Fresh News
- Thursday, 04 March 2021
Cabbages are from the “cole crop” family. Other members in this hearty tribe include broccoli, Brussels sprouts, kohlrabi, collard greens and cauliflower.
We can separate cabbages in to four main types: green, red (or purple), Savoy, and Napa cabbages.
In common are the sexy layers of alternating leaves, each cupping the next, forming a firm, dense head. Spring is the perfect excuse to explore using all four types of cabbages in a myriad of ways.
Braised, boiled, charred, sauteed or raw; rolled, slawed or casseroled– cabbage is happy at center plate or assuming a supporting cast role.
From Germany to Asia, schnitzel to stir fry, world cuisines know how make cabbages something we crave. Comfort dishes made by grandmothers give modern recipes a run for the money.
Selection: Choose firm, heavy heads of green, red and savoy cabbage with closely furled leaves. Color is an indication of freshness. For example, green cabbages stored for too long lose pigment and look almost white. To ensure freshness, check the stem ends of cabbage heads to make sure the stem has not cracked around the base, which indicates undesirably lengthy storage. Chinese cabbage leaves should be crisp, unblemished and pale green with tinges of yellow and white.
We can separate cabbages in to four main types: green, red (or purple), Savoy, and Napa cabbages.
In common are the sexy layers of alternating leaves, each cupping the next, forming a firm, dense head. Spring is the perfect excuse to explore using all four types of cabbages in a myriad of ways.
Braised, boiled, charred, sauteed or raw; rolled, slawed or casseroled– cabbage is happy at center plate or assuming a supporting cast role.
From Germany to Asia, schnitzel to stir fry, world cuisines know how make cabbages something we crave. Comfort dishes made by grandmothers give modern recipes a run for the money.
Selection: Choose firm, heavy heads of green, red and savoy cabbage with closely furled leaves. Color is an indication of freshness. For example, green cabbages stored for too long lose pigment and look almost white. To ensure freshness, check the stem ends of cabbage heads to make sure the stem has not cracked around the base, which indicates undesirably lengthy storage. Chinese cabbage leaves should be crisp, unblemished and pale green with tinges of yellow and white.
- Thursday, 25 February 2021
Mid-March we’ll get our Irish on and celebrate Saint Patrick’s Day. Wearing the color green is a traditional way to support the holiday.
March also boasts the start of Spring and Palm Sunday. Two more days that draw attention to shades of green.
On the subject of emerald, celadon, jade and olive, use this month as a nudge toward filling the plate with more things green.
Green vegetables and fruits are known for being good sources of phytonutrients, fiber and water that can revitalize health.
To maintain healthy cholesterol levels, increase the consumption of green foods like avocados, olives, green peas and grapes. They contain monounsaturated fatty acids and fiber that aid in lowering cholesterol.
Spinach, cucumber and green apple can aid in controlling blood pressure. Looking for a boost to the immune system? Check out all things green in the produce section.
March also boasts the start of Spring and Palm Sunday. Two more days that draw attention to shades of green.
On the subject of emerald, celadon, jade and olive, use this month as a nudge toward filling the plate with more things green.
Green vegetables and fruits are known for being good sources of phytonutrients, fiber and water that can revitalize health.
To maintain healthy cholesterol levels, increase the consumption of green foods like avocados, olives, green peas and grapes. They contain monounsaturated fatty acids and fiber that aid in lowering cholesterol.
Spinach, cucumber and green apple can aid in controlling blood pressure. Looking for a boost to the immune system? Check out all things green in the produce section.
- Thursday, 18 February 2021
All industries have jobs that require training. Food, and produce specifically, are no different. What sets us apart is the care and handling required of fresh food products.
Individuals who are new to the produce learning curve are promptly informed that they are not handling a can of vegetables on a grocery store shelf.
Whatever the role played along the supply chain, human hands are involved. Planting, harvesting, packing, shipping, and preparation call for a deep understanding of taking the best care, at all times, of the fruits and vegetables.
