What We're Reading: June 5, 2014

Ice Cream


Eating food off the floor might actually make you healthier. [Daily Mail UK


The Starbucks Frappuccino truck hits the streets of Los Angeles. [LAT


The unusual story behind New York's iconic cookie. [Eater


Lower ABV wines make a splash on the summer beverage scene. [NPR]


Is “chemical cuisine” the next step in modern gastronomy? [... Read more >

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Simple Spring Starters


Kick off your next dinner party with these easy, seasonal dishes from Beard House featured chefs. 


Salmon Tartare with Fried Quail Egg 

This stunning hors d'oeuvre is the perfect way to welcome spring. Use the freshest fish available and assemble as close to serving time as possible. 


Bruschetta with Jamón Serrano, Fennel, Olives, and Pecorino Romano 

Chef Shaun Doty transforms this cocktail party staple by topping bruschetta with lemony shaved fennel, olive tapenade, and thin slices of jamón Serr... Read more >

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What We're Reading: June 4, 2014



A new study indicates the world could run out of fish by 2050. [Washington Post


Inspired by a Michael Jackson classic, the Bottle Boys give empties a second life. [LAT


A look at the long legacy of African Americans in the White House kitchen. [Washington Post


New research shows chocolate might save the world. [NPR


7-Eleven unveils new Lebron James-inspired Slurpee. [... Read more >

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Hanging with Harris at the Beard House, Part 5


For the fifth installment of our Hanging with Harris at the Beard House series, host Billy Harris meets up with Shem Blum, brand ambassador for Reyka Vodka, who shakes up a New Orleans–inspired cocktail in the Beard House dining room. A twist on the Corpse Reviver, Blum's variation is made with Reyka Vodka, Cointreau, Lillet blanc, and an Herbsaint rinse.


Reyka Vodka's Shem Blum with Billy Harris


After getting schooled on the classic hair-of-the-dog cocktail, Billy heads down to the kitchen to chat with New Oreans–based chef Daniel Causgrove of the Grill Room at Windsor Court Hotel. For his New Orleans Mystique dinner, chef Causgrove whips up a L... Read more >

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What We're Reading: June 3, 2014

Bagel with cream cheese


Better than Philadelphia? The little-known cream cheese winning over Calvin Trillin and Ruth Reichl. [NYT]


A tribute to Maya Angelou’s poetry in the kitchen. [NYT]


Panera pledges to drop all artificial additives by 2016. [USA Today]


Vetting wine through gamma radiation. [... Read more >

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JBF and Vermilion Present Women in Culinary Leadership All-Star Dinner & Panel Discussion

JBF and Vermilion Present  Women in Culinary Leadership All-Star Dinner & Panel Discussion


On Wednesday, June 25, the James Beard Foundation and Vermilion will host the second-ever Women in Culinary Leadership All-Star Dinner & Panel Discussion at Vermilion in New York City. Reservations can be made by calling 212.871.6600 or emailing socialny@thevermilionrestaurant.com.


Moderated by Food & Wine’s Editor-in-Chief Dana Cowin, the evening will feature thought-provoking conve... Read more >

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Daily Digest: June 2, 2014



North Korean scientists suggest mushroom-based drinks could be the next Gatorade. [NY Daily News


As the economy improves, the number of food stamp recipients drops. [NPR


Los Angeles's Chinese American Museum unveils an exhibit dedicated to hot sauce. [NPR


Domestic versus imported: which Nutella is better? [Washington Post

 ... Read more >

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2014 Who's Who Inductee: Food Writer Edward Behr


The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.


One of our six 2014 Who's Who inductees, Edward Behr is the editor and publisher of the quarterly food magazine, The Art of Eating. First published as an eight-page newsletter in 1986, it has grown to become one of the most respected magazines about food and wine.


Watch the short video below, which celebrates Behr's work and aired at the 2014 James Beard Awards. Stay tuned for videos about our other 2014 inductees.


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Sustainability Matters: May 30, 2014

expiration date


In an effort to reduce food waste, European Union proposes removing “Best By” labels from items with long shelf lives. [Sustainable America via Good]


The U.S. House Appropriations Committee votes to advance a spending bill with a rider that would allow schools to opt-out of the latest nutrition regulations. [Politico]


Foodie Fashion: a design consultancy based in the U.K. has developed an organic material for shoes and clothing; it can be created with basic kitchen ingredients. [Modern Farmer]


USDA data reveals that SNAP enrollment is in decline as the unemployment rate falls and economy improves. [... Read more >

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Sounds and Tastes of the City

What to eat and listen to in music's top towns.


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