[Food For Thought]
is published quarterly by
the Massachusetts Specialty Foods Association
c/o Carol Coutrier P.O. Box 34, Groton, MA 01450
(800) 813-5862
www.msfa.net
please support our sponsors 
is published quarterly by
the Massachusetts Specialty Foods Association
c/o Carol Coutrier P.O. Box 34, Groton, MA 01450
(800) 813-5862
www.msfa.net
please support our sponsors
Dear MSFA Members,
Greetings to all as we arrive halfway through the Summer of 2005! I hope you have been able to remain cool during the hot and humid weather we have been experiencing and have found some time to relax and enjoy the season.
This issue of "Food for Thought" contains some opportunities/events that I would like to highlight:
I look forward to seeing you at an upcoming event!
With warm regards,
Carol Coutrier, President
MSFA
Friday, September 30, 2025
Massachusetts Building, The Big E (Eastern States Exposition)
Springfield, Massachusetts
You're invited to sample and sell on the front lawn of the Massachusetts Building as part of the Salute to New England Specialty Foods during the 17 day Big E! www.bige.com. There is no cost to participate, but you must bring EVERYTHING you need for your exhibit -- tables, décor, coolers, tents, etc.
- There is no electricity.
- The space is 10 feet by 10 feet.
- The hours are 9 am - 5 pm with the option to stay until the fair closes at 9 pm if you like.
- You must be setup by 8 am on Friday, September 30, cars can be driven in front of the Massachusetts building for set up.
- One vehicle and personnel entry tickets will be provided, along with a layout, detailed map of the Avenue of the States at the Big E and other details.
- If there are more requests to participate than space available, companies will be assigned on a first-come, first served basis.
- Companies who respond promptly will be included in pre-fair publicity.
September may seem a long way off -- but if you can soon commit to A Salute to New England Specialty Foods, The Big E public relations staff will send out targeted press releases to local newspapers promoting your company's participation. Check your schedule and make plans to attend.
For additional information contact Bonita Oehlke - 617-626-1753 -
Bonita.Oehlke@state.ma.us
Dancing Deer Baking Co., Inc. is a company of people who are passionate about food, nature, aesthetics and community. Our natural, award-winning cakes, cookies & brownies are known for straight up yummy-ness and quality ingredients. We blend artisan baking with innovative flavor ideas and fun. Dancing Deer has won many national awards and accolades. Our “green” packaging is as artful and honest as the food. All Deers are stakeholders in our company, which was founded in 1994. The Deers believe that when people are happy, it shows in the food.
With a production facility located in a rehabilitated brick factory building built in the early 1900’s, Dancing Deer draws its workforce largely from the surrounding inner city neighborhoods of Boston. The company’s location and community efforts were recognized by Inc. Magazine for a third time in 2003 when Dancing Deer was named one of the nation’s fastest growing inner-city companies. In addition, Dancing Deer also partners with the Paul and Phyllis Fireman Foundation in a non-profit venture to end family homelessness called the Sweet Home Project (www.SweetHomeProject.org).
Products are available through retailers like Whole Foods Markets, Wild Oats and Williams-Sonoma. We ship directly to consumers (www.dancingdeer.com or call 1-888-699-DEER) and offer creative employee/customer retention and corporate programs. Web orders in before 2 PM EST ship the next business day. Come see what’s baking!
Dancing Deer Baking Company
77 Shirley St.
Boston, MA 02119
T: 617-442-7300
www.dancingdeer.com
info@dancingdeer.com
Remember to visit the MSFA web site for calendar updates every month.
30 Sample and sell your product at the Massachusetts Marketplace, July 30, 2025
The Massachusetts Horticultural Society will host the Massachusetts Marketplace Festival on Saturday, July 30th at Elm Bank Horticulture Center in Wellesley. Vendors from all over the Commonwealth will display and sell an array of foods, plants and crafts representing the finest products from Massachusetts' fields, farms, gardens and kitchens. Celebrating the quality and abundance of local agriculture, floriculture, specialty foods and crafts, the ninth annual festival will include a full day of food sampling, shopping and a Children's Petting Zoo.
Festival attendees will also have the opportunity to sample and gather nutritional information and recipes and purchase produce, specialty foods, plants, flowers, gardening provisions, books, gifts and unique craft items with a horticultural theme. The event will also feature a bluegrass concert.
