Oser Communications Group

BY ANA VENNE The 2013 International Home + Housewares Show, which ran March 2-5 at McCormick Place in Chicago, Ill., had over 2,000 exhibitors that featured products in categories such as Tabletop, Home Storage and Small Appliances. Along with the vast amount of new products exhibited on the show floor, the show also offered a variety of seminars and displays for attendees, among them the Pantone ColorWatch exhibit, which featured color forecasts for the year. Events at the show included Global Innovation w w w . k i t c h e n w a r e n e w s . c o m Cooks' Emporium Caters to Customers' Love of Learning Continued on Page 12 SPECIAL FEATURE: HOUSEWARE SHOW SEE PAGE 11-35 BUYERS GUIDE: TRAVEL MUGS SEE PAGE 36 Continued on Page 37 Continued on Page 9 GIF TWARE: COOKBOOKS SEE PAGE 37 H o u s e w a r e s R e v i e w KITCHENWARE NEWS S E R V I N G K I T C H E N W A R E, H O U S E W A R E S A N D T A B L E T O P M A R K E T S Awards, the IHA Innovation Awards, and the Housewares Charity Foundation Gala. A number of trends seemed to be emerging on the show floor, notably the presence of a large amount of juicers, food processors and other small electrics. Hurom released their HH Series Premium Slow Juicer, which can make smoothies along with its juicing capabilities. Other companies that offered juicers included Fagor, which introduced its new Enerjuicer, which can BY LUCAS WITMAN Tomato bisque with grilled cheese sandwiches. Eggplant parmigiana. Falafel and hummus. Roasted acorn squash with brown sugar. Today, more and more families across the country are preparing many of their favorite dishes without meat. A number of factors seem to be driving this trend. In a down economy, some cash-strapped consumers may be eschewing animal protein in favor of less expensive ingredients. Health concerns surrounding the saturated fat content 2013 Housewares Show Introduces News Trends and Innovations of meat, as well as concerns about the possible ingestion of hormones, antibiotics and other chemicals are convincing others to stay away. In addition, as vegetarian ingredients become increasingly available in markets throughout the country, and as awareness of vegetarian cooking spreads, home cooks are simply more interested in experimenting with meat-free recipes in the kitchen. However, with so many consumers BY LORRIE BAUMANN Should you happen to find yourself in Ames, Iowa some Saturday morning, you might want to wander over to Cooks' Emporium, where, chances are, you'll find a cooking class taught by a local chef or food enthusiast. Bring your kitchen wish list along, because the $5 fee for the class gets you not just the lesson, but also the recipe, a tasting of what has been prepared and a 10-percent discount coupon that's good on any regularly-priced merchandise in the store. New Cookbooks Offer Home Cooks a Way Out of Meat Classes draw anywhere from 20-30 people, which is about the limit that the space in Cooks' Emporium can accommodate, says Owner Margaret Junkhan. Shelving units in that part of the store are on wheels so they can be pushed out of the way to accommodate chairs for those in attendance. The store as a whole occupies about 2,000 square feet of space, but once the shelf units are moved aside, about one fourth of that becomes demonstration kitchen space. The V O L U M E 1 9 , N U M B E R 5 M AY 2 0 1 3 RETAILER PROFILE ...........................9 PRODUCT REVIEW: SCI ................10 BUYERS GUIDE .............................36 HOUSEWARES SHOW ...................11

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