36th Annual IACP Award Winners Announced in Chicago

Considered the gold standard among cookbook awards, IACP’s Cookbook Awards have been presented for more than 25 years to promote quality and creativity in writing and publishing and to expand the public’s awareness of culinary literature.

On Saturday, March 15, the International Association of Culinary Professionals (IACP) unveiled the 2014 winners of its highly-anticipated awards, including the IACP Cookbook Awards, Bert Greene Awards, Digital Media Awards, and the IACP Awards, at its 36th annual conference focused on the theme “Connections.” Selected through an intense judging system, the IACP award recipients are recognized as the global leaders of the culinary community.

International Association of Culinary Professionals.  (PRNewsFoto/IACP)

International Association of Culinary Professionals. (PRNewsFoto/IACP)

The 2014 conference brought a diverse group of IACP members to food-centric Chicago, including food media, cookbook authors, dietitians, chefs, food photographers, food marketers, food stylists, bloggers, culinary tourism experts, educators, and farmers.

Founded in 1978, IACP connects culinary professionals with the people, places, and knowledge they need to succeed. IACP boasts members from more than two dozen countries and serves as the leading forum for culinary professionals from all backgrounds. The only culinary organization of its kind, IACP is a crossroads where everyone can meet to share experiences and expertise, in ways that lead to unparalleled growth and learning.

IACP’s annual conference is a one-of-a-kind meeting where the world’s foremost food and beverage minds convene for unrivaled educational experiences and knowledge sharing to create connections with people, places, and information through shared experiences such as culinary tours, cooking classes, as well as lectures and discussions. The 2015 IACP conference is planned for Washington, D.C., March 27-30, and a call for educational session proposals will be issued in the coming months.

The Lee Bros. Charleston Kitchen by Matt Lee & Ted Lee (Clarkson Potter)

Baking: Savory or Sweet
The Art of French Pastry by Jacquy Pfeiffer (Random House)

Beverage/ Reference/ Technical
The Oxford Encyclopedia of Food & Drink in America, Second Edition by Andrew F. Smith (Oxford University Press)

Chefs and Restaurants
The A.O.C. Cookbook by Suzanne Goin (Random House)

Children, Youth and Family

CHOP CHOP: The Kids’ Guide to Cooking Real Food with Your Family by Sally Sampson (Simon & Schuster)

The Chelsea Market Cookbook: 100 Recipes from New York’s Premier Indoor Food Hall by Michael Phillips with Rick Rodgers
(Stewart, Tabori & Chang)

Culinary History
Cuisine & Empire: Cooking in World History by Rachel Laudan (University of California Press)

Culinary Travel
The Perfect Meal by John Baxter (HarperCollins Publishers)

First Book
Stone Edge Farm Cookbook by John McReynolds (Stone Edge Farm)

Food Matters
Eat, Drink, Vote: An Illustrated Guide to Food Politics by Marion Nestle (Rodale)
Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson (Hachette Book Group)

Keepers by Kathy Brennan & Caroline Campion (Rodale)

Health & Special Diet
Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom by Deborah Madison (Ten Speed Press)

Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De Vita & Maureen B. Fant (W.W. Norton & Company, Inc.)

Literary Food Writing
One Souffle at a Time by Anne Willan and Amy Friedman (St. Martin’s Press)

I Love New York: Ingredients and Recipes by Daniel Humm & Will Guidara (Francesco Tonelli, photographer) (Ten Speed Press)

Professional Kitchens
Elements of Dessert by Francisco Migoya and the Culinary Institute of America (Wiley) Continue reading

Feeding America Food Banks Seek Donations Of Nutritious Food

Donate. Volunteer. Advocate. Educate.  Together we can solve hunger.

