Giant Eagle launches Produce with Personality
Giant Eagle is looking to educate customers that cosmetically challenged produce is just as delicious and nutritious as its more eye-catching counterparts. The company's Produce with Personality program celebrates some of the “ugly” fruits and veggies that are often rejected by retailers. The program is a first in the Pittsburgh area, and includes items such as Navel oranges, apples and potatoes.
Coggins Farms and Stanley Farms join to form Generation Farms
Coggins Farms and Stanley Farms joined forces March 1 and will now operate as Generation Farms. The company spans thousands of acres from northern Florida, throughout Georgia, to just south of the South Carolina border. It is one of the East Coast’s larger growers of organic produce and one of the largest grower-processor-shippers of onions and carrots.
Southern Exposure 2016 opens in Florida
HOLLYWOOD, FL — Southern Exposure 2016, the Southeast Produce Council's conference and expo, opened Thursday, March 3, with the annual Tom Page Golf Classic. About 280 golfers participated in the event, held on the east and west courses at the Jacaranda Golf Club in Plantation, FL, according to Andrew Scott of Nickey Gregory Co.
SEPC Southern Exposure 2016 — Produce in Paradise — sets sail from Hollywood, FL
HOLLYWOOD, FL — The Southeast Produce Council Southern Exposure 2016 Produce in Paradise expo set sail March 2 with a sunset dinner cruise for the executive council and guests aboard the Venetian Lady in the tranquil waters of Florida's Intracoastal Waterway.
Green Giant Fresh Cauliflower Crumbles continues to impress
It took several years of research and testing before Green Giant Fresh Cauliflower Crumbles reached the marketplace, but their launch last year has yielded rave reviews, and the ultimate compliment: a few recent imitators.
California Giant Foundation announces changes to Tour de Fresh
This year’s Tour de Fresh cycling event, presented by The California Giant Foundation and supporting Let’s Move Salad Bars to Schools, is heading back to the West Coast. The three-day ride leading up to PMA Foodservice Conference will begin July 26 in Napa Valley and end July 28 in Monterey, CA. Additionally, Tour de Fresh announced a second event — a one-day, 100k ride in Dallas/Fort Worth. Tentatively scheduled for Oct.
Apio to convert GreenLine brand to Eat Smart brand
Apio, a leading fresh-cut produce distributor based in Guadalupe, CA, announced that products sold in retail stores under the GreenLine brand will begin to be converted to its No. 1 selling Eat Smart brand and will become part of Eat Smart’s comprehensive line of fresh packaged vegetable products.
Ontario Greenhouse Vegetable Growers’ specialty products and marketing initiatives proving successful
Soothsayers of years ago who predicted the success of greenhouse production deserve an acknowledgement of how right they were. Greenhouse vegetables, fruit and flower production is continually evolving. New product testing and trailing is ongoing. Specialty vegetable demand is at an all-time high and increasing annually. Organically grown greenhouse production is quickly becoming the norm, and new greenhouses are sprouting up in regions across North America.
Ontario, Canada, can rightly lay claim to jump-starting the growth and success of hydroponic greenhouse production.
At Bergen’s Greenhouses, timing is everything for Easter lily production
As Easter approaches, Chris Bergen, co-owner at Bergen’s Greenhouses in Detroit Lakes, MN, is working hard to keep Easter lily production on track since the company’s main distribution facility in the Twin Cities was devastated by fire last April. Bergen’s has been growing Easter lilies for over 50 years and the lily crop has always been a big part of its winter production.
American Grown 2016 Field-to-Vase Dinner Tour dates announced
The American Grown Field-to-Vase Dinner Tour is a series of pop-up communal dining experiences that take place at American flower farms and greenhouses across the country. Each event features a seasonal, four-course meal prepared by a local chef, served at a table decorated with American Grown flowers by a local floral designer.