[Food For Thought]
is published quarterly by
the Massachusetts Specialty Foods Association
P.O. Box 551, Sudbury, MA 01776
(800) 813-5862
www.msfa.net
please support our sponsors 
is published quarterly by
the Massachusetts Specialty Foods Association
P.O. Box 551, Sudbury, MA 01776
(800) 813-5862
www.msfa.net
please support our sponsors
in this issue...
Dear MSFA Members,
Happy Spring to all! After a particularly long and snowy winter it is a welcome change to experience the crocuses blooming, the bulbs popping up and the greening of the environment. Our MSFA website has undergone a spring cleaning, and now is operating with a fresh, new and inviting format, donated by Lee Busch of Lee Busch Design and Goodbaker (also MSFA Board member). Many thanks to Lee for an excellent job! If you haven’t seen the new MSFA website, please be sure to check it out at www.msfa.net. If you would like to have your company profiled for the website and/or the newsletter, please send a profile of 250 words or less along with a photo to me at ccoutrier@aol.com. If you would like to have your product photographed for possible inclusion on the new MSFA website, please send samples of your products to Ellen Callaway, Callaway Photo, 115 Pleasant St., Cambridge, MA 02139.
The MSFA has sponsored two full color ads recently: one was a half page ad for our Gift Basket Program, “Flavors of Massachusetts” with Pemberton Farms which was featured in the new Massachusetts Getaway Guide. 7,500 copies of the Guide were printed and have been made available throughout Massachusetts and other states in the Northeast through mailings, hotels, tourist spots, etc. Alison Chateauneuf has done a terrific job of coordinating the basket program and has already received around 200 requests to mail our beautiful full color sell sheets with additional information on the program. Many thanks to Alison for her work on this program as well as to Ellen Callaway for the photography and Bohoy Design for the design of the sell sheets and the ad. The MSFA also placed a full page color ad in the Buyers Guide for the recent N.E. Foodservice & Lodging Show. Participants in the MSFA pavilion at the show were listed in the ad along with their contact information and product listings. Again, thanks to Bohoy Design for a beautiful job. MSFA members exhibiting in the pavilion received a 20% discount on booth space. These are just two examples of the MSFA’s commitment to promoting and supporting our members and their products!
Finally, a special word of thanks to Lee Busch for putting this MSFA newsletter together for us.
With warm regards,
Carol Coutrier, President
MSFA
Staples Business Advantage (SBA) is proud to announce their partnership with MSFA.
Our program is designed to provide you substantial savings on everyday business expenses like office supply procurement. This program offers an average discount of 50% off manufacturer list prices on items* featured in our Unbelievably Low Priced Catalog. Pricing and availability is readily available through our state of the art Internet ordering system.
You can also access the sign-up page from the MSFA.net home page or Member Benefits page — you will need the following passwords: Username: "MSFA", Password: "member"
This contract is offered exclusively through Staples Business Advantage, the business-to-business division of Staples, Inc. This program can save MSFA members an average 15-20% off retail prices found in the Staples Store or Staples.com. You can also contact your account manager for special discounts on business machines and furniture.
At Staples, we understand the importance of staying competitive in today's rapidly changing business environment. Our customers are faced with constant pressure to improve productivity and lower costs while increasing efficiency. Now, through technology, Staples makes it possible to put more efficient ordering processes in place to save you time and money while contributing those savings to your bottom line. In an effort to keep this low cost program, there will be a $30 minimum delivery order size Conversely, we will provide an instant 2% rebate for orders over $200. Consolidated orders save your company time and order processing costs.
Again, this program is offered through Staples Business Advantage. You will not find these prices in our Staples retail stores, Staples Direct mail order catalogs or Staples.com
This program is through credit card only.
Please click on the following button to sign up.
You can also access the sign-up page from the MSFA.net home page or Member Benefits page — you will need the following passwords: Username: "MSFA", Password: "member"
You can also contact Rob Oster at Staples Business Advantage for more information on the program:
1-800-617-1712x 266
Robert.oster@staples.com
Please consider joining the Massachusetts Pavilion at this year's summer Fancy Food Show! This is the trade event that has launched many new specialty food companies, as well as maintaining and increasing sales.
There are booth spaces available in the Massachusetts Pavilion at the 2005 International Fancy Food and Gourmet Show, July 10 - 12, 2005 at the Jacob Javits Center in New York City. Joining your colleagues from Massachusetts is a tremendous opportunity for networking, support and marketing.
You must be a member of NASFT to exhibit www.fancyfoodshows.com
The cost is $29.50 per square foot. Booths are 10' x 10' or larger.
First time exhibitors are eligible for 50% of specific expenses to be reimbursed including the booth space. Fill out the Branded Program prequalification survey on-line for an application: www.brandedprogram.org
Let me know if you have any questions or would like to review the spaces available in the Massachusetts pavilion.
Bonita Oehlke
Massachusetts Department of Agricultural Resources
251 Causeway Street, Suite 500
Boston, MA 02202
617-626-1753 FAX: 617-626-1850
Andrea Mason is the owner and chef of two companies -- Catering by Dinner is Served -- a Massachusetts-based catering company -- and The New England Baklava Company. Chef Andrea loves to cook ethnic food, and specializes in vegetarian and vegan catering.
Before she began her cooking and baking businesses, she worked in the high tech industry for 16 years, and was a professional potter for 5 years. Chef Andrea has studied cooking with Mollie Katzen (author of the original Moosewood Cookbook), and has taken classes at the Institute for Culinary Education (ICE), in New York, and Newbury College in Massachusetts.
She loves to develop new recipes. In fact, her "secret desire" is to write a cookbook. She also loves working with phyllo dough -- and breaking traditions! Shortly after Chef Andrea learned to make traditional baklava, she began to wonder what she could do to give this old-world favorite a New England twist.
"What could be more New England than Maple Syrup and Cranberries?" Chef Andrea wondered. And she went to work in the kitchen. It wasn't long before she was baking her original New England Baklava, featuring cranberries and maple syrup.
