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/173967
? CONTRIBUTORS Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. What type of specialty food do you purchase most often JANET FLETCHER Cheese Focus Weekly cheese columnist for the San Francisco Chronicle and the author of Cheese & Beer J anet Fletcher is the author of Cheese & Beer, Cheese & Wine, Fresh from the Farmers' Market and more than 20 other books on food and beverage. What's one of your favorite articles you've written recently? What inspired you to write your new book, Cheese & Beer? A home brewer approached me at a signing for my book, Cheese & Wine, and told me she thought there was a need for a book on cheese with beer. And she was right. That book didn't exist. I love good beer and was already convinced that it was an easier match for many cheeses than wine. My idea for Cheese & Beer was to create a handy reference guide that would introduce consumers to the top craft beer styles and the cheeses that complement them. I've never had so much fun "researching" a book. NICOLE POTENZA DENIS Buyers' Picks Contributing editor to Specialty Food Magazine JOANNA PRUESS Prepared Food Focus Contributor to The New York Times and former director of the Cooking Studio at Kings Supermarkets Do you have a favorite cheese and beer pairing you discovered? My favorite pairing depends on the moment, the weather and the KARA MAYER ROBINSON Foods in Focus Freelance writer whose work has appeared in Parents, Emmy and Time Out New York occasion. But I think North Coast Brewing's Le Merle, a saison, with Redwood Hill Farm's Cameo, a bloomy-rind goat cheese, is close to perfect. What's your favorite food destination and why? My favorite food destination anywhere is a farmers market. Whether I'm in Istanbul or Saigon or my own town of Napa, I never want to miss market day. DENISE SHOUKAS Food Trends, Q & A Contributing editor to Specialty Food Magazine Share your fondest food memory. My mother would kill me if I didn't say her matzo ball soup. RON TANNER Today's Specialty Food Consumer Report Specialty Food Association vice president, communications, education, government and industry relations ❘ SPECIALTY FOOD MAGAZINE JANET FLETCHER Cheese Focus I really enjoyed researching Southern cheeses for this month's Cheese Focus. I tasted so many delicious ones at the American Cheese Society conference this past summer—a surprise to me because I don't often see these cheeses in the San Francisco Bay Area, where I live. It was a good reminder that artisanal cheese is booming everywhere. ROBYN PFORR RYAN Specialty Food News Freelance writer whose work has appeared in Redbook and Brainchild 4 MEET THE CONTRIBUTOR specialtyfood.com What's the strangest food/meal you've ever had? How was it? Grated raw Japanese mountain yam. Bland and slimy. What are some of your non-gastronomic hobbies or interests? I brake for antique stores. Eat out or stay in? Cooking from my garden is my greatest pleasure.