Welcome to Behind the Greens. Well-Pict Berries recently hosted Chef Larry Forgione, a group of 32 chefs-in-training from the Culinary Institute of America, and select members of the press in a Farm-to-Fork tour. As it’s always been Well•Pict’s goal to focus on unsurpassed fresh berry taste, this opportunity to talk flavor with those who will influence today and tomorrow's food trends was a perfect match.<hr class="legacyRuler"><hr class="invisible minimal-padding">The goal of the event was to provide the future food influencers a chance to experience 'where the food' comes from. It also provided an opportunity to demonstrate how Well-Pict’s growing partners utilize sustainable farming and business practices, while at the same time providing a consistently great product. Common myths were dispelled about commercial farming, with Well-Pict explaining that no GMO is ever used. The difference between organic and conventional growing was naturally a hot topic, as was Well-Pict’s development of their proprietary varieties using good old fashioned farming practices and natural cross-pollination.<hr class="legacyRuler"><hr class="invisible minimal-padding">As intended, the fun and informative day made for a hands-on experience that this next generation of expert flavor makers can take with them as they enter the culinary world. With Well•Pict’s help, great taste is surely in their future. Thank you for watching this episode of Behind the Greens.<hr class="legacyRuler"><hr class="invisible minimal-padding">
