Fresh News
- Thursday, 25 November 2021
The California citrus harvest is here! This billion dollar segment of the state’s economy has a rich history and heritage.
‘Tis the season to explore the numerous varieties of oranges, mandarins, lemons, and grapefruits.
Long awaited navel oranges began harvesting in November. Named for the small, navel-like formation on their blossom end, they are refreshingly sweet and juicy. Their slightly thick skin peels easily, revealing a bright orange, seedless interior.
Navels signal the end of the Valencia (juice orange) run in California. Often called the summer orange, Valencias are available from February through early November. This makes for an easy transition into the favored navels.
Cara Cara and Blood oranges will hit markets by December. Cara Cara oranges are known for being extremely sweet with slightly lower acidity than regular Navels. They may look like Navel oranges on the outside, but the seedless interior has a rich pink hue due to the natural presence of lycopene.
‘Tis the season to explore the numerous varieties of oranges, mandarins, lemons, and grapefruits.
Long awaited navel oranges began harvesting in November. Named for the small, navel-like formation on their blossom end, they are refreshingly sweet and juicy. Their slightly thick skin peels easily, revealing a bright orange, seedless interior.
Navels signal the end of the Valencia (juice orange) run in California. Often called the summer orange, Valencias are available from February through early November. This makes for an easy transition into the favored navels.
Cara Cara and Blood oranges will hit markets by December. Cara Cara oranges are known for being extremely sweet with slightly lower acidity than regular Navels. They may look like Navel oranges on the outside, but the seedless interior has a rich pink hue due to the natural presence of lycopene.
- Thursday, 18 November 2021
Sanskrit is an old (around 3,500 years) and classical language of India. It is also the sacramental language of some religions– Hinduism, Buddhism, and Jainism.
This language is one that allows us to transform how we think about day to day concepts. Some of life’s guiding principles can be best understood with the use of Sanskrit words.
Those among us who embrace the practice of yoga are familiar with the Sanskrit vocabulary. Finding our way past “Namaste” brings an added dimension to self-awareness. These days, Sanskrit is rarely used in spoken form outside of prayers and rituals.
As the holiday season approaches, many factors, both internal and external, disturb the natural life balance. Emotional and physical stresses include one’s emotional state, diet and food choices, the season, the weather, physical pain or trauma, work and family relationships.
Add in the multiple COVID pandemic forces to the holiday equation and there is an enormous chance to lose control over Thanksgiving Day celebrations.
Thinking through holiday meal preparation prioritizes guest invitations, shopping lists and kitchen organization. We should treat personal well-being with as much attention.
This language is one that allows us to transform how we think about day to day concepts. Some of life’s guiding principles can be best understood with the use of Sanskrit words.
Those among us who embrace the practice of yoga are familiar with the Sanskrit vocabulary. Finding our way past “Namaste” brings an added dimension to self-awareness. These days, Sanskrit is rarely used in spoken form outside of prayers and rituals.
As the holiday season approaches, many factors, both internal and external, disturb the natural life balance. Emotional and physical stresses include one’s emotional state, diet and food choices, the season, the weather, physical pain or trauma, work and family relationships.
Add in the multiple COVID pandemic forces to the holiday equation and there is an enormous chance to lose control over Thanksgiving Day celebrations.
Thinking through holiday meal preparation prioritizes guest invitations, shopping lists and kitchen organization. We should treat personal well-being with as much attention.
- Thursday, 11 November 2021
Procurement of fresh produce is a noble profession. one that buyers are very honored to be associated. They take their roles seriously with an inordinate amount of dedication and attention to details.
Through all seasons, they source products of all kinds for every customer segment. The number of commodities and items that a produce buyer takes responsibility for is mind-boggling.
It’s relatively easy to be a buyer in flush markets. When there is plenty of broccoli, strawberries and romaine lettuce to be had, a buyer will give the “green light” signal to “sell with confidence”. This means product is ample, quality is excellent and prices are aggressive and reasonable.
Weather events never allow a buyer to get too comfortable. Neither does current supply chain challenges. Throw in the normal seasonal transition to fall/winter growing regions and we have ourselves one big migraine for anyone watching and procuring fresh produce.
The “don’t kill the messenger” mantra applies to individuals hearing daily market updates. As a sales person, chef or retail produce clerk, we are obligated to know what prevailing market conditions dictate. Menus and promotions rely on solid news.
Through all seasons, they source products of all kinds for every customer segment. The number of commodities and items that a produce buyer takes responsibility for is mind-boggling.
It’s relatively easy to be a buyer in flush markets. When there is plenty of broccoli, strawberries and romaine lettuce to be had, a buyer will give the “green light” signal to “sell with confidence”. This means product is ample, quality is excellent and prices are aggressive and reasonable.
Weather events never allow a buyer to get too comfortable. Neither does current supply chain challenges. Throw in the normal seasonal transition to fall/winter growing regions and we have ourselves one big migraine for anyone watching and procuring fresh produce.
The “don’t kill the messenger” mantra applies to individuals hearing daily market updates. As a sales person, chef or retail produce clerk, we are obligated to know what prevailing market conditions dictate. Menus and promotions rely on solid news.
- Thursday, 04 November 2021
Sweet potatoes and yams get a lot of attention around the holidays. They remain a humble servant for year-round sweet side dishes. Who doesn’t love a savory sweet potato fry, right?
The best choice between sweet potatoes or yams will ultimately depend on the type of dish being made and desired flavor and preferred texture.
There are many different varieties, ranging from dry and starchy ones common in tropical regions, some pale and others red or purple with anthocyanins, to the moist, sweet version, dark orange that is popular in the United States. This one was confusingly named a “yam” in the 1930’s marketing campaigns.
Sweet potatoes (Ipomoea batatas) and true yams (species of the Dioscorea family) are completely different plants. Both species are old; both are tubers; both come in various textures and colors.
Technically, most all of the yams found in the United States are truly sweet potatoes. We guess that most Americans have probably never actually eaten a true yam. Those are more likely encountered in international or specialty markets and in African and South American cuisines.
Sweet potatoes can be baked, steamed, boiled, roasted, microwaved, dried, juiced, made into soups, added to casseroles, baked into breads, muffins, cakes, cookies, and pies, added to pancakes, and even eaten raw.
The best choice between sweet potatoes or yams will ultimately depend on the type of dish being made and desired flavor and preferred texture.
There are many different varieties, ranging from dry and starchy ones common in tropical regions, some pale and others red or purple with anthocyanins, to the moist, sweet version, dark orange that is popular in the United States. This one was confusingly named a “yam” in the 1930’s marketing campaigns.
Sweet potatoes (Ipomoea batatas) and true yams (species of the Dioscorea family) are completely different plants. Both species are old; both are tubers; both come in various textures and colors.
