Daily Digest: May 21, 2013

by JBF Editors on May 21, 2013

Dairy farmers head to Sacramento for a battle over the price of whey. [LAist]

For an ideal summer beer, look to the saison. [NYT]

Michael Bauer wonders where all the French restaurants have gone. [Inside Scoop SF]

California winery to retrieve its ocean-aged wine today. [Denver Post]

NASA is funding a 3D food printer for space voyages. [The Verge]

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National Cooking Up Change Competiton Approaches

by JBF Editors on May 20, 2013

Cooking Up Change, the Healthy Schools Campaign–backed competition to improve school lunch, has held its final three regional qualifiers in the cities of Winston-Salem, NC; Anaheim, CA; and Memphis, fielding winners from Winston-Salem/Forsyth County Schools, Santa Ana Valley High School, and Craigmont High School, respectively. These student-led teams, along with the victors from five earlier qualifiers, are advancing to the national competition in Washington, D.C., where they will present their versions of healthy school lunch, prepared within the real-life constraints of limited ingredient lists and tight prep times. The James Beard Foundation is proud to be the official culinary partner of the competition.

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On the Menu: Week of May 19

by JBF Editors on May 17, 2013

Here's what's happening at the Beard House next week:

Sunday, May 19, 12:00 noon

The Velvet Rope Brunch

Trying to get a reservation at one of the Crown Group’s über-hip restaurants can be an exercise in futility. But when celebrity-chef-about-town John DeLucie visits the Beard House with the chefs and partners from Bill’s Food & Drink, Crown, and the Lion, we’ll have a seat waiting for you.

Monday, May 20, 7:00 P.M.

The New Classic

Although Commerce is nestled in one of the West Village’s quietest nooks, it wasn’t long before word got out about past JBF Rising Star nominee Harold Moore’s instant-classic dishes like chicken for two and Heather Bortnem’s delicious housemade breads. This dinner will feature boutique selections fro... Read more >

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JBF on the Air: Neurogastronomy

by Elena North-Kelly on May 16, 2013

How do all five senses contribute to the experience of taste? Where, exactly, does flavor come from? Delve deeper into the world of taste on yesterday's episode of Taste Matters, when JBF's Mitchell Davis was joined by neuroscientist Gordon Murray Shepherd, who performs experimental and theoretical research on how neurons are organized into microcircuits that carry out the functional operations of the nervous system. Listen below as the pair explores the concept of neurogastronomy, the science behind how we perceive taste:

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