perishable foods council - second issue 2013

www.perishablefoodscouncil.com

A quarterly publication of the Perishable Foods Council of Northern California/Nevada (PFCNC)

InsIde thIs Issue:• A look back at the Winter Gala

• Scholoarship recipients announced• A look back at Natrual Products Expo West

Formerly DeliMagSecond Quarter 2013

Perishable Foods Connection

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TONYSFINE FOODS .COM

SHOW 2013Specialty Selections

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PERISHABLE FOODS CONNECTION, Second Quarter 2013 3

Perishable Foods Connection, formerly DeliMag, is a regional trade magazine published quarterly by the Perishable Foods Council of Northern California and Northern Nevada.

Council President: Bill Rudolph (Rudolph Foodservice Associ-ates). b.rudolph @comcast.com,

Published by Pacific Rim Publishing Co., P.O. Box 4533, Huntington Beach, CA 92605-4533. Editor: Dave Daniel. 714-375- 3900. E-mail: [email protected]. Advertising director: Dalva Fisher 951-533- 6001. [email protected].

Administrative Assistant & Webmaster: Nancy Clothier, 415-823- 1219; info@perishablefoodscouncil.com www.perishablefoodscouncil.com

Second quarter 2013, Volume XXIV, Number 2

How to reach us

What’s inside: A look at Saag’s Meats at age 80:

Saag’s Meat Products is still going strong as it celebrates its 80th Anniversary this year since its founding in the Bay Area in 1933. The company continues to stay ahead of the competition with its state-of-the-art plant that turns out traditional meats, poultry products and other delicacies. See story and photo on Page 10.

President’s Message

Our programs of value

PFC Winter Gala: Take a look back at the PFC’s Winter Gala in Napa, which

kicked off the year at the Silverado Resort & Spa in January. See story and photos beginning on Page 14.

Nutritionally speaking: The mysteries of choosing the right cooking oil are explained

by our own Nutritionist Val Roberson, who explains the many differences found on the grocers’ shelves theses days.

Also inside: Three PFC Scholarships have been awarded with the recipi-

ents announced; the PFC Interns are in the midst of their spring tours; a quick look back at the Natural Products Expo West in Anaheim; news from retailers and other segments of the perish-able foods industry; and expanded calendar of events.

By BILL RUDOLPH Rudolph Foodservice Associates 2013 PFC President

The Value of Mentorship and Educational Membership in a professional organization should offer value. Two programs that are the flagship of value is our Internship and Scholarship programs. Internship is a 10-year-old program of mentorship to university students interested in a career related to our food industry.

Over a 10-week span these students tour our member facilities to experience various facets of our industry. Our spring, 2013 tours and interns are

to be found elsewhere in this issue (See Page 20.)

University of California, Davis and San Jose State University are our participating schools.

I first joined the internship management staff in 2005. In those early days, Past President Terri Foster of Acosta, was the

Internship Director and we had four or five interns. In 2010 I was promoted by the Board of Directors to Second Vice President with the sole responsibility of managing this program.

Our Board of Directors strongly believes this program is vital to our membership and this is my eighth year of directing the program. Today, we have 22 interns and our program is very popular on both campuses. Rachel Landis a San Jose State University BS Nutrition graduate recently was hired by Taylor Farms. Former interns have taken leadership roles in managing the program as Student Liaisons and a new

Continued on Page 8

4 PERISHABLE FOODS CONNECTION, Second Quarter 2013

President:

Bill Rudolph (Rudolph Foodservice Associates)

First Vice President:

Jarett Peppard (Just Desserts)

CFO Past President: Administrative Assistant & Webmaster: Nancy Clothier

Officers:

Directors: Cheryl Powell (Insight Food Sales)

Mike Levy (M. Levy and Company)

Joanie Webster (Anco Fine Cheese)

Jann Carleson (Aidells)

Steven Mai (Pasta Prima)

Cris Mazzei (Safeway Corporate)

Nereo Rebellato (Raley’s)

Irene Franklin (Registered Dietitian)

Emily Sin (Student Liaison, UC Davis)

Valerie Roberson (Nutritionist)

Christine Wingfield (CSW Food Brokers)

Retail Associate Directors:

Associate Directors:

Virginia Muto (Save Mart)

Margo Lang (Student Liaison, SJSU)

Garrett Winiecke (Rudolph Foodservice Associates)

Heidi Bertagnolli (Arysta)

Scott Cross (Foster Farms Dairy)

Annette deBoer (DND Sales)

Mike Repetto (Tony’s Fine Foods)

Erin Gonzalez (Will’s Fresh Foods) Historian

Marisa Weller (Premier Sales Solutions)

See our website for photos and informantion on Council directors, www.perishablefoodscouncil.com

Administrative Assistant & Webmaster: Nancy Clothier, 415-823-1219; [email protected]

Tracy Wehr (Select Trade Sales)

Bob Stickrod (Select Trade Sales)

Penny Collins (Tony’s Fine Foods)

Jim O’Shea (Crystal Creamery)

Rod Ramsey (LeGrand Marketing)

Wendy Fresques (Tony’s Fine Foods)


PFC Scholarships

2012 recipients are announced

Jared Virtue, whose father works for Raley’s, has been awarded both a $2,000 Cathy Miller Scholarship and a $1,000 grant by the Perishable Foods Council.

The Perishable Foods Council has awarded three $2,000 scholarships this year, led by Jared Virtue, who also was awarded an additional $1,000 grant.

Christine Wingfield, the Immediate Past President of the PFC who oversaw the selection committee was impressed with Virtue’s application.

