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Most recent 20 results returned for keyword: james beard awards (Search this on MAP)

https://plus.google.com/100714074863800549937 LuLu’s Gulf Shores : Please take the time to vote for LuLu’s in the James Beard Foundation Restaurant and Chef Awards. LuLu’s...
Please take the time to vote for LuLu’s in the James Beard Foundation Restaurant and Chef Awards. LuLu’s qualifies for nominations of the following James Beard Awards: Outstanding Restaurant (LuLu’s), Outstanding Restaurateur (Lucy Buffett), Outstanding Chef (Dylan Feenker, LuLu’s) , and American Classic Restaurant (LuLu’s). http://ow.ly/EXK0i
The 2014 James Beard Foundation Awards
Calling all opinionated diners! Participating in the James Beard Foundation Awards process has never been easier. Tell us your name, e-mail address, and state of residence, then submit your suggestions for nominees in up to 21 categories, ranging from Best New Restaurant to Rising Star Chef of ...
2 days ago - Via - View -
https://plus.google.com/105600657149286595200 Store Design : California restaurants and female chefs fared well in this year’s James Beard Awards for outstanding...
California restaurants and female chefs fared well in this year’s James Beard Awards for outstanding design. The award for best service was given to the restaurant at Meadowood, in the Napa Valley, breaking New York’s three-year winning streak. New York…
Best Restaurant Design Nyc | Design Online Shopping Sites
California restaurants and female chefs fared well in this year’s James Beard Awards for outstanding design. The award for best service was given to the
7 days ago - Via - View -
https://plus.google.com/100714074863800549937 LuLu’s Gulf Shores : Cast your vote for LuLu’s in the James Beard Foundation Restaurant and Chef Awards! LuLu’s qualifies...
Cast your vote for LuLu’s in the James Beard Foundation Restaurant and Chef Awards! LuLu’s qualifies for nominations of the following James Beard Awards: Outstanding Restaurant (LuLu’s), Outstanding Restaurateur (Lucy Buffett), Outstanding Chef (Dylan Feenker, LuLu’s) , and American Classic Restaurant (LuLu’s).
The link to vote is: http://jamesbeard.starchefs.com/awards/vote/index_2.php
The 2014 James Beard Foundation Awards
Calling all opinionated diners! Participating in the James Beard Foundation Awards process has never been easier. Tell us your name, e-mail address, and state of residence, then submit your suggestions for nominees in up to 21 categories, ranging from Best New Restaurant to Rising Star Chef of ...
15 days ago - Via - View -
https://plus.google.com/100714074863800549937 LuLu’s Gulf Shores : Your vote counts! Don’t forget to vote for LuLu’s in the James Beard Foundation Restaurant and Chef ...
Your vote counts! Don’t forget to vote for LuLu’s in the James Beard Foundation Restaurant and Chef Awards! LuLu’s qualifies for nominations of the following James Beard Awards: Outstanding Restaurant (LuLu’s), Outstanding Restaurateur (Lucy Buffett), Outstanding Chef (Dylan Feenker, LuLu’s) , and American Classic Restaurant (LuLu’s).
The link to vote is: http://ow.ly/DTHlv
The 2014 James Beard Foundation Awards
Calling all opinionated diners! Participating in the James Beard Foundation Awards process has never been easier. Tell us your name, e-mail address, and state of residence, then submit your suggestions for nominees in up to 21 categories, ranging from Best New Restaurant to Rising Star Chef of ...
20 days ago - Via - View -
https://plus.google.com/100714074863800549937 LuLu’s Gulf Shores : Please vote for LuLu’s in the James Beard Foundation Restaurant and Chef Awards! LuLu’s qualifies for...
Please vote for LuLu’s in the James Beard Foundation Restaurant and Chef Awards! LuLu’s qualifies for nominations of the following James Beard Awards: Outstanding Restaurant (LuLu’s), Outstanding Restaurateur (Lucy Buffett), Outstanding Chef (Dylan Feenker, LuLu’s) , and American Classic Restaurant (LuLu’s).
The link to vote is: http://jamesbeard.starchefs.com/awards/vote/index_2.php
The 2014 James Beard Foundation Awards
Calling all opinionated diners! Participating in the James Beard Foundation Awards process has never been easier. Tell us your name, e-mail address, and state of residence, then submit your suggestions for nominees in up to 21 categories, ranging from Best New Restaurant to Rising Star Chef of ...
23 days ago - Via - View -
https://plus.google.com/114951753193895187879 Lucky Germar : JOELLE LURIE "TAKE ME HERE" Joelle Lurie’s bright voice and talented band has made her a first pick ...
JOELLE LURIE "TAKE ME HERE"
Joelle Lurie’s bright voice and talented band has made her a first
pick for high-profile events including the recent James Beard Awards at
Lincoln Center. Originally from Boston, the New Yorker studied jazz and
opera and brings that training to her disti...
JOELLE LURIE "TAKE ME HERE"
Joelle Lurie’s bright voice and talented band has made her a first pick for high-profile events including the recent James Beard Awards at Lincoln Center. Originally from Boston, the New Yorker studied jazz and opera and brin...
1 month ago - Via - View -
https://plus.google.com/111545705296082521871 Valerie Brown : *Culture and Places Boutique Travel a proud member of the BLLA* Check it out and way cool! OOOh la ...
*Culture and Places Boutique Travel a proud member of the BLLA*

