Specialty Food Magazine

CONTRIBUTORS Specialty Food is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. ƒ SPECIALTY FOOD SPECIALTYFOOD.COM 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 2021 Leadership Awards profiles 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 The New Normal: Pandemic Trends Carry into 2021 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 R O N TA N N E R F O R M E R V I C E P R E S I D E N T, E D U C AT I O N , C O N T E N T & A D V O C A C Y F O R T H E S P E C I A LT Y F O O D A S S O C I AT I O N Regulatory Update Last Word MEET THE STAFFER L A U R A L O Z A D A V I C E P R E S I D E N T, M E M B E R S H I P I joined SFA in 1999 as a contractor working for the finance department at Fancy Food Show registration back when folks still paid cash. Since then, I've worked in different capacities for the Association from education to philanthropy to event management. I was recently named vice president, membership, and look forward to getting to know our members even better and finding more ways SFA can help them succeed. Where do you live? In Apex, North Carolina—a suburb of Raleigh—with our two kids, who love to talk about all things food and occasionally dream up new product concepts themselves. What's your fondest food memory? For me food is like music, always brings the stories flooding back: Kay's casserole—my grandma's famous potato and ground beef layered one-pot wonder. When I was little, my grandpa Doc's change dish with orange Tic Tacs that he let me sneak when my parents weren't looking. My mom's sausage stuffing at Thanksgiving, my dad's refried beans—a labor of love made from scratch in the pressure cooker, the taste of a New York bagel after a long run, smoked mullet from the gulf coast of Florida, baguettes and picnics with my kids in Paris during our last trip before lockdown. Foods transport me back in an instant to the people and places that matter most and I love that about the specialty food industry. There are stories behind every member product. Do you prefer to eat in or go out? Even before COVID-19, I preferred to eat in. I love the family dinner time. My parents always fought to make that time a priority and we do the same now with our teens, even though it can be a challenge. I love to talk about food and over food, especially food made with LOVE (we tell them that's the most important ingredient and they groan). What's your favorite food city? Santa Fe, New Mexico. I worked backstage at the Santa Fe Opera for two summers and have gone there off and on my entire life with family scattered throughout New Mexico. There is nothing like a piping hot basket of sopapillas, chile rellenos, or an enchilada platter (green chile, of course!). What strange foods have you eaten? I don't think this qualifies as strange, but being married to a proud Puerto Rican means I have now tried many native dishes, from homemade morcilla to coquito to pasteles (yes, I am learning to wrap and tie them in the banana leaves thanks to a few lessons). The first time I met my mother-in-law, the family killed and roasted a pig in honor of my birthday! What new food would you like to try in 2021? I'm curious to try Yolélé's fonio, a gluten-free grain from West Africa that could be the next quinoa. –J.B. Quesabirria tacos. I have been trying tacos all over L.A., but haven't tried these yet. –M.H.

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