The New Farm-to-Dessert Plate
Fresh produce winning more of America’s final course. When it comes to dessert, we don’t just want to have our cake and eat it —… Read More
Articles by John Lehndorff
Rise and Dine
Chefs take a fresh look at produce for breakfast, brunch and ‘brinner’. A “good” breakfast may no longer be quite good enough. Consumers are increasingly… Read More
Sourcing Local For Far-From-The-Farm Restaurants
Growers and distributors team up to bring produce to the back-of-the-house Where the asparagus originates is becoming as important as how the asparagus is grown… Read More
Alfalfa’s Market – A Natural Pioneer
A natural retailing pioneer grows with fresh produce focus. A giant rooster sculpture crafted from farm tools which goes by “Alfie” greets shoppers at the… Read More
The Art of Tying In
Fresh approaches to companion products for fruit often yield double rings. Produce sales tie-ins are not exactly a new idea. Historians report merchants in marketplaces… Read More
Foodservice Profile: Micro-Management
Expanding selection of microgreens give chefs fresh flavor and plating tools. Microgreens and edible flowers are far from a “new” produce item. The baby seedlings… Read More
Making a Mushroom Boom at Foodservice
North American growers team with chefs to expand varieties on menus. Experts have noted an attitude change in American consumers this year. They are looking… Read More
State of the Plate
Fresh produce is taking an increasingly large share of the fast-casual-menu pie. It’s no longer enough for chain restaurants to offer inexpensive, mass-appeal fare served… Read More
Chefs Embrace Veg-Centric Cuisine
Customer demand ensures meat shares space on the plate Vegan. Vegetarian. Raw. Paleo. Omnivore. It’s easy to dismiss these dietary labels as just more noise… Read More
Micro-Managing Microgreens
Microgreens and edible flowers are far from a “new” produce item. The baby seedlings and blooms have been consumed in one form or another since… Read More