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Specialty Food Association Elects New Board of Directors

Specialty Food Association Elects New Board of Directors


NEW YORK, NY
Monday, July 9th, 2018

At this year’s Summer Fancy Food Show, the Specialty Food Association (SFA) announced the election results for its 2018 Board of Directors. According to Phil Kafarakis, President, the members voted in record numbers during this election.

Phil Kafarakis, President, Specialty Food Association“Our members are truly engaged in guiding the Association,” said Kafarakis in a company press release. “We had more members than ever before express interest in running for the Board. Members also cast ballots at twice the rate of prior elections. We are especially gratified that the diversity of our new board reflects the ever-changing demographics of our membership.”

The newly elected Officers of the Association are listed below:

BOARD OFFICERS

  • Chair: Daniel W. Dowe, Artisanal Cheese, Inc.
  • Vice Chair: Trish Pohanka, BrandStorm Inc./Natierra
  • Board Financial Officer: Lori King, Stonewall Kitchen
  • Secretary: Susan Eriksen, Char Crust, Inc.
  • Past Chair: Becky Renfro Borbolla, Renfro Foods

DIRECTORS OF THE ASSOCIATION

  • Charlie Apt, Sarabeth’s
  • Jill Giacomini Basch, Point Reyes Farmstead Cheese
  • Julie Busha, The Busha Group LLC dba Nicole Foods
  • Case Fischer, Fischer & Wieser Specialty Foods, Inc.
  • David Gremmels, Rogue Creamery
  • Nona Lim, Nona Lim
  • Mark Kroencke, KeHE Distributors LLC
  • Emilio Mignucci, DiBruno Bros.
  • Jon Pruden, TASTE
  • Lee Zalben, Peanut Butter & Company

Beth Haley, DPI was also appointed to the board as the Distributor Committee representative. The new Board will serve a two-year term, beginning July 2018 through June 2020.

For the latest in specialty food updates, stick with us here at Deli Market News.

Specialty Food Association


Mifroma - Turn an Ordinary Date Night into a Great Date Night... fondue it - Microwaveable cup ready to serve in 2 minutes - How do you fondueEiffel Tower - A creamy cow’s milk delight, featuring a chalky white rind and a cream-colored, buttery, soft interior that oozes when at the peak of ripeness and temperature

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