Please join us in celebrating the 2020 Media Awards winners in a series of conversations, presented by Capital One.
Wednesday, July 15, 2020 6:00-6:45 P.M. ET
Representation in Food Media
Panelists: Pati Jinich, host of Pati’s Mexican Table (Broadcast Media: Television Program, in Studio or Fixed Location winner), Marc Fennell, host of It Burns (Broadcast Media: Audio Program winner), Amanda Kludt, Editor-in-chief of Eater (Broadcast Media: Online Video, on Location winner)
Moderated by Debbie Mitchell, CEO/Founder of Deborah Mitchell Media Associates and Past Vice-Chair of the Broadcast Media Awards committee
Lack of BIPOC representation has been a pervasive issue in food media. Looking at our panelists today, we ask the question: is the face of food media changing? These Media Award winners will discuss how representation of diverse people and voices in food media has been lacking and how it must evolve in this important time of change.
Broadcast Media Award: Television Program, in Studio or Fixed Location
Pati's Mexican Table – A Local's Tour of Culiacán
WETA distributed nationally by American Public Television
Broadcast Media Award: Audio Program
It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili
Broadcast Media Award: Online Video, on Location
Handmade – How Knives Are Made for New York's Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants
Eater and YouTube
Wednesday, July 1, 2020
Who Gets to Talk About Southern Food?
Panelists: Dr. Cynthia Greenlee, scholar, writer and editor (Journalism: Foodways); Chris Smith, author of The Whole Okra (Book: Reference, History, and Scholarship Winner); and Betsy Shepherd, reporter for Gravy (Broadcast Media: Audio Reporting winner)
Moderated by Adrian Miller, James Beard Book Award Winner, Soul Food Scholar and Restaurant and Chef Awards committee member
The history of Southern food is complex, to say the least. Talking about the region’s cuisine means acknowledging the free and enslaved Black Americans who helped to create it, and how their contributions were viewed and communicated from 1619 to today. Just who gets to talk about Southern food is still a highly debated topic. Join a panel of Media Award winners as we continue the discussion on where the line is drawn between cultural exchange and owning the dialogue on Southern cuisine, by which we are also talking about American food writ large.
Journalism Award: Foodways
A Real Hot Mess: How Grits Got Weaponized Against Cheating Men
Cynthia R. Greenlee
Munchies / Vice
Book Award: Reference, History, and Scholarship
The Whole Okra: A Seed to Stem Celebration
Chelsea Green Publishing
Broadcast Media Award: Audio Reporting
Gravy – Mahalia Jackson’s Glori-Fried Chicken
Southernfoodways.org and iTunes
2014 Book Award: Reference and Scholarship
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
The University of North Carolina Press
Wednesday, June 17, 2020
What is Food Writing’s Role in a Divided Nation?
All journalism has the power to address the challenges of our times. But often food journalism is dismissed as irrelevant to important social issues. Join Chef Tunde Wey and 2020 M.F.K. Fisher Distinguished Writing Award winner John T. Edge as they discuss how food writing can be used to highlight, unpack, and disrupt topics that divide our nation. Moderated by Jamila Robinson, Journalism Awards chair and food editor for Philadelphia Inquirer.
2020 James Beard Journalism Award-Winning Works:
- M.F.K. Fisher Distinguished Writing Award: “My Mother's Catfish Stew” by John T. Edge available here
- Profile: “The Provocations of Chef Tunde Wey” by Brett Martin available here
Wednesday, May 27, 2020
Writing, Reporting, Broadcasting about Food During a Global Pandemic
- Hsiao-Ching Chou, James Beard Book Awards committee chair, author, Chinese Soul Food
- John Kessler, James Beard Journalism Awards chair (2020), writer and author
- Jamila Robinson, James Beard Journalism Awards chair (2021), food editor, Philadelphia Inquirer
- Ken Rubin, James Beard Broadcast Awards chair, chief culinary officer, Rouxbe Online Cooking School
- Moderated by Mitchell Davis, chief strategy officer, James Beard Foundation
A few of the topics that were addressed during this wide-ranging conversation:
- Critique versus criticism
- Everyone is a broadcast star with Zoom
- What to do with all those coffee table chef books now that we actually have to make dinner?