Oser Communications Group

GourmEt nEWS FEbruArY 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! This winter has been unusually mild, here in Tucson, Arizona, where our publishing office is located, and so, as we were preparing to go to print with this issue, a Saturday evening found me, Snacking News Editor Robin Mather and Customer Service Manager Sarah Glenn sitting out- side on my patio for a dinner following an afternoon of work in preparation for the Winter Fancy Food Show. The first con- versation among the three of us was all about how food need not be fancy to be perfect. We'd started the afternoon with a pot of homemade chili made with heritage Mort- gage Lifter Beans, Roma tomatoes and Coal Gulch Trading Company Chipotle Season- ing along with a few other ingredients that I will take to my grave. The chili was ac- companied by a wedge of Carr Valley Cheese's Aged Marisa and a glass or two of Beaujolais Nouveau. After several hours of work on our respective laptop computers, we'd adjourned for a dinner of baked chicken, roasted red potatoes, and steamed spaghetti squash dressed with La Tourangelle Basil Oil. Sarah is a young mother, so after another glass or two of wine, our conversation turned to stories of the intellectual excel- lence of her older son, Dominic. I was nice enough not to bring up my own adult chil- dren, purely in honor of the fact that nearly everyone I know has already been suitably informed of their advanced degrees and ca- reer achievements, and I didn't have any- thing new to add. In lieu of turning the conversation to the magnificence of my own children and grandchildren, I pointed out that there's solid research around the fact that there are a couple of things that a parent can do that really help children do well in school. One of those things is to read to the kids, and the other is to feed them dinner around a family table. The research is pretty solid that it doesn't so much matter what's served for dinner – a can of tomato soup and a grilled cheese sandwich can count as dinner if it's served at the family table – to achieve the academic results germinated by the habit of eating together at home. Then Robin one-upped us both by telling us about the time Julia Child prepared lunch for her. Helping to make this happen is the busi- ness that we're all in – making it possible and even convenient for parents to feed their children a home-cooked meal; mak- ing it possible for three friends and col- leagues to enjoy an evening of fellowship around the table; making it possible for all of us to join the chain of experience that dates back to our ancestors who lived in caves. They, too, gathered around the fire to share food, tell stories and teach each other what it means to be human. Bon ap- petit, everyone! GN — Lorrie Baumann Editorial Director From thE EDitor

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