Bon Appétit Management Company

Toasting quinoa (or any whole grain) brings a subtle nutty flavor to any dish. Paired with cauliflower, you have a vegetable- and protein-packed twist on a dish traditionally made with bulgur.

Brown University and the Massachusetts Institute of Technology are among the winners of the Henry P. Kendall Foundation’s New England Food Vision Prize

Recipe for walnut-carrot muffin using whole wheat flour and enriched with pumpkin and sunflower seeds.

The relationship between the Bon Appétit team at Carleton College and the Minnesota Hmong American Farmers Association has proven immensely beneficial to both students and the local food movement

Using air-grown technology to make year-round planting possible, Living Greens Farm prioritizes sustainable growing practices, which Bon Appétit Fellow Lily Gross and Executive Chef Charlie Schwandt got to see first-hand with three Carleton College students.

The Bon Appétit team at Oracle was excited to partner with the Real Estate and Facilities team in welcoming one.Program students to campus for a day of culinary activities and learning.

Bon Appétit Fellow Lily Gross joined St. Olaf College Assistant Professor Kiara Jorgenson and her students for a visit to St. Olaf alumna Rebecca Carlson’s own Seeds Farm (now a Farm to Fork partner).

Chief Strategy and Brand Officer Maisie Ganzler looks back on Bon Appétit’s holiday tradition of supporting special charities, and shares about the 2019 recipient, Rebel Ventures.

Hoping to demystify the pickling process, Executive Chef Vuong Loc led a quick-pickle class for Starbucks employees, demonstrating how to make a simple pickling liquid and bread and butter pickles.

Executive Chef Mayet Cristobal shared her appreciation for this mild relative of the onion in California Bountiful magazine