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V O L U M E 1 9 , N U M B E R 1 0 News ..............................................3 Ad Index .......................................23 www.kitchenwarenews.com BY LORRIE BAUMANN Stonewall Kitchen is known across the U.S. as the maker of a range of specialty foods products that runs f rom mixes for breakfast c lassics like blueberry muffins and chocolate chip scones to dessert sauces and confections, but in the Northeastern United States, the brand also belongs to 10 retail stores that have become recreation destinations for New England tourists as well as local shoppers. "It 's just a neat part Destination Stonewall Kitchen Continued on PAGE 3 Continued on PAGE 5 Continued on PAGE 11 Continued on PAGE 8 of our business. As we think about food businesses in general, there are not a lot who can go to customers with the empathy that comes f rom operating stores themselves. We can say things to other retailers like, 'We know that this pricing can work for you because it works in our retail stores,' said John Stiker, Stonewall Kitchen's Chief Executive Officer for the past 18 months. W ith his BY MICAH CHEEK A new generation of celebrity chefs and their foodie f riends is changing the foods we like to cook, and as our cooking evolves to follow the trend, so will our kitchenware needs. Celebrity chef, author and television host Anthony Bourdain addressed some of this during a talk to the Dairy-Deli- Bake Seminar & Expo in May, according to a story reported by Gourmet News magazine in its July issue. According to Gourmet News, Kitchen Appliances for Student Life Bourdain pointed out that the way consumers shop for food is shif ting radically. "What are people looking for in food now? What are they valuing? It has changed. I think what people are looking for more than anything else is perceived authenticity. They want that sense that they 're getting the real thing, the real deal," he said. The author and television personality also noted that communities are becoming more ethnically diverse, exposing their members to a greater variety of options for what a meal looks like. This shif t in perception could mean changes in the way people cook and serve at home. Food educators like New School of Cooking in Culver City, California, are busy teaching the consequences of BY MICAH CHEEK If you're drinking a pilsner f rom the pint glass you brought home f rom the pub on your last trip to Ireland, you might be missing an important part of the beer drinking experience. The beer devotees point out that there are a variety of beer glasses for different styles and flavor profiles. In fact, some beer cultures like Belgium's have ver y specific standards for barware. "We grew up with the idea that each beer should have its own glass," says Frank Varneeth, Export Sales Director, Durobor. "The glasses should be smaller. Due to craft beer, you have more alcohol. You want to try more than one beer." Glass-making companies like Durobor and Anchor Hocking are now bringing this high variety of glassware into the American market. Abbey goblets look great on the table and are made for capturing scents in the wide, deep bowl. This type of glass usually features a tall stem with a wide mouth. Abbey goblets are made for the strong brown ales traditionally brewed in France and Belgium. For delicate beers, a Belgian pilsner glass is recommended, as it concentrates delicate flavors up through the narrow mouth. The top is also wider than the bottom, to help shape the beer's head. " This is a stemmed version as well. It's not quite as high as the abbey glass, but the higher shape and the curve of the bowl allows for a thicker head. The stem limits the thermal exchange, keeping it cold longer," says Kristin Bachman, Product Manager, Anchor Hocking. The classic tulip-shaped pint glass is a mainstay for dark and bold beers. "It's good for English and Irish beer, it brings out the GENERAL NEWS n Managing Millennials 3 SMALL ELECTRICS n Countertop Cookers 17 THE PANTRY n Snack Trends 20 THE KNIFE RACK n World Kitchen 18 TABLETOP & HOME DECOR n Q Squared NYC 14 TRADESHOW CALENDAR n Upcoming Shows 23 FEATURED PRODUCT: NEATFREAK SMALL SPACE SOLUTIONS SEE PAGE 15 GADGET OF THE MONTH: BUILT BAR TOOLS SEE PAGE 22 BUYERS GUIDE: MILLS & GRINDERS SEE PAGE 16 H o u s e w a r e s R e v i e w KITCHENWARE NEWS Belgian Beerware Coming To America Food Culture Evolution Drives Kitchenware Market BY MICAH CHEEK The class of 2020 is moving into their dorms, and equipping them with the kitchen appliances they need is a delicate dance. About 20 million students attended American colleges and universities last year, according to the U.S. Department of Education, and the number of people in this age group is growing and is expected to keep growing over the next few decades. Universities have detailed rules on what kinds of appliances are allowed in student housing. At the University of Arizona, for instance, the only ref rigerators allowed in dorm rooms are smaller than 5 cubic feet, and no open- coil heating elements or open flame cookers are allowed due to fire concerns, so the only midnight oil that can be burned is figurative rather than literal. This also disqualifies panini-style grills and anything powered by gas. "No George Foremans or toasters are allowed," says Dana Robbins- Murray, Assistant Director, Marketing, Residence Life for the University of Arizona. " We do sometimes have challenges with students bringing f ridges that are too large for the room. The ref rigerator must be less than 5 cubic feet in size, 120 volt, and an energy rating less than 2 amps." Most University of Arizona dorm residents purchase meal plans and eat in restaurants on VOLUME 22, NUMBER 8 AUGUST 2016 n $7.00

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