Sustainability Matters: January 9, 2014

 

Is sushi to blame for the decreasing population of bluefin tuna? [NPR]

 

How America's youth is learning about the food system and the relevance of 4-H in the twenty-first century. [Civil Eats]

 

Foie gras, the ever-controversial chefs’ favorite, returns to California after a two year ban. [NYT]

 

The end of foam takeout, according to de Blasio. [NY Post]

 

The new chicken cage law in California may have some negative consequences. [... Read more >

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Throwback Thursday: Beard House Food Pyramid

 

James Beard once said, "It is true thrift to use the best ingredients available and to waste nothing." Ed Kim, cartoonist for Beard House Magazine and other JBF publications, illustrated his rankings of said best ingredients in the October 2000 cover of the JBF Calendar & Newsletter in a comic called “Beard House Food Pyramid." (Click here for full-sized artwork.) Viewed alongside retrospectives of last year’s culinary trends and prognostications of what awaits in 2015, Kim’s vision of the food pyramid à la Beard is remarkably resonant. Hudson Valley foie gras and truffles on the daily; oysters a few times a week; morels, chanterelles and porcini when in season. Fifteen years later, it seems almost nothing has changed. Take a glimpse at a menu for any dinner or event this year at the Beard House and see for yourself.

 

 ... Read more >

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Eye Candy: Caviar Tacos with Hamachi and Santa Barbara Uni

caviar, hamachi, and uni tacos

 

Peek into Rose. Rabbit. Lie. and you’ll discover a revolutionary new supper club that’s redefining the Las Vegas social scene. At his recent Beard House dinner, the hotspot's chef Wesley Holton delighted guests with a taste of Sin City's opulence. During the reception hour, diners sipped Champagne and noshed on a bevy of bites like these miniature caviar tacos with hamachi and Santa Barbara uni tucked into Yukon Gold shells. Briny, luxe, and impossibly gorgeous, these canapés were anything but a gamble.

 

View this event's menu and details here. For upcoming Beard House dinners, check out our ... Read more >

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What We're Reading: January 8, 2015

 

In the midst of Russia’s economic struggles, a black market for cheese has emerged. [Kitchenette

 

New studies suggest traffic light labeling could help us eat better. [Civil Eats

 

Don’t toss the brine out with the bathwater: unexpected uses for pickling liquid. [Serious Eats

 

It’s stout season! Break out of your Guinness rut with one of these alternative brews. [The Kitchn

 

Opinions are changing on the value of fake meat. [... Read more >

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Letter from the President: Seven Ideas for a Healthy New Year

 

“Eat as if your life depends on it,” said Kathleen Frith, president of the nonprofit institute Glynwood and a speaker at the 2014 JBF Food Conference. As many of you know, the James Beard Foundation has been convening thought leaders and stakeholders from various sectors of the food industry for several years. In the past the conference has addressed topics such as hunger, trust, and how the media may influence what we ultimately eat. This past fall, our fifth JBF Food Conference explored the link between food and health and how better-quality food may be the key to a healthier America. As we begin 2015, I want to share with you seven great quotes from our conference speakers that can help guide us all to a healthier new year.

 

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1. “Families who eat at least five meals a week together are 20 percent less likely
to have children who are overweight.”

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Recipe: Baby Beet Salad with Marcona Almonds, Pickled Oranges, Idiazabal Cheese, and Blood Orange Vinaigrette

Recipe: Baby Beet Salad with Marcona Almonds, Pickled Oranges, Idiazabal Cheese, and Blood Orange Vinaigrette

 

Colorful, tasty, virtuous: that's how we'd describe this resolution-friendly salad from JBF Rising Star nominee Katie Button. If you already have conventional oranges on hand, feel free to substitute them for the blood variety when making the zippy vinaigrette.

 

Get the recipe here.

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What We're Reading: January 7, 2015

 

Tips and tricks to achieve a versatile fresh pasta dough. [Serious Eats]

 

The pioneers of food and drink in 2014, all under 30 years old. [Forbes]

 

The neuroscience of nutrients offers targeted recommendations for brain food. [WaPo]

 

Perfecting pan sauce. [Bon Appétit]

 

The reasons why your home-cooked meals never turn out like those in a restaurant. [... Read more >

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Expo Milano: USA Pavilion (and More!) from Above

 

If you've been following our previews of this year's Expo Milano, the first world's fair to focus exclusively on food, you're already familiar with the ambitious scope of the USA Pavilion. Now it's time for a bird's-eye view of the full, nearly three-kilometer-long Expo site. In the above drone-captured video, you'll see the astounding breadth and variety of Expo Milano's pavilions and facilities, which include the Future Food District and a Fruits and Legumes Cluster (1:10). The in-progress USA Pavilion appears at 2:40.

 

The James Beard Foundation, along with the International Culinary Center, is leading the conception and buildout of USA Pavilion, whose theme will be American Food 2.0. More on all of that... Read more >

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America Cooks with Chefs: Episode Three

 

After stops in Chicago and Miami, America Cooks with Chefs is hopping over to the West Coast for its third installment. In this seven-episode cooking competition, contestants will go behind the scenes at a James Beard Award–winning chef’s restaurant to learn tips, tricks, and advice for cooking more nutritious meals. The participants will then attend the 2015 Clinton Health Matters Initiative (CHMI) conference in California, where they will demonstrate their new skills in a live cooking challenge judged by a panel of celebrities.

 

Episode three stars Jordan Kennedy, of Arlington, Virginia. Jordan struggles with her weight and wants guidance on how to balance her health with her love of eating at nice restaurants. Having lost 30 pounds, but only to gain it back, Jordan is dete... Read more >

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What We're Reading: January 6, 2015

 

A new fuel for Oil Country: Texas breaks into the olive oil business. [Bloomberg

 

As the popularity of dogs as pets rises in Vietnam, cooks are increasingly turning to “imitation dog” dishes. [The Atlantic

 

The Hudson Valley Farm Hub aims to reinvigorate mid-size farming. [Civil Eats

 

What does the man behind the world’s best restaurant do after it closes? A glimpse into Ferran Adria’s future. [NYT] ... Read more >

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