Giovianni Bianchi, owner of the famed prosciutto producer Pio Tosini of Parma, Italy is coming to Portland, Maine, and will be slicing and serving his Parma ham (Prosciutto di Parma) at three locations during the week of March 20.
Thursday, March 24 will find Giovanni at Middle Street Italian eatery Piccolo. Piccolo will be serving a five-course tasting menu with wine and beer from Parma’s Emilia-Romagna region. For reservations and more information, visit http://piccolomaine.com.
Friday March 25, 7-10 p.m. Rocking Prosciutto at UFF—music and food collide! Bianchi will be slicing tastes of this magnificent ham, aged in traditional curing cellars for 500 days. Not only does Bianchi make great prosciutto, but he is also the front man for a punk/blues band Dead Horse Bones. Listen to him play, while tasting Pio Tosini Prosciutto di Parma accompanied by bites of Parmigiano Reggiano and Spanish Finca Pascualete cheeses, and Potter’s Crackers. Free to the public.
Capping off the weekend, on Saturday March 26, are two happenings. First is Prosciutto Palooza at Rosemont 559 Brighton Avenue. For dinner, Pio Tosini’s exceptional Parma ham will be paired with seasonal, locally sourced produce and meats. And of course, Rosemont will be pouring Italian wines to accompany the meal. For reservations and more information, visit http://rosemontmarket.com
Later that evening at Bramhall on Congress Street, you’ll find Bianchi exchanging his slicer for a guitar creating a different Italy meets Maine experience.
Pio Tosini Industria Prosciutti S.p.A. was founded in 1905 in Langhirano (Parma), Italy, by Pio’s father, Ferrante Tosini. Today, the company continues to be 100 percent family owned and operated, led by Nicola Ghersetich and Giovanni Bianchi, Pio Tosini’s grandsons. Nicola and Giovanni are the fourth generation to carry on the Tosini family traditions in curing pork meats. As in past eras, it is the human hand that makes the magic of Pio Tosini’s prosciutto di parma. Even with the aid of modern technology, at Pio Tosini, the human hand does the work every step of the way: trimming, salting, sugnatura (covering the surface with softened lard and salt) and the deboning—on demand—the final product.
Each ham is branded with the Tre Giande (three acorns) trademark harkening to ancient times when acorns were a favorite foraged food of pigs. Over the centuries, Italians have penned in their pigs due to the small size of the plots of land. But these pigs were, and Pio Tosini pigs are today, fed an ingredient crucial to prosciutto di parma—whey discarded from the production of the region’s Parmigiano Reggiano cheese.
To meet Giovanni by video, visit https://vimeo.com/130817589
A collaborative group of top food industry leaders in Central California’s San Joaquin Valley came together to celebrate the formal launch and open registration for the 2016 Fresno Food Expo that will take place July 27-28, 2016. Now in its sixth year of operation, the expo has evolved into a standalone 501(c)6 nonprofit organization under the newly announced oversight of a 13- member board of directors, with current daily management services provided by David Nalchajian, Inc. The announcement took place on Monday, March 14, 2016 at Fresno-based Sunnyland Mills, a valued Expo exhibiting sponsor and America’s oldest producer of premium bulgur wheat.
Board members leading this charge have been involved in the Fresno Food Expo since its inception serving in various advisory capacities including Chairwoman of the Board and City of Fresno Mayor, Ashley Swearengin; Vice Chairwoman of the Board, Agnes Saghatelian, President of Valley Lahvosh Baking Company; Board Secretary, Vincent Ricchiuti, Director of Operations for Enzo Olive Oil Company; Board Treasurer, Denver Schutz, Technical Services Manager of Gerawan Farming; Mark Ford, President of JD Food; Mike Grazier, President of Busseto Foods; Helen Chavez-Hansen, Owner and President of La Tapatia Tortilleria, Inc.; Jimmy Maxey, Chairman of Certified Meat Products; Chuck Nichols, President of Nichols Farms; Rod Noll, Vice President of the Western Region for US Cold Storage; Justin Parnagian, Sales Director for Fowler Packing Company; Fred Ruiz, Co-Founder and Chairman Emeritus of Ruiz Foods; and Bill Smittcamp, President & CEO of Wawona Frozen Foods.
