~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
[Food For Thought]
is published quarterly by the Massachusetts Specialty Foods Association
(800) 813-5862
www.msfa.net
April 2004
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in this issue....
-- Letter From the President
-- A Foodie - Member Profile
-- Green Plate Special: Register Now for the Boston Pub=
lic Market
-- On the Menu - MSFA Calendar of Events
-- Just Desserts! Members in the Spotlight
-- Member Participation
-- Member FYI
-- New Product Announcements
-- The Salt of the Earth - New Members, Renewals and Up=
coming Renewals
-- Contact Information
Letter From the President
Return to Top
A Foodie - Member Profile
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Dear MSFA Members and Friends,
Response to our first on-line "Food for Thought" newsletter (Jan, 2004) has been very positive, and this April edition is chock-full of information and opportunities! I would like to highlight a few items to note as you peruse this edition:
I am pleased to announce that one of the action items from our February, 2004, MSFA Board meeting was to expand our networking program to two networking events per quarter. Therefore, networking events will be held at Cape Cod Provisions in Pocasset on May 12 and at Hot Mama's in Northampton on May 19. This expansion to different geographic areas makes the networking events more accessible to our membership. Due to the growing popularity of these events, we hope to offer even more of them. (Please note the photo in this issue from the fabulous networking event at Pemberton Farms in January.)
I would like to encourage the membership to participate in donating products for gift bags for the Greater Boston Food Bank's gala fundraiser in May. Deadline for donations is April 23. Details are in the "Member Participation" section of this edition.
Also of note is the "Green Plate Special" on the Summer Boston Public Market. The MSFA is represented on the Board of the Boston Public Market Association, and our goal is to have a permanent indoor public market in place in Boston by 2007.
MSFA Yahoo Groups! is working! Our members are in touch with each other through this powerful networking tool. If you have a question or concern regarding your business, try tapping into the membership by using MSFA Yahoo Groups! See the MSFA website, www.msfa.net or contact Bruce Mills at bmills@mygrandma .com to sign up for MSFA Yahoo Groups!. The response has been tremendous and very helpful. This connection and communication helps fulfill our MSFA mission of supporting and promoting specialty food companies in New England. Many thanks to Bruce Mills for encouraging our participation in this program.
Please note that the deadline for submissions for our next "Food for Thought" is July 1.
Please send your submissions to me at
ccoutrier@aol.com so that I can edit them and forward them to Andrea Raiter, who puts it all together for us.
Best wishes for a healthy, happy and prosperous spring!
With warm regards,
Carol
Carol Coutrier, President
MSFA
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Associate Member Profile
Meredith Springfield Associates, Inc. (MSA): Custom Plastic Bottles, Jars, & Containers
Michael Morassi
We at MSA are excited about the opportunity to assist any MSFA member. Everyone wants their business to be successful and maintain some level of growth. This usually requires an innovative or unique product along with custom bottle, jar, or container to enhance product exposure. MSA provides unique services to help the specialty food markets work through their new product packaging design, development, and production while exceeding expectations.
As unique as many of the products are within MSFA, the "container" should reflect the same distinction. This specialized "container" allows for a more cost effective market presence while increasing demand and profit margins. For over 20 years, we have specialized in taking your vision of a design and introduce it to the marketplace in a timely cost effective manner. MSA is an extrusion blow molder located in Ludlow, MA. We have the technical capability to produce high quality custom plastic "container" in a variety of sizes and materials to meet your needs.
Michael Morassi, Director of New Business Development at MSA is an MSFA member because he wants to help local companies in the growing specialty foods industry. He would gladly review any custom bottles or packaging issues with any MSFA member.
Meredith-Springfield Associates, Inc.
Michael Morassi - Director of New Business Development
321 Moody Street, Ludlow, MA 01056
PH: 413.583.8600, Fax: 413.583.8007, Cell: 413-348- 3838
Email: mmorassi@meredithspfld.com or
www.meredithspfld.com
Ann's Boston Brownie Company
Jerry and Stephen Moses
Ann's Boston Brownie Company manufactures high-quality frozen desserts for food service and retail applications. We specialize in pre-baked gourmet brownies and delicious fruit crisps, in various pack sizes to fit the needs of our customers. We serve a broad customer base, ranging from small-town restaurants to large corporate caterers - and everything in between!
Our brownies are made with imported Bensdorf cocoa, resulting in a product of unparalleled quality, decadent taste, and creamy texture. We offer four varieties: Frosted, Unfrosted, Macaroon (coconut topped) and our new Blondie Brownie. Customers can buy single-variety cases or choose an assorted pack to allow for variation. Because of the rich, fudge-like texture, our brownies are extremely shelf-stable, providing our customers with flexibility and ease of storage.
We offer Ann's Fruit Crisps in Apple, Wild Maine Blueberry, Cherry, Peach and Cranberry - each completed by a hearty oatmeal topping. What's more, these top sellers don't have added preservatives, allowing an authentic taste experience in every bite. Our crisps are packaged in 1, 3, and 5-pound containers and 10-pound aluminum sheet pans.
Ann's Boston Brownie Company is owned and managed by Jerry Moses, former Red Sox catcher, and his son Stephen Moses. There are other owners, including hall of fame Red Sox slugger Carl Yaztremski.