People loved it, and she began to get orders from local stores and friends who wanted to send baklavas to friends and family across the country. But Andrea couldn't let her new recipe rest. She began to think about adding new flavors of baklava. So today, The New England Baklava Company features three favors of Andrea's creation:
The Original New England Baklava, with cranberries and walnuts
Ginger Walnut Cranberry Baklava
White Chocolate Walnut Cranberry Baklava
What's next? Stay tuned! Chef Andrea is headed back to the kitchen!
Ever dined at your favorite Thai restaurant wishing to recreate that savory dish in a simple way at home? Now you can with Spice Genie’s line of All-Natural spiceblends from all over the globe, beautifully packaged in sampler packets and larger size tins with complementary recipe cards. The spiceblends are a practical way to recreate your favorite ethnic eats without having to spend a lot on all the different spices typically needed to create one dish. The included recipes are tested and approved, having been inspired by the founder’s travels around the globe- gathered from friends, family, chefs and street peddlers she’s met along the way! A spice aficionado, Alisa Taylor-Kapoor founded Spice Genie in the Summer of 2004 to create a unique line of products creatively inspired by spices. While classmates ordered pizza in graduate school, Alisa partook in cooking classes for fun. She learned the art of blending spices from her mother-in-law in India and continues to hone her culinary training through BU’s culinary arts program.
The Sugars ~
Spice Genie’s Spice Sugars are a delectable blend of pure cane sugar, spices and natural flavors offered in 5 flavors- Lemon Spice, Chai, Mint, Raspberry Vanilla and Lavender Ginger. They’re perfect for stirring into tea, baking, rimming cocktail glasses and much more! The Chai Sugar is perfect sprinkled over a cappuccino or over apples before baking- it’s also a flavorful accompaniment to savory dishes. The lovely packaging designs add style to any store shelf and are a perfect complement to gift baskets.
Spice Genie
Founder- Alisa Taylor-Kapoor
p.o. box 111 Boston, MA 02117
(p) 617-320-2338 (f) 617-266-8940
Email- ataylor@spicegenie.com
Please Visit www.spicegenie.com for our products, innovative recipes and to watch Alisa’s free online Spice Appreciation classes.
For nearly 30 years, Macaran has provided customers in the specialty
food industry with innovative label and packaging solutions and
unparalleled customer service that have made us one of the most
cost-effective suppliers in our industry.
Macaran's vast experience in working with food companies has
helped us to understand every aspect of food labeling — from
specialized freezer adhesives to spill-resistant labels. We will work
with you to understand your specific needs and then develop a
recommendation to help maximize your product marketing efforts.
Our investment in the latest technology and state-of-the-art logistics
systems can add new efficiencies to every phase of your product's
cycle — from design to finished product.
If your needs include label application equipment, Macaran can
help you configure the right system in order to maximize the
efficiency of your specific operation. Whether it's a fully-automatic
wrap-around labeler, a custom-designed print-and-apply system
or a simple variable information printer, Macaran's experts can help.
18 New Courtland Street • P.O. Box 674 • Cohoes, New York 12047-0674
1-800-752-2800 • www.macaran.com
May 1 - 3 Spring Fancy Food Show*, McCormick Place, Chicago www.nasft.org
May 1 - 3 All Things Organic Trade Show*, McCormick Place, Chicago, Illinois
http://www.organicexpo.com/
*first time exhibitors at major US trade shows are eligible to have 50% of expenses reimbursed through the federally funded Branded Program. Contact bonita.oehlke@state.ma.us
May 2-5 Better Process Control School, Cornell University, Geneva, NY. Contact Judy Anderson, 315-787-2273 or jla2@cornell.edu
May 10 “Becoming a More Effective Sales Manager in the Natural and Specialty Channel”
Denver, CO. Contact Bob Burke at www.npcinstitute.com and click onto One Day Seminar.
May 12 Massachusetts Envirothon, Essex Agricultural & Technical High School, Danvers, For more information on how to get involved with the Massachusetts Envirothon, call 978-692-1904, or visit http://www.maenvirothon.org/.
May 15-16 The Bus is Here, Now What? Providing Educational Experiences for Kids on Your Farm - The two-day workshop is $150 which includes materials, meals, and one overnight stay at the Inn at Shelburne Farms. For details, Dana Hudson at (802) 985-8686 ext 25 ordhudson@shelburnefarms.org.
May 18 Northeast Section, Institute of Food Technologists, Food Industry Expo, Worcester’s Centrum Centre, Worcester http://www.eventswithattitude.com/
May 19 Protecting the Food Supply from Intentional Adulteration: an Introductory Training Session to Raise Awareness - 8:30 a.m. to 2:30 p.m.- Boston -free of charge. Space will be limited and registration will be on a first-come, first-serve basis. Contact Anne Roberts via email roberta@saic.com or at 202-488-6609. Registration due May 6th, 2005.
May 19 Locally Made Specialty Food Show at Nuestra Culinary Ventures, 11AM – 6 PM. Contact Cary Wheaton, Director NCV at 617-522-7900, Ext. 10.
May 20 The Landscape of Opportunity Symposium, 9-3pm, North Shore Community College, Danvers. More info conact Christine Rasmussen, chrisras@gis.net.
May 21-24 National Restaurant Association Trade Show, McCormick Place, Chicago
http://www.restaurant.org/show/index.cfm
June 7 Caribbean hospitality restaurant and institution buyers to Boston, contact Bonita Oehlke, 617-626-1753.
