2014 JBF Leadership Award Honoree Ben Burkett

2014 JBF Leadership Award honoree Ben Burkett

Ben Burkett
State Coordinator for the State of Mississippi, Federation of Southern Cooperatives; president of the National Family Farm Coalition; and Member of Via Campesina

 

Even just a glance at the staggering range of Ben Burkett’s commitments—spanning state, national, and international arenas—confirms that he’s a tireless advocate for the family farm. “I guess you could say I’ve been farming all my life,” says Burkett, a fourth-generation farmer who wears a variety of hats for organizations including the Federation of Southern Cooperatives, where he is a state coordinator, and the National Family Farm Coalition, where he serves as president.

 

Burkett’s own 300-acre farm in Petal, Mississippi, teems with more than 16 types of vegetables including collard greens and okra. He’s on a quest to change the culture of farming in the United States, which is currently dominated by a cluster of gargantuan corporate players. “The huge farmers don’t... Read more >

Comments (0)

What We're Reading: October 22, 2014

 

Test your burger I.Q. with this guide to regional styles across the U.S.  [HuffPost

 

Calling all craft beer enthusiasts: a new app is attempting to catalog every beer in U.S. [FWF]

 

Are arepas the new tacos? Ask the "arepa king" of NYC. [Serious Eats]... Read more >

Comments (0)

Recipe: Jewel Roasted Vegetables

Ellie Krieger's Jewel Roasted Vegetables

 

A healthy diet doesn't have to rule out scrumptious and fulfilling meals. Here's a tasty, comforting, and nutritious recipe from one of our favorite Beard Award–winning books, The Food You Crave by Ellie Krieger. A staple on Kriger's Thanksgiving table, the dish gets its name from the gemlike appearance of the chunky vegetables. Get the recipe here.

Comments (0)

2014 JBF Leadership Award Honoree Mark Bittman

2014 JBF Leadership Award honoree Mark Bittman

 

Mark Bittman
Author and Journalist,
The New York Times

 

Talk about mileage: once a New York City cabdriver and a Boston truck driver, Mark Bittman is now one of the most prominent and influential voices steering Americans toward healthier, more sustainable eating. The best-selling cookbook author, renowned food writer, and prolific recipe developer has paved a path all his own.

 

While running a small newspaper as a community organizer in the 1970s, Bittman was introduced to the craft of journalism and the art of communication. That know-how would serve him well: in the decade that followed, Bittman contributed to many different print outlets, including the New Haven Register, of which he became food editor. “I really liked food and knew about food, but I was trying many different things,” he says. “When it became clear that what I was passionate about would actually work for me, I pretty much pursued it to... Read more >

Comments (0)

What We're Reading: October 21, 2014

 

Discover the history of the doughnut in honor of National Doughnut Month. [Zester Daily]

 

A guide to fall's most grill-worthy vegetables. [Serious Eats

 

You’ll never guess the secret ingredient behind perfectly chewy chocolate chip cookies. [WaPo

 

The green tomato gets a culinary makeover: new recipes and ideas on how to use this underrated ingredient. [NYT

 

Skip the candy aisle and make these DIY Halloween treats. [... Read more >

Comments (0)

Ask the Chefs: Healthy Eats

 

For kitchen pros, it can’t be all foie and filet mignon all the time. Below, attendees at our recent Chefs Boot Camp for Policy & Change share their favorite healthy eats. 

 

--

 

What’s your favorite healthy snack?

 

Anthony Lamas,  Seviche Restaurant, Louisville, KY
“I love to make a Mexican fruit salad of watermelon, jicama, and pineapple seasoned with a squeeze of lime, chile powder, and salt."

 

Jordan Lloyd, Bartlett Pear Inn, Easton, MD
“Anything fresh from the garden or sliced charcuterie—I feel that feeding the soul is a healthy decision.”
 

Ana Sortun, Oleana, Boston
“My favorite organic, sugar-free chocolate bar with a spoonful of sunflower butter, or a frozen banana and almond milk in the blender to make a quick soft-serve.”

 

 

When you give in to an indu... Read more >

Comments (0)

James Beard Foundation's Taste America® Preview: Boston

 

We’re closing out this year’s James Beard Foundation’s Taste America® with a stop in Boston. This weekend is packed with food-filled exclusive events featuring Taste America All-Star Ludo Lefebvre and local star and James Beard Award winner Jamie Bissonnette. Friday night gets things started with a tasting reception from some of Boston’s finest, followed by a special collaborative dinner cooked up by Lefebvre and Bissonnette. On Saturday, Sur La Table hosts a day of free culinary events, with cooking demos and book signings from our star duo, along with tastings from local vendors TAZA Chocolate and Vermont Creamery.

 

For tickets and more information about the chefs and vendors appearing, check out ... Read more >

Comments (0)

What We're Reading: October 20, 2014

 

A handy visual guide to fall apples for your ciders, sauces, and pies. [HuffPo

 

The “Hey Chef” series proves that curry powder isn’t just for vindaloo. [Serious Eats

 

There may be something besides pumpkin in that can of purée. [The Kitchn

 

Small batch, artisanal producers are changing the way we think about fake meat. [... Read more >

Comments (0)

Our Favorite Beard House Dishes in September

Chris Jaeckle at the Beard House

 

At the Beard House last month, we watched summer recede and the flavors of fall advance. Below, our editors' favorite dishes from September.

 

--

 

Cresta de Gallo Pasta with Hen of the Woods Mushrooms, Roasted Yeast, and Parmesan at the Beard House

 

Cresta de Gallo Pasta with Hen of the Woods Mushrooms, Roasted Yeast, and Parmesan / Chef Collaboration

 

"I was especially taken with by this dinner’s pasta course. The pasta, molded in the shape of a rooster’s crest, had a dense enough texture to stand out amongst the robust mushrooms, while the yeast and Parmesan foam hit some soulful and satisfying umami notes. The dish is straight... Read more >

Comments (0)

On the Menu: Week of October 20

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, October 20, 7:00 P.M 
Urban Mediterranean 
At Pittsburgh’s Cure, James Beard Award nominee Justin Severino has been garnering acclaim for his innovative approach to charcuterie and Italian–American cooking. Discover the restaurant’s signature “urban Mediterranean” cuisine at this Beard House dinner, as Severino takes a seasonal approach to nose-to-tail dining.

 

Tuesday, October 21, 7:00 P.M.
Maine Marvel 
“This is Portland dining at its finest,” wrote Katie Chang in Food Republic of David’s Opus Ten, adding that the restaurant-within-a-restaurant’s food is “understated, quietly confident, and unquestionably delicious.” Helmed by veteran chef David Turin, the dining destination is an intimate, 18-seat space that offers... Read more >

Comments (0)

Pages