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OXNARD, CA - I don’t know about you, but winter brings out the berry best in me—pun intended—because as the colder weather swoops in, I look to berries to brighten up my days with lick-my-fingers juicy sweetness. And with Valentine’s Day right around the bend, I find myself wondering how the popularly dished-up strawberries are doing.
Thankfully, California Giant Berry Farm’s Vice President of Marketing Cindy Jewell offers me some insight into how the snacking go-to is managing in Oxnard, CA; Mexico; and Florida this season.
After we touch on Florida and California weather circumstances, where there has been a fire-and-ice-like conundrum, Cindy explains that these conditions have had no effect on quality for strawberries: “Quality is great! Because the weather is cooler, it is keeping the size of the fruit really big. The fruit looks great and tastes great, there just isn’t enough of it. And because of California’s inch and a half of rain in Oxnard that happened all at once, they’re just cleaning off the plants this week, and then we will resume harvesting next week.”
Music to my ears, Cindy assures me of a strong market on the strawberry front.
“The market is strong! It’s just a matter of filling orders. At this point in time we’re getting a lot of inquiries about stems for Valentine’s Day, so the real concern we’re getting asked from customers is, ‘How are you going to cover me on stems?’” Cindy explains, before expanding on how this is a trend January sees. “They’ll start pulling fruit for Valentine’s Day orders at the end of January. At this point, growers are asking how many they will be able to get so they can start filling their ads for Valentine’s Day. It’s all about stems.”
Cindy explains the harvest this Holiday of Love must-have item is on time and looking better than last year because of this year’s lack of incessant rain. This has helped the company’s production to flourish in Oxnard, CA, before it makes its way to Santa Maria.
After delving into the makings of this strong market, Cindy adds, “The price is definitely strong, but you’ve also got limited volume and a finite demand—even though there is good demand and a good price. It’s good demand, but it's not June demand. It’s all relative.”
And while the market is currently looking good, Cindy makes note of the forthcoming season, when she expects some relief to hit.
“I think it’s going to be a good spring. I think everyone is looking forward to having a more normal berry season this year. The growers are super optimistic about the way the fruit looks and tastes. Hopefully that will translate into a good return for them,” she shares with me.
As for promotional opportunities to come, Cindy doesn't disappoint: “This year for Valentine’s Day, we’re doing a Galentine’s Day. We’re doing a Galentine’s Day video shoot," Cindy tells me. I inquire about the address and an invitation when she laughingly adds, "We’re doing a big shoot with a bunch of girls with mimosas, granola, and Galentine’s Day cards. It’s just really fun!”
As we enter Cupid’s favorite time of year, Cal Giant expects a successful season ahead and an even stronger spring, making us fall in love with the industry all over again.
IRVING, TEXAS – 7-Eleven takes on fresh produce with its new line of proprietary organic, cold-pressed juices. With healthy, better-for-you products trending amongst consumers, 7-Eleven moves away from its iconic Slurpee drink and the convenience of days past in favor of real fruit-based drinks to meet evolving consumer demand for fresh. Launched under the retailer’s 7-Select GO!Smart private brand, 7-Eleven’s new juices come in four different varieties chock full of fresh produce favorites like apples, berries, lots of greens, and more.
“When you compare this new line of 7-Select GO!Smart cold-pressed juices head-to-head with nationally recognized premium juice brands, well, there is no comparison,” said Tim Cogil, Director of New Product Development, in a company press release. “Ours are organic and cold-pressed, without additives and not from concentrate. Typically, this level of quality is only found at juice and smoothie restaurants.”
