Gourmet Business June 2016

“Everybody talks about the weather but nobody ever does anything about it.” I don’t who originally said that (it’s been attributed to many people, from Mark Twain to Robert Benchley), but whoever said it they were spot on. Summer is about to begin and that means the temperature will be rising, and depending on what part of the country you live in, that either means hot and humid or hot and dangerously dry. We can’t do anything about the weather of course, but one of the best and healthiest ways to beat the heat, or at least keep it at bay, is to keep hydrated. 

As you no doubt know, hydrating has become a national obsession and for good reason. It’s very important for our overall health, and as we slouch toward the dog days of summer it’s even more important. Our well-hydrated editor Joanne Friedrick gives us the low-down this month on how to make the most of this phenomenon in “Water, Water, Everywhere” (pg. 8) and offers a gallery of great and stylish vessels for transporting one’s liquid of choice. 

Another way to withstand the rigors of summer is to eat your greens. Fortunately, eating dark green leafy vegetables is very appealing in hot weather. To help make this an everyday habit we o er a great new cookbook this month in “Cookbook Corner” (pg. 5), The Power Greens Cookbook by the hugely talented and prolific recipe-smith Dana Jacobi. In it, she tells us everything we’d ever need to know about this very healthy family of food along with 140 delicious recipes that reflect her cooking expertise as well as her knowledge of the world’s cuisines. 

All of us at Gourmet Business are preparing to go to New York to attend the Summer Fancy Food Show at the end of June. We hope to see many of you there, and for those who can’t make it but are still interested in learning about the new and exciting foods that will be exhibited there, we’ll be reporting back later this summer here and in our sister magazine, Fine Cheese & Charcuterie. In the meantime, we wish you a happy and well-hydrated summer season. 

James Mellgren 

Managing Editor, Quench 

jmellgren@gourmetbusiness.com