Call Michelle at (617) 933 4982 or via email at mross@masshort.org.
12–15 NOFA 30th annual summer conference www.nofa.org
15 Federation of MA Farmers’ Markets Benefit Dinner – Veggie Planet Restaurant, Harvard Square, Cambridge. To purchase tickets, Greg Bodine at greg@massfarmersmarkets.org or call 781-893-8222
21-27 Massachusetts Farmers’ Market Week and Tomato Festival
27 Red Hat Society Convention. Seaport Hotel, Boson, MA. Contact Robin Gronlund at robing@redhatsociety.com to donate product for gift bags. www.redhatsociety.com
Sept 11 “Beyond the 11th” event on Boston Common. Contact Jennifer Bennet at jbennet04@yahoo.com to sample food products. www.beyondthe11th.org
28 MSFA Board Meeting
15-18 Natural Products Expo East*, Washington DC www.expoeast.com/
30 Salute to New England Specialty Foods at the Big E, West Springfield, MAfor information contact: bonita.oehlke@state.ma.us
30 – MSFA Networking Event at The Big E, Springfield, MA, Massachusetts Building – Second Floor, 12-2 PM. Bring your products to sample and/or promote and get feedback. Complimentary passes to The Big E and parking passes available to the first 25 registrants.
To register your attendance, contact Bonita Oehlke at bonita.oehlke@state.ma.us. Registration form: see “the Food Network; Networking Events” in this issue.
*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
15 Autumn Harvest Festival, Uxbridge Farm and Fairgrounds, Mendon Road, Rt. 26, Uxbridge, MA. Contact Tricia Johnston at KraftKaboodle@yahoo.com or call (508) 234-2815 for information on exhibiting or attending. (Registration form in this issue under "Member Participation".
15 MSFA Newsletter, “Food for Thought”
25 “Made in Massachusetts" – A New England Country Festival at Old Sturbridge Village. Contact Melissa White, Coordinator of Special Events and Community Relations.
Coutts Specialty Foods, member's product photo by Callaway photo
MSFA Networking Session at the Eastern States Exposition -- The Big E!
West Springfield, Massachusetts, Friday, September 30
Massachusetts Building -- Second floor, 12-2 pm
This opportunity is limited to the first 25 that sign up by September 8th. You do not have to be a member of the MSFA to attend.
You will receive a complimentary ticket to the fair for yourself plus one other individual if desired, as well as one parking pass.
- Tables and a kitchen are available so that you can bring your product to sample and/or to promote and get feedback.
- Come network and visit with folks from the Massachusetts Specialty Foods Association
- Steve Quinn, consulting fair director, will give a brief fair history
- Visit with companies exhibiting in front of the Avenue of States during the Salute to New England Specialty Foods
- Visit the fair!
www.thebige.com
Please send an email to confirm your participation to – first come, first served, by September 8 to reserves tickets to:
Bonita.oehlke@state.ma.us 617-626-1753
Yes, I plan to attend the MSFA networking session at the Big E!
I ___do ___do not plan to bring product to sample and share.
Name (s):
Company:
Address:
City, State, Zip Code
Phone/email
website
Personnel and a vehicle ticket will be mailed to you – along with a map and directions to the Massachusetts Building at the Big E.
Spice Genie, member's product photo by Callaway photo
MSFA Members Exhibit at the Fancy Food Show in New York
MSFA members exhibiting in the Massachusetts Pavilion at the recent Fancy Food Show in July included Ms. Cellaneous, Luvli Juices, Spasso Foods, Deborah’s Kitchen, Goddess Granola, Best Friends Cocoa and My Grandma’s of New England. A total of 54 Massachusetts companies exhibited at the show.
Ed Suleski, MSFA Treasurer, of Rogers, Suleski & Associates, LLC (MSFA Corporate Sponsor), repesented the MSFA at the WGBH Channel 2 Auction as guest auctioneer on Wed., June 8, 2005. Ed wore a chef’s apron bearing the colorful MSFA logo and website address. Thanks to Lee Busch of Goodbaker for providing the apron!
The 2005 Massachusetts Marketplace Festival
was held at Elm Bank Reservation, headquarters of the Massachusetts Horticultural Society, on a beautiful Saturday, July 30.