Ann's Boston Brownie Company
462 Boston Street Suite 2-4
Topsfield, MA 01983
Phone: (978) 887-6668
Fax: (978) 887-0454
Return to Top
Green Plate Special: Register Now for the Boston Publ=
ic Market
Return to Top
On the Menu - MSFA Calendar of Events
Return to Top
Just Desserts! Members in the Spotlight
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Temporary Public Market Slated for This Summer
After truckloads of phone calls, meetings, and negotiations, the Board of the BPMA (Boston Public Market Association ) is ready to start Phase 2 of the much awaited Boston Public Market project. The MSFA is represented on the BPMA Board and fully supports this important initiative.
BPMA hopes to open and operate a seasonal public market on one of the coveted "Green Way" parcels created in wake of the Big Dig. They are working closely with many individuals and organizations with-in the City of Boston and the Turnpike Authority to get the OK to use the space.
The Federation of Massachusetts Farmers' Markets (FMFM) has been asked and has agreed to help establish and operate this market. We are responsible for collecting contact information from farmers, food producers, and market managers who are interested in participating in this market and mailing applications when all is set.
"The goal for this year is to showcase to the City and State what farmers, fishermen and specialty food producers can accomplish with a public market, and build on the strong support BPMA already has," says Jeff Cole, FMFM Executive Director.
Competitive Rates
The vendor rates and the market rules for this seasonal spaces will be established by the BPMA. Rates will be competitive with other seasonal Boston farmers' markets.
When Is It?
The BPMA has tentatively established an opening date of June 7, 2025 with a closing date of November 22. The market is slated to operate two days each week during this trial phase; Mondays and Thursdays. From 11:30 am to 7:00 pm. Vendors may seek to participate one or both days.
Market Management
Participation in the market will be governed by the BPMA based on completion of application forms. These forms will be mailed to all interested parties once the market's site is secured. It is likely that lead time will be short during the application process so it will be to your advantage to get on the contact list for this market if you have any interest at all.
Call, email, or write to FMFM now to be placed on that list. Call 781-893-8222; write to FMFM, 240 Beaver Street, Waltham, MA 02452 or email jeff@massfarmersmarkets.org. Federation and Specialty Food Association members have already been notified and are being placed on the mailing list as you read this. Being placed on the list does not in any way commit you to the market. It gets you in the loop.
Some History
The Boston Public Market Association (BPMA) was founded several years ago to execute a business plan for this very exciting dream and to secure funding to construct and operate what will be called the Boston Public Market. This market will model other successful year-round public markets across the world like Pike's Place in Seattle, Washington.
Public markets traditionally feature local agriculture, fresh fish and seafood, bakeries, local artists and talent and specialty food products. These markets can be vibrant synergistic social centers attracting consumers of diverse backgrounds. Like our farmers' markets but on a bigger, year round scale with lights, places to sit and chat, and public toilets.
Charitable Status Awarded
If you've been following the process of the Public Market dream, you'll be happy to know that after two years of effort, the BPMA finally received the non-profit charitable tax status. This status is crucial to their fundraising strategy. Without non-profit charitable status they would simply not be able raise enough money to build the market.
Got a Suggestion? Got a Cousin in Politics in Boston?
A number of individuals associated with FMFM are on the BPMA Board. We are happy to bring your thoughts to the BPMA Board during our monthly meetings. Please e-mail us at Staff@mass farmersmarkets.org.
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2004 MSFA CALENDAR
APRIL
27
MSFA Board Meeting
28
New England Produce Council Show, Bayside Exposition Center, Boston
www.newenglandproducecouncil.com
MAY
2 - 4
Chicago Fancy Food Show, - McCormick Place
www.fancyfoodshows.com
At the same time at McCormick Place, All Things Organic (contact
www.atoexpo.com,) US Food Export Showcase, United Produce Expo
12
MSFA Networking Event, Cape Cod Provisions, Pocasset, MA, 2 - 5 p.m.
Contact Ellen Callaway to register: 617-645-8080 or ellen@callaway photo.com
19
MSFA Networking Event, Hot Mama's, Northampton, MA, 1 - 4 p.m.
Contact Ellen Callaway to register: 617-645-8080 or ellen@callaway photo.com
19
Food Industry Expo, Northeast Section, Institute of Food Technologists, Worcester's Centrum Centre, Worcester, MA
www.eventswithattitude.com
22 - 25
National Restaurant Show, Chicago's McCormick Place
www.restaurant.org
JUNE
27 - 29
New York Fancy Food Show, Jacob K. Javits Center, New York City
www.fancyfoodshows.com
JULY
1
Deadline for submissions for July MSFA Newsletter, "Food for Thought."
Please send submissions to ccoutrier@aol.com
Carol will combine and edit the submissions for publication.
