2019 Good Food Award Entry Period Now Open

Accepting entries July 2-31, including new Snacks category

mailJuly 2 marks the launch of a coast-to-coast call for entries of beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, honey, fish, oils, pantry, pickles, preserves, spirits and (new this year) snacks. The Good Food Awards celebrates the kind of food we all want to eat: tasty, authentic and responsibly produced. As the only national initiative to recognize food crafters who excel in both taste and sustainability, we anticipate over 2,000 entries from all fifty states.

Over 250 food crafters, grocers, chefs, journalists and pioneers of the food movement will serve on this year’s judging panel. In past years, judges have included Alice Waters, Michael Pollan, Ruth Reichl, Michael Bauer, Nell Newman, Liz Prueitt, Christine Muhlke and Paul Bertolli, among other food movement pioneers.

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6 Lessons for Business and Life From Krug Champagne CEO Maggie Henriquez

By V. Sheree Williams

Maggie Henriquez 2

Every brand has a great story to tell and luxury Champagne producer Krug is no different.  For the second time, I had the honor of meeting the company’s CEO, Maggie Henriquez, who I can only describe as inspiring.  When you hear her story that begins in her native country of Venezuela with stops in the U.S., Mexico and Argentina before heading to France, you will soon see why she is one of the most revered leaders today.

Hosted by the San Francisco Wine School and Women of the Vine and Spirit, Champagne was flowing upon arrival with glasses filled with the 163rd edition of Krug’s Grand Cuvee. Shortly after, Henriquez joined us to socialize like she was just one of the girls enjoying the afternoon while sipping on Champagne and eating small bites. That is what makes her so approachable and endearing.  Characteristics that Krug embraces as well.

Henriquez started her career as a system engineer for a cosmetic division in Venezuela.  She eventually got into the world of wine and spirits but later in her career took a detour when she was recruited by Nabisco Food Mexico. After turning the company around, she left Nabisco and took a little time off before accepting an offer to lead the Moet-Hennessy house in Argentina.  Soon after, she got the call from Krug to lead their Champagne operation and well, rest is part of history as she is the first Hispanic woman to hold such a position as President and CEO in the industry.

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Nav Awards its First $10,000 Small Business Grant

The Next Grant Contest is Scheduled for June 15, 2018 — Colorado-based company, Founding Foods, received $10,000 to help scale a business that’s controlling an invasive species

Rachel Irons, owner, CEO and founder of Founding Foods – Nav Small Business Grant Winner (PRNewsfoto/Nav.com)

Nav.com, a free site and app for small business owners to access their business credit scores and get matched to financing options, announced the winner of its inaugural “Legitify Your Small Business Grant.” The contest, launched in February, awarded $10,000in cash to founder and CEO of Founding Foods, Rachel Irons.

The response to the grant contest was inspiring. In total, Nav received an incredible 347 submissions. To be considered, one of the main requirements was writing a brief story about a business challenge the business owner was facing or had overcome.

“We were blown away by the perseverance shown by the applicants’ stories and it underscored the tenacity required to follow your business dream,” said Lydia Roth, Nav’s marketing manager who spearheaded the project. “Access to financing, like business loans and business credit cards was a common pain point.”

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MMCA: Moving the Needle on Diversity in the Media

By Phyllis Armstrong

MMCA - Honorees Group Photo

2018 MMCA Honorees

“It feels amazing to be recognized for work that I love to do, and that is celebrating multicultural America,” says Vanessa K. DeLuca. The former editor-in-chief of ESSENCE Magazine is a strong believer in the power of journalism to transform lives when it fairly represents people of different colors and cultures. “That’s what I live for. It’s not so much about the glitz and glamour of the job. It’s more about making sure that these voices are supported and elevated.”

MMCA - Former Essence Editor Speaks

Former ESSENCE Editor-In-Chief Vanessa K. De Luca

The co-founder and president of the Multicultural Media Correspondents Association sees the mission of moving the needle on diversity in news and entertainment as more challenging than ever before. “In my mind, it is a crisis. I believe there is an economic, social and political crisis that has been created by the lack of [diversity in the] media,” says David Morgan. He points to the Kerner Commission Report released 50 years ago that emphasized the impact the lack of media diversity had on social discord. He now sees a worsening picture for a nation with a 40 percent minority population. “Civic engagement is so tied to a vibrant local media. What we’re seeing is the whittling away of all those small, independent media that are so important.”

