Specialty Food Magazine

Spring 2020

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://www.e-digitaleditions.com/i/1220124

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Page 6 of 75

SPECIALTY FOOD SPECIALTYFOOD.COM CONTRIBUTORS Specialty Food is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. What's your favorite restaurant for dining al fresco? SPECIALTY FOOD SPECIALTYFOOD.COM A M A N D A B A LTA Z A R F R E E L A N C E W R I T E R B A S E D I N A N A C O R T E S , WA S H . Zeroing in on Waste J U L I E B E S O N E N W R I T E R F O R T H E N E W Y O R K T I M E S A N D R E S TA U R A N T C O L U M N I S T F O R N Y C G O . C O M Producer Profi le J A N E T F L E T C H E R W R I T E R O F E M A I L N E W S L E T T E R P L A N E T C H E E S E A N D T H E A U T H O R O F C H E E S E & W I N E A N D C H E E S E & B E E R Cheese Focus M A R K H A M S T R A R E G U L A R C O N T R I B U T O R T O S P E C I A LT Y F O O D A N D S P E C I A LT Y F O O D N E W S Polishing Your Pitch: Tips for Breaking into Foodservice Category Education Wages, Tari s, Gender Equality: Restaurant Operators Speak Out on Industry Issues N I C O L E P O T E N Z A D E N I S C O N T R I B U T I N G E D I T O R T O S P E C I A LT Y F O O D Category Spotlight D E N I S E S H O U K A S C O N T R I B U T I N G E D I T O R T O S P E C I A LT Y F O O D Trends & Happenings MEET THE SFA STAFFER G R E T C H E N VA N E S S E L S T Y N D I R E C T O R O F E D U C AT I O N I'm responsible for all of the education programs at the Fancy Food Shows, Specialty Food Business Summits, and other learning projects here at the Specialty Food Association. As a former teacher, food magazine editor, and culinary school grad, I love bringing my passions together to help SFA members and the specialty food community learn and thrive. Where do you live? I live in Brooklyn in the great state of New York, where my family has lived since 1640. What's your fondest food memory? Eating plate after plate of bitterballen, the beef stew croquettes of my Dutch ancestry, on a riverbank in Amsterdam after a long trip from Anuga. What's your favorite food city? Austin, Texas and the surrounding barbecue meccas of Lockhart, Elgin, and Taylor, Texas. What's the strangest thing you've ever tried? The first time I tried kibbeh nayyeh (spiced raw lamb with bulgur) at my in-laws', I couldn't believe how much I loved it. Do you prefer to eat in or dine out? I love to eat in—vegetable cookery is a deep passion of mine, and my CSA and Greenmarket keep me stocked with fresh, local produce. Papa Kona Restaurant & Bar in Kailua-Kona on the Big Island of Hawaii. You can't beat scenery that includes sea turtles, whales, and dolphins, plus the beautiful Kona coastline! Moby's Restaurant & Bar in East Hampton, NY. Best kale salad and the perfect view.

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