Specialty Food Magazine

FALL 2019

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/1156964

Contents of this Issue

Navigation

Page 6 of 91

4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com JULIE BESONEN Producer Profile: Lee Etherington, Wild Hibiscus Flower Company Writer for The New York Times and restaurant columnist for nycgo.com JANET FLETCHER Cheese Focus: New in Blue Writer of email newsletter "Planet Cheese" and the author of Cheese & Wine and Cheese & Beer MARK HAMSTRA 12 Under 35: Breakout Talent to Watch Regular contributor to Specialty Food Magazine and Specialty Food News RAYNA KATZ 12 Under 35: Breakout Talent to Watch New York City-based freelance writer NICOLE POTENZA DENIS Category Spotlight: The Next Round Contributing editor to Specialty Food Magazine DENISE SHOUKAS Trends & Happenings Contributing editor to Specialty Food Magazine RON TANNER CBD and Cannabis in Specialty Foods: What You Need to Know Vice president, philanthropy, government, and industry relations for the Specialty Food Association Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. CONTRIBUTORS MEET THE CONTRIBUTOR MARIA SAN ANDRES C reative Director Maria San Andres is an 18-year veteran of the Specialty Food Association. She is an avid foodie and is always ready to try something new. Where do you live? I live in Ramsey, NJ, a small suburb 25 miles from NYC, with my husband and two teenage daugh- ters. What's your fondest food memory? On a recent trip to visit my parents, my mother taught my daughter how to make apple pie from scratch. It brought back memories of my mom teaching me when I was her age. It was so nice to see the family recipe being passed down to the next genera- tion. Added bonus: we had hot apple pie and ice cream for dessert that night. What was one of your favorite stories to work on? I love working on our Leadership Award winner profiles. We always feature a winner on the cover. eir stories are so inspiring, and it is great to meet them in person when I photograph them for the cover. What are some of your non-gastronomic interests? I love reading, crocheting, and binge watching Netflix. Do you prefer to eat in or go out? Go out. I love to explore new restaurants and "travel the world" with all the different ethnic varieties available. Our office location is ideal for explor- ing—whatever you are craving is just a block away. Plus, when you eat out, there are no dishes. What's your favorite food city? My favorite food city would be Bora Bora. I went there 20 years ago on my honeymoon and have not tasted food like that since. From the fresh seafood, to the breakfast of fresh fruit and French croissants delivered to our room by kayak. We went on a jeep tour of the island and our guide was picking fruit off the trees and serving it to us on palm leaves. It was a truly amazing and delicious experience. Peppermint butter cookies with crushed candy cane pieces Greek sodmathes (pork and rice wrapped in cabbage leaves) ? What food do you most enjoy during holiday celebrations?

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - FALL 2019