Publication of the AFBF Public Relations Department
Insider
on Trends
2 Build Allegiance
Successful farmers
earn consumer trust
3 Celebrity Chefs
They are the new
rock stars
4 7 Super Spices
Cinnamon, ginger,
oregano, red pep-
pers, rosemary,
thyme and yellow
curry deliver antiox-
idants and boost
immune system.
5
Vintage Candy
Necco Wafers, Bit-
o-Honey and other
sweet treats tap into
childhood memories
Quote
“St. Patrick’s Day is an
enchanted time—a day to
begin transforming win-
ter’s dreams into sum-
mer’s magic.”
•  Adrienne Cook
The preferences of
foodies, who generally
are more discriminating
than other consumers,
continue to influence the
food grown by America’s
farmers and ranchers.
With this trend in mind,
we hope you enjoy this
edition of Foodie News.
Irish Pubs Bring the Luck
of the Irish to America
Everyone is Irish on St.
Patrick’s Day. Especially
in America. And U.S. Irish
pub owners make the
most of it.
There’s something about
the Emerald Isle that at-
tracts nearly 900,000
American tourists every
year. One can’t deny a sig-
nificant part of the Irish
culture we Americans
flock to is the traditional
public house, aka the
Irish pub. And if you can’t
make it to Ireland to visit
a real Irish pub, the next
best thing is likely right
around your corner.
In the U.S. and around
the world, there’s usually
an Irish pub or two in every
city. They are renowned for
their music, drink, food,
camaraderie and “craic,”
which is Irish lingo for fun.
After an evening of sharing
some laughs, Guinness and
chips (fries for us Ameri-
cans) with friends, one can
see why the Irish pub in
America is one trend that
stands the test of time.
While we Americans
typically associate a cer-
tain type of food with our
Irish pubs—be it shep-
herd’s pie, corned beef
and cabbage, or fish and
chips—food wasn’t always
on the pub menu in Ire-
land. In fact, eating out
for the Irish was uncom-
mon. It wasn’t until tour-
ists began invading the
Volume 3 Number 3
country in the 1980s that
the Irish pubs started
serving food in order to
capture the tourist eating
trade. Still today, if one
would venture off the
tourist-beaten Irish path
into more rural areas, they
would more than likely
find a real, traditional and
foodless pub.
So what do the Irish
think of America’s version
of their beloved pub? It’s a
mixed bag.
“When we go away to
foreign cities, we nearly
always end up in an Irish
bar mainly because we
know it’s going to be an
English-speaking place
and we’ll more than likely
get food we are familiar
with,” said Niall O Rior-
dan, who lives in Cavan,
Ireland. “Unfortunately,
95 percent of these pubs
aren’t even owned by
Irish people. It’s a bit like
March 2010
seeing
an Ital-
ian piz-
zeria and going in and
having a slice made and
served to me by the owner
who is from Albania!”
Liz Lamb Fisher, who
grew up in Dublin and now
resides outside Washing-
ton, D.C., explained why
both the Irish and Ameri-
cans seek out pubs. “I think
it’s mostly because there
are a lot of people that feel
in some way connected
with Ireland, even if the
connection is many years
ago. When I lived in France,
the Irish contingent went to
the pub because we could
feel like we were closer to
home somehow.”
But she warned, “No self-
respecting pub in Ireland
would ever have a red,
checkered tablecloth or, for
St. Patrick’s Day, display
anything that reads ‘Happy
Patty’s Day.’ ”
In Ireland, it’s simply
referred to as “Paddy’s
Day.”
Renowned for their
friendly atmosphere, “pub
grub” and a place to meet
someone from Ireland,
Americans make the most
of an Irish pub, especially
if a sport is being televised.
You can be sure most Irish
pubs will be filled to the
doors if a basketball game
Continued on Last Page
 GUEST COLUMN
