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
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
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
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
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