The James Beard Foundation has now announced all of its nominees for the 2026 James Beard Awards. The awards represent one of the highest honors in the restaurant industry, recognizing chefs and restaurants across the United States. In February, the foundation announced the winners of its America’s Classic Award, which honors six “independently owned restaurants with timeless appeal.” An announcement on March 31 highlighted chefs and restaurants in categories including Outstanding Restaurateur, Best New Restaurant, and Best Chef awards in each of the foundation’s 12 regions.
That announcement also included the winners of the foundation’s Achievement Awards. No Us Without You, with honorees Damián Diaz and Othon Nolasco, received the Humanitarian of the Year Award, and chef and restaurateur Nancy Silverton was honored with the Lifetime Achievement Award. The five honorees of the Impact Award were the Coalition for Humane Immigrant Rights (CHIRLA), Jon Bon Jovi Soul Kitchen, New Mexico Senator Ben Ray Luján, ReFED, and the Southern Smoke Foundation.
On May 6, the foundation announced the list of book and media finalists, which considers cookbooks, non-fiction food- and beverage-related books, and broadcast media, including podcasts, documentaries, and food-related social media accounts. All of this will culminate in the James Beard Award ceremonies, which will be held in Chicago from June 13 to June 15.
2025 James Beard Awards: Restaurant and Chef Finalists
- Srijith Gopinathan and Ayesha Thapar (Ettan, Copra, and Eylan), Palo Alto, San Francisco, Los Altos, and Menlo Park, CA
- Meherwan Irani and Molly Irani, Chai Pani Restaurant Group (Chai Pani and Botiwalla), Asheville, NC
- Donald Link and Stephen Stryjewski, Link Restaurant Group (Pêche Seafood Grill, Herbsaint, Cochon, and others), New Orleans, LA
- Hugo Ortega and Tracy Vaught, H-Town Restaurant Group (Hugo’s, Xochi, Urbe, and others), Houston, TX
- Dana Street (Fore Street, Scales, Standard Baking Co., and others), Portland, ME
- Gilberto Cetina, Holbox, Los Angeles, CA
- Niki Nakayama, n/naka, Los Angeles, CA
- Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO
- David Standridge, The Shipwright’s Daughter, Mystic, CT
- Michael Tusk, Quince, San Francisco, CA
Outstanding Restaurant presented by Acqua Panna® Natural Spring Water
- The Catbird Seat, Nashville, TN
- The Four Horsemen, Brooklyn, NY
- Kalaya, Philadelphia, PA
- Mixtli, San Antonio, TX
- Vicia, St. Louis, MO
Emerging Chef presented by S.Pellegrino® Sparkling Natural Mineral Water
- Fátima Juárez, Komal, Los Angeles, CA
- E.J. Lagasse, Emeril’s, New Orleans, LA
- Rasheeda Purdie, Ramen by Rā, New York, NY
- Bailey Sullivan, Monteverde Restaurant & Pastificio, Chicago, IL
- Adrian Torres, Maximo, West University Place, TX
- 1033 Omakase, Milwaukee, WI
- Agnes and Sherman, Houston, TX
- Anjin, Kansas City, MO
- Emmett, Philadelphia, PA
- Ki, Los Angeles, CA
- Lei, New York, NY
- Maison Bar à Vins, Washington, DC
- Merci, Charleston, SC
- Robin, St. Louis, MO
- Tamba, Las Vegas, NV
- Cultured, Sister Bay, WI
- Fire Island Rustic Bakeshop, Anchorage, AK
- Super Secret Ice Cream, Bethlehem, NH
- Weltons Tiny Bakeshop, Charleston, SC
- Wild Crumb, Bozeman, MT
Outstanding Pastry Chef or Baker
- Neale Asato, Asato Family Shop, Honolulu, HI
- Susan Bae, Moon Rabbit, Washington, D.C.