Technically, most all of the yams found in the United States are truly sweet potatoes. We guess that most Americans have probably never actually eaten a true yam. Those are more likely encountered in international or specialty markets and in African and South American cuisines.
Sweet potatoes can be baked, steamed, boiled, roasted, microwaved, dried, juiced, made into soups, added to casseroles, baked into breads, muffins, cakes, cookies, and pies, added to pancakes, and even eaten raw.
- Thursday, 28 October 2021
More than a year and a half after the coronavirus pandemic upended daily life, the supply of basic goods at American grocery stores and restaurants is once again falling victim to intermittent shortages and delays.
Daily notices and alerts from shippers for price increases, product prorates or lack of goods being delivered have become commonplace.
This unfortunate situation is exasperating for retailers, foodservice operators, distributors and consumers alike. We’ve all heard the laundry list of supply chain woes.
Lack of labor is at the top. There just isn’t enough labor to satisfy the needs of processing, shipping and transportation.
Capacity to meet rising demand in a recovering economy starts and stalls within every category. Dairy, meat, eggs, juices, and paper goods have seen plenty of hiccups.
Food processing plants physically cannot keep up with growing demand. Whether they need to wash, cut and trim carrots or bone and trim a pork tenderloin, the work load surpasses any available work force.
West coast port congestions have reached a fever pitch. The U.S. Transportation Secretary has stepped in to ask for round the clock operations. This does nothing to address the lack of trucks, drivers and storage at the offload points.
Daily notices and alerts from shippers for price increases, product prorates or lack of goods being delivered have become commonplace.
This unfortunate situation is exasperating for retailers, foodservice operators, distributors and consumers alike. We’ve all heard the laundry list of supply chain woes.
Lack of labor is at the top. There just isn’t enough labor to satisfy the needs of processing, shipping and transportation.
Capacity to meet rising demand in a recovering economy starts and stalls within every category. Dairy, meat, eggs, juices, and paper goods have seen plenty of hiccups.
Food processing plants physically cannot keep up with growing demand. Whether they need to wash, cut and trim carrots or bone and trim a pork tenderloin, the work load surpasses any available work force.
West coast port congestions have reached a fever pitch. The U.S. Transportation Secretary has stepped in to ask for round the clock operations. This does nothing to address the lack of trucks, drivers and storage at the offload points.
- Thursday, 21 October 2021
Once the weather turns cool, there is something inviting about stepping up those sipping recipes.
Cocktails and beverages are part of the fall festivities. There is a holiday around every corner ready to be toasted.
Fresh pressed juices, citrus garnishes, teas, ciders and kombuchas take a turn at livening up the party.
Ginger and pear, apples and cinnamon or pomegranate and cranberry make great autumn drink partners. Jewel-toned liquids make a splash in clear mugs, martini, highball or stemmed glasses.
Alcohol-free and adult beverages alike boast big flavors. Smokey Harvest Apple Cider Margarita and Brown Sugar Fig Bubbly exceed all expectations for something yummy about to be served.
Ingredients are as wild as we allow them be. Cloves, star anise, nutmeg and juniper berries spike a cold or hot drink like nobodies business. They infuse a distinctive presence that melds with the liquid pairings.
Simple syrups make their mark with sugar and water or honey and citrus juice. Fresh herbs like rosemary or basil lend themselves to drinking occasions. Their appearance alone lends them to something refreshing and brilliant.
Cocktails and beverages are part of the fall festivities. There is a holiday around every corner ready to be toasted.
Fresh pressed juices, citrus garnishes, teas, ciders and kombuchas take a turn at livening up the party.
Ginger and pear, apples and cinnamon or pomegranate and cranberry make great autumn drink partners. Jewel-toned liquids make a splash in clear mugs, martini, highball or stemmed glasses.
Alcohol-free and adult beverages alike boast big flavors. Smokey Harvest Apple Cider Margarita and Brown Sugar Fig Bubbly exceed all expectations for something yummy about to be served.
Ingredients are as wild as we allow them be. Cloves, star anise, nutmeg and juniper berries spike a cold or hot drink like nobodies business. They infuse a distinctive presence that melds with the liquid pairings.
Simple syrups make their mark with sugar and water or honey and citrus juice. Fresh herbs like rosemary or basil lend themselves to drinking occasions. Their appearance alone lends them to something refreshing and brilliant.
- Thursday, 14 October 2021
Boomers grew up around a dinner table daily family meals determined sacred . Attendance was required and non-negotiable for anything short of an emergency.
Generations X, Y and Z have stepped away from mandatory family meals. We understand why a case can be made for having grace around more manageable meal expectations.
Ideally, gathering around the table with either family members or friends is meaningful. Breaking bread allows for the human contact and exchange that comes with a more relaxed atmosphere to share the day’s events and happenings.
Let’s face it, who now has a realistic schedule that can sustain a dinner hour where everyone is available at any given time? Rather, we see soccer, band and gymnastic practices taking parents and kids in multiple directions. Dinner may be the last thought as we close out commitments for the day.
The pressure to perform, shop, cook and deliver a family meal is abandoned for less stress and less shaming.
Let’s cut some slack for the juggling that happens each week. Families look and function differently from the 1950’s. Single parent households, extended family households and shared family households yield to guilt-free exceptions to a one size fits all for how we eat.
Providing healthy meals and modeling good eating habits should be enjoyable. So too should meal sharing. Positive memories around the table are built on conversation, sharing ideas, talking about the food before us and laughter.
Absent those attributes, dinner or other meals may be without merit.
Generations X, Y and Z have stepped away from mandatory family meals. We understand why a case can be made for having grace around more manageable meal expectations.
Ideally, gathering around the table with either family members or friends is meaningful. Breaking bread allows for the human contact and exchange that comes with a more relaxed atmosphere to share the day’s events and happenings.
Let’s face it, who now has a realistic schedule that can sustain a dinner hour where everyone is available at any given time? Rather, we see soccer, band and gymnastic practices taking parents and kids in multiple directions. Dinner may be the last thought as we close out commitments for the day.
The pressure to perform, shop, cook and deliver a family meal is abandoned for less stress and less shaming.
Let’s cut some slack for the juggling that happens each week. Families look and function differently from the 1950’s. Single parent households, extended family households and shared family households yield to guilt-free exceptions to a one size fits all for how we eat.
Providing healthy meals and modeling good eating habits should be enjoyable. So too should meal sharing. Positive memories around the table are built on conversation, sharing ideas, talking about the food before us and laughter.
Absent those attributes, dinner or other meals may be without merit.
- Thursday, 07 October 2021
Most everyone chases a snack demon of sorts. Typically, this Achilles heel falls into one of two categories. Sweet or savory salty cravings cover the range of little nibbles that satisfy our inner food desires.
