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Blue Crab Bay Co. Celebrates 30 Years

2015 marks 30 years since Blue Crab Bay Co. founder Pamela Barefoot sat down at her rural kitchen table to create herb blends for clam and crab dip. Since that day, her company has safely navigated the perils facing small businesses on Virginia’s isolated eastern shore. The internationally recognized specialty foods producer has come back from a fire in the start-up months, weathered recessions and successfully reached beyond a remote location to a larger market seeking their high-quality specialty foods and crab stoneware.

Blue Crab Bay’s location is the source and inspiration of many of its products, including clam-juice infused Bloody Mary mix or Bay-seasoned spicy snacks. In addition to the scores of jobs Blue Crab Bay has kept in the community over many years, it is a beacon for other businesses and a testament to resilience on the eastern shore. Hit by the recession not long after expanding its facility in 2005, Blue Crab Bay is still working to rebound by implementing many of the resilience strategies developed over the past three decades. “We know full well what companies in economically challenged areas must go through to survive,” noted Barefoot.

Blue Crab Bay, operating under the corporate umbrella of Bay Beyond Inc., offers a variety of gourmet items for entertaining, including mixers, party dips and coastal-themed peanuts, along with imported stoneware decorated with a blue crab, which was designed by a local artist. Its consumer site is and the business to business site is

Chobani Builds On Success Of Afternoon Snacks With Three New Flip Products

Chobani introduces three new Chobani Flip™ products as part of its largest portfolio expansion to-date, building on the tremendous success of offering better options throughout the day. The introduction pushes the boundaries of Greek yogurt across the company’s entire portfolio—including Chobani® Oats, Chobani Simply 100®, Chobani Flip™, Limited Batch Chobani Greek Yogurt, Chobani Kids™ Greek Yogurt Tubes and Chobani Indulgent™.

Chobani Flip is the company’s offer for a better afternoon snack, combining creamy Greek yogurt with real, delicious, natural ingredients to mix in. After record-breaking success in the first-half of 2015, Chobani is introducing Peanut Butter Dream, Coffee Break Bliss and a Limited Batch Strawberry Summer Crisp, for a taste of the season served in an iconic red cup. The new products were inspired by creations crafted at the Chobani SoHo® cafe in New York.

“This year we’ve really pushed the flavor boundaries of Greek yogurt as we continue making products that give our fans better options throughout the day, and we’ve been especially blown away by the love for our Flip products,” said Peter McGuinness, Chief Marketing Officer, Chobani. “In the first half of this year Flip has become one of the biggest successes in dairy since we sold our first cup of Chobani.”

Building on the success of its Limited Batch portfolio, which taps into unexpected, unique fruits and ingredients, Chobani is launching Limited Batch Plum and bringing back popular Chobani Watermelon, both available through August.

In addition to new flavors, shoppers will also find an updated look with the reveal of new packaging across the portfolio that highlights core attributes of each product, such as “Only Natural, Non-GMO Ingredients” and “40% Less Sugar Than Regular Fruit Yogurt” on traditional Chobani products and “75% Less Sugar Than Regular Fruit Yogurt” on cups of Chobani Simply 100.

The newest additions to the Chobani family include: Chobani Kids Greek Yogurt Pouches Featuring Disney’s Doc McStuffins. Chobani Kids Pouches will have a new look – Strawberry and Vanilla + Chocolate Dust Pouches will now feature Disney Junior’s Doc McStuffins on packaging. With 25 percent less sugar and twice the protein of the leading kids’ yogurt,  Chobani Kids Pouches are a delicious and nutritious snack in partnership with The Walt Disney Company’s Magic of Healthy Living Initiative.

Limited Batch Chobani Watermelon and Plum: Spoon in and embrace the summer with new limited batch Plum with real slices of plum and the return of limited batch Watermelon, now on shelves through August 2015. The newest products celebrate the best flavors of the moment using only real fruit and natural ingredients.

