JBF and Vermilion Link Up to Promote Women Culinary Leaders
If you've been following our president's latest appearances in the press, you'll know that JBF is committed to promoting the work of women in the culinary world. Now, thanks to an opportunity to collaborate with Vermilion restaurant, we're about to take some big steps to grow our work in this area. On September 18, we're joining Vermilion's founder and owner, Rohini Dey, to host an exciting panel discussion about the rarity of women in leadership roles in the industry. Some powerful female talent will join Ungaro and Rohini on the panel, including Martha Stewart, Lidia Bastianich, International Culinary Center founder and CEO Dorothy Hamilton, and Martha Teichner of CBS News. The event, which is open to the general public, will also include a five-... Read more >
News Feed: September 6, 2012
The American Chef Corps could raise the profile of authentic American food. [Chow]
Harvard's Science and Cooking lectures resume. [LAT]
McDonald's to open its first vegetarian location in India. [NPR]
Extreme weather may lead to extreme food prices. [NPR]
... Read more >
News Feed: September 5, 2012
Winemakers keep a wary eye on the weather as harvest time nears. [WP]
What your favorite Pepperidge Farm cookie might say about you. [Slate]
A rebuttal against Stanford's organic food study. [LAT]
Notes and images from La Tomatina, the world's largest tomato fight. [Smithsonian.com]... Read more >
News Feed: September 4, 2012
The White House releases its housemade beer recipe. [HuffPo]
Nine beer events worth checking out in September. [Serious Eats]
Stanford scientists question the health benefits of organic food. [NYT]
A call for USDA vigilance in humane treatment of animals. [Atlantic]... Read more >
The Past on the Plate: Translating Powerful Food Memories into Unforgettable Meals
by Jamie Feldmar
One transformative taste, whether it’s of a perfectly ripe summer tomato or an elaborate chef’s menu, can linger far longer in the mind than it does on the tongue. As anyone who remembers a sacred sandwich from childhood can attest, food memories rarely exist in a vacuum; they are inextricably tied to where you were when you had that unforgettable bite.
Those who make food their career tend to understand the importance of creating lasting food memories—most chefs hope the meals they craft will stay with their diners for years to come. They often draw inspiration from their own food memories, in ways both recognizable and unexpected.
Chris Hastings, 2012 JBF Best Chef: South award winner and owner of Hot & Hot Fish Club in Birmingham, Alabama, spent his childhood summers on Pawleys Island, South Carolina, where he was once charged with catching fish, crabs, oysters, clams, and shrimp for his family’s dinner.
“My grandma... Read more >
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Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
The @celebcheftour is coming to Sonoma's Gloria Ferrer Winery on June 1! Get your tickets now: https://t.co/LszcNhtQAf
By holding a Friends of James Beard Benefit, you can contribute to our scholarship program: http://t.co/tZVqUcRxvN
Cali's dairy farmers want more whey profits. NASA funds a 3D food printer. Saisons for summer. Today's food reads: http://t.co/KJ8iuHkYCk
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