Sustainability Matters: May 23, 2014

 

Congress and advocacy groups seek to undermine school nutrition programs with new legislation. [The Lunch Tray]

 

The NYC Department of Health and Mental Hygiene has completed a pilot program using Yelp reviews to identify potential outbreaks of foodborne illness. [NYT]

 

Don’t judge a food by its label: a report from the Animal Welfare Institute finds that the USDA does not verify the majority of “humane” and “sustainable” claims on meat products. [EcoCentric]

 

Cincinnati takes an innovative approach to fighting childhood hunger in the summer, using public libraries to pair reading programs with free meals. [... Read more >

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2014 Who's Who Inductee: Chef and Restaurateur David Chang

 

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, David Chang is the chef and founder of Momofuku, which includes restaurants in New York City, Sydney, and Toronto. Momofuku originated in New York City, which is now home to Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Momofuku Milk Bar, Momofuku Má Pêche, and Booker and Dax at Ssäm.

 

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

 ... Read more >

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Daily Digest: May 22, 2014

 

oregano

 

For those with hypertension, oregano might satisfy salt cravings. [Time

 

Two Oregon counties have voted to ban GMO crops. [NPR]

 

A struggling town finds hope in its annual ramp festival. [NPR]

 

We could be on the brink of a whiskey shortage. [BostInno

 

Simple steps to ensure that your summertime picnic doesn't make you sick. [CNN

 

Misleading meat labels: what details are bein... Read more >

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2014 Who's Who Inductee: Chef and Restaurateur Paul Kahan

 

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, Paul Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, and, most recently, Nico Osteria. Awarded Outstanding Chef by JBF in 2013 and Best Chef: Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs.

 

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

 ... Read more >

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Hanging with Harris at the Beard House

 

The fourth installment of our Hanging with Harris series brings the 2014 JBF Award–nominated restaurant Betony to the Beard House dining room, where general manager and cocktail maestro Eamon Rockey shakes up the delicious Upside-Down Umbrella libation (Hendrick’s Gin with pineapple juice, lemon juice, and absinthe mist).

 

 

Host Billy Harris then heads down to the kitchen to see how Bryce Shuman of the 2014 JBF Award–nominated restaurant Betony creates a puffed grain salad with chives, shallots, and labne. 

 ... Read more >

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Daily Digest: May 21, 2014

coffee

 

Coffee rust fungus causes $1 billion in damage, decrease in production, and severe job loss in Latin America. [NBC]

 

Kraft recalls cottage cheese due to premature expiration and potential link to illness. [CNN Money]

 

California's warm winter might make wine taste better, but it threatens future production. [CBS... Read more >

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2014 Who's Who Inductee: Pastry Chef and Author Sherry Yard

 

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, renowned chef Sherry Yard has earned the praise of her critics and peers with multiple accolades awarded throughout her career, including two James Beard Awards: one for Outstanding Pastry Chef of the Year and a second for Best Baking Book for her cookbook debut, The Secrets of Baking.

 

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

 ... Read more >

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James Beard Welcomes Dinova, A Deeper Connection to Corporate Dining

James Beard Welcomes Dinova, A Deeper Connection to Corporate Dining

Business diners often bring a unique perspective to the dinner table: some gatherings are set in the name of team building. Others are planned under the sales and account-management halo. Sometimes two colleagues dine together for a mix of business and personal conversation. Regardless of what inspires these guests to eat together, there’s no question that work and food share a fruitful relationship: a great meal can help to cement a new business deal, while business travelers and corporate events play a key role in the health of the restaurant industry.

 

Thanks to Dinova, a new James Beard Foundation partner, the intersection of dining and business is growing even more productive. Working directly with many of America’s largest corporate brands, Dinova steers professionals and business travelers to its growing nationwide network of restaurants. Dinova has more than 10,000 establishments on its roster,... Read more >

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Chicago to Host the 2015 Beard Awards

The 2015 James Beard Foundation Awards will take place in Chicago

 

Just when you thought it was safe to stop following #jbfa on Twitter for a few months, here's a fresh bit of Awards news: next year, for the first time ever, the Beard Awards Gala will leave New York City and set up shop in Chicago. (The Book, Broadcast & Journalism Awards Dinner will remain in New York.)

 

At a press conference this morning, Chicago Mayor Rahm Emanuel, the Illinois Restaurant Association's Sam Toia, Choose Chicago's Don Welsh, and JBF president Susan Ungaro announced that the 2015 ceremony will take place at the Lyric Opera of Chicago on Monday, May 4. “There is no greater honor for a restaurant than recognition with a Beard Foundation Award, and there is no greater honor for Chicago’s culinary community than the decision to host the awards here,” said Mayor Emanuel. Indeed,... Read more >

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Coming Soon: "America's First Foodie"

 

Dean of American Cookery. Father of American Cuisine. James Beard collected many nicknames as he paved the way for this country's modern culinary movement. Thanks to a forthcoming feature-length documentary about his extraordinary life and legacy, he's acquired yet another: America's First Foodie.

 

Featuring interviews with Judith Jones, Ruth Reichl, Jonathan Waxman, and other luminaries, America's First Foodie chronicles Beard's life and enduring influence, from his upbringing in Portland, Oregon, to the chefs whose work embodies the ideals that he pioneered until his death in 1985. Here's a great trailer for the film:

 

 

America's First Foodie is relying on donations to finance production, marketing, and other costs. You can give the film your support... Read more >

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