Successful Farmers Build Allegiance
with Consumers, Create Opportunity
By John Schlageck, Kansas Farm Bureau
While food safety will al-
ways be the cornerstone of
our production process, al-
legiance is making inroads
into why and where con-
sumers buy their products.
Sure, the majority of to-
day’s shoppers enjoy and
often take for granted the
expanded menu in super-
markets. They look forward
to shopping in a meat case
filled with dozens of new
cuts, pre-packaged, oven or
grill-ready, custom por-
tioned, “natural” and pre-
cooked products. Today’s
shoppers can’t wait to get
their mitts on the mari-
nades, dry rubs, cooking
bags and other specialty
items designed for time-
strapped, two-income
families.
There’s also another
growing group of consum-
ers who are purchasing
products based on trust and
nostalgia. This notion of
nostalgia, or pining, harkens
back to the good old days—a
time when events and lives
were perceived as simpler,
more wholesome, just
downright better.
Many in this new group
of consumers want to share
in the story behind the
product they are buying.
They wish to establish a
direct link and cultivate a
relationship with the pro-
ducer who provides them
with tomatoes, asparagus,
corn or that special leg of
lamb for the upcoming
Easter holiday.
There is a growing num-
ber of shoppers who yearn
to develop a trust with
producers who they believe
and demand will provide
them with a quality, con-
sistent, wholesome product
time after time.
Tapping into this ever-
changing consumer land-
scape, today’s food produc-
er—especially those located
near large-population, ur-
ban areas—must not miss
the opportunity to reach
the hearts, minds and
stomachs of consumers
who feel strongly about
their food.
Some consumer-savvy
producers are already
honed in on this concept.
They’ve retooled their
farming operation from a
conventional commodities-
only business to one that
includes pick-your-own
sweet corn, pumpkins,
flowers and strawberries.
They’re giving people what
they want.
Others now provide home
deliveries of fresh produce
and sell their produce at
local farmers’ markets.
Still others have added a
corn maze, day-on-the-
farm activities, ice-cream
socials and chuck-wagon
cookouts, while inviting
everyone from school-aged
kids to wedding rehearsal
parties—all to enjoy the
farm and ranch way of life.
This new direction in
farming is being driven by
farmers and ranchers who
are attempting to be less
dependent on cheap land
and vast acreage. This pio-
neer is tapping into the
population surge and
wealth of consumers who
shop online, drive a couple
cars, including a pick-up,
and don’t mind paying a
premium for the food they
feed their families.
 Another common elem-
ent of this non-traditional
farmer is the belief that
this shift in production
style may not make them
rich, but will keep them
out in the open spaces,
running their own business
and doing what they enjoy
and want to do. A large
percentage of those willing
to try something new are
younger farmers. In many
cases, a young farmer is
often considered someone
who has yet to reach the
half-century mark.
For some, traditional
farming became too ex-
pensive. Others decided
traditional farming was
no longer worth the effort.
Whatever the reason,
any farmer will tell you
that farming is a difficult
process. Still most would
agree they are glad they
bought their land, and glad
they’re doing what they
enjoy and want to do.
No doubt, more and more
farmers will be looking at
a different direction to stay
on their land in the future.
The land will continue to
be farmed. There will no
doubt be fewer farmers but
those who are determined
to stay in this business of
agriculture will have to find
innovative ways to farm.
 
