Specialty Food Magazine

WINTER 2014

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.

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? CONTRIBUTORS Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. What will be the big food trend of 2014 LAIKO BAHRS Store Tour Culinary consultant and co-owner of Epicuring, an online calendar of food experiences and events in California JULIE BESONEN Producer Profle, Cuisine Focus Food editor for Paper magazine and restaurant columnist for nycgo.com DINA CHENEY spices Product Roundups Author of Tasting Club, whose work has appeared in Every Day with Rachael Ray, Cooking Light, Fine Cooking and Bon Appetit JANET FLETCHER Cheese Focus Weekly cheese columnist for the San Francisco Chronicle and the author of Cheese & Beer DEBORAH MOSS Store Snapshot Freelance writer whose work has appeared in Sports Illustrated and Shape ROBYN PFORR RYAN Category Spotlight Freelance writer whose work has appeared in Redbook and Brainchild MEET THE CONTRIBUTOR DENISE SHOUKAS Trends & Happenings, Research Spotlight, Giving Back D enise Shoukas lives in Port Washington, N.Y., with her mountain-biking husband, two clever cats and the newest addition to the family—a baby boy. What's one of your favorite articles you've written recently? Aside from touring and writing about New York beer gardens last year, I most loved interviewing the winners of the Specialty Food Association's 2012 Leadership Awards. I was moved by their vision to not only become successful food entrepreneurs but to give back while doing so. Share your fondest food memory. Oya in Boston to celebrate our third wedding anniversary. Each morsel served was a gastronomic gift so delicious that I considered never eating again. But that didn't last long! What's the strangest food you've ever had? How was it? It was summertime in Hungary at my dearest friend's wedding. The main course was goulash cooked in a cauldron on an open fire, over which a barechested, profoundly rotund chef stirred for hours while dripping sweat into the stew. Horrifying, but to be hospitable I ate it—and it was delicious. What are some of your non-gastronomic interests? I'm a potter and love making functional ware. My favorite way to fire my pots is in a wood kiln that we feed by hand with wood for 40 hours. I'm planning to build my own in 2014. Eat out or stay in? Eat in. NICOLE POTENZA DENIS Buyers' Picks, Trends & Happenings, Producer Profle, superfoodProduct Roundup boosted Contributing editor to smoothies Specialty Food Magazine SUSAN SEGREST Retailer Profle, Factory Tour, Startup Spotlight Contributing editor for Specialty Food Magazine DENISE SHOUKAS Trends & Happenings, Research Spotlight, Giving Back Contributing editor to Specialty Food Magazine 4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com PHOTOS: DENISE SHOUKAS JOANNA PRUESS Prepared Food Focus, Cuisine Focus Contributor to The New York Times and former director of the Cooking Studio at Kings Supermarkets

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