The James Beard Foundation is a nonprofit organization with a mission to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity, and sustainability.
The James Beard Foundation’s Women’s Leadership Programs address the most pressing issues female chefs face, offering the tools to move beyond simply being a great chef and becoming a successful business owner.
The Women in Culinary Leadership program has worked to shatter the ”gastro-ceiling” since 2012 by pairing emerging female chefs with top industry leaders in a mentoring, learning-by-doing environment.
Launched in September 2017 at Babson College, as a professional development fellowship that offers female chefs a “deep dive” into business creation and management to overcome the inevitable pitfalls across the restaurant industry. These are just a few ways JBF is supporting women chefs (and fisHERmen) at every stage of their careers.
Mobilizing the community toward systemic policy change that supports a thriving and sustainable food and beverage industry.
Through Open for Good, we educate, train, and mobilize the chef community to use their voice in support of public policies from combatting hunger in America to supporting farmers and protecting American fisheries to promoting fair wage models.
Since 2012, the James Beard Foundation has been training and empowering chefs to advocate for meaningful food system change through the Chefs Boot Camp for Policy and Change.
The James Beard Foundation is a founding member and seed funder of the Independent Restaurant Coalition (IRC), which was formed to create a united voice for independent restaurants to affect legislative change in the wake of the COVID-19 pandemic.
Together these chef-advocates meet regularly with mayors, state legislators, governors and members of Congress and their staffs to create policies focused on a more diverse, equitable, and sustainable food system.
Financial Support Grants to help independent restaurants survive, reopen, and rebuild.
The restaurant community is always among the first to donate their time and resources to charities, and in a time of crisis are among the first responders that keep communities nourished. They are also among those in need. The Foundation has created unique grant programs to directly support small, independent restaurants.
Food and Beverage Investment Fund for Black and Indigenous Americans(September 2020-Present)
As part of the Foundation’s commitment to building a more equitable industry, and in acknowledgment of the immeasurable contribution that these two communities have made to the modern American foodscape, the Foundation launched The James Beard Foundation Food and Beverage Investment Fund for Black and Indigenous Americans to provide financial resources for food or beverage businesses that are majority-owned by Black or Indigenous individuals.
During the height of the pandemic, @beardfoundation launched their#OpenForGood campaign to provide critical resources to independent restaurants. They are seeking donations to help forge the future of the industry.
We Copper River King is in a Class of Its Own.
We like to think of ours as the valedictorian and salutatorian.
At sea, we take great care from the very instant your Copper River King Salmon comes aboard our boat. We coddle and fret, constantly checking ice levels and being hyper-vigilant in our quest to bring an unsurpassed quality salmon back to port.
Our care does not stop there. Our small-boat catch is transformed into small-batch excellence.
Every action we take is intent on quality. Hand filleted and portioned to maximize best cuts from each fish. Speedy and efficient monitored timelines take our fish from fresh to frozen, while maintaining that fresh from the sea flavor.
We utilize cutting-edge vacuum seal and flash freeze technology to produce a seafood product in the style of old-world craftsmanship.
Sarah handwrites label codes on each package and scrutinizes the finished product. While every one of our Copper River King Salmon has been cherished from the first moment, some do not measure up in the presentation factor.
This is where our Friend & Family Cuts originate from. Maybe, we put a label on sideways or put the fish in its vacuum bag at an odd angle or cut a portion too large or too small. Or maybe during the salmon's life at sea, they got a scar on their skin or a myriad of other possibilities.
There are many reasons Sarah may designate a King portion as a Friends & Family Cut, but it will never be the result of poor handling. Always, absolutely always it is a cosmetic or surface imperfection.
For consistency, choose our Premium Cuts. For quality, choose either one. For questions, ask Sarah.
Eating our seafood will make you beautiful on the inside and out.
Our small-batch seafood is not only pleasing to the pallet but also provides skin rejuvenation, body strengthening, mood lifting and disease preventative nutritional benefits.
Skin is our bodies largest organ. It’s the first line of defense for our immune system, protects our internal organs and tissues and is a vital component of overall good health.
Why not support the good work your skin does? Nurture it with essential vitamins, minerals and healthy omega 3 oils that naturally occur in our wild seafood.
Our small-batch methods of immediate processing and flash freezing of our fresh-catch not only preserves optimal flavor profiles it also locks in B and D vitamins, iron, potassium, selenium, calcium, Omega 3’s and more.
Wild salmon generally contains 4 times the levels of astaxanthin than farmed, particularly our wild sockeye. A known antioxidant that helps to reduce free radicals present in the body.
Salmon skin contains the highest concentration of omega-3 fatty acids on the fish. There’s strong evidence that these fatty acids can decrease your chances of heart disease, according to the Mayo Clinic.
Cooking your fish with skin on can keep nutrients and oils intact that might otherwise be lost during pre-cook preparation.
Here’s a recipe for a simple fish skin preparation, or simply eat it straight from the grill with a sprinkle of sea salt.
If you just don’t see yourself eating fish skin, instead consider the needs of your furry friends.
The Omega 3s found in our fish skins are naturally anti-inflammatory and provide hydration and oil production for animal skin too. Resulting in healthy shiny coats for cats and dogs.
And lastly, in several interviews Victoria Beckham has credited her flawless skin, physical stamina and general sense of well-being in large part to her daily commitment of eating a meal of healthful salmon.
“I am a fisherwoman with a commitment to sustainable fishing practices, environmental protections and the advancement of gender equity."