ROSEMONT, IL - US Foods Holding Corp. – one of America’s leading foodservice distributors – introduced its 2025 class of US Foods Scholars. This year’s class includes 18 outstanding students from 14 schools nationwide, who are pursuing 2- or 4-year post-secondary degrees in culinary arts, hospitality, baking and pastry, or business management. Each US Foods Scholar will receive a $20,000 scholarship to support their continued education, as well as professional development opportunities with US Foods.

According to the National Restaurant Association, the industry is expected to add more than 200,000 new jobs this year. The US Foods Scholars program, launched in 2017, was created to help meet this need by providing financial support and hands-on learning opportunities to culinary and hospitality students pursuing careers in the industry. Since its inception, the program has awarded more than $2.4 million in scholarships to more than 120 students, helping them reach their academic goals and enter the workforce. Currently, more than 30 active US Foods Scholars are working toward their degrees.

“As aligned with our commitment to helping our customers and the community ‘Make It’, we are proud to support the next generation of culinary professionals through our US Foods Scholars program,” said Lisa Whitson, Vice President, Corporate Communications at US Foods, in the recent release. “Our newest Scholars represent the future of foodservice, and investing in their growth will benefit operators and the industry at large. We’re excited to celebrate this year’s cohort and the impact they’ll make in the years ahead.”

The 2025 US Foods Scholars scholarship recipients are:

• Josie Anaya, a hospitality management major at the University of South Carolina in Columbia, S.C. Hometown: Rockaway Beach, N.Y.
• Justin Boyd, a business management major with a concentration in Hospitality and Food & Beverage at Franklin University in
• Columbus, Ohio. Hometown: Bakersfield, Calif.
• Madison Brown, pursuing an associate’s degree in culinary arts and baking & pastry at Orange Coast College in Costa Mesa, Calif. Hometown: Laguna Niguel, Calif.
• Allie Harris, a culinary arts major at Utah Valley University in Orem, Utah. Hometown: Springville, Utah.
• Michael Hindley, a culinary arts major at Monroe College in New Rochelle, N.Y. Hometown: Lake Havasu City, Ariz.
• Zoe Holland, a baking & pastry arts major at Johnson & Wales University in Charlotte, N.C. Hometown: Tucker, Ga.
• Montye Ibokette, a hospitality management major with a focus on Restaurant and Food Service at Columbus State Community College in Columbus, Ohio. Hometown: Columbus, Ohio.
• Brooklyn Jones, a management & leadership and business economics major at Carroll University in Waukesha, Wis. Hometown: Big Bend, Wis.
• Diana Madariaga, a culinary arts major at Utah Valley University in Orem, Utah. Hometown: Midvale, Utah.
• Margaret Mello, a business management major at Providence College in Providence, R.I. Hometown: West Windsor, Vt.
• Natalie Moyer, a culinary arts management major at Joliet Junior College in Joliet, Ill. Hometown: Oak Lawn, Ill.
• Keri Okeson, a culinary arts major at Utah Valley University in Orem, Utah. Hometown: West Valley City, Utah.

• Jasleen Parmar, a food business management and nutrition major at Rutgers University in New Brunswick, N.J. Hometown: Middlesex, N.J.
• Westley Penland, a nutrition major at Purdue Global. Hometown: New Smyrna Beach, Fla.
• Shelby Peterson, a culinary arts major at Utah Valley University in Orem, Utah. Hometown: Grantsville, Utah.
• Gavin Preston, an applied food studies major with a concentration in Asian or Mediterranean cuisine at The Culinary Institute of America in Dutchess County, N.Y. Hometown: New Market, Md.
• Simone Robinson, a nutrition and dietetics major at Columbus State Community College in Columbus, Ohio. Hometown: Columbus, Ohio.
• Zoe Wilcox, a hospitality and tourism major with a concentration in event marketing at the University of South Alabama in Mobile, Ala. Hometown: Mobile, Ala.

The US Foods Scholars program is administered in partnership with Scholarship America and Careers through the Culinary Arts Program. All US Foods Scholars are selected through a competitive application process that considers academic achievement, financial need, and a personal essay that reflects their passions and goals.

To learn more about the US Foods Scholars program and the newest recipients, visit www.usfoods.com/scholars.

