ANAHEIM, CA - It’s a spicy seasonal ritual that gets chowhounds and “chile heads” fired up. Hatch chile roasting season has officially arrived in Southern California. For a limited time, Frieda’s is firing up live roasting events at select Food4Less and Ralphs locations across the region. Fans and food lovers will have their chance to smell, savor, and stock up on the unforgettable flavor of freshly roasted Hatch chiles.

“Hatch season is something our fans wait for all year,” says Alex Jackson, Vice President of Sales and Marketing at Frieda’s Branded Produce, in the recent release. “These roasting events bring the community together and fill the air with the unmistakable smell of summer.”

For many, Hatch season is more than just a chance to buy peppers. It’s a summer highlight that’s part flavor, part feeling, and all fun. It’s a time to swap recipes and settle in with the scent of roasting chiles (while planning months of Hatch-flavored menus).

Grown in New Mexico’s legendary Hatch Valley, these certified authentic green chiles are prized for their zesty, smoky, and buttery flavor. They’re even more irresistible when fire-roasted. A trip over an open flame deepens the flavor and adds a sweet, smoky richness. Frieda’s roasting events bring that magic to regional stores for a one-of-a-kind sensory sale opportunity.

Because demand is high and the season is short, knowing when and where to get Hatch chiles is key. That’s where Friedas.com/Hatch comes in. Here, you can keep track of roasting events held every Saturday and Sunday from July 26 to August 24. You will also find recipes and tips for roasting and cooking with Hatch chiles.

Here is some information that will make each roast a little cooler:

• Each event is held from 8 a.m. to 1 p.m. PDT.
• On the Monday before each event, pre-order links for 25-pound boxes of Hatch chiles will be available on the website. Pre-orders close on Friday at 8 a.m.
• Smaller quantities of chiles are available on site, first come, first served.
• Mild, medium, hot, and extra hot chiles are available—though availability is limited and not guaranteed!

The first annual Hatch Chile Roasting happens on July 26 at Ralphs in La Crescenta and Costa Mesa and Food4Less in Pico Rivera and Whittier (Telegraph Road location). For more information about Frieda's Branded Produce and their Hatch Chile Peppers, please visit www.friedas.com.

WASHINGTON, DC - In today’s higher education landscape, colleges and universities face a growing responsibility to not only educate but nourish their students, particularly as data continues to expose a troubling reality: nearly one in three college students in the United States struggles with food insecurity. For first-generation, low-income, and underserved student populations, that number is often higher.

College and university campuses represent a pivotal point in the lifelong nutrition journey. As young adults begin making independent food choices, access to fresh, appealing, and affordable fruits and vegetables becomes critical. The Foundation for Fresh Produce views this stage as a high-impact opportunity to reinforce healthy habits, address food insecurity, and cultivate a generation that values produce as essential to personal and community well-being.

Supporting innovation in campus dining aligns with our broader mission to improve public health outcomes and drive lasting behavior change, which is a challenge The Foundation for Fresh Produce takes seriously. “Nutrition insecurity during college years doesn’t just threaten health; it can undermine academic performance, mental well-being, and graduation outcomes,” says Mollie Van Lieu, Vice President, Nutrition and Health, IFPA, in the recent release.

At the University of California, Merced, former student and now Executive Chef Jonathan Gutierrez Santiago is giving back to his school community and setting a new benchmark for how institutions can meet this moment. His efforts are transforming what student dining can and should look like – leveraging regional agriculture, campus partnerships, and thoughtful leadership to reimagine the role of produce in the lives of over 9,000 students.

Last year, Chef Jonathan received the Produce Excellence in Foodservice Award from the International Fresh Produce Association because of his strategic and student-centered approach to university dining. He has gone on to receive 4 national awards from the National Association of Colleges & University Food Services (NACUFS). “Receiving this award from IFPA gave us a platform to elevate everything we had been working toward,” Chef Jonathan says. “We saw a 40% increase in dining staff, secured critical funding for facility renovations, and, most importantly, began reshaping how students engage with food on campus.”

