Founder and Co-Director, Sustainable Food Lab
As a dairy farmer, rural community activist, and nonprofit director, Hal Hamilton yearned to bring the notion of sustainability from the shadows to the mainstream; he was especially eager to reach the massive agricultural corporations that dominated food production and distribution. It’s this sentiment that propelled him to found the Sustainable Food Lab, a Vermont-based consortium that spurs market-based solutions for a healthier global food system through a range of summits, events, and trainings, where he has been since 2004.
“Hal will never take status quo for the answer,” says Jan KeesVis, a 2011 JBF Leadership Award honoree and the global director of sustainable sourcing at Unilever, who regularly works alongside Hamilton as the current co-chair of the Food Lab’s advisory board. “He’s taught me... Read more >
Co-Founder and Executive Vice President of Policy, Wholesome Wave
Gus Schumacher’s agricultural ancestry dates back to the mid-1800s, when his great-grandfather sowed seeds on what is now 72nd Street in Manhattan. His grandfather worked the land in Flushing, Queens, before his father moved the family farm to Boston, where he and his children tilled until 1968. The love of the land is in his blood.
“I want to help people who are hungry get access to the vegetables and fruits that my family has grown over the last 120 years,” says Schumacher. “That’s where my passion comes from.”
He may have flown the coop, so to speak—Schumacher headed off to Harvard, for an education that he funded with... Read more >
Paulette Goddard Professor, Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University
For those of us involved in the food world, it’s hard to remember that many of the truths we take as a given—that advertising influences how we eat as a country, often detrimentally; that agricultural programs sometimes protect businesses rather than people; that public policy can be a powerful tool in shifting how Americans eat and, consequently, their health—are relative newcomers in the national discourse. The person directly responsible for raising these points, along with countless other critical questions about the food-related intersections between science, culture, and politics? Dr. Marion Nestle.
The author of the groundbreaking Food Politics, as well as several other seminal books such as Safe Food, What to Eat, and... Read more >
Executive Director, Southeastern African-American Farmers Organic Network (SAAFON)
Cynthia Hayes spent many childhood summers on her family’s tobacco farm in Kentucky and fondly recalls the “stinky pile” that existed in the corner of her uncle’s field. “He was composting,” she says with a laugh. “We just weren’t calling it that back then.”
The visionary environmentalist, who started the Southeastern African-American Farmers Organic Network (SAAFON) approximately five years ago, encountered a series of roadblocks, among them many people who asked her why African-American row croppers would consider such a niche market. “Why wouldn’t they?” she remembers asking in response. “When you look historically and culturally at black farmers, they were originally organic producers. But they were also out of the loop in terms of... Read more >
JBF is now accepting entries for the 2014 James Beard Awards!
Entries for our Book; Broadcast and New Media; Journalism; and Restaurant Design categories can be submitted here. Entries for Restaurant and Chef awards consideration have a separate portal, which is here. Please note that you may submit up to two entries per subcategory of the Restaurant and Chef awards.
Submission deadlines are as follows:
Book awards: December 17, 2013
Restaurant and Chef awards: December 31, 2013
Broadcast and New Media awards and Journalism awards: January 9, 2014
Restaurant Design awards: January 20, 2014
Our Restaurant and Chef award semifinalists will be announced February 19, 2014. Finalists for every award subcategory will be... Read more >
Today the James Beard Foundation unveils its 2013 crop of Leadership Award recipients. These individuals, whose work strives to create a more healthful, sustainable, and safe food world, will be honored on October 21 at the Hearst Tower in New York City. Read up on the recipients below, then read the full press release here.
Founder and Co-Director, Sustainable Food Lab:
For supporting food companies, nonprofits, and farmers to demonstrate and scale sustainability in the global food supply.
Executive Director, Southeastern
We want to thank everyone who made last night's festivities such a huge success. Congrats to all of the winners and nominees!
The medals have all been handed out! Here's a complete list of the 2013 JBF Award winners.
Outstanding Pastry Chef: Brooks Headley, Del Posto, NYC
Best New Restaurant: State Bird Provisions, San Francisco
Who's Who of Food and Beverage in America Inductee: Zarela Martinez, Chef and Restaurateur, NYC
Who's Who of Food and Beverage in America Inductee: Michael Mina, Chef and Restaurateur, San Francisco
Who's Who of Food and Beverage in America Inductee: Bill Yosses, Author and Pastry Chef, Washington, D.C.
Outstanding Restaurateur: Maguy Le Coze, Le Bernardin, NYC
Outstanding Service: Del Posto, NYC
Outstanding Restaurant: Blue Hill, NYC
Outstanding Chef: (tie) David Chang, Momofuku Noodle Bar, NYC, and Paul Kahan, Blackbird, Chicago
David Myers, Hinoki & the Bird, San Francisco
What’s your go-to guilty-pleasure food?
Late-night pasta and wine, followed by Gummi Bears.
What’s your favorite movie, and why?
I have a lot, but Blade Runner is my go-to movie. The music by Vangelis is perfect.
Describe the last great meal you ate.
Sushi in Tokyo at Nakamura.
What’s the dish you’re most proud of?
I don’t focus on one dish. I like the ability to change constantly.
What’s your earliest food memory?
Picking vegetables from the garden and cooking them right away as a part of my daily task.
What do you eat for breakfast?
A four-minute boiled egg and crispy nori.
What’s your favorite healthy food?
The slow-pressed... Read more >
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