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rugged, textured metals and turn-of- century inspired knobs and handles. "Design is as important as function, which is why at Big Chill we are obsessed with creating appliances that offer exceptional, unexpected style," says Orion Creamer, Co-founder and President, Big Chill. Creamer also is the company's lead designer and the architect behind each Big Chill product, from ranges to refrigerators. Industrial Chic: The New/Old Decor Trend Big Chill, maker of the Retro Fridge, has unveiled its new Classic Series, a line of creatively designed appliances that unite a century of industrial design details – rugged metals, velvety colors and distinctive finishes – into a fresh, new look that 's rich with character, seamlessly modern and distinctively American in design. The Classic Series is the newest addition to the Big Chill product portfolio, which features multiple eras of style for the home kitchen, including whimsical Retro- inspired designs as well as contemporary and colorful Pro-style appliances. The new Classic Series pushes beyond the bounds of historicism — a f resh analysis of function and form, a new aesthetic. Handcrafted in Reading, Pennsylvania, the Classic Series is offered in a 30-inch range and a coordinating ventilation collection. Available in six colors – Matte Black, French Blue, Cabernet, W hite, Cream and Stainless Steel – the line also features four unique metal trim options including Brushed Brass, Polished Copper, Satin Nickel and Chrome. The Classic 1900 Series stove is characterized by decors, f rom traditional to modern and everything in between," he said. A Home Chef 's Dream: the Quality behind the Craftsmanship Each Classic 1900 Series stove is built to order in Pennsylvania and offers pro- style performance to match its unique design. Cooking is easy with professional level power and versatility, including up to 18,000 BTU burners. Home chefs easily can slide pots and pans f rom f ront to rear burners without lifting them, making use of the full motion, sturdy cast iron grates. Additionally, the oversized oven can accommodate a full size commercial baking sheet. The inf rared broiler produces heat up to 1850 degrees, and the convection fan allows for even baking and roasting. Big Chill Classic hoods are designed to match the stove in both color and design. Handcrafted with commercial-grade stainless steel with the largest filtered capture in the industry, these hoods are designed to perform as well as those in commercial kitchens. The Big Chill Classic Series can be purchased online. For more information visit www.bigchill.com. KN The new Big Chill Classic Series was inspired by American industrial chic design, a movement that finds beauty in aged, utilitarian design. Characterized by reclaimed woods, exposed brick, ductwork on the ceiling and worn textures mixed with hardy metals, this aesthetic works either as an all- encompassing design or just as a small accent mixed with another style. With the Classic Series, Creamer created a new utilitarian design that is timeless, simple and natural in any type of kitchen design. "We designed the Classic line as a unique interpretation of industrial chic designs, but with a purely American feel. Neither vintage nor overly designed, the Classic fits effortlessly into a variety of different GENERAL NEWS www.kitchenwarenews.com n NOVEMBER 2015 n KITCHENWARE NEWS & HOUSEWARES REVIEW 7 search firm, to identify and evaluate both internal and external CEO candidates. "Michael Rouleau has played a critical leadership role revitalizing Tuesday Morning and rebuilding the company for sustained success in the years to come," Becker said. " We owe him a debt of gratitude, and appreciate Michael working tirelessly over the last couple of years to rebuild this great brand. Looking ahead, Tuesday Morning has exceptionally strong management talent, and we are well- positioned to execute on our strategies in both the near as well as the long-term." Rouleau added, "With Tuesday Morning's rebuilding program well underway, now is the right time to transition to new leadership. It has been a privilege to lead Tuesday Morning alongside so many dedicated and committed colleagues. I am proud of what the team has accomplished over the last couple of years and believe there is still so much opportunity for Tuesday Morning." KN Michael Rouleau Retires as CEO of Tuesday Morning Corporation Michael Rouleau has retired as Chief Executive Officer of Tuesday Morning and as member of the company 's board of directors. Mr. Rouleau will remain with Tuesday Morning in a consultative capacity until March 31, 2016 to help ensure a smooth transition. Tuesday Morning has created a new Office of the Chairman, led by current Board Chairman Steven R. Becker, to support oversight of the company 's strategic initiatives until a new CEO is appointed, as