Introducing the Better Burger Project™


Calling all chefs! The Beard Foundation is kicking off the Better Burger Project™, an in-restaurant menu promotion through which chefs will create a healthier, more sustainable burger by blending ground meat with finely chopped, cultivated mushrooms. Participating chefs have the chance to win a trip to NYC to prepare their “Better Burger” at the historic Beard House, at the official welcome reception for the 2015 JBF Food Conference. The promotion will run from Memorial Day 2015 to July 31, 2015. Find more info here. Once the promotion launches in May, follow all participating restaurants’ “Better Burgers” with #betterburgerproject on Instagram.

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Expo Milano: Programming Preview and NYT Coverage


Ready your forks: Expo Milano, the first world's fair that's all about food, launches this Friday. To get you up to speed, here's some recent coverage of the USA Pavilion, which was produced by the James Beard Foundation and the International Culinary Center:


USA Pavilion Blog: a preview of USA Pavilion programs, with a special focus on The Great American Foodscape, a series of vignettes on America food culture that will be on display in the building's lower level.


New York Times: the paper's "Art & Design" section highlights USA Pavilion's architectural and design features, as well as insights from... Read more >

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Expo Milano: Ten Days Until Opening Day!


Last summer, when we announced our plan to produce the USA Pavilion at Expo Milano, the first world's fair that's all about food, we had a only a few digital renderings to illustrate our vision for this monumental project. Now, with just ten days to go until opening day, we're excited to share what is perhaps our favorite dispatch from the physical site: the construction of our vertical garden. In the photo below, cherry pickers install state-of-the-art ZipGrow™ towers from Bright Agrotech, a Wyoming-based company that builds vertical gardening products. Our 7,200-foot farm will grow 42 different varieties of vegetables, grains, and herbs. ... Read more >

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Expo Milano: Construction Update and Dining Previews

The future USA Pavilion at Expo Milano


With less than three weeks to go before the first food-focused world's fair begins its six-month run in Milan, the JBF-produced USA Pavilion is coming into sharper focus each day. As seen in the above photo, our construction team has just completed the structure's western facade, emblazoned with USA Pavilion's official logo.


Team USA Pavilion has also announced their plan to open the James Beard American Restaurant at Milan's Seven Stars Galleria. Modeled on the James Beard House in New York City, the restaurant will serve as the hub of the pavilion's culinary programming, and will feature a rotating lineup of acclaimed American chefs, ingredients, and artisans. Visitors can also expect live jazz, gospel, and other entertainment on site, as well as one of our favorite gastronomic pastimes: Sunday... Read more >

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Expo Milano: Announcing Feeding the Accelerator, a Food-Sector Development Program

When Expo Milano, the first world's fair devoted exclusively to food, opens to the public next month, the USA Pavilion will present American innovations at the crossways of cuisine, tech, business, industry, and culture. This showcase will include several promising food-sector newcomers, selected and nurtured by the pavilion's recently announced Feeding the Accelerator initiative.


A collaborative incubation program, Feeding the Accelerator will provide, per its website, "not just tech and business development, but innovation development." In practice, this includes workshops, lectures, and an Expo-based advisory board of chefs, academics, designers, and other food professionals. Up to 12 entrepreneurs will be selected for mentorship.


Details and applications are available at the... Read more >

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Expo Milano: Vertical Farm Installation

The vertical farm at the USA Pavilion


Over in Milan, the future USA Pavilion is inching closer and closer to completion. Our construction team recently installed the internal frame for the structure's state-of-the-art vertical farm, which will serve as an homage to America's farming history and to Expo Milano's commitment to a sustainable future. Various crops will grow on panels that rotate for maximum sunlight exposure; the produce will be harvested for on-site dining events throughout Expo's six-month run. A rendering of the completed design feature is below.



The vertical farm at the USA Pavilion


As we’ve been reporting for several weeks now,... Read more >

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Expo Milano: Meet Our Student Ambassadors


Over on the USA Pavilion blog, our planners have introduced the Pavilion's official Student Ambassadors, who will serve as docents and first points of contact for visitors to the site. These American students hail from 94 colleges and 34 states, and they collectively speak 28 foreign languages. Learn more about them and their enviable roles here.


As we’ve been reporting for several weeks now, we’re leading the conception and buildout of the USA Pavilion at Expo Milano 2015, the first world’s fair to focus exclusively on food. View... Read more >

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Expo Milano: Donut Casino Flashback


Don't you wish you could travel back in time and visit Doughnut Corporation of America's "Donut Casino" at the 1939 World's Fair? We sure do.


Here the next best thing: the next world's fair, also known as Expo Milano 2015, is coming to Milan this May. It's a safe bet that there will be plenty of food-themed marvels to explore.


As we’ve been reporting for several weeks now, we’re leading the conception and buildout of the USA Pavilion at Expo Milano 2015, the first world’s fair to focus exclusively on food. Construction of the pavilion is humming along, and we've booked a... Read more >

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JBF Hosts Sixth Chefs Boot Camp for Policy & Change

Partiicpants at the James Beard Foundation's Chefs Boot Camp in Bentonville, Arkansas


More than a dozen chefs from around the country will convene for the sixth Chefs Boot Camp for Policy & Change on Avery Island, Louisiana, home of the world-famous Tabasco Sauce. The three-day, multi-faceted program, taking place March 15–17, will provide chefs with the policy and advocacy skills they need to be effective champions for their chosen food-system causes. The chefs will participate in an intensive series of workshops programmed in partnership with the Chef Action Network (CAN), and made possible with support from the Osprey Foundation, the Irene W. and C.B. Pennington Foundation and Eric Kessler, JBF Board Member and Managing Director of Arabella Advisors.


The upcoming Chefs Boot Camp for Policy & Change will immerse... Read more >

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Expo Milano: Join the American Chef Rally in July

The future USA Pavilion at Expo Milano


Calling all chefs: are you interested in participating in the USA Pavilion at Expo Milano 2015, the largest global gathering about food in history? The pavilion's theme is American Food 2.0, and since chefs have had a large part in shaping the evolution of food in America, we're giving them a special place in the festivities.


If you're a chef who would like to join us for this once-in-a-lifetime occasion, be sure to mark your calendars for the American Chef Rally at the USA Pavilion at Expo Milano on July 21, 2015. We're inviting chefs from across the country to meet us in Milan for a special day to celebrate their role in influencing American cuisine. We're in the process of creating some exclusive programming just for these attendees, such as private USA Pavilion tours and field trips to Milan-based artisans and producers.


Want to attend? Please complete... Read more >

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JBF Kitchen Cam