Personal preferences, along with daily habits dictate what we find at home and work to graze. Store bought choices line the shelves with nuts, crackers, cookies and candy.
Chips of all sorts extend past one side of any grocery aisle. Potato chips used to dominate the space. Plain salted chips have made room for flavors of lime, onion, chipotle and vinegar. Perverse at it may sound, dill pickle and spicy habanero have found an audience among chip lovers.
Potato chips now share the limelight with chips made from all types of other ingredients. Chick peas, lentils, quinoa and rice are just a few. With so many manufactured snacks foods out there, why not elect a healthier way to snack?
We’ve talked fall and seasonal root vegetables. Think of them as ideal candidates for a combined salty/savory/sweet delight. Plant based, these likely guilty pleasures, without all the sin, can produce some amazing home made crunchy snacks.
Sweet potatoes, yams, carrots, parsnips and beets have inherently sweet properties. When baked or fried, they take on the quality that devout snackers seek. The texture of a chip is as important as the taste.
Baked or fried, oiled and seasoned, vegetable chips offer a perfect crunch for movie night, tailgates and all of those cool fall night gatherings. They perk up a boring lunch box for office or school.
A range of seasonings and spice blends get to the heart of what so often is construed as taboo. Pleasure is only a shake away.
Cinnamon, oregano, basil, rosemary and thyme are just a few savory chip suggestions. All things are possible to target the exact taste bud craving.
Fresh herbs, rather than dried, always add that special aromatic something to anything worthy in the kitchen. Don’t skip trying out which ones work best with new veggie selections. Celery root might hitchhike along with Italian parsley and garlic.
Personal preferences, along with daily habits dictate what we find at home and work to graze. Store bought choices line the shelves with nuts, crackers, cookies and candy.
Chips of all sorts extend past one side of any grocery aisle. Potato chips used to dominate the space. Plain salted chips have made room for flavors of lime, onion, chipotle and vinegar. Perverse at it may sound, dill pickle and spicy habanero have found an audience among chip lovers.
Potato chips now share the limelight with chips made from all types of other ingredients. Chick peas, lentils, quinoa and rice are just a few. With so many manufactured snacks foods out there, why not elect a healthier way to snack?
We’ve talked fall and seasonal root vegetables. Think of them as ideal candidates for a combined salty/savory/sweet delight. Plant based, these likely guilty pleasures, without all the sin, can produce some amazing home made crunchy snacks.
Sweet potatoes, yams, carrots, parsnips and beets have inherently sweet properties. When baked or fried, they take on the quality that devout snackers seek. The texture of a chip is as important as the taste.
Baked or fried, oiled and seasoned, vegetable chips offer a perfect crunch for movie night, tailgates and all of those cool fall night gatherings. They perk up a boring lunch box for office or school.
A range of seasonings and spice blends get to the heart of what so often is construed as taboo. Pleasure is only a shake away.
Cinnamon, oregano, basil, rosemary and thyme are just a few savory chip suggestions. All things are possible to target the exact taste bud craving.
Fresh herbs, rather than dried, always add that special aromatic something to anything worthy in the kitchen. Don’t skip trying out which ones work best with new veggie selections. Celery root might hitchhike along with Italian parsley and garlic.
- Thursday, 30 September 2021
Last year Americans ate over 4.5 billion tacos! There is no sign of that trend letting up this year. A National holiday or weekly Taco Tuesdays are unnecessary reminders of our taco obsession.
A recent Facebook posting asked followers what three foods could they NOT live without. Tacos were right up there with chocolate, coffee (not really a food), and pizza.
Likely, the original taco was no more than a tortilla and beans. Something simply to sustain working minors and easy to carry into the silver mines.
The classic taco combination is a hard tortilla shell with a personal combination of beans, meat, cheese, lettuce and salsa.
Americans have managed to transform this humble street food into numerous versions to please every palette. From seafood to vegetarian fillings, soft-shelled, double shelled or salad shells, the taco has made its mark.
Culinary masters, home cooks and food trucks all lean in on ways to improve an already popular attraction. Korean tacos, by example, amplify the heat on pork with kimchi and gochujang.
Ginger curried tacos represent their versatility using cauliflower, jackfruit or other meat substitutes. Bland and boring go out with the bathwater. Move over burgers and pasta. Tacos are welcomed on the menu.
The beauty of tacos for lunch or dinner, they are suited to be customized by taco fillings and toppings. Setting up a taco bar makes the meal festive in color and taste. The toughest decision is what to leave out. Ingredients on the build your own bar are endless. From traditional to trendy, go wild on fresh produce.
Avocado, cilantro, green onions, tomatoes, chili peppers, lettuce, cabbage and lime are on the starting bench.
A recent Facebook posting asked followers what three foods could they NOT live without. Tacos were right up there with chocolate, coffee (not really a food), and pizza.
Likely, the original taco was no more than a tortilla and beans. Something simply to sustain working minors and easy to carry into the silver mines.
The classic taco combination is a hard tortilla shell with a personal combination of beans, meat, cheese, lettuce and salsa.
Americans have managed to transform this humble street food into numerous versions to please every palette. From seafood to vegetarian fillings, soft-shelled, double shelled or salad shells, the taco has made its mark.
Culinary masters, home cooks and food trucks all lean in on ways to improve an already popular attraction. Korean tacos, by example, amplify the heat on pork with kimchi and gochujang.
Ginger curried tacos represent their versatility using cauliflower, jackfruit or other meat substitutes. Bland and boring go out with the bathwater. Move over burgers and pasta. Tacos are welcomed on the menu.
The beauty of tacos for lunch or dinner, they are suited to be customized by taco fillings and toppings. Setting up a taco bar makes the meal festive in color and taste. The toughest decision is what to leave out. Ingredients on the build your own bar are endless. From traditional to trendy, go wild on fresh produce.
Avocado, cilantro, green onions, tomatoes, chili peppers, lettuce, cabbage and lime are on the starting bench.
- Friday, 24 September 2021
Root vegetables are truly natural, unadulterated sources of complex carbohydrates, antioxidants and other important nutrients.
Unlike most fresh vegetables, they can stay fresh for longer periods of time when stored in a cool, dark place such as a cellar.
Technically. not all root vegetables are tubers. Those are defined as geophytes, a botanical term for plants with their growing point beneath the soil.
Other types of veggies that we classify as root vegetables are actually bulbs, corms and rhizomes. This includes potatoes, sunchokes and yams that grow underground.
Let’s not get hung up on technicalities and stay focused on the goodness of roots. A staple food in many South American and Asian cultures for thousands of years, root veggies have played a key role in both global nutrition and folk medicine.
