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Dallas Gourmet Gold Specialty Food Awards Call for Entries

Dallas Market Center is calling for entries for the nineth annual Dallas Gourmet Gold Specialty Food Awards to be held at Dallas Market Center during the Total Housewares and Gourmet Market, June 20-26. This year also marks the 30th anniversary of Dallas Market Center’s Gourmet Market, in addition to milestone anniversaries of many of its exhibitors. Continue reading.

Organic Trade Association Wheels in Artillery for Court Battle on Animal Welfare Standards

The Organic Trade Association this week ratcheted up its court battle against the U.S. Department of Agriculture over the agency’s failure to put into effect new organic livestock standards, with two of America’s most influential animal welfare groups joining the association in its ongoing legal fight to uphold the integrity of organic standards. Continue reading.

And the sofi Award Goes to…

The two best cheeses entered into this year’s sofi Awards competition were made by Rogue Creamery and Vermont Creamery. Rogue Creamery won a gold sofi Award for Organic Rogue River Blue, which won from among 68 entries in the category for cow milk cheeses, while Vermont Creamery’s Cremont, an aged mixed-milk cheese, won from among 65 entries in the category for non-cow milk and mixed-milk cheeses. Continue reading.

American Cheese Society’s 2018 Judging & Competition Open for Entries

The American Cheese Society is now accepting entries for this year’s Judging & Competition at The regular entry period runs until May 4, with late entries accepted through May 11 for a higher fee.

Winners will be announced in Pittsburgh, Pennsylvania, at “Forged in Cheese,” the 2018 iteration of the ACS’s Annual Conference & Competition. Earlybird registration for Forged in Cheese will open May 3 and run through May 13, followed by the regular registration period from May 14-June 27. Late registration will be offered started June 28. Forged in Cheese will be held July 25 through 28, 2018 at Pittsburgh’s David L. Lawrence Convention Center.

Red Duck Foods in Quest for Condiment Domination

By Lorrie Baumann

Red Duck Foods started with the idea that discriminating eaters who were putting great thought into their foods, sourcing them carefully, cooking them with all the skill they could muster and setting them proudly onto the table – only to see them doused with mass-produced condiments. “We went to a local campus bar, and over a basket of Tater Tots and some beers, we recognized there was a disconnect,” says Jess Hilbert, co-Founder and Marketing and Sales Manager for Red Duck Foods. “Restaurants were calling out suppliers on the menu for their proteins, but people were happy to dump junk on thoughtfully sourced proteins.”  Continue reading.

Something New Under the Greek Sun

By Lorrie Baumann

It’s not often that a story about a food product for the American market begins with an ancient Greek philosopher, but this one does. That’s because a Greek philosopher, Theophrastus, who lived between 371 and 287 B.C. wrote a book in which he told us how the Greeks propagated olives. Which means that the Greeks have been taking olives seriously as a food crop for at least that long. That’s important today because a new entrant into the olive category, Alive & Well Olives, have introduced olives into the American market using the same traditional methods that might have been observed by Theophrastus. Continue reading.


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