Oser Communications Group

GOURMET NEWS JUNE 2018 www.gourmetnews.com FROM THE EDITOR 4 WWW.GOURMETNEWS.COM PUBLISHER Kimberly Oser SENIOR ASSOCIATE PUBLISHER Jules Denton-Card 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 Greg Gonzalex ART DIRECTOR Yasmine Brown GRAPHIC DESIGNER Jonathan Schieffer CUSTOMER SERVICE MANAGERS Caitlyn McGrath Susan Stein 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. As we go to print with the June issues of Gour- met News, Kitchenware News and Snacking News, as well as other as- sorted publications for the trade, the editorial staff here at Oser Com- munications Group is looking forward to a busy summer of trade shows and confer- ences that will nourish both our souls and our magazines for the coming months. Many of you have been kind enough to extend invitations to visit you here or there at various trade shows, but while we plan to put lots of miles on our footwear at convention centers across the country, please keep in mind that a trade show isn't the only time – and sometimes it's not even the best time – to reach out to us with your comments, tips and questions. The best way to reach us is by emailing editor@oser.com, which reaches everyone on our editorial staff. That means that if you want to alert us to a new product, shoot us a "Say, what?" about something we've written, or bring our attention to an issue you think demands our attention, your email will reach all of us, so you can get a response from the person who's best equipped to follow up on it. Please do – we get some of our best story ideas this way. Meanwhile, in this issue of Kitchenware News, please take the time to read about the Charlie Cart Project, or if you're a Gourmet News reader, head over to www.kitchenwarenews.com and read the story there. The Charlie Cart Project comes from a woman who spent years working with Alice Waters at Chez Panisse and her Edible Schoolyard Project, which envisions gardens and kitchens as the ultimate rebut- tal to that old saw that, "There ain't no such thing as a free lunch." Indeed, while the lunch you get if you grow and cook it yourself is not entirely free, the sweat equity that goes into it is more than repaid by better health, better food and overall greater well-being. Mul- tiple scientific studies have found that gar- dening benefits mental and emotional health, with positive outcomes for those suffering from depression, Alzheimer's Disease and even schizophrenia. Garden- ing is a mindful activity that shuts out in- trusive thoughts and gets us out in the sunshine, which is thought to increase brain levels of serotonin, enhancing mood and keeping the gardener calm and fo- cused – until she discovers that California quail like kale even more than she does or that goldfinches are just as eager to strip the leaves off her marigolds as they are to binge on the expensive bird seed in the nearby feeders. But never mind that – there's also the joy of picking a sun- warmed squash out of the garden and slic- ing it directly into a saute pan and the thrill of seeing the jars of dehydrated this and that stacked up in the pantry against a dark and blizzard-wracked Arizona win- ter. It could happen. Really. And in case it does, you really can't have too many bread and butter pickles on the shelf. Youngsters should learn all this, and the Charlie Cart Project is giving more of them the means of doing that. It's worth knowing about. Until we see you again while we're out and about this summer, take care and be well! GN — Lorrie Baumann Editorial Director FROM THE EDITOR

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