Sustainability Matters: June 5, 2015

 

Doctors across the nation are increasingly enrolling their patients in fruit and vegetable prescription programs to combat obesity. [Modern Farmer

 

Wikileaks is offering a bounty for a copy of the Trans-Pacific Partnership. [Food Politics

 

A new report suggests that in this year alone, California’s drought will cost  farmers $2.7 billion and more than 18,000 jobs. [NPR

 

Congress is reconsidering allowing egg imports from the Netherlands... Read more >

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What We're Reading: May 7, 2015

 

Learn how to navigate the funky waters of stinky cheeses. [Food52

 

Daniel Maurer remembers Josh Ozersky and his role in the early days of food blogging. [Grub Street

 

Your mother's recipes can be more than just recipes. [NYT

 

The tyranny of pizza choice is making you fat. [MUNCHIES

 

Upgrade your midday meal with an office lunch swap. [Bon Appétit... Read more >

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What We're Reading: April 15, 2015

 

Don’t buy seedless: why you should be saving your watermelon seeds. [HuffPo

 

Start your spring cleaning regimen by purging your pantry. [The Kitchn

 

First cider, now brandy: American distilleries are taking on the French eau de vie. [NPR

 

Despite the FDA’s attempts to restrict antibiotic use in livestock, frightening new data reveals that applications have only grown. [Mother Jones

 

Could the answer to Mexico’s... Read more >

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Sustainability Matters: March 27, 2015

 

Should you feel guilty if you don’t eat breakfast? [Food Politics

 

Wholesome Wave’s Fruit and Vegetable Prescription Program is expanding across the country, helping low-income families get access to fresh produce. [Food Network

 

The real trouble with GMOs may come from their resistance to herbicides, and what that will mean for the future of the chemicals used on our crops. [Mother Jones

 

The FDA has approved non-browning GMO apples and potatoes as safe for general consumption. [Modern Farmer... Read more >

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What We're Reading: March 25, 2015

 

Experts divulge the secrets to the perfect homemade chicken biscuit sandwich. [FWF

 

Even cheese lovers are becoming nutritional yeast converts.[Food 52

 

Feel free to fry: the common belief that olive oil shouldn’t be used for high-heat cooking may be based on bad science. [Serious Eats

 

Pop culture has been obsessed with weight for years, but it was only in 2013 that obesity became an official disease. [... Read more >

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Sustainability Matters: March 6, 2015

 

A new study from the Rudd Center for Food Policy and Obesity reveals that recent changes to government-subsidized school meals are getting kids to eat more fruit. [NYT

 

The newest method for measuring obesity in the U.S. could be the genetic analysis of sewage. [The Atlantic

 

As more cities move towards composting programs, produce stickers have emerged as a potential stumbling block. [NYT

 

Australian dairy company A2 Milk,... Read more >

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America Cooks with Chefs: Episode Six

 

Last month we announced the winners of our America Cooks with Chefs competition, in which six ordinary Americans—with the help of JBF Award–winning chefs—cooked a delicious meal with fewer than 800 calories for the Clinton Health Matters Annual Activation Summit. The conference judges crowned Victoria Phillips and her chef, Tony Mantuano of Chicago's acclaimed Spiaggia, as the winners.

 

Today we're spotlighting the competing dish developed by chef Naomi Pomeroy, who heads up the highly acclaimed Beast in Portland, Oregon. We matched Naomi with Auburn, California native Kathy Partak. A military mom and an enthusiastic home cook, Kathy often struggles with her weight, and has had... Read more >

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America Cooks with Chefs: Episode Five

 

Last month we announced the winners of our America Cooks with Chefs competition, in which six ordinary Americans—with the help of JBF Award–winning chefs—cooked a delicious meal with fewer than 800 calories for the Clinton Health Matters Annual Activation Summit. The conference judges crowned Victoria Phillips and her chef, Tony Mantuano of Chicago's acclaimed Spiaggia, as the winners.

 

Today we're spotlighting the dish developed by fellow contestant Jonathan Saturay and chef Maria Hines of Tilth in Seattle. (You can watch our first four participants and chefs in action here.) Chef Hines is passionate about food that's sourced responsibly and prepared with care, so she matched well... Read more >

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America Cooks with Chefs: The Winning Recipe

 

America Cooks with Chefs

 

Earlier this week, in La Quinta, California, America Cooks with Chefs arrived at its exciting conclusion: six participants, all ordinary Americans, competed in a live competition at the Clinton Health Matters Annual Activation Summit. The challenge? Prepare and serve a delicious meal with fewer than 800 calories. Our lucky contestants had a bit of help: before the competition, each was paired with a JBF Award–winning chef, who welcomed their respective trainees into their restaurant kitchens and taught them their recipes, with some healthy cooking tips on the side. The chefs also flew to California to support the contestants during the event. Former president Bill Clinton summed up the competition nicely on... Read more >

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America Cooks with Chefs: The Final Competition (and a Recipe!)

 

It's time for the final phase of America Cooks with Chefs, our healthy cooking competition in partnership with the Clinton Foundation. We've paired six ordinary Americans from across the country with JBF Award–winning chefs, who have equipped our contestants with nutritious recipes and valuable cooking tips for healthier lifestyles. You can watch videos of our first four participants and their respective chef trainers in action here. (Stay tuned for more videos next week!)

 

This weekend, at the Clinton Health Matters Annual Activation Summit, each contestant-and-chef duo will prepare their signature recipe for conference attendees and judges. On Monday, in front of a live audience, we'll announce the winning dish and present the grand prize to the victors... Read more >

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