Oser Communications Group

GOURMET NEWS JANUARY 2018 www.gourmetnews.com FROM THE EDITOR 4 WWW.GOURMETNEWS.COM PUBLISHER Kimberly Oser SENIOR ASSOCIATE PUBLISHER Jules Denton jules_d@oser.com EDITORIAL DIRECTOR Lorrie Baumann lorrie_b@oser.com SENIOR ASSOCIATE EDITOR Robin Mather robin_m@oser.com ASSOCIATE EDITORS Jeanie Catron jeanie_c@oser.com Micah Cheek micah_c@oser.com ART DIRECTOR Yasmine Brown GRAPHIC DESIGNER 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 FOUNDER 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. ©2018 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. Greetings and welcome to the January issues of Gourmet News and Kitchenware News! In these issues, we hope you'll notice that we're making a few changes while staying true to what our readers enjoy about Gour- met News and Kitchenware News. First Kitchenware News, where the changes are easier to see. We've eliminated our Small Electrics department this year in recogni- tion of the reality that market changes have prompted many specialty kitchenware shops to devote less shelf space to their se- lections of small appliances. Instead, we're putting more emphasis on the trends in the food industry that are driving your cus- tomers to your stores. We want you to have the industry experts' point of view on the questions that are on your customers' minds, so that you can decide how you'll respond to them, both as you provide cus- tomer service on your sales floor and as you make your merchandising decisions in your offices. For Gourmet News, you might notice that over the course of this year, we'll be taking a bit more of a themed approach to the overall issues. You will already have no- ticed that Gourmet News has gradually moved in the direction of a greater recog- nition that eating is an agricultural act and that we are all dependent for our food sup- ply on our farmers and the same Mother Nature that rules their days. As a society, we've grown more aware of the power of the purse and public opinion, and we're using that power to make greater demands on our farmers to produce the kind of food that we want to eat. In general, that means that we're no longer satisfied with mere calories. Nor are we as inclined as we once were to assign cachet to our food based simply on its country of origin or its price tag. Now we assign value to our food based on what we can know about where it came from and how it was made and the appar- ent motives of the people who stand be- hind it. That all means that everyone in the supply chain has a greater responsibility for communicating all that information to our consumers, and we like to think that Gour- met News is an important link for that communication. So what you'll probably actually notice about Gourmet News this year is that we're taking a further journey along the path we've already been traveling, and we hope that you'll continue to honor us with your approval for that. Finally, there's one more change that I'd like to note: I recently attended the South Carolina wedding of our Senior Associate Publisher, Jules Denton, to Mr. Jonathan Card. All of us here offer our sincere con- gratulations to the couple, and our whole- hearted wishes that they'll have a long and happy life together. And being just back from South Carolina, it feels entirely natu- ral to say to them on this occasion, "Mazel tov, y'all." GN — Lorrie Baumann Editorial Director FROM THE EDITOR CORRECTION A story in the December issue of Gourmet News identified Arauco olives as one of the varietals included in the Lucini Everyday Extra Virgin Olive Oil from Argentina. As currently formulated, Arauco olive oil is not included in the blend.

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