Diner's Journal: Healthy, Tasty and Unusual at the Fancy Food Show
By By FLORENCE FABRICANT
Published: June 29, 2010
There used to be a divide between “fancy food” and “health food.” At this year’s Fancy Food Show, which ends its three-day run at the Jacob K. Javits Convention Center on Tuesday, it’s evident that the two categories have seamlessly merged. The words most commonly seen were organic, vegan, whole grain, fair trade, anti-oxidant and gluten-free.
“Judging from this show you’d think the whole world had celiac disease,” said Jennifer Lea Cohan, a publicist who works with the National Association for the Specialty Food Trade, which runs the show.
Read more...
By By FLORENCE FABRICANT
Published: June 29, 2010
There used to be a divide between “fancy food” and “health food.” At this year’s Fancy Food Show, which ends its three-day run at the Jacob K. Javits Convention Center on Tuesday, it’s evident that the two categories have seamlessly merged. The words most commonly seen were organic, vegan, whole grain, fair trade, anti-oxidant and gluten-free.
“Judging from this show you’d think the whole world had celiac disease,” said Jennifer Lea Cohan, a publicist who works with the National Association for the Specialty Food Trade, which runs the show.
Read more...
Labels: "fancy food show", "gluten-free"
