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/654717
4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com CONTRIBUTORS MEET THE CONTRIBUTOR ROBYN PFORR RYAN Q&A: Digging All In R obyn Pforr Ryan is an award-winning writer, journalist, and speechwriter with a background in daily newspapers and law, living outside Albany, New York. What is one of your favorite articles you've written recently? I wrote about the lives and careers of 10 women attorneys who were trailblazers in the legal profession. What grit. What dedication. They had to work so hard to get an opportunity to make a difference, and make a difference they did. What's your fondest food memory? A long weekend when I was a girl at a family friend's house on a small island in Maine: fresh eggs, homemade oatmeal bread, artichokes in a hollandaise sauce, and homegrown vegetables. Tis was my frst experience of how great food and eating could be. What is your favorite food city? San Francisco. Te Ferry Plaza Market was an explosion of senses for me, from seeing overfowing bunches of colorful cut fowers wrapped in newspaper, gorgeous, healthy vegetables and fruits, goat's and sheep's milk cheeses, specialty foods, and talking to the producers who were so connected to what they were sell- ing. Every time I wear the apron I bought there, it makes me smile. I love the energy, inventiveness, and depth of the food culture you fnd in the restaurants and neighborhoods there. What are some of your non-gastronomic interests? I'm fnishing my frst novel; it's historical fction inspired by a Wellesley art history student's experience in World War II as part of a pioneering program training women for the frst time as aeronautical engineers. I love history, through and through. Eat out or stay in? Eating out. I love to choose and to see what care and ideas chefs bring to their creations. JULIE BESONEN Producer Profles Writer for The New York Times, food editor for Paper magazine, and restaurant columnist for nycgo.com EMILY CROWE Global Eats Freelance writer and regular contributor to Specialty Food News JANET FLETCHER Cheese Focus Writer of email newsletter "Planet Cheese" and the author of Cheese & Wine and Cheese & Beer ANNELIESE KLAINBAUM Global Eats Communications consultant/writer working with food, beverage, and lifestyle companies and publications OLIVIA KINGSLEY Q&A Creative writer based in San Francisco EVA MESZAROS Global Eats Award-winning former managing editor of Specialty Food Magazine and Specialty Food News, current writer for nonproft, Food Corps NICOLE POTENZA DENIS Buyers' Picks, Culinary Trends, Category Spotlight 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 ROBYN PFORR RYAN Q&A Award-winning writer, journalist, and speechwriter with a background in daily newspapers and law DENISE SHOUKAS Trends & Happenings, Giving Back Contributing editor to Specialty Food Magazine RON TANNER State of the Specialty Food Industry report, FSMA Update Vice president, philanthropy, government, and industry relations for the Specialty Food Association LESKA TOMASH Product Roundup Freelance writer with more than 20 years of culinary experience, based in Portland, Maine ? What is your favorite restaurant Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. Primo in Rockland, Maine PHOTO: CHANDLER RYAN Delaware & Hudson in Brooklyn