What We're Reading: November 17, 2014

 

Recipe ideas for that mountain of Brussels sprouts you picked up from the market. [Food52

 

What the Ocean Spray bog-men aren’t telling us: cranberry facts. [The Kitchn

 

A new GMO potato just approved by the USDA can be precut and sold fresh because it resists browning. [Mother Jones

 

The craft revolution has beer drinkers returning to cans. [Quartz

 

The city of Lyon is trying to change French habits by promoting the value of... Read more >

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What We're Reading: November 6, 2014

 

With saffron cream filling and mint chocolate frosting, India has the U.S. beat on exotic doughnut flavors. [HuffPo

 

What the results of the midterm elections mean for food policy. [Civil Eats

 

Up your olive oil game with these pro tips. [Food & Wine

 

The New Yorker digs into the gluten-free trend. [The New Yorker

 

Have a sophisticated Thanksgiving with this... Read more >

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Sustainability Matters: August 22, 2014

 

Another salmonella scare leads to a national recall of nut butters. [First We Feast

 

The FDA issues new regulations regarding fish consumption, but mercury levels may still be too high for pregnant women. [Civil Eats]

 

According to the CDC, nearly half of Americans will have type-2 diabetes in their lifetime. [The Guardian

 

Germans refuse chickens imported from the U.S. due to our chlorine-bathing practices… [Modern Farmer... Read more >

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What We're Reading: June 3, 2014

Bagel with cream cheese

 

Better than Philadelphia? The little-known cream cheese winning over Calvin Trillin and Ruth Reichl. [NYT]

 

A tribute to Maya Angelou’s poetry in the kitchen. [NYT]

 

Panera pledges to drop all artificial additives by 2016. [USA Today]

 

Vetting wine through gamma radiation. [... Read more >

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Interview with Laurie David and Stephanie Soechtig of "Fed Up"

 

 

Eat a balanced diet. Get plenty of exercise. The tenets of achieving a healthy body and life are so ingrained in American culture that kindergartners can recite them. But, as the alarming rates of obesity and Type 2 diabetes prove, this long-accepted formula is failing. The culprit? It’s the widespread presence of sugar in processed food, or so says Fed Up, the new documentary produced by Laurie David and Katie Couric. In anticipation of the film’s release on May 9, we got in touch with David and Fed Up director Stephanie Soechtig to discuss how this epidemic became so dire, what can be done, and their new campaign to get Americans to cut down on the sweet stuff.

 

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JBF: Your documentary follows the lives of a group of American families as they try to make a healthier and more active lifestyle for themselves. How did you find your participants? ... Read more >

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2013 JBF Leadership Award Winner Marion Nestle

 

Marion Nestle
Paulette Goddard Professor, Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University

 

For those of us involved in the food world, it’s hard to remember that many of the truths we take as a given—that advertising influences how we eat as a country, often detrimentally; that agricultural programs sometimes protect businesses rather than people; that public policy can be a powerful tool in shifting how Americans eat and, consequently, their health—are relative newcomers in the national discourse. The person directly responsible for raising these points, along with countless other critical questions about the food-related intersections between science, culture, and politics? Dr. Marion Nestle.

 

The author of the groundbreaking Food Politics, as well as several other seminal books such as Safe Food, What to Eat, and... Read more >

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The 2013 JBF Leadership Awards Dinner: A Menu in Three Acts

James Beard Award–winning chef Maria Hines

 

Are you voting with your fork? We did last night! For our 2013 JBF Leadership Awards, which celebrate visionaries responsible for creating a healthier, safer, and more sustainable food world, we asked JBF Award–winning chef Maria Hines to come to New York City and create a menu to honor these inspiring individuals. For the occasion, the esteemed chef of Seattle's Tilth and Golden Beetle created a menu in which each dish represents a different facet of food policy. Read on to see the menu and learn about chef Maria’s inspiration behind each course:

 

The 2013 JBF Leadership Awards Dinner: A Menu in Three Acts
Created by JBF Award winner Maria Hines

 

Inspiration: The annual JBF Food Conference has a sustainability focus. When they invited me to be the chef for the corresponding JBF Leadership Awards this year, I... Read more >

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JBF Hosts Third Chefs Boot Camp for Policy and Change

 

More than a dozen chefs from around the country will convene for the James Beard Foundation's third Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York, from September 15-17. The program, which was launched at the James Beard Award–nominated Blackberry Farm in Walland, Tennessee in July 2012, is designed to provide chefs with the tools and support they require to be effective leaders and advocates for food-system change. 

 

"Our Chefs Boot Camp fills a critical need for hands-on policy and advocacy skills training that allows participating chefs to fine-tune their strengths and realize the difference they can make,” said Mitchell Davis, Ph.D., executive vice president of the James Beard Foundation. "Our goal is to expand... Read more >

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