SALINAS, CA - O, mighty cauliflower, may your florets grace our tables this holiday season! Versatile, nutritious, and just downright tasty, there’s a reason this veggie deserves a spot on your plate. I spoke with John Landa, Ippolito International, Sales and Commodity Manager, to find out more about the cauliflower season.
“Most recent reports show a full rebound for cauliflower, with beautiful, bright white, uniform heads being packed. When we first broke ground in Yuma, quality wasn’t optimal,” John shares with me. “We were experiencing uneven growth along with 20 to 30 percent smaller sizing than normal. The root cause was unseasonably cool weather coupled with a brief rain event three to four weeks before our harvest commenced."
As one of the more reactive vegetables when it comes to fluctuations in weather, cauliflower and cold weather don’t always mix well. Cold snaps can bring a strong decline in production almost immediately, John explains.
“This week brings the possibility of a significant cooling event stemming from the northern part of our continent. In addition, a rain event has been added around mid-week,” John says. “Some models suggest a frost event that could extend over a five- to seven-day duration. This has the potential of creating further supply shortages soon after the onset.”
Despite brief weather snafus, John lets me know that the market is strong and well above the norm, with a recent spike in pricing that has sustained for 14 consecutive days.
As this kitchen staple makes its way to retailers nationwide, I have to ask John what makes this veggie a standout.
“Cauliflower has been reinvented over the last few years with some pretty inventive applications,” John tells me. “The carb-conscious consumer has adapted it to their daily menu, transforming it into cauliflower rice, cauliflower mashed potatoes, cauliflower au gratin, and cauliflower tater tots. There has been a resurgence in popularity for cauliflower in recent years, starting off with the veggie pizza craze and moving on to more creative applications. It will continue to gain in popularity as chefs and consumers alike continue to reinvent the plate.”
Dressed up or down, transformed or simple, cauliflower is worthy of every dinner plate.
REDCLIFF, ALBERTA - Oppy’s greenhouse grower brand, Frank & Able, sent off the first shipment of its tomatoes-on-the-vine—the ones that were grown in its newly-expanded facility. Brothers Dirk and Keith Vis, as well as brother-in-law Devin Jaspers, nearly doubled the acreage under lights ahead of the first snowfall and are set to meet the winter demand for Canadian TOVs.
“As Canadian consumers have increasingly expressed their desire to have local food options in grocery stores year-round, we are proud to help provide this with the expansion of our facility,” said Dirk Vis, General Manager. “When you experience the harsh conditions of a winter on the prairies, you recognize pretty quickly why the production of vegetables in our area isn’t an endeavor many sought out. Fueled by an excitement to fill the void of local produce in the market, we take on these environmental challenges with a state-of-the-art facility along with a knowledge and passion for growing.”
Last spring, Frank & Able announced a partnership with Oppy, which allowed the company to burst onto the scene with a distinctive brand and an even more distinctive product. Oppy currently markets Frank & Able TOVs in bulk, vexar, and random-weight cello bags.
“The quality has been nothing short of fantastic,” said Aaron Quon, Oppy's Executive Category Director of Greenhouse. “We are consistently impressed, and so are the customers who stock Frank & Able in Canada and throughout the U.S. Now that we’ve moved into the new winter crop, these tomatoes-on-the-vine are not to be missed.”
Quon also noted that despite challenges presented by last summer’s TOV market, steady and reliable supplies of Frank & Able tomatoes boosted the brand with Western Canadian customers.
“Dirk and the team chose the brand promise Put the best on your table, and there’s no question that they live up to it,” Quon said. “They care a great deal about every aspect of producing flavorful, juicy tomatoes. With the expansion, and the unique proposition of Canadian TOVs in the winter time, we’re eager to grow with Frank & Able.”
For the latest in fresh produce updates like this, keep reading us here at AndNowUKnow.
SEATTLE, WA - It’s Amazon’s world, and the rest of us are just rushing to adapt. After launching Amazon Go in multiple cities earlier this year, many have assumed Go will be hurtling our industry into a new era of convenience as it allegedly expands its footprint to include 3,000 stores by 2021. This week, Sean Butler, former Senior Vice President, Retail for meal kit company Chef’d, added fuel to the fire after posting on LinkedIn that Amazon Go is in the midst of hiring 338 full time employees across all levels.
