From Produce Business | In foodservice, grazing boards are revolutionizing dining by emphasizing produce over traditional meat and cheese, showcasing over 50% fruits and vegetables. This trend reflects a cultural shift towards plant-forward consumption, enhancing menu creativity while meeting health-conscious consumer demands. Jaclyn London praises their nutritional benefits, including increased fiber and antioxidants. Furthermore, these aesthetically appealing boards foster community engagement by highlighting local agriculture, making them a versatile, sustainable option for modern menus.

From Produce Business | Flavor truly begins with seed development, not at the restaurant or distributor level. As a seasoned chef, Jill highlights the lengthy process—ranging from seven to ten years—needed to bring new, flavorful produce to market, which involves research, agronomic trials, and collaboration with seed developers.

From Produce Business | The article reflects on the importance of place in defining memorable meals and argues that the desire for local food is rooted in longstanding traditions rather than a modern trend. The author emphasizes that advancements in transportation, technology, and farming have expanded culinary opportunities without diminishing the value of regional specialties. By fostering connections among growers, chefs, and consumers, the industry can honor local heritage while embracing global products, creating a richer culinary community.

From Produce Business | In light of recent weather challenges affecting California's produce supply, restaurateurs are urged to strengthen their relationships with suppliers for effective problem-solving. Trust and collaboration are essential for navigating this transitional period and achieving menu stability.

From AndNowUKnow | Jill was awarded the Jay Pack Award for Mentoring and Cultivating Talent. This article was published to spotlight honorees during its “Recognizing the Best Part of PMA” Virtual Town Hall, the Produce Marketing Association (PMA) and Center for Growing Talent (CGT) announced the winners of its Awards of Excellence.

From Medium | It is the most magical career that will open doors in the most unexpected of places and craft lifelong friends. I have friends all over the world because of my culinary career and I have traveled to every continent. Because you share blood, sweat and tears with your food colleagues — they have seen you at your best and your worst — these are YOUR PEOPLE. Even if you leave the kitchen environment, you have a social and moral responsibility to stay hospitable. Being gracious and kind is free.

From AndNowUKnow | As the industry prepares for the next round of shows and programs to round out the event season, respected leaders, chefs, and even produce fledglings are looking forward to the upcoming PMA Foodservice Conference and Expo, and its desire to cultivate the passion within our industry.