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/375622
trends & happenings NEW OPENINGS Cupcake chain Crumbs is set to reopen, following a bankruptcy filing. The business will function as a full bake shop, expanding its offerings in hopes of drawing new customers. … Westside Market is opening is sixth location in the New York metropolitan area, in downtown Manhattan. … An Iowa restaurateur has opened a butcher shop in the small town of McClelland. Jon's Naturals sells locally raised meat to consumers as well as supplying some 30 restaurants in the state. … Valrhona has opened a professional pastry school in Brooklyn, N.Y. L'Ecole du Grand Chocolat is the gourmet chocolatier's fourth location in the world, and its first in the U.S. … Online subscription-based food retailer Hatchery has launched the Hatchery Marketplace, giving specialty producers a way to distribute their items to a large audience. The online market launched in August with more than 350 products from 100 companies. … A new 1,000-square-foot convenience store in Minneapolis, called Simpls, touts an organic and local bent. Product offerings include staples like breakfast and lunch foods, snacks, drinks, and sweets, all with an emphasis on organic and, when pos- sible, local products and ingredients. … Cacao & Cardamom, a new luxury chocolate shop, celebrated its grand opening in Houston in July. The store features bonbons in exotic flavors such as pineapple fennel caramel, guava tamarind, and Szechuan peppercorn. … Two sis- ters and their husbands are sharing their love of cheese with a new shop in Papillion, Neb. Nor thwoods Cheese Haus features chees- es from Wisconsin and around the world, plus a selection of sausages. … Callie's Charleston Biscuits has opened its first res- taurant, Callie's Hot Little Biscuit (pictured), in its namesake city of Charleston, S.C., serving a variety of Southern-style foods, including fresh- baked biscuits, pimen- to cheese sandwiches, grits, and fried chicken. —Eva Meszaros Announcing Embrace Hunger Relief Day: October 10, 2014 Mark your calendars: The Specialty Food Foundation has unveiled the date of its frst annual Embrace Hunger Relief Day: Friday, Oct. 10. On this day, the founda- tion calls for members of the Specialty Food Association to come together and volunteer time in their communities to con- tribute to food recovery and hunger relief efforts. Help out at a soup kitchen, stock a food pantry, host a food drive—whether starting a new project or participating in an existing effort, these combined efforts strive to have a big impact. In the coming weeks, the foundation will share informa- tion on special events to be held on Oct. 10 in New York, San Francisco, Chicago, Boston, and Seattle to celebrate Embrace Hunger Relief Day. Participants are invited to build awareness by sharing their plans, experi- ences, and stories of how they're embrac- ing hunger relief in their community and beyond on Twitter, Facebook, Instagram, and other social media platforms with the hashtag #EHRD. United on this day, the specialty food community can play an important role in advancing the efforts of hunger relief and food recovery. For more information, visit specialtyfoodfoundation.com. PHOTO: CALLIE'S CHARLESTON BISCUITS "RETHINKING" FOOD The Culinary Institute of America and the MIT Media Lab are collaborating to create the first reThink Food Conference, scheduled for Nov. 7–9 in California's Napa Valley. It will be a meeting place for chefs and neurosci- entists, innovators and food marketers, and cultural experts and economists to explore how consumers experi- ence food, from the workings of our sensory systems to the impact of new technologies on habits and rituals. Three days of exploration at CIA's historic Greystone campus will feature presentations, panels, culinary demon- strations, and sensory tastings led by thought leaders from the food industry, technology sector, and academia, addressing how, what, and why we cook and eat the way we do today, as well as what's on the horizon.—D.S. 20 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com