Check it out and way cool! OOOh la la!!!!
The hotel officially opened its doors earlier this month, replete with a restaurant by cutting-edge San Juan Chef Jose Enrique, who also has a restaurant on the outskirts of the capital. (Enrique was a James Beard Awards semifinalist in both 2013 and 2014).

http://www.caribjournal.com/2014/10/20/this-is-the-caribbeans-coolest-new-boutique-hotel/
This Is the Caribbean’s Coolest New Boutique Hotel

1 month ago - Via Google+ - View -
https://plus.google.com/111422410402497780069 Georgia News : Krog Street Market signs final anchor tenant As the final touches are being made to Krog Street Market...
Krog Street Market signs final anchor tenant

As the final touches are being made to Krog Street Market in preparation for its fall opening, Paces Properties has announced that Atlanta-based restaurateurs Greg Best and Regan Smith have signed on as the fifth and final anchor restaurant tenant.  The concept has yet to be revealed (although their are rumors that a Tiki bar and jerky shack will be included), but it will be a full service restaurant located across the market floor from Eli Kirshtein’s The Luminary. The new restaurants will have direct access from the adjoining covered parking structure, as well as from within the market itself. This new concept is expected to be open nights and weekends, with a carry-out option for weekday lunch. The co-creators of KSM’s new eatery have a long history in the Atlanta dining scene. As a founding partner and head barkeep at Atlanta’s Holeman and Finch, Best has garnered numerous accolades including two consecutive nominations as both a James Beard Awards Outstanding Bar Program semifinalist and finalist. Smith, who formerly worked with Emeril Lagasse’s Restaurant Group among others,  partnered with former co-workers Best, Andy Minchow and Linton and Gina Hopkins in 2008 to create Holeman and Finch Public House. Smith served [...]
http://geogianews.com/krog-street-market-signs-final-anchor-tenant/
2 months ago - Via Google+ - View -
https://plus.google.com/104764125793973436544 Native American Food Portal : Native American Food Executives Thomas Antonio is a botanist and science coordinator at the Institute...
Native American Food Executives

Thomas Antonio is a botanist and science coordinator at the Institute of American Indian Arts in Santa Fe, New Mexico. He obtained a Ph.D. from the University of Oklahoma studying tropical plants and has a B.S. and M.S. in botany from Miami University in Ohio. Antonio is active in the Native Plant Society of New Mexico and is the author of the book The Sunflower Family in the Upper Midwest.

Gustavo Arellano is the editor of OC Weekly, an alternative newspaper in Orange County, California; author of Orange County: A Personal History and Taco USA: How Mexican Food Conquered America; and lecturer with the Chicana and Chicano Studies Department at California State University, Fullerton. He writes “¡Ask a Mexican!,” an award-winning, nationally syndicated column. Arellano is a lifelong resident of Orange County and is the proud son of two Mexican immigrants, one of whom was illegal.

Emigdio Ballon, of Quechua decent, was born in Cochabamba, Bolivia. He earned his B.S. in agriculture at the University of Saint Simon in Cochabamba, Bolivia, and his M.S. in plant genetics in Colombia. He studied for his doctorate at Colorado State University. As a plant geneticist he has specialized in research on quinoa and amaranth grains and has published many articles about his work in South and North America. Ballon is currently the director of agriculture at the Pueblo of Tesuque, where he manages Tesuque Farms, for which he received a Piñon Award in 2010. He is also involved with indigenous organizations that stress the importance of seed saving and promote the revival and continuation of traditional crops, both nutritional and medicinal.

Matthew J. Barbour is the manager of Jemez Historic Site (Giusewa Pueblo / San José de los Jémez Mission), in Jemez Springs, New Mexico. He obtained his B.A. and M.A. in anthropology from the University of New Mexico. Barbour is a regular contributor to the Red Rocks Reporter and Sandoval Signpost newspapers. He has published more than 100 nonfiction articles and monographs on the archaeology and history of the American Southwest. In 2012 and again in 2014, Barbour was awarded the City of Santa Fe Heritage Preservation Award for Excellence in Archaeology.