Factors like proper storage temperature and cold chain are fundamental not only for product longevity, but also for how it may end up tasting on the plate.
There is a substantial difference for retail clerks between “throwing freight” and careful handling. Proper receiving, put-away and hand-stacking can prevent damage (cracking, bruising and smashing) to fresh goods.
Some items are hardier than others. Potatoes, onions and carrots quickly come to mind. Still, giving them a soft touch rather than a rough tumble will preserve their integrity.
Bell peppers may appear to be sturdy. Slamming their cartons down on a rack or shelf will crack their tender walls and loosen their membranes. Treat them as fragile cargo, along with most other unsuspecting fresh ingredients.
Potatoes, tomatoes, avocados, pears, whole melons, and other fruits and vegetables are often stored at room temperature to maintain quality. Some items in this group like the room temperatures for quicker ripening purposes.
Individuals who are new to the produce learning curve are promptly informed that they are not handling a can of vegetables on a grocery store shelf.
Whatever the role played along the supply chain, human hands are involved. Planting, harvesting, packing, shipping, and preparation call for a deep understanding of taking the best care, at all times, of the fruits and vegetables.
Factors like proper storage temperature and cold chain are fundamental not only for product longevity, but also for how it may end up tasting on the plate.
There is a substantial difference for retail clerks between “throwing freight” and careful handling. Proper receiving, put-away and hand-stacking can prevent damage (cracking, bruising and smashing) to fresh goods.
Some items are hardier than others. Potatoes, onions and carrots quickly come to mind. Still, giving them a soft touch rather than a rough tumble will preserve their integrity.
Bell peppers may appear to be sturdy. Slamming their cartons down on a rack or shelf will crack their tender walls and loosen their membranes. Treat them as fragile cargo, along with most other unsuspecting fresh ingredients.
Potatoes, tomatoes, avocados, pears, whole melons, and other fruits and vegetables are often stored at room temperature to maintain quality. Some items in this group like the room temperatures for quicker ripening purposes.
- Thursday, 11 February 2021
Depending on geography, there might be snow on the ground where you live. Mother Nature rules the weather.
This month is usually chilly, wet and sometimes foggy in most of the growing districts, yet there are blossoms, buds and bulbs starting to sprout. The promise of Spring is here.
Winter fatigue is real. Meal preparation and recipe rotation have made us weary. Still, we eat happily through the season.
What we eat depends largely on what is in season now and readily available. Whether its from a local farmers market, grocer or food box delivery, the fresh produce ingredients are colorful and versatile.
Citrus fruits, winter squashes, cabbages, fennel, cooking greens and root vegetables should be on this month’s shopping list. What to do with them is a wide open subject.
Mix up the meal plan with winter soups, stews and casseroles. Slow cookers and Instant pots keep things on track for make now, eat later planning. Onions, celery, carrots and garlic begin the conversation.
Mushrooms of all varieties – crimini, shitake and oyster add to the chorus line. Build depth of flavor and interest using spices and herbs. One fresh herb component is certain to take things in a very specific direction. Rosemary stands out. One singular choice, leeks for example, yield a particular mouth feel and taste. Part of the allium family, they are kin to onions, garlic, shallots, and chives.
This month is usually chilly, wet and sometimes foggy in most of the growing districts, yet there are blossoms, buds and bulbs starting to sprout. The promise of Spring is here.
Winter fatigue is real. Meal preparation and recipe rotation have made us weary. Still, we eat happily through the season.
What we eat depends largely on what is in season now and readily available. Whether its from a local farmers market, grocer or food box delivery, the fresh produce ingredients are colorful and versatile.
Citrus fruits, winter squashes, cabbages, fennel, cooking greens and root vegetables should be on this month’s shopping list. What to do with them is a wide open subject.
