Expo Milano: Vertical Farm Installation

The vertical farm at the USA Pavilion

 

Over in Milan, the future USA Pavilion is inching closer and closer to completion. Our construction team recently installed the internal frame for the structure's state-of-the-art vertical farm, which will serve as an homage to America's farming history and to Expo Milano's commitment to a sustainable future. A variety of crops will grow on panels that rotate for maximum sunlight exposure and will be harvested for on-site dining events throughout Expo's six-month run. A rendering of the completed design feature is below.

 

 

The vertical farm at the USA Pavilion

 

As we’ve been reporting for several weeks now, we’re... Read more >

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Expo Milano: Meet Our Student Ambassadors

 

Over on the USA Pavilion blog, our planners have introduced the Pavilion's official Student Ambassadors, who will serve as docents and first points of contact for visitors to the site. These American students hail from 94 colleges and 34 states, and they collectively speak 28 foreign languages. Learn more about them and their enviable roles here.

 

As we’ve been reporting for several weeks now, we’re leading the conception and buildout of the USA Pavilion at Expo Milano 2015, the first world’s fair to focus exclusively on food. View... Read more >

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Expo Milano: Donut Casino Flashback

 

Don't you wish you could travel back in time and visit Doughnut Corporation of America's "Donut Casino" at the 1939 World's Fair? We sure do.

 

Here the next best thing: the next world's fair, also known as Expo Milano 2015, is coming to Milan this May. It's a safe bet that there will be plenty of food-themed marvels to explore.

 

As we’ve been reporting for several weeks now, we’re leading the conception and buildout of the USA Pavilion at Expo Milano 2015, the first world’s fair to focus exclusively on food. Construction of the pavilion is humming along, and we've booked a... Read more >

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JBF Hosts Sixth Chefs Boot Camp for Policy & Change

Partiicpants at the James Beard Foundation's Chefs Boot Camp in Bentonville, Arkansas

 

More than a dozen chefs from around the country will convene for the sixth Chefs Boot Camp for Policy & Change on Avery Island, Louisiana, home of the world-famous Tabasco Sauce. The three-day, multi-faceted program, taking place March 15–17, will provide chefs with the policy and advocacy skills they need to be effective champions for their chosen food-system causes. The chefs will participate in an intensive series of workshops programmed in partnership with the Chef Action Network (CAN), and made possible with support from the Osprey Foundation, the Irene W. and C.B. Pennington Foundation and Eric Kessler, JBF Board Member and Managing Director of Arabella Advisors.

 

The upcoming Chefs Boot Camp for Policy & Change will immerse... Read more >

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Expo Milano: Join the American Chef Rally in July

The future USA Pavilion at Expo Milano

 

Calling all chefs: are you interested in participating in the USA Pavilion at Expo Milano 2015, the largest global gathering about food in history? The pavilion's theme is American Food 2.0, and since chefs have had a large part in shaping the evolution of food in America, we're giving them a special place in the festivities.

 

If you're a chef who would like to join us for this once-in-a-lifetime occasion, be sure to mark your calendars for the American Chef Rally at the USA Pavilion at Expo Milano on July 21, 2015. We're inviting chefs from across the country to meet us in Milan for a special day to celebrate their role in influencing American cuisine. We're in the process of creating some exclusive programming just for these attendees, such as private USA Pavilion tours and field trips to Milan-based artisans and producers.

 

Want to attend? Please complete... Read more >

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What We Learned at Our Fleisher’s Culinary Lab

Butchery at Fleisher's Pasture-Raised Meats

 

That gorgeous, locally raised rib-eye on your plate? Preparing it required far more than butter and a screaming hot sear.

 

Last week, we brought our JBF Culinary Labs series to the Fleisher’s Pasture-Raised Meats retail facility in Red Hook, Brooklyn. Attendees, all members of the culinary industry, watched a deft demonstration of beef butchery and listened to talks about the complex economics behind the local-meat market. Here’s what the professionals had to say about their section of the supply chain, from farm pasture to in-restaurant processing.

 

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CEO Ryan Fibiger, Fleisher's Pasture-Raised Meats:

“Fleisher’s has been at it for ten years, but we're just figuring out this whole animal thing. We do know that purchasing whole animals is good for your bottom line. We've also come a long way in terms of how we source. We’re... Read more >

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Expo Milano: USA Pavilion Announces Dream Team of Chef Participants

USA Pavilion at Expo Milano

 

The word is out: the James Beard Foundation and the International Culinary Center are leading the conception and buildout of the USA Pavilion at Expo Milano 2015, the first world’s fair to focus exclusively on food. Yesterday, over at the official USA Pavilion website, the planners announced the project's "dream team" of culinary talent, which includes Tom Colicchio, Barbara Lynch, Rick Bayless, David Chang, Naomi Pomeroy, and many others. The chefs, many of whom are JBF Award winners, will serve in a variety... Read more >

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Expo Milano: SXSW Panel Goes Live; New York Times Travel Show

 

 

 

Two updates from the Expo Milan/USA Pavilion department this week:

 

Expo Milan and USA Pavilion have snagged some space at this weekend's New York Times Travel Show. From Friday through Sunday, head to the Jacob Javits Center to get to know the team behind USA Pavilion, themed "American Food 2.0: United to Feed the Planet" in accordance with the expo's overarching focus on sustainability, nutrition, and cuisine. The three-day convention will represent 150 countries through more than 500 exhibitors. Expo Milan/USA Pavilion can be found at booths 178 and 180.

 

Then, mark your calendars for our South by Southwest panel on Saturday, March 14. Chosen from more than 80 food-related panels submitted for consideration, our conversation is slated for the festival's new... Read more >

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Awards Watch: Debra Eschmeyer to Replace Sam Kass at the White House

 

Last week brought us some exciting news about 2011 JBF Leadership Award winner Debra Eschmeyer: the FoodCorps co-founder will replace Sam Kass at the White House, taking over his positions as executive director of Michele Obama's Let's Move! initiative and as senior policy advisor on nutrition to the president. In her new high-profile roles, Eschmeyer, a longtime food activist, will work with the administration to improve the health of American children, building on her FoodCorps efforts to fight childhood obesity and food insecurity.

 

In light of this outstanding development, we're posting JBF contributing editor Anya Hoffman's profile on Eschmeyer from the 2011 JBF... Read more >

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Expo Milano: USA Pavilion Gets Floors

 

As we’ve been reporting for several weeks now, we’re leading the conception and buildout of the USA Pavilion at Expo Milano 2015, the first world’s fair to focus exclusively on food. For a visual timeline of the future pavilion's progress, take a look at this photo gallery. We just finished installing thousands of feet of wooden flooring—recycled from the former Coney Island boardwalk!

 

Be sure to also check out the official USA Pavilion blog for news about next year's programming and exhibits, upcoming USA Pavilion and Expo–related events,... Read more >

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