Wearily Navigating Corona-chaos

Will our mission weather this storm?

We are working hard with an unsettling feeling about what the future will bring.  It seems that commodity meat, and more importantly confinement raised animals are being exploited during this crisis. Tempesta still holds out hope that we all, as suppliers of responsibly raised and crafted meat can weather this storm. Oddly, I always thought that operating a brick and mortar foodservice establishment was an indulgent risk taken by producers, Tempesta Market/Deli seems to be sustaining us, as our wholesale salumi business is leveraged toward specialty retail and high end restaurants, with distributor partners leveraged similarly.  This grace is surely due to our owner and his family putting in Herculean efforts to serve the delivery and pickup business that Chicago locals are clearly making a priority. Still, the long term ramifications, without some relief through our regular wholesale channels seems daunting.  I hope your operations are continuing and that your lines of distribution hold through this volatile market, and that in the end we all, as Americans, can sustain an appreciation of quality crafted and well sourced farm products.

Spread the Love of Real ‘Nduja

Whether lovingly schmeared across golden crostini, or spooned into a sizzling pan to lay the foundation for any number of southern Italian pasta sauces, there is little doubt that if served outside its native Calabria, the unique spreadable salami evokes curiosity, and sometimes controversy.

Historically, ‘nduja was produced by peasants from the leftover parts of a recently slaughtered hog, after the prized market cuts had been first offered to the ruling classes. Today, in the area of Spilinga in Calabria, they specialize in the craft of ‘nduja. Similar to many traditional pork salami, ‘nduja has been improved by only using whole muscle cuts like jowl, belly, and shoulder. About a decade ago, American producers of cured meat became aware of this esoteric southern Italian specialty, and started to create and market their own interpretations.  Unfortunately, without a true understanding of how it is produced, these products bore very little resemblance to authentic ‘nduja. There were, and still exist, many versions that take advantage of the increasing promotional value of the term ‘nduja, but are made by using the trim from already cured meat and pureeing them into a ready to eat paste, and others which go a step further and actually mix old and waste pieces of spicy salami which after being pureed, are mixed with acid, tomatoes, and sugar; aka: ketchup!

About 50 years ago, Agostino Fiasche left his homeland of Spilinga, and emigrated to America. Bringing with him his family’s traditions of hospitality, and food production, by the mid 80s he and his wife opened Agostino’s Ristorante Gustafino in Chicago.  Among many of the traditional foods that Agostino and his family continued to produce was ‘nduja. The craft of butchery and salumi production has always been a valued part of the Calabrian heritage, and many Calabrian immigrant families in America still gather together once a year to make the traditional products of their home region, like salssicia (dry sausage), soppressata, capicola, and in the case of the Fiasches, ‘nduja. For this reason, it is extremely rare that any family from south of Tuscany would consider making artisan salumi for the wholesale market.  Actually, other than the Fiasche family, who started “Nduja Artisan” (now “Tempesta Artisan Salumi”) in 2012, there are none. Since Calabrians have their own homemade supply enough for their family for the year, why sell it? As for the purchase of salumi produced by northern Italians, available for purchase, why buy it when you know how to make it better?

 

                                        Three Generations of ‘Nduja Artisans…                                (from left Agostino Fiasche, his father, Antonio Fiasche Sr. and Agostino’s son, Antonio ”Tony” Fiasche)

 

‘Nduja is a simple recipe, and is made like any other fermented and dry cured spicy salami.  Fresh pork muscle and fat are ground together, mixed with a puree of chilies for the desired amount of heat, seasoned with salt, stuffed into casings and allowed to ferment.  Finally, depending on the diameter of the casing, the ‘nduja salami are slowly dried over a period of weeks to upwards of 6 months or more.  Like any other salami, this drying or aging period draws out moisture so that it is eventually safe to store without refrigeration. After this aging period, most salami become hard, are able to hold shape and can be sliced thinly. On the other hand, because of higher fat content, plus the softening effect that Calabrian chilies have on fat, even once the proper amount of moisture has been removed, ‘nduja will remain soft. Any additional drying will intensify the flavor, but it will never become firm.

Traditional ‘Nduja “Orba”

 

In 2012, after tasting the ‘nduja-like products available by American salumi producers, Agostino and his son, Antonio decided it was important to present an authentic ‘nduja to the American market.  The father and son team felt obliged to honor their family’s heritage by starting a salumeria focused on making the real ‘nduja. In Agostino’s words, “‘Nduja is a salami. It’s made from only three ingredients: fresh pork, Calabrian chilies, and sea salt.  If it has anything else, or is made any other way, it cannot be ‘nduja!” Initially named “Nduja Artisans”, by 2019, after much praise and awards had been bestowed on many other products in their extensive line of salumi, including back to back sofi gold wins for finocchiona and culatello, as well as a bronze win for Wagyu Bresaola, the family decided to change the company name to “Tempesta Artisan Salumi”. Nduja is still at the heart of the company, though, and being their top seller, will likely always be their flagship product.

