Bon Appétit Management Company

Chefs and diners around the country have gone crazy for beer and food pairings. No longer a pedestrian beverage, today’s well-made microbrews can be light enough to pair with dessert, or robust and bitter, standing up to the boldest of foods.

For this month’s Well Being Challenge, we encourage you to eat at least seven servings of fruits and vegetables and two servings of whole grains every day for one week. Visit cafebonappetit.com for resources to help determine what is a standard serving of fruits, vegetables, and whole grains. Share your experiences by posting comments or photos of foods in proper portions on our Facebook page wall. Here’s a recipe to get you started.

Students at Carleton College in Northfield, MN, are already well-versed about the importance of sourcing food locally, but it’s not often they get to actually visit one of the farms that supplies the café and see first-hand what it means to run a family farm.

Over time, Valentine’s Day changed from a day to celebrate martyrs named Valentine to a romantic day filled with hearts, flowers, cards, and of course, chocolate. But in the past few years, chocolate production has been under public scrutiny because of numerous reports about human trafficking and child labor associated with growing and harvesting cacao. Just as Valentine’s Day has evolved, it’s time to change our chocolate habits and support organizations with fair, humane, and sustainable practices.

You’ve no doubt heard the phrase “When life gives you lemons, make lemonade.”Well, a few students at Vanguard University in Costa Mesa, CA, got lemons and went way beyond lemonade to create desserts, sandwiches, salads, and more.

I recently had the pleasure of visiting Larga Vista Ranch in Boone, Colorado along with some of the Bon Appétit team from Colorado College. Doug Wiley, who owns Larga Vista Ranch along with his wife Kim, is one of those passionate, charismatic people that I could listen to all day. A fourth-generation farmer working land that has been in his family for 95 years, he is well versed in everything from the benefits of raw milk to climate change and food safety.

Composting food scraps from kitchen prep is a no brainer — an easy way to recycle soil fertility. But recycling the scrapings from diners’ plates is another story. That’s why Bon Appétit at Oberlin College in Oberlin, OH, invested in a Somat Pulper, a system that grinds both pre and post-consumer food so it can be sent to a Class Two licensed municipal facility to become compost.

Mother-son team Elizabeth MacAlister and Mark Gillman run Cato Corner Farm — a small, pasture-based, and family-owned cheese operation in Colchester, CT.

For this month’s Well Being Challenge, we encourage you to eat at least seven servings of fruits and vegetables and two servings of whole grains every day for one week. Visit cafebonappetit.com for resources to help determine what is a standard serving of fruits, vegetables, and whole grains. Share your experiences by posting comments or photos of foods in proper portions on our Facebook page wall. Here’s a recipe to get you started.

Located in the heart of ranching country, Whitman College in Walla Walla, WA, is proud to support the work of grass-based ranchers like Cheryl and Robert Cosner of Upper Dry Creek Ranch.