Sustainability Matters: May 30, 2014

expiration date

 

In an effort to reduce food waste, European Union proposes removing “Best By” labels from items with long shelf lives. [Sustainable America via Good]

 

The U.S. House Appropriations Committee votes to advance a spending bill with a rider that would allow schools to opt-out of the latest nutrition regulations. [Politico]

 

Foodie Fashion: a design consultancy based in the U.K. has developed an organic material for shoes and clothing; it can be created with basic kitchen ingredients. [Modern Farmer]

 

USDA data reveals that SNAP enrollment is in decline as the unemployment rate falls and economy improves. [... Read more >

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Sounds and Tastes of the City

What to eat and listen to in music's top towns.

 

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On the Menu: Week of June 2

James Beard House

 

Here's what's on the Beard House calendar next week: 

 

Tuesday, June 3, 7:00 P.M 
Foraged Along the Way
Forget about grocery stores—this group of talented chefs will be gathering ingredients for their Beard House dinner along the drive to NYC from Florida. Diners at this one-of-a-kind event will sit down to a meal prepared with the sustainable and artisanal edibles procured during the chefs’ East Coast excursion.

 

Wednesday, June 4, 7:00 P.M
Duck, Duck, Duck
In his three-star review of Blue Duck Tavern in the Washington Post, Tom Sietsema raved about classically trained chef Sebastien Archambault’s hearth-inspired American food, describing it playfully as “James Beard channeling Martha Stewart.” In homage to the restaurant’s name, Archambault will be preparing a... Read more >

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Daily Digest: May 29, 2014

bacon

 

The American Chemical Society explains the science behind the smell of bacon. [NPR

 

Meet the most expensive drink at Starbucks: the Sexagintuple Vanilla Bean Mocha Frappuccino. [LAT

 

Hazy beer isn't always a bad thing. [LAT

 

Experimental ocean-aged wine yields interesting results. ​[SF Weekly]

 

​World Cup participants beware: Brazilian authorities find expired food in hotels hosting soccer teams. [... Read more >

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Daily Digest: May 28, 2014

Ice

 

The ice diet sounds crazy, but could it actually make sense? [The Atlantic]   

 

Sabra asks FDA to standardize requirements for hummus recipe. [LAT

 

Despite Republican opposition, the First Lady continues fight for healthy school meals. [NPR]

 

As veterans overcome the challenges of transitioning into civilian life, culinary school helps one solider bridge the gap. [PRI

 ... Read more >

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2014 Who's Who Inductee: Chef and Restaurateur John Besh

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

One of our six 2014 Who's Who inductees, John Besh is a chef and native son dedicated to the culinary riches of southern Louisiana. Besh has nine restaurants including his flagship restaurant, August, which merges Besh’s classic French culinary training with his Southern roots.

 

Watch the short video below, which celebrates Besh's career and aired at the 2014 James Beard Awards. Stay tuned for videos about our other 2014 inductees.

 

 

... Read more >

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Daily Digest: May 27, 2014

cherry

 

At a new produce coop in Lisbon, beauty is more than skin deep. [NYT]


California’s going through a major drought, but where’s the sticker shock at the supermarket? [NPR]

 

How ramen took over Japan, and then America. [First We Feast]

 

One couple’s globe-trotting obsession with durian, the controversial “King of Fruit.” [NPR]

 

Some grocery chains are going local by building farms next door… [... Read more >

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JBF to Partner with Food+Tech Connect's Dining Hackathon

 

In the age of Uber and Taskrabbit, it’s only natural that the brains of Silicon Valley would want to tackle the larger issues of how and what we eat. After its wildly successful Hack//Meat events in California and New York, Food+Tech Connect is shifting its focus on innovation to the realm of the restaurant with Hack//Dining NYC.

 

The weekend hackathon, organized by Food+Tech Connect in collaboration with Applegate, Google, Chipotle, and Studio Industries, will take place June 27–29 at General Assembly in New York City. Over the course of three days, chefs, engineers, executives, designers and data scientists will develop and test open-source software and hardware to tackle industry-wide challenges in areas of Sustainable Sourcing, Wellness, Food Safety, and Operations. JBF’s executive vice president Mitchell Davis will return as an advisor to the hackathon teams, which will compete... Read more >

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On the Menu: Week of May 26

 

Here's what's on the Beard House calendar this week:

 

Wednesday, May 28, 7:00 P.M.

Lambs and Clams

Back by popular demand, lamb shepherd Craig Rogers and oysterman Travis Croxton are reviving their storied feast at the Beard House. This can’t-miss event will mimic the pair’s annual party during which chefs gather to feast on lamb, shellfish, and moonshine, this time with the help of some talented friends and colleagues, and outstanding Virginia wine and beer.

 

Thursday, May 29, 6:00 P.M.

Celebrity Chef Tour: Nashville

The Celebrity Chef Tour began in 2004 as a way to bring the unique experience of dining at New York City’s historic James Beard House to cities around the country. At each Celebrity Chef Tour dinner, some of the nation’s top chefs come together to create a fantastic multiple course... Read more >

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Sustainability Matters: May 23, 2014

 

Congress and advocacy groups seek to undermine school nutrition programs with new legislation. [The Lunch Tray]

 

The NYC Department of Health and Mental Hygiene has completed a pilot program using Yelp reviews to identify potential outbreaks of foodborne illness. [NYT]

 

Don’t judge a food by its label: a report from the Animal Welfare Institute finds that the USDA does not verify the majority of “humane” and “sustainable” claims on meat products. [EcoCentric]

 

Cincinnati takes an innovative approach to fighting childhood hunger in the summer, using public libraries to pair reading programs with free meals. [... Read more >

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