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[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

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please support our sponsors

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Fall 2005

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In This Issue...

• Letter From the President
• Green Plate Special
• A Foodie - Member Profile
• On the Menu - MSFA Calendar of Events
• The Food Network - Networking Events
• Just Desserts! Members in the Spotlight
• Member Participation - [exclusive content]
• Member FYI - [exclusive content]
• The Salt of the Earth - New Members and Renewals
• Contact Information

at Carlson Orchards
photo by Callaway photo

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Letter From the President

Dear MSFA Members,

This fall has been marked by the disastrous hurricanes Katrina and Rita which have wreaked havoc in the southland.  As many of you know, Louisiana is my home state, and many of my relatives, including my mother, live there.  Everyone in my family is safe, but the devastation is vast and overwhelming.  I would like to encourage you to give whatever you can to the charity of your choice: the Red Cross is doing a great job of providing food, water and needed supplies to the area, also Habitat for Humanity is actively building homes for those who are in need.

On a brighter note, the MSFA held a wonderful Networking Event at the Big E on Sept.  30. (See Just Desserts: Members in the Spotlight for details).  Steve Quinn, Consulting Fair Director at the Big E, hosted the event and treated 17 MSFA members and non-members to a full lunch of Massachusetts made foods, including clam chowder, lobster rolls, apple pies, etc.  Many of the exhibitors from Salute to New England Specialty Foods were present.  The networking event was a reminder of how MSFA members help to promote and support each other.  Many thanks to MSFA Board Member, Bonita Oehlke from the Dept. of Agricultural Resources, for coordinating this event.

Please note the Green Plate Special in this edition of "Food for Thought".  Freight Savers (DHL) is a new member of MSFA and is offering a special discount on shipping for MSFA members.  This is another great benefit of MSFA membership, along with the Staples discount. Thanks to David Orlando of Freight Savers for coordinating this effort.

Thanks to all of you who have sent in photos of your products for this issue.  The photos enhance the newsletter and help to promote your product.  For our January issue, please send a color photo of your product(s) to me at ccoutrier@aol.com by Dec. 15.  Also, if you would like to have your company profiled in the newsletter, please send the article on your company (250 words or less) along with a photo to the above address by Dec. 15.

The MSFA Board is working on our next Annual Meeting.  By members' request, we are scheduling the Annual Meeting after the busy holiday season (after Valentine's Day).

You will be notified of the exact date, which will be toward the end of February, 2006.

As always, this is a not to be missed event for MSFA members and their guests!

With warm regards,
Carol Coutrier, President
MSFA

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Stacy's Pita Chips - member's product photo

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Green Plate Special

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A Foodie - Member Profiles

Mizzannye's Gourmet Bar B Que Sauce

In Anderson's old Memphis neighborhood, Bar B Que sauce was a serious business, and the restaurant where her mother worked as second cook during the Great Depression, packed in the crowds sizzling for brisket and ribs. In addition to serving her savory sauce at the restaurant, Anderson's mom catered at yard, rent, insurance and birthday parties, as well as picnics and church gatherings, in which the sauce too became extremely popular.

A legendary delicacy, the sauce has since been passed down for generations. Today, that same authentic gourmet Tennessee Bar B Que sauce is being enjoyed, not in Memphis, however, but in New England. Still brewing her mother's famous recipe, Anderson is hoping again to make the sauce the "talk of the town" in the 21^st century as it was in the 1920's, 1930's and early 1940's.

Concentrated, the sauce can be diluted for gourmet dishes such as fish, fowl and wild game. It is low carb, low sodium and fat free. Anderson grows the garlic used from 100% certified bulbs, and the spices are 100% certified organic. Local organic farmers who are members of CISA grow much of the fruits and vegetables purchased by her.

Mizzannye's Bar B Que Sauce, a high-end product, which is manufactured at the Western Massachusetts Food Processing Center in Greenfield, MA, is marketed at Cornucopia, Thorne's Market, Northampton, MA, and Historic Deerfield Inn, Deerfield, MA, as well as her own farm stand on the Commons each Saturday in Amherst, MA.