Diane Bird (Santo Domingo Pueblo) is currently employed as an archivist at the Museum of Indian Arts and Culture Laboratory of Anthropologyin Santa Fe. She has served as head archivist with the Smithsonian’s National Museum of the
American Indian Cultural Resources Center Archives in Suitland, Maryland; adjunct instructor at the Institute of American Indian Arts; and archival workshop instructor for the Falmouth Institute. Bird is a member of the New Mexico Historical Records Advisory Board and the New Mexico Humanities Council.

Freddie Bitsoie (Diné), is the owner of FJBits Concepts,
a firm that specializes in Native American food ways. He has traveled the country, making presentations for organizations and companies such as Kraft Foods, the College of Holy Cross, Yale University, and the Heard Museum, in Phoenix. Bitsoie has been featured in and also contributes to Indian Country Today. He also has been featured in Native Peoples Magazine and Arizona Highways. He hosts his own show, Rezervations Not Required; and made a guest appearance on famous Italian chef Lidia Bastianich’s show, Lidia Celebrates America. He won the Native Chef Competition at the Smithsonian’s National Museum of the American Indian in 2013. Bitsoie attended the University of New Mexico, majoring in cultural anthropology with a minor in art history before attending culinary school. Today, he is one of the most sought-after and renowned Native American chefs and Native foods educators in the country. In the words of Cheryl Alters Jamison, Argentina-born

Juan José Bochenski arrived at the Inn of the Anasazi
in late 2011 as Executive Chef with “global sophistication and
a great résumé,” where he has embraced contemporary Southwesternfare, fusing Spanish and European with a mix of New Mexican.

James W Buel after working 20 years in Asian food industry including Dole, Far East Molasses and Hyatt Hotels returned to the United States in 1980 and joined his family restaurant business. He worked subsequently for Ramada Hotels, Greyhound Food Service, Service America and Newport Diversified. He with his family opened a destination restaurant Burning Tree Native Grill which they closed after ten years to allow Mr Buel to retire. He continued to help his sons run the San Diego Dinner Train until a rail accident sent that into retirement. He gave back to his Native community by teaching Native American Culinary Arts at Sherman Native High School.

Scott Canning hasbeenworkinginbotanicalgardenssince 1989, first at the Brooklyn Botanic Garden in sales and marketing from 1989 until 1992, when he moved to Albuquerque to take over a small landscaping business from a friend. He also worked at Plants of the Southwest until 1994, when he moved back to the Brooklyn Botanic Garden as a curator of the greenhouses, specializing in Mediterranean-climate plants of the world. In 1998 Canning became the rosarian for the BBG’s Cranford Rose Garden, comprising 5,000 plants of some 1,500 varieties. In 2001 he moved to Wave Hill, a public garden and cultural center in the Riverdale section of the Bronx, famous for its fantastic variety of plants and gardens. He was director of horticulture there for thirteen years before moving back to New Mexico, where he became the horticulture and special projects director for the Santa Fe Botanical Garden in April 2014. Canning is passionate about ornamental horticulture, vegetable gardening, New Mexico’s native plants, and restoring old houses.

James Campbell Caruso has been nominated five times for the prestigious James Beard Award for “Best Chef
of the Southwest.” He is the chef and owner of La Boca and Taberna La Boca restaurants in Santa Fe, acclaimed by the New York Times, Food Network, Travel and Leisure, and Esquire. Caruso is the author of España: Exploring the Flavors of Spain and El Farol: Tapas and Spanish Cuisine. His recently opened outpost in Albuquerque’s historic Hotel Andaluz is MÁS, offering fresh reinventions of traditional Spanish cuisine.
With more than twenty years of experience around the world, Andrew Cooper’s résumé pays tribute to everything from the classic to the avant-garde. A graduate of the esteemed Culinary Institute of America, Cooper brings more than twelve years of Four Seasons experience to his role as executive chef at Four Seasons Resort Rancho Encantado Santa Fe. As the executive sous-chef at Four Seasons Resort Hualalai,
in Hawaii, he recognized the importance of sustainable cooking, and as senior sous-chef at Four Seasons Hotel Westlake Village, in southern California, he mastered the nuances of healthy cooking.

Beverly Cox is the food editor of Native Peoples Magazine and a former food editor and director of food styling for Cook’s Magazine. She holds a Grand Diplôme from Le Cordon Bleu in Paris and apprenticed with Gaston LeNôtre. Cox has written thirteen cookbooks, including Spirit of the Harvest: North American Indian Cooking, winner of the James Beard and International Association of Culinary Professionals (IACP) cookbook awards in 1992; and Spirit of the West: Cooking from Ranch House and Range, winner of the Julia Child IACP award in 1996. Her books Spirit of the Earth: Native Cooking from Latin America and Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores were IACP cookbook award finalists.

