Hamiltons
Hamiltons
SPECIAL HOURS
- Breakfast Jun 22 - Aug 14, 8:00 am - 9:30 am
- summer hours
- Dinner Jun 22 - Aug 14, 4:00 pm - 6:00 pm
- summer hours
- Brunch Jun 22 - Aug 16, 10:30 am - 1:00 pm
- summer hours
- Lunch Jun 22 - Aug 14, 11:00 am - 1:00 pm
View/Print Weekly Menu
- Breakfast Served from 8:00 am - 9:30 am
- Brunch 10:30 am - 1:00 pm
- Lunch 11:00 am - 1:00 pm
- Dinner 4:00 pm - 6:00 pm
Weekly Schedule
- Breakfast Mon-Fri, 7:15 am - 9:30 am
- Brunch Sat-Sun, 10:30 am - 2:00 pm
- Lunch Mon-Fri, 11:00 am - 1:30 pm
- Dinner Sat-Sun, 4:00 pm - 7:00 pm
Breakfast
grate & griddle
Brunch
grate & griddle
Lunch
grate & griddle
wood & stone
near & far
leaf & greens
butter & sugar
Dinner
grate & griddle
butter & sugar
Menu Icon Legend
FOOD ALLERGIES
Serving Students with Food Allergies and Celiac Disease
The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.
Daily menus for each café can be accessed at beloit-college.cafebonappetit.com. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. Top-9 allergens are included in menu names and/or descriptions whenever possible and ingredient questions can be answered by our trained managers/chefs on-site.
Dining Without the Top-9
We understand that our guests with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, or any other medically necessary diet simply want a safe place to make food choices, quickly. To allow guests to have readily available options that meet their needs, we offer SimplyOASIS — a destination in the café where all meals are prepared without the use of top-9 allergens plus gluten through the sole use of whole foods.
AVOIDING GLUTEN?
The Commons offers a station dedicated to providing meals made without gluten-containing ingredients. The Avoiding Gluten station provides menu choices that are based on ingredients that are naturally gluten-free or are gluten-free alternatives to traditional options. At this station, food is prepared by a trained culinarian, in a separate area of the kitchen, and following specific procedures to minimize risk of cross-contact.
ADDITIONAL RESOURCES
For more on eating with a food allergy in our café, visit this page and view the guide on Food Allergies and Celiac Disease at Beloit College below.
For questions about these services or to request food allergy accommodations, students should contact:
Scott Zoellick, General Manager
scott.zoellick@cafebonappetit.com
(608) 363-2927
Learning Enrichment and Disability Services
learning@beloit.edu
(608) 363-2572
Healthy Athletes in the Bon Appétit Kitchen
Pressure is high for competitive collegiate athletes — and it’s no secret that an athlete’s food choices affect their performance on and off the field. Bon Appétit’s Healthy Athletes in the Kitchen provides education to help student athletes bridge the gap between food choices and how to optimize sports performance and post-exercise recovery.
Click here to read more about eating for sports performance — both in and away from the café — with the ultimate goal of improving their athletic performance.
Stay Fresh
9 Tips to Make Cooking with Kids Fun and Stress-Free
Nine practical tips to make cooking fun while keeping kitchen chaos in check.
ABC Pudding
Smooth avocado, banana, and chocolate pudding that is rich, sweet, and packed with nutrients.
Where Messy Meets Magic: How Culinary Play Supports Developmental Milestones
Culinary activities are engaging and empowering ways to support developmental milestones.
Commemorating Juneteenth
We are reflecting on the history of Juneteenth while creating space to honor the holiday with our community partners
Quenching Your Thirst
Hydration doesn’t have to stop at your water glass. Discover fun, creative ways to keep your fluids up.
Watermelon Gazpacho
Sweet, juicy watermelon puts a refreshing spin on a classic savory summer staple, delivering a hydrating bowl perfect for hot summer days.
Stay Cool in the Kitchen When the Weather Heats Up
Fresh, no-fuss meals packed with seasonal flavor make it easy to stay cool in the kitchen and spend more time enjoying summer.