Food Banks Struggle To Meet The Needs Of Millions Of Hungry Americans In The Aftermath Of The Harsh Winter Season 

Feeding America, the nation’s leading domestic hunger-relief organization, is anticipating a spike in need as schools across the country close for spring break. The network of more than 200 food banks is encouraging donations of food items that are healthful, high in protein and nutrient rich. Together, they provide food to more than 37 million people through 61,000 food pantries, soup kitchens, and shelters in communities across America. Feeding America also supports programs that improve food security among the people it serve; educates the public about the problem of hunger; and advocates for legislation that protects people from going hungry. Individuals, charities, businesses and government all have a role in ending hunger.

About 37 million Americans rely on food pantries and kitchens served by Feeding America to help feed themselves and their families each year. In the next few weeks, many of our food banks are anticipating that the people they serve will need significant additional help providing for their families when public schools close and millions of children lose access to free and reduced-priced school meals,” said Bob Aiken, CEO of Feeding America.

Feeding America has made significant progress in recent years in increasing the quantity and quality of the food we distribute. We are grateful for any help our supporters can provide – whether that is donating food or funds, advocating on behalf of people at risk of hunger, or volunteering,” Aiken said.

For those who are interested in donating food, or perhaps organizing a food drive, here are the top foods needed by our food banks this year:

  • Dairy
    • Unflavored/unsweetened shelf-stable milk
    • Dehydrated milk and canned evaporated milk are also appreciated.
  • Proteins These are among the most costly foods – placing a significant financial burden on food banks when they must be purchased in large quantities.
    • Low-sodium canned meats such as tuna, chicken or fish are high in protein and low in saturated fat.
    • Peanut butter is rich in protein and high in monounsaturated and polyunsaturated oils, the “good fats.”
    • Dried beans, peas and lentils are a staple of diets as early as 6700 B.C. Beans are a low-fat source of protein and fiber.
  • Fruits and Vegetables
    • Low-sodium canned vegetables, including tomatoes and tomato sauce. Studies indicate that canned vegetables have about the same nutritional value as fresh vegetables.
    • Canned fruits in 100% juice or lite syrup. Only a small amount of vitamin C is lost in the canning process, making these a healthy choice.
    • 100% fruit and vegetable juices. Canned, plastic or boxed are all helpful.
    • Dried fruits and vegetables.
  • 100% Whole Grains.
    • Whole wheat pasta, barley, brown rice or wild rice. Grain-based foods are a good source of fiber and complex carbohydrates.
    • Cereal and rolled oats with at least 3g of fiber. Breakfast cereals can be an additional source of protein, and most cereals today include a variety of vitamins and minerals.

Additonally, Food banks across the nation, and the millions of low-income people who turn to them for help, are still reeling from the effects of what has been an unusually cold and snowy winter season.

The harsh winter, combined with the November 2013 cut of $5 billion in fiscal year 2014 to the food stamp program (now officially named the Supplemental Nutrition Assistance Program, or SNAP), is causing many hardships for families struggling with hunger. The November cuts to the food stamp program were due to the expiration of a boost in SNAP benefits through the American Recovery and Reinvestment Act.

The record cold this winter has forced people in our community to make a very difficult, very sobering choice – paying for food or paying for heat. For someone who is hungry, every extra dollar spent on utilities often means one less dollar to spend on food. And, at a time when 1 in 6 people in our community is hungry, that’s a reality that thousands of our neighbors must face every single day,” said Kate Maehr, executive director and CEO ofGreater Chicago Food Depository, a Feeding America member food bank.

Those struggles are common at the 61,000 food pantries, shelters and soup kitchens around the country served by a Feeding America member food bank.

A number of our food banks have reported that the food pantries and kitchens they serve have seen a marked increase in the number of people seeking assistance this winter. Higher heating costs, lost wages, missed school days, the November 1 cuts to the Supplemental Nutrition Assistance Program (SNAP) and a variety of other weather-related problems have made life very tough for many of the people who rely on us to feed themselves and their families,” said Aiken. “Spring is officially just around the corner, but the consequences of this brutal winter will continue to be felt for months to come. For families living on the margins, the bitter cold felt by much of the country triggered a cascade of increased hardship.