In Butler’s post, he outlined that “most open positions were posted in the past month, with over 150 unique roles in demand ranging from senior art directors and store designers to over 100 hardware and software engineers and supply chain and merchandising managers.”
This news dropped the same week that the Wall Street Journal reported that Amazon is testing its Amazon Go/cashierless technology for bigger store formats. This report has led many to suspect the e-tail giant is looking to bring Whole Foods into its new era of convenience, thus once again changing the name of the game when it comes to brick-and-mortar.
However, Butler points out in his post that earlier this year Amazon Go VP’s Dilip Kumar and Gianna Puerini asserted Amazon has no plans to roll Go technology out at Whole Foods, or any large-format stores for that matter. But, of course, grocery is a fickle business and Amazon has been known to shake things up from time to time (i.e. always and forever).
Is Amazon’s latest hiring spree a sign of rapid Go expansion in Whole Foods or otherwise? AndNowUKnow will continue to keep you clued in to the latest online grocery movements that are shaping brick and mortar as we know it.
BUCKEYE, AZ - Organic leafy green provider Duncan Family Farms (DFF) has announced a slew of promotions—elevating multiple team members to director-level positions in the company.
"Our business has expanded into various regions to better serve our customers, and our team members’ duties have also expanded," said Pete Guerrero, Chief Operating Officer, in a press release. "These promotions recognize the important individuals directing these business units with titles that honor their service and represent their responsibilities…We’re fortunate to have a group of directors that are truly passionate about our customers, the business, and the team members they work with…We are absolutely certain that this team will continue to carry out the mission and values of Duncan Family Farms."
According to the company’s press release, DFF’s latest round of promotions recognize its employees’ expertise and dedication and will support the company’s ongoing commitment to providing excellent products and service to their customers.
The following team members, operating across DFF’s operations in Arizona, California, Oregon, and New York, have been promoted:
Tom Stills, Director of Post-Harvest Operations and Logistics
Bringing more than 30 years of experience to his new role, Stills was originally hired as Post-Harvest and Logistics Manager at DFF, responsible for completing the final steps in the value chain for customers.
"Professionally, I’m excited to be taking on a more prominent role in supporting DFF’s leadership and management teams as we continue our efforts to be the best organic supplier in the industry," said Stills. "Personally, I look forward to having the opportunity to coach and mentor our next team of rising leaders to contribute to a future legacy."
Lalo Orozco, Senior District Director
Orozco began as a General Laborer with DFF at the age of 16, and subsequently held several positions including Tractor Operator, Irrigation Crew Leader, Irrigation Supervisor, Farm Manager, and District Manager for operations spread across Arizona, California, and New York.
"Working at Duncan Family Farms has changed my life," said Orozco. "It has not only been my career, but also provided me with tremendous opportunities to learn. I feel blessed to be part of the team and look forward to contributing to its continued success and growth."
Sean Duncan, Senior Director of Supply Chain
A Certified Supply Chain Professional with a master’s degree in global management, Duncan previously held various titles within the company, including Supply Chain Supervisor and Supply Chain Manager.
"I enjoy working in our collaborative environment and having the opportunity and empowerment to pursue new ideas and opportunities to bring value to our internal team members and customers," said Duncan.
Jeremy Vanderzyl, Technical Services Director
Vanderzyl is a food safety expert and public health scientist who has served as Food Safety Crew Lead, Specialist, and Manager with DFF.
"It’s been an amazing journey both personally and professionally, and I am grateful to be a part of this team," said Vanderzyl. "The culture at DFF is what drives our growth. It’s an incredible place to work."
Juan Calderon, Director of Farming Operations
Calderon joined DFF to manage harvesting operations and day-to-day sales and later served as Farm Manager at the company’s Cuyama and Nipomo, California, farms.
"When I came on board with Duncan Family Farms, I was impressed with the family environment and the outstanding culture," said Calderon. "I feel very blessed to be part of this great organization. I've never felt more valued than at this company."
Congratulations, Tom, Lalo, Sean, Jeremy, and Juan, from all of us at AndNowUKnow.
WENATCHEE, WA - Stemilt is introducing a new partnership with a Seattle, WA-based chef who’s fast becoming a household name—in the Pacific Northwest and beyond—with his creatively named restaurants and excellent cuisine.