- Tavel Bristol-Joseph, Nicosi, San Antonio, TX
- Maggie Huff, Lucia, Dallas, TX
- Justine MacNeil, Fiore, Philadelphia, PA
- Ansots Basque Chorizos & Catering, Boise, ID
- Aria, Atlanta, GA
- Bottega, Birmingham, AL
- Louie, Clayton, MO
- Providence, Los Angeles, CA
Outstanding Wine and Other Beverages Program
- Chambers, New York, NY
- Field & Main, Marshall, VA
- Kato, Los Angeles, CA
- The Port of Call, Mystic, CT
- Sway Brewing & Blending, Baileys Harbor, WI
- Bow & Arrow Brewing Co., Albuquerque, NM
- Lovers Bar at Friday Saturday Sunday, Philadelphia, PA
- Onyx Coffee Lab, Rogers, AR
- Scotch Lodge, Portland, OR
- Smuggler’s Cove, San Francisco, CA
- Bar Chenin, Detroit, MI
- Bar Please!, Boise, ID
- Clemente Bar, New York, NY
- Later Bye, Oklahoma City, OK
- Loma, Providence, RI
Outstanding Professional in Beverage Service
- Jack Benchakul, Endorffeine, Los Angeles, CA
- Lee Campbell, Borgo, New York, NY
- Ryan Fletter, Barolo Grill, Denver, CO
- Brent Kroll, Maxwell Park, Washington, D.C.
- June Rodil, March, Houston, TX
Outstanding Professional in Cocktail Service
- Hastings Cameron, Imaginary Factory, Madison, WI
- Kevin Diedrich, Pacific Cocktail Haven, San Francisco, CA
- Nicky Fas, Pantera, Caguas, PR
- McLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO
- Ivy Mix, Whoopsie Daisy, Brooklyn, NY
Best Chefs presented by Capital One (by region)
- Dave Beran, Seline, Santa Monica, CA
- Harrison Cheney, Sons & Daughters, San Francisco, CA
- Sarah Cooper and Alan Hsu, Sun Moon Studio, Oakland, CA
- Daisy Ryan, Bell’s, Los Alamos, CA
- Kwang Uh, Baroo, Los Angeles, CA
Best Chef: Great Lakes (IL, IN, MI, OH)
- Vinnie Cimino, Cordelia, Cleveland, OH
- Sarah Dworak, Sudova, Cincinnati, OH
- Norman Fenton, Cariño, Chicago, IL
- Jeffrey Harris, Nolia Kitchen, Cincinnati, OH
- Jacob Potashnick, Feld, Chicago, IL
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
- Nathan Flaim, Luca, Lancaster, PA
- Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
- Amanda Shulman, Her Place Supper Club, Philadelphia, PA
- Suresh Sundas, Tapori, Washington, D.C.
- Omar Tate and Cybille St. Aude-Tate, Honeysuckle, Philadelphia, PA
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
- Zak Baker, Ca’Lucchenzo, Wauwatosa, WI
- Nick Bognar, Sado, Pavilion, St. Louis, MO
- Shigeyuki Furukawa, Kado No Mise, Minneapolis, MN
- Loryn Nalic, Balkan Treat Box, Webster Groves, MO
- David Utterback, Yoshitomo, Ota, Omaha, NE
Best Chef: Mountain (CO, ID, MT, UT, WY)
- Johnny Curiel, Alma Fonda Fina, Denver, CO
- Travis Herbert, Felt Bar & Eatery, Salt Lake City, UT
- Earl James Reynolds, Herb and Omni, Whitefish, MT
- Penelope Wong, Yuan Wonton, Denver, CO
- Nick Zocco, Urban Hill, Salt Lake City, UT
Best Chef: New York State
- Fidel Caballero, Corima, New York, NY
- Giovanni Cervantes, Carnitas Ramirez, New York, NY
- Hooni Kim, Meju, Queens, NY
- Ayesha Nurdjaja, Shukette, New York, NY
- Joshua Pinsky, Claud, New York, NY
Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
- David DiStasi, Materia Ristorante, Bantam, CT
- Evan Hennessey, Stages, Dover, NH
- Thomas Takashi Cooke, Izakaya Minato, Portland, ME
- Paul Trombly, Fancy’s, Burlington, VT
- Derek Wagner, Nicks on Broadway, Providence, RI
Best Chef: Northwest & Pacific (AK, HI, OR, WA)