June 14 - Exporting Food Products - spotlight Mexico and Central America, New Bedford for more information bonita.oehlke@state.ma.us
July 10-12 Summer Fancy Food Show*, Jacob K. Javits Center, New York
*first time exhibitors at major US trade shows are eligible to have 50% of expenses reimbursed through the federally funded Branded Program. Contact bonita.oehlke@state.ma.us
July 11 MSFA Board Meeting
July 15 MSFA Newsletter, “Food for Thought”
Massachusetts NOFA annual conference – date to be announced
August 21 – 27 Massachusetts Farmers’ Market Week and Tomato Festival
Sept 11 “Beyond the 11th” event on Boston Common. Contact Jennifer Bennet at jbennet04@yahoo.com to sample food products. www.beyondthe11th.org
Sept. 16-18 Natural Products Expo East*, Washington DC www.expoeast.com/
Sept. 30 - Salute to New England Specialty Foods at the Big E, Springfield, MA
for information contact: bonita.oehlke@state.ma.us
*first time exhibitors at major US trade shows are eligible to have 50% of expenses reimbursed through the federally funded Branded Program. Contact bonita.oehlke@state.ma.us
Oct. 1-2 “Made in Massachusetts – A New England Country Festival at Old Sturbridge Village. Contact Melissa White, Coordinator of Special Events and Community Relations.
Oct. 15 MSFA Newsletter, “Food for Thought”
TBD
News From Big Wonderful Mikes
Big Wonderful Mike's has a booth in a local fair at the LeBarons Country Club in Lakeville. It is a health, fitness and craft fair from 10am to 2pm on March 12. It's a family event and should be fun for all ages.
Big Wonderful Mike's has been enthusiastically received by Associated Buyers Distributors from Barrington, New Hampshire. February was our first month with them. They are very friendly, helpful and positive making us feel welcome by adding a lengthy bio on Big Wonderful Mike's to their catalog
MSFA Members At Farmers Market Seminar on March 10, 2026 at Nuestra Culinary Ventures
MSFA members who participated as speakers at the Farmers Market seminar included
Deborah Taylor (Deborah’s Kitchen), Andrea Taber (Ever So Humble Pie Co.), Carol Coutrier (MSFA President),and Bonita Oehlke (MDAR). Additional MSFA member attendees included Jill Brooks (Her Mitts), Alisa Taylor (Spice Genie), Cory Clarke (Shootflying Hill Sauce Co.), Jose Mendonca (Dessert Crafters), and Alison Chateauneuf (Coutts Specialty Foods).
Bohoy Design [MSFA member] recently redesigned the logo for Nantucket
Chocolatier, a high-end artisanal chocolate maker located in Nantucket
and Manchester-by-the-Sea. They are also working on a catalog for them
and are savoring the props!
Berkshire Berries has received a lot of great press recently! David Graves was featured in an article titled “Hive Society” in Business Week (SmallBiz), Spring, 2005.
Mary and David Graves’ New York rooftop apiaries were also featured in the book,
Sweetness and Light by Hattie Ellis and also in a flyer by the Audubon Society that went out to all school children in NYC. Their new product, a clear rose-sweet jelly from the vine fruit schisandra was highlighted in an article in The New York Times, Wed., Feb. 23, 2005.
Nana’s Candy was featured on WHDH special assignment, “Starting from Scratch”.
LauraLee Johnson, owner of Nana’s Candy, was recently featured in a story about starting a business on Boston’s NBC affiliate WHDH, Channel 7. LauraLee described how a favorite family recipe, Nana’s Spiced Pecans, became the inspiration for her company. LauraLee was filmed and interviewed in the kitchen at Nuestra Culinary Ventures. She was shown making Nana’s Candy Spiced Pecans which are coated with a
Sweet and spicy crispy meringue coating. The story showed how Nana’s Spiced Pecans can only be made the way Nana did, with every batch small and made by hand. Also featured was the Nana’s Candy website (www.nanascandy.com ), as well as a finished package, with the beautiful organza bag and hand tied bow. It’s the secret method for producing the special meringue coating, the custom blended Penzey’s spices as well as the variety of premium packaging that sets Nana’s Candy Spiced Pecans apart. Nana’s Candy has expanded to now include not only Spiced Pecans, but also a variety of chocolate and Spiced Pecan confections and will soon be offering baked goods as well.
Warren Farm & Sugarhouse was featured with a beautiful photograph with the caption “Tapping with Maple Molly at Warren Farm & Sugarhouse, N. Brookfield”.
The photo was taken by Janice Wentworth and was a winner of the 2004 Massachusetts Agriculture Photo Contest featuring photos for the 2005 Calendar “Celebrating the Seasons of Massachusetts Agriculture”.
Cape Cod Provisions was featured in Jan. 2005 edition of Gourmet News in conjunction with the Winter Fancy Food Show.
MSFA MEMBERS at the April New England Foodservice & Lodging Show’s MSFA Pavilion included: Cape Cod Classics, Carolyn’s Gourmet, Cayman Islands Dept. of Tourism, Goddess Granola, The New England Baklava Company, A Touch of Provence and Rebecca’s Net-Free. The MSFA provided a full page color ad featuring pavilion exhibitors in the Official Directory and Buyers Guide.
Gourmet News would like to know if your company will be unveiling any new 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 the show do not qualify.
Please email, fax or mail the following information by May 10:
Please include:
NOTE: The deadline for new product submissions for the Summer Fancy Food Show is May 10.
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. Our graphics department recommends ZIPping/STUFFing the image to avoid corruption that often occurs during email. 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: 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. Summer FFS new products
PO Box 1056
106 Lafayette Street 2nd Floor
Yarmouth ME 04096
I have received information from Cornell University about the upcoming Better Process Control School being held May 2-5, 2005 in Geneva, NY. This is a two- or four-day course covering a wide range of topics including:
The last 2 days cover topics related to retort canning and closures.
While the certification issued after passing the course is not required for most processes being done at the Center, anybody currently working with acidified foods should get certified. I will be attending, and my certification will be sufficient to satisfy regulatory requirements for most all other types of processing taking place at the Center.
For more information, please contact Judy Anderson 315-787-2273 or jla2@cornell.edu to request a registration package.
If you have questions about whether you should attend, Members of the Food Center may contact me directly.
