{"id":48925,"date":"2022-04-28T07:47:16","date_gmt":"2022-04-28T14:47:16","guid":{"rendered":"https:\/\/goodlifevancouver.com\/staging\/2138\/?p=48925"},"modified":"2026-09-30T16:16:26","modified_gmt":"2026-09-30T23:16:26","slug":"james-beard-media-award-nominees","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/james-beard-media-award-nominees\/","title":{"rendered":"James Beard Media Award Nominees"},"content":{"rendered":"
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Check out the James Beard Media Book, Broadcast Media, and Journalism nominees!<\/h2>\n

The 2022 Media Award Nominees have been announced in advance of the returning James Beard Awards\u00ae<\/a> award ceremonies presented by Capital One. The nominees cover outstanding achievements in Book, Broadcast Media, and Journalism.\u00a0 The Emerging Category, first introduced in the Journalism Awards program, has now expanded to include Broadcast and Book. The winners will be announced at the Media Awards ceremony in Chicago on the campus of Columbia College Chicago on Saturday, June 11, hosted by award-winning journalist, author, and host and executive producer of the new series Take Out<\/em>\u00a0on HBO Max, Lisa Ling.<\/div>\n<\/section>\n<\/div>\n

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Now, on to the nominees!<\/p>\n

2022 James Beard Foundation Book Award Nominees\u00a0<\/strong><\/h4>\n

Cookbooks and other non-fiction food- or beverage-related books that were published in English in the U.S. in 2020 and 2021 were eligible to enter the 2022 James Beard Book Awards.<\/p>\n

Baking and Desserts\u202f<\/strong>
\nCheryl Day’s Treasury of Southern Baking\u00a0<\/em><\/strong>
\nCheryl Day
\n(Artisan Books)<\/p>\n

Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries\u00a0<\/em><\/strong>
\nKristina Cho
\n(Harper Horizon)<\/p>\n

Mother Grains: Recipes for the Grain Revolution\u00a0<\/em>
\nRoxana Jullapat
\n(W.W. Norton & Company)<\/p>\n

Beverage with Recipes\u00a0<\/strong>
\nDeath & Co Welcome Home: A Cocktail Recipe Book\u00a0<\/em>
\nAlex Day, Nick Fauchald, and David Kaplan with Devon Tarby and Tyson Buhler
\n(Penguin Random House)<\/p>\n

The Japanese Art of the Cocktail\u00a0<\/em>
\nMasahiro Urushido and Michael Anstendig
\n(Houghton Mifflin Harcourt)<\/p>\n

The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes\u00a0<\/em>
\nJulia Momos\u00e9 with Emma Janzen
\n(Penguin Random House)<\/p>\n

Beverage without Recipes\u00a0<\/strong>
\nFoot Trodden: Portugal and the Wines that Time Forgot \u00a0<\/em><\/strong>
\nSimon J. Woolf and Ryan Opaz
\n(Interlink Books)<\/p>\n

Girly Drinks: A World History of Women and Alcohol \u00a0<\/em>
\nMallory O’Meara
\n(Hanover Square Press)<\/p>\n

The Noble Rot Book: Wine from Another Galaxy \u00a0<\/em>
\nDan Keeling and Mark Andrew
\n(Quadrille)<\/p>\n

General\u00a0<\/strong>
\nCook, Eat, Repeat: Ingredients, Recipes, and Stories \u00a0<\/em>
\nNigella Lawson
\n(Ecco)<\/p>\n

Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave)\u00a0<\/em>
\nDavid Chang and Priya Krishna
\n(Clarkson Potter)<\/p>\n

Everyone’s Table: Global Recipes for Modern Health \u00a0<\/em>
\nGregory Gourdet with JJ Goode
\n(Harper Wave)<\/p>\n

International\u00a0\u00a0<\/strong>
\nFalastin: A Cookbook \u00a0<\/em><\/strong>
\nSami Tamimi and Tara Wigley
\n(Ten Speed Press)<\/p>\n

In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean<\/strong> \u00a0<\/em>Hawa Hassan with Julia Turshen
\n(Ten Speed Press)<\/p>\n

Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus\u00a0<\/em><\/strong>
\nYasmin Khan
\n(W.W. Norton & Company)<\/p>\n

Reference, History, and Scholarship\u00a0<\/strong>
\nBlack Smoke: African Americans and the United States of Barbecue \u00a0<\/em>
\nAdrian Miller
\n(University of North Carolina Press)<\/p>\n

The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes \u00a0<\/strong><\/em>
\nNik Sharma
\n(Chronicle Books)<\/p>\n

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation \u00a0<\/em>
\nRich Shih and Jeremy Umansky
\n(Chelsea Green Publishing)<\/p>\n

Restaurant and Professional\u00a0\u00a0<\/strong>
\nMister Jiu’s in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food<\/em><\/strong>
\nBrandon Jew and Tienlon Ho
\n(Ten Speed Press)<\/p>\n

Modernist Pizza\u00a0<\/em>
\nNathan Myhrvold and Francisco Migoya
\n(The Cooking Lab)<\/p>\n

Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes \u00a0<\/em><\/strong>
\nMissy Robbins and Talia Baiocchi
\n(Ten Speed Press)<\/p>\n

Single Subject\u00a0<\/strong>
\nCool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes\u00a0<\/em>
\nJoe Yonan
\n(Ten Speed Press)<\/p>\n

Grains for Every Season: Rethinking Our Way with Grains<\/strong> \u00a0<\/em>
\nJoshua McFadden with Martha Holmberg
\n(Artisan Books)<\/p>\n

The Hog Book: A Chef’s Guide to Hunting, Butchering and Cooking Wild Pigs \u00a0<\/em>
\nJesse Griffiths
\n(Wild Hog Project)<\/p>\n

U.S. Foodways\u00a0\u00a0<\/strong>
\nBlack Food: Stories, Art, and Recipes from Across the African Diaspora \u00a0<\/em>
\nBryant Terry
\n(4 Color Books)<\/p>\n

Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou\u00a0<\/em>
\nMelissa M. Martin
\n(Artisan Books)<\/p>\n

The Rise: Black Cooks and the Soul of American Food \u00a0<\/em>
\nMarcus Samuelsson with Osayi Endolyn
\n(Voracious Books)<\/p>\n

Vegetable-Focused Cooking\u00a0\u00a0<\/strong>
\nThe Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen \u00a0<\/em><\/strong>
\nJoanne Lee Molinaro
\n(Avery)<\/p>\n

To Asia, With Love: Everyday Asian Recipes and Stories from the Heart \u00a0<\/em>
\nHetty McKinnon
\n(Prestel Publishing)<\/p>\n

Vegetable Kingdom: The Abundant World of Vegan Recipes \u00a0<\/em>
\nBryant Terry
\n(Ten Speed Press)<\/p>\n

Visuals\u00a0\u00a0<\/strong>
\nmonk: Light and Shadow on the Philosopher’s Path \u00a0<\/em>
\nYuka Yanazume and Julia Hasting
\n(Phaidon)<\/p>\n

Sushi Shokunin: Japan’s Culinary Masters\u00a0<\/em>
\nAndrea Fazzari
\n(Assouline)<\/p>\n

Take One Fish: The New School of Scale-to-Tail Cooking and Eating \u00a0<\/em>
\nRob Palmer and Daniel New
\n(Hardie Grant)<\/p>\n

Writing\u00a0\u00a0<\/strong>
\nFranchise: The Golden Arches in Black America \u00a0<\/em>
\nMarcia Chatelain
\n(Liveright)<\/p>\n

Getting Something to Eat in Jackson: Race, Class, and Food in the American South\u00a0<\/em>
\nJoseph C. Ewoodzie Jr.
\n(Princeton University Press)<\/p>\n

The Man Who Ate Too Much: The Life of James Beard\u00a0<\/em>
\nJohn Birdsall
\n(W.W. Norton & Company)<\/p>\n

2022 James Beard Foundation Broadcast Media Award Nominees<\/h4>\n

The Broadcast Media Awards are open to all works in English from digital and terrestrial media\u2014social media, radio, television broadcasts, podcasts, documentaries, online sites\u2014covering food and beverage topics appearing widely for the first time in the United States in 2020 and 2021.<\/p>\n