Mix up the meal plan with winter soups, stews and casseroles. Slow cookers and Instant pots keep things on track for make now, eat later planning. Onions, celery, carrots and garlic begin the conversation.
Mushrooms of all varieties – crimini, shitake and oyster add to the chorus line. Build depth of flavor and interest using spices and herbs. One fresh herb component is certain to take things in a very specific direction. Rosemary stands out. One singular choice, leeks for example, yield a particular mouth feel and taste. Part of the allium family, they are kin to onions, garlic, shallots, and chives.
- Friday, 05 February 2021
Sumo Citrus are also known as “dekopon,” which is a Japanese reference to the distinctive top knot of the fruit.
This triple hybrid citrus fruit is a cross-breed of navel oranges, pomelo and mandarin oranges.
They were first developed in Japan in 1972 with traditional plant-breeding techniques. When California farmers began to grow the seedless fruit, they trademarked the name “Sumo Citrus”.
The name is an obvious play on the physical characteristics of the well-known sumo wrestlers in Japan. The fruit is large in size, round in shape and instantly recognized by their top knot accent, which is the signature hairstyle of the wrestlers.
Seedlings were first imported into the United States in 1998, but because the Sumo Citrus is one of the most challenging varieties to grow, and requires at least four years to produce, it wasn’t until 2011 that they became available to the public.
The fruit’s extremely delicate skin is easily bruised and sunburned. California farmers are dedicated to the pampered and painstaking attention required of Sumo Citrus.
Trees are hand-pruned to allow for more sunlight to reach the fruit as it grows. Left to ripen on the tree, they are then hand-picked when ready. They are harvested in small totes instead of big bins as other citrus fruits. Floated into the packing line to prevent bruising, they are then hand-packed into cartons.
The seedless citrus is super easy to peel and eat. The zip peel makes them convenient for little hands or anyone really who finds it tedious to peel a regular orange.
Sumo Citrus are low in acidity, making them a good choice for those who can’t tolerate a higher level of fruit acid.
This triple hybrid citrus fruit is a cross-breed of navel oranges, pomelo and mandarin oranges.
They were first developed in Japan in 1972 with traditional plant-breeding techniques. When California farmers began to grow the seedless fruit, they trademarked the name “Sumo Citrus”.
The name is an obvious play on the physical characteristics of the well-known sumo wrestlers in Japan. The fruit is large in size, round in shape and instantly recognized by their top knot accent, which is the signature hairstyle of the wrestlers.
Seedlings were first imported into the United States in 1998, but because the Sumo Citrus is one of the most challenging varieties to grow, and requires at least four years to produce, it wasn’t until 2011 that they became available to the public.
The fruit’s extremely delicate skin is easily bruised and sunburned. California farmers are dedicated to the pampered and painstaking attention required of Sumo Citrus.
Trees are hand-pruned to allow for more sunlight to reach the fruit as it grows. Left to ripen on the tree, they are then hand-picked when ready. They are harvested in small totes instead of big bins as other citrus fruits. Floated into the packing line to prevent bruising, they are then hand-packed into cartons.
The seedless citrus is super easy to peel and eat. The zip peel makes them convenient for little hands or anyone really who finds it tedious to peel a regular orange.
Sumo Citrus are low in acidity, making them a good choice for those who can’t tolerate a higher level of fruit acid.
- Thursday, 28 January 2021
Playoff games and the Super Bowl are one giant invitation for Americans to snack. New year’s resolutions to “eat better” go out the window once game time grabs our attention.
The requisite chips, crackers, dips, salty nuts, meat and cheese platters make grazing part of the television watching football ritual.
Pots of chili, grilled sausages, and foot long sandwiches have traditionally fed large crowds for game-watching. This year, smaller household gatherings will prevail for common sense activity.
Fewer mouths to feed doesn’t eliminate those highly crave-able game day foods. A bag of Ruffles potato chips and French onion dip come to mind. Classic, yes, but certainly not on the 2021 snack resolution list.
