Have you ever cooked with grapes? We asked our team mem­bers, and most of them said, “No, I just eat them fresh,” so as you might imag­ine, we were met with a lot of skep­ti­cism when we decided to host a recipe chal­lenge with grapes. Seven brave chefs took on the chal­lenge, and supris­ingly, not one of them made a salad.

Fruits from Chile kindly spon­sored this recipe chal­lenge, and pro­vided 3 Ama­zon gift cards for the 3 win­ning recipes. Account Man­ager Romana Har­ris won first place with her Grape Cookie Bars and Zesty Grape Ice Cream. The two dishes she made com­ple­mented each other very well; the grape fla­vor was there but not over­pow­er­ing. Buyer Gina Back­ovich brought her top-​notch gourmet taste to the table once again, craft­ing a Chardon­nay Grape Pep­per­corn Tar­ragon Broil that won her sec­ond place. Direc­tor of Pro­cure­ment and queen of hor d’oeuvres & hos­pi­tal­ity Traci Ennis won third place with her Roasted Grapes on Bal­samic Cros­tini.

Con­grat­u­la­tions to the win­ners & thank you to all of the par­tic­i­pants. We enjoyed a very tasty Tues­day thanks to you!

Check out all of the recipes & pho­tos below:

Read more: Grapes from Chile Recipe Challenge →

When we started the sign-​up sheet for the Blue­ber­ries from Chile Recipe Chal­lenge, we assumed we would end up hav­ing a 12 course dessert tast­ing menu. The morn­ing of Feb­ru­ary 4th, we were in for a sur­prise when we entered the con­fer­ence room. “It smells like chicken in here!”

Of the 15 dishes cre­ated, one stood out right from the begin­ning: Linda Luka’s Blue­berry But­ter­milk Chicken. It was truly a win­ner, win­ner, chicken din­ner kind of sit­u­a­tion. Fruits from Chile kindly spon­sored this recipe chal­lenge, fea­tur­ing a Fit­bit Charge 3 as the grand prize.

Check out all of the pho­tos below:

Read more: Blue­ber­ries from Chile Recipe Challenge →

Green business Bureau article about GP
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.
It has been almost a year since our last recipe chal­lenge. In response to over­whelm­ing demand from our team, we decided to host one on our own fea­tur­ing Brent­wood corn.

On Mon­day, August 20, our res­i­dent GP “Chefs” made 10 deli­cious dishes. Some devel­oped their own recipes while oth­ers tried their hand at clas­sic recipes found in cook­books or inno­v­a­tive recipes found on food blogs. The win­ning recipe was Gina Backovich’s Cobb Ice Cream with Smoky Corn Crack, and boy was it addict­ing! Despite some skep­ti­cism about “corn ice cream,” any­one who tried it could not walk away with­out tak­ing at least one more bite.

Read more: Sum­mer Corn Recipe Challenge →

Last month, we were invited to host another PRO*ACT Recipe Chal­lenge with our employ­ees. This time, we were selected by Tay­lor Farms to try out their Cau­li­flower Pearls. Cau­li­flower has been trend­ing as a great carb sub­sti­tute and is com­monly used as a rice or potato replace­ment, so this con­ve­nient prod­uct was cre­ated to meet those demands.

On Mon­day, Sep­tem­ber 18, our res­i­dent GP “Chefs” made 12 deli­cious dishes with recipes they devel­oped just for this chal­lenge and recipes they already knew and loved from their favorite food blog­gers. The com­mon opin­ion among the Chefs is that the pre­cut Cau­li­flower Pearls saved them time by cut­ting out the prep­ping steps of wash­ing, cut­ting, and pro­cess­ing cau­li­flower. With how deli­cious all of these dishes are, that’s a huge win for any­one who wants to recre­ate them.

Read more: Cau­li­flower Pearls Recipe Challenge →

Gen­eral Pro­duce was selected by D’Arrigo Bros. Co., of CA to par­tic­i­pate in a PRO*ACT Recipe Chal­lenge. The prod­uct D’Arrigo chose to fea­ture was their Andy Boy Broc­coli Rabe. When we received the invi­ta­tion, we knew it was time to get cook­ing!

Our res­i­dent GP “chefs” boldly accepted the chal­lenge. With­out any expe­ri­ence cook­ing with the pro­vided Broc­coli Rabe, they faced off against one another to cre­ate orig­i­nal dishes. GP employ­ees tasted & voted on their favorites. D’Arrigo pro­vided prizes for the 3 chefs with the most pop­u­lar recipes. So who won? The cov­eted first place went to Linda Unden for her Broc­coli Rabe Soup. Sec­ond and third places respec­tively went to Mar­vin Wat­son for his Broc­coli Rabe Feta Ham Pie and Jen­nifer Ho for her Broc­coli Rabe Korean Pan­cake.

For both the par­tic­i­pants and the taste-​testers, it was a dif­fi­cult choice. We had 9 won­der­fully deli­cious recipes to enjoy. Check them out below & let us know which ones you would try.


Read more: Broc­coli Rabe Recipe Challenge →