Documentary\/Docuseries Visual Media\u00a0<\/strong>
\nGather\u00a0<\/em>
\nAirs on: Netflix, iTunes, Amazon, and Vimeo<\/p>\n

High on the Hog: How African American Cuisine Transformed America\u00a0<\/em>
\nAirs on: Netflix<\/p>\n

The Hungriest State\u00a0<\/em>
\nAirs on: Mississippi State University Television \/ Mississippi Public Broadcasting<\/p>\n

Instructional Visual Media\u00a0\u00a0<\/strong>
\nChristopher Kimball’s Milk Street Television\u00a0<\/em>
\nAirs on: American Public Television<\/p>\n

Food Network Kitchen – Everything You Need to Know About Collard Greens\u00a0<\/em>
\nAirs on: Food Network Kitchen<\/p>\n

The Wild Harvest with Alan Bergo\u00a0<\/em>
\nAirs on: Vimeo<\/p>\n

Reality or Competition Visual Media\u00a0\u00a0<\/strong>
\nSchool of Chocolate – Flying Chocolate<\/em>
\nAirs on: Netflix<\/p>\n

SPARKLERS\u00a0<\/em>
\nAirs on: SOMM TV<\/p>\n

Top Chef Family Style –\u00a0Truffles, Caviar & Prawns — Oh My!<\/em>
\nAirs on: Peacock<\/p>\n

Commercial\/Sponsored Visual Media\u00a0\u00a0<\/strong>
\nJustin V. Barocas
\nUber Eats Presents: On the Rise with Marcus Samuelsson\u00a0<\/em>
\nAirs on: Eater, YouTube, Instagram<\/p>\n

Sean O’Connor, Whitney Hassett, Kyle J. Glenn
\nI Hire Punks\u00a0<\/em>
\nAirs on: INFRA and Story Gorge outreach materials, website, and social media<\/p>\n

Mando Rayo, Dennis Burnett
\nMade Right Here Road Trip\u00a0<\/em>
\nAirs on: YouTube<\/p>\n

Visual Media\u2014Short Form\u00a0<\/strong>
\nHandmade – How 60,000 Metric Tons of Salt Are Harvested from One of the World\u2019s Saltiest Lakes\u00a0<\/em>
\nAirs on: Eater<\/p>\n

TrueSouth – Lake Village\u00a0<\/em>
\nAirs on: ESPN \/ SEC Network<\/p>\n

Eat This – What Everyone Gets Wrong About Farm Work\u00a0<\/em>
\nAirs on: AJ+<\/p>\n

Visual Media\u2014Long Form\u00a0<\/strong>
\nEatUp! New York\u00a0<\/em>
\nAirs on: ABC7 New York<\/p>\n

Somebody Feed Phil -Chicago<\/em>
\nAirs on: Netflix<\/p>\n

Taste the Nation: Holiday Edition\u00a0<\/em>
\nAirs on: Hulu<\/p>\n

Social Media Account\u00a0\u00a0<\/strong>
\nKJ Kearney
\nBlackFoodFridays
\nAirs on: TikTok and Instagram<\/p>\n

Alexis Nikole Nelson
\nBlackForager
\nAirs on: TikTok and Instagram<\/p>\n

Aleya Zenieris
\nBuzzfeed Tasty
\nAirs on: TikTok and Instagram<\/p>\n

Audio Programming\u00a0\u00a0<\/strong>
\nDish City – How American Chinese Food Became Delivery Food<\/em>
\nAirs on: WAMU and various podcast platforms<\/p>\n

Gastropod –\u00a0Balls *and* Brains: The Science and History of Offal\u00a0<\/em>
\nAirs on: Vox Media Podcast Network and various podcast platforms<\/p>\n

Good Food –\u00a0‘We Are Each Other’s Harvest’: African American Farmers, Land, and Legacy\u00a0<\/em>
\nAirs on: KCRW and various podcast platforms<\/p>\n