- Nathan Bentley, Altura Bistro, Anchorage, AK
- Johnny Courtney, Atoma, Seattle, WA
- Thomas Pisha-Duffly, Gado Gado, Portland, OR
- Ryan Roadhouse, Nodoguro, Portland, OR
- Aaron Tekulve, Surrell, Seattle, WA
Best Chef: South (AL, AR, FL, LA, MS, PR)
- Bryce Bonsack, Rocca, Tampa, FL
- Ana Castro, Acamaya, New Orleans, LA
- Maria La Mota and Chason Spencer, Chancho King, Jacksonville, FL
- Serigne Mbaye, Dakar NOLA, New Orleans, LA
- Jason Paul, Heirloom at 1907, Rogers, AR
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
- Joe Cash, Scoundrel, Greenville, SC
- Mary Ellen Diaz, Alma Bea, Shepherdstown, WV
- J. Trent Harris, Mujō, Atlanta, GA
- Taylor Montgomery, Montgomery Sky Farm, Leicester, NC
- David Willocks, The Baker’s Table, Newport, KY
Best Chef: Southwest (AZ, NM, NV, OK)
- Jeff Chanchaleune, Bar Sen, Oklahoma City, OK
- Brian Howard, Sparrow + Wolf, Las Vegas, NV
- Steve Riley, Mesa Provisions, Albuquerque, NM
- Sarah Thompson, Casa Playa, Las Vegas, NV
- Zack Walters, Sedalia’s, Oklahoma City, OK
- Ope Amosu, ChòpnBlọk, Houston, TX
- Evelyn Garcia and Henry Lu, JŪN, Houston, TX
- Scott Girling, Osteria Il Muro, Denton, TX
- Gabe Padilla and Melissa Padilla, Café Piro, Socorro, TX
- Finn Walter, The Nicolett, Lubbock, TX
- No Us Without You LA, Damián Diaz and Othon Nolasco
- Coalition for Humane Immigrant Rights (CHIRLA)
- Jon Bon Jovi Soul Kitchen
- Senator Ben Ray Luján
- ReFED
- Southern Smoke Foundation
2025 James Beard Foundation Book Award Nominees
The Book Awards are open to cookbooks and other nonfiction food- or beverage-related books that were published in the U.S. in 2025. Books from foreign publishers must bear a 2025 U.S. copyright date and/or must have been distributed in the U.S. during 2025. More information about the Book Awards eligibility and criteria can be viewed here.
Baking and the Meaning of Life: How to Find Joy in 100 Recipes
Helen Goh
(Abrams)
Dobre Dobre: Baking from Poland and Beyond
Laurel Kratochvila
(Chronicle Books)
Mali Bakes: Make and decorate the retro cakes of your dreams
Patchanida Chimkire
(Smith Street Books)
The Madrusan Cocktail Companion: Every drink worth drinking in the history of modern + classic cocktails
Michael Madrusan and Zara Madrusan
(Murdoch Books)
Soju Party: How to Drink (and Eat!) Like a Korean
Irene Yoo
(Alfred A. Knopf)
Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips
Kaitlyn Stewart
(Ten Speed Press)
The Obituary Cocktail: Iconic New Orleans Cocktails
Sue Strachan
(LSU Press)
Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond
Cha McCoy with Layla Schlack
(Harvest)
Wine Simple: Perfect Pairings: An Ingenious Guide to Enjoying Wine with Food
Aldo Sohm with Christine Muhlke
(Clarkson Potter)
Eating Behind Bars: Ending the Hidden Punishment of Food in Prison
Alex Busansky, Leslie Soble, and Aishatu Yusuf
(The New Press)
The Lobster Trap: The Global Fight for a Seafood on the Brink
Greg Mercer
(McClelland & Stewart)
What to Eat Now: The Indispensable Guide to Good Food, How to Find It, and Why It Matters
Marion Nestle
(North Point Press)
By Heart: Recipes to Hold Near and Dear
Hailee Catalano
(DK)
Flavour Heroes: 15 Modern Pantry Ingredients to Amplify Your Cooking
Gurdeep Loyal
(Quadrille)
