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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2017 n GOURMET NEWS N H 4 2 Hand-Crafted Cheeses from Rogue Creamery Founded in 1933, Rogue Creamery is located in the beautiful Rogue Valley of Southern Oregon, and over the last 60 years, it has in- troduced a flight of nine distinctive varieties of hand-crafted artisan blue cheeses and a variety of gourmet cheddars. Its blue cheese was honored with two 1st Place Awards at the 2016 Good Food Awards, Super Gold at the 2014 World Cheese Awards, "Best of Show" at both the 2011 and 2009 American Cheese Society Competition and "Best Blue Cheese" at the World Cheese Awards in Lon- don, England. Rogue Creamery's USDA Certified Or- ganic handmade cheese is made using old world sustainable practices with flavors in- fluenced by new world terroir and innovation of tradition; it's produced from Certified Or- ganic milk. Sustainable agriculture integrates three main goals: environmental health, ani- mal welfare and social and economic equity. Stewardship of natural, environmental, herd and human resources is of prime importance at the cream- ery. Rogue Creamery ensures a consistently delicious and healthful experience through its commitment to holistic, or- ganic, biodynamic and sustain- able food safety processes which are third party certified. Rogue Creamery's organic dairy, cheesemaking processes and ingredi- ents are certified organic by Oregon Tilth and food safety procedures and HACCP's by ASI Food Safety. In 2014, Rogue Creamery registered as the first Oregon B Company, a company organ- ized for social benefit, and in 2016 was awarded certification as a B Corporation by the non- profit B Lab organization. Its people are dedicated to sustain- ability, service and the art and tradition of creating the world's finest handmade cheese. Visit Rogue Creamery at booth #176. For more information, contact Francis Plowman, Mar- keting Director at fplowman@roguecreamery .com, call 541.665.1155 x123 or 541.531.1765, or go to www.facebook.com/roguecreamery, www.twitter.com/rogue_creamery or www.roguecreamery.com. Salty Girl Seafood Breathes New Life into Frozen Seafood When Salty Girl Seafood Co-Founders Laura Johnson and Norah Eddy met while pursuing their graduate degrees in marine re- source management at UC Santa Barbara, the two would never have dreamed they'd be launching a company the day they graduated. The pair, who became friends over a shared love of the ocean and fisheries, developed the idea for their company that markets sus- tainable seafood with a story while studying fisheries in the Galapagos Islands. It was here that Co-Founder Johnson says, "We saw an opportunity for a market-based incentive to solve an environmental problem. That's what we wanted to do; to be the missing link on the path towards sustainability for fish- eries." As fish lovers, Salty Girl quickly be- came the go-to for consumers wanting more information on buying and cooking seafood. Consumers were constantly ask- ing the duo for help on how to find and prepare sustainable seafood at home. As active, health-conscious young women, the two were motivated to develop a product line that made choosing and preparing seafood easy. Applying their love of cook- ing seafood, they developed a line of pre- marinated filets with healthy, simple recipes. Their retail line, all sus- tainably sourced and traceable back to the fishermen, was born. Just more than two years since the launch of Salty Girl, Laura, Norah and team have grown their young brand into an internationally recog- nized name in sustainable seafood. They continue to be at the leading edge of advanc- ing the industry, connecting consumers to the food they eat and an ocean-loving lifestyle. For a team of fisheries scientists, sustainabil- ity isn't just buzzword, but a cornerstone of the company and the reason for incentivizing sustainable practices in fisheries around the world. "We are always seeking to identify fisheries where Salty Girl can act as a market-based incentive, where we have an active role in improving fish- eries' sustainability," Eddy says. As a Millennial-owned seafood company in the natu- ral food category, Salty Girl is changing the way Americans think about – and buy – seafood. The Salty Girl line is currently of- fered up and down the West Coast and in se- lect states on the East Coast, with new stores offering the line weekly. Visit Salty Girl Seafood at booth #H933 in the Hilton. Restaurant-Quality MicroGreens Now Available at Home Fresh Origins, America's leading producer of microgreens and edible flowers, has been providing chefs and fine dining restaurants with its tiny botanical innovations for more than 20 years. It is now offering several va- rieties of BrightFresh ® MicroGreens to retail consumers. The line includes: Micro Rain- bow Mix, Micro Arugula, Micro Broccoli, Micro Cilantro, Micro Kale Mix and Micro Radish