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/139333
end, and Kamin is ultimately pleased with the move to the Gramercy area. "To me, it's one of the last Manhattan neighborhoods." Running two stores has also meant splitting time between locations, and Kamin saw her own transition. In Brooklyn, "I was on the floor from the beginning," Kamin says. Now primarily in Manhattan, she's come to depend more on—and trust—the team that has grown to 20 in number. "I'm learning how to delegate and rely on people who want to view themselves as professionals as much as [I] want to view them as professionals." That emphasis on specialty goods and professionalism has given the store its value, something Kamin is focused on heightening even further. "We've been around for ten years, and I wanted to take all the credibility that we built up and lay down a foundation for an institution," she says. As for further expansion, Kamin is in no hurry. "Maybe one day," she says. "I like to focus on the projects at hand instead of seeing outwardly too much." –E.M. FORAGERS he mission of this market is to practice—not preach—its values. Its prime selection of highquality goods keeps the well-being of animals, the environment and people in mind, whether from local producers or its very own farm outside the city. T The backstory… Foragers' debut in the Brooklyn neighFORAGERS borhood of Dumbo in 2005 300 W. 22nd St. was among the earlier conNew York, NY 212.243.8888 tributions that spurred the foragerscitygrocer.com borough's now full-blown reputation for a DIY, downhome style, driven by a desire for quality and sustainability. On the island of Manhattan, though, while farm-to-table restaurants are a dime a dozen, Foragers co-owner Anna Castellani felt that good farm-to-table grocery options were sparse. "It became clear to us," Castellani recalls of recent years, "that Manhattan was becoming bizarrely antiseptic." This belief helped prompt the decision to expand on the other side of the East River. Castellani and co-owners Richard Lamb, her husband, and business partner Clifford Shikler found a location in the Chelsea neighborhood, on the corner of 22nd Street and Eighth Avenue. They chose the area for its up-and-coming neighborhood feel—and for its relative distance from big-box stores and major retailers. With a soft opening in late 2011, the market made its grand debut, complete with a restaurant and adjacent wine shop, in March 2012. Salute to Himalayan Black Winter Truffles Gold Medal Winner 2011/2012 Gourmet Product Awards Experience "Black Gold" presented by the vast Himalayan snow-covered mountains and evergreen forests, an immense natural pristine Shangri-la. Available canned, jarred, fresh, dried slices and powdered. newtiger6688@yahoo.com Tel: 516.942.9312 Fax: 516.942.9306 www.greatporcini.com Summer Fancy Food Show Booth 4609 Delicae Gourmet SLOW COOKER DINNERS & SOUPS 22 Gluten-Free Dinners & Soups 29 Healthy & Flavorful Delicious Year-Round Meals All Natural • No Added Salt • 5 Minute Prep Time Budget-Friendly • Serves 8-11 Shippers Available 800-942-2502 sales@delicaegourmet.com www.DelicaeGourmet.com Fancy Food Show Booth # 4447 Summer Fancy Food Show Booth 4447 JULY/AUGUST 2013 111