FOWLER, CA - Bee Sweet Citrus is giving the children of Fowler a huge gift, and getting a massive dose of karma in return.
The company will present Valley Children’s Healthcare with a $1 million gift during a special employee celebration at its Fowler headquarters. It will help support Valley Children’s new outpatient specialty care center.
“Many of our employees live in Fowler and the neighboring communities, and for them to one day be able to take their kids to see a Valley Children’s specialist right down the street is wonderful,” says Jim Marderosian, President of Bee Sweet Citrus. “I think it’s great for Bee Sweet Citrus and its employees to support the children, parents and community around us with the high level of healthcare Valley Children’s provides. We are happy to be able to support Valley Children’s and look forward to welcoming our new neighbor.”
The employee celebration and check presentation took place yesterday on Wednesday, April 8.
“We thank Mr. Marderosian and Bee Sweet Citrus for making this most generous investment in Valley Children’s and our new center in Fowler,” says Todd Suntrapak, Valley Children’s President and CEO. “This donation will help us continue to improve access for Valley families and allow children get the specialized care they need – closer to home.”
In recognition of Bee Sweet's philanthropic investment in Valley Children’s partnership with Adventist Health/Central Valley Network, the pediatric service area within the Fowler facility will be named in honor of Bee Sweet Citrus.
Last year, Valley Children’s Healthcare and Adventist Health/Central Valley Network purchased property together on the east side of Freeway 99, near the Merced Avenue off-ramp in Fowler. The partnership brings together Valley Children’s expertise in pediatric care with Adventist Health’s expertise in rural and adult healthcare. The multimillion dollar development will improve access to high quality care for families living in rural areas.
Construction begins later this year and the specialty care center will open in 2016.
PORTERVILLE, CA - With double-digit growth in many of Homegrown Organic Farms’ national blueberry accounts, the company has kicked off its blueberry harvest at its southern San Joaquin Valley farms in California. Conditions brought on an earlier harvest this year and Homegrown is slated to transition up to its Central SJV farms as well, this week.
Homegrown’s Marketing Manager Cherie France; Scott Mabs, Chief Executive Officer, and Chad Hansen, Blueberry Category Manager spoke with me about the company’s outlook for the start of the season, how weather is playing a role, and the hot topics in the blueberry category.
“Our sustained warmer winter and shorter spring time weather patterns have contributed to another early start to the California time period as a whole. However, over the past few weeks as nighttime temperatures have cooled we expect to see a reduction in the projected early season volumes,” Cherie tells me.
Homegrown’s Oregon production is projected to begin earlier than normal as well, and California’s projections are pointing toward a more concentrated production peak during mid-May. The company expects to transition to its Oregon farms in late June/early July.
“This experience coupled with the projected earlier start date in Oregon will allow California’s production to flow nicely into the Oregon time period,” Cherie notes. “We’re anticipating another great season with our California and Oregon production.”
Along with Homegrown’s category growth, the company has seen and experienced an increased concern in social responsibility, including food safety, sustainability, and labor, across all fresh produce commodities.
Scott Mabs tells me, “We pride ourselves on the fact that we’ve always been a market leader when it comes to valuing these important issues. Our customers have come to recognize our practices as we continue to spend the time and effort affirming and directing these conversations and establishing our reputation.”
Homegrown achieves this through its Field and Farming Operations, Production Team, QC Team, Food Safety Team, and Marketing Department and telling Homegrown’s stories through the Committed to Caring program.
As berries continue to trend at the top of the snacking categories, Chad Hansen notes that, “Fresh organic blueberries are an extremely hot topic. This is driven by increased consumption, strong consumer demand, excellent industry innovation, sustained high quality, responsible marketing as well as many other contributing factors.”
Homegrown prides themselves on the company’s cutting edge blueberry varietal selection and as well as its high flavor and quality characteristics which not only offer premium shipping quality but high eating features as well.
SANTA PAULA, CA - What you can do when life hands you lemons has gone way past lemonade, and Limoneira intends to educate everyone on how during its Lemonicious Month.
