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/769179
4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com CONTRIBUTORS MEET THE EDITOR RÓISÍN CAMERON R óisín Cameron joined the Specialty Food Association last March as managing editor of Specialty Food Magazine and Specialty Food News. A former travel edi- tor, she now travels vicariously by way of New York City's ethnic eateries. What is one of your favorite articles that you've recently edited? For our Summer 2016 issue we dove into New York's food hall scene, which was really fun, and inspired me to revisit some clas- sics as well as add newcomers like The Pennsy and TurnStyle to my favorite spots. Would you share your fondest food memory? I grew up in Ireland, and it's the simplest foods I miss the most. Brown soda bread (never sweetened, that's an American invention); butter, cheese, milk—they just taste richer at home. When I visit family, my mom always has scrambled eggs, wild smoked salmon, and buttered soda bread ready for my breakfast after the overnight flight, and it's always one of my best meals of the year. What was the strangest food/meal you've ever had? I tasted balut (duck fetus in the shell) in the Philippines, where I also tried crispy pata (deep fried pig trotters). Actually, it was after that trip that I stopped eating meat. What are some of your non-gastronomic interests? I started running a couple of years ago and have so far completed four half marathons, and I just did the New York City marathon in November which was an incredible experience. I love to read, travel, and hang out with the two kittens we adopted earlier this year. Do you prefer to eat in or go out? I try to have a balance but it's hard when there are so many great restaurants springing up around my apartment in Harlem. Current favorites are ChaiWalli and the Cecil, but you can't go wrong with Red Rooster. What is your favorite food city? Other than New York and Dublin, I would say Oaxaca, Trivandrum, Bangkok, and Paris. It's too difficult to pick. JULIE BESONEN Leadership Awards, Producer Profiles Writer for The New York Times, and restaurant columnist for nycgo.com EMILY CROWE Q&A Freelance writer and regular contributor to Specialty Food Magazine JANET FLETCHER Cheese Focus Writer of email newsletter "Planet Cheese" and the author of Cheese & Wine and Cheese & Beer NICOLE POTENZA DENIS Buyers' Picks, 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 Future Forecast Freelance writer and regular contributor to Specialty Food Magazine DENISE SHOUKAS Trends & Happenings, Certification Primer Contributing editor to Specialty Food Magazine RON TANNER Food Safety Update Vice president, philanthropy, government, and industry relations for the Specialty Food Association ? What new food would you like to try in 2017 Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. a turmeric latte