Audio Reporting\u00a0\u00a0<\/strong>
\nMackenzie Martin
\nA People’s History of Kansas City – Kansas City’s Barbecue King<\/em>
\nAirs on: KCUR and various podcast platforms<\/p>\n

Lisa H Morehouse
\nCalifornia Foodways –\u00a0Home Baked: One Woman’s Subversive Response to the AIDS Crisis; Owls, Swallows, and Bluebirds: Farmers\u2019 Secret Allies<\/em>
\nAirs on: KQED and various podcast platforms<\/p>\n

Dan Pashman, Emma Morgenstern, Andres O\u2019Hara
\nThe Sporkful – A Reckoning at Bon App\u00e9tit; Update: Inside the Turmoil at Bon App\u00e9tit”<\/em>
\nAirs on: Various podcast platforms<\/p>\n

2022 James Beard Foundation Journalism Award Nominees<\/h4>\n

Work published\u2014or self-published\u2014in 2020 and 2021 in any medium are eligible for entry.\u00a0Entries must be in English and cover food- or drink-related topics. Entries in other languages may be submitted if an English translation is also provided.<\/p>\n

Columns and Newsletters\u00a0\u00a0<\/strong>
\nTasting Home: \u201cTravels with Papa\u201d; \u201cFollowing the Thread\u201d; \u201cIn Her Footsteps\u201d
\nKwame Onwuachi with Joshua David Stein
\nFood & Wine \u00a0<\/em><\/p>\n

Tex-Mexplainer: \u201cNixtamalization Is the 3,500-Year-Old Secret to Great Tortillas\u201d; \u201cLive a Little and Try Crunching on Chapulines, or Roasted Grasshoppers\u201d; \u201cForget Everything You Think You Know About Mole\u201d
\nJos\u00e9 R. Ralat
\nTexas Monthly\u00a0<\/em><\/p>\n

Taste Matters: \u201cReally, Is Everyone a Critic?\u201d; \u201cStop Calling Chinese Food Cheap. It Can Be Exceptional at Every Price.\u201d; \u201cThe Ingredients May Be New. The Quest for Deliciousness Is Eternal.\u201d
\nMahira Rivers
\nResy \u00a0<\/em><\/p>\n

Craig Claiborne Distinguished Restaurant Review Award\u00a0<\/strong>
\n\u201cIn Grand Central Market, a Beloved Chef Begins a New Chapter\u201d; \u201cJumpstart Your Day at this Taiwanese Breakfast Pop-up in Chinatown\u201d; \u201cThis Atwater Village Sushi Bar is what L.A. Fine Dining is all About\u201d
\nBill Addison
\nLos Angeles Times \u00a0<\/em><\/p>\n

\u201c\u2019 Constant Evolution\u2019\u201d; \u201cRestaurant Debuts as one of the Best in the Midwest\u201d; \u201cPizzas Out of this World\u201d
\nLouisa Chu
\nChicago Tribune \u00a0<\/em><\/p>\n

\u201cThe Bay Area is Having a Love Affair with Smashburgers. This is the One You’ll Want to Eat Again and Again\u201d; \u201cImpossible\u2019s New Vegan Nuggets Taste Better than McNuggets. Sadly, that\u2019s not Saying Much\u201d; \u201cS.F. Restaurant\u2019s $72 Fried Rice Was a Runaway Hit. It Was Also the Chef’s Nightmare\u201d
\nSoleil Ho
\nSan Francisco Chronicle\u00a0<\/em><\/p>\n

Dining and Travel\u00a0<\/strong>
\n\u201cRight Around the Corner\u201d
\nFrancis Lam
\nCond\u00e9 Nast Traveler \u00a0<\/em><\/p>\n

\u201cEating in Xi\u2019an, Where Wheat and Lamb Speak to China\u2019s Varied Palate\u201d
\nLigaya Mishan
\nT: The New York Times Style Magazine\u00a0<\/em><\/p>\n

\u201cThe Ultimate Texas Tacopedia\u201d
\nJos\u00e9 R. Ralat
\nTexas Monthly\u00a0<\/em><\/p>\n