“Celebrating the quality and abundance of local agriculture, floriculture, specialty
foods and crafts”, the festival was a huge success this year.
Thanks to the following MSFA members for generously donating their products for the MSFA complimentary breakfast for exhibitors:
Best Friends Cocoa
Goddess Granola
Indigo Coffee Roasters
My Grandma’s of New England
Notting Hall
Stacys Pita Chip Company
MSFA members exhibiting at Massachusetts Marketplace Festival included:
Aisha
Best Friends Cocoa
Coutts Specialty Foods, Inc.
Ever So Humble Pie Co., Inc.
Fancypants Bakery
Goddess Granola
Linabella’s Gourmet Garlic Farm, LLC
Notting Hall
Smith’s Spices
The Warren Farm & Sugarhouse
Andrea Lyons (Goddess Granola) was featured in a lengthy article (with photos) titled “Feeling Its Oats” in MetroWest Daily News on Monday, June 6, 2005. To view the article, go to http://www.metrowestdailynews.com/businessNews/view.bg?articleid=100654 or http://www.goddessgoodfund.org/html/inthenews.html
Stacy’s Pita Chips
We’ve had a few exciting things going on in the press these past few months.
1. Stacy and Mark were featured on UPN 38’s Morning Show on a segment called Made in Massachusetts. This aired Wednesday, June 15th.
2. Stacy’s was named one of Boston’s Best Places to Work by the Boston Business Journal. This was announced in the June 24th BBJ issue.
3. Stacy’s was featured on the front page of the Brockton Enterprise on May 30th; it was an article about our new building and the move.
News from Spasso Foods
The July 2005 issue of NH Magazine chose us Best Tropical Gelato: This is the 3rd year in a row that our gelato or sorbetto was chosen.
Article read:
"It's hard to improve upon nature, but key lime pie pulls off the trick pretty well. Now imagine that flavor but cooler and denser. Using the very best freshest fruit puree, the Seacoast company, Doriti Gelati & Sorbetti (http://www.spassofoods.com/), has created a delicious and refreshing - key lime gelato. It's good enough that Manchester's Cotton restaurant is now serving it with its rum sponge cake with raspberry coulis.
We were invited to participate at the Best of NH event at the Verizon Center in Manchester.
Carolyn’s Gourmet was featured in a article titled “State Program Helps Carolyn’s Gourmet Expand” in the June 23, 205 Edition of the Concord Journal.
Carolyn’s Gourmet was also featured in the “Summer Fancy Food Show NEW PRODUCTS” section of Gourmet News magazine, July, 2005 edition.
Spice Genie has been in the news twice recently.
1) South End News featured Spice Genie in an article titled "She's Got Spice: For Local Entrepreneur, Variety of Spice is the Spice of Life", dated July 7, 2025
page 1 page 2
2) July 5, 2005- Spice Genie was featured on WBZ News Radio- Jane Black, food editor of Boston Magazine and host Jordan Rich discussed Spice Genie products on "Connoisseur's Corner". Look out for show reruns!
Hurley's Boston Soda Breads, member's product photo by Callaway photo
The Massachusetts Turnpike Authority is seeking farmers and specialty food purveyors to sell their home-grown produce and made-in-Massachusetts products at farmers’ markets along the MassPike this year.
The season kicks off May 19 with Frank and Kay Magrone of Shaker Kitchen in Athol setting up shop outdoors at the Charlton eastbound service plaza from 10 a.m. to 4 p.m.
“We have 11 service areas along the turnpike, and each one of them sees thousands of visitors stopping in every day for food, refreshments and fuel,” said Turnpike Authority Chairman Matthew J. Amorello. “This is an excellent opportunity to meet a vast market.”
On a first-come, first-served basis, complimentary vending space is made available at the service areas located on the Turnpike in Lee, Blandford, Ludlow, Charlton, Westborough, Framingham and Natick. Farmers can sell their goods as long as they do not compete with the businesses that operate within the service plazas.
The Turnpike Authority helps set up the outdoor markets and provides on-the-road advertising using portable message boards.
The Magrones will be selling dip mixes, salsas, pretzels, crackers, jams and jellies individually and in gift baskets.