Amplifying Queer Voices in Food with Vanessa Parish
QFF Executive Director on their mission to ensure queer food professionals are supported, represented, and connected
Cooking with the Queer Food Foundation
Celebrating community and resilience through two joyful recipes shared by LGBTQ+ chefs
Introducing our 2026 LGBTQ+ Pride Partner
We are proud to support the Queer Food Foundation in building a more inclusive, equitable food industry
Cognitive Crunch: 10 Brain-Boosting Bites
Incorporating these brain-boosting foods can be a delicious way to support cognitive health.
Homemade Blueberry Pepita Granola Bars
These granola bars whip up quickly and will help nourish you for whatever your day might bring.
5 Tips to Build Nourishing Snacks
With a little strategy, snacks can be functional fuel that powers your body and brain.
Baked Falafel with Cucumber Yogurt Tzatziki Dip
Protein and fiber found in garbanzo beans, paired with the probiotics in yogurt, make this meal a win for your gut and your skin.
PACK-OUTS, TREATS, & SUBMIT RECIPES
STUDENT GROUP PACK-OUT
Don’t have time to dine in the cafe? Do you have an offsite tournament or activity? We’ve got you covered! Place your order in advance for pack-out meals!
FROM ME TO YOU
Share it! Not sure what to gift your roommate, coworker, or student? We’ve got you covered with easy ordering of these house-made sweet treats. | 48 house in advance notice is appreciated. Thank you!
RECIPES FROM HOME
Whether you’re a student with a favorite recipe you hope to see in the cafe, or a parent wanting to have your student’s favorite home-cooked recipe featured – send it in!
Who knows…YOUR recipe may be featured in the café!
Eat Right — For You
Wellness
When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.
Food Allergies
We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.
Sustainability
Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.
Subscribe to Menu Mail
Tell Us What You Think
Common Questions
- I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?
- Can you tell me how many calories are in the foods in my café?
- How will you handle my concerns about a food allergy?
What`s in season for summer? Turn your farmers` market haul into a delicious, low heat summer line-up with these ideas:
🍑 Grill up your favorite stone fruit and add it to a bed of arugula with a simple dressing for a refreshing salad
🍉 Make a mocktail by blending up watermelon and topping it with ginger beer and fresh lime. (Use an iced copper mug for maximum chill factor!)
🌽 Make a zesty corn salsa with cilantro, tomatoes, and onions
🧊 Blend cantaloupe with coconut milk, lime, and ginger and freeze in popsicle molds
🍅 Enjoy a thick slice of heirloom tomato on crusty bread with basil and burrata
🍓 Berries are yummy when cooked, but summer is the time for eating them fresh from the market
🫘 Sneak zucchini and other summer greens into black bean enchiladas
Getting connected with our food begins early. What if we told you that food literacy — knowledge about how food is grown, raised, and transported to how it is purchased, prepared, and managed — begins at a young age?
Think of the kitchen as a key to developmental growth. Cooking reinforces a wide range of age-specific milestones:
👉 From 2-3, have kids rinse produce, tear greens, or stir batter to help them with fine motor skills, enjoy sensory play, and build vocabulary.
👉 From 4-5, introduce measuring and have them cut soft foods with a butter knife to teach early math and sequencing skills and improve hand-eye coordination.
👉 From 6-8, encourage kids to read simple recipes for you, crack eggs, and try using a peeler. This can aid in literacy, independence, and following more complex instructions.
👉 From 9-12, you can start introducing everything from chopping and sautéing (with supervision!) and planning meals. This builds critical thinking and time management skills and builds confidence.
The best part? Kids often think of this as a fun activity, not a learning space. From developing measuring and reading skills to improving self-confidence and instilling a love for vegetables and fruits, having kids cook in the kitchen is a no-brainer.
These "vegetables of mystery" aren`t as obscure as they seem. You might find yourself asking, "Who is she?" Well, she`s not a turnip!
Everyone? Meet kohlrabi, sometimes called a German turnip. Although kohlrabi might be having an identity crisis, that`s because it can be used any way you might use a carrot or a potato. (Kohlrabi is coming for potato`s job tbh.) Here are some of the ways to enjoy this farmers` market fave:
➡️ Enjoy it raw for a crisp, lightly sweet bite with a dip of your choice.
🍟 Transform it into home fries by browning in a pan over medium to medium-high heat with neutral oil. Top with your favorite spice!
😁 Add to spring rolls for a crisp bite.
🥔 Despite potato`s best efforts, kohlrabi is delicious boiled and mashed like you would prepare a potato.
