SAN FRANCISCO, CA - GrubMarket continues to add new companies to its portfolio. Recently, the company announced the acquisition of Parsemony, a software solutions provider that caters primarily to fresh produce suppliers.

"The acquisition of Parsemony solidifies GrubMarket's position as the market-leading technology enabler for America's food supply chain industry. Parsemony has a sterling reputation amongst the fresh produce industry's software and technology ecosystem and also nicely complements GrubMarket's existing software products, including WholesaleWare, GrubAssist, and AI Orders,” commented Mike Xu, Chief Executive Officer of GrubMarket. “We're also thrilled to bring Colin's considerable expertise to GrubMarket, to support the continued evolution and growth of our best-in-class AI-powered software and e-commerce offerings for our customers."

According to a press release, this acquisition strengthens GrubMarket's capabilities and expands the functionality of its existing portfolio of software products, including WholesaleWare and GrubAssist.

After the acquisition, Parsemony will continue to be managed by its own leadership team.

"I have been building software and technology solutions for the fresh produce industry for almost two decades now. I've worked with all sorts of customers in the food space, from smaller nonprofits to global name-brand supermarket chains, and I find it extremely rewarding to help them transform from traditional, offline businesses to more modernized, tech-enabled operations, driven by customized and thoughtful software solutions," added Colin Hare, Owner of Parsemony.

To read more commentary from each leader, click here.

Parsemony's software offerings will join GrubMarket's portfolio, which includes GrubMarket's WholesaleWare, GrubAssist, and more.

Stick with ANUK as we continue to bring you the latest in fresh produce news.

BLANDON, PA - When I hear industry veteran Joe Caldwell’s name, I immediately drift into thoughts of mushroom innovation, passionate commitment, and deep relationships. With nearly 40 years in the fresh produce industry, the President of Giorgio Fresh and Giorgi Mushroom Company has seen the landscape of the mushroom category change, from the evolution of sales and marketing through analytical category management to the modern advances in growing and harvesting through process controls, food safety, and sustainability. As we approach summer, Joe is experiencing the landscape change once again as he sets his sights on his upcoming retirement at the end of June.

“My time at Giorgio Fresh has been a source of immense gratitude,” Joe shares. “The true richness of my experience in the fresh produce industry lies in the people—the individuals who are part of farming businesses and value hard work and a strong commitment to each other. At every level of our organization, there is a deep respect for one another and the challenges we face in delivering high-quality, wholesome, and nutritious food to our customers and consumers. Each person is valued for their unique contribution."

Joe started on his path to mushrooms at an early age, beginning by developing that coveted work ethic we know so well at the age of 10 while mowing grass and working in his father’s service station. His first direct step toward the category happened when he joined Procter & Gamble (P&G) in 1980 in its food division, utilizing his college degree in chemical engineering.

“I was looking for a job that allowed me to connect with people and didn’t put me into a lab,” Joe smiles, adding, “The food industry was interesting, and people always need to eat!”

After P&G, Joe came across a mushroom farm that was looking for an engineer, and so he joined Monterey Mushrooms in 1985. Joe realized the many opportunities, but ultimately fell in love with the business and the people.

In 2017, Joe joined Giorgi Mushrooms as Giorgio Fresh’s President. Giorgi Mushrooms, Giorgio Fresh’s parent company, is in its 96th year, with the Giorgi family’s third generation leading the charge. As Joe expresses, this business was built by families, and that element has remained strong and aligned with its growth and evolution.

“I deeply appreciate how this company has lived its legacy so far, placing value in the stories of each and every family,” Joe shares, speaking both to his current team and a larger industry of friends and family as well. “Don’t ever lose that connection to the families and generations that have come before. Tell the old stories, and continue to make new ones. There are many generations to come.”

When I ask Joe about some of the best advice he received during his time in the industry, he tells me: Live your personal integrity in everything you do.

“Every employee, every business partner, every customer, every vendor, every competitor will appreciate and know you for that,” he reflects.

