#{good bro joule}

[dailyashleighraichu]

Merry Munday!

What are your top five songs for this arc? This arc got me into Set It Off! :]

BRO I AM SO GLAD IT GOT YOU INTO SET IT OFF, THEY'RE SUCH A GOOD BAND AND ARE ALL REALLY COOL!!! I remember getting to meet them last April! A fan got them to sign and pose with a Trans flag!

Anyways, to answer the question:

The Darkest Star by ElysianSoul (CONTENT WARNING!: This song is about anorexia)

I Think I Hate Myself by Hot Milk

Teardrops by Bring Me The Horizon

Appetite of a People-Pleaser by Ghost and Pals (This song is also about eating disorders)

Self-Fulfilling Prophecy by Maria Mena (This song is also about eating disorders)

Honestly, a lot of songs that I have on Joule's playlist on Spotify are related to the arc, other songs are just vibes lol

[aftermathdb]

DEATH BATTLE Review: Johnny Cage vs. Captain Falcon

Two punching stars do battle for the title of most famous man of punches.

The Community DEATH BATTLE from DBC 120/121 comes back to see the real deal.

Johnny Cage′s Preview.

Mortal Kombat. A deadly tournament where only the best of the best can hope to survive. From four-armed gladiators seeking konquest, to ninjas seeking vengance, there’s nothing that can surprise you.

Even if one of the fighters is an actor.

Johnny Cage was an actor and a stuntman. Known for his many over the top action films, like Ninja Mime, Citizen Cage, Time Smashers, and one of Boomstick’s personal favorites, Tommy Scissorfists.

But, as with many actors, Johnny’s fame was fleeting. His time in the spotlight was becoming a detriment because he was accused of being a fraud.

So, what better way to prove them wrong than to enter a tournament to the death?

Luckily, Johnny wouldn’t have to do it with a stunt double or anything. He’s mastered all sorts of martial arts, from karate to Bruce Lee’s self-made style of Jeet Kune Do.

These skills would be a good thing, because Rayden was in big trouble. Shao Khan was one win away from taking over the Earth… Because I guess he doesn’t know how much it sucks.

Anyways, Johnny didn’t have to rely on his martial arts alone to win fights. As it turns out, he’s actually descended from an ancient Mediterranean war cult that bred warriors to fight among the gods.

With these powers, Johnny has access to a variety of powers that lets him do all sorts of crazy stuff. He can shoot out balls of green energy to hit opponents from afar, the Shadow Kick can knock them that distance, or he can do a Guile impression with the Eclipse Kick (Speaking of Street Fighter, Wen Vega?).

But since Johnny is still a mortal human being, he needs a move that can get him out of trouble. And he came up with one alright. It’s the Nutcracker, the Berry Buster, the Infertilizer, the Beanbag Barrage, the "Not that kind of blow" Blow, and Boomstick’s personal favorite, the "Help, Doctor! I think they're in my ribcage!" Special! It’s even a fatality!

Of course, Boomstick give it a shot…

(Looks like Wiz learned his lesson from the preview)

Anyways, Johnny‘s got a list of feats to pull from as well.

From being able to chop through diamond, to dodging point-blank automatic gunfire, Johnny isn’t a slouch in the strength or speed department. He’s taken on deadly foes multiple times, and has even defeated the fallen Elder God Shinnok thanks to his powers.

Now, Shinnok can reasonably scale to Rayden. Rayden on his own was able to destroy a large temple.

Now, Buddhist temples tended to shy away from stone, so by using wood and concrete as a base, the estimated destruction comes out to about…

A little over 250 tons of TNT!

But Johnny is far from invincible. He’s been beaten before, and his power does have it’s limits.

But despite his arrogance, Johnny has proven that he’s a capable fighter and a powerful protector. And after having a family, Johnny has shown that he has matured to truly earn the title of Earthrealm’s protector

Incidentally, Shokan do have yamsacks.

Captain Falcon′s Preview.

In the year 2560,the Earth has gone crazy. Aliens are everywhere, space travel is a norm, and the newest sport is all the rage. F-Zero! A deadly sport where racers use anti-gravity technology to race along the tracks of insane courses. One wrong turn can lead to death.

However, the champion of this sport is a mysterious man known as Captain Falcon.

Little is known about Blue Falcon pilot. However, what is known is that he is a respected bounty hunter, one who protects the universe from the forces of evil like the vile Black Shadow.

But in order to take on Black Shadow, Falcon needs a powerful arsenal to get the job done.

From his mighty Raptor Boost, to the Falcon Dive, this is no ordinary racer. Falcon can imbue his pyrokinetic power into a variety of powerful moves.

But the most famous, and powerful is his, say it with me, FALCON PUNCH!

How he does this, is really up to anyone’s guess. However, it’s reasonable to say that the secret lies within the Captain’s Blue Falcon machine.

As it turns out, it’s powered by a thing called a Reactor Might, a fragment of power that was created by the Big Bang. As for why it’s in a racing machine, that’s anyone’s guess.

The Reactor Might can also let Falcon do some other crazy techniques with his power as well. Like the Boost Fire. And thanks to some weird mystic power that the Reactor Might uses, the Captain can call upon it at any time. No matter where he is, Falcon is never without his ride.

Reactor Mights are powerful. One of them destroyed a space station, an explosion that yielded over 6 megatons of TNT!

Of course, Falcon has to go out with a bang. In his final fight with Black Shadow. While it may look like he exploded part of a galaxy, Falcon had destroyed a prior device known as a Dark Matter Reactor. Which has the power to rewind the Big Bang using the six Reactor Mights- It’s a long story.

However, defeating Black Shadow is impressive. Since Shadow has tanked attacks from other powerful beings without even flinching.

He’s defeated multiple robots at once, torn apart a metal cage, seen a sniper miles away, and tanked bazookas.

And while Falcon accomplished his mission, it took more than one man to do so. And we’re not talking about that typical “Power of friendship” thing either. As it turns out, the name of “Captain Falcon” is a legacy title, similar to The Flash, or the Dread Pirate Roberts.

Each new Falcon is hand-picked by the previous one, so long as they can prove that they surpass them. Since Ryu Suzaku is the current one, anything the other Falcons can do, he can also pull off.

Falcon may fall, but the legacy will live on. And he will save people one raceway at a time.

One more time people.

FALCON PUNCH!

The Battle Itself.

Kervin, Luis, Kiid, Zack are using Jerky’s spritework for this animation. Johnny Cage will be voiced by Kieran Flitton and Captain Falcon will be voiced by Kestin Howard. Brandon Yates composes Falcon Uncaged (Soundtrack unavailable as of this review). Chris Kokkinos lead on audio.

The battle starts with Johnny getting footage of the F-Zero track, where they’re getting clips of a movie about Captain Falcon whom which, Johnny will be playing.

Which comes off as a bad thing when you remember that only those that surpass Falcon can be Falcon. So, as far as fight stories go, this one is actually pretty good.

So after a flurry of punches and blows, Johnny takes up the challenge.

The Falcon charges Johnny, but Johnny uses his reflexes to not only dodge, but to also hit Falcon back.

Of course, Falcon recovers and counter attacks.

And he combos (kombos?) Johnny into a Falcon Dive

Johnny, not one to give up so easily, gets back up.

Falcon goes in for a FALCON PUNCH but Johnny…

So, while Captain Falcon recovers from a “Doctor, help! I think they’re in my ribs” special, Johnny takes some time to quip.

Falcon quips back. But the two end up on a F-Zero machine and continue the fight there.

Falcon then opts to use his famous Falcon Knee Of Justice to knock Johnny into the boost pads.

Johnny uses the pads to get back at Falcon. So Falcon then grabs his ride and starts attacking Johnny.

Finishing Blow in

5…

4…

3…

2…

1…

Ninja Mime needs a new star now.

Verdict + Explanation.

So, Johnny had the better martial arts, and he could even match mach speeds. But Falcon has dealt with tricky opponents before, and his other stats beat out Johnny’s.

Remember that final punch Falcon dealt?- Well, Falcon was able to create energy from the impact. Accounting for the conditions of space, this would mean that Falcon’s best energy output would be over 150 billionn joules of energy.

For reference, that’s like dropping twelve elephants onto Black Shadow, but is also thousands of times greater than Johnny’s best feat.

Now, Johnny might have defeated Shinnok, but that’s not exactly on the same level as Falcon.

Now you might be thinking “Wait, shouldn’t Johnny’s green glow help him out?”- Well, yes and no. Johnny’s powers are, well, powerful, but they’re kinda limited. While it’s a great power to have in the realm of Mortal Kombat, where deities are basically everywhere, it’s kinda restricted to Elder Gods. Even allowing for it to extend to other gods wouldn’t really help, since 1: Falcon isn’t a god, and 2: Johnny has been killed by non-deities before

So, Johnny can tank blows from god-beings, but that’s mainly because his powers let him do so. A bullet to the head or heart will still kill him unless it’s a god bullet.

The winner is Captain Falcon.

Overall impression.

Overall, this battle is really fun to both watch and look into. It takes two characters that are well known for the hype they generate and brings them in to see how well they stack up.

To be honest, I wasn’t expecting Johnny to match Falcon’s speed stats at all. It was pretty surprising. Plus, seeing Falcon in action after mainly being associated with Smash Bros is a real treat, I hope that the F-Zero fans got some enjoyment out  of the episode… Bummer that the DEATH BATTLE Curse couldn’t kick in for Falcon, but them’s the breaks.

Great fight, interesting research, and awesome music.

8.7/10. Will watch again.

Next Time…

Oh, an excuse to rewatch Avatar that doesn’t involve my constantly pushing the idea of Zuko vs. Dinobot (The Beast Wars guy (It’s two warriors known for their redemption arcs. Let me have this))

And a reason to at least take a look int FMA.

Is there a fight that you want me to review? - Send an ask/request, and I’ll look into it!

Do you want to read my fanfic based around DEATH BATTLE itself? click here!

Thank you for reading, and I hope to see you next time for…

Elemental Masters.

[kenhamazaki]

まだまだ世の中はコロナが収まってはいませんが、皆さんお元気でしょうか？ こんなご時世ですが、今回は久しぶりにみんなに会いたいと思っています。 今年で浜崎健立現代美術館30周年になります。 それと8月10日健康ハートの日はボクの誕生日でもあります。 そして、恒例のアフターパーティーはClub Jouleで20時オープンと同時にお茶会が始まります。 メインDJはハウス界のレジェンド、DJ EMMA！ 30周年ということで特別にシャンパン(ベルナール・ペルトワ)をボトル¥5,000で提供します。 あとイエーガーマイスターのショットもあります。 そして、今回は"UTOPIA LOUNGE"と名付けられた4Fの飲食スペースではカレー界のレジェンド、 カシミールのカレーやボクのオススメのピザや、生ハムなど。 どこのお店も普段はなかなか食べれないので、是非この機会に是非、食べてみてください。 飲み物はナジャの米澤さんのナチュラルワインやハレトケの日本酒、そしてノンアルの人には美味しい台湾茶など。 ゆっくりお食事も会話を楽しんでください。 そして年齢やジャンルを超えた交流の場になればと思っています。 GOOD ART, GOOD MUSIC, GOOD EAT, GOOD CULTURE AND GOOD FRIENDS 【RECEPTION PARTY】 浜崎健 新作展 「丿健の三種の神'器 "SCOOP" 展」 2022.8.10(水) 17:00-21:00 [Dress Code: Red] @浜崎健立現代美術館 kenhamazaki.jp ○お問い合わせ 06-6241-6048 info@kenhamazaki.jp 【RED HOUSE PARTY】 Entrance Fee: ¥2,000 (ドレスコード: 赤) [赤い人¥1,500] 20:00-5:00 Perfomance: Hechi-Ken Hamazaki Red Tea Ceremony Collaboration with Taku Nogata DJ: DJ Emma / A-kio / Milk Bro. VJ: Akiyoshi Mishima / vjjrom / 8coo [UTOPIA LOUNGE / 4F] DJ: Takaaki Mori Curry & Rice カシミール ピザ料理 タカシマ セントラル キッチン 生ハム リブレハモン ナチュラルワインバー ナジャ 日本酒セラー ハレトケ 台湾茶 チンザオ @Club Joule 大阪市中央区西心斎橋2-11-7 南炭屋町ビル2-4F 06-6214-1223 こんな時期ですが、なるべくたくさんの人に会いたいのでシェアしてもらえると嬉しいです。 ※新型コロナウィルス感染拡大により、状況が変更になる場合があります #kenhamazaki #red #redman #kenhamazakiredmuseum #redmuseum #hechikan #hechiken #redteaceremony #youaregod #shake #thethreesacredteasures #anniversary #birhday #redhouseparty #djemma #champagne #bernardpertois #jagermeister #utopialounge #kashmir #kashmircurry #pizza#takashimacentralkitchen #prosciutto #livrerjambon #naturalwine #winebarnadja #taiwanesetea #chinzao #clubjoule https://www.instagram.com/p/Cgtktrmvxji/?igshid=NGJjMDIxMWI=

[easyfoodnetwork]

Here Are the 2020 James Beard Awards Restaurant, Chef, and Media Finalists

Getty/Victor Spinelli/WireImage | Getty/Victor Spinelli/WireImage

The full list of nominees

Today, on what would have been the 30th annual James Beard Awards ceremony, the James Beard Foundation announced the finalists for the 2020 James Beard Awards, which honors the year’s outstanding restaurants and chefs, as well as food journalism, books, and broadcast media. The announcement was originally scheduled for March 25, but the coronavirus pandemic forced the Foundation to cancel the planned Philadelphia event and postpone both the finalists reveal and the awards themselves.

