tag:blogger.com,1999:blog-8332424948329252452.post5080815373535449058..comments2023-06-18T08:55:36.065-04:00Comments on Noshstalgia: Open letter to Ron Tanner, Editor of Specialty Food MagazineDanhttp://www.blogger.com/profile/06562167709392398878noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8332424948329252452.post-73896881605296710482007-10-12T17:06:00.000-04:002007-10-12T17:06:00.000-04:00Dan, I am writing regarding the posting on Noshsta...Dan, I am writing regarding the posting on Noshstalgia regarding the <BR/>sofi awards. We appreciate your thoughts on the awards and how they <BR/>reflect the breadth and quality of products within the specialty food <BR/>industry.<BR/><BR/>I was impressed by your observations regarding the need for prepared <BR/>foods and other perishable products within specialty food stores as <BR/>they compete with supermarkets, natural food stores and other <BR/>retailers. From my experience of traveling to stores across the <BR/>country for the magazine, I must say that most do have prepared foods <BR/>and perishables. They know that they need fresh products to bring <BR/>people in on a regular basis.<BR/><BR/>The challenge for the NASFT regarding these products and the sofi <BR/>awards are that most of them are either prepared at store level or <BR/>purchased from local purveyors, such as an artisan bakery or nearby <BR/>farm. Those suppliers are not NASFT members in that most of our <BR/>members sell beyond their local market. Thus, we do not have an award <BR/>category for those.<BR/><BR/>Again, thank you for your observations and for letting people know <BR/>about the sofi awards.--Ron TannerAnonymousnoreply@blogger.com