Interview with Wendell Pierce, Part Three: Solutions, Local and Beyond (and Zimbabwe)

 

The 2014 JBF Food Conference, taking place October 27–28 in New York City, will explore the intersection of food and health. Our speakers and panelists will discuss the myriad ways in which food supports personal and public health; fails to deliver on the promise of better health; and both drives and responds to other cultural forces in America today.

 

In anticipation of this two-day event, we're holding ... Read more >

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What We're Reading: October 14, 2014

 

The roller coaster of emotion that comes with eating gummy bears. [NYT

 

The new documentary America’s First Foodie aims to raise awareness about James Beard. [Food Politic

 

Chipotle partners with Slow Food USA to build gardens in schools across the U.S. [Fast Company

 

Americans really love sandwiches: a new study reveals that nearly half of the population eats a sammy on any given day. [... Read more >

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Interview with Wendell Pierce, Part Two: Treme, New Orleans, and Chef Culture

 

 

The 2014 JBF Food Conference, taking place October 27–28 in New York City, will explore the intersection of food and health. Our speakers and panelists will discuss the myriad ways in which food supports personal and public health; fails to deliver on the promise of better health; and both drives and responds to other cultural forces in America today.

 

In anticipation of this two-day event, we're holding Health Month here on the JBF blog. In the post below, we continue our extended interview series with actor and activist... Read more >

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Interview with Wendell Pierce, Part One: Why Food Deserts?

 

Although he’s best known for roles on hit television shows like The Wire and Treme, actor Wendell Pierce is also a dedicated food and community advocate in his hometown of New Orleans. Ponchartrain Park was designated one of the fastest growing neighborhoods post-Hurricane Katrina, thanks in no small part to Pierce’s nonprofit organization, and his grocery business, Sterling Farms, has expanded across the South to provide fresh food to underserved areas. In the first part of our extended interview, Pierce shares his motivation for taking on the difficult issue of food access.

 

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JBF: You started off with a focus on rebuilding your neighborhood of Ponchartrain Park after Katrina. Were you thinking about food access then? Or did it come later?

 

WP: Absolutely not. Wasn’t thinking about it at all, wasn’t conscious of it to any degree... Read more >

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Interview with Donald Link of Pêche

Donald Link

 

The winner of this year's Best New Restaurant award, Pêche is the latest project from New Orleans–based chef Donald Link, who also runs the acclaimed Cochon, Cochon Butcher, and Herbsaint. On top of his culinary talent and business acumen, Link is a passionate champion of Gulf Coast and Southern foodways. Below, Link discusses his ties to local producers, the current state of New Orleans dining, and what's next for Pêche. 

 

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JBF: It's obviously been a big year for Pêche. What's your vision for the restaurant in its second year?

 

DL: We plan on continuing in the same style as before: to keep searching out the best seafood the Gulf Coast has to offer. A lot of doors have opened up in the world... Read more >

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JBF Trip Planner: New Orleans

Anna Mowry on where to eat in New Orleans

 

If you’re anything like us, the first thing you do when planning a trip—perhaps even before booking a plane ticket—is figure out where you’re going to eat while you’re there. Museums, sightseeing, and shopping are all well and good, but food is often the main attraction. To make trip planning a little easier, we’re compiling lists of our can’t-miss pit stops in some of our favorite places. JBF Award winners, hole-in-the-wall favorites, America’s Classics, and one-hit wonders—we’ll give you a quick rundown of our absolute must-eats in each featured location.

 

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New Orleans is currently sitting on a culinary sweet spot: the city’s signatures—beastly oysters, savory muffalettas, beignets as big as whoopee cushions—are as plentiful and as tempting as ever, while a new wave of seasonal, farm-cozy spots... Read more >

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Talking Trust and Sustainability in New Orleans

 

In preparation for our 2012 JBF Food Conference, A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust, we're holding regional salons around the country to discuss the notion of trust in our food system. Our conference season officially kicked off this spring in Charleston, and then moved to New Orleans this summer, where we met with a diverse group of 18 insightful chefs, farmers, restaurateurs, educators, and other members of the local food community at Palace Café. We chatted with JBF executive vice president Mitchell Davis (who facilitates the salons along with food system consultant Karen Karp of Karp Resources) and he filled us in on the conversation.

 

JBF: Can you tell us a bit about why... Read more >

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