The Smithsonian Food History Gala from Home featured the sixth annual and first international presentation of the Julia Child Award by The Julia Child Foundation for Gastronomy and the Culinary Arts. Special guests from around the globe joined in honoring this year’s recipient, Danielle Nierenberg, co-founder and president of Food Tank. Funds raised from this event will help establish a paid internship program for candidates from underrepresented communities in the museum and food history fields. The internships will provide mentoring and professional learning experiences at the National Museum of American History. Featuring: José Andrés, Chef/Owner of ThinkFoodGroup, Founder of World Central Kitchen, 2019 Julia Child Award Recipient Dan Barber, Chef and Co-owner of Blue Hill and Blue Hill at Stone Barns Rick Bayless, Chef, 2016 Julia Child Award Recipient Stephanie Borkowsky, Intern, Smithsonian Food History Project 2020 Lonnie G. Bunch III, Secretary, Smithsonian Institution Bobby Chinn, IndoChine Hospitality Dr. Sandro Demaio CEO, VicHealth Susan Feniger, Co-chef and Owner, Socalo and Border Grill, 2018 Julia Child Award Recipient Kim R. Ford, President and CEO, Martha’s Table Jessica B. Harris, PhD, Author and Culinary Historian Anthea M. Hartig, PhD, Elizabeth MacMillan Director, National Museum of American History Frances Moore Lappé, Author, Diet for a Small Planet Kathleen Merrigan, PhD, Executive Director, Swette Center for Sustainable Food Systems, Arizona State University Danny Meyer, Founder and CEO, Union Square Hospitality Group, 2017 Julia Child Award Recipient Mary Sue Milliken, Co-chef and Owner, Socalo and Border Grill, 2018 Julia Child Award Recipient Edie Mukiibi, Vice President, Slow Food International and Founder, Project DISCC Reema Nanavaty, Director, Economic and Rural Development, Self Employed Women's Association Danielle Nierenberg, Co-founder and President, Food Tank, 2020 Julia Child Award Recipient Leah Penniman, Co-director, Soul Fire Farm Jacques Pépin, Chef, 2015 Julia Child Award Recipient Bernard Pollack, Co-founder and Chairman, Board of Directors, Food Tank Fabricio Ribeiro, Founder, Taakwary Ltda Anna Ruggerini, Operations Director, Barilla Foundation Vimlendra Sharan, Director, Food and Agriculture Organization of the United Nations, Liaison Office for North America Eric W. Spivey, Chairman, The Julia Child Foundation for Gastronomy and the Culinary Arts Haile Thomas, Wellness + Compassion Activist, Speaker, Author, CEO The HAPPY Org Marsha Ungchusri, Intern, Smithsonian Food History Project 2019 To donate visit: https://amhistory.si.edu/donate/food-gala/ For more information about Food History at the National Museum of American History visit: https://americanhistory.si.edu/topics/food-history Major support for the 2020 Smithsonian Food History Weekend and Gala from Home was provided by the Winiarski Family Foundation, The Julia Child Foundation for Gastronomy and the Culinary Arts, the Brewers Association, and Clark Construction Group, LLC, with additional support from Marcia Myers Carlucci, The Kroger Co. Zero Hunger | Zero Waste Foundation, Nordic Ware, Potomac Construction, Dr. Bruce E. Spivey and Amanda Spivey, Eric and Cynthia Spivey, and Wegmans. Photos courtesy of: Joyce N. Boghosian Food Tank John Harrington Photography Jaclyn Nash, National Museum of American History National Museum of American History Pixelme Studio Michael D. Sargent Richard Strauss, National Museum of American History Hugh Talman, National Museum of American History Videos courtesy of: The Julia Child Foundation for Gastronomy and the Culinary Arts Footage from The French Chef, Courtesy of GBH Archives