When she informed him of the double honor, she said, “Your submissions were the best I have seen in reviewing these over the last several years. Your resume is amazing and I wish you all the success you are working so hard to achieve.”

He replied, “Thank you so very much! I am very honored to be awarded both the Perishable Foods Council Scholarship and Grant. I am very thankful and appreciative of your kind words.

“Again, thank you and I wish you and your organization the best.”

Virtue is attending Willamette University in Salem, Ore.

Applicants only need to be a member or have a family member in the Perishable Foods Council.

Applicants are asked for an essay on a predetermined subject, along with a personal profile essay, transcripts and reference letters. Applicants are eligible to receive a scholarship one time.

Additionally, two grants of $1,000 each may be awarded each year for those who show a financial need. Grant applicants also need to be a member or have a family member in the Perishable Foods Council.

$2,000 Scholarships: Jared Virtue, attending

Willamette University Rebecca Burdine, attending

Cal State Fresno (Culinary Program)

Andrew Nelson, attending Northwestern University

$1,000 Grant: Jared Virtue, attending

Willamette University Shania Williams, TBD

2012 recipients

Grant applicants are asked for an essay, “What this grant would mean to me,” along with reference letters. Grants also will be awarded once a year.

Andrew Nelson Rebecca Burdine

Virtue’s father, Kent Virtue, works for Raley’s Markets. Shania Williams also

was awarded a $1,000 grant. Rebecca Burdine and Andrew Nelson

also were awarded $2,000 scholarships. Burdine’s mother Donne Burdine

works for Save Mart and Nelson’s mother Sandy Nelson works for Safeway.

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The Perishable Foods Council of Northern California/Nevada (PFC) Scholarship Program was set up in memory of Cathy L. Miller.

Miller was a perishable foods expert who created and managed sales campaigns for pizza, meats, salads, soups, and Mexican foods. She died of a heart attack Dec. 19, 1998. She was a director of the Deli Council of Northern California from 1996 until her death.

Originally from Ohio, Miller worked at Food Bowl Market in 1975, and later became a deli manager at P.W. Super Markets. Then she joined Crestar Foods Co. to train service deli pizza programs. She created and implemented custom pizza programs for retailers in six western states.

Miller created a fresh pizza program, training salespeople and designing recipes for Columbus Distributing.

She joined Select Trade Sales in 1995, and Gilardi Foods in 1996. A friend at Gilardi Foods said, “Cathy had such a wonderful, infectious way about her, and she was very good at what she did.”

Rod Ramsey of LeGrand Marketing was President in 1999 when the PFC

Scholarship was started. “It was really a mutual decision by

the Council as a way to honor our friend Cathy Miller. When I first became President, I was lucky enough to meet Cathy. We worked the doors together at several events and I really got to know her. She was extremely passionate about her job and about being on the Council.

Perishable Foods Council Scholarship Program

The Cathy Miller program “Cathy would never say no to

anything that I asked her to do. And the best part was she always did it with a giant smile on her face,” he said.

“When we lost her suddenly, those of us on the PFC were shocked. We had been talking about setting up a scholarship as a way to give back to the industry and Cathy was a big part of those discussions. When it came to honoring our friend, we thought what a perfect way to accomplish that. With a unanimous vote we made a motion to name our scholarship program after Cathy Miller. I am extremely proud of the amount of effort that has been put into this program. To see what it has become and to witness the many young lives that have been touched by the PFC is so rewarding. I am sure that Cathy feels the exact same way,” Ramsey said.

The PFC has awarded many scholarships and grants since the inception of the program.

For more information on the Scholarship Program, contact Christine Wingfield at CSW Food Brokers, Livermore at [email protected].

(Note: All retailer partners are part of PFC membership.)

Cathy Miller

group called the Leaders of Tomorrow has been formed. We have an alumni of more than 100. The Internship Program is meeting its worthwhile goals.

I believe that you will agree that few of us started out in the food industry. I started out as a teacher. Our industry has evolved and requires dedicated professionals. The food industry has become quite complex. We need Registered Dieticians and Nutritionists supporting Service Deli. We need professionals to insure compliance as

regulation and customer preferences are more stringent. Our Internship Program attracts those professionals.

Immediate Past President Christine Wingfield of CSW Food Brokers, is managing our Cathy Miller Scholarship Program, which also supports our students and attracts them to our industry. Qualification for the competitive scholarships is a researched essay and grants based upon need. We award $10,000 per year to these worthy students. Our 2012 Scholarship awards also are announced in this issue. (See facing page.)

Continued from Page 3 Former interns have also won our scholarships.

Our commitment to continuing education and mentorship is vital. We greatly appreciate our tour givers and the support of the membership at large. At each of our events you will meet these young people as you did at Winter Gala. They will be helping with registration, at the Golf Tournament, and much more so that you can get to know them. These young people are our future. It is so gratifying that you have made them feel so welcome and as part of the PFC family.

Message from the PFC President

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Saag’s celebrates a milestone Happy 80th Anniversary

A traditional Saag’s sausage platter.

Master sausage maker Bernie Steinert shows off some of his handiwork.

This year, Saag’s celebrates 80 years as a San Francisco Bay Area manufacturer of handcrafted sausages. Perishable Foods Connection got a chance to sit down with Saag’s sausage maker — and vice president of production — Bernhard “Bernie” Steinert to learn about the company’s history and learn what lies ahead.

Q: Bernie, this year you celebrate your 25th anniversary with Saag’s. What is your background?

A: My culinary education and experience took place in Bavaria, Germany. In the early 80’s I earned the title of Metzgermeister, master sausage maker. I then emigrated from Bavaria, Germany to California and looked for the right place to produce the authentic German sausages I learned to make.

