The 2014 JBF Awards: Highlight Reel

 

A final bit of housekeeping for the 2014 James Beard Awards.

 

We want to thank everyone, from our staff and event planners to reception chefs and sponsors, who helped to make last week's festivities such a huge success. And, of course, a huge congrats to all of the winners and nominees!

 

Here's a highlight reel from the amazing team at Linton Media. You can see more of their work on our YouTube channel.

 

(Watch a complete rebroadcast of last Monday's ceremony here.)

 

 

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James Beard House Hosts Guests of the International Visitor Leadership Program

The International Visitor Leadership Program at the James Beard House

 

America's soft power got a lot tastier when the Department of State launched its Diplomatic Culinary Partnership in 2012. Created through a collaboration with JBF, the initiative elevates the role of culinary engagement in America’s formal and public diplomacy efforts, and enlists chefs from across the country to serve as resources to the Department when engaging foreign audiences.

 

One of the many facets of our ongoing partnership with the State Department, the International Visitor Leadership Program (IVLP) is a professional exchange program that advances U.S. foreign policy goals by increasing mutual understanding between the people of the United States and those of other countries. One of IVLP's current projects is an exchange with six participants from the Middle East and North Africa, who are exploring the impact of... Read more >

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Daily Digest: May 13, 2014

pizza

 

Take-and-bake pizza has spawned a tax-code debate. [NPR]

 

Is the quest for the perfect hard-boiled egg over? Not quite. [LAT]

 

Frozen food companies devise a comeback plan. [Fox News

 

Soylent: will it lead to the death of the lunch break or a solution to world hunger? [Aljazeera America

 

Cranberries could help to lessen allergic reactions to peanuts. [... Read more >

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Daily Digest: May 12, 2014

sushi

 

Sushi made with bare hands: food safety violation or sacred tradition? [Smithsonian]

 

Scientists finally explain why dark chocolate is actually good for you.  [LAT]

 

Why our grains are losing nutrients. [NPR]

 

Mummy bones and teeth prove ancient vegetarian diet. [Huff Post]

 

Edible flowers are beautiful, but are they safe? What you need to know. [... Read more >

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Cook with a JBF Award Winner via IfOnly

 

For the novice chef who's looking to go pro, is there a better regimen than apprenticing with a Beard Award winner? Or, for the home entertainer who wants to go all in, is there anything more impressive than a winner cooking an extravagant meal for your friends? 

 

We think not. That's why we've partnered with IfOnly to bring you the food lover's dream shop, filled with experiences and autographed cookbooks from JBF Award nominees and winners from around the country. From a cooking class and dinner for 12 with our freshly minted Best Chef: NYC winner April Bloomfield to a Moveable Feast-inspired at-home dinner with the State Bird Provisions team, IfOnly can make your wishes come true. Even better, a portion of every sale is directed to JBF, which furthers our mission to celebrate and honor American cuisine. IfOnly is also graciously extending the opportunity to become a member and have access to their complete offerin... Read more >

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Sustainability Matters: May 9, 2014

 

Hot chicks: a scientist attempts to breed chickens with fewer feathers to help the birds remain cooler, making it easier for farmers to maintain chicken populations in the face of climate change. [Grist]

 

The USDA will be awarding grants worth $25 million for school kitchen equipment. [Food Politics]

 

Sugar cane production and processing is linked to a deadly kidney-related illness in Nicaragua. [NY Times]

 

The World Health Organization warns that we're is headed for a deadly “post-antibiotic era” due to misuse of antibiotics in humans and agricultural animals. [... Read more >

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On the Menu: Week of May 11

Photo by Mira Zaki

 

Here's what's happening on the Beard calendar this week: 

 

Monday, May 12, 6:30 P.M. 
New Zealand Wine Fair 2014 
The James Beard Foundation Greens (foodies under 40) are partnering with New Zealand Wine to bring you a walk-around tasting of this celebrated country. The event will include sips from more than 25 producers, including 2013 vintages (many of which will be poured for the first time), as well as distinctive, older bottles. We’ve also enlisted some great New York City chefs to prepare delicious bites that will complement whatever is in your glass.

 

Monday, May 12, 7:00 P.M.
Meatless Monday 10th Anniversary Celebration 
In 2003 marketing professional Sid Lerner founded the Meatless Mondays initiative to encourage people to go o... Read more >

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Interview with Laurie David and Stephanie Soechtig of "Fed Up"

 

 

Eat a balanced diet. Get plenty of exercise. The tenets of achieving a healthy body and life are so ingrained in American culture that kindergartners can recite them. But, as the alarming rates of obesity and Type 2 diabetes prove, this long-accepted formula is failing. The culprit? It’s the widespread presence of sugar in processed food, or so says Fed Up, the new documentary produced by Laurie David and Katie Couric. In anticipation of the film’s release on May 9, we got in touch with David and Fed Up director Stephanie Soechtig to discuss how this epidemic became so dire, what can be done, and their new campaign to get Americans to cut down on the sweet stuff.

 

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JBF: Your documentary follows the lives of a group of American families as they try to make a healthier and more active lifestyle for themselves. How did you find your participants? ... Read more >

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Daily Digest: May 8, 2014

bagels

 

Poke a hole in your morning routine with this recipe for homemade bagels. [WP]

 

Peppercorn 101: everything you need to know about the world's most popular spice [HuffPo]

 

It may be gluten-free, but does that mean it's healthy too? [LAT]

 

Why Target has started selling Doritos in its refrigerated aisles. [Fox News]

 

Move over, chickens. Raising ducks in the backyard may be the next big thing. [... Read more >

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JBF on the Air: Ruth Reichl

Ruth Reichl on Taste Matters

 

What happens when one of the country’s most celebrated restaurant critics and non-fiction food writers decides to switch genres? Ruth Reichl is about to find out, as her first novel, Delicious!, was just released on May 6. On last week’s episode of Taste Matters, JBF’s Mitchell Davis chats with Ruth about her move into fictional storytelling, the writing process behind the novel, and Ruth’s candid thoughts on American cuisine and food culture. Click here to listen to the full episode.

 

Taste Matters is a radio program dedicated to ta... Read more >

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