Oser Communications Group

Gourmet News June 2019

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BY LORRIE BAUMANN The Specialty Food Association honored cheeses in two cate- gories this year: cheeses made from cow milk and cheeses made either from milk from other species or from mixed milks. Bellwether Farms' Whole Milk BY LORRIE BAUMANN At about 2,800 feet above sea level in the shadow of California's Mount Shasta, Belcampo Farm had what Farm Director James Rickert calls "a heck of a winter," last year, with more rain and snow than usual. That meant taking extra feed to the farm's cattle after a blizzard dropped 18 inches of snow on their winter range in the Sacramento Valley and a delay in Belcampo Demonstrates Regenerative Agriculture in NorCal Continued on PAGE 12 Continued on PAGE 12 Continued on PAGE 10 the appearance of spring on the 17,000 Shasta Valley acres roamed by the farm's pigs, sheep, chick- ens, ducks and turkeys – and its cattle, moved up from the winter range after spring has finally crept north to green up the pas- tures at their summer home. "We're taking advantage of C a l i f o r n i a 's Mediterranean climate, so we follow the seasons," Rickert said. "That's something my great- grandfather did 100 years ago.... We move cattle in trucks now. It's a lot easier." Rickert is a fifth-generation rancher who started his career after graduating from Cal Poly with his agriculture degree at his family's Prather Ranch, just across the mountain from Belcampo Farms in Siskiyou County. "I loved it, but I realized that family businesses are not the easiest," he said. He moved on from the fam- ily ranch after 12 years there but continued earning his living in and around California agriculture until he got the chance in 2017 to manage the regenerative agricul- ture practiced at Belcampo Farms, which supplies the meat for the company's six restaurants and butcher shops in the Bay Area and Los Angeles as well as its newest location in the Hudson Yards de- velopment in midtown Manhat- tan, New York City. One of the first things Rickert did after he was hired in late 2017 was to take a look at the farm's pasture management and irriga- tion program. Cattle numbers were decreased slightly to reduce pressure on pastures that were ex- pensive to irrigate, and some of that land was dried, saving some Natural Products Industry Aids in Disaster Relief Specialty Food Producers Bring Home the Gold Ricotta won the gold award for cow milk cheeses, and Vermont Creamery's Coupole won the gold award for other cheeses. Best new product awards in those cate- gories went to Cabot Creamery for its Cabot Centennial Cheddar, an aged cheddar made five years ago in a limited edi- tion to celebrate Cabot Creamery's centennial anniver- sary and offered at re- tail in 1-pound deli bars and to Cypress Grove for Straight Up, a fresh goat cheese that's pack- aged for retail sale in a 4-ounce cup. In other dairy cate- gories, Vermont Creamery won a gold sofi Award this year for its Cultured Butter with Sea Salt Crystals and TEA*RRIFIC! Ice Cream won a gold sofi Award for its Masala Chai. New product awards in those categories went to Pyrotechnic Foods LLC for Fireworks Finishing Butter Honey Lavender Sea Salt and Jeni's Splendid Ice Creams for its Frose Sorbet. In the baked goods category, Date Lady Inc. won the gold award for Date Lady Fruitcake, and Just Date Syrup won the gold award in the category for baking ingredients. Sutter Buttes Olive Oil Company's Blood Orange BY GREG GONZALES The specialty food industry is gearing up for the Specialty Food Association's 65th annual Sum- mer Fancy Food Show later this month at the Jacob Javits Center in New York City. The association anticipates about 30,000 atten- dees this year, and over 2,500 ex- hibitors, who will be launching new products, setting trends and building partnerships for the next chapter in food. Highlights include exhibitions for innova- tive ideas and new brands, edu- cation sessions around industry Continued on PAGE 12 Summer Fancy Food Show Gathers the Industry trends and scaling up specialty food businesses, and ceremonies to honor inductees for the Hall of Fame and Lifetime Achievement Awards. Attendees seeking something new can check out the New Brands on the Shelf showcase in the River Pavilion. What's New, What's Hot is also making a re- turn to the show, where products introduced since the last show, natural and organic products, and gift and holiday items, are fea- tured. Winners from this year's sofi Awards will also be show- cased in the returning display. Also returning to the show is the Front Burner Foodservice Pitch Competition, a live pitch event with an expert judge panel featuring celebrity Chef Elizabeth Falkner. The Main Stage educa- tion sessions in the River Pavilion include a State of the Specialty Food Industry talk from David Lockwood, and a panel hosted by association President Phil Ka- farakis in which industry leaders will discuss how to reduce waste BY LORRIE BAUMANN Organic Valley and Dr. Bronner's have teamed up with United Peace Relief and Grassroots Al- liance to form the Grassroots Aid Partnership with the goal of bringing natural food producers together in a formal way to pro- vide an ongo- ing resource to help peo- ple who've been affected by disasters such as Cali- fornia's Camp Fire. That fire burned the town of Paradise, California, and killed at least 85 people, includ- ing five firefighters, last year and continues to affect survivors who still haven't found new stable housing. United Peace Relief is a non- profit organization that provides volunteers to respond to disasters with humanitarian relief, while Grassroots Alliance is a charity organization dedicated to direct- ing resources to organizations fo- cused on alleviating hunger in the U.S. and in disaster zones throughout the world. Clovis Siemon is leading the VOLUME 84, NUMBER 6 JUNE 2019 n $7.00 www.gourmetnews.com UPDATE: SFFS Preview SEE PAGE 23 HOT PRODUCTS: Nonni's SEE PAGE 28 NATURALLY HEALTHY: Smart Flour SEE PAGE 22 NEWS & NOTES n Domaine Carneros Recognized for Green Business PAGE 8 RETAILER NEWS n IT'SUGAR Sells Laughter. Also, Candy PAGE 14 SUPPLIER NEWS n Bitters Boom As Consumers Cocktail At Home PAGE 16 NATURALLY HEALTHY n Clean, Refreshing Coconut Water from TAJA PAGE 22 SUPPLEMENT n Summer Fancy Food Show Preview PAGE 23 News ..............................................8 Ad Index .......................................30 Calendar.......................................30 G OURMET N EWS T H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y ®

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