The James Beard Foundation today represents prestigious culinary awards, scholarships and advocacy for chefs and the culinary arts. But nearly 75 years ago, James Beard himself developed a passion for regional flavors and ingredients that has helped shape the American dining experience.

At the , James Beard Foundation director of house programming Izabela Wocjik, said James Beard the chef focused on using quality local ingredients in creating a meal that would be shared with others. During a time (’50s and ’60s) when many Americans were more interested in fast food and getting out of the kitchen, Beard espoused experiencing a quality meal with others who are important to you.

While much of the programming of the James Beard Foundation, including their awards and the James Beard House, showcase the premier aspects of the culinary arts, the trends they reflect transcend the American food experience, from local and fast-casual restaurants to packaged foods.

And the resurgence of “farm to table” and local sourcing fits with the growing group of Conscious Consumers who are interested in more than just how food tastes, but also the stories behind where it was grown or sourced and how it was prepared. Some see local sourcing through a health and nutrition lens. Others focus on societal or sustainability aspects.

But in any case, the stories behind the food help create the framework for a shared dining experience. Whether that experience is with your family at the dinner table, with friends at a restaurant, or with followers on social media, we think James Beard would be pleased.