Interviews

Dan Barber

The youngest person to be interviewed for this project (a 1992 graduate of Tufts University), Dan Barber is nevertheless a celebrity chef with multiple James Beard Foundation awards to his credit. He is well-known, not only for his restaurants: Blue...

Lidia Bastianich

The acclaimed cookbook author, television personality, restaurateur, chef and businesswoman Lidia Bastianich was a little girl when the Catholic Charities rescued her family from a Displaced Persons camp in Italy and brought them to the United...

Ariane Batterberry

Michael and Ariane Batterberry worked together in publishing from the late 1960s until 2010. Michael Batterberry died of cancer on July 28, 2010 in Manhattan at the age of 78. Initially, the couple wrote on the history of art and culture. The...

Michael Batterberry

Michael and Ariane Batterberry worked together in publishing from the late 1960s until 2010. Michael Batterberry died of cancer on July 28, 2010 in Manhattan at the age of 78. Initially, the couple wrote on the history of art and culture. The...

Hilary Baum

Hilary Baum is a pioneer in the movement to bring attention to problems and possibilities of the American food system, and New York in particular. She is the Director of the Baum Forum, a program that includes conferences and seminars focusing on...

Barry Benepe

In 1976, the post-World War II habits of supermarket shopping still ruled American kitchens. Fresh fruits and vegetables were limited to summertime roadside stands. To most urban dwellers, farmers were distant exotic creatures. It would be decades...

Dalia Carmel

Food scholar Dalia Carmel has been called "the angel of American food writers" because she made her 11,000-volume personal library of cookbooks available to all who asked. Assembled over 40 years, the library covers nearly every...

Tom Colicchio

One of the byproducts of the food revolution is the increasing respect for chefs. Along with that and the attention to the profession given by the media, a new category has emerged: the Celebrity Chef. No one of them is better-known than Tom...

Mark Federman

Mark Federman's family business is Russ & Daughters on the Lower East Side.

John Ferrone

John Ferrone was already a respected New York literary editor when he met James Beard and the two became lifelong friends. That friendship took Ferrone beyond his already illustrious list of authors: Anais Nin, Alice Walker, Eudora Welty, C.S. Lewis...

Betty Fussell

The distinguished historian Betty Fussell was one of the first American writers to focus on food as a legitimate subject of scientific, social, and anthropological inquiry. In her 1999, The Story of Corn: the Myths and History, the Culture and...

Gael Greene

Gael Greene, the New York Magazine restaurant critic, knew James Beard casually when an article in The New York Times brought them together. The piece described the plight of impoverished senior citizens who received food aid from the city during...

Dan Imhoff

The first decade of the 21st century has been marked by an increasing concern about flaws and dangers in the American food system, a world dominated by the rules and regulations of the United States Farm Bills. Massive and abstruse pieces of federal...

Madhur Jaffrey

Few American cooks were able to produce authentic Indian food until Madhur Jaffrey's 1973 An Introduction to Indian Cooking. The book demystified Indian food and in a way, was a reflection of her own introduction to Indian cooking, once she...

Judith Jones

Judith Jones first made her mark in publishing as a young woman working in the Paris office of Doubleday, when she came upon a manuscript of The Diary of Anne Frank in a reject pile and enthusiastically recommended it for publication. That star turn...

Barbara Kafka

An acclaimed presence in the food world for decades, Barbara Kafka has been a cookbook author, food writer, and a food and restaurant consultant. No other writer working today can claim as long a professional association with James Beard. Their...

Marion Nestle

Marion Nestle is the premiere food studies professional in the United States. She unequivocally transformed the field when, in 1988, she took over the Department of Home Economics and Nutrition at New York University, and soon turned it into a...

Jacques Pepin

Long before cable reality programs brought chefs into American homes, Jacques Pepin was already there, starring in his own multiple cooking series on public television. Pepin's father was a cabinetmaker and his mother ran a restaurant. When...

Irene Sax

A journalist and food writer, Irene Sax co-wrote Beard on Pasta and helped him prepare magazine articles. She became the food editor of New York Newsday, which closed in 1995, and now teaches food writing at New York University, while maintaining an...

Reese Schonfeld

The Food Network has arguably had the greatest impact on the way Americans think about food. The network was launched in November 1993 as TVFN with 6.8 million cable subscribers. Scripps, the Food Network's parent company, has started its own...

Gus Schumacher

High-level government employees are rarely known for sharing information with outsiders. It can be particularly difficult to get answers to questions about agricultural economics or the American food system. Yet Gus Schumacher, the only farmer in...

Mimi Sheraton

Mimi Sheraton is a writer, critic, and cookbook author perhaps best known for her transformational work as a restaurant critic at The New York Times from 1975 to 1984. She has worked at Good Housekeeping, Seventeen, House Beautiful, and Time and...

Jane White Viazzi

An actress and cabaret performer in the late 1940s and 1950s, Jane White Viazzi was married to Alfredo Viazzi, owner of several Greenwich Village restaurants that featured Italian regional cooking before it was fashionable. The daughter of Walter...

Michael Whiteman

One of the most ubiquitous eating venues today is the food court—an essential component in suburban shopping malls, office complexes, railroad stations, and other public spaces. Upscale versions are currently very fashionable in New York City. We...

Clark Wolf

A food and hospitality consultant, Clark Wolf has advised a wide range of clients including restaurants, hotels, casinos, public institutions, and specialty food companies. Wolf was a far-sighted cheese purveyor in San Francisco when James Beard...

Nina Zagat

Nina Zagat is the co-founder and co-chair of the Zagat Survey. Along with her husband, she oversees the company's global operations and expansion, including its entry into new US and international markets, leisure categories and content...

Tim Zagat

Born on the Upper West Side of Manhattan, where he and his wife Nina still live, Tim Zagat grew up in a home where food wasn't a particular focus. His mother's only food passion involved freezing foods—both before or after cooking. Her...