Common types of root vegetables as we identify them include: potatoes, beets, parsnips, carrots, celeriac, sweet potatoes, fennel, Jerusalem artichokes, jicama, yams, radishes and turnips.
Turmeric, garlic and ginger are also root vegetables, though we associate them more as being spices.
Less common to Westerners, but heavily cultivated and coveted in other countries: are batata, arrowroot, boniato, burdock, taro, daikon, water chestnuts and cassava roots.
Carrots, potatoes and onions may be our favorite underground veggies for everyday use.
With a range of methods to prepare them, Fall is a logical season to resume our love affair with roots.
Unlike most fresh vegetables, they can stay fresh for longer periods of time when stored in a cool, dark place such as a cellar.
Technically. not all root vegetables are tubers. Those are defined as geophytes, a botanical term for plants with their growing point beneath the soil.
Other types of veggies that we classify as root vegetables are actually bulbs, corms and rhizomes. This includes potatoes, sunchokes and yams that grow underground.
Let’s not get hung up on technicalities and stay focused on the goodness of roots. A staple food in many South American and Asian cultures for thousands of years, root veggies have played a key role in both global nutrition and folk medicine.
Common types of root vegetables as we identify them include: potatoes, beets, parsnips, carrots, celeriac, sweet potatoes, fennel, Jerusalem artichokes, jicama, yams, radishes and turnips.
Turmeric, garlic and ginger are also root vegetables, though we associate them more as being spices.
Less common to Westerners, but heavily cultivated and coveted in other countries: are batata, arrowroot, boniato, burdock, taro, daikon, water chestnuts and cassava roots.
Carrots, potatoes and onions may be our favorite underground veggies for everyday use.
With a range of methods to prepare them, Fall is a logical season to resume our love affair with roots.
- Monday, 20 September 2021
The produce industry is highly dependent upon an efficient transportation system. From trucking, rail service and ocean shipping, to ports and border control facilities, putting food on the table relies on a dynamic machine.
While the United States has more than 300 commercial harbors and more than 600 smaller harbors, the top ten port complexes handle a majority of cargo volume and international vessel calls.
Port congestion exacerbates first-to-last mile delays in freight movements. This drives up the cost of goods in both the global marketplace and produce supply chains in the United States.
Container ships with precious cargo have been experiencing long wait times, all year long, at ports to unload consumer goods, fresh produce and materials for most industries.
A recent record was broken with forty-four container carriers anchored and awaiting a berth space outside the twin ports of Los Angeles and Long Beach, California. The average wait time to dock rose to 7.6 days, up from 6.2 in mid-August.
Vessels are lining up with imports just as inland transportation, trucking and railroads, contends with its own bottlenecks of shipping containers that aren’t being moved fast enough into distribution centers and warehouses.
California port delays are just one of many factors piling onto a global supply-chain crisis.
While the United States has more than 300 commercial harbors and more than 600 smaller harbors, the top ten port complexes handle a majority of cargo volume and international vessel calls.
Port congestion exacerbates first-to-last mile delays in freight movements. This drives up the cost of goods in both the global marketplace and produce supply chains in the United States.
Container ships with precious cargo have been experiencing long wait times, all year long, at ports to unload consumer goods, fresh produce and materials for most industries.
A recent record was broken with forty-four container carriers anchored and awaiting a berth space outside the twin ports of Los Angeles and Long Beach, California. The average wait time to dock rose to 7.6 days, up from 6.2 in mid-August.
Vessels are lining up with imports just as inland transportation, trucking and railroads, contends with its own bottlenecks of shipping containers that aren’t being moved fast enough into distribution centers and warehouses.
California port delays are just one of many factors piling onto a global supply-chain crisis.
- Thursday, 09 September 2021
Sometimes the healthiest and tastiest dishes are the simplest. Keeping meals simple is ideal as these last hot days of summer roll into fall.
Using only a handful of ingredients, like five or less, makes sense for reluctant kitchen cooks.
September’s mash up of seasonal produce is truly a schizophrenic best of both worlds.
On the one hand, some of the prized tomatoes of the season are just coming to market. Fresh herbs, peaches, zucchini, sweet and hot peppers, eggplants and corn beg for the spotlight.
The other hand is dealing out new crop apples, pears, quince, figs, nuts and grapes. Hard squash, new potatoes and onions, kale and beets paint a new plate palette.
Uncomplicated and straightforward, salads, entrees and sides are assembled in short order with just a few simpatico ingredients. Pantry staples such as olive oil, salt and pepper are exempt from the tally as those are always at hand.
Mid-week time management for hurried dinners and hungry mouths let produce shine bright. Zucchini ribbons, nectarine and beet salad or lemon-garlic spinach spruce up the plate. Given availability of pre-cut veggies and fruits, the pain of slicing and chopping can be eliminated.
A recent Caprese salad served on the weekend took advantage of already sliced mozzarella cheese. How easy is that for a sexy quick starter? Fresh basil leaves, garden tomatoes and the perfect thickness of soft mozzarella. Bellissima!
Using only a handful of ingredients, like five or less, makes sense for reluctant kitchen cooks.
September’s mash up of seasonal produce is truly a schizophrenic best of both worlds.
On the one hand, some of the prized tomatoes of the season are just coming to market. Fresh herbs, peaches, zucchini, sweet and hot peppers, eggplants and corn beg for the spotlight.
The other hand is dealing out new crop apples, pears, quince, figs, nuts and grapes. Hard squash, new potatoes and onions, kale and beets paint a new plate palette.
Uncomplicated and straightforward, salads, entrees and sides are assembled in short order with just a few simpatico ingredients. Pantry staples such as olive oil, salt and pepper are exempt from the tally as those are always at hand.
Mid-week time management for hurried dinners and hungry mouths let produce shine bright. Zucchini ribbons, nectarine and beet salad or lemon-garlic spinach spruce up the plate. Given availability of pre-cut veggies and fruits, the pain of slicing and chopping can be eliminated.
A recent Caprese salad served on the weekend took advantage of already sliced mozzarella cheese. How easy is that for a sexy quick starter? Fresh basil leaves, garden tomatoes and the perfect thickness of soft mozzarella. Bellissima!
- Thursday, 02 September 2021
Move to close out these last precious days of summer on a healthy note. Modify the daily dietary regimen to incorporate a few healthier choices. This will kick start a terrific fall lifestyle.
Plant-based/Plant-forward eating practices have been widely adopted and quite popular in recent years. An emphasis on meals focused primarily from plants can do a body good.
This includes not only fruits and vegetables, but also nuts, seeds, oils, whole grains, legumes, and beans. Eating a plant-based diet means getting most or all calories from fresh, whole plant foods that are minimally processed.
