I have exciting news: My Specialty Food Magazine article “The New Taste of Senior Dining” was given Honorable Mention in the 2019 Folio Eddie Award in the Single Article category. I explored how aging Baby Boomers are causing a monumental shift in the way senior living professionals are thinking about dining services.
For more than 25 years, the Eddie Awards have recognized excellence in uncompromising journalism and the Ozzie Awards have celebrated gorgeous design across all sectors of the publishing industry. Winners will be announced at the FOLIO Awards Ceremony in New York City on October 30, 2019.
I am a writer, editor, and communications consultant with a focus on the specialty food industry. Please explore my portfolio to see examples of my work. Thanks for visiting!
Areas of Expertise: Writing; Editing; Communications/Marketing; Advertorials; Banner Ads; Food Trends & Food Retailing; Press Release Writing
Publications: Specialty Food Magazine; Town & Country; Everyday with Rachael Ray; Better Homes & Gardens; Time Out New York; Saveur; The Greek National Herald
Marketing/Communications: Fancy Food Shows, Omnicom Media; French Food News; Rebel Wine Co.; Newman's Own; Peg Leg Porker: Bieler Communications; Jenny's Macaroons; Abruzzo Foreign Trade Center; SOPEXA
Nominated for a FOLIO Eddie Award for best Single Article, this piece delves into how more so than any generation before them, aging Baby Boomers are causing a monumental shift in the way senior living professionals are thinking about dining services. Estimated to number 72 million in 2019, according to the U.S. Census Bureau, Baby Boomers possess the proclivity to elevate the business of aging to a new level.
A look at the events, issues, and innovations shaping specialty food, plus news, trends, and more. Summer issue includes: Aquatic Dining; Munchie Madness; and Happy Hour for Bookworms.
Shoukas interviewed La Dolce V; Bridgewater Chocolate; and Harbor Sweets to discover each chocolate makers' favorite Valentine's Day recommendation.
Mingling traditions and a love of outstanding food, five of the country's best chefs, cookbook authors, and specialty retailers share their tricks for creating a memorable feast without breaking a sweat.
Add five ingredients to your Every Day essentials list to make these Mediterranean classics. Shoukas shares her recipes for Baked Shrimp and Feta; Spanakopita; and Skordalia.
A look at the events, issues, and innovations shaping specialty food, plus news, trends, and more. Spring issue includes: The Return of the Milkman; Produce Coating Reduces Waste; and Have Keg, Will Travel.
Today's vending machines defy expectations and are predicted to transform the segment into a $5.4 billion business by 2023. NYC bar Existing Conditions has two 1960s vending machines offering guests prefab cocktails while they wait, while New York's whole-animal butcher shop Applestone Meat Co. allows customers to purchase fresh-cut meat from automated vending machines.
Superfoods run rampant in specialty foods, with the next big thing waiting around the corner. The Moringa oleifera stands to be one such contender, but an Oakland, California, company is hoping to go beyond being a temporary trend to have a lasting impact in its place of origin.
We've unearthed some of the most delicious potato products available through the mail.
Sometimes, one phone call is all it takes to change the course of a business. That was the case for Thomas McQuillan, business analyst and head of special projects at Baldor Specialty Foods, one of the largest importers and distributors of fresh produce and specialty foods in the Northeast and Mid-Atlantic.
Press & Marketing
Smoke Like A Pro Kit Is The Ultimate Summer Gift
Newman’s Own® Chardonnay and Cabernet Sauvignon Are Premium Wines That Give Back
An eight-page advertorial about the foods and wines of Abruzzo, appeared in the spring issue of Specialty Food Magazine.