10 - 11
Sutton 300 Farmer's Field Days at Whittier Farm, 86 Douglas Road, Sutton. Part of Sutton's 300th Anniversary celebration. For more information call 508- 865-3916 or visit
www.sutton300.com
15
MSFA Newsletter, "Food for Thought"
16 - 17
Northeast Fresh Foods Alliance - World Trade Center in Boston
www.neffa.com
AUGUST
12 - 15
NOFA 30th annual summer conference
www.nofa.org
12 - 15
Summer Organic Conference sponsored by the Northeast Organic Farming Association, at Hampshire College, Amherst. Contact Julie Rawson at 978-355- 2853
Email:nofa@nofamass.org
or visit
www.nofamass.org
OCTOBER
1
Salute to New England Specialty Foods at the Big E, Springfield, MA
bonita.oehlke@state.ma.us
14 - 17
Natural Products Expo East, Washington DC
www.expowest
shows.com
25
Made in Massachusetts At Old Sturbridge Village, Sturbridge, MA, 508-347-3362
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Exhibitors in the MSFA Pavilion at the 2004 New England Foodservice & Lodging Show included:
Callaway Photo
Carlson Orchards
Goddess Granola
Ann's Boston Brownie
Cayman Islands
Dessert Crafters
Chicopee Provisions
Spasso Foods
COASTAL CLASSICS, LTD WINS 5 SCOVIE AWARDS!
Coastal Classics, Ltd. has been awarded five "Scovie Awards" at the 2004 Scovie Awards Competition held in Albuquerque, New Mexico and sponsored by Fiery Foods & BBQ Magazine. The prestigious contest for hot & spicy food products is one of the largest blind tasting competitions of its kind. The judging panel was made up of food industry professionals, including executive chefs, restaurant owners, culinary instructors, food writers and other food industry leaders. Winning products are Bogland Cranberry Grill Sauce and Coastal Gourmet Oriental Grilling Sauce in the barbeque category; Bogland By The Sea Fiery Fruit Salsa, Hot & Spicy and the Bogland By The Sea, Fiery Fruit Salsa, Mildly Spiced in the fruit based salsa category; and, the Coastal Gourmet Szechuan Peanut Sauce in the condiment category.
There was also a nice feature in the food section of the March 10, 2026 Boston Herald titled Irish Soda Bread Finds Niche in Hub.
Hurley's Boston Soda Breads were once again served at The Ritz-Carlton Boston for the Annual "Kiss Me I'm Imus" event, held on St. Patrick's Day.
Hurley's is also available in the fresh bakery section at the following Shaw's supermarkets:
- Quincy
Cohasset
Dorchester (Morrissey Blvd.)
West Roxbury
Norwood
Chestnut Hill
Wellesley
Belmont
Waltham/Lexington
Beverly
On Sunday, October 26, 2003, Chef Myron Becker, owner of Myron's Fine Foods, Inc. of Orange, MA producers of CHEF MYRON'S sauces, took first prize at the Japanese Rice Cooking Contest held at Metropolis Studios in New York City. Chef Myron was one of three finalists invited to compete in the contest after his winning recipes were selected from applicants all over the U.S. The two other finalists were Samuel Hunt of Arizona and Mary Louise Burk Lever of Georgia. Chef Myron's first prize includes an all-expense paid trip for two to Japan in March of 2004 where he will participate in yet another cooking event in Tokyo.
The four contest judges included celebrity chefs, Ming Tsai (Blue Ginger, Wellesley, MA), Mark Miller (Coyote Caf=E9, Sante Fe, NM and Las Vegas, NV), and Michel Nischan (bestselling author of TASTE pure and simple >from Chronicle Books, and Executive Consulting Chef for Song, a division of Delta Airlines), and Japan's premier stage and theater director, Amon Miyamoto.
Chef Myron's winning recipes included a hot dish of Donburi da Mar Zaffrino (Rice Bowl of Seafood in Saffron Broth), a cold dish of Indonesian Style Ceviche Chirashi Zushi (Sushi Salad of Lime 'Cooked' Salmon and Tuna), and a delightful dessert called Kuo Nieo (Thai Candied Mango & Squash with Coconut/Maple Rice Cake).
The contest is part of a 90 minute documentary surrounding Japanese rice in the United States produced by NHK Educational to be broadcast in Japan to over 10 million viewers this coming December.
For more information about Chef Myron Becker and Myron's Fine Foods, Inc., visit www.chefmyrons.com
Ever So Humble Pie Company's Jumble Berry Pie (made of wild blueberries, strawberries and whole Cape Cod cranberries) was entered in a Holiday Bake Off Contest at Quinsigamond College in Worcester at Christmas, took first place and won a Blue Ribbon!!!! This pie was purchased by a customer who had never tried our products. He had committed to submitting an entry in the contest but realized at the last minute he wasn't going to have the time to make anything.
He saw the pies in the freezer section of Whittier Farms in Shrewsbury and said he decided to purchase one specifically because they look so home-made. He took it home and baked it, entered it in the contest and then had to admit he didn't make it himself when it won first place!
Andrea Taber, owner of Ever So Humble Pie, states "we are very excited about this award, especially since we didn't even know we were entered in the contest!! It's one thing to enter a contest ourselves, but to have a first time customer do - and win! - really meant alot to us."
Return to Top Member Participation
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(Photo by Ellen Callaway of Callaway Photo)
Farmers' Markets Seeking Vendors for Upcoming Season
Arlington, Wednesdays, 2pm - 6:30 pm, June 23 to Oct. 27, Seeking small specialty farm. Contact Oakes Plimpton, 781-648-5117 or david.webber@state.ma.us.
Attleboro, Saturdays, 8am - Noon, Mid July to End of October, Contact Bob Peasley, 508-336-4779.
Auburn, Saturdays, 9:30 am - 2pm, June 5 to Oct. 30. Seeking fruit, honey, maple syrup. Contact Bobby Jo Samek, 508-867-7363 or prduceby@aol.com.
