A Fresh New Year

As the clock struck midnight on December 31, 2016, we here at the National Food & Beverage Foundation put down our glasses of champagne and got to work on our New Year's Resolutions for our organization.*

While 2016 has been a spectacular year for NatFAB and all of our divisions, projects, and programs, we know there is always work to be done and things we can do to improve the organization to make it even better for you. With that in mind, here are a few projects that we're going to be working on in 2017. Please, share your thoughts and suggestions with us as well! We always love to hear from you.

  • The Southern Food & Beverage Museum is kicking off the new year with healthy programming! Not only do we have our next Cook Fit | Eat Fit program exploring Fad Diets, but this month we're also discussing water with Glenn LeBlanc and beer with The Chicago Brewseum (beer can be healthy too, right?). See all of SoFAB's upcoming programs here.
  • SoFAB also has quite a few awesome exhibits in the wings, needing just a bit of polishing before they're on display. Keep an eye out for upcoming exhibit openings, including a digital display on Gullah cuisine and an exhibit dedicated to the pockets of New Orleanian food traditions left throughout the country by Pullman Railways.
  • Speaking of new exhibits, we're always working on adding and improving our current exhibits. Eating and drinking is a dynamic process, so we have to be too! Let us know if we're missing something in a state you love, especially if you have the perfect artifact you're willing to part with!
  • In Los Angeles, we're working hard on a permanent home for the Pacific Food & Beverage Museum. We hope to share some more news with you on that front soon, but in the meantime we're ramping up programming and looking forward to lots of collaborations with The Museum of the American Cocktail and other partners.
  • The 2017 SoFAB Kids Culinary Camp is set to start on June 12th, and we've got so much planned for you this year! We're set to make this bigger and better than ever, so don't miss your chance to enroll your young chef. And don't forget about our Kids in the Kitchen programming to keep them busy until camp starts. 
  • The John & Bonnie Boyd Hospitality & Culinary Library is set to add more books than ever to the shelves this year! With the help of our partners, the New Orleans Public Library, and a few dedicated volunteers, we're working through the massive amounts of donated books. As we continue to get a better sense of the collections of the library, we're also looking to improve on some areas--like our kid's cookbooks. 
  • The Gumbo Garden is poised to be developed this spring. We're finalizing plans and pulling together materials for the outdoor kitchen and event space, so stay tuned! 

If you want to help the National Food & Beverage Foundation achieve these goals, please consider following us on social media, making a gift or volunteering with us. Want to attend more events for less? Become a member!

Thank you for your support, and have a very happy and delicious 2017!

*Not really. We got back to work on January 2. Nobody here leaves a glass of champagne unfinished.**

**Except maybe Liz. She would totally leave her champagne to start working at midnight. She can't be stopped!