COVID-19 has left the restaurant industry in a precarious position, to put it mildly. Restaurants are pivoting their operations to stay in business, closing temporarily, and in some cases, closing for good. When the Foundation opted to postpone the finalist announcement, it acknowledged that it did so in part to focus on rebuilding the restaurant industry, awards being the last thing on anyone’s mind. And so it came as a bit of a surprise when on April 27 the Foundation announced plans to move forward with a virtual finalist announcement and, eventually, the 2020 James Beard Awards. Today, the Foundation revealed the Restaurant and Chef Awards Gala will take place in late September, and the Media Awards will take place in late May.

In a post on the James Beard Foundation website, chief strategy officer Mitchell Davis explained that the Foundation consulted with chefs, restaurateurs, and others in the industry and determined that the James Beard Awards finalists, like the list of semifinalists announced in late February, deserved recognition for their work in 2019. “Those we consulted felt the Awards could also offer a glimmer of hope to an industry looking for light in a very dark time,” he writes. Davis acknowledged that it is also a particularly dark time for the media, which will be recognized for the first time in the 2020 James Beard Awards cycle with the finalists announcement.

Given the ongoing restrictions related to COVID-19, the format for the 2020 James Beard Awards is still undecided — but they will go on, and “take place” in Chicago at some date later this year. “We want every James Beard Award winner to have a chance to have their moment in the spotlight,” Mitchell writes. “We have partners who support this industry, who support the Foundation, who are willing to work with us to figure out what’s best for all.”

Visit Philadelphia, which stands to lose millions due to the coronavirus pandemic, is still sponsoring the virtual event. Last year, Houston hosted the finalist announcement and although there was plenty of Texas representation on the semifinalists list, including 11 chefs and restaurants from Houston, the city’s restaurants and chefs were completely shut out of the whittled down finalists list. Philadelphia didn’t see the same fate.

Below, the 2020 James Beard Awards finalists.

James Beard Foundation Restaurant and Chef Awards Finalists

Best New Restaurant

Automatic Seafood & Oysters, Birmingham, AL

Demi, Minneapolis

Eem, Portland, OR

Fox & the Knife, Boston

Gado Gado, Portland, OR

Gianna, New Orleans

Kalaya, Philadelphia

Nightshade, Los Angeles

Pasjoli, Santa Monica, CA

Verjus, San Francisco

Outstanding Baker

Graison Gill, Bellegarde Bakery, New Orleans

Zachary Golper, Bien Cuit, NYC

Lisa Ludwinski, Sister Pie, Detroit

Avery Ruzicka, Manresa Bread, Los Gatos, CA

Maura Kilpatrick, Sofra Bakery, Cambridge, MA i

Outstanding Bar Program

Anvil Bar & Refuge, Houston

Expatriate, Portland, OR

Kimball House, Decatur, GA

Lost Lake, Chicago

Trick Dog, San Francisco

Outstanding Chef

David Kinch, Manresa, Los Gatos, CA

Corey Lee, Benu, San Francisco

Donald Link, Herbsaint, New Orleans

Missy Robbins, Lilia, NYC

Ana Sortun, Oleana, Cambridge, MA

Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Hospitality

Brigtsen’s, New Orleans

Canlis, Seattle

Saison, San Francisco

Swan Oyster Depot, San Francisco

Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Pastry Chef

Lincoln Carson, Bon Temps, Los Angeles

Juan Contreras, Atelier Crenn, San Francisco

Margarita Manzke, République, Los Angeles

Diane Moua, Spoon and Stable, Minneapolis

Natasha Pickowicz, Flora Bar, NYC

Miro Uskokovic, Gramercy Tavern, NYC

Outstanding Restaurant

FIG, Charleston, SC

Frasca Food and Wine, Boulder, CO

Jaleo, Washington, D.C.

Pizzeria Bianco, Phoenix

Quince, San Francisco

Outstanding Restaurateur

Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)

Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)

JoAnn Clevenger, Upperline Restaurant, New Orleans

Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)

Jason Wang, Xi’an Famous Foods, NYC

Outstanding Wine Program

Bacchanal, New Orleans

Canard, Portland, OR

COTE, NYC

Miller Union, Atlanta

Night + Market Sahm, Venice, CA

Spiaggia, Chicago

Outstanding Wine, Beer or Spirits Producer

Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC

Cathy Corison, Corison Winery, St. Helena, CA

Drew Kulsveen, Willett Distillery, Bardstown, KY

Todd Leopold and Scott Leopold, Leopold Bros., Denver

Rising Star Chef of the Year

Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville

Irene Li, Mei Mei, Boston

Gaby Maeda, State Bird Provisions, San Francisco

Ashleigh Shanti, Benne on Eagle, Asheville, NC

Paola Velez, Kith/Kin, Washington, D.C.

Jon Yao, Kato, Los Angeles

Best Chef: California

Jeremy Fox, Birdie G’s, Santa Monica, CA

Brandon Jew, Mister Jiu’s, San Francisco

Jessica Koslow, Sqirl, Los Angeles

Mourad Lahlou, Mourad, San Francisco

Joshua Skenes, Angler, San Francisco

Pim Techamuanvivit, Kin Khao, San Francisco

Best Chef: Great Lakes (IL, IN, MI, OH)

Gene Kato, Momotaro, Chicago

Jason Hammel, Lula Cafe, Chicago

Noah Sandoval, Oriole, Chicago

John Shields and Karen Urie Shields, Smyth, Chicago

Erick Williams, Virtue, Chicago

Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Amy Brandwein, Centrolina, Washington, D.C.

Nicholas Elmi, Laurel, Philadelphia

Rich Landau, Vedge, Philadelphia

Cristina Martinez, South Philly Barbacoa, Philadelphia

Jon Sybert, Tail Up Goat, Washington, D.C.

Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Steven Brown, Tilia, Minneapolis

Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO

Michael Gallina, Vicia, St. Louis

Jamie Malone, Grand Café, Minneapolis

Christina Nguyen, Hai Hai, Minneapolis

Best Chef: Mountain (CO, ID, MT, UT, WY)

Carrie Baird, Bar Dough, Denver

Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT

Jeff Drew, Snake River Grill, Jackson, WY

Caroline Glover, Annette, Aurora, CO

Dana Rodriguez, Super Mega Bien, Denver

Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: New York State

Sean Gray, Momofuku Ko, NYC

Brooks Headley, Superiority Burger, NYC

Junghyun Park, Atomix, NYC

Daniela Soto-Innes, ATLA, NYC

Alex Stupak, Empellón, NYC

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

Vien Dobui, CÔNG TỬ BỘT, Portland, ME

Ben Jackson, Drifters Wife, Portland, ME

Tiffani Faison, Orfano, Boston

Krista Kern Desjarlais, The Purple House, North Yarmouth, ME

Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME

Cassie Piuma, Sarma, Somerville, MA

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

Peter Cho, Han Oak, Portland, OR

Gregory Gourdet, Departure, Portland, OR

Chris Kajioka and Anthony Rush, Senia, Honolulu

Katy Millard, Coquine, Portland, OR

Kristen Murray, MÅURICE, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

Jose Enrique, Jose Enrique, San Juan, PR

Kristen Essig and Michael Stoltzfus, Coquette, New Orleans

Michael Gulotta, Maypop, New Orleans

Mason Hereford, Turkey and the Wolf, New Orleans

Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Katie Button, Cúrate, Asheville, NC

Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN

Cheetie Kumar, Garland, Raleigh, NC

Andy Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN

Julia Sullivan, Henrietta Red, Nashville

Best Chef: Southwest (AZ, NM, NV, OK)

Dan Krohmer, Other Mama, Las Vegas

Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM

Chrysa Robertson, Rancho Pinot, Scottsdale, AZ

Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix

Jeff Smedstad, Elote Cafe, Sedona, AZ

James Trees, Esther’s Kitchen, Las Vegas

Best Chef: Texas

Kevin Fink, Emmer & Rye, Austin

Michael Fojtasek, Olamaie, Austin

Anita Jaisinghani, Pondicheri, Houston

Steve McHugh, Cured, San Antonio

Trong Nguyen, Crawfish & Noodles, Houston

America’s Classics Awards

Previously announced

El Taco de Mexico, Denver, Colorado

Lassis Inn, Little Rock, Arkansas

Oriental Mart, Seattle, Washington

Puritan Backroom, Manchester, New Hampshire

Vera’s Backyard Bar-B-Que, Brownsville, Texas

Zehnder’s of Frankenmuth, Frankenmouth, Michigan

Humanitarian of the Year:

Jessica B. Harris

Leadership Awards:

Phillip and Dorathy E. Barker, Operations Spring Plant

Rosalinda Guillen, Community to Community Development (C2C)

Abiodun Henderson, The Come Up Project

Mark and Kerry Marhefka of Abundant Seafood

Caleb Zigas, La Cocina

James Beard Restaurant Design Awards

Design Icon

Chez Panisse

Outstanding Restaurant Design, 75 Seats and Under:

SIMPLICITY for HALL by o.d.o

Heliotrope Architects for Rupee

Vermillion Architects, LLC for Spoonbill Watering Hole and Restaurant

Outstanding Restaurant Design, 76 Seats and Over:

Hacin + Associates for Shore Leave;

Ken Fulk, Inc for Swan & Bar Bevy

Klein Agency and ORA for Auburn

2020 James Beard Foundation Book Awards

For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2019. Winners, including the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on Wednesday, May 27, 2020.

American Books with recipes focused on the cooking or foodways of regions or communities in the United States.

Cook Like a Local: Flavors That Can Change How You Cook and See the World; Chris Shepherd and Kaitlyn Goalen, (Clarkson Potter)

Jubilee: Recipes from Two Centuries of African American Cooking; Toni Tipton-Martin, (Clarkson Potter)

South: Essential Recipes and New Explorations; Sean Brock, (Artisan Books)

Baking and Desserts Books with recipes focused on breads, pastries, desserts, and other treats.

Dappled: Baking Recipes for Fruit Lovers; Nicole Rucker, (Avery)

Living Bread: Tradition and Innovation in Artisan Bread Making; Daniel Leader and Lauren Chattman, (Avery)

Pastry Love: A Baker’s Journal of Favorite Recipes; Joanne Chang, (Houghton Mifflin Harcourt)

Beverage with Recipes Books focused on recipes for how to make beverages.

Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time; Brad Thomas Parsons, (Ten Speed Press)

The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes; Robert Simonson, (Ten Speed Press)

The NoMad Cocktail Book; Leo Robitschek, (Ten Speed Press)

Beverage without Recipes Beverage-focused books and guides that either don’t contain recipes or that may have minimal recipes but aren’t recipe-centric.

The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages; Stephen Lyman and Chris Bunting, (Tuttle Publishing)

Red & White: An Unquenchable Thirst for Wine; Oz Clarke, (Little, Brown Book Group)

World Atlas of Wine 8th Edition; Hugh Johnson and Jancis Robinson, (Mitchell Beazley)

General Books with recipes that address a broad scope of cooking, not just a single topic, technique or region.

All About Dinner: Simple Meals, Expert Advice; Molly Stevens, (W. W. Norton & Company)

Milk Street: The New Rules: Recipes That Will Change the Way You Cook; Christopher Kimball, (Voracious)

Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook; Carla Lalli Music, (Clarkson Potter)

Health and Special Diets Books with recipes related to health and nutrition, or that address specific health issues, such as allergies or diabetes.

The Beauty Chef Gut Guide: With 90+ Delicious Recipes and Weekly Meal Plans; Carla Oates, (Hardie Grant Books)

Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood; Aran Goyoaga, (Sasquatch Books)

Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More; Jeffrey Larsen, (Ten Speed Press)

International

Books with recipes focused on food and cooking traditions of countries or regions outside of the United States.

Black Sea: Dispatches and Recipes – Through Darkness and Light; Caroline Eden, (Quadrille Publishing)

Ethiopia: Recipes and Traditions from the Horn of Africa; Yohanis Gebreyesus, (Interlink Publishing)

The Food of Sichuan; Fuchsia Dunlop, (W. W. Norton & Company)

Photography

American Sfoglino: A Master Class in Handmade Pasta; Eric Wolfinger, (Chronicle Books)

Le Corbuffet: Edible Art and Design Classics; Esther Choi, (Prestel)

Oaxaca: Home Cooking from the Heart of Mexico; Quentin Bacon, (Abrams Books)

Reference, History, and Scholarship Includes manuals, guides, encyclopedias, and books that present research related to food or foodways.