🥒 Step aside cucumbers, kohlrabi is the perfect pickle with salt, turmeric, and mustard powder.
🥞 You can even grate it into pancakes or fritters!
Now that we have convinced you (and some friendly produce) of the versatility of Kohlrabi, here is a haiku, inspired by your new fave:
Bulbous stem grows squat
Turnip-like with leaves askew
Rebel brassica
As questions about water conservation continue to rise during the hot summer months, we`re taking an honest look at food`s role in water use. 🤔
Agriculture uses more water than you do in a day just to produce a few ounces of beef. Let`s break that down:
🏘️ The average American personally uses 60 gallons of water per day, but agriculture is responsible for 80 to 90 percent of America`s consumptive water use.
🐄 Producing just 4 ounces of beef requires more than 463 gallons of water. That`s equivalent to your daily water use for over a week... for a modest serving of beef.
🍔 An average American cheeseburger, in comparison, takes about 800 gallons of water to produce, the majority of which is due to the beef and cheese.
Here`s how other foods compare:
👉 4 ounces of rice takes 73 gallons of water
👉 4 ounces of strawberries take 10 gallons of water
👉 4 ounces of tofu takes 76 gallons of water
👉 4 ounces of carrots take 6 gallons of water
What can you do? Join us in reducing your meat and dairy consumption, which is a great way to reduce both carbon emissions and water use.
Source: EcoRise and watercalculator.org
Your month, your mocktail — no months skipped! 🥂
Everyone deserves hydration this summer, so try out the mocktail inspired by your month:
❄️ January, you`re Hop Water: practical, ubiquitous, and refreshing.
🍒 February is a Shirley Temple: sweet, sentimental, and surprisingly refreshing.
🫚 March loves a Ginger Beer for its bold, spicy, and subtly warming effect.
🍓 April is all about tart, refreshing, and playful Sparkling Rhubarb Lemonade.
🍌 May embraces Smoothies in all of their versatile and balanced ways.
🍋🟩 June needs a Nojito to beat the heat: it`s lively, herbaceous, and cooling.
🥵 July is a Nopaloma: easy-going, refreshing, and crisp.
🫐 August, you need a Summer Cup: all the fruit muddled with lemonade and sparkling water makes for a drink with a big personality and dramatic flair.
🍂 September loves a Phony Negroni for its preciseness, refined vibe, and rich flavors.
💤 October is a mystical, magical, and sleepy month. Make a "Sleep Potion" with a base of cherry juice for restful sleep.
🍷 November calls for a Mulled Wine Mocktail thanks to its warm and cozy, nuturing, and homey vibe.
🎉 December is a Cranberry Spritz: joyful, celebratory, and festive.
Your summer to-do list probably looks something like this:
✅ Farmers’ market runs
✅ Picnics with friends
✅ Beachmaxxing (with sunscreen!)
✅ Stay hydrated (for glowing skin)
What isn’t on the list? Turning on the oven to cook a meal. Luckily, you don’t have to. Enjoy the produce from your farmers’ market run with these meal ideas to help you stay cool in the kitchen 🌬️
1️⃣ Overnight oats are best made the night before and are a nutritious, cold alternative to common breakfast foods.
2️⃣ Chilled soups make the perfect appetizer, side dish, or main (and are great leftover). We especially love a cucumber-avocado soup or watermelon gazpacho.
3️⃣ Invite your friends to make summer spring rolls with pre-cooked shrimp or raw tofu and whatever seasonal produce you found that week!
4️⃣ Nourishing grain bowls may require some heat in advance to cook grains, but you can easily incorporate chilled plant-proteins and produce. Always include an interesting sauce, too!
5️⃣ Go poke (pronounced poh-kay), and enjoy a meal of rice, raw fish (or plant-based proteins), seaweed, and toppings of your choice.
For our 2026 LGBTQ+ Pride Month campaign, we chatted with Vanessa Parish, the Co-Founder and Executive Director of the Queer Food Foundation, to learn more about the origin of the organization and their diverse programs and collaborations. For the unabridged interview, head to the link in our bio!
❓ Can you tell us the story of the origin of Queer Food Foundation — when it began, and how it came to be?
🅰️ While we initially focused on immediate aid for community members impacted by [COVID-19] pandemic-related job losses, the mission expanded as we connected with more queer food workers and realized the systemic gaps in inclusion and representation across the food system.
