Cheers to More Produce
As a consultant, I’ve been blessed with many wonderful clients and projects the past three years. But I recently worked on a project that made… Read More
Articles by Amy Myrdal Miller
The New Definition Of Healthy
In the 1990s, in the mind of the consumer, “healthy” meant low fat. In the early 2000s, during the Atkins Diet craze, it meant low… Read More
Produce Innovation for Foodservice
What innovations in produce can have significant impact for the foodservice industry? That’s a very fun — and important — question to address. We can… Read More
Culinary Creativity with Produce in Desserts
I was interviewed recently for an article on opportunities to use more fruits and vegetables in desserts at restaurants. Using more fruit is easy. Using… Read More
The Sense and Sensibilities of Southern Cooking
In late May, I spent two days with the James Beard Award-winning southern chef and cookbook author Scott Peacock. I was taking a two-week “Food… Read More
Are Potatoes A Vegetable?
A client called me at 5 p.m. on a recent Friday, which is never a good sign. “How can I help?” I asked tentatively. “Are… Read More
My Love Affair With Leafy Greens
I love leafy green salads. My husband Scott and I eat them almost every evening during the spring, summer, and fall. Sometimes they are the star,… Read More
The Challenges and Future Of Locally Grown
I worked for The Culinary Institute of America (CIA) for seven years planning and hosting conferences and leadership retreats for culinary and volume foodservice professionals…. Read More
Fried Chicken: The Gateway To Greater Produce Consumption
Fried chicken is one of the biggest trends in foodservice this year. Fried chicken? Really? Yes, it’s true. As beef consumption drops and pork consumption… Read More
Produce On The Menu: Is ‘Clean’ Eating An Opportunity For Produce?
I’ve been watching the clean eating trend with great interest lately. While the original meaning focused on home cooking and consuming more whole foods, this… Read More