John Schlageck is a lead-
ing commentator on agri-
culture and rural Kansas.
Born and raised on a di-
versified farm in north-
western Kansas, his writ-
ing reflects a lifetime of
experience, knowledge and
passion.
Celebrity Chefs are the Newest Rock Stars
Forget the hair bands of
the 1980s. Celebrity chefs
are the new rock stars.
Long gone are the days of
tuning in weekly to see what
Martha or Emeril were pre-
paring on their cooking
programs. Instead, you’re
more likely to see your fav-
orite celebrity chef on televi-
sion shows like “Good
Morning America,” “Oprah”
or “The Biggest Loser.”
Thanks to the rise in pop-
ularity of television cook-
ing shows, chefs now en-
joy rock star status. Says
the publication South
Coast Today, “It was 20
years of Food Network
broadcasting that gave
chefs and food personali-
ties the widespread visibil-
ity to become celebrities.”
And celebrities they are.
The general public is as
likely to catch a celebrity the majority of his income to show. One of them, a
chef sighting as they are a now comes from live ap- library associate, said she
famous actor or lead singer pearances, rather than his has spent thousands of dol-
of a band, since chefs now Travel Channel show, “No lars on hotels and tickets to
travel the country doing Reservations,” or from sales repeatedly see Brown’s live
book tours, cooking dem- of his books. appearances.
onstrations and participat- But the rock star lifestyle And it’s not just a U.S.
ing in other big venue ap- takes some getting used to. phenomenon.
pearances Guy Fieri, who All eyes were on British
where thou- “It was 20 years hosts the Chef Jamie Oliver to see
sands of peo- Food Network what he was going to pre-
of Food Network
ple pay con- show “Din- pare for global leaders at
cert-ticket broadcasting that ers, Drive-ins last year’s G20 summit
prices to gave chefs and and Dives,” dinner. His Welsh lamb
attend. food personalities sought advice and asparagus garnered
“It’s easily the widespread about living on headlines in food sections
the most visibility to become the road from around the world. This
lucrative part members of infamous dinner, coupled
celebrities.”
of what I do,” the rock band with his numerous televi-
said Chef AC/DC and sion shows, books, restau-
Anthony Bourdain, who rocker Sammy Hagar. rants and activism in re-
was paid for about 25 live Chef Alton Brown, who ducing childhood obesity
appearances last year and better resembles a scien- (he got Britain to change
plans to do 40 this year, tific food professor than a its school lunch program to
according to foodie blog celebrity chef, has groupies include healthier, non-
Friends Eat. Bourdain said who follow him from show processed, fresh ingredi-
ents) has made him a
household name.
Australian celebrity Chef
Curtis Stone has also be-
come a star in his home-
land. “When I grew up
cooking, we were the stinky
bunch of dudes that
weren’t allowed into a
nightclub because we had
long hair and tattoos and
we got out of work at mid-
night,” he recently told The
Sunday Telegraph.
“It’s crazy because now
we are rock stars,” he said.
“But I’m not complaining.”
Seven Super Spices Deliver Antioxidants
and Boost Immune System
Spices and herbs are first step in heart disease,
extremely rich in antiox- cancer, diabetes and other
idants, with levels com- chronic diseases.
parable to many fruits
and vegetables. Cinna- 7 Super Spices
mon vies for top billing
along with blueberries Cinnamon
and pomegranate juice. Cinnamon has one of the
That’s the latest word highest antioxidant levels of
from McCormick, the any spice, even more than
herb and spice company, many foods. One teaspoon
whose products domi- of this ancient spice taken
nate the spice aisle in from the inner bark of trop-
every supermarket. ical trees has as many anti-
McCormick is heralding oxidants as a cup of pome-
“Spices for Health” on granate juice or one-half
its Web site at http:// cup of blueberries. Beyond
www.mccormick.com/ antioxidants, cinnamon is
SpicesForHealth/Seven also rich in
SuperSpices.aspx. And natural com-
there is much to learn! pounds called
Spices make food taste polyphenols.
great and can help you These com-
eat healthier by reducing pounds ap-
the amount of salt, fat pear to act
and sugar needed when like insulin in
cooking. But did you our body and
know that there is now may help reg-
evidence that each ulate blood sugar levels—
spoonful of spices and good news for people with
herbs may help protect diabetes.
