JBF Holds Inaugural Chefs Boot Camp for Policy & Change

 

More than a dozen chefs from around the country, including Sean Brock, Michael Anthony, and Mike Isabella, gathered at the James Beard Award-nominated Blackberry Farm in Walland, Tennessee, this week for JBF's first Chefs Boot Camp for Policy & Change. The pilot program has been designed to provide chefs with the tools and support they require to become advocates for improving our food system. Activities included policy and media training by experts from Washington, D.C., a harvest from the sustainable garden and farms at Blackberry Farm, a collaborative dinner prepared by the participating chefs, issues education about the Farm Bill and antibiotic overuse in livestock, and strategic brainstorming about important and impactful next steps.

 

Read the full release here. 

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Watch TEDxManhattan "Changing the Way We Eat" Talks

 

In January the Glynwood Institute for Sustainable Food and Farming sponsored a one-day TEDxManhattan event titled "Changing the Way We Eat." The event focused on food—and specifically how we can inspire change towards a more sustainable, local approach to producing and eating food. Earlier this week, the entire day of talks and presentations from leading innovators in the industry (including our own executive vice president, Mitchell Davis!) became available on DVD. The TEDxManhattan DVD is free for noncommercial, educational purposes and can be ordered by emailing TEDxManhattan@gmail.com. The individual talks can also be viewed online.     

 

The speakers and presenters for this inspiring TEDxManhattan event were:

 

Patty Cantrell,... Read more >

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JBF Partners with Cooking up Change in the Fight for Better School Lunch

 

The James Beard Foundation is partnering with Cooking up Change and Healthy Schools Campaign

 

While the buzz surrounding the need for fresh and healthy school lunch has certainly grown louder on the food world’s radar, no one will deny that there’s still plenty to be done to improve American students’ diets. And whom better to consult than the students themselves?

 

That’s the strategy behind Cooking up Change, a student-chef competition whose winning recipes make their way into cafeterias around the country. Started by Healthy Schools Campaign, a Chicago-based non-profit, the contest takes place in six cities, inviting student-led teams to craft delicious school lunches within the “real-life constraints” of limited ingredient lists and tight deadlines. Finalists from each city will compete in the national competition in Washington, D.C. on May 21, and one dish from each team... Read more >

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