Q: What makes Saag’s different? A: In one word, it’s quality. We buy

meat from carefully chosen suppliers, local and regional when possible, who are dedicated to the same high quality standards that we are. We start with only

fresh whole muscle meats, never ground meat or meat parts. We then use fresh whole, cracked or ground herbs and spices, fresh vegetables, dried fruits and fresh eggs. It is this commitment to high

quality product that brought me to Saag’s and is why I choose to continue to work for the company.

Q: What are the most popular products, and what’s coming out new that we can look for?

A: We have a full range of behind the glass muscle meats, traditional Germanic Sausages as well as Contemporized Natural Sausages and Sliced Euro Pack Muscle Meats. Our most popular items continue to be our Specialty and Natural Sausages. What’s next? I am excited about our new Hickory Smoked Sausage with Pepper Jack Cheese.

Currently there are 150 employees and the company is on track to produce 13 million pounds of product. Sports fans in the Bay Area know Saag’s well. Its products are proudly served at ATT Park (San Francisco Giants), the Oakland Coliseum (Oakland A’s), and at the University of California at Berkeley (all Golden Bears sports venues). Saag’s is also distributed in eight western states, California, Colorado, Arizona, Nevada, Utah, Washington, Oregon and Idaho. The specialty products also are available on Amazon.com and via the Saag’s website, saags.com


Tastes on the Fly’s Napa Farms Market won the 2013 Best New Food & Beverage Concept (Small Operator Division) at the Airport Revenue News (ARN) annual conference in Las Vegas in March.

“We are honored that our peers in the industry, in conjunction with ARN, recognized our ability to elevate the airport dining experience for travelers,” said Tastes on the Fly CEO/Co- Founder, Michael Levine. “We want to thank ARN, San Francisco International Airport and all our guests for making this possible.”

Napa Farms Market is the centerpiece of San Francisco International Airport’s Terminal 2 food program. Modeled after San Francisco’s famous Ferry Building, it celebrates the rich bounty of Northern California with local brands like Equator Coffee, Tyler Florence’s Rotisserie, Kara’s Cupcakes and Acme Bakery. Vino Volo, the award-winning airport wine tasting bar and boutique wine retail shop is also part of the marketplace. Since opening in April 2011, Napa Farms Market has become the benchmark for local, fresh, sustainable food in airports.

“I am delighted that the Airport and our tenants are being recognized for their effort to emphasize sustainable and locally sourced food and wine,” said John L. Martin, SFO Airport Director.

SFO eatery wins New Concept award

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News from Retailers

Mollie Stone’s wins top ad award at NGA Mollie Stone’s Markets of Mill Valley

was awarded “Best of Show, Advertising” at the 2013 National Grocers Association (NGA) Show in Las Vegas.

Submitted by DW Green Company, Mollie Stone’s was recognized with its “Shop Local” ad. The company sought to thank customers for shopping at Mollie Stone’s and emphasized their role as the neighborhood food store. Mollie Stone’s ran the ROP ad in several publications in June 2012.

Mollie Stone’s co-owner David Bennett was on hand to accept the award.

Attendees at the show felt a buzz of excitement at the announcement of the Creative Choice Contest winners. The contest, made possible through partnership with the Kellogg Company and Unilever, honors the best advertising and merchandising in the grocery industry. All entries were judged by a panel of industry experts, and winners were selected based on creativity, clarity and effectiveness of the entry.

Nugget Markets For the 8th consecutive year, family-

owned and operated Nugget Markets of Woodland has been named on FORTUNE Magazine’s national listing of the “100 Best Companies to Work For.” Nugget ranks #37 among the country’s top 100 companies.

“What makes it (Nugget Markets) so great? Fun, camaraderie, and long tenure are hallmarks of this grocery chain, where one employee told us, ‘The company doesn’t see this as a workplace; they see it as a family. This is our home, where customers are treated as guests,’” states FORTUNE Magazine in this year’s ranking.

Known for its devotion to its associates and communities, Nugget Markets consistently nurtures a family-oriented culture and an enthusiastic work environment that encourages a healthy work-life balance. This in turn creates a positive and spirited shopping experience for its guests.

“Without a doubt, our incredibly talented, passionate team of associates shape our ever evolving culture and work

environment. Creating an environment of trust and mutual respect is key to the development of our culture, and I thank every leader and associate within the company for their dedication and commitment to making Nugget Markets and Food 4 Less (Cameron Park, Woodland and Vallejo) the company that we are today,” say Eric Stille, president and CEO of Nugget Market, Inc.

Nuggets Market, Inc. has been family owned and operated since 1926, and has nine Northern California locations and three Food 4 Less stores.

To pick the 100 Best Companies to Work For, Fortune partners with the Great Place to Work Institute to conduct the most extensive employee survey in corporate America. More than 277,000 employees at those companies responded to a survey created by the institute, a global research and consulting firm operating in 45 countries around the world. Two-thirds of a company’s score is based on the results of the institute’s Trust Index survey, which is sent to a random sample of employees from each company. The survey asks questions related to their attitudes about management’s credibility, job satisfaction, and camaraderie. The other third is based on responses to the institute’s Culture Audit, which includes detailed questions about pay and benefit programs and a series of open-ended questions about hiring practices, methods of internal communication, training,

recognition programs, and diversity efforts. After evaluations are completed, if news about a company comes to light that may significantly damage employees’ faith in management, we may exclude it from the list. Any company that is at least five years old and has more than 1,000 U.S. employees is eligible.

