During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating. In 2013, I was introduced to vegan cuisine by my now wife who has been vegan for 30 years. I had been going through a rough patch personally and needed to make a change in my life. I fell in love with vegan cooking and eating and embraced it “cold turkey.” (Yes, I recognize the irony in that statement). I dropped a ton of weight and started training for a marathon and cycling. It was transformative. I developed a love and passion for plant-based cooking and where it could take me. […]
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Bon Appétit Celebrates Women-Owned Farm to Fork Vendors
- Blog
During this year’s Women’s History Month, we’re spotlighting and celebrating the women-owned Farm to Fork vendors who supply our teams and the communities they serve.
Celebrating Lunar New Year 2022
- Blog
While the holiday is centered on China’s traditional lunisolar calendar, which is tied to the autumn harvest and end of the agricultural growing season, Lunar New Year celebrations are highly country- and culture-specific. This year we’re delving into the unique Lunar New Year celebrations that occur in China, Vietnam, and South Korea. Read on to learn more!
This Apprenticeship Program Helps Grow New BIPOC Farmers
- Blog
This Black History Month, as we celebrate and amplify the voices of Black people in the United States, we also want to call attention to critically important programs like the CASFS apprenticeship, which do so much to offer onramps to farming, cultural foodways, and land justice for BIPOC folks.
Explore Gullah Geechee Recipes from Chef and Farmer Matthew Raiford
- Blog
Bon Appétit is thrilled to be partnering with Matthew Raiford during this year’s Black History Month celebration, and to be sharing Gullah Geechee recipes directly from his book: Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.
Bon Appétit Celebrates Black History Month with CheFarmer Matthew Raiford
- Blog
During this year’s Black History Month, Bon Appétit is partnering with celebrated CheFarmer Matthew Raiford, whose book, Bress ‘n’ Nyam or ‘bless and eat” features recipes that offer a “culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South.”
Bon Appétit and Green Valley Farms Sow the Seeds of a Long-Term Partnership
- Blog
In this quarterly feature of our long-term Farm to Fork partners, we’re highlighting Bruce Adams of Green Valley Farms. Bruce is a beloved partner to the Bon Appétit at Furman team in Greenville, South Carolina.
Don’t Fall for the Fearmongering, Bon Appétit is Ready for California’s Proposition 12!
- Blog
Don’t fall for the fearmongering, Bon Appétit is ready for California’s Prop 12 — and we’re proving the pork industry can make the necessary changes to improve animal welfare if it chooses to. Read our open letter to the California Department of Food and Agriculture’s Animal Care Program.
Let’s Make Banana Snowmen!
- Blog
Looking for a festive (and healthy) holiday snack? These banana pops are a great pick for any season!
Spreading the Love at Washington University in St. Louis
- Blog
After a year and a half of COVID-19-induced safety measures, travel restrictions, and social distancing, Regional Vice President Mark Lachance arrived on campus at Washington University in St. Louis to thank the on-site Bon Appétit team who have been working tirelessly throughout the pandemic.