Claudia McNeilly: It takes a certain type of analysis to extract the music from the noise and identify a bonafide food trend.
On the night of the 2016 U.S. presidential election, Hillary Clinton supporters gathered under the sprawling glass ceiling of the 1.8 million-square-foot Jacob K. Javits Convention Center in Manhattan. As the day, once filled with promise, unfurled into a somber evening, the only humour that remained was a handful of puns about how the building’s larger-than-life glass ceiling had managed to remain unbroken.
Seven months later, I am meeting Elly Truesdell in the same colossal glass box to attend The Fancy Food Show. The stakes are admittedly lower, but inside the convention centre, over 1,400 specialty food exhibitors are trying to introduce their products into the commercial market.