Specialty Food Magazine
January/February 2012
Volume 42, NO. 1
Scroll down to see January/February's featured articles or click on the links below to see exclusive online content.
Plus: Comment on this month's Columns.
- Editor's Letter: What Lies Ahead
- Publisher's Letter: A Short Life but an Enduring Legacy
Store Tour: Bites by the Bay 2012
In San Francisco, creative retailers are finding opportunities in high-traffic shopping neighborhoods as well as distinctive repurposed spaces (think steel ...
In Memoriam
Jim MacIsaac, Owner, Highland Sugarworks (March 30, 1958 – November 1, 2011)
Boozy Condiments
Whether adding a delicate note or packing a punch, alcohol can elevate both sweet and savory condiments. The complex flavors ...
Cheese Trend Outlook
Cheeses gaining attention among retailers include (top to bottom): Big Woods Blue from Shepherd’s Way; Bavarian Limburger; Rush Creek Reserve ...
buyers’ picks: What’s New from Abroad?
Vietnam, Poland, Spain, Italy and Israel are all the rage, with retailers boasting new items from these countries. Check out ...
Lotus Foods: Changing the World One Grain of Rice at a Time
It began with a literal journey: Embarking on an effort to start their own business, in 1993 Caryl Levine and ...
The Do’s and Don’ts of Effective Leadership, Part 2
The key to becoming an inspiring boss begins with how you choose to behave toward your staff. Here is the ...
Retail Innovations & Formats to Watch
Discover three trends retailers are exploring that may be worthwhile in your store. Plus, new formats in chain retailing are ...
Snacking Central
When Greg Parham started J&M Foods in 1987, his were among the first cheese straws to the marketplace. Today, the ...
Category Spotlight: Emerging Olive Oils from North Africa
Tunisia and Morocco are reinventing their olive oil businesses from bulk exports to new branded products, enlivening a mature category ...
Focus on the Philippines: A Tasty Marriage of Familiar and Exotic Flavors
Centuries of Malay, Chinese, Indian and Spanish influences has developed this global cuisine, known for its big, bold flavors.
Food Trends: January 2012
This month we look at “super” broccoli, QR codes, food fat taxes, bubble-gum–flavored strawberries and more.
Foods in Focus: Japan's Specialty Foods
As the one-year anniversary of the devastating earthquake and tsunami off the Pacific coast of Tohoku approaches, Japan’s supply chain ...
The Bees Knees of Honey
Not your average supermarket honeys, these raw and minimally processed products—sourced from around the country and the world—get their complex ...
Natural Selections: Naked Wine
What’s in a name? That’s something natural and organic winemakers in California and the Pacific Northwest are pondering as they ...
Easy as Pie
Whether prepared from scratch or just assembled and baked, few things are as comforting as pie. Specialty foods offer an ...
Retailer Profile: Le Beau Market
For more than a quarter-century, this San Francisco retailer has seen other specialty stores in its Nob Hill neighborhood come ...
A Food Destination That Dazzles
This year saw multiple sister restaurants sprout from some of our favorite restaurateurs. The food-truck movement continues to grow, and ...
Asian Inspiration
Drawing from Chinese, Thai and Malaysian cuisines, these healthful, comforting soups are just the thing for a chilly winter day.
Filipino Discoveries
Add exotic flavors to your prepared foods with vegetable spring rolls in garlic-peanut sauce, oxtail stew and chicken and pork ...
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Sweet Treats
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