John Kelly of Kelly Green Acres Farm in Blandford sold freshly grown vegetables and fruits in the westbound service area in Blandford last summer and will be back again this year.
There is room for many more vendors in the markets. For more information, contact program coordinator Dave Fenton at dave.fenton@mta.state.ma.us or at 1-781-431-5192.
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 Massachusettssalutes 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 Foodsto 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.
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:
- I agree not to hold Old Sturbridge Village, or any of their members, officers or patrons responsible for personal injuries or property damage, and I agree not to be party to any legal action against them.
- I agree to pay all applicable sales tax on sales direct to Government authorities.
- All exhibitor personnel, merchandise, fixtures, etc. on the premises are my responsibility and I agree to indemnify and hold harmless Old Sturbridge Village or any of their members, officers, patrons, sponsors, staff and volunteers from liability stemming from their presence or their acts.
- I agree to abide by all applicable state, federal and local laws and rules and requests that Old Sturbridge Village may make for the safety and operation of this event.
- Old Sturbridge Village may use any photographs taken at the event for publicity purposes.
- Exhibits must remain intact until the scheduled conclusion of the event.
- Pets are prohibited.
Questions? Please contact Melissa White
Coordinator of Special Events and Community Relations
508-347-0303
email application form to: mwhite@osv.org
is a women's organization with over 1 million members.
They are hosting a convention at the Seaport Hotel in Boston on August 27th and are looking for regional manufacturers who are interested in providing product samples for the attendee gift bags. Please contact robing@redhatsociety.com for more information or to arrange to make a donation.
There will be 1,300 ladies attending the event. They are ladies over 40 years old, upper income, well educated, married, and actively working part-time or full-time.
You can learn more about the organization by visiting the website at www.redhatsociety.com.
Thanks for your help.
Sincerely,
Robin Gronlund
Red Hat Society
robing@redhatsociety.com
When building a business, growing revenues and profitability often are among the highest priorities. But what about increasing the value of your business? Incorporating plans for the eventual sale of your business early into the life of your business will help ensure you cash in for the highest amount possible. Whether you plan to retire, leave the business to family members, get out while on top, or trade in your company for the next great idea, you will be in a much better position if you start early — before you are ready to exit.
Join Foley & Lardner LLP, UBS, Northeast Capital Alliance, and Possibilities@Work for Optimizing Your Business for an Eventual Sale, where panelists will address such questions as:
· Which factors determine your company’s value?
· How can you improve on those factors and increase the worth of your business?
· What risks and liabilities are you carrying that can hurt you and your sale?
· How can you provide for your personal wealth, leveraging your business assets?
This interactive, thought-provoking, informative program will provide you with a roadmap and some of the tools needed to gain the optimum value for your eventual exit.
When: Tuesday, July 26, 2025
Time: 7:30 a.m. to 10:00 a.m.
Where: Foley & Lardner LLP
111 Huntington Ave.
Boston, MA 02199
Directions at www.foley.com under Boston office
Presenters:
Mitch Goldfeld, UBS
Ellen Kaplan, president, Possibilities@Work
Larry Smith, partner, Northeast Capital Alliance
Neil Smith, partner, Northeast Capital Alliance
Tom Rosenbloom, partner, Foley & Lardner LLP
This program is complimentary.
Kindly RSVP to www.possibilities-at-work.com/events/ or please contact Ellen Kaplan at 978.535.7150 for further information. Due to limited seating, registration is necessary.
October 15th - 10:00am-5:00pm
Uxbridge Farm & Fairgrounds
Mendon Road - Rt 16
Uxbridge, MA
Reserve your space now!
For more information email:
KraftKaboodle@yahoo.com
Or call: 508-234-2915
Set up time 8AM – 10AM
Mail your reservation with payment to
Kraft & Kaboodle c/o Tricia Johnston 4 Overlook Street #2 Whitinsville., MA 01588
Name:________________________________________________________
Address:______________________________________________________
Email:________________________________________________________
Phone:______________________ Number of Spaces _____ @ $50 each $_________
Kind of Craft: __________________________________________________
Please make all checks out to Kraft & Kaboodle - payment is non-refundable (Oct 15th)
*Set up must be complete by 10 AM
* All crafters must stay until 5PM
X_______________________________________ Signature
(Montpelier, Vt.…July 14, 2005) According to a 1998 report from the National Restaurant Association, up to 75% of students at certain culinary schools are career changers, individuals that grew bored with their everyday jobs and made the decision to dive into the exciting world of culinary arts. New England Culinary Institute (NECI),with campuses in Montpelier and Burlington, Vermont, is no exception when it comes to welcoming career changers. Beginning next month, this school, whose curriculum follows a “learn-it-by-living-it” model, will introduce the Taste of NECI, a series of once-a-month weekends devoted to prospective chefs leaving the corporate world for the culinary.
