More than a dozen chefs from around the country, including Sean Brock, Michael Anthony, and Mike Isabella, gathered at the James Beard Award-nominated Blackberry Farm in Walland, Tennessee, this week for JBF's first Chefs Boot Camp for Policy & Change. The pilot program has been designed to provide chefs with the tools and support they require to become advocates for improving our food system. Activities included policy and media training by experts from Washington, D.C., a harvest from the sustainable garden and farms at Blackberry Farm, a collaborative dinner prepared by the participating chefs, issues education about the Farm Bill and antibiotic overuse in livestock, and strategic brainstorming about important and impactful next steps.
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