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On the Menu - MSFA Calendar of Events

Remember to visit the MSFA web site for calendar updates every month.

October 2005

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”

21 MSFA Networking Event at Best Friends Cocoa (open house to celebrate the new plant) 6-8 PM, 91 Mystic St., Arlington, MA  Please RSVP to Linda@bestfriendscocoa.com (781) 648-0197.  Please also RSVP to Ellen Callaway, ellen@callawayphoto.com

Open to MSFA members and non-members.

25  “Made in Massachusetts" – A New England Country Festival at Old Sturbridge Village. Contact Melissa White, Coordinator of Special Events and Community Relations.  (508) 347-0303,   mwhite@osv.org

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Holiday Selections from Cape Cod Provisions, member's product photo

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The Food Network - Networking Events

Best Friends Cocoa

Come warm your heart and satisfy your sweet tooth at MSFA Member, Best Friends Cocoa's Opening of their new production plant in Arlington Center! On Friday, October 21 at 6-8 PM Best Friends Cocoa will be opening their company doors at 91 Mystic Street in Arlington. Please RSVP to Ellen Callaway at ellen@callawayphoto.com by October 18.

Best Friends Cocoa was created by Naomi Storm.  In an effort to create a delicious beverage that was fat free, she developed the formulation, which is also natural and kosher certified.  Linda Guttman, a massage therapist, met her at a women's networking event in 1994 and decided it would be a special, healthy treat to offer in her waiting room.  Over the years, both she and her clients came to love the rich, full bodied flavor of the cocoa.  And since it is natural, she knew she was offering a quality product to her clients. In 2003, when Linda called to place her order, Naomi informed her that she had decided to retire from the cocoa business.  Linda loved the cocoa so much, she bought the company from her.

At this year's Fancy Food Show, interest in the product increased significantly and Linda decided to move the production facility to Arlington to have it closer to her sales office.  The staff has also increased to support the new business and Linda is now joined by a local sales rep, two inside sales people, an office manager, and a staff of three at the new plant.

Directions...

Our plant is centrally located and easy to reach from Route 93, Route 128 and Route 2.

From Boston and points south, take 93 North to the Arlington - Mystic Valley Parkway exit.  Stay in the left hand lane off the exit ramp. This will put you onto the Mystic Valley Parkway.  Follow Mystic Valley Parkway past Wild Oats and the light at Boston Avenue.  At the next rotary, bear right, continuing on Mystic Valley Parkway.  Go straight through the first traffic light.  You'll soon see the Mystic Lakes on your right.  At the next traffic light, turn left onto Mystic Street and pass the Community Safety Building on your right. Immediately after that, you'll find 91 Mystic on your left.  Park on Mystic Street or turn left into our driveway.

From 128 points north and south, take the Route 2 (East) Arlington exit.  Get out at exit #59, Route 60.  Turn left onto Route 60, Pleasant Street, Arlington.  Continue on Pleasant Street. Go straight at the light at Massachusetts Avenue (Cambridge Savings Bank on your right).  At this point, Pleasant Street becomes Mystic Street.  Go straight at the next light (following the sign for route 3 North). 91 Mystic will come up on your right, after the Valvoline on your left and before the Community Safety Building on your left.  Park on Mystic Street or turn right into our driveway.

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Just Desserts! Members in the Spotlight

The MSFA Networking Event at The Big E on Sept. 30 was a huge success, with Bonita Oehlke of the MDAR coordinating.   Steve Quinn, Consulting Fair Director, gave a presentation on the Big E and treated the group to a special 'Made in Massachusetts' lunch on the second floor of the beautiful Massachusetts building.  Several exhibitors from 'Salute to New England Specialty Foods' were also present.  MSFA members who attended included Alison Chateaunauf of Coutts Specialty Foods, Jacqui Senn of Jacqui Senn's Cookies, Myron Becker of Myron's Fine Foods, Alisa Taylor of Spice Genie, Jackie Fitzhugh of Ms Cellaneous, Mrs. Annye C. Anderson of Mizzannye's Gourmet Bar B Que Sauce, Matt Morse of Hot Mamas, Cory Clarke of Shootflying Hill Sauce Co., Bonita Oehlke of MDAR and Carol Coutrier of The Launching Pad & Co and MSFA President.