Something from Nothing: A Cookbook
Alison Roman
(Clarkson Potter)
Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past
Eric Adjepong with Korsha Wilson
(Clarkson Potter)
Kin: Caribbean Recipes for the Modern Kitchen
Marie Mitchell
(W.W. Norton & Company)
THAI: Anywhere and Everywhere
Nat Thaipun
(Hardie Grant Publishing)
Dirty Kitchen: A Memoir of Food and Family
Jill Damatac
(One Signal Publishers/Simon & Schuster)
The Last Sweet Bite: Stories and Recipes of Culinary Heritage Lost and Found
Michael Shaikh
(Crown)
Strong Roots: A Memoir of Food, Family, and Ukraine
Olia Hercules
(Alfred A. Knopf)
Professional and Restaurant
Cook Like a King: Recipes from My California Chinese Kitchen
Melissa King with JJ Goode
(Ten Speed Press)
House of Nanking: Family Recipes from San Francisco’s Favorite Chinese Restaurant
Kathy Fang and Peter Fang
(Harry N. Abrams)
Russ & Daughters: 100 Years of Appetizing
Niki Russ Federman and Josh Russ Tupper with Joshua David Stein
(Flatiron Books)
Reference, History, and Scholarship
Breadfruit: Three Global Journeys of a Bountiful Tree
Russell Fielding
(Columbia University Press)
Nile Nightshade: An Egyptian Culinary History of the Tomato
Anny Gaul
(University of California Press)
Tequila Wars: José Cuervo and the Bloody Struggle for the Spirit of Mexico
Ted Genoways
(W.W. Norton & Company)
Homemade Ramen
Sho Spaeth
(W.W. Norton & Company)
The Japanese Art of Pickling & Fermenting: Preserving vegetables and family traditions
Yoko Nakazawa with Rochelle Eagle
(Smith Street Books)
Morgenstern’s Finest Ice Cream
Nick Morgenstern
(Alfred A. Knopf)
Kwéyòl / Creole: Recipes, Stories, and Tings from a St. Lucian Chef’s Journey: A Cookbook
Nina Compton and Osayi Endolyn
(Clarkson Potter)
Turtle Island: Foods and Traditions of the Indigenous Peoples of North America
Kristin Donnelly, Kate Nelson, and Sean Sherman
(Clarkson Potter)
Umma: A Korean Mom’s Kitchen Wisdom and 100 Family Recipes
Sarah Ahn and Nam Soon Ahn
(America’s Test Kitchen)
Vegetable-Focused Cooking
Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes
Dora Ramírez
(Balance)
Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice
Sapna Punjabi
(Hardie Grant Books)
The Korean Vegan: Homemade: Recipes and Stories from My Kitchen
Joanne Lee Molinaro
(Avery)
The Japanese Art of Pickling & Fermenting: Preserving vegetables and family traditions
Michelle Mackintosh with Meryl Batlle, Rochelle Eagle, and Yoko Nakazawa
(Smith Street Books)
Mali Bakes: Make and decorate the retro cakes of your dreams
Andy Warren with Daniel Hermann-Zoll, Vicky Valsamis, and Luke Whitten
(Smith Street Books)
MUMBAI: A Journey Through Its Kitchens, Streets, and Stories
Rushina Munshaw Ghildiyal and Bhavya Pansari with Nandini Thirani
(Heirloom Project)
2026 James Beard Foundation Broadcast Media Award Nominees
The Broadcast Media Awards are given to nonfiction works in English exemplifying excellence and in keeping with the mission and values of the James Beard Foundation from digital and terrestrial media—radio, television broadcasts, podcasts, documentaries, online sites, social media—covering food and beverage topics appearing widely for the first time in the U.S. in 2025. More information about Broadcast Media Awards eligibility and criteria can be viewed here.