According to John Chamberlain, Director of Marketing, the company is teaming up with Sweet Tomatoes and Souplantation to highlight the possibilities of citrus.
"Limoneira Company supplies us with such a beautiful crop and we are grateful for their partnership that has developed over the years of using their product," Susan Mille Hoffman, Vice President of Purchasing for Garden Fresh, said. “Their commitment to freshness fits perfect with our passion to serving our guest the freshest produce.”
Limoneira’s fresh produce will be featured in Souplantation’s Bleu Cheese & Spiced Pecan Lemon Salad, as well as its Tangy Lemon Muffins and Creamy Lemon and Asparagus Pasta. And any foodservice company or restaurant can tap in to this kind of Limoneira promotion, John tells me.
“Limoneira has an annual promotional calendar and we can customize promotions for our food service customers,” he said. “If our food service accounts are interested, they can contact their account reps and ask to be included Limoneira promotions.”
The promotion goes beyond the creative aspect of what can be done with lemons, table top cards will also be featured in the restaurants where the promotions are taking place.
This Lemonicious Month will continue through the end of April in any Souplantation or Sweet Tomatoes restaurant. While there anyone who indulges in a Limoneira lemon-featured menu item can be entered to win a new Apple iPad, as well as being featured in a video and press release distributed to thousands.
To qualify:
- Take a picture of your receipt.
- Log on and like Limoneira’s Facebook
- Upload your photo.
So remember, when life gives you lemons, you have many more options than lemonade.
WASHINGTON, D.C. - The USDA has cited Nogales, AZ-based Al Harrison Company Distributors for failure to pay for produce.
The company failed to pay $690,537 to 12 sellers for 104 lots of produce in a violation of the Perishable Agricultural Commodities Act. As a result, Al Harrison Company Distributors can no longer operate in the produce industry until March 24, 2017, at which time it may reapply for a PACA license.
The company’s principal, Brent Harrison, may not be employed by or affiliated with any PACA licensee until March 24, 2016, and then only with the posting of a USDA-approved surety bond. Another company principal is currently challenging her responsibly connected status.
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.
COLLEGE PARK, MD - This month’s El Niño update arrived from the Climate Predication Center today, and data shows there is a 10% increased chance we will see El Niño continue though the upcoming summer and fall.
That makes El Niño conditions for the summer 70 percent, up from a 60 percent chance last month, and a 60 percent chance it will last through autumn, according to Yahoo News.
El Niño is the phenomenon when ocean waters warm and bring California wet winters.
As we've previously reported, the conditions were officially declared for the year in March.
Conditions are being watched especially closely this year, it seems, due to California’s current drought conditions. According to Sacramento’s News10, El Niño was an integral part of two of the wettest years in California history, 1982-83 and 1997-98, and could theoretically do the same again.
A strong El Niño can alter weather patterns and inject more moisture to developing storms, according to News10. Spring has a typically low success rate for forecasting El NIño, but conditions are currently on track for now.
IDAHO FALLS, ID - Retailers asked for it, and Potandon Produce LLC is delivering. The company is bringing back its Mini Potato Display Shipper Program.
According to Potandon, the program was initially developed as a secondary display for the company’s Klondike Gourmet® Mini Potato line, but the shippers reportedly exceeded expectations.
“The mini potato segment of our business has been growing steadily, and this selling unit has proven itself to be a key in establishing new business for Potandon,” Dick Thomas, Senior Vice President of Sales, said.
The compact shippers are cardboard units intended for both convenient storage and a small footprint, according to the release, yet easy to refill and durable enough to last throughout the summer. They are sent out empty in anticipation of the coming summer heat, with a setup time of a few minutes.
Six different varieties of Potandon’s 24 ounce mini potatoes are available, which the company stated can be used to fill a unit.
The shippers will be available this Friday, April 10, just in time for the spring/summer selling seasons for 2015.
SUNBURY, PA - Long-time Chairman of the Board for Weis Markets and industry veteran Robert F. Weis has decided not to run for re-election for his position on the Board of Directors.
Robert has served as chairman as the company for 13 years, initially appointed in April of 2002, and before that worked as employee, officer, or director of the company since 1946.