❓ What are some of the biggest systemic barriers you see today for LGBTQ+ individuals in the food system, and how does QFF seek to address them?
🅰️ Many queer workers, particularly trans and intersectional individuals, are disproportionately affected by food insecurity. Even as many queer people are in low-wage food roles, they often lack safe and supportive workplaces where they can bring their full identity to work without fear or discrimination. There also has historically been limited representation of queer voices in broader food industry conversations, [...] leaving gaps in mentorship, visibility, and industry support.
QFF seeks to address these barriers by building community resources, mutual aid, connections, representation, and advocacy so queer food workers can not only survive, but thrive, in their careers.
❓ What do you envision for the future of the Queer Food Foundation in the next 3-5 years, and the food industry at large?
🅰️ We would love to expand our outreach and in-person community building, deepen our industry partnerships, and continue the growth of mutual aid and structural support!
❓ How can readers get involved or contribute to the Queer Food Foundation?
🅰️ Donations help sustain QFF’s mutual aid programs, directory, events, and community resources. Our current economic and political climate has made it increasingly harder to retain funding from larger corporations that were previously loud and proud supporters.
In honor of our partnership for LGBTQ+ Pride Month, the Queer Food Foundation (QFF) team shared recipes to uplift LGBTQIA+ chefs and build community through food.
Executive Director Vanessa Parish shares, “At QFF, we believe recipes are more than instructions; they’re stories of care and connection. By sharing dishes created by chefs within our community, we celebrate queer creativity, resilience, and the joy of cooking for and with one another.”
Learn more about the stories behind the recipes contributed by the QFF:
1️⃣ Jae Camino`s (he/him) Tamarind Kelp Noodle Salad marries a bright and tangy tamarind dressing with kelp noodles and crisp asparagus. Jae is a plant-based chef and business owner who currently splits his time between Miami and NYC, working in the food industry for over a decade. Although he started in desserts with his award-winning bakery, "Jae`s Sinful Delights," he transitioned to a 100% plant-based lifestyle and now owns PLANTATUDE.
2️⃣ Vanessa Parish (she/her) is a Black, Indigenous, lesbian chef, advocate, and social media producer who has made a significant impact in the culinary world and beyond. She is the Executive Director and Co-Founder of QFF, and her commitment to community empowerment and education extends to other mutual aid initiatives she founded. She shared her recipe for a Chocolate Banana Nut Bread, which is the ultimate comfort bake!
Get these recipes at the link in our bio!
SEE WHAT WE ARE UP TO!
bon_appetit_beloit
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Proudly serving sustainable, fresh, and local food and service to the students and staff of Beloit College
What`s in season for summer? Turn your farmers` market haul into a delicious, low heat summer line-up with these ideas:
🍑 Grill up your favorite stone fruit and add it to a bed of arugula with a simple dressing for a refreshing salad
🍉 Make a mocktail by blending up watermelon and topping it with ginger beer and fresh lime. (Use an iced copper mug for maximum chill factor!)
🌽 Make a zesty corn salsa with cilantro, tomatoes, and onions
🧊 Blend cantaloupe with coconut milk, lime, and ginger and freeze in popsicle molds
🍅 Enjoy a thick slice of heirloom tomato on crusty bread with basil and burrata
🍓 Berries are yummy when cooked, but summer is the time for eating them fresh from the market
🫘 Sneak zucchini and other summer greens into black bean enchiladas
What`s in season for summer? Turn your farmers` market haul into a delicious, low heat summer line-up with these ideas:
🍑 Grill up your favorite stone fruit and add it to a bed of arugula with a simple dressing for a refreshing salad
🍉 Make a mocktail by blending up watermelon and topping it with ginger beer and fresh lime. (Use an iced copper mug for maximum chill factor!)
🌽 Make a zesty corn salsa with cilantro, tomatoes, and onions
🧊 Blend cantaloupe with coconut milk, lime, and ginger and freeze in popsicle molds
🍅 Enjoy a thick slice of heirloom tomato on crusty bread with basil and burrata
🍓 Berries are yummy when cooked, but summer is the time for eating them fresh from the market
🫘 Sneak zucchini and other summer greens into black bean enchiladas ...
Getting connected with our food begins early. What if we told you that food literacy — knowledge about how food is grown, raised, and transported to how it is purchased, prepared, and managed — begins at a young age?
