Bon Appétit Management Company

Dragon fruit can be a good way to add antioxidants and other nutrients to your morning or post-workout smoothie.

Taylor Fish Farm has an unusual back story and a bright future, as Bon Appétit Manager of Strategic Initiatives Nicole Tocco Cardwell and Fellow Shira Kaufman learned when the pair visited this Fish to Fork vendor in Cedar Grove, NC.

Once per year, General Manager Adrian Burciaga invites an international guest chef to share the kitchen with the Bon Appétit team, cooking a multicourse meal to pair with the evening’s themed wines. This year, Adrian partnered with renowned chef and Top Chef Mexico judge Aquiles Chávez.

At St. Olaf College, Executive Chef Matthew Fogarty started a series of weekly “Home State specials” that celebrate nostalgic regional foods in all their quirky glory

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.