your health by boosting
the antioxidant power of Ginger
practically everything on Derived from the ginger
your plate? root, did you know one tea-
Antioxidants provide a spoon of ginger has as
range of benefits, includ- many antioxidants as a cup
ing giving our immune of spinach? The potential
system a boost. They also benefits appear to be due
appear to reduce inflam- to the anti-inflammatory
mation, which properties of gingerol, one
is increas- of the active ingredients in
ingly rec- ginger. Some studies sug-
ognized gest gingerol may work like
as the certain anti-inflammatory
drugs (such as aspirin and
ibuprofen) by inhibit-
ing an enzyme that
causes inflamma-
tion. Research also
indicates that ginger
may offer pain relief for
everything from arthritis
to nausea and
migraines.
Oregano
Oregano has one of
the highest antioxidant
levels of all of the dried
herbs. Just one teaspoon of
dried oregano leaves has as
many antioxidants as three
ounces of almonds and
one-half cup of chopped
asparagus. The active com-
pound rosmarinic acid ap-
pears to be responsible for
the strong antioxidant ac-
tivity in oregano. Research-
ers are continuing to ex-
plore the use of oregano
in various food
applications to
inhibit bacterial
growth.
Red
Peppers
The power-
ful com-
pound capsaicin in peppers
gives chiles their heat and
is packed with antioxi-
dants. The hotter the pep-
per, the more antioxidants
it contains. Cayenne or
ground red pepper contain
the most antioxidants but
all red peppers, including
chili powder and the mild-
er paprika, are also good
sources.
Rosemary
Rosemary is a distinctive
aromatic herb that is packed
with flavor and antioxidants.
Rosemary is a great flavor
enhancer in marinades,
breads, mashed potatoes
and green vegetables.
Thyme
A teaspoon of thyme con-
tains about the same amount
of antioxidants as a car-
rot or a one-half cup of
chopped tomatoes.
Thyme also contains
beneficial compounds
called flavonoids that in-
crease the herb’s antiox-
idant capacity and may
offer anti-inflammatory
benefits. Some studies
suggest the antioxidants
in thyme may help main-
tain cognitive function
and promote heart heatlh
as we age.
Yellow Curry
The deeply hued spice
turmeric found in yellow
curry powder is a con-
centrated source of anti-
oxidants on the same
level as strawberries,
raspberries and cherries.
A teaspoon of curry
powder, which is a blend
of turmeric and other
spices, has as many anti-
oxidants as one-half cup
of red grapes. Curcu-
min, the bright yellow
compound in turmeric,
has been found to inhib-
it the growth of cancer
cells, reduce inflamma-
tion and safeguard the
brain. In preliminary
studies, curcumin helped
diminish the develop-
ment of destructive brain
plaques. As a result, re-
searchers believe yellow
curry may offer the po-
tential to protect against
Alzheimer’s disease.
Popcorn: A Proven Fundraising Winner
There’s something all American
about popcorn. It truly is a patriotic
snack.
No trip to a ball game or a movie
is complete without popcorn. And
kettle corn is always a hit at farmers’
markets, fairs and festivals. What’s
more, scout troops, ball teams and
4-H clubs all across the country often
rely on selling popcorn as a fund-
raising tool.
With spring just around the corner, a
number of groups are gearing up fund-
raising plans, which means you may
see more Cub Scouts or Little Leaguers
outside your local grocer hawking tins
of popcorn.
Many companies are in business to
help folks who want to sell popcorn to
raise money for a worthy cause.
Among them is Popcorn Palace that
offers 27 popcorn flavors, including
caramel popcorn, chocolate-covered
caramel popcorn and tangy cheese
popcorn.
Popcorn Palace provides fundrais-
ing advice and assistance to its cus-
tomers, who can also select designer
popcorn tins or flavor-sealed bags.
Customers can also create their own
specialized tins in various sizes. To
learn more, check out their Web site
at www.popcornpalace.com.
According to the Popcorn Board,
Americans eat about 16 billion quarts
of popcorn per year. That’s 52 quarts
per man, woman and child.
The Popcorn Board is gearing up for
National Popcorn Poppin’ Month in
October.
October is chosen because it marks
the triumphant end to the labor of the
spring and summer months. Harvest
fairs and festivals and football are in
full swing in October, and popcorn is
a key part of the fun.
To learn more about popcorn, check
out the Popcorn Board’s Web site at
www.popcorn.org.

