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News & Notes BRIEFS GOURMET NEWS FEBRUARY 2020 www.gourmetnews.com NEWS & NOTES 6 Specialty Food Association Honors Industry Leaders Kroger Elects Karen M. Hoguet to Board of Directors The Kroger Co. has elected Karen M. Hoguet to the company's board of directors. Hoguet served as the chief financial officer of Macy's, Inc. from October 1997 until July 2018. She then served as a strategic advisor to the chief executive officer until her retirement. She currently serves on the Nielsen Holdings plc board and previously served on the boards of Chubb and Cincinnati Bell. Sovos Brands Names Jason Vieth Senior Vice President, General Manager Sovos Brands announced that Jason Vieth has joined the company as Senior Vice President, General Manager of noosa yoghurt, a premium yoghurt manufacturer. Vieth brings extensive experience in the food and beverage industry, most recently as chief executive officer of poppi, a beverage startup funded by CAVU Venture Partners. Patricia King Named New Executive Director of California Olive Oil Council California Olive Oil Council (COOC) has announced Patricia King as the new Executive Director. King is assuming the role from former Executive Director Patty Darragh, who announced her retirement in fall 2019 after 22 years of expanding the trade organization to the network of 300 certified producers, growers and retailers it is today. As Executive Director, King will oversee members of the COOC's staff and drive continued growth for the organization. Mayorga Organics Announces the Promotion of Erin Dall to President/COO Specialty organic coffee and grains producer Mayorga Organics has promoted Erin Dall to President and Chief Operating Officer. As President of Mayorga Organics, Dall now oversees all U.S. operations for Mayorga with Jenaee Powell, the company's Vice President of Finance, moving to Chief Financial Officer of all U.S. operations. Martin Mayorga will shift to Chief Executive Officer, overseeing all of Mayorga's operations in the U.S. and throughout Latin America while guiding the company's long-term vision. Drake's Organic Spirits Welcomes New Chairman of the Board Industry executive James (Jim) C. Allen has been named chairman of the board of Drake's Organic Spirits. Allen, who previously retired in 2014 from his position as senior vice president, fine wines for Southern Wine & Spirits of America, Inc., has more than four decades of service and professional accomplishment in the beverage and hospitality industries. The Specialty Food Association presented its 2020 Leadership Awards to Lorenza Pasetti of Volpi Foods, Elizabeth Stein of Purely Elizabeth and Natalie Shmulik of The Hatchery Chicago during the Winter Fancy Food Show in January. Pasetti was honored for business leader- ship. Leader of the 117-year-old meat com- pany, with one foot firmly planted in Italian tradition and the other on the accelerator for expansion while maintaining quality. Pasetti oversees four plants that employ 210 people making prosciutto, salumi, coppa and other Italian-style products. Stein was recognized as a good citizen. From a holistic health advocate to an en- trepreneur with 76 SKUs, she has grown her business as a certified B Corporation using non-GMO, organic ingredients. She seeks to promote a healthy food system through sustainability and transparency, and to be a force for good. Shmulik received her award for her vi- sion. As Chief Executive Officer, she over- sees a 67,000-square-foot non-profit food and beverage incubator dedicated to help- ing entrepreneurs build and grow success- ful businesses. She's helping expand the industry with employees from the local community. "The specialty food industry depends on innovation and authenticity in our product development and our business practices. The three entrepreneurs we're honoring with 2020 Leadership Awards are emblem- atic of the strength of the industry itself," said Phil Kafarakis, President of the SFA. "It's an honor to recognize their dynamic impact on business, their communities, and the world." Nominations for the awards were made by members of the Specialty Food Association and others in the industry. SFA's Industry Work Group for Recognition selected the honorees from more than 30 nominees. GN Massey Honey Company Raising Awareness About Honeybees Yorba Linda, California-based honey culti- vator Massey Honey Company headed into 2020 with a renewed sense of purpose. In addition to selling honey, the company has long been a resource for local beekeepers who need ad- vice or supplies; and now it has begun offering classes to educate new beekeepers on how to get started and how to get the most from their hives. "Honeybees are under threat from lots of sources," said Ryan Smith, Founder of Massey's. "Human development, climate change and disease are making life hard for them." Because plants depend on bees to reproduce, a threat to bees is a threat to the environment. "We see bee- keeping as a service to the bees and to the environment," continued Smith. "It also happens to produce honey. A win-win." Rescue and relocation have been a criti- cal part of the company's efforts to improve the lives of bees. When a swarm gathers at an inconvenient spot, Massey encourages cities, homeowners and businesses to call a trained beekeeper rather than an extermi- nator. With the right techniques, bees can be safely collected, moved and allowed to carry on their work as pollinators. Smith believes hobbyist beekeepers are providing a critical role in supporting the bee population in southern California. "We're looking forward to providing more education and resources on sustainable beekeeping," he said. Massey's shop carries queens and small starter hives, known as nucs, to help cus- tomers get started. The shop's bee- keeping classes will provide a detailed introduction to how to start, grow and nurture a healthy hive. Massey Honey Company has long provided a wide range of honey to consumers and retailers. In 2020 it added eucalyptus honey to its selection of distinctive hon- eys. It also offers beautifully-crafted gift sets assembled around themes: the California Collection includes a selection of wildflower, orange blossom and avocado honeys, and the Herbal Collection features buckwheat, sage and eucalyptus honeys. For more information, visit www.massey- honey.com, email info@masseyhoney.com or call 800.775.7443. GN Specialty Food Association's New Brand on Display Attendees at the Winter Fancy Food Show got their first real look at the Specialty Food Association's new branding designed to reflect the association's new vision to shape the future of food. The newly re- designed SFA logo, an imperfect circle, was intended to capture the constantly shifting and evolving industry and the limitless ef- fects that food and drink have on our cul- ture and everyday lives. The logo also rep- resents the association's 360-degree ap- proach to nurturing and introducing new specialty food products and companies into the marketplace. Founded in 1952, the SFA's earliest days were at a time of burgeoning American de- mand for international goods and global flavors. Since then, and especially through the Fancy Food Shows, countless domestic and international brands have launched in the U.S. market under the auspices of the SFA. With membership in the association now open to buyers, distributors and affil- iated businesses as well as food producers, the rebrand is intended to amplify the as- sociation's current success and promote its growing presence. GN

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