Chobani Flip Peanut Butter Dream, Coffee Break Bliss and Strawberry Summer Crisp: Three new flavors join the Chobani Flip family—a collection of sweet snacks that pair delicious Greek yogurt with natural mix-ins.


United States Of DIY: Nearly Half of all Millennials Interested in Canning This Summer

In a return to our culinary roots, Americans across the country – most notably millennials – are turning to home preserving this summer to preserve and savor all the delicious flavors of fresh grown produce. Research conducted by ORC International on behalf of the iconic Ball® brand canning line determined that nearly half of all millennials (49 percent) are interested in canning this summer and the primary reason is because they love cooking and canning seems fun (38 percent). This research also found that 68 percent of Americans would rather make their own fresh foods than purchase store bought. Here’s more on what Americans will be enjoying this season and beyond.

Pick a Pickle
Red state or blue state, it doesn’t matter because we’re all green! Almost everyone likes pickles (86 percent), especially Baby Boomers (90 percent). Dill has universal appeal, and is favored more than two to one over any other kind of pickle. Bread and butter comes in distant second (21 percent), though only 12 percent of millennials pick bread and butter pickles as their favorite.

Forty-one percent of Americans say their favorite way to eat pickles is on a sandwich or burger, though straight from the jar is a close second (39 percent). Interestingly, busy households with kids ages 13-17 are more likely to eat them right out of the jar (42 percent) versus on a sandwich (34 percent).

While nearly everyone knows you can pickle cucumbers (84 percent), the majority doesn’t know or think about pickling other foods.  Most people (84 percent) didn’t know or think they could pickle crabapples, but the newly released 37th edition of the Ball Blue Book has over 30 recipes for pickling alone, including Crabapple Pickles.

Jam vs. Jelly
One indicator that we could all use a little more time getting to know our food is the jam versus jelly trivia question. A full one-third of Americans don’t know the difference between jam and jelly. Jam refers to a product made with cut or crushed fruit, while jelly refers to a type of clear fruit spread simply using the juice form of a fruit or vegetable.

Not surprisingly, 64 percent of canners know the difference, and regionally Midwesterners were more inclined to identify the correct answer (52 percent). Despite the confusion, 81 percent of Americans agree that homemade jam tastes better than store bought. In fact, for those planning to can this summer, strawberry jam is the most popular recipe (61 percent).

United States of Produce
Fruit reigns supreme for Americans as four out of five of American’s favorite summertime produce items noted were fruit: watermelons (32 percent), berries (18 percent), peaches (14 percent) and tomatoes (11 percent). Regionally, peaches are more popular in the West and South coming in second ahead of berries.

One great use for tomatoes is homemade fresh salsa, a perfect canning recipe for new and seasoned canners. While 91 percent of Americans eat salsa, preference on heat level is pretty split: Mild is preferred in the Midwest (36 percent), but hot is preferred in the South (24 percent) and West (22 percent). Millennials also like to spice it up and were significantly more interested in hot salsa than Baby Boomers (26 percent versus 17 percent).

Taste for Adventure
Along with a renewed interest in home canning, Americans are branching out as 47 percent expressed interest in some form of preserving food beyond canning, including dehydrating (26 percent), smoking (21 percent), brewing (15 percent) and cheese-making (13 percent). Again, millennials lead the pack in exploring homesteading activities and are even more likely to seek out DIY methods as a whopping 60 percent expressed interest.

Giada De Laurentiis, Michael Symon Headline Oct. 24-25 MetroCooking DC Show

Some of the biggest names in the culinary world will grace the stage at the 2015 MetroCooking DC Show, October 24-25, 2015 at the Walter E. Washington Convention Center as Giada De Laurentiis and Michael Symon return to headline this year’s event. This 10th Anniversary show is organized by E.J. Krause & Associates.

