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New President Brings Fresh Ideas to Specialty Food Association The Specialty Food Association named Phil Kafarakis its new President in July, and he'd set- tled into his new position in time to talk to Gourmet News for the front page of last month's issue of the magazine. You're unlikely to have forgotten the gist of that interview so soon, but we're going to present it again for you on page 22 so you can refresh your memory before we all meet again at January's Winter Fancy Food Show, which will run January 22-24, 2017 at Moscone Center in San Francisco, California. We'll see you there! GOURMET NEWS DECEMBER 2016 www.gourmetnews.com YEAR IN REVIEW 1 6 Marin French Cheese's Schloss Wins Super Gold Gourmet News announced in January that Schloss, the pungent washed-rind cheese made by Marin French Cheese claimed sweet success with a Super Gold award at the 28th Annual World Cheese Awards. Schloss competed in its category with cheeses from Switzerland, France, England and Canada, furthering the reputation of American- made cheeses as among the best in the world. Blue Cheese Comes to the Table Gourmet News' semiannual deep dive into dairy, The Cheese Guide, celebrated in its spring issue a few of the myriad ways that the masters of Penicillium roqueforti are bringing joy to the table with cheeses that are too good to be limited to crumbles for salads. "Cheese Done Blue, Everybody Knows One" included profiles of Swiss Valley Farms Caves of Faribault, Rogue Creamery, Organic Valley and Bleating Heart Cheese, foreshadowing this year's Best of Show honor for Bleating Heart's Buff Blue at this year's American Cheese Society Judging & Competition. You can reread the spring edition of The Cheese Guide here: http://bit.ly/2e9YVWv Consumers Seeking the Healthy Condiment In the April issue of Gourmet News, Associate Ed- itor Greg Gonzales took a look at how the healthy eating, clean label trend is driving the market for condiments with less added sugar and healthier fats and without gluten. You'll find the story posted online here: http://wp.me/p7yziE-1RM Nonprofit Center Delivers Fresh Local Food to DC Food Deserts Many consumers who live in our nation's capital don't have easy access to fresh, local food in the brick and mortar stores in which they buy their food, so the Arcadia Center for Sustainable Food & Agriculture is growing vegetables and taking them out to food desert neighborhoods in a mobile farmers market. The Center also purchases, at fair market value, locally grown vegetables and meat from farmers whose op- erations depend on them so much that the farmers simply can't afford to take the time away from their farms for the relatively small returns they'd get from taking their produce to farmers markets in the city, thus expanding the quantity and diversity of the products available to food desert residents. Read more at http://wp.me/p7yziE-1Tn A Guided Tour Through Wisconsin Dairyland What could be better than a springtime jaunt through the heart of Wisconsin's Dairyland, stopping to visit cheesemakers and sample cheeses along the way? Editor Lorrie Baumann did just that this year at the invitation of the Wisconsin Milk Marketing Board, and while this story originally ran in two parts in this year's May and June issues, we're including it here in its entirety in the following pages. Ownership of Frontier Soups Transferred to Next Generation Earlier this year, Frontier Soups Founder Trisha Anderson turned over ownership of the company to her two sons, Matt and Jon Anderson. Trisha Anderson remains active in product development for the company, which cele- brated its 30th anniversary this year. Destination Stonewall Kitchen While Stonewall Kitchen is primarily known, especially out- side the northeastern U.S., as a manufacturer of specialty food products with a range that runs from mixes for break- fast classics to cocktail mixers and dessert sauces, the company is also a prominent retailer whose stores attract tourists from across New England and the mid-Atlantic states who view Stonewall Kitchen as a recreation destina- tion. Read more of the story at http://wp.me/p7yziE-1X2. "They get to participate in this beautiful aspect of food, which is to pick what they want and talk with the people about it. — ARCADIA CENTER EXECUTIVE DIRECTOR PAMELA HESSA 2016 a last look back at BY LORRIE BAUMANN 2016 was a year full of drama that will have long- lasting implications for the specialty food industry. We saw continuing consolidation among major grocery chains, implementation of the Food Safety and Modernization Act, a venture capital-driven dramatic rise in the number of home delivery serv- ices that feeds into an overall evolution of the American food supply chain to consumers, grow- ing interest in Korean flavors and enormous interest in better-for-you snack options designed to meet the needs of mobile Millennials who want to stay healthy while they eat on the run. Here's a fond look back at some of the stories in which Gourmet News looked at those issues and much more dur- ing the past year.