‘Vintage Candy’ Trend Taps Into Childhood Memories

Most people have fond
memories of the candy they
ate as a child, but all too of-
ten, finding the treats can
be a daunting task—espe-
cially for those on the far
side of 40.
Enter CandyDirect.com.
The online candy retailer
bills itself as “the oldest
confectionery company on
the Web (operating since
1997) and a leading provid-
er of nostalgic and popular
confections, including bulk
and hard-to-find candies.”
Another alluring pitch is
the promise that the com-
pany sells a full line of
classic candy bars from
leading manufacturers.
Jim Esposito, owner of
CandyDirect.com, is en-
thusiastic about the 400
“vintage” candies he sells.
Most are made by small
companies that have de-
pended on strong regional
customer bases to survive.
“People just love old, no-
stalgic things. The trend is
that we’re definitely seeing
more interest in the old-time
candies. People will search
far and wide for them,”
Esposito told Foodie News.
Finding your favorite
candy to order on the site
is easy, as the treats are
organized by decades
(1950s through 1990s),
as well as by type, color,
flavor, size and shape.
It’s no surprise that Espo-
sito loves all things related to
sweets ... eating them, selling
them, talking about them
and exploring their history.
He often asks people he
meets or talks to on the
phone to name their favorite
candy. He enjoys pinpointing
someone’s age (or at least
the decade when they were
born) based on the answer.
For example, “Virtually
everyone who names one
of the sour candies as a
favorite is younger than
35,” Esposito said.
Necco Wafers, Raisinets
and Oh Henry! were big
in the 1950s.
If you like
Bit-O-Honey,
Big Hunk or
Bazooka Bubble
Gum … you’re
most likely a
child of the 1960s.
Whatchamacallit, Abba-
Zaba and Bottle Caps domi-
nated the 1970s. Gummi
Bears, Reese’s Pieces and
Sour Patch Kids Candy
rocked the 1980s. Ice Break-
ers Gum, Altoids Mints and
Reese’s NutRageous Bar
captured much of the candy
dollar in the 1990s.
Demand for vintage
candies is strong and con-
tinues to grow, according
to Esposito, but some com-
panies are making changes
to beloved favorites with an
eye toward the future.
In February the New Eng-
land Candy Confectionary
Company, manufacturer of
Sweethearts Conversation
Hearts, unveiled modern
ways to say “I Love You.”
Through an online con-
test, Americans voted on
10 new sayings for the tiny
candy hearts—with “Tweet
Me” and “Text Me” at the
top of the list. Updated
flavors like green apple,
blue raspberry, strawberry,
lemon, grape and orange
were developed to tempt the
current generation of candy
lovers. More vibrant colors
and a softer texture billed
as “more fun to eat” round
out the changes made to
Sweethearts in 2010, which
were first sold 145 years ago.
 The Food Scene
•  Macaroons are the New Cupcake
“Trendy desserts have come and gone, and some foodies predict another treat is poised to be
this decade's defining sweet: Bonjour, macaroon!,” said Neda Ulaby of National Public Radio.
She explores the French macaroon phenomenon that has taken over Washington, D.C., and
the rest of the country. French macaroons are colorful, airy and come in a variety of flavors
unlike American macaroons that are usually almond and coconut flavored and have a
cake-like texture. Ulaby examines a variety of macaroons from trendy to traditional. Try
making the Rose White Chocolate Macaroon recipe provided by Chef Fabrice Bendano of
Adour in Washington, D.C., and whip up a fashionable and scrumptious dessert.
http://www.npr.org/templates/story/story.php?storyId=123566536&ps=cprs

•  A Sweet Canadian Treat

Though the 2010 Olympics in Vancouver, Canada, have ended, it doesn’t mean Americans can’t
continue to enjoy one of Canada’s favorite desserts, Nanaimo bars. “These three-layer sweet
squares, ubiquitous in coffee shops throughout British Columbia, are named for Nanaimo (nan-
EYE-mo), a town on Vancouver Island,” explained Dianna Marder of the Philadelphia Inquirer.
“About 35 years ago, a local woman by the name of Joyce Hardcastle entered her recipe for choc-
olate squares in a contest, calling them Nanaimo Bars—and she won. The city’s been boasting
about them ever since.” The three layers are made up of a chocolate graham cracker base, em-
bedded with coconut and nuts, a buttercream center flavored with vanilla custard and a rich dark
chocolate top. They can also be made with filling variations like mint, mocha or peanut butter.
Nanaimo bars are a fun way to add a little international flare to a snack or dessert menu.
http://www.philly.com/philly/restaurants/20100218_Give_these_Canada_treats_a_snack-
food_medal.html

•  Crock-pots and Slow Cookers Make Home Made Meals Easy

With the hectic schedules most Americans face, it is difficult to prepare a

home-cooked meal every night, but crock-pots and slow cookers can make
a daunting task easy and stress-free. Arlene Burnett of the Pittsburgh Post-
Gazette explains why slow cookers are so convenient and provides several
delectable recipes that will require very little time and effort, including
chicken parmesan, spicy black beans and rice, and barbecued pulled pork.
Burnett said, “Slow cookers are for anyone who doesn’t have time to cook
but still wants to prepare good tasty meals.”
http://www.post-gazette.com/pg/10049/1036559-34.stm

