James Beard Foundation
Reflecting the increasingly common understanding that sustainable seafood isn’t merely a coastal concern, the roster for the James Beard Foundation’s upcoming Chefs Boot Camp for Policy & Change includes chefs from Cleveland, Minneapolis and Sacramento.
Nico Romo of Fish is also joining the group of 15 chefs, which will convene later this month in California for a three-day series of workshops “designed to provide chefs with tools and support to be effective leaders and advocates for food-system change.”
The Beard Foundation in 2012 launched its Chefs Boot Camp at Blackberry Farm in Walland, Tenn. The holistic program includes media coaching; brainstorming sessions; policy briefings and other workshops meant to help chefs develop and deliver messages pertaining to the camp’s specific topic. Continue reading
After decamping last year to Louisville for an urban edition of Chefs Boot Camp for Policy and Change, the James Beard Foundation this month returned the advocacy program to a farm setting, giving its 13 participants the opportunity to become better acquainted with the foods they serve. But as Cypress’ Craig Deihl learned when he posted unapologetic photographs of the chefs slaughtering a goat and processing chickens, many diners aren’t yet as willing to think about where their favorite dishes originate.
“What I took away from it was life and death is part of our food,” Deihl says of the three-day experience in upstate New York. “I fully accept that. I want the people who come into the restaurant to accept that.” Continue reading
Charleston Moves is looking for local residents to support its mobility mission by sitting still and drinking beer.
For the fourth year, the bike advocacy group is hosting New Belgium Brewing’s Clips Film & Beer Tour, featuring short films projected on an inflatable outdoor screen and up to 18 beers available for sampling. Entry to the Sept. 26 event in Marion Square is free, but beer will be sold through a token system.
“Everyone will tell you that this event is lots of fun,” organizer Pat Sullivan says. Continue reading