WATSONVILLE, CA - You thought the burger could not be improved upon, but this summer, the Mushroom Council and the James Beard Foundation is going to give it a shot.
The Mushroom Council and the James Beard Foundation have announced their Better Burger Project, an in-restaurant menu promotion that strives to improve the burger by blending ground meat with finely chopped mushrooms, creating a more delicious, healthy, and sustainable burger. The James Beard Foundation is inviting restaurants and chefs all across the country to participate by featuring a “Better Burger” on their menus.
The Better Burger Project registration has opened for the contest beginning on Memorial Day. The James Beard Foundation and Mushroom Council are currently educating chefs and encouraging participation. Sign up for the contest at www.betterburgerproject.org.
"People are changing their diets for health reasons. That’s where the blend comes in. Flavor! Mushrooms happen to be one of those lucky foods that take on a broth-like or meaty flavor,” said Mike O’Brien, Monterey Mushrooms’ Vice President of Sales and Marketing.
The Better Burger Project™ highlights the health and sustainability of mushrooms. According to a press release from the Mushroom Council, blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.
“If you’re looking to keep off the pounds, adding mushrooms to your ground beef could help. Since mushrooms are considered a low-energy-density food. You’ll get fewer calories, less fat, and sodium in larger food portions,” O’Brien continued.
Participating chefs will put their burger creations on menus from Memorial Day to July 31. Consumers can participate by visiting Better Burger Project restaurants, ordering, and instagraming photos of their “Blend” burgers using #betterburgerproject. The five chefs with the most Instagram posts will be sent to New York City to prepare their Blend burgers for the James Beard Foundation conference opening reception.
For more resources to encourage chefs and operators to participate use the attached information sheet or visit the Mushoom's Council's Better Burger Website here.
LOS ANGLES, CA - Los Angeles’ city council has voted to increase its minimum wage from $9 to $15 an hour by 2020. Cities like San Francisco and Seattle have made similar changes to their minimum wages, but LA’s population of almost 4 million makes this by far the most significant development in the movement for an increasing minimum wages.
The increase passed in a 14-to-1 vote, and comes during a time where America’s workers are rallying for higher wages in several high-profile companies. Dozens more cities are considering wage hikes, and in 2014, even states like Alaska and South Dakota raised their state-level minimum wages by ballot initiative.
“The effects here will be the biggest by far,” said Michael Reich, the University of California Economist commissioned by city leaders to research potential effects of the wage increase. “The proposal will bring wages up in a way we haven’t seen since the 1960s. There’s a sense spreading that this is the new norm, especially in areas that have high costs of housing.”
But according to The New York Times, opponents of higher minimum wages, including the Los Angeles Chamber of Commerce, are concerned that the increase may turn Los Angeles into a “wage island,” pushing businesses to nearby places where they can pay employees less.
“They are asking businesses to foot the bill on a social experiment that they would never do on their own employees,” said Stuart Waldman, the President of the Valley Industry and Commerce Association.
This 67 percent increase from California’s minimum will be phased in over five years, first to $10.50 in July 2016, then to $12 in 2017, $13.25 in 2018, and $14.25 in 2019. Businesses with fewer than 25 employees will have an extra year to carry out the plan. The New York Times reports that starting in 2022, LA’s annual increases will be based on the Consumer Price Index average of the last 20 years.
MINNEAPOLIS, MN - Target Corporation is reportedly on the up after the release of its first quarter for the fiscal 2015 year.
In expanding on its food specifically, Target reportedly added nearly 1,300,000 square feet on food assortment in its stores, however the company did not segregate fresh food or grocery revenue separately. According to reports from Reuters and the Wall Street Journal, the company did make changes just this week, pulling away from more processed food companies and turning its focus to fresh and organic labels.
“We’re pleased with our first quarter traffic and sales, particularly in our signature categories, which drove better-than-expected profitability through improved gross margin and continued expense management,” Brian Cornell, Chairman and CEO of Target, said in the report. “We continue to benefit from strong execution by our stores team, who overcame weather challenges and West Coast port delays to deliver outstanding guest service in the first quarter.”
Highlights for the quarter included:
- First quarter Adjusted EPS of $1.10 was above the company’s expected range of $0.95 to $1.05. The Company now expects full-year 2015 Adjusted EPS of $4.50 to $4.65, compared with prior guidance of $4.45 to $4.65.
