On the final day of the Winter Fancy Food Show, the Food Institute’s live coverage focused on the SFA Leadership Awards, on-the-floor trend spotting, and Spill & Dish, SFA’s podcast.
Susan Choi, veteran TV journalist and FI’s director of digital media, hosted the webcast, created in collaboration with SFA. She spoke with four award winners who are making significant contributions to the industry and their communities.
Dwight Richmond of Town & County Markets—winner of SFA’s Leadership Award for Outstanding Buyer Award—who has a long history working with some of the best specialty food stores and distributors in the country, shared his vision.“The win-win partnership is a brand and a retailer working together to bring the best possible products and the best possible price to the consumer. My vision is finding synergies with people who are like minded and want to do that as well," he said.
He joined Town & Country Market, a family run business in the Seattle market, because of its mission. “I wanted to find a place where we had like-minded views of going to market and treating vendors with respect and dignity and the customers as well.” His belief system is paying it forward to the next generation and just one example of why he stood out as this year’s winner.
“Leadership is only as good as you transferring that knowledge that you have to someone else. And then they can use that and make this a better industry,” said Richmond. “I fundamentally believe that I don’t know anything about anything until I learn it from someone else. So I’m constantly needing to learn. That’s the beauty of the Fancy Food Show. We come here every year and we learn something new. We find new trends, new ideas, we find fundamental shifts in the industry, and what consumers and guests are thinking about how they’re consuming food and what’s important to them.
“Specialty food is really what’s special to the consumer when they come in the door. And I have to be able to anticipate that and provide that sense of discovery and joy when they discover that in our stores,” he added.
Luke Schneider, founder and CEO of Fire Department Coffee, and winner of the SFA Leadership Award for Citizenship, not only makes great coffee but is committed to supporting fire fighters and first responders. “We didn’t want to use the fire department brand and not serve our communities,” Schneider said. “It wouldn’t feel right. As a previous fire fighter with a team that is comprised of a lot of fire fighters, we are very mission focused. Coffee is the product that allows us to do that.”
The company’s contributions are potent. “We directly contribute to organizations that support fire fighters or sometimes the individuals themselves. We also have a 501c3, which is the Fire Department Coffee Charitable Foundation, and the focus of that is supporting sick and injured fire fighters and first responders who have physical and mental challenges, because we felt there was a huge need for that.”
Choi also spoke with David Schmunk of African Dream Foods, honored with the SFA Leadership Award for Emerging Leader. His company’s mission is two-fold. “Africa is underrepresented. The mission is to bring the flavors of Africa to America while supporting wildlife conservation,” said Schmunk.
For every sale, 10 to 40 cents is donated to two organizations—Paws Trail Explorers, and Wild Shots Outreach. “As we find good projects and companies trying to do the best they can for conservation, we will support these organizations too.”
Another recepient for the SFA Leadership Award for Emerging Leader is Dani Zuchovicki, membership and community manager at The Hatchery Chicago, a nonprofit food and beverage incubator. At just 30 years old she has done a tremendous amount for entrepreneurs hoping to enter the market. “We do wrap-around support,” she said. “And we’re bringing the resources directly to an area that’s overlooked in Chicago in East Garfield Park with a 6,500 square foot facility.”
Her enthusiasm is infectious. “I’m most proud of all the entrepreneurs who are resilient and have so much drive and are taking the first step by seeking out support,” she said “We can give back by saying ‘let’s get you started on the right foot financially and administratively.’ Let’s get you all the licensing and certificates. There’s so many things you have to consider in this industry.” She added “Our focus is to make sure entrepreneurs have the resources necessary to launch successfully.”
On-Trend Reporting on the Show Floor
Reporter Ron Tanner of the Tanner Food Group rounded out his Show coverage at the EU Pavilion, where he observed that not only were the well-known producers from Italy, France, and Spain there, but the organizers brought in producers from Croatia, Poland, Hungary, and Romania, showing buyers the expansive bounty available throughout the EU.
“It’s great to see the EU come together to bring everything here in one place," noted Tanner. The biggest takeaway was how important it is to the producers to emphasize the sustainability and quality of the products that the EU is able to produce. Tanner observed, “Europe does that very well and is ahead at being sustainable and friendly to the planet.”
At the Confectionary, Snacks & Sweets Pavilion, FI reporter Jordan Wiklund visited three companies from California with on-trend confections. Chili Chews makes sweet, sour, spicy gummies that, according to co-owners Shant and Vicken, “take your taste buds on a roller coaster.”
At Ocho Candy’s booth, brand manager Emily Auerbach said, “The reason our products stand apart from other plant-based confections is first, the chocolate. We use a tempered molded chocolate shell that gives it its shine and snap. Then we use Miyokos European-style cultured vegan butter so you get that incredible buttery rich flavor that you’re looking for from a caramel as well as a gooey interior texture that really pulls.” She added, “Vegan and dairy-free consumers deserve a real caramel that doesn’t taste like coconut.”
At Eiwa Imports booth, Wiklund spoke with general manager Hiro Tome, about marshmallow, an on-trend flavor and texture. Tome said they’re introducing the marshmallow as a snack in flavors like matcha, green tea, and pineapple. Coming down the pike: combining a gummy and a marshmallow. “People have realized marshmallows are a snack, and we’re hoping to open up the category.”
Staying In the Know After the Show
FI reporter Brittany Boar spoke to Julie Gallagher, director of content development at SFA, about the Association’s podcast Spill & Dish, which focuses on the stories behind the products that are made and sold by SFA members.
“We’re uncovering the fascinating professional journeys of our member guests, who are usually food entrepreneurs, but sometimes retail buyers,” Gallagher noted. “You’d be really surprised at the dramatic career pivots and the extreme resourcefulness that many times leads to the creation of the specialty products that we all know and love.”
Gallagher’s favorite podcasts to date include the dramatic story of Channy Laux, founder of Angkor Cambodian Food, as well as Stephen Caldwell of Swiss Rösti, whose quick rise to success was full of twists and turns.
You can find out more about the podcast at specialtyfood.com or on the Heritage Radio Network at www.heritageradionetwork.com, SFA’s podcast partner.
Related: Livestream Coverage Highlights Diversity Pavilion; SFA Celebrates Leadership Award Winners.