The Food Chain
“A place at the table: fostering and adoption”
Airs on: BBC World Service
Heard Podcast: Become a Better Chef
“Lessons Learned”
Airs on: Spotify, Amazon Music, Apple, and Castbox
Roadside Terroir
“Why Farming Matters”
Airs on: roadsideterroir.com, Apple, Spotify, and YouTube
Buzzkill
“A post-pollinator world”
Airs on: REAP/SOW and Food & Environment Reporting Network
Sea Change
“The True Cost of Fertilizer”
Airs on: WWNO New Orleans Public Radio and WRKF Baton Rouge
Trouble on the Line
“Trouble on the line”
Airs on: The Reveal Podcast, REAP/SOW, and Food & Environment Reporting Network
Rethink Food: Neighbors Helping Neighbors
Airs on: Instagram and YouTube
The Theory of Spice
Airs on: LA Times Studios, Documentary+, and YouTube
Finding Edna Lewis
Airs on: VPM and PBS
Raoul’s, A New York Story
Airs on: Vimeo
The Soil Remembers
Airs on: Vimeo
Al Chile
Airs on: Vix Premium on Prime Video
Chef’s Table: Legends
Airs on: Netflix
How Sichuan’s Salt History Shaped a Regional Cuisine
Airs on: YouTube
Instructional Visual Media
Christopher Kimball’s Milk Street Television
Airs on: PBS
Flavor Forward
Airs on: YouTube
Pati’s Mexican Table
Airs on: PBS
Duck Camp Dinners, The Texas Tour
Airs on: YouTube, Outdoor America, Tubi, WayPoint TV, and Outdoor Channel
Lidia Celebrates America: A Nation of Neighbors
Airs on: GBH and PBS
Relish
Airs on: PBS and YouTube
Day With Mei
Airs on: Instagram, YouTube, and TikTok
Made By Musashi
Airs on: Instagram
Michael Ligier
Airs on: YouTube
Pati Jinich Explores PanAmericana
Airs on: PBS
Somebody Feed Phil
Airs on: Netflix
Tucci in Italy
Airs on: National Geographic
2026 James Beard Foundation Journalism Award Nominees
The Journalism Awards recognize works in English and cover food- or drink-related content which were published—or self-published—in 2025 in any medium. More information about Journalism Awards eligibility and criteria can be viewed here.
“Passing On The Nog-Off”
Thomas Conner and Jenn Terrell
The New Territory Magazine
“Spiritual Awakening: Ukraine’s black currant brandy tradition was nearly lost to history. Now, one distiller is bringing it back.”
Craig Sauers
Wine Enthusiast
“Caracas Cocuy Crawl”
Rafael Tonon
Roads and Kingdoms
“In New York City’s East Village, Feeding the Community Is More Urgent Than Ever”; “In Hawai’i, Restorative Justice Takes the Form of an Underground Oven”; “This Mutual Aid Group Is Delivering Groceries to Families Impacted by ICE”
Shane Mitchell
SAVEUR
“The Cruel American Food Aid Crisis”; “A Tufts Student Abducted, Before Iftar”; “Immigrant Restaurant Workers Are Not Criminals”
Ryan Sutton
The Lo Times
“Kennedy and Rollins Highlight Healthy School Food After USDA Slashes Funds For Those Efforts”; “ICE Raids Target Workers on Farms and in Food Production: A Running List”; “Trump Administration Moves to Block Court Order to Release SNAP Funds”
Rebekah Alvey, Brian Calvert, and Lisa Held
Civil Eats
Craig Claiborne Distinguished Criticism Award
“The Great Salt Shake Up”; “The Worst Sandwich Is Back”; “Elon Musk’s Utterly Mundane Vision of Dining”
Ellen Cushing
The Atlantic
“I waited an hour for these Bay Area tacos, and I’d do it again”; “This celeb chef’s new Silicon Valley restaurant is super-popular. But is the food any good?”; “The most exciting street food in the Bay Area is on this one block”
Cesar Hernandez
San Francisco Chronicle
“Lake Street Phoenix”; “Dynastic”; “Beyond Pastry”
Dara Moskowitz Grumdahl
Mpls.St.Paul Magazine
“101 best restaurants in California”
Bill Addison
Los Angeles Times
“The myths and realities of gentrification in Mexico City. Should you still visit?”
Daniel Hernandez
Los Angeles Times
“Rising Up: Hong Kong Looks Inward to Reinvent Itself”
Francis Lam
Conde Nast Traveler
“Tasting menus and expletives: When fine dining meets hip-hop”
Lenore Adkins
The Washington Post
“The Unwritten Chapters of Charleston Receipts”
Adrian Miller
SOUTHERN LIVING
“Caught! A historic, family-run restaurant in Biloxi, Mississippi, made its name selling freshly caught seafood. Then the feds showed up with an extraordinary accusation: The fish were a fraud.”