Think of the kitchen as a key to developmental growth. Cooking reinforces a wide range of age-specific milestones:
👉 From 2-3, have kids rinse produce, tear greens, or stir batter to help them with fine motor skills, enjoy sensory play, and build vocabulary.
👉 From 4-5, introduce measuring and have them cut soft foods with a butter knife to teach early math and sequencing skills and improve hand-eye coordination.
👉 From 6-8, encourage kids to read simple recipes for you, crack eggs, and try using a peeler. This can aid in literacy, independence, and following more complex instructions.
👉 From 9-12, you can start introducing everything from chopping and sautéing (with supervision!) and planning meals. This builds critical thinking and time management skills and builds confidence.
The best part? Kids often think of this as a fun activity, not a learning space. From developing measuring and reading skills to improving self-confidence and instilling a love for vegetables and fruits, having kids cook in the kitchen is a no-brainer.
Getting connected with our food begins early. What if we told you that food literacy — knowledge about how food is grown, raised, and transported to how it is purchased, prepared, and managed — begins at a young age?
Think of the kitchen as a key to developmental growth. Cooking reinforces a wide range of age-specific milestones:
👉 From 2-3, have kids rinse produce, tear greens, or stir batter to help them with fine motor skills, enjoy sensory play, and build vocabulary.
👉 From 4-5, introduce measuring and have them cut soft foods with a butter knife to teach early math and sequencing skills and improve hand-eye coordination.
👉 From 6-8, encourage kids to read simple recipes for you, crack eggs, and try using a peeler. This can aid in literacy, independence, and following more complex instructions.
👉 From 9-12, you can start introducing everything from chopping and sautéing (with supervision!) and planning meals. This builds critical thinking and time management skills and builds confidence.
The best part? Kids often think of this as a fun activity, not a learning space. From developing measuring and reading skills to improving self-confidence and instilling a love for vegetables and fruits, having kids cook in the kitchen is a no-brainer. ...
These "vegetables of mystery" aren`t as obscure as they seem. You might find yourself asking, "Who is she?" Well, she`s not a turnip!
Everyone? Meet kohlrabi, sometimes called a German turnip. Although kohlrabi might be having an identity crisis, that`s because it can be used any way you might use a carrot or a potato. (Kohlrabi is coming for potato`s job tbh.) Here are some of the ways to enjoy this farmers` market fave:
➡️ Enjoy it raw for a crisp, lightly sweet bite with a dip of your choice.
🍟 Transform it into home fries by browning in a pan over medium to medium-high heat with neutral oil. Top with your favorite spice!
😁 Add to spring rolls for a crisp bite.
🥔 Despite potato`s best efforts, kohlrabi is delicious boiled and mashed like you would prepare a potato.
🥒 Step aside cucumbers, kohlrabi is the perfect pickle with salt, turmeric, and mustard powder.
🥞 You can even grate it into pancakes or fritters!
Now that we have convinced you (and some friendly produce) of the versatility of Kohlrabi, here is a haiku, inspired by your new fave:
Bulbous stem grows squat
Turnip-like with leaves askew
Rebel brassica
These "vegetables of mystery" aren`t as obscure as they seem. You might find yourself asking, "Who is she?" Well, she`s not a turnip!
Everyone? Meet kohlrabi, sometimes called a German turnip. Although kohlrabi might be having an identity crisis, that`s because it can be used any way you might use a carrot or a potato. (Kohlrabi is coming for potato`s job tbh.) Here are some of the ways to enjoy this farmers` market fave:
➡️ Enjoy it raw for a crisp, lightly sweet bite with a dip of your choice.
🍟 Transform it into home fries by browning in a pan over medium to medium-high heat with neutral oil. Top with your favorite spice!
😁 Add to spring rolls for a crisp bite.
🥔 Despite potato`s best efforts, kohlrabi is delicious boiled and mashed like you would prepare a potato.
🥒 Step aside cucumbers, kohlrabi is the perfect pickle with salt, turmeric, and mustard powder.
🥞 You can even grate it into pancakes or fritters!
Now that we have convinced you (and some friendly produce) of the versatility of Kohlrabi, here is a haiku, inspired by your new fave:
Bulbous stem grows squat
Turnip-like with leaves askew
Rebel brassica ...