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MSFA Members participating in the Verrill Farm Festival on Oct. 15 include Legere Nutritional Foods (Therese Legere), Coutts Specialty Foods (Alison Chateauneuf), Tre Noci (Phyllis Tomaine), Mizzannye's Specialty Gourmet Foods (Mrs. Annye C. Anderson) , Deborah's Kitchen (Deborah Taylor), Cayman Islands Dept. of Tourism (Judith Ackerman), Aisha's Termis (Aisha Sobeih), Linabella's Gourmet Garlic Farm, LLC (Michelle & Jeffrey Howard), and Best Friends Cocoa (Linda Guttman).  See Member Participation section of this newsletter for details on the festival.

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Cabot's Candy was featured in an article (with photos) titled 'Chewing it Over at Cabots' in the August  10, 2005, Food section of The Boston Globe.

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Bohoy Design

• won an award in the Massachusetts Library PR Awards for the design of the Beverly Farms Newsletter. Library entrants from across MA vied for the various honors.

• just completed a 20 page guide, posters & Tshirts for " Trails & Sails," a weekend of 150 free events at 75 sites, sponsored by Essex National Heritage Commission.

• designed and illustrated the promotion material for the Boston Public Market's 2nd annual benefit- the " Chef's Harvest Dinner" to be held Nov. 1, 2005 at 25 restaurants.

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Spasso Foods (Doriti Gelati)

Was featured recently in an online article on Doriti Gelati from Dailycandy.com http://www.dailycandy.com/article.jsp?ArticleId=23562&city=7

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Spice Genie

Spice Genie was featured in The Boston Globe on July 27, 2005:

July 27, 2025

Sugar and spice "The five-month-old company Spice Genie is becoming known for its specialty sugars ($6.99). They're flavored with mint, raspberry and vanilla, chai, lemon, and lavender and ginger, and they're meant to rim cocktail glasses or to be spooned into lemonade and iced teas. Spice Genie was founded by Alisa Taylor-Kapoor, 28, a South End resident. Try the mint sugar sprinkled over fresh strawberries or roasted peaches and the chai sugar with grilled lamb for an aromatic blend of cinnamon, clove, ginger, and cardamom. Available at Gourmet Boutique, Copley Place, 100 Huntington Ave., 617-266-2906; Appleton Cafe and Bakery, 123 Appleton St., 617-859-8222; and Marino Lookout Farm, 89 Pleasant St., South Natick, 508-653-0653; or go to www.spicegenie.com."-- RACHEL TRAVERS

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Spice Genie

Spice Genie recently won the award at the Boston Gift Show, 'Best Product in Show' this is quite newsworthy as the Boston Gift Show is one of the largest trade shows in the country attracting almost a thousand vendors. As a young business, we're really excited about this award!

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Jacqui Senn's Cookies was featured in both the Swampscott and Marblehead Reporter as well as the Lynn Journal. We are currently in negotiations with a large coffee chain and are planning on franchising the business!!!

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Stacy's Pita Chips were recently featured on an episode of "The Ellen Degeneres Show," where Ellen visited her local Costco to tape a segment. Ellen interviewed a Costco employee who was sampling a dip with Stacy's Pita Chips. The camera showed huge stacks of Stacy's Pita Chips in the background!

Co-founders Mark Andrus and Stacy Madison were also recently guests on NECN's "TV Diner with Billy Costa." During this episode dedicated to locals who have made it big in the food business, Mark and Stacy talked about how Stacy's Pita Chip Company had it roots as a sandwich cart in Boston's Downtown Crossing.

