LOVELAND, OH - It’s that time again—when the industry comes together to honor the legacy of the late industry leader, Terrance “Tip” Murphy, raise money for a good cause, and play a few rounds of golf.
On Monday, August 17 at the Oasis Golf Club in Loveland, Ohio, members of all walks of the produce industry will hit the course to support the United Fresh Start Foundation and its partnership with the Let’s Move Salad Bars to Schools initiative and programs to increase children’s access to fresh fruits and vegetables at the Tip Murphy Legacy Golf Tournament.
“Salad bars in schools is an effective strategy to increase children’s produce consumption and empower them to make their own healthy choices in the lunch line,” said Andrew Marshall, Director of Foundation Programs and Partnerships for United Fresh. “Kids are so sophisticated these days and are used to eating out at retail foodservice establishments, more so than in the past. Moving that into school lunches is an amazing way to attract children to the healthy meals being served at school while giving give kids choices and highlighting fresh fruits and veggies. With a salad bar, there’s always something colorful and visually appealing that kids will like.”
United Fresh Produce Association is an advocate for increasing children’s access to fresh produce at school. In 2010, with support from United and other advocates, Congress passed the Healthy, Hunger-Free Kids Act. This legislation updated nutrition standards for foods available to students during the school day and required schools to serve both a greater amount and variety of fruits and vegetables in school meals. The Foundation’s partnership in the Let’s Move Salad Bars to Schools initiative is helping schools achieve these new fruit and vegetable nutrition standards, while highlighting fresh produce in a way that gets students excited to make healthy choices.
For the second year in a row, the Tip Murphy Golf Tournament is donating its proceeds to aid the salad bar program, as well as giving participants a fun day with some of their favorite industry members.
A big supporter of the program, Dave Corsi, the VP of Produce & Floral Operations for Wegmans said, “When I think of Tip Murphy, I remember how passionate he was about the healthy products we serve and loved pulling folks together to do something meaningful for this industry. The Tip Murphy Legacy Golf Tournament is a great example of just that, participating in a day of fun that additionally supports a very worthy cause. I encourage you to play in this tournament which allows us to network with one another, remember our friend Terrance “Tip” Murphy and support the United Fresh Start Foundation's partnership in the Let’s Move Salad Bars to Schools initiative.”
So far, the program has installed salad bars in over 4,000 schools nationwide, benefitting more than 2 million children every day. Join the movement by registering for the 2015 United Fresh Start Foundation Tip Murphy Legacy Golf Tournament today.
Registration includes your tournament fee, lunch, 18 holes with cart, awards reception, and contest holes including closest-to-the-pin and longest drive. Attendees can register both as an individual or team.
For more information, you can contact United Fresh Start Foundation Director Andrew Marshall by email, by phone: 202-303-3407 or by fax: 202-303-3430.
United Fresh Start Foundation Tip Murphy Legacy Golf Tournament
SINT-JANS-MOLENBEEK - Delhaize has announced its Q2 2015 financial report today, noting that its lower prices for produce, dairy, pork, and seafood drove both a rise in sales and revenue, as well as a small retail deflation.
“We are making good progress with the two strategic initiatives highlighted earlier this year,” said Frans Muller, President and Chief Executive Officer of Delhaize Group. “The execution of our Transformation Plan at Delhaize Belgium continues to go according to plan and at Food Lion we remain on schedule to launch our ‘Easy, Fresh and Affordable’ strategy in the Raleigh market in the fourth quarter of this year.
Muller did comment briefly on Delhaize’s impending merger with Ahold, saying the company is, “Looking forward to merging our operations with Ahold as announced on June 24, 2015.”
Other highlights from Delhaize’s Q2 2015 financial report include:
- Revenue growth of 18.1 percent at actual and 3.2 percent at identical exchange rates
- Comparable store sales growth of 2.5 percent in the U.S., -0.6 percent in Belgium and 1.6 percent in Southeastern Europe
- Group underlying operating profit growth of 25.7 percent (8.6 percent at identical exchange rates)
- Group underlying operating margin of 3.7 percent, an increase compared to 3.4 percent in the second quarter of 2014
AndNowUKnow will continue to update you as more information about the Delhaize/Ahold merger surfaces, so stay tuned!
COLIMA, MEXICO - Mexican authorities discovered and seized a large amount of cocaine diluted in a berry pulp shipment from Colombia this week.
