 we love a reason to celebrate with a good cake. Photo by Cris Watk | Sxc.
September 2007
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THE NIBBLE Celebrates The Third Anniversary
Of Its Top Pick Of The Week Specialty Food Newsletter
September 4, New York — THE NIBBLE, the magazine about specialty food (online at www.TheNibble.com), is celebrating the third anniversary of its Top Pick Of The Week newsletter. THE NIBBLE began in 2003 as an all-text emailed newsletter with specialty food recommendations and blossomed into the full-color “Top Pick” food newsletter format, with luscious photography. The color version debuted on September 4, 2004 and the online magazine launched in February 2005.
The Top Pick newsletter has covered artisan foods from caviar to snacks. While there have been plenty of Top Picks in the beverage, cheese, condiments, meat and seafood categories, perhaps half of the selections have been sweets—fine candy, artisan chocolates, cookies, brownies and desserts.
“I have a sweet tooth,” admits Karen Hochman, founder and editorial director of THE NIBBLE. “But our readers do, too. Readership of the newsletter is much higher when the subject line promises a sweet product. And, our most forwarded newsletter of all time was about a gourmet peanut butter cup.” Past issues can be read in the newsletter archives.
Sweet or savory, what makes each Top Pick Of The Week food noteworthy is that it has been selected as one of just 52 of the more than 3,000 specialty foods that THE NIBBLE editors taste each every year. Several hundred additional products are selected for review in the online magazine.
While THE NIBBLE is read by industry professionals, it is written for the millions of Americans who are passionate about fine food, who want to know about the newest and best products (a 2005 Gallup poll indicated that one in five of us has an interest in gourmet food). Specialty foods are not limited to gourmet or special-occasion foods: Specialty simply means smaller production and better quality products than mass-produced brands. Specialty products comprise everyday foods like peanut butter and salsa as well as gourmet gifts. The $38 billion specialty food industry has been growing at more than 15% a year for the last 10 years, according to the National Association for the Specialty Food Trade (NASFT), the trade organization for specialty food manufacturers.
Yet, in their pursuit of quality, consumers can be overwhelmed by the number of fine olive oils and vinegars, the varieties of artisan salts and cheeses, the difference between “% cacao” and “single origin” chocolates, to name a few. THE NIBBLE explains everything in detail, as it pursues “the best of the best.” Content includes reviews, how-to’s, reference articles and recipes. With almost 10,000 pages of online content, it is the go-to source of consumer information in the dynamic specialty foods category.
About THE NIBBLE
THE NIBBLE™, “Great Food Finds,” is an online magazine about specialty foods and the gourmet life. It is the only consumer publication and website that focuses on reviewing the best specialty foods and beverages in every category. THE NIBBLE staff tastes more than 3,000 specialty foods each year. These include artisanal and small-production products that readers might not have discovered on their own plus information on how to use them to make everyday dining and entertaining easier and more exciting. The monthly magazine, featuring dozens of product reviews, articles and reference materials, was developed to meet the demands of readers—and to meet a gap in the consumer marketplace—for more extensive information about specialty foods. Content, which is free of charge, is also available via RSS feed and is archived on TheNibble.com.
Media Contact:
Steve Brennen
1.212.262.7785
SBrennen///at///TheNibble.com
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