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Dancing Deer

FSB: Fortune Small Business recently announced its 2005 list of Best Bosses, including Dancing Deer Baking Co. President Trish Karter. The list included 15 entrepreneurs in various industries who are particularly well-rounded, with the vision, creativity, focus, and great people skills to get the best out of their employees. To compile the list of Best Bosses, FSB collaborated with Winning Workplaces, a non-profit organization that helps small businesses create successful workplace practices. The list appears in the October issue of FSB, and at www.FSB.com.

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MSFA Exhibitors at the recent Natural Products Expo

in Washington, DC included:

Legere Nutritional Foods
Goodbaker
Regenies
Stacys
Equal Exchange
Cabot's Candy
Luvli Juices

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Member Participation - exclusive content for members only

· 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?

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Member FYI - exclusive content for members only

NUTRITION in the NEWS

JULY 2005, Volume 2/3
Nutrition is in the news everywhere.

In January 2005, FDA received a letter from a group of 14 trade associations (including GMA and the American Frozen Food Institute), asking the agency to establish consistent "triggers" for the food allergen and trans fat labeling effective date. The letter explained that both labeling requirements are effective January 1, 2006, however the "trigger" for the food allergen requirement is "date of labeling" and for trans fat the requirement is "introduction into interstate commerce." The letter essentially requested that FDA "harmonize" the dates, by establishing January 1, 2026 as the "date of labeling" for both requirements.

FDA declined to harmonize the dates. Manufacturers need to plan to have "old" or non-compliant labels introduced into interstate commerce by 12/31/05.  However, based on the trigger dates explained below, there can still be labeled goods on store shelves in early 2006 without Trans Fat and Allergen Labeling.

American Frozen Food Institute posted the letter on its website at http://www.affi.com/harmonizationletter.pdf

The triggers for January 1, 2006, compliance are:

• "Labeling of products" for allergen labeling: food products that are produced and labeled prior to 1/1/06, which are part of a firm's inventory, may be distributed in interstate commerce after 1/1/06, until the product inventory is exhausted. 

• "Entry into interstate commerce" for Trans fat labeling: requires a Trans fat listing in the Nutrition Facts for foods that enter interstate commerce on or after January 1, 2006; foods that enter interstate commerce prior to January 1, 2006, are not affected. 

Foodlogics Consulting provides nutrition labeling services from recipe to retail.   

Contact Hanna Strowman at hanna@foodlogics.com.

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.

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Building Blocks for a Successful Natural Foods/Specialty Business – Pricing and Margins

This may be old hat for many of you but here is a brief summary on some rules of thumb about gross margin and determining pricing.

Briefly, “gross margin” is the difference between your “net price” (gross price – returns, discounts and allowances) and “cost of goods” (materials, labor, manufacturing overhead (or co-packing fee) and freight to your F.O.B. point). Gross margin is always expressed as a percentage of price – as in a P&L. People sometimes confuse it with “mark-up” which is expressed as a percentage over cost. If it costs you $1.00 and you sell it for $2.00, you make $1.00 on a $2.00 sale so you have a 50% gross margin. You have “marked up” your $1.00 cost by $1.00 or 100% mark-up. Please set “mark-up” aside for now.

Normally, most distributors tend to work on a 25-30% gross margin based on the cost of the product delivered to their warehouse. If they pick it up, rest assured they add an internal freight factor. While it varies by product category, most retailers work on a 33-40% gross margin – depending on the category and their competition.

As a manufacturer/marketer, you need to shoot for a 40-50% (or more) gross margin to have a fighting chance at having a sustainable, viable, profitable business. The byword is “rewarding and forgiving gross margins”.

Example:
Your Cost of goods = $1.00
Your price to distributor = $2.00 (50% gross margin to you)
Distributor price to retailer = $2.66 (25% gross margin to distributor)
Retail price to consumer = $3.99 (33% gross margin to retailer)

Please remember that you need to be realistic and disciplined about having a minimum 40% gross margin (more is better) or you will find it difficult to stay profitable as your business expands outside your home market and you enter more traditional retail channels.

Good luck and feel free to call or email with questions on this.

