What We're Reading: October 6, 2014

 

The Middle East's answer to peanut butter: a guide to tahini. [The Kitchn

 

The history behind Dr. Brown’s Cel-Ray soda, a vegetable loner in a world of cola and lemon-lime. [Serious Eats

 

Pop-Tarts turns 50 this year, so here are a few facts to celebrate our favorite toast pastry. [HuffPo

 

The not-so-secret agenda behind Costco’s free samples. [... Read more >

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Happy Hour: Cucumber Margarita

 

Forget kale juice or spirulina smoothies: our favorite way to drink our veggies is with this ultra-smooth and refreshing cucumber margarita from JBF Award winner Rick Bayless (the delightful cocktail is also one of the featured recipes in our brand new JBF Vegetables app). The tequila–cucumber base is blended and strained to achieve the perfect mix of health and hair of the dog. Sip this during your happy hour, and you might just end up with a bit of a virtuous buzz.

 

Get the recipe here.

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Sustainability Matters: October 3, 2014

 

Several years after the threat of “colony collapse” to honeybee populations, today’s beekeepers are more concerned about small, persistent hive decimation than mass colony deaths. [NY Times]

 

Ocean acidification, an effect of climate change, could cause oyster prices to skyrocket as shellfish farms are forced inland. [Grist]

 

The U.S. Centers for Disease Control and Prevention have announced that almost ninety percent of school-aged children are getting too much salt in their diets. [Huffington Post]

 

American and European representatives debate chlorinated chicken in negotiations over the Tran... Read more >

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On the Menu: Week of October 6

 

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

 

Monday, October 6, 6:00 P.M 
Friends of James Beard Benefit: Tampa
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, October 6, 7:00 P.M.
... Read more >

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Throwback Thursday: Holy Molé!

 

From tantalizing tacos al pastor to artisanal masa makeovers, a new wave of Mexican restaurants is hitting the dining landscape this fall. The trend has us thinking back to our Holy Molé event from the 2010 New York Food & Wine Festival dinner series at the Beard House. James Beard Foundation’s Taste America® All-Star and JBF Award winner Aarón Sánchez was one of several chefs on hand that night, treating diners to his signature style and seen here flipping some hominy for his pozole-calabaza picadillo.

 

Check out Aarón in action during his upcoming Taste America weekend in Los Angeles, taking place October 10–11. For tickets and more information, visit jbftasteamerica.org.

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Interview with Wendell Pierce, Part One: Why Food Deserts?

 

Although he’s best known for roles on hit television shows like The Wire and Treme, actor Wendell Pierce is also a dedicated food and community advocate in his hometown of New Orleans. Ponchartrain Park was designated one of the fastest growing neighborhoods post-Hurricane Katrina, thanks in no small part to Pierce’s nonprofit organization, and his grocery business, Sterling Farms, has expanded across the South to provide fresh food to underserved areas. In the first part of our extended interview, Pierce shares his motivation for taking on the difficult issue of food access.

 

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JBF: You started off with a focus on rebuilding your neighborhood of Ponchartrain Park after Katrina. Were you thinking about food access then? Or did it come later?

 

WP: Absolutely not. Wasn’t thinking about it at all, wasn’t conscious of it to any degree.... Read more >

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Recipe Roundup: Vegetables

 

To celebrate the launch of our new app, James Beard Foundation Vegetables, which features an array of stunning and innovative vegetable recipes by Beard Award–winning chefs like Thomas Keller, Alice Waters, Mario Batali, and Daniel Boulud, we're highlighting some of the restaurant-quality, veg-focused dishes that have become our fall standbys:

 

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Bagna cauda, a traditional Italian dipping sauce made with garlic and anchovies, is transformed into a boldly flavored vinaigrette in this gorgeous dish.

 

Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes

These crisp, deep-fried Brussels sprouts... Read more >

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What We're Reading: October 2, 2014

 

How are avocados like almonds? They both need a ton of water to grow. [Mother Jones

 

A new company called Anti-Grain aims to bring fruit and vegetable flours to American kitchens. [HuffPo

 

Did your hometown make the list of the world’s best food cities? [Thrillist

 

PepsiCo wants to put Pop Rocks in your... Read more >

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Test Your Eat-Q: Healthy Herbs and Spices

These seasonings do more than just pump up your food's flavor. Match these spice-rack staples with their health benefits!

 

 

 

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Giveaway: OXO Veggie Prep Tools and the JBF Vegetables App

 

Happy October! In anticipation of our upcoming JBF Food Conference, it's Health Month here on the JBF blog. To kick things off, we're happy to share the news about a generous giveaway from OXO. To celebrate our recently launched recipe app, JBF Vegetables, OXO is giving away a bundle of their veggie prep tools featured in the app. The winner will also receive a free, unlocked download of our inaugural app, which features an array of innovative vegetable recipes from JBF Outstanding Chef award winners like Mario Batali, Daniel Boulud, Alice Waters, Thomas Keller, and many others. See below for details, the official rules, and enter to get cookin'! 

 

 

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