Oser Communications Group

GOURMET NEWS NOVEMBER 2015 www.gourmetnews.com FROM THE PUBLISHER 4 As we go to press with the November issues of our magazines, we're antici- pating the release of the 2015 Dietary Guidelines by the U.S. Departments of Agriculture and Health and Human Services, which are due out before the end of the year. Preliminary indications are that the guidelines won't be much different from those issued in 2010 and that they'll call on Americans to eat more fruits and vegetables and to limit their intake of saturated fats. What they won't do is suggest that Ameri- cans avoid meat altogether, in spite of some expressed concerns that meat, especially meat from large animals such as cows, may put more of a burden on the environment than plant foods that supply the same number of calories. Once they're released, the Dietary Guide- lines will affect a whole range of federal programs over the next five years until the next iteration of the Dietary Guidelines is issued. The programs that will be affected include school lunch requirements, regula- tions for federal food programs including SNAP and WIC and the rules for the Nu- trition Facts labels on the foods on grocery store shelves. Given the complexity of the role that the Dietary Guidelines play in fed- eral food policy, it's surely enough that their recommendations consider the vast body of what we know about human nutritional re- quirements rather than also burdening them with responsibility for interpreting all we do and don't know about the environ- mental impacts of our diet. That's not to say that environmental im- pacts aren't crucial issues that deserve our full consideration. They are. But the Di- etary Guidelines already have enough to do without asking them to save the Earth as well. And in other news, Kitchenware News welcomes the contributions of Senior As- sociate Editor Richard Thompson and As- sociate Editor Micah Cheek to its pages. Theirs are already familiar bylines to the readers of Gourmet News, and we know that you'll enjoy reading their work. Both of them have culinary experience in restau- rant kitchens and are dedicated and pas- sionate writers who are enthusiastic about sharing what they're learning about how kitchenware manufacturers and retailers are serving the evolving needs of home cooks. Amber Gallegos, who has edited Kitchenware News for the past few months, has left the magazine to pursue other op- portunities. We wish her well in her future endeavors. GN — Lee M. Oser Publisher WWW.GOURMETNEWS.COM PUBLISHER Lee M. Oser ASSOCIATE PUBLISHERS Kim Forrester Jules Denton jules_d@oser.com EDITORIAL DIRECTOR Lorrie Baumann lorrie_b@oser.com SR. ASSOCIATE EDITOR Richard Thompson ASSOCIATE EDITOR Micah Cheek GRAPHIC DESIGNERS Yasmine Brown Andre Gressieux ACCOUNT MANAGER Carlos Velasquez CUSTOMER SERVICE MANAGER Sarah Glenn Sarah_g@oser.com CIRCULATION DIRECTOR Tara Neal tara_n@oser.com CIRCULATION MANAGER Jamie Green jamie_g@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 G OURMET N EWS ® OSER COMMUNICATIONS GROUP PRESIDENT Lee M. Oser MEMBER OF: 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 pro- prietary classified information. ©2015 by Oser Communications Group. All rights re- served. Reproduction, in whole or in part, without writ- ten 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 dis- tribution channels of the specialty foods and hardgoods trade; paid subscriptions cost $65 annually to the U.S. and Canada. All foreign subscriptions cost $150 annu- ally 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. FROM THE PUBLISHER

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