“We know our school is the best place for those who are serious about their culinary passions,” says Fran Voigt, co-founder and president of NECI. “We are not for the amateur. Once you complete the Taste of NECI experience, you’ll know if NECI’s the place for you to become the highly sought-after culinary professional that you want to be.”
On the weekends ofAugust 19-21, September 16-18, and October 14-16,2005, those considering a culinary career are invited to spend two nights at the Inn at Essex, Vermont’s premier culinary resort vacation destination, to experience what NECI hands-on education is all about. The weekend includes:
- Friday night dinner at Butler’s at the Inn at Essex, one of Neck's fine dining destinations
- Saturday continental breakfast at the Inn at Essex
- Saturday morning guided tour of the Montpelier/Essex campus
- Saturday lunch at NECI Commons, a cutting-edge American bistro featuring local fare in Burlington
- Saturday afternoon observation of a class or shadowing of a chef instructor
- Saturday dinner at one of the many local alumni’s restaurants (cost not included)
- Sunday continental breakfast at the Inn at Essex
- Sunday Master Class with Chef Michel LeBorgne (M.C.F.), vice president of culinary affairs at NECI, in NECI’s spectacular Dacor kitchen at the Inn at Essex. (Eat what you cook afterwards.)
The cost for the weekend is $700 per person, including accommodations at the luxurious Inn at Essex (www.innatessex.com), four meals and tax. Fee excludes beverages and tip. Attendees are required to complete a NECI application beforehand. For those that decide to enroll after experiencing the weekend, the full cost of the weekend will be credited towards tuition. Only twelve spots are available each weekend, so please call 877.223.6324 to reserve space immediately.
NECI is also reaching out to its alumni and internship site supervisors (chefs, restaurant owners and managers) to assist in the search for those that could benefit from the NECI experience. “We are very excited to introduce the Professional Referral Scholarship,” says Carise Mitch, NECI’s director of marketing & alumni relations. “By looking to our alumni and industry colleagues for referrals, we are guaranteed to find even more outstanding individuals to add to NECI’s student body. After ‘lending’ their protégées to us, we promise to return them as incredibly skilled chefs who will be bigger assets to their kitchen.”
To qualify, students must be referred by December 1, 2025, and have six months of prior production kitchen experience. The awards of $2,500 (and a professional knife kit) are available to students enrolling in the March 2006 associate’s degree program in culinary arts and baking and pastry. Visit www.neci.edu for more information.
About New England Culinary Institute
New England Culinary Institute (NECI) was founded in 1980 with a unique educational model featuring “learn-by-doing” training in real-life situations. The school, which has grown to three campuses—two in Vermont and one in Tortola, B.V.I.—produces highly qualified chefs, managers, culinary professionals and industry leaders. Recognized for its innovative immersion style, NECI is known for its low student-to-teacher ratio and for providing personal and focused hands-on education. NECI offers a bachelor’s degree in hospitality and restaurant management; associate’s degrees in culinary arts, hospitality and restaurant management, and baking and pastry arts; certificates in basic cooking, baking, and pastry arts, as well as a host of non-professional cooking programs. Also known for its fine dining and catering, the school operates diverse food service outlets that serve the public daily.
--
Nancy Civetta
Civetta Comunicazioni
90 Hamilton Street
Cambridge, MA 02139
T: 617/577-8098
F: 617/876-9233
E: nancy@civettacom.com
New England Baklava Co., member's product photo by Callaway photo
JULY 2005, Volume 2/3
Nutrition is in the news everywhere.
Foodlogics Consulting wishes MSFA members a great summer.
