photos of foods that work together on our Facebook page wall. Here’s a recipe to get you started

  • Blog

The community of Lesley University in Cambridge, MA, is a competitive one. For the campus’s second Chopped! competition, contestants had to create a meal in only 30 minutes from a basket of surprise ingredients — with a sustainable twist: they were mostly local.

Chocolate is such an integral part of American culture, and I too believe that little in this world can beat a bite of really fantastic chocolate. Well, I’m happy to report that getting to see where chocolate comes from, and learning all about how it’s grown and processed, actually gave consuming the finished product a run for its money. In October I had the immense pleasure of traveling to central Colombia to visit the birthplace of the delicious Fair Trade Certified™ Cordillera chocolate with which Bon Appétit Management Company chefs bake.

For this month’s Well Being Challenge, we encourage you to seek out a synergistic food combination — foods that complement each other nutritionally — once a day for one week. For examples. visit cafebonappetit.com. Share your experiences by posting comments or photos of foods that work together on our Facebook page wall. Here’s a recipe to get you started.

The holidays are a time for celebration, but also a time to help those less fortunate. Project Open Hand, an organization that provides daily “meals with love,” groceries, and nutritional counseling for homebound and critically ill people in the Bay Area, found a way to combine the two.

Jacob’s Farm is 300 acres plus 1 million square feet of greenhouse space filled with wonderfully pungent smells, intensely flavorful tastes, and beautiful, brightly colored flowers. This is one of the largest farms I’ve visited on my travels — and one of the most socially responsible. Jacob’s Farm offers great benefits to its employees: paying more than minimum wage and offering health care, dental care, and a 401(k) plan; and providing paid time off and end-of-year bonuses.

  • Blog

Located in the heart of ranching country, Whitman College in Walla Walla, WA, is proud to support the work of grass-based ranchers like Cheryl and Robert Cosner of Upper Dry Creek Ranch.

Whitman Executive Sous Chef Julie Zumwalt, Dining Manager Susan Todhunter, and I recently had a chance to visit the Cosners. We stood between two grassy hills dotted with heritage apple trees in the foothills of the Blue Mountains in Weston, OR, where the Cosners raise lamb and beef on 2,200 acres of certified organic grassland.

Every year, as our holiday thank-you to our clients, the Bon Appétit Management Company makes a donation on their behalf to a food-related nonprofit. Last year, it was Wholesome Wave, which helps bring healthful, locally grown fruits and vegetables to low-income families. This year’s partner is the Farmer-Veteran Coalition, which assists recent military veterans in using their many relevant skills to become a new generation of young farmers. We chose the Farmer-Veteran Coalition because it is working to fill two very urgent needs. At the end of this month, all American troops will have been withdrawn from Iraq. They and other U.S. military veterans are returning home to an already tough job market, and as NPR recently reported, they often have a tougher time finding employment than civilians. And although you won’t see ads on Craigslist for farmers, America has […]

At Bon Appétit Management Company, we take a lot of pride in our Farm to Fork program, in which we purchase fresh, local food from small farmers around the country. As part of its second annual Food Week, the University of Pennsylvania hosted a “Farmville Forum”: during this panel, Farm to Fork Partner* Trent Hendricks of Hendricks Farm and Dairy spoke quite frankly about his relationship with Bon Appétit and what it meant for his business: Transcript: