Talking Sustainability and Community in Charleston

 

The JBF Food Conference season kicked off last week with our first regional “salon” held in Charleston, South Carolina, at the beautiful and historic McCrady’s Restaurant. Conceived as a way to engage food system stakeholders from around the country and to gather input on the themes for our annual conference, our salons spark fascinating discussions on the critical topics we face. The theme of this year’s conference (click here to learn more) is: A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust.

 

Facilitated by JBF executive vice president Mitchell Davis and food system consultant Karen Karp of Karp Resources, a diverse group of 18 insightful chefs, farmers, restaurateurs, educators, and... Read more >

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Reel Food: Mitchell Davis Talks Taste at TEDxManhattan

At last month's TEDxManhattan event, "Changing the Way We Eat," our very own Mitchell Davis gave a thought-provoking talk about the importance of taste and the role it should play in improving the American food system. A video of his speech is below; you can watch the other food-related talks that were given at the event here.

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Good Food Awards Finalists Announced

charcuterie Over on Food Matters, we report on the finalists for the Good Food Awards, which honor producers who “push their industries towards craftsmanship and sustainability while enhancing our agricultural landscape and building strong communities.” Get more details here.

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Recipes: Sustainable Seafood

mussels

When choosing seafood that's caught responsibly and low in mercury, here's a good rule of thumb: the smaller, the better. Here are a few of our favorite sustainable seafood recipes. Pasta with Sardine Cream Sauce  Look for wild-caught sardines from the Pacific Ocean when making this simple pasta dish. Mussels with Thai Seasonings  Coconut milk, lime juice, and green curry paste lend Far East flavors to this quick-cooking dish. Clam Chowder with Bacon  Thomas Keller's version of the New England classic is made with applewood-smoked slab bacon and sweet littleneck or Manila clams.

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Sustainable Seafood: A Guide to the Guides

The James Beard Foundation's guide to sustainable seafood

Fishing practices are harming our ocean ecosystems at an alarming rate by depleting populations, polluting the water, and destroying habitats. Making sustainable seafood choices is something we can all do to make a difference. There’s an array of apps, websites, and other tools to nudge us in the right direction, but which one is right for your lifestyle? We did some research so you can make an educated choice.

You can also download a printable version of our Sustainable Seafood Chart.

GUIDE: Blue Ocean Institute
PLATFORMS: Website and app
TARGET: Chefs and consumers
SPECIAL FEATURES: Users without smart phones can text the name of a fish to get sustainability info through the “... Read more >

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Voting with Your Forks: How We Can All Have a Positive Impact on our Food System



Insufficient access to fresh food. Childhood obesity. Eroded soil. Many of us know that our food system is rife with problems, but aren’t sure how we, as food shoppers, cooks, and eaters, can bring about change.

The key, according to Karen Karp, president of NYC food business consultancy Karp Resources and a partner in planning the recent JBF Food Conference, is to focus on making progress—and remember that we won’t solve these big problems all at once. “Sustainability is a journey, not a destination,” says Karp. “That kind of thinking can really instigate some change.”

Our 2011 Leadership Award recipients and members of our advisory board agree that there is a lot we can all do. Here are their suggestions.

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“Cook. If you don’t cook your food it invariably gets cooked for you. It gets processed and it gets manipulated. And when that happens you eat less nutritiously. And the environment suffers. And

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2011 JBF Leadership Awards Video

We'll be recapping last night's 2011 JBF Leadership Awards soon, as well as sharing images from the ceremony that honored the recipients who are working hard for a more safe, sustainable, and healthful food world. For now, have a look at the video below that opened the program. (And for even more sustainability-focused discussion, tune into the second day of our food conference. You can watch a live stream of today's panel's and presentations here.

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