Specialty Food Magazine


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/282647

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Page 20 of 131

trends & happenings Jerky Goes Gourmet No longer an ordinary roadside snack packed with preservatives, jerky has evolved, making a statement at the Winter Fancy Food Show with cutting-edge flavors and high-quality meats. Take Three Jerks Original Filet Mignon Beef Jerky and Krave Jerky's pork, beef, and turkey offerings in such flavors as black cherry barbecue pork and basil citrus turkey. Using grass-fed beef is all the rage for producers like Kings County Jerky and Slant Shack, the latter of which sources exclusively from Vermont Highland Cattle Co. Exotic protein sources offer an elegant take to draw new custom- ers: Black Tiger boasts ahi tuna jerky, buffalo jerky, and venison whiskey jerky. Even Vosges Chocolate has gotten in on the movement with its new "The Hunger Games" branded Wild Ophelia beef jerky and smoked mesquite milk chocolate bar, putting the meat snack nearly on a par with bacon mania.—D.S. INDUSTRY VOICES: Weighing In on the Farm Bill F ollowing approval of the Farm Bill in February, members of the specialty food trade shared their reactions and thoughts on what the new law, expected to save about $16.6 billion over the next 10 years, means for the industry. Fundamental changes to both nutrition and farm programs raised questions and sparked conversation around the country—especially cuts to the food stamp program that would affect more than 850,000 households that will lose about $90 in monthly benefts.—N.P.D. Here's what some industry professionals had to say: "We use funds from the food export program, which is funded through the farm bill. Having funding from food export makes a huge difference for us in our ability to meet buyers and get orders overseas. We were very glad to see this bill fnally pass."—Jonathan Milo Leal, founder and owner, Vino de Milo, Athens, OH "The Farm Bill usually does not have too much of a direct effect on my business. Usually its biggest effect is how it tinkers with grain production and pricing through direct subsidies to those farmers and crop insurance. The lower grains are priced, the better it is for most producing industries."—Doug Corwin, president, Crescent Duck, Aquebogue, NY "Cobbling together bipartisan support yields winners and losers on all sides. While we have not yet won the war—replacing an industrial paradigm for one that is good, clean, and fair—the many programmatic victories in the new law of the land point to cracks in the con- ventional wisdom about conventional agriculture. The post-mortem on the Farm Bill and its exercise in civic engagement will and should continue. There is so much to learn and still much to do. Consider how the delay placed pressure on fragile coalitions and disadvantaged farmers. Risk-taking on the margins awaits allies from the center—and dinner tables await invitations to join in shaping plans for the future. Reach out far and wide and to communities often overlooked who also treasure community, biodiversity, and traditional knowledge." —Richard McCarthy, executive director, Slow Food USA Read more reactions from industry leaders at specialtyfood.com/onlinehighlights. PHOTO: MARIA SAN ANDRES 18 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com TrendsHappenings_SPRING14.indd 18 3/18/14 8:21 AM

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