Save Mart Supermarkets Save Mart Supermarkets, in

collaboration with the American Heart Association (AHA) and its Go Red For Women movement, has committed to raising more than $400,000 this year to help increase awareness and foster education about the risks of heart disease, the nation’s leading cause of death among women. This year-long campaign is unprecedented for the Modesto-based grocer.

“I am proud to announce our year- long support of the AHA and its Go Red For Women movement,” said Steve Junquiero, Save Mart’s president and chief operating officer. “Heart disease is the number one killer of women in our country, with one-in-three being diagnosed each year. We, as a company and as individuals, are committed to building awareness and raising funds to help protect the heartbeat of our homes.”

In support of this campaign, Save Mart has planned a series of initiatives, including specially-produced television and radio commercials, digital media featuring real-life survivors and heart healthy recipe Pinterest sweepstakes http:/ /on.fb.me/YHsDUz, pharmacy health fairs with preventative screenings, shelf tags placed throughout the stores identifying heart-healthy products, participation in the AHA’s Heart Walks, as well as employee events. Additionally, shoppers may donate research dollars to the AHA through the purchase of paper icons which will be sold at cash registers throughout the chain.

A baker at work in the W. Sacramento location of Nugget Markets


Bel Brands USA doubles sales in 4 years

Bel Brands USA is a subsidiary of Fromageries Bel, a world leader in branded cheeses. Bel Brands USA has more than doubled in size over the past four years. Mini Babybel, The Laughing Cow and Boursin have fuelled much of this growth.

Bel Brands currently operates two manufacturing facilities in the U.S., including Leitchfield, Ky. and Little Chute, Wis.

Following an extensive site search, Bel chose Brookings, SD, as the home for its new flagship Mini Babybel cheese plant. Construction of the new 177,000 square foot manufacturing facility is underway and the new facility is expected to be operational in mid-2014.

“We are looking to triple our current capacity for Mini Babybel in the U.S. once the new facility comes on line,” says Lance Chambers, President and CEO of Bel Brands USA. The plant is expected to produce 1.5 million Mini Babybels per day.

Mini Babybel – Healthy fun. Exceptional quality and taste. Mini Babybel is a fun little cheese full of 100% natural dairy goodness. The delightfully portable Mini Babybel cheese is packed with calcium and protein. Mini Babybel is available in seven varieties and represents close to one-third of Bel Brands’ U.S. sales.

For more information about Bel Brands USA, visit www.belbrandsusa.com.

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Christine Wingfield (center), who has served as PFCPresident for the past three years, is presented a momentofrom her term by Joanie Webster (Anco Fine Cheese).

PFC Winter Gala

PFC’s most popularevent draws large crowd

A large and happy crowd was on hand at the Silverado Resort & Spa in Napa on January 26 to celebrate the Perishable Foods Council’s Winter Gala.

The 2012 and 2013 Boards of Directors were introduced by Immediate Past President Christine Wingfield (CSW Food Brokerage) and incoming President Bill Rudolph (Rudolph Foodservice Associates).

The evening began with a fancy reception featuring an outstanding assortment of hors d’oeuvres and wines donated by member companies, organized by Chairman Cheryl Powell (Insight Food Sales) and Gwyn Eckerman (Premier Sales Solutions).

Following a scrumptious dinner, the famous PFC raffle took place, featuring a wide array of prizes donated by member companies and the PFC.

The evening wound down with dancing.

The 2013 PFC Board of Directors with President BillRudolph front and center.

Chairmen for the Winter Gala were Gwyn Eckerman(Premier Sales Solutions) and Cheryl Powell (InsightFood Sales).

Hors d’ouevres were colorful and plentiful during thereception prior to dinner.


Joanne and Devin Kuy (Bonert’s Slice of Pie).

Steve and Cathy Abela (Tony’s Fine Foods). Bob and Karen Olynger (Select Trade Sales).

Mark Perez (Crystal Creamery) and Weldon Weatherly (Grocery Outlet).

Stephanie and Brendan Reed (Safeway).

Peggi and Roger DeGray (Save Mart).

Bill Sanders, Katie Walesky, Ashley Lopez, and Veronica Sanders, all of Safeway.

Matt Hebert and Kim Decker, both of Insight Food Sales representing Anco Fine Cheese.

Ann Dressler (G.L. Mezzetta) and Bob Dressler (Advan-tage Sales & Marketing).

Janet Tursich (ABS, Inc.), Joanie Webster (Anco Fine Cheese), and Penny Collins (Tony’s Fine Foods).

Tracy Wehr (Select Trade Sales), Rod Ramsey (LeGrand Marketing), Nancy Laffin (Tony’s Fine Foods), and Pam Reijerse (Raley’s).

Vince and Danielle Ramos (Taylor Farms).

Angela Rosenquist (Boboli) and Margaret Levy (M. Levy and Company).

Laurie Koneski and Bob Stickrod, both of Select Trade Sales.

2013 PFC President Bill Rudolph with student liaisons Margo Lang (San Jose State) and Emily Sin (UC Davis).

Joan Biore, Jami Walker, Connie Hess, and Ed Hess, all of Safeway.

Lisa and Jim O’Shea (Crystal Creamery).

Debra and George Athan (Tony’s Fine Foods).


Alecia Kremidas and Geoff Draper (LeGrand Marketing).

John and Elaine Simon (Urban Bruce).

Dave Purvis and Garrett Hall, both of Safeway.

Casie and Edward St. Clair (Taylor Farms). Brady and Erica Hobby (Select Trade Sales).

Marilyn and Dave Taylor (Eddy Packing).


A few of the raffle prizes were on display during the reception.

Nikki Roethler and Brad Schofield (Tony’s Fine Foods). Jennifer and Jason Donchak (Select Trade Sales).