According to a teleSUR report, authorities in Manzanillo, Colima, a port northwest of Mexico City, seized 24,000 liters (24 tons) of berry pulp that contained the illegal substance. In total, 16 drums of pulp were seized.
Fox News Latino reported that authorities called the smuggling attempt both “sophisticated” and “unprecedented,” and that when they went to investigate the company listed as the importer they discovered the headquarters’ address to be a half-built, abandoned house. Customs and tax authorities did state that the listed company had filed taxes in 2014 (all in zeroes) it had no dealings with third parties listed.
The pulp being transported was frozen, and after being thawed tested positive for cocaine. Because it was diluted in the frozen pulp, however, authorities have not yet determined how many kilograms of cocaine have been seized or the approximate street value.
AndNowUKnow will keep you up to date on this story as it develops.
SALINAS, CA - Mann Packing took home the Sensory Experience Award during last Sunday’s PMA Foodservice Expo in Monterey, California.
Mann’s Buttered Kohlrabi Steak with Mushroom Goat Cheese Gratin and Grilled Broccolini®, created by Chef Tony Baker of Montrio Bistro in Monterey, impressed judges with the dish’s stunning display and exquisite taste.
Matt Lyons from Evolution Fresh and a judge for the Sensory Experience Contest, called the item a “star on its own” in a press release.
“The kohlrabi steak was an outstanding take on this item, move over Portobello, there is a new option on the menu that will easily take on the center plate as not just a vegetarian option, but a star on its own.”
If you’re up for getting a taste of this award-winning dish, check out the recipe from Chef Tony Baker below.
Buttered Kohlrabi Steak with Mushroom Goat Cheese Gratin and Grilled Mann’s Broccolini®
- Category: Entrée
- Allergens: Dairy
- Serves: 4
- Prep Time: 25 mins
- Cook Time: 50 mins
Mushroom Gratin
- 3 ea Portabella Mushrooms
- 3 sprigs Rosemary
- 2 fl oz Olive Oil (60 ml)
- 1.5 cups Goat Cheese (chevre) (350 g)
- 1 tsp Thyme, fresh picked (5 g)
- 2 tsp Parsley chopped (10 g)
Method:
- Place the mushrooms on a sheet of aluminum foil along with rosemary and olive oil. Wrap tightly and cook in oven 350f (180c, Gas mark 4) for 40 mins
- In a medium bowl mix the goat cheese, thyme, parsley and diced mushrooms
- This is your topping for the Kohlrabi steaks and can be made up to 3 days in advance.
Kohlrabi
- 1 ea Jumbo Kohlrabi
- 4 oz Butter (115 g)
- 1 bunch Mann’s Broccolini®
- 2 floz Olive Oil (60 ml)
- Salt & Pepper
Method:
- Peel and slice Kohlrabi into 4 steaks
- Place steaks in a pan of cold salted water, bring to a simmer and cook for 12 mins, refresh (can be prepared up to 3 days in advance)
- Season Kohlrabi with salt and pepper
- Place on hot grill with a knob of butter atop each steak, cook 4-5 mins
- Turn and repeat
- Top steaks with cheese and mushroom mixture
- Place under broiler until a golden brown (approx. 3 mins)
- Toss blanched Broccolini® with olive oil and salt, lightly grill
Enjoy!
CHICAGO, IL - Farm Aid has announced its 30th-anniversary music and food festival, Farm Aid 30, that will take place September 19 at Chicago’s at FirstMerit Bank Pavilion.
“We organized the first Farm Aid concert in Illinois in 1985 to respond to the people suffering during the Farm Crisis,” said Farm Aid President and Founder Willie Nelson. “Thirty years later, in Chicago, we’ll bring together so many of the people—farmers, eaters, advocates and activists—who have made the progress of the Good Food Movement possible. At Farm Aid 30, we’ll celebrate the impact we’ve had and rally our supporters for the work ahead.”
Farm Aid 30 will feature performances by Farm Aid board members Willie Nelson, John Mellencamp, Neil Young, Dave Matthews, and many more. In addition to a diverse lineup of music, Farm Aid 30 festivalgoers will be able to experience family farm agriculture firsthand.
Festival-goers will have the opportunity to see family farm-identified, local and organic foods at Farm Aid’s HOMEGROWN Concessions®. At one, the HOMEGROWN Youthmarket, young people from Growing Power, the Chicago High School for Agricultural Sciences, and Windy City Harvest Youth Farm will be selling fresh apples, pears, and baked goods.