Originally developed as an economic development initiative by the City of Fresno in 2011, the expo has since emerged as the nation’s only exclusively regional food show bringing together growers, processors, manufacturers and industry service providers with buyers from around the world. Since its debut, the expo has heightened the awareness of the region’s food production industry and watched new, innovative businesses emerge and new industry collaborations form as a direct result of the show. It has introduced 226 different food and beverage companies to new customers and hosted 1,825 different qualified buyers, including over 100 strategically recruited international buyers. With this impressive track record, the 2016 expo already has nearly 50 percent of the show floor filled with returning exhibitors.
“Through the insight of these top food industry leaders over the past five years, the Fresno Food Expo has brought the region together in incredible ways not just as an agricultural community, but as a food community,” said David Nalchajian, General Manager of the Fresno Food Expo. “We are excited to build upon our success as a show and we look to forward to further capitalizing on industry successes in every category to increase awareness of our food production industry and celebrate its quality, its diversity, its uniqueness, and its value on both a national and international scale.”
Unlike any other trade show, the Fresno Food Expo offers the opportunity for local, regional, national and international buyers to connect with the actual Presidents and CEOs behind some of the nation’s largest food industry companies with the invitation to explore products in every category and learn from budding food entrepreneurs who migrate to the region.
“A third-generation, family-owned and operated business, we are the oldest manufacturer of bulgur wheat in the world and pride ourselves in purchasing 90 percentage of our raw materials from right here in the Valley,” said Steve Orlando, President of Sunnyland Mills. “For our company, the Fresno Food Expo provides an invaluable opportunity for networking, to share ideas and to be a part of something bigger than ourselves as we see businesses come together with one common goal of not just growing their own company or sector, but the entire food production industry throughout the region.”
Innovation stemming from Central California’s San Joaquin Valley will continue to be celebrated through the New Product Awards presented by Baker Peterson Franklin CPA, LLP, which has debuted over 125 new products from Valley-based companies since the showcase began in 2013, launching new trends and concepts. Last year’s New Product Award winners Molucca Chocolate (People’s Choice Award Winner – Craft Chocolate Bars) and Top O’ The Morn Farms (Buyer’s Choice Award Winner – Farmstead Sweet Cream Butter) were also in attendance at Sunnyland Mills to help the Fresno Food Expo Management and Board of Directors celebrate the launch of this year’s effort and plans for growth into the future. Other past products entered into the awards range from new packaging for fresh fruits and vegetables to flavor-infused water, wines and craft beer. Applications for the 2016 New Product Awards are available to interested companies now and the deadline for submissions will be July 1, 2016.
Also returning to the expo will be the Fred Ruiz Entrepreneurial Award, a legacy award that was created in 2015 to support the mission of the Fresno Food Expo through mentorship and guidance from the founder behind one of the largest food manufacturing companies in the region. Named in honor of Fred Ruiz, founder of Ruiz Food Products, Inc. and now Fresno Food Expo Board Member, this award honors companies who have the same vision and qualities that took Ruiz Foods from a small, family start-up to the largest frozen Mexican food manufacturer in the United States. In its inaugural year, Rosa Brothers Milk Company, also in attendance for the announcement at Sunnyland Mills, was named the Fred Ruiz Entrepreneurial Award winner following a remarkable 300 percent growth since launching its glass bottled milk at the 2012 Fresno Food Expo.
Applications for the 2016 Fred Ruiz Entrepreneurial Award are available now and will be due July 1, 2016.
“Through our awards programs, mentorship, educational training and a shared vision for the future for the thriving food industry that exists here, the Expo is connecting companies big and small from different sectors of the industry in an unprecedented way,” said Fred Ruiz, Co-Founder and Chairman Emeritus of Ruiz Foods. “By acting as a resource for the region’s food community, this collaborative initiative deepens the celebration of food production and the personal experience food inspires while promoting increased business growth, connectivity and commerce for the overall region.”
The 2016 Fresno Food Expo will take place July 27-28, 2016 with site tours and an opening reception for pre-registered buyers, followed by a trade show. To commemorate the evolution of the Fresno Food Expo, a new logo and website have also been introduced.
