Meet JBF Leadership Award Winner Wendell Berry

Wendell Berry (photo by Pam Spaulding)

 

The 2012 James Beard Foundation Leadership Awards are just one day away! In our final countdown to tomorrow's festivities, we're introducing you to each of the five visionaries being honored for their outstanding contributions to creating a healthier, safer, and more sustainable food world. We've already filled you in on Dr. Kathleen Merrigan, Dr. Jason Clay, Tensie Whelan, and Malik Yakini—and today, we'd like you to meet:

 

Wendell Berry
Farmer, Poet, and Auth... Read more >

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It's World Food Day!

Participate in Oxfam America's World Food Day

If you're familiar with Oxfam America, a non-profit devoted to ending poverty, hunger, and injustice, you might have already heard that today the organization is promoting World Food Day, a series of dinners, hosted around the globe, that seek to raise awareness of world hunger, sustainability, rising food costs, and other pressing issues. If you're just learning about it now, you can follow to see photos of World Food Day gatherings and join the conversation about where your food comes from, who cultivates it, and what you can do to help make the food system more just and sustainable. You can also find a World Food Day event near you on the Oxfam America Facebook page.... Read more >

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Meet JBF Leadership Award Winner Malik Yakini

Malik Yakini

 

In our final countdown to Wednesday's 2012 James Beard Foundation Leadership Awards, we're introducing you to each of the five visionaries being honored for their outstanding contributions to creating a healthier, safer, and more sustainable food world. We've already filled you in on Dr. Kathleen Merrigan, Dr. Jason Clay, and Tensie Whelan—and today, we'd like you to meet:

 

Malik Yakini
Executive Director, Detroit Black Community Food Security Network

 

When Malik Yakini describes the bumper crop of organic tomatoes, kale, and salad greens that he... Read more >

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The Bookshelf: Chefs Can Save the World

The James Beard Foundation asks chef and author Jeremy Barlow's for five ways to green your kitchen

Jeremy Barlow helms the kitchen at Tayst, Nashville’s first green-certified restaurant, but it’s his new book, Chefs Can Save the World, that’s been making waves. “Greening our nation’s restaurants will create the kind of demand for sustainably grown food required to truly change the food system,” he says. Curious how home cooks can pitch in? Here, Jeremy shares five simple ways to green your own kitchen.

 

COOK RESPONSIBLY

By cooking food that is local, in season, and grown in an environ-mentally and socially responsible manner, you take a giant step away from the many perils of factory farming.

 

WATCH THE WATER

Rather than rinsing dishes with running water before loading the dishwasher, keep a tub of soapy water in... Read more >

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Q & A with Sheila Bowman of Monterey Bay Aquarium Seafood Watch

The James Beard Foundation interviews Sheila Bowman of Seafood Watch

 

A leader in setting guidelines for sustainable fishing and consumption practices, the Monterey Bay Aquarium and its Seafood Watch program are crucial players in the fight for ocean conservation. Sheila Bowman, the organization’s manager of culinary and strategic initiatives, will join us at our third annual food conference next week. We talked to her about her work, Seafood Watch’s handy app for consumers, and the species of fish that gives her hope. 

 

JBF: What is your role at the Monterey Bay Aquarium Seafood Watch?

 

SB: I work with our culinary audiences: chefs at all levels of the industry, plus food media. I help these people understand the importance of sustainable seafood and how th... Read more >

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On the Menu: Week of October 14

Behind the scenes in the Beard House kitchen

 

Here's what's on the JBF calendar next week:

 

Monday, October 15, 7:00 P.M.

Southern Flair

After years of working with JBF Award winner Emeril Lagasse, Felicia Suzanne Willett struck out on her own and opened her eponymous restaurant, which is now a destination for classic Southern cuisine in historic downtown Memphis. Join us for a menu from below the Mason–Dixon Line, along with wines selected by master vintner Jim Clendenen.

 

Tuesday, October 16, 12:00 P.M.

Enlightened Eaters

In his book, Chefs Can Save the World, seasoned chef Jeremy Barlow challenges us all to pay more attention to what we eat, where it come from, and how it affects the world around us. A guide for mindful chefs

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Meet JBF Leadership Award Winner Tensie Whelan

Tensie Whelan

 

Our 2012 James Beard Foundation Leadership Awards are less than one week away! Leading up to the big event, we're introducing you to each of the five visionaries being honored for their outstanding contributions to creating a healthier, safer, and more sustainable food world. We've already filled you in on Dr. Kathleen Merrigan and Dr. Jason Clay—and today, we'd like you to meet:

 

Tensie Whelan
President, Rainforest Alliance

 

As president of Rainforest Alliance, Tensie Whelan wears many hats: she works closely with the heads of some of the world’s biggest food companies to encourage them to shift to more sustainable, eco-friendly busine... Read more >

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