What We're Reading: January 21, 2015

 

A Super Bowl Sunday showdown: baked or fried buffalo wings? [Chow]

 

JBF Award Winner Mark Bittman argues that an essential piece is missing from the State of the Union: food. [NYT]

 

Tour de Franks? A look at the emerging trend of food bikes. [NPR]

 

A new survey reveals that Generation Z is willing to pay more for healthy foods. [USA Today]

 

Chicken soup for the global soul. [... Read more >

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Recipes: A Taste of Paradise

Barbecued Shrimp with Pineapple Chutney

 

Treat yourself to a staycation with a menu inspired by some of our favorite tropical locales. Serve with a light ale or the fizzy mango–mezcal paloma featured below.

 

Paloma de Mango y Mezcal

Mezcal, mango purée, and a hint of cilantro enhance the paloma, a popular Mexico City cocktail finished with a splash of grapefruit soda.

 

Kokonda (Coc... Read more >

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Announcing the Enlightened Eaters Relaunch

JBF is pleased to announce the relaunch of Enlightened Eaters, an educational series of readings, workshops, discussions, and other programs that focus on health, nutrition, sustainability, and the environment. For this year's events, we've enlisted the support of two fitting partners: Slow Food NYC, the organization that works for a food system that's "good, clean, and fair," and the Natural Gourmet Institute, the leader in health-supportive culinary education.

 

Enlightened Eaters events will take place during evenings at the Natural Gourmet Institute and other venues in New York City. Guests will also enjoy refreshments courtesy of the Natural Gourmet Institute. These gatherings are open to the general public and free of charge. O... Read more >

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What We're Reading: January 20, 2015

 

David Chang says ramen is dead. [Lucky Peach

 

Cat cafés are so 2014: get your pet on at the new Dog Cafe opening in L.A. in February. [FWF

 

The European Union has approved new legislation that will let EU member states independently decide if they want to grow GMO crops. [Yahoo! News

 

Explore these potential spots for urban agriculture and renewal in your own backyard. [Civil Eats

 

Even after a century, vegans and vegetarians still go nuts for Braggs Liquid Aminos. [... Read more >

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Happy Hour: Homemade Ginger Beer

ginger beer

 

A powerhouse with medicinal properties, ginger has a warming effect on the body, stimulates circulation, reduces inflammation, and inhibits viruses and bacteria—all of which makes it the perfect antidote to winter. We toss it into soups and sautés, steep our favorite teas with it, and even better, mix it into our cocktails. Here, Pegu Club mixologist extraordinaire Audrey Saunders shares her recipe for homemade ginger beer. We love using it in a Moscow Mule, Dark & Stormy, or just about any cocktail to add soothing hints of warmth and spice. Get the recipe here.

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.... Read more >

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On the Menu: Week of January 19

 

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

 

Tuesday, January 20, 6:00 P.M.
Friends of James Beard Benefit  Dinner: NYC
Indulge in an evening of food, drinks, and music throughout all three floors of SD26! From pizza in the prep kitchen to salumeria in the bar and lounge or never-ending fresh pasta in the dining room, it will be a celebration to remember.

 

Wednesday, January 21, 7:00 P.M.
Enlightened Eaters: What the Fork Are You Eating?
With grocery store aisles overflowing with products claiming to be “low-fat,” “gluten-free,” or “natural,” it can seem almost impossible to know what’s actually good for you. That’s where certified chef and nutritionist Stefanie Sacks comes in with her new book, What the Fork Are You Eating?, a straightforward blueprint on how to shop fo... Read more >

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Sustainability Matters: January 16, 2014

 

Why no one is buying the hype of these GMO, bruise-free potatoes. [NPR]

 

Trying to eat more in season? Check out these useful apps. [Grist]

 

How mustard is helping to replace chemical pesticides. [Civil Eats]

 

Will Vermont be the first state to implement GMO labeling? [USA]

 

Almond growth boom means water supply bust for California. [... Read more >

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Throwback Thursday: Highlights from the 2014 James Beard Awards

Roll out the red carpet: with the announcement of Oscar nominations today, it’s officially awards season. This year’s Restaurant and Chef award semifinalists will be announced February 18, 2015. To make sure you get your JBFA fix until then, we’re looking back at last year’s bash, full of stars, songs, sips, snacks, and lots of celebration. Check out the video below for highlights of the 2014 Beard Awards, and start dusting those mothballs off your gowns and tuxedos.

 

 

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JBF in the News: Scholarship Winner Advances to Super Bowl Competition

 

Here's a nice dispatch from a JBF Scholarship recipient: Matthew F. Johnson, currently enrolled at the Culinary Institute of America in Hyde Park, New York, is a finalist in PepsiCo's "Game Day Grub Match" competition in Arizona. The assignment? Develop and execute the ultimate Super Bowl recipe using the company's line of products. Johnson and his teammate will travel to Phoenix to present their entry to a panel of judges at an NFL event; the winning team will attend the Super Bowl and receive a $5,000 scholarship.

 

Johnson received the James Beard Foundation's Elkes Family Scholarship in 2013 and the Andrew Zimmern Second Chances Scholarship, sponsored by Eyebobs, in 2014.

 

Read more about Matthew and the competition over at USA Today.

 

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What We're Reading: January 15, 2015

 

Pizza Hut guarantees celiac safety with two new gluten-free pies. [NYT

 

Before you start home-brewing, make sure you have these equipment essentials. [Food52

 

Need a last-minute dinner party dessert? Serious Eats swoops in with an emergency elegant fruit mousse. [Serious Eats

 

The truth behind the crab stick inside your California roll. [HuffPo

 

Top chefs wax rhapsodic on their favorite fast food burgers. [... Read more >

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