ifbc2011

Apply for a School Garden Grant

Beginning August 17th, Whole Kids Foundation School Garden Grant Program will be accepting online applications for school garden grants! In partnership with FoodCorps, Whole Kids Foundation will grant 1000 schools $2000 each to build or expand their school garden.

To kids (and many adults!), gardens are magical places where they can see things come to life. Experiencing that process for themselves helps kids understand that food comes from plants, and not out of a box or off a truck. With that in mind, the goal of the garden grant program is to support schools wanting to establish or grow their gardening programs so they can offer their students the great experience of gardening.

Learning about the process of growing food helps children develop a deep understanding of the connection between healthy eating and a healthy body. Like anyone who gardens, kids are proud of the fruits of their labor and are more apt to eat the fresh veggies they’ve grown. School gardens also offer an opportunity to integrate math, science and health curriculum into a dynamic, interactive setting. Plus, teaching kids to garden helps them learn about complex topics like sustainability and conservation, food systems and community awareness.

If you’re interested in getting a garden in your local school and want to find out more about the online application process, visit the Whole Kids Foundation School Garden Grant Program page for a downloadable PDF with complete grant information.

Then, when you’re ready to apply online , you’ll follow three steps:

Step 1: On your first visit, you’ll be asked to provide your email address and create a password. If you want to complete your application in two sessions, when you return simply click the Login button on the right side of the page.

Step 2: The second section of the application requires information about the applying entity: the school, district, or nonprofit organization to whom the grant will be paid.

Step 3: The final section of the application is to learn more about the garden project for which you are applying, what groups are involved, how students will be engaged and the details of your garden plan including timeline and budget.

Grant applications will be accepted through December 31, 2011. Applications will be reviewed and recipients will be notified in February 2012. There is a limit of one garden grant per school.

What do you think? Would a school garden grant help bring momentum and passion for healthy food, agriculture and nutrition into your local school?

For recipe ideas, new product info, and community event news, follow us on Twitter @wfm_louisiana and Like Whole Foods Market Louisiana on Facebook here!

by Rebecca Joerres

Featured Speaker: Kevin McCaffrey!

kevin mccaffrey

Nationally recognized documentary film producer Kevin McCaffrey is a James Beard Award finalist in broadcast media, and a writer, editor, oral historian, publisher, reviewer and consultant, with a long history of both commercial and volunteer service and collaboration.

McCaffrey is owner of e/Prime Media LLC, specializing in research and media products relating to culture, history, environment and design in Louisiana and around the rim of the Gulf of Mexico. e/Prime has done research work for the State of Louisiana, produced video for such disparate clients as The Historic New Orleans Collection, the Louisiana State Museum, The New Orleans Museum of Art, Galatoire’s Restaurant and the U.S. Army Corps of Engineers.

Kevin produced a documentary in 2011 for television on Acadian Food Traditions, partially funded by grants from the Louisiana Endowment for the Humanities and the National Park Service in collaboration with the Southern Food and Beverage Museum. It has appeared on regional PBS and screened at the Wood’s Hole Film Festival and the New Orleans Film Festival. Also he produced a documentary for television: “A Common Pot: Creole Cooking on Cane River”, a study of Creole Cuisine funded by the Creole Heritage Center and Cane River Federal Management Area, and “Celebrating Tradition, 100 Years of A Galatoire’s Restaurant,” funded by private donors through the Louisiana Restaurant Association Foundation. For videos on the arts McCaffrey wrote and produced profiles of New Orleans based artists Michael P. Smith for THNOC, and on Alan Gerson, and Shirley Masinter in collaboration with Lemieux Gallery and funded by the Louisiana Cultural Economy Foundation. Most recently he produced an exhibit film on “Great Collectors, Great Donors,” for the New Orleans Museum of Art.

Kevin was named the first male Visiting Scholar for 2009-2010 at the Newcomb Center for Research on Women at Tulane University mentoring in the Sophielab Media program and researching food issues. In studying foodways in Louisiana, McCaffrey has worked as co-director of an oral history project on culinary issues and foodways and recorded many hours of food related interviews for the archive at the Newcomb Center for Research on Women. He was also a consultant with the Deep South Regional Humanities Council on foodways related programs and recognized as a foodways scholar by the Louisiana Endowment of the Humanities. He currently sits on the board of the Louisiana Folklife Society and is working with the Louisiana Bicentennial Commission on planning the foodways segment of the state’s celebration.

