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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Expo Milano: Food Television, Anne Quatrano, and More

USA Pavilion at Expo Milano

 

Now that Europeans have returned from their August travels, Expo Milano, the first-ever food-focused world's fair that's now open in Milan, is back in full swing until the end of October. Here's a sampling of what's happening at the USA Pavilion, which was produced by JBF and the International Culinary Center:

 

Terrace Talks, a series of panels and presentations held on the roof of the Pavilion, returns with a discussion of NASA and the space program's often unseen benefits to food systems and life on Earth. A talk on ... Read more >

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Expo Milano: Mentor Minds with Daniel Humm

 

 

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. Last week the series released this installment starring chef Daniel Humm, whose work has earned multiple James Beard Awards and Michelin stars. His flagship restaurant, Eleven Madison Park, is currently the highest-ranking American property on the World’s 50 Best Restaurants list, occupying the no. 5 slot. Watch the video above for his reflections on his days as a young chef making "overcomplicated" food and how a meal at Michel Bras demonstrated the importance of evoking "feeling" in fine dining. ... Read more >

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Waste-Less Tips for Storing Produce

 

What category of food do you end up throwing out the most? If it’s produce, you’re definitely not alone. The average household ends up throwing out 22 percent of all the fresh fruits and vegetables they buy—that’s more than two of every ten strawberries! If you want to ensure you’ll eat all that healthy produce before it goes bad, it helps to know how long it will last and where to store it for maximum shelf life. To help, Sustainable America created the handy produce storage cheat sheet below that you can print, hang on your fridge, and consult when you’re unpacking your groceries. First, a few general tips:

 

  • Most fruits ripen best at room temperature. Once ripe, store fruit in the refrigerator in a plastic bag according to the times in the chart. 
  • Berries, cherries, grapes, and figs need to be refrigerated immediately. Discard any moldy berries before

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Expo Milano: Mentor Minds

 

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 Dorothy Cann Hamilton, founder of the French Culinary Institute (now the International Culinary Center) and president of the Friends of the USA Pavilion Milano 2015, the organization that produced the Pavilion and oversees the project during its six-month run. Watch the video above to hear her thoughts on scaling up a mindful food business, why the public places so much trust in chefs, and more. Watch the complete Mentor... Read more >

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Root to Flower: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Justin Yu opened Houston's Oxheart in 2012 with a focus on the bounty of the Gulf Coast. His approach creates luxury from what may seem like unremarkable ingredients, lending them new weight through clean and focused cooking. "It just takes a little extra thought to figure out how to make vegetable skins, stalks, or roots taste good," he says.

 ... Read more >

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Video: Waste Less, Enjoy More

 

 

A recent report highlighted a staggering statistic: 40% of food in America is discarded. All of this uneaten food ends up rotting in landfills and increasing greenhouses gases. Our friends at Sustainable America created this video that demonstrates the magnitude of food waste in the United States. Watch the video, learn what different meals reveal about food waste, and take their interactive quiz to determine your own steps in this effort. And if you get inspired, you can even take action.

 

For more information, visit ... Read more >

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Stems and Shells: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Aki Kamozawa and Alex Talbot are the married brains behind Ideas in Food, a combination blog, workshop, consulting firm, and all-around culinary brain trust that serves as a point of inspiration for many professional chefs. Their approach involves taking a second look as a starting point and seeing what others take for granted as an opportunity to explore new avenues in the kitchen. Can we do it better? Can we create... Read more >

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Stalk to Stem: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Carol Blymire, the blogger behind French Laundry at Home and Alinea at Home and co-author of Mike Isabella's Crazy Good Italian, loves chard stems. Cooking her way through two of the most revered cookbooks of our time has given her an attention to detail... Read more >

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