What We're Reading: October 20, 2015


New science suggests crustaceans have a similar neurology to vertebrates, potentially adding a new moral quandary to all those lobster rolls. [MUNCHIES


Dining solo: Opentable reports that reservations for one are on the rise. [NY Daily News


Oatmeal isn’t just for your morning porridge: ten ways to break those oats out of the bowl. [The Kitchn


State and federal regulators are... Read more >

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Sustainability Matters: August 28, 2015



Despite the drought, California winemakers have continued to prosper and think outside of the box. [NYT]


Massachusetts stays one step ahead: a new ballot measure could require cage-free eggs, pork, and veal. [MF]


Sweden’s ocean ambassador insists that putting a price on natural capital could be the key to conservation. [Grist]


High-quality and low-carbon: food waste and beef fat can be used as renewable jet fuel. [... Read more >

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Meet JBF Leadership Award Winner Dr. Jason Clay

Dr. Jason Clay


Our 2012 James Beard Foundation Leadership Awards will be held at New York City's iconic Hearst Tower one week from tomorrow! As promised, we're introducing you to each of the five visionaries being honored for their outstanding contributions to creating a healthier, safer, and more sustainable food world. Last week we filled you in on Dr. Kathleen Merrigan's inspiring work—and today, we'd like you to meet:


Dr. Jason W. Clay
Senior Vice President, Market Transformation, World Wildlife Fund (WWF)


How much water does it take to make one latte? A WWF short social-media video, conceived by Jason Clay, poses this trick question. The disturbing... Read more >

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JBF Kitchen Cam