Feature Reporting\u00a0\u00a0<\/strong>
\n\u201cInside the Secretive, Semi-Illicit, High Stakes World of WhatsApp Mango Importing\u201d
\nAhmed Ali Akbar
\nEater \u00a0<\/em><\/p>\n

\u201cTek Cyear uh de Root, Part One \u2014 The Sch\u00fctzenfest, Black Endurance, and Beer Culture in Old South Charleston\u201d; \u201cTek Cyear uh de Root, Part Two \u2014 The Deliberate Reconstruction of the Charleston Sch\u00fctzenfest\u201d; \u201cTek Cyear uh de Root, Part Three \u2014 The Lost Potential of Charleston Beer\u201d
\nJamaal Lemon
\nGood Beer Hunting \u00a0<\/em><\/p>\n

\u201cRaising Cane\u201d
\nShane Mitchell
\nThe Bitter Southerner \u00a0<\/em><\/p>\n

Food Coverage in a General Interest Publication\u00a0\u00a0<\/strong>
\nThe Bitter Southerner \u00a0<\/em>
\nThe New Yorker
\nThe Washington Post \u00a0<\/em><\/p>\n

Foodways\u00a0\u00a0<\/strong>
\n\u201c\u2018We\u2019re Reclaiming Beer Because It\u2019s Ours\u2019\u201d
\nJames Bennett II
\nEater \u00a0<\/em><\/p>\n

\u201cThe American Dream in the Back of a Sunoco\u201d
\nTrisha Gopal
\nEater \u00a0<\/em><\/p>\n

\u201cIn the Arctic, Reindeer Are Sustenance and a Sacred Presence\u201d
\nLigaya Mishan
\nThe New York Times Style Magazine \u00a0<\/em><\/p>\n

Health and Wellness\u00a0\u00a0<\/strong>
\n\u201cCultivating Better Health\u201d
\nMichael Behar
\nEatingWell\u00a0<\/em><\/p>\n

\u201cDiet-Related Diseases Pose a Major Risk for Covid-19. But the U.S. Overlooks Them.\u201d
\nHelena Bottemiller Evich
\nPOLITICO\u00a0<\/em><\/p>\n

\u201cDeeply Rooted: An Endocrine Web Special Report on Race and Diabetes\u201d
\nAdriana Velez
\nEndocrine Web\u00a0<\/em><\/p>\n

Home Cooking\u00a0\u00a0<\/strong>
\n\u201cThe Way of Clay\u201d
\nMary-Frances Heck
\nFood & Wine\u00a0<\/em><\/p>\n

\u201cFor Garlic Powder, a Working Seasoning Finally Gets its Turn in the Spice Limelight\u201d
\nBen Mims
\nLos Angeles Times \u00a0<\/em><\/p>\n

\u201cThe Secret Society of Marmalade Makers\u201d
\nLeslie Pariseau
\nTASTE \u00a0<\/em><\/p>\n

Innovative Storytelling\u00a0\u00a0<\/strong>
\n\u201cArturo and the Rancho Zen of Washing Dishes\u201d
\nJavier Cabral
\nPop-Up Magazine\u00a0<\/em><\/p>\n

\u201cHow Black Foragers Find Freedom in the Natural World\u201d
\nDr. Cynthia R. Greenlee, Adraint Bereal, and Wulf Bradley
\nThe New York Times \u00a0<\/em><\/p>\n

\u201cA Feast for Lost Souls\u201d
\nAnnelise Jolley and Zahara G\u00f3mez Lucini
\nThe Atavist Magazine \u00a0<\/em><\/p>\n

Investigative Reporting\u00a0\u00a0<\/strong>
\n\u201cNYC Food Delivery Workers Band to Demand Better Treatment. Will New York Listen to Los Deliveristas Unidos?\u201d; \u201cFood Delivery Workers Toiling Through Historic Flooding Call Skimpy Wages and Tips \u2018A Cruel Joke\u2019\u201d; \u201cNew York City Passes Landmark New Protections for Food Delivery Workers\u201d
\nClaudia Irizarry Aponte and Josefa Velasquez
\nTHE CITY \u00a0<\/em><\/p>\n