Thanks,
Herb Heller, Program Manager
Western Mass Food Processing Center
324 Wells St.
Greenfield, MA 01301
413-774-7204 x108
www.fccdc.org
Beyond the 11th is a non-profit organization devoted to supporting widows in war-torn areas, with a primary area of concentration in Afghanistan. Susan Retik and Patti Quigley founded Beyond the 11th after their husbands were killed on 9/11/02. After receiving overwhelming support, both emotional and financial, they became aware of the stunning needs faced by widows in Afghanistan.
Our Mission:
Beyond the 11th offers financial and emotional support to widows who have been affected by the horrors of war and terrorism. In the process, we promote deeper cross-cultural understanding by forging authentic and lasting connections between individuals and communities.
Cycling Forward:
Last September we held our first fundraiser. Patti and Susan rode their bicycles from Ground Zero in New York City to Boston. Over 200 cyclists joined them on 9/11/04 and rode from Dover, MA to the Boston Common. As the group entered the Common they were greeted by cheering family, enthusiastic friends and national media coverage. In the process, Beyond the 11th raised over $150,000!
This year, our founders will again ride from New York City, home to Boston. They would like cyclists to join them for the entire journey. Patti and Susan also invite riders to participate on the first and last days only, or the last 30 miles. So many opportunities to support Beyond the 11th.
Over 300 riders and their families will be arriving at an afternoon celebration on Sunday, September 11th at the Boston Common. We are currently looking for in-kind donations for the event, things that riders or family members can take with them and enjoy during the celebration. We are estimating the crowd at about 500 people. There will likely be media coverage of the event. They were interviewed on both national and local TV including Good Morning America.
MSFA members interested in exhibiting/sampling their products for this worthy event on Boston Common, Sept. 11, 2005, please contact Jennifer Bennet at
On October 1st and 2nd, Old Sturbridge Village will feature the second annual “Made In Massachusetts – A New England Country Festival”. This two-day festival is the only one of its kind in the commonwealth and last year drew an audience of over 4,000 visitors.
Made in Massachusetts salutes American craftsmanship to showcase the bounty of goods created by talented artist, artisans, craftspeople, and purveyors of fine foods based in the Bay State. Also featured will be a special tent highlighting the talent of Bay State authors and illustrators.
We invite Massachusett Specialty Foods to participate in this unique Massachusetts fall festival.
Vendors will be charged a $25.00 dollar nonrefundable fee (a portion of which covers their Town of Sturbridge temporary vendor permits) payable by 8/1/05. Vendor space will be on a first come –first serve basis. Vendors must have a valid Massachusetts resale license, and all Massachusetts 5% sales tax is the responsibility of the Vendor. Vendor space will include an 8 foot table located under a tented area shared by other food purveyors on the historic Village Common. Special request for amenities may be filled on a first come, first serve basis.
Village admission is required for this event in order for visitors to access the vendor area. Vendors will not be expected to pay admission and will receive vendor identification passes upon arrival.
Enclosed, please find marketing materials from the 2004 “Made In Massachusetts” event, similar promotional materials will be used in 2005, as well as a Vendor Participation Form.
I welcome any questions that you may have regarding the event and look forward to receiving your vendor participation form at your earliest convenience.
Sincerely,
Melissa White
Coordinator of Special Events and Community Relations
508-347-0303
mwhite@osv.org
Old Sturbridge Village
Made In Massachusetts – Vendor Participation Form
October 1 & 2, 2005
Company/Organization Name:_____________________________________________________________
Address:___________________________________________________________
Phone #_(___)_________________________Fax #_(___)___________________
Owner’s Name:______________________________________________________
Owner’s Address:____________________________________________________
Owner’s Phone #___(___)___________________________
Are you the sole owner of the business? Yes/No (circle one)
If no, please state the names of all owners and their interest in the business (e.g. partnerships, etc) _____________________________________________________
If you represent a corporation, please give the names and addresses of present officers:__
____________________________________________________________________
Signature:____________________________Date____________________________
Contact person for the event (if other than owner)____________________________
As an exhibitor I understand the following:
Questions? Please contact Melissa White
Coordinator of Special Events and Community Relations
508-347-0303
email application fomr to: mwhite@osv.org
Penetrate the Caribbean Food Service Market!
June 6, 2025 in Boston, MA
Guarantee Your Spot to Meet One-on-One with Buyers from Jamaica and Barbados!
What is a Buyers Mission?
Food Export USA and MIATCO understand that meeting with the right people is key to business success. The Buyers Mission invites international buyers who are prescreened and serious about importing American food products to meet U.S. exporters who produce quality food and agricultural products. Before registering for the mission, U.S. exporters receive a list of buyers and their products of interest to determine which buyer they would like to meet.
For $75.00, U.S. exporters can meet with one or all the buyers! The meetings usually take 20-30 minutes each depending on how many buyers are attending. Usually, U.S. exporters will conduct an average of eight meetings in one day with buyers and importers from different countries!
Who will attend?
Food service buyers, distributors, consolidators and chefs from the Caribbean are looking to meet with exporters who produce or manufacture
seafood meat and poultry dairy products fresh fruit & vegetables
processed fruit & vegetables specialty foods
What are my opportunities?
Tourism is the key economic sector in many of the Caribbean islands. A study by the Organization of American States attributed nearly 3 million jobs in the Caribbean Basin to the sector, and estimated that tourism accounts for as much as 25% of export earnings. The trend to visit the Caribbean Islands have grown so large that just Barbados had more than one million tourists visit their island last year. As the hotel and cruise lines continue to grow to meet this ever booming tourist population, export to the islands are increasing by 22% each year.
Food Export USA and MIATCO Food Export USA - Northeast and The Mid-America International Agri-Trade Council (MIATCO) are private, non-profit associations who assist U.S. food and agricultural companies promote their products in various countries. By subsidizing many of our activities, we are able to bring services like these to U.S. food suppliers at minimal costs. Our mission is to support small to medium sized companies and provide an advantage in exporting around the world.
