JBF on the Air: Hasia Diner

Hasia Diner on Taste Matters with Mitchell Davis

 

On this week's episode of Taste Matters, JBF's Mitchell Davis spoke with Hasia Diner, author and professor of Hebrew and Judaic studies and history at New York University, about the food culture of Irish, Italian, and Jewish immigrants. The pair discussed assumptions about American cuisine, authenticity, and the cultural, social, and economic practices relating to the production and consumption of food in the 19th and early 20th centuries. Click here to listen to the full episode.

 

Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and culinary phenomenon. However much we talk about where our f... Read more >

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Sustainability Matters: March 21, 2014

 

A new Oceana report lists nine "dirty" U.S. fisheries blamed for hundreds of millions of pounds of bycatch each year. [Food Safety News]

 

Scientists find that chemicals used in agricultural pesticides and food products could cause in utero neurological damage. [The Atlantic]

 

Celebrate with cheese: new research reveals that there is no consistent link between saturated fat intake and heart disease. [NPR]

 

Are floating farms the future of food production? [Modern Farmer]... Read more >

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On the Menu: Week of March 23

 

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

 

Sunday, March 23, 5:00 P.M.  

Sunday Supper at the Chelsea Market 

Set in a historic factory, Manhattan’s Chelsea Market is now home to some of the city's finest epicurean shops and restaurants. For our sixth annual Friends of James Beard Benefit, we've culled a formidable group of chefs to prepare a convivial family-style feast, which will be served in the market’s main hall.  


This year's Sunday Supper at Chelsea Market will raise funds to benefit the James Beard Foundation, Wellness in the Schools, and other charitable initiatives of the Jamestown Charitable Foundation. 

 

Monday, March 24, 7:00 P.M.  

Virginia Luxury Escape 

Perhaps it’s the Inn at Willow Grove’s Southern charm or its picturesque 40-acre estate that first lu... Read more >

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Daily Digest: March 20, 2014

candy

 

A new study shows how your kids' sweet tooth may be rooted in an evolutionary advantage. [NPR]

 

It's not just coffee anymore: thousands of Starbucks store will soon include an evening menu that includes alcohol and light bites. [Chicago Tribune]

 

Want to rear and harvest your own edible bugs? There's a DIY kit for that. [Wired]

 

Once a custom-made food for macrobiotic eaters like John Lennon, the veggie burger is now mainstream. Here's how it achieved mass appeal. [Smithsonian

 ... Read more >

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On the Menu: Maison Premiere

Brooklyn's Maison Premiere is coming to the James Beard House

 

A Brooklyn destination and a 2014 nominee for our Outstanding Bar Program award, Maison Premiere is visiting the James Beard House tomorrow. Daniel and Blue Hill alum Lisa Giffen and head bartender Maxwell Britten will give diners a taste of the saloon's seafood-driven menu and serious cocktail list. See the menu here.

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The Complete 2014 JBF Award Nominees

The 2014 James Beard Award nominees

 

Didn't catch today's nominee announcement in Chicago? Don't fret: we've posted the entire list below. 

 

The 2014 James Beard Awards will be held in New York City in May. The Book, Broadcast, and Journalism Awards ceremony will take place at Gotham Hall on Friday, May 2, with the James Beard Awards Gala to follow on Monday, May 5, at Lincoln Center's David H. Koch Theater. Tickets to the main gala go on sale today, while the Book, Broadcast, and Journalism Awards ceremony is by invitation only.

 

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2014 James Beard Foundation Broadcast and New Media Awards

Presented by Lenox Tableware and Gifts

 

Radio Show/Audio Webcast

 

Here & Now... Read more >

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Daily Digest: March 17, 2014

Expiration

 

Do pantry items really go bad on those expiration dates? Learn which expired food are still okay to eat. [Fox News]

 

It's no secret that Americans dig Guinness, but this dark stout also has a strong following in Africa. [Smithsonian]

 

​Galangal may look like an odd nub of ginger but it is surprisingly sweet and tangy. Learn how to use it in your next meal. [Zester

 

Here's eleven things you probably didn't know about Guinness. [Food Republic]

 

Sonic seasoning: how sound pitch can affect the tast... Read more >

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The 2014 JBF Award Nominee Announcement: What You Need to Know

The Publican in Chicago

 

Let’s see: we’ve revealed the 2014 Restaurant and Chef semifinalists, shared our latest America’s Classics and Who's Who inductees, and announced who’s headlining the festivities at Lincoln Center and Gotham Hall this year. Have we missed anything? Ah, yes: the nominee announcement!

 

As per our tradition of unveilin... Read more >

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JBF on the Air: Erika Davis

Erika Davis

 

On this week's episode of Taste Matters, JBF's Mitchell Davis invited chocolatier, pastry chef, and Minority Chef Summit founder Erika Davis into Heritage Radio Network's Brooklyn studios. Erika filled Mitchell in on the upcoming four-day summit, which will take place in the Bahamas during May and is designed to serve as a platform for minority chefs to converge and participate in educational seminars, demonstrations, and specialty dining events that celebrate the minority culinary community. Click here to listen to the full episode.

 

Taste Matters is a radio program dedicated to taste: as a sense, cul... Read more >

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On the Menu: Week of March 16

Photo taken by Max Flatow

 

Here's what's on the Beard House calendar this week:

 

Tuesday, March 18, 7:00 P.M.
La Fiesta di San Giuseppe

Assuming you can’t make it to Sicily, the next-best place to celebrate the Feast of St. Joseph is the Beard House, where we’ll be gathering the day before the beloved Italian holiday for an incredible, seafood-rich dinner prepared by acclaimed Atlanta-area chef Michael Bologna.

 

Wednesday, March 19, 12:00 noon 
Beard on Books
In A Passion for Bread: Lessons from a Master Baker, author Lionel Vatinet shares an encyclopedic knowledge of bread, passed down from a long line of French artisan bakers, with detailed instructions and dozens of step-by-step photographs. Join us when Vatinet (whose career trajectory goes from an apprenticeship in France to the foundin... Read more >

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