When I enter a new classroom or forum, I often ask, “How many people know where their food comes from?” Later, another question arises, “Each time you pick up a piece of produce at the store, do you consider the hands that picked that produce? Those that handled that piece of nutrition, and eventually passed it along to you?” Most students will answer no. I would have too, before I became a Bon Appétit fellow. In the United States today, about 40 percent of our produce is harvested by hand. The farmworkers who carry out this labor work in the most dangerous employment sector in the country, and do not enjoy the same protections that workers in all other sectors do. A child of just 12 years old can labor for eight hours in a scorching hot field, while they would never be […]
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Ask the Superfoodies: What the Heck is Mindful Eating, and Why Should I Practice It?
- Blog
It’s not what you eat, it’s how you eat it.
Echoing Stories During Farmworker Awareness Week, March 24-31
- Blog
For this year’s National Farmworker Awareness Week, Bon Appétit will be featuring a “Faces of Farmworkers” display in hundreds of cafés across the country and via social media, highlighting portraits and quotes gathered in the fields by Student Action with Farmworkers.
Recipe: Moroccan Spiced Carrots
- Blog
The combination of cumin, coriander, and cinnamon in this side dish creates a unique and satisfying flavor that makes it easy to focus your plate on plants.
Ask Mickey: The Skinny on Trendy Diets
- Blog
Should I be trying “clean eating,” the Paleo Diet™, or the Whole 30?
People Spotlight: Pam Flowers, Savannah College of Art and Design
- Blog
Pam Flowers works for Bon Appétit as a deli cook at The Hive, Savannah College of Art and Design (SCAD) in Savannah, GA. She is the mother of 2, and grandmother to 12.
Staff Spotlight: Twila Sylvia, the Student Whisperer
- Blog
Meet the estimable wry Twila Genevieve Sylvia, who for 18 years has provided an ear to the University of Portland students in need of a sympathetic one.
Watch: Emory Student Interviews Dining Staff in “Beauty in Things Unseen” Video
- Blog
See how Bon Appétit’s people are truly our “secret sauce.”
Ask Mickey: What You Need to Know About the New Dietary Guidelines
- Blog
I see from the news that the government’s new dietary guidelines are out. What’s different? Anything I should change?
From Fish Heads to Broccoli Leaves: 5 Sustainable Food Trends for 2016
- Blog
I predict this year will bring new frontiers in fighting food waste, plus a heightened focus on plants in general and plant-based proteins in particular.