 

Grandfather and Grandson Fiasche producing Prosciutto di Parma DOP

Centered on their original mission to bring the genuine experience of this unique Fiasche family tradition to the national audience, they start with fresh whole muscle cuts, not scraps of cured meat, no off cuts, no organs, and still only the best heritage pork they can buy. Considering the chilies, they tone down the heat a bit. Unlike the version that Agostino’s father, Antonio Sr still makes at 84 in his home in Spilinga, which will light your mouth on fire, the ‘nduja produced by Tempesta Artisan Salumi is still spicy, but not quite as hot as Calabrians may be familiar with. It is hot, but balanced, so you won’t be reaching for a glass of water right away, and it will not interfere with other flavors on your plate.

Tempesta makes a 6 ounce “grab-and-go” sized retail package, one-pound units for foodservice, aged for about a month, and also produces the traditional “Orba” which takes a few months to age because it is encased in the tradition hog middle cap casing. This is the product you are likely to recognize hanging from the ceiling from every salumeria in Spilinga. The “Orba” can weigh anywhere from three to seven pounds, and even some custom ‘nduja which are aged in a stitched natural casing and can weigh more than 40 pounds!

The exact origins of Nduja are still a mystery, though there are a few theories regarding early production and where the name ‘nduja came from…

• The name Nduja may be derived from the word “Enduille”, and conveyed that way during the initial French occupations of Calabria
• Salam d’la Duja, “la duja” or “la doha” from the Piemontese dialect for clay pot where salami is initially dried, then preserved under fat in a basin or vase. This is another rare use of the letter “J” in the Italian language. The letter “J” is not generally considered part of the Italian alphabet, and may have contributed to the unique spelling of ‘nduja.
• The Spanish tradition for preserving meat like salami, was in Calabria since before the time of Columbus, through the end of the Arogonian periods leading up to the rule of the rule of the Bourbons. The Spanish introduced chilies to all of Europe and Asia following their discovery in the New World in the late 15^th The Spanish were also curing meats throughout their history, though the spreadable version of spiced salami, Sobrasada (from Majorca) may or may not have preceded Nduja, and it is certainly possible that they are linked due to trade amongst all those under Aragon rule, which started in the early 11^th century in Majorca, and the 15^th Century in Calabria.  This led to the subsequent rule by the French Bourbons of both regions.

So, it seems likely there was an evolution of spreadable salami over time, with chilies of course being introduced to both areas around the same time, and may certainly have come after a tradition of preserving meat was already established.

If the first question posed by someone encountering ‘nduja for the first time is “What is that?”, typically, the next question is, “How do you use it?”  The fact that ‘nduja is a particularly regional product, often causes people to think it is only useful in exclusively Calabrian cuisine. Whereas, due to its uniquely spreadable texture, and the exclusive use of Calabrian chilies as seasoning, ‘nduja is actually much more versatile than any other salami. The soft texture allows ‘nduja to be incorporated into any liquid without any need for a knife, as you would have to chop a typical hard salami.  Also, the deep flavors developed during the curing time, means that adding the product last minute to any dish will create the illusion that the spiciness was cooked into the dish from the beginning. Chefs who understand this will quickly replace the red pepper flakes on their dining room tables with a small jar of Nduja mixed with oil to a pourable texture guests can easily mix into their dish for a deep, robust spiciness. There is a plethora of chilies produced around the world, and often the intensity, depth of burn, and particular flavor profile is associated exclusively with the given region’s cuisine.  Calabrian chilies, however connected with the particular flavors of Calabrian gastronomy, can be used in cuisines around the world without changing the inherent ethnicity of a dish. The heat of a spicy Calabrian chili falls squarely balanced on the palate, and though will build a slow burn, has a distinctive sizzle when it first touches the tongue. ‘Nduja has become popular in Japanese restaurants, as an accompaniment to ramen or brushed on sashimi, used as an alternative seasoning in picadillo for empanada filling, used as a marinade for meat or vegetables, and can be formed around a scotch egg before frying.  ‘Nduja Pannacotta is a top selling gelato served at Tempesta Market, the Fiasche’s deli in Chicago. Who thought meat could be used as a marinade, let alone salami for dessert?

Scotch Egg made with ’Nduja

Keeping it real, didn’t we always suspect that there must be spreadable salami out there?  After all, why would anyone use the term hard salami, without at least subconsciously recognizing the existence of soft salami???

Family Farming Farmstead

People have a lot of reasons for choosing the artisan products they like most. Some who appreciate handmade foods care most about flavor and texture, others make their decisions based on how the well production animals are treated. Some people simply prefer foods that were produced by people they know, or a brand with which they are familiar. Like most people who prefer handmade foods, I make my decisions using a combination of similar virtues, but flavor is king. So, what makes something taste good? Sure, there are technical characteristics that “cull the wheat from the chaff”, but that is the most basic way any cured meat or cheese, for example, qualifies for shelf space potential, in the eyes of a skilled purchaser.  Things can get complicated when you start considering the nuanced virtues of the flavor of one quality product over another. Again, setting technical aspects aside with regard to general market trends (like whether or not truffles are liked or disliked by celebrity chefs in a given year, or whether a particular market would even consider products like flavored, or fruited cheeses, for example).  Let’s consider how we might pick what we want to serve. You can decide, “This is the spice or flavor notes that I like, and therefore I can express myself through what I serve.” Or, you move empathy to the forefront by trying to make decisions based on what you think your guests, or customers, will like most. (Or, you can advocate so strongly that what you like tastes so good, that your guests decide they think what you like tastes best to them, regardless of their initial, or isolated impressions. Manipulative? Yes. Bad?Maybe not?) In my analysis, considering that the appreciation of certain taste intensities and flavor compounds over others is influenced greatly by associations made over a lifetime of unique experiences, I rely on isolating the qualities of flavor that supersede those subjective complications (such as, I ate chocolate one time when I was a child, and a dog bit me, so I prefer not to eat chocolate as an adult, etc…) For this reason, I prioritize the expression of terroir.