The Perishable Foods Council would like to thank the following companies for their gener-ous support of the 2013 Winter Gala. Contribu-tions consisted of product, raffle prizes, corkage fees, as well as time and talent.

ABS, Inc. Advantage Sales & Marketing Alouette Anco Fine Cheese Arla Foods Bel Brands Boggeri Sales

Bonert’s Slice of Pie Cabot CSW Food Brokerage G.L. Mezzetta Olives Horizon Sales La Brea Bakery Laura Chenel Oven Fresh Premier Sales Solutions Pt. Reyes Farmstead Sonoma Creamery Tony’s Fine Foods

Thank you

Dancers took over the middle of the room following dinner, announcements and raffles.


UC Davis

Each of the PFC interns has their favorite stop each spring and fall, but by far the most popular one each semester is the one at Concannon Winery in Livermore. There are three reasons for the popularity. 1) They get the chance to see a product develop from seed to finished product and are participants in the technical aspects of making wine. 2) It always is the final stop of each semester, meaning the internship is coming to an end. 3) Of course, the final luncheon as a group ... complete with a taste of Concannon’s fine wine. This photo is from the 2010 fall tour.

PFC Interns

Largest group hits the road

Jenna Laughlin Natalie Jed Marianna Escobedo Matthew Sumali Amelia Taij Eva Toy Jenny Z. Hu Diana Liu Rui Cao Courtney Neville Shea Karina Luquin Stephanie Bui

San Jose State

Susan Yoshiko Phegley Helen Loi Imran Valiani Tyler Shigeo Sneha Jain Christine Truong Briana Wagnoner Tiffany Lee Anthony G. Ualat

San Francisco

State Emily Erbert

Spring 2013 PFC Interns

The largest group in the 10-year history of the Perishable Foods Council Intern Program hit the road in March.

There are 22 students from three universities this spring as the program continues to grow in its 10th year.

San Francisco State University entered the program for the first time this spring, joining charter members UC Davis and San Jose State University. In the past, Fresno State University also has been a part of the Intern program.

“We are pleased with the response this program has received over the past decade,” said PFC President Bill Rudolph, who has guided the program since its inception.

Besides the largest group and the new university joining, another first is taking place this spring.

The first two stops combined two tours each. On March 1, the Interns visited Mama Rosa’s Restaurant and Acosta Sales & Marketing, both in Pleasanton.

On March 8, the Interns visited Tony’s Fine Foods and Nugget Markets, both in West Sacramento.

“Combining these tours of nearby facilities really helps the students, who are coming from different parts of Northern California,” Rudolph said. “It seemed like a logical thing to do.”


March 1 – Mama Rosa’s, Pleasanton and Acosta, Pleasanton

March 8 – Tony’s Fine Foods Sacramento and Nugget Markets, Sacramento

March 15 – Crystal Creamery, Modesto

April 5 – Taylor Farms, Tracy April 12 – National Food Labs,

Livermore April 19 – Thunder Valley Casino,

Lincoln April 26 – Marin French Cheese,

Petaluma May 3 – Concannon Winery (Final

lunch), Livermore

PFC Intern Program

Spring 2013 Schedule

Donald D. Ingoglia, a prominent attorney and leader in the Sacramento food industry, died tragically in an automobile accident Jan. 23 in Hawaii. The accident also claimed the lives of his son, Philip, and grandson, Isidoro.

A lifelong resident of Sacramento, Don was born to the late Adele and Tony Ingoglia on March 20, 1939. He attended Bishop Armstrong High School, Santa Clara University and obtained his law degree at Hastings College of Law. After graduating from Hastings, he attended New York University and obtained his Masters in taxation.

Returning to Sacramento, he married Patricia (Pat) in 1969 and later founded the law firm of Ingoglia, Marskey and Kearney. Don was a highly respected tax attorney, representing some of the most prominent developers in the area.

Leaving the law practice in 1981, he joined the Ingoglia family business, Tony’s Fine Foods, which was founded by

his father. Don was CEO and chairman of the board of the company, which is a major specialty food distributor and one of the largest employers in the Sacramento area. Along with his brothers, Tony Jr. and Michael, Don was instrumental in expanding the business throughout the Western United States. He was nationally and internationally respected for his contributions to the industry.

Don retired in 1999, and enjoyed playing golf at Del Paso Country Club, vacationing in Hawaii and Carmel, playing bridge at the Sacramento Bridge Center and traveling the world with his wife, Pat. In the last year, their adventures included Africa, Israel, Paris and New York. He served on the Board of Directors of Tony’s Fine Foods and remained a consultant to the company.

He was devoted to his wife, Pat, home and family, including five sons, Dan (Nora), Peter, Philip, Thomas, and John (Shirley), and grandchildren, Liam, Julia, Sean, Izzy and Antonio. In addition, survivors include his brothers, Tony (Haley) and Michael (Kate); sister, Joanie Berger (Cob); sister-in-law, Becky Grichar (Grich), and many nieces and nephews.

Services have been held.

Tony’s Fine Foods family suffers tragic losses

The Fresh Market, a North Carolina- based specialty grocery, has announced it will open two new stores in the Sacramento area this fall.

One will be in the Laguna Crossroads Shopping Center in Elk Grove, and the other will be at 2339 Fair Oaks Blvd., in Sacramento.

Last October the chain opened its first California store at Rocky Ridge Town Center, 2030 Douglas Blvd., in Roseville.