The tree fruit provider is partnering with Ethan Stowell, one of the Emerald City’s culinary crème de la crème, with 15 restaurants spanning the city and a mark on everything from the menu at Seattle Mariner games to charitable causes that support nutrition, women’s rights and leadership, and the homeless.
“We’re thrilled to start this partnership with Ethan,” said Brianna Shales, Communications Manager for Stemilt, in a press release. “Our companies share common goals around delighting people through wholesome and delicious food, as well as giving back to our communities. Joining forces will allow us to tell our story to more people and make for a more meaningful connection for our fans, and Ethan’s many restaurant patrons, around the farm-to-table experience.”
Stemilt and Stowell are inaugurating their partnership by sharing Stemilt’s signature Piñata® variety apple with Stowell’s Cortina restaurant this season. According to the company’s press release, Stemilt’s Piñata has fast become a favorite with its unique tropical flavors and ability to span different culinary applications—from salads to traditional desserts—and Stowell is already familiar with the fruit.
“Most people see an apple as an apple, but there’s quite a bit of contrast between the different varieties,” said Stowell. “What I love most about Piñata is its balance between sugars and acids. It has enough of both to stand on its own, which fits well with my desire to keep food simple and fresh.”
In the coming months, Stemilt will host Stowell in Wenatchee, WA, allowing the chef to experience the sights and sounds involved in harvesting and packing fruit. The company will reportedly also share Stowell’s culinary talents with its team members and visitors through live demonstrations, as well as with consumers via its social and digital channels.
“This partnership allows us to continue to spread authenticity with consumers about how our fruits are grown and cared for, whether it’s at our farms or on the menu at an acclaimed restaurant,” said Shales. “Ethan is a self-taught chef and as authentic as they get. We are going to have a lot of fun sharing our joint stories to the culinary world.”
For more fresh fruit and veggie news, keep reading AndNowUKnow.
MATTHEWS, NC - Harris Teeter’s latest store opening was larger than—well, maybe not life, but definitely larger than any of the store locations in the retailer’s portfolio. The New Bern Marketplace location officially opened its doors today, December 5, and touted a total of 100,000 square feet, marking it as the biggest Harris Teeter store yet.
“Harris Teeter is thrilled to introduce the New Bern community to their brand-new Harris Teeter and Fuel Center,” said the company’s Communication Manager Danna Robinson. “We are looking forward to sharing never-before-seen amenities and features.”
Said never-before-seen amenities and features include a juice bar, ExpressLane Online Shopping, a burger bar, a sushi train, a beer and wine bar, a Starbucks, a drive-thru Pharmacy, and a Harris Teeter Fuel Center, according to a press release.
Is this larger store format a sign of a new look and some expanded features that will take hold of more Harris Teeter locations? AndNowUKnow will continue to report on the growing retail scene.
COACHELLA VALLEY, CA - Although romaine is slow to make its way back on shelves this holiday season, there are more fresh vegetables in varying chartreuse hues that are sure to satisfy retailers and consumers as we near the last round of this year’s holidays. For example, Grimmway Farms is currently excited about a whole slew of organic options, including its year-round leafy greens, bunching greens, brassicas, green onions, yellow onions, and carrots as well as its seasonal crops like spinach, celery, and red carrots coming out of the Coachella and Imperial Valleys.
I spoke with Bob Borda, Vice President of Organic Sales, to find out more about the time of the year when Grimmway Farms offers the widest variety of its product portfolio to the masses.
“Mild weather has contributed to outstanding quality and availability through the holiday season, and retailers and consumers have responded well to this coverage,” Bob told me. “We expect mostly normal conditions in our desert growing regions this season. However, with rains anticipated in early December and the potential for colder than normal temperatures increasing, availability for organic vegetables may be adversely affected in the coming weeks.”
Because the holidays are always a hopping time, Bob noted that overall demand for organic vegetables is robust. But it’s not just the holidays that are piquing consumer interest in fresh greens bearing Grimmway Farms’ labels.
“Adverse weather affecting local programs throughout the Midwest, Southeast, East Coast, and Canada has brought customers back to West Coast organic vegetable programs sooner than in years past,” Bob revealed. “This early return has strengthened demand through November. Overall, the markets continue to experience solid demand as the desert regions begin, and the transition to the desert will cause a temporary reduction in supply, which strengthens demand as well.”
For crop, market, and retail updates, stay tuned to AndNowUKnow.