As questions about water conservation continue to rise during the hot summer months, we`re taking an honest look at food`s role in water use. 🤔
Agriculture uses more water than you do in a day just to produce a few ounces of beef. Let`s break that down:
🏘️ The average American personally uses 60 gallons of water per day, but agriculture is responsible for 80 to 90 percent of America`s consumptive water use.
🐄 Producing just 4 ounces of beef requires more than 463 gallons of water. That`s equivalent to your daily water use for over a week... for a modest serving of beef.
🍔 An average American cheeseburger, in comparison, takes about 800 gallons of water to produce, the majority of which is due to the beef and cheese.
Here`s how other foods compare:
👉 4 ounces of rice takes 73 gallons of water
👉 4 ounces of strawberries take 10 gallons of water
👉 4 ounces of tofu takes 76 gallons of water
👉 4 ounces of carrots take 6 gallons of water
What can you do? Join us in reducing your meat and dairy consumption, which is a great way to reduce both carbon emissions and water use.
Source: EcoRise and watercalculator.org
As questions about water conservation continue to rise during the hot summer months, we`re taking an honest look at food`s role in water use. 🤔
Agriculture uses more water than you do in a day just to produce a few ounces of beef. Let`s break that down:
🏘️ The average American personally uses 60 gallons of water per day, but agriculture is responsible for 80 to 90 percent of America`s consumptive water use.
🐄 Producing just 4 ounces of beef requires more than 463 gallons of water. That`s equivalent to your daily water use for over a week... for a modest serving of beef.
🍔 An average American cheeseburger, in comparison, takes about 800 gallons of water to produce, the majority of which is due to the beef and cheese.
Here`s how other foods compare:
👉 4 ounces of rice takes 73 gallons of water
👉 4 ounces of strawberries take 10 gallons of water
👉 4 ounces of tofu takes 76 gallons of water
👉 4 ounces of carrots take 6 gallons of water
What can you do? Join us in reducing your meat and dairy consumption, which is a great way to reduce both carbon emissions and water use.
Source: EcoRise and watercalculator.org ...
Your month, your mocktail — no months skipped! 🥂
Everyone deserves hydration this summer, so try out the mocktail inspired by your month:
❄️ January, you`re Hop Water: practical, ubiquitous, and refreshing.
🍒 February is a Shirley Temple: sweet, sentimental, and surprisingly refreshing.
🫚 March loves a Ginger Beer for its bold, spicy, and subtly warming effect.
🍓 April is all about tart, refreshing, and playful Sparkling Rhubarb Lemonade.
🍌 May embraces Smoothies in all of their versatile and balanced ways.
🍋🟩 June needs a Nojito to beat the heat: it`s lively, herbaceous, and cooling.
🥵 July is a Nopaloma: easy-going, refreshing, and crisp.
🫐 August, you need a Summer Cup: all the fruit muddled with lemonade and sparkling water makes for a drink with a big personality and dramatic flair.
🍂 September loves a Phony Negroni for its preciseness, refined vibe, and rich flavors.
💤 October is a mystical, magical, and sleepy month. Make a "Sleep Potion" with a base of cherry juice for restful sleep.
🍷 November calls for a Mulled Wine Mocktail thanks to its warm and cozy, nuturing, and homey vibe.
🎉 December is a Cranberry Spritz: joyful, celebratory, and festive.
Your month, your mocktail — no months skipped! 🥂
Everyone deserves hydration this summer, so try out the mocktail inspired by your month:
❄️ January, you`re Hop Water: practical, ubiquitous, and refreshing.
🍒 February is a Shirley Temple: sweet, sentimental, and surprisingly refreshing.
🫚 March loves a Ginger Beer for its bold, spicy, and subtly warming effect.
🍓 April is all about tart, refreshing, and playful Sparkling Rhubarb Lemonade.
🍌 May embraces Smoothies in all of their versatile and balanced ways.
🍋🟩 June needs a Nojito to beat the heat: it`s lively, herbaceous, and cooling.
🥵 July is a Nopaloma: easy-going, refreshing, and crisp.
🫐 August, you need a Summer Cup: all the fruit muddled with lemonade and sparkling water makes for a drink with a big personality and dramatic flair.
🍂 September loves a Phony Negroni for its preciseness, refined vibe, and rich flavors.
