What We're Reading: November 18, 2014

 

Perfect Ben & Jerry’s pairings for your Thanksgiving pie à la mode. [HuffPo


A former Momofuku line cook reveals the larger lessons of Brussels sprouts prep. [MUNCHIES

 

Greeks are abandoning their traditional forms of coffee for hipper, trendier espresso. [NPR

 

Before she hit it big on SNL, Amy Poehler was just another actress waiting tables in Chicago and NYC. [Yahoo! Food

 

Johnny Appleseed’s real mission: to make more hard cider. [... Read more >

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Expo Milano: USA Pavilion Gets a Blog

 

 

After some crucial structural advances, the future USA Pavilion at next year's world's fair, Expo Milano 2015, has a new feature in the digital universe: its very own blog. Head over to the official USA Pavilion website for a preview of the pavilion's Thanksgiving dinner series, an interview with exhibition designer Tom Hennes, and more Expo-related coverage.

 

As we’ve been reporting... Read more >

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Thanksgiving Recipe: Concord Grape Pie

Concord Grape Pie

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

Instead of the ubiquitous apple and pumpkin varieties, give this delicious Concord grape pie a whirl this year. This effortless recipe comes from James Beard himself: “In earlier times slip-skin grapes were commonly baked in pies like any other fruit,” he wrote in American Cookery. “Many people like to serve this pie with cheese—aged cheddar or a less flavorful cheese, such as cream cheese, Monterey jack, or one of the milder imported cheeses.” Defying tradition can be hard, but we feel strongl... Read more >

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What We're Reading: November 19, 2014

 

Get stuffed with this eclectic recipe roundup of a Thanksgiving favorite. [Serious Eats]

 

Takeaways from the NY Times Food For Tomorrow conference. [Slate]

 

Visualize calorie-counting with a new app that exposes harsh food truths. [The Atlantic]

 

Does your soil pass the test? The potentially toxic troubles of urban farming in New York City. [Grist]

 

Thomas Keller’s turkey tell-all: his ultimate Thanksgiving recipe. [... Read more >

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Chef Op-Ed: How to Feed the World, Hari Pulapaka

 

From health professionals and farmers to chefs and activists, it seems like the food system is on everyone's minds lately. How can we channel this widespread concern into meaningful action? Below, Katherine Miller of Chef Action Network, our partner organization behind our Chefs Boot Camp for Policy & Change, and chef and Boot Camp alum Hari Pulapaka propose a more collaborative approach to debating policy.

 

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Can every person in the world be fed? Yes. But only if the conversation and actions about food are realigned.

 

Later this week, leaders from over 190 governments will gather at the International Conference on Nutrition in Rome to debate, consider and, hopefully, commit to finding ways to provide healthy, delicious, sustainable and just food for all. T... Read more >

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Thanksgiving Recipe: Pumpkin Soufflé with Parma Ham Chips

Pumpkin Soufflé with Parma Ham Chips

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

This luxurious, airy pumpkin soufflé will bring a touch of elegance to your Thanksgiving table without adding significant labor to your holiday prep plan, and gives those pumpkin lovers something to look forward to well before the dessert course. Get the recipe here.

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on ... Read more >

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What We're Reading: November 18, 2014

 

Move aside ketchup, blueberries are coming for the condiment crown. [Eater
 

The history of the traditional Southern Thanksgiving. [Serious Eats
 

The environmental benefits of the clean plate club. [NPR

 

Could you live in a world without chocolate? [Fox News
 

Enter the mind of Nordic icon Magnus Nilsson. [FR
 

Embrace your inner Winnie-the... Read more >

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Partnerships: Get Healthy with the Natural Gourmet Institute

Bites at the Natural Gourmet Institute

Bites served at the JBF Food Conference welcome reception, hosted by the Natural Gourmet Institute

 

 

From misleading food labels and to an opaque supply chain, it's more clear than ever that the surest way to a wholesome diet is to cook your meals from scratch with healthy ingredients. Thanks to the Natural Gourmet Institute, which just relaunched its website with a fresh new look, casual cooks and professionals alike can get the skills and training they need cultivate a healthy, holistic approach to food.

 

Natural Gourmet Institute’s Chef’s Training Program is a comprehensive and professional program that trains students to meet the growing demand for culinary professionals who integrate health, flavor, and sustainability. Home cooks can attend NGI's variety of... Read more >

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Test Your Eat-Q: Thanksgiving Trivia

Do you know the difference between a sweet potato and a yam? Test your Turkey Day know-how with this holiday quiz!

 

 

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What We're Reading: November 17, 2014

 

Recipe ideas for that mountain of Brussels sprouts you picked up from the market. [Food52

 

What the Ocean Spray bog-men aren’t telling us: cranberry facts. [The Kitchn

 

A new GMO potato just approved by the USDA can be precut and sold fresh because it resists browning. [Mother Jones

 

The craft revolution has beer drinkers returning to cans. [Quartz

 

The city of Lyon is trying to change French habits by promoting the value of restaur... Read more >

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