For me, the more localized and isolated the relationship is between the final product and the land it came from, the better. Artisan products are handmade, yes.  However, this is just the beginning. Actually, any excellent craftsman will tell you that it is mostly non-human hands that effect the flavor of an artisan product. This is where the product’s identity becomes revealed. Now, you could say that there is virtue in a given product travelling all over the place in the hands of many different people in many different places still expresses unique qualities, identified specifically to that production chain. Okay, good for that chain, but it is not interesting to me that at one time, one thing was made, and the variables are such that the nuances of flavor variation are scattered like dust in the wind. What am I learning about this product that is revealed through it’s flavor? What are the underpinnings of my appreciation for such an arbitrary creation, and what can I rely on to make my choices in the future about what I like and who I support based on how that product tastes?  Something as impactful as seasonality can suddenly become much less significant as a control for the desirability of a product, when a product is moved between different locations throughout the production chain. Also, when factors such as raw material sourcing can be swapped out, even if at the whim of the producer, how am I to rely on the consistency of flavor?  I like to know that when I eat something, it represents the flavors of a place, specifically, the organoleptic characteristics of the air, earth, water, and things that live there.  From good land comes wholesome food, and expresses the flavor preferences of that land’s culture. This is how I appreciate food without needing to get mixed up with trendy flavors or ingredient fads.  I also can gain a broader perspective on the complexities of human culture, without going as far as travelling to that place, but with a more intimate experience than living vicariously through Rick Steves, as he travels through Europe.  The farmstead product I eat is like a snapshot that I view with more than just my eyes.  I can taste, smell, even feel the qualities of that place.  Is it likely that a guest will be looking for that experience from that place when they are eating such a product?  Well, unlikely, but sometimes.  Yes, sometimes someone asks for something specifically from a place.  Maybe they went to that place on vacation, or that place is their home.  Sometimes people want to share with others an experience that goes beyond flipping through pictures on your phone.  Sometimes it is a remedy for homesickness, bringing comfort to a traveler who has nothing else but external references and Skype to evoke the more dynamic sensory experiences of “home”.  These are special moments for both the host and the guest, or the retailer and customer, but this is not the only reason to stock shelves with farmstead products.  It is also important because time changes, and generations of life, especially bacterial life, can disappear in an instant.

The moment a product is not made anymore in a particular place, the lineage of that product can be broken forever.  Even if it is started up again, being made the same way in the same place, the bacterial cultures may have changed, and that can only start new flavors, it cannot bring back lost generations of old flavors, and that makes the product different.  Also, the farmers decide how to express the terroir of a land, and if those farmers call that place home, then they are integral to it’s terroir, as well, and that makes the flavor even more identified with the culture of a place.  A farm that is also a the family’s home encourages the family farmer to determine how it can most efficiently be cultivated and sustained over time.  Land that is tended by those who have more than capitalistic motivations, is stewarded rather than exploited.  I think it feels better to eat products made on loved, as well as farmed land.

Matt Brichford and Leslie Jacobs are such farmers.  Their Hoosier Homestead Farm, nestled in the heart of the Whitewater Valley in southeastern Indiana, has been in Matt Brichford’s family for over 100 years.  Dairy farming is a very difficult business.  As a commodity, milk prices fluctuate greatly according to complex variables and market forces, all of which have nothing to do with what one farmer does to produce excellent milk on one farm. A few farmers are lucky enough to be paid a premium for producing excellent milk. Unfortunately, great milk cannot travel far, especially if it is to be made into excellent cheese.  So, unless there is a creamery nearby, your farm is compensated the same whether you make a relatively small amount great milk or a whole lot of okay milk.  Overtime, it became obvious to the Jacobs and Brichford family that sustaining excellent farming in the production of excellent milk on their land meant exiting the commodity milk market and adding market value to their milk.  They settled on turning their excellent milk into excellent cheese.  This meant keeping their herd of cows on open pasture, continuing to selectively breed for the best milk producing animals, namely a mix of mostly Jersey and Normande cattle, and building a cheesemaking facility on their farm. It also meant becoming students of traditional farmstead cheese-making, partly through farm and facility visits in Europe.  Their commitment to producing raw milk cheeses means that they would be connecting their product to their home terroir.  In the production of their soft, rich cheese called “Ameribella”, and their Alpine-style “Everton” Jacobs and Brichford soon gained the appreciation of cheese lovers throughout the midwest, and now can be found in the finest specialty cheese shops from coast to coast.

