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.

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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 on the Air: The 100th Episode

Karen Karp and JBF’s Izabela Wojcik on Taste Matters

 

On last week’s episode of Taste Matters, host Mitchell Davis was joined by producer Ashley Kosiak, food consultant Karen Karp, and JBF’s director of house programming Izabela Wojcik for a lively discussion to mark the show’s 100th episode. The group chewed over history, perspective, presentation, ingredients, and community in our food system, and also analyzed the cultural shift towards more organic, sustainable, and locally produced foods. With our nation’s top toques building menus around their local greenmarkets, many consumers have begun follow in their footsteps. Listen below to learn more:

 

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Q & A with Food Tank's Danielle Nierenberg

 

To kick off our series of interviews with featured speakers and panelists at this year's JBF Food Conference, we caught up with Food Tank co-founder Danielle Nierenberg. Food Tank is a remarkable grass roots organization that offers solutions and environmentally sustainable ways of alleviating hunger, obesity, and poverty by creating a network of connections and information for all of us to consume and share. Next month, Danielle will be sharing the stage with Harper's contributor and author Frederick Kaufman for a discussion entitled, "Global Appetites, Global Hunger."

 

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JBF: What do you believe are the pitfalls of “appetite”?

 

DN: The old saying our eyes are bigger than our stomachs is unfortunately more true than ever. While the foodie... Read more >

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JBF Hosts Third Chefs Boot Camp for Policy and Change

 

More than a dozen chefs from around the country will convene for the James Beard Foundation's third Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York, from September 15-17. The program, which was launched at the James Beard Award–nominated Blackberry Farm in Walland, Tennessee in July 2012, is designed to provide chefs with the tools and support they require to be effective leaders and advocates for food-system change. 

 

"Our Chefs Boot Camp fills a critical need for hands-on policy and advocacy skills training that allows participating chefs to fine-tune their strengths and realize the difference they can make,” said Mitchell Davis, Ph.D., executive vice president of the James Beard Foundation. "Our goal is to expand... Read more >

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JBF on the Air: Marion Nestle

Marion Nestle on Taste Matters with Mitchell Davis

 

On yesterday’s episode of Taste Matters, host Mitchell Davis welcomed 2013 JBF Leadership Award recipient Marion Nestle on the air to discuss her latest book, Eat, Drink, Vote: An Illustrated Guide to Food Politics. The well-known author is the Paulette Goddard professor of nutrition, food studies, and public health at New York University; a professor of sociology at New York University; and a visiting professor of nutritional sciences at Cornell University. In Eat, Drink, Vote, Nestle teams up with The Cartoonist Group syndicate to present more than 250 of her favorite cartoons on issues ranging from dietary advice to genetic engineering to childhood obesity. Using the clever cartoons as commentary, she engages readers in today’s most... Read more >

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JBF on the Air: Peter Guzy

Peter Guzy on Taste Matters with Mitchell Davis

 

Any popular restaurant largely owes its success to its food—but architecture, design, and ambience are also essential elements of a memorable dining experience. On last week’s episode of Taste Matters, JBF’s Mitchell Davis was joined by Peter Guzy of Asfour Guzy Architects, the team behind the designs for iconic restaurants like Blue Hill at Stone Barns, Savoy, and more. Listen below as the pair explores the many variables that go into the overall dining experience, the eternal quest for space, and what makes the perfect restaurant atmosphere.

 

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