Goodness Greeness, a Chicago-based distributor of organic produce, recently established the area's first all-organic foodservice division. Items currently include a wide variety of organic fruits and vegetables, and organic and grass-fed dairy.

In the past, the company's produce had been available to restaurants through brokers. This new division is dedicated solely to the direct sales, service and distribution of organic produce to the foodservice industry.

Los Angeles-based Giumarra Cos. and New Zealand-based Luv'ya Apple Co. have combined efforts to focus on a flavor-based apple program.

"Eve is a delicious improvement versus standard Braeburn and even the other high-color Braeburn strains," Tom Richardson, manager of Giumarra's Wenatchee division, said in a statement. "It has that tangy Braeburn flavor, but being sweeter, it is more suitable to the North American taste preference."

For years, the California Tomato Commission and others have urged retailers, foodservice operators and end users to refrain from cooling tomatoes. "Don't Refrigerate Tomatoes," screamed the refrigerator magnet that the commission distributed.

While that advice has not been abandoned, the new Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain specifically draws attention to temperature control as an area of concern.

All of Safeway's nearly 1,800 stores will be converted to the chain's Lifestyle format by the end of 2009, Safeway Chief Executive Officer Steve Burd promised at the annual shareholders meeting held May 25.

Lompoc, CA-based Baroda Farms recently completed a 4,200- square-foot laboratory for artichoke research and plant tissue culturing.

Baroda Farms -- a leading perennial artichoke developer in the United States -- has been growing quality produce, including artichokes, on the Central Coast for more than 20 years. Among the artichokes it has brought to market are Big Heart, Lyon, Feisole and Campania.

Twenty-five researchers and growers met May 18 at the Cherry Institute meeting in Yakima, WA, to find out how the May 15 heat wave and record-setting temperatures would affect the 2006 Northwest cherry crop.

"The consensus is that four days of heat is nothing but good," stated Washington State Fruit Commission President and Northwest Cherry Growers Program Manager B.J. Thurlby. "Everyone is feeling good about sizing. Barring any weather circumstances, we'll have a great year."