- First quarter comparable sales increased a better-than-expected 2.3 percent, driven by growth in both transactions and basket size.
- Digital channel sales increased 37.8 percent, contributing 0.8 percentage points to comparable sales growth.
- Target returned cash through share repurchase for the first time since the second quarter of 2013, with purchases of $562 million in shares of common stock in the first quarter. Including dividends, the company returned $895 million to shareholders in the first quarter, more than 140% of net income.
The company reported first quarter 2015 adjusted earnings per share from continuing operations (Adjusted EPS) of $1.10, up 19.6 percent from $0.92 in 2014. GAAP EPS from continuing operations were $1.01, compared with $0.89 in first quarter 2014. First quarter 2015 GAAP EPS from continuing operations reflect $103 million of restructuring costs that are excluded from Adjusted EPS. According to Target, earnings per share figures refer to diluted EPS.
First quarter 2015 sales increased to $17.1 billion, 2.8 percent from $16.7 billion last year, reflecting a 2.3 percent increase in comparable sales combined with sales from new stores.
The company now reportedly expects a full-year 2015 Adjusted EPS of $4.50 to $4.65, compared with prior guidance of $4.45 to $4.65. Because there were no definitive numbers on the fresh food segment individually, it remains to be seen if the company's recent apparent focus on the fresh sector is a result of a contribution to the success of its first quarter.
Stay tuned to AndNowUKnow for the latest financial reports and information for the industry.
PUERTO VALLARTA, MEXICO - When you think about Puerto Vallarta your mind may drift to sandy beaches, crystal blue water, or the remote location where Predator with Arnold Schwarzenegger was filmed. But I would like to suggest another reason to pack your bags for the well-known vacation destination, AMHPAC’s 8th Annual Convention located at the Sheraton Buganvilias® Resort & Convention Center. So, mark your calendars and sign up now for the August 27th-28th event in Puerto Vallarta, Jalisco, Mexico.
Just a few months away, national and international leaders, as well as growers, government officials, representatives of the supply chain, researchers and consultants will converge on Puerto Vallarta to address the changing landscape of the produce industry as well as social responsibility, sustainable agriculture, food safety, climate change and the ever-evolving political issues that keep us on our toes.
The event will officially kick off on the 27th with an opening ceremony at 10:00 AM hosting important personalities in the agricultural sector. A number of activities will be offered between 11:00 AM to 6:00 PM in the Expo Buganvilias and Amapola halls. Stay tuned for a deeper look into the upcoming content.
Alternative trade sessions will also be developed and held in the Ceiba and Jacaranda halls, in which attendees will have the opportunity to negotiate with the main traders, both retailers and wholesalers from the US and Canada.
AMHPAC will also be hosting its 2nd Annual Race on Thursday August 27th at 6:30 AM, with two distances of your choosing, the 5 and 10 K. Have you signed up yet? To do so, please send an email to [email protected].
Thursday's event will wrap up with AMHPAC’s traditional theme night, where you can enjoy yourself and chat with agricultural entrepreneurs, businessmen, buyers, and input suppliers.
The activities of August 28th will start at 10:00 AM with a panel addressing Social Responsibility, followed by the General Assembly at 11:00 AM, where important subjects will be discussed on the course of the industry and what steps we must take to get there.
For a glimpse into the 2013 event held in Puerto Vallarta, please check out this video:
Finally, to start the closing of the event, a keynote conference will be held from 1:00 to 2:00 PM, closing with a group lunch at the La Villita Restaurant, of Sheraton Buganvilias Hotel, wrapping up this key summer event.
Hope to see you there.
ST. AUGUSTINE, FL - Red Sun Farms has pledged its support to the American Culinary Federation (AFC) Culinary Team USA, the nation’s official representative in international culinary competitions.
“We are honored to be the exclusive greenhouse vegetable supplier for ACF Culinary Team USA,” Jim DiMenna, President and CEO for Red Sun Farms, said in a press release. “The establishment of our first US-based greenhouse, and other US-based corporate investments, led to partnering with ACF Culinary Team USA. Our common characteristics of passion and commitment to excellence make Red Sun Farms and ACF Culinary Team USA an ideal match.”