Ayer, Saturdays, 8am - 1pm August 1 to Oct. 23, Seeking herbs, fruits, vegetables, cut flowers, baked goods, Contact Ruth Rhonemus, 978-772-5890.
Belchertown, Thursdays, 3pm - 7pm, May 27 to Oct. 7, Contact Dennis Rand, 413-283-8328 or jshutchins@comcast.net.
Brockton City Hall, Fridays, 8:45 am - 2pm, July to Oct., Contact Antonio Coutinho, 508-880-9363.
Chelsea, Saturdays, 10am - 2pm, July to Oct. Contact David Webber, 617-626-1754, or david.webber@state.ma.us.
Charlestown/Boston, Wednesdays, 2pm - 7pm, July 21 to end of Oct., Contact Colleen Justice, 617- 241-8866.
Children's Museum/Boston, Tuesdays, 4pm - 7pm, Seeking baked goods, fruit, organic growers, Contact Danielle Andrews, 617-442-1322 or dandrews@thefoodproject.org.Dudley Town Common/Boston, Thursdays, 4pm - 7pm, Seeking fruit, baked goods, organic growers, Contact Danielle Andrews, 617-442-1322 or dandrews@thefoodproject.org.
Haverhill, Saturdays, 8am - 1pm, July 10 to Oct. 30, Contact Stephanie Lesiczka, 978-373-4377.
Hingham, Saturdays, 10am -2pm, May 15 to Oct. 30, Seeking corn grower, Contact Ted Paquette, 781-749-3444 or ted_paquette@attbi.com.
Ipswich, Saturdays, 9am - Noon, July to Oct., Contact Bill Walton, 978-356-4622.
Marblehead, Saturdays, 9am - Noon, June 12 to Oct. 23, Seeking dairy, fish, seafood, mushrooms, Contact Don Morgan, 781-631-1243 or don.morgan@verizon.net.
MA Turnpike, Various rest area locations, Contact David Fenton, 781-431-5192 or dave.fenton@mta.state.ma.us.
Melrose, Thursdays, 10am - 3pm, June 24 to Oct., Seeking produce, eggs, baked goods. Contact Sally Frank at 781-324-9648 or sallywallace@comcast.net.
North Adams, Saturdays, 8am - Noon, July 17 to Oct. 2, Seeking vegetables, honey, jam, Contact Rod Bunt, 413-664-6180 or tourist@bcn.com.
North Easton, Tuesdays, 2pm - 7pm and Saturdays, 10am -2pm, May 15 to Oct. 30, Seeking cheese, baked goods, Contact Jean Crandell, 508-238- 6049, x10 or jdewatnart@aol.com.
Pittsfield, Wednesday and Saturday, 8am - 2pm, May 1 to Oct. 30, Seeking Asian vegetables and organic produce, Contact Kenneth Wirtes, 413-499- 1012.
Quincy, Fridays, 11am - 5pm, July 9 to Oct. 29, Seeking produce growers, specialty items, cheese, eggs, Contact Anneli Johnson, 617-479-1601 or annelijohnson@netzero.net.
Springfield Cooperative, Saturdays, 7am - 11am, May 1 to Oct. 30, Seeking summer fruit, baked goods, ethnic vegetables, Contact Al Fini, 413-786- 1012 or finiplants@aol.com.
Springfield Downtown, Fridays, Contact Synthia Scott Mitchell, 413-263-6500, x 6518.
Springfield Farmers' Market at the X, Tuesdays, 1pm - 6pm, May 4 to October 28, Seeking cheese vendor, Contact Belle Rita Novak, 413-737- 1724 or xmainst@aol.com.
Sterling, Fridays, 3pm - 6:30 pm, May to October, Seeking fruit, vegetables, corn, eggs, cider, Contact Debi McNally, 978-422-8804 or mcnallydebi@hotmail.com.
Sturbridge, Thursdays, 11am - 3:30 pm, June 17 to October 28, Seeking organic and general farm produce, Contact Andrew O'Keefe, 508-753-7761.
Taunton, Thursdays, 1pm to 6pm, July 8 to October 28, Seeking baked goods, Contact Antonio Coutinho, 508-880-9363.
Topsfield, Saturdays, 7am - Noon, July 10 to Sept. 25, Seeking vegetable and fruit vendors, Contact Jane Cook, 978-922-1648.
Waltham, Saturdays, 9:30 am - 2:30 pm, June 12 to October 23, Seeking turkey and flowers, Contact Marc Rudnick, 781-899-5344, or wfm@inspectorhomes.com.
West Tisbury, Wednesday and Saturdays, 9am - Noon, Seeking locally grown produce, especially fruit, Contact Victoria Phillips, vrigerphil@earthlink.net.
Worcester Common, Fridays, 9:30 am - 2:00 pm, June 18 to October 29, Seeking organic products, baked goods, general produce Contact Andrew O'Keefe, 508-753-7761.
Worcester Westside, Monday and Wednesdays, 9:30 am - 2pm, June 14 to Oct. 27, Seeking organic products, baked goods, general produce Contact Andrew O'Keefe, 508-753-7761.
Proposed New Markets:
Chelmsford, Contact Chris Laughton, 978-251- 4001.
