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auditionsuggestions · 2 years

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Latine/Hispanic Plays and Musicals

As if I'm not loud enough about being Latina already, but IT'S HERITAGE MONTH, FRIENDS!!!!

Here are some plays and musicals I recommend in honor of Latine/Hispanic Heritage Month. (Please, note I'm not including things set in Spain). Most of these I have seen, read, or been in (or auditioned for). Obviously there are more than I list here, but here's a starting point! Feel free to reblog with your favorites :)

Plays

Ghosts of Bogotá by Diana Burbano--Three Colombian-American siblings return to their family home in Bogotá after the death of their abusive grandfather and must face the literal and metaphorical ghosts of their generational trauma. (stage rights, buy the play)

Welcome to Arroyo's by Kristoffer Diaz--"Alejandro Arroyo owns the newest (and cleanest) lounge in New York City’s Lower East Side. His sister, Molly, has a nasty habit of writing graffiti on the back wall of the local police precinct. Officer Derek is a recent NYC transplant with something to prove. Lelly Santiago is a socially awkward college student who may have discovered that the Arroyo siblings’ late mother was one of the founders of hip-hop music" (From the synopsis on the Dramatists Play Service website).

La Gringa by Carmen Rivera-Tirado--"Maria Elena Garcia goes to visit her family in Puerto Rico during the Christmas holidays and arrives with plans to connect with her homeland. Although this is her first trip to Puerto Rico, she has had an intense love for the island, and even majored in Puerto Rican Studies in college. Once Maria is in Puerto Rico, she realizes that Puerto Rico does not welcome her with open arms. The majority of the Puerto Ricans on the island consider her an American – a gringa – and Maria considers this a betrayal. If she’s a Puerto Rican in the United States and an American in Puerto Rico, Maria concludes that she is nobody everywhere. Her uncle, Manolo, spiritually teaches her that identity isn’t based on superficial and external definitions, but rather is an essence that she has had all along in her heart." (From the synopsis on Concord Theatricals).

In the Time of the Butterflies by Caridad Svich--An adaptation of the novel of the same name by Julia Álvarez. A fictionalized version of the lives of the Mirabal-Reyes sisters. "The sisters inspired resistance cells throughout the country against the dictatorial regime of Gen. Rafael Leónidas Trujillo. The ‘butterflies’, their secret code name, were brutally murdered by the regime in 1960. With immersive video and animation dispersed across the stage, this epic production paints a visual dreamscape of the interior lives of the activist sisters, the beauty and ferocity of the natural world, and the music heard on the radio of the time." (From the show page on the Teatro Vista website).

Anna in the Tropics b Nilo Cruz--"In Florida in 1929 in a Cuban–American cigar factory, where cigars are still rolled by hand and “lectors” are employed to educate and entertain the workers. The arrival of a new lector is a cause for celebration, but when he begins to read aloud from Anna Karenina, he unwittingly becomes a catalyst in the lives of his avid listeners, for whom Tolstoy, the tropics, and the American dream prove a volatile combination." (From the synopsis on DPS)

Musicals

In The Heights by Lin-Manuel Miranda and Quiara Algeria Hudes--Set in the Washington Heights neighborhood of New York, In the Heights follows a few days of one summer in the neighborhood. The show explores themes of family, purpose, legacy, and what it means to be Latine in the US.

Temple of the Souls by Dean Landon and Anika Paris, Anita Velez-Mitchell, and Lorca Peress. (A note, this show as far as I know has only been performed at the New York Musical Festival) Set just after the Spanish conquest of Puerto Rico, Temple of the Souls follows the story of a young Taino man and the daughter of a conquistador as they become entangled in an ill-fated romance.

On Your Feet by Alexander Dinelaris Jr, Emilio Estefan, and Gloria Estefan. This is a jukebox musical about the life of Gloria Estefan following her from her childhood to the accident that nearly cost her her life and career.

West Side Story by Leonard Bernstein, Stephen Sondheim, and Arthur Laurents. I'm a bit loathe to include shows not by Latine creators, but it feels like there are so few musicals about us. WSS is a retelling of Romeo and Juliet. The noble houses of Verona have now been recast as warring street gangs of New York's West Side, the two star-crossed lovers now a best friend of one side's leader and the sister of the other.

Evita by Andrew Lloyd Webber and Tim Rice. A biographic musical about the spiritual leader of Argentina, Eva Peron. Following her life from a driven and ambitious teenager to one of the most powerful women in the Western Hemisphere. Narrated by Che (imagined as revolutionary Che Guevara in the original production, though really intended to simply be a stand-in for the everyday Argentinian), the show follows Eva's rise and subsequent illness and her impact on her people.