And reshape they have! A newly launched campus food truck is delivering fresh, low-cost, locally sourced meals to high-traffic areas, reducing logistical and financial barriers for students with limited time or resources. Meanwhile, UC Merced’s 40-acre Smart Farm is now supplying produce directly to residential dining halls, catering services, and retail locations – reinforcing sustainability goals and offering students a direct connection to the land that feeds them.

Further strengthening these efforts is a collaboration with Restore Merced, a community-based organization working to cultivate local talent and steward agricultural assets. This partnership will ensure UC Merced’s top five produce items are grown and harvested locally for the Fall 2025 semester, reinforcing regional resilience and closing the loop between production and consumption.

Chef Jonathan’s work also reflects a growing awareness that food is more than sustenance – it's a cultural, environmental, and educational tool. In partnership with the Alice Waters Institute for Edible Education and Regenerative Agriculture, UC Merced is actively contributing to the development of a regional food hub aimed at advancing organic and sustainable agriculture across California’s Central Valley. And through a recent collaboration with Celebrity Chef Ed Porter, Jonathan helped produce The Food That Fuels, a short film highlighting the campus’s sustainability efforts. The film is now recognized at nine national film festivals.

Each of these initiatives contributes to a larger goal: making fruits and vegetables not only more available, but more appealing, accessible, and embedded into the culture and infrastructure of student life.

The Foundation for Fresh Produce recognizes that impactful change requires more than awareness; it requires leaders who can drive institutional transformation. Chef Jonathan’s work at UC Merced is a compelling example of what happens when operational strategy, local agriculture, and public health objectives come together with clear intent.

As colleges across the country search for solutions to the student food insecurity crisis, UC Merced is offering a proven model – one that is scalable, sustainable, and rooted in the belief that when we prioritize produce, we invest in both people and potential.

BAKERSFIELD, CA - Behind each brand is a story. Igniting that story through innovation, marketing, creativity, and unwavering support is the task held by many in the industry, including Phil Gruszka. Gruszka Consulting, an award-winning agency in the fresh fruit and vegetable marketing sector, is marking its 14th anniversary by expanding its services to further support the industry.

"Our aim is to deliver practical, comprehensive support that empowers our clients to excel in a competitive market," said Phil Gruszka, Founder of the consultancy. "Our expertise and adaptability ensure we meet challenges head-on, whether they involve a single project or a long-term initiative."

The successful collaboration with a major grape grower has further enhanced the firm's impressive portfolio, reinforcing its status as a trusted partner for growers and producers.

Initially founded by Phil, a former Vice President of Marketing at Grimmway Farms, Gruszka Consulting distinguishes itself through its exceptional project management from start to finish. This enables clients to focus on their core operations while the firm addresses complex marketing challenges behind the scenes.

Gruszka Consulting is continually focused on building new partnerships within the fresh produce sector. Known for reliability and a solutions-oriented approach, the firm consistently seeks to apply its trademark commitment and expertise to new opportunities, further enhancing its strong reputation developed over the past 14 years.

For producers and marketers looking to partner with a wealth of experience in fresh produce marketing, check out how Gruszka Consulting’s program can support their continued growth and success.

GREENSBORO, NC - The Fresh Market is proud to announce it has donated more than $21,000 in collaboration with celebrity chef Carla Hall to support the Alzheimer’s Association.

Throughout the month of June, the premium grocery retailer pledged to donate 10 percent of the sales price of Carla Hall’s Sweet Heritage Butter Tarts to the Alzheimer’s Association. The campaign aimed to raise awareness and fund critical research toward a cure. In total, The Fresh Market contributed $21,541.70 to the organization.

“It was our pleasure to partner with Carla Hall to help raise awareness and support for the millions of Americans living with Alzheimer’s disease,” said Emily Turner, chief marketing officer at The Fresh Market, in the recent release. “This cause is close to our hearts at The Fresh Market, and we’re incredibly grateful to the Alzheimer’s Association, Carla Hall, and—most importantly—our guests for helping us reach our fundraising goals.”

