How Hot Culinary Trends May Impact Produce in 2024
Originally printed in the January 2024 issue of Produce Business. Each year, the National Restaurant Association (NRA) partners with the American Culinary Federation (ACF) to… Read More
Produce on the Menu
Authenticity, Flavor and the Future of Produce on American Menus
Originally printed in the December 2023 issue of Produce Business. I had the opportunity to attend The Culinary Institute of America’s (CIA) 2023 Worlds of… Read More
Place, Purpose and People: Regional Specialties and Global Supply
Originally printed in the November 2023 issue of Produce Business. I have been paid to cook food for others for more than 45 years. Because… Read More
Say Yes to Everything
Originally printed in the October 2023 issue of Produce Business. In the fall of 2015, Jim Prevor called me one day to ask if I… Read More
The Fallacy of Food As Medicine
Originally printed in the September 2023 issue of Produce Business. There are certain words or phrases that make me cringe. Yes, kale, but also “food… Read More
Challenges and Opportunities for Produce in School Meals
Originally printed in the August 2023 issue of Produce Business. Starting at the beginning of the 2022-23 school year, California became the first state to… Read More
What Will Watermelon Do Next on American Menus?
Originally printed in the July 2023 issue of Produce Business. When it comes to seasonal produce use on American menus, watermelon is a classic go-to… Read More
The C-Suite Focus on Increasing Fruit and Vegetable Consumption
Originally printed in the June 2023 issue of Produce Business. I moderated a panel discussion at the Produce for Better Health (PBH) Consumer Connection Conference… Read More
Are Potatoes a Vegetable?
Originally printed in the May 2023 issue of Produce Business. If you tilted your head quizzically when you read the title of this article, you… Read More
Taste. Trust. Transparency. Truth in Menu.
Originally printed in the April 2023 issue of Produce Business. Taste. Trust. Transparency. Truth in Menu. The four cornerstones of foodservice are built on relationships,… Read More