18 Things Overheard at the 8th JBF Chefs Boot Camp for Policy and Change


Last week a group of talented and dedicated chefs arrived at Vermont’s Shelburne Farms for the 8th JBF Chefs Boot Camp for Policy and Change. It was an inspiring 36 hours of policy talk, farm tours, harvesting, cooking, and more policy talk. Here are some of the most memorable quotes. 


On why chefs have the power to make meaningful change in the food system:


“Being a chef is not just putting fish in a pan. It’s so much more.”
Tim Byres, Dallas  


“There’s really something in the power of chefs' voices to make meaningful change in the food system. Change happens at the table, in the community, and at the policy level.”
Katherine Miller, Chefs Action Network


“Sometimes we forget—we have deliciousness.... Read more >

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On the Menu: Week of September 28


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


Monday, September 28, 5:30 P.M.

Friends of James Beard Benefit Dinner: Kansas City, MO

If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at dhbrown@jamesbeard.org or 212.627.1128. Proceeds support the Foundation’s scholarships and culinary programs.


Monday, September 28 to Wednesday, September 30, 6:00 P.M. to 10:00 P.M.

Bend, OR

If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at dhbrown@jamesbeard.org or 212.627.1128. Proceeds support the Foundation’s scholarships and culinary programs.... Read more >

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Sustainability Matters: September 25, 2015


Crop diversity in the U.S. is now lower than it was in 1978. [Modern Farmer


The FDA is ramping up their push to include added sugars in the new nutrition label. [WaPo


Nature vs. nurture: a handful of companies in the U.S. are trying to breed a tastier cricket. [The Atlantic


A new study suggests eating more fish could help prevent depression. [TIME


Purchasing whole animals for their m... Read more >

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Eye Candy: Short Rib with Yukon Gold Potatoes, Glazed Cipollini Onions, Foie Gras, Quail Egg, and Figs

Photo by Tom Kirkman


From scoop to slice and growler to glass, the Upward Projects restaurants seem to have an answer for Phoenix diners’ every hunger pang. Recently, they quelled diners’ cravings for a sampling of the Southwest when they brought their talents to the Beard House this summer. With a menu full of drool-worthy dishes like ’nduja with burrata and fava beans to corn risotto with Andouille sausage, peas, and some of the largest, sweetest shrimp we’ve ever tasted, we were primed and ready to sample their culinary cornucopia.


One true highlight of the evening was their tender Arizona short rib with creamy Yukon gold potatoes, glazed cipollini onions, and decadent foie gras, all finished with a local quail egg and sweet figs. Nearly as gorgeous as it tasted, the dish was deeply satisfying, luxurious, and had us wondering what desires they’d conquer next.... Read more >

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Throwback Thursday: Bitty Beard on the Move


We’re on the road again! Last week we kicked off the 2015 James Beard Foundation’s Taste America® tour, our national epicurean excursion to ten cities across the U.S. This Throwback Thursday, we’re placing a spotlight on our favorite travel companion, Bitty Beard, the pint-sized homage to our namesake with a full-sized globe-trotting addiction. Check him out on the shores of the San Francisco bay last year, and see where he’s off to in 2015 on Twitter through our #JBFTasteAmerica and #BittyBeard hashtags.


Want to meet Bitty Beard in person? Get tickets and more information here.

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Q&A with 2015 JBF Food Conference Speaker Gary G. Bennett, Professor of Psychology and Neuroscience at Duke University


Dr. Gary G. Bennett, Bishop-MacDermott family professor of psychology and neuroscience at Duke University and director of the Duke Global Digital Health Science Center and the Duke Obesity Prevention Program, is an expert on the use of digital technologies in obesity treatment and intervention strategies. Dr. Bennett, who will be speaking at our 2015 JBF Food Conference, shared his thoughts on wearable technology, phone-based treatment in high-risk communities, and more.




James Beard Foundation: Right now it seems that wearable technology (and a lot of technology in general) comes with a higher price point. As prices lower, will tech and data be used to democratize obesity prevention? How?


Dr. Gary Bennett: Absolutely. Tracker makers know that they don't have lon... Read more >

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What We're Reading: September 24, 2015


Fall produce and fresh pasta are a match made in heaven. Make one of these autumnal recipes and feel free to thank us later. [Food & Wine]


New York City is feeling the #OrangeChickenLove as Panda Express finds a new Manhattan home. [NYT]


Looking for ways to use up your CSA share? Make these everything-but-the-garden-sink cocktails. [Saveur


Tips on styling the most beautiful and indulgent cheese board, ever. [Food52


Forever a status symbol: find out what the most coveted VIP tables are at these NYC... Read more >

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Expo Milano: Mentor Minds with James Biber


An extension of the USA Pavilion at Expo Milano, the first-ever world's fair that's all about food, the Mentor Minds series is a collection of shorts featuring interviews with some of the leading thinkers in food, art, business, and other industries. Here's an installment starring award-winning architect James Biber, who oversaw the design of the American pavilion. Watch the video above for his commentary on various features of this state-of-the-art structure. Watch the complete Mentor Minds series here.    


The USA Pavilion, themed "American... Read more >

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In Memoriam: Willie Mae Seaton


The James Beard Foundation was saddened to hear the news that Willie Mae Seaton, owner of Willie Mae's Scotch House in New Orleans, passed away on Friday, September 18, at the age of 99. In 2005, the James Beard Foundation named Willie Mae's Scotch House an America's Classic, and Willie Mae Seaton traveled to New York City to accept the restaurant's honor at that year's James Beard Awards. Later that year, Hurricane Katrina destroyed the restaurant, and it was rebuilt and reopened in 2007. "Hurricane Katrina may have put Willie Mae in the national news, but she was considered a culinary icon of New Orleans long before," said JBF president Susan Ungaro. "Her fried chicken was legendary but her incredible warmth and hospitality made her a treasure to us all. We were lucky to have her as a friend into her 99th year."

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Video: JBF Award Winner Art Smith on Charleston

James Beard Foundation’s Taste America® is stopping off next weekend in Charleston, SC! This national, ten-city epicurean tour celebrates the diverse and delicious spectrum of American cooking. Case in point: the nuances of Southern cooking as described by Taste America All-Star and JBF Award winner Art Smith in the video above. 


Get details about Taste America and buy tickets here. Follow the festivities on Twitter with #JBFTasteAmerica. You can also follow the adventures of #bittybeard, our portable homage to James Beard, as he travels around the country.

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JBF Kitchen Cam