💤 October is a mystical, magical, and sleepy month. Make a "Sleep Potion" with a base of cherry juice for restful sleep.
🍷 November calls for a Mulled Wine Mocktail thanks to its warm and cozy, nuturing, and homey vibe.
🎉 December is a Cranberry Spritz: joyful, celebratory, and festive. ...
Your summer to-do list probably looks something like this:
✅ Farmers’ market runs
✅ Picnics with friends
✅ Beachmaxxing (with sunscreen!)
✅ Stay hydrated (for glowing skin)
What isn’t on the list? Turning on the oven to cook a meal. Luckily, you don’t have to. Enjoy the produce from your farmers’ market run with these meal ideas to help you stay cool in the kitchen 🌬️
1️⃣ Overnight oats are best made the night before and are a nutritious, cold alternative to common breakfast foods.
2️⃣ Chilled soups make the perfect appetizer, side dish, or main (and are great leftover). We especially love a cucumber-avocado soup or watermelon gazpacho.
3️⃣ Invite your friends to make summer spring rolls with pre-cooked shrimp or raw tofu and whatever seasonal produce you found that week!
4️⃣ Nourishing grain bowls may require some heat in advance to cook grains, but you can easily incorporate chilled plant-proteins and produce. Always include an interesting sauce, too!
5️⃣ Go poke (pronounced poh-kay), and enjoy a meal of rice, raw fish (or plant-based proteins), seaweed, and toppings of your choice.
Your summer to-do list probably looks something like this:
✅ Farmers’ market runs
✅ Picnics with friends
✅ Beachmaxxing (with sunscreen!)
✅ Stay hydrated (for glowing skin)
What isn’t on the list? Turning on the oven to cook a meal. Luckily, you don’t have to. Enjoy the produce from your farmers’ market run with these meal ideas to help you stay cool in the kitchen 🌬️
1️⃣ Overnight oats are best made the night before and are a nutritious, cold alternative to common breakfast foods.
2️⃣ Chilled soups make the perfect appetizer, side dish, or main (and are great leftover). We especially love a cucumber-avocado soup or watermelon gazpacho.
3️⃣ Invite your friends to make summer spring rolls with pre-cooked shrimp or raw tofu and whatever seasonal produce you found that week!
4️⃣ Nourishing grain bowls may require some heat in advance to cook grains, but you can easily incorporate chilled plant-proteins and produce. Always include an interesting sauce, too!
5️⃣ Go poke (pronounced poh-kay), and enjoy a meal of rice, raw fish (or plant-based proteins), seaweed, and toppings of your choice. ...
For our 2026 LGBTQ+ Pride Month campaign, we chatted with Vanessa Parish, the Co-Founder and Executive Director of the Queer Food Foundation, to learn more about the origin of the organization and their diverse programs and collaborations. For the unabridged interview, head to the link in our bio!
❓ Can you tell us the story of the origin of Queer Food Foundation — when it began, and how it came to be?
🅰️ While we initially focused on immediate aid for community members impacted by [COVID-19] pandemic-related job losses, the mission expanded as we connected with more queer food workers and realized the systemic gaps in inclusion and representation across the food system.
❓ What are some of the biggest systemic barriers you see today for LGBTQ+ individuals in the food system, and how does QFF seek to address them?
🅰️ Many queer workers, particularly trans and intersectional individuals, are disproportionately affected by food insecurity. Even as many queer people are in low-wage food roles, they often lack safe and supportive workplaces where they can bring their full identity to work without fear or discrimination. There also has historically been limited representation of queer voices in broader food industry conversations, [...] leaving gaps in mentorship, visibility, and industry support.
QFF seeks to address these barriers by building community resources, mutual aid, connections, representation, and advocacy so queer food workers can not only survive, but thrive, in their careers.
❓ What do you envision for the future of the Queer Food Foundation in the next 3-5 years, and the food industry at large?
🅰️ We would love to expand our outreach and in-person community building, deepen our industry partnerships, and continue the growth of mutual aid and structural support!
❓ How can readers get involved or contribute to the Queer Food Foundation?
🅰️ Donations help sustain QFF’s mutual aid programs, directory, events, and community resources. Our current economic and political climate has made it increasingly harder to retain funding from larger corporations that were previously loud and proud supporters.
