Expo Milano: Mentor Minds

 

An extension of the USA Pavilion at Expo Milano, the first-ever world's fair that's all about food, the Mentor Minds series is a collection of shorts featuring interviews with some of the leading thinkers in food, art, business, and other industries. Here's an installment starring Dorothy Cann Hamilton, founder of the French Culinary Institute (now the International Culinary Center) and president of the Friends of the USA Pavilion Milano 2015, the organization that produced the Pavilion and oversees the project during its six-month run. Watch the video above to hear her thoughts on scaling up a mindful food business, why the public places so much trust in chefs, and more. Watch the complete Mentor Minds series... Read more >

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Root to Flower: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Justin Yu opened Houston's Oxheart in 2012 with a focus on the bounty of the Gulf Coast. His approach creates luxury from what may seem like unremarkable ingredients, lending them new weight through clean and focused cooking. "It just takes a little extra thought to figure out how to make vegetable skins, stalks, or roots taste good," he says.

 ... Read more >

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Video: Waste Less, Enjoy More

 

A recent report highlighted a staggering statistic: 40% of food in America is discarded. All of this uneaten food ends up rotting in landfills and increasing greenhouses gases. Our friends at Sustainable America created this video that demonstrates the magnitude of food waste in the United States. Watch the video, learn what different meals reveal about food waste, and take their interactive quiz to determine your own steps in this effort. And if you get inspired, you can even take action.

 

For more information, visit ivaluefood.... Read more >

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Stems and Shells: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Aki Kamozawa and Alex Talbot are the married brains behind Ideas in Food, a combination blog, workshop, consulting firm, and all-around culinary brain trust that serves as a point of inspiration for many professional chefs. Their approach involves taking a second look as a starting point and seeing what others take for granted as an opportunity to explore new avenues in the kitchen. Can we do it better? Can we create... Read more >

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Stalk to Stem: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Carol Blymire, the blogger behind French Laundry at Home and Alinea at Home and co-author of Mike Isabella's Crazy Good Italian, loves chard stems. Cooking her way through two of the most revered cookbooks of our time has given her an attention to detail... Read more >

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Expo Milano: Mentor Minds

 

Part of the USA Pavilion's Feeding the Accelerator, an innovation-focused mentorship program that nurtures promising food-sector entrepreneurs, the new Mentor Minds series is a collection of shorts featuring interviews with some of the leading thinkers in food, art, business, and other industries. One of the first installments stars JBF executive vice president Mitchell Davis, who, as chief creative officer of the USA Pavilion, oversees all programming, design, and content for the gathering's six-month run in Milan. Watch the video above to hear Mitchell's thoughts on food's potential to spur innovation, his advice to entrepreneurs, and more. Watch the complete Mentor Minds series here... Read more >

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Expo Milano: Edward Lee, Low-Cost Stoves, and More

The USA Pavilion at Expo Milano

 

Expo Milano, the first-ever food-focused world's fair that's now open in Milan, is one of the planet's hottest tickets this year. At the USA Pavilion, which was produced by the James Beard Foundation and the International Culinary Center, award-winning chefs, top policy makers, and influential thought leaders swing through on a daily basis to present dining events and thought-provoking panels and demos. (Nancy Pelosi was one of the more recent bigwigs to visit the state-of-the-art site.) ... Read more >

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Food Waste: By the Numbers

 

A recent report highlighted a staggering statistic: 40% of food in America is discarded. All of this uneaten food ends up rotting in landfills and increasing greenhouses gases. Our friends at Sustainable America created this infographic that demonstrates the magnitude of food waste in the United States. 

 

For more information, visit sustainableamerica.org.

 

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We're focusing on solutions to fight food waste all month long! Get the full coverage here​​

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Announcing Our 2015 JBF Food Conference: Rethinking the Future of Food

 

JBF will host the sixth annual James Beard Foundation Food Conference at the Convene Conference Center (730 Third Avenue) on October 19 and 20. This year’s theme, Rethinking the Future of Food, will bring together a diverse group of thought leaders and provocateurs including chefs, scientists, journalists, activists, investors, and more. Building on last year’s theme of prescriptions for a healthier America, the conference will look at what lies ahead in three compelling areas: the future of health, the future of the kitchen, and the future of the farm.

 

Over the course of two days, speakers and panelists will explore how a deeper understanding of changes in science, technology, and investment strategies empowers us all to make choices today that will lead to a healthier and more equitable tomorrow.

 

The agenda will consist of three categories: The Future of Health: Food, Flavor, and... Read more >

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Expo Milano: Edward Lee, Low-Cost Stoves, and More

The USA Pavilion at Expo Milano

 

On any given day at Expo Milano, the first-ever food-focused world's fair that's now open in Milan, visitors can experience a veritable buffet of international cuisine, state-of-the-art tech and design, and food-themed programming. Here's a sampling of what's happening now at the USA Pavilion, which was produced by JBF and the International Culinary Center:

 

Terrace Talks: held on the roof of the pavilion, Terrace Talks hosts speakers and panels on a variety of food topics. NASA scientist Gerald Bawden will drop by this weekend to discuss how the program measures water resources from space. Next week the UN's Sharon Ketchum will discuss how low-cost stoves can improve quality of life in the developing world.

 

James Beard American Restaurant: modeled after our own James Beard House in New York City, the USA Pavilion–affiliated... Read more >

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