Bon Appétit Management Company

Bon Appétiters from Fred Hutchinson Cancer Research Center enjoyed a day on the water with their Farm to Fork partners from Lummi Island Wild.

A delightful blend of veggies makes for a zippy, plant-based, brightly-hued soup.

Bon Appétit Fellow Shannon Tivona joined student leaders from the campus Farm Club, for a special visit to Willamette University’s living educational laboratory known as the Zena property.

Every year I overdo it during the holidays and feel burned out on food and people. How can I avoid it this holiday season?

These easy homemade flourless cookies are reminiscent of the holidays and can easily be gifted to family, friends, teachers, or even neighbors. The cinnamon and ginger paired with almond meal make for an intense holiday cookie. 

In a special wellness event for Claremont McKenna College, Bon Appétit Fellow Carrie Cullen led instruction on best practices for mindful eating and encouraging a healthy relationship with whole foods.

Bon Appétit Fellow Lily Gross was excited to join Café Manager Shane Powers and seven Hillsdale College students on a tour of Farm to Fork partner Glei’s Orchards and Greenhouses.

The White Violet Center not only supplies produce to Bon Appétiters at Rose-Hulman Institute of Technology and local partners, it is also an education center for organic agriculture and social advocacy resources.

Guests at SAP in Palo Alto, CA, had the special opportunity to meet Amy Kimoto-Kahn as part of Bon Appétit’s Star Chefs education series.

Pitzer College students had the opportunity to join General Manager Toni Morbitt and Bon Appétit Fellow Samuel Martin in welcoming Farm to Fork partners from Sage Mountain Farm to their campus.