Bon Appétit Management Company

Fellow Taiyo Scanlon-Kimura invited members of the national marketing and communications team to join him in visiting Farm to Fork partners to learn about their sustainable seafood, organic vegetables, and cage-free eggs.

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.

In honor of National Seafood Month, read the inspiring true story of saving West Coast groundfish. Now we just need to eat burbot, chilipepper rockfish, petrale sole, sablefish, lingcod, and other groundfish!

Executive Chef Rogelio Garcia of The Commissary restaurant in the Presidio of San Francisco is no stranger to cooking with caviar.

How one non-profit is trying to make the Chesapeake Bay more sustainable and fighting hunger through encouraging overfishing. Yes, overfishing!

The fish that Bon Appétit Executive Chef/Manager Paul Lieggi smoked and submitted comes with a special pedigree.

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.

Salmon, avocado, and olive oil provide the healthy fats and a Southwestern spice blend contributes the flavor that will make you forget all about adding salt. Makes 4 servings.

Ask Mickey: Given news about radiation from the Japanese earthquake/tsunami leaking into the Pacific Ocean, how safe is it to eat seafood caught from the Pacific Ocean?

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.