Nominees Announced For 2004 James Beard Foundation Journalism Awards Recognizing Excellence in the Culinary Industry
Melanie Young, Awards Director,
212-620-7027 ext. 303,
New York—March 11, 2004—Nominees were announced tonight for The 2004 James Beard Foundation Journalism, Awards, the nation’s top honors for food and beverage journalists, at a reception held at the historic James Beard House in Greenwich Village.
Len Pickell, president of The James Beard Foundation, named nominees in 18 Journalism Awards categories for newspapers, magazines, internet writing and epicurean newsletters. Winners will be announced Friday, May 7, at an awards dinner to be held at The Grand Hyatt in New York City.
[Two AAN-member papers are among the finalists. Both placed in the category “Newspaper feature writing about restaurants and/or chefs with or without recipes.” Jim Dixon’s “Yeast of Burden,” published in Willamette Week of Portland, Ore., and Pableaux Johnson’s “End of the Lines?” published in Gambit Weekly of New Orleans, will compete with an article by the Los Angeles Times’ Russ Parsons in that category.]
Journalism Awards nominees are selected by judges throughout the U.S., who include journalism professors, retired food and beverage journalists and active journalists who do not cover food or beverage topics. Winners will receive a bronze medallion etched with the image of James Beard.
The Journalism Awards are one of six James Beard Foundation Awards programs. The others are: restaurants and chefs, cookbooks, restaurant design, broadcast and achievement. The other awards will be presented at a ceremony on Monday, May 10, at the New York Marriott Marquis.
“The Journalism Awards receive no sponsorship funding and are presented solely by The James Beard Foundation,” said Len Pickell, president of The James Beard Foundation. “Articles are judged strictly on the quality of the writing. In fact, we require that submissions be entered without a byline, photo, caption or name of the publication so that the identity of the journalist and the publication remain unknown during the judging process.”
Established in 1990, The James Beard Foundation Awards recognize cookbook authors, restaurants, chefs, food and beverage journalists, broadcasters, and restaurant and graphic designers. The Journalism Awards were introduced in 1994. To select the nominees and winners, independent volunteer panels of more than 600 food and beverage professionals from around the country vote on specific award categories. The accounting firm, Lutz & Carr, tabulates ballots. Winners’ identities remain confidential until the awards ceremonies. Winners receive a bronze medallion engraved with the image of James Beard.
Information about The James Beard Foundation, the awards and lists of nominees and winners will be available online at www.jamesbeard.org, courtesy of StarChefs.com. Information and tickets to the May 10 Awards Gala, which is open to the public, can be reserved by calling (212) 367-9490. Tickets are $250 for Foundation Members and $300 for the public. The American Express® Card is the Official Card of The James Beard Foundation Awards.
The James Beard Foundation, based in New York City, is dedicated to furthering the practice and appreciation of the culinary arts through scholarships, special events, educational programs, a culinary library and The James Beard Foundation Awards. For further information on The James Beard Foundation, call (800) 36-BEARD or 212-627-2308.