In the HOMEGROWN Village, attendees will have the chance to meet farmers from Illinois and across the country. The HOMEGROWN Village also features hands-on activities by local, regional and national farm and food organizations that engage festivalgoers in the ways family farmers are enriching our soil, protecting our water and growing our economy, in addition to bringing us good food for good health.
In the HOMEGROWN.org Skills Tent, festival-goers can dig into food, farming and homesteading DIY demonstrations, such as learning how to identify wild edibles sprouting on city street corners with Chicago foraging guru Dave Odd, of Odd produce.
“The first Farm Aid concert sparked a family farm movement that has rallied hundreds of thousands in support of a system of agriculture that’s good for family farmers, good for the economy, good for the soil and water and good for all of us. Over the years, we’ve heard from so many people how crucial it is that we continue to work together and stand shoulder-to-shoulder with family farmers as we fight for change,” said Farm Aid Executive Director Carolyn Mugar. “At Farm Aid 30 on September 19, we’ll celebrate the many actions — small and large — that we are all taking to make a big difference for family farmers. We’ll take stock of 30 years of action and strengthen our commitment to work for change in our farm and food system.”
To mark its 30th anniversary, Farm Aid launched the #Road2FarmAid, a virtual campaign inviting people to share the actions they are taking to support family farmers and grow the Good Food Movement. According to a press releases, the campaign acknowledges the important role that each one of us plays in making change and inspires more people to get involved in family farm agriculture. To participate and enter to win Farm Aid 30 tickets click below.
Tickets for Farm Aid 30 will go on sale August 3, at 10 am CDT. Ticket prices range from $49.50 to $189.50 and will be available for purchase at LiveNation.com, the venue box office and by phone at 1-800-745-3000.
With his name on a label since he was three years old, Andy D'Arrigo is a produce veteran and visionary that has helped make the industry. Now 91 and still with his hands in the dirt, so-to-speak, AndNowUKnow's sister publication The Snack Magazine deleved into the trials and tribulations of the man who created a produce legacy.
To see the complete article click here, or read the full story below.
The Original Andy Boy
“If you have a weak stomach, go someplace else.”
That’s how Andy D’Arrigo sees the industry. At first it may seem blunt and unsympathetic, but as he is a man who has seen his fair share of hardships in the business, I can’t help but heed his advice. His demeanor is punctuated only by his tenacity to stick to the three principles that have kept the company going for three generations: Work hard, provide value, and be ethical. That’s one way to spell success in a nutshell.
“It takes a strong stomach and the willingness to work. If you’re willing to put work into it, you can make it run." - Andy D'Arrigo
Andy isn't one to sit on his hands and wait. The original "Andy Boy" and son of the D'Arrigo Brothers Company Co-Founder, Stefano D'Arrigo (now known as Stephen), is always tinkering with something, whether it’s rebuilding model ships or overseeing the operations of a powerhouse Salinas family vegetable company.
Before stepping into his office for our interview, I had already taken a few moments to ogle at some of the intricate wooden model ships he has built to scale and encased in glass, some of which had taken over 2,200 hours alone to complete. When I ask him what is the motivation behind putting so many hours into a single hobby, he tells me, “I have to keep my hands busy. It’s the only break you can get mentally. Taking things apart, pounding on this, rebuilding that… I’ve enjoyed the benefit of being able to take my mind off everything completely.” Admittedly, I have to admire his patience. Each of his model ships – just over twenty in total – are prominently displayed with a plaque signifying their historic importance.
History. You can find it everywhere you look inside the D’Arrigo Bros. company headquarters. With his dog, Jasmine, trotting behind him, Andy guides me through the history of the company as we walk down the hallways, stopping every moment or so to describe in full detail his family’s emigration from Sicily in Italy to Ellis Island in New York City, as well as his upbringing in the produce industry.
In 1925, after he had arrived from the old country, Stephen, Andy’s father, had an opportunity to visit Central California. It was during a juice and wine grape buying trip in, and around, what is now known as San Jose that he noticed how similar the climate was in comparison to Messina, Sicily, his hometown in Italy. Moreover, he saw that San Jose’s Italian population was growing produce that he recognized from Messina. Items such as prickly pears, sweet anise (fennel), and broccoli were thriving in this environment.