“We are excited about our continued expansion in California, and in the greater Sacramento area in particular, and we look forward to providing customers in the Fair Oaks and Elk Grove communities with the same quality products and excellent customer service that our

The Fresh Market continues West Coast push in Sacramento

shoppers experience in other markets,” said Randy Kelley, senior vice president of real estate and development for The Fresh Market.

The company said it also has plans to open stores in Palo Alto, Santa Barbara and Laguna Hills. Founded in 1982, The Fresh Market is a specialty grocery retailer focused on providing high-quality products in a unique and inviting atmosphere with a high level of customer service. The company currently operates 129 stores in 25 states, primarily located in the Southeast, Midwest, Mid-Atlantic, Northeast and West Coast, with plans for continued expansion throughout the country.

Our goal is to

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Nutrition News

Organic vs. natural ... food for thought

By VALERIE ROBERSON Nutritionist

Can you decipher between the terms organic versus natural? Are they or are they not the same thing or possess the same meaning? Many consumers are confused by these two terms. The term “natural” doesn’t have a set, strictly defined or regulated definition and can mean any number of different things, with the exception of meat products. The term “organic” however, is strictly defined and federally regulated by the United States Department of Agriculture (USDA). The USDA defines “organic” as a labeling term that indicates that the food or other agricultural product has been produced through approved methods. These methods integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used. The USDA provides an organic seal which can be easily identified for consumers to choose organic products.

In the realm of research, scientists and researchers are starting to showcase that organic grown crops are more nutritious than their nonorganic counterparts. This includes studies indicating higher antioxidant activity, higher levels of vitamin and mineral content, richer in “healthy fats” such as omega 3 fatty acids and polyunsaturated fatty acids. Proper nutrition along with a healthy lifestyle can help lower the risk of health problems such as heart disease, diabetes, and cancer.

health problems. These include Attention Deficit Hyperactive Disorder (ADHD), cancer, and developmental delay seen within infants. The use of antibiotics on some farms has also shown a possible link to increasing drug-resistant bacteria that could be a potential health risk.

However, even with this information provided, many businesses continue to not be organic due to the immense financial expenses. These include the cost of employing greater and carefully skilled laborers and handlers. The quantities produced are usually smaller and more delicate; therefore, the cost for processing and transportation is expensive. Marketing and distribution is also higher because of such small volumes. Protection needed to avoid crop pollution and continuous crop rotational periods which are necessary to build soil fertility is also financial consideration. Lastly, with the population increasing in numbers, the question of food security is also a dilemma that is taken into account.

When you think of all these components it could be quite difficult for manufacturers to switch to a “healthier” method.

The question remains: is short-term financial gain more deserving than long-term financial loss due to possible health issues we see becoming more evident? Many believe that this isn’t so and taking the venture of becoming organic and providing products not only “healthier” for consumers but also being able to generate profit and be a successful business.

According to the Organic Trade Association’s 2011 Organic Industry Survey, U.S. sales of organic food and beverages have grown from $1 billion in 1990 to $26.7 billion in 2010. Sales in 2010 represented 7.7 percent growth over 2009 sales. Experiencing the highest growth in sales during 2010 were organic fruits and vegetables, up 11.8 percent over 2009 sales.

With these statistics and citizens becoming more aware of their health, companies may want to invest in supplying organic options within their companies and monitor its success. As the Roman philosopher Seneca once said “The greater part of progress is the desire to progress.”

A list of USDA-authorized organic certifying agencies can be found at this website http://www.ams.usda.gov/AMSv1.0/ getfile?dDocName=STELPRDC5100383

To learn more about organic farming regulations and policies be sure to check out http://www.fao.org and http://www.usda.gov. For healthy organic recipes visit http://www.thedailygreen.com/healthy- eating/. Also a really informative website to check out is http:// www.generationsoforganic.org/

There are differences amid the sometimes confusion

Other research pertaining to the effects of eating products with added chemicals, such as pesticides, have been linked with

The National Restaurant Performance Index rose to 100.6 in January, the highest level it has reached in five months and a 1% increase from December.

“Although the current situation indicators were mixed in January, restaurant operators were decidedly more optimistic about sales growth and the economy in the months ahead,” said Hudson Riehle, senior vice-president of the research and knowledge group for the association.

Restaurant operators reported net positive same-store sales for the 20th consecutive month, with 44% of operators reporting a same-store sales gain and 37% reporting lower sales. In December, 42% of operators had higher same-store sales with 38% reporting a sales decline.

Restaurant visits growing


1963, Howard Gravelle 1964, Tom Wolf 1965, Art Baizer 1966, Rueben Reimche 1967, Romey Paulucci 1968, Leonard Erkkila 1969, Howard Gotelli 1970, Paul Miller 1971, Lloyd DeMartini 1972, Bill Stuve 1973, Joe Rickards 1974, Joe Sanchez 1975, David Freedheim 1976, Tony Scafine 1977, Jerry Boitano 1978, Bill Meck 1979, Larry Woolf 1980, George Mullin

Past Presidents 1981, Gene Matisoff 1982, Dan Erwin 1983, Alex Kennett 1984, Ralph Salvemini 1985-86, Sue Johnstone 1987-88, Ed Cambra 1989-90, Leslie Ward 1991-92, Carl Cerruti 1993-94, Tina Alo 1995-96, Pete Rocha 1997-98, Jeff Strah 1999-2000, Rod Ramsey 2001-02, Mike Levy 2003-04, Rollie Swingle 2005-06, Janet DeAngelis 2007-09, Terri Foster 2010-12, Christine Wingfield

Providing Sales &

Marketing Services

to Northern

California Grocers.

M. LEVY & Company925.286.1036

[email protected]

Representing Producers of Unique, Perishable Foods


Straus Family Creamery of Marshall showed its organic dairy products.