“We’re grateful to The Fresh Market and Carla Hall for their commitment to the fight to end Alzheimer’s and all other dementia,” said Sarah Fried, vice president, corporate initiatives, Alzheimer’s Association. “Alzheimer’s impacts millions of families and partnerships like this help fund critical care and support services and disease research, while spurring important conversation and encouraging others to join us in the fight to end this disease.”

Carla Hall—known for her appearances on Bravo, Food Network, and ABC—is a passionate advocate for individuals living with Alzheimer’s disease and a longtime supporter of the Alzheimer’s Association. Her advocacy is deeply personal, inspired by her grandmother’s experience with the disease.

“A big ol’ thank you to everyone who stopped by The Fresh Market and picked up my Sweet Heritage Butter Tarts!” said Carla Hall. “Y’all didn’t just treat yourselves — you helped raise more than $21,000 for the Alzheimer’s Association!

“That’s a whole lot of goodness doing double duty: satisfying your sweet tooth and supporting critical research to help us get closer to a cure. I’m so proud to be part of this delicious way to give back. Let’s keep showing up for each other and keep working to #ENDALZ — one bite at a time!”

The number of Americans living with Alzheimer's is growing — and growing fast. According to the Alzheimer’s Association’s 2025 Facts and Figures report, nearly 7 million Americans are living with Alzheimer’s, and it is estimated that more than half of all Americans know someone with the disease. Additionally, almost 12 million family members and friends serve as dementia caregivers.

BRADENTON, FL - Publix recently shared the following press release announcing this location's reopening in Florida.

“We are excited to welcome customers back to their Bayshore Gardens Publix,” said Hannah Herring, Publix media relations manager, in the recent release. “We hope existing and new customers will enjoy the larger store format, quality products, and friendly faces.”

95th anniversary bag

To celebrate its 95th anniversary, Publix handed out commemorative reusable bags to the first 95 customers in line at the grand opening.

Traditional departments

• Deli — features a full-service deli counter with a variety of meats and cheeses, an international selection of olives, antipastos, hummus, and more than 200 artisan cheeses from the United States and around the world.
• Produce — carries organic and conventionally grown fresh fruits and vegetables, with locally grown produce and exotic choices from around the world. The floral department stocks bouquets bursting with colors depicting the changing seasons.
• Bakery — scratch bakery that offers an array of cakes, cookies, and pies as well as wedding cakes and decadent desserts made by skilled decorators. Breads and rolls are baked fresh throughout the day.
• Meat — features custom cuts of meats, including Publix private label all-natural and organic GreenWise chicken. Customers seeking a home-cooked meal with minimal prep time can choose from ready-to-cook items prepared fresh daily.
• Seafood — carries fresh seafood delivered throughout the week. It includes wild and farm-raised fish, as well as a wide variety of shellfish. Publix’s whole fish and fillets are fresh, never frozen. Sushi chefs create delectable hand-rolled selections daily.
• Pharmacy — full-service pharmacy that also includes a large variety of body care products and a wide selection of natural and conventional vitamins, minerals, and supplements.

Special services

• Publix Liquors — offers beer, wine, spirits, and a variety of soft drinks and accessories all in one convenient adjacent location.
• Publix Delivery — powered by Instacart.
• Pharmacy drive-thru — convenient drive-thru option for prescription pickup.

WENATCHEE, WA - Ahead of the 2025 pear season kick-off, Stemilt is setting the standard for the pear category with a deep commitment to flavor, building on its innovation throughout the supply chain. The grower is doubling down on taste for the large pear crop to come in the 2025-26 season with a multi-pronged approach, including investments in a new state-of-the-art packing line, strategic Ripe Rite® pear conditioning program, and in educating the industry and consumers on what makes pears worth coming back to.

“It’s the perfect time to put our investments in pears in action,” said Stemilt’s Marketing Director, Brianna Shales, in the recent press release. “To make a difference in the pear category, we have to continue finding new ways to bring today’s generations of consumers back to pears. We’re going to have a significant volume increase this fall compared to the down crop last year, so we’re going to boost flavor and quality with a few new additions to our packing process.”

