Throwback Thursday: The Future of Food

Illustration by Eugenio

 

From cars that run on electricity, to computers that live in our pockets, to Back to the Future–style hoverboards, you could make the case that we’re already living in the age of the Jetsons. But aside from the market availability of the powdered meal replacement, Soylent, it seems there’s still a lot of room for growth in the way we grow, cook, and eat our food. With the new year swiftly approaching, we’re using this TBT to look back at a look forward: our Spring 1999 Beard House Magazine article “Seratonin-Laced Truffle Inhalers and Other Tales from the Future,” which assembled a motley crew of professionals and intellectuals to predict the food landscape of 2050. Here are a few choice quotes, some remarkably relevant to today, while others seem still a few decades off:

 

“Because the perishable food ingredients will be pasteurized with electron beams, concern about food-borne diseases spreading from continent to continent will be a

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Sponsored Post: Holiday Cheer with the Corporate Crowd

 

As the calendar speeds past the midway point of December, many restaurateurs are seeing midweek reservations spike with bookings from business travelers and local event planners. All signs indicate that the corporate expense account crowd will be out in force this year; the Global Business Travel Association projects that overall business travel spending will increase 6.8 percent this year to nearly $300 billion. Other economic factors, highlighted by a burst in corporate hiring and lower gas prices, point towards a rewarding holiday season for restaurant owners and operators.

 

JBF partner... Read more >

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America Cooks with Chefs: Episode One

 

We're thrilled to announce that America Cooks, a cooking competition conceived in a partnership with the Clinton Foundation, has reached a milestone this week: the first episode of the seven-part video series is here! Each episode will follow one contestant as they go behind the scenes at a James Beard Award—winning chef’s restaurant to learn tips, tricks, and advice for cooking more nutritious meals.

 

Our first episode features Victoria Phillips, a working mother of two, who wants to cut back on high-calorie convenience meals that she and her husband often feel forced to prepare for their family because of time constraints. We matched Victoria, who lives in a suburb of Chicago, with hometown superstar chef Tony Mantuano of the legendary Spiaggia. Chef Tony’s decorated career includes numerous awards and honors—as well as a special disti... Read more >

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Recipe: Susan’s Magic Christmas Bar Cookies

Recipe for Susan’s Magic Christmas Bar Cookies

 

“Ever since my children were little, making these super-easy bar cookies has been part of the Ungaro family holiday tradition," says JBF president Susan Ungaro. Once you try this six-ingredient recipe, which Susan first spotted on the label of a can of Eagle Brand Condensed Milk, you'll be hooked, too.

 

Get the recipe here.

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What We're Reading: December 18, 2014

 

Educate yourself: what supermarket labels really tell you about the beef you buy. [Serious Eats

 

The food industry is all about “personal responsibility,” so why are they opposed to the new calorie counts regulation? [Civil Eats

 

Mother Jones weighs in on the best food books of 2014. [Mother Jones

 

An Iron Chef winner is revamping camping fare. [MPBN N... Read more >

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Our Favorite Dishes of 2014

 

At three meals a day, you’ll rack up 1,095 breakfasts, lunches, and dinners in a year (and if you’re anything like us, that might be just the bare minimum). With such a surfeit of sips and snacks, culling our list was almost like picking a favorite child, but we somehow managed to narrow the field to an elite group. So here’s our collection of 2014 standouts, from north to south, coast to coast, and, of course, from our home base at the Beard House.

 

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Pork Chicharrones with Figs, Pearl Onions, and Pomegranate Molasses

 

Pork Chicharrones with Figs, Pearl Onions, and Pomegranate Molasses

Tar & Roses, Santa Monica, CA

 

At Andrew Kirschner’s Tar & Roses, diners gather other ingredient-driven, locally sourced, and ember-roasted fare from the restaurant’s wood-burning oven. Crispy on the outside, rich and juicy on the... Read more >

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What We're Reading: December 17, 2014

 

Turn your slow cooker into a party punch bowl with these hot cocktails. [Epicurious]

 

From bánh mì to saison, a look at how food words enter American dictionaries. [Boston Globe]

 

If you like to load up on the hot sauce, does it make you more of a man? According to a new study, yes it does. [TIME]

 

The perfect holiday dessert combo: candy cane cookies. [The Kitchn]

 

When food takes the stage, there's no saying who's real and who's acting. [... Read more >

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Ask the Chefs: What's Your Favorite Holiday Dessert?

crème caramel

 

It’s no secret that chefs tend to have a sweet tooth. Here, some of our 2014 regional Best Chef award winners share their all-time favorite desserts, and where to get them. From Paris to Boston, we’ve got your cravings covered.

 

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Justin Aprahamian / Sanford, Milwaukee

One of my favorite desserts is the simplest: my grandfather always ate brick cheese and watermelon for dessert. The refreshing, sweet melon and the salty cheese is an enduring taste memory.

 

 

Dave Beran / Next, Chicago

It’s a tie. Jordan Kahn did a carrot, yogurt, and violet dessert at Red Medicine in Los Angeles that was incredible. Each bite brought more to life. And last year at Alex Stupak’s Push Project, Lauren Resler made a traditional apple pie. It was one of the most perfect pies I have ever had: flaky crust, delicious, not too sweet, and the filling had great structure. I could eat a slice of it for breakfast every day.

 ... Read more >

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Deadline for 2015 Women in Culinary Leadership Grants Extended

Deadline for 2015 Women in Culinary Leadership Grants Extended

 

The James Beard Foundation has extended its deadline for its 2015 Women in Culinary Leadership Grant. Applications will now be accepted through January 16, 2015. Women with at least two years of professional hospitality or culinary experience are encouraged to apply for a chance to participate in a six- or twelve-month mentor/grantee program with top industry leaders, including Christina Tosi, Tom Douglas, and Matt and Kate Jennings.

 

Mentorship programs are available with the following chefs and restaurateurs:

 

  • Kevin Boehm – Boka Restaurant Group, Chicago (six months; front of house)
  • JBF Award winner Richard Melman and Kevin Brown –

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What We're Reading: December 16, 2014

 

Break out of your December doldrums with these seasonal vegetables and fruits. [FR

 

Liquor in the loo? London's newest bar is in an old underground bathroom. [Grub Street

 

How Chanukah gelt went from currency to chocolate. [NPR]

 

The Michelin curse: why chefs are saying no thanks to Michelin stars. [The Daily Meal

 

Are these history's most gluttonous men? [First We Feast... Read more >

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