The thing about mindful eating is planning and preparation that goes in to it. A full day or afternoon of munching is best served by a decent preliminary strategy. Set a good intention to include guilt-free munchies. They won’t kill the healthier eating goals already established. Real foods equal good eating.
- Friday, 22 January 2021
Tinga is a popular stew using a blend of Mexican and Spanish cooking methods. The result is a perfect marriage of spicy, sweet and smoky flavors.
Chicken or pork are favored meats used in this traditional Pueblo dish. Lentils, chickpeas or potatoes are solid vegetarian twists.
Onions and garlic are sauteed first. Like most authentic Mexican recipes, white onions are preferred. Tomatoes are then added. Fresh tomatoes are used when available and taste great. Variety isn’t really important.
Otherwise, canned tomatoes are quite suitable. Good choices during winter months would be to use fire roasted tomatoes, crushed tomatoes or even tomato sauce or tomato paste in a can.
Next comes adding the stock, herbs and spices. Bay leaves, salt, pepper and Mexican oregano are standard spices used in a tinga. Coriander, thyme and marjoram take another culinary path.
Chipotle chilies in Adobo sauce give the stew a substantial kick. Essentially, chipotles in adobo are smoked and dried jalapeños chiles– rehydrated and then canned in tomatoes, vinegar, garlic, and spices.
Decide on the heat preference before adding a whole can of peppery heat. There’s no turning back once they go into the stew pot or slow cooker.
House made chipotle chilies are doable, but require more effort. If handling chili peppers is no problem, look for jalapeños that are firm. The fresher the peppers, the better the result.
The mixture is simmered long enough to allow all of the ingredients to meld nicely together. If meat is desirable, add that to the simmering sauce. If not, add legumes or other vegetables.
Chicken or pork are favored meats used in this traditional Pueblo dish. Lentils, chickpeas or potatoes are solid vegetarian twists.
Onions and garlic are sauteed first. Like most authentic Mexican recipes, white onions are preferred. Tomatoes are then added. Fresh tomatoes are used when available and taste great. Variety isn’t really important.
Otherwise, canned tomatoes are quite suitable. Good choices during winter months would be to use fire roasted tomatoes, crushed tomatoes or even tomato sauce or tomato paste in a can.
Next comes adding the stock, herbs and spices. Bay leaves, salt, pepper and Mexican oregano are standard spices used in a tinga. Coriander, thyme and marjoram take another culinary path.
Chipotle chilies in Adobo sauce give the stew a substantial kick. Essentially, chipotles in adobo are smoked and dried jalapeños chiles– rehydrated and then canned in tomatoes, vinegar, garlic, and spices.
Decide on the heat preference before adding a whole can of peppery heat. There’s no turning back once they go into the stew pot or slow cooker.
House made chipotle chilies are doable, but require more effort. If handling chili peppers is no problem, look for jalapeños that are firm. The fresher the peppers, the better the result.
The mixture is simmered long enough to allow all of the ingredients to meld nicely together. If meat is desirable, add that to the simmering sauce. If not, add legumes or other vegetables.
- Friday, 15 January 2021
Championing a return to normalcy as the new year begins includes meals that are restorative in nature.
Cold weather invites soups, bisques and broths to combat winter’s chill.
The healing powers of soup are undisputed. Vegetable and herb-centric broths set up a baseline on which to build.
While soups may not cure the cold or flu, they will relieve their symptoms. Good for hydration, warming properties of broths and soups also can clear congestion and flush out toxins from the respiratory system.
Supporting the immune system is something that good nutrition in any form does well. Packaged in a steamy hot bowl of soup is a homemade remedy.
Cold weather invites soups, bisques and broths to combat winter’s chill.
The healing powers of soup are undisputed. Vegetable and herb-centric broths set up a baseline on which to build.
While soups may not cure the cold or flu, they will relieve their symptoms. Good for hydration, warming properties of broths and soups also can clear congestion and flush out toxins from the respiratory system.