#musicals #plays #latino heritage month #latine heritage month #hispanic heritage month #musical theatre #broadway

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kathleengage696 · 3 years

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New Post has been published on Power Up for Profits

New Post has been published on https://www.powerupforprofits.com/janeunchained/

Treatment of Animals: Legally Right Does Not Mean Morally Right with Jane Velez-Mitchell

Have you ever wondered how people justify the pain and suffering animals are subjected to? Pain and suffering that is a direct result of insatiable appetites for unhealthy food choices… food choices that are not only selfish, but absolutely unnecessary.

Whether it be the hotdog on a stick at a county fair, meat on the end of a fork for breakfast, lunch and dinner, or the cheeseburger at a summer barbecue, animals needlessly suffer… and continue to do so with no end in sight.

One woman who knows, to her core, that enough is enough is long time vegan, Jane Velez-Mitchell.

Arguably one of the most visible vegan activists, Jane grew up in a relatively meat-free home. Identifying early on as a vegetarian, she saw animals as other than her next meal.

Yet, it was 40 years ago, when PETA was getting started, that Jane had a life-changing epiphany. She saw a video about animals who were used in testing. This opened her eyes to the horrors most people had no knowledge or understanding of.

It was then that she committed to do whatever possible to raise awareness about the atrocities sentient beings are subjected to.

Although she didn’t consume meat, chicken, and seafood, it wasn’t until she discovered dairy was “liquid meat” that she become 100% vegan. That was 25 years ago.

A Strong Platform to Raise Awareness

With a stellar track record in media, her skill as an anchor, coupled with her passion and advocacy for animal rights, Jane is an unstoppable voice for the voiceless.

Jane is the host and founder of #JaneUnChained, a digital news network with a focus on animal rights and the vegan lifestyle. With over 80 billion animals tortured and killed every year, Jane sees no end in sight to her activism. She encourages others to get involved in advocacy in whatever way possible. Whether it be working directly with the animals, blogging, social media, demonstrations, volunteering, or anything that allows you to be a voice for the voiceless, do whatever you can for the animals.

A great many people believe there is no consequence for the way animals are treated. Many justify their food choices by virtue of the fact they are not the one to slaughter the animals they eat. But Jane sees it differently. She describes the acts that take place in factory farms as pure evil. She is incredibly frustrated that people justify the killings of innocent animals because they are not the one directly killing the animals.

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“The essence of all evil is that some suffering doesn’t count. A truism is that the only thing that’s required for evil to triumph is for otherwise good people to do nothing and look the other way,” Jane states firmly.

Simply put, when someone considers themselves compassionate but looks the other way when it comes to the slaughter of animals, they are participating by virtue of the fact animals are sacrificed for their pleasure.

This may seem harsh, yet the harsh reality is animals are being tortured, abused, and slaughtered at an alarming rate. Animals know when they are on the way to slaughter. They are filled with fear, anxiety, stress, and grief. For anyone to pretend otherwise is to continue the abuse.

In the time it takes you to read this full post, thousands of animals have been slaughtered. Ready to see real time numbers? Go to https://animalclock.org/

We have to stop burying our heads in the ground.

Save Movement to the Rescue

One way activists are raising awareness is with the Save Movement.

The Save Movement is a global organization which holds peaceful vigils outside slaughterhouses.

The movement was started in Toronto with the formation of the Toronto Pig Save. This group was founded by an activist named Anita Krajnc, who made headlines last year when criminal charges were brought against her for offering water to thirsty pigs at one of the Save vigils outside an abattoir. She made headlines again when the case against her was dismissed, in what was seen as a great victory for animal activism. (Read full post about The Save Movement at https://www.livekindly.co/save-movement-slaughterhouse-vigil/ )

Jane has been to several Save Movements. “You see these cows, pigs and chickens arriving to the slaughterhouse. They know what’s going on. Sometimes they’re suffering from rotting in an open-air truck from either extreme cold or extreme heat. They’re frothing at the mouth. They’ve got sores on their bodies. Their limbs are broken. Someone would have to be a complete sociopath not to see that this is suffering; intense and terrible suffering.”

These are the animals that end up as someone’s breakfast, lunch, dinner, or snack. Meals that people say are their “right” to consume.

You Won’t Find the Truth in the Media

Sadly, people will not learn about what is going in slaughterhouses on in the news media. The media is pretty much owned by the meat, dairy, and pharmaceutical industry advertisers. It doesn’t matter whether it’s the liberal or conservative media, the stories are not covered. We only see what they want us to see.