•  Winter Pesto
Just because most basil plants have frozen over doesn’t mean pesto is out of season.
Try delicious twists on a classic recipe; winter pesto can be made with kale, parsley
or black olives. Dallas Chefs Julian Barsotti, Chena Civello and Mary DiCarlo
Francis have created basil substitutes in their winter dishes and are sharing their
recipes. Chef Barsotti of Nonna restaurant makes a Tuscan-style pesto using a
winter kale called cavalo nero along with a small amount of pine nuts for added
texture. Try substituting the pine nuts for pecans and the kale with parsley and
you will have Chef Civello’s, of Civello’s Raviolismo’s, Texas-style pesto that pairs
wonderfully with a variety of different ravioli. And don’t forget about olives, Chef
DiCarlo Francis of Jimmy’s Food Storerelies uses both black and kalamata olives
along with a blend of different herbs. Winter pesto is a tasty way to substitute the
herbs that aren’t in season with those that are.
http://www.dallasnews.com/sharedcontent/dws/fea/taste/stories/DN-nf_
pestojump_0217gd.State.Edition1.24db9f6.html
Companies Cater to Foodies Who Like to Play Games
You don’t often think of foodies as
being devoted gamers and you don’t
always think of serious gamers as
being devoted foodies. But who says
the two interests can’t go hand-in-
hand.
The Paris-based game company
Ubisoft certainly thinks so. The com-
pany has developed a game to take
advantage of the new functionality of
the Nintendo DSi. “My Cooking
Coach” is the first game created spe-
cifically for the new Nintendo DSi. It
is an easy-to-use, fun game for any-
body who wants to eat balanced and
fresh healthy meals.
With more than 240 recipes created
by a culinary school and collaboration
with a renowned nutritionist, “My
Cooking Coach” offers players tips
and tricks to create healthy and deli-
cious meals that you can create for
your friends and family.
Another DSi game, “Iron Chef
America: Supreme Cuisine,” brings
the Food Network show to electronic
gaming. The game challenges players
to take up the role of a master chef
in the midst of a battle for culinary
supremacy, recreating the speed of
the hit television show. “Iron Chef
America: Supreme Cuisine” presents
players with epic culinary battles
centered on 15 theme ingredients and
hundreds of dish variations.
“Iron Chef America: Supreme Cui-
sine” challenges players to complete
several dishes simultaneously using
the Wii Remote or DS Stylus as your
cooking tools. Stir, chop, mince, fry—
just keep your eye on the clock! Face
off against celebrity Chefs Mario
Batali, Alton Brown, Cat Cora and
Masaharu Morimoto under the
watchful eye of the chairman, Mark
Dacascos.

Food By The Numbers Irish Pubs

14
Percent of U.S. population
that are early adopters/
influencers of not only food
but other cultural trends in
shopping, fashion and cars.
65
Percent of foodies who
define themselves as res-
Foodie culture is “an essentially American phenomenon” taurant foodies, according
that emerged in reaction to this country’s “uniquely malle- to a Packaged Facts survey.
able and marketer-driven” food culture, according to a
study from Packaged Facts, a division of Market Research 71
Group. While other nations/regions have distinct cultures Percent of foodies who de-
surrounding food, the U.S. generally lacks such a culture. fine themselves as foreign/
In “Foodies in the U.S.,” Packaged Facts defines foodies spicy foodies, according to
as adults who “agree a lot” with the statement: “I like to try a Packaged Facts survey.
new food products,” and also express an interest in either
foreign, spicy, fresh, gourmet and/or organic/natural Learn more at www.retail
foods. wire.com.
Continued From First Page
or soccer match is on the
television. The same is true
for Ireland, whose pubs
are standing room only if
hurling or a World Cup
match is being played.
“The main attraction for
us in an Irish pub abroad
is that we will be able to
see our favorite English
soccer team live on big
screens,” said O Riordan.
Whatever the attraction is
for Americans, whether it’s
watching a game, eating a
hearty dish of meat and po-
tatoes or sipping a Guinness,
you can be sure the Irish pub
is here to stay whether it is
St. Patrick’s Day or any other
day of the year.

March 2010 Vol. 3 No. 3

Published monthly by the American Farm Bureau Federation,
600 Maryland Ave., SW, Suite 1000W, Washington, DC 20024
Phone: 202-406-3600 — E-mail: foodienews@fb.org
Editors: Cyndie Sirekis, cyndies@fb.org
John Hart, johnh@fb.org
We hope you enjoyed reading this issue of Foodie News. You may distribute or re-
Contributing Editor: publish the articles in this edition of Foodie News, except where noted otherwise.
Tracy Grondine, tracyg@fb.org
Contributing Writers:
Anna Burkholder, anna@fb.org
Marylee Varanese, maryleev@fb.org