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Specialty Food magazine
®
VOL. 52, No. 4
© 2022 Specialty Food Association. All rights reserved.
E D I T O R I A L T E A M
E D I T O R
D E N I S E P U R C E L L
C O N T E N T D E V E L O P M E N T D I R E C T O R
J U L I E G A L L A G H E R
C O N T E N T D E V E L O P M E N T A S S O C I AT E
G E O R G E H A J J A R
A R T D I R E C T O R
M I C H A E L G A G E C O S TA
T R E N D S & H A P P E N I N G S
D E N I S E S H O U K A S
C H E E S E F O C U S
J A N E T F L E T C H E R
E X E C U T I V E T E A M
P R E S I D E N T
B I L L LY N C H
S E N I O R V I C E P R E S I D E N T,
F I N A N C E & P L A N N I N G
LY S A T E A L
I N T E R I M H E A D O F T E C H N O L O G Y
P E T E B O O K E R
V I C E P R E S I D E N T, TA L E N T & C U LT U R E
A K I C I P R I A N I
V I C E P R E S I D E N T, O P E R AT I O N S
L A U R A L O Z A D A
V I C E P R E S I D E N T, R E L AT I O N S
T I M M C G U I N N E S S
V I C E P R E S I D E N T,
R E S O U R C E D E V E L O P M E N T
D E N I S E P U R C E L L
F O R S F A M E M B E R S H I P I N F O :
M A N A G E R , M E M B E R R E L AT I O N S ,
N O R T H E A S T
J A N E T D E C A R L O
646.878.0187
jdecarlo@specialtyfood.com
M A N A G E R , M E M B E R R E L AT I O N S , W E S T
R O G E R G R E E N I D G E
646.878.0158
rgreenidge@specialtyfood.com
M A N A G E R , M E M B E R R E L AT I O N S ,
S O U T H W E S T/ S O U T H E A S T
E R I K A S I P O S
646.878.0130
esipos@specialtyfood.com
D I R E C T O R , S T R AT E G I C A L L I A N C E S
L O U I S H E L M S
646.878.0161
lhelms@specialtyfood.com
M A N A G E R , G L O B A L A C C O U N T S
M I M O B O U L E F R A K H
646.878.0151
mboulefrakh@specialtyfood.com
M A N A G E R , M E M B E R R E L AT I O N S ,
M I D W E S T/ N O R T H W E S T
R E TA M A R T I N
646.878.0135
rmartin@specialtyfood.com
What is
your favorite
dish to eat
during the
holidays?
my grandmother's
scallops oreganato on
Christmas Eve
surkål, Norwegian
Christmas cabbage