It always amazed me that when I go to trade shows I see so many artisans standing behind their tasting tables, sampling and selling their products.  Where do they find the time?  I have seen either Matt, Leslie, often both, or daughter Maize, or all three at once so many times, I am in awe that they also run a farm, make and age their own cheese – and some of the best cheese I have ever tasted in my life to boot! I called Matt the other day and he said he had spent the morning finishing off calving the last of his cows for the season.  This is what farmers do.  Then, usually, cheese makers make cheese, and salesman sell.  Jacobs and Brichford does all of these things, as a family, on the highest level, and with over a hundred years of terroir building and family history at stake.  This is what I think makes the most delicious artisan food.  Through an artisan food, I want to taste what the craftsman wants me to experience, as well as sense a portion of what they feel everyday in their world.  But I also want to know that what I am eating stands tall next to the finest crafted products in the world.  Matt Brichford told me that Carlo Petrini, founder of the Slow Food Movement, approached his tasting table at a trade show once, and when Matt described his cheese as being “Taleggio-style”, Mr Petrini replied, “This is not like Taleggio, Taleggio is Taleggio. This is Ameribella!”  It was like Mr Petrini was saying that in it’s own way, and much more specifically than “Taleggio” can claim, Ameribella is unique and excellent and, since it is made from raw milk, expresses the Whitewater Valley, not the Taleggio Valley.  For flavor, I like Ameribella more than any Taleggio.  But for my guest or customer, I would want them to experience the contrasts and compare Ameribella to a farmstead, raw milk Taleggio, and develop an understanding for the importance of terroir.

Here is a link to learn more about Jacobs and Brichford Farmstead Cheese and places you can buy it:

http://jandbcheese.com/

WHERE TO FIND FAMILY FARMSTEAD CHEESE

CLICK TO BUY FAMILY FARMSTEAD CHEESE DIRECT

Here are some more thoughts on the virtues of Farmstead versus Creamery, Cooperative Dairying and Affinage…

CREAMERY

PROS:

Most efficient in cheese production

Focuses on the talents of specialized artisans

CONS:

An abstract, removed from the larger production chain that begins on the farm

Removed from the micro-flora colonies that resides on the farm, reducing the flavor connection to terroir

 

FARMSTEAD

PROS:

All stages of artisan production completed on the farm

A more pure expression of a specific or localized terroir through the product

CONS:

Can be inefficient without a wide variety of skills and a huge amount of effort in production

 

AFFINAGE

PROS:

Efficiently adds value to aged cheeses, especially

Very specialized and tends toward the most reliably successful aging of cheeses

Creates faster cash flow return to cheese makers

Can operate most easily as wholesalers, and can adjust most quickly to the specifications of buyers, creating increased potential for a more marketable product to consumers

CONS:

Terroir connection is often relatively absent due to the effect cave dwelling cultures can have on the flavors of a developing product

Trace-ability is often compromised, either due to how many hands the product passed through, or because the affineur/wholesaler wants to protect or obscure the source of the product

 

COOPERATIVE DAIRYING

PROS:

An expression of general area terroir, due to the use of approved cultures, breeding, feeding, production methods, etc. in combination with an area’s terrain, general soil composition, weather, climate and even cultural flavor preferences

Most efficient and potentially sustainable structure for positive economic growth among all partners of the production chain

CONS:

Inclined to pasteurization, mechanization, industrialization and commodification, which are at odds with the development of a terroir identity

Once milk is pooled, complete trace-ability to a single farm of origin cannot exist

“Hey-ya, Hey-ya, Hey-ya! From the good people at J & B Farmstead Cheese in the Whitewater Valley, comes Reserve Everton!”

 

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Truffles, Honey, and Banana: 2017 Summer Fancy Food Show Trends

My Favorite Cheese

For the past couple of years, I have been captivated by a special cheese from Tuscany. I had the rare opportunity to try it when I met Dr. Luigi Bolli in 2014, and since have never felt so connected with another handmade cheese in my life.  I have referred to it as the greatest cheese in the world, and according to my list for the qualities of excellent cheese, it leaves very few, if any boxes unchecked.  To highlight just a few: It’s sustainable, farmstead, made from raw milk, it is unique in appearance and flavor, it is an original recipe that cannot be duplicated in any other place, and it has been that way for over 800 years. But, the list goes on. I love the family that makes it, I love their home and I truly appreciate the flavor of the special land where they live. It is called Gran Mugello Ubaldino, and I produced this video to tell some of its story during the Fancy Food Show a couple weeks ago.  When I first tasted it, I knew I would buy and sell a lot of it in my life.  It was not until I learned the story, when I began to feel the honor that would come along with doing so…

Know Ur Beef!