Pear sales have been in decline, mainly driven by a small crop and lost households, with those lost dollars now being spent in other soft-fruit categories like kiwis, plums, and mangos, according to a Numerator study conducted last season by the Northwest Pear Bureau. Consumers who frequently shop for pears say taste and health benefits drive their purchase, presenting an opportunity for pear suppliers to tap into these key decision-making factors.

“One thing the Numerator study shows is that pear shoppers want to enjoy fruit within a few days of purchase but often experience inconsistencies in fruit ripeness and texture that lead to delayed consumption or a bad experience,” explained Shales. “This reinforces the importance of providing high-quality pears at near-ripe stages to meet consumer preferences.”

The company’s new pear packing line has already increased consistency and efficiency for Stemilt Rushing Rivers® pears, equipped with double defect sorting capabilities and sorting technology that is rare to see in the industry. The packing line’s custom features are built to handle the delicate nature of the fruit and enhance automation for bagging and fulfillment to put quality back into every box of Stemilt pears.

“Pears are easy to pack, but everything else about them is hard,” said Shales. “With our new line and operational focus, we’re giving this fruit the attention it needs to return great results to the farm and retail shelves. Pears are meant to be enjoyed ripe, so we’ve built our Ripe Rite ready-to-eat pear program to meet consumers where they are to deliver consistently flavorful, ready-to-enjoy fruit. This program uses ethylene conditioning to produce pears that ripen within just a couple of days after purchase to bring consumer trust back to pears.”

Stemilt’s pears are grown in the Wenatchee and Entiat River Valleys, which are well suited for growing high-quality pears with natural afternoon shade, cool temperatures at night, and clay-heavy soil. On top of growing pears where they have historically thrived, the Happi Pear®, a Stemilt exclusive, is on track to become a top variety in the category over the next 5 years. Looking ahead to this fall, the first-of-the-season Bartlett and Starkrimson pears will be coming off the tree in August, ad-ready, and in perfect size for back-to-school sets with Lil Snappers® kids-size fruit.

“The pear category has gone decades without change, until now,” explained Shales. “We’re investing in the long term to help welcome consumers back to pears. We’re firing on all cylinders, as our production team would say, and backing up our pear program with a little extra ‘oomph’ to make flavor and quality stand out. With retailer support, we have everything it takes to make pears a household staple again.”

YUMA, AZ - Natural Delights® is ending its year on a high note after executing a powerful, year-long media campaign that generated widespread national attention and standout brand visibility. With more than 5,900 broadcast segments airing across all 50 states, including Alaska, Hawaii, and the “Big 5” media markets, the brand generated over 4.5 billion media impressions and secured more than $41.3 million in advertising value for both Natural Delights and their retail partners.

Natural Delights’ efforts not only elevated brand awareness but also helped their retail partners achieve a 23% increase in sales over the previous season, driving a remarkable 147% year-over-year growth in organic sales (Circana data, 52 weeks ending 6/15/25).

Throughout the year, Natural Delights delivered a multifaceted media strategy that combined national Satellite Media Tours, monthly localized television segments, and ongoing one-on-one meetings with top-tier editors, writers, and media outlets. The broadcast segments were brought to life by a dynamic lineup of acclaimed chefs, cookbook authors, Emmy-nominated television hosts, and respected media dietitians. Their expertise, cultural diversity, and authentic storytelling helped deliver timely and trend-driven content that resonated with audiences across every region and demographic. In addition to on-air visibility, these long-term media relationships also resulted in more than 30 digital and print placements, garnering over 21.5 billion additional impressions, including features on The Drew Barrymore Show and in leading lifestyle publications like Parade, Women’s Health, and EatingWell.

Additionally, strategic collaborations with Hispanic dietitians, chefs, influencers, and television hosts added authentic Latin recipes and nutritional knowledge, including Spanish-language segments that deepened cultural connection and expanded the brand’s reach across diverse shopper groups to promote the brand’s popular Medjool Date Strips with Tajín® alongside its hero line of products.