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Bob Evans Farms Annual “Heroes to CEOs” Contest for Veterans

bob evans

Bob Evans Farms, Inc. announced that the second annual Our Farm Salutes grant-giving program, “Heroes to CEOs,” will open for applications on May 22, 2018 at 9:00 a.m. EST and will remain open through June 27, 2018 at 11:59 p.m. EST.

Each of the three winning Veteran-owned businesses will be awarded grants of $25,000 as well as an all-expenses-paid, three-day trip for two to New York City for a half-day mentoring session with Daymond John, Founder & CEO of FUBU and Co-Star of ABC’s Shark Tank.

A panel of judges will score each eligible entry based on reason, presentation, feasibility, opportunity and future success of the business or plan submitted. The top 10 highest-scoring entrants will be deemed finalists, which will then be judged by a panel of celebrity judges – including last year’s grant winners – who will score the finalists’ entries based on the same criteria. Winners will be announced on September 5, 2018, and invited to an awards ceremony on September 6, 2018, at Blueprint + Co, Daymond John’s co-working space in New York City.

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The International Sommelier Association Announces New Logo, New Website and New Cutting-Edge Destinations for Competitions

The International Sommelier Association (ASI) is currently gearing up for its first continental competition of the year: The Best Sommelier of the Americas contest, which will be held May 21-24 in Montreal and will bring together the best two sommeliers from 11 Pan American countries. This event will serve as an idyllic launchpad for ASI’s new President Andres Rosberg’s long-term vision.

Aimed at integrating markets for a new generation of professionals, Rosberg’s plan for the next two years includes entirely new branding, a new website and a stronger communications policy. Young sommeliers and sommellerie students around the world will be increasingly targeted, and ASI will focus on developing tools for them to become better professionals. These shifts can already be seen and felt via the new logo, a new monthly newsletter called #ASInews as well as online streaming of the finals of all competitions, which was first done at the 2016 Best Sommelier of the World contest in Argentina and has now been adopted as a standard practice in all international contests.

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New Brewing Courses, Online Courses from UC Davis Extension

This summer, take your craft to the next level with new courses in sensory science and consumer research, brewing chemistry and online courses in beer quality. As one of the world’s most respected providers of brewing programs, UC Davis Extension offers comprehensive brewing education courses for novice and experienced brewers and brewing industry professionals. Onsite classes are held in Davis, Calif.

New and Online! Beer Quality: Foam

Learn from “The Pope of Foam,” Charlie Bamforth, how to ensure excellent foam performance on your beers. Examine the underpinning physics and chemistry, how to measure foam, how the raw materials and process impact head retention and how to prevent over-foaming, otherwise known as gushing.

May 21-Aug. 10. | $385

Intensive Brewing Science for Practical Brewing

Receive an intensive introduction to the sciences of brewing, drawing a direct connection between brewing science and brewing practice in this popular short course. Build your understanding of the technological and biochemical aspects of the brewing process, including raw materials, malting, brewing, fermentation and finishing. Receive a tour of a famous craft brewery and participate in beer tasting with a professional sensory scientist. Note: You must be 21 years of age or older to enroll and attend.

June 11-15: Mon.-Fri., 9 a.m.-4 p.m. | $1,400

New! Sensory Science for Craft Brewers

Sensory evaluation skills should be an essential part of your brewing operation and are critical for maintaining consistent quality, developing new brews and more. Learn to easily apply fundamental sensory science to your craft brewing operation. Class exercises include demonstrations of sensory evaluations of brews and the chance to discuss your actual research and production issues with professional sensory scientists. Note: You must be 21 years of age or older to enroll and attend.

June 23: Sat., 9 a.m.-4 p.m.| $450

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UC Davis Extension Announces Summer Courses in Viticulture and Wine Business

UC Davis Extension offers a variety of courses for novice and experienced grape growers, winemakers and wine lovers. The following courses will take place June-Sept. 2018 in Davis, unless otherwise indicated.

Winery Accounting and Finance for Executives

Augment your understanding of winery-specific accounting and finance issues. Designed for winery principals, executives and accounting staff, this course covers winery financial reporting, winery accounting, inventory costing, business valuation and taxation. Learn to read winery financial statements and discover how statements reveal a winery’s financial condition. David Padres, M.S., MBA, a tax partner at PricewaterhouseCoopers, teaches this course.

June 26: Tues., 8:30 a.m.-4:30 p.m.  | $225. Includes course materials and lunch.

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