Registration is currently open for buyers and exhibitors. More than 150 exhibitors and 950 key pre-qualified international and domestic buyers are expected to participate. Noted buyers already registered for the 2016 Fresno Food Expo include Whole Foods, Vallarta Supermarkets, Save Mart Supermarkets, Food 4 Less, Tony’s Fine Foods, JD Food, Saladino’s Foodservice and more. Registration forms and additional information is available at www.FresnoFoodExpo.com. Public ticket sales to the “Epicurean Evening” event filled with sampling and discovery will launch in May.
Haggen today announced its enthusiasm for Albertson’s LLC’s (Albertsons) proposed plan to purchase 29 Haggen stores, 15 of which will continue to be operated from Bellingham, Washington, under the Haggen banner, pending bankruptcy court approval and closing of the transaction.
“We are excited about the opportunity to have the backing of Albertsons and look forward to be part of the Albertsons grocery family. Haggen has been a part of the Pacific Northwest and the Bellingham community for more than eight decades and we will continue the traditions of operating great Haggen stores focused on community involvement, fresh Northwest products and great service,” said Haggen Chief Executive Officer John Clougher.
The new Haggen business unit will consist of 14 historic Haggen stores and one converted location in Oak Harbor. The remaining 14 stores, which were previously divested by Albertsons, will transition over time back to the Albertsons banner. All stores will benefit from the revitalized investment plan under Albertsons ownership.
“Our customers can be assured that the Haggen focus on sustainably sourced and locally produced products will not change. Haggen has operated as a partner to the communities it has so proudly served and will continue to do so. We thank our dedicated stores crews, loyal customers, vendors, partners and others that have supported us. We are looking ahead to a promising future,” Clougher said.
The bankruptcy court will consider approval of the sale agreement on March 29, 2016.
ALDI Inc. has promoted Brent Laubaugh, Vice President, Saxonburg division, to Co-president of ALDI in the US, joining David Behm and Chuck Youngstrom, who continue in their roles as Co-presidents. All three Co-presidents report to Jason Hart, CEO, ALDI.
Laubaugh, whose promotion is effective March 28, 2016, has been with ALDI for more than 20 years, holding a variety of roles of increasing responsibility throughout his career.
“ALDI has a different style when it comes to grocery shopping and that differentiation has helped make us one of the fastest growing retailers in the US,” said Hart. “To support our significant expansion, it was important that we strengthen our leadership team to ensure our success. With the addition of Brent to our team, we have the right leaders in place to continue growing the ALDI business.”
ALDI is in the midst of its accelerated expansion plan that, by the end of 2018, will bring fresh, high quality groceries at everyday low prices to more than 45 million customers each month. To reach its aggressive goals, ALDI will create more than 10,000 new jobs at its stores, warehouses and division offices from coast to coast and invest more than $3 billion to pay for land, facilities and equipment. When completed, ALDI will have nearly 2,000 stores, marking a close to 50 percent increase in only five years.
Weis Markets, Inc. has announced its fourth quarter sales increased 2.8 percent to $734.1 million while its comparable store sales increased 2.8 percent compared to the same period a year ago.
For the thirteen week period ended December 26, 2015, the company’s net income increased 21.0 percent to $16.6 million compared to the same period in 2014. Fourth quarter earnings per share increased 19.6 percent to $0.61 per share compared to fourth quarter 2014. During the same period, the company’s operating income increased 24.5 percent to $25.8 million.
For the 52-week period ended December 26, 2015, the company’s sales increased 3.6 percent to $2.9 billion while comparable store sales increased 3.7 percent compared to the 52-week period ended December 27, 2014. Year-to-date net income increased 9.1 percent to $59.3 million while earnings per share increased 9.4 percent compared to 2014. The company’s year-to-date operating income increased 11.6 percent to $90.8 million compared to 2014.