Supporting the immune system is something that good nutrition in any form does well. Packaged in a steamy hot bowl of soup is a homemade remedy.
- Friday, 08 January 2021
Cold, damp months perk up from winter citrus. The skin, zest, juice and tangy flesh brighten up culinary choices with great flavor and a lively vibrancy.
Citrus fruits add color, tang, sweetness, and tartness. They easily bring some needed balance to savory, rich, or sweet dishes.
In addition to numerous culinary benefits, citrus fruits also provide a wide range of healthy, “good for you” attributes. They are proven to be good medicine during winter and beyond.
Dietitians and health professionals heap high praise on citruses for their high vitamin C content. One medium orange provides more than 100 percent of the recommended daily vitamin C needs.
Cold and flu season is reason enough to boost our immunity. Fighting the risk of COVID-19 is why the double down efforts focus on the citrus defensive. Lucky then that we are headed into the peak of citrus season.
Citruses help our bodies get rid of free radicals and positively impact a range of metabolic functions that help us thrive.
What’s so amazing is their versatility. Beyond being a perfect out-of-hand snack, citrus fruits can be enjoyed in a myriad of ways.
Citrus fruits add color, tang, sweetness, and tartness. They easily bring some needed balance to savory, rich, or sweet dishes.
In addition to numerous culinary benefits, citrus fruits also provide a wide range of healthy, “good for you” attributes. They are proven to be good medicine during winter and beyond.
Dietitians and health professionals heap high praise on citruses for their high vitamin C content. One medium orange provides more than 100 percent of the recommended daily vitamin C needs.
Cold and flu season is reason enough to boost our immunity. Fighting the risk of COVID-19 is why the double down efforts focus on the citrus defensive. Lucky then that we are headed into the peak of citrus season.
Citruses help our bodies get rid of free radicals and positively impact a range of metabolic functions that help us thrive.
What’s so amazing is their versatility. Beyond being a perfect out-of-hand snack, citrus fruits can be enjoyed in a myriad of ways.
- Friday, 01 January 2021
Caesar Salad is an ionic culinary favorite. There are plenty of riffs on this classic fresh salad.
Adding tomatoes, avocados, hard-boiled eggs and even grilled chicken or shrimp takes it to another whole-meal preparation.
Do you recall when you took your first bite of this reliable and elegant salad? Perhaps it fixes a place in time rather than an age. Better yet, the person who may have made it for us. Think back.
The few simple, high quality ingredients are combined into an exquisitely perfect salad. Romaine lettuce, fresh garlic, fresh lemon juice, olive oil, parmesan cheese and rustic croutons seem too easy. They are a match made in heaven and prove to be sophisticated for any palette.
Anchovy fillets are left up to debate. In or out, the salad stands on its own merits. No need to quibble. They can be served on the side for anyone who doesn’t like these tiny, briny fish. Sales were up eighty-five percent on anchovies year over year.
What’s life changing is getting an important introduction to any number of ingredients, foods or preparations that stay with us for a lifetime. Those new food experiences serve us throughout our cooking repertoire. We build on what we find to be the most tasty and enjoyable foundation.
Adding tomatoes, avocados, hard-boiled eggs and even grilled chicken or shrimp takes it to another whole-meal preparation.
Do you recall when you took your first bite of this reliable and elegant salad? Perhaps it fixes a place in time rather than an age. Better yet, the person who may have made it for us. Think back.
The few simple, high quality ingredients are combined into an exquisitely perfect salad. Romaine lettuce, fresh garlic, fresh lemon juice, olive oil, parmesan cheese and rustic croutons seem too easy. They are a match made in heaven and prove to be sophisticated for any palette.
Anchovy fillets are left up to debate. In or out, the salad stands on its own merits. No need to quibble. They can be served on the side for anyone who doesn’t like these tiny, briny fish. Sales were up eighty-five percent on anchovies year over year.
