Making “Good” Food is Good Business: Forging a New Path by Chef Julia Kendrick Conway - Culination Magazine
This year’s San Francisco Winter Fancy Food Show with the Specialty Food Association was a whirlwind of taste. Big trends for 2017 were snacks (both clean and conventional), coconut anything, fermented products and purpose driven companies. The producer demographics have changed significantly over the last four years, with the average age of new company founders ...
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