For our 2026 LGBTQ+ Pride Month campaign, we chatted with Vanessa Parish, the Co-Founder and Executive Director of the Queer Food Foundation, to learn more about the origin of the organization and their diverse programs and collaborations. For the unabridged interview, head to the link in our bio!
❓ Can you tell us the story of the origin of Queer Food Foundation — when it began, and how it came to be?
🅰️ While we initially focused on immediate aid for community members impacted by [COVID-19] pandemic-related job losses, the mission expanded as we connected with more queer food workers and realized the systemic gaps in inclusion and representation across the food system.
❓ What are some of the biggest systemic barriers you see today for LGBTQ+ individuals in the food system, and how does QFF seek to address them?
🅰️ Many queer workers, particularly trans and intersectional individuals, are disproportionately affected by food insecurity. Even as many queer people are in low-wage food roles, they often lack safe and supportive workplaces where they can bring their full identity to work without fear or discrimination. There also has historically been limited representation of queer voices in broader food industry conversations, [...] leaving gaps in mentorship, visibility, and industry support.
QFF seeks to address these barriers by building community resources, mutual aid, connections, representation, and advocacy so queer food workers can not only survive, but thrive, in their careers.
❓ What do you envision for the future of the Queer Food Foundation in the next 3-5 years, and the food industry at large?
🅰️ We would love to expand our outreach and in-person community building, deepen our industry partnerships, and continue the growth of mutual aid and structural support!
❓ How can readers get involved or contribute to the Queer Food Foundation?
🅰️ Donations help sustain QFF’s mutual aid programs, directory, events, and community resources. Our current economic and political climate has made it increasingly harder to retain funding from larger corporations that were previously loud and proud supporters. ...
In honor of our partnership for LGBTQ+ Pride Month, the Queer Food Foundation (QFF) team shared recipes to uplift LGBTQIA+ chefs and build community through food.
Executive Director Vanessa Parish shares, “At QFF, we believe recipes are more than instructions; they’re stories of care and connection. By sharing dishes created by chefs within our community, we celebrate queer creativity, resilience, and the joy of cooking for and with one another.”
Learn more about the stories behind the recipes contributed by the QFF:
1️⃣ Jae Camino`s (he/him) Tamarind Kelp Noodle Salad marries a bright and tangy tamarind dressing with kelp noodles and crisp asparagus. Jae is a plant-based chef and business owner who currently splits his time between Miami and NYC, working in the food industry for over a decade. Although he started in desserts with his award-winning bakery, "Jae`s Sinful Delights," he transitioned to a 100% plant-based lifestyle and now owns PLANTATUDE.
2️⃣ Vanessa Parish (she/her) is a Black, Indigenous, lesbian chef, advocate, and social media producer who has made a significant impact in the culinary world and beyond. She is the Executive Director and Co-Founder of QFF, and her commitment to community empowerment and education extends to other mutual aid initiatives she founded. She shared her recipe for a Chocolate Banana Nut Bread, which is the ultimate comfort bake!
Get these recipes at the link in our bio!
In honor of our partnership for LGBTQ+ Pride Month, the Queer Food Foundation (QFF) team shared recipes to uplift LGBTQIA+ chefs and build community through food.
Executive Director Vanessa Parish shares, “At QFF, we believe recipes are more than instructions; they’re stories of care and connection. By sharing dishes created by chefs within our community, we celebrate queer creativity, resilience, and the joy of cooking for and with one another.”
Learn more about the stories behind the recipes contributed by the QFF:
1️⃣ Jae Camino`s (he/him) Tamarind Kelp Noodle Salad marries a bright and tangy tamarind dressing with kelp noodles and crisp asparagus. Jae is a plant-based chef and business owner who currently splits his time between Miami and NYC, working in the food industry for over a decade. Although he started in desserts with his award-winning bakery, "Jae`s Sinful Delights," he transitioned to a 100% plant-based lifestyle and now owns PLANTATUDE.
2️⃣ Vanessa Parish (she/her) is a Black, Indigenous, lesbian chef, advocate, and social media producer who has made a significant impact in the culinary world and beyond. She is the Executive Director and Co-Founder of QFF, and her commitment to community empowerment and education extends to other mutual aid initiatives she founded. She shared her recipe for a Chocolate Banana Nut Bread, which is the ultimate comfort bake!
Get these recipes at the link in our bio! ...