Agriculture Must Become Integral to Urban Life, Says Texas A&M Vice Chancellor
Urban residents making up some 80 percent of the U.S. population remain disconnected from agricultural food sources and are increasingly afflicted by nutrition- and diet-related chronic disease, said Dr. Patrick Stover, Texas A&M University System Vice Chancellor and Dean for Agriculture and Life Sciences.
“About half of U.S. adults are acquiring some type of medical condition related to the food they eat, costing the country about $1 trillion each year,” he said.
Stover said agricultural science must shift its focus beyond generating food to generating a “food environment that promotes healthy people.” “We must enhance health-promoting qualities in agricultural commodities and connect growing urban populations to the rural agricultural activity improving their health and quality of life,” he said.
The Vice Chancellor, who joined Texas A&M in March, made the remarks during a two-day tour of initiatives at the Texas A&M AgriLife Research and Extension Center in Dallas. The center’s new headquarters is slated to open late this year.
“Agriculture must become integral to urban culture,” he said. “People today, as we become more urbanized, don’t know where our food comes from or its role in our health. That has to change.”
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Meanwhile, he said, agricultural science must grow its capacity for harnessing big data to improve food quantity, quality and economic value based on the varying nutritional needs of individual persons.
“Robust data does not exist yet for us to affect this,” Stover said. “But these resources will enable us to begin setting recommendations for food production and legislation based on reducing chronic disease.”
During his visit, the Vice Chancellor met with regional leaders of the Texas A&M AgriLife Extension Service to discuss efforts of the agency’s Healthy Texas initiative on preventive health, which includes a range of food and nutrition programming. He also met with AgriLife Extension’s regional 4-H officials to discuss ongoing learning initiatives at local schools.
Stover spent a day touring the field research plots and laboratories of the Dallas center’s turfgrass breeding, plant disease immunity and genome research teams, where he and center personnel discussed emerging technologies in fundamental plant sciences and their applications in better agricultural systems. He also met with turfgrass program stakeholders including the Turfgrass Producers of Texas trade association, the U.S. Golf Association and Tanglewood Golf Resort of Pottsboro.
The Man with the Hat Sells Cookies
By Lorrie Baumann
Wackym’s Kitchen is known for its all natural real butter-based crunchy cookies, with calories lower than many cookies out 
there – and for the hats that Owner and Baker Paul Wackym wears during his frequent sampling and demonstration visits to grocery stores and trade shows. A clothing designer during his early career and a department store chain’s creative director before he turned to baking cookies, Wackym has a collection of 70 different hats decorated with flowers, feathers, paper and butterflies and never makes a road trip without a few of them in his baggage or a cookie-sampling without one on his head. “When I started at the Dallas Farmers Market in December 2018, I put on a gray Tyrolean hat, stuck some red feathers in it and became the cookie man in a hat,” Wackym says. “I have them for every season, in every color.”
The flavors of his cookies are as bright as his hats. Made with real butter, cane sugar, unbleached and unbromated flour and aluminum-free baking powder, the cookies that are dropped onto the cookie sheets by Wackym’s Kook-E-King Dough Depositor in his Garland, Texas, bakery feature flavors both outrageous – Salted Sour Lemon and Spicy Apple, a mean snicker doodle with cayenne as well as cinnamon and sugar both inside and out – and as traditional as Maple Pecan. Wackym’s Halloween-seasonal Ginger Pumpkin sounds traditional, but it’s a little twisted with aggressively spicy cayenne pepper bite to it – it’s a cookie that begs to be served with a cocktail. “Even though they sound weird, we have a passionate following,” Wackym says. “That has been a huge point in our success – the word of mouth and the engagement of the customers and the store associates.”
“I’ve demoed aggressively for years,” he adds. “When I demo, I don’t sell cookies. I give away lots of cookies, but the result of giving away cookies is that we sell lots and lots and lots of cookies.”
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The cookies are made in a new 10,000-square-foot facility and are baked in two Hobart double-rack convection ovens with custom racks that can handle 6,400 cookies at a time. “The shocking thing about what we do is that as we’ve grown, we’ve done nothing but make our process smarter,” Wackym says. “We haven’t really changed anything.” The big difference between how Wackym’s making cookies now from the way he made them when he was baking 11 pans of cookies at a time for sale to Central Market, his first big customer, and the way he makes them now is that his equipment is a little better and he no longer has to hand-crank the dough depositor, which is the commercial-scale version of the cookie press found in a home kitchen. “It’s the same process – we’ve just figured out how to do it faster and smarter, but the process is the same,” he says. He no longer hand-scoops his drop cookies either. “But I still know how,” he says. “It’s not something you forget easily.”
Cookies from Wackym’s Kitchen are currently sold all over the Southwestern United States in Whole Foods as well as in H-E-B and in specialty stores across the country. A shortbread line introduced two years ago that features Butterscotch, Cornmeal Rosemary, Lemon Lavender and Triple Ginger Shortbreads has a following in California’s Wine Country. “They’re proving to be very popular with wine drinkers,” Wackym says. “The Cornmeal Rosemary is the bomb with a soft blue cheese smeared on it – like a Stilton, or any cheese that you might serve a fruit with. I’ve had extra-aged Gouda with it, but it’s very messy.”
For more information, visit www.wackymskitchen.com.
PLMA Expects Record-Breaking Attendance at Private Label Trade Show
With private label sales growing as much as four times the rate of national brands based on recent reports from Nielsen and others, and much of the growth from sales of newer, more innovative and premium products, PLMA’s 2018 Private Label Trade Show is on pace to surpass even last year’s record numbers for visitors and total exhibit space. The show will be held November 11-13 at the Rosemont Convention Center in Chicago, Illinois.
Exhibits at PLMA saw a gain of more than 5 percent last year over the previous year’s event, and organizers are saying that the largest industry event in North America dedicated entirely to store brands will expand yet again this November to fill three large halls at Chicago’s Rosemont Convention Center, utilizing more than 1 million total square feet and occupying all available exhibit space.
The show presents more than 2,800 exhibit booths annually from the biggest and most knowledgeable store brands manufacturers, with over 1,500 companies representing virtually all known consumer products categories in grocery as well as nonfoods.
The tens of thousands of products being shown at PLMA for retailers’ private brand programs will once again include shelf stable, fresh, frozen and refrigerated food, beverages– including wine and spirits, grocery non-foods, household cleaning, health and wellness, OTC, beauty, personal care and more. PLMA’s special Housewares Showcase, launched in 2017, will also be back with a more extensive range of store brands kitchenware, cookware, small appliances and products for the home.
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With leading retailers across all major channels as well as e-commerce committed to increasing and diversifying their private brand offerings, new product categories and new exhibitors continue to be added year after year, including significant growth
coming from the expansion of international pavilions and exhibitors from more than 50 countries.
Visitors to the show each year include buyers and executives from virtually every U.S. supermarket and drug chain, mass merchandiser, club, discount, convenience and dollar store, in addition to online and specialty retailers, foodservice distributors and wholesalers. Buyer and visitor registrations for 2017 reached 5,400 and total trade show participation, including exhibitor personnel, surpassed 11,200.
For information on attending or exhibiting at PLMA’s Private Label Trade Show, contact PLMA at 212.972.3131, email info@plma.com, or visit www.plma.com.