In addition, local and regional chefs all honored as James Beard Foundation winners, nominees or as guest chefs at The James Beard House, will cook on the Beard Foundation Stage presented by IKEA. Both days chefs from L’Academie de Cuisine will lead cooking classes; on October 25 more than 50 restaurants will offer signature tastes at the Restaurant Association of Metropolitan Washington’s Grand Tasting Pavilion. In a new feature launching this year, Chef David Guas, author of “Grill Nation” and host of the Travel Channel’s “American Grilled” will host the BBQ Bash with the area’s top barbecue restaurants and pitmasters offering grilling tips and tastings. James Beard 2015 Pastry Chef of the Year and “Master Chef” judge Christina Tosi will take the Celebrity Theatre stage presented by 94.7 FRESH FM on Saturday, October 24.

Throughout the two day event there will be non-stop activities including ongoing tasting and entertaining workshops from knife skills to holiday entertaining and a beer, wine and spirits pavilion that will highlight local mixologists. Known as a great shopping show, this year 200+ specialty food exhibitors will showcase products – all for sale. The popular Natural Foods Pavilion will feature organic and natural products.

General admission tickets are $18, Celebrity Theater performances, cooking classes, BBQ Bash and Grand Tasting Pavilion are ticketed events sold separately. Ticket packages are available as well as VIP tickets affording meet-and-greet receptions with De Laurentiis and Symon.

A&P Files Chapter 11 Bankruptcy Petition

By Lorrie Baumann

The Great Atlantic & Pacific Tea Company, Inc., better known as A&P, filed for Chapter 11 bankruptcy protection with the U.S. Bankruptcy Court for the Southern District of New York just before midnight on July 19. The company previously filed for Chapter 11 protection in 2010.

According to the company, A&P has also sold about 120 of its stores for approximately $600 million and has secured financing of $100 million. “For the majority of our customers, we do not expect this to have any impact on your shopping experience,” the company said in a statement on its website.

“The vast majority of our stores are operating normally and will be fully stocked during this process. While some stores will close in the near-term, the vast majority will continue providing customers with the same high-quality products and exceptional customer service. We will also continue to honor all existing customer promotional and loyalty programs,” the statement continued.

According to its bankruptcy petition, A&P currently has assets estimated to be worth more than $1 billion and also has liabilities in excess of $1 billion. The company’s largest creditor is C & S Wholesale Grocers, Inc., which is owed more than $39 million. Next is McKesson Drug Co., which is owed more than $8 million, followed by Facility Source, LLC, which is owed $6.7 million. Coca-Cola Enterprises is owed $4.8 million, and Mondelez Global LLC is owed $3.2 million.

World Cocoa Foundation and Mars, Incorporated Team to Provide School Lunches in Cote d’Ivoire Cocoa Communities

The World Cocoa Foundation (WCF) and chocolate maker Mars, Incorporated, officially inaugurated the first of 11 planned school cafeterias in the heart of Côte d’Ivoire’s major cocoa-growing region.  Mars Global Chocolate President Jean-Christophe Flatin, as well as other senior leaders from Mars, was on hand for the opening ceremony, which is part of a visit to the region to see the results of Mars’ Vision for Change program.

The cafeterias will help ensure that children of cocoa farmers in Bobouo can attend school in a healthy environment that encourages learning and increases the likelihood that the children will remain in school.  The community of approximately 2,000 people is located 270 kilometers (170 miles) from San Pédro, the world’s largest cocoa-exporting port.  The jointly funded WCF and Mars initiative focuses on providing children with the opportunity to attend school in their own communities and enhances school infrastructure.

According to Flatin, “Mars Global Chocolate is committed to improving the farms and communities for cocoa farmers and their families within Cote d’Ivoire.  It is gratifying to see the excitement of this community and their support in making this canteen a reality for their children. I am confident it will have a positive influence on education within the community.  I’m also pleased to see another result of our long term relationship with WCF.”

In addition to the school cafeteria, latrines and hand-washing facilities are being installed. By providing lunches and sanitation facilities, the school and others like it will serve as a magnet for children. Better facilities also mean that children, and especially girls, are more likely to stay in school, instead of dropping out. During its most recent academic year, the primary school in Bobouo had an enrollment of 127 pupils, including 62 girls.  According to recent studies, approximately 71 percent of children in cocoa-growing households in Côte d’Ivoire attend school, a 12 percent increase from five years ago.

