Open Menu
Blog Name

The Blend at University of Southern California

The farm to tailgate is a fun and natural step for universities. It allows us a platform to communicate and simplify MOC principles into food commonly found on campus. Through this landscape we can reimagine the “classics” while adding elements of health, sustainability and flavor.” – Eric D. Ernest CEC, CCA, Executive Chef, USC Hospitality […]

Read More >

Q&A: Chef Jehangir Mehta on The Blend

Chef Jehangir Mehta is the Chef and owner of Graffiti, Graffiti Earth and Me and You in New York City.  Chef Mehta sits on the board of the Culinary Institute’s Menus of Change and has been a longtime advocate of sustainable food solutions and The Blend. On being a Blenditarian…  I have been a Blenditarian […]

Read More >
Blended Burgers Are Healthy Options

A Healthy New Year’s Resolution You Can Keep

Pledging to have a healthier 2017? Pledge to be a Blenditarian. If you’re one of the many Americans determined to kick off 2017 on a healthy note but don’t know where to start, set yourself up for success by making one small change at a time. Rather than focusing on what to eliminate from your […]

Read More >

Local Beef Meets Mushrooms in Montana Schools

The Montana Beef to School Project conducted a comprehensive case study with schools, producers, and processors across Montana to identify the benefits, challenges, best practices, and gaps that exist for beef to school procurement models in Montana. Three schools in Flathead Valley – Somers Lakeside Schools (District 29); Whitefish School (District 44); and Kalispell Public […]

Read More >
Junior Chef Logan Guleff The Blend

Q&A: Junior Chef Logan Guleff on The Blend

Chef Logan Guleff is a winner of the MasterChef Junior competition and one of five winners of the 2016 James Beard Foundation Blended Burger Project. On being a Blenditarian… It turns out I have been a Blenditarian since I was 8, as my first original recipe consisted of blending mushrooms with white meat turkey to […]

Read More >
Sodexo Switches to Blended Burgers

Sodexo Switches to Blended Burgers

Leading foodservice provider Sodexo is taking tremendous strides in the national movement to increase fruits and veggies in school lunches by transitioning from all-beef burgers to blended burgers in all 250 school districts it serves. The switch to blended burgers could mean 250 million calories, 38 million grams of fat, 15 million grams of saturated […]

Read More >
Blended Burger Project 2016 Winners at JBF House

2016 James Beard Foundation Food Conference Opening Reception

The kick off to the 2016 JBF Food Conference was held Sunday, October 16th at the historic James Beard House in New York City. It was a deluge of Blended Burgers! The opening reception for the James Beard Foundation’s 2016 Food Conference featured the five winners of this year’s Blended Burger Project™ cooking their burgers for […]

Read More >
Chef Michael Gottlieb BBP Winner from Woods Kitchen

Blended Burger Project Spotlight: Chef Michael Gottlieb of Wood’s Kitchen, Bloomingdale

Meet Michael Gottlieb, co-chef at Wood’s Kitchen in Bloomingdale, GA and one of five winners of the 2016 James Beard Foundation Blended Burger Project. He is a part of our Chef Spotlight series, which offers a behind-the-kitchen look at the inspiration behind chef-created blended burgers. Born into a food family that’s been operating in Georgia […]

Read More >
Chef Adrian Cruz BBP Winner Orchard Lounge

Blended Burger Project Spotlight: Chef Adrian Cruz of The Orchard Lounge, McAllen

Meet Chef Adrian Cruz, one of five winners of the 2016 James Beard Foundation Blended Burger Project. He is the third in a series of Chef Spotlights, which offer a behind-the-kitchen look at the inspiration behind chef-created blended burgers. “The Concha Burger is the new kid on the block,” says Chef de Cuisine Adrian Cruz […]

Read More >
Toni Elkhouri BBP Winner from Cedar Cafe

Blended Burger Project Spotlight: Chef Toni Elkhouri of Cedar’s Café, Melbourne

Meet Chef Toni Elkhouri of Cedar’s Cafe, one of five winners of the 2016 James Beard Foundation Blended Burger Project. She is the first in a series of Chef Spotlights, which offer a behind-the-kitchen look at the inspiration behind chef-created blended burgers. “Food is not just something that keeps us alive, it literally encompasses our […]

Read More >
Trending Stories

Categories:

Community Chefs + Restaurants chains Sustainability colleges Schools Health Flavor
Worlds Best Burger

Pledge to do better