Gandhi’s Search for the Perfect Diet: Eating with the World in Mind; Nico Slate, (University of Washington Press)

A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia; Bernard L. Herman, (The University of North Carolina Press)

The Whole Okra: A Seed to Stem Celebration; Chris Smith, (Chelsea Green Publishing)

Restaurant and Professional Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, use specialty ingredients, and require professional equipment. This includes culinary arts textbooks.

Dishoom: From Bombay with Love; Shamil Thakrar, Kavi Thakrar, and Naved Nasir, (Bloomsbury Publishing)

Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition; Daniel Humm, (Ten Speed Press)

The Whole Fish Cookbook: New Ways to Cook, Eat and Think; Josh Niland, (Hardie Grant Books)

Single Subject Books with recipes focused on a single or category of ingredients, a dish, or a method of cooking – such as lobster, seafood, grains, pasta, burgers, or canning. Exceptions: baking and desserts books, vegetable-focused books, health and special diets books, restaurant and professional books, and beverage books should be entered in those respective categories.

From the Oven to the Table: Simple Dishes That Look After Themselves; Diana Henry, (Mitchell Beazley)

Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks; Vicky Bennison, (Hardie Grant Books)

Sour: The Magical Element That Will Transform Your Cooking; Mark Diacono, (Quadrille Publishing)

Vegetable-Focused Cooking Books that feature recipes for how to prepare and serve vegetables and plant-based ingredients. Books may be vegetarian, vegan, or vegetable-focused with minimal reference to meats.

Ruffage: A Practical Guide to Vegetables; Abra Berens, (Chronicle Books)

Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes; Editors at America’s Test Kitchen, (America’s Test Kitchen)

Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar; Amy Chaplin, (Artisan Books)

Writing Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience.

Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer; Bren Smith, (Knopf)

Notes from a Young Black Chef: A Memoir; Kwame Onwuachi with Joshua David Stein, (Knopf)

Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters; Charlotte Druckman, (Abrams Press)

2020 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2019. Winners will be announced on Wednesday, May 27, 2020.

Audio Program

The Food Programme – The Search for Esiah’s Seeds; Airs on: BBC Radio 4 and BBC Sounds

It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili; Airs on: Audible

The Sporkful – When White People Say Plantation; Airs on: iTunes, Sporkful, Spotify, and Stitcher

Audio Reporting

California Foodways – The Curious Second Life of a Prather Ranch Cow: Biomedical Research; Trans Man Finds – and Creates – Refuge in His Family’s Small-Town Cafe; Legalizing Cannabis Impacts Food, Farming in Humboldt; Reporter: Lisa Morehouse; Airs on: KQED, California Foodways, iTunes, Google Play, Radio Public, SoundCloud, and Stitcher

Food Actually – Junk Food Actually; Reporter: Tamar Adler; Airs on: Luminary

Gravy – Mahalia Jackson’s Glori-Fried Chicken; Reporter: Betsy Shepherd; Airs on: southernfoodways.org and iTunes

Documentary

Harvest Season; Airs on: PBS

Nothing Fancy: Diana Kennedy; Airs on: Premiered at SXSW in March 2019

That’s My Jazz; Airs on: Vimeo

Online Video, Fixed Location and/or Instructional

Chef Studio: The Crumby Bits – Cricket Macarons; Airs on: YouTube

Grace Young – Wok Therapist; Airs on: GraceYoung.com and YouTube

Ready Jet Cook - How to Make Pad Thai with Jet Tila; Airs on: FoodNetwork.com and YouTube

Online Video, on Location

Eat, Drink, Share, Puerto Rico Food – El Burén de Lula; Airs on: YouTube

Handmade – How Knives Are Made for New York’s Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants; Airs on: Eater and YouTube

In Real Life – Why Eating This Fish Could Save Coral Reefs; Airs on: YouTube and AJ+

Outstanding Personality/Host

Alton Brown, Good Eats: The Return; Airs on: Food Network

David Chang, Breakfast, Lunch & Dinner; Airs on: Netflix

Roy Choi; Broken Bread with Roy Choi; Airs on: Tastemade and KCET

Television Program, in Studio or Fixed Location

Good Eats: The Return – American Classic: Chicken Parm; Airs on: Food Network

Lidia’s Kitchen – Trattoria Favorites; Airs on: PBS

Pati’s Mexican Table – A Local’s Tour of Culiacán; Airs on: WETA; distributed nationally by American Public Television

Television Program, on Location

Chef’s Table – Asma Khan; Airs on: Netflix

Las Crónicas del Taco (Taco Chronicles) – Canasta; Airs on: Netflix

Street Food – Bangkok, Thailand; Airs on: Netflix

Visual and Audio Technical Excellence

Chef’s Table; Adam Bricker, Chloe Weaver, and Will Basanta; Airs on: Netflix

Street Food; Alexander D. Paul, Matthew Chavez, and Shane Reed; Airs on: Netflix

The Taste of Place – Wild Rice; Jesse Roesler and Kevin Russell; Airs on: Vimeo

Visual Reporting (on TV or Online)

Fork the System – Moro Food of Muslim Mindanao: This is Filipino, Too; Reporters: Joi Lee and HyoJin Park; Airs on: Al Jazeera English Digital, YouTube, and Facebook

In Real Life– Why This $300 Clam Is so Important to Native Americans and China; Reporters: AJ+ Staff; Airs on: YouTube and AJ+

Rotten – The Avocado War; Reporters: Christine Haughney, Erin Cauchi, and Gretchen Goetz; Airs on: Netflix

2020 James Beard Foundation Journalism Awards Finalists

For articles published in English in 2019. Winners, including the Emerging Voice Award, will be announced on Wednesday, May 27, 2020.

Columns

What She’s Having: “Popeyes’ Fried Chicken Sandwich: A Delicious Distraction, a Cultural Lesson”; “Every Season Is Soup Season”; “Why a Somali Nook in East Boston Is One of the Country’s Best New Restaurants” — Devra First, The Boston Globe

Power Rankings: “The Official Fast Food French Fry Power Rankings”; “The Official Spicy Snack Power Rankings”; “The Official Domestic Beer Power Rankings” — Lucas Kwan Peterson, Los Angeles Times

Rooted in Place: “In Service”; “Hair, Food, and Hustle”; “The Best That We’ve Got” — Rosalind Bentley, Gravy

Craig Claiborne Distinguished Restaurant Review Award

“Le Colonial Is an Orientalist Specter”; “The Ultimate Chaat Truck Crawl”; “The Fantasy — and Reality — of Dining at Chez Panisse” — Soleil Ho, San Francisco Chronicle

“NYC’s Buzziest New Sushi Parlors Are Transcendent, If You Can Handle the Bros”; “Wall Street’s Underground Russian Spa Is a Dining Destination for the Soul”; “Estiatorio Milos Is One of the Last Big Restaurant Scams in New York” —Ryan Sutton

Eater New York

“Peter Luger Used to Sizzle. Now It Sputters.”; “The 20 Most Delicious Things at Mercado Little Spain”; “Benno, Proudly Out of Step With the Age”

Pete Wells

The New York Times

Dining and Travel

“In Pursuit of the Perfect Pizza”

Matt Goulding

Airbnb Magazine

“Interview With the Vampiro”

Dylan James Ho

Taste

“These Are the World’s Best Restaurants: North America, South America, Africa and Middle East”

Besha Rodell

Travel + Leisure and Food & Wine

Feature Reporting

America’s farmers in crisis during Trump’s trade wars: “Left Behind: Farmers Fight to Save Their Land in Rural Minnesota as Trade War Intensifies”; “’I’m Gonna Lose Everything’: A Farm Family Struggles to Recover after Rising Debt Pushes a Husband to Suicide”; “In Trump Country, a Season of Need on Family Farms”

Annie Gowen

The Washington Post

“The Great Land Robbery”

Vann R. Newkirk II

The Atlantic

“Value Meal”

Tad Friend

The New Yorker

Food Coverage in a General Interest Publication

The Bitter Southerner

Gastro Obscura

The New Yorker

Foodways

“An Indigenous Community in Mexico Finds Its Voice — and Strength — in Wild Mushrooms”

Michael Snyder

Los Angeles Times

“On Hawaii, the Fight for Taro’s Revival”

Ligaya Mishan

T: The New York Times Style Magazine

“A Real Hot Mess: How Grits Got Weaponized Against Cheating Men”

Cynthia R. Greenlee

MUNCHIES | Food by VICE

Health and Wellness

“The AGEs Puzzle: How We Cook Food Is Killing Us. Scientists in SC Know Why.”; “9 Easy Ways to Eat Fewer AGEs: A Stress-Free Guide”

Tony Bartelme

The Post and Courier (Charleston, SC)

“How Washington Keeps America Sick and Fat”; “Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat”

Catherine Boudreau and Helena Bottemiller Evich

Politico

“Protein Nation”

Shaun Dreisbach

EatingWell

Home Cooking

“6 Holiday Cookies That Will Win You the Cookie Swap”

Hilary Cadigan and Rick Martinez

Bon Appétit

“Fry Time”

Nancy Singleton Hachisu

Saveur

“In Praise of Schmaltz”

Rachel Handler

Grub Street

Innovative Storytelling

“Best New Restaurants 2019”

Kevin Alexander, Nicole A. Taylor, and Adriana Velez

Thrillist

“Food and Loathing on the Campaign Trail”

Gary He, Matt Buchanan, and Meghan McCarron

Eater

“Made in America”

Tim Carman and Shelly Tan

The Washington Post

Investigative Reporting

“How USDA Distorted Data to Conceal Decades of Discrimination Against Black Farmers”

Nathan Rosenberg and Bryce Wilson Stucki

The Counter

“‘The Man Who Attacked Me Works in Your Kitchen’: Victim of Serial Groper Took Justice into Her Own Hands”

Amy Brittain and Maura Judkis

The Washington Post

“The Young Hands That Feed Us”

Karen Coates and Valeria Fernández

Pacific Standard

Jonathan Gold Local Voice Award

“Forget Democratic Votes. Which Presidential Hopeful Will Eat 16 Iconic SC Foods First?”; “A James Island Meat-and-Two Secretly Switched to Carolina Gold Rice. Here’s What Happened.”; “In Prisons Across South Carolina, It’s Not a Birthday Without Cake Made by a Fellow Inmate”

Hanna Raskin

The Post and Courier (Charleston, SC)

“In Search of Hot Beef”; “Chef Jack Riebel Is in the Fight of His Life”; “Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen”

Dara Moskowitz Grumdahl

Mpls.St.Paul Magazine

“In a Wheelchair and Hungry”; “Where to Eat Regionally Inspired Mexican Food in New York City”; “How Sichuan Became NYC’s Dominant Chinese Cuisine”

Robert Sietsema

Eater New York

M.F.K. Fisher Distinguished Writing Award

“A Mind to Stay Here”

Rosalind Bentley

Gravy

“My Mother’s Catfish Stew”

John T. Edge

Oxford American

“An Undeserved Gift”

Shane Mitchell

The Bitter Southerner

Personal Essay, Long Form

“The Dysfunction of Food”

Kim Foster

Kim-Foster.com

“Love, Peace, and Taco Grease: How I Left My Abusive Husband and Found Guy Fieri”

Rax King

Catapult

“Seeking Jewish Identity at the Sabra Hummus Factory”

Orr Shtuhl

The Forward

Personal Essay, Short Form

“For 20 Years, happy hour has seen us through work — and life”

M. Carrie Allan

The Washington Post

“How the Starbucks Macchiato Ruined My Indie Coffee Shop Experiences”

Nicole A. Taylor

Thrillist

“In Memoriam of Hominy Grill, the Restaurant That Defined Charleston”

Ali Rosen

Plate

Profile

“First Course”

Zoe Tennant

Granta

“The Fruit Saver”

Tejal Rao

Women on Food

(Abrams Press)

“The Provocations of Chef Tunde Wey”

Brett Martin

GQ Magazine

Wine, Spirits, and Other Beverages

“How Climate Change Impacts Wine”

Eric Asimov

The New York Times

“May I Help You With That Wine List?”

Ray Isle

Food & Wine

“Seltzer Is Over. Mineral Water Is Forever.”

Jordan Michelman

PUNCH

Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.

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The full list of nominees

Today, on what would have been the 30th annual James Beard Awards ceremony, the James Beard Foundation announced the finalists for the 2020 James Beard Awards, which honors the year’s outstanding restaurants and chefs, as well as food journalism, books, and broadcast media. The announcement was originally scheduled for March 25, but the coronavirus pandemic forced the Foundation to cancel the planned Philadelphia event and postpone both the finalists reveal and the awards themselves.

