Oser Communications Group

Gourmet News February 2018

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bY lorriE bAumAnn A $35 million investment by a U.S.-based institutional investor and the company's existing in- vestors will allow California Olive Ranch to increase its pro- duction capacity while also adding an organic product and reducing the company's carbon footprint. "This investment will acceler- ate the future of the American olive oil movement, innovate our sustainable harvesting methods and revolutionize our production technology," said California Olive Ranch President Gregg Kelley. "It indicates the great faith that the investment community has in what we're doing and the future of California olive oil." bY lorriE bAumAnn Business consultants are fond of pointing out that threats and op- portunities are often two sides of the same situation, and on an even more cliched note, you'd have very little trouble finding a poster that advises you that when life gives you lemons, you should make lemonade. If you want to follow that line of thinking down a well-traveled metaphorical pathway, you'll have no trouble at all making the mental leap from half a million feral hogs rooting up crops in Louisiana to gourmet sausage. So let's talk gourmet sausage. Following the Call of the Wild Sausage Continued on PAGE 16 Continued on PAGE 8 Continued on PAGE 12 Meet Charlie Munford, Missis- sippi Farmer and the Founder and Owner of Charlie's Sausage. After earning a masters degree at the Yale School of Forestry & En- vironmental Studies, he came back to Louisiana to take over his grandfather's 300-acre farm, Two Run Farm, in Vaughan, Missis- sippi, where he's been raising an- imals that he harvested and butchered, along with animals from other local farms, for sale to local customers and then eventu- ally to New Orleans chefs. In 2014, he purchased the Spring- field Slaughter House, a state-in- spected facility. As a farmer who was also buying ani- mals from other farm- ers to process in his slaughterhouse, Mun- ford was talking to those other farmers, and he started hear- ing that they were having problems with feral hogs. According to the Louisiana Department of Wildlife & Fisheries, feral hogs are present in all of Louisiana's 64 parishes. The population has been esti- mated at 500,000, and the depart- ment estimates that, because these hogs are so fertile, about 75 percent of them should be har- vested each year just to keep the population stable. "Other farmers started telling me they were spending lots of time and money catching these wild hogs to keep them out of their crops," Munford Snacking Can Be Part of a Healthy Life California Olive Ranch Invests in Sustainability With this new investment, Cal- ifornia Olive Ranch will be ex- panding its production, both by planting more trees on its own property and by entering into long-term partnerships with other growers who will plant more olive trees on their land. The plan goes well beyond just planting more trees and pumping out more oil, though – it's also about new ideas for practices that can add to the sustainability of California agri- culture. Managing Water Scarcity California Olive Ranch's plan to increase production in California comes in the context of Califor- nia's Sustainable Groundwater Management Act, a set of laws en- acted and signed by Governor Gerry Brown in 2015 that, for the first time in the state's history, es- tablished a framework for sus- tainable local groundwater management that prohibits groundwater-dependent basins from a practice known as water mining, the extraction of more water than can be replaced through natural processes. Under the law, California's major groundwater basins will be regu- lated to bring them into a balance of pumping and recharge. Kelley predicts that the new law will have a dramatic impact on Cali- fornia's agriculture. "Water is going to be an ever more precious bY GrEG GonzAlES Tea markets are growing, and growth won't be slowing down any time soon, thanks to a multi- generational boost. The U.S. tea market has grown more than 15 times its size since 2009. The past two years have proven to be another year of growth for the U.S. tea industry, according to the Tea Association of the U.S.A.'s State of the U.S. Tea Industry 2016 report. Loose-leaf tea in particular has gained popularity Continued on PAGE 7 U.S. Tea Industry Growth Makes Specialty Tea Accessible to Consumers as a specialty product, hydration alternative and health product, while ready-to-drink tea has seen similar success on supermarket shelves. Tea continues to be the second-most consumed beverage in the world, after water. The Tea Association of the U.S.A. report, compiled by Tea Association President Peter Goggi, cited Millennials as the major demographic driving mar- ket growth. "Several aspects of the market are driving Millennial interest in tea," Goggi said. "The access to tea has been easier and much more common for them; they've grown up drinking tea, as preteens, and they also gravitate toward products that appeal to them. Tea fits in because Millen- nials want to be engaged with the products they buy — where it comes from, how it's made, its naturalness — tea fits into this beautifully because it comes from bY robin mAthEr As a busy mother of three herself, Joy Bauer definitely understands the grab-and-go lifestyle, and why so many parents reach for snacks to satisfy their children and them- selves between meals. "I think everyone is so over- scheduled and juggling so many things in their lives that they're often not sitting down to eat tra- ditional meals anymore," Bauer says. "So grab-and-go snacks that actually provide nutritive benefits to your body and give you quality energy have be- come super, super important." Bauer thinks about these issues a lot. She's a regis- tered dietitian, the nutrition and health expert for NBC's "Today Show," a monthly columnist for Woman's Day magazine and the official nutritionist for the New York City Ballet. She's written 12 best-selling books – the most re- cent, "From Junk Food to Joy Food: All the Foods You Love to Eat...Only Better," published last year – and was the Director of Nutrition and Fitness for the De- partment of Pediatric Cardiology volumE 83, numbEr 2 FEbruArY 2018 n $7.00 NEWS & NOTES n Top Trends in Grocery Shopping for 2018 PAGE 6 RETAILER NEWS n Chicago Snack Icon Remains a Family Affair as it Heads into Third Generation PAGE 10 SUPPLIER NEWS n Lake Champlain Chocolates: Inspiration from Belgium, Ingredients from Vermont PAGE 11 NATURALLY HEALTHY n Farmhand Organics Cultivates Relationships with Growers PAGE 14 SUPPLEMENT n Sustainability PAGE 15 News ..............................................6 Ad Index .......................................23 Calendar.......................................23 www.gourmetnews.com G OURMET N EWS T H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y ® NEWS & NOTES: daRosario Organics SEE PAGE 8 SUPPLEMENT: Sustainability SEE PAGE 15 HOT PRODUCTS: Primizie Snacks SEE PAGE 22

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