What’s life changing is getting an important introduction to any number of ingredients, foods or preparations that stay with us for a lifetime. Those new food experiences serve us throughout our cooking repertoire. We build on what we find to be the most tasty and enjoyable foundation.
Product Recalls and Alerts (pdf)
- Wednesday, 05 August 2020
- 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:
- Tuesday, 08 March 2016
By Kathleen Weaver
Most consumers believe produce comes shrouded in plastic; perfectly selected apples presented in a pristine package ready to enjoy. And while anyone eating fruits and vegetables excites me for all the obvious reasons; health and commerce related, there is one significant difference between the eater of today and that of the past. Eighty years ago most folks knew how an apple was grown, which is no longer the case.
Eighty years ago a substantial chunk of the workforce was employed in agriculture; 22% of workers representing roughly 27 of 123 million people who called the US home at the time. They farmed on small farms in all regions of the US producing mostly for their own subsistence. However, trends began to shift with electrification, mechanization, and infrastructure and transport improvements, allowing people to seek off-farm work. This is where we see the most substantial change in our food system that until recently remained unchallenged.
General Produce Receives Seven Seals Award
- Tuesday, 10 November 2015
Dan, Brian and Tom (in absentia) received the Seven Seals Award recognizing General Produce as a Patriotic Employer for its support of the Guard and Reserve. At a special presentation in front of the Sacramento Board of Supervisors , General Produce, along with other Sacramento area employers, were honored and recognized.
For the past 12 years, GP has been able to accommodate our National Guardsman, Todd Pratt, as he has been called for training and deployed during his military service. We are proud of him and proud to be able to contribute to supporting our military troops abroad.
Read more here:
http://www.esgr.mil/News-Events/ESGR-In-The-News/articleType/ArticleView/articleId/5194/General-Produce-Company-supervisor-honored-by-Department-of-Defense-for-patriotic-support.aspx
“On the Plate” Draws Impressive Crowd at 2015 Farm-to-Fork Festival
- Monday, 12 October 2015
General Produce’s vision of creating a distinctive, collaborative celebration to highlight the best California grown foods in the midst of the 2015 Sacramento Farm-to-Fork Festival came to fruition and exceeded all expectations.
General Produce, a third-generation, locally owned, family-run distribution company partnered with longtime customer, Fat’s Family Restaurant Group, to host “On the Plate” during this year’s Farm-to-Fork Festival on September 26th.
The large marquee booth (a 50′ x 60′ tent and outside display space) attracted folks with a vintage General Produce delivery truck, draped in fresh floral, fruits and vegetables. The colorful fall hardscape provided the perfect backdrop for snapshots. This display was the most photgraphed of the day for press and festival attendees, posting to Instagram, Twitter and Facebook.
Read more: “On the Plate” Draws Impressive Crowd at 2015 Farm-to-Fork Festival →
General Produce Helps Set a New World Record
- Friday, 11 September 2015
General Produce contributed to a new Guinness World Record for the largest fruit & vegetable donation with 170,923.8 pounds of fresh produce collected for the Sacramento Food Bank and Family Services.
This Farm-to-Fork Celebration event was organized by the Sacramento Convention and Visitors Bureau with an original goal of 25,000 pounds of produce. General Produce was pleased to donate 2,000 pounds to the cause and deliver an additional 300 pounds of Premier Mushrooms!
This Farm-to-Fork Celebration event was organized by the Sacramento Convention and Visitors Bureau with an original goal of 25,000 pounds of produce. General Produce was pleased to donate 2,000 pounds to the cause and deliver an additional 300 pounds of Premier Mushrooms!
Perishable News
The Packer
AndNowUKnow
Sacramento Bee
General Produce Teams Up with Farm-to-Fork for Record Setting Food Drive
- Thursday, 03 September 2015
Sacramento’s third Farm-to-Fork celebration will open in less dramatic fashion than the previous two.
