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/838473
4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com CONTRIBUTORS MEET THE CONTRIBUTOR JULIA CHANG Q&A Marc Oshima, AeroFarms T his New York City-based writer and editor has mainly covered business and personal finance for over a decade but she has always had a passion for food. Where do you live? I live in the South Bronx, home of the Yankees and great Mexican, Puerto Rican, and Dominican food. Do you have any food habits? I always like my food to have a little kick, so I like to add a bit of hot sauce into my marinades whenever possible, whether that's Tabasco, ai chili sauce, or Korean gochujang. What is one of your favorite articles that you've recently written? One of the most memorable projects I worked on was pairing two sales and marketing executives with an image consultant who restyled them from scratch. It was fascinating to see them go through a transformation. Will you share a favorite food memory? My fondest food memories revolve around eating a special dish that my mom always makes for me whenever I'm visiting home or when it's a special occasion. It's a Korean dish of spicy bar- becued pork that you eat with rice wrapped in a lettuce leaf. What was the strangest food you've had recently? And how was it? I recently tried fried crickets at a party. It wasn't as bad as I expected it to be, but I can't say it was good either. What are some of your non-gastronomic interests? I enjoy filmmaking and writing short stories. I find I need that creative counterbalance to the more serious pieces that I tend to work on. Do you prefer to eat in or go out? Definitely go out. I enjoy trying different types of cuisines that I know I wouldn't be able to make at home. New York is such a diverse food city that you could eat out every day for a month and still not have the same thing twice. at can be hard on a wallet, but that's where leftovers come in handy. What is your favorite food city? Apart from New York, I had great culinary experiences when I visited Berlin a few years ago. Everything from the currywurst I ate on the street to the gourmet restaurants to the cocktails was delicious. I even brought some currywurst sauce back with me! JULIE BESONEN Producer Profiles Writer for The New York Times, and restaurant columnist for nycgo.com AMY BLANKSTEIN Store Tour Freelance writer based in New York City JULIA CHANG Q&A Freelance writer based in New York City ESTHER CRAIN A Spirited Tour of the South Bronx Freelance writer and author of "The Gilded Age in New York, 1870-1910" EMILY CROWE Food Tech for the Future Regular contributor to Specialty Food Magazine and Specialty Food News JANET FLETCHER Cheese Focus Writer of email newsletter Planet Cheese and the author of "Cheese & Wine" and "Cheese & Beer" MARK HAMSTRA Q&A Freelance writer based in New York City 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 SUSAN SEGREST 65 Years of Specialty Food Contributing editor to Specialty Food Magazine DENISE SHOUKAS Trends & Happenings, Key Performance Indicators Contributing editor to Specialty Food Magazine DEBBIE SWANSON Q&A: Navigating E-Commerce Freelance writer for USA Today and The Baltimore Sun RON TANNER Food Safety Update Vice president, philanthropy, government, and industry relations for the Specialty Food Association ? Favorite summer cookout meal Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. BBQ chicken with corn on the cob Handmade grilled pizza with lots of toppings