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In the first of a five-part series of episodes on the upcoming World’s Fair, Expo Milano 2015, Mitchell Davis (Executive Vice President of the James Beard Foundation and Chief Creative Officer of the USA Pavilion) sits down with USA Pavilion architect James Biber of Biber Architects to discuss architecture in past World’s Fairs, the challenges of designing a structure for a World’s Fair, and the ways content and form have influenced the creation of the American Food 2.0 USA Pavilion.

The USA Pavilion is a one-of-kind-building containing many elements, including a harvestable vertical farm, repurposed wood from Coney Island, installations and exhibits, and a rooftop terrace and café.

For more information, visit http://www.usapavilion2015.net/pavilion.

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At last there will be a full-length documentary on James Beard! Learn all about it on a brand new episode of All in the Industry. Shari Bayer is joined by Director/Producer Beth Federici and co-producer Kathleen Squires to talk about how the idea for the film came to be how it's coming along. Shari is also joined by Ronnie Rodriguez of the Chef's Dinner Series. “America’s First Foodie” is a feature length documentary chronicling a century of food through the life of one man, James Beard. Beard, dubbed by the New York Times as the “Dean of American Cookery,” was a Portland native who loved and regaled the bounty of the Pacific Northwest. He spoke of the importance of localism and sustainability long before those terms had entered the vernacular. At a time of “all things French,” Beard appreciated what America had to bring to the table. That tradition continues today and is embodied via modern culinary masters. A cookbook author, journalist, television celebrity and teacher, James Beard helped to pioneer and expand the food media industry into the billion-dollar business it is today. This program was brought to you by The International Culinary Center.

"Making a documentary is a lot like writing a story -- you're doing the research, you're doing the interviews and you're going through transcripts to tell a story. I was surprised to see how similar the process was." [13:00]

--Kathleen Squires on All in the Industry

"I never could have made this film if Kathy wasn't so connected in the food world." [10:00]

"The hand of James Beard has been at work here in terms of the serendipity and the generosity of the people involved in the project." [12:00]

--Beth Federici on All in the Industry

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Chef Mark Ladner joins Dorothy Cann Hamilton for a special interview on Chef's Story, recorded at the USA Pavilion at Expo Milano 2015! Chef Ladner touches on his childhood, his formative food memories, his career trajectory and his advice for aspiring chefs. He also explains what drove him to open his pop-up gluten-free pasta concept, Pasta Flyer. Mark Ladner is the James Beard award winning chef of Del Posto. Chef Ladner’s education began in Cambridge, MA at independently owned and operated pizza counters, followed by formal culinary schooling at Johnson & Wales University in Providence, Rhode Island. He moved to NYC in the early 90’s and worked with several well-regarded restaurateurs, before meeting Mario Batali and Joe Bastianich and opening Babbo Ristorante as Sous Chef in 1998. Ladner has since opened Lupa Osteria Romana (1999), Otto Enoteca Pizzeria (2002) and Del Posto (2005) as Chef/Partner at each restaurant. Mark co-authored Molto Gusto (Ecco, 2010) with Mario Batali. This program was brought to you by Whole Foods Market.

"I really truly believe that as long as you can make food taste the way that you like, I don't think you need to spend a tremendous amount of time continuing to polish your culinary skills. You can waste a lot of time spelunking down the rabbit hole for culinary greatness when, in this day and age, from an entrepreneurial and business perspective there's such a broad range of skill sets necessary to be successful in this industry. Spending too much time trying to perfect a bite of food might not be the best use of your time." [11:00]

"Once you have your own kitchen it doesn't necessarily mean you stop learning." [22:00]

"There are two things I'm adamant about. One is a monkish devotion to pasta - specifically the cooking and saucing of rather than the making or stuffing of. The execution in the last several minutes is something people don't spend enough time obsessing over. Two is knowing it's important to remove as much variable for error from the equation before service so you can just focus on service." [30:00]

"I don't consider myself to be an elitist person. I need a part of me that's able to embrace a more populist culture." [46:00]

--Mark Ladner on Chef's Story

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