The event, which culminates Sept. 27 with the (sold-out) Tower Bridge Dinner, will kick off at 5 a.m. Wednesday with a fresh-food drive on Capitol Mall. Contributions will go to Sacramento Food Bank & Family Services, which will distribute food and serve as a clearinghouse for other food banks in the region.
Local grocers Raley’s and Nugget, produce supplier General Produce, California Endive Farms and the California Pear Advisory Board will donate produce to the event. Donations of fresh, local produce from the public also are welcome.
The goal is to collect at least 25,000 pounds of fresh food and set a Guinness World Record. A Guinness representative will be on hand at the food drive, which lasts until 11 a.m.
World record bid aside, this kickoff event likely will provide less spectacle than the inaugural Farm-to-Fork celebration’s cattle drive and the second year’s tractor parade – both of which traversed the Tower Bridge. But it’s still an outsize display of Sacramento’s farm-to-fork bona fides, said Mike Testa of the Sacramento Convention & Visitors Bureau.
“The first year, we wanted to show that farm-to-fork was not just produce, but proteins,” Testa said. “The second year was to show the equipment that was necessary for farm to fork. This year, it is to show the bounty of everything that is coming out of the ground, and to benefit people in need – with fresh food and not the traditional canned goods that people think of when they think of food donations.”
There are few other places in the country “that could compete for a (fresh-food) world record in a 24-hour period,” Testa said. “And if they did, they likely would be sourcing (some of it) from the Sacramento region.”
Sacramento Mayor Kevin Johnson declared Sacramento “America’s farm-to-fork capital” in 2012. The city’s first Farm-to-Fork celebration, in September 2013, lasted a week. This year’s celebration runs 2 1⁄2 weeks and includes the free Farm-to-Fork Festival Sept. 26 on Capitol Mall.
Sacramento Bee
America’s Farm to Fork Capital, Sacramento, CA
General Produce Achieves Green Certification
- Tuesday, 01 September 2015
General Produce, a leading family-owned and operated produce distributor, is very proud to announce achievement on their goal of “green certification” through a third-party evaluation and process.
“Thanks to sustainable efforts already in place and practice at General Produce, the certification process was achieved well ahead of our original year-end goal,” said Linda Luka, director of marketing and communications for General Produce. “Green Plus helped us evaluate and identify areas that we could enhance and expand, as well as focus on new opportunities in the sustainability arena. No one argues that as an industry, there is much work to be done. We are pleased to be at the front of that parade.”
Farm to Fork: On the Plate
- Tuesday, 01 September 2015
General Produce is proud to be a sponsor of the Farm-to-Fork Festival.
For more information, go to http://www.farmtofork.com
General Produce Presents “On the Plate” Event at Farm-to-Fork Festival
- Monday, 17 August 2015
Inspired by the abundance of regionally available fresh products, as well as the hard-working family operations who provide us with high quality foods, General Produce announces a collaborative effort to celebrate a locally-grown food experience during the 2015 Sacramento Farm-to-Fork Festival.
General Produce, a third-generation, locally-owned, family-run distribution company has partnered with Fat’s Family Restaurant Group, who celebrated their 75th anniversary last year, to host “On the Plate” during this year’s Farm-to-Fork Festival on September 26. This marques event will showcase local ingredients prepared in signature recipes by chefs from each of Fat’s four locations. The key component(s) in each cooking demonstration will be supplied from local purveyors who share the vision of providing high quality products from California’s heartland, including:
Van Groningen & Sons
Ratto Brothers
Vierra Farms
Premier Mushrooms
Lundburg Family Farms
Salle Orchards
Mary’s Chickens
“As consumers crave a better understanding of where their originates and of how it is produced, we are privileged to share the stories of the families who grow or raise the rice, the poultry, the walnuts, the fresh greens, etc.”, said Linda Luka, director of marketing and communications for General Produce. “Food is personal. We have an obligation to preserve our relationships with the growers and recognize the distinctive places of where our food is raised. The focus is on fresh and seasonal. Our stories are about authentic and local. It makes sense to partner with long-time, like-minded family operations to set the table at this year’s Farm-to-Fork Festival.”
