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
Search Results for amy myrdal miller
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
Fresh Tumeric
The root with its tantalizing scent and entrancing color is bringing a unique edge to produce departments. Native to India, turmeric is an ancient ingredient… 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
Driving Produce Sales and Consumption with Fresh Herbs
Every February Suvir and I teach a two-hour workshop called “Spices, Herbs and Aromatics: Exploring Health and Culinary Benefits” to an eager audience of healthcare… Read More
Transforming Your Foodservice At Retail Operation From Average To Awesome
One of the biggest trends restaurant operators are watching today is how foodservice retail establishments are biting into their business. If you want to take… Read More
Extra Virgin Olive Oil – The Gateway To Greater Vegetable Consumption
Do you like hummus? If so, you like vegetables — and olive oil. In fact, fresh, high-quality extra virgin olive oil is what makes freshly made… Read More
Embracing The Slow Cooking Trend
Suvir and I have been watching the slow cooking trend with great amusement. The goal seems to be preparing food faster …in a slower manner. The social… Read More
Moving More Mushrooms Onto Menus
Anyone who sells produce directly into large foodservice operations appreciates how challenging it is to get a chef or menu developer to agree to add… Read More