At the Winter Fancy Food Show last month, I taped some of my interviews with a digital recorder. Here's my first attempt at podcasting. (Click on the headline above to be routed to the audiofiles stored at box.net)
An interview with Nirmala Narine, founder of Nirmala's Kitchen line of exotic spices and seasonings. In this interview, Anna Wolfe gets the scoop on Nirmala's second cookbook, published in Fall 2009 by Chronicle Books. Yet to be named, the book focuses on street food.At the Winter Fancy Food Show, Dinesh Perrera talks with Anna Wolfe about the launch of the Spicy Gourmet line of fairly traded & whole spices from Sri Lanka. This nifty set includes a spice grinder and whole spices so home cooks can createe their own Spicy Gourmet blends.
In this interview Anna Wolfe discovers the Sprouted Almonds at the Winter Fancy Food Show. Ray Longhurst of Sprouted Almonds explains. Sprouted almonds are about 20 percent protein and contain all the essential amino acids.
Betsy Power of the Culinary Collective is the founder of Rooted Foods, a seal of transparency that assures consumers the products they purchase are fairly traded by ethical companies that use the money from their products to benefit their communities. This year, Power hopes to spin off Rooted Foods into a non-profit group. Editor's note of full disclosure: Anna Wolfe is a member of the Rooted Foods board.
Zeke Freeman, owner of Bee Raw Honey, talks with Anna Wolfe about sourcing single varietal honeys from small apiaries throughout the U.S. Why should we all be concerned about Colony Collapse Disorder? Listen and find out...
Harvard educated Paulina Penaloza is the founder of Chilean Gourmet. In this interview with Anna Wolfe, Paulina explains how Chilean Gourmet works with indigenous peoples of Chile, such as the Mapuches, to manufacture Merken. Chilean Gourmet introduced a Chocolate Bar with Merken, a seasoning made with roasted goat's horn peppers.
Mike Gingrich of Uplands Cheese Co. talks with Anna Wolfe about Pleasant Ridge Reserve, a seasonal farmstead cheese that has won the coveted Best in Show award at the American Cheese Society twice. Learn more about what makes this washed rind cheese, in the style of a Beaufort D'alpage, so unique and an American orginal.
Labels: Anna Wolfe, Chilean Gourmet, Culinary Collective, Gourmet News, Pleasant Ridge Reserve, Rooted Foods, Spicy Gourmet, Upland Cheese Co., Winter Fancy Food Show
2 Comments:
Hi Anna, What do think about that the Fancy Food show is not having a separate organic pavilion this year despite the growth in Organic Foods? Last year I had a booth at the Javits Center in Organic section, and this year I was "forced" to go downstairs. Any thoughts? Thank you, John Rossini, Travel Chocolate LLC. www.travelchocolate.com
I think there is going to come a time where organic foods need to be inline with their conventional counterparts. I’m personally not a fan of the store-within-a store concept at some supermarkets. I think busy shoppers, myself included, want to have all their options together.
But that isn’t your question. As far as the Fancy Food Shows go, I’ve always had a love-hate relationship with the layout of the show. I like that I’m “forced” to walk up and down every aisle—to see what is new and different. How many treasures have you discovered when you’re not really looking for them?
I’m not against having certified organics together in a pavilion, and I could definitely see where some buyers would benefit. Personally, I think products would get greater exposure being in-line with all the gourmet goodies at the show. More and more products at the Fancy Food Show are all natural and an increasing number are certified organic. Perhaps the OTA could work with the Fancy Food Show to organize?
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