"We are deeply indebted to Robert for his 69 years of leadership and tireless dedication to our company," Harold G. Graber, Jr., a Director and Secretary of Weis Markets, said in a press release.
Having alluded, according to the release, that his decision was determined by a desire to focus on his health, Weis Markets also stated that Robert will be appointed to the honorary position of Chairman Emeritus to recognize his many years of diligent service to the company.
While he will no longer be an active member of the Board, Robert will continue to serve as an advisor.
Robert’s son, current Vice Chairman of the Board, President, and Chief Executive Officer, Jonathan H. Weis has been elected as the new Chairman in the event he is elected by shareholders as a director. If that follows through, Jonathan’s position will be effective at the annual shareholder meeting.
"My father's contributions to the growth and development of Weis Markets are far too many to detail," Jonathan said in the release. "Throughout the years, I have relied on him for valuable advice, and he has always been available to discuss any detail or issue."
The Annual Meeting of Shareholders is set to take place on April 23. Robert will no longer be nominee for election at that meeting due to his decision, and The Board of Directors has not designated a substitute nominee, according to the release. Because the company’s Board has been narrowed from six to five, as of the Annual Meeting, only five nominees will be present for election.
To continue to follow this story as it develops, as well as all the latest in industry news, keep checking in with AndNowUKnow.
SAN JUAN BAUTISTA, CA - Earthbound Farm has announced three culinary-inspired certified organic salad kits, just in time to brighten menus for the spring.
The company's new line features three unique flavors, including Kale Caesar, Sun-Washed Mediterranean Salad, and Garden Party Salad, all available in 9-10 oz. bags. The company is also adding a new blend to the mix. The Half & Half: Baby Spinach & Arugula builds on the popularity of its Half & Half: Spring Mix & Baby Spinach brother. Both these Half & Half blends are available in a 5 oz. clamshell.
All three of Earthbound's new salad kits were developed with the company's Executive Chef Sarah LaCasse. These kits offer unique and bold flavors with tender leaf greens, one-of-a-kind dressings and premium flavorful toppings adding depth and texture. As Classic Salads for the Modern Palate, the salads are familiar, but culinary-inspired organic ingredients and pairings take these kits to the next level contributing three unique flavors to the category.
The Earthbound Farm New Salad Kits' tender leaf lettuces are part of a growing category and offer more nutrition than the more widely available iceberg and romaine-based kits. Brightly colored packaging makes them eye-catching on shelf, and hand-drawn illustrations communicate healthy premium ingredients in a fun and unique way. According to a press release, each Earthbound Farm Salad Kit offers two and a half to three servings as compared to others on-shelf offering only two servings per package.
PLEASANTON, CA - Yesterday’s Northern California Fresh Produce & Floral Expo went off with flying colors, thanks to the wonderful range of attendees and impressive planning by the FPFC.
More than 200 companies exhibited at this year's sold out show, with an attendance of over 1,200 and even a waiting list. The event offered an intimate and friendly atmosphere with a workable floor.
One of the best parts of the one day show is its convenience to California retailers who won't need to travel far to meet with produce companies and suppliers.
And this year's show did not disappoint on retailer attendence. AndNowUKnow talked to Carissa Mace, President of the Fresh Produce and Floral Council, about the event and the wide array of people who came out to experience the show.
Mace said, “This year’s event brought together a bevy of vendors that span some of the best companies in produce. Retailer attendees also run the gamut with bigger chains like Raley’s, Safeway, Save-Mart, Walgreen’s, Grocery Outlet, Berkeley Bowl, and more.”
The show was also filled with delicious and innovative new products, including everything from new snacking solutions, to expanded organics, to every flavor of fresh juice you can imagine.
This year’s winners for the best in show were:
For Produce
- CDS Distributing
For Floral
- B-Fresh Floral
CDS Distributing is a San Francisco, California-based company with over 30 years in the produce industry. B-Fresh Floral is a grower and bouquet company based in Carpintera, California that has been growing for 46 years.
We’re right in the heart of show season! So stay tuned for a year of innovative and exciting showings from companies across the board.