The Mediterranean diet is a way of eating that’s based on the traditional cuisines of Greece, Italy and other countries that border the Mediterranean Sea. Plant-based foods, herbs and spices are the foundation of this diet. Modelling this way of eating could be the first step in overhauling the diet by fall.
Olive oil is the main source of added fat. Fish, seafood, dairy and poultry are included in moderation. Red meat and sweets are eaten only occasionally.
Start by building meals around vegetables, beans and whole grains. Eat fish at least twice a week. Try using olive oil instead of butter in preparing food.
Instead of calorie-laden heavy desserts, serve fresh fruits after meals for a sweet treat. Grapes, melons, oranges and fresh berries can be quite satisfying after dinner.
Evaluate daily sugar, coffee, and alcohol consumption. Look for ways to adjust or reduce intake. Examining these unconscious habits honestly may yield to the promise of reduced inflammation, higher energy levels and better sleep.
Dropping a few extra pounds can incentivize going farther in a total fall reset. Putting exercise on the daily calendar makes it a priority. If the workday locks in sedentary behavior, decide how to break the streak. Set an alarm for a sure fire way to get in those 10,000 steps. Schedule in a time slot for a physical appointment.
Plant-based/Plant-forward eating practices have been widely adopted and quite popular in recent years. An emphasis on meals focused primarily from plants can do a body good.
This includes not only fruits and vegetables, but also nuts, seeds, oils, whole grains, legumes, and beans. Eating a plant-based diet means getting most or all calories from fresh, whole plant foods that are minimally processed.
The Mediterranean diet is a way of eating that’s based on the traditional cuisines of Greece, Italy and other countries that border the Mediterranean Sea. Plant-based foods, herbs and spices are the foundation of this diet. Modelling this way of eating could be the first step in overhauling the diet by fall.
Olive oil is the main source of added fat. Fish, seafood, dairy and poultry are included in moderation. Red meat and sweets are eaten only occasionally.
Start by building meals around vegetables, beans and whole grains. Eat fish at least twice a week. Try using olive oil instead of butter in preparing food.
Instead of calorie-laden heavy desserts, serve fresh fruits after meals for a sweet treat. Grapes, melons, oranges and fresh berries can be quite satisfying after dinner.
Evaluate daily sugar, coffee, and alcohol consumption. Look for ways to adjust or reduce intake. Examining these unconscious habits honestly may yield to the promise of reduced inflammation, higher energy levels and better sleep.
Dropping a few extra pounds can incentivize going farther in a total fall reset. Putting exercise on the daily calendar makes it a priority. If the workday locks in sedentary behavior, decide how to break the streak. Set an alarm for a sure fire way to get in those 10,000 steps. Schedule in a time slot for a physical appointment.
- Thursday, 26 August 2021
Chips and salsa are pretty standard fare in most Mexican restaurants. At home, we rely on them for a go to snack or precursor to an enchilada or chili relleno dinner.
The combo is a good stand-alone bite when hanging out with friends on the patio.
Salsa literally translates to sauce. Don’t get stuck thinking that tortilla chips are the outer limits to what pairs perfectly with salsa.
Purists might follow the pico de gallo or rojo route. That’s a terrific jumping off point for homemade salsa. Chili peppers, tomatoes, onions, fresh lime and cilantro get the job done. The fresher the better wins over salsa fans.
Stepping away from this classic, expand to other ingredients to pump up the salsa repertoire. Explore unlikely summer and tropical ingredients. Strawberries, mangos, peaches, pineapples and even watermelon rise to meet salsa aspirations.
Pomegranate arils are a surprise element that deliver on zing and crunch factors. Dessert is unique with a ladle full of fruit salsa over vanilla ice cream, churros or cinnamon tortilla chips. Bold is not boring when it comes to new ways to interpret traditional applications of how we put salsa in motion
Consider serving these level up concoctions with traditional menus choices like Baja style tacos or fajitas. When cooking chicken, fish or pork, those bright and fruity versions convert ordinary dinner to one of higher interest.
Tomatillos can be added to nearly anything salsa. Tangy, more acidic, and less sweet, this green tomato-looking thing is in the fruit family.
The combo is a good stand-alone bite when hanging out with friends on the patio.
Salsa literally translates to sauce. Don’t get stuck thinking that tortilla chips are the outer limits to what pairs perfectly with salsa.
Purists might follow the pico de gallo or rojo route. That’s a terrific jumping off point for homemade salsa. Chili peppers, tomatoes, onions, fresh lime and cilantro get the job done. The fresher the better wins over salsa fans.
Stepping away from this classic, expand to other ingredients to pump up the salsa repertoire. Explore unlikely summer and tropical ingredients. Strawberries, mangos, peaches, pineapples and even watermelon rise to meet salsa aspirations.
Pomegranate arils are a surprise element that deliver on zing and crunch factors. Dessert is unique with a ladle full of fruit salsa over vanilla ice cream, churros or cinnamon tortilla chips. Bold is not boring when it comes to new ways to interpret traditional applications of how we put salsa in motion
Consider serving these level up concoctions with traditional menus choices like Baja style tacos or fajitas. When cooking chicken, fish or pork, those bright and fruity versions convert ordinary dinner to one of higher interest.
Tomatillos can be added to nearly anything salsa. Tangy, more acidic, and less sweet, this green tomato-looking thing is in the fruit family.
- Friday, 20 August 2021
Californians have been cultivating grapes for more than two centuries.
Today, Ninety-nine percent of table grapes in the United States are produced in California’s warm, dry climate that is ideal for grape growing.
With eighty two grape varieties grown, California grapes come in three colors — green, red, and black — and are in season from May through January.
Determining when grapes are ripe is a real science . Both the U.S. Department of Agriculture and California Department of Food and Agriculture are involved in setting and monitoring grape production standards. Sugar content, color, bunch and berry size and uniformity are all measured before harvest begins. Workers who decide which grapes to harvest are trained professionals with years of experience.
Once picked, fresh grapes are easily damaged by rough handling, warm temperatures, excessive moisture and decay-causing organisms.
Grape bunches are carefully inspected and then immediately packed by hand into shipping containers – often right in the field.
Shortly after picking/packing, the field heat is removed from the fruit in cold storage facilities. Grapes are stored at temperatures between 30 F and 32 F. From this point, until they reach their destination (markets throughout the world), the grapes will be maintained in a carefully regulated environment to assure they arrive in just-picked condition.
Today, Ninety-nine percent of table grapes in the United States are produced in California’s warm, dry climate that is ideal for grape growing.
With eighty two grape varieties grown, California grapes come in three colors — green, red, and black — and are in season from May through January.
Determining when grapes are ripe is a real science . Both the U.S. Department of Agriculture and California Department of Food and Agriculture are involved in setting and monitoring grape production standards. Sugar content, color, bunch and berry size and uniformity are all measured before harvest begins. Workers who decide which grapes to harvest are trained professionals with years of experience.
