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 83 of 139

Winter Fancy Food Show Booth 6031 Winter Fancy Food Show Booth 429 SCOUT URLING Age: 37 Years in specialty food: 19—if you count working as a barista and in a tea shop in college. Favorite food: I love most food so that is very tough! Top four are watermelon, artichokes, cheese, and ramen. Least favorite food: Over-processed stuff trying to pass as food. And green peppers. Last thing I ate and loved: Delicata squash stuffed with sautéed quinoa, beets, carrots, kale, and sunflower seeds with melted smoked gouda on top. I also had really good Korean food last time I was in New York. If I weren't in the food business I'd be: A midwife. One piece of advice I'd give someone starting out in the food business: Be passionate, have a purpose, and play your own game. Back by popular demand, our Cabernet Wine Biscuits pair the finest Cabernet with fresh cracked pepper corns. A great companion to wine tastings or a delicious counterpart to salads, soups and fruit. F R E S H F R O M Baked & distributed by J&M Foods, Inc. 800.264.2278 • www.janis-melanie.com Winter Fancy Food Show Booth 429 Susan Segrest is a contributing editor to Specialty Food Magazine. our Mexican inspired Cacao Chokola, we use locally grown red chilies as well as cinnamon and other warm spices." Commitment to Sustainability The company customizes the presentation of its products depending on the needs of its retail or foodservice customers but always with the goal of creating a beautiful experience in a sustainable way. "Some want loose leaf, some want tea bags, some want both," Urling says. "We also provide a display tin made from U.S. recycled steel and the way we reduce packaging is by sending craft bags filled with our tea that are biodegradable and compostable, which customers use to refill their tin. We use a plant-based fiber for our bags that is pretty and silky. They are a pyramidal shape, which is the largest capacity of any type of tea bag so it allows the tea to fully brew and open and unfold and you get maximum flavor." Keeping the Business on Track Growing a small specialty food company can be challenging, admits Urling, but she has found that having a clear mission has helped her make decisions. "You get faced with a lot of opportunities and a lot of forks in the road and when you can ask yourself, 'how does this fit with my mission,' the answer becomes clear. We believe in look- ing at the big picture and asking 'how does it impact people on the planet? How does it support organic farmers and others?' We want to be a source of beauty in the world. We want to have beautiful relationships, we want to have a beautiful product, and we want to contribute to the beauty that already exists. " WINTER 2018 81

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