For More Information Fax the following information to 215/829-9777
Company
Contact Name
Address
City State Zip
Phone
Fax
Products
309 W. Washington
Chicago, IL 60606
T: 312/334-9200
www.miatco.org
Public Ledger Building 1036
150 S. Independence Mall W
Philadelphia, PA 19106
T: 215/829-9111
www.foodexportusa.org
Early Registration Deadline!
If you register before May 4, 2005, the participation fee is $75.00!
Final Registration Deadline!
If you register after May 4, you have until May 20, 2025 to register at a fee of $125.00 - so register today!
For additional information, contact Bonita Oehlke at the MA Dept. of Agricultural Resources, (617) 626-1753 bonita.oehlke@state.ma.us
· Adams, Wednesday, 1:00 pm – 5:00 pm, Contact Emma Morin, 413-743-5613, Seeking eggs, breads, baked goods
· Ashfield, Saturdays, 8:30 am– 12:30 pm, Contact Amy Klippenstein, 413-625-0011 or amy@greenspacecollaborative.com. Seeking cheese, whole grain breads, tree fruit other than apples.
· Auburn, Saturdays, 9:30 am – 2:00 pm, Contact Ray Samek, 508-867-7363.
· Ayer, Saturdays, 8:00 am – 1:00 pm, July 30 to October 29, Contact Ruth Rhonemus, 978-772-5890 or ruth_rhonemus@netzero.net, Seeking fruit, vegetables, herbs, cut flowers, baked goods, honey, tasting opportunities.
· Barre, Saturdays, 9:00 am – 12:30 pm, May 7 to October, Contact Lisa Holloway, 978-355-0140 or lisa_d_Holloway@yahoo.com, Seeking produce.
· Brockton/Downtown, Friday afternoons, Contact Jeff Cole, 781-893-8222 or jeff@massfarmersmarkets.org.
· Brookline, Thursdays, 1:30 pm – dusk, June 16 to October 27, Contact Arlene Flowers, 617-566-8005, Seeking vendors from June 16 to July 14.
· Charlestown, Wednesdays, 2:00 pm – 7:00 pm, July 20 to end of October, Contact Colleen Justice, 617-241-8866.
· Chelmsford, Thursdays, 2:00 pm – 6:00 pm, July 7 to October 20, Contact Chris Laughton, 978-251-4001 or chris@laughtonnursery.com
· Easthampton, Tuesday, 2:30pm–6:30pm, May 3 - Oct. 25, Contact Jane Pepin, 413-527-5989, Seeking fruit.
· Fitchburg, Tuesdays, 3:00 pm – 6:00 pm and Fridays, 8:45 am to Noon, Contact Clayton Ayotte, 978-597-6995, Seeking fruit.
· Framingham, Wednesdays, 3pm – 6pm and Saturdays, 9:00 am – Noon, Contact Joe Pratt, 508-435-4147. Seeing vegetables and fruit.
· Haverhill, Saturdays, 8am – 1pm, July 9 to October 29, Contact Stephanie Lesiczka, 978-373-4377, Seeking eggs, cheese, breads and specialty products.
· Holden, Tuesdays, 3:00 pm – 7:00 pm, Contact Jacqueline Marsh, 978-874-0244.
· Hopkinton, Fridays, 1:00 pm – 6:00 pm, June 24 to October 15, Contact Beth Mezitt, 508-435-6335 or bethm@westonnurseries.com, Seeking produce vendor and ethnic greens.
· MA Turnpike Markets, Various locations at 11 service areas along MA Pike, Opening May 19, Contact David Fenton, 781-431-5192 or dave.fenton@mta.state.ma.us.
· Melrose, Thursday, 10:00 am – 3:00 pm, Contact Sally Frank, 781-324-9648 or sallywallace@comcast.net, Seeking eggs, poultry, cheese and preserves.
· Middleboro, Saturdays, 9am – 1pm Contact Donna Blischke, 508-866-7799 or dblischke@adelphia.net, Seeking fruit, berries and bread.
· Natick, Saturday, 9:00 am – 1:00 pm, Contact Debra Sayre, 508-653-6596 or debra@sayre.com, Seeking value added/novelty products.
· North Adams, Contact Everett Randall 413-743-3111 or Rod Bunt, 413-664-6180 or tourist@bcn.net.
· North Easton, Tuesdays, 2:00 pm – 7:00 pm and Saturdays, 10:00 am – 2:00 pm, May 17 to October 29, Contact Jean Crandell, 508-238-6049, x10 or jdewatnart@aol.com, Seeking cheese and bread
· Orleans, Saturdays, 8:00 am – Noon, May 21 to October 8, Contact Gretel Norgeot, 508-255-8374 or greteln@capecod.net, Seeking produce
· Pittsfield, Wednesdays only, Contact Ken Wirtes, 413-499-1012. Seeking maple syrup, cheese, asian produce.
· Plymouth, Thursdays, 2:30 pm – 6:30 pm, Contact Barbara Anglin, 508-732-9962 or sgardener@aol.com, Seeking small organic growers and food crafters such as cheese, tarts and pies made with local produce, earth based artisans, as well as seafood and other meats
· Quincy, Fridays, 11:30 am – 5:00 pm, Contact Anneli Johnson, 617-479-1601 or annelijohnson@netzero.com. Seeking eggs, cheeses, flowers, plants, tree fruit.
