With the goal of providing "geek-level" knowledge of fresh pear usage and handling to foodservice operators and distributors, the Portland, OR-based Pear Bureau Northwest has developed a mini seminar, How to Become a Pear Nerd.

The seven- to 10-minute educational presentation will be conducted by the Pear Bureau Northwest at booth No. 79 at the Produce Marketing Association's foodservice expo Aug. 1 in Monterey, CA.

Castroville, CA-based Ocean Mist Farms is expanding its production facility Baja Mist in Mexicali Valley, Mexico, in order to accommodate sales growth for its year-round program of product grown in Mexico with commodities such as green onions and brussels sprouts.

Verdant Partners LLC in Champaign, IL, announced that Paul G. Bennett has joined Verdant as a director.

Mr. Bennett has spent most of his career in senior management positions in the global fresh produce industry. His primary focus at Verdant Partners will be the development of new business in the fresh produce industry.

Bill Wilkinson, a San Francisco foodservice wholesaler, died Monday, July 19, of melanoma at his home in San Francisco. He was 68.

At the time of his death, Mr. Wilkinson was co-owner of Greenleaf on the San Francisco Wholesale Produce Market. He bought the company in 1993 and built it into one of the top suppliers of produce, especially to the hotel foodservice industry, which was his first love.

"We continue to expand our artisan lettuce, living lettuce and artisan red onion lines," Rick Antle, chief executive officer for Tanimura & Antle Inc. in Salinas, CA, told The Produce News. “These items are well suited to foodservice because of the great creativity they offer to chefs. The artisan lettuce is a blend of Gem, Tango and Oak lettuce varieties. For foodservice, we offer them in a nine-pound pack.”

Mr. Antle explained that the artisan lettuces are fully mature, so they provide better flavor, texture and body than baby lettuces.

Gilroy, CA-based Christopher Ranch, a mainstay exhibitor at the Produce Marketing Association's Foodservice Conference & Exposition, will have both a new product and new packaging on display at this year’s show.

Christopher Ranch’s new product -- green garlic -- is garlic harvested during its growing stage, before the bulbing stage. Until now, consumers seeking green garlic mostly relied on farmer’ markets for the item.