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A Subjective Balance

Florencia says she does a rough square-inch analysis when planning the catalog. “With the cooked meat selections, it took us almost a year to develop. I study flavor ‘hot lists’ in the country. There are trends, like martinis or chipotles,” she says. “We stay sensitive to that, but … since we’re in the catalog business, while it has to taste good, it also has to be beautiful, and that’s tricky in food.”