A little over a month after major Korean freighter line Hanjin shut down due to financial issues, the effects are still being felt by retailers in terms of shipment delays from Asia. But it remains unclear what impact it will have on the peak holiday season starting on Cyber Weekend. An estimated $14 billion in cargo was left stranded when Hanjin filed for receivership in late August, causing shippers to scramble and find alternate means of getting the goods to port. “Shippers are still dealing with the fallout from the bankruptcy and trying to get their cargo,” said Jonathan Gold, Vice President, Supply Chain and Customs Policy at the National Retail Federation. “The impact really varies by individual company and how much business they were doing with Hanjin.” click Read More for the rest of this article
Meredith Corporation’s (NYSE: MDP, meredith.com) FOOD & WINE, the ultimate authority on food and drink culture, which reaches an audience of nearly 30 million people, announced today that its June issue marks the debut of a fresh editorial redesign. The issue is on newsstands today and is accessible at FoodandWine.com.
Since joining FOOD & WINE in June 2017, Editor-in-Chief Hunter Lewis has led the brand’s creative team to inspire and empower their audience to eat, drink, entertain, and travel better—every day and everywhere. The purpose of the magazine’s design evolution is to deliver a fresher look, a more joyful experience, and more service on every page.
“We’re excited to give coverage of food, recipes, and drink even more real estate in every issue,” said Lewis. “With any creative endeavor, the look will continue to evolve, as will our coverage of the chefs, winemakers, and tastemakers who are shaping our dynamic food and drink culture.”
FOOD & WINE’s evolving design is a celebration of print and what it does best: driving discovery and engagement. Updates featured in the June issue include the following:
•New Sections. A new section called At Home will cover décor, kitchen design, and a column called Cooks on Books, where food personalities like chef Nancy Silverton test new cookbooks by other food personalities like Nigella Lawson. The magazine’s back page will be called At My Table, where Gail Simmons, veteran Special Projects Director, will share a recipe, interview, city guide, or wine each month. The rebranded Travel section will include more wine region itineraries, chefs’ city guides, and restaurant openings.
•Expanded Content. Handbook, FOOD & WINE’s how-to recipe section, is moving to the front of the magazine and expanding to 12 pages in recognition that its readers want more hard-working techniques and recipes. Bottle Service, a section that focuses on wine, cocktails, and beer and is curated by Executive Wine Editor Ray Isle, will also expand to celebrate modern drink culture. The brand has also launched a new video vertical of the same name on FoodandWine.com to accompany the column.
•The Cover. FOOD & WINE’s covers will be bolder, more graphic, more timely, and geared toward bigger reveals on social media, especially Instagram. The brand will frame the theme of each issue to celebrate big brand moments and franchises, like the upcoming July Best New Chefs issue.
Meredith Corporation recently appointed Thomas J. Bair as Publisher of FOOD & WINE. A magazine media veteran, Bair has worked with other companies, including Tiger 21, WME-IMG, The Golf Digest Company, and Men’s Health.
more at: https://ir.meredith.com/news-releases/press-release-details/2018/Merediths-FOOD–WINE-Reveals-New-Look-In-June-Issue/default.aspx