Overheard at the 2015 JBF Food Conference

Photo by Kent Miller

 

This past week’s 2015 JBF Food Conference explored the future of food, from farm to kitchen to table. Experts and thought leaders from across the industry examined how the choices we make and the steps we take today will impact what we eat, drink, and grow. From chefs to farmers to even the Secretary of Agriculture, the conversation tracked the highs and lows of what the future of our fields and our plates could look like.


Here are some of the most memorable things we heard at the JBF Food Conference:


1) “It’s hip now to talk about food.” — U.S. Secretary of Agriculture Tom Vilsack, @USDA

 

2) ”Fear of empty stomachs leads to revolution.” — Dr. Rachel Laudan, food historian at the University of Texas: Austin, @rachellaudan ... Read more >

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2015 JBF Leadership Awards Honoree: Don Bustos

 

A revered sustainable and organic farmer in his native New Mexico, Don Bustos, the co-director of American Friends Service Committee was honored at JBF’s sixth annual Leadership Awards ceremony held on October 19 at the Hearst Tower in New York City. Bustos continues his family’s commitment to young farmers through a series of training programs and also strives to include farmers of color in the national food movement. Referring to his dedication to family-farming, Bustos says, “Make yourselves healthy, make your communities healthy, and other people will replicate it.” Watch the video above to learn about his legacy and impact.

 

Read Don Bustos’s full ... Read more >

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Throwback Thursday: Working Together to Improve School Food with Shelburne Farms and JBF Chefs Boot Camp for Policy and Change

Photo by Vera Chang

 

By David Hugo, Chef at Shelburne Farms

 

Last month, Shelburne Farms hosted the James Beard Foundation’s eighth Chefs Boot Camp for Policy and Change, a three-day intensive training for chefs in policy and advocacy. A partnership with the Chef Action Network (CAN), JBF Chefs Boot Camps leverage prominent chefs as change-makers on food issues. It’s a mission in step with our work here at the Farm. Since boot camp, I’ve been reflecting on the synchronicities between our organizations, despite our differing roles within the food sector.

 

JBF celebrates, nurtures, and honors America's diverse culinary heritage through programs that educate and inspire. Like Shelburne Farms, which coaches... Read more >

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Cooking in 2050

 

The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.

 

When considering the future of food, it’s hard to avoid fanciful prognostication about how our kitchens will change in tandem. Thankfully, we have the experts at Good Housekeeping to ground our dreams of robot cooks and pill-based meals in experience and science. Sharon Franke, director of the kitchen appliances and technology lab at the ... Read more >

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Doctor’s Orders: Why the Physicians of Tomorrow Need to be Cooks Today

 

The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.

 

Dr. Tim Harlan may be best known as Dr. Gourmet, the on-air wellness expert and author of multiple books on healthy living, but his main vocation is changing the way American doctors approach diet and health. When he’s not writing or seeing patients, Harlan spends his days as executive director of the Goldring Center for Culinary Medicine at the Tulane University School of Medicine, where he shapes the practices of future physicians and teaches them how to cook. We sat down... Read more >

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Mary Sue Milliken: A Multi-Faceted Fighter for Change

c/o Border Grill

 

It’s hard to imagine when JBF Award winner Mary Sue Milliken has time to sleep. When she’s not overseeing the kitchens of her highly successful Border Grill restaurants (co-owned with JBF Award winner Susan Feniger), Milliken devotes herself to a myriad of causes, from fighting hunger with Share Our Strength, to advocating for sustainable seafood with Monterey Aquarium’s Seafood Watch. Milliken is also a founding member of Women Chefs and Restaurateurs, a member of the State Department’s American Chef Corps, and serves on the board of the James Beard Foundation. On top of all that, she has now attended two of our JBF Chefs Boot... Read more >

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18 Things Overheard at the 8th JBF Chefs Boot Camp for Policy and Change

 

Last week a group of talented and dedicated chefs arrived at Vermont’s Shelburne Farms for the 8th JBF Chefs Boot Camp for Policy and Change. It was an inspiring 36 hours of policy talk, farm tours, harvesting, cooking, and more policy talk. Here are some of the most memorable quotes. 

 

On why chefs have the power to make meaningful change in the food system:

 

“Being a chef is not just putting fish in a pan. It’s so much more.”
Tim Byres, Dallas  

 

“There’s really something in the power of chefs' voices to make meaningful change in the food system. Change happens at the table, in the community, and at the policy level.”
Katherine Miller, Chefs Action Network

 

“Sometimes we forget—we have deliciousness... Read more >

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Q&A with 2015 JBF Food Conference Speaker Gary G. Bennett, Professor of Psychology and Neuroscience at Duke University

 

Dr. Gary G. Bennett, Bishop-MacDermott family professor of psychology and neuroscience at Duke University and director of the Duke Global Digital Health Science Center and the Duke Obesity Prevention Program, is an expert on the use of digital technologies in obesity treatment and intervention strategies. Dr. Bennett, who will be speaking at our 2015 JBF Food Conference, shared his thoughts on wearable technology, phone-based treatment in high-risk communities, and more.

 

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James Beard Foundation: Right now it seems that wearable technology (and a lot of technology in general) comes with a higher price point. As prices lower, will tech and data be used to democratize obesity prevention? How?

 

Dr. Gary Bennett: Absolutely. Tracker makers know that they don't have... Read more >

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Expo Milano: Mentor Minds with James Biber

 

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 award-winning architect James Biber, who oversaw the design of the American pavilion. Watch the video above for his commentary on various features of this state-of-the-art structure. Watch the complete Mentor Minds series here.    

 

The USA Pavilion, themed "American... Read more >

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Q&A with 2015 JBF Food Conference Speaker and Pastry Chef Erika Dupree Cline

 

For more than 20 years, celebrated pastry chef Erika Cline has been crafting some of the country’s most scrumptious desserts and chocolates. In 2008 she created a nonprofit organization called Culinary Wonders USA, whose mission is to introduce, share, and cultivate the culinary arts with minorities. As its president, Cline helps to lead CWUSA’s mentoring, scholarship, and volunteering efforts. We're thrilled that Erika will be joining us as a speaker at our upcoming JBF Food Conference and preparing the dessert for the JBF Leadership Awards. Read on to learn about her thoughts on diversity in culinary education, her latest pastry passion, and more.

 

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JBF: You’ve worked extensively with Culinary Wonders USA and the Minority Chef Summit. Please tell us a bit more about these organizations and what they mean to you.... Read more >

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