2013 JBF Scholarship Applications Due May 15
A friendly reminder for aspiring chefs: applications for James Beard Foundation scholarships must be postmarked by May 15. You can find details about eligibility, a list of the scholarships and grants we award, and all the necessary paperwork here.
2013 JBF Scholarship and Grant Applications Now Available
Are you eager to build your culinary chops, but need a financial boost? You've come to the right place: applications for James Beard Foundation scholarships and professional grants are now available. You can find details about eligibility, a list of the scholarships and grants we award, and all the necessary paperwork on our scholarships and grants page.
News Feed: February 3, 2011
The men behind Absolut start new vodka venture. [Atlantic]
Greenpeace releases sustainability ranking for brands of canned tuna. [FIS]
Maine legislature fights to make whoopie pie the official state dessert. [NPR]
Super Bowl snacks for your party. [
News Feed: January 19, 2011
JBF president Susan Ungaro named one of America’s most powerful food figures. [The Daily Meal]
SoCal eagerly awaits its Friends of James Beard Benefit. [LA Weekly]
Lawsuit attempts to reverse California's controversial approval of toxic pesticide. [Atlantic]
Grass-fed beef for Fido? Homemade pet food is latest conscious consumer trend.
Jobs We Love: Donna Cavato
Putting down roots in a space that once held Katrina's swelling floodwaters, the Edible Schoolyard of New Orleans launched in 2005 as the first affiliate of Alice Water's garden and kitchen classroom project in Berkeley. With the help of over 300 eager students, the program has become a vital part of the city's community, providing organically-grown food and culinary education.
We contacted the program's founding director, Donna Cavato, to hear about her work and why she's optimistic about America's eating habits. Read the interview here.
Update: We misreported the number of children who participate in ESY NOLA. The program currently serves over 700 students.
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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
Don't miss our next Dining + Design panel, featuring JBF Award winner @andrecarmellini, tomorrow @TheNewSchool! http://t.co/CRfBNcPoEp
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