Mike O'Brien, Montery Mushrooms' new Vice President of Sales and Marketing, was featured in the latest edition of AndNowUKnow’s print publication, The Snack Magazine. Mike is well-versed with years of experience on the buy-side of the industry, and is now switching roles as he steps over to the supply-side. The multi-faceted veteran talks about setting out on this latest venture, as well as others he has in the works.
Check out The Snack article by clicking here, or read the full article below:
Making The Leap With Monterey Mushrooms' Mike O'Brien
“I have always been a believer in pushing yourself outside of your comfort zone,” Mike O’Brien, the new Vice President of Sales and Marketing for Monterey Mushrooms, tells me. “I don’t know anyone in this industry who doesn’t see the benefit of constantly growing and evolving. If making that jump from the buy-side to the supply-side doesn’t invite that experience, I don’t know what does.”
It helps that Mike brings a 42-year tenure at Schnuck Markets to his new role. The industry veteran has shown his adaptability and versatility over the years, beginning “as a puppy” bagging groceries in 1972, and working his way through a host of Schnucks leadership roles before landing the position of VP of Produce and Floral. Mike thrived in that role for 14 years.
“I consider myself a merchant,” Mike notes, “and I believe that my experience with marketing, merchandising, and strategic development can only help me in my new role on the supply side of things. I see it as exercising new muscles to become an even better merchant.”
From the moment Mike announced his plans to retire from Schnucks, he knew it would be more a transition and less of a farewell.
He approached his uncertain future as an opportunity to grow and expand his repertoire of experience in fresh produce.
Monterey Mushrooms is making the experience an enjoyable one. With company values that center on quality, customer service, innovation, and people, Monterey Mushrooms presented itself as a perfect fit for the retail merchant.
“The principles that drive Monterey Mushrooms’ business philosophy align significantly with my own. They focus on the entire well-being of the company as well as each individual from the ground up. Many of the sales and marketing people come from diverse backgrounds like myself. I hope to be a complement to that great group of people,” Mike tells me.
Many produce buyers in our industry have successfully made their way to the supply-side. From Roger Pepperl at Stemilt and Kori Tuggle at Church Brothers, to Joe Sbrocchi at SUNSET® and Bob Mast from CMI, could these produce chameleons signify a growing trend?
“I could’ve gone back into retail, but Monterey Mushrooms was a natural match for me. I have had a relationship with them for a while now and knew their reputation well. Monterey Mushrooms is a visionary leader and also a very loyal company to its people, customers, standards, and philosophies,” Mike tells me.
When asked about Monterey Mushrooms, Mike chooses phrases like ‘incredibly progressive' and ‘forward thinking’ to describe the company’s dynamic business model. Monterey Mushrooms is continually evolving its program with the most up-to-date and technologically advanced packing facilities and investments, while also improving its cold chain efficiencies.
This fully integrated company produces the spawn (seed) as well as its own compost, in addition to growing, harvesting, and packing its fresh mushrooms. Monterey also continually innovates within the industry by developing new spawn strains, new packaging, new washed sliced products, and new category analyses. The company’s nine domestic mushroom farms, spread throughout the country, provide locally grown mushrooms in every region of the U.S., while its own fleet of refrigerated trucks provide product distribution. Monterey Mushrooms is bringing a fresher product to market as the company attempts to minimize the time its mushrooms spend on the road.
“For now, I am looking to absorb everything I can, at every accessible level of the company…"
"Learning how mushrooms are grown, getting more involved in the marketing, ” Mike says. “Relationships are key. I have made it my goal to connect with each grower, salesman, and marketer at Monterey. The supply-side is a different beast. But, one thing I’ve learned is that a foundation starts with your relationships - no matter what side of the industry you are on.”
Monterey’s family-values and culture are truly what Mike fell in love with…and the fact that mushrooms are a growing and versatile category doesn’t hurt. “I love produce, period… and mushrooms are a powerhouse of nutrition and flavor,” he tells me.
