Oser Communications Group

10 EDITORIAL GOURMET NEWS DECEMBER 2013 www.gourmetnews.com GOURMET NEWS ® FROM THE EDITOR WWW.GOURMETNEWS.COM PUBLISHER It's hard to believe that my first year as editor of Gourmet News is coming to a close. Looking back on the year, it is fun (albeit a little overwhelming) to remember the interesting people with whom I have had the opportunity to talk, the exciting issues we have covered and the innovative products we have introduced. If I have learned one thing in this position it is that the world of specialty food is certainly a dynamic one. Covering the news of gourmet food means constantly staying on your toes. Although covering food-specific events is an important part of what we do at Gourmet News, what has been particularly interesting to me this year been studying how current events more generally impact the food supply. It has been fascinating to learn how major issues like the partial federal government shutdown in October, the contentious issue of fracking for natural gas and the ongoing drought impact the foods we eat. Still, this has been an exciting year as well for news that is more explicitly tied to the foods we eat. With Americans today always looking to be more dietetically, environmentally and socially conscious when it comes to what they consume, it is unsurprising that a great deal of food news in 2013 dealt with food safety and the ethics of its production. I do not expect Gourmet News' coverage of the fair trade movement, genetically modified organisms, gluten-free foods and certified Harvested by Women products to subside any time soon. One of my favorite things about my first year spent editing this publication has been the fascinating people with whom I have been able to meet and talk. From CEOs of major corporations to small businessmen and women, just starting their companies, to politicians and policy experts, it is great to hear the perspectives of the diverse group that makes up the world of specialty food. This year, I have been fortunate to speak with a U.K. Secretary of State, a Jamaican Senator and business owners from Switzerland to the Cayman Islands to Great Britain to Austria. The gourmet food industry is truly a melting pot! Finally, perhaps what has ultimately been my favorite part of this position has been learning about the great products specialty food companies are creating and sharing those products with the publication's readers. I never tire of opening up a new jar of jam or pickles, of sampling a new cheese or chocolate or of whipping up a new baking or soup mix. So often, I am surprised by what I find. I couldn't be more excited to enter a new year and find what 2014 has in store for the specialty food industry. I, along with many others in the industry, will be unofficially kicking off the year at the Winter Fancy Food Show in San Francisco. If you have an interesting new product or a unique perspective on an important trend or news story, please email me to set up a meeting at the show. I can't wait to meet a whole new group of fascinating foodies. GN Lee M. Oser ASSOCIATE PUBLISHER Jeff Rosano jeff_r@oser.com EDITORIAL DIRECTOR Lorrie Baumann lorrie_b@oser.com EDITOR Lucas Witman editor@oser.com ASSOCIATE EDITOR Jazmine Woodberry GRAPHIC DESIGNER Yasmine Brown CUSTOMER SERVICE MANAGER Jaysun Freightman ACCOUNT MANAGERS Jules Denton Ryan Harter Lynn Hilton CIRCULATION DIRECTOR Product Wrap-up & Classified Sales – Lucas Witman, Editor 520.721.1300 lucas_w@oser.com Tara Neal tara_n@oser.com PUBLISHING OFFICE 1877 N. Kolb Road P.O. Box 1056 Tucson, AZ 85715 520.721.1300 Fax 520.721.6300 SUBSCRIBER SERVICES Gourmet News P.O. Box 30520 Tucson, AZ 85751 520.721.1300 MEMBER OF: PRESIDENT Lee M. Oser Periodicals postage paid at Tucson, AZ, and additional mailing office. Gourmet News (ISSN 1052-4630) is published monthly by Oser Communications Group, 1877 North Kolb Road, Tucson, AZ 85715; 520.721.1300. Publisher assumes no responsibility for unsolicited material or prices quoted in newspaper. Contributors are responsible for proper release of proprietary classified information. ©2013 by Oser Communications Group. All rights reserved. Reproduction, in whole or in part, without written permission of the publisher, is expressly prohibited. Back issues, when available, cost $7 each within the past 12 months, $12 each prior to the past 12 months. Back orders must be paid in advance either by check or charged to American Express, Visa, or Master Card. Gourmet News is distributed without charge in North America to qualified professionals in the retail and distribution channels of the specialty foods and hardgoods trade; paid subscriptions cost $65 annually to the U.S. and Canada. All foreign subscriptions cost $150 annually to cover air delivery. All payments must be made in U.S. funds and drawn on a U.S. bank. For subscriber services, including subscription information, call 520.721.1300. POSTMASTER: Send address changes to Gourmet News, 1877 North Kolb Road, Tucson, AZ 85715.

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