Sustainability Matters: January 30, 2015


Maple water, the latest trendy health beveragecould actually be a boon for environmentalists. [Civil Eats


Schools across the country are experimenting with offering lunch via food trucks instead of the typical cafeteria line. [Food Network


Large meat packers, facing PR and export concerns, are refusing to use Zilmax, a cattle weight-gain drug that the FDA says is legal. [NPR... Read more >

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Throwback Thursday: JBF Lifetime Achievement Award Winner Cecilia Chiang

JBF Award Winner Cecilia Chiang (photo by Kent Miller)


Earlier this week, we announced our 2015 Lifetime Achievement and Humanitarian of the Year honorees. Today's TBT is a shoutout to restaurateur and Lifetime Achievement award winner Cecilia Chiang, shown here accepting the honor in 2013. Often referred to as the “Julia Child of Chinese food,” Chiang moved from Shanghai to San Francisco in 1960 at the age of 20, and brought with her a fiery passion for good food and good company. Hospitality has always been at the forefront of her efforts, as she explained in her acceptance speech: "You need to care about people and the heart of what I want to do is make my guests happy." Since her earliest days on our shores, Chiang has worked to introduce the American palate to Northern Chinese cuisine, and disprove the notion that auth... Read more >

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Presenting the Sun of Zimm, an Andrew Zimmern/eyebobs Collaboration

James Beard Award winner Andrew Zimmern


You likely already know Andrew Zimmern from his adventurous, no-bite-left-uneaten Travel Channel series Bizarre Foods with Andrew Zimmern and Bizarre Foods America. He's also a two-time JBF Award winner, nabbing our Outstanding Personality/Host award in 2010 and again in 2013. 


Beyond his work and achievements in entertainment, Zimmern is also a valued contributor to the JBF Scholarship Program. In 2014, through a collaboration with eyebobs eyewear, Andrew launched his "Second Chances Scholarship," which is awarded to a promising, aspiring student who has faced and conquered extreme challenges.

Last week eyebobs and Zimmern launched another charitable partner... Read more >

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What We're Reading: January 29, 2015


We love kale, but we love burgers more: Americans ordered nine billion hamburgers in 2014, up 30 million from the year before. [Grubstreet


Enjoy a stress-free Super Bowl by prepping all your nibbles and drinks beforehand. [Bon Appétit


The recipe is entering the twenty-first century through experimental technological platforms that rethink the time-honored format. [FWF]


The quickest, safest, and easiest way to melt chocolate: use a blow dryer. [... Read more >

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Team USA Takes Silver at Bocuse d'Or 2015

Team USA at Bocuse d'Or USA


The James Beard Foundation would like to congratulate Team USA for winning silver at the 2015 Bocuse d'Or competition in Lyon, France. For the first time ever, the Americans reached the coveted podium, jumping well above their seventh-place finish in the 2013 event. Norway took top honors, while Sweden finished third.


French Laundry executive sous chef Philip Tessier and commis Skylar Stover represented the United States in Lyon. JBF Award winners Gavin Kaysen and Dave Beran coached the duo, who painstakingly cooked and plated the competition's required meat and fish platters before hundreds of rowdy spectators. Team USA competed against 23 other nations.


Often described as the "Olympics of the culinary world," the Bocuse d'Or competition takes place in Lyon every two years. Learn more at Read more >

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America Cooks with Chefs: The Winning Recipe


America Cooks with Chefs


Earlier this week, in La Quinta, California, America Cooks with Chefs arrived at its exciting conclusion: six participants, all ordinary Americans, competed in a live competition at the Clinton Health Matters Annual Activation Summit. The challenge? Prepare and serve a delicious meal with fewer than 800 calories. Our lucky contestants had a bit of help: before the competition, each was paired with a JBF Award–winning chef, who welcomed their respective trainees into their restaurant kitchens and taught them their recipes, with some healthy cooking tips on the side. The chefs also flew to California to support the contestants during the event. Former president Bill Clinton summed up the competition nicely on... Read more >

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'Gram Worthy: Peruvian Scallops with Grapefruit, Citrus Vinaigrette, and Coriander Leaf

Peruvian Scallops with Grapefruit, Citrus Vinaigrette, and Coriander Leaf


If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond! The photo above shows Peruvian scallops with grapefruit, citrus vinaigrette, and coriander leaf, prepared at the Beard House by chef David LeFevre from Fishing with Dynamite and MB Post in Manhattan Beach, California. For more tasty snaps, come play with us on Insta



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

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What We're Reading: January 28, 2014


A city in China is blaming its air pollution on bacon. [FoodBeast


If you thought the KFC Double Down was a travesty, meet the next generation: the Double Down Dog. [FWF


Aqua-Spark, the world’s first investment fund focused on sustainable aquaculture, is looking to save our seas through better fish farming. [NPR


Leave the beer for the Clydesdales and prep these make-ahead cocktails for the Big Game. [Yahoo! Food


By the time they hit store shelves, some GMO foods actually no longer contain genetically-modified DNA. [... Read more >

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Expo Milano: USA Pavilion Announces Dream Team of Chef Participants

USA Pavilion at Expo Milano


The word is out: the James Beard Foundation and the International Culinary Center are leading the conception and buildout of the USA Pavilion at Expo Milano 2015, the first world’s fair to focus exclusively on food. Yesterday, over at the official USA Pavilion website, the planners announced the project's "dream team" of culinary talent, which includes Tom Colicchio, Barbara Lynch, Rick Bayless, David Chang, Naomi Pomeroy, and many others. The chefs, many of whom are JBF Award winners, will serve in a variety... Read more >

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Our Favorite Quotes from Enlightened Eaters: What the Fork Are You Eating?

Stefanie Sacks at the James Beard Foundation's Enlightened Eaters event


Last Wednesday JBF relaunched its Enlightened Eaters program, an educational series of readings, workshops, discussions, and other events that focus on health, nutrition, sustainability, and the environment. Our first event of 2015 featured Stefanie Sacks, author of What the Fork Are You Eating? At the standing-room-only gathering, Sacks offered some guidance on how the average consumer can best navigate the grocery store and make the right choices to lead a healthier lifestyle.


Here are some of our favorite insights from Stefanie:


1) You will, in the end, pay a little bit more for healthier food. But do you want to pay on the front end or the back end... Read more >

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