Prepared by Bob Burke, Natural Products Consulting, 978-975-9902,

BobNPCI@aol.com www.NPCInstitute.com, www.Bob-Burke.com

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The full bounty of New England's harvest is hitting the markets. That means it's time for the 4th annual " Savor the Seasonings" benefit dinner, coming up on Monday, October 17th at 6:30 pm at Flora restaurant in Arlington. Mark your calendars and tell your friends, because this will be an unforgettable meal. Chef Bob Sargent of Flora will prepare a fall feast of New England grown products benefiting The Federation of Massachusetts Farmers' Markets (FMFM).

For $125 per person, you can support local farmers while enjoying a four-course meal showcasing their wares. The menu will include River Rock Farms' of Brimfield, natural beef, Mamashoe Farm's organic pork, and New England cod cakes, along with local bread and cheese, sweet corn chowder, roasted beet and goat cheese salad, fresh vegetables galore, and raspberry-apple crumble with homemade ice cream. Flora is located at 190 Massachusetts Avenue in East Arlington, less than a block from the Capitol Theater. You can learn more about the restaurant at http://www.florarestaurant.com/.

To purchase tickets, e-mail FMFM Office Coordinator Greg Bodine at mailto:staff@massfarmersmarkets.org or call (781) 893-8222. We hope to see you there!

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Aisha Sobeih, of Aisha's Termis, is looking for a new commercial kitchen space of some 1,500 sq. feet. No equipment is required. The greater Boston area is preferred for a location.

Please call if you have any contacts, referrals or information. 617-469-2867

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Kitchen for sale or lease in good standing with board of health and FDA
Great for manufacturing or catering.

We are located in Weymouth, 5 min. from route 3 and about 25 min. to Boston.
The location is 20 min. to Restaurant Depot(Dedham) and 5 min.to B.J.'s, Stop & Shop, & Shaw's for those quick little trips.

flat rate per month, plus utilities. Please call after Wed. Aug. 10th, serious inquiries only.

Sue Bisignano
International Brownie
781.545.1937

Work with chocolates from estates around the world and prepare both simple and complex desserts. You will learn how to plate these desserts, where to shop and how to understand high quality chocolate. Learn about the history of chocolate, its many uses and secrets to great chocolate cooking. Enjoy these desserts with a selection of cheeses, liquors and coffee.

9/10 Sat. 6pm-9:30pm | $78

 

Not Your Grandmother's Latkes

This Hanukkah, supplement your repertoire with these unusual Indian style Latkes.  Learn how to make six different kinds of latkes, from chickpea to smoked eggplant, spinach to cardamom flavored banana. The Jewish Indian community consists of the Bene Israeli, Baghdadi and Cochin Jews. Each community has their own culinary traditions, which fused with local Indian produce and techniques has resulted in a splendid and rich cuisine. This class is kosher style but the kitchen is not kosher.

10/3 Mon. 6-9pm | $120

The Rice Lover  

Rice ' the world's staple. Learn about the equipment and ingredients necessary to cook 5 every day Chinese rice dishes. The recipes included in the workshop will be: White Rice, Chicken and Sausage Rice Pot, Sticky Rice, Beef Fried Rice, and Salmon Congee.

10/4 Tues. 7-10pm | $60

The Authentic Chinese Dinner

This 3 hour workshop will include an overview of the equipment and ingredients necessary to cook the dishes in the workshop followed by the preparation and cooking of 4 dishes in an authentic and every day Chinese dinner. Beef and Pan Fried Noodle,

Basil Chicken, Chinese Sausage and Pea Pods, Steamed Tofu.

10/11 Tues. 7-10pm | $60

 

Italian Pasta Sauces

Using readily available ingredients, prepare fabulous, authentic pasta sauces that are as fine as any Italian 'Trattoria'.  Team up your sauces with the proper cut of pasta, as done in Italy and enjoy!  Spend an evening preparing classic dishes, such as Tomato Vodka Sauce with Porcini Mushrooms, Creamy Parmesan Sauce with Peas and Prosciutto, Spicy Armatriciana Tomato Sauce, Lemon-Basil Cream Sauce, and an authentic regional Florentine Ragu Mean Sauce.  Wines will be served with this sumptuous meal. 