Jeff Barbano, Jessica Dorman, Valeria Fiorito, Helen Kim and Michael Cruz, all of Columbus.

John Rumiano of Rumiano Cheese Co. in Crescent City.

Bret Presley (J. Brass Company) manned the Voskos Greek Yogurt booth.

Natural Products Expo West

Record crowd on hand Natural Products Expo West announced the successful wrap

up of its 33rd annual event at the Anaheim Convention Center in March.

The Expo showcased a record number of new natural and organic product launches and provided the definitive community platform for brands, retailers and influencers in the natural, organic and healthy living sector.

Topping both exhibitor and attendee records, Natural Products Expo West drew more than 63,000 industry members and 2,428 exhibiting companies. Engredea and Nutracon, the ingredient and supply chain’s most comprehensive trade show and conference were co-located with Natural Products Expo West, which is the largest of Penton’s 60-plus annual trade and professional events.

Whole Foods Market announced at the event its commitment to full genetically modified organism transparency by 2018.

Ben Gregersen, Meghan Curry, Pamela Watts and John Dundon of Sierra Nevada Cheese Co. with Vars Injijian of J. Brass Company.


Fancy Food Show

Largest Winter event in history in 2012 The Winter Fancy Food Show in San Francisco in January

ended on a high note with record attendance for the third year in a row and the largest exhibit space in its 38-year history.

The international trade event attracted more than 18,600 buyers from top names in retailing and restaurants who made connections with 1,300 exhibitors representing the latest in specialty foods and beverages from across the U.S. and 35 countries and regions. The show took place Jan. 20-22 at Moscone Center.

“Consumers are embracing specialty food like never before and the strong numbers reflect continuing positive momentum for the industry,” said Ann Daw, president of the National Association for the Specialty Food Trade, Inc. (NASFT), the show’s owner and operator.

The show covered 209,750 square feet of exhibit space, up 2 percent from 2012, and filled virtually every square foot of available space. Booth space sold out well before the event, and sales for next year’s show are already 10 percent ahead of last year at this time. The exhibit halls were filled with 80,000 products from food artisans, importers and entrepreneurs, including 365 specialty food companies from California, and 25 emerging food makers in a special pavilion called New Brands on the Shelf.

At each show the NASFT assembles a panel of trendspotters to comb the exhibit halls and identify what will be hot in the year ahead. Their picks for the top five emerging trends of 2013 are botanical beverages, oils beyond olive, new twists on blue cheese, lots of seeds, and bananas as an ingredient in chocolate, confections and more. Read more about these trends on specialtyfood.com.

At the end of the show, exhibitors continued their long tradition of giving back with a major donation of specialty foods and beverages to Bay Area soup kitchens and food pantries in partnership with Feed the Hungry, an anti-hunger organization.

The food, gathered by more than 100 volunteers, was enough specialty cheese, produce, confections, snacks and meats to feed 5,000 individuals in need.

The National Association for the Specialty Food Trade, Inc. has announced that it has a new name: the Specialty Food Association.

The Specialty Food Association, based in New York City, is a not-for-profit trade association for food artisans, importers and entrepreneurs that is known for its Fancy Food Shows, sofi™ Awards for the outstanding specialty foods of the year, Specialty Food Magazine and extensive education programs to help industry members succeed in the marketplace.

The name change caps a year-long celebration of the association’s 60th anniversary and comes as membership has reached a record 3,040 companies. It is part of a larger effort to draw attention and focus to the $75 billion specialty food industry with new branding that will be officially launched at the Summer Fancy Food Show in New York City, June 30–July 2.

The new branding is Specialty Food: Craft. Care. Joy. “The brand is designed to express who our members are, honors our history and sets us on an exciting path for the future,” says Ann Daw, president of the Specialty Food Association. “It makes sense that we now call ourselves the Specialty Food Association.”

Despite the association name change, the names Fancy Food Show and sofi Awards will remain the same based on research that showed each has considerable equity and recognition among key constituents. However all association branding will feature new logos and updated graphics.

New name for sponsor: Specialty Food Assn.

Manufactures of Supreme Brand Ravioli, tortellini, gnocchi, sauces, and frozen food service items, including polpette meatballs, lasagna, polenta with mushroom sauce, meet

and cheese lasagna, eggplant parmigiana, tortellini with pesto sauce.

Fresh, AuthenticLocally Made 925-938-1590 Walnut creek, cA

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Calendar

Absolute Food Sales .. 9 Bel Brands ................... 13 CSW Brokerage .......... 11 Genova .......................... 25 G.L. Mezzetta .............. 7 Gourmet Demo ............ 26 Hudson Distributing ... 5 IDDBA .......................... 27

Ad index Marin Cheese ............... 21 M. Levy & Company .. 23 Saag’s...................Cover Sargento Cheese .......... 11 Tony’s Fine Foods....... 2 Trax Industrial ............. 23 Will’s Fresh Foods ...... 13

April 10 – Fresh Produce & Floral Council

of Northern California expo, Alameda County Fairgrounds, Pleasanton. Information: www.fpfc.org.

11 – CIGA’s Installation Banquet, Cafeteria 15L, Sacramento. Information: CIGA.org.

12 – Northern California Spring Event; Network of Executive Women Danville. Information: www.newonline.org.

15-17 – NFRA Executive Conference National Frozen & Refrigerated Foods Association, Tempe Mission Palms Hotel & Conference Center, Tempe, Ariz. Information: www.NFRAweb.org

17 – Mike Hudson Distributing Food Show, Sonoma County Fairgrounds, Santa Rosa. Information: www.mikehudsondist.com.