Nephi Craig (White Mountain Apache) is the executive chef at the Sunrise Park Resort Hotel with fifteen years culinary experience in America and around the world. He worked at The Country Club at DC Ranch and Mary Elaine’s at The Phoenician, among many other renowned restaurants and hotels. Craig is also the founder of the Native American Culinary Association, an organization/network that is dedicated to the research, refinement, and development of Native American cuisine. For two years he helped prepare a Native American–themed menu for the James Beard Foundation at the James Beard House in New York City and has served as head chef in Sao Paulo, Brazil, for the United States Consulate and for four international tasting dinners in London, UK; Cologne, Germany; and Osaka, Japan. Craig is an enrolled member of the White Mountain Apache Tribe and is half Navajo.

Patricia L. Crown, A.B., University of Pennsylvania;
and Ph.D. in anthropology, University of Arizona, is Distinguished Professor of Anthropology at the University of New Mexico. She identified the first prehispanic cacao (chocolate) north of the Mexican border in ceramics from Chaco Canyon. Crown was awarded the Excellence in Ceramic Research Award by the Society for American Archaeology and (jointly with Suzanne K. Fish) the Gordon Willey Award by the American Anthropological Association.

Glenna Dean former New Mexico state archaeologist, holds graduate degrees in archaeology and botany, and trained as an archaeobotanist, someone who studies the interactions of people with plants as preserved in archaeological sites: charred seeds, broken plant parts, pollen grains, basketry, sandals, and other textiles made of plant fibers. Working with soil samples from prehistoric agricultural fields, she made the first identification of pollen grains from cotton plants in the Abiquiu area, certain evidence that cotton was grown at high elevations 800 years ago without visible means of irrigation. Later, Dean became associate director and then executive director of the Northern Rio Grande National Heritage Area, Inc., where she worked to continue area traditions and heritage through community development and sustainable tourism.

Rob DeWalt, a long time Santa Fe resident, began writing professionally after eighteen years as a cook, chef, and restaurant consultant. For eight years he served as a writer and food editor for Pasatiempo, the award-winning weekly arts and culture magazine published by the Santa Fe New Mexican. A 2013 Edible Santa Fe Local Hero Award nominee for his food writing, DeWalt participated in the inaugural FUZE.SW festival as a panel moderator. He is currently working as a freelance writer and editor for local and national print and web publications, including a monthly food column for the Santa Fe Reporter.

Richard Ford had a long and distinguished teaching career at the University of Michigan in anthropology and botany. His research interests include ethnobotany from an ethnoecological perspective, paleoethnobotany, subsistence patterns, plant-management techniques, origins of domesticated plants, prehistoric agricultural systems in Mexico and the southwestern United States, archaeology of the Archaic, and rock art. Ford engages in applied ethnobotany through work with various Indian Pueblo nations in the Southwest. As one of the preeminent ethnobotanists working today, he has contributed significantly to the understanding of how Native peoples in North American managed and utilized medicines, plants, foods, and cultural symbols.

Lois Ellen Frank (Kiowa) is a Santa Fe–based chef, author, Native foods historian, culinary anthropologist, and photographer. Her book Foods of the Southwest Indian Nations, featuring traditional and contemporary Native American recipes, won the James Beard Award in the Americana category. Frank received her B.A. with honors from the Brooks Institute of Photography in Santa Barbara, California; her M.A. in cultural anthropology from the University of New Mexico; and her Ph.D. from the University of New Mexico. Frank is a featured instructor at the Santa Fe School of Cooking, an adjunct professor of ethnobotany at the Institute of American Indian Arts, and has taught classes on diabetes at the Indian Pueblo Cultural Center and the Institute of American Indian Arts. Frank is widely published, her cookbook The Taco Table won the Arizona Glyph Book Award in 2010 for best new cookbook and has written for Native Foodways, New Mexico Magazine, Guest Life New Mexico, and Edible Santa Fe. In 2008 she started a Native American cuisine catering company, Red Mesa.

Jennifer Fresquez’s love and interest in food and agriculture began with her family business, Monte Vista Organic Farm, in Española. She is a graduate of the Culinary Institute of America and the University of New Mexico. Fresquez has worked as a personal chef, food marketer, works in her family business as a farmer, and — among her many volunteer pursuits — serves on the board of Cooking with Kids.
Dody Fugate is a researcher and curator at the Museum
of Indian Arts and Culture/Laboratory of Anthropology in Santa Fe. She has an M.A. in archaeology from the University of Arizona as well as one in museum management. Fugate is a member of the Phi Kappa Phi Honor Society. She has been a longtime member of Native Seed SEARCH and has done research in ethnobotany. Fugate was born into a southwestern family and has spent her life researching and writing about the people and history of the region.

