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 138 of 139

20 Before becoming a full-time cold brew coffee producer, Grady Laird hustled bottles of his homemade cold brew at Conde Nast, the mass- media company where he worked as a magazine editor. He would haul 16 bottles on his daily subway commute, and do cash transactions in the elevator bank or lobby space on each magazine floor. by the numbers I n this first issue of 2018, we profile the best-in-class efforts of the SFA's sixth annual Leadership Award Winners. Here are some of the most interesting numbers related to their achievements, and those of other specialty food makers who are featured in these pages. Mohammed Ashour, CEO of Aspire Food Group, ate his first insect on live television in Canada, after he and four fellow McGill University graduate students had won the $1 million Hult Prize for their business idea to tackle ending world hunger with farming edible bugs. That idea became a reality in 2014, and Aspire processes 20 million crickets per month at its 25,000-square-foot, temperature-controlled cricket farm and processing facility in Austin, Texas. 16 bottles Ryan Emmons debuted his Waiākea Hawaiian Volcanic Water in 2012, which is now in 5,000 stores across the country. For every liter sold, a week's supply of clean water is donated to water- starved regions of Malawi. To date, 500 million liters of water have been channeled to rural regions through digging wells and building and maintaining pumps. 100 Rebecca King, cheesemaker at Garden Variety Cheese, milks 100 ewes in Monterey County to make several aged cheeses, as well as farmstead sheep cheese. 500 million liters ewe s million crickets 136 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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