Throwback Thursday: Working Together to Improve School Food with Shelburne Farms and JBF Chefs Boot Camp for Policy and Change

Photo by Vera Chang

 

By David Hugo, Chef at Shelburne Farms

 

Last month, Shelburne Farms hosted the James Beard Foundation’s eighth Chefs Boot Camp for Policy and Change, a three-day intensive training for chefs in policy and advocacy. A partnership with the Chef Action Network (CAN), JBF Chefs Boot Camps leverage prominent chefs as change-makers on food issues. It’s a mission in step with our work here at the Farm. Since boot camp, I’ve been reflecting on the synchronicities between our organizations, despite our differing roles within the food sector.

 

JBF celebrates, nurtures, and honors America's diverse culinary heritage through programs that educate and inspire. Like Shelburne Farms, which coaches... Read more >

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Sustainability Matters: October 9, 2015

 

A look into the long battle for healthy school lunch, and the fights that lie ahead. [Modern Farmer

 

Talk about endless refills: an NYC coffee shop runs on a membership model, giving members unlimited coffee and tea for $25 a month. [NYT

 

Support local business by buying these products from mom and pop grocers. [The Kitchn

 

A former USDA researcher has bred a type of grape that could ease labor demand in the raisin industry. [... Read more >

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Sustainability Matters: October 2, 2015

 

A new study suggests that drinking milk won’t save you from bone fractures. [MUNCHIES

 

Facing consumer backlash, Whole Foods has promised to stop selling foods produced through prison labor. [NPR

 

Federal agencies met this week to discuss means of collecting better data on the impact of antibiotic use on livestock. [Food Safety News

 

Researchers have found that the key to getting kids to eat more vegetables may lie in what else is on the plate. [... Read more >

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What We're Reading: August 31, 2015

 

Our deep, abiding love of waffles may be older than the Acropolis: ancient Greeks may have been firing up the iron centuries ago. [Lancaster Online

 

These homemade fruit roll-ups just might make your child the most popular kid in the cafeteria. [Food52

 

The leftover water from a can of chickpeas can make delicious buttercream frosting. [CakeSpy

 

California’s drought has cost the state 21,000 jobs this year. [... Read more >

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What We're Reading: August 24, 2015

 

 

Embrace your inner Francophile with these recipes for classic French desserts. [Saveur

 

Robin pie, terrapin stew, and other long-lost delicacies from America’s history. [NPR

 

Pizza is not a vegetable: a new poll shows a whopping 86 percent of Americans support healthier school lunches. [NYT

 

Meet your new midnight snack: Bulgogi ... Read more >

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The 2015 Cooking Up Change Competition

 

For the fourth year in a row, the James Beard Foundation is the official culinary partner of Cooking Up Change, a nationwide high school competition that invites students to improve school lunches. Administered by the Chicago-based Healthy Schools Campaign, the 2015 competition consisted of nine regional qualifiers, in which high-school teams designed and prepared meals within the real-life constraints of limited ingredient lists and tight prep times. Finalists from each city advanced to compete in the national competition in Washington, D.C. last week.

 

 

Cooking Up Change

 

The teams' meals were judged on originality, taste, texture and appearance. After the votes were tallied, Debra Eschmeyer,... Read more >

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What We're Reading: May 4, 2015

 


Cook up some celebratory recipes for your Cinco de Mayo fiesta. [NYT

 

Why Chipotle's new slogan "G-M-Over It" could just be a marketing scheme. [NPR

 

The Bon Appétit editors pack up and eat their way across the country. [Bon Appétit

 

Talk about mystery meat: pork from 2009 was served in Tennessee schools this past week. [FWF

 

Are we overloading on protein? [... Read more >

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Sustainability Matters: March 13, 2015

 

A new Kickstarter campaign wants to fund the creation of the world’s first "plantable" coffee cup. [Modern Farmer

 

A restaurant franchise lobbying group has opened a court case challenging Seattle’s new $15 minimum wage. [Al Jazeera

 

School lunch programs across the country want to source locally, but face stumbling blocks like bureaucratic red tape and contractual disputes. [NPR

 

A new online tool called the Vegetarian Calculator claims to tally the number of animals killed to feed an omnivore over a set period of time. [... Read more >

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Sustainability Matters: January 30, 2015

 

Maple water, the latest trendy health beveragecould actually be a boon for environmentalists. [Civil Eats

 

Schools across the country are experimenting with offering lunch via food trucks instead of the typical cafeteria line. [Food Network

 

Large meat packers, facing PR and export concerns, are refusing to use Zilmax, a cattle weight-gain drug that the FDA says is legal. [... Read more >

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What We're Reading: December 15, 2014

 

This guide to buttercream frosting is truly the icing on the cake. [Serious Eats]

 

Dig into the winter season's colorful harvest on your salad plate. [NYT]

 

A new year means new food trends: what’s on tap for 2015. [Forbes]

 

Willy Wonka would be proud: a New York-based artist recreates savory meals using only candy. [BuzzFeed]

 

New city laws nationwide attempt to regulate the food truck frenzy. [... Read more >

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