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 6 of 191

4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com CONTRIBUTORS MEET THE CONTRIBUTOR ANNA KLAINBAUM Exploring the Flavors of the Middle East W ith 15 years of food industry experience under her belt, this Brooklyn- based writer, food trends consultant, and culinary tour guide brings her own perspective to what's trending at today's table. What's one of your favorite articles that you've recently written? Honestly, it's the one in this magazine. I was thrilled to nab an interview with Michael Solomonov from Zahav. I adore Middle Eastern f lavors and his take on the cuisine is so inspiring. Also, he makes tahini milkshakes that are to die for so I really enjoyed my "research" for this article. What's your fondest food memory? I worked with Jacques Pepin and Julia Child at Boston University for many years, and I have many fond memories of my time in the kitchen with them. ey were old-school chefs but their passion for their craft made them so magnetic and relatable. What's your favorite food city? I'm from Miami and there's nothing like the food scene there. I love going home to fill up on that native mix of empanadas, Cuban coffee, fresh seafood, matzo ball soup, and Key lime pie. What was the strangest food you've had recently and how did you like it? I have an infant at home, so I've been tasting all kinds of homemade and store-bought pu- rees. ere are some interesting combos out there that are pretty tasty, like lentil-cinnamon and mango-sweet potato. What are some of your non-gastronomic interests? I love to pick a neighborhood or a small town and just wander for the day. It's tough to put the smartphone away, but it can be so refreshing to do some unstructured exploring, even when it's close to home. Eat out or stay in? Lately I'm all about dining out. My NYC list of must-visit restaurants keeps growing, and it's such a treat to just sit and enjoy a meal someone has cooked for you. No dishes! JULIE BESONEN Producer Profiles Writer for The New York Times and restaurant columnist for nycgo.com STEPHANIE CAIN Emerging Cuisines: A New Appreciation of Greek Cuisine Freelance writer specializing in food ESTHER CRAIN New NYC Area Food Destinations Freelance writer based in New York City JANET FLETCHER Cheese Focus Writer of email newsletter "Planet Cheese" and the author of Cheese & Wine and Cheese & Beer MARK HAMSTRA Emerging Cuisines: Feasting on the Foods of the Philippines; Foodservice Profile; Q&A: Danielle Vogel, Glen's Garden Market Regular contributor to Specialty Food Magazine and Specialty Food News ANNA KLAINBAUM Emerging Cuisines: Exploring the Flavors of the Middle East Broolykn-based food writer LOUISE KRAMER Retailer Profile Freelance writer based in New York City NICOLE POTENZA DENIS Category Spotlight Contributing editor to Specialty Food Magazine DENISE SHOUKAS Three Packaging Trends that Inspire Trust; Trends & Happenings Contributing editor to Specialty Food Magazine RON TANNER Nutritional Fact Label Revisions: What You Need to Know Vice president, philanthropy, government, and industry relations for the Specialty Food Association ? What is your favorite ice cream flavor Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. Stracciatella

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