Global Local Gourmet in the press
Chef Nadine participates as a visiting Chef Educator in Wednesday is Internal Learning Day @ Stone Barns
Every Wednesday, Stone Barns Center and Blue Hill will bring the entire campus—farmers, cooks, educators, waiters, porters, foragers, mechanics, and artisans—together in the field, kitchen, and classroom: learning from each other and from visiting farmers, chefs and researchers. Community groups, students, farmer trainees and wellness professionals will also join us, sharing diverse perspectives and helping Stone Barns Center imagine a healthier and more equitable food culture.
Stone Barns Farmer Jason Jason Grauer talking about seed saving at the Seed Lab: Seed as an Evolutionary Tool
The Seed Lab workshop will explore the basics of what seed is, how it is produced, and the challenges associated with harvesting and cleaning seed such as grain on a small scale. The hands-on component will focus on actual seed saving and various seed cleaning equipment including screens, vacuum seed cleaners, and group activities.
Stone Barns Center believes that creating deep and lasting change in the food system requires a broad diversity of actors at the table, representing a full range of disciplines, backgrounds, and experiences. Our responsibility is to undertake efforts to ensure that voices from across the food systems change space are included, valued, and heard. Our mission is better served by a more diverse – in all ways – set of leaders and changemakers.
Community Education Wednesday (CEW)! CEW will focus on bidirectional, engaged learning that utilizes the campus as a place of testing, training, and idea dissemination. Each Wednesday, the entire campus of farmers, chefs, artisans, and staff will come together with guest experts, researchers, and partner organizations for a day of explorative learning and connection.
HOW WE WILL LEARN:
We will all come together for Community Education Wednesday in the following format: Mornings will be devoted to our Community Training Program and afternoons to Lab Learning and an educational Family Meal. The topic areas will focus on the intersection of food and agriculture, inspiring innovative, community-based solutions that directly impact our environment, food access, diet, and wellbeing.
★ Seed Lab: Seed as an Evolutionary Tool
★ Arts & Ecology Lab: An Ecosystem-Driven Economy
★ Bakery & Mill Lab: Rotation Grains in the Bakery
★ Culinary R&D Lab: Rotation Risotto
★ Preservation Lab: Fermentation for a Farm Economy
The Civil Rights Movement had pie fundraisers. This chef wants to continue that legacy
Creators Talk About The Future Of Food
The James Beard Foundation is a nonprofit organization with a mission to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity, and sustainability
The James Beard Foundation is proud to announce the finishers of the Spring 2021 Chefs Boot Camp for Policy and Change, the second Boot Camp training held entirely on Zoom. Over the course of seven weeks, participants learned about the importance of chef voices in food systems advocacy, as well as tools for building messages and networks for food systems change.
The focus of this Chefs Boot Camp was Child Nutrition Reauthorization (CNR). In addition to JBF staff, the program was facilitated by chef Ben Hall, and policy education and support was provided by Tricia Griffin and Abby Bownas of NVG LLC.
Guest speakers included: Kristy Anderson (American Heart Association), Elizabeth Campbell (Feeding America), Ali Hard (House Committee on Education and Labor), and Jacqlyn Schneider (Senate Agriculture Committee)
- Smita Chutke, Smita’s Cookery Spices & More, East Amherst, NY
- Tajahi Cooke, Ms. Betty’s Cooking, Denver
- Brianna Cooper-Spruce, Nouvelle Table, Brooklyn, NY
- Kyronn Cordner, Mako’s on the Creek, Cibolo, TX
- Kymme Davis, Bushwick Grind Café, Brooklyn, NY
- Matthew Deaton, Foode, Fredericksburg, VA
- Gabriel Erales, ERA, Austin
- Renee Fox, Arable, Santa Fe
- Caroline Glover, Annette, Denver
- Beth Jones Cramer, Campus Club of the University of MN, St. Paul, MN
- Adjoa Kittoe, Seulful Pantry, Brooklyn, NY
- Johnny Livesay, Salt & Time Butcher Shop and Salumeria, Café, and Wine Shop, Austin
- Steve McHugh, Cured, San Antonio
- Marie Mertz, Todo Un Poco, Elk Grove, CA
- Katy Millard, Coquine, Portland, OR
- Nadine Nelson, Global Local Gourmet & Stir the Pot, Hamden, CT
- Joshua Oakley, The Monroe, Orlando, FL
- Jametta Raspberry, House of Gristle, St. Paul, MN
- Maria-Elena Rasul, American Legion Culinary Program, Elk Grove, CA
- Kevin Ritchie, Mulavey’s B&L, Sacramento, CA
- Shacafrica Simmons, Chef Shac LLC, Tallahassee, FL
- David Thomas, H3irloom Food Group, Baltimore, MD
- Tonya Thomas, H3irloom Food Group, Baltimore, MD
- Cara Tobin, Honey Road, Charlotte, VT
- Gabriela Weir Vera, Chef Gaby LLC, Columbia, MO
- Rollie Wesen, Jacques Pépin Foundation, Barrington, RI