STEP-UPP and board dinner kicks off Southern Innovations 2022
By
Gordon M. Hochberg, editor emeritus
STEP-UPP and board dinner kicks off Southern Innovations 2022
By
Gordon M. Hochberg, editor emeritus
NASHVILLE, TN — The Southeast Produce Council kicked off Southern Innovations 2022 with the STEP-UPP and board of directors dinner Wednesday evening, Sept. 21, at Acme Feed & Seed, here.
SEPC Chairman of the Board Rania Nelson of Westfalia Fruit welcomed everyone to the event, and then she introduced Mike Roberts of Harps Food Stores and Gary Baker of MDI, who recognized the STEP-UPP class.
The dinner was held one day prior to the official opening of Southern Innovations, taking place Sept. 22-24 at the Gaylord Opryland Resort & Convention Center, here.
Daniel Klausner of Robinson Fresh with Garry Bergstrom, a member of the SEPC Board of Governors, and his wife, Ginny.
Jeff Tant of Performance Food Group with Faye Westfall, a former chairman of the SEPC board of directors.
Larry Narwold of Gold Coast Packing with Kim Andreason of Jason's Deli.
Mike and Courtney Roberts of Harps Food Stores.
Julia Estess of RPE Inc., Sheila Carden of the National Watermelon Promotion Board and Sarah Sherrod of the Southeast Produce Council.
Susan Relihan and Jennifer Pierce of the Southeast Produce Council.
Dave Stornetta of Produce Careers, Bob McGowan of Affinity Sales and Rick Estess of RPE Inc.
Sloan and Kendra Lott of Bland Farms with Raina Nelson of Westfalia Fruit.
Kim Flores of Pro Citrus Network; Mike Roberts of Harps Food Stores; Faye Westfall, a former chairman of the SEPC board of directors; and Gary Baker of Merchants Distributors LLC.
Teri Miller of The Fresh Market with Sabrina Pokomandy of Highline Mushrooms.
Jon Schwalls of Southern Valley with Duke Lane of Genuine Georgia.
Susan Ann and Clark Roper of Chick-fil-A Corporate with Molly Edenfield of the Southeast Produce Council.
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