The new 7-Select GO!Smart juices are USDA-certified Organic, cold-pressed, certified Fair Trade, non-GMO Project verified, gluten-free, and vegan with no additives or concentrates. Shelf-stable and available in 14-ounce glass bottles in the refrigerated section, each juice provides consumers with a fruit-to-vegetable taste meter and a list of how much of each individual ingredient it takes to make one bottle on the packaging. Varieties include:
- Clean & Green, containing kale, cucumber, apple, spinach, mint, celery, lime, and parsley
- Tropical Glow™, containing pineapple, orange, banana, apple, mango, passionfruit, and coconut water
- Berry & Bright™, containing tart cherry, carrot, blackberry, pomegranate, bilberry, cranberry, and acai
- Restoration Red™, containing tomato, tart cherry, beet, strawberry, apple, and lime
“Whenever the private brand team creates a new item, our goal is to use only the highest quality ingredients and unique flavor combinations you can’t find anywhere else,” Cogil continued. “We want customers to love it so much that they come back to 7‑Eleven because they can’t find anything like it anywhere else. Our private brands set us apart from the competition.”
Along with juices, 7-Eleven has expanded its 586 stores to include more fresh produce options like avocados, potatoes, mushrooms, and grape tomatoes, according to the Chicago Tribune, joining the thousands of convenience stores transforming into beacons of health.
With convenience becoming a fresh frontier, where will we find fresh produce featured next? AndNowUKnow will continue to bring you the latest.
OROVILLE, CA - The City of Oroville has announced its intent to sue state water officials for damages caused by February 2017’s Oroville Dam spillway failure, which, at the time, caused thousands of residents throughout California to be evacuated. According to Sacramento, California’s Capital Public Radio, the city, along with city Attorney Scott Huber, will file the suit and hold a press conference at 1 p.m. PST today.
As we’ve reported previously, Lake Oroville was pushed to capacity in early February as California was hit with record rainfall last winter. According to CBS Sacramento, a crack the main spillway pushed officials with the Department of Water Resources to limit releases from the spillway, causing the lake to fill and the emergency spillway to be used for the first time. By February 12, officials had called for the evacuation of around 180,000 residents over fears the emergency spillway could fail and send a rush of water through the region.
The sources report that the city will contend that the design of the original spillway, as well as a lack of subsequent proper maintenance, led to the emergency. The City of Oroville is also expected to argue that the emergency damaged its roads and other infrastructure and has impacted the city's economy and tax base.
As more information is unveiled following today’s press conference, AndNowUKnow will continue to report.
BENTONVILLE, AR – Changes to Walmart’s organizational structure in the United States have made headlines recently, and now the retailer has announced plans to transition senior leadership abroad. The company has announced that Judith McKenna will be promoted to President and CEO of Walmart International—the company’s second-largest operating segment—succeeding David Cheesewright, who plans to retire.
“Being chosen to lead Walmart International truly is an honor, and I can’t think of a more exciting time to be in this part of the business,” said McKenna, in a company press release. “I look forward to building upon our progress to improve the experience for our customers and associates around the world.”
McKenna began her career with Walmart through the company’s U.K. operation Asda—where she served as Chief Operating Officer and Chief Financial Officer. She also served as President of Strategy and International Development for Walmart International, leading operations including international strategy, real estate, mergers and acquisitions, integration, global format development, and purchase leverage.
After moving to Walmart’s U.S. division in April 2014, McKenna served as the business unit’s Chief Development Officer; in that capacity, she led the strategy, development and growth of Walmart’s small format business and the partnership with Walmart.com to integrate digital commerce into the physical store presence. Later that same year, McKenna was promoted to her expanded role as Executive Vice President and Chief Operating Officer for Walmart U.S. with responsibilities for the company’s U.S. store operations, including more than 4,500 retail locations.
McKenna is currently serving as EVP and COO for Walmart U.S, and will assume her new role on Feb. 1, 2018, reporting directly to Walmart President and CEO, Doug McMillon.
“I’ve had the pleasure to work with Judith for many years and have seen first-hand her ability to lead strategic change, build relationships with our associates, and strengthen our business,” said McMillon. “It has been inspiring to see her personal growth and the results she’s driven over the years. Her integrity, high expectations, and passion for the business and our associates will ensure our continued success in International.”
The company also noted the value of Cheesewright’s contributions to the organization, in its press release, and noted that Cheesewright will remain with the company full time through March and then serve the company, on a limited basis, with specific projects for a longer period.
“During his 19 years with the company, David has served in a number of key leadership roles in our company,” added McMillon. “He has built a reputation as an insightful strategic thinker with a track record of delivering consistent, profitable growth. He has been instrumental in strengthening our business across the globe. He’s a passionate advocate for our people, culture, and purpose around the world.”