“WCF is very happy to partner with Mars and the community of Bobouo on this important project, which will help provide crucial educational opportunities for children who grow up in cocoa-farming families,” says Bill Guyton, WCF President.

The initiative in Bobouo was made possible by WCF’s privately-supported Cocoa Community Development Fund and the Vision for Change program of Mars, Incorporated.  Vision for Change provides training and other inputs to farmers through an innovative approach to extension and couples this effort with community development activities.  Together these work to improve cocoa farming as a sustainable source of income for farmers in the region.  It was initiated in 2010 through an agreement with Côte d’Ivoire’s Ministry of Agriculture. The Cocoa Community Development Fund supports community-identified projects in Côte d’Ivoire and scientific research where WCF and WCF member-supported programs are currently active. The fund does this by providing grants in three core areas: Community Challenge Grants, Cocoa Family Scholarships, and Cocoa Research Exchanges.

Star Market Celebrates 100 Years in Greater Boston

For 100 years Star Market has been shining bright in Greater Boston and surrounding areas. This year, 2015, marks the celebration of a century of commitment to quality products, friendly service, dedicated employees and being “Greater Boston’s Favorite Local Supermarket.”

“For 100 years, Star Market has been part of the fabric of Boston, a city that is very important to our long history and exciting future.  On behalf of Star Market, I would like to thank the city of Boston and local communities for helping us reach this amazing milestone,” said Shaw’s & Star Market President Jim Rice.

Founded in 1915 in Watertown, Massachusetts, Star Market operated with core values such as hard work, family, and a principle of serving the customer first.  As the company grew and soon added another location in Newtonville, it became known for the outstanding customer service of the Star Market employees.

“Our employees are the key to the success of Star Market and have made it the iconic brand it is today.  Together, our Star Market Store Directors and Operations Specialists have more than 1,000 years of service.  And we have employees who have been with the company for 40, 50, and even 60 years,” Rice said.

Beginning this month, Star Market kicks off the anniversary festivities, which will go until the end of 2015.  From July until the end of December, the company will celebrate the anniversary with special offers and fun events that feature Star Market employees and local community partners.

Kroger Releases 9th Annual Sustainability Report

The Kroger Co. has published its 9th annual sustainability report. The report includes an expanded focus on sustainable supply chain, and also reports progress on key priorities such as moving facilities toward zero waste, increased sourcing of sustainable seafood and building energy efficient stores.

“This report celebrates the completion of our first set of sustainability goals, established in 2009, and begins to chart our course for the future,” said Rodney McMullen, Kroger’s Chairman and CEO. “We believe reducing our environmental footprint and being a good corporate citizen is a continuous learning process. We have a strong foundation because of the commitment of our associates to serve each and every customer every day and to be good stewards of our communities and planet.”

Kroger, one of the world’s largest retailers, employs nearly 400,000 associates who serve customers in 2,626 supermarkets and multi-department stores in 34 states and the District of Columbia under two dozen local banner names including Kroger, City Market, Dillons, Food 4 Less, Fred Meyer, Fry’s, Harris Teeter, Jay C, King Soopers, QFC, Ralphs and Smith’s. The company also operates 780 convenience stores, 327 fine jewelry stores, 1,342 supermarket fuel centers and 37 food processing plants in the U.S. Recognized by Forbes as the most generous company in America, Kroger supports hunger relief, breast cancer awareness, the military and their families, and more than 30,000 schools and community organizations. Kroger contributes food and funds equal to 200 million meals a year through more than 100 Feeding America food bank partners. A leader in supplier diversity, Kroger is a proud member of the Billion Dollar Roundtable and the U.S. Hispanic Chamber’s Million Dollar Club.