COVID-19 has left the restaurant industry in a precarious position, to put it mildly. Restaurants are pivoting their operations to stay in business, closing temporarily, and in some cases, closing for good. When the Foundation opted to postpone the finalist announcement, it acknowledged that it did so in part to focus on rebuilding the restaurant industry, awards being the last thing on anyone’s mind. And so it came as a bit of a surprise when on April 27 the Foundation announced plans to move forward with a virtual finalist announcement and, eventually, the 2020 James Beard Awards. Today, the Foundation revealed the Restaurant and Chef Awards Gala will take place in late September, and the Media Awards will take place in late May.

In a post on the James Beard Foundation website, chief strategy officer Mitchell Davis explained that the Foundation consulted with chefs, restaurateurs, and others in the industry and determined that the James Beard Awards finalists, like the list of semifinalists announced in late February, deserved recognition for their work in 2019. “Those we consulted felt the Awards could also offer a glimmer of hope to an industry looking for light in a very dark time,” he writes. Davis acknowledged that it is also a particularly dark time for the media, which will be recognized for the first time in the 2020 James Beard Awards cycle with the finalists announcement.

Given the ongoing restrictions related to COVID-19, the format for the 2020 James Beard Awards is still undecided — but they will go on, and “take place” in Chicago at some date later this year. “We want every James Beard Award winner to have a chance to have their moment in the spotlight,” Mitchell writes. “We have partners who support this industry, who support the Foundation, who are willing to work with us to figure out what’s best for all.”

Visit Philadelphia, which stands to lose millions due to the coronavirus pandemic, is still sponsoring the virtual event. Last year, Houston hosted the finalist announcement and although there was plenty of Texas representation on the semifinalists list, including 11 chefs and restaurants from Houston, the city’s restaurants and chefs were completely shut out of the whittled down finalists list. Philadelphia didn’t see the same fate.

Below, the 2020 James Beard Awards finalists.

James Beard Foundation Restaurant and Chef Awards Finalists

Best New Restaurant

Automatic Seafood & Oysters, Birmingham, AL

Demi, Minneapolis

Eem, Portland, OR

Fox & the Knife, Boston

Gado Gado, Portland, OR

Gianna, New Orleans

Kalaya, Philadelphia

Nightshade, Los Angeles

Pasjoli, Santa Monica, CA

Verjus, San Francisco

Outstanding Baker

Graison Gill, Bellegarde Bakery, New Orleans

Zachary Golper, Bien Cuit, NYC

Lisa Ludwinski, Sister Pie, Detroit

Avery Ruzicka, Manresa Bread, Los Gatos, CA

Maura Kilpatrick, Sofra Bakery, Cambridge, MA i

Outstanding Bar Program

Anvil Bar & Refuge, Houston

Expatriate, Portland, OR

Kimball House, Decatur, GA

Lost Lake, Chicago

Trick Dog, San Francisco

Outstanding Chef

David Kinch, Manresa, Los Gatos, CA

Corey Lee, Benu, San Francisco

Donald Link, Herbsaint, New Orleans

Missy Robbins, Lilia, NYC

Ana Sortun, Oleana, Cambridge, MA

Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Hospitality

Brigtsen’s, New Orleans

Canlis, Seattle

Saison, San Francisco

Swan Oyster Depot, San Francisco

Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Pastry Chef

Lincoln Carson, Bon Temps, Los Angeles

Juan Contreras, Atelier Crenn, San Francisco

Margarita Manzke, République, Los Angeles

Diane Moua, Spoon and Stable, Minneapolis

Natasha Pickowicz, Flora Bar, NYC

Miro Uskokovic, Gramercy Tavern, NYC

Outstanding Restaurant

FIG, Charleston, SC

Frasca Food and Wine, Boulder, CO

Jaleo, Washington, D.C.

Pizzeria Bianco, Phoenix

Quince, San Francisco

Outstanding Restaurateur

Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)

Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)

JoAnn Clevenger, Upperline Restaurant, New Orleans

Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)

Jason Wang, Xi’an Famous Foods, NYC

Outstanding Wine Program

Bacchanal, New Orleans

Canard, Portland, OR

COTE, NYC

Miller Union, Atlanta

Night + Market Sahm, Venice, CA

Spiaggia, Chicago

Outstanding Wine, Beer or Spirits Producer

Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC

Cathy Corison, Corison Winery, St. Helena, CA

Drew Kulsveen, Willett Distillery, Bardstown, KY

Todd Leopold and Scott Leopold, Leopold Bros., Denver

Rising Star Chef of the Year

Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville

Irene Li, Mei Mei, Boston

Gaby Maeda, State Bird Provisions, San Francisco

Ashleigh Shanti, Benne on Eagle, Asheville, NC

Paola Velez, Kith/Kin, Washington, D.C.

Jon Yao, Kato, Los Angeles

Best Chef: California

Jeremy Fox, Birdie G’s, Santa Monica, CA

Brandon Jew, Mister Jiu’s, San Francisco

Jessica Koslow, Sqirl, Los Angeles

Mourad Lahlou, Mourad, San Francisco

Joshua Skenes, Angler, San Francisco

Pim Techamuanvivit, Kin Khao, San Francisco

Best Chef: Great Lakes (IL, IN, MI, OH)

Gene Kato, Momotaro, Chicago

Jason Hammel, Lula Cafe, Chicago

Noah Sandoval, Oriole, Chicago

John Shields and Karen Urie Shields, Smyth, Chicago

Erick Williams, Virtue, Chicago

Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Amy Brandwein, Centrolina, Washington, D.C.

Nicholas Elmi, Laurel, Philadelphia

Rich Landau, Vedge, Philadelphia

Cristina Martinez, South Philly Barbacoa, Philadelphia

Jon Sybert, Tail Up Goat, Washington, D.C.

Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Steven Brown, Tilia, Minneapolis

Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO

Michael Gallina, Vicia, St. Louis

Jamie Malone, Grand Café, Minneapolis

Christina Nguyen, Hai Hai, Minneapolis

Best Chef: Mountain (CO, ID, MT, UT, WY)

Carrie Baird, Bar Dough, Denver

Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT

Jeff Drew, Snake River Grill, Jackson, WY

Caroline Glover, Annette, Aurora, CO

Dana Rodriguez, Super Mega Bien, Denver

Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: New York State

Sean Gray, Momofuku Ko, NYC

Brooks Headley, Superiority Burger, NYC

Junghyun Park, Atomix, NYC

Daniela Soto-Innes, ATLA, NYC

Alex Stupak, Empellón, NYC

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

Vien Dobui, CÔNG TỬ BỘT, Portland, ME

Ben Jackson, Drifters Wife, Portland, ME

Tiffani Faison, Orfano, Boston

Krista Kern Desjarlais, The Purple House, North Yarmouth, ME

Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME

Cassie Piuma, Sarma, Somerville, MA

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

Peter Cho, Han Oak, Portland, OR

Gregory Gourdet, Departure, Portland, OR

Chris Kajioka and Anthony Rush, Senia, Honolulu

Katy Millard, Coquine, Portland, OR

Kristen Murray, MÅURICE, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

Jose Enrique, Jose Enrique, San Juan, PR

Kristen Essig and Michael Stoltzfus, Coquette, New Orleans

Michael Gulotta, Maypop, New Orleans

Mason Hereford, Turkey and the Wolf, New Orleans

Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Katie Button, Cúrate, Asheville, NC

Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN

Cheetie Kumar, Garland, Raleigh, NC

Andy Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN

Julia Sullivan, Henrietta Red, Nashville

Best Chef: Southwest (AZ, NM, NV, OK)

Dan Krohmer, Other Mama, Las Vegas

Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM

Chrysa Robertson, Rancho Pinot, Scottsdale, AZ

Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix

Jeff Smedstad, Elote Cafe, Sedona, AZ

James Trees, Esther’s Kitchen, Las Vegas

Best Chef: Texas

Kevin Fink, Emmer & Rye, Austin

Michael Fojtasek, Olamaie, Austin

Anita Jaisinghani, Pondicheri, Houston

Steve McHugh, Cured, San Antonio

Trong Nguyen, Crawfish & Noodles, Houston

America’s Classics Awards

Previously announced

El Taco de Mexico, Denver, Colorado

Lassis Inn, Little Rock, Arkansas

Oriental Mart, Seattle, Washington

Puritan Backroom, Manchester, New Hampshire

Vera’s Backyard Bar-B-Que, Brownsville, Texas

Zehnder’s of Frankenmuth, Frankenmouth, Michigan

Humanitarian of the Year:

Jessica B. Harris

Leadership Awards:

Phillip and Dorathy E. Barker, Operations Spring Plant

Rosalinda Guillen, Community to Community Development (C2C)

Abiodun Henderson, The Come Up Project

Mark and Kerry Marhefka of Abundant Seafood

Caleb Zigas, La Cocina

James Beard Restaurant Design Awards

Design Icon

Chez Panisse

Outstanding Restaurant Design, 75 Seats and Under:

SIMPLICITY for HALL by o.d.o

Heliotrope Architects for Rupee

Vermillion Architects, LLC for Spoonbill Watering Hole and Restaurant

Outstanding Restaurant Design, 76 Seats and Over:

Hacin + Associates for Shore Leave;

Ken Fulk, Inc for Swan & Bar Bevy

Klein Agency and ORA for Auburn

2020 James Beard Foundation Book Awards

For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2019. Winners, including the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on Wednesday, May 27, 2020.

American Books with recipes focused on the cooking or foodways of regions or communities in the United States.

Cook Like a Local: Flavors That Can Change How You Cook and See the World; Chris Shepherd and Kaitlyn Goalen, (Clarkson Potter)

Jubilee: Recipes from Two Centuries of African American Cooking; Toni Tipton-Martin, (Clarkson Potter)

South: Essential Recipes and New Explorations; Sean Brock, (Artisan Books)

Baking and Desserts Books with recipes focused on breads, pastries, desserts, and other treats.

Dappled: Baking Recipes for Fruit Lovers; Nicole Rucker, (Avery)

Living Bread: Tradition and Innovation in Artisan Bread Making; Daniel Leader and Lauren Chattman, (Avery)

Pastry Love: A Baker’s Journal of Favorite Recipes; Joanne Chang, (Houghton Mifflin Harcourt)

Beverage with Recipes Books focused on recipes for how to make beverages.

Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time; Brad Thomas Parsons, (Ten Speed Press)

The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes; Robert Simonson, (Ten Speed Press)

The NoMad Cocktail Book; Leo Robitschek, (Ten Speed Press)

Beverage without Recipes Beverage-focused books and guides that either don’t contain recipes or that may have minimal recipes but aren’t recipe-centric.

The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages; Stephen Lyman and Chris Bunting, (Tuttle Publishing)

Red & White: An Unquenchable Thirst for Wine; Oz Clarke, (Little, Brown Book Group)

World Atlas of Wine 8th Edition; Hugh Johnson and Jancis Robinson, (Mitchell Beazley)

General Books with recipes that address a broad scope of cooking, not just a single topic, technique or region.

All About Dinner: Simple Meals, Expert Advice; Molly Stevens, (W. W. Norton & Company)

Milk Street: The New Rules: Recipes That Will Change the Way You Cook; Christopher Kimball, (Voracious)

Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook; Carla Lalli Music, (Clarkson Potter)

Health and Special Diets Books with recipes related to health and nutrition, or that address specific health issues, such as allergies or diabetes.

The Beauty Chef Gut Guide: With 90+ Delicious Recipes and Weekly Meal Plans; Carla Oates, (Hardie Grant Books)

Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood; Aran Goyoaga, (Sasquatch Books)

Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More; Jeffrey Larsen, (Ten Speed Press)

International

Books with recipes focused on food and cooking traditions of countries or regions outside of the United States.

Black Sea: Dispatches and Recipes – Through Darkness and Light; Caroline Eden, (Quadrille Publishing)

Ethiopia: Recipes and Traditions from the Horn of Africa; Yohanis Gebreyesus, (Interlink Publishing)

The Food of Sichuan; Fuchsia Dunlop, (W. W. Norton & Company)

Photography

American Sfoglino: A Master Class in Handmade Pasta; Eric Wolfinger, (Chronicle Books)

Le Corbuffet: Edible Art and Design Classics; Esther Choi, (Prestel)

Oaxaca: Home Cooking from the Heart of Mexico; Quentin Bacon, (Abrams Books)

Reference, History, and Scholarship Includes manuals, guides, encyclopedias, and books that present research related to food or foodways.

Gandhi’s Search for the Perfect Diet: Eating with the World in Mind; Nico Slate, (University of Washington Press)

A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia; Bernard L. Herman, (The University of North Carolina Press)

The Whole Okra: A Seed to Stem Celebration; Chris Smith, (Chelsea Green Publishing)

Restaurant and Professional Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, use specialty ingredients, and require professional equipment. This includes culinary arts textbooks.

Dishoom: From Bombay with Love; Shamil Thakrar, Kavi Thakrar, and Naved Nasir, (Bloomsbury Publishing)

Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition; Daniel Humm, (Ten Speed Press)

The Whole Fish Cookbook: New Ways to Cook, Eat and Think; Josh Niland, (Hardie Grant Books)

Single Subject Books with recipes focused on a single or category of ingredients, a dish, or a method of cooking – such as lobster, seafood, grains, pasta, burgers, or canning. Exceptions: baking and desserts books, vegetable-focused books, health and special diets books, restaurant and professional books, and beverage books should be entered in those respective categories.

