Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/235863
63 120 WINTER 2014 CONTENTS VOL. 44, NO. 1 56 70 116 features (cont.) 113 prepared food focus Herbed Sweets Herbs and spices are proving their worth in the dessert category, from sorbets to tarts. 114 giving back NEW Trash to Community Treasure Ray Leard of Purely American launched Te Compost Exchange to turn residential and commercial waste into valuable locally produced goods. 116 startup spotlight NEW Monsieur Singh Lassi Four industry veterans answer a newcomer's pressing questions. 118 retail therapy NEW Seasoned retailers advise on a topic that plagues many store owners and managers. First up: employee encouragement. 120 store tour Bites by the Bay Te San Francisco area is enjoying a bounty of openings with new shops celebrating locally sourced ingredients. 123 cuisine focus Nova Scotia, a Land Shaped by the Sea A proud fshing and farming heritage makes this area a vibrant food destination. 130 store tour The Specialty Shops of Cologne Tis German city has a trove of cultural fair in its food scene. 124 prepared food focus Nova Scotian Surf Seasonal freshness drives this seafoodfocused cuisine, with an emphasis on scallops and cod. 125 product roundup PB&J; Every Way Te power pairing of peanut butter and jelly has grown beyond sandwiches into categories such as chocolate bars and trail mix. 128 store snapshot Barcelona's Colmado Quilez Tis 75-year-old Spanish specialty food destination ofers an Old World experience with an array of new fnds. departments 1 4 5 10 14 132 158 160 editor's letter meet the contributor from the publisher buyers' picks trends & happenings special section: winter fancy food show resource guide flashback SPECIAL ADVERTISING SECTION What's New, What's Hot!