GOODLETTSVILLE, TN - Dollar General is betting the farm, so to speak, on fresh produce for 2019. In discussions regarding its Q3 2018 fiscal report, the retailer revealed that bringing fruits and vegetables to underserved communities will be a major part of its expansion strategy moving forward. About 200 existing stores will receive fresh produce-focused remodels and even more of its planned 975 new locations will likely be built to hold fruits and veg as well.
“We intentionally develop these additional formats to be able to move into certain demographics across the U.S. where a one-size-fits-all mentality is really not the way to be productive and to make the most of your real estate portfolio,” Dollar General Chief Executive Todd Vasos said during a conference call with analysts Tuesday, according to a report by the Wall Street Journal. Vasos noted that the company plans to experiment with various setups, including those focused on our humble industry's goods, as part of a new expansion and will focus on a wide variety of customers’ needs.
According to WSJ, the retailer’s full expansion will include 975 new stores, 1,000 stores remodels, and plans to relocate 100 stores. Dollar General noted about 200 of these remodeled stores will house fresh produce, bringing its total fruit and veg-focused stores to upward of 600.
Vasos said the company can “drive a tremendous amount of traffic” through new stores that offer produce and other fresh products in food deserts where access to healthy and affordable food options is more scarce.
In addition to the aforementioned news, the company also revealed results of its Q3 2018 fiscal report. Dollar General noted the following highlights:
- Net sales Increased 8.7%; Same-store sales Increased 2.8%
- Diluted earnings per share (“EPS”) increased 35.5% to $1.26, including an estimated $0.05 net-negative impact from hurricane-related expenses and greater-than-anticipated other disaster-related expenses
- Cash flows from operations increased 32.5% to $1.5 billion
- $374 million returned to shareholders through share repurchases and cash dividends
- Board of Directors declares fourth quarter 2018 cash dividend of $0.29 per share
As Dollar General continues to expand its focus on fresh produce, AndNowUKnow will be on the front lines to bring you the latest.
WATSONVILLE, CA - Monterey Mushrooms recently announced it has promoted Bruce Knobeloch to Vice President of Product Development and Marketing. In this role, Knobeloch will be responsible for the company’s gourmet division operations, including its Bonne Terre, MO, processing facility; its Royal Oaks, CA, mushroom powder facility; as well as new product development. He will continue to provide oversight for the corporate food safety program, in addition to collaborating with Mike O’ Brien, Vice President of Sales and Marketing, as the company works to promote its brands and launch products—such as the new meat alternatives.
Knobeloch joined Monterey Mushrooms two years ago after a 42-year career in the produce industry. According to a press release, he spent 26 years with Schnucks Markets in St. Louis, after which he served in executive roles with BuyProduce.com, Apio, River Ranch Fresh Foods, Azzule Systems, and Aggrigator. He has served as past Chairman of the PMA Retail Board and past member of the PMA Board of Directors. He also served on the United Fresh Produce Board, in addition to other industry association boards and committees throughout his career.
Bruce lives with his wife, Elaine, in Hollister, California, and has two adult daughters and a granddaughter in the area.
Congratulations from all of us here at AndNowuKnow to Bruce on this promotion!
MILPITAS, CA - AC Foods has been making waves in the produce industry over the course of the last year—swooping up big brands like Suntreat and Columbine Vineyards in key produce categories.
I recently spoke with Daniel Kass, Vice President of Sales for AC Foods, Suntreat Packing, and Columbine Vineyards, to learn more about the company’s growing operations and mission-based approach to ag.
“We've had tremendous response to our Sumo Citrus® and Holiday® Seedless Grapes—two of our flagship varieties—which we grow in California as well as in Australia,” Daniel told me, noting that, while AC Foods has been growing prodigiously, acquiring legacy brands throughout the western U.S., the company’s core mission is a commitment to regenerative agriculture. “AC Foods represents a number of sustainable, regenerative food products including blueberries, hazelnuts, citrus, and table grapes.”
The company is currently in an exciting place in terms of both its growth and seasonality, and Daniel tells me that the AC Foods family is looking forward to a solid early winter season.
“We're in the midst of our California grape season right now. We'll be—let's say—in the last two months of our Holiday® Seedless program,” Daniel said, as of PMA Fresh Summit this October. “California citrus is just launching in California.”
To learn more, watch our brief video interview above.