Sustainability Matters: April 24, 2015

 

Kraft au natural: the company’s iconic Mac & Cheese will soon be free of artificial dyes and preservatives. [Eater

 

Vermont’s new GMO labeling rules will go into effect on July 1, but the state is already facing legal challenges from science and food industry lobbies. [Food Politics

 

New studies published in Nature add fuel to the fire that pesticide use is decimating bee populations. [NPR

 

Blue Bell Ice Cream has been forced to recall all of its products after Listeria was found in several factories. [... Read more >

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Staff Picks: Favorite Memories from the Beard Awards

 

As we prepare to roll out the red carpet and chill the Champagne for our 25th anniversary of the Beard Awards this May, we're feeling nostalgic about some poignant, awkward, and even downright absurd moments from years past. Below, some favorite Awards memories from JBF staff.

 

 

“My favorite Awards memory is definitely the time when Trisha [Loyola, JBF’s financial reporting & compliance manager] and I literally bumped into Carla Hall, and with typical Carla aplomb, she scrunched us in with her and had someone snap a photo. That picture now hangs by my desk, in all its terrible cellphone glory.”—Victoria Jordan Rodriguez,... Read more >

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What We're Reading: April 23, 2015

 

Are you making a huge mistake when baking chocolate chip cookies? [Huff Po

 

The mystery of the missing bourbon in Kentucky has been solved. [NPR

 

A 124-year-old cooking club out-cooks us all. [NYT

 

Spring's vibrant greens are pesto-perfect. [Bon Appétit​

 

In her new cookbook, JBF Award winner, April Bloomfield encourages you to shovel spoonfuls of vegetables into your mouth. [... Read more >

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What We're Reading: April 22, 2015

 

Watch out In-N-Out: Shake Shack is officially coming to L.A. [FWF

 

Make New England-style ice cream, where chewiness is a positive factor, without a trip up the interstate. [Serious Eats

 

Trust Julia Child to give you perfectly poached eggs every time. [The Kitchn

 

Heinz is revamping its mustard line. [... Read more >

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What We're Reading: April 21, 2015

 

The celebrated Tartine Bakery is expanding nationally and globally, with planned locations in Los Angeles, New York City, and Toyko. [NYT

 

In the future, our soup may be cooked by robots. [NPR

 

What makes 350 degrees the magic number for most baking recipes? [The Kitchn

 

How did we all get addicted to food porn? [... Read more >

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What We're Reading: April 20, 2015

 

Dust off your grills: Spring barbecue weather is just around the corner. [Food Republic

 

Thailand stores go bug wild: you can now find insect snacks in their supermarkets. [NPR

 

JBF Award winner Danny Meyer predicts the future of fine casual dining. [Yahoo! Food

 

Decadent breakfasts​ don't have to be reserved for weekend brunch. [Munchies

 

U.S. fishing management is improving our national fish stocks, but is it enough? [... Read more >

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Sustainability Matters: April 17, 2015

 

Americans are officially spending more on dining out than on their groceries. [Bloomberg

 

Killing with kindness: the FDA slaps KIND bars with violations of its labeling laws. [NPR

 

McDonald’s franchisees aren’t lovin' it: the fast food giant faces a sizable backlash from its franchise operators. [Mother Jones

 

The history and psychology of our... Read more >

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What We're Reading: April 16, 2015

 

Explore the wide variety of American sandwichdom. [NYT

 

Should the FDA need to approve additives in our food? [NPR

 

Eating alone can be fun, we promise. [HuffPo

 

A guide to the hottest wine bars around the country. [Bon Appétit

 

Take a look at the latest design trends for our favorite room in the house: the kitchen. [... Read more >

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What We're Reading: April 15, 2015

 

Don’t buy seedless: why you should be saving your watermelon seeds. [HuffPo

 

Start your spring cleaning regimen by purging your pantry. [The Kitchn

 

First cider, now brandy: American distilleries are taking on the French eau de vie. [NPR

 

Despite the FDA’s attempts to restrict antibiotic use in livestock, frightening new data reveals that applications have only grown. [Mother Jones

 

Could the answer to Mexico’s... Read more >

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What We're Reading: April 14, 2015

 

Tex-Mex may be the newest trendy cuisine, but its origins go back to the 1870s. [FWF

 

Can you smell what the Rock is cooking? It’s probably cod: Dwayne “the Rock” Johnson eats 821 pounds of it per year. [FiveThirtyEight

 

Two new apps are gunning for Yelp's top spot in the restaurant recommendation game. [NYT

 

JBF Award winner Rick Bayless, who owns thousands of cookbooks, shares a few favorites... Read more >

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