Issue link: http://osercommunicationsgroup.uberflip.com/i/928538
FROM THE EDITOR KITCHENWARE NEWS & HOUSEWARES REVIEW n FEBRUARY 2018 n www.kitchenwarenews.com Periodicals postage paid at Tucson, AZ and additional mailing office. Kitchenware News & Housewares Review (USPS012-625) is published 12 times per year (Jan., Feb., March, April, May, June, July, Aug., Sept., Oct., Nov., and Dec.) by Oser Communications Group, 1877 N. 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 proprietary classified information. ©2017 by Oser Communications Group. All rightsreserved Reproduction, in whole or in part, without written permission of the publisher, is expressly prohibited. Back issues, when available, cost $8 each within the past 12 months. Back issue orders must be paid in advance by check. Kitchenware News & Housewares Review is distributed without charge in North America to qualified professionals in the retail and distribution channels of the upscale kitchenware and tabletop trade. For subscriber services, including subscription information, call 520.721.1300. Printed in the USA. POSTMASTER: Send address changes to Kitchenware News & Housewares Review, 1877 N. Kolb Road, Tucson, AZ 85715. PUBLISHER Kimberly Oser SR. ASSOCIATE PUBLISHER Jules Denton-Card jules_d@oser.com EDITORIAL DIRECTOR Lorrie Baumann lorrie_b@oser.com EDITOR Micah Cheek micah_c@oser.com SR. ASSOCIATE EDITOR Robin Mather ASSOCIATE EDITOR Greg Gonzales greg_g@oser.com ART DIRECTOR Yasmine Brown GRAPHIC DESIGNER Jonathan Schieffer CUSTOMER SERVICE Caitlyn McGrath MANAGERS caitlyn_m@oser.com Sarah Glenn sarah_g@oser.com CIRCULATION DIRECTOR Tara Neal CIRCULATION MANAGER Jamie Green jamie_g@oser.com Kitchenware News & Housewares Review is a publication of Oser Communications Group Inc. 1877 N. Kolb Road • Tucson, AZ 85715 520.721.1300 www.kitchenwarenews.com www.oser.com FOUNDER Lee M. Oser OSER COMMUNICATIONS GROUP editor from the 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 outside on my patio for a dinner following an afternoon of work in preparation for the Winter Fancy Food Show. The first conversation 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 Mortgage Lifter Beans, Roma tomatoes and Coal Gulch Trading Company Chipotle Seasoning along with a few other ingredients that I will take to my grave. The chili was accompanied 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 excellence of her older son, Dominic. I was nice enough not to bring up my own adult children, purely in honor of the fact that nearly everyone I know has already been suitably informed of their advanced degrees and career achievements, and I didn't have anything 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 business that we're all in – making it possible and even convenient for parents to feed their children a home-cooked meal; making it possible for three f riends and colleagues 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 appetit, everyone! KN Lorrie Baumann, Editorial Director 4 KITCHENWARE NEWS & Housewares Review