His 2009 documentary television program, “We Live To Eat: New Orleans’ Love Affair With Food,” produced for The Historic New Orleans Collection, was a finalist for a James Beard Award in broadcast media after airing on WYES and the Louisiana Public Broadcasting Network.

Among his writings are a regular column in Cultural Vistas magazine on stories found in archives and many articles ranging from foodways, recipe pieces to helping a partner cope with breast cancer. e/Prime has also published The Incomplete, Selectively Quirky, Year By Year Prime Facts Edition of the History of the New Orleans Jazz & Heritage Festival. (ISBN 0-9766154-0-1). He has also conducted oral history for the New Orleans Jazz and Heritage Foundation Archive, interviewing the participants in the origin of its Festival. In 2010 he conducted an oral history project interviewing members of the Louisiana Sports Hall of Fame for the Louisiana State Museum.

He is currently under contract with the University Press of Mississippi to create a book on the meat culture of Acadiana.

Visit Kevin's website: www.eprimemedia.com
Find him on Facebook!
 

Featured Speaker: Matt Armendariz!

matt armendariz

It's a joy to announce that Matt Armendariz will lead the Food Styling and Photography session at IFBC Santa Monica!

Matt Armendariz is a photographer, writer, avid traveler and blogger that specializes in food, drink and tasty spots all over the world. His food blog, www.mattbites.com, was voted as one of the Top 10 Food Blogs in the World by London's Times Online and was recently selected by GOOP's Gwyneth Paltrow as one of her 10 favorites food blogs. Mattbites focuses on all things flavorful and has been recognized by The New York Times, New York Magazine, Los Angeles Times, Saveur, Bon Appetit, Gourmet as well as tastemakers like Tori Burch, Design*Sponge and a variety of food and lifestyle editors. With appearances on the Martha Stewart Show, Paula Deen’s Best Dishes, Gordon Ramsay's Hell Kitchen and various Food Network and Cooking Channel shows, Matt's motto is that he's a "man obsessed with food, drink and everything in between."

As a professional food photographer, his work as appeared in the pages of Bon Appetit, Time Magazine, Coastal Living and online at Martha Stewart and Food Network, as well as a variety of editorial and advertising assignments. He recently photographed a new global campaign for Coca Cola and the 2012 Olympics, coming out next year.

His first cookbook, On A Stick!, was released in May of this year. He lives in Los Angeles with his partner Adam Pearson, a food stylist. You can find Matt online at www.mattbites.com.

Follow Matt on twitter @mattarmendariz
See his portfolio at www.mattarmendariz.com.

Featured Speaker: Dr. Jean Layton!

jean layton

We happily announce Dr. Jean Layton as a featured speaker on the 'Removing One Food and Finding Many Others' panel at IFBC SaMo!

In diverse jobs from chef to doctor with stops along the way in Candyland- as assistant candy buyer for Macy's Northeast and marketing, I've used my analytical skills to address an ongoing goal, "There has to be a better way."

Currently I maintain a private practice with my husband, Ed the acupuncturist at Layton Health Clinic in Bellingham, Washington. When not seeing patients, I work to give the gluten-free people a voice in the social media world, educating and encouraging them to thrive gluten-free.

I provide educational materials from research to recipes at my two Gluten-Free blogs www.GFDoctor.com and www.GFDoctorRecipes.com. I happily develop recipes to highlight the amazing flours and foods that are gluten-free, then go in and help restaurants with setting up a proper work space to keep their clients happy and healthy.

Pre-order Jean's fantastic book here: Gluten-Free Baking for Dummies!