Boyce Upholt
Food & Environment Reporting Network and Inc. Magazine
Food Coverage in a General Interest Publication
High Country News and The Food & Environment Reporting Network
“The hunt for the bean pie street sellers of legend, and how this dessert is a symbol of liberation for many Black Muslims”
Ahmed Ali Akbar
Chicago Tribune
“Schmear Campaign”
Lauren Collins
The New Yorker
“Annie Fisher’s Ghost”
Jessica Vaughn Martin
The New Territory Magazine
“Everything You Know About the Dietary Guidelines Is Wrong”
Lisa Held
Civil Eats
“The MAHA Movement’s Climate Conundrum”
Lisa Held
Civil Eats
“The MAHA Trend in Groceries Will Backfire”; “Brace Yourself for Watery Mayo and Spiky Ice Cream”; “The Cleaner Way to Get Ripped”
Yasmin Tayag
The Atlantic
“Going Green”
Elizabeth Mervosh
Food & Wine
“Get Into a Pickle”
Amelia Schwartz
Food & Wine
“Beef Chow Fun: Pride of the Wok”
David Yu
Cook’s Illustrated
“‘Customers are being duped’: How murky grocery sales tactics are squeezing some Kroger shoppers”
Ted Genoways, Michael Hudson, and Derek Kravitz
Food & Environment Reporting Network, Consumer Reports and The Guardian
“Immigrants on the Line: They fled Haiti only to endure brutal working conditions at a Colorado plant run by the world’s biggest meatpacker. Now they face deportation.”
Ted Genoways
Food & Environment Reporting Network and Mother Jones
“California’s Child Farmworkers: Exhausted, Underpaid and Toiling in Toxic Fields”; “Lax Oversight, Few Inspections Leave Child Farmworkers Exposed to Toxic Pesticides”
Robert Lopez
Capital & Main and Los Angeles Times
Jonathan Gold Local Voice Award
“These street vendors used their aguas frescas to fight tear gas at anti-ICE protests”; “Follow the red sauce to Burbank’s best Italian deli”; “After the Eaton fire, Bernee restaurant closed for good. This weekend it’s reborn as Betsy”
Stephanie Breijo
Los Angeles Times
“Dinner Party Politics”; “Queer in Present Danger”; “The Lost Cause Boys’ Club”
Justin Shing-Jo Lo
Richmond Times-Dispatch, RVA Magazine
“The Taquerias Are Not Okay”; “In El Paso, an Unlikely Cheese Reigns Supreme”; “How Three Generations of One Family Made Texas’s Favorite Chorizo”
José R. Ralat
Texas Monthly
MFK Fisher Distinguished Writing Award
“Cooking Forward”
Hannah Agran
Midwest Living
“Schmear Campaign”
Lauren Collins
The New Yorker
“Frank: A Love Story”
Michael Oates Palmer
The Bitter Southerner
“2025 Best New Chefs”
Cedric Angeles and Alex Lau
Food & Wine Magazine
“Farmworker Youth Take to the Streets as Deportations and Displacement Threaten Their Parents”
David Bacon
Civil Eats
“The hunt for life-giving ‘country food’ in the Canadian Arctic”
Monica Herndon
The Philadelphia Inquirer
“Intuitive Eating: On Poison, Pleasure, and Trust”
Erica Berry
Orion Magazine
“Seeds of Diaspora”
Angie Kang
High Country News
“Inside the World of ‘The Great British Bake Off’”
Ruby Tandoh
The New Yorker
Personal Essay with Recipes
“The Blueberry Oatmeal That Got Us Through Grief, Then Birth”
Hali Bey Ramdene
Bon Appétit
“My Mama Loved Mangoes. When She Died, I Learned to Love Them, Too”
Dinkinish O’Connor
SAVEUR
“The Marmalade Lesson”
Paul Richardson
SAVEUR
“At 91, Eva Clayton Is Still Fighting for Food Justice and Farmers’ Rights”
Christina Cooke
Civil Eats
“The Ethical Assassin: One Man’s Quest for the Perfect Way to Kill a Fish”
Brett Martin
GQ
“No Paper’s, Just Peaches”
Sithara Ranasinghe
Cake Zine
Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.