“Executing a campaign of this scale required meaningful partnerships and a deep understanding of what drives today’s shoppers,” said David Baxter, Vice President of Sales and Marketing at Natural Delights, in the recent release. “From securing broadcast coverage in all 50 states to earning features with revered digital and print outlets, we’re proud of how we showed up this year.”

Localized TV segments, hosted by registered dietitians in key retail markets, played a pivotal role in reinforcing Natural Delights’ health-forward messaging and in driving sales at the community level. These experts spotlighted the unique nutritional benefits of Medjool dates, positioning them as a smart solution for everyday snacking, sports performance, and entertaining while also tapping into timely wellness topics. Each segment offered added value to retail partners through specific callouts to local stores, creating a clear path to purchase and driving in-store traffic.

To learn more about Natural Delights’ product offerings or to place an order, email Liam Slavin at [email protected].

IDAHO FALLS, ID - As the International Fresh Produce Association’s Foodservice Conference quickly approaches, companies from across the country are readying their show strategy. One such company is Eagle Eye Produce, which has an impressive array of items to support foodservice operators. I spoke with Dallin Klinger, Marketing and Communications, to learn more.

“The big message at the show will be the growth of our onion program,” Dallin began. “With our new facility in Ontario, Oregon, which we acquired from Baker and Murakami Produce Company, we’ve added more supply, more packaging options, and more automation. This enables us to consistently deliver high-quality products year-round to our foodservice customers.”

Eagle Eye Produce will highlight its full onion lineup at the show, including reds, yellows, whites, and shallots.

“We’re also showcasing our year-round potato and watermelon programs, along with our mixed dry-veg program,” added Dallin.

Backed by the new facility and its growing portfolio, Eagle Eye Produce is confident in its ability to deliver value to customers.

“We’re about to begin our first onion season out of our new warehouse in Ontario, Oregon, in early August. We’ve added new tech in our warehouses and on our farms to improve efficiency, consistency, and quality, and we’re continuing to invest in smart solutions,” Dallin said with excitement. “Our new crop potatoes and onions in the Northwest will also be starting in the coming weeks, so it’s a busy and exciting time. The goal is to continue building out our commodity programs and continually improve. We’re excited for what’s ahead.”

So are we! Be sure to stop by booth #512 to learn more from the team in person.

HOUSTON, TX - Sysco Corporation, the world's largest food distributor, announced the grand opening of its second Sysco To Go retail store in the heart of Houston’s most diverse business centers.

Strategically located in Houston’s medical, sports, and entertainment hub, the store provides thousands of small businesses and foodservice operators in the area with convenient, direct access to Sysco’s quality assortment of products at great prices - catering to the needs of various cuisines from Mexican and Pan-Asian to classic American bar & grill.

“We are excited to be opening our second Sysco To Go location in a vibrant area surrounded by so many diverse businesses, including food trucks, caterers, and independent restaurants,” said Victoria Gutierrez, Sysco’s Senior Vice President and Chief Merchandising Officer, in the recent release. “At Sysco, we are continuously looking at ways to reach and serve our communities and customers. Sysco To Go addresses the unique needs of small businesses and foodservice establishments looking for Sysco’s quality, fresh assortment of products at a great value in smaller pack sizes with no order minimums and same-day purchase options.”

The new store is located at 1212 Old Spanish Trail in a former Sprouts grocery store, filling a vacant storefront in the area. The first Sysco To Go store opened in May at 10515 Katy Freeway near Beltway 8 and I-10, another restaurant-dense location in Houston. Combined, the two locations have brought over 100 jobs to the local community.

Sysco To Go is a ‘Restaurant Club’ offering free memberships to businesses that are looking for convenience, value, and quality. It does not require any purchase minimums and provides flexibility for customers to quickly shop for the items they need when they need them. From fresh produce to culinary utensils, it also gives existing Sysco customers in the area the opportunity to solve urgent fill-in needs with Sysco products they know and trust.

For more information, visit SyscoToGo.com.