· Roslindale, Saturdays, 9:00 am – 1:00 pm, Contact Janice Williams, 617-327-4065 or rossie@verizon.net
· Roxbury/Dudley Town Common, Thursday, 4:00 pm – 7:00 pm, Contact Danielle Andrews, 617-442-1322 or dandrews@thefoodproject.org, Seeking vegetables, fruit, baked goods, honey
· Sheffield, Fridays, 4:00 pm – 7:00 pm, Contact Sandra Snyder, 413-258-3397 or phoenixpharm222@earthlink.net, Seeking fruits, maple syrup, produce
· Springfield/Tower Square, Fridays, 10:00 am – 4:00 pm, June 3 to September 30, Contact Synthia Scott Mitchell, 413-263-6500, X 6518 or synthiam@springfieldpartnersinc.com
· Sturbridge, Thursday, 11:00 am – 3:30 pm, Contact Andy O’Keefe, 508-753-7761, Seeking vegetable farmer and auxiliary products.
· Topsfield, Saturdays, 7am – Noon, Jane Cook, 978-922-1648, Seeking vegetable and fruit growers.
· Williamstown, Saturdays, 8:00 am – Noon, Contact Anne Guzzi, 413-458-3365.
· Waltham, Saturday, 9:30 am – 2:30 pm, Contact Marc Rudnick, 781-899-5344 or wfm@inspectorhomes.com, Seeking turkey vendor.
· Worcester Westside, Mondays, 9:30 am –2pm, June to October, Contact Andy O’Keefe, 508-753-7761, Seeking vegetables and auxiliary vendors.
Proposed New Markets:
· Boxborough, Thursdays, 4pm – 8pm, May 5 to October 20, Contact Dawn Pavone, 978-263-1628 or pavonegang@net1plus.com.
· Brighton, Dennis Minihane, 617-254-1130
· Brookfield, Saturdays, 8 – 1pm, June 25 to Oct. 15, Contact Sarah Heller, 508-867-8494 or gohls@mac.com, Seeking fruit and vegetable growers, especially organic.
· Chelmsford at Pine Hill Nursery, Karen Bagni, 978-250-5960 or kmb3g@comcast.net.
· Dewey Square Market (South Station Boston), Monday and Thursdays, 11:30 – 7, Contact Jeff Cole, 781-893-8222 or jeff@massfarmersmarkets.org. Sponsored by the Boston Public Market Association.
· Dorchester/Four Corners, Natalie Jean, 617-287-1651 or fourcms@hotmail.com.
· East Boston, Tuesdays, Contact Jackie Rosatto, 617-833-3304 or Jackie_rosatto@hotmail.com.
· East Cambridge, Risa Mednick, 617-461-0532 or r.mednick@comcast.net.
· East Chelmsford, Friday and Saturdays, June to October, Conact Gary at 978-453-1100 or gary@garysicecream.com.
· Lexington, Sonia Demarta, 781-860-0729, or maranatha@rcn.org, Seeking, seafood, turkey, cheese and dairy products.
· Medfield, Laura Einbinder, 508-359-2268 or laura_einbinder@yahoo.com.
· New Bedford/Brooklawn Park, Mondays, July 11- October 31, Contact Karl Glosl, Jr, 508-995-5019 or karlglosl@prodigy.net.
· Otis, Jeanette Myer, 413-269-9931 or turtlerunfarm@webtv.net.
· Peabody, Contact Jean Delios, 978-538-5770 or jean.delios@peabody-ma.gov.
· Provincetown, Fridays, Rex McKinsey, 508-487-7115 or piermanager@provincetown-ma.gov.
· Roxbury, Riche Zamor, 617-541-3900, x231 or rzamor@madison-park.org.
· Wareham, Susan Lauerman, 508-742-3104 or slauerman@admakepeace.com.
· Wayland, Thursdays at Russell’s Garden Center. Melissa Szathmary, 508-358-2283, x386 or Melissa@russellsgardencenter.com, Seeking cheese.
· West Barnstable, Wednesdays, Jim Miller, jmiller@capecod.edu.
For more information on selling at farmers’ markets contact David Webber at 617-626-1754,david.webber@state.ma.us
The traditional Latin-American diet offers an incredible array of delicious, healthy foods. Yet Hispanic Americans have higher rates of many nutrition-related ailments like diabetes and obesity than most other Americans.
Oldways will explore solutions to this paradox at the International Latin-American Conference, April 21-23, 2005 at the Nikko Hotel in Mexico City. Leading researchers and health professionals will detail heart disease, diabetes and cancer trends among US Latinos, while nutrition experts will trace the dietary traditions of Latin America and compare this historic diet to today1s food choices.
And of course this IS an Oldways conference! top chefs will illustrate the specialties of Caribbean, Central American and South American Latino cooking. Attendees will learn about specific, readily-available foods that can help all Americans enjoy healthy Latin foods and help Hispanics regain their health by returning to the best of their own traditional foodways.
When: Thursday April 21-Saturday April 23, 2025
Where: The Nikko Hotel, Mexico City
What: A Scientific and Culinary Conference updating Oldways1 Latin-American Diet Pyramid
Who: For all those interested in health and Latino foods and eating patterns
Cost: $300 for MSFA Members (Regularly $550!)
Wendy Thompson
Media Relations Manager | Oldways Preservation Trust
266 Beacon Street | Boston, MA 02116 | 617-896-4888
wendy@oldwayspt.org | www.oldwayspt.org
Oldways - The Food Issues Think Tank
Bob Burke of Natural Products Consulting Institute (MSFA Associate Member) and John Maggiore, former natural category manager at Stop and Shop will be running a full day seminar: "Becoming a More Effective Sales Manager in the Natural and Specialty Channel" on May 10 in Denver, CO.
The price is $599 with a $100 early bird discount for those who register by April 22. There is an additional $100 discount for additional people from the same company.
Prior attendees included folks from: Annie's Homegrown, Bear Naked Granola, Lesser Evil, Health is Wealth, Odwalla, Earth Friendly, US Mills, Nantucket Offshore, Pacific Foods, Walden farms, San-J, Late July, World Finer Foods,Snyder's Of Hanover, Amy's Kitchen, Nature's Path, Rapunzel Pure Organics, Green Mountain Gringo, Enjoy Life Foods, Seventh Generation, Fronterra Grill, The Beverage Group, Hodgson Mills, W.S. Badger, PowerBar, Coastal Classics, Byrdcliffe Cookery, Hellas International, Victoria's Gourmet, Dalmation Imports, Natural by Nature, Coombs Family Farms, Organic Valley, Equal Exchange, Jungle Foods, Gourm-E-Co Imports, and others.
