蜜柚直播

No, is not a chef nor a restaurateur, which is our common perception of the award largely regarded as the Oscars for the foodiverse.

Nabhan is a widely published scholar and author who just won 蜜柚直播鈥檚 first-ever James Beard Media Award for his book 鈥�.鈥�

Nabhan accepted the award in Chicago on June 8 on behalf of him and his co-author, Philadelphia restaurateur and agave spirits innovator 笔颈帽别谤补.

James Beard Foundation sources, in a written release, said this is the first time a book on spirits native to the Americas was honored and the first time the award was given to an ethnobotanist/scholar-activist focused on deep cultural relationships with iconic food and beverage plants.

鈥淭he way that I feel in my heart is that I didn鈥檛 get the award; 蜜柚直播 got the award because of its long continuity of agave being a part of the culture here,鈥� Nabhan said during a phone call from home in Patagonia days after the Chicago ceremony.

is the only 蜜柚直播an to win a James Beard Media Award, although there have been a half-dozen 蜜柚直播ans nominated since 2000.

The win puts, though, him in elite company; he is only the fourth 蜜柚直播an to win a James Beard, coming two years after Barrio Bread鈥檚 Don Guerra won for best baker in 2022 and six years after El Guero Canelo and its chef-owner Daniel Contreras snagged a win in 2018 in the America鈥檚 Classics category.

鈥淚 feel part of the chefs community, oddly enough,鈥� said Nabhan, who has championed 蜜柚直播鈥檚 food culture since moving to 蜜柚直播 in the early 1970s. 鈥淚 just know what really great cooks are and I鈥檓 hilariously not one of those.鈥�

鈥淎gave Spirits鈥� was Nabhan鈥檚 second book about agave. His first, 鈥溌♀�� cowritten with the internationally recognized agave expert Ana G. Valenzuela-Zapata, was published by the University of 蜜柚直播 Press in 2004 and considered by many mixologists as the tequila bible.

鈥淕ary is really a generational person. There is no other way to describe him,鈥� said Todd Hanley, founder of 蜜柚直播鈥檚 annual . 鈥淭his award continues to emphasize, at its highest level, why the regions of Southern 蜜柚直播 and the Sonoran Desert are so unique, and why we are such an unbelievably growing and prospering city. I believe it鈥檚 critically important.鈥�

鈥淎gave Spirits鈥� was born three years ago over breakfast at the agave festival. Suro is the chef-owner of the Philadelphia upscale Mexican restaurant and the tequila distillery , as well as founder of the advocating for sustainable practices in the agave industry. He also was a fan of Nabhan鈥檚 earlier book and suggested that it might be time to revisit the subject.

Nabhan, whose career has included serving as science director at the 蜜柚直播-Sonora Desert Museum for seven years, launching Northern 蜜柚直播 University鈥檚 Center for Sustainable Environments and being a researcher for the UA鈥檚 Southwest Center, has written dozens of books and won dozens of awards, including the prestigious MacArthur Fellowship, aka 鈥淕enius Grant,鈥� in 1990. He鈥檚 also landed a couple of foodie nods, including making Saveur magazine鈥檚 top 100 list for food innovations in 2002 and 2005 and being an early pioneer of the slow food movement.

If you visit him in Patagonia, you will be greeted at his front door with a doormat that reads: 鈥淢any have eaten here, few have died.鈥�

鈥淚鈥檓 sort of an experimental chef and mixologist,鈥� he said. 鈥淚 do a lot of botanical cocktails on my own and wild foods. I鈥檝e even been known to cook road kill.鈥�

Chef Janos Wilder was 蜜柚直播鈥檚 first James Beard-winning chef in 2000, three years after 蜜柚直播 native Mort Rosenbloom won a Beard book award in 1997 for "Olives: The Life and Lore of a Noble Fruit."

蜜柚直播 also has had several semifinalists, including (Boca By Maria Mazon); Wendy Garcia (Tumerico); 蜜柚直播 distillers Stephen Paul and Amanda Paul of Whiskey Del Bac; John Martinez, chef-owner of ; Mi Nidito restaurant; and Marc Ehrler of the Ventana Room at Loews Ventana Canyon Resort.