Franklin, Fridays, 1pm - 6pm, June 11 to November 19, Contact Carol Harper, 508-520-4907 or charper@franklin.ma.us.
Gloucester, Contact Shellee Lopes, 978-281- 0592 or lttlwtch13@lycos.com.
Plymouth, Contact Barbara Anglin, 508-732- 9962.
Shelburne Falls, Sam Bartlett, 413-625-9443 or Bartlett@sftm.org.
South End/Boston, Sundays, 9am - 4pm, May 23 to Oct. This market is in conjunction with the new South End Open Market, an arts and antiques market. 150 art and antique vendors are currently signed up to participate, with space for 300 vendors. The organizers would like to have a farmers' market component. No fee for farmers. Opening May 23 in conjunction with the SOWA Art Walk, an event that attracts 10,000 visitors. Contact Chris Masci at 617-437-9210, or sendopenmarket@comcast.net.
West Barnstable, Contact Leanne Bergal, 508- 263-7717 or tlbergal@aol.com.
Worcester YMCA, Contact Xavier Johnson, 508- 755-6101, x 276
For the following markets contact the Federation of Massachusetts Farmers' Markets, 781-893-8222 or thefmfm@speakeasy.net.
Boston City Hall Plaza, Mondays and Wednesdays, 11am - 6pm, May to November, Seeking organic produce, cheese.
Framingham/Route 9, Thursdays, 1pm - 5:30 pm, June 17 to October 28.
New Bedford/Clasky Common, Saturdays, 9am - 1pm, July to October.
Norwood, Tuesdays, 1pm - 6pm, June to October.
Somerville/Davis Square, Wednesdays, Noon - 6pm, May 26 to Nov. 24, Seeking early corn, strawberries.
I would like to ask you to seriously consider contributing your products for this worthy cause. 250 gift bags will be presented to attendees of this gala fundraising event for the Greater Boston Food Bank. Please send what you can of your product, even if you cannot send the full 250 items.
Smaller items in your product line or sample size would be perfect. As stated below, your company name and contact information will be listed with each gift bag and your company will be used in advertising for this event. Supermarket chain representatives such as Whole Foods will be among the invited guests at this event. Catherine D'Amato, president of the Greater Boston Food Bank was our keynote speaker at our Nov. Annual Meeting, and she inspired us all. Thank you in advance for your generosity in this worthy endeavor.
PLEASE SEND YOUR DONATIONS BY APRIL 23 TO:
Carla Kindt
Director of Development
The Greater Boston Food Bank
99 Atkinson Street
Boston, Ma 02118-0146
ALL DONATIONS ARE TAX DEDUCTIBLE.
Yours truly,
Carol Coutrier, President
MSFA
The Greater Boston Food Bank is holding its first annual Good Food Gala- a unique black tie affair to be held in our 50,000 square foot warehouse on May 21, 2004. More than 400 people are expected for an evening of fine food prepared by celebrity chef Jody Adams. The evening will feature a live auction and dancing to the music of Soul Kitchen. As part of the festivities, a small gift tote bag will be presented to each couple. Our hope is that each of these bags will be filled with a variety of specialty food items.
In attendance will be many of our long-standing partners from the food industry including executives from Shaw's and Stop and Shop, as well as many of our food donors.
We would be grateful for your partnership with The Greater Boston Food Bank in raising funds to fight hunger in eastern Massachusetts. A gift bag containing an assortment of Massachusetts produced food items would make the perfect ending for this event, totally in keeping with our theme of GOOD FOOD (for a great cause). In return for a donation, we would include each company's name and logo on a sponsorship card that is included in each gift bag.
For those who don't know us, The Greater Boston Food Bank works to help end hunger in eastern Massachusetts by acquiring and distributing as much food as they can, by promoting nutrition education and hunger awareness in the community, and by developing partnerships with others who care. We're all hoping that your members will join with us in partnership.
Warmly,
Carla
If you would be interested in entering your application or have any questions please contact Jeff Coles. Fees have not yet been established.
When: THURSDAY, APRIL 22, 2004, 8:30am to 4:00pm
Where:Boxborough Holiday Inn, Boxborough, Massachusetts
Gather with 200 of your colleagues for a comprehensive overview of the food waste management infrastructure in Massachusetts. By attending, you will:
- *Learn how to divert cardboard and food wastes - up to 80 percent of your trash -from disposal, thereby substantially reducing your solid waste management costs.
*Get good money-saving organic waste management ideas from commercial food processors, hospitals, hotels and motels, colleges and universities, restaurants, supermarkets and even the prison system.
*Be ready for the implementation of the proposed state ban on the burning and burial of organics wastes.
*Meet equipment and product vendors.
Officials from the Massachusetts Departments of Environmental Protection and Agricultural Resources will provide updates on solid waste and recycling policies, programs and regional trends.
This is a terrific networking opportunity! To register, visit DEP on the Web at: http://www.mass.gov/dep/recycle/compost.htm or contact Steve Long at 617-292-5734 or Sumner Martinson at 617-292-5969.
The Franklin Downtown Partnership is organizing Farmers' Markets every Friday beginning June 11, 2025 through November 19th, 2004. The market will be located in the middle of the downtown area at 150 Emmons Street, the municipal building from 1 pm - 6 pm. We are looking for speciality food vendors to be included in this process. Please call for more information and/or and application form.
