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
4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com CONTRIBUTORS MEET THE CONTRIBUTOR DINA CHENEY Product Roundup D ina Cheney is the author of numerous cookbooks, including Tast- ing Club, Williams-Sonoma New Flavors for Salads, Year-Round Slow Cooker, Meatless All Day, as well as the forthcoming Mug Meals and The New Milks. She is a freelance writer and recipe developer for several magazines. Cheney graduated from the career program at New York's Institute of Culinary Education, as well as Columbia University. What is one of your favorite articles you've written recently? All of the Category Spotlight articles in Specialty Food Magazine, including "The Culture Club," about yogurt trends. I love delving into a topic and getting to know every nook and cranny of a food/drink category, such as yogurt. I also relish interviewing producers and always end up inspired by the product concepts I encounter in my research. Share your fondest food memory. In college, I went to Madras Mahal, a vegetarian South Indian restaurant in Manhat- tan. For the first time, I experienced a thali—a large metal plate, reminiscent of a painter's palette—full of various dishes: fried lentil doughnuts, dal, coconut chutney, date chutney, a dosa, and more. The f lavors, spices, and aromas completely bewitched me. What's the strangest food/meal you've ever had? How was it? In Hong Kong, I tried durian—solo and in a pastry. After seeing so many "no durian allowed" signs at various places (including our hotel), I just had to experience this vile-smelling fruit for myself. My verdict: it's not worth the assault on the nostrils! What are some of your non-gastronomic interests? Lap swimming, discovering new music (especially synth pop/alterna- tive rock), yoga (when I can make time for a class), reading, word games, and nature walks. Eat out or stay in? Since so much of my work involves devel- oping recipes, I love to eat out. At restaurants, I spend way too much time reading menus, since I'm always in search of new dish concepts and f lavor pairings. It informs my work—plus gives me a break from dish duty! JULIE BESONEN The Plight of the Honeybee, Producer Profle Food editor for Paper magazine and restaurant columnist for nycgo.com DINA CHENEY Product Roundups Author of Tasting Club, whose work has appeared in Every Day with Rachael Ray, Cooking Light, Fine Cooking, and Bon Appetit ESTHER CRAIN sof Awards Freelance writer who covers health, food, and lifestyle EMILY CROWE sof Awards Freelance writer and regular contributor to Specialty Food News JANET FLETCHER Cheese Focus Weekly cheese columnist for the San Francisco Chronicle and the author of Cheese & Beer KARA NEWMAN Prepared Food Focus New York–based writer focused on spirits and cocktails, and author of Cocktails for a Crowd NICOLE POTENZA DENIS Buyers' Picks, Lifetime Achievement Awards 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 KARA MAYER ROBINSON Category Spotlight, sof Awards Freelance writer whose work has appeared in Parents, Emmy, and Time Out New York SUSAN SEGREST Startup Spotlight, sof Awards Contributing editor to Specialty Food Magazine DENISE SHOUKAS Trends & Happenings, Giving Back Contributing editor to Specialty Food Magazine ? What is your favorite food to receive as a gift Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. True sea salt Chocolate