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/802137
4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com CONTRIBUTORS MEET THE CONTRIBUTOR TANYA HENRY Q&A; Nicole Krasinski, State Bird Provisions N ow that she's taken a break from reviewing res- taurants, San Fran- cisco-based freelance writer Tanya Henry can focus on interviewing notable chefs, practicing yoga, running—and enjoying a meal out without her "critic hat." What's your fondest food memory? Just one? It would have to be the first time I tasted fresh clotted cream and currant jam served on a warm, fresh out of the oven scone in Devon, England. I have yet to taste anything like it again. I'm convinced I'd have to return to England to replicate it. What is the strangest food you've ever had? My mom was way ahead of her time in terms of healthy cooking. I was eating ancient grains by the time I was two. But she was also an experimenter and I'll never forget the avocado cream pie she tried to pass off to the family as "dessert." Not only was the bright green color disturbing, but the weird texture com- bined with a sweet granola-like crust was just plain inedible. I think we cried then but we laugh about it now. What are some of your non-gastronomic interests? Perhaps because of my keen gastronomic interests, I do a fair amount of running and yoga. I grew up in a beach town on the Central Coast of California and learned to surf as a teen. I still get out in the water as much as I can. What's a favorite article you've recently written? I interviewed Nicole Krasinski, owner and chef of State Bird Provisions, for this issue. For someone who has expe- rienced such phenomenal success in a relatively short time, she's very humble and down to earth. Do you prefer to eat in or go out? I spent years reviewing restaurants—to the point that I burned out. However, since I try to avoid reviewing as much as possible these days, I think I prefer eating out again, and simply enjoying the meal—leaving my "critic" hat at home. What is your favorite food city? I certainly know San Francisco better than any other and love it. I would say New York is a close second. I hope to have the opportunity to eat my way through many more. It's a work in progress! JULIE BESONEN Producer Profiles Writer for The New York Times, and restaurant columnist for nycgo.com EMILY CROWE How to Tackle Food Waste, Q&As; Freelance writer and regular contributor to Specialty Food Magazine and Specialty Food News JANET FLETCHER Cheese Focus Writer of email newsletter Planet Cheese and the author of "Cheese & Wine" and "Cheese & Beer" NICOLE POTENZA DENIS Buyers' Picks, Category Spotlight, Make Your Menu Work Harder, Co-Packer Confidence 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 TANYA HENRY Q&A; Food writer and contributor to Specialty Food Magazine DENISE SHOUKAS Trends & Happenings Contributing editor to Specialty Food Magazine RON TANNER Food Safety Update, State of the Specialty Food Industry Vice president, philanthropy, government, and industry relations for the Specialty Food Association ? Best restaurant you went to recently Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. 1770 House Restaurant, East Hampton, NY