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JBF on the Air: Food Safety and Sustainability

by Elena North-Kelly on April 18, 2013

Urvashi Rangan on Taste Matters

Buying natural, sustainable, and healthy food has become increasingly confusing in our hyper-marketed world. On yesterday's powerful episode of Taste Matters, JBF's Mitchell Davis got some straight facts from Urvashi Rangan, executive director of the Food Safety and Sustainability Center operated by Consumer Reports. Learn all about the truth behind "natural" labels, the dangers of food marketing, and the growing problem of "green noise" below:

 

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JBF on the Air: Andrea Petrini

by Elena North-Kelly on April 11, 2013

Andrea Petrini

 

How do perceptions of the culinary world differ between the United States and Europe—and how are the two notions connected? On yesterday's forward-thinking episode of Taste Matters, JBF's Mitchell Davis was joined by international gastronomist Andrea Petrini, who equates food to performance and credits chefs with being cultural artists. He describes his latest project, GELINAZ, a collective culinary entity with a wild bunch of cutting-edge chefs and an intriguing manifesto. To learn more, listen below: 

 

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Sustainability Matters: April 5, 2013

by Ashley Kosiak on April 05, 2013

 

Obama Administration aims to overhaul international food aid. [NYT]

 

The White House guts new food safety rules. [Grist]
 

NYC's fast-food workers demand living wages. [NPR]

 

A Detroit community calls out for change. [Civil Eats]

 

Infographic: what foods are most susceptible to food fraud? [GOOD]
 

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JBF on the Air: Cook It Raw

by Elena North-Kelly on April 04, 2013


What happens when creative chefs and food producers come together to explore the possibilities of cuisine? Find out on yesterday's episode of Taste Matters, when JBF's Mitchell Davis was joined by Cook It Raw's Alessandro Porcelli. Cook It Raw provides an arena for exchange between avant-garde chefs and traditional food producers, encouraging innovation on the plate, while addressing environmental, social, and cultural issues. By sparking new personal and creative connections, the gathering helps preserve foodways in danger of extinction and influences the ideas and techniques of some of the world's most innovative chefs, advancing the very future of cuisine. Listen below to learn more:

 ... Read more >

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JBF on the Air: Glorious Greek Food

by Elena North-Kelly on March 28, 2013

Diane Kochilas  

Get a taste of the Mediterranean from yesterday's episode of Taste Matters, when JBF's Mitchell Davis was joined by Diane Kochilas, one of the world’s foremost experts on Greek cuisine. The internationally acclaimed cookbook author, chef, media consultant, and teacher has written 18 books on Greek and Mediterranean food, and is the consulting chef at New York City's Pylos and Boukiés restaurants. Listen below to learn all about Mediterranean diets, the true meaning of "Greek yogurt", and the plant-based cuisine of Greece:

 

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JBF on the Air: New York Restaurants, Now and Then

by Elena North-Kelly on March 21, 2013

Paul Freedman

 

What was it like to be at a New York dinner party in 1870? To find out, JBF's Mitchell Davis took a historical culinary trip with Paul Freedman, history professor at Yale University, on yesterday's episode of Taste Matters. The two revisited old menus and dining trends in the context of class and cultural status, talked about our nation's first restaurants and current groundbreaking establishments, and considered the cultural and historical importance of dining out in America. Listen below to learn more:

... Read more >

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JBF on the Air: A Gastronomic Event

by Elena North-Kelly on March 13, 2013


What does it mean for food to be art? On today's episode of Taste Matters, JBF's Mitchell Davis explored this topic with Robert Valgenti, associate professor of philosophy and director of the College Colloquium at Lebanon Valley College. Listen below as Mitchell and Robert discuss the nature of art, the human experience with food, and the intersections between the two—from our obsession with celebrity chef culture to our individual responsibility as part of the larger food system.
 

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JBF on the Air: Southern Flavors & Foodways

by Elena North-Kelly on March 07, 2013

 

On yesterday's episode of Taste Matters, JBF's Mitchell Davis hosted a variety of Southern food experts: Todd L. Richards, executive chef at the Shed at Glenwood in Atlanta; Katie Button, chef/owner at Cúrate in Asheville, NC; and the Atlanta Food & Wine Festival's COO Elizabeth Feichter and CEO Dominique Love. Learn about how diners define Southern fare, race and gender in the Southern food scene, and common misconceptions about Southern cuisine below:

 

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The Women in Culinary Leadership Cookoff

by JBF Editors on March 04, 2013

Judges Aarón Sánchez and Rohini Dey evaluate a competitor's dish

 

Last week we headed up to Vermilion restaurant to judge the Women in Culinary Leadership Cookoff. Part of the Women in Culinary Leadership Program, which was launched by JBF and Vermilion restaurateur Rohini Dey last year, the competition was created to identify driven and aspiring female cooks and to help them develop leadership and culinary skills. Entrants had to submit a resume, essay, and recipe for one contemporary Indian–Latin dish. Eight finalists executed their recipes in the cookoff, which was judged by Ms. Dey, JBF president Susan Ungaro, chef Aáron Sanchez, and Dorothy Cann Hamilton of the French Culinary Institute.

 ... Read more >

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JBF on the Air: Taste Matters

by Elena North-Kelly on February 28, 2013


Have you heard our executive vice president, Mitchell Davis, on the airwaves? Each week on Heritage Radio Network, he hosts Taste Matters, an exciting program dedicated to taste: as a sense, cultural construct, and culinary phenomenon. However much we talk about where our food comes from, how it’s produced, who prepares it, or what sorts of socio-cultural-political implications our food choices and eating behaviors have, taste is fundamental. 

 

In one of our favorite episodes, Mitchell talks with Francis Lam (food writer, Top Chef Masters judge, and editor-at-large at Clarkson Potter Publishers) about culture and authenticity as it relates to food. Why do American chefs cooking immigrant cuisines tend to be more celebrated than actual immigrants cooking... Read more >

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