Double Feature: "I Love to Eat" and a Friends of James Beard Benefit

 

If you're in the Washington, D.C. area at the end of this month, you can get a taste of theater and fine dining in the same night. For a special Friends of James Beard Benefit on October 28, the Round House Theatre in Bethesda will stage a matinee of I Love to Eat, the one-man show about James Beard's life. After the curtain comes down, audience members will enjoy a spectacular dinner prepared by JBF Award winner José Andrés and his team from Jaleo

 

Tickets to this special event are available by calling the Round House box office at 240.644.1100, weekdays from 12:00 noon to 5:00 P.M.

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Cooking Up Change: How Chefs Are Making a Difference in Our Food System

Chefs Boot Camp for Policy and Change

 

“Why did you want to be a chef?” When you’re a chef, you’re asked this question a lot. When I started cooking 24 years ago, my response was usually that I loved any and all of the following: being creative, making people happy with delicious food, working in the fast pace and controlled chaos of the professional kitchen, learning about and honoring other cultures through cuisine, playing with sharp, hot things, and that when you work in a kitchen, you never ever have to grow up.

 

While my love of knives and good food hasn’t lessened, in the years since I have deepened my relationship with food and my list has grown longer and more meaningful. For instance, I would add that as a chef I own my own restaurant because I want to know that every penny spent by my business goes toward supporting other businesses that are ethical and sustainable, I want to educate people on the pleasure and importance of eating seasonal, local, organic... Read more >

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Q & A with Food Journalist Fred Kaufman

Fred Kaufman, author of Bet the Farm, is a panelist at the 2012 JBF Food Conference

 

Visit Fred Kaufman’s website and you’ll find one sentence in the top-right corner: “the food journalist who went looking for a slice of pizza and ended up on Wall Street.” Dig deep into his reporting and you’ll find that Kaufman has exposed unsettling ties between the worlds of food and finance, which he also details in his latest book, Bet the Farm. Before he joins us as one of our moderators at the JBF Food Conference, read on to get a preview of his conference discussion and the revelations in his book.

 

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JBF: Next week you're speaking at our... Read more >

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In Food We Trust. Or Do We?

Mitchell Davis on the 2012 JBF Food Conference

 

You are a conscientious shopper. You stop by the greenmarket when you can or visit Whole Foods on your way home from work. You read labels and count grams of fat. When the price doesn’t seem too out of line, you reach for organic. But do you ever question why you eat the way you do? How you’ve come to believe that some things are better or worse for you than others? For your children? For the planet?

 

Simply put, we trust that the food that is available to us in grocery stores, in restaurants, in schools, and at home is safe, wholesome, and nutritious. Some research suggests the food industry is the most trusted industry among consumers. And that’s the way it should be.

 

But an occasional outbreak of food-borne illness, an unproven nutrition claim, or an environmental incident can force us to question some things we’ve come to take for granted. What’s more, we are bombarded with information we may not even understand, let alone care about... Read more >

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Meet JBF Leadership Award Winner Wendell Berry

Wendell Berry (photo by Pam Spaulding)

 

The 2012 James Beard Foundation Leadership Awards are just one day away! In our final countdown to tomorrow's festivities, we're introducing you to each of the five visionaries being honored for their outstanding contributions to creating a healthier, safer, and more sustainable food world. We've already filled you in on Dr. Kathleen Merrigan, Dr. Jason Clay, Tensie Whelan, and Malik Yakini—and today, we'd like you to meet:

 

Wendell Berry
Farmer, Poet, and... Read more >

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It's World Food Day!

Participate in Oxfam America's World Food Day

If you're familiar with Oxfam America, a non-profit devoted to ending poverty, hunger, and injustice, you might have already heard that today the organization is promoting World Food Day, a series of dinners, hosted around the globe, that seek to raise awareness of world hunger, sustainability, rising food costs, and other pressing issues. If you're just learning about it now, you can follow to see photos of World Food Day gatherings and join the conversation about where your food comes from, who cultivates it, and what you can do to help make the food system more just and sustainable. You can also find a World Food Day event near you on the Oxfam America Facebook page... Read more >

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Meet JBF Leadership Award Winner Malik Yakini

Malik Yakini

 

In our final countdown to Wednesday's 2012 James Beard Foundation Leadership Awards, we're introducing you to each of the five visionaries being honored for their outstanding contributions to creating a healthier, safer, and more sustainable food world. We've already filled you in on Dr. Kathleen Merrigan, Dr. Jason Clay, and Tensie Whelan—and today, we'd like you to meet:

 

Malik Yakini
Executive Director, Detroit Black Community Food Security Network

 

When Malik Yakini describes the bumper crop of organic tomatoes, kale, and salad greens that he... Read more >

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The Bookshelf: Chefs Can Save the World

The James Beard Foundation asks chef and author Jeremy Barlow's for five ways to green your kitchen

Jeremy Barlow helms the kitchen at Tayst, Nashville’s first green-certified restaurant, but it’s his new book, Chefs Can Save the World, that’s been making waves. “Greening our nation’s restaurants will create the kind of demand for sustainably grown food required to truly change the food system,” he says. Curious how home cooks can pitch in? Here, Jeremy shares five simple ways to green your own kitchen.

 

COOK RESPONSIBLY

By cooking food that is local, in season, and grown in an environ-mentally and socially responsible manner, you take a giant step away from the many perils of factory farming.

 

WATCH THE WATER

Rather than rinsing dishes with running water before loading the dishwasher, keep a tub of soapy water in... Read more >

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