\u201cPalestine and the West Bank Agricultural Struggle\u201d
\nMarianne Dhenin
\nLife & Thyme\u00a0<\/em><\/p>\n

\u201cRevolt of the Delivery Workers\u201d
\nJosh Dzieza
\nNew York Magazine\u00a0<\/em><\/p>\n

Jonathan Gold Local Voice Award\u00a0<\/strong>
\n\u201c\u2018Too Much to Lose.\u2019 Why a Miami Man Moved into a Backyard Tent During Coronavirus Crisis\u201d; \u201cSalt Bae\u2019s Restaurant Called Cops on Customer who Wouldn\u2019t Pay for Gold-Wrapped Steaks\u201d; \u201cHow to Eat Like a Local in Miami: A Local’s Guide to Dining in the 305\u201d
\nCarlos Fr\u00edas
\nMiami Herald \u00a0<\/em><\/p>\n

\u201cInnovation and the Incinerated Tongue: Notes on Hot Chicken, Race, and Culinary Crossover\u201d; \u201cTwo Friends Talk about Black, White, and The Grey: On Cooking and Collaboration Across the Color Line\u201d; \u201cPimento-cracy\u201d
\nDr. Cynthia R. Greenlee
\nThe Counter; Oxford American \u00a0<\/em><\/p>\n

\u201cGrowing Up on Los Angeles\u2019s Black Barbecue\u201d; \u201cDowntown LA\u2019s Once-Unstoppable Restaurant Scene Now Faces an Uncertain Future\u201d; \u201cTonight\u2019s Dinner Should Be Fried Chicken From an LA Grocery Store\u201d
\nMona Holmes
\nEater LA\u00a0<\/em><\/p>\n

MFK Fisher Distinguished Writing Award\u00a0<\/strong>
\n\u201cThe Flavors of My Grief\u201d
\nYasmin Khan
\nVogue \u00a0<\/em><\/p>\n

\u201cRight Around the Corner\u201d
\nFrancis Lam
\nCond\u00e9 Nast Traveler \u00a0<\/em><\/p>\n

\u201cLife Was Not a Peach\u201d
\nHannah Selinger
\nEater \u00a0<\/em><\/p>\n

Personal Essay, Long Form\u00a0<\/strong>
\n\u201cIt’s Time to Decolonize Wine\u201d
\nMiguel de Leon
\nPunch \u00a0<\/em><\/p>\n

\u201cAll the Food You Can Eat and Only the Family You Can Stand\u201d
\nJackie Summers
\nEpicurious \u00a0<\/em><\/p>\n

\u201cThe Creature Comfort of Aunt Jemima\u201d
\nAdia Victoria
\nThe Bitter Southerner \u00a0<\/em><\/p>\n

Personal Essay, Short Form<\/strong>
\n\u201cHow It Feels to Close Your Restaurant for Good\u201d
\nKiki Aranita
\nFood & Wine \u00a0<\/em><\/p>\n

\u201cCaribou Bones and Burgundy\u201d
\nElaine Chukan Brown
\nWine & Spirits \u00a0<\/em><\/p>\n

\u201cThe Dangers of Bartending While Asian\u201d
\nKaylee Hammonds
\nFood & Wine \u00a0<\/em><\/p>\n

Profile\u00a0\u00a0<\/strong>
\n\u201cChef Jos\u00e9 Andr\u00e9s Embraces the Chaos\u201d
\nJane Black
\nHuffPost Highline\u00a0<\/em><\/p>\n

\u201cPatsy Young \u2014 American Brewer, Fugitive From Slavery\u201d
\nTheresa McCulla
\nGood Beer Hunting \u00a0<\/em><\/p>\n

\u201cThe Man Who Sees a Future Where Indigenous Foods Are as Ubiquitous as Burgers\u201d
\nKate Nelson
\nEsquire\u00a0<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Check out the James Beard Media Book, Broadcast Media, and Journalism nominees! The 2022 Media Award Nominees have been announced in advance of the returning James Beard Awards\u00ae award ceremonies presented by Capital One. 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