Mix. Gold Pea Shoots, Squash Blos- soms and Herb Flowers are also available. BrightFresh MicroGreens are small, young edible greens produced from vegeta- bles, herbs or other plants. They are carefully hand-harvested at the peak of flavor. Their delicate, fresh appearance adds beauty, di- mension and a range of distinct flavor pro- files to both savory and sweet dishes and even beverages. BrightFresh MicroGreens allow you to customize any dish and brighten up your culinary creations. They add fresh flavors and visual appeal to entrées and even desserts. Microgreens are rapidly gaining in popu- larity with foodies and general consumers alike. Microgreens will drive sales of pre- mium, higher ticket items and consumers who want microgreens are the most sought after demographic – those who purchase the finest items in the store to create a special meal at home. BrightFresh MicroGreens are Honestly Grown™ in bright natural sunshine and are not factory-farmed with artificial lighting in- side of a warehouse. Just like location and growing conditions matter in producing fine wine, it also matters in growing microgreens. In sunny San Diego, BrightFresh Micro- Greens and Edible Flow- ers soak up nature's best rays, and because they are grown in natural sun- shine with mild outdoor breezes, the microgreens are short, leafy and have an exceptional shelf-life. Microgreens should have short stems and fully expanded leaves with deep vibrant color, and this sim- ply cannot be achieved by producing them in energy intensive factory farms, where they are vertically stacked inside an industrial building under unnatural, artificial lighting with machinery (for air cooling and dehu- midification). Even when grown inside a greenhouse, if the outdoor climate is less than ideal, the result is similar to the ware- house factory farmed: soft, stretched and stemmy, with tiny leaves – those micro- greens are poor quality. The perfect climate combined with the ex- perience learned in 20 years of growing mi- crogreens is the reason BrightFresh MicroGreens are the gold standard of qual- ity. In addition, Bright- Fresh MicroGreens are grown, harvested and packed under the high- est level of food safety in the business. BrightFresh MicroGreens are pre-cut with a 100 percent usable yield of the highest quality microgreens available. "We're excited to see our BrightFresh Mi- croGreens make their way into home kitchens across the country," says David Sasuga, Founder of Fresh Origins. "Now home cooks can elevate their dishes with de- licious, restaurant-quality gourmet micro- greens." BrightFresh MicroGreens are available in a 1.75-ounce container for an MSRP of $4.99 to 5.99. Visit Fresh Origins at booth #H325. For more information, email info@freshorigins.com or call 760.736.4072. Heritage Health Food: Reinventing Plant-Based Meats In the spring of 2016, Heritage Health Food, an upstart vegetarian health food company lead by Chief Executive Officer Don Otis, acquired both the Worthington (formerly Kellogg) frozen and Cedar Lake vegetarian brands. The acquisition of these two historic brands, combined with momentous break- throughs and acquisitions in R&D, has set up the Heritage Health Food company to emerge as a premier innovator in vegan and vegetarian plant-based meat alternatives. Worthington Foods, the original leader in meat alternatives since 1939 (launching the industry giant Morningstar Farms in the 1970s), will again be ready to announce and demo industry-leading all-natural innova- tion. Existing Worthington items include the 2-pound Dinner Roast (a year-round product particularly popular at Thanksgiving/holi- days for generations), its Chicken, Smoked Turkey, Wham and Corned Beef slices (8 ounces) and rolls (4 pounds), and its Prosage and Chic-ketts, rolls (1 pound). The Heritage Health Food brand of prod- ucts includes 10 new, all natural and vegan meat alternatives. This in- cludes four frozen items: Sizzle Burger, Vegebob, Corn Nuggets and Garden Grain Burger. Addition- ally, six savory canned veggie meats: Vegeburger, Vege-Steak, Vege-Scallops, Dinner Cutlets, Chik'n Bites and Mini Links. This is in addition to existing favorites: frozen Jumbo Hot Dog, Veggie Hot Dog, Jumbo Corn Dog, Corn Dog, Breakfast Sausage, Sausage Crumblers, Chick'n Ten- der and VegeFish Fillet. Kim's Simple Meals is changing the way people think of quick, healthy food. Its Shelf Stable, Just Add Water line is getting on- shelf nationwide featuring simple, clean and healthy ingredients (USDA Or- ganic, non-GMO, gluten free, vegan, kosher, peanut/nut-free) for even the most selective con- sumer. Kim's Simple Meals are ready to be prepared straight out of the box or customized to create your own gourmet ad- venture. Sample products in the Hilton Ballroom booth #H803 on Thursday/Friday (only). For more information, go to www.heritage healthfood.com or call 888.237.0807.

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