There are many small juicy and tasty tomatoes that have become very fashionable with shoppers these days. And the varieties and colors have placed them in their own tomato category. These tomatoes are better known as snacking tomatoes.

Stemilt has been awarded the Community Leadership Award by the Washington Association of School Administrators for its partnership with Eastmont High School through Project SEARCH. This award was presented by Wenatchee School District Interim Superintendent Bill Eagle and incoming interim Superintendent Kory Kalahar.

“We are extremely humbled to receive this Community Leadership Award and are grateful for the opportunity to serve the youth of our community,” said Zach Williams, Stemilt director of human resources.

“A considerable need has emerged for a uniform calculation method for the sector that is reliable, verifiable and comparable,” said Albert Haasnoot, program manager for Sustainable Development & Quality at Royal FloraHolland. Albert is the point of contact for the European FloriPEFCR project on behalf of a consortium of international floriculture sector organizations.

A single standard

Save A Lot finalized its strategy to shift ownership and operations of all Save A Lot locations to independent, licensed ownership and to foster continued brand growth as a licensed wholesaler.

As part of its ongoing quest to bring exciting, innovative flavors to the category, Fresh Express added a new salad kit, French Blue Cheese, and three new offerings to its line of best-selling chopped salad kits: French Bistro, Smokehouse and Twisted Caesar Enchilada.

With international flavors continuing to trend, and growing consumer demand for convenience in the kitchen, the new Fresh Express products make it easier for consumers to enjoy flavors inspired by cuisine from around the world, right at home.

The Mushroom Council and The Culinary Institute of America recently launched “Mushrooms in the Plant-Forward Kitchen,” an educational video series spotlighting to chefs the many ways to incorporate mushrooms into globally-inspired, plant-forward cooking.