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First Official Directory and Buyers’ Guide
The first Official Directory and Buyers’ Guide of the Fancy Food Show, from the sixth annual show in 1960. In its listing, NASFT notes that it supplies to retailers, “Specialty Food Salesmanship,” a series of guides on the principles of selling fine foods. The organization also provided merchants with a blue and gold NASFT emblem to place in windows as a mark of a quality store. -
National Fancy Food and Confection Show
National Fancy Food and Confection Show at the Hotel Astor in New York City. Note the sold-out exhibits in the Grand Tier. Exhibitors included American Roland, showcasing anchovies from Spain and fillets of mackerel from France, and Kopper’s Chocolate, showing rum, coffee, mint and wine cordials. The education program consisted on one session, “How to Pack Specialty Food and Gift Packages,” led by Bernard Brewstein and Charles Pedano, William Penn Shop, Philadelphia. -
A Predecessor to Specialty Food Magazine
The NASFT began publishing Buyers' Blue Sheet circa 1961, as a monthly guide to “new, good and currently promotable items on the specialty food market.” A list of new products was compiled, along with member contact information and the information was typed on blue paper, copied, and mailed to specialty food retailers. It was an early predecessor to today’s <i>Specialty Food Magazine.</i> -
The Ronald C. Schmitz Silver Spoon Awards
The Ronald C. Schmitz Silver Spoon Awards are created to recognize contributions to the public’s appreciation of specialty food. -
9th Annual Fancy Food Show
Registration at the 9th Annual National Fancy Food & Confection Show in 1963. -
Fancy Food Show Held at New York Coliseum
One of the first Fancy Food Shows held at the New York Coliseum. The Show moved there in 1964 when the Hotel Astor Ballroom was under repair for damages caused by a fire. -
Fancy Food Show Packed with Buyers and Press
Buyers and press pack the aisles at the 1964 Fancy Food Show. Back then, the Show was held for four days, Sunday – Wednesday and stayed open until 10 pm on Mondays and Tuesdays to accommodate department store buyers who worked late evening hours. -
NASFT Board Meeting
Meeting at Show organizer Charles Snitow’s office. From left to right: Charles Snitow, NASFT Board members Julian Cowan and Rennie Antolini and Edward Sajous, NASFT executive director. -
An Array of Specialty Food Products Hit the Market
According to Buyers' Blue Sheet, specialty food products hitting the market in the 1960s included Francois Jacquemoux Bucket O Chips chocolate-covered potato chips; Dolly Madison ice cream toppings; Celebration Specialties’ Tiara wine-based pasta sauces and Swissrose Appenzeller cheese from Switzerland.
