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/165618
CONTRIBUTORS Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. DINA CHENEY Foods in Focus Author of Tasting Club, whose work has appeared in Every Day with Rachael Ray, Cooking Light, Fine Cooking and Bon Appetit COLLEEN CURTIS sof Winners New York City–based food and lifestyle writer EMILY CROWE sof Winners General assignment reporter for the Clovis News Journal DEBORAH MOSS sof Winners Freelance writer whose work has appeared in Sports Illustrated and Shape EMILY PIUGGI sof Winners Specialty Food Association education intern ? NICOLE POTENZA DENIS Buyers' Picks Contributing editor to Specialty Food Magazine What is your favorite holiday food indulgence SHIRA NANUS sof Winners Specialty Food Association communications intern JOANNA PRUESS Prepared Food Focus Contributor to The New York Times and former director of the Cooking Studio at Kings Supermarkets SUSAN SEGREST Profle Contributing editor for Specialty Food Magazine DENISE SHOUKAS Food Trends, Product Roundup, Research Spotlight, Q & A Contributing editor to Specialty Food Magazine ARI WEINZWEIG The Educated Retailers' Guide Co-owner of Zingerman's Delicatessen in Ann Arbor, Mich., and author of Zingerman's Guide to Good Leading, Part 2: A Lapsed Anarchist's Approach to Being a Better Leader ROBYN PFORR RYAN Specialty Food News, Natural Selections Freelance writer whose work has appeared in Redbook and Brainchild MEET THE CONTRIBUTOR ROBYN PFORR RYAN Specialty Food News, Natural Selections R obyn Pforr Ryan has worked as a lawyer, ice cream scooper and house painter, and currently is in the final laps for her first novel. She lives with her husband and their three funny and strongwilled children in a 1934 brick house outside of Albany, N.Y. What's one of your favorite articles you've written recently? The new Wegmans-Cornell partnership to grow the What are some of your non-gastronomic hobbies/ interests? A few years back, I ran my first triathlon, an experi- New York state artisanal cheese industry is an exciting initiative. The folks involved are super smart and dedicated to great craftmanship and creating a sustainable blueprint. ence that I loved, except for the part that I didn't love: starting to panic during the swimming portion. I'm an avid swimmer and do yoga and run. I'm also a pretty besotted gardener and have been known to serve dinner very late if I'm in the middle of replanting. Share your fondest food memory. When I was about 13, my family visited with friends who lived on a tiny island off the coast of Maine. I woke to the smell of homemade oatmeal bread, and then we helped gather the eggs for our breakfast. The dinner was artichokes with a fabulous Hollandaise sauce and a steak. What's the strangest food/meal you've ever had? How was it? Do you mean other than spam? I might mention a few Jello-mold salads that I ate at holiday meals from my youth. 4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com Eat out or stay in? Depends on who's paying. As the primary kitchen person for our family of five for some 16-plus years, I can get skipping happy at the prospect of being taken out to a restaurant for a really good meal that I didn't envision, shop for or prepare. But I also love spending time with family and friends around a table at home for the laughter and talk and memories that can grow.