For more important retail news, stay tuned to AndNowUKnow.
MIAMI, FL – Just in time for February's festivities, Crystal Valley Foods will have significant volume of Mexican grown asparagus from the Caborca region in Northern Sonora. The company is expecting a 15 percent increase in volume over the same time period last year, as well as a good quality product.
"The weather in the Caborca region has been excellent, and pending continued good weather, we anticipate promotable quantities in February and March in a full range of sizes," said Katiana Valdes, Director of Marketing, in a press release.
The Caborca region in Mexico is an important supplier of green asparagus for the North American market when Peruvian volume slows down. Crystal Valley has strong partnerships with its growers in Mexico, and it ships product through its distribution points in San Luis, Arizona.
Available through March, Crystal Valley's asparagus comes in standard 11 lb and 28 lb cases, with tips and value-added products available in 6 oz, 8 oz, 1 lb, and 2 lb extended shelf-life, mircowavable pouches.
For more crop updates like this, stay tuned to AndNowUKnow.
ROSEMONT, IL - Looking for a fun, tasty, and insightful way to fill your Monday night? Look no further than the FYI network’s new show Stove Tots. This dynamic weekly program not only dives into the world of a cutthroat junior culinary competition, it also stars one of our produce-own, Reinhart Foodservice’s Corporate Chef, Paul Young. As Host and Head Judge, Paul engages these young culinarians as they prepare and compete in cook-offs across the U.S.
“The main goal and vision of Stove Tots is to show what these young chefs are capable of,” Paul tells me, adding that the kids competing range, for the most part, is between 10-14 years old. “I cannot stress the true talent that these young cooks have. I wish I had half their chops when I was 10 years old. They also get to cook with their parents—this is the true test on who really runs the kitchen in their house. Of course, I get to taste every dish—so there are worse jobs in the world!”
Each episode features a new group of culinary youngsters, along with their parents, as they prepare recipes and search for inspiration—all under the pressure of competition. These challenges will culminate on competition day, where three culinary chefs will go head-to-head in a two-round elimination tournament.
When I ask Paul how he came to the spotlight on Stove Tots, he shares that he entered a burger cooking challenge through Culinary Fight Club—a show that currently does live cooking competitions through 17 cities yearly.
“I happened to win the cooking competition and ended up becoming friends with the Founder Jiwon McCartney. A few months after the competition, Jiwon called me up out of the blue asking if I wanted to shoot a pilot for a kid’s version of Culinary Fight Club,” Paul shares.
He jumped at the chance, and little did he know that after filming the pilot, the production company would then call him and ask if he wanted to be the Host and Head Judge. Of course he accepted, and then went on to film 13 episodes of Stove Tots.
“What is it about the show and the dynamics of the next generation chefs that most surprises me is the raw passion that these young chefs bring to the table,” Paul says. “Simply owning every dish that they make… good or bad. Not only that, but I am really surprised at the ‘touch’ that they have. Some of the dishes being created have had nuances that require that touch, as well as certain procedures that really surprised me and the other judges. I experience pure excitement when seeing this type of food being created at this stage in their young careers.”
What Paul really loves about this concept is how the chefs are sent a “mystery box” with the ingredients that need to be used prior to the competition.
“The surprises and ‘drama’ that happen on the show are organic, and the fact that the parents get involved brings a wholesomeness to the show that you can’t get anywhere else,” he notes. “I am proud of every one of these chefs, they truly left it all on the table, and on their dishes.”
While Paul has funneled much of his passion into Stove Tots, Paul loves waking up to his current creative endeavor at Reinhart Foodservice even more. But his love for food started years and years ago. Born in the South Side of Chicago, Paul would go and work as a busboy on the weekends at a little restaurant down the block from his house where his mother worked, to make some extra money.
“I would see the chef running that kitchen like a pro and everyone was a little scared of him. I wanted to be him. I was hooked,” Paul laughs. “Fast forward a few years when I was 15, and I landed a job at a famous Italian restaurant in the suburbs, where we then lived. I was a mess, and had no idea what I was doing. The owner soon caught on, but instead of firing me, taught me how to do every little task to her liking and again I fell in love with the business.”