10/12 Weds. 7-10pm | $60

 

Introduction to South American Cooking

Sopa de apio con aguacate (apio root soup with avocado) a specialty of Venezuela and Colombia; tasty yuca frita con mojo de ajo (fried yuca, also known as manioc, with garlic sauce) a popular dish from Brazil, Venezuela, Colombia and Peru; and traditional Bollos Pelones (cornmeal dumplings stuffed with meat in a rich tomato sauce) from Venezuela. For dessert you will be surprised how easy is to make delicious passion fruit mousse with guava sauce.

10/15 Sat. Noon-2:30pm | $60

 

Sushi

Learn all about preparing beautiful California maki, tuna, salmon, unagi, and vegetarian sushi rolls. Learn where to shop, rolling and cutting techniques, presentation, and food safety. Then enjoy the fruits of your labor!

10/17 Mon. 7pm-9pm | $85

 

Chinese Sweets

Discover the hidden wonders of Chinese desserts.  Learn to prepare Coconut Dessert, Red Bean Tapioca Soup, Milk Pudding, Seaweed and Green Bean Soup.

10/23 Sun. 10am-1pm | $60

Indian Vegetarian

India is a country of great cultural and culinary diversity. A haven for vegetarians, a large part of India's culinary repertoire is naturally and organically vegetarian. In this class we will prepare food from several Indian regions. Learn about spices, their history, where to shop, how to serve Indian food and development of India's vegetarian philosophy.

11/15 Tues. 6pm-9:30pm | $80

 

Kick up your every day menu with Spice and Herbs

Learn how to incorporate a variety of spices and herbs into everyday food preparation.  Blend fresh herbs for marinating, create robust dry rub for enhance flavors on meat, fish and poultry, blend pan-roasted spices to make curries, and use little spices to kick up your vegetables

Fresh Herbs 10/20 Thurs. 7pm-9pm | $55

Dry Rubs 10/27 Thurs. 7pm-9pm | $55

Hot Curries 11/3 Thurs. 7pm-9pm | $55

Vegetarian Sides 11/10 Thurs. 7pm-9pm | $55

All Four Classes | $200

 

Fall Dishes with Organic Foods

This is a series of three cooking classes that will teach you how to create delicious healthy meals using local, organic produce from the Farm School in Athol, MA.  Delicious recipes for the fall course include the following: Cauliflower chowder with corn, broccoli and mushroom strudel, sweet potato and collard green gratin with Asiago fresco, Brussels sprouts with shitake mushrooms and caraway seeds, autumn pumpkin soup with maple syrup and vanilla bean, and autumn fruit galette

9/27 Tues. 7pm-9:30pm | $75

10/25 Tues. 7pm-9:30pm | $75

11/8 Tues. 7pm-9:30pm | $75 

All three classes for $200

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Boston Public Market: Download this flyer here (PDF file)

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New Address for MSFA

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.

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Lee Busch of Goodbaker Gourmet is teaching vegan healthy baking classes this fall and winter at both the Boston Center for Adult Education and the Cambridge Center for Adult Education. Check their web sites for information and class schedules.

http://www.bcae.org/

http://www.ccae.org/

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New Product Announcements

Notting Hall Introduces New Teas

We Continue to Add to Our Fabulous Selections

From a classic first-flush Darjeeling to a full-bodied desert tea to a fun and frivolous tisane -- three new teas for you to enjoy.

Soom Estate 1st Flush .. This superb first-flush Darjeeling comes from the very popular Soom Estate. The young leaves yield a delicate brew with classic " muscatel" character.

Chocolate Cherry Cordial .. If you are a lover of chocolate and cherries, then this dark, rich, full-bodied black tea is a bit of heaven. And there are no calories -- so, feel free to indulge in a little dessert (tea).