It goes without saying that Joe has lived a career full of such personal triumphs.

“I love this business, this company, our people, my neighbors, my church family. If my family lived close, I would never retire. But it’s time to spend more time with my six children, six grandchildren, and my eight siblings and their families. I might add in a little travel, a little golf, and some work on my '63 Buick Wildcat,” Joe reflects.

Please join me in congratulating this industry trailblazer and advocate on his upcoming retirement! Joe, thank you for your dedication, leadership, and passion. We are all grateful for your impact.

SACRAMENTO, CA - As of July 1, a new law will be going into effect in California that states that businesses cannot add on fees beyond their listed prices. However, the updated S.B. 1524 bill allows restaurants to be exempt from the law.

“Restaurants are vital to the fabric of life in California, and they should be able to cover costs as long as they do so transparently,” said State Senator Scott Wiener, Democrat of San Francisco and a co-author of the new bill. “S.B. 1524 clarifies portions of the law that pose a serious threat to restaurants. The bill strikes the right balance between supporting restaurants and delivering transparency for consumers, and I’m proud to support it.”

According to a report from The New York Times, many restaurants add fees to the final bill. The fee may be used to fund employees’ health insurance plans, or a restaurant may charge a mandatory service fee. The law originally stated that this would be illegal in California.

However, State Senator Bill Dodd, Democrat of Napa and a co-author of the new law, returned to the Legislature with the new bill that exempts restaurants, bars, and other foodservice providers from the law, the news source stated. Under S.B. 1524, restaurants would be allowed to charge those fees as long as they are displayed “clearly and conspicuously” on the menu.

As we learn more about the situation, ANUK will be sure to report.

MONTEREY, CA - Honoring tenured leaders who have made a significant difference in not only California ag, but their community and the industry as a whole, the California Agricultural Leadership Foundation (CALF) the Ag Leadership Alumni Council are presenting four trailblazers with the 2024 Lifetime Leadership Award. Mike Campbell, Paul Martin, Ed McLaughlin, and John Muller will be recognized during the CALF Alumni Conference on June 27 in Monterey, California.

“We are proud to honor these four incredible individuals who embody servant leadership,” said CALF Board Chair Mike Young. “As lifelong leaders and role models, they have selflessly served the agriculture industry and their communities to make lasting and meaningful impacts. We applaud them for their dedication, passion, and valuable contributions over many decades.”

All of the industry vets have multiple decades of experience in the ag industry, having made an impressive impact on the California ag industry.

Each of the award recipients shared their thoughts on the program and recent recognition…

Mike Campbell

“The Ag Leadership Program has been a wonderful gift in my life since 1972. I am very grateful to my nominators, the Alumni Council, and the Foundation for this wonderful recognition. Receiving this prestigious award from an organization that has done so much to enrich my life makes me feel extremely proud and humbled.”

Paul Martin

“This is a wonderful award and I am absolutely honored that you felt I am worthy of receiving it. To say I was surprised is an understatement at best. Recognition by Ag Leadership and its alumni—who have themselves done so much for agriculture—is very touching! A special thanks goes to my friends and colleagues who submitted my nomination. It means a lot to me.”

Ed McLaughlin

“I was very surprised and humbled to be receiving this award since there are so many other deserving alumni who work tirelessly to protect and promote California’s most important industry. I would like to thank my family, friends, and all the Ag Leadership alumni for this very humbling award. Also, thank you to Ag Leadership staff, volunteers, and donors who deserve the credit for the program’s success.”

John Muller

“I am truly humbled and honored to be recognized by Ag Leadership, an organization that so deeply shaped my life and gave me the tools to become a leader. Thank you to Ag Leadership for accepting me into Class 8, to alumni for the friendship and support over these 45 years, to the amazing founders of this program, to the four partner universities, and to those who have chosen me for this award.”

For more details regarding each of these leaders, as well as the upcoming award ceremony, click here.

Congratulations to each of these well-deserving recipients!