I really like this concept. Buy a piece of a responsibly farmed and humanely raised animal, and have the meat delivered to your door. Joel Salatin is connected, and we know he cares. Check it out… https://www.crowdcow.com/l/udzzxyd4u/2

The Cheesehead Song

Cheesehead SongCheesehead Song

 Not in any particular order, mostly…

 

Anne Pickett, Sartori, Artisan Cheese Exchange,

Schreiber, Specialty, Stone Ridge, Agropur,

Swiss-American, Deli Source, Union Star,

Valley View Cheese Coop, Wakker, Lynn,  Malcore,

Westby Cooperative, White Jasmine, World Import,

Wisconsin Cheeseman, Zimmerman, Wiskerchen,

 

Joe Widmer, Arena, Babcock Hall, Yellowstone,

Cedar Valley, Biery, Cady Cheese, Cady Creek,

Castle Rock, Chippewa Valley, Country Connection,

Crystal Farms, Crystal Ball, Eau Galle, Great Lakes Cheese,

Figi’s Companies, Gibbsville, Henning Cheese,

Wisconsin’s Finest, Ron’s Wisconsin Cheese,

 

Wisconsin’s dairyland man

Wisconsin’s dairyland

Pastures everywhere man

Ruminants thrive there man

The milk makes awesome cheese there

And it’s eaten everywhere,

 

Bob Wills Cedar Grove, Clock Shadow, Cesar’s Cheese,

Willi Lehner at Bleu Mont Dairy,

Creme de Coulee, Landmark Creamery,

Gingriches Uplands Farm Pleasant Ridge and Andy Hatch,

Dream Farm, Otter Creek, Wisconsin Sheep Dairy Coop,

Katie & Larry Hedrich at Laclare,

 

Lactalis, Laack Bros, Crave Bros, McCluskey Brothers, Harmony Specialty, Grassland, Grande,

Cheese Plus, Noble View, Chalet Cooperative, Keystone Natural Cheese, Mauel’s Dairy, Churny,

Lamers, Arla, Kraemer, Emmi Roth,

Winona Foods, Oak Grove, Old Tavern, Vern’s Cheese

 

Wisconsin’s dairyland man,

Wisconsin’s dairyland

Pastures everywhere man

Ruminants thrive there man

The milk makes awesome cheese there

And it’s eaten everywhere,

 

Chris Roelli, Klondike, Wisconsin Dairy State Cheese,

Cascade, Hook’s, Koepke, Nordic Creamery,

LW, LaGrander’s Hillside Creamery,

Marieke Penterman’s Holland’s Family,

Carr Valley, Edelweiss, Bruce Workman makes it nice,  

Renard’s, Red Apple, Red Barn Family Farms,

 

Barron County, Bel Brands, Belgoioso, Bletsoe’s,

Brunkow, Bass Lake, Brenda Jensen Hidden Springs,

Caprine Supreme, Burnett Coop, Wood River Creamery,

Montchevre, Pasture Pride, Martha’s Pimento Cheese

Northwoods, Old Fashioned, Organic Valley,

Pine River, Ellsworth, Highfield, Jim’s Cheese,

 

Wisconsin’s dairyland man

Wisconsin’s dairyland

Pastures everywhere man

Ruminants thrive there man

The milk makes awesome cheese there

And it’s eaten everywhere,

 

Intra,  North Country, Schreiber Foods, Sargento,

Sartori, Foremost Farms, Fairplay, Family Fresh,

All Star, G & R, Gilman, Gile & Carr,

Gingerbread Jersey Cheese, Dupont, Decatur,

Associated Milk Producers, Anderson International,

Baker Cheese, Sid Siegel at Natural Direct

 

Dan Carter, Mill Creek, Nasonville, Mullins Cheese,

Nature’s Dairy, Meister, Mikana, Scray Cheese,

Ornua Ingredients, Saxon Cheese, PANOS Brands/

Andrew & Everett, Ponderosa, Maple Leaf,

Northern Wisconsin Produce, Masters Gallery, Novak’s, Mighty Fine, Saputo

 

Wisconsin’s dairyland man

Wisconsin’s dairyland

Pastures everywhere man

Ruminants thrive there man

The milk makes awesome cheese there

And it’s eaten everywhere,

 

SilverLewis, Springside, Steve’s Wholesale Cheese,

Sugarbrook, Swiss Colony,  Swiss Valley,

Shullsburg Creamery, North Hendren Coop,

Oshkosh, Schuman, Scott’s of Wisconsin,

Taylor, V & V Supremo, Willow Creek,

Thuli Family, Omega Valley,

W&W, Weber’s, Welcome Dairy, Weyauwega,

Wisconsin Aging and Grading Cheese Incorporated,

 

Wisconsin’s dairyland man

Wisconsin’s dairyland

Pastures everywhere man

Ruminants thrive there man

The milk makes awesome cheese there

And it’s eaten everywhere,

 

“Food safety takes center stage at annual summit”

Taken from: http://www.dairyfoods.com/articles/92236-food-safety-takes-center-stage-at-annual-summi

Dairy processors and other food manufacturers gather in May for the 19th annual Food Safety Summit where workshops, certification courses and a slew of educational sessions are offered.

With new regulations and industry changes, it is vital for processors to stay on top of government demands to ensure the safety of the food they are manufacturing, producing, selling and distributing. Coming off of its successful 2016 show that had record-breaking attendance and the largest exhibit hall to-date, the Food Safety Summit Conference & Expo is a solutions-oriented program where important issues are discussed.