Betty Fussell is the author of eleven books, ranging from biography to cookbooks, food history, and memoir. Over the last fifty years, her essays on food, travel, and the arts have appeared in scholarly journals, popular magazines, and newspapers as varied as the New York Times, the New Yorker, the Los Angeles Times, Saveur, Vogue, Food & Wine, Metropolitan Home, and Gastronomica. Fussell’s memoir, My Kitchen Wars, was performed in Hollywood and New York as a one-woman show by actress Dorothy Lyman. Her most recent book is Raising Steaks: The Life and Times of American Beef, and she is now working on How to Cook a Coyote: A Manual of Survival in NYC.

Louie Hena (Tesuque Pueblo) is a renowned permaculture design consultant, Rio Grande and Rio Chama river guide, and an educator on traditional land management systems. He helped organize the Traditional Native American Farmer
Association, the New Mexico Acequia Association, and the Indigenous Food and Seed Sovereignty Alliance. Hena has developed tribal environmental programs in several communities, represented New Mexico’s tribes to the EPA, developed the Native Cultures Feast and Float, and is the coauthor of A Tradition of Farming: Northern Rio Grande Pueblo Lessons of Land Stewardship and Sustainable Agriculture. He is adept at making the connection between local food and local energy, and as a member
of the tribal council for the Pueblo of Tesuque, he led initiatives that resulted in a solar system at the Taytsugeh Oweengeh Intergenerational Center at the Pueblo of Tesuque.

Cheryl Alters Jamison and Bill Jamison are among the nation’s most lauded writers, with four James Beard Awards, an International Association of Culinary Professionals award,
and numerous others. Often called “America’s outdoor cooking experts,” they are among the country’s foremost authorities on barbecue and grilling. The Jamisons also have written extensively about southwestern foods in books, including The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. Their Tasting New Mexico: Recipes Celebrating 100 Years of Distinctive Home Cooking was an official project of New Mexico’s centennial year. Cheryl is contributing culinary editor for New Mexico Magazine and writes a monthly column and regular blog called “Tasting NM.”

Terrol Dew Johnson is a Tohono O’odham basketweaver and health advocate. He co-founded Tohono O’odham Community Action (TOCA) in 1996, a nonprofit community-development organization that operates a basketry cooperative and farms and sells Native foods. The Tohono O’odham tribe has the highest rate of adult-onset diabetes of any ethnic group in the world. TOCA’s Tohono O’odham Community Food System provides traditional desert foods to tribal members as a way of combating the disease and promoting health and sustainability. Johnson is the publisher of Native Foodways magazine which covers the community organizing, culinary innovation, and cultural significance of Native foods.
He is also a founding board member of the Native American Food Sovereignty Alliance.

Katharine Kagel is the founder, owner, and executive chef of Café Pasqual’s. She has authored two cookbooks: Cooking with Café Pasqual’s and Spirited Recipes from Café Pasqual’s and was nominated by the James Beard Foundation as Best Chef: Southwest. Kagel was the guiding founder of the Food Depot, Santa Fe’s food bank, and she is involved with Kitchen Angels, the group that delivers free hot meals to Santa Fe’s homebound. Café Pasqual’s received the James Beard Foundation America’s Classics Award. Café Pasqual’s Gallery features handmade mica cookpots in the Jicarilla Apache style from New Mexico potter Felipe Ortega and others.

Mark Kiffin James Beard Foundation Best Chef of the Southwest, 2005, owns The Compound Restaurant, whose menu features seasonal, regional ingredients that combine New World influences with the style and flavors of the Mediterranean. He opened Zacatecas Tacos+Tequila in 2012, a real taquería, featuring Mexican recipes that have been handed down from generation to generation. Beginning in 1990, Kiffin partnered with owner Mark Miller at the famed Santa Fe–based flagship Coyote Café. During his eight-year tenure at Coyote Café, he coauthored three books with Miller: Coyote’s Pantry, The Great Salsa Book, and The Indian Market Cookbook. Kiffin cowrote his fourth cookbook, The Steak Lover’s Companion (HarperCollins), with Fred Simon, president and CEO of Omaha Steak International.