Mushroom popularity has grown over the past 5 years from the surging celebrity chef shows to the younger generations’ interest in exploring new foods. The flavor, versatility, nutrition, and weight management aspects are all factors in the continuing growth curve for mushrooms. Mushrooms happen to be one of those lucky foods that take on a broth-like or meaty flavor. The taste also comes in handy for preparing healthy dishes. If you’re looking to keep off the pounds, adding mushrooms to your diet could help, Mike notes, “They are considered a low-energy-density food. You’ll get fewer calories in larger food portions.”
The "Blendability" initiative is also keeping mushrooms top of mind. This effort communicates to consumers about how blending fresh mushrooms with ground meat (beef, pork, or poultry) can enhance flavor, and substantially reduce fat, sodium, and calories. It has a fast-growing following across the country in school lunch programs and in colleges. Meatless Mondays are helping mushrooms gain popularity as well, encouraging consumers to try produce items as alternatives to their usual proteins.
One of the larger marketing initiatives for Monterey Mushrooms has been promoting the health benefits within the category, highlighting one in particular – Vitamin D. “They are the only produce item with natural Vitamin D, important not only for bones, but essential for a healthy immune systems,” Mike notes. “Vitamin D is just as important for bone health as calcium. If you’re running low, the calcium you get from food won’t get absorbed properly, leading to thin and brittle bones. The main source of Vitamin D is exposure to sunlight. When we’re exposed to the sun’s UV rays, our bodies produce vitamin D; mushrooms do the same.” Monterey’s 100% Vitamin D mushrooms provide all the required input for Vitamin D in only one 3 oz serving.
“There is a huge opportunity to grow the category. While we find that a lot of people are unsure what to do with mushrooms, more and more are finding access to recipes and all their possibilities,” Mike notes. “It’s really about the connection with the consumer and then building a relationship from there.”
While Mike is continuing to challenge himself on the produce front, you can be sure that his thirst for knowledge also translates into his off-time. Take guitar. “I’ve always been a big music fan and picked up guitar at 50. When people ask me ‘why now?’ I think, why not? No matter what age you are, if you get yourself out of your comfort zone, it keeps you sharp. I love playing guitar and entertaining people.”
When I ask him what’s next, he tells me, “I am thinking about learning another instrument, like a mandolin. This will make me a better guitarist. Before I started at Schnucks, I thought I was going to go into broadcasting or the D.J. arts. This may be my chance.”
His zest for life and the desire to constantly improve are both inherent and learned, he says. And Mike has had some great mentors over the years.
“Joe Croce was my store manager when I was a young Co-manager. He took me under his wing and taught me how to be a great store manager. The blocking and tackling for sure. But more important, he taught me how to use straight talk when dealing with people. People want to know where they stand and it’s good to establish a common ground in order to move forward,” Mike says.
When it comes to his loyalty and dedication, Mike attributes much of what he has learned to Ike Berry, an Executive Vice President of Supermarkets at Schnucks when Mike was a store manager. “He taught me about teamwork and a commitment to people. As a leader, I am committed to people and their careers.”
Dick Davis was also a huge influence on Mike. The then Vice President of Store Operations for Schnucks gave Mike a few simple words of advice, “You get what you inspect.” In other words, you can't run a store from your desk and it’s imperative that you be on the sales floor where everything happens. “It's not about micromanaging but being involved. As a produce VP, visiting the stores becomes essential to seeing how the items you purchase are interacting in the real world.” From personally constructing displays to revising merchandising concepts, Mike discovered what it meant to be a part of those decisions and concerns made at the store level.
"When someone takes a stand for you, they are committed to your success as much as you are committed to your own success. That is how I try to lead today and will also in the future."
And of course, there is Craig Schnuck and Scott Schnuck. Mike reflects, “All these people believed in me when I was starting my career. When someone takes a stand for you, they are committed to your success as much as you are committed to your own success. That is how I try to lead today and will also in the future. Being committed to others’ success with a shared goal will produce results beyond your expectations. It's about a partnership.”
It’s been quite a journey for Mike since his bagging days at Schnucks. For a guy who always thought he was going to end up in broadcast journalism, it looks like produce just found its way into his blood. We are glad it did.