“Being first generation Italian, my father naturally gravitated toward the areas where the Italians were living,” Andy tells me. “Knowing friends and what they were doing in their backyard – Italians always had a garden – he could see how well their vegetables grew, how the climate was so similar to that of home.”
Given the rich soil and the ideal vegetable growing climate, Stephen saw the perfect opportunity to start a business with his older brother Andrea D’Arrigo (now known as Andrew) – D’Arrigo Brothers Company. At the time, however, neither Stephen nor Andrew had much of a green thumb. Without any experience, much less any idea of what to grow, the brothers’ caught their first big break when their father packaged some broccoli seeds and mailed them direct from Italy. Soon after, Stephen and Andrew had planted 28 acres worth of their first successful broccoli crop.
By 1926, the D’Arrigo brothers had already begun shipping broccoli from San Jose to Boston by rail and ended up selling their crop for a profit, subsequently helping pioneer the modern vegetable industry. In fact, Stephen is credited as the first person to make a transcontinental shipment of broccoli across the country from the West to the East Coast. With the business off to a roaring start, Stephen decided to move his family to California permanently to oversee the growing operations while Andrew stayed east in Boston to sell and market the broccoli and other vegetables. Though their business proved to be profitable up until this point thanks to steady supplies and Andrew’s entrepreneurial prowess, the brothers needed a way to differentiate their vegetables from other competing California farmers and local eastern produce. Andy, just three years old at that time, quickly made a name for himself – quite literally – when Stephen and Andrew settled upon naming their brand “Andy Boy.”
Today, D’Arrigo Bros. Co., of California farms over 35,000 acres of fresh fruit and vegetables, from classics such as broccoli, romaine hearts, lettuce, cauliflower, and artichokes, to specialty items such as nopalitos, fennel, cactus pears, and broccoli rabe.
During Andy’s spare time, he was an active Boy Scout and even served in the Navy during World War II when he was 17. After his father passed away in 1951, Andy assumed responsibilities for the West Coast operations of the company at the age of 27, and was involved with supervising seven districts over a span of 700 miles within two states. Under Andy’s leadership, D’Arrigo Bros. Co., of California became a full-service, vertically integrated produce supplier growing, packing, shipping, and marketing fresh fruit and vegetables across North America and beyond.
Taking the company’s modest 28 acres of broccoli up to a massive 35,000 acres of leafy greens, specialty items, and cole crops wasn’t without its challenges. Andy would be the first to tell you that any good business is one that accepts the problems it may have and changes accordingly with the opportunities that it has been given. His ability to adapt to the rapid changes in this industry is part of what makes Andy so tenacious.
“One of the greatest problems we had was back in the late 70’s and early 80’s when we had double-digit inflation and you were paying 21 or 22 percent for operating capital. I found myself practically working for the bank. Every dime that made profit I had to pay them for interest,” Andy says. “We accept the problems we have and do our best to get out of them or mitigate them one way or the other and change with the opportunities that we’re given.”
“You have to change.” - Andy D'Arrigo
Change, for Andy, is especially important considering the advancements that have been made in technology and plant breeding in the industry since the early 20th century. “You learn by accepting what you see and asking yourself, ‘Why is that guy doing it that way?’” he tells me. “The hazards are not the market. The market is controlled by the big guy upstairs. All we can do is control our cost and quality.”
Any budding produce professional or veteran can learn so much about produce from Andy. He’s attempted to grow everything you can imagine – from lettuce and broccoli to fava beans in Mexico and Texas. Some successful, some not so successful. Andy has learned a great deal from these ventures, and he’s always eager to look for opportunity. That opportunistic drive is precisely what brought Stephen to America, and you see that passed down in subsequent generations.
Andy always returns back to what has made the company so successful despite many setbacks it may have seen throughout its 88 years of business: Work hard, provide value, and be ethical. It’s this mentality that has helped turn specialty items like broccoli rabe into mainstream produce superstars. When I ask Andy to tell me about how broccoli rabe became such a flagship product for the company, he tells me simply, “It’s the desire of the Italian people for it.”
It wasn’t until 1964 that the sharp and flavorful descendant of mustard greens officially became known as “broccoli rabe.” Since all products up to this point have been shipped by rail, the rates were controlled by the Interstate Commerce Commission. Certain commodities were billed by weight. For example, if you had 20,000 pounds of a particular product in a car, your rate would be based off that weight. There was a time when Andy was looking to ship broccoli and mustard greens out of San Jose, but the Transcontinental Freight Bureau only had a cut rate for broccoli, not mustard greens.