For agenda and info on hotel discounts, please visit:
http://www.npcinstitute.com/ and click on One Day Seminar
Locally Made Specialty Food Show
May 19th 11am - 6pm
Nuestra Culinary Ventures
31 Germania Street
Jamaica Plain, Ma. 02130
Cary Wheaton
Director
Nuestra Culinary Ventures
(617) 522-7900 x10
The Launching Pad & Co. Presents:
For Specialty Food Entrepreneurs -
A Unique Pairing of Individual Consulting Services and Dynamic Group Experience
Take Advantage of this unique opportunity to remove barriers to growth, meet industry leaders and move your company forward.
A must for an emerging company!
“Growing Your Company: A Comprehensive Collaboration”
Components of the Program:
I. A dynamic group experience comprised of specialty food entrepreneurs who gather monthly to explore business issues together, for mutual support and learning.
II. Individual monthly consulting sessions with seasoned entrepreneurs, Bill Bennet, founder of Yoplait, USA and former director of Stonyfield Yogurt and Carol Coutrier, founder of The Launching Pad & Co. and former president of The Hommus Factory, Inc., who have traveled the entrepreneurial journey from start-up to final sale of their companies.
Benefits of the Program:
Program Dates: Mid September, 2005 through Mid June, 2006
Deadline for Registration:August 15, 2005. Limited to 20 participants per group
Contact Carol Coutrier of The Launching Pad & Co. at ccoutrier@aol.com or call 978-443-7957 for more information and/or to register.
APRIL 2005, Volume 2/2
Nutrition is in the news everywhere.
MSFA readers can feast on nutrition-newsbytes, including, but not limited to updates on government action affecting food labels.
Happy Spring! Are your food labels ready? The countdown has begun…..for meeting the two new major labeling requirements- Trans Fat declaration and Allergen Labeling. Here are the important facts that you need to know to assure that your labels in commerce as of January 1, 2026 are compliant.
Trans Fat
Allergen Labeling
Foodlogics Consulting ™ provides complete nutrition labeling services, from recipe to retail. If you have questions or need labeling guidance, contact Hanna Strowman at hanna@foodlogics.com.
EXPORT ESSENTIALS ONLINE, is an online program for growers and food companies interested in learning the basics of exporting. Consisting of 10 modules, Export Essentials Online addresses both general and specific information that every company should know before they begin exporting. This site is secured and users are given their own password and user identification to log-in to the system. Export Essentials Online is a fully automated system. Contact bonita.oehlke@state.ma.us for more information.
Bonita Oehlke
Massachusetts Department of Agricultural Resources
251 Causeway Street, Suite 500
Boston, MA 02202
617-626-1753 FAX: 617-626-1850
www.mass.gov/dfa
CFSAN has formed a new Office of Food Safety, Defense, and Outreach (OFSDO), which consolidates the Center's outreach and education on food safety and defense with its counterterrorism and chief medical officer responsibilities.
OFSDO will serve as the overall Center lead responsible for coordinating, developing, and delivering high-quality outreach and education products to our stakeholders (e.g., consumers, industry, health professionals, and other regulatory authorities). The Office vision is "to increase CFSAN's recognition by the outside world as a resource for information on food safety, food defense, nutrition, and cosmetics."
Center-wide outreach and education functions and associated personnel have been merged into OFSDO, with delegated authority on Center-based communication. The functions include consumer education and industry outreach formerly within the Office of Constituent Operations (OCO), trade press activities formerly within the Executive Operations Staff (EOS), labeling and nutrition outreach formerly within the Office of Nutritional Products, Labeling, and Dietary Supplements (ONPLDS), and outreach and education currently within FSSS.
Office Number: (301)436-2277*FAX (301)436-2605
E-mail: CFSAN-FSS@cfsan.fda.govCFSAN Web site: http://www.cfsan.fda.gov
Cape Cod Provisions LLC
55 Jonathan Bourne Drive, Unit 1
Pocasset, MA 02559-1981
Phone 508-564-5840 Fax 508-564-5844
mail@capecodprovisions.com
Customer Service, Sales & Marketing Position
Cape Cod Provisions LLC is a fast growing specialty food company marketing unique confectionery products under its Cape Cod Cranberry Candy™ and Harvest Sweets® brands. Products are sold direct to retailers and through distributors to retailers, with a small amount of internet/mail order sales to consumers. Retail customers range from independent gourmet food, candy and gift stores to chains such as Cost Plus World Market and Home Goods. The position is based in Pocasset, MA.
Job Activities
Qualifications
Start Date: Immediate preferred; May/June acceptable
Hours: Full time preferred; 30 hours/week acceptable
Send Resume To: sue@capecodprovisions.com or fax to 508-564-5844
Questions: Contact Sue Faria at email address above or 508-564-5840
3/05
Green Market Farm Stores is opening it's second store in Amherst Massachusetts. The store will focus on Organic Specialty Foods and Local Organic Produce and will offer Food Buying Club services, and a Cafe area. The Cafe will serve as seating for our customers choosing from our Grab n' Go selection of salads, sandwiches, pastries and other baked goods all of which are made right on the premises. Green Market Farm Stores in Amherst will include a Coffee, Tea and Elixir Bar. Our original Farm store in New Salem is open year round and offers a food buying club, local produce in season and outdoor eating area. The Amherst store is slated to open on June 1st 2005. For more info call Karen or John at 978-544-7911 or email at greenmrkt@aol.com.
Blessings of the season to you all,
Karen
Karen Wallman
President
Green Market Farm
710 Daniel Shays Hwy.
New Salem, Massachusetts 01355
As a service to you, we've added a Tea Rooms of New England listing to our website, www.nottinghall.com
We've listed the names, addresses and phone numbers of these wonderful Tea Rooms.