The Franklin Downtown Partnership sees Franklin's downtown as the heart of the community: a center of civic and cultural activities, commercial businesses, government services, and diversified housing. We are committed to reinvestment in the downtown through organizing and supporting events such as the Farmers' Markets, Strawberry Festival (June 11th) and Harvest Festival (September 18th). Please join us!
Carol Harper , Downtown Manager , Town of Franklin , 508-520-4907
Cape Cod Provisions, LLC, Pocasset, MA, May 12, 2004, 2 - 5 p.m.
On May 12 from 2PM to 5PM, please join us for the next MSFA networking event at Cape Cod Provisions, LLC. In addition to contacts waiting to be made, topics of discussion are Cape Cod Provision's strengths in contact manager (computer program that organizes their customers/contacts) also issues relating to co-packers and customer retention. Founded in 1996, Cape Cod Provisions offers a unique variety of chocolate and fruit confections under its Cape Cod Cranberry Candy and Harvest Sweets=AE brands. Products are sold directly or through specialty food and candy distributors, to a wide variety of retailers including gourmet food, gift, candy, gift basket, upscale grocery, specialty department store and mail order.
Directions to the next networking event at Cape Cod Provisions.
From Route 195: Follow Route 195 East until it ends. Bear right onto Route 25. Follow for approx. 6 miles and go over the Bourne Bridge onto Cape Cod. (continue below)
From Route 495: Follow Route 495 South until it changes into Route 25. Follow Route 25 and go over the Bourne Bridge onto Cape Cod. (continue below)
From Route 3: Follow Route 3 South until it ends at the Sagamore rotary. Go _ around the rotary and bear right on to Route 6 West, which travels along the canal. Follow until the next rotary. Go _ around the rotary and bear right on to the Bourne Bridge/Route 28 toward Cape Cod. (continue below)
Once over the Bourne Bridge there is a rotary. Go _ way around and get onto Route 28 toward Falmouth. Travel 3 miles on Route 28 and take a right onto Jonathan Bourne Drive. The indicators on Route 28 are the Isuzu Dealer, Honey Dew Donuts and Onset Computer. (Jonathan Bourne Drive is the next street after these businesses.) Once on Jonathan Bourne Drive, it is #55, the fifth building on the left. A maroon & white Cape Cod Provisions LLC sign is on the building. Our office door is the first one. Phone is 508-564-5840.
Hot Mama's, Northampton, MA, May 19, 1 - 4 p.m.
There will be a networking event at Hot Mama's Foods in Northampton, MA on Wednesday, May 19th from 1-4pm. To register, contact Ellen Callaway at (617) 645-8080 or ellen@callawayphoto.com.
Hot Mama's started in 1985 with a unique fresh chunky vegetable salsa as the sole product. 19 years later we still make the same salsa but also produce about 30 different products including organic and non- organic hummus, gourmet sauces, dips, and gourmet pizzas. There are currently 50 employees working out of our two locations, here and in Chicago. We have grown larger but still specialize in making our products with fresh ingredients in small batches. Hot Mama's is represented in most of the natural food venues but much of what we do is under other labels.
We are located at 99 Industrial Dr. Northampton. Tel: (413) 584-0144.
Directions:
From the East: Take the Mass. Pike West to Interstate 91 north, follow rt. 91 to exit 19, Northampton/Amherst. Go straight through the lights at the bottom of the ramp onto Damon Rd. Go 3/4 mile to Industrial Dr.(on left just past the Ford Dealer). Go down approx. 1/3 mile to Industrial Dr. East. Go left and then take an immediate rt. into our parking lot. Enter through the rear by the loading dock.
From Rt.2 : Follow Rt.2 West to Interstate 91. Go south to the first Northampton exit. The exit will lead you onto King St. Get into the left lane and go left at the first intersection (Damon Rd.). Industrial Dr. is just ahead over the train tracks on your rt. Follow the above directions to the plant.
The Summer Fancy Food Show is rapidly approaching and Gourmet News would like to know if your company will be unveiling any new specialty food products at the Summer Fancy Food Show. We define new products as items being unveiled FOR THE FIRST TIME at the show.
This is a free editorial listing. Products introduced at other shows and/or in your catalogs or on your Web site before these tradeshows do not qualify.
Please email, fax or mail the following information by May 5:
Please include:
-Your booth number;
-product name(s) and brief description of the product (s);
-colors/sizes/materials/flavors you will debut;
-suggested retail price;
-phone number for retail orders;
-complete mailing address; and,
-URL.
-one color photo (optional)
Please send new product announcement(s) together with ONE color photo. If you are introducing multiple products, please tell us the details about all the products, but please submit only ONE photo to represent your company.
PHOTO: Email is fine if it is a high rez image captured at 300 dpi in an eps, tif or jpeg format. We have 2 mb limit on attachments so please STUFF or ZIP. If you are sizing the image, it should be 2 inches wide. Or you can snail mail color print or high rez image on a ZIP disk or a CD rom formatted for the MAC platform. Because of the volume of new product announcements received, Gourmet News is unable to return artwork.
NOTE: If you are submitting your company's new product via email, please place the product description in the body of the email and not in an attachment. Sorry, but we can not accept/use 3.5" floppy disks, PDFs, Power Point presentations, or Word attachments with embedded graphics. Items are considered in the order received. We must have your booth number for consideration.
