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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2014 JBF Publication of the Year: Civil Eats

Civil Eats

What began as a blog for a San Francisco–based event called Slow Food Nation has grown into a highly respected source of news and commentary about the state of our food system. Civil Eats was founded in early 2009 by publishing professionals Naomi Starkman and Paula Crossfield as a digital publication with a stable of more than 100 contributors and a mission to cover the evolving food landscape. And cover it they have: Civil Eats reports from the industrial tomato fields of Immokalee, Florida, to the kitchen garden at San Quentin prison; from mobile slaughterhouses to the manure lagoons of factory farms.

 

Among food journalists, Civil Eats has become a trusted primary source for complicated and timely food policy news, such as evaluating the recent Farm Bill and the nonessential use of antibiotics in livestock. 

 

For more than four years, everyone involved with Civil Eats worked without pay—a model that, although admirable, was hardly sustainable. Last fal... Read more >

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Hanging with Harris at the Beard House

 

For the second installment of our Hanging with Harris at the Beard House series, Billy is in the dining room with William Grant’s Freddy May as he creates an innovative Triple Happiness cocktail to pair with Peter Chang’s Chinese New Year feast, and then it’s down to the kitchen where Chang shows him the secrets to preparing his Sichuan-style crispy pork belly. 

 

William Grant’s Freddy May with Billy Harris

 

Next week: Tune in to part three of our Hanging with Harris series when Billy is joined in the kitchen by chef Billy Oliva of New York City’s legendary Delmonico’s.

 ... Read more >

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Daily Digest: May 7, 2014

iced coffee

 

 

Looking for the best technique for brewing iced coffee? Consider the "Japanese method." [SE]

 

Vermont is poised to be the first state to pass a GMO labeling law. [Bloomberg]

 

An Australian company is going to parachute grilled cheese sandwiches into New York City. [USA Today]

 

In Sicily, organic cooperatives strive to make Mafia-free food more widely available. [NPR]

 

Major soda companies plan to omit... Read more >

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The 2014 James Beard Award Winners!

 

Congratulations to all the 2014 James Beard Award winners! See the complete list.

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Winner Recap!

 

Outstanding Restaurateur: Barbara Lynch, Barbara Lynch Gruppo (No. 9 Park, Menton, B&G Oysters, and others), Boston

 

Outstanding Service: The Restaurant at Meadwood , St. Helena, CA

 

Outstanding Restaurant: The Slanted Door, San Francisco

 

Outstanding Chef: Nancy Silverton, Pizzeria Mozza, Los Angeles

 

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Winner Recap!

 

America’s Classic: Nick’s Italian Café, McMinnville, OR

 

Outstanding Restaurant Design (75 seats and under): Lawton Stanley Architects for Grace, Chicago

 

Outstanding Restaurant Design (76 seats and over): Jensen Architects for Shed, Healdsburg, CA

 

Humanitarian of the Year: Matt Haley, Philanthropist and Restaurateur, Rehoboth Beach, DE

 

Best New Restaurant: Pêche Seafood Grill, New Orleans

 

America’s Classic: Hansen’s Sno-Bliz, New Orleans

 

Outstanding Pastry Chef: Dominique Ansel, Dominique Ansel Bakery, NYC
 

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2014 America’s Classics: Hansen’s Sno-Bliz

 

Hansen’s Sno-bliz
4801 Tchoipitoulas Street, New Orleans
Owner: Ashley Hansen 

 

The snowball, one of the city’s iconic desserts, was practically invented at Hansen’s. Made of shaved-to-order ice, a Hansen’s snowball—which the family calls a Sno-Bliz—comes doused in housemade syrups that run an extraordinary gamut of flavors.

 

Ernest Hansen built one of the first electric ice-shaving machines, receiving a patent from the U.S. government for his creation in 1934. Along with his wife, Mary Hansen, he opened a small shop in 1939. Their granddaughter, Ashley Hansen, runs that shop today and carefully crafts the family syrup recipes, which include blueberry, satsuma, root beer, and the mysterious “cream of nectar.”

 

Like her forebears, Ashley Hansen opens her doors only during the summer. When Hansen’s is open, a queue forever spills out its door and snakes back through the stand’s small interior, following a... Read more >

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