After growing up in Nebraska, the land of corn and cattle, I didn’t hear the term “sustainability” until I enrolled at Willamette University in Salem, OR, in 2006. And not until my sophomore year did I really connect the need for sustainability to the food system.
The Bon Appétit Blog
+ Blog Categories
Recipe: Almond Olive Oil Cake
- Blog
Have your cake and eat your healthy fats too with this moist and nutty dessert
Seeing Seafood Up Close Brings Sustainability into Focus
- Blog
As I and the other current and former Fellows learned on our recent field trip to Monterey Bay Aquarium — whose Seafood Watch program has long been an important Bon Appétit partner organization — one thing that sets it apart is its mission to inspire the conservation of the oceans. And inspired we were by the end of the day.
Recipe: Roasted Delicata Squash with Tahini
- Blog
The rich tahini sauce perfectly complements the winter squash while providing heart benefits through oils in the sesame seeds.
Recipe: Edamame and Avocado Spread
- Blog
Packed with flavor and heart-healthy mono- and polyunsaturated fats, this spread is sure to be a crowd pleaser. Makes 2 cups.
Local Kids Learn About a Future in Food Service
- Blog
Bon Appétiters love what they do — and so opening the kitchen doors for behind-the-scenes tours is one of their favorite activities. On a weekday afternoon not long ago, several Northern California teams shared their passion with a group of enthusiastic middle school kids.
Café’s Herb Wall Targets the Senses
- Blog
Even though Café Target is on the second floor of the Target Headquarters office towers in Minneapolis, it has the freshest herbs growing onsite — thanks to a customized vertical planting wall.
Recipe: Simple Homemade Kimchi
- Blog
Fermented foods, such as kimchi, contain probiotics that support digestion. Fermenting at home can be intimidating, but with a little experience, you can let the microbes do the work for you!
Young Farmer Grows Up with Bon Appétit
- Blog
Longtime Bravo readers may remember Hunter Amlie, the cool 4-year-old with the sunglasses featured on the cover of spring 2009. And now, Hunter is Bon Appétit’s youngest Farm to Fork vendor!
Holy guacamole! Winning Recipes for Super Bowl Dips
- Blog
There is plenty of seasonal, local produce to make Super Bowl as much about the food, if not more than it is about the game.