News Feed: October 21
Climate change threatens wines all over the world. [BBC]
From rags to riches through wine. [WSJ]
Turning to local wines in Washington, D.C. [WaPo]
Ever wonder why white truffles cost $2,000 a pound? [TIME]
On the Menu: July 18 through July 24
Here’s what’s happening at the Beard House and around the country next week:
Tuesday, July 20, 6:30 P.M.
Sunset Summer Cruise
Looking for dinner and a view? Guests on this sumptuous sunset cruise will enjoy panoramic vistas of the New York City skyline and an impeccable, regionally inspired menu of canapés prepared by Larry Forgione protégé Philip Campanella while sailing around Manhattan on the magnificent Valiant Yacht.
Tuesday, July 20, 6:30 P.M.
The Farm Stand
The JBF Greens and Food Bank For New York City Young Professionals are joining forces once again for an evening of all things local and sustainable. Guests will sample great food prepared by some of New York City's most talented farm-dedicated chefs and herb
News Feed: May 14
Meet the Top Chef D.C. contestants. [Bravo TV]
Alcohol-free drinks hit the Bay Area restaurant scene. [SF Gate]
Try Kölsch for a summer beer. [Chow]
Ten best foods around Times Square. [VV]
News Feed: May 13
Carol Blymire loved the behind-the-scenes bromance at the 2010 JBF Awards. [Alinea at Home]
What's on the menu at Anita Lo's new restaurant? Feng shui. [WSJ]
Francis Lam weighs in on the Marc Forgione–Ron Lieber feud. [Salon]
Where to find classic sodas in the Bay Area. [SF Gate]
News Feed: April 23
A new study on red wine justifies a glass or two a night. [VV]
The New Orleans po' boy was originally created to feed striking workers. [Salon]
Coffee culture brews in Beantown. [Boston Herald]
Wild rice is perfect for springtime salads. [LAT]
News Feed: January 26
Haggis fans, rejoice: the once forbidden Scottish dish may soon be allowed in the United States. [Salon] What's the difference between parchment paper and waxed paper? [Chow] Bay Area brewers will show off their wares at the Winter Brews Festival this Saturday. [SF Gate] Settle into one of New York City's coziest restaurants. [TONY] Pork plus pickling equals choucroute garni. [TOC]Categories
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@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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