Chefs Break from the Kitchen for JBF’s Chefs Boot Camp for Policy and Change



This fall, from September 13 through 15, more than a dozen chefs will come together at Shelburne Farms in northern Vermont for the James Beard Foundation’s eighth Chefs Boot Camp for Policy and Change. During the intensive three-day session chefs will hone the policy and advocacy skills they need to be effective champions for their chosen food-system causes. This Chefs Boot Camp for Policy and Change program is conducted in partnership with the Chef Action Network (CAN), with support from Shelburne Farms and the Osprey Foundation.

“As we embark on our eighth Chefs Boot Camp for Policy and Change, the Foundation is thrilled to have played a role in helping so many talented chefs put their thoughts into actions in creating a healthier, more sustainable food system,” said Kris Moon, senior director, strategy and devel... Read more >

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What We're Reading: August 31, 2015


Our deep, abiding love of waffles may be older than the Acropolis: ancient Greeks may have been firing up the iron centuries ago. [Lancaster Online


These homemade fruit roll-ups just might make your child the most popular kid in the cafeteria. [Food52


The leftover water from a can of chickpeas can make delicious buttercream frosting. [CakeSpy


California’s drought has cost the state 21,000 jobs this year. [... Read more >

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Happy Hour: Mango–Mezcal Paloma


While the ubiquitous Margarita may masquerade as the most popular Mexican cocktail, seasoned beverage aficionados know that the Paloma (Spanish for "dove") is one of the most beloved libations south of the border—and it's swiftly gaining traction. A refreshing combination of sweet and tart, the Paloma traditionally combines tequila, grapefruit, lime, and salt with an effervescent kick. This vibrant spin from New York City's La Palapa calls for both tequila and its smoky sister spirit, mezcal (derived from the Nahuatl translaton for "oven-cooked agave"). Mango purée and chopped cilantro lend a decidedly tropical flair. We'll drink to that. 


Get the recipe here.


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Video: How to Make James Beard's Deviled Crab


We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.


If James Beard said, “I have maintained all my life that this is the best cooked crab I have ever known,” then, well, you just have to make it. The love child of the classic crab... Read more >

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Sustainability Matters: August 28, 2015



Despite the drought, California winemakers have continued to prosper and think outside of the box. [NYT]


Massachusetts stays one step ahead: a new ballot measure could require cage-free eggs, pork, and veal. [MF]


Sweden’s ocean ambassador insists that putting a price on natural capital could be the key to conservation. [Grist]


High-quality and low-carbon: food waste and beef fat can be used as renewable jet fuel. [... Read more >

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Waste-Less Recipe: Dan Barber's Root Vegetable Peel Chips


Our latest mantra: think before you toss! Chances are you can stretch your market haul into many more meals by just reimagining items you’d normally chuck in the trash (or, for bonus points, compost). Here, multiple JBF Award winner Dan Barber of New York City's acclaimed Blue Hill recommends turning oft-discarded peels from root vegetables (anything you have on hand will work, such as carrots, turnips, or parsnips) into crunchy, addictive chips. This simple, delicious recipe makes creative use of a kitchen staple you’re most likely already buying, and in turn, does wonders for your wallet—and the environment.... Read more >

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Throwback Thursday: America's Classic Sokolowski's University Inn


This Throwback Thursday we’re indulging our taste buds with a look at one of the 2014 JBF America’s Classics Award winners, Sokolowski’s University Inn. As Cleveland’s oldest landmark restaurant, Sokolowski’s is family-run, and spoons out generous portions of “stick to your ribs” Polish-American comfort food to eager diners from across the country. From stuffed cabbage to their renowned Salisbury steak, the hardworking sibling team of Mary, Bernie, and Mike proudly serve customers all the pierogies they can handle. At this American classic you’re guaranteed good company, polka music, and a satisfying food coma. Fortunately, the official James Beard Foundation’s America’s Classics cookbook will be published by Rizzoli in February 2016, so you’ll soon be able to get a taste of Sokolowski’s without hopping on a plane to Ohio. If you’re craving Polish food, Sokolowski’s is the real deal, and with a roster of celebrity patrons including Jimmy Fallon, the president of Poland, and Bill... Read more >

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What We're Reading: August 27, 2015


You might just have to eat the real stuff: Oscar Mayer recalls 2 million pounds of turkey bacon. [Grub Street]


A Japanese “mad scientist" and food writer has created neon udon noodles. [MUNCHIES]


Our childhood snacks could soon be distant memories, thanks to safety concerns over artificial dyes. [Food & Wine]


JBF Award–winning author Adrian Miller illustrates the complex origins of soul food. [FWF]  


Ben & Jerry’s pumpkin cheesecake ice cr... Read more >

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Expo Milano: Mentor Minds


An extension of the USA Pavilion at Expo Milano, the first-ever world's fair that's all about food, the Mentor Minds series is a collection of shorts featuring interviews with some of the leading thinkers in food, art, business, and other industries. Here's an installment starring Dorothy Cann Hamilton, founder of the French Culinary Institute (now the International Culinary Center) and president of the Friends of the USA Pavilion Milano 2015, the organization that produced the Pavilion and oversees the project during its six-month run. Watch the video above to hear her thoughts on scaling up a mindful food business, why the public places so much trust in chefs, and more. Watch the complete Mentor Min... Read more >

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Root to Flower: Cooking with the Whole Vegetable


With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.


Justin Yu opened Houston's Oxheart in 2012 with a focus on the bounty of the Gulf Coast. His approach creates luxury from what may seem like unremarkable ingredients, lending them new weight through clean and focused cooking. "It just takes a little extra thought to figure out how to make vegetable skins, stalks, or roots taste good," he says.

 ... Read more >

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