Marin French Cheese Company Honors Jim Boyce on Saturday August 15, 2015

Founded in 1865, Marin French Cheese is celebrating 150 years of fine cheesemaking in its historic Hicks Valley location. To mark this milestone the company has held events throughout the year for trade partners, loyal customers and friends in the community. The coming event on Saturday August 15 is set aside as a celebration and remembrance of Jim Boyce. Boyce purchased Marin French Cheese Company in 1998 and operated it until his untimely death in 2010. Boyce catapulted Marin French to international fame with a first-time gold medal award for an American Brie in a prestigious 2005 European competition.

The August 15 tribute event will be open to the public at no charge. The full-day event takes place outdoors on the grounds surrounding the creamery from 10:00 a.m. to 4:00 p.m. The event features a few of Boyce’s passions – art, music and great cheese. Central to the event is the exhibit and sale of contemporary local art curated by Art Contemporary Marin, a nonprofit contemporary arts organization that Boyce helped found. Original works from 12 featured artists will be on display and for sale through Sunday the 16th. On Saturday, guests can enjoy market-style samplings of artisan cheese and beverages while music from the Copeland Creek Jazz Quintet and John Burdick Band plays outdoors on the lawn.

Founded by Jefferson Thompson in 1865, Marin French was owned and operated by Thompson family descendants until the family sold the business in 1998 to Jim Boyce, an organic cattle rancher, architect and land developer from Bishop, California. He appreciated the unique Hicks Valley “terroir” of the cheese and the burgeoning growth in artisan cheesemaking across the U.S. in the early 2000s. He increased the number and types of cheeses being made, improved and expanded the factory and retail store, energizing the brand, Rouge et Noir, with national marketing and distribution. Under his leadership, Marin French became the first U.S. cheese company to win a gold medal and best of class award in a European competition – the 2005 World Cheese Awards in London.

Beyond his contribution to the resurgence in cheesemaking, Boyce and his wife, Kris Otis, created a nonprofit organization with local arts leaders, Art at the Cheese Factory, now known as Art Contemporary Marin. The exhibits featured art they loved – contemporary painting and sculpture by artists from the North Bay. Thousands attended the exhibits, expanding the experience of visiting the Cheese Factory to an elegant, educational celebration. Following Boyce’s death in 2010, Marin French Cheese was sold to Rians, a respected French family cheesemaking business. Rians completed Boyce’s expansion activities, updated the production areas with state-of-the art equipment and is committed to the future of this venerable 150-year-old local institution.

A Sauce Republicans and Democrats Can Agree On

Sapore Oil and Vinegar, LLC. Co-Founders Renee and John Farr launch Bipartisan Barbecue Sauce into the Washington, DC Political arena.

After years of enduring bickering and disagreements, the Washington, DC market needed something that both parties —  Republicans and Democrats — could agree upon: a great-tasting barbecue sauce made with fresh ingredients, with a little spice and a lot of humor. So says Renee Farr, Co-founder of Sapore Oil and Vinegar on Capitol Hill and creator of their new product, Bipartisan Barbecue Sauce. The former catering sales manager first used her ingenuity to spice up Capitol Hill with a line of spices and gourmet foods sold exclusively at her retail store.

farr sauce“We wanted a sauce that was a little different, but that still met our high standards of flavor. So we went big – big on flavor and big on political satire,” Farr said. The bottle label suggests you use the sauce “liberally or conservatively,” but diplomatically adds, “Independents will like it too!”

“Not only does it take a light hearted poke at Capitol Hill, but it’s addictively delicious. Bipartisan Barbecue Sauce is a tomato/molasses-based sauce with a kick of ancho chiles and chipotle. It’s especially good on pork and beef, and takes grilled chicken and shrimp to whole new level.”

“My husband, [Co-founder] John Farr and I sourced an amazing product and designed the branding. We’re initiating a homegrown campaign to market this product in the Washington D.C. area. Thanks to that effort, you will find Bipartisan Barbecue Sauce in other local stores beside Sapore this summer,” Farr said.

The sauce is available in one variety: Original Bipartisan Barbecue Sauce, 16 ounces, retailing for $9.95

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