From the Oven to the Table: Simple Dishes That Look After Themselves; Diana Henry, (Mitchell Beazley)

Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks; Vicky Bennison, (Hardie Grant Books)

Sour: The Magical Element That Will Transform Your Cooking; Mark Diacono, (Quadrille Publishing)

Vegetable-Focused Cooking Books that feature recipes for how to prepare and serve vegetables and plant-based ingredients. Books may be vegetarian, vegan, or vegetable-focused with minimal reference to meats.

Ruffage: A Practical Guide to Vegetables; Abra Berens, (Chronicle Books)

Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes; Editors at America’s Test Kitchen, (America’s Test Kitchen)

Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar; Amy Chaplin, (Artisan Books)

Writing Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience.

Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer; Bren Smith, (Knopf)

Notes from a Young Black Chef: A Memoir; Kwame Onwuachi with Joshua David Stein, (Knopf)

Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters; Charlotte Druckman, (Abrams Press)

2020 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2019. Winners will be announced on Wednesday, May 27, 2020.

Audio Program

The Food Programme – The Search for Esiah’s Seeds; Airs on: BBC Radio 4 and BBC Sounds

It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili; Airs on: Audible

The Sporkful – When White People Say Plantation; Airs on: iTunes, Sporkful, Spotify, and Stitcher

Audio Reporting

California Foodways – The Curious Second Life of a Prather Ranch Cow: Biomedical Research; Trans Man Finds – and Creates – Refuge in His Family’s Small-Town Cafe; Legalizing Cannabis Impacts Food, Farming in Humboldt; Reporter: Lisa Morehouse; Airs on: KQED, California Foodways, iTunes, Google Play, Radio Public, SoundCloud, and Stitcher

Food Actually – Junk Food Actually; Reporter: Tamar Adler; Airs on: Luminary

Gravy – Mahalia Jackson’s Glori-Fried Chicken; Reporter: Betsy Shepherd; Airs on: southernfoodways.org and iTunes

Documentary

Harvest Season; Airs on: PBS

Nothing Fancy: Diana Kennedy; Airs on: Premiered at SXSW in March 2019

That’s My Jazz; Airs on: Vimeo

Online Video, Fixed Location and/or Instructional

Chef Studio: The Crumby Bits – Cricket Macarons; Airs on: YouTube

Grace Young – Wok Therapist; Airs on: GraceYoung.com and YouTube

Ready Jet Cook - How to Make Pad Thai with Jet Tila; Airs on: FoodNetwork.com and YouTube

Online Video, on Location

Eat, Drink, Share, Puerto Rico Food – El Burén de Lula; Airs on: YouTube

Handmade – How Knives Are Made for New York’s Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants; Airs on: Eater and YouTube

In Real Life – Why Eating This Fish Could Save Coral Reefs; Airs on: YouTube and AJ+

Outstanding Personality/Host

Alton Brown, Good Eats: The Return; Airs on: Food Network

David Chang, Breakfast, Lunch & Dinner; Airs on: Netflix

Roy Choi; Broken Bread with Roy Choi; Airs on: Tastemade and KCET

Television Program, in Studio or Fixed Location

Good Eats: The Return – American Classic: Chicken Parm; Airs on: Food Network

Lidia’s Kitchen – Trattoria Favorites; Airs on: PBS

Pati’s Mexican Table – A Local’s Tour of Culiacán; Airs on: WETA; distributed nationally by American Public Television

Television Program, on Location

Chef’s Table – Asma Khan; Airs on: Netflix

Las Crónicas del Taco (Taco Chronicles) – Canasta; Airs on: Netflix

Street Food – Bangkok, Thailand; Airs on: Netflix

Visual and Audio Technical Excellence

Chef’s Table; Adam Bricker, Chloe Weaver, and Will Basanta; Airs on: Netflix

Street Food; Alexander D. Paul, Matthew Chavez, and Shane Reed; Airs on: Netflix

The Taste of Place – Wild Rice; Jesse Roesler and Kevin Russell; Airs on: Vimeo

Visual Reporting (on TV or Online)

Fork the System – Moro Food of Muslim Mindanao: This is Filipino, Too; Reporters: Joi Lee and HyoJin Park; Airs on: Al Jazeera English Digital, YouTube, and Facebook

In Real Life– Why This $300 Clam Is so Important to Native Americans and China; Reporters: AJ+ Staff; Airs on: YouTube and AJ+

Rotten – The Avocado War; Reporters: Christine Haughney, Erin Cauchi, and Gretchen Goetz; Airs on: Netflix

2020 James Beard Foundation Journalism Awards Finalists

For articles published in English in 2019. Winners, including the Emerging Voice Award, will be announced on Wednesday, May 27, 2020.

Columns

What She’s Having: “Popeyes’ Fried Chicken Sandwich: A Delicious Distraction, a Cultural Lesson”; “Every Season Is Soup Season”; “Why a Somali Nook in East Boston Is One of the Country’s Best New Restaurants” — Devra First, The Boston Globe

Power Rankings: “The Official Fast Food French Fry Power Rankings”; “The Official Spicy Snack Power Rankings”; “The Official Domestic Beer Power Rankings” — Lucas Kwan Peterson, Los Angeles Times

Rooted in Place: “In Service”; “Hair, Food, and Hustle”; “The Best That We’ve Got” — Rosalind Bentley, Gravy

Craig Claiborne Distinguished Restaurant Review Award

“Le Colonial Is an Orientalist Specter”; “The Ultimate Chaat Truck Crawl”; “The Fantasy — and Reality — of Dining at Chez Panisse” — Soleil Ho, San Francisco Chronicle

“NYC’s Buzziest New Sushi Parlors Are Transcendent, If You Can Handle the Bros”; “Wall Street’s Underground Russian Spa Is a Dining Destination for the Soul”; “Estiatorio Milos Is One of the Last Big Restaurant Scams in New York” —Ryan Sutton

Eater New York

“Peter Luger Used to Sizzle. Now It Sputters.”; “The 20 Most Delicious Things at Mercado Little Spain”; “Benno, Proudly Out of Step With the Age”

Pete Wells

The New York Times

Dining and Travel

“In Pursuit of the Perfect Pizza”

Matt Goulding

Airbnb Magazine

“Interview With the Vampiro”

Dylan James Ho

Taste

“These Are the World’s Best Restaurants: North America, South America, Africa and Middle East”

Besha Rodell

Travel + Leisure and Food & Wine

Feature Reporting

America’s farmers in crisis during Trump’s trade wars: “Left Behind: Farmers Fight to Save Their Land in Rural Minnesota as Trade War Intensifies”; “’I’m Gonna Lose Everything’: A Farm Family Struggles to Recover after Rising Debt Pushes a Husband to Suicide”; “In Trump Country, a Season of Need on Family Farms”

Annie Gowen

The Washington Post

“The Great Land Robbery”

Vann R. Newkirk II

The Atlantic

“Value Meal”

Tad Friend

The New Yorker

Food Coverage in a General Interest Publication

The Bitter Southerner

Gastro Obscura

The New Yorker

Foodways

“An Indigenous Community in Mexico Finds Its Voice — and Strength — in Wild Mushrooms”

Michael Snyder

Los Angeles Times

“On Hawaii, the Fight for Taro’s Revival”

Ligaya Mishan

T: The New York Times Style Magazine

“A Real Hot Mess: How Grits Got Weaponized Against Cheating Men”

Cynthia R. Greenlee

MUNCHIES | Food by VICE

Health and Wellness

“The AGEs Puzzle: How We Cook Food Is Killing Us. Scientists in SC Know Why.”; “9 Easy Ways to Eat Fewer AGEs: A Stress-Free Guide”

Tony Bartelme

The Post and Courier (Charleston, SC)

“How Washington Keeps America Sick and Fat”; “Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat”

Catherine Boudreau and Helena Bottemiller Evich

Politico

“Protein Nation”

Shaun Dreisbach

EatingWell

Home Cooking

“6 Holiday Cookies That Will Win You the Cookie Swap”

Hilary Cadigan and Rick Martinez

Bon Appétit

“Fry Time”

Nancy Singleton Hachisu

Saveur

“In Praise of Schmaltz”

Rachel Handler

Grub Street

Innovative Storytelling

“Best New Restaurants 2019”

Kevin Alexander, Nicole A. Taylor, and Adriana Velez

Thrillist

“Food and Loathing on the Campaign Trail”

Gary He, Matt Buchanan, and Meghan McCarron

Eater

“Made in America”

Tim Carman and Shelly Tan

The Washington Post

Investigative Reporting

“How USDA Distorted Data to Conceal Decades of Discrimination Against Black Farmers”

Nathan Rosenberg and Bryce Wilson Stucki

The Counter

“‘The Man Who Attacked Me Works in Your Kitchen’: Victim of Serial Groper Took Justice into Her Own Hands”

Amy Brittain and Maura Judkis

The Washington Post

“The Young Hands That Feed Us”

Karen Coates and Valeria Fernández

Pacific Standard

Jonathan Gold Local Voice Award

“Forget Democratic Votes. Which Presidential Hopeful Will Eat 16 Iconic SC Foods First?”; “A James Island Meat-and-Two Secretly Switched to Carolina Gold Rice. Here’s What Happened.”; “In Prisons Across South Carolina, It’s Not a Birthday Without Cake Made by a Fellow Inmate”

Hanna Raskin

The Post and Courier (Charleston, SC)

“In Search of Hot Beef”; “Chef Jack Riebel Is in the Fight of His Life”; “Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen”

Dara Moskowitz Grumdahl

Mpls.St.Paul Magazine

“In a Wheelchair and Hungry”; “Where to Eat Regionally Inspired Mexican Food in New York City”; “How Sichuan Became NYC’s Dominant Chinese Cuisine”

Robert Sietsema

Eater New York

M.F.K. Fisher Distinguished Writing Award

“A Mind to Stay Here”

Rosalind Bentley

Gravy

“My Mother’s Catfish Stew”

John T. Edge

Oxford American

“An Undeserved Gift”

Shane Mitchell

The Bitter Southerner

Personal Essay, Long Form

“The Dysfunction of Food”

Kim Foster

Kim-Foster.com

“Love, Peace, and Taco Grease: How I Left My Abusive Husband and Found Guy Fieri”

Rax King

Catapult

“Seeking Jewish Identity at the Sabra Hummus Factory”

Orr Shtuhl

The Forward

Personal Essay, Short Form

“For 20 Years, happy hour has seen us through work — and life”

M. Carrie Allan

The Washington Post

“How the Starbucks Macchiato Ruined My Indie Coffee Shop Experiences”

Nicole A. Taylor

Thrillist

“In Memoriam of Hominy Grill, the Restaurant That Defined Charleston”

Ali Rosen

Plate

Profile

“First Course”

Zoe Tennant

Granta

“The Fruit Saver”

Tejal Rao

Women on Food

(Abrams Press)

“The Provocations of Chef Tunde Wey”

Brett Martin

GQ Magazine

Wine, Spirits, and Other Beverages

“How Climate Change Impacts Wine”

Eric Asimov

The New York Times

“May I Help You With That Wine List?”

Ray Isle

Food & Wine

“Seltzer Is Over. Mineral Water Is Forever.”

Jordan Michelman

PUNCH

Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.

from Eater - All https://ift.tt/2YFiewV via Blogger https://ift.tt/3djsA9s

[opticien2-0]

Moss Bros reports full-year pre-tax loss after shoppers bought more online but less from stores

Moss Bros has reported its first pre-tax loss for eight years, after a year in which shoppers bought more from it online but paid fewer visits to its shops.

  The mens’ formalwear retail and hire business, ranked Top50 in IRUK Top500 research, said that a “challenging year” had started with stock shortages in the spring, continued with falling store visits in the hot summer weather, and ended with deep discounting in the run-up to Christmas.

  Moss Bros reported group revenue of £129m in the year to January 27 2019, down by 2.1% on the same time last year. Like-for-like sales, including ecommerce, were down by 3.6%. In the previous year they had been up by 2.9%. The retailer reported pre-tax losses of £4.2m after one-off costs of £3.8m, including writing down the value of stores, and the cost of reorganisation. It said that earnings had been hit by lower in-store sales as well as the weakness of sterling and rising costs, from increases in the national living wage and minimum wage to the apprenticeship levy, business rates and rising purchasing costs.

  Ecommerce sales rose…

Online sales taken on their own grew by 19.6% to represent 14.5% of total sales. The previous year, ecommerce had accounted for 12% of sales. Just over half (52%) of ecommerce sales were made over smartphones and tablet computers: mobile saw strong growth in visitor numbers and conversion.

  The retailer sold on the Asos and Next third-party marketplaces as well as via its own website and said early customer response had been positive on both. The retailer is developing an online hire offer, with more customers now starting their hire journey online and completing it in store. Hire sales were 8% down on the previous year, and accounted for less than 11.5% of total revenue.

