Oser Communications Group

GOURMET NEWS SEPTEMBER 2016 www.gourmetnews.com FROM THE PUBLISHER 4 As we go to press with this month's issues of Gourmet News and Kitchenware News, tem- peratures in Tucson, the site of our publishing of- fice for both magazines, are registering triple dig- its, which makes it harder to think about elaborate cooking, which is but one of the reasons that we're looking forward to the cooler temperatures of fall and the pleas- ures of once again cooking the long, slow braises and hearty stews that become so comforting once the days are shorter and the nights are longer. In the meantime, though, it's been our pleasure to put together these magazines for you. Together with this month's Gour- met News, you'll find our annual Oli e Aceti supplement, a Gourmet News guide to oils and vinegars, as well as our semian- nual Naturally Healthy supplement, which focuses on the people and products that you're likely to find in Baltimore during this year's Natural Products Expo East. In Kitchenware News, you'll find us thinking about the tools that enhance a cheese serv- ice. (And for those of you who read Gour- met News only, you'll find this story in the fall Cheese Guide that will be mailed to you along with your October issue of Gourmet News.) According to the Wisconsin Milk Mar- keting Board, many Americans purchase premium cheeses only once or twice a year. You and I know that's likely to be the cheese plate they're planning to put out during their holiday entertaining. The Wis- consin Milk Marketing Board makes the point that this means that many of these consumers don't have any idea what cheeses they really like, how to use them or what to pair with their cheese. This also means that they're likely not to know a whole lot about gracious service for their cheeses and charcuterie. This provides opportunities for retailers of groceries and kitchenware alike. For gro- cers, cheese lovers want their retailers to stock unique cheeses not found in most stores and they want a thoughtful, well-cu- rated selection of cheeses. Their kitchen- ware retailer can help with advice about cheese tools and perhaps a lesson in fondue or raclette – traditionally wonderful ways to entertain with cheese – and some good advice about how to pair cheese with wines, beers or cocktails, along with, of course, advice on the glasses and bar acces- sories that go along with those. The Wisconsin Milk Marketing Board admittedly has a stake in this game of edu- cating both retailers and consumers to ap- preciate the possibilities of cheese. But considering that cheese is one of the most frequently purchased items in the grocery store, and the natural and specialty cheese market, now worth $16 billion, is projected to continue growing rapidly for at least the next few years, retailers who don't pay at- tention to a category so strongly associated with luxury and indulgence will lose out on sales to consumers who will spend a premium to do justice to their desires to create sophisticated results with small in- vestments of time and effort. Cheers! GN — Lee M. Oser Publisher WWW.GOURMETNEWS.COM PUBLISHER Lee M. Oser ASSOCIATE PUBLISHERS Kim Forrester Jules Denton jules_d@oser.com Delaney Oser delaney_o@oser.com Carlos Velasquez carlos_v@oser.com EDITORIAL DIRECTOR Lorrie Baumann lorrie_b@oser.com ASSOCIATE EDITORS Micah Cheek micah_c@oser.com Greg Gonzales greg_g@oser.com GRAPHIC DESIGNERS Yasmine Brown Jonathan Schieffer CUSTOMER SERVICE MANAGERS Sarah Glenn sarah_g@oser.com Caitlyn McGrath caitlyn_m@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. ©2016 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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