National Restaurant Association: 2025 State of the Restaurant Industry Report

BAKERSFIELD, CA - Committed to consistently delivering the highest-quality table grapes, Castle Rock Vineyards is experiencing an excellent year for both quality and flavor across its California program.

“The weather has been cooperating on all levels, signaling plenty of great fruit for our customers,” shares Laura Berryessa, Sales Manager. “Strong grape movement and elevated consumer confidence are fueling positive momentum and delivering meaningful value for Castle Rock’s partners.”

To execute a truly premium table grape program, Castle Rock carefully manages every stage of the process—from growing and picking to packing, cooling, and shipping—ensuring its coveted fruit maintains the highest standards.

“Supply should be strong this year, pending any disruptive weather events,” Laura notes. “We are well-positioned to provide our customers with jumbo fruit, premium varieties, excellent flavor, and consistent value throughout the season.”

Castle Rock’s vineyards span Coachella, Arvin, Bakersfield, Delano, Ducor, Lindsay, and Reedley, California, offering strategic access to the state’s most productive grape-growing regions.

“Location is everything, and having a trusted team behind your retail programs ensures you never have to compromise on your grape destination at retail,” Laura concludes.

Keep checking back with AndNowUKnow as we continue to keep our finger on the pulse of today’s table grape industry.

WENATCHEE, WA - School is back in session, and while much has changed since I was wearing backpacks to start my day, something still holds up: The image of presenting a teacher with an apple.

Treefruit and teachers are intertwined in the U.S. narrative, so what better way to continue ringing fresh sales than to check in with Stemilt?

“Back-to-school time is usually a busy time, so offering convenience through packaged options and the easy snackability of produce items, like apples and pears, are great themes to emphasize to help overwhelmed parents include healthy options in their child’s snacks or lunchboxes,” Brianna Shales, Marketing Director, advised. “Apples and pears are what we’d call ‘no prep’ items for lunchboxes. They’re easy to grab and put in a backpack or lunch pale, then wash up for enjoyment later. Focusing on high-flavor varieties is a great way to increase the chance of kids requesting more fruit in their meals.”

Rave® is the first apple to harvest of the season, with Honeycrisp parentage that Brianna shared, is perfectly positioned as the back-to-school apple. It can be tied into promotions via signage, retail ads, or displays, while Lil Snappers®, another Stemilt-branded offering for apples and pears, is the package choice for back-to-school ads.

“Rave is great to highlight in August and September during its short season, then SweeTango® as it becomes available in September. Both apples bring a balanced, sweet-to-tart flavor experience that will appeal to kids. Most retailers see smaller sizes as a positive for merchandising fruit to kids as healthy snacking and lunch options. Some have their own package for small fruit, while others partner with us to carry Lil Snappers, which features a colorful bag with playful fruit characters as part of the branding that makes them stand out to kids. Both are proven ways to drive apple sales through volume and intent,” Brianna explained.

New crop Bartlett and Starkimson pears are now in season, and Gala apples will be coming soon to help promote this long-time successful package. In a 3 lb format, Lil Snappers are easy for little hands to reach in and grab a healthy snack. Plus, it can stand up by itself in the fridge for convenience!

“We are right at the transition from last year’s crop to this year’s, and supply will increase as we head into September and harvest additional apples. Focusing on the seasonal offerings like Rave and SweeTango is a great way to build apple momentum while other varieties await harvest,” Brianna stated. “For pears, there’s a huge opportunity this year as the volume rebounds from last year’s down crop, and smaller-sized fruits will lend well to the Lil Snappers program.”

So what in-store or digital marketing strategies can help retailers connect apples and pears with parents, kids, and lunchbox occasions? Brianna told me Stemilt is working with influencer partners to share the timing and outrageously juicy flavor of Rave with consumer audiences on social media.

“We’re also helping retailers set their back-to-school ads by leaning into offerings from the new crop. Integrating apples and pears into back-to-school events or communication to shoppers will help make sure these popular produce items are top of mind for consumers alongside school supplies, clothes, and other things that parents have to shop for to prep kids for the classroom,” she said.

With fresh produce movement always in mind, AndNowUKnow will continue to report on this and other categories key to the changing of the seasons.