  The retailer said increasing sophisticated use of technology had enabled it to understand how customers interact with the ecommerce site and tailor their experience as a result. “During the year,” said Moss Bros chief executive Brian Brick in the full-year statement, “we leveraged our improving understanding of each of our customer segments, both online and retail store dominant customers, to allow us to personalise interactions with them and to also offer communication appropriate to their needs and dependent on their purchase history. We continue to actively acquire new customers and focus attention on building on our existing customer repurchase behaviour, whilst reactivating those customers who have not visited www.moss.co.uk for some time.”

…but store visits fell

Store-only like-for-like sales were 7.4% down on the previous year, after rising by 1.2% the previous year. Sales were affected first by stock shortages in spring 2018, and then as store visits fell amid “abnormally cold and then abnormally hot weather” and England’s success in the World Cup. The retailer said that it was notable that its stores in the most high-profile retail locations underperformed as fewer people visited stores.

  Moss Bros sells from 129 stores, after opening two stores and closing one during the year. It said that its average store lease length was now 50 months to the end of the lease, or 33 months to the option to break a lease, and it is now looking to improve that to 24 months to a tenant-only first break. The retailer said that there was “an opportunity to reposition our store footprint on a selective and cost-effective basis, with good returns.”

  Deep discounting

In the second half of the year, and especially after Black Friday, customers responded to deeper discounting in an “increasingly promotion-driven marketplace”. Profits were hit as a result of that discounting.

  Brian Brick, chief executive, said: “It has been an extremely challenging year for the business on many fronts, but I am confident that we have made significant progress in a number of areas of the business. However, it is disappointing to be reporting an adjusted loss before tax for the group for the first time since 2010/11.”

  He added: “Investment was focussed on both the physical store environment and new customer acquisition and retention, via our continually improving ecommerce platform.

  “Looking forward, in common with many UK retailers, we continue to anticipate an extremely challenging retail landscape, particularly within our physical stores, as a result of reduced footfall and rising costs. Alongside the macro trend of more retail transactions moving online, we expect the uncertain consumer environment and significant cost headwinds to continue.

  “In spite of the challenging backdrop, we have overall, made a good start to the new financial year. The early response to the 2019 Spring/Summer retail range has been positive and the continued progress of our ecommerce channel provides us with the confidence to increase investment in this area.”

  Moss Bros chairman Debbie Hewitt will be replaced by Colin Porter, chief executive of Joules, in May 2019. The retailer said it had developed Brexit contingency plans in the event that the UK leaves the EU without a deal.

Read more about how Moss Bros has developed its use of analytics to understand online customer behaviour in our recent interview with head of ecommerce Matthew Henton.

  Image courtesy of Moss Bros

from InternetRetailing https://ift.tt/2YrvgLF via IFTTT

[medi-melancholy]

it’s pride so i figured now’s a good time to post my Official list of trans gunvolt headcanons, hope u all enjoy ✌

zonda is still canonically bigender and you can pry this from my cold dead hands

seriously @inti no takebacks allowed

gv is a trans boy

joule is a trans girl but questioning maybe being nb or demigender

moniqa is trans and a lil fluid

zeno is demigender

nova is a trans demiboy

stratos is probably genderfluid

jota is agender

merak is a nb trans boy

elise is still trying to figure things out but she’s mostly femme

[yells to the high heavens] TRANS GIRL COPEN

nori is a genderfluid trans lady

asroc is a trans boy for sure but still questioning a little bit beyond that

gibril is trans

ghauri has no fuckin clue but leans femme tbh

teseo is a nb goblin

desna is trans

tenjian leans agender but isn’t really pinned down. probably just nb in general

idk about carrera and milas?? sorry bros

shoutout to viper and assman, our token cis characters

ALSO send me any of your own headcanons if you want to!!!

[hellomynameiseril]

New games in the second-tier network: Satoshi Nakamoto's game calls for the Lightning Network to brand-new heights

The Bitcoin Layer 2 network is appreciated for its speed and scalability, looked after really helps to implement some interesting new smart contract features. In this respect, the micro-transaction feature has also inspired electronic asset holders to develop and adopt Lightning System Programs (LApps). These apps possess subverted content material tokenization (using Y 'alls and LNCast) to privacy-friendly texts (such as LnSMS and Receive Text message). Although these earlier applications were mainly utilized as proof-of-concept prototypes, they did not have many advantages over centralized user-friendly applications. They produced new ways to circumvent the rules and conventions of the older entire world. Through these apps, personal privacy and sovereignty have been amplified as never before, and it is only a matter of time prior to the snowball effect and getting the focus of mainstream interest. At the Magic Crypto conference, Lightning Labs CEO Elizabeth Stark praised the vigorous growth of LApps in her panel debate, and she emphasized the most basic difference with similar DApps: LApps possess a faster consumer base growth, that leads to faster app speeds. "The quickness of development is certainly shocking. I didn't expect it to happen so fast. I like to see individuals build related apps on the Lightning System. In other communities, they're all'developer, developer, programmer' It's a slogan, but nobody is actually making use of Dapp. On the Lightning System, people are deploying it, and everyone will participate and interact." Moreover, because the development quickness of Lightning Network technology often exceeds the quantity of information which can be processed at once, it is very important to possess high-quality applications inside Lightning applications. Furthermore, there might be "killer apps" on the Lightning System which are needed through the entire Bitcoin field. I am hoping that at least one product in this evaluation can attract everyone's attention. Satoshi Nakamoto's game If we assume that Atari's former video game programmer Hal Finne is Satoshi Nakamoto (Satoshi Nakamoto) is behind the pseudonym, then the creator of Bitcoin may also develop pixelated artwork similar to Satoshi Nakamoto's game content. In short, Satoshi Nakamoto's game is friendly to the Lightning Network. The game is similar to flash game websites such as Miniclip, Pogo and Newgrounds. The game is easy but addictive. Many of these video games imitated Super Mario World (Super Mario World) Mario World, Minecraft, the Legend of Zelda Zelda), "Bejeweled" (Bejeweled), "Agar" and "Flappy Bird" and other game mechanics. Carlos Roldan (@whiteyhat), the programmer of Satoshi Nakamoto's game, told us: "Satoshi Nakamoto's game is special since it reminds gamers of the past." "Presently, retro arcade video games aren't so common or even popular. If you combine these nostalgic video game elements with Bitcoin and the lightning environment, you can get a match up manufactured in heaven. This is a programmer in the 1980s and 1990s What we dream of." Thoughts is broken asked to cover the entrance charge of 1 1,000 satoshis, the novelty of the LApp becomes apparent. Even if you are unwilling to cover and only desire to try quite a few totally free versions of the game, it is possible to immerse yourself within the text-structured adventure story "Legend of Satoshi Nakamoto", and test your survival abilities through the Bitcoin version of Minecraft (BCraft) (This is actually the 2D version of Minecraft), or it is possible to explore the sky of alien planets. Unfortunately, these are the only real two Bitcoin-themed video games, because the other two video games ("Skulldude" and the golden axe-inspired "the Lair) does not have any narrative or visible adaptation to imply that they are related to Satoshi Nakamoto. When you have a recharge cards with thousands of Satoshi, you will discover more interesting games The true fun is to begin by paying 1000 Satoshi and steadily explore the advantages of becoming a true member. This is not investment guidance, and you'll even regret investing your BTC. Nonetheless, what you purchase can support a small development group to invest a lot of time and energy in this project. Users can use Lightning Wallet, Joule web browser extension or even Blockstack common login cleansing to complete the required small transactions. LApps become interconnected by giving mutual support, which is very worthy of attention, which collaborative approach may also promote the entire wave of technological innovation. It only takes a couple of seconds to complete a small transaction (during writing, the worthiness of a small transaction is 11 cents), as soon as you become a real member, a retro-looking dashboard can look. Here, it is possible to set your own nickname, purchase a different account picture, or become a senior supporter with voting rights and the proper to use tournaments (more upon this later). It is possible to certainly spend several satoshis to make custom results, but if you are like me, you can be wanting to explore the top features of advanced games. Maybe, you just want to play mini video games, then you can certainly visit a replica game of "Jewellery Array" with the theme of Bitcoin mining, one imitating "Flappy" Bird" game, or a game adapted from "Super Mario World" where Satoshi Nakamoto changed Princess Beech, etc. The win or lack of the game depends on how well an individual plays. The charm of the game itself is not in the form of expression or technical realization, but in a novel perspective. In the two video games listed, being truly a good player can help you have more Bitcoin benefits. And given that they provide very different functions and mechanisms, they're most likely the best reason to pay to become a member (I eventually spend lots of time enjoying them, therefore i will get many additional benefits). For example, in "Super Bro", one game point equals one satoshi. Like many readers, I was raised playing Nintendo's super video games. In this respect, "Super Bros." is a superb retro game. It offers some textures, backgrounds and computer animation techniques that will enable you to get back to the times of enjoying "Super Mario World". Conceptually, the game is easy: After the user passes all the cards, the rest of the bitcoins and the adventure rewards collected during the game will undoubtedly be delivered to the wallet within small bitcoins. I spent a lot more than 20 hours doing offers and listening to music. During this period, I had been rewarded with about 20,000 Satoshis.

"Super Bros" actor and Casa CEO Jeremy Welch is remarkably similar. This game will need you by way of a random journey and knowledge varying levels of difficulty. Occasionally your game is as simple as strolling in the recreation area. At other moments, you can be attacked by a band of goomba divided by many deadly traps. This adaptation of "Super Mario World" is fun and addictive-plus, you have a strong financial incentive to return and play it every day. Basically, gamers can wait for Satoshi factors to accumulate during the break, and simply earn back the entrance charge of 1 1,000 Satoshi. In fact, it is easy to suppose gamers in establishing countries might find a income source in "Super Bros.", just as some players nevertheless grow coins in "Wow." The distinction is certainly that BTC units are usually scarce and may become more valuable over time. However, games aren't all of candy or bitcoin benefits. The handle of the game is much worse than what you saw in the original Nintendo game in 1991. The jumping mechanism can sometimes become your worst enemy, and different levels can quickly become boring. Although "Super Mario World" is much more interesting than "Super Bros", it isn't built on a cutting-edge payment system that can provide financial benefits. You can find always trade-offs.

Lightning Network Edition Golf ball Battle

Just like the power struggle within the Netflix hit "House of Cards", Agar.io is a multiplayer video game adapted from "Taking in Crazy". It borrowed the system of "big seafood eat small seafood, small seafood will grow larger", and finally transformed it into circular particles moving on a big world map. On the other hand, the ball-to-ball battle on the Lightning Network is a challenge game where users must pay 1000 online Satoshi involves purchase membership. If you happen to eat another participant, you then will receive a prize of 750 Satoshi-so if your goal is to make BTC through the game, after that you have to eat at least two gamers on the map. From a technical point of view, there is absolutely no difference between Agar.io and Lightning Online. The only two main differences are reputation (the free game version is popular, with hundreds of players constantly competing) and financial incentives (that is more of a credit card applicatoin and growth concern). Once individuals understand the simpleness of the LApp, they will definitely become more ready to accept additional challenges. Some financial incentives can be used to unlock their abilities.