“In 2015, our overall results benefited from strategic pricing investments and the ongoing improvement of our store assortments by market,” said Weis Markets Chairman and CEO Jonathan Weis. “In addition, improved store level, supply chain and store support efficiencies helped us deliver a better customer experience, which helped us increase customer traffic and our overall market share.”
popchips inc. has announced one of the company’s boldest product innovations to date with the introduction of an entirely new product line called Ridges. popchips spent several years experimenting with its innovative process of combining heat and pressure to create an extraordinarily crunchy and bold tasting ridged chip. The new Ridges line rolls out to retailers nationwide in June in four taste bud-tempting flavors: salted, tangy barbeque, cheddar & sour cream and chili cheese.
“The new Ridges product was created to appeal to consumers who love crunch in their chips,” said popchips CEO Dave Ritterbush. “The texture of Ridges allows the boldness of our flavors to shine and delivers a big crunch you wouldn’t expect from a chip that is never deep fried. For the first time ever, there’s a big crunch, bold flavor ridged chip that tastes every bit as good as deep fried but with significantly less fat and calories.”
popchips found that seven out of 10 better-for-you shoppers were seeking more crunch in their snacking, which Ridges were specifically created to deliver. What’s more is that chip for chip, popchips Ridges contain 72 percent less fat and 55 percent less calories than the leading ridged chip brand. They are also gluten-free, kosher, contain no artificial preservatives, no synthetic colors, no cholesterol and zero grams of trans fat.
In addition to the launch of Ridges, popchips is simultaneously introducing entirely new packaging for the brand, prominently pronouncing flavor front and center. Ridges packaging will be black, a stark contrast to original popchips, which will now feature off-white packaging. Both will have bright pops of color and graphic imagery. The brand created the new packaging to give original popchips and Ridges their own unique look, while making it easy for consumers to differentiate between the two on shelf.
Ridges will be available in both a single-serve bag and a share bag at leading retailers nationwide. In addition to the four new Ridges flavors, original popchips come in nine delicious varieties: sea salt, barbeque, crazy hot, sour cream & onion, sea salt & vinegar, sweet potato, cinnamon twist sweet potato and organic kettle corn.
KeHE Distributors, LLC (KeHE) announced its status as a Certified B Corporation (B Corp) at Natural Products Expo West 2016, the world’s largest natural and organic products tradeshow with nearly 100 B Corps exhibiting and 70,000 people in attendance.
The announcement is a culmination of a year-long rigorous assessment of KeHE’s community, environmental, governance and employee practices conducted by the nonprofit B Lab.
“KeHE is in business for more than just profits. As a Certified B Corporation, KeHE proudly joins a community of companies committed to using business and economic success to be a force for good,” said Brandon Barnholt, President and CEO, KeHE Distributors. “Our business culture emphasizes personal integrity—fostering an environment where employees feel valued and encouraged to achieve their best selves. The B Corp certification further validates KeHE’s core purpose: We SERVE to make lives better™.”
To announce KeHE’s B Corp certification, Barnholt led a toast with Chief B Keeper Ben Anderson and representatives from the B Corp community, including Cabot, Dr. Bronner’s, Ethical Bean Coffee, King Arthur Flour and Mamma Chia. After the toast, KeHE executives and guests were “first signers” of a giant B Corp Declaration of Interdependence (more than 21 feet wide) at KeHE’s booth. A “B Happy” Hour followed the toast and signing ceremony as the show opened to all conference attendees.
“B Lab is honored to have KeHE join the more than 1,600 corporations that we have certified as B Corps,” Anderson said. “KeHE is exemplifying the collective spirit of the Certified B Corps, and we’re thrilled to see this collaboration heighten KeHE’s announcement and show the power of the community.”
In fact, KeHE scored high marks for its community initiatives and employee stewardship in the B Impact Assessment. Through its KeHE Cares program, the company donates 10 percent of its profits to charity and encourages participation in charitable activities in the U.S. and international communities. KeHE’s benefits package also includes paid time off for employees to volunteer. An employee stock option plan (ESOP) provides KeHE employees with company stock ownership.
Natural Products Expo West took place at the Anaheim Convention Center in Anaheim, Calif. from March 11-13, 2016. Visit KeHE’s B Corp profile to learn more: https://www.bcorporation.net/community/kehe.