According to the Energy Information Administration, the price of natural gas – used to heat over half of U.S. homes – jumped nearly 30 percent in January alone, and rising propane costs forced many households to pay$200 or more for propane compared to last year.

We know that many people who come to us for help have extremely low household incomes. About 50 percent of households receiving SNAP benefits, for example, have incomes that are less than half the federal poverty level – less than $10,000 annually for a family of three – so any spike in heating costs can make a big dent in the amount of money they have left to purchase food,” Aiken said.

Here are some other anecdotes from around the Feeding America Network:

After severe weather forced us to cancel several Mobile Pantry distributions, we were finally able to schedule one inside a large barn at our county fairgrounds. It was such a cold day that the temperature inside the barn was only 11 degrees, but a surprising number of people stood in a very long line for food. This indicates that there is great need here in Lafayette. We have seen a steady increase in clients since the cuts to food stamps in November. They often tell us that they cannot afford to purchase food, pay for heat and put gas in their car. We have also had reports of rural families that have been unable to afford to have their propane tanks refilled. This winter has been harsh in many ways,” said Katy O’Malley Bunder, executive director of Food Finders Food Bank in Lafayette, Indiana.

It’s been an incredibly cold and snowy winter in Delaware,” said Food Bank of Delaware President and CEO Patricia Beebe. “In fact, January 2014 ranked as one of the coldest since our state began keeping records. Increased utility costs, coupled with missed school meals as a result of snow days and cuts to the Supplemental Nutrition Assistance Program, have created a perfect storm here in Delaware.”

St. John’s Sack Lunch Program in Fort Smith, Arkansas was forced to close down three times in February, when icy conditions made the roads too unsafe for volunteers to drive to the facility. Volunteer Judith Stilwellsaid, “When our program skips a meal service, there are easily 100 people who had no other option for a meal, and they will be going without food. This is especially heartbreaking after they have trudged on foot through harsh weather, only to find out there was no food service.” The program distributed 3,250 sack lunches in February.

A food pantry at the Church of Christ in the small town of Maysville, Kentucky reports that the number of families showing up for food nearly doubled during some weeks in January and February.

The Northeast Iowa Food Bank said that hundreds of homes in the Waterloo area have had water pipes freeze and burst. Barb Prather, executive director of the Northeast Iowa Food Banks said, “We have distributed thousands of bottles of water to people who have been living in homes without running water for weeks and weeks. Replacing and repairing these pipes will be a huge burden for the people who come to us for help. We have also been told that as the weather improves and the ground begins to thaw, more broken water pipes, now encased in ice, will be revealed. This is a crisis that will just get worse.”

To find the Feeding America food bank in your area, go to: www.feedingamerica.org  Find them on Facebook at www.facebook.com/FeedingAmerica or follow them on Twitter at www.twitter.com/FeedingAmerica.

Eminem and Rihanna Announce The Monster Tour

Rihanna and Eminem, will be joining forces this summer for a series of co-headlining stadium shows when they launch The Monster Tour. The tour, promoted exclusively by Live Nation, will kick off in Los Angeles on Thursday, Aug. 7 at the Rose Bowl with shows then lined up in New York City’s Metlife Stadium on Saturday, Aug. 16 and Detroit’s Comerica Park on Friday, Aug. 22.  Tickets go on sale on Friday, March 28 at 10:00 a.m. local time through the Live Nation mobile app and at www.livenation.com.

American Express® Card Members can purchase tickets before the general public beginning Thursday, March 20 at 10:00 a.m. local time. Beginning today, Wednesday, March 19, fans can visit (http://bit.ly/MonsterRSVP) to RSVP for early access to presale tickets available at 10:00 a.m. local time on Saturday, March 22. Live Nation mobile app users will also have access to presale tickets beginning Thursday, March 27 at 10:00 a.m. local time. Mobile users can text “LNAPP” to 404040 to download the Live Nation mobile app (available for iOS and Android).