We played on the Lightning Network version of the ball game for about one hour, and there have been only two other players around. Soon, I eliminated one of these. After eating so many vibrant dots, I grew to become an unstoppable whale. Considering its multiplayer character, the game is quite boring if you have no competitors. You may occupy 25% of the game map, but you'll be looking forward to challenges and enjoyment. For me, this is an interesting lesson concerning the necessity of capitalism and competition (Once, I deliberately put into multiple circles to help other gamers eat my smaller sized part, and I could become bigger). Privileged function If Satoshi Nakamoto's video games become your day-to-day habit, and you desire to unlock the functions, then you have to pay a supplementary 500,000 Satoshi. After paying, you'll get the proper to vote for potential future development, and you'll be allowed to take part in tournaments, you can earn more bitcoins, and you will become a first-class citizen in the game kingdom. Paid users may also receive many customization features that distinguish consumer profiles from other profiles. On the one hand, users provide more support for developers, in exchange, users will get more rights. Furthermore, in "Super Bros", users will have 3 extra lives at the beginning of each game (in any other case each life will cost 500 satoshis), buying 1000 satoshis can increase the final quantity of bitcoin benefits. For example, usually you can earn 500 satoshis by the end of the game prize accumulation, so right now your Bitcoin accumulation prize should raise to 2000 satoshis. Somewhat, your expense in reduced account makes sense only if you are ready to spend lots of time enjoying LApps games. Interested friends can visit: My prediction Nakamoto's game is not commendable since it is a personal game based on creating consumer experience. Due to the complex platform supplied by LApps, interesting economic incentives, and the willingness to integrate other apps such as Joule and Blockstack, the LApps series has earned a location in the spotlight. There is sufficiently content to please make sure to everyone who likes retro video gaming, and you can find enough reasons for you to return to the past every day and go through the feeling of returning to the early 1990s. Furthermore, the survey shows that you will have more content in the future, and the community will determine the priority of developers. The LApps series is certainly not perfect. However, when you are in the Super Brothers or Lightning Golf ball Battle game, you will discover enough fun to overlook some bugs that require to be fixed. There is also a competent error reporting system, that i found to end up being quite responsive: I also exchanged some text messages with developers to provide feedback. Obviously, enough time I spent testing LApps is effective to both events: I got a small amount of Bitcoin benefits, and the platform has obviously become better. Gaming can be a multi-billion dollar industry that can take advantage of the integration of fast, secure, and personal payments. It is good to possess at least one LApp in a big company, but in the end the achievement of a project like Satoshi's game directly depends on our participation as a neighborhood. We use our period and satoshi to vote, and the dynamics of the change accordingly. Roldan said: "You want to build a more scalable platform that will allow us to meet up the higher needs of video game developers who want to add their work to Satoshi Nakamoto's game. Furthermore, we simply added our project to Product In Hunt, this will require some neighborhood support. Your responses can fundamentally influence our potential future in a very positive way. For those who have time to try these platforms, you should do so. Just like keeping a pet, you can have some longer fun and create the investment pay off ultimately. "

[easyfoodnetwork]