The Food Safety Summit takes place May 8-11 at the Donald Stephens Convention Center in Rosemont, Ill. The show is designed to meet the educational and informational needs of the entire food industry. It provides a three-day comprehensive educational program where dairy plant personnel can learn from experts, trainers, and exchange ideas and solutions. The show is organized by BNP Media, publisher of Dairy Foods.

Attendees will learn the tools and latest information needed to execute changes in regulation and navigate new and existing challenges.  The show will offer many new education sessions and features, including a keynote presentation on hot topics in food safety. See more new features below.

What’s New? Summit Standouts for 2017

• 6 FSPCA, AFDO and NEHA certification courses offered
• Half-day listeria control workshop
• Extended exhibit hall hours
• Keynote presentation on hot topics in food safety (Wed., May 10, at 9:15 a.m.)
• Expanded solutions stage schedule
• Newly explored case studies
• Over 200 solutions providers

Six certification courses will be offered for attendees on Monday, May 8, at 9 a.m., including Produce Safety Alliance Grower Training; FSPCA Foreign Supplier Verification Programs Training; Professional Food Safety Auditor Training; and Preventive Controls for Human Foods. Early registration is encouraged. On Tuesday, May 9 (starting at 8 a.m.), several workshops will be available, with topics ranging from the Latest in Listeria Control; Integrated Food Safety System Update; and A Guide to Success as a Food Safety Professional.

Educational sessions start on Wednesday, May 10 through Thursday, May 11, from 8 a.m. to 5:30 p.m. Morning sessions on Wednesday feature experts representing each sector of the industry (retail, foodservice, manufacturing, distribution and regulatory). Other sessions include topics such as foodborne outbreaks, hazard analysis, food safety crisis communication planning; the importance of the environmental component of foodborne illness outbreak investigations; food defense perspectives; how food can be contaminated with allergens; federal menu labeling requirements and claims; and case studies from recent foodborne illness outbreaks.

Attendees can also visit the free Solution Stage Theater presentations on the exhibit hall floor to hear experts lecture on food safety issues and technologies. Topics of interest include how to validate your metal detector; Reduce Risk of Food Contamination with Hygienically Designed Drainage Solutions; Executing a Cost Effective Food Labeling Solution for Grocery & Convenience Stores; and the Impact of Clean Food Sourcing (organic, non-GMO, etc.) on the Supply Chain.

Other event highlights include:

• The Food Safety Summit Gives Back Networking Reception Sani Awards at 5:30 p.m. on Wednesday. The Food Safety Summit partners again with Feeding America to join the mission to feed America’s hungry.
• Town Hall: A candid conversation with top regulators at 9:15 a.m. on Thursday. Attendees have the opportunity for a candid and interactive discussion on the latest food safety issues with key officials representing the FDA, USDA, AFDO and CDC.
• The NSF Food Safety Leadership Awards at 9:15 a.m. on Thursday. The NSF International Food Safety Leadership Awards recognize individuals and organizations that have made a lasting impact on food safety.

For more exhibitor and attendee information, travel arrangements, directions, registration links and more, visit www.foodsafetysummit.com.

 

 