In addition to the live cooking demonstrations, attendees will have the opportunity to taste specially prepared dishes, receive cooking tips and recipes, win prizes and most importantly meet the farmers who supply the California ingredients.
“The Sacramento Farm-to-Fork Festival is a celebration of community and a chance to appreciate the locally grown, produced and sourced foods of our great region. That’s something we have a passion for,” said Tom Chan, CEO of General Produce. “We’re proud to expand our participation this year to showcase these exceptional vendor partners and encourage everyone to stop by to experience ‘On the Plate with Fat’s Family Restaurant Group’.”
About General Produce - General Produce annually distributes over 250 million pounds of fresh produce products to retailers, restaurants, schools and other wholesalers in Northern California, Western Nevada, Southern Oregon and the Pacific Rim. Headquartered in Sacramento, the “Farm-to-Fork Capital of the World,” General Produce is a proud supporter of the locally grown movement and sources from a network of local farms to supply the best produce available. This third-generation family-owned business has honored their commitment to world-class customer service for more than 80 years. To learn more about General Produce, please visit www.GeneralProduce.com.
- Friday, 07 August 2015
If you love local, sustainably-farmed food, California pear farmers have what you’re looking for. This week, a group of California pear farmers has launched a campaign to promote pears produced in and around Sacramento as part of the America’s Farm-to-Fork Capital movement.
Nearly all pears from California are grown in small communities near Sacramento. Each year in early July pears begin harvesting from the Sacramento Delta growing area and then in neighboring Lake and Mendocino counties later in the month. That means that locally-grown pears are plentiful in summer and throughout the fall.
“We’re hoping to get consumers excited about locally-grown pears and the farmers who grow them,” said Chris Zanobini, executive director of the California Pear Advisory Board, which is headquartered in Sacramento. “Pear farmers are big supporters of the America’s Farm-to-Fork Capital program and we’re helping to spread the word about foods grown near Sacramento with a number of special events, giveaways and promotions for Sacramento area consumers.”
Read more: Pear Farmers Launch Locally Grown Campaign for Sacramento-Area Consumers →
General Produce Promotes Healthy Eating with Summer Kids Events
- Friday, 12 June 2015
General Produce has announced its continued advocacy for healthy lifestyles for California’s youth by hosting a series of events this summer. In combination with several grocers and DeCA commissary stores, the General Produce team is taking its “Let’s Move California” show on the road.
“We value our working relationships with California’s finest independent grocers, as well as our DeCA partners,” said Linda Luka, Marketing Director of General Produce. “Our mission to educate our youngest consumers is top of mind as we cultivate the next generation of healthy eaters.”
These events tie-in with General Produce’s participation with the eat brighter!™ campaign and encourages produce consumption in children. Including fresh garden bars, fresh fruit pizza making, face painting, water games, and Zumba sessions, General Produce will provide local kids with an opportunity to win a bike, a family movie package, or other summer fun prizes. Outdoor produce farmers markets coincide with most of the events, making it a family affair.
“These events help highlight the grocery retailer as a true community partner. Events are fun for all involved and exemplify how healthy eating and an active lifestyle help create a fit for life generation,” continued Luka.
General Produce’s 2015 Summer Kid’s Events include:
June 11th: Lone Tree School Summer Camp (Zumba-tonics & Salad Bar) on Beale Air Force Base.
July 11th: Payless IGA Copperopolis (Hometown Kid’s Event)
July 18th: Payless IGA Pioneer (Hometown Kid’s Event)
August 8th: Payless IGA Lockeford (Hometown Kid’s Event)
Thanks to General Produce for bringing these fun events to Sacramento!
AndNowUKnow