Wisconsin cheesemakers dominated the competition at the recent World Championship Cheese Contest, including taking home the top prize, 2016 World Champion, for Team Emmi Roth USA’s Roth® Grand Cru® Surchoix, a Wisconsin Original hard smear-ripened cheese. This marks the first time a cheese made in the U.S. has won the competition since 1988.
This year’s contest drew a record-breaking 2,955 entries from 23 countries, 31 U.S. states and Puerto Rico. Wisconsin captured 38 percent of all awards, winning 127 awards total, over 100 more than its closest competitor, California, with 25 awards and New York with 24 awards.
Wisconsin cheesemakers won 42 Best of Class awards, 37 second place, and 47 third place awards. This year’s contest marked the sixth consecutive World Championship in which Wisconsin has won more than 30 percent of all awards, claiming 37 percent in 2006, 30.8 percent in 2008, 31.3 percent in 2010, 37.8 percent in 2012 and 39 percent in 2014.
“This award reinforces what people around the world already know-our reputation for making some of the world’s greatest cheeses is well deserved,” said James Robson, CEO of Wisconsin Milk Marketing Board (WMMB). “Exceptional milk from Wisconsin dairy farms becomes exceptional cheese in the hands of Wisconsin cheesemakers, and that is a hard combination to beat. We congratulate Team Emmi Roth USA on their win, and consider it a win for the entire state of Wisconsin.”
Wisconsin cheesemakers also swept 20 of 110 competition classes: Open Class: Shredded Cheese, Flavored & Unflavored; Prepared Cheese Foods; Mozzarella, Part Skim; Parmesan; Aged Asiago (over six months); Feta; Feta, Flavored; Havarti; Havarti, Flavored; String Cheese; String Cheese, Flavored; Brick, Meunster; Gouda, Flavored; Smear Ripened Hard Cheeses; Bandaged Cheddar, Mild to Medium; Bandaged Cheddar, Sharp to Aged; Cold Pack Cheese, Cheese Food; Cold Pack Cheese Spread; Pasteurized Process Cheeses; and Colby.
Two of Jasper Hill Farm‘s cheeses, Moses Sleeper and Winnimere, were awarded Best in Class awards, with Winnimere ultimately placing in the top 16, at the World Cheese Championships in Madison, Wisconsin. This year’s contest included 2,959 entries from 23 countries and 31 states.
In addition, two of Jasper Hill’s other cheeses, Harbison and Bayley Hazen Blue, placed in the top five in their categories, with scores of 98 or higher. Oma, made by von Trapp Farmstead and aged at the Cellars at Jasper Hill, also placed fifth in its category.
More about the winning cheeses:
Moses Sleeper is an approachable and nuanced brie-style cheese. Beneath its thin, bloomy rind lies a gooey, milky core showing a complex array of flavors at peak ripeness: cauliflower, crème fraîche, and toasted nuts. The cheese’s historic namesake, Moses Sleeper, and his compatriot Constant Bliss, were Revolutionary War scouts killed while defending a blockhouse along the Northeast Kingdom’s legendary Bayley Hazen Military Road.
Winnimere is a take on Jura Mountain classics like Vacherin Mont d’Or or Fösterkäse. In keeping with this tradition, this decadent cheese is made only during winter months when Jasper Hill’s herd of Ayrshire cows are enjoying a rich ration of dry hay. Young cheeses are wrapped in strips of spruce cambium, the tree’s flexible inner bark layer, harvested from Jasper Hill Farm’s woodlands. During aging, the cheese is washed in a cultured salt brine to help even rind development. At peak ripeness, this cheese is spoonably soft and tastes of bacon, sweet cream, and spruce.
All of Jasper Hill’s award winning cheeses can be purchased where fine cheeses are sold, at Jasper Hill’s retail counter within the newly constructed Boston Public Market, or from Jasper Hill Farm’s online store.
