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.

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Page 6 of 131

4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com CONTRIBUTORS MEET THE CONTRIBUTOR SUSAN SEGREST Brand Spotlight: Torie & Howard Hard Candy S usan Segrest is a Manhattan-based writ- er and editor and uses both skills in her work for Specialty Food Magazine. Segrest has been an editor at several publications and websites including Marie Claire, Seventeen, Prevention, and AOL. She also teaches magazine and website development in the Columbia Publishing Course at Columbia University. What are some of your favorite articles you've written recently? I loved speaking with Torie Burke of Torie & Howard (p. 75). It was impressive to see how they've built a successful business in just a few short years. It was particularly interesting for me, as I had also recently written a feature on Peerless Coffee, which just celebrated its 90th birthday. A startup and an almost century-old, multi-generation family business have different challenges but they had similar issues as well—needing to stay relevant in an ever-changing market. It was fascinating to learn how the people behind these brands meet those challenges. I also enjoyed touring the White House last year to write about the holiday decorations. The pastry chefs did an impressive job of creating a very life-like gingerbread version of 1600 Pennsylvania Avenue. Share your fondest food memory. Several years ago I went to Barcelona and the entire trip was filled with amazing culinary moments —touring wineries, shopping at La Boqueria Market, and basically eating my weight in cheese. But the most entertaining was when I visited the Alimentaria trade show. While touring the "Hall of Meat," which fea- tured a sophisticated array of international products, I was surprised to see a dog roaming the hall. Just as I thought to myself, "Well, you don't see that at the Fancy Food Show," I realized he was a bomb-sniffing dog. The Spanish royal family was in attendance and the dog was part of the protection detail. So I got to gawk at celebrities while eating truly amazing slices of jamón Ibérico de Bellota. What is the strangest food you've ever eaten? While I was in Saint Petersburg, Russia, I had a variety of congealed meats. I still have no idea what they were. Fortunately, the vodka was f lowing, which helped me chew through it. What are some of your non-gastronomic interests? I'm obsessed with travel but in addition to that, I've been enjoying going to the theater. I recently saw Ian McKellan and Patrick Stewart in two plays, "Waiting for Godot" and "No Man's Land." The plays were very different and the performances were amazing. Eat out or stay in? Definitely eat out. I don't even know when I last turned on my oven. JULIE BESONEN Global Eats Food editor for Paper magazine and restaurant columnist for nycgo.com DINA CHENEY Product Roundup, Category Spotlight Author of Tasting Club, whose work has appeared in Every Day with Rachael Ray, Cooking Light, Fine Cooking, and Bon Appetit COLLEEN CURTIS Producer Profle, Giving Back New York City–based food and lifestyle writer JANET FLETCHER Cheese Focus Weekly cheese columnist for the San Francisco Chronicle and the author of Cheese & Beer ANNELIESE KLAINBAUM Global Eats Communications consultant/ writer working with food, beverage, and lifestyle companies and publications ROBYN PFORR RYAN The Ups & Downs of Going Local Freelance writer whose work has appeared in Redbook and Brainchild NICOLE POTENZA DENIS Buyers' Picks, Trends & Happenings, Day in the Life Contributing editor to Specialty Food Magazine JOANNA PRUESS Prepared Food Focus Contributor to The New York Times and former director of the Cooking Studio at Kings Supermarkets SUSAN SEGREST Brand Spotlight, Startup Spotlight Contributing editor for Specialty Food Magazine DENISE SHOUKAS Trends & Happenings Contributing editor to Specialty Food Magazine RON TANNER The State of the Specialty Food Industry 2014 Vice president, philanthropy, government, and industry relations ? Which city has the most exciting dining scene this year Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. Washington, DC Philadelphia Columns_Contents_SPRING14.indd 4 3/17/14 7:56 AM

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