Soon we'll be adding the individual links.
Jacqui Senn's Cookies will be moving from the Wesley United Methodist Church in Salem,Ma. to it's new home in Swampscott,Ma. We anticipate this move to be completed by the end of April.
Jacqui Senn’s Cookies has added three new varieties to our cookie line! White chocolate chip macadamia nut, mola
Best Friends Cocoa
P.O. Box 1080
Arlington, MA 02474
Contact: Linda Guttman
Tel: 800-761-0035
Fax: 781-643-2710
linda@bestfriendscocoa.com
www.bestfriendscocoa.com
Best Friends Cocoa is an all natural, fat and cholesterol free gourmet hot cocoa. It comes in four great tasting flavors:
Traditional, Raspberry Truffle, Marshmallow Cloud and Cinnamon Twist. Available in 1/2 and 1 lb. tin tie bags, as well as single serving muglets and decorative tins with a single serving of each flavor.
Big Wonderful Mike's
728 Berkley Street
Berkley, MA 02779-1907
Contact: Michael Perry &
Maureen R. Harrison
Tel: 508-823-0853
m-m@bigwonderfulmikes.com
www.bigwonderfulmikes.com
All organic healthy food snack - Peanut Butter Delights
Nana's Candy
534 Massachusetts Ave., #4
Boston, MA 02118
Contact: LauraLee Johnson
Tel: 627-236-5695
Lauralee@nanascandy.com
www.nanascandy.com
Spiced pecans, specialty chocolates, gift baskets.
Rebecca's Nut-Free
9 Rosemarie Lane
Georgetown, MA 01833
Contact: Christyne E. LaPlaca
Tel: 978-352-6644
claplaca@RebeccasNutFree.com
www.rebeccasnutfree.com
We produce delicious baked goods that are completely safe for anyone with a Peanut or Tree-Nut allergy. Our cookies, cupcakes, brownies, and biscotti are made with premium ingredients. All of our suppliers are certified Nut-Free. Made with Care and Love by Rebecca's Mom.
Sassy River Sauces
37 Marshbrook Road
Billerica, MA 01821
Contact: Diane Manteca
Tel: 978- 667-1065
Dcmcafe@aol.com
Low fat pesto, tapanades, sauces (refrigerated)
Spice Genie
44 Dartmouth Street, Suite 2
Boston, MA 02116
Contact: Alisa Taylor
Tel: 617-266-7988
Fax: 617-266-8940
ataylor@spicegenie.com
www.spicegenie.com
Unique line of specialty food/gift products inspired by spice -spice blends, gourmet sugars, flavored sugar cubes and other housewares.
The New England Baklava Company
104 Mill Street
Groton, MA 01450
Contact: Andrea R. Mason
Tel: 978-697-8527
Fax: 978-448-3751
Nebaklava@verizon.net
www.NewEnglandBaklava.com
A unique line of baklava featuring walnuts, dried cranberries, and maple syrup.
A Touch of Provence, Inc.
P.O. Box 1068
Concord, MA 01742
Contact: Jean-Louis Eck
Tel: 978-371-1008
Fax: 978-371-1005
Jeanlouis@atouchofprovence.com
www.atouchofprovence.com
Your new source for the most refined and natural food products from Provence. Authentic mix of Herbes de Provence, 100% pure and natural unprocessed sea salt, extra virgin and cold pressed Picholine Olive Oil, French rice, real flavorful Dijon Mustard, home made no preservatives/sugar added salad dressings, premium vinegar, home made delicious Provence Almond cookies and medicinal Provence lavender honey.
Eastern Bank
265 Franklin Street, 2nd Floor
Boston, MA 02110
Contact: Jeff Dickinson
Tel: 617-897-1075
Fax: 617-897-1094
j.dickinson@easternbk.com
Full suite of financial services including consumer/commercial banking, equipment leasing, insurance and investments.
Newland Farm, Inc.
To 12/05
The Beancake Company
To 1/06
Ms. Cellaneous Specialty Foods, Inc.
To 1/06
Western MA Food Processing Center
To 1/06
Notting Hall
To 2/06
The New Salem Tea-Bread Co.
To 1/06
Pemberton Farms
To 2/06
Bernadette Baking Corp.
To 2/06
Callaway Photo
To 2/06
Merienda, LLC
To 1/06
Bohoy Design
To 2/06
Cayman Islands Dept. of Tourism
To 2/06
Carlson Orchards
To 2/06
Regenie’s Pita Chips
To 2/06
JKL Specialty Foods
To 2/06
Goodbaker
To 2/06
Foodlogics Consulting
To 2/06
Spasso Foods
To 2/06
Barrett Distribution Centers
To 2/06
Cabot’s Candy
To 11/05
Great Hill Dairy
To 2/06
SMH Fine Foods
To 1/06
Dole & Bailey
To 2/06
Carolyn’s Gourmet
To 2/06
Spasso Foods
To 2/06
Berkshire Berries
To 4/05
Massachusetts Specialty Foods Association
P.O. Box 551, Sudbury, MA 01776
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: Ed Suleski, Rogers - Suleski & Associates, LLC
CLERK: Myron Becker, Myron's Fine Foods
SECRETARY: Ellen Callaway, Callaway Photo
~ Larry Berk, Bohoy Design ~ Sean Hurley, SMH Foods, Inc.~
~ Alison Chateauneuf, Coutts Specialty Foods ~
~ Bonita Oehlke, MA Dept. of Food and Agriculture ~ Mark Sampson, Sampson's Nuts ~
~ Lee Busch, Goodbaker ~ Deborah Taylor, Deborah's Kitchen ~
email: ccoutrier@aol.com
phone: 800-813-5862
web: https://www.msfa.net
Massachusetts Specialty Food Association | P.O. Box 551 | Sudbury | MA | 01776
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