My feet and my belly are have just about recovered from a full day at the bi-annual Fancy Food Show. Since living in San Francisco, attendance at this B2B show has become an annual ritual for me. The east coast show is typically held in New York every summer and is about three times larger than its west coast counterpart held in January. With nearly 2,500 booths showcasing food and beverages from around the world, meandering through the aisles tasting samples can produce equal amounts tantalizing delicious “omg” and nauseating “eww” moments. No spitting allowed that would be simply rude; the trick is to have plenty of tissues on hand!
Lists of what’s hot and what’s not are popping up across the Internet from mainstream media like CBS , and the New York Post to blogs like National Eater. The folks at epi-log cite the dubious presence of bacon in everything, unnecessary semi home-made products and flavored waters on their worst list. Chocolate covered sunflower seeds, cheese crackers, chocolate for wine, ecological honey, natural ketchup, gluten-free chips rank among their new favorite things.
Well, everyone has their preference and everyone’s list will vary – which is why there were over 180,000 products exhibited at the show in the first place! If we all had the same palettes there would be no food industry to speak of or blog about. There’s such a vast array of foods – the idea of making a list is a tad overwhelming. For me I try to ascertain the overall trends – the big picture stuff!
Before I ventured into the halls, I looked at the floor plan and was amazed to see the size of the Italian Pavilion (companies can choose to be assigned to booths along their compatriots under a national
banner); despite the emergence and growing popularity of food and wines from Spain; Americans are still enjoying their love affair with Italian food. Of note too was the increased presence of their Mediterranean neighbors from the Middle East (Cyprus, Jordan, Palestine) and North Africa (Egypt, Tunisia and Morocco). Indeed Africa had quite a large pavilion while Australia and New Zealand were absent at least on the national level.
(credit www.i-italy.org)
This year, the overwhelming take-away was that if your product is not all natural, organic, gluten-free, whole grain, vegan, zero trans-fat, sustainably produced, anti-oxidant rich or any combination of the above then you might as well close up and go home! Florence Fabricant in her weekly New York Times column agrees makes a similar observation and comments on how the divide between ‘healthy’ and “fancy’ food has become blurred. Maybe they need to rename the show “Healthy Food Show” or better yet “Silly Food Show.” Seriously? It’s food people…food that we eat because of how it tastes! Yes there are people who have serious food-related illnesses but the amount of non-taste claims on packaging these days makes you wonder what has become of real food.
This year I noticed an absence of the “mom and pop” style brands – the down-home, made in my kitchen products that despite their hokey branding taste great and the folks behind them inspire you with their passion. Did the recession get the better of these companies or have they upgraded their branding?
On the quirky side, there were a lot of toothpaste-like tubes showing up in surprising places. Cocktail anyone? Make mine a gin and tonic please. Almond butters, cheese spread, Korean sauces and umani paste, were a little less weird uses of this “bathroom” packaging.
Finally one noticeable trend (I saved the best for last) was that exhibitors were saying attendees were placing orders! The world of specialty food is very susceptible to economic down turns so if retailers are buying, it suggests that consumers are loosening their purse strings and that’s good news for all us! And good eats too!
PS Okay so I gotta share my new favorite find; John Kelly truffle fudge bars – rich, creamy tuffled chocolate bars in scrumptious fresh flavor combinations. The long bars are a novel format; made for sharing, sliver by decadent sliver. Go to www.johnkellychocolates.com to see for yourself. They are based in Los Angeles and I wonder how close to our LA office they are and will I have time to shop when I visit next month.


















How Hospitals Can Battle Comment Trolls – and Win
Image originally found on Everest Career Education Network website
By Jenn Riggle
Organizations may not be afraid of the big bad wolf, but they’re scared to death of the “comment trolls” who terrorize news sites and blogs. You know who they are – the angry townspeople with torches and pitchforks on a witch (or hospital) hunt.
These online attacks are a major cause of heartburn for hospital execs. Not only do they happen in their own backyard, they involve social media — an area where hospitals are still trying to get their bearings.
But they’re not alone. Newspapers across the country are battling these ill-tempered trolls. According to The Washington Post, some of their news sources are hesitant to be quoted in articles because they’re afraid of negative comments.
The New York Times took a closer look at how newspapers are addressing this issue and quote Arianna Huffington, founder of The Huffington Post, as saying: “Anonymity is just the way things are done. It’s an accepted part of the Internet, but there’s no question that people hide behind anonymity to make vile or controversial comments…As the rules of the road are changing and the Internet is growing up, the trend is away from anonymity.”
As Bob Dylan would say, The Times They Are a-Changin’ – and the trolls better watch out.
Some newspapers, including The Times, have established comment policies and have people who review comments before they’re posted. Others live a little more dangerously and review comments once they’re posted, allowing readers to flag objectionable comments. But more and more, newspapers are requiring people to register before posting comments – even though this information isn’t made public.
Just this week, The Buffalo News made news when it announced it will begin requiring identification from people who want to leave comments on its website. Taking a page from the way newspapers manage letters to the editor, commenters will have to give their real names and the names of their town, which will appear with the comments.
So what can organizations do to clarify misinformation and defend themselves from online attacks?
The important thing is to face these bullies and tell your side of the story. By saying nothing, it looks like no one from your organization is aware of the conversation or that you aren’t saying anything because the information is true. It’s important to join the conversation and set the record straight – even if this is way out of your comfort zone.
Caroline Himmelman talked about how to handle negative online criticism in her recent post for the HubSpot’s Inbound Internet Marketing Blog. Here are some additional things to keep in mind:
By the same token, if there are inaccuracies in the article, don’t use the comment section to vent or call out the reporter. In fact, many papers won’t publish these comments anyway because they don’t want to “distract other readers.” Instead, send an e-mail to the reporter or pick up the phone. It’s important to explain who you are, the article in question and point out the inaccuracy. And while it may be too late change the story once it’s in print, the paper can print a correction and update the online version of the story.
And trolls – be scared.