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.
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SLOW COOKER DINNERS & SOUPS Delicae Gourmet 23 Gluten-Free Dinners & Soups 31 Healthy & Flavorful Delicious Year-Round Meals All Natural • No Added Salt • 5 Minute Prep Time Budget-Friendly • Serves 8-11 Shippers Available 800-942-2502 sales@delicaegourmet.com www.DelicaeGourmet.com • Sa lt Free • Kosher Certif ed • All Natural • No MSG • GlutenFree • High Fiber NEW! For information contact Ray Leard at 800.359.7873 or email rayleard@purelyamerican.com purelyamerican.com lifetime achievement awards ed to start an association to promote and introduce specialty foods. This seed eventually blossomed into the National Association of the Specialty Food Trade (now the Specialty Food Association), which launched in 1952. "Some people had their doubts about form- ing an association," Foah recalls. "But the majority decided to give it a try. It was a dream based out of our conviction and love for the industry." Foah recalls both challenges and opportuni- ties in the early years. "The founding members of the association imported and distributed specialty foods from their native lands," he says. "There were no cell phones or fax machines or email back in the '50s—we would call on our customers mostly by walking to their offices. The challenge was introducing unfamiliar foods to storeowners." Accomplishments. Foah served as president of the association from 1978 to 1980 and was a member of the board of directors for 16 consecutive years. During his presidency, he negotiated sole ownership rights of the Fancy Food Show to the association from the Cahners Exposition Group, a task he considers his single greatest achievement during his term. "Mario's business skills and negotiating tactics delivered the deal that guaranteed ownership of the Fancy Food Show for the association," says John Roberts, president of Blackpoint Management and former president of the association. "He speaks softly with intelligence, grace, and style and is a pleasure to be with, in business or socially." "This acquisition was imperative to the survival, sustain- ability, and long-term success of the association and the Fancy Food Show," adds Shawn McBride, chairwoman of the Specialty Food Association board of directors and vice president of Foah International. "Mario's vision of our future was groundbreaking. To this day, he continues to have a keen sense of business, finances, communication, and governance." It was at a routine meeting in New York City with friends and food industry peers that the seed was planted to start an association to promote and introduce specialty foods. 68 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com