Food shows are tough work. Yes you heard me (or more technically read me) correctly. From an outsider’s perspective, I’m sure being surrounded by delicious gourmet food and eating free samples all day sounds like a cakewalk (pun somewhat intended). But what most people outside the business don’t think about is all the standing vendors need to do on concrete floors for 8-10 hours per day, the constant bombardment of questions from potential customers, or even missing important World Cup soccer matches to work (I’m a HUGE soccer fan and I still haven’t gotten over missing the Netherlands vs. Mexico & Costa Rica vs. Greece games).
Even more daunting is the self control needed not to scarf down everything in site because it all looks and smells insanely delicious! I know what you’re thinking. A little nibble of foods here and there can’t hurt right? Live a little! Let me ask you, have you ever had a tiny bit of natural soda, pizza, granola, prosciutto, pancakes, ice cream, popcorn, and wine all in one sitting? That’s a list of samples entirely in one aisle at the Summer Fancy Food Show from 6/29-7/1 that consisted of over 65 aisles and more than 2,400 food companies! You can easily lose your head to your nose but, I can tell you with absolute certainty that your stomach will eventually be heard and won’t happy with you at the end of the day (I know mine wasn’t!).
Don’t get me wrong, I love food. The main reason I came to work at Bookbinder’s was to have some influence in the direction the food industry was going. I looked around the supermarket one day and found myself staring at overly processed, unhealthy junk food stuffed with salt, sugar, and fat. I help make the food that I would eat (something that many major grocery product executives can’t say) and I feel as a company we are moving in the right direction by making many of our soups all natural, gluten free & lower sodium with more to follow in the Fall of 2014 (are there any gluten free eaters who like Lobster Bisque?!?). But food shows are monstrously time consuming both during the show and after with all of the contacts and follow up work necessary to make them a success.
I tell you this story because as a company we’ve been concentrating heavily on various aspects of our business but straggling to update our blog and social media sites, especially recently with events like the Bookbinder’s Recipe Contest. We also had a problem on the back end that put our website out of commission for nearly a week for which I would like to sincerely apologize. However, we would like to think that there are people out there who still share our vision of a near future where products that we pick up off the grocery shelves are fresh, healthy, affordable, and most importantly, delicious. That’s why we carry on Samuel Bookbinder’s nearly 150 year old legacy and that’s why we will continue to try to improve it every day. We would like everyone to understand that our web presence will continue to improve as well and we will strive to educate and inform consumers of the latest food trends, healthy meal alternatives, and our most recent changes to Bookbinder’s products. We welcome any and all feedback that you might have and hope that we can help make thoughtful food decisions a little less cumbersome and a little more fun! Without further ado, we congratulate Liz Davis on winning our recipe contest with her Naked Chicken Parmigiana and encourage you to look at her recipe in the Recipes area for a quick and easy (and delicious) meal! We truly hope you enjoy!