Additionally, the media can’t use the word slaughterhouse when they run a story. They call the animal death chambers processing facilities.

It’s not just the animals who suffer. The workers are subjected to horrendous working conditions that impact them physically and emotionally.

During the time slaughterhouse workers were dying from COVID, the stories quickly got buried and the public was distracted with the next sensational headline, soon ignoring the truth of what was happening in slaughterhouses.

Your Health is at Risk

Consuming animals goes beyond the torture to the animals. It also effects your health. According to the World Health Organization, processed meat absolutely causes cancer. Besides cancer, animal and dairy consumption also cause heart disease, diabetes, hypertension and other preventable diseases.

Consider this, heart disease causes nearly 700,000 deaths per year in the United States and can potentially be reduced by eliminating animal products in one’s diet. https://www.cdc.gov/nchs/fastats/leading-causes-of-death.htm

There’s no denying it, consuming animal and dairy contribute to poor health.

Climate Change Also Part of the Devastation

Although many people want to deny what’s going on, we can no longer continue on this path. Another reason to change food choices is climate change.

In large part climate change is caused by animal agriculture due to deforesting of the planet.

The disaster is at our front door with the wildfires, floods, pandemic, droughts and repeatedly experiencing shortages in your local grocery store.

The first step is to recognize there is a problem and admit what our contribution to the problem is. Many feel that giving up animal and dairy is too much of a sacrifice.

Yet, as Jane points out, when people recognize that letting go of their desire for animal and dairy is not a sacrifice, but rather an adventure, it becomes something they want to do.

What is actually being sacrificed when you give up animal and dairy is ill health, negative impacts on the environment, the end of pain and suffering for animals, lethargy that countless individuals have come to accept as normal and the chaos that has been normalized.

Now those are sacrifices worth making!

About Jane Velez-Mitchell

Jane Velez-Mitchell is a television and social media journalist and author, who specializes in vegan lifestyles, animal rights, addiction and social justice. A highly recognized and awarded journalist/activist, in July 2009, Farm Animal Rights Movement awarded Velez-Mitchell the Celebrity Animal Activist Award at the Animal Rights 2009 National Conference held in Los Angeles, California. While working at Celebrity Justice, Velez-Mitchell’s reporting on animal cruelty earned that show two Genesis Awards from the Humane Society of the United States.

She earned an additional Genesis Award for her show “Issues” in 2010 and the same year the VegNews magazine named her Media Maven of the Year. In 2013, Mercy for Animals awarded her their Compassionate Leadership Award. In 2014, she was honored for fighting animal abuse by the Animal Legal Defense Fund. In 2015, she received the Nanci Alexander Award at PETA’s 35th anniversary celebration.

In January 2010, she was awarded the Ruby Award by Soroptimist International for her “War on Women” coverage on her television show. https://en.wikipedia.org/wiki/Jane_Velez-Mitchell

Jane is the author of Addict Nation: An Intervention for America. https://amzn.to/2Vap8ed and iWant: My Journey from Addiction and Overconsumption to a Simpler, Honest Life https://amzn.to/3ypQATm

Visit https://janeunchained.com/ to learn more about Jane Velez-Mitchell.

#animal rights #eat vegan #how to save animals #jane velez mitchell #jane-unchained #PETA #save movement #save the animals #vegan for the voiceless #voice for the voiceless #why go vegan

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newlettersradio · 4 years

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We begin our "Classics Series" with our program celebrating our 2013 Clarion Award for Best Radio Talk/Interview Program from the Association for Women in Communications, which features audio excerpts from our award-winning interviews. Jamaica Kincaid reads from her novel Mr. Potter, based loosely on her life and relationship with her father, while Luis Alberto Urrea discusses how his family history shaped his novel, The Hummingbird's Daughter. Jim Shepard talks at the Kansas City Public Library about using satire to write about tragedy and reads from his book of short stories, You Think That's Bad. British author Alex George discusses writing his generational novel, A Good American, about German immigrants who settled in Missouri in the late 1800s, and what he learned from it. Finally, mother/daughter poets, Gloria Vando and Anika Paris, read from their collection, Woven Voices: Three Generations of Puertorriquena Poets Look at Their American Lives that also includes work by the grandmother, Anita Velez-Mitchell, which influenced the award-winning musical, Temple of the Souls. Find us on Apple Podcasts, Stitcher, or listen on our website.

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easyfoodnetwork · 4 years

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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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