Almond Krunch .. No, its not really crunchy, but the distinctive almond flavor will certainly test your taste buds. A wonderful blend of caffeine-free Rooibos with natural nutty flavors. Fun and fabulous

 

Dancing Deer Baking Co. has a NEW Peppermint Fudge Brownie,

'Moist, rich, and fudgy.  We did a pre-launch sampling of these brownies and folks have been clamoring for them ever since.  So we've moved up their launch date by a month.  Two packages of four hulking brownies each ' a total of eight ' arrive artfully packaged in a gift box. Yay!'

Remember to submit your new products to Carol Coutrier so we can give you the exposure you deserve!

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The Salt of the Earth - New Members, Renewals and Upcoming Renewals

The MSFA Welcomes the Following New Members:

Artisan Fare
57 Whitman Avenue, Melrose, MA  02176
Contact: Jean Terranova
Tel: 781-662-0985
Jeanterranova@comcast.net
http://www.artisanfare.com/
Personal Chef service featuring local, seasonal ingredients.

Brahmin Brownies
86 Spring St., West Roxbury, MA  02132
Contact: David Nixon
Tel: 617-327-7505
Fax: 617-327-9303
David@nixon.net
http://www.brahminbrownies.com/
On line sales of gourmet brownies.

SeaTaste Chile, Inc.
P.O. Box 576, Concord, MA  01742
Contact: Peter Dragone
Tel: 978-369-3811
Fax: 978-369-5939
Pdragone@seatastechile.com
Extruded squid rings and poppers seafood dips.

Mizzannye's Gourmet Specialty Foods
P.O. Box 2333 Amherst, MA  01004-2333
Contact: Mrs. Annye C. Anderson
Tel: 413-549-3952
Mizzannye@rcn.com  
A gourmet Bar B Que sauce, hot only. Tennessee based.
Mild and Medium to follow.

Freight Savers Express
11 Taylor Road, North Reading, MA  01864
Contact: David Orlando
Tel: 978-664-5974
Fax: 978-664-5976
David.orlando@freightsavers.com
http://www.freightsaversne.com/
Authorized reseller of DHL Express, discounted express mail, discounted express, overnight, international and ground shipping.

New England Brokerage Corporation
50 Exchange Terrace Suite 300,
Providence, RI  02903
Contact: Karen Collier & Richard Cocca
Tel: 401-454-2700
Fax: 401-454-0070
Kcollier@nebc.com  rcocca@nebc.com  
http://www.nebc.com/
Strategic advisors, mergers & acquisitions, selling of companies, growth & exit strategies, financing solutions.

Members Who Have Renewed:

 

Linabella's Gourmet Garlic Farm, LLC
To 8/06

Aunt Sue Sue?s
To 8/06

Cherrybrook Kitchen
To 5/06

Tre Noci Almond Crunch
To 7/06

Aisha
To 9/06

Orleans Packing Company
To 9/06

Upcoming Renewals

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.

 

November

Cabot's Candy

Coutts Specialty Foods

Equal Exchange

Her Mitts

Macaran Printed Products

Shootflying Hill Sauce Co.

Silvia P. Glick

WILDBLUESbysus

December

Boston Nut Roasters

Jacqui Senn's Cookies

Microbac Laboratories, Inc.

My Grandma's of New England

Newland Farm, Inc.

 

January

Big Wonderful Mike's

Cape Cod Provisions

Dessert Crafters

Fancypants Bakery

Hot Mamas

Indigo Coffee Roasters

Joy of Cassava

Lower Cape CDC

Merienda, LLC

Ms Cellaneous

Myron's Fine Foods

Rebecca's Nut Free

SMH Fine Foods

The Beancake Co., LLC

The Humble Baker

New England Baklava Co.

Western MA Food Processing Center

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Contact Information

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 Inc. ~ Deborah Taylor, Deborah's Kitchen ~

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email: ccoutrier@aol.com
phone: 800-813-5862
web: https://www.msfa.net

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Massachusetts Specialty Food Association | c/o Carol Coutrier P.O. Box 34 | Groton | MA | 01450

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