FDA has published a draft report called “Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food”. Understanding thresholds for gluten will help FDA develop a definition of "gluten free" and identify appropriate use of the term for food labeling and packaging claims. The report summarizes the current state of scientific knowledge regarding food allergy and celiac disease, and identifies and analyzes approaches that can be used to establish threshold levels below which it is unlikely that a food allergic or gluten sensitive individual would experience an adverse effect.
In the Food Allergen Labeling and Consumer Protection Act (FALCP) of 2004, Congress required that FDA prepare a report on allergen information and make recommendations for further research. FALCP also required that FDA establish a proposed rule to define and permit the use of the term "gluten free" on food labels by August 2, 2006, and a final rule by August 2, 2008. The report and the establishment of a gluten threshold are necessary steps to this end. FDA's Food Advisory Committee will evaluate the report at a public meeting scheduled July 13 through 15.
You may read the full report at: http://www.cfsan.fda.gov/~dms/alrgn.html
Or, read the Federal Register announcement: http://www.fda.gov/OHRMS/DOCKETS/98fr/05-12041.htm
However, this threshold study has no impact at all on the approaching January 1, 2026 compliance deadline for allergen labeling (or Trans Fat). Labelers must assure that their labels in commerce as of that date meet this regulatory deadline.
Foodlogics Consulting™ provides complete nutrition labeling services, from recipe to retail. For questions or help with your labeling projects, please contact Hanna Strowman at hanna@foodlogics.com.
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 password provided to MSFA members.
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 password provided to MSFA members.
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
Boston Public Market: Download this flyer here (PDF file)
Mayor Menino Cuts Ribbon for the Summer Boston Public Market
MSFA Member, Jill Brooks of Her Mitts and Mayor Menino at Ribbon Cutting for Summer Boston Public Market
Please note the new address for the MSFA:
MSFA
C/o Carol Coutrier
P.O. Box 34
Groton, MA 01450
MSFA telephone numbers remain the same at (508) 457-5346 and 800-813-5862.
This is a full-time, salaried position that reports to the Chair of the Board of Directors. The Executive Director has the overall responsibility of implementing the mission of The Food Bank. The Executive Director will provide leadership to The Food Bank’s staff as they work to achieve the organizations goals and 2005 strategic plan. The Executive Director is responsible for articulating the problem of hunger and The Food Bank’s response to its many constituencies, including the Board of Directors, volunteers, staff, member agencies, donors, policymakers and the general public. The Executive Director will strive to build these constituencies into an effective team to work toward the reduction of hunger in Western Massachusetts.
The deadline for submission of a cover letter and resume is June 3, 2005. The search will continue until the position is filled. For consideration, mail resumes to The Food Bank of Western Massachusetts, P.O. Box 160, Hatfield, MA 01038 or email to Christine Dutton at christined@foodbankwma.org. Visit www.foodbankwma.org to learn more about The Food Bank. It is our hope that we will have a new executive director by the end of the summer.
This strategic guide will feature the best and hottest products available for the upcoming holiday season, along with valuable editorial coverage on emerging trends. Specialty retailers use this resource to make decisions for holiday shelf- stocking. Our Holiday Source Book will be bound into the September issue and distributed to all 25,100 Gourmet News subscribers.
Reserve your ad space today and receive a Free ad! Ad space deadline is July 27th
Regards,
Dean P. DeLuca
Associate Publisher
Contact: cdaggett@gourmetnews.com (Cath Daggett)
We are calling on our members get involved in a new project here at the Food Center.
We would like to create a Members’ Exhibition Committee, facilitated by theFood Center, to begin planning a strategy for gaining maximum exposure for the products produced at the Center. The first meeting of the Committee will be a strategy and idea-sharing meeting to discuss our best options and set goals for the coming year to develop a presence at Farmers’ markets, exhibitions such as the Big E and other regional events, as well as the Fancy Food Show and Natural Foods Expo in 2006.
We would also like to discuss opportunities for partnering with other organizations, such as CISA, the Mass Department of Agricultural Resources, Mass Specialty Foods, and the other incubators in the state, if they are interested.
We believe that, by combining our efforts and resources, we will be able to develop a consistent presence at key farmers markets, and a high-quality trade show display that will benefit all of the smaller producers looking to springboard their businesses at the major shows.