Follow Jean on Twitter @GFDoctor
Find her on Facebook: GFDoctor and Healthy Gluten-Free Kids
 

Menu: Saturday Lunch

Red Fish Grill
Grilled gulf shrimp and blackened avocado po-boy- award winning sandwich at the NOLA Po'Boy Fest!
Crab bisque

Royal House Restaurant
Raw oyster & shrimp bar with cocktail, remoulade, and pesto vinaigrette

Parkway Bakery
Slow cooked corned beef brisket on French with horseradish mayonnaise
Stewed turkey and alligator sausage gumbo

Riverfront Restaurant
Shrimp and jambalaya grits

Pierre Maspero's
Oyster po-boy with spinach, artichokes and lemon thai aioli- award winning sandwich at the NOLA Po'Boy Fest!

Pier 424 Seafood Restaurant
Crawfish cake slider

 

Featured Speaker: Ann Gentry!

ann gentry

We're so happy that famed restaurateur, author, TV host, and blogger, Ann Gentry, will speak on the 'Sustainable Eating' panel at IFBC in Santa Monica!

Ann Gentry is a visionary, pioneer and food educator who continues to raise the standard of vegan cuisine. For two decades her restaurants, Real Food Daily remain the premiere gourmet organic vegan eatery in Southern California, CA. Ann is the author of Vegan Family Meals, real food for everyone and The Real Food Daily Cookbook. Ann can be seen on The Dish Network and Verizon Fios on the Veria channel hosting her own cooking show, Naturally Delicious. Ann has also appeared on the Today Show, the Discovery Channel and various segments on the Food Network. Ann is the executive chef to Vegetarian Times magazine where she contributes recipes and articles about healthy eating and lifestyle and her recipes have been published in The Los Angeles Times, Veg News, Junior: The World's Finest Parenting Magazine as well as other national magazines and food industry trade publications. Ann blogs about everything green: from her culinary travels, to her life as a restaurateur and mom, and she shares her invention of new recipes at www.realfood.com.

Follow Ann on Twitter @AnnGentry
Find her on Facebook!

Featured Chef: Tenney Flynn of GW Fins!

chef tenney flynn

“The most exciting aspect of running the kitchen at GW Fins is working with our distributors to source the finest seafood from around the globe,” says Tenney Flynn, Executive Chef and Co-Owner of GW Fins. “I have developed relationships with dozens of suppliers, some of whom specialize in sourcing one type of seafood from one area. Every morning I am on the phone with each of these suppliers, and I buy nothing but local Yellowfin Tuna from one, scallops from another, soft shell crabs and crab meat from a third, and so on.”

This principal is the foundation of Chef Flynn’s restaurant, GW Fins, which he co-owns with Ruth’s Chris alumni, Gary Wollerman. The concept is simple. GW Fins offers guests the absolute finest and freshest seafood that is available from all corners of the world. Whether it is Salmon from Ireland, Spanner Crab from Australia, or Turbot from Chile, guests will have the opportunity to sample wonderful seafood from all over the world.

“My culinary philosophy is that if you are working with seafood that already has wonderful flavor, the cooking techniques should enhance these flavors rather than overwhelm them,” states Flynn.

Growing up cooking in his father’s restaurant in Stone Mountain, Georgia, Flynn developed an innate understanding of Southern food and culinary traditions. From there he received his formal training at the Culinary Institute of America at Hyde Park. Chef Flynn officially began his fine dining career with Atlanta’s esteemed Buckhead Life Group, cooking at such famed restaurants as Pano’s and Paul’s, Fishmarket at Lenox and finally as Executive Chef of Chops. Ruth’s Chris Steak House then recruited his talents as the company’s Director of Culinary Operations, a position he held for seven years.

His role as Co-Owner and Executive Chef of GW Fins is extremely hands-on. Chef Flynn is involved in every aspect of the restaurant from selecting and receiving the seafood, creating and testing all of the recipes, supervising the entire kitchen staff and staying in the kitchen until the last entrée of the evening is served.

“It is a lot of fun to offer people the opportunity to enjoy seafood from other regions, varieties that they probably have never tasted before,” states Chef Flynn. “I enjoy serving the types of foods that I’ve prepared over the years, like Fried Lobster Tail and Smoked Oysters, having guests enjoy them as much as I do.” GW Fins is located in New Orleans at 808 Bienville Street (504/581-3467). Please visit their website at www.gwfins.com for additional information.