Paul continued cooking and serving in restaurants and finally ended up at Culinary School in 2002. He then went on to cook for the Levy Corporation and really cut his teeth as a Sous Chef at the then-famed Bistro 110 in downtown Chicago. After a few years there, he went on to be a chef at other restaurants and then got transferred to Milwaukee.
“After working there for three years, my Reinhart sales rep asked if I was looking for a job. The rest is history,” he smiles. “At Reinhart I have the opportunity to partner up with many different restaurants and concepts and really make a difference on their menus.”
With Stove Tots just a handful of episodes in, you can still catch up on the competition on Monday nights at 11/10 Central—and see Paul in action as well.
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SACRAMENTO, CA - The results are in, and, drumroll please, we have our winners for this round of spotting the ANUK logo. Did you spot the logo lurking in the mistletoe shadows on our December edition of The Snack Magazine?
Coming in with record speed the fastest response time, we have J. Marchini Farms' Sales & Marketing team member Francesca Fordice. We barely had a chance to refresh our emails before she had whipped out her copy of The Snack.
“I love reading The Snack and staying in the know of the produce industry,” she said. “Also, it’s one of the prettiest magazines EVER!”
We’re blushing!
On the buy-side of our contest, we have longtime player Danny Ortiz, Quality Assurance Inspector for Sysco West Texas, who finally claimed the title (and the $100).
"Thanks to AndNowUKnow for all the good and exciting, worldwide, and interesting news, and the awesome snack challenge," Danny shared with me.
"I been chasing this victory for a while, but there is always someone faster. Today was my day and tomorrow may be yours. Keep reading and playing!"
Never before have I seen so many of our supply- and buy-side friends submit pictures of their lovely faces. Thanks for kicking off our New Year with a smile! Check out some of our favorites in the gallery above.
If you missed the logo challenge, make sure to subscribe to The Snack Magazine here (subscription is valued at $129 per year), and keep an eye out for future contest announcements on ANUK.
December, 2017 Snack Magazine-Volume 29
Remember that contest rules stipulate submissions include the person pointing out the logo on the cover of The Snack Magazine (no random fingers please!) Only when we announce the contest in AndNowUKnow’s newsletter, to which you can subscribe here, does the countdown begin.
Congratulations to our most recent victors! Keep an eye out for your next chance to win with Volume 30 of The Snack, hitting desks this February.
SOUTHEAST U.S. – Freezing weather has hit the Gulf Coast this week, with freeze warnings and snow impacting the Southeast from Texas to Florida. The National Weather Service (NWS) has issued dozens of freeze, hard freeze, and winter weather advisories throughout the region—warning of rain, freezing rain, and sleet across the Gulf Coast and into Georgia.
“The wintry weather and deicing operations may significantly delay airline passengers,” noted Senior Meteorologist Kristina Pydynowski, in an AccuWeather report, published Tuesday morning, noting trying travel conditions from Texas to Tennessee. “While any freezing rain is not expected to accrue enough for widespread power outages, just a coating of snow or ice is enough to make untreated roads slick.”
Road closures have been reported in Louisiana, and travel delays are expected to occur throughout Tuesday and Wednesday and span the entire Gulf region—with significant delays expected along portions of Interstates 10, 20, 35, and 45.
While extreme cold will affect much of the Gulf—and snow is falling across the Appalachians, Florida does not expect widespread snow or ice. Nonetheless, a NWS hard freeze warning for much of central Florida is currently in place, and local new source the Crestview News Bulletin has noted that temperatures Tuesday night were expected to drop well below freezing.
“We’re not looking at widespread ice or snow,” Okaloosa County Emergency Management Division Chief Randy McDaniel told the Bulletin as of Tuesday morning. “I would just caution people as they’re driving, if the bridge looks wet in the morning, there’s a good chance that could be a patch of ice and they need to exercise caution while driving.”
AndNowUKnow will continue to report with updates as they occur.