DiMenna stated that he is looking forward to working with AFC’s world class team, adding that both Red Sun’s and AFC’s growers represent a level of skill that defines ‘where craftsmanship ends and artistry begins.’
“We are grateful that Red Sun Farms has joined our team of sponsors, who make it possible for ACF Culinary Team USA to display America’s cuisine to the world,” Joseph Leonardi, CEC, ACF Culinary Team USA Manager, commented in the release. “Now, with the help of our generous sponsor, we are on the road to bringing home gold at the 2015 American Culinary Classic in Orlando, Florida, with a menu that will include greenhouse vegetables.”
The greenhouse grower owns three different state-of-the-art greenhouse facilities in the U.S., Canada, and Mexico, where it grows both conventional and organic vegetables including tomatoes, bell peppers, and cucumbers.
SALINAS, CA - Mann Packing has promoted Danny Goforth, part of the company’s customer solutions/sales team, to the position of District Manager for the Retail Value Added team.
“Danny is a strong part of our sales team and this is a natural progression for him and the company,” said Jeff Freeman, Vice President of Retail Sales. “We look forward to Danny’s contribution specifically in the area of retail merchandising and category advisement.”
Goforth reports to Terence Billingsley, the company’s Western Regional Business Manager, and will also work with Mann’s broker partners in the West.
Goforth is a graduate of Cal Poly San Luis Obispo with a degree in Agricultural Business. He worked previously as Account Manager of Colorful Harvest in Salinas and various positions with Family Tree Farms. He joined Mann Packing in August 2012 and was part of the company’s three-person Tour de Fresh bike racing team last fall. He also is a graduate of the most recent Leadership Salinas Valley Class.
In other personnel changes within the company, Daniel Alonzo has been hired as a new Account Executive. Alonzo has more than 10 years experience in produce sales, most recently with Earthbound Farm.
Alonzo will now manage accounts within the foodservice, retail, and wholesale channels, providing guidance to Junior Team Members and support to the Sales Associates.
He holds an MBA from Golden Gate University in San Francisco and a Bachelor’s of Science degree in Agriculture Business from California Polytechnic State University, San Luis Obispo.
CINCINNATI, OH - The grocery market in Houston, Texas, is reportedly turning into an aggressive competition for consumer attention, and Kroger Co. sees this as a prime opportunity to invest in further expansion.
"We’ve got a very aggressive plan," Bill Breetz, Kroger's Southwest Division President, told the Houston Business Journal’s Roxanna Asgarian. "We’re going to spend north of $500 million in just the next three years. That’s a significant investment — that’s unheard of in other markets, those kind of numbers."
According to Asgarian’s report, Kroger has expansion plans in Houston alone that include both renovations of current stores as well as the additions of new ones.
Kroger now has plans set in motion for five new locations in the Houston area, an investment of about $162 million, this year, and seven more next year. The store locations already going up will be located in:
- Katy, Texas
- Huntsville, Texas
- Cypress, Texas
- Clute, Texas
- Baytown, Texas
As for remodeling, more than 30 stores are reportedly getting a facelift over the next couple of years.
Breeze told the Houston Business Journal that business is good, stating that the area is one of the most competitive markets in the U.S. because “everybody’s here.” Retailers in the area include Whole Foods, Trader Joe's, Sprouts, Wal-Mart, Aldi, and H-E-B.
The good news that comes with that though, according to Breeze, is the local economy is very strong, therefore there's been a tremendous amount of job growth over the last couple of years.
AndNowUKnow will continue to update you on this competitive market as it develops.
VERO BEACH, FL - Seald Sweet, along with a group of Florida fresh produce growers, have joined forces with The Florida Department of Agriculture and Consumer Services and the Military Produce Group (MPG) to sponsor the fourth annual “Fresh From Florida” farm tour. The tour was held for fresh produce managers and store directors from the Defense Commissary Agency (DeCA), for continued education on the diversity of crops grown on Florida farms.
Headquartered in Norfolk, Virginia, MPG procures and distributes produce to the Defense Commissary Agency (DeCA) for all eastern US military bases. According to a press release, the commissaries are a core support element of US military families and a valued part of military benefit.
These produce managers, store directors, and DeCA zone representatives toured through different crops and operations, including blueberries at Dole Blueberry Farm, peaches at Florida Classic Growers, citrus at Seald Sweet’s Florida packinghouse Hunt Brothers Cooperative, and potatoes and watermelons at Mack Farms.
