Watch Live: 2013 JBF Food Conference

Our fourth annual JBF Food Conference starts today! This year's theme is "The Paradox of Appetite: Hungering for Change." We'll be streaming all of our speakers and panelists live all day, so please join us and watch here. 


You can find more information and see the full agenda here. An archive of all talks and panels lives here. Join the conversation by commenting here or tweeting using the hashtag #jbfleads



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JBF on the Air: Kevin West


On this week’s episode of Taste Matters, JBF’s Mitchell Davis invited author Kevin West on the air to discuss his new book, Saving the Season. In his comprehensive guide to at-home canning, pickling, and preserving, West offers poignant stories, thoughtful guidance, and 220 recipes for jams, pickles, cordials, cocktails, candies, and more. From Scotch marmalade to green tomato chutney to pickled asparagus with tarragon and green garlic, Saving the Season is the ultimate resource for novices and professionals alike. Listen below to learn more:


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Wine Wisdom: Sustainable Winemaking with Merry Edwards

Merry Edwards on sustainable winemaking


2013 JBF Outstanding Wine, Beer, or Spirits Professional Award winner Merry Edwards is a longtime champion of sustainable winemaking. We caught up with Edwards (who is also curating the wine pairings for our gala this fall) to discuss her pioneering work at her eponymous Russian River Valley property.




JBF: Can you give us a specific example of how a sustainable practice in your vineyards ultimately affects the quality of your wine?


ME: We use organic mushroom compost, a by-product from our neighbor, Gourmet Mushroom, as a supplement. In some vineyards, we apply the material on a vine-by-vine basis. It evens out the vines’ growth, giving us consistent vine size and ripening. Much of our farming energy is focused on this end result.


JBF: What are some of the biggest challenges you’ve faced when implementing green practices at the winery?


ME: We wanted to operate... Read more >

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Consuming Appetites

The 2013 JBF Food Conference will explore the role appetite plays in sustainability and public health


Hunger is not a feeling I know. But appetite consumes me.


Despite an occasional pang here and there, I have never been hungry, because I have access to more than enough food to sustain me. For the most part that food is of the highest quality, grown in accordance with the most sustainable practices, and prepared to exacting standards.


I am not hungry, but I have a near insatiable appetite. I want to try this new restaurant. I want to taste that heirloom tomato. I want to finish the entire pot. Far from needing to find what to eat, my personal struggle is to find how to stop. This is a battle I often lose. Still, I am lucky.


Appetite is desire.


We eat and shop and strive to attain the things we want for reasons beyond need. Sociologists, psychologists, philosophers, even... Read more >

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JBF on the Air: Alex Stupak

Alex Stupak on Taste Matters with Mitchell Davis


On this week’s episode of Taste Matters, host Mitchell Davis welcomed Alex Stupak, the chef/owner of New York City’s Empellón Cocina and Empellón Taqueria, for a discussion of his unique approach to cross-cultural cooking. At his popular restaurants, Alex has garnered widespread acclaim for his progressive, innovative spin on Mexican cuisine. By staying dedicated to the fundamental culinary techniques and applications that are native to Mexico, but often using unconventional ingredients, his approach yields unexpected interpretations of authentic flavors. Listen below to learn more!


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Q & A with Carolyn Steel, Author of Hungry City

Carolyn Steel is a 2013 JBF Food Conference speaker


Continuing our series of interviews with featured speakers and panelists at this year’s JBF Food Conference, we got in touch with Carolyn Steel, author of Hungry City: How Food Shapes Our Lives. Steel’s concept of “sitopia” (food-place) has gained wide recognition in the emergent field of food urbanism. A London-based architect, lecturer and writer, Steel has been a visiting lecturer and design tutor at Cambridge, London Metropolitan and Wageningen Universities, as well as at the London School of Economics. Steel writes and broadcasts regularly on food, architecture and urbanism, and is in international demand as a speaker. In a few weeks, Carolyn will be taking the JBF Food Conference stage for a talk entitled, "The Hardscape of Appetite".




JBF: Tell us about your participation in this year’s conference and how you plan to interpret the theme of... Read more >

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JBF on the Air: Anya Von Bremzen

Anya Von Bremzen on Taste Matters with Mitchell Davis


On yesterday's episode of Taste Matters, JBF's Mitchell Davis welcomed Anya Von Bremzen, food writer, author, and contributing editor at Travel + Leisure magazine. The pair discussed her latest book, Mastering the Art of Soviet Cooking: A Memoir of Food and Longing, which tells the story of life in the vanished empire known as the U.S.S.R. and how every edible morsel was packed with emotional and political meaning. To learn more about Anya's book, how taste in Russia has evolved over the past decade, and how Moscow's growing economic power has influenced its food scene, listen below.

 ... Read more >

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JBF on the Air: Seamus Mullen

Seamus Mullen on Taste Matters with Mitchell Davis


On last week’s episode of Taste Matters, host Mitchell Davis welcomed Seamus Mullen, the chef/owner of New York City’s acclaimed Tertulia, for a discussion of food, wine, and Spanish culture. Seamus, a former finalist on The Next Iron Chef, discussed his rural Vermont upbringing and how it taught him to value agriculture, how he was inspired by travels through Spain, the unique dynamics within various food cultures, his health-focused cookbook, Hero Food, and more. Take a listen below:


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JBF on the Air: Jeffrey Zurofsky

Jeffrey Zurofsky on Taste Matters with Mitchell Davis


On last week’s episode of Taste Matters, host Mitchell Davis spoke with Jeffrey Zurofsky, partner at ‘wichcraft and co-founder of the Riverpark Farm at the Alexandria Center, one of the largest urban farms in the five boroughs. The pair discussed ‘wichcraft’s ingredient-driven sandwich philosophy, the cost of food in New York City, and how consumers and restaurant owners can drive the cost of high-quality food down by sourcing locally, being mindful of our daily consumption, and taking a strong stance on government policies. Listen below to learn more.


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JBF Kitchen Cam