We are asking for responses from those Members interested in serving on this new Committee so that we can set a date for a first meeting. To get involved, please reply to this message and I will follow up with the group to arrange a meeting date.
Thank you,
Herb Heller, Program Manager
Western Mass Food Processing Center
324 Wells St.
Greenfield, MA 01301
413-774-7204 x108
Mark your calendars and spread the word! Plan to join acclaimed chef Didi Emmons and The Federation of Massachusetts Farmers' Markets on August 15th at 7pm for a feast of New England's summer bounty. The dinner will take place at Veggie Planet restaurant in Harvard Square, Cambridge, MA. The event is a benefit for The Federation of Massachusetts Farmers' Markets (FMFM), a non-profit which has been connecting farms, families, and communities for over 25 years.
For $60 per person, diners will enjoy a 5-course vegetarian meal featuring Massachusetts-grown products, with 90% of the proceeds going directly to benefit FMFM. Each course will be paired with a Massachusetts wine or hard cider chosen by wine expert Eden Stone. Highlights of the menu include Tomato Gazpacho, Millet Cake with Blue Cheese, Roasted Apples, Kale, and Leeks, and Peach Blueberry Gratin with Maple Ice Cream. To purchase tickets, e-mail FMFM Office Coordinator Greg Bodine at greg@massfarmersmarkets.org or call (781) 893-8222. We hope to see you there!
Sincerely,
The FMFM Staff:
Jeff, Hannah, and Greg in the office
and all your market managers (Lee, Kathy, Tanya, MaryCat, & Elizabeth)
Spasso Foods (manufacture of Doriti Gelati & Sorbetti is in need an operations candidate. The person would be responsible for overseeing transportation of our product, inventory, scheduling manufacturing, ordering supplies/ingredients etc... We need a high energy person that is a quick study and does not need hand holding. Looking for someone who is streamline process
Oriented, organized, strong communications skills a must.
Contact Curtis Grace at Spasso Foods.
Annual Listing Available on State Ag Department WebsiteState Sees 13% Increase in Number of Markets in One Year
Massachusetts farmers' markets are open and overflowing with an abundance of locally grown and produced foods. To help consumers find a nearby market, the Massachusetts Department of Agricultural Resources has updated its directory of the 113 farmers' markets currently operating in cities and towns across the Commonwealth this season. Most markets are already open, with others opening now through the beginning of July.
The Department of Agricultural Resources publishes an annual list of Massachusetts farmers' markets that provides days, locations, times and opening and closing dates for each market. The list is available on-line at http://www.mass.gov/agr/massgrown/farmers_markets.htm. A printed copy is also available by calling the Massachusetts "Down on the Farm" Line at 1-877-MASSGROWN.
This season has been particularly fruitful for start-up farmers' markets, with 13 new farmers' markets open for business. "This is quite a significant increase in just one year," states Douglas Gillespie, Commissioner of the Massachusetts Department of Agricultural Resources. "The popularity with consumers and local cities and towns to host markets increases each year." Residents or town planners see a farmers' market in a neighboring town and think, why can't we do that here? That's good news for the Commonwealth's farmers as well as consumers," says Gillespie.
New farmers markets can be found in the following communities this summer and fall:
Barnstable County: Hyannis
Provincetown
Berkshire County: Otis
Essex County: Salem
Middlesex County: Lexington
Newton/Fridays
Somerville/Union Square
Wayland
Suffolk County: Old Northern Avenue Bridge (Boston Public Market)
East Boston
Roxbury: Dudley Square
Worcester: CountyPaxto
At these festive outdoor markets, shoppers will find an array of freshly harvested fruits, vegetables, herbs and flowers, as well as a variety of other local farm products such as maple syrup, honey, eggs, turkey products, farmstead cheeses, baked goods and jams and jellies, all sold directly by the farmer or producer.
Most farmers' markets continue to the end of October with some staying open through Thanksgiving.
###
David Webber
Massachusetts Department of Agricultural Resources
(phone) 617-626-1754
(fax) 617-626-1850
David.Webber@state.ma.us
www.mass.gov/agr
Lee Busch of Goodbaker Gourmet will be teaching vegan healthy baking classes this fall at both the Boston Center for Adult Education and the Cambridge Center for Adult Education. Check their web sites for information and class schedules.
Remember to submit your new products to Carol Coutrier so we can give you the exposure you deserve!