Once picked, fresh grapes are easily damaged by rough handling, warm temperatures, excessive moisture and decay-causing organisms.
Grape bunches are carefully inspected and then immediately packed by hand into shipping containers – often right in the field.
Shortly after picking/packing, the field heat is removed from the fruit in cold storage facilities. Grapes are stored at temperatures between 30 F and 32 F. From this point, until they reach their destination (markets throughout the world), the grapes will be maintained in a carefully regulated environment to assure they arrive in just-picked condition.
- Thursday, 12 August 2021
The word “watermelon” conjures up images of free-spirted summertime fun. Family gatherings, care-free beach days, backyard barbecues, and outdoor camping events keep watermelon on the top of the summer grocery list.
Over thirty states in the U.S. grow watermelon for the summer season. When domestic harvests end, we move back to imported melons from Mexico and Guatemala. This means there is a year-round supply of this family favorite.
Most people eat the red flesh of watermelon down to the rind. Once finished, they toss out the rest of the watermelon. Gardeners know to put the rinds in the compost heap. Backyard chicken farmers give their hens a tasty rind treat.
Those two good uses for the rind are not the only benefits of using the entire watermelon. The flesh, juice and rind are one hundred percent edible.
A few suggestions for putting the rind to good use make watermelon a zero waste food.
Make Pickles. Watermelon rind is pretty similar to a cucumber. A quick boil and cool down of the cut up rinds allow them to absorb whatever picking spices and vinegar preferred. Sweet, sour, spicy or something in between give watermelon pickles a full range of options.
Over thirty states in the U.S. grow watermelon for the summer season. When domestic harvests end, we move back to imported melons from Mexico and Guatemala. This means there is a year-round supply of this family favorite.
Most people eat the red flesh of watermelon down to the rind. Once finished, they toss out the rest of the watermelon. Gardeners know to put the rinds in the compost heap. Backyard chicken farmers give their hens a tasty rind treat.
Those two good uses for the rind are not the only benefits of using the entire watermelon. The flesh, juice and rind are one hundred percent edible.
A few suggestions for putting the rind to good use make watermelon a zero waste food.
Make Pickles. Watermelon rind is pretty similar to a cucumber. A quick boil and cool down of the cut up rinds allow them to absorb whatever picking spices and vinegar preferred. Sweet, sour, spicy or something in between give watermelon pickles a full range of options.
- Wednesday, 04 August 2021
No sweeter words resonate more with parents today than “you’re going back to school”. Sweet words, yes, but maybe a bit confusing, as well.
The past eighteen months have not been a picnic for households juggling work, home-schooling, life schedules and family time.
The return to in-person learning will give a semblance of routine and perhaps a promise to a more life-balance for teachers, parents and students.
During the pandemic, Center for Disease Control (CDC) directives have helped influence school safety decisions. Recent updates recommend removing prevention strategies one at a time. With vaccines only available for people ages 12 and older, a large proportion of school-age children remain unprotected from COVID.
School districts are working hard to flush out the details of what the school year will look like.
Every state, every county is paying attention to how new policies for in-person school or a hybrid program means will keep everyone safe from COVID. Some conflicts between jurisdictions and localities are yet to be resolved.
Meanwhile, kids still need to eat. Where they eat, how they eat and what they eat are the fine points industry entities are interested in knowing. A congregate setting may not be available for this school year. Likely, self-serve salad bars are off the proverbial table. “Grab and Go”, pre-packaged breakfasts or lunches will be preferred.
The past eighteen months have not been a picnic for households juggling work, home-schooling, life schedules and family time.
The return to in-person learning will give a semblance of routine and perhaps a promise to a more life-balance for teachers, parents and students.
During the pandemic, Center for Disease Control (CDC) directives have helped influence school safety decisions. Recent updates recommend removing prevention strategies one at a time. With vaccines only available for people ages 12 and older, a large proportion of school-age children remain unprotected from COVID.
School districts are working hard to flush out the details of what the school year will look like.
Every state, every county is paying attention to how new policies for in-person school or a hybrid program means will keep everyone safe from COVID. Some conflicts between jurisdictions and localities are yet to be resolved.
Meanwhile, kids still need to eat. Where they eat, how they eat and what they eat are the fine points industry entities are interested in knowing. A congregate setting may not be available for this school year. Likely, self-serve salad bars are off the proverbial table. “Grab and Go”, pre-packaged breakfasts or lunches will be preferred.
- Wednesday, 28 July 2021
California grows one third of the vegetables produced in the United States. It grows two-thirds of the nation’s fruits and nuts.
Last winter’s La Nina weather pattern in the Pacific left California with less rainfall and moisture than normal or needed.
Many farmers saw the impending water shortage and drought conditions as good reason to opt out of planting for the this season.
The current drought is on pace to be one of the worst ever on record. California, home to about 70,000 farms and ranches, with a combined AG production of about $50 billion a year, is suffering severe consequences.
The dairy industry accounts for the largest chunk of the state’s agricultural revenue, followed by almonds and then grapes.
The State Department of Water Resources and the Federal Bureau of Reclamation, declared that “the Water Year 2021 is currently the driest on record since 1977”.
Drought conditions intensify long-standing water allocation conflicts among farmers, municipalities and environmental advocates. Even in years when the state has had good rainfall and snowpack levels, California has never had enough water to satisfy all demands.
Climate change has shifted rain patterns and increased temperatures across the planet. Record-setting temperatures in June were an early start to a very long, hot summer.
Last winter’s La Nina weather pattern in the Pacific left California with less rainfall and moisture than normal or needed.
Many farmers saw the impending water shortage and drought conditions as good reason to opt out of planting for the this season.
The current drought is on pace to be one of the worst ever on record. California, home to about 70,000 farms and ranches, with a combined AG production of about $50 billion a year, is suffering severe consequences.
The dairy industry accounts for the largest chunk of the state’s agricultural revenue, followed by almonds and then grapes.
The State Department of Water Resources and the Federal Bureau of Reclamation, declared that “the Water Year 2021 is currently the driest on record since 1977”.
Drought conditions intensify long-standing water allocation conflicts among farmers, municipalities and environmental advocates. Even in years when the state has had good rainfall and snowpack levels, California has never had enough water to satisfy all demands.
Climate change has shifted rain patterns and increased temperatures across the planet. Record-setting temperatures in June were an early start to a very long, hot summer.
- Thursday, 22 July 2021
Dining alone can be daunting if not intimidating. Not every person feels comfortable sitting at a restaurant table by themselves for an entire meal service.
Road warriors were used to fending for themselves when work duty called. Business travel has not fully rebounded from the pandemic. Sales people and others will hit the road again when the COVID dust is clear.