Company/Organization……………… Booth #

ACO Polymer Products, Inc…………….. 625

Alchemy Systems………………………… 104

American Proficiency Institute………….. 222

AMP International…………………………. 324

Anritsu Infivis Inc…………………………. 922

Art’s Way Scientific, Inc…………………. 426

ASI Food Safety………………………….. 205

Association of Food and Drug Officials.. 436

BakeWatch………………………………… 830

BarTender by Seagull Scientific………… 209

Best Sanitizers, Inc………………………. 637

Bia Diagnostics / Elution Technologies.. 517

BioControl Systems, Inc………………… 827

Bioionix, Inc……………………………….. 227

bioMeriuex, Inc……………………………. 408

Biomist……………………………………… 207

Bird Buffer, LLC…………………………… 804

BluLine Solutions………………………….. 336

Bootie Butler……………………………….. 525

BRC Trading Limited……………………… 513

Brother Mobile Solutions…………………. 314

Buckhorn Inc………………………………. 926

Bunting Magnetics Co……………………. 705

Bureau Veritas North America, Inc…….. 109

Camfil………………………………………. 726

Cargo Data Corporation…………………. 627

Centers for Disease Control

and Prevention NCEH / ATSDR…….. 706

Certified Laboratories…………………….. 516

ChemStation International, Inc…………. 815

Cherney Microbiological Services, Ltd… 116

ClorDiSys Solutions Inc…………………. 630

Columbia Food Laboratories……………. 131

ComplianceMetrix, Inc…………………… 608

CompWalk…………………………………. 127

Contec, Inc………………………………… 413

Cooper-Atkins Corporation………………. 904

Copesan Specialists in Pest Solutions… 614

Covance……………………………………. 508

Deibel Laboratories……………………….. 236

Detectamet Detectable Products Inc…. 536

Diagraph Marking & Coding…………….. 137

Dicentra Safety Quality Compliance…… 215

DNV GL Business Assurance USA, Inc. 509

DQS Inc……………………………………. 332

Eagle Protect PBC……………………….. 214

Elisa Technologies, Inc………………….. 309

EMNS, Inc. (Global Supplier Quality

Assurance – GSQA)……………………. 805

Emport LLC………………………………… 327

EMSL Analytical, Inc…………………….. 134

Environize US……………………………… 914

Eurofins…………………………………….. 523

FDA / Center for Food Safety and

Applied Nutrition………………………… 125

FlexXray……………………………………. 210

Food Processing Suppliers Association. 713

Food Quality & Safety Magazine……….. 537

Food Safety and Quality Systems, LLC. 712

Food Safety Magazine…………………… 217

Food Safety Net Services………………. 323

Food Safety News……………………….. 910

FoodLogiQ…………………………………. 613

Guardian Ozone…………………………… 831

Hardy Diagnostics………………………… 126

Heateflex Corporation……………………. 130

Hollison, LLC………………………………. 233

Hygiena…………………………………….. 723

ICIX…………………………………………. 231

IFPTI………………………………………… 432

IFS………………………………………….. 112

Illinois Institute of Technology, Institute

for Food and Health……………………. 434

Integrated Control Corp………………….. 423

International Association for Food Protection  615

Intertek……………………………………… 433

Invisible Sentinel………………………….. 816

ITEC America……………………………… 530

Kestrel Management LLC……………….. 708

Kitchen Brains…………………………….. 122

Lenova Inc…………………………………. 717

LGC Standards……………………………. 325

Log10, LLC………………………………… 411

Loma Systems……………………………. 230

Loveshaw………………………………….. 725

LPA Wireless………………………………. 308

LRQA……………………………………….. 326

Lubriplate Lubricants Company………… 317

MadgeTech………………………………… 524

Magnifi Group……………………………… 714

Mars Air Systems………………………… 435

Matrix Industrial Control Systems Inc… 507

Matrix Product Development……………. 724

Maxair Systems…………………………… 824

McCloud Services………………………… 634

Merieux NutriSciences…………………… 417

Meritech……………………………………. 605

Mettler Toledo Product Inspection……… 204

Michigan State University Online

Master of Science in Food Safety…… 212

Micreos…………………………………….. 707

Micro Essential Laboratory……………… 526

Microbac Laboratories……………………. 826

Moltox………………………………………. 515

Multi-Lab……………………………………. 237

NEHA……………………………………….. 415

Neogen Corporation………………………. 612

Northland Laboratories…………………… 206

Novolyze, Inc……………………………… 631

NSF International…………………………. 623

Oceasoft Inc………………………………. 431

OptiPure……………………………………. 225

Ozone International LLC…………………. 731

Paksense…………………………………… 531

Pall Corporation…………………………… 306

Perry Johnson Registrars Food Safety Inc 133

PestWest USA LLC………………………. 437

Procuro, Inc……………………………….. 223

Pure Bioscience…………………………… 313

Pureline…………………………………….. 716

Puritan Medical Products Co LLC……… 226

Q Laboratories, Inc……………………….. 110

Quality Assurance & Food Safety Magazine 611

R-Biopharm………………………………… 135

(Radiant Industrial Solutions) RadiantUV 331

Radio Frequency Co., Inc………………. 310

Rasco Industries, Inc……………………. 335

Regal Packaging Services………………. 213

Rentokil – Steritech……………………….. 123

ReposiTrak…………………………………. 427

Rite-Hite……………………………………. 315

RizePoint…………………………………… 527

RMD Technologies, LLC………………… 124

Roka Bioscience………………………….. 405

Romer Labs……………………………….. 322

Safe Food Resources……………………. 234

Safe Quality Food Institute (SQFI)…….. 409

Safety Chain Software…………………… 416

Sample6……………………………………. 108

Sani Professional…………………………. 305

Sani Station………………………………… 532

ScanTech Sciences………………………. 111

Sciex………………………………………… 823

Sentinel Lubricants……………………….. 817

SGS NA Inc……………………………….. 232

Siemens PLM Software………………….. 514

Somax, Inc………………………………… 425

Southern Perfection Fabrication Holding 530

Spartan Chemical Company……………. 211

Spraying Systems Co……………………. 117

Sterilex Corporation………………………. 337

Stop Foodborne Illness………………….. 208

Summit……………………………………… 604

T3 Technologies, Inc……………………… 606

TandD US, LLC…………………………… 730

Tegam Inc………………………………….. 930

Testo Inc…………………………………… 333

The Industrial Fumigant Compant……… 115

Thermal Remediation from Temp-Air….. 113

Thermo Fisher Scientific…………………. 510

ThermoWorks……………………………… 704

Third Wave Bioactives…………………… 224

Total Lubricants…………………………… 709

TraceGains…………………………………. 105

TRI Air Testing…………………………….. 107

TRSA……………………………………….. 414

Tuv Nord USA…………………………….. 304

U.S. Pharmacopeial Convention……….. 727

USDA Food Safety and Inspection Service 632

USDA Food Safety Research

Information Office……………………… 424

Verse Solutions……………………………. 609

Webber/Smith Associates, Inc…………. 505

Xcluder / Global Material Technologies.. 114

Zebra Technologies           624

 Brought to you by…

http://www.provisioneronline.com/articles/103585-food-safety-summit-educational-advisory-board-members-announced-planning-begins-for-2017-event