Luvli Juices
374 Congress Street , Suite 304, Boston, MA 02210
Contact: Karsten Robbins
Tel: 617-482-1282 ext. 101
Fax: 617-507-8418
Karsten@contenza.com
www.luvlijuices.com
Luvli Juices are a line of 100% natural premium vegetable juices that are packed with natural vitamins A, C, fiber and potassium. A ‘meal replacement’, the juices answer the need for healthy great tasting vegetable juices with less sodium, less sugar and more flavor than existing products. Served with a slice of bread, yogurt or fruit, it becomes an extremely nutritious breakfast, snack or light lunch. Luvli Juices launch in July in New England.
The Bristol Marketing Group, Inc.
28 DeWolf Avenue, Bristol, RI 02809
Contact: Susan Lancaster
Tel: 401-396-9155
Fax: 401-396-9261
Susanlancaster@cox.net
www.crescentcanyoncuisine.com
A unique line of frozen ‘heat and serve’ all natural proteins (beef, pork and chicken) seared or grilled with great sauces.
Boston Baking, Inc.
500 Commander Shea Blvd., Quincy, MA 02171
Contact: Bob Boschetto
Tel: 770-3304
Fax: 617-770-3046
BBAGELRJB@aol.com
www.BostonBaking.com
Contract baking, bagels, Smart Sweets products, cookies, specialty items.
Dancing Deer Baking Company, Inc.
77 Shirley Street, Boston, MA 02119
Contact: David Lamlein
Tel: 617-442-7300
Fax: 617-442-8118
David.lamlein@dancingdeer.com
www.dancingdeer.com
All natural, ready for retail, artfully packaged, cakes, cookies and baking supplies.
Bill Bennet
48 Old Harbor Road, P.O. Box154, Center Harbor, NH 03226-0154
Contact: Bill Bennet
Tel: 617-738-4916
Fax: 617-738-4916
Billbennet@runbox.com
Advisor to the specialty food industry.
Sally’s Homemade Dog Food
646 Old Farm Road, Franklin, MA 02038
Contact: Robin Malone
Tel: 508-520-9571
Robin_malone@sallysdogfood.com
www.sallysdogfood.com
Homemade dog food.
Smith’s Spices
139 Appleton Street, Boston, MA 02116
Contact: Rachel Alternative
Tel: 203-543-1603
Rachelacle@comcast.net
www.smithsspices.com
Spice medleys.
The Humble Baker
P.O. Box 382, Amherst, MA 01004
Contact: Brieta Goodwin
Tel: 800-897-5910
Info@thehumblebaker.com
www.thehumblebaker.com
All natural, kosher Tea-Breads using only the finest ingredients available, using no artificial flavorings, colorings, or preservatives.
Chicopee Provision Co., Inc.
To 4/06
Sampsons
To 2/06
Stacy’s Pita Chip Co..
To 4/06
Rosa’s Candies
To 5/06
Cape Cod Chowder Company
To 5/06
When Pigs Fly
To 6/06
Reseska Apiaries
To 2/06
Ever So Humble Pie Co., Inc.
To 5/06
John Accardi & Sons, Inc.
To 2/06
Goddess Granola
To 6/06
Ann’s Boston Brownie
To 6/06
Dessert Crafers, Inc.
To 1/06
Natural Products Consulting Institute
To 5/06
Victoria Gourmet
To 6/06
The Launching Pad & Co.
To 6/06
Please send your renewal dues check made out to MSFA, C/O Carol Coutrier, P.O. Box 34, Groton, MA 01450.
$150. for Producer Members, $250. for Associate Members.
August
Asian Creations
Aunt Sue Sue’s
FNI Group
Linabella’s Garlic Farm, LLC
Treats to Eat
Wicked Walnuts
September
Aisha
Coastal Classics, LTD
Decas Cranberry Products
Legere Nutritional Foods
Mondi Enterprises, Inc.
Orleans Packing Co.
October
Mothers, Inc.
Okinawa Sushi Catering
photo by Callaway photo
Massachusetts Specialty Foods Association
C/o Carol Coutrier
P.O. Box 34
Groton, MA 01450
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 | c/o Carol Coutrier P.O. Box 34 | Groton | MA | 01450
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