Oregon-inspired culinary events, including a farmer’s market-style artisan food, beer and wine festival, will kick off with the Meet the Cheesemakers and Winemakers Dinner @ the Oregon Cheese Festival during the third weekend in March. For tickets go to http://oregoncheesemakersdinner.bpt.me/
To commence the festival, a sumptuous meal introducing guests to participating guild cheesemakers will be held Friday night at the Inn at the Commons in Medford, Oregon on March 18 from 6:00 p.m. – 9:00 p.m. The dinner is held for the benefit of the non-profit 501 (c) (6) Oregon Cheesemakers Guild. Each course will spotlight a cheese made by one of the festival’s artisans, paired with a local wine or beer. Special guest include Gordon Edgar, the author of both “Cheesemonger: a Life on the Wedge” and his most recent book, “Cheddar: A Journey into the Heart of America’s Most Iconic Cheese.” Edgar is the Head Cheesemonger for the San Francisco Rainbow Grocery Cooperative, and has been a leader within the specialty cheese industry for more than 20 years. He is widely celebrated for his friendly, down-to-earth approach to the art and science of cheese. Lassa Skinner is also a special guest. She is co-founder and owner of the highly regarded cheese magazine Culture, now in its eighth year. In 1999 she started a cheese program at Tra Vigne restaurant, opened the Oxbow Cheese Merchant in downtown Napa, co-authored Cheese For Dummies (2012) – and started Culture magazine. Skinner is passionate about spreading the love of cheese across the US and beyond, teaching at venues across the country and overseas as well as partnering with chefs, wineries, breweries and all things food-centric.
Saturday, March 19 – Festival
At the festival on Saturday March 19 from 10 a.m. – 5 p.m., thousands of visitors will sample cow, goat and sheep cheese from Oregon creameries, including Pholia Farm, Ancient Heritage Dairy, Oregon State University, Ochoa Creamery, Tillamook County Creamery, Willamette Valley Cheese Co., Fern’s Edge Goat Dairy, Oak Leaf Creamery, Rivers Edge Chevre, Briar Rose Creamery, Face Rock Creamery, Portland Creamery, Rogue Creamery, and many others.The Oregon Cheese Festival will be open to the public Saturday, March 19 from 10:00 a.m. to 5 p.m. at Rogue Creamery, 311 North Front St. (Hwy. 99), Central Point, Oregon. Held under two large tents, 15,000 square feet of space, at Rogue Creamery’s Central Point facility, the 12th annual festival will invite guests to shake hands with cheesemakers and other artisans. There will also be baby cows on site to showcase the beginnings of great milk producers. Activities will also be provided for children including games, activity sheets, coloring, face painting and more.”The farmer’s market format will present an interactive experience between makers and visitors, giving everyone an opportunity to talk about the product, the process and learn each individual cheesemaker’s story,” says David Gremmels, President of Rogue Creamery. “It’s a way to truly be connected with the source of the cheese being presented.”
Southern Oregon and other local culinary artisans and beverage providers who are expected to participate include Lillie Belle Farms, Gary West Meats, Applegate Valley Artisan Breads, Ledger David Cellars, South Stage Cellars, Serra Vineyards, Caprice Vineyards, Willamette Valley Vineyards, David Hill Winery, La Brasseur Vineyard, 30 Brix Winery, Wandering Aengus Ciders, Hot Lips Soda, Clear Creek Distillery, Bend Distillery, Wild River Brewing, Sierra Nevada Brewing and Rogue Ales. Samples and /or sales will be offered at each booth.
A $15 entry fee includes tastings and demonstrations; tickets purchased at the door will be $20. Entry tickets can be purchased in advance at http://oregoncheeseguild.org/event/12th-annual-oregon-cheese-festival/ . In addition, a $10 wine, beer and spirit tasting fee is available and includes a commemorative glass with the Oregon Cheese Guild logo. For more information contact the Oregon Cheese Guild website @ www.oregoncheeseguild.org, Rogue Creamery at 866.396.4704, or www.roguecreamery.com. The festival would not be possible without the generous support of the City of Central Point, the Oregon Dairy and Nutrition Council, and, Oregon Department of Agriculture, Rogue Ales, Culture Magazine, Travel Medford, Cheese Connoisseur Magazine, Wandering Aengus Ciderworks, Umpqua Bank, Haggen Northwest, Face Rock Creamery, Rogue Credit Union, and the members of the Oregon Cheese Guild.