{"id":47187,"date":"2024-03-12T09:59:35","date_gmt":"2024-03-12T13:59:35","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=47187"},"modified":"2024-03-12T10:05:12","modified_gmt":"2024-03-12T14:05:12","slug":"joe-moskowitz-import-innovator-of-specialty-food","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/joe-moskowitz-import-innovator-of-specialty-food\/","title":{"rendered":"Joe Moskowitz: Import Innovator of Specialty Food"},"content":{"rendered":"\n

I peel out of an Uber at 6:45am in front of an unassuming brick building in Long Island City. It\u2019s brisk and already too bright, with muffled sounds of the city awakening. A white sign with humble blue letters assures me I\u2019m in the right spot: Larkin Cold Storage Co. Inc. Culture\u2019s hosting an all-day event, and the place is already buzzing. I step inside and get to work. Between stacking literature for gift bags and ushering cheese plates onto tables, my publisher asks if I\u2019ve heard of Joe Moskowitz. \u201cHe built this place,\u201d he said. \u201cHe\u2019s a legend.\u201d<\/p>\n\n\n\n

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Before it became Tribeca, the Triangle Below Canal Street once housed a rambling one block market selling fare from strawberries to swordfish. NYC\u2019s Washington market was built in 1813, and sometime during the mid-1920s Polish native Ben Moskowitz joined the bustle, pushing a cart of butter, eggs, and cheese as an after-school job. The modest business became Walker Butter and Eggs, and as time meandered, Ben\u2019s interest in imported goods blossomed. During the 1950s, Ben\u2019s associate took him on a trip to Europe just after World War II, and cheese took center stage as the primary driver for the import business.<\/p>\n\n\n\n

It was around this time Ben\u2019s son Joe joined the family business at just 16 years old. Precocious and determined, Joe set his sights on a broader vision. In 1978, Joe left his father\u2019s company and founded Larkin Cold Storage<\/a>. \u201cThere is a famous old New Yorker magazine cover that shows the United States ending at the Hudson River. I always liked that cover because it was something I didn\u2019t believe in at all. So, I pushed the map as far west as I could\u2014I took a local distribution system and made it national,\u201d Joe stated in a 2010 article published by Forward<\/a><\/em>.<\/p>\n\n\n\n

Importing cheese to the US, as Joe discovered, was a challenging venture: regulations, paperwork\u2014ensuring conditions are optimal for transport. Joe had a unique knack for navigating these obstacles and shared his industry know-how with colleagues. \u201cJoe taught me early on that you could have the best cheese on the planet, but if you didn\u2019t have the logistics to move it with care and on a regular basis, it wouldn\u2019t matter. Joe unlocked the opportunity for the best cheese in Europe to reach the best retailers and restaurants in the best condition possible,\u201d says Tyler Hawes, CEO of Forever Cheese<\/a>. Chris Crocker, former SVP of Content and Media at the Specialty Food Association<\/a> adds, \u201cJoe had a knack for identifying products with potential and the logistical capabilities to get them here. His brash, gritty, and intuitive approach helped firmly establish several key European product lines in the US market.\u201d<\/p>\n\n\n

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Throughout his career, Joe introduced US subsidiaries of Emmi<\/a>, Champignon<\/a>, Somerdale<\/a>, and Redondo Iglesias<\/a>. Most notably, Joe is credited as the first to import cave-aged Gruyere and Serrano ham to the United States. \u201c[He was] not only a leader in the cheese and logistics industry, but also a dear friend who was not afraid to help others make their mark in our business.\u00a0Joe worked so very hard for the companies he represented, while helping many other companies grow.\u00a0 He had a special knack for introducing new products to the American market.\u00a0He helped me introduce Champignon soft cheese and Gourmino Swiss, while also\u00a0providing the most reliable service for importing European cheese to the US,\u201d says Larry Lukas.<\/p>\n\n\n\n

