What We're Reading: June 16, 2014

 

The CDC released a list of the healthiest fruits and vegetables, and their number one might surprise you. [Food Republic

 

A cure for gout just might hold the key to ending the lime shortage. [The Wire]  

 

A new petition for brewers to disclose their ingredients and methods is causing a stir. [ABC

 ... 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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Daily Digest: March 9, 2014

Coffee

 

For a better night's sleep, track and limit your caffeine consumption with the new Up Coffee app. [LAT]

 

Late-night eating webcasts, or mokbang, are a hit in South Korea. [WSJ]

 

A glimpse into the daily diets of people around the world. [Wired]

 

Chemicals used in the production of disposable chopsticks have raised health concerns. [... Read more >

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The Bookshelf: Pandora’s Lunchbox

 

From Subway sandwiches that contain more than 100 ingredients to packaged cheese that won’t spoil for eternity, processed food accounts for 70 percent of America’s caloric intake. In Pandora’s Lunchbox: How Processed Food Took Over the American Meal, former New York Times reporter Melanie Warner explores the depths of engineered food and its implications for our health and society. We got in touch with the author to learn about her investigation to uncover the truth, her most shocking discovery, and her advice for changing the way America eats.

 

(Join Melanie tomorrow at noon for a special installment of our Enlightened Eaters series at the Beard House.)

 

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JBF: You started out as a business reporter for Forbes and the New York Times. How did you get interested in writing about food?

 

Melanie Warner... Read more >

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Daily Digest: January 21, 2014

stove

 

How to inspect your oven's accuracy and maximize its efficiency. [LAT]

 

Burgeoning "food hubs" are helping small farmers do business with more restaurants. [NPR]

 

The untold story of Pow, the fourth Rice Krispies elf. [Smithsonian]

 

Jelly Bell to release new draft beer and chocolate-covered Tabasco jelly bean flavors. [Time]

 

Tomb of ancient Egyptian brewer discovered by Japanese archeologists. [... Read more >

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JBF Partners with the Clinton Foundation to Launch America Cooks with Chefs: The 800 Calorie Challenge

 

We're excited to announce our new partnership with the Clinton Foundation to launch America Cooks with Chefs: The 800 Calorie Challenge, a cooking competition that will pair six lucky home cooks with six celebrity chef “trainers,” including JBF Award winner Tony Mantuano and Mary Sue Milliken, to create healthy, approachable meals. An online video series will feature an episode with each duo as they take part in an intense, one-day “cooking well kitchen camp” at the chefs’ restaurants, working together to redesign a recipe around healthy nutritional guidelines without sacrificing taste or presentation. The contestants will then attend the 2015 Clinton Health Matters Initiative (CHMI) conference in La Quinta, California, where they will bring their new skills to a live cooking challenge at the conference, where a panel of celebrity judges will select a winner.

 ... Read more >

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