CA: The amazing Bon Appetit Management Company is the first up to bat for our member news roundup this week and they really hit it out of the park. The Market Cafe at the University of San Francisco was just profiled in Civil Eats as a college cafeteria serving up healthy, local and organic food to the hungry student body. Bon Appetit works with USF and over two dozen other universities nationwide, helping them to embrace sustainability in their culinary practices. Read the whole article here.
NC: Next up, we have Chefs Collaborative Board Member, Tom Philpott, updating us on the state of the Food Safety Modernization Act from his post at Grist.org. With the opening line, “Like a fallen eater rising from the mat after a nasty case of food poisoning, the food safety bill staggered back to life yesterday”, let’s face it, Tom Philpott makes observing food policy not only necessary, but fun.
MA: Executive Chef Jeremy Sewall of Lineage Restaurant and Eastern Standard Kitchen & Drinks wowed a couple of diners from out of town this past weekend. The space alone is gorgeous.. and then you get to the food.
KY: CC board Member Chef Bob Perry of the College of Agriculture at the University of Kentucky wants to put an event on your radar. Jerry R. Dewitt, a nationally known sustainable agriculture speaker will be giving the keynote address at UK’s faculty convocation, “The Farms and Food System of the Future: Exploring Opportunities in Research, Education and Extension.” The talk will take place this coming Monday, December 13th, at 4:00 p.m. More details here.
Stay tuned for Alida’s post on the future of the RAFT program, coming up on Monday, as well as December’s FreshNet, featuring a Member Spotlight with Seattle-based chef Roy Breiman, of Cedarbrook Lodge.
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Posted by: Chefs Collaborative