What We're Reading: April 15, 2015


Don’t buy seedless: why you should be saving your watermelon seeds. [HuffPo


Start your spring cleaning regimen by purging your pantry. [The Kitchn


First cider, now brandy: American distilleries are taking on the French eau de vie. [NPR


Despite the FDA’s attempts to restrict antibiotic use in livestock, frightening new data reveals that applications have only grown. [Mother Jones


Could the answer to Mexico’s o... Read more >

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Interview with Dan Barber of Oustanding Restaurant Nominee Blue Hill at Stone Barns


Located just 30 miles north of New York City, Blue Hill at Stone Barns feels worlds away, sourcing its ingredients from the vast surrounding landscape and spinning them into dishes served in an idyllic, rustic-chic setting. Beyond the acclaimed cuisine, this Outstanding Restaurant nominee is also a staunch advocate for better food-system choices. We recently caught up with co-owner and executive chef Dan Barber for a look at what’s happening at the restaurant this season, his team’s experimental pop-up featuring food waste, and how we should rethink farm-to-table fare.


JBF: Can you tell us about a dish or two currently on your menu at Blue Hill at Stone Barns that really speaks to the restaurant’s perspective or philosophy?


Dan Barber: The farm director at Stone Barns Center, Jack ... Read more >

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Meet the 2015 Profile Journalism Award Nominees



In the age of the celebrity chef, it seems more important than ever before to discover the person behind the branded set of cookware. The nominees for the James Beard Journalism Award for profile offer insights into some of our largest marquee names, digging beneath the glitz and glamor to humanize these titans of industry.




John Birdsall
Jeremiah Tower's Invincible Armor of Pleasure

John Birdsall chronicles the rise and fall of California-cuisine legend Jeremiah Tower on the eve of his return to the restaurant scene. [Image shown above]




Taffy Brodesser-Akner
... Read more >

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Sponsored Post: The Rioja Wine & Tapas Festival on May 2

Rioja Wine & Tapas Festival


Make the most of your JBF Awards weekend and celebrate Spain’s most prominent wine region while you’re in Chicago! The Rioja Wine & Tapas Festival will take place on  Saturday, May 2, at the city’s iconic Union Station. Experience more than 100 vibrant Rioja wines from 40 wineries, meet top Rioja winemakers, attend expert-led seminars, and taste delicious tapas from nearly 30 nationally-renowned chefs. Rioja is famous for producing an incredible variety of the world’s finest and most food-friendly wines at amazing values, so while you are sipping away, stop off at the Jamón Galleria and the cheese cave while listening to live music.


Start planning your weekend now and make sure to get your tickets for one of the best gastronomic parties of the year! Tickets are $65 and proceeds of the Rioja Wine & Tapas Festival will benefit culinary scholarships the James Beard Foundation. This event is expected to sell out, so get your tickets today!   

 ... Read more >

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Meet the 2015 Visual Storytelling Journalism Nominees


From backstage peeks of chefs at work, to holiday how-tos and anthropological explorations of vegetable proportions, the nominees for the James Beard Journalism Award for visual storytelling use innovative techniques to capture their audience's attention. 




Gillian Duffy
New York Magazine

When chefs throw dinner parties, it's no casual affair. Gillian Duffy takes us behind the scenes while three top toques entertain their friends, from a steak dinner in a tree to lamb tacos by the dozen. [Image shown above.]


 ... Read more >

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What We're Reading: April 14, 2015


Tex-Mex may be the newest trendy cuisine, but its origins go back to the 1870s. [FWF


Can you smell what the Rock is cooking? It’s probably cod: Dwayne “the Rock” Johnson eats 821 pounds of it per year. [FiveThirtyEight


Two new apps are gunning for Yelp's top spot in the restaurant recommendation game. [NYT


JBF Award winner Rick Bayless, who owns thousands of cookbooks, shares a few favorites.... Read more >

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Expo Milano: Construction Update and Dining Previews

The future USA Pavilion at Expo Milano


With less than three weeks to go before the first food-focused world's fair begins its six-month run in Milan, the JBF-produced USA Pavilion is coming into sharper focus each day. As seen in the above photo, our construction team has just completed the structure's western facade, emblazoned with USA Pavilion's official logo.


Team USA Pavilion has also announced their plan to open the James Beard American Restaurant at Milan's Seven Stars Galleria. Modeled on the James Beard House in New York City, the restaurant will serve as the hub of the pavilion's culinary programming, and will feature a rotating lineup of acclaimed American chefs, ingredients, and artisans. Visitors can also expect live jazz, gospel, and other entertainment on site, as well as one of our favorite gastronomic pastimes: Sunday brun... Read more >

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Meet the 2015 Food Politics, Policy, and the Environment Journalism Award Nominees


The more we learn about the way our food is produced, packaged, and sold, the more complicated our world seems to become. We live in an age of overabundance, except for those in food deserts; we eat organic food grown by workers laboring under suspect conditions; we grab drive-through burgers made from cows polluting our environment. The nominees for the James Beard Journalism Award in Food, Policy, and the Environment take on some of these hot-button issues, breaking down complex topics to the essential points, and shining a light on the uncomfortable truths we increasingly have to examine.




Krissy Clark
The Secret Life of a Food Stamp,” “Save Money. Live Better,” a... Read more >

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Meet the 2015 Food Coverage in a General-Interest Publication Journalism Nominees


As more and more publications add restaurant reviews, trend pieces, and recipes to their pages, food coverage has hit the mainstream. Each of the eclectic nominees in the James Beard Journalism Award for Food Coverage in a General-Interest Publication category lends its distinct voice to its food coverage, proving that food writing can truly appeal to any appetite. 


The Editors of GQ

GQ brings its trademark fashion-forward sensibility to its food coverage, highlighting the hottest new trends in food and beverage, along with tips on which restaurants to frequent, and which to avoid, if you want to maintain your cultural cache. [Image shown above]


 ... Read more >

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What We're Reading: April 13, 2015


Patty experts dish on how to build the best burger creation ever. [FWF


Mark Bittman is yawning at McDonald's publication relations stunts. [NYT


Restaurant pop-ups prove to be more than just a one night stand. [Huff Po


Take a peek into Thomas Keller's garden. [Yahoo! Food


Will warning labels on sugar-filled drinks stop us from guzzling them? [... Read more >

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