What We're Reading: May 26, 2015


With Memorial Day behind us, it's officially grilling season, so bust out your charcoal for these recipes. [Huff Po


Urban farms are giving away their fruit for free. [NPR


Make your food dreams a reality: a new site promises recipes from your favorite films, TV shows, and books. [The Kitchn


Hold onto your prosecco glasses: there might be a bubbly shortage. [Yahoo!Food


Would you fly for food? [... Read more >

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What We're Reading: April 20, 2015


Dust off your grills: Spring barbecue weather is just around the corner. [Food Republic


Thailand stores go bug wild: you can now find insect snacks in their supermarkets. [NPR


JBF Award winner Danny Meyer predicts the future of fine casual dining. [Yahoo! Food


Decadent breakfasts​ don't have to be reserved for weekend brunch. [Munchies


U.S. fishing management is improving our national fish stocks, but is it enough? [... Read more >

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Meet the 2015 Food Politics, Policy, and the Environment Journalism Award Nominees


The more we learn about the way our food is produced, packaged, and sold, the more complicated our world seems to become. We live in an age of overabundance, except for those in food deserts; we eat organic food grown by workers laboring under suspect conditions; we grab drive-through burgers made from cows polluting our environment. The nominees for the James Beard Journalism Award in Food, Policy, and the Environment take on some of these hot-button issues, breaking down complex topics to the essential points, and shining a light on the uncomfortable truths we increasingly have to examine.




Krissy Clark
The Secret Life of a Food Stamp,” “Save Money. Live Better,”... Read more >

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Sustainability Matters: April 10, 2015


An argument against making almonds the drought scapegoat. [Grist


A new Youtube app targeted at kids is airing commercials that wouldn’t be allowed on children’s television. [WaPo


In the wake of consumer water restrictions, California farmers insist they’ve started to cut back on their water usage. [NPR


A Big Mac a day keeps the doctor nearby: the Physicians... Read more >

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What We're Reading: April 9, 2015


Homemade pizza can be an easy weeknight dinner with this simple method. [NYT]  


Reinventing the cheese wheel: dairy-free cheeses are on the rise. [NPR


IKEA's famous meatballs go vegan. [Huff Po


Should we retire the term "Asian fusion?" [Food Republic


JBF Award winner April Bloomfield dishes on her favorite cookbooks. [... Read more >

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What We're Reading: April 6, 2015


Here are some of the best-designed coffee shops in America that will win over your caffeine-pumped hearts. [Food Republic


Cook like a pro: the New York Times offers kitchen advice in its new ask-the-food-editor column. [NYT


Your desserts are missing one secret ingredient: black sesame. [HuffPo


Are we running out of food to feed our growing population? [FWF


JBF Award winner Daniel Boulud rocked... Read more >

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What We're Reading: April 1, 2015


From barbecue stalls to in-store sommeliers, traditional grocery stores are trying anything to win back customers. [NPR


Don’t limit yourself to ramen and soba: Food52 suggests some lesser-known types of Asian noodles and how best to use them. [Food52


The Academy of Nutrition has backed away from its endorsement of Kraft Singles. [Food Politics


Will it fizz? The newest device from Sodastream can supposedly ... Read more >

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What We're Reading: March 5, 2015


Let it rain sprinkles: find out the secrets to baking the ultimate birthday cake. [Bon Appétit


Why are overfished sharks still being served? [NPR


Restaurants across the country are making it unfashionable to waste food. [NYT


Fully Baked: Ben & Jerry's hopes to one day sell pot-infused ice cream. [FWF


Bartenders are adding vinegar to your cocktails, and it's no accident. [... Read more >

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What We're Reading: March 04, 2015


French vintners are torn over the topic of pesticide use. [NYT


Beyond roasting: chefs offer alternative takes on winter squash. [Serious Eats


Save yourself the stomach trouble by keeping an eye out for these most common sources of food poising. [The Atlantic


Have you heard of Baijiu? It’s the world’s most consumed liquor, and it’s finally making its way to the U.S. [Eater


Impress your Anglophilic friends with this recipe for classic British tea cakes. [... 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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