The Editor’s View
I’ve written this
tion a few years
ago ... a fond
farewell to our
and vendor bud-
dies. And then
nudged me back to take the helm of Gourmet
Business, an innovative new media format
designed to educate and inform specialty
retailers in the world of kitchenware and
For more than a year, I have been thrilled
by the challenge and inspired as always by
the innovation this industry continues to
bring to market; and by the extraordinary
entrepreneurship that independents bring
to the world of retail.
Both of these groups – the innovative vendors
and the exuberant retailers – have taught me
more in the past dozen years than I could
ever have imagined.
They have inspired me to take the leap into
the next challenging role of my career, as
entrepreneur opening our own retail space: a
sustainable living/cooking school, called The
Cook’s Farm, here in the mountains of Blue
Ridge, Georgia. We open full-time in May, so
this will be my last issue as the full-time
editor of the GB brands.
Still, I will continue to keep both feet in
the waters of gourmet, focusing more on
my own retail side of the garden. You’re
all welcome to come and visit – relax in
the mountains before or after the Atlanta
International Gift Show or come teach a
Of course, there will be freelance and
consulting projects, plus the occasional
trade show to keep abreast of what’s new
– so you’ll still be seeing my happy face!
There will be a new team here at
Gourmet Business paving the editorial path.
Two industry insiders – Joanne Friedrick
( email@example.com) and
Jennifer White Karp (
firstname.lastname@example.org) – will join my longtime
editorial partner James Mellgren, who will
continue to cover specialty foods with his
amazing knowledge. Designer-extraordinaire
Penelope Korff will continue as Creative
Director, keeping the GB brand’s look in
focus. And my dear friend Alka Ahuja will
oversee production continuing with her
artful craft of making the magazine look
well-edited and in focus. So, you see, you
are in fantastic hands.
A little more about the new crew: Jennifer
was at HFN for five years editing the
housewares section with a focus on small
electrics. She brings some heavy-hitting
knowledge to the table in that category.
And you know me, I love the story behind
everything, whether its housewares or
food – it is the people behind the brand
who make the product interesting. So, on
that note, Jennifer and her husband live in
Park Slope, Brooklyn, N.Y., with their two
young daughters. Which makes her more
than ready to talk about great big food moments with all Brooklyn’s new restaurants
and organic markets.
Locally grown and responsibly sourced food
is a very big deal in Brooklyn, and these
ideas filter down to the very young. Jennifer
told me her daughter’s playdate recently
asked her if the snack she was serving was
organic. So, there you go, she’s ready for
the specialty market and decisively informed
Joanne Friedrick has been covering the
specialty food and housewares industries
for more than a decade. She served as editor of Gourmet News for six years before
heading out to cover this business, and
others, as a freelance writer and editor.
She most recently spent two years as editor of Kitchenware News.
Originally from Wisconsin, Joanne began
her journalism career at a daily newspaper
in Waukesha, Wis., then moved to Chicago
as a business-to-business trade journalist
covering pension funds, corporate real
estate and supermarkets. After 10 years
in Chicago, she moved to Portland, Maine,
where she still resides.
So, there you have it. Gourmet Business
is ready for its next growth spurt with its
greatly broadened team of journalists who
are tuned in and ready to bring specialty
food news and gourmet kitchenware news
and innovation direct to you twice each
This month, gourmet is in bloom with a
feature on the garden – from seeds and
herbs to flowering dinnerware, there’s a
colorful explosion of a category to cross-merchandise in your store.
During the recently concluded International Home + Housewares Show (IH+HS),
Gourmet Business exhibited its strength
in marketing and media innovation with
cooking demonstrations, olive oil tastings,
industry reception and cookbook signings
– just to note a few of the things we had
going on. Our editorial team scoured the
show floor looking for the latest innovations and colorful trends. You can find a
few of our stories on baking, colors and
the latest in single-serve in this issue.
Next month, the team will delve further
into the trends discovered at IH+HS with
more news, retail perspectives and new
So, stay tuned. And cheers!