“I just got upset and said, ‘All right, it’s called broccoli rabe.’”
“Then the Transcontinental Freight Bureau tells me, ‘Oh, it’s broccoli – it takes the same 25 pound weight,” Andy smiles. “That is where the name ‘broccoli rabe’ was born.”
From then on, the name “broccoli rabe” stuck and the item quickly became one of D’Arrigo Bros.’ crown jewels, thanks to its robust superfood-esque qualities. Broccoli rabe contains over 20 vitamins (most notably Vitamins A, C, K) and minerals (calcium, magnesium, potassium), fiber (leads to decreased hunger), phytochemicals (compounds in the body which are well established cancer fighting agents), and antioxidants.
Even at 91 years old, it’s difficult to keep Andy away from his desk at the office and away from the fields. It’s easy to tell he takes pleasure in his work, enjoys giving back, and loves the business even more.
“I’ve been blessed with good health and I’ve been blessed with a lot of good luck. I’m thankful for the industry I’m in. It’s been very, very good to me,” he says. “I try to give something back.”
Nevertheless, he still finds time to continue building his model ships or go fishing. After all, he says with a laugh, “Time spent fishing is not deducted from man’s allotted time on earth.”
Known as an industry leader, pioneer, and, of course, a hard worker, Andy has proven himself to be a true produce innovator. His generosity, time spent in the industry, and accomplishments are sure to be remembered and honored for generations to come. For many in the industry, Andy’s integrity and meticulous spirit has been a source of inspiration. After coming to understand what his father and his uncle have started and what he has been able to carry out since then, I’m sure we can all be certain that this family business still remains in safe hands as John D’Arrigo, Andy’s son, continues his position as President, CEO and Chairman of the Board of the company.
Looking back on our conversation, it’s easy to see why his advice to many in the industry is to have a strong stomach. He’s seen it all. But in spite of the challenges he’s seen, he perseveres and adapts. That’s the mark of a produce visionary.
NOGALES, AZ - The Fresh Produce Association of the Americas (FPAA) has announced Paula Beemer as the team’s new Communications Coordinator.
“As the FPAA we are always looking to improve the efficiency at the office to better serve our members, we want to be part of your success and we believe that Beemer’s contributions in terms of experience and personality is one more step we take in that direction,” said Lance Jungmeyer, President of the Nogales-based FPAA.
Beemer, a fluent English and Spanish speaker, is a native from Chile who has lived in Tubac, AZ for the last 17 years. With a degree in business and economics, Beemer has been working as a freelance writer and photographer for the last three years, covering community concerning issues, events, and profiles. In addition to this work, she has owned her own business of photography and graphic design. Her experience also includes a few years working closely with Mexican growers at the Green Valley Pecan Co., a large pecan farm and processing company in Green Valley/Sahuarita, Arizona.
According to a press release, Beemer’s responsibilities at the FPAA will include maintaining a fluent channel of communication with members and the entities with the association interacts with. She will assist in the conveying of important messages and relevant information effectively via social media, websites, email and any other means. Beemer will also be an integral part working on FPAA’s Annual Report and others, as well as monitoring the media for any topics that could affect the industry and working with them when necessary.
AUSTIN, TX - Whole Foods Market has released its Q3 2015 financial results, with total sales increasing 8 percent to a record $3.6 billion. The company also commented on its plans for store growth, saying it expects to open at least 76 new locations from now until fiscal year 2017.
“In this rapidly changing marketplace, we believe we are taking the necessary steps to position ourselves for the longer term,” commented Walter Robb, Co-Chief Executive Officer of Whole Foods. “We remain focused on innovating and evolving to best serve our customers’ diverse purchasing preferences. From the unique experience of our Whole Foods Market stores, to our growing online channel for home delivery, to the exciting launch of our 365 by Whole Foods Market stores, we are making investments to extend our reach to both new and existing customers.”
Just recently, Whole Foods signed leases for four Whole Foods Market and four 365 by Whole Foods Market stores. The company has also re-negotiated one lease in development, converting it from a Whole Foods Market to a 365 by Whole Foods Market store. The Whole Foods Market leases are located in Akron, OH, Exton, PA, Charleston, SC, and Kirkland, WA. The 365 by Whole Foods Market leases are located in Los Angeles and Santa Monica, CA, Portland, OR, Houston, TX, and Bellevue, WA.
