Jeff Moyer, farm director of the Rodale Institute in Kutztown, PA, has been elected chairman of the U.S. Department of Agriculture's 2009 National Organic Standards Board. The board elected Mr. Moyer at its recent meeting in Washington, DC, elevating him from the 2008 vice chairman role. His five- year board term began three years ago.

The competition is underway again to honor companies and chefs among the foodservice industry's top produce performers in the United Fresh Research & Education Foundation's Produce Excellence in Foodservice Awards.

Winners will be honored in each of five business categories: fine dining restaurants, casual and family dining restaurants, quick-serve restaurants, business in industry/colleges and hotels/healthcare operations. Nominations must be submitted before Feb. 15, and a nomination form is available on- line at www.unitedfresh.org.

Executives seeking to revitalize their leadership skills and recharge their batteries might want to participate in the Produce Marketing Association's 2009 Leadership Symposium, which will be held Jan. 14-16 in Dallas.

Agriculture Secretary Ed Schafer announced Friday, Nov. 21, the commitment of $5.8 million in funding to stop the spread of Asian citrus psyllid -- a small insect that feeds on citrus plants and trees -- in California.

The Asian citrus psyllid can carry citrus greening, which is one of the more devastating citrus diseases in the world. The funding will be used to stop the spread of the pest in California before it seriously damages citrus production in the state, which at $1.1 billion ranks it second in citrus revenue behind Florida.

Shoppers at the new Kowalski's Market in Eagan, MN, got a fresh taste of California in late November when Castroville, CA-based Ocean Mist Farms served artichokes as part of the store's grand opening.

Ocean Mist Farms served 1,800 servings of grilled, fresh, long-stem artichokes with artichoke hummus on Thursday and Friday, Nov. 20-21. The Ocean Mist Farms demo team showed shoppers how to use a potato peeler to remove the outside strands of a long-stem artichoke to prepare it for cooking.