Getty/Victor Spinelli/WireImage | Getty/Victor Spinelli/WireImage The full list of nominees Today, on what would have been the 30th annual James Beard Awards ceremony, the James Beard Foundation announced the finalists for the 2020 James Beard Awards, which honors the year’s outstanding restaurants and chefs, as well as food journalism, books, and broadcast media. The announcement was originally scheduled for March 25, but the coronavirus pandemic forced the Foundation to cancel the planned Philadelphia event and postpone both the finalists reveal and the awards themselves. COVID-19 has left the restaurant industry in a precarious position, to put it mildly. Restaurants are pivoting their operations to stay in business, closing temporarily, and in some cases, closing for good. When the Foundation opted to postpone the finalist announcement, it acknowledged that it did so in part to focus on rebuilding the restaurant industry, awards being the last thing on anyone’s mind. And so it came as a bit of a surprise when on April 27 the Foundation announced plans to move forward with a virtual finalist announcement and, eventually, the 2020 James Beard Awards. Today, the Foundation revealed the Restaurant and Chef Awards Gala will take place in late September, and the Media Awards will take place in late May. In a post on the James Beard Foundation website, chief strategy officer Mitchell Davis explained that the Foundation consulted with chefs, restaurateurs, and others in the industry and determined that the James Beard Awards finalists, like the list of semifinalists announced in late February, deserved recognition for their work in 2019. “Those we consulted felt the Awards could also offer a glimmer of hope to an industry looking for light in a very dark time,” he writes. Davis acknowledged that it is also a particularly dark time for the media, which will be recognized for the first time in the 2020 James Beard Awards cycle with the finalists announcement. Given the ongoing restrictions related to COVID-19, the format for the 2020 James Beard Awards is still undecided — but they will go on, and “take place” in Chicago at some date later this year. “We want every James Beard Award winner to have a chance to have their moment in the spotlight,” Mitchell writes. “We have partners who support this industry, who support the Foundation, who are willing to work with us to figure out what’s best for all.” Visit Philadelphia, which stands to lose millions due to the coronavirus pandemic, is still sponsoring the virtual event. Last year, Houston hosted the finalist announcement and although there was plenty of Texas representation on the semifinalists list, including 11 chefs and restaurants from Houston, the city’s restaurants and chefs were completely shut out of the whittled down finalists list. Philadelphia didn’t see the same fate. Below, the 2020 James Beard Awards finalists. James Beard Foundation Restaurant and Chef Awards Finalists Best New Restaurant Automatic Seafood & Oysters, Birmingham, AL Demi, Minneapolis Eem, Portland, OR Fox & the Knife, Boston Gado Gado, Portland, OR Gianna, New Orleans Kalaya, Philadelphia Nightshade, Los Angeles Pasjoli, Santa Monica, CA Verjus, San Francisco Outstanding Baker Graison Gill, Bellegarde Bakery, New Orleans Zachary Golper, Bien Cuit, NYC Lisa Ludwinski, Sister Pie, Detroit Avery Ruzicka, Manresa Bread, Los Gatos, CA Maura Kilpatrick, Sofra Bakery, Cambridge, MA i Outstanding Bar Program Anvil Bar & Refuge, Houston Expatriate, Portland, OR Kimball House, Decatur, GA Lost Lake, Chicago Trick Dog, San Francisco Outstanding Chef David Kinch, Manresa, Los Gatos, CA Corey Lee, Benu, San Francisco Donald Link, Herbsaint, New Orleans Missy Robbins, Lilia, NYC Ana Sortun, Oleana, Cambridge, MA Marc Vetri, Vetri Cucina, Philadelphia Outstanding Hospitality Brigtsen’s, New Orleans Canlis, Seattle Saison, San Francisco Swan Oyster Depot, San Francisco Zingerman’s Roadhouse, Ann Arbor, MI Outstanding Pastry Chef Lincoln Carson, Bon Temps, Los Angeles Juan Contreras, Atelier Crenn, San Francisco Margarita Manzke, République, Los Angeles Diane Moua, Spoon and Stable, Minneapolis Natasha Pickowicz, Flora Bar, NYC Miro Uskokovic, Gramercy Tavern, NYC Outstanding Restaurant FIG, Charleston, SC Frasca Food and Wine, Boulder, CO Jaleo, Washington, D.C. Pizzeria Bianco, Phoenix Quince, San Francisco Outstanding Restaurateur Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others) Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa) JoAnn Clevenger, Upperline Restaurant, New Orleans Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito) Jason Wang, Xi’an Famous Foods, NYC Outstanding Wine Program Bacchanal, New Orleans Canard, Portland, OR COTE, NYC Miller Union, Atlanta Night + Market Sahm, Venice, CA Spiaggia, Chicago Outstanding Wine, Beer or Spirits Producer Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC Cathy Corison, Corison Winery, St. Helena, CA Drew Kulsveen, Willett Distillery, Bardstown, KY Todd Leopold and Scott Leopold, Leopold Bros., Denver Rising Star Chef of the Year Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville Irene Li, Mei Mei, Boston Gaby Maeda, State Bird Provisions, San Francisco Ashleigh Shanti, Benne on Eagle, Asheville, NC Paola Velez, Kith/Kin, Washington, D.C. Jon Yao, Kato, Los Angeles Best Chef: California Jeremy Fox, Birdie G’s, Santa Monica, CA Brandon Jew, Mister Jiu’s, San Francisco Jessica Koslow, Sqirl, Los Angeles Mourad Lahlou, Mourad, San Francisco Joshua Skenes, Angler, San Francisco Pim Techamuanvivit, Kin Khao, San Francisco Best Chef: Great Lakes (IL, IN, MI, OH) Gene Kato, Momotaro, Chicago Jason Hammel, Lula Cafe, Chicago Noah Sandoval, Oriole, Chicago John Shields and Karen Urie Shields, Smyth, Chicago Erick Williams, Virtue, Chicago Lee Wolen, Boka, Chicago Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) Amy Brandwein, Centrolina, Washington, D.C. Nicholas Elmi, Laurel, Philadelphia Rich Landau, Vedge, Philadelphia Cristina Martinez, South Philly Barbacoa, Philadelphia Jon Sybert, Tail Up Goat, Washington, D.C. Cindy Wolf, Charleston, Baltimore Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) Steven Brown, Tilia, Minneapolis Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO Michael Gallina, Vicia, St. Louis Jamie Malone, Grand Café, Minneapolis Christina Nguyen, Hai Hai, Minneapolis Best Chef: Mountain (CO, ID, MT, UT, WY) Carrie Baird, Bar Dough, Denver Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT Jeff Drew, Snake River Grill, Jackson, WY Caroline Glover, Annette, Aurora, CO Dana Rodriguez, Super Mega Bien, Denver Kelly Whitaker, The Wolf’s Tailor, Denver Best Chef: New York State Sean Gray, Momofuku Ko, NYC Brooks Headley, Superiority Burger, NYC Junghyun Park, Atomix, NYC Daniela Soto-Innes, ATLA, NYC Alex Stupak, Empellón, NYC Best Chef: Northeast (CT, MA, ME, NH, RI, VT) Vien Dobui, CÔNG TỬ BỘT, Portland, ME Ben Jackson, Drifters Wife, Portland, ME Tiffani Faison, Orfano, Boston Krista Kern Desjarlais, The Purple House, North Yarmouth, ME Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME Cassie Piuma, Sarma, Somerville, MA Best Chef: Northwest & Pacific (AK, HI, OR, WA) Peter Cho, Han Oak, Portland, OR Gregory Gourdet, Departure, Portland, OR Chris Kajioka and Anthony Rush, Senia, Honolulu Katy Millard, Coquine, Portland, OR Kristen Murray, MÅURICE, Portland, OR Rachel Yang and Seif Chirchi, Joule, Seattle Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS) Jose Enrique, Jose Enrique, San Juan, PR Kristen Essig and Michael Stoltzfus, Coquette, New Orleans Michael Gulotta, Maypop, New Orleans Mason Hereford, Turkey and the Wolf, New Orleans Isaac Toups, Toups’ Meatery, New Orleans Best Chef: Southeast (GA, KY, NC, SC, TN, WV) Katie Button, Cúrate, Asheville, NC Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN Cheetie Kumar, Garland, Raleigh, NC Andy Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN Julia Sullivan, Henrietta Red, Nashville Best Chef: Southwest (AZ, NM, NV, OK) Dan Krohmer, Other Mama, Las Vegas Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM Chrysa Robertson, Rancho Pinot, Scottsdale, AZ Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix Jeff Smedstad, Elote Cafe, Sedona, AZ James Trees, Esther’s Kitchen, Las Vegas Best Chef: Texas Kevin Fink, Emmer & Rye, Austin Michael Fojtasek, Olamaie, Austin Anita Jaisinghani, Pondicheri, Houston Steve McHugh, Cured, San Antonio Trong Nguyen, Crawfish & Noodles, Houston America’s Classics Awards Previously announced El Taco de Mexico, Denver, Colorado Lassis Inn, Little Rock, Arkansas Oriental Mart, Seattle, Washington Puritan Backroom, Manchester, New Hampshire Vera’s Backyard Bar-B-Que, Brownsville, Texas Zehnder’s of Frankenmuth, Frankenmouth, Michigan Humanitarian of the Year: Jessica B. Harris Leadership Awards: Phillip and Dorathy E. Barker, Operations Spring Plant Rosalinda Guillen, Community to Community Development (C2C) Abiodun Henderson, The Come Up Project Mark and Kerry Marhefka of Abundant Seafood Caleb Zigas, La Cocina James Beard Restaurant Design Awards Design Icon Chez Panisse Outstanding Restaurant Design, 75 Seats and Under: SIMPLICITY for HALL by o.d.o Heliotrope Architects for Rupee Vermillion Architects, LLC for Spoonbill Watering Hole and Restaurant Outstanding Restaurant Design, 76 Seats and Over: Hacin + Associates for Shore Leave; Ken Fulk, Inc for Swan & Bar Bevy Klein Agency and ORA for Auburn 2020 James Beard Foundation Book Awards For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2019. Winners, including the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on Wednesday, May 27, 2020. American Books with recipes focused on the cooking or foodways of regions or communities in the United States. Cook Like a Local: Flavors That Can Change How You Cook and See the World; Chris Shepherd and Kaitlyn Goalen, (Clarkson Potter) Jubilee: Recipes from Two Centuries of African American Cooking; Toni Tipton-Martin, (Clarkson Potter) South: Essential Recipes and New Explorations; Sean Brock, (Artisan Books) Baking and Desserts Books with recipes focused on breads, pastries, desserts, and other treats. Dappled: Baking Recipes for Fruit Lovers; Nicole Rucker, (Avery) Living Bread: Tradition and Innovation in Artisan Bread Making; Daniel Leader and Lauren Chattman, (Avery) Pastry Love: A Baker’s Journal of Favorite Recipes; Joanne Chang, (Houghton Mifflin Harcourt) Beverage with Recipes Books focused on recipes for how to make beverages. Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time; Brad Thomas Parsons, (Ten Speed Press) The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes; Robert Simonson, (Ten Speed Press) The NoMad Cocktail Book; Leo Robitschek, (Ten Speed Press) Beverage without Recipes Beverage-focused books and guides that either don’t contain recipes or that may have minimal recipes but aren’t recipe-centric. The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages; Stephen Lyman and Chris Bunting, (Tuttle Publishing) Red & White: An Unquenchable Thirst for Wine; Oz Clarke, (Little, Brown Book Group) World Atlas of Wine 8th Edition; Hugh Johnson and Jancis Robinson, (Mitchell Beazley) General Books with recipes that address a broad scope of cooking, not just a single topic, technique or region. All About Dinner: Simple Meals, Expert Advice; Molly Stevens, (W. W. Norton & Company) Milk Street: The New Rules: Recipes That Will Change the Way You Cook; Christopher Kimball, (Voracious) Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook; Carla Lalli Music, (Clarkson Potter) Health and Special Diets Books with recipes related to health and nutrition, or that address specific health issues, such as allergies or diabetes. The Beauty Chef Gut Guide: With 90+ Delicious Recipes and Weekly Meal Plans; Carla Oates, (Hardie Grant Books) Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood; Aran Goyoaga, (Sasquatch Books) Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More; Jeffrey Larsen, (Ten Speed Press) International Books with recipes focused on food and cooking traditions of countries or regions outside of the United States. Black Sea: Dispatches and Recipes – Through Darkness and Light; Caroline Eden, (Quadrille Publishing) Ethiopia: Recipes and Traditions from the Horn of Africa; Yohanis Gebreyesus, (Interlink Publishing) The Food of Sichuan; Fuchsia Dunlop, (W. W. Norton & Company) Photography American Sfoglino: A Master Class in Handmade Pasta; Eric Wolfinger, (Chronicle Books) Le Corbuffet: Edible Art and Design Classics; Esther Choi, (Prestel) Oaxaca: Home Cooking from the Heart of Mexico; Quentin Bacon, (Abrams Books) Reference, History, and Scholarship Includes manuals, guides, encyclopedias, and books that present research related to food or foodways. Gandhi’s Search for the Perfect Diet: Eating with the World in Mind; Nico Slate, (University of Washington Press) A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia; Bernard L. Herman, (The University of North Carolina Press) The Whole Okra: A Seed to Stem Celebration; Chris Smith, (Chelsea Green Publishing) Restaurant and Professional Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, use specialty ingredients, and require professional equipment. This includes culinary arts textbooks. Dishoom: From Bombay with Love; Shamil Thakrar, Kavi Thakrar, and Naved Nasir, (Bloomsbury Publishing) Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition; Daniel Humm, (Ten Speed Press) The Whole Fish Cookbook: New Ways to Cook, Eat and Think; Josh Niland, (Hardie Grant Books) Single Subject Books with recipes focused on a single or category of ingredients, a dish, or a method of cooking – such as lobster, seafood, grains, pasta, burgers, or canning. Exceptions: baking and desserts books, vegetable-focused books, health and special diets books, restaurant and professional books, and beverage books should be entered in those respective categories. From the Oven to the Table: Simple Dishes That Look After Themselves; Diana Henry, (Mitchell Beazley) Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks; Vicky Bennison, (Hardie Grant Books) Sour: The Magical Element That Will Transform Your Cooking; Mark Diacono, (Quadrille Publishing) Vegetable-Focused Cooking Books that feature recipes for how to prepare and serve vegetables and plant-based ingredients. Books may be vegetarian, vegan, or vegetable-focused with minimal reference to meats. Ruffage: A Practical Guide to Vegetables; Abra Berens, (Chronicle Books) Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes; Editors at America’s Test Kitchen, (America’s Test Kitchen) Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar; Amy Chaplin, (Artisan Books) Writing Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience. Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer; Bren Smith, (Knopf) Notes from a Young Black Chef: A Memoir; Kwame Onwuachi with Joshua David Stein, (Knopf) Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters; Charlotte Druckman, (Abrams Press) 2020 James Beard Foundation Broadcast Media Awards For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2019. Winners will be announced on Wednesday, May 27, 2020. Audio Program The Food Programme – The Search for Esiah’s Seeds; Airs on: BBC Radio 4 and BBC Sounds It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili; Airs on: Audible The Sporkful – When White People Say Plantation; Airs on: iTunes, Sporkful, Spotify, and Stitcher Audio Reporting California Foodways – The Curious Second Life of a Prather Ranch Cow: Biomedical Research; Trans Man Finds – and Creates – Refuge in His Family’s Small-Town Cafe; Legalizing Cannabis Impacts Food, Farming in Humboldt; Reporter: Lisa Morehouse; Airs on: KQED, California Foodways, iTunes, Google Play, Radio Public, SoundCloud, and Stitcher Food Actually – Junk Food Actually; Reporter: Tamar Adler; Airs on: Luminary Gravy – Mahalia Jackson’s Glori-Fried Chicken; Reporter: Betsy Shepherd; Airs on: southernfoodways.org and iTunes Documentary Harvest Season; Airs on: PBS Nothing Fancy: Diana Kennedy; Airs on: Premiered at SXSW in March 2019 That’s My Jazz; Airs on: Vimeo Online Video, Fixed Location and/or Instructional Chef Studio: The Crumby Bits – Cricket Macarons; Airs on: YouTube Grace Young – Wok Therapist; Airs on: GraceYoung.com and YouTube Ready Jet Cook - How to Make Pad Thai with Jet Tila; Airs on: FoodNetwork.com and YouTube Online Video, on Location Eat, Drink, Share, Puerto Rico Food – El Burén de Lula; Airs on: YouTube Handmade – How Knives Are Made for New York’s Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants; Airs on: Eater and YouTube In Real Life – Why Eating This Fish Could Save Coral Reefs; Airs on: YouTube and AJ+ Outstanding Personality/Host Alton Brown, Good Eats: The Return; Airs on: Food Network David Chang, Breakfast, Lunch & Dinner; Airs on: Netflix Roy Choi; Broken Bread with Roy Choi; Airs on: Tastemade and KCET Television Program, in Studio or Fixed Location Good Eats: The Return – American Classic: Chicken Parm; Airs on: Food Network Lidia’s Kitchen – Trattoria Favorites; Airs on: PBS Pati’s Mexican Table – A Local’s Tour of Culiacán; Airs on: WETA; distributed nationally by American Public Television Television Program, on Location Chef’s Table – Asma Khan; Airs on: Netflix Las Crónicas del Taco (Taco Chronicles) – Canasta; Airs on: Netflix Street Food – Bangkok, Thailand; Airs on: Netflix Visual and Audio Technical Excellence Chef’s Table; Adam Bricker, Chloe Weaver, and Will Basanta; Airs on: Netflix Street Food; Alexander D. Paul, Matthew Chavez, and Shane Reed; Airs on: Netflix The Taste of Place – Wild Rice; Jesse Roesler and Kevin Russell; Airs on: Vimeo Visual Reporting (on TV or Online) Fork the System – Moro Food of Muslim Mindanao: This is Filipino, Too; Reporters: Joi Lee and HyoJin Park; Airs on: Al Jazeera English Digital, YouTube, and Facebook In Real Life– Why This $300 Clam Is so Important to Native Americans and China; Reporters: AJ+ Staff; Airs on: YouTube and AJ+ Rotten – The Avocado War; Reporters: Christine Haughney, Erin Cauchi, and Gretchen Goetz; Airs on: Netflix 2020 James Beard Foundation Journalism Awards Finalists For articles published in English in 2019. Winners, including the Emerging Voice Award, will be announced on Wednesday, May 27, 2020. Columns What She’s Having: “Popeyes’ Fried Chicken Sandwich: A Delicious Distraction, a Cultural Lesson”; “Every Season Is Soup Season”; “Why a Somali Nook in East Boston Is One of the Country’s Best New Restaurants” — Devra First, The Boston Globe Power Rankings: “The Official Fast Food French Fry Power Rankings”; “The Official Spicy Snack Power Rankings”; “The Official Domestic Beer Power Rankings” — Lucas Kwan Peterson, Los Angeles Times Rooted in Place: “In Service”; “Hair, Food, and Hustle”; “The Best That We’ve Got” — Rosalind Bentley, Gravy Craig Claiborne Distinguished Restaurant Review Award “Le Colonial Is an Orientalist Specter”; “The Ultimate Chaat Truck Crawl”; “The Fantasy — and Reality — of Dining at Chez Panisse” — Soleil Ho, San Francisco Chronicle “NYC’s Buzziest New Sushi Parlors Are Transcendent, If You Can Handle the Bros”; “Wall Street’s Underground Russian Spa Is a Dining Destination for the Soul”; “Estiatorio Milos Is One of the Last Big Restaurant Scams in New York” —Ryan Sutton Eater New York “Peter Luger Used to Sizzle. Now It Sputters.”; “The 20 Most Delicious Things at Mercado Little Spain”; “Benno, Proudly Out of Step With the Age” Pete Wells The New York Times Dining and Travel “In Pursuit of the Perfect Pizza” Matt Goulding Airbnb Magazine “Interview With the Vampiro” Dylan James Ho Taste “These Are the World’s Best Restaurants: North America, South America, Africa and Middle East” Besha Rodell Travel + Leisure and Food & Wine Feature Reporting America’s farmers in crisis during Trump’s trade wars: “Left Behind: Farmers Fight to Save Their Land in Rural Minnesota as Trade War Intensifies”; “’I’m Gonna Lose Everything’: A Farm Family Struggles to Recover after Rising Debt Pushes a Husband to Suicide”; “In Trump Country, a Season of Need on Family Farms” Annie Gowen The Washington Post “The Great Land Robbery” Vann R. Newkirk II The Atlantic “Value Meal” Tad Friend The New Yorker Food Coverage in a General Interest Publication The Bitter Southerner Gastro Obscura The New Yorker Foodways “An Indigenous Community in Mexico Finds Its Voice — and Strength — in Wild Mushrooms” Michael Snyder Los Angeles Times “On Hawaii, the Fight for Taro’s Revival” Ligaya Mishan T: The New York Times Style Magazine “A Real Hot Mess: How Grits Got Weaponized Against Cheating Men” Cynthia R. Greenlee MUNCHIES | Food by VICE Health and Wellness “The AGEs Puzzle: How We Cook Food Is Killing Us. Scientists in SC Know Why.”; “9 Easy Ways to Eat Fewer AGEs: A Stress-Free Guide” Tony Bartelme The Post and Courier (Charleston, SC) “How Washington Keeps America Sick and Fat”; “Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat” Catherine Boudreau and Helena Bottemiller Evich Politico “Protein Nation” Shaun Dreisbach EatingWell Home Cooking “6 Holiday Cookies That Will Win You the Cookie Swap” Hilary Cadigan and Rick Martinez Bon Appétit “Fry Time” Nancy Singleton Hachisu Saveur “In Praise of Schmaltz” Rachel Handler Grub Street Innovative Storytelling “Best New Restaurants 2019” Kevin Alexander, Nicole A. Taylor, and Adriana Velez Thrillist “Food and Loathing on the Campaign Trail” Gary He, Matt Buchanan, and Meghan McCarron Eater “Made in America” Tim Carman and Shelly Tan The Washington Post Investigative Reporting “How USDA Distorted Data to Conceal Decades of Discrimination Against Black Farmers” Nathan Rosenberg and Bryce Wilson Stucki The Counter “‘The Man Who Attacked Me Works in Your Kitchen’: Victim of Serial Groper Took Justice into Her Own Hands” Amy Brittain and Maura Judkis The Washington Post “The Young Hands That Feed Us” Karen Coates and Valeria Fernández Pacific Standard Jonathan Gold Local Voice Award “Forget Democratic Votes. Which Presidential Hopeful Will Eat 16 Iconic SC Foods First?”; “A James Island Meat-and-Two Secretly Switched to Carolina Gold Rice. Here’s What Happened.”; “In Prisons Across South Carolina, It’s Not a Birthday Without Cake Made by a Fellow Inmate” Hanna Raskin The Post and Courier (Charleston, SC) “In Search of Hot Beef”; “Chef Jack Riebel Is in the Fight of His Life”; “Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen” Dara Moskowitz Grumdahl Mpls.St.Paul Magazine “In a Wheelchair and Hungry”; “Where to Eat Regionally Inspired Mexican Food in New York City”; “How Sichuan Became NYC’s Dominant Chinese Cuisine” Robert Sietsema Eater New York M.F.K. Fisher Distinguished Writing Award “A Mind to Stay Here” Rosalind Bentley Gravy “My Mother’s Catfish Stew” John T. Edge Oxford American “An Undeserved Gift” Shane Mitchell The Bitter Southerner Personal Essay, Long Form “The Dysfunction of Food” Kim Foster Kim-Foster.com “Love, Peace, and Taco Grease: How I Left My Abusive Husband and Found Guy Fieri” Rax King Catapult “Seeking Jewish Identity at the Sabra Hummus Factory” Orr Shtuhl The Forward Personal Essay, Short Form “For 20 Years, happy hour has seen us through work — and life” M. Carrie Allan The Washington Post “How the Starbucks Macchiato Ruined My Indie Coffee Shop Experiences” Nicole A. Taylor Thrillist “In Memoriam of Hominy Grill, the Restaurant That Defined Charleston” Ali Rosen Plate Profile “First Course” Zoe Tennant Granta “The Fruit Saver” Tejal Rao Women on Food (Abrams Press) “The Provocations of Chef Tunde Wey” Brett Martin GQ Magazine Wine, Spirits, and Other Beverages “How Climate Change Impacts Wine” Eric Asimov The New York Times “May I Help You With That Wine List?” Ray Isle Food & Wine “Seltzer Is Over. Mineral Water Is Forever.” Jordan Michelman PUNCH Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards. from Eater - All https://ift.tt/2YFiewV

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