“We are really excited about the progress we have made with securing real estate in markets where there is high demand for both quality food and value in a convenient format. We plan to open up to five 365 by Whole Foods Market stores in the second half of next year with the expectation of doubling the number of openings in 2017,” said Jeff Turnas, President of 365 by Whole Foods Market.
The company currently has 424 stores and expects the addition of 76 new stores to help it cross the 500-store mark in fiscal year 2017. Longer term, Whole Foods sees demand for more than 1,200 Whole Foods Market stores in the United States, however the new 365 by Whole Foods Market format is expected to expand growth opportunities even further.
Other highlights from Whole Foods’ report include:
- Comparable store sales on a constant currency basis increased 1.3%
- EBITDA was $353 million, or 9.7% of sales
- Diluted earnings per share were $0.43
- $287 million in cash flow from operations
- $47 million in quarterly dividends to shareholders
- Total cash and cash equivalents, restricted cash, and investments reached approximately $1 billion
Stay tuned to AndNowUKnow as we continue to update you on this growing retailer.
MONTEREY, CA - Maybe you missed some aisles while trying to take in all the PMA Foodservice 2015 Expo had to offer, or maybe you couldn't make it out to the show at all. Either way, we're here to show you a few of the many highlighted products you might have missed and definitely should keep a look-out for.
Misionero - Choice Blends
Misionero’s Choice Blends, available in four different options that incorporate produce trends and yummy flavors. Not only are they triple-washed, but the blends incorporate the consumer cry for on-the-go healthy options. Available in Crispy Snap, Super Kale, and Spinach Delight, we weren’t the only ones who thought this was a good idea. Misionero took home the title for PMA Foodservice 2015’s Best Product Promo!
Avocados From Mexico - Avocado Chocolate Truffles
Just when you thought you knew what all could be done with avocados, words like “puree” and “truffle” come in to shake things up. This tasty option is not nearly as fattening as it tastes, which is a key sell in today’s health-driven market.
Mann Packing - Veggie Power Blend
Gotta love a blend of produce that’s versatile and pre-packaged, and not just because it took home the title for the Best Sensory Experience. Most recently the company added the special jumbo kohlrabi variety, and it definitely is a sensory experience.
Pero Family Farms - Sweet Pepper Rings
These little ringlets come in a transparent bag that shows off the colorful blend of peppers. You can see them decorating a salad or adding a garnish across the plate. A contender that was featured in the Product Showcase, this can easily become a handy tool in foodservice or for consumers that need a quick but healthy put-together.
Gourmet Garden - New Herbs & Spices
Basil, ginger, cilantro, and parsley. A cooking quadruple-punch, these lightly dried herbs and spices bring fresh smells and flavors to cooking. These new products also feature a new look from Gourmet Garden, attracting the eyes both on the floor, in the Product Showcase display, and on the shelf as well.
These items, the people, and the overall atmosphere are all part of what makes the PMA Foodservice Expo such a fun and productive experience, and we look forward to seeing everyone at the PMA Fresh Summit expo in Atlanta, Georgia!
LEAMINGTON, ON - For crisp, always fresh lettuce when you need it, Pure Flavor is launching its all-new Living Lettuce product. Debuting in three varieties, including Boston Green, Boston Red, and Spring Mix, Living Lettuce allows consumers to nourish and grow lettuce indoors.
By having the lettuce still growing in its nutrient rich growing medium, the shelf life can increase by over seven days versus traditional lettuce, and provides the consumer a more crisp lettuce for their salads, sandwiches, wraps and much more.
Everything from the lettuce to the growing medium is 100% compostable, and consumers can also recycle the innovative bouquet-shaped packaging.
Simply remove the outer plastic bag, place the growing block on a plate, and hydrate the block with one cup of water every five days. Leaves can be cut at the base of the stem for fresh, tender lettuce.
There’s no need to refrigerate it, and no matter when it’s eaten, it’s going to be just as fresh from the day it’s purchased to the day it’s consumed.
It is most ideal to merchandise the living lettuce along with other greenhouse grown vegetables items. This will help emphasize the greenhouse category, which can also demonstrate no refrigeration is necessary.
If you’d like to see your product in this segment, please send samples to 2020 L Street, Suite 320, Sacramento, CA 95811.