Flying solo is not exclusive to the mobile workforce. Think of those living alone by choice or by circumstance. Perhaps a life partner has gone away for a short leisure or work trip. There are many reasons for dining out alone and none should preclude enjoying a great meal in your own company.
Eating out alone does not mean that a person is lonely, without friends or at all unhappy. The social stigma attached to a being a solitary diner is what might prevent more brave souls to venture out.
To experience things in one’s own unique way is empowering. Give yourself permission to try that new neighborhood café or bistro on your own.
The notion of sharing meals with others is well supported for the culinary acumen and social engagement aspects. Those two factors are not exclusive to group settings. As a soloist, one can engage with wait staff to fully embrace the menu, preparations and any special ingredients and sourcing tidbits.
Signature dishes are worthy of a single plate.
Road warriors were used to fending for themselves when work duty called. Business travel has not fully rebounded from the pandemic. Sales people and others will hit the road again when the COVID dust is clear.
Flying solo is not exclusive to the mobile workforce. Think of those living alone by choice or by circumstance. Perhaps a life partner has gone away for a short leisure or work trip. There are many reasons for dining out alone and none should preclude enjoying a great meal in your own company.
Eating out alone does not mean that a person is lonely, without friends or at all unhappy. The social stigma attached to a being a solitary diner is what might prevent more brave souls to venture out.
To experience things in one’s own unique way is empowering. Give yourself permission to try that new neighborhood café or bistro on your own.
The notion of sharing meals with others is well supported for the culinary acumen and social engagement aspects. Those two factors are not exclusive to group settings. As a soloist, one can engage with wait staff to fully embrace the menu, preparations and any special ingredients and sourcing tidbits.
Signature dishes are worthy of a single plate.
- Thursday, 15 July 2021
Pulp Fiction, the 1994 cult classic by Quentin Tarantino, references many iconic foods in the film.
The Burger Royale puts a European twist on an all American favorite. The five dollar shake at Jack Rabbit Slim’s makes movie-goers wonder what that extravagant drink might taste like.
The current food supply chain puts an end to guessing about what an expensive shake or burger might taste like. Menu prices are going up fast.
Consumers are certainly spending more for food. Costs for “take out”, dining in and preparing meals at home have all increased post-pandemic.
Lots of factors account for the rising costs. Those increases, not unlike with other industries, are being passed on to patrons.
Toilet paper and pasta shortages were evident sixteen months ago. At the start of national COVID-19 outbreaks, the run at retail grocery stores led to pantry hoarding.
Today’s price hikes are real. The cost of everything from lumber to food to airfares is climbing. Companies report shortages of products, materials, and workers. As the pandemic wanes, we are left to grapple with long-term supply chain issues.
We see first-hand the robust return and re-opening of foodservice. That’s great and welcomed news for everyone. One down side is how businesses are choosing to cope with new operational challenges.
The Burger Royale puts a European twist on an all American favorite. The five dollar shake at Jack Rabbit Slim’s makes movie-goers wonder what that extravagant drink might taste like.
The current food supply chain puts an end to guessing about what an expensive shake or burger might taste like. Menu prices are going up fast.
Consumers are certainly spending more for food. Costs for “take out”, dining in and preparing meals at home have all increased post-pandemic.
Lots of factors account for the rising costs. Those increases, not unlike with other industries, are being passed on to patrons.
Toilet paper and pasta shortages were evident sixteen months ago. At the start of national COVID-19 outbreaks, the run at retail grocery stores led to pantry hoarding.
Today’s price hikes are real. The cost of everything from lumber to food to airfares is climbing. Companies report shortages of products, materials, and workers. As the pandemic wanes, we are left to grapple with long-term supply chain issues.
We see first-hand the robust return and re-opening of foodservice. That’s great and welcomed news for everyone. One down side is how businesses are choosing to cope with new operational challenges.
- Thursday, 08 July 2021
After a year or more of going nowhere, Americans are on the move. Vaccinated individuals and families are getting back to their destination “bucket” lists.
Encouraged to “play it safe” and see the United States, theme parks, hotels, campgrounds, state and national parks are bustling with summer tourists.
International travel ambitions are complimented by relatively reasonable air fares and affordable accommodations. Nearly everyone we know had to cancel 2020 vacation plans.
Recommendations to travel safely are well announced. Countries to avoid are well-supported. Much of Europe is still off-limits to Americans. Croatia and various other Balkan countries, including Albania, North Macedonia, Serbia and Montenegro, are open.
Northern lights in Iceland are tempting. Bali may be open but still may require multiple days of quarantine upon arrival. Canadian borders are not fully allowing Americans to freely cross. Greece is open for leisure American visitors. Ahh Greece.
Reasons for travel to foreign places are often times personal. The culture, the people, the history and geography play a role. So does building lifelong memories with companion travelers. The food of every culture and within each country tells a story central to the travel experiences.
Greek cuisine has been greatly influenced by both Eastern and Western cultures. Any number of authentically prepared Greek dishes reminds one of why we need to travel.
Encouraged to “play it safe” and see the United States, theme parks, hotels, campgrounds, state and national parks are bustling with summer tourists.
International travel ambitions are complimented by relatively reasonable air fares and affordable accommodations. Nearly everyone we know had to cancel 2020 vacation plans.
Recommendations to travel safely are well announced. Countries to avoid are well-supported. Much of Europe is still off-limits to Americans. Croatia and various other Balkan countries, including Albania, North Macedonia, Serbia and Montenegro, are open.
Northern lights in Iceland are tempting. Bali may be open but still may require multiple days of quarantine upon arrival. Canadian borders are not fully allowing Americans to freely cross. Greece is open for leisure American visitors. Ahh Greece.
Reasons for travel to foreign places are often times personal. The culture, the people, the history and geography play a role. So does building lifelong memories with companion travelers. The food of every culture and within each country tells a story central to the travel experiences.
Greek cuisine has been greatly influenced by both Eastern and Western cultures. Any number of authentically prepared Greek dishes reminds one of why we need to travel.
- Thursday, 01 July 2021
Eating in the morning sets the tone for the rest of the day.
It makes sense then that making it a balanced meal with fiber – rich grains (foods made with both whole grains and enriched grains), lean protein, and some fruit or veggies will keep the wolves away.
Staying satisfied by a good breakfast keeps us on track and avoiding that mid-morning crash or energy slump.
The whole morning breakfast ritual has come under scrutiny by those looking to shed a few pounds. Sure, intermittent fasting or sticking to a “coffee only” start reduces daily calories. Skipping breakfast robs us of the opportunity to nourish the body with essential micronutrients.