Deborah Madison, chef and author, was the founding chef of Greens Restaurant in San Francisco, a former cook at Chez Panisse, and pastry chef at Café Escalera in Santa Fe. She is the author of twelve cookbooks, including Vegetarian Cooking for Everyone and most recently Vegetable Literacy: Twelve Plant Families in our Kitchens. Madison’s books have garnered both national and international awards, including a James Beard Award. She has lived in the Santa Fe area for the past twenty-three years, where she writes and gardens and offers small dinners and classes at her Galisteo home.
WenonaNutima(TesuquePueblo) learnedtofarm from her parents. She watched her mother cook various recipes and observed her dad process corncobs into posole. Nutima received her B.A. from New Mexico State University in hotel, restaurant, and tourism management. Recently, her focus is on becoming proficient in piki making, an artisanal blue corn bread, called buwa yaweh (“bread peeled away”) in Tewa, that is applied by hand to a hot cooking stone. In 2011 she collaborated with New Mexico State University’s College of Agricultural, Consumer, and Environmental Sciences. The NMSU Extension for family and consumer sciences also sought traditional recipes for MyPlate, the USDA’s nutritional resource guides. Nutima attended Terra Madre, a gathering of food communities, three times as a “Slow Food” delegate with the US and indigenous delegations.

Loretta Barrett Oden (Potawatomi Nation) is a nationally known chef who began her passionate relationship with food as a small child at the side of her mother, grandmothers, and aunts and partnered with her son, the late chef Clayton Oden,
to open the Corn Dance Café — the first restaurant to showcase food indigenous to the Americas. She has been featured nationally on programs including Good Morning America and The Today Show, and in the New York Times and National Geographic Traveler.
Oden served as a guest chef in the Robert Mondavi Great Chefs Series and the 2006 Taste Celebration in Napa and on Barbara Pool Fenzl’s PBS series, Savor the Southwest. She was the host of an Emmy Award–winning five-part PBS series, Seasoned with Spirit, a culinary celebration of America’s bounty combining Native American history
and culture with delicious, healthy recipes inspired by indigenous foods.

Felipe Ortega is a traditional yet innovative micaceous clay cookpot potter from the Ollero band of Jicarilla Apaches. Ortega, credited for resurrecting the Jicarilla Apache mica utility ware tradition, believes the Jicarilla Apaches first taught the coil-and-scrape method of pot making to the Pueblos of New Mexico. Because of him, micaceous clay utility ware making and use is alive and thriving today. He has taught around the world and locally, and at his own pottery, Owl Peak Pottery. Ortega is a devoted mica-ware cook and bread baker for many of the northern New Mexico Pueblos’ feast days. He holds a degree in linguistics and classical languages from Duns Scotus College and a M.A. in biblical theology ministry from Oblate College. Café Pasqual’s Gallery exclusively represents Ortega (as well as many other potters he has taught).

Michele Padberg was born and raised in Taos, New Mexico and now resides in Dixon, New Mexico. She is one of the owners of Vivác Winery and Creative Director for Red Hot Mama Wines. An Executive Sommelier, Padberg teaches wine classes and is the host of Great Grape TV and Wine Revolution Media. Her wine education and certifications come from the International Wine Guild. With her extensive knowledge of fermentation and taste profiles, Padberg created her own cheese company — Kissable Cheeses — and is now Vivác’s in-house fromagère.

Carmella Padilla Santa Fe native is an award-winning journalist and author who has written numerous books, articles and essays exploring intersections in art, culture and historyin New Mexico and beyond. Her books include: The Chile Chronicles Tales of a New Mexico Harvest; The Work of Art: Folk Artists in the 21st Century; El Rancho de las Golondrinas: Living History in New Mexico’s La Cíenega Valley; and Low ‘n Slow: Lowriding in New Mexico. Padilla is editor and co-author of Conexiones: Connections in Spanish Colonial Art and a contributor to Spanish New Mexico: The Spanish Colonial Arts Society Collection. She is a recipient of the 2009 New Mexico Governor’s Award for Excellence
in the Arts and the City of Santa Fe’s 1996 Mayor’s Award for Excellence in the Arts.

Archaeologist Theresa Pasqual (Acoma Pueblo) is the director of Acoma Pueblo’s Historic Preservation Office. Acoma is known as the oldest continuously inhabited community in North America and, because of its elevation, is often referred to as “Sky City.” A tireless advocate, Pasqual has dedicated her career to protecting what matters most to the people of the pueblo, including Mount Taylor, a cherished resource that rises into the piercing blue of the desert sky right outside her office.

Earl Potter Shortly after arriving in Santa Fe forty-three years ago, Earl Potter ate his first Frito pie at Woolworth’s lunch counter. In 1997 Woolworth’s closed. Potter’s wife, Deborah, insisted that they could save the dish and its location. They joined Woolworth’s manager, Mike Collins, to create Five & Dime General Stores. The company now has nine stores in seven states. Lorraine Chavez, who cooks more than 30,000 of F&D’s world-famous Frito pies each year, would not dream of letting Potter near the stove!

Lynda Prim has worked in the Southwest as an anthropologist, farmer, educator, farm advisor, and advocate in sustainable organic agriculture for over thirty years. Her efforts in agriculture are dedicated to promoting and advancing the values and keys to sustainability found in traditional, organic, and small-scale farming. Prim’s work
to conserve and distribute the endangered genetic diversity of crop plants for high-altitude, arid lands began when she was farm manager at the High Desert Research Farm at Ghost Ranch in Abiquiu, New Mexico, from 1986 to 1993. That work has come full circle to her current work as farm manager of the Native Seeds / SEARCH Conservation Farm in Patagonia, Arizona.

The Ranney Ranch, owned and operated by the Ranney family since 1968, is a cow-calf operation in the high mesa country of central New Mexico. In 2003 the ranch introduced intensive rotational grazing and water harvesting techniques and has witnessed a remarkable regenerative response on the land even during the recent drought. Nancy Ranney has developed the AGA (American Grassfed Association) and AWA (Animal Welfare Approved) certified grassfed program for the Ranney Ranch. She is a board member
of the Quivira Coalition and president of the Southwest Grassfed Livestock Alliance.

Tracey Ryder cofounded Edible Communities, Inc., the nation’s largest publishing company dedicated to the local foods movement, in 2002 with her partner, Carole Topalian. Currently publishing eighty-five magazines across North America, each title is region-specific and focuses on the farmers, fishermen, chefs, and food artisans from each area. The company’s first book, Edible: A Celebration of Local Foods, was published in 2010, and four community-based Edible Communities cookbooks were published in 2012 and 2013. Ryder has worked as a journalist, marketer, and graphic designer for the culinary, tourism, and agriculture industries for nearly thirty years. She is a regular speaker at conferences and events in the culinary and publishing fields.

John Rivera Sedler. Growing up in Santa Fe, John Rivera Sedlar’s first taste of Latin cooking was in the kitchens of his mother, aunts, and beloved Grandma Eloisa, fueling his drive to become a chef. His quest for “something more” led him to apprentice with legendary chef Jean
Bertranou at L’Ermitage in Los Angeles. Acclaimed for his inventive twist on the foods served at his restaurants, Chef Sedlar has taken his knowledge of and passion for Latin food history and traditions to develop the concept for Museum Tamal, the first-ever museum to be devoted to the history and culture of food in the Latin world. In 2011 he was named “Chef of the Year” by Esquire magazine. In 2012 and in 2013, he was nominated for “Best Chef Pacific” by the James Beard Foundation..

David Sellers, Street Food Institute program director, began his culinary career twenty years ago while living in New Hampshire and completing a B.A. in philosophy from Plymouth State University. Sellers started as a baker in an all-organic bakery, where he developed a deep appreciation for sustainable, local, from-scratch cooking. These pillars became the basis of his cooking philosophy. He moved on to cook in San Francisco and then Santa Fe, where he spent ten years as chef of the venerable Santacafé. He then opened his own restaurant, Amavi, to critical acclaim, where both the cuisine and the wine focused on the Mediterranean region. Most recently Sellers turned his culinary exploration to New England, where he spent four years as the chef of Maxfish, delving deeply into the world of fish and farm-to-table dining. Regional cuisine and teaching have always been his top priority. He has traveled extensively
in Europe and the Far East researching local cuisines..

Patricia Sharpe grew up in Austin and earned her M.A. degree in English from the University of Texas at Austin. She taught English and Spanish and written historical markers at the Texas Historical Commission, before joining Texas Monthly in 1974. Initially, she edited the magazine’s cultural and restaurant listings and wrote a consumer feature called “Touts.” Eventually she focused exclusively on food. Her humorous story, “War Fare,” an account of living for forty-eight hours on military MRE’s (Meals Ready to Eat), was included in the anthology Best Food Writing 2002. Many of her stories appear in the 2008 University of Texas Press collection, Texas Monthly on Food. In 2006 her story about being a restaurant critic, “Confessions of a Skinny Bitch,” won a James Beard Foundation Award for magazine food writing. She coordinates all the magazine’s stories on iconic Texas foods, including barbecue, Mexican food, tacos, steaks, and dishes from small town cafés. Sharpe has contributed to Gourmet, Bon Appétit, Saveur, and the New York Times. She writes a regular restaurant column, “Pat’s Pick,” for Texas Monthly.

Lois Stanford is associate professor of cultural anthropology in the Department of Anthropology at New Mexico State University. She earned her B.A. in anthropology at the University of Oregon and her Ph.D. in cultural anthropology at the University of Florida. Her research in Mexico has focused on food production and social change. She is the author of two forthcoming books: La Cocina Abierta: A Culinary History of Mexico; and The Avocado’s Tale: Binational Integration of the Avocado Industries of Michoacán and California. In southern New Mexico, she conducts applied research on food security, food sovereignty, and food justice in the colonias of Doña Ana County and serves as president of the Board of Directors for La Semilla Food Center, a nonprofit organization that works to build a healthy, self-reliant, fair, and sustainable food system in the Paso del Norte region of southern New Mexico and El Paso, Texas.

Roxanne Swentzell (Santa Clara Pueblo), sculptor and contemporary Pueblo artist, comes from a family
of renowned potters and sculptors. After building her own house, she was inspired to create Flowering Tree Permaculture Institute, using the house site to test and showcase sustainable living systems. Flowering Tree teaches classes on: farming and gardening in the high desert climate with low water use; understanding micro-climates; composting and seed saving; animal husbandry; how to butcher, store and cook meats; sheep shearing and wool spinning and weaving; cheese making; harvesting honey; creating ecosystems of ponds with fish and plants; adobe and straw-bale construction; mud plastering; solar energy; and water catchments. Swentzell loves to find new / old ways to do things. She participates in her Cultural Pueblo Dances and community, loves being a grandmother, but privately wishes that she had three more of herself so that she could get more done in a day.

Tina Ujlaki began her career at Food & Wine in 1985 as an assistant editor, and she was named Executive Food Editor in 1999. In her many years at the magazine, she has worked with some of the most respected food writers and chefs, including Julia Child, Jacques
Pépin, Marcella Hazan, Paula Wolfert, Daniel Boulud and Jean-Georges Vongerichten. Ujlaki oversees the Test Kitchen and all the other food editors, as well as the recipe content for the magazine, books and the website. She’s a longtime member and cookbook awards judge of the International Association of Culinary Professionals.
A graduate of the University of Michigan, Ann Arbor Ujlaki holds a Grand Diplome d’Etudes Culinaire from La Varenne in Paris, where she worked as a stagiaire.

Lynn Walters is the founder and executive director of Cooking with Kids, Inc., an award-winning nonprofit organization that works to improve child nutrition by engaging elementary school children in hands-on learning with fresh, affordable foods from diverse cultural traditions. Prior to founding Cooking with Kids, Walters was a restaurateur in Santa Fe for seventeen years. She is currently a Ph.D. candidate in health communication at the University of New Mexico.

Sarah Wentzel-Fisher is the editor of Edible Santa Fe, the assistant director of membership and community outreach at La Montañita Co-op, and the New Mexico field organizer for the National Young Farmers Coalition. Twice a week she works at the Alvarado Urban Farm in downtown Albuquerque with the Veteran Farmer Project. In her free time Wentzel-Fisher visits farms and ranches (she highly recommends this activity), experiments in her kitchen, and keeps chickens in her backyard.

Walter Whitewater (Diné), born in Piñon, Arizona, teaches with Chef Lois Ellen Frank (Kiowa), at the Santa Fe School of Cooking and is the chef de cuisine at Red Mesa Cuisine, LLC,
a Native American catering company ancestral foods with a modern twist. Whitewater has appeared on numerous TV cooking shows, including Bobby Flay’s Southwest Cuisine and The Secret Life of Southwestern Food. In 2009 he was the first Native American chef awarded the James Lewis Award by the BCA in New York to honor cultural awareness in the kitchen. Whitewater has taught widely about the recipes and foods based on the ancestral Native American diet. In 2011 he was the first Native American chef to cook at the James Beard House. Whitewater has just started the reintroduction of Navajo-Churro sheep into his family’s flock.


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https://plus.google.com/109324250861283542494 The Next Great Bite : Visiting #CharlestonSC in the near future? Here are some places that you may want to add to your list...
Visiting #CharlestonSC in the near future? Here are some places that you may want to add to your list to try. #foodietravel #charlestonsc

Charleston is becoming one of the hottest foodie destination in the south. It has numerous chefs who have been nominated and won James Beard Awards for excellence in cuisine. If you are thinking of taking a trip to this beautiful, southern city, be sure…
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Charleston is becoming one of the hottest foodie destination in the south. It has numerous chefs who have been nominated and won James Beard Awards for excellence in cuisine. If you are thinking of...
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The James Beard Awards are moving to Chicago
The ceremony to honor the nation's best chefs has traditionally taken place in New York.
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Can Grant Achatz cater?
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A Tour Through Italy with Chef Coletta | The Local Tourist News and Reviews
When it comes to good food and talented chefs, it's a buyer’s market.
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