Specialty Food Magazine

FALL 2018

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/1017167

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4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com CONTRIBUTORS MEET THE CONTRIBUTOR JULIE GALLAGHER I n 2017, after covering the food retail trade for a dozen years, Julie Gallagher landed the managing editor posi- tion with the Specialty Food Association, of which she'd always been a fan. Where do you live? I live in Rutherford, N.J., which has a small-town feel despite be- ing just eight miles from NYC. It's home to dozens of charming eateries, all of which are BYOB, which is a big plus in my book. What's your fondest food memory? It's not glamorous, but it came during miles 18, 19, 20 of the NYC Marathon. I was injured, delirious, and famished, so despite the race organizer's warnings, I gladly accepted the bananas, Twiz- zlers, and pretzel rods offered by the generous and lively spectators of Spanish Harlem. It was a party-like atmo- sphere with great music and the people along the route were so encouraging that I went on to finish the race. What is one of your favorite articles that you've recently written? I love doing Q&As with the Excite Talk speakers who deliver quick, five to 10-minute presentations at the Winter and Summer Fancy Food Shows on inspira- tional topics. One standout is Camas Davis of the Portland Meat Collective, who promotes responsible meat production and nose-to-tail eating. It's interesting to see that this idea of consuming all parts of the animal has even made its way to shelf-stable products, with snacks using upcycled salmon skin and parts of chicken that are less commonly consumed. What was the most interesting food you've recently had and how was it? I tried plant-based Ahini from Ocean Hugger Foods, which is made to taste like raw tuna. It was good and there was no "ick" factor, since it's tomato based. I think that relatable ingredients will be key to get- ting people like me to transition to plant-based alternatives. Do you prefer to eat in or go out? If dining with my 3- and 5-year olds, I enjoy ordering in since it's easier and more relaxed than keeping them en- tertained at a restaurant table. When it's just my husband and I, I prefer going out. What is your favorite food city? I'd have to say Paris. Everything there is so rich and delicious. Even fast food offers an elevated eating experience. JULIE BESONEN Lifetime Achievement Award Winners, Hall of Fame Inductees, 12 Under 35 Writer for The New York Times and restaurant columnist for nycgo.com JANET FLETCHER Cheese Focus: It's All in the Mix Writer of email newsletter "Planet Cheese" and the author of Cheese & Wine and Cheese & Beer MARK HAMSTRA 12 Under 35, Producer Profile: Mike Kurtz, Mike's Hot Honey, 6 Tips for Startups from Chobani Incubator Regular contributor to Specialty Food Magazine and Specialty Food News NICOLE POTENZA DENIS Category Spotlight: Raising the Chocolate Bar Contributing editor to Specialty Food Magazine DENISE SHOUKAS Trends & Happenings Contributing editor to Specialty Food Magazine RON TANNER The National Bioengineered Food Disclosure Standard: What You Need to Know Vice president, philanthropy, government, and industry relations for the Specialty Food Association ? What is your favorite holiday treat Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. Norwegian Sirupsnipper Cookie Christmas cookies

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