Keep us in the loop about other matters. We do write about mergers/acquisitions, relocating facilities, new products, broker /distributor appointments, personnel changes, lawsuits in the gourmet industry-each month in Gourmet News.
See you at the show!
Anna Wolfe, Editor
Gourmet News
awolfe@gourmetnews.com
Attn: SFFS products
PO Box 1056 - for US Mail
106 Lafayette Street 2nd Floor - for overnight deliveries
Yarmouth ME 04096
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Member FYI
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International Brownie would like to alert MSFA members of available kitchen rental time. We have substantial blocks of time during the daytime hours and also the midnight shift is totally available. Our rates are reasonable. The potential tenant must have liability insurance and professional food handlers' certificate. Our kitchen is approx. 1000 sq. ft. with plenty of freezer walk-in space and a walk in refrigerator is available. Plenty of dry storage is also available. Interested parties should call Kris or Sue at 781.340.1588 for more details and rates.
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New Product Announcements
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Goodbaker is pleased to announce the April introduction of two new gourmet vegan baking mixes: organic multigrain pancake/waffle mix, and also our first product for wheat-sensitive and celiac individuals, a gourmet gluten-free chocolate chip cookie mix. All our mixes are available for purchase at www.goodbaker.com and at select retailers. If any MSFA members know of specialty food stores that might be interested in Goodbaker mixes, please let Lee Busch know at lee@goodbaker.com.
Stacy's Pita Chip Company has launched a new flavor of Soy Thin Crisps, Buttery Caramel. Stacy's Soy Thin Crisps are baked soy chips, with savory flavorings. This new, sweet flavor is a perfect addition to the Stacy's line of healthy snack products! Stacy's uses 25% more delicious flavorings than other soy chips, for a BETTER TASTE! Buttery Caramel Soy Thin Crisps have a light caramel flavor that is not too sweet, with a hint of buttery taste. Give these new Stacy's Soy Thin Crisps a try, and be pleasantly surprised; healthy snacking with a great taste!
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Product Information
Low in Fat
No Saturated Fat
No Cholesterol
Non-GMO
6.5 grams Soy Protein
All Natural
Kosher
14.4 mg. beneficial Isoflavens
No Trans-Fats
Stacy's Pita Chip Company is revolutionizing the future of snacking with the introduction of their new product, Twisted Pasta Chips! Twisted Pasta Chips are made >from the finest durum semolina flour. These snacks are BAKED, not fried, at extreme heat so they puff up, then they get seasoned with real cheddar cheese. This means MORE cheese and LESS oil.
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Product Information:
Unique Snack
All-Natural
Low Fat
Baked
Light and Crunchy
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The Salt of the Earth - New Members, Renewals and Up=
coming Renewals
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The MSFA Welcomes the Following New Members:
Doriti Gelati & Sorbetti / Spasso Foods
155 Middle Road,. Brentwood, NH 03833
Contact: Curtis Grace
Tel: 603-580-1725
Curtis@spassofoods.com
www.doriti.com
All natural Italian Gelato and Sorbetto.
Via Zia
193 Melrose Ave., Needham, MA 02492-3437
Contact: Josephine Nardi Koebler
Tel: 781-455-9821
Viazial1@aol.com
Delectable diamond shaped wine crisp,
Similar to a cracker but so much more!!!
Barrett Distribution Centers
15 Freedom Way, Franklin, MA 02038
Contact: Mark Sotir
Tel: 508-553-8800 Fax: 508-553-2929
msotir@barrettdistribution.com
www.barrettdistribution.com
Third party warehousing, distribution
and transportation provider.
Meredith Springfield
321 Moody Street, Ludlow, MA 01056
Contact: Michael Morassi
Tel: 413-583-8600 Fax: 413-583-8007
mmorassi@meredithspfld.com
www.merdithspfld.com
Custom plastic blows, hot fill applications,
Clear & colored plastic bottles, all sizes - small
to very large. We specialize in custom bottles
that have a distinct market presence.
Green Market Farm
710 Daniel Shays Hwy., New Salem, MA 01355
Contact: Karen Wallman
Tel: 978-544-7911
Fax: 978-544-7587
greenmrkt@aol.com<
www.harvestaandhome.com
Organic Specialty Foods
www.bestofthebaystate.com
35 Carriage Hill Circle
Southborough, MA 01772
Contact: Susan Sullivan
Tel: 508-481-5016 Fax: 508-481-5016
susan@bestofthebaystate.com
Gifts boxes celebrating and supporting the state specialty foods. Donations to MSFA and Greater Boston Food Bank.
Fancypants Bakery
158 Roslindale Avenue, Roslindale, MA 02131
Contact: Maura Duggan
Tel: 617-325-0717
info@fancypantsbakery.com
www.fancypantsbakery.com
Fancypants Bakery provides delicious, fresh-baked cookies to homes and businesses throughout eastern Massachusetts. Available varieties include molasses spice, chocolate chip, oatmeal raisin, and a wide selection of customized iced shortbread cookies.
Merrimack Valley Distributors
6 Harold Street, Chelmsford, MA 01824
Contact: Janet Landry
Tel: 508-423-0288 Fax: 978-670-8146
jlandry@3-d-logistics.com
Theme Candy Gift Boxes
Party Favors/Goody Bags.