"These farm tours are very beneficial to MPG and the DeCA commissaries,” said Randy Brittain, Director of Procurement for Military Produce Group. “Meeting with our growers and evaluating the crops is so valuable. We always come away from these farm tours with opportunities to increase our sales and promotions. This tour is special in that we have store Florida commissary directors, produce managers and the zone manager with us, so they are able to see the sales opportunities first hand and can provide great support at the store level. They will also leave with a better perspective and appreciation of what it takes to get these products to their stores."
Florida’s 47,000 farms produce over 300 different agricultural commodities. The Florida Department of Agriculture and Consumer Services administer marketing efforts on behalf of the state’s agriculture industries through its “Fresh From Florida” program.
“We are so pleased and very fortunate to have this opportunity again,” says Kim Flores, Director of Marketing at Seald Sweet. “The DeCA produce managers and store directors are very knowledgeable of promoting product at the point of sale, specifically in the commissary environment. It is beneficial for them to see the procurement process from the ground up, to further develop their understanding of the processes involved in the supply chain.” Flores continues, “We always look forward to engaging with this group of talent and we want to do whatever we can to support the commissaries and the military families who shop there. This is an important benefit to them and we are privileged to provide fresh produce for these consumers.”
Chris Denmark, Development Representative, Florida Department of Agriculture and Consumer Services added that being able to bring buyers, merchandisers, and growers together on the farm is a great opportunity for the agency to showcase Florida’s agriculture.
WASHINGTON, D.C. - The USDA has cited Pros Ranch Markets CA LLC, of Phoenix, Ariz., for failure to pay for $1,252,222 to 17 sellers for 286 lots of produce.
The USDA and Pros Ranch Markets CA LLC entered into a consent decision barring the company from operating in the produce industry until May 1, 2017, at which time it may reapply for a PACA license.
The company’s principals, Jeffrey C. Provenzano, Richard S. Provenzano, Steven R. Provenzano, Michael A. Provenzano III, Michael A. Provenzano Jr., and Pros Ranch Markets CA Holding Inc., may not be employed by or affiliated with any PACA licensee until May 1, 2016 also, and then only with the posting of a USDA-approved surety bond.
USDA is required to suspend the license or impose sanctions on an unlicensed business that fails to pay PACA reparations awarded against it, as well as impose restrictions against those principles determined to be responsibly connected to the business when the order is issued. Those individuals , including sole proprietors, partners, members, managers, officers, directors, or major stockholders may not be employed by or affiliated with any PACA licensee without USDA-approval.
In the past three years, USDA resolved approximately 4,250 PACA claims involving more than $77 million. USDA experts have also assisted more than 7,000 callers with issues valued at approximately $110 million. Individuals, including sole proprietors, partners, members, managers, officers, directors, or major stockholders may not be employed by or affiliated with any PACA licensee without the approval of the USDA. The Agricultural Marketing Service (AMS), PACA Division, regulates fair trading practices of produce businesses operating subject to PACA.
DELTA, B.C. - The springtime harvest of greenhouse veggies has begun! It's time to celebrate their arrival.
This year, Village Farms is participating in the 2nd annual BC Veggie Day, sponsored by the B.C. Greenhouse Growers Association with support from the BC Government’s Buy Local Program.
Village Farms is supporting the event with on-package stickers throughout the entire month of May, and on Saturday, May 23, consumers will have the opportunity to meet the company's farmers at several key retailer locations in the greater Vancouver area.
Farmers will be on hand all day to speak with consumers and hand out samples of greenhouse grown products. Meet some of Village Farms' growers in the video above!
Village Farms' Chef Darren Brown stopped by Vancouver’s CTV News to talk more about the company’s work for BC Veggie Day, and share his recipe for a Rebel Tomato Tart, with greek yogurt, feta, cucumber, and dill.
“It’s a perfect time, all the greenhouses in town are up to full speed and they're full and lush, so it’s a great time for vegetables,” Brown says.
To watch Chef Darren Brown in action, take a look at the video below…
You can find this recipe, and more on the Village Farms recipe page here.
Village Farms says it is pleased to be a part of BC Veggie Day, as it is a great opportunity to promote locally greenhouse grown vegetables in British Columbia and bring awareness to sustainable farming.