Bon Appétit Management Company

Based on the new blood-pressure guidelines, do you have high blood pressure? Here’s what you need to know, whether you’re 22 or over 50.

Bon Appétit Fellow Shira Kaufman on farming, Carleton College, eating abroad, and food recovery

Claire Kelloway joins Oberlin College students on a tour of Farm to Fork partner Miller Orchard in Amherst, not far from the campus in Oberlin, OH.

Denison Dining recently hosted a kitchen takeover series for the Denison senior class. The 20 attendees learned nutrition, cooking, and wellness techniques they can use during their senior year at the Granville, OH, campus — and beyond.

Rogelio Garcia, Bon Appétit’s executive chef at The Commissary in San Francisco’s Presidio, was invited to cook a collaborative Día de los Muertos dinner with chefs from all over the country at the James Beard House — it was his second time to cook at the famed house!

Back in 2009, Gallaudet students and Bon Appétiters transformed an abandoned volleyball court into 14 garden beds. Since then, Gallaudet’s garden has also gone through different management structures, all leading up to a major transformation this season.

I feel like I’m a pretty savvy grocery shopper. I know the dirty little secrets behind labels like “fat-free” and “sugar-free.” Are there others I should be looking out for?

What’s the low-down on lower-fat avocados? Read up on the latest avo fad hitting the market.

Penn Controller Bobby Vermette is part of a small army of nonculinary people who are just as important as Bon Appétit’s chefs in making “food service for a sustainable future” possible

Massachusetts Institute of Technology in Cambridge, MA, boasts sweeping vistas of the Charles River and Boston’s impressive skyline. It also now boasts something else: a rooftop farm.