Food Safety Summit Educational Advisory Board Members announced; planning begins for 2017 event

Food safety professionals from leading companies including The Cheesecake Factory, Costco, US Foods, Wegman’s, McDonald’s and academic and government agencies have joined The Food Safety Summit Educational Advisory Board (EAB) who will set the direction for the content of the education program for the 2017 event scheduled for May 9-11 in Rosemont, IL. The EAB will select and identify the high profile keynote presenters, hands on workshops, specialized training/education and detailed informational sessions. The EAB is comprised of industry leaders representing the entire food industry including, processors, manufacturers, retailers, distributors, foodservice operators, regulators and academia.

“Following an extremely successful 2016 Food Safety Summit, we are very excited to work with this talented and highly respected Educational Advisory Board to produce another stellar program for 2017,” says Scott Wolters, Director of The Food Safety Summit. “Our goal is to offer a solutions oriented program where real issues can be discussed and solutions discovered and with a good mix of returning EAB members as well as new members, we will be able to accomplish this goal.”

The New EAB members include:

• Sharon Beals – Vice President, FSQA Supplier, US Foods
• Sharon Birkett – Vice President North American Quality and Food Protection, OSI Group, LLC
• Ben Chapman, PhD -Associate Professor,North Carolina State
• Will Daniels – Senior Vice President of Operations & Supply Chain, WTRMLNWTR™
• Tammi Frederick – Director, Retail Food Safety, H-E-B
• Craig Henry, PhD – Vice President, Global Business Development, Decernis
• Glenda Lewis – Director, Retail Food Protection Staff, FDA
• Shawn Stevens – National Food Industry Lawyer,Food Industry Council
• Craig Wilson -Vice President, GMM, Costco

Returning EAB members include:

• Gary Ades, PhD -President, G&L Consulting Group
• Al Baroudi, PhD – Vice President, Quality Assurance & Food Safety, The Cheesecake Factory
• Robert Brackett, PhD – Vice President and Director Institute for Food Safety and Health, Illinois Institute of Technology
• Joe Corby – Executive Director, Association of Food & Drug Officials
• Faye Feldstein – DC Senior Advisor, FED TS&A FHS, Deloitte Consulting LLP
• Jorge Hernandez -Chief Food Safety Officer, Wholesome International
• Gillian Kelleher – Vice President of Food Safety and Quality Assurance, Wegmans
• Hal King, PhD – Founder/CEO, Public Health Innovations
• Arthur P. Liang, MD, MPH – Senior Advisor for Food Safety, CDC
• Joan Menke-Schaenzer -Vice President, Safety & Compliance, Global Supply Chain & Sustainability, McDonald’s
• Donna Schaffner, MS -Associate Director, Food Safety, Quality Assurance & Training, Rutgers University
• John Spink, PhD – Associate Director & Assistant Professor, Michigan State University
• Patricia Wester – President, PA Wester Consulting

The Food Safety Summit invites industry leaders to submit a speaker application to participate on a panel for the 2017 program. All speaker bios will be reviewed by the 2017 Food Safety Summit Executive Advisory Board (EAB) who is responsible for selecting and organizing the educational program. The deadline is September 16, 2016 for consideration by the EAB. All speaker topics must be educational and non-commercial in nature. Vendors of food safety-related products or services who are exhibiting at the Food Safety Summit, are welcome to speak in the Solution Stage Theater. Contact Chuck Wilson at wilsoncm@bnpmedia.com for more information.

Speakers must address one of the following Food Safety Solutions:

• Allergens
• Auditing
• Crisis Planning
• Effective Risk Communications
• Emerging Issues Retail/ Foodservice and Grocery Operations
• Environmental Monitoring
• FDA and USDA Regulations and Guidelines
• Food Fraud / Defense / Security
• Food Safety Modernization Act
• Global Food Supply
• GMPs and Prerequisite Programs
• HACCP
• Imports / Exports
• Interaction of Public and Private Sectors
• Interventions
• Listeria
• Market Trends and Landscape for the Future
• Packaging
• Pathogens
• Pest Control
• Predictive Microbiology and Testing
• Preventive Controls
• Produce
• Protecting Products
• Quantitative Risk Assessment
• Sanitary Design of Equipment
• Sanitation
• Software Solutions
• Traceability
• Training
• Transportation / Distribution

Crystals in Bloomy and Washed Rind Cheeses

This is just so cool. I had to repost…

Salt Rising Bread

Another rare treat hailing from the Amish country in upstate New York. Tasty, cheesy and you’d better toast and add butter to it, if u wanna enjoy it. Salt Rising Bread from one of the three producers I know of. (two of them make it well and this is one)

I ate some on Easter. It came from the Giant Food Mart in Wellsville, NY and it was awesome.

Apparently, it also makes the best grilled cheese, but you have to toast both sides before adding the cheese.

This interesting article is worth reading…

A Vanishing Appalachian Bread Tradition