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FROM THE PUBLISHER 4 KITCHENWARE NEWS & HOUSEWARES REVIEW n OCTOBER 2016 n www.kitchenwarenews.com publisher from the Periodicals postage paid at Tucson, AZ and additional mail- ing office. Kitchenware News & Housewares Review (USPS012-625) is published 12 times per year (Jan., Feb., March, April, May, June, July, Aug., Sept., Oct., Nov., and Dec.) by Oser Communications Group, 1877 N. Kolb Road, Tucson, AZ, 85715 520.721.1300. Publisher assumes no responsibility for unsolicited material or prices quoted in newspaper. Contributors are responsi- ble for proper release of proprietary classified information. ©2016 by Oser Communications Group. All rightsreserved Reproduction, in whole or in part, without written permis- sion of the publisher, is expressly prohibited. Back issues, when available, cost $8 each within the past 12 months. Back issue orders must be paid in advance by check. Kitchenware News & Housewares Review is distributed without charge in North America to qualified professionals in the retail and distribution channels of the upscale kitchenware and tabletop trade. For subscriber services, in- cluding subscription information, call 520.721.1300. Printed in the USA. POSTMASTER: Send address changes to Kitchenware News & Housewares Review, 1877 N. Kolb Road, Tucson, AZ 85715. PUBLISHER/EDITOR-IN-CHIEF Lee M. Oser ASSOCIATE PUBLISHERS Jules Denton jules_d@oser.com Carlos Velasquez carlos_v@oser.com EDITORIAL DIRECTOR Lorrie Baumann lorrie_b@oser.com EDITOR Micah Cheek micah_c@oser.com CONTRIBUTING EDITOR Greg Gonzales greg_g@oser.com GRAPHIC DESIGNERS Yasmine Brown Jonathan Schieffer CUSTOMER SERVICE Sarah Glenn MANAGERS sarah_g@oser.com Caitlyn McGrath caitlyn_m@oser.com Heather Canale CIRCULATION DIRECTOR Tara Neal CIRCULATION MANAGER Jamie Green jamie_g@oser.com Kitchenware News & Housewares Review is a publication of Oser Communications Group Inc. 1877 N. Kolb Road • Tucson, AZ 85715 520.721.1300 www.kitchenwarenews.com www.oser.com PRESIDENT Lee M. Oser OSER COMMUNICATIONS GROUP 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 WA R E, H O M E D E C O R A N D G I F T WA R E M A R K E T S Greetings! As we go to press with this month's issues of Gourmet News and Kitchenware News, temperatures in Tucson, the site of our publishing office for both magazines, are registering triple digits, 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 pleasures 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 Gourmet News, you'll find our annual Oli e Aceti supplement, a Gourmet News guide to oils and vinegars, as well as our semiannual 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 service. (And for those of you who read Gourmet 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 Marketing 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 Wisconsin 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 grocers, cheese lovers want their retailers to stock unique cheeses not found in most stores and they want a thoughtful, well-curated selection of cheeses. Their kitchenware 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 accessories that go along with those. The Wisconsin Milk Marketing Board admittedly has a stake in this game of educating both retailers and consumers to appreciate the possibilities of cheese. But considering that cheese is one of the most f requently 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 attention 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 investments of time and effort. Cheers! KN Lee M. Oser, Publisher