The Very Big Cookies Company
28 South Main St., #199, Randolph, MA 02368
Contact: Thomas R. Provost
Tel: 781-963-8443 Fax: 781-963-8443
E4TLC@juno.com
www.verybigcookies.com
VERY BIG COOKES and very little cookies >from the classics to new traditional cookies.
Kitchen Porch
54 Hewing Field, Chilmark, MA 02535
Contact: Jan Buhrman
Tel: 508-645-5000
OH Company
96 Summer St., Somerville, MA 02143
Contact: Clefford Falaise
Tel: 617-666-0578
Bog3332004@hotmail.com
Start-up beverage company.
Montione's Bakery
170 East Bacon Stt., Plainville, MA 02762
Contact: Mary T. Montione
Tel: 800-559-1010 Fax: 508-695-4471
mmbiscotti@aol.com
www.montionesbiscotti.com
Delicious biscotti made with very high
quality ingredients. Consumers are
welcome to call and be put on the mailing
list to receive a free brochure describing
products and how to order.
Dessert Crafters, Inc.
212 Tremont St., Newton, MA 02458-2149
Contact: Jose Mendonca
Tel: 857-919-2686 Fax: 617-795-1760
josemendonca@dessertcrafters.com
Makers of Kindeen, a delicious Brazilian/
Portuguese dessert in flavors of pecan,
lemon and chocolate.
The Holiday Baker
P.O. Box 1204, Arlington, MA 02474-0070
Contact: Margy Rydznski
Tel: 781-526-6417 Fax: 781-658-2337
info@holidaybaker.com
www.holidaybaker.com
High-end, hand-made baked goods
Specializing in Polish traditional baked
goods and special diet items: reduced fat,
dairy and wheat free. Other products as well.
Cheesecakes, Etc.
602 Middle St., Weymouth, MA 02189
Contact: Peter Hannon
Tel: 781-837-1899
cheesecakesetc@hotmail.com
www.cheesecakesetc.com
10" 4 LB. cheesecakes & 8" 2 LB. Cheesecakes in plain, raspberry swirl, double chocolate & other delicious varieties.
MSFA Members Who Have Renewed
Microbac Laboratories
To 12/04
Western MA Food Processing Center
To 1/05
Indigo Coffee Roasters
To 1/05
The Beancake Company
To 1/05
SMH Fine Foods, Inc.
To 1/05
Ann's Boston Brownie
To 6/04
Notting Hall
To 2/05
Ms Cellaneous
To 1/05
Great Hill Dairy
To 2/05
The Food Project
To 2/05
Carlson Orchards
To 2/05
Reseska Apiaries
To 2/05
N.E. Cranberry Company
To 6/04
Blueberry Hill Organics
To 1/05
Foodlogics Consulting
To 2/05
Pemberton Farms
To 2/05
The New Salem Teabread Company
To 1/05
Myron's Fine Foods
To 1/05
Hot Mama's
To 1/05
Merienda
to 1/05
Regenie's Crunchy Pitas
To 2/05
JKL Specialty Foods, Inc
To 2/05
Dole & Bailey
To 2/05
Bernadette Baking Corp.
To 2/05
Goodbaker
To 2/05
Stacy's Pita Chip Co.
To 4/05
Tisberry Corporation
To 4/05
John Accardi & Sons
To 2/05
Callaway Photo
To 2/05
Carolyn's Gourmet
To 2/05
Cayman Islands Dept. of Tourism
To 2/05
Upcoming Renewals
MAY
Cape Cod Chowder Co.
Ever So Humble Pie Co.
Mroz Consulting
Natural Products Consulting Institute
Rosa's Candies
JUNE
Ann's Boston Brownie
Deborah's Spreadable Fruit
Goddess Granola
New England Cranberry Company
The Launching Pad & Co.
Thoreau Foods
Victoria Gourmet
Webwise World
When Pigs Fly
JULY
Tre Noci Crunch
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Contact Information
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Massachusetts Specialty Foods Association
Tel: 800-813-5862
www.msfa.net
MISSION STATEMENT OF THE MSFA
The Massachusetts Specialty Foods Association serves as a resource to and an advocate for the Massachusetts Specialty food industry, to support the commitment to excellence and the entrepreneurial spirit that contributes to the uniqueness and quality of Massachusetts specialty foods.
The MSFA provides education, networking and peer support, sales and marketing opportunities, publicity and technical assistance for our members and their customers so that member companies may grow and flourish, thereby strengthening and improving the long term viability of the food and farm sector of the Massachusetts economy.
MSFA Board Members:
PRESIDENT: Carol Coutrier, The Launching Pad & Co.
VICE PRESIDENT: Bruce Mills, My Grandma's of New England
TREASURER: Karl Bittenbender
CLERK: Myron Becker, Myron's Fine Foods
SECRETARY: Larry Berk, Bohoy Design
~ Ellen Callaway, Callaway Photo ~ Sean Hurley, SMH Foods, Inc.~
~ Alison Chateauneuf, Coutts Specialty Foods ~ Matt Morse, Hot Mama's ~
~ Bonita Oehlke, MA Dept. of Food and Agriculture ~Mark Sampson, Sampson's Nuts ~
~Lee Busch, Goodbaker~
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Contact the Editor:
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email: ccoutrier@aol.com
voice: 800-813-5862
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