2011 JBF Leadership Awards Video

We'll be recapping last night's 2011 JBF Leadership Awards soon, as well as sharing images from the ceremony that honored the recipients who are working hard for a more safe, sustainable, and healthful food world. For now, have a look at the video below that opened the program. (And for even more sustainability-focused discussion, tune into the second day of our food conference. You can watch a live stream of today's panel's and presentations here.

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The 2011 JBF Food Conference—Live!

JBF Food Conference

Our 2011 JBF Food Conference, Sustainability on the Table: How Money and Media Influence the Way America Eats, is finally upon us! You can participate in the action here on our live site, where you can watch the conference in real time and join the discussion in the comments section of our blog. Our exciting group of guest speakers and panelists include: Marion Nestle, professor of Nutrition, Food Studies, and Public Health at New York University; sustainable seafood expert Paul Greenberg; James Beard Foundation Award–winning chefs José Andrés, Marcus Samuelsson, and Michel Nischan; JBF Award winner Barry Estabrook, author of Tomatoland; and Stephan Habif, vice president of foods R&D at Unilever. These esteemed speakers and panelists will address topics relating to how money, incentives, and industry concentration

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Eat this Word: Asian Pear

asian pears

WHAT? Faux fusion fruit. Sometimes called apple-pears, Asian pears are not, in fact, a cross between the two, but are rather the pear varieties that grow in China and Japan. (For the last century, we’ve grown them in the United States as well, mostly in the Northwest.) But Asian pears, though juicy like a pear, are apple-shaped and have the crispness of a good apple. In Japan, where they are known as nashi, they are a popular autumn dessert, served in neatly peeled slices. Asian pears come in various shades of russet and yellow, depending on the variety. They may be the ancestor of our more familiar Western pears. WHEN? Gregory Elliott's Beard House dinner WHERE? October 14, 2011 WHAT? Hamachi Crudo with

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Recipe Roundup: October 7, 2011

BroccoliniThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Golden-Brown Omelet [Bon Appétit] It's Adam Rapoport's go-to dish for entertaining. Crusted Butternut Squash [Sprouted Kitchen] Made with ingredients that are probably in your pantry right now, this is a great recipe to have on hand for the long butternut squash season. Kimchi-Creamed Collard Greens [F&W] Hugh Acheson's updated take on the classic Southern side of creamed spinach.

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On the Menu: October 9 through October 14

Along with our usual sumptuous fare, we've got some excellent wines on the menu next week. Sunday, October 9, 7:00 P.M. Miami Beach: Friends of James Beard Benefit With its bold cuisine, slick design, and discerning clientele, Red the Steakhouse is the place in Miami Beach to see, be seen, and be well fed. Join us at this Friends of James Beard Benefit for an outstanding menu prepared by chef Peter Vauthy and acclaimed local chefs. Tuesday, October 11, 6:30 P.M. Beard on Wine; The Belinda Chang Sessions Spend a fun, informative, and indulgent hour with sommelier Belinda Chang, who will guide us through a variety of exciting wine topics and tastings of unique bottles. Classes are one hour long and each features a tasting and discussion of six special wines. Wednesday, October

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September's Best Recipes

Carrot Soup
 

Here are our recipe tester’s favorite recipes from the past month:

Chilled Carrot Soup with Golden Raisins, Cashews, and Yogurt Seek out pure, Indian-style chile powder to use in this pleasantly spiced and lush soup.

Stewed Octopus with Tomatoes Made with baby octopus and a handful of other ingredients that you may already have in your kitchen, this one-pot stew is a delicious and satisfying weeknight meal.

Poached Black Cod with Sausage-Spiced... Read more >

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