18-20 – California Cheese & Butter Convention, Sonoma Renaissance Resort & Spa, Sonoma. Information: www.cacheeseandbutter.org.

20-24 – WAFC Convention, JW Marriott Desert Springs, Palm Desert. Information: www.wafc.com.

25– DDBC spring golf tournament, Tierjas Creek GC, Rancho Santa Margarita. Information: 562-947-7016.

30 – CGA’s Grocers Day at the Capitol, Sacramento. Information: www.cagrocers.com.

May 3 – Fresh Produce & Floral Council

of Northern California golf tournament,

The Course at Wente Vineyards, Livermore. Information: www.fpfc.org.

5 – Cinco de Mayo. 18-21 – NRA Show 2013 National

Restaurant Association, McCormick Place, Chicago. Information: www.restaurant.org.

21-23 – Sweets & Snacks Expo, McCormick Place, Chicago. Information: www.sweetsandsnacks.com.

27 – Memorial Day. June

2-4 – IDDBA Expo, Orlando. Information: www.iddba.org.

5 – CIGA Golf Tournament, Sonoma. Information: ciga.org.

11-12 – Unified Grocers Expo, Long Beach Convention Center. Information: www.unifiedgrocers.com.

12 – Tony’s Fine Foods Show, Sleep Train Arena, Sacramento. Information: www.tonysfinefoods.com.

30-July 2 – Summer Fancy Food Show, Jacob K. Javits Convention Center, New York. Information: www.specialtyfood.com

July 4 – Independence Day. 26-28 – Foodservice Conference

and Exposition. Produce Marketing Association, Monterey. Information: www.pma.com.

August 8 – Mike Hudson Distributing

Holiday Show, Hyatt Vineyard Creek Hotel, Santa Rosa. Information: www.mikehudsondist.com.

12 – PFC Golf Tournament, Poppy Ridge GC, Livermore. Information: www.perishablefoodscouncil.com.

21 – Tony’s Fine Foods Holiday Showcase, Presidio, San Francisco. Information: www.tonysfinefoods.com.

September 1 – Labor Day. 4 – Rosh Hashannah. 12 – Fresh Produce & Floral

Council of Northern California membership luncheon, Castlewood CC, Pleasanton. Information: www.fpfc.org.

12-15 – 45th DDBC National Seminar, Park Hyatt Aviara Resort, Carlsbad. Information: 562-947-7016.

13 – Yom Kippur. 16 – Mexican Independence Day. 25-28 – Natural Products Expo East,

Baltimore Convention Center. Information: www.expoeast.com.

30-Oct. 2 – CGA Conference, Palm Springs Convention Center. Information: www.cagrocers.com.

October 6-9 – IBIE Bakery Expo, Las Vegas

Convention Center. Information: www.ibie2013.com.

19-22 – NFRA Convention National Frozen & Refrigerated Foods Association, Hilton San Diego Bayfront Hotel. Information: www.NFRAweb.org.

29-30 – Kosherfest 2013, Meadowlands Exposition Center. Secaucus, N.J. Information: www.kosherfest.com.

November 11 – Veterans Day.

2013 IDDBA 4/C • “Foodie All Stars” • 7” X 10” DDBC News and Perishabvles Food Connection Ad Beltrame Leffler Advertising • (317) 916-9930 • 02.14.12 • S2GA010113

Get off the bench and into the game by practicing with other Foodie All-Stars in the world of dairy, deli, bakery, and foodservice. Tryouts are open for buyers, merchandisers, marketers, brokers, and distributors looking to join the best team in the business for new products, new knowledge, and new actionable ideas.

Your ticket gets you the best seat in the house to learn from other top performers. You can attend all three days of educational sessions to gain new perspectives and knowledge from the best players inside and outside the industry. Headliners will speak on trends, marketing, consumer behavior, growth opportunities, leadership, lifestyle trends, and customer loyalty.

Become the MVP by learning a new playbook, exchanging winning tips and ideas, and networking with over 8,700 of your new teammates. New trends and products can be found on the 1,600-booth Expo Floor, in the Show & Sell Merchandising Center, or at the other industry Special Events including the WMMB Party.

It’s the totally new 10,000 square-foot merchandising idea center where

you’ll experience the creativity and imagination of retail merchandisers in a real store setting. See, taste, and experience new ideas in layout, displays, case sets, signage, and themed-selling. A value-added bonus is your very own Idea & Photo CD for putting great ideas into action.

Register Now • Educational Seminars • Show Planner • Hotels • Exhibits • Show & Sell Center International Dairy-Deli-Bakery Association

P.O. Box 5528 • Madison, WI 53705 • call 608.310.5000 • fax 608.238.6330 • visit www.iddba.org

Jim GaffiganReady, Set, Eat!

Bill O’ReillyThe No-Spin Zone

Carmine GalloLessons from

The Apple Store

Marcus BuckinghamTurn Strengths Into

Competitive Advantage

Harold LloydGrand Slam

Deli-Bakery Ideas

Alton Brown TV Food Shows

and Their Impact

Brett FavreThe Gunslinger

Erik QualmanSocialnomics

Lowell Catlett Food: Seeing 20-20 in 2020

Jack LiGrowth Opportunities

in Fresh Food

Join The Big Leagues

An All-Star Line-Up

Play Like A Champion

IDDBA’s Show & Sell Center

Saag’s Specialty Meats 1799 Factor Avenue,San Leandro, Ca. 94577 510-352-8000

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perishable foods council - second issue 2013

Documents

able foods industry

pfc president

pfc interns

council president

quick look

pm tonysfine foods

value of mentorship

internship director