Keynote Speaker: Pulitzer Prize Winning Jonathan Gold!

jonathan gold

We are beyond thrilled to announce our keynote speaker, Pulitzer Prize winning food writer, Jonathan Gold.

Jonathan Gold is a food critic who currently writes for LA Weekly and is a regular guest on KCRW's Good Food radio program. In 2007 he became the first food critic to win the Pulitzer Prize.

Gold often chooses small, ethnic restaurants for his reviews, although he covers all types of cuisine. A collection of his articles can be found in his book, Counter Intelligence: Where to Eat in the Real Los Angeles.

Gold started out at the L.A. Weekly in 1982 as a proofreader while he was studying art and music at UCLA, and by the mid-’80s became one of the paper’s most popular writers. He’s had several jobs at the Weekly over the years, from caption guru to editor of several of the paper’s Best of L.A. issues. As music editor in the ’80s, he wrote groundbreaking pieces about new-music composers, thrash metal and the L.A. rap scene just as it was going national: Boulez, Metallica and N.W.A. But restaurant criticism is where he really captured people’s imagination in the city. With the encouragement of Weekly founder Jay Levin, he started his Counter Intelligence column in 1986 as a way of exploring Los Angeles’ ethnic neighborhoods, places that often go underreported in other papers. He took the column to the L.A. Times from 1990 to 1996, all the while writing “proper” restaurant reviews of high-end places in California and Los Angeles magazines, as well as music stories for Blender, Spin, Rolling Stone and Details. In 1999, he left Los Angeles to become Gourmet magazine’s New York restaurant critic and was the first food writer to be honored as a National Magazine Award finalist in criticism by the American Society of Magazine Editors. In 2001, he moved back to Los Angeles, where he revived Counter Intelligence for L.A. Weekly.

Follow Jonathan Gold @thejgold
Read his column: http://www.laweekly.com/restaurants/

 

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Featured Speaker: Steve Ellis!

steve ellis

We're happy to welcome Steve Ellis, of Rouxbe, as speaker on the Video panel at IFBC New Orleans!

Steve is a veteran of Vancouver's bustling film industry. He manages the day-to-day operations at Rouxbe, so we can keep the camera's rolling.

In addition to his production and operational roles at Rouxbe, Steve oversees Rouxbe's affiliate program and social media efforts, managing relationships with food bloggers and publishers from around the world. He also helps develop and implement strategic plans, including tracking mechanisms and metrics that ensure Rouxbe stays on course and ahead of other major players in the food space.

Featured Speaker: Jay Ducote!

jay ducote

Much-loved Louisiana native, Jay Ducote, will be speaking in the Writing about Food and Culture session at IFBC New Orleans!

Jay Ducote is a talented writer, an avid traveler, a philanthropist when he gets the chance, an entrepreneur at times, and one heck of a good guy. He is the author of the food blog Bite and Booze, which chronicles his culinary and indulgent cultural experiences as he eats and drinks in South Louisiana and around the world. He also produces and hosts the Bite and Booze Radio Show presented by Calandro's Supermarket where he interviews local chefs and other food personalities, discusses restaurants and culinary events, and much more. He also co-hosts a radio program called "Raise a Glass" which features history, culture, production, and enjoyment of alcoholic beverages. Jay served as the chairman on the charter board of directors for the Baton Rouge Social Media Association whose mission is to promote Baton Rouge to both its citizens and potential visitors through blogs and new media. In May 2011 the Baton Rouge Advocate declared, "If there is a king of the local food-blogging community, it is Ducote, who in just 18 months has established as one of the leaders of the local social media movement, and one of the bigger names in the national food blogging community."

Jay is the winner of the Tony Chachere's Tailgating Cookoff in 2010 as well as the victor in numerous competitive eating contests. In 2011 he was named one of the "Top 100 Amateur Chefs in America" as he competed on the FOX reality show MasterChef with Chef Gordon Ramsay, Chef Graham Elliot, and Joe Bastianich. In July 2011 he accepted the position of Viking Chef at the first ever Viking Cooking School - Outdoors in Baton Rouge, Louisiana.

Follow Jay on Twitter @biteandbooze
Find him on Facebook

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