Joe also established partnerships with cheesemakers such as Jasper Hill Farm<\/a>, and retailers such as Zingermans, further pushing his fervent agenda of bringing specialty food stateside. \u201cIn 1990, Ari Weinzweig of Zingermans<\/a> walked into our little shop and declared that he wanted to stock Neal\u2019s Yard Dairy cheese. Little specialty [cheese] was present in the United States, but together with Sarah and Gerd Stern, Joe greased the wheels and made it happen. Pioneer, visionary, trailblazer\u2014the list of epithets to describe Joe are endless as he was a wearer of many hats. To me he was a friend and mentor, a man from whom I learnt so much,\u201d says Jason Hinds, Sales Director at Neals Yard Dairy<\/a>.<\/p>\n\n\n\n

Though sometimes assertive and coarse, Joe\u2019s persistent verve to raise public awareness made him an influential and effective mentor to those who could take the heat. \u201cI met Joe back in 2004 and it was clear he wasn\u2019t taking mentees,\u201d Tyler Hawes remembers. \u201cI kept showing up asking questions, mostly about logistics and not cheese. He finally let me in\u2014not only to his office covered in steel plates, but also his mind and heart. There have been many times in my career where I would be reminded of a lesson Joe once told, and it was always through a story or proverb.\u201d<\/p>\n\n\n\n

These lessons and proverbs are what shaped his son Adam Moskowitz, who now owns Larkin and Columbia Cheese\u2019s Maker to Monger<\/a>. Though, this transaction almost didn\u2019t happen. After spending some time at Yahoo, Adam realized he’d rather pursue independent business ownership. He started his cheese career as a monger with Formaggio Essex, despite Joe incessantly reminding his son he\u2019s selling the business. After the initial deal fell through, Joe offered the sale to Adam, and the rest is history. \u201cMy father, Joe Moskowitz, will forever be my greatest teacher. On any given moment of any given day, you loved him, loathed him, respected him, feared him, and felt compelled to thank him often, all at the same time.\u00a0This man was a disruptor, a tastemaker, and an influencer before anybody knew what those terms meant,\u201d Adam declares.<\/p>\n\n\n\n

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The day is wrapping up and I notice Adam holed up in an office at Larkin. He\u2019s in deep conversation with a colleague, and I take note of the ordered chaos of the space while Adam passionately talks with his hands. The staff whips out a raclette machine and starts melting cheese onto veggies, and there\u2019s a continual thud from the swinging door dividing the event space from the vast storage room as folks whisk in and out. The forklift beeps, the boxes shuffle, cold air blasts out from the walk-in as crates move in and out. And the business thrives, just as it always has.<\/p>\n\n\n\n

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Joe Moskowitz passed away Friday, March 1, 2024 at 81 years old. The Moskowitz family invites friends to participate in tzedakah, the act of giving to those in need. They recommend donating in Joe\u2019s name to the Anne Saxelby Legacy Fund<\/a>, which provides paid apprenticeships to young adults to work on sustainable farms.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

I peel out of an Uber at 6:45am in front of an unassuming brick building in Long Island City. It\u2019s brisk and already too bright, with muffled sounds of the city awakening. A white sign with humble blue letters assures me I\u2019m in the right spot: Larkin Cold Storage Co. Inc. Culture\u2019s hosting an all-day […]<\/p>\n","protected":false},"author":116,"featured_media":47188,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[26353],"tags":[2339,18094,34493,25882,34491,34494,34492,34490,3528],"coauthors":[33807],"class_list":["post-47187","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-adam-moskowitz","tag-ari-weinzweig","tag-joe-moskowitz","tag-larkin-cold-storage","tag-larry-lukas","tag-maker-to-monger","tag-neals-yard-dairy-2","tag-tyler-hawes","tag-zingermans"],"acf":[],"yoast_head":"\nJoe Moskowitz: Import Innovator of Specialty Food - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/joe-moskowitz-import-innovator-of-specialty-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Joe Moskowitz: Import Innovator of Specialty Food\" \/>\n<meta property=\"og:description\" content=\"I peel out of an Uber at 6:45am in front of an unassuming brick building in Long Island City. 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