Once we rise, the energy stores are depleted by as much as eighty percent. Without food, a body begins to conserve energy and actually burn fewer calories — slowing down metabolism. Studies show that breakfast skippers were nearly five times more likely to be obese than people who eat breakfast.
A high-fiber, high-protein breakfast may be the most important investment made for improving mood, waistline and stamina.
Morning fuel possibilities are a blank canvas. Paint it with broad brush strokes for on the go oatmeal jars to protein smoothies.
It makes sense then that making it a balanced meal with fiber – rich grains (foods made with both whole grains and enriched grains), lean protein, and some fruit or veggies will keep the wolves away.
Staying satisfied by a good breakfast keeps us on track and avoiding that mid-morning crash or energy slump.
The whole morning breakfast ritual has come under scrutiny by those looking to shed a few pounds. Sure, intermittent fasting or sticking to a “coffee only” start reduces daily calories. Skipping breakfast robs us of the opportunity to nourish the body with essential micronutrients.
Once we rise, the energy stores are depleted by as much as eighty percent. Without food, a body begins to conserve energy and actually burn fewer calories — slowing down metabolism. Studies show that breakfast skippers were nearly five times more likely to be obese than people who eat breakfast.
A high-fiber, high-protein breakfast may be the most important investment made for improving mood, waistline and stamina.
Morning fuel possibilities are a blank canvas. Paint it with broad brush strokes for on the go oatmeal jars to protein smoothies.
- Friday, 11 October 2019
On Friday, October 11, 2019, our resident GP “Chefs” made 14 delicious dishes using any variety of winter squash. Some developed their own recipes while others cooked or adapted classic recipes found in cookbooks or innovative recipes found on food blogs. Winners won Target gift cards of $25, $15 or $10.
Congratulations to the winners & thank you to all of the participants. We enjoyed a very tasty Friday and have a new appreciation for winter squash thanks to you!
Congratulations to the winners & thank you to all of the participants. We enjoyed a very tasty Friday and have a new appreciation for winter squash thanks to you!
 Cranberry Chip Squash Bread Romana Harris First Place |
 Kuri Curry Coconut Soup Gina Backovich Second Place |
 Butternut Squash Galette Sandra Sanchez Third Place |
 Butternut Squash, Sausage and Tortellini Soup Traci Ennis |
 Butternut & Red Kuri Squash Soup Rochelle Grover |
 Parmesan Acorn Squash Leah Hazzard |
 Roasted Red Kuri Squash with Cannelli Beans & Spinach Salad Linda Luka |
 Kabocha Squash Donut Muffins Linda Luka |
 Spicy Squash Salad with Lentils and Goat Cheese Jeff Sacchini |
 African Lamb Kabocha Tagine Gina Backovich |
 Lemon Grass Butternut Squash Patty Chan |
 Sauteed Delicata Squash Nancy Spinella |
- Friday, 14 September 2018
Green Business Bureau
By Amanda Johnson September 11, 2018 Blog, Member News
From foodservice to retail, export to wholesale, the fresh produce distribution business can cover a wide-rage of business segments that come together to service everything from grocery stores to restaurants and casinos to schools. One business that successfully covers all of these segments is Green Business Bureau member, General Produce Company, a company tackling the fresh produce market in Northern California.
Founded in 1933 by Chan Tai Oy, his three sons and nephew, General Produce Co. is a third generation owned and operated family business that distributes and exports fresh fruits and vegetables that are local, organic, sustainable, and regionally and globally sourced. As a PRO*ACT member, General Produce is focused on energy conservation and reduction, recycling and participating in programs like Greener Fields Together, a local farm initiative. General Produce works to integrate sustainability – social, environmental and economic – into their daily business practices and long range planning.
While General Produce is challenged with facilities that are dated in terms of structures, energy systems, fleet demand for service and CA legislation, they have worked hard to be creative in addressing the demands of state mandates, as well as facility layout. From lighting to cooling and refrigeration, the company’s operations and facility team continuously work toward making improvements. They also look for ways to minimize the company’s environmental impacts in the areas of water, waste, energy and air, and reduce their carbon footprint by installing cost saving measures.
“Our approach to business is guided by our commitment to the principles of integrity, honesty, personal relationships, diverse expertise, stewardship and innovation,” said Linda Luka, Director of Marketing & Communications. “We are dedicated to providing quality service and products. To do so, our aim is to ensure that our workforce and communities benefit from the small scale of our daily operations to the large scale of our supply chain.”
Read the original article here.
- Friday, 15 June 2018
Seeking to infuse your culinary or beverage creations with the ultimate fresh fruit flavor? No need to peel, dice, purée, and simmer for those ideal results.
Perfect Purée is the solution!
Perfect Purée is the premium purée product on the market. The succulent, single-note flavors of Perfect Purée inspire everything you can think of: cocktails, marinades, cakes, cookies, sorbets and smoothies. At the back of the house or front of the house, chefs, cookes, baristas, bartenders, pastry chefs, and brew masters love this product line!
For a perfect summer, try out our favorite warm weather flavors: El Corazon, Pink Guava & Passion Fruit.
- Monday, 26 September 2016
- Thursday, 28 April 2016
CONGRATULATIONS RYAN BLANCAS!
The United Fresh Retail Produce Manager Awards Program pays special recognition to produce managers on the front lines in supermarkets working every day to increase sales and consumption of fresh fruits and vegetables. General Produce is honored to have nominated yet another winner, Ryan Blancas of Beale AFB Commissary.
In June, Ryan, along with General Produce team members, will attend the United Fresh Produce Innovation Conference in Chicago. United Fresh will honor 25 of the industry’s top retail produce managers for their commitment to fresh produce, innovative merchandising, community service and customer satisfaction.
Left to right:
Marlon Walker, Store Director, Beale AFB Commissary
Alan Ediger, VP Business Development, Dole Fresh Vegetables
Ryan Blancas, Produce Manager, Beale AFB Commissary, 2016 Retail Produce Manager Award Winner
Jeff Oberman, VP Trade Relations, United Fresh Produce Association
Alan Ediger, VP Business Development, Dole Fresh Vegetables
Ryan Blancas, Produce Manager, Beale AFB Commissary, 2016 Retail Produce Manager Award Winner
Jeff Oberman, VP Trade Relations, United Fresh Produce Association
- Friday, 22 April 2016
Just a little less than 2 hours away in Pleasanton, the Expo It is a great opportunity for us to see what’s new out there. It is easy for us to take our customers with us to connect with growers, shippers, and retailers. The Expo exhibitors provide updates on their latest crops and products while we get to talk to them about how and why they do what they do.
GP Team Members David John III, Jennifer Ho, Ray Hoellwarth, and Linda Unden attended the FPFC NorCal Expo this year. They all enjoyed it and are looking forward to more FPFC events.
Read more about the event: