Specialty Food Magazine

Summer 2018

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/986636

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Page 29 of 191

SFA TO HONOR NEW SPECIALTY FOOD HALL OF FAME INDUCTEES/LIFETIME ACHIEVEMENT AWARD WINNERS T he Specialty Food Association will induct members of the 2018 Specialty Food Hall of Fame at the Summer Fancy Food Show. The Hall of Fame's mission is to honor individuals whose accomplishments, impact, contributions, innovations, and successes within the specialty food industry deserve praise and recognition. The new inductees will be honored on Sunday, July 1 in New York City as part of a special event that will also include presentation of the Association's Lifetime Achievement Awards, which recognize pioneers of the specialty food industry. "The mission of the Specialty Food Association Hall of Fame is to honor individuals who have achieved innovative success while making a positive impact within the industry," said Phil Kafarakis, president of the Association. "This year's honorees are specialty food pioneers who have been integral to industry growth and exemplify the vision of our Association, 'To Shape the Future of Food.'" THE 2018 HALL OF FAME INDUCTEES ARE: Fran Bigelow, Fran's Chocolates: Fran Bigelow's love of fine chocolate led her to found Fran's Chocolates in 1982, in Seattle. Thirty-six years later, Fran's has grown to include four Seattle-area boutiques and thriving mail order and wholesale lines. Bigelow's commitment to preserving pure chocolate flavor is evident in each delicious confection, and she has been credited with sparking the artisan chocolate renaissance in the U.S. Annie Chun and Stephen Broad, Annie Chun's/gimME Snacks: Since 1992, Annie Chun and Steve Broad have been revolutionizing the Asian food category. Starting in a NorCal farm- ers market, they created the first all-natural Pan-Asian convenience brand, Annie Chun's, and then pioneered organic seaweed snack- ing as founders of gimMe Snacks, today's leading seaweed brand. With an intense focus on quality, taste, nutrition, and sustainability, Chun and Broad have changed the way Asian CPG is presented to Western culture. Sue Conley and Peg Smith, Cowgirl Creamery: Sue Conley and Peg Smith met at the University of Tennessee, then made their way to San Francisco. Conley, after 15 years as co-owner of Bette's Oceanview Diner, and Smith, after 17 years cooking at Chez Panisse, got together to open Cowgirl Creamery and Tomales Bay Foods. Their vision is to produce organic cheese made from Straus milk and represent other agricultural, sustainably-minded cheese makers. Craig and Cindy Makela, Santa Barbara Olive Co., California Coast Naturals, Oleavicin: Craig and Cindy Makela are founders of Santa Barbara Olive Co., California Specialty Foods Group, California Coast Naturals, and Oleavicin. The Makelas founded the Santa Barbara Olive Co. in 1983 and built it into one of the top olive brands in the U.S. The Makelas have also served as current or past directors of SFA, American Institute of Wine and Food, National Grocers Association, California Grocers Association, and local organizations. They have been married for 40 years, and have four children and four grandchildren. Russell McCall, Gourmet Foods International: In 1967, Russ McCall opened a single wine and cheese shop in Atlanta. This grew into Gourmet Foods International, a leader in specialty cheese and gourmet foods distribution. In the 1990s, he began growing grapes on the North Fork of Long Island and now produces wine and Charolais beef for McCall Wines and McCall Ranch. Sam Mogannam, Bi-Rite Family of Businesses: Sam Mogannam is the second-generation owner of the Bi-Rite Family of Businesses, a B Corporation, which under his direction has grown to include a farm, creamery, two markets, a cafe, and 18 Reasons, a non-profit cooking school. Mogannam was named one of Fast Company's Most Creative People in Business in 2012 and selected to be on Forbes Small Giants list in 2016. Doug Renfro, Renfro Foods, Inc.: Doug Renfro is the grand- son of founders George and Arthurine Renfro. During the past 26 years of working with his father, uncle, and two cousins, Renfro has overseen product development, managed the company's co-packing business, and taken on a wide range of responsibilities ranging from legal to software to the purchasing of salt. Nassem Ziyad, Ziyad Brothers Importing: Nassem Ziyad, COO of Ziyad Brothers Importing, along with his brothers (Nemer, Nazmy, and Nezar Ziyad) have built ZBI into one of the largest Mediterranean sales and marketing companies in the U.S. Founded by the late Ahmad and his brother Ibrahim, ZBI has been in the spe- cialty food business for over 50 years and still holds to their family motto of "Quality products from our family to yours." THE LIFETIME ACHIEVEMENT AWARD WINNERS ARE: Seymour Binstein, European Imports: Seymour Binstein was instrumental in introducing cheese and specialty foods to the Midwest markets. He was able to parlay his tremendous success at the retail level into the gourmet distribution business. Binstein also pioneered the sales of specialty foods in the foodservice distribution system. His love of new and unique foods permeated the whole specialty food industry. Paul Prudhomme, Magic Seasoning Blends: Chef Paul Prudhomme propelled the distinctive cuisine of his native Louisiana into the international spotlight. In July 1979, K-Paul's Louisiana Kitchen opened in New Orleans. In 1983, Prudhomme created his own line of all-natural herbs and spices, and smoked meats, Chef Paul Prudhomme's Magic Seasoning Blends, and Chef Paul Prudhomme's Smoked Meats. SUMMER 2018 27

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