well as added a new lead independent director role which will be held by current board member Terr y Burman. The Office of the Chairman will also include Burman as Vice Chairman, Melissa Phillips in her capacity as President and Chief Operating Officer and Phil Hixon, who currently serves as Executive Vice President, Store Operations. The board has also created a search committee and retained Herbert Mines Associates, a leading retail executive In a statement released as a post on the U.S. Department of Agriculture's blog, Agriculture Secretary Tom Vilsack and Health and Human Services Secretary Sylvia Burwell said this week that the 2015 Dietary Guidelines, due to be released later this year, will not consider sustainability of food sources in their recommendations for how Americans ought to eat. In its report to the USDA and HHS, the Dietary Guidelines Advisory Committee had recommended that sustainability be considered as a factor in recommending a diet emphasizing plants over meats. "Fruits and vegetables, low-fat dairy, whole grains, lean meats and other proteins, and limited amounts of saturated fats, added sugars and sodium remain the building blocks of a healthy lifestyle," the post says. The post notes that the USDA invests billions of dollars each year in sustainable food production, renewable energy, water systems, preserving and protecting natural resources and research into sustainable practices. The USDA will continue to make these investments, but considerations of environmental sustainability do not belong in the dietary guidelines, according to the post. KN 2015 Dietary Guidelines Ignore Sustainability Big Chill Ushers in a New Era of Style to the Kitchen suburban Philadelphia to Atlantic City in 2006. "There is great synergy between our well-established events. The expanded selection, plus the significant travel savings and easy accessibility the Oaks location offers, are added bonuses for our audience." Held semi-annually at the Greater Philadelphia Expo Center, the all-category Philadelphia Gift Show attracts gift retailers f rom throughout the Mid- Atlantic and Tri-State regions who come to explore the latest introductions and best-selling designs f rom the region's leading sales agencies, top name manufacturers, emerging companies and local artisans. These exhibitors showcase everything f rom giftware, souvenirs and novelties to home décor, fashion accessories, garden products and more. As the nation's largest show dedicated to the retail confectioner, the semi-annual Philadelphia National Candy, Gift and Gourmet Show attracts specialty retailers, wholesalers and manufacturers seeking the latest offerings in the category, including candy, chocolate and gourmet specialties to candy-making equipment, packaging and plush items. "Co-locating with the Philadelphia Candy, Gourmet & Gift Show promises to add a new level of excitement to the Philadelphia Gift Show," says Dean Russo, Show Director, Philadelphia Gift Show. "Buyers f rom both events will appreciate the opportunity to explore an expanded selection that definitely offers ways to ref resh and enhance their own store mix and exhibitors will certainly welcome the chance to reach new retail audiences. It 's definitely a win-win." KN Candy, Gift Shows to Co-Locate in Philadelphia In a move that expands cross-over business opportunities for their respective attendee and exhibitor audiences, Urban Expositions and the Retail Confectioners Association of Philadelphia (RCAP) have announced plans to co-locate events in January 2016. As part of the arrangement, the RCAP's Philadelphia National Candy, Gift & Gourmet Show, formerly held in Atlantic City, moves to the Greater Philadelphia Expo Center in Oaks, Pennsylvania to run alongside Urban Expositions' Philadelphia Gift Show on January 8-11, 2016. The Philadelphia National Candy, Gift & Gourmet Show is scheduled for January 9-11. Urban and the RCAP will each operate its respective show independently – utilizing one cohesive floor plan at the Greater Philadelphia Expo Center to ensure seamless access between each event. In addition, each event will honor the other's badges. " We've had a number of conversations with the RCAP board members over the years, exploring possible co-location opportunities and ever ything came together for winter 2016," explains Doug Miller, CEO, Urban Expositions. "Both parties see tremendous benefits to showing together. O ur complementar y product offerings, coupled with our similar retail buyer profiles, open the doors to countless new business opportunities for everyone." "Our decision to move f rom Atlantic City to the Oaks location is a homecoming of sorts for our show," adds Paul Esposito, President of the RCAP and O wner of Victoria's Candies, explaining that the show moved f rom the Valley Forge/Montgomer y County area of

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