April 19, 2024 | Frieda's LLC - The Branded Produce Company

It may seem strange to some people that I have not yet written a blog post on “Fear No Fruit,” the documentary film about my mother and our business. After all, it was publicly released back in June 2015. I knew there would come a right time, and that is today. Let me tell you why.

This week, Civil Eats published a story about “Fear No Fruit.” Civil Eats is a daily news source for critical thought about the American food system and was named 2014 Publication of the Year by the James Beard Foundation.

The writer, Larissa Zimberoff (who also freelances for The New York Times, Wall Street Journal, Mashable, and more), first discovered the film while flying on United Airlines from Paris to New York about six weeks ago. She selected “Fear No Fruit” as her in-flight entertainment. (United Airlines, Emirates and Qatar Airlines have all licensed the film for their passengers’ enjoyment.)

She loved the documentary and was thrilled to see a familiar face, Supermarket Guru Phil Lempert, in the film. So while in flight (don’t you love technology?!), she emailed Phil and asked if he could connect us. Today, Larissa tells me that she finds it utterly amazing that within four hours of seeing the film, she and I were corresponding by email.

Larissa originally called to interview me about a story on the future of supermarkets. During our conversation, we started talking about the film. She began asking me questions, and I shared many untold stories about our company. She ended up writing the Civil Eats piece, which published on Christmas Eve.

A few weeks after our phone conversation, I was able to meet Larissa while in New York City, and we now talk on a regular basis. I always tell her that I’m happy to be her behind-the-scenes source of produce information, even if she doesn’t quote me.

If you haven’t seen “Fear No Fruit,” it’s available for streaming on Amazon, iTunes, Google Play and Hulu Plus. And on January 12, it will be available on DVD.

The film is the story of my mom, Frieda Caplan—the Queen of Kiwi and the first woman entrepreneur in the wholesale produce industry—and the company she started in 1962. It premiered at the 2015 San Luis Obispo International Film Festival, followed by the 2015 Newport Beach Film Festival and the 2015 Carmel Film Festival, and had an intimate produce industry premiere in London.

Our many thanks to Mark Brian Smith, the visionary, award-winning filmmaker, who approached us about making the film and his amazing crew who filmed it in 10 days. (But it took more than two months of editing to complete it.)

And since this is my last post of the year, I want to add: Happy New Year from my produce family to yours!

Keys to a great New Year celebration are preventing a hangover from happening, while also preparing to “cure” it after the fact. Many of the well-known and well-tested methods can be found right in your produce department. All of these “cures” can be prepared a few days before—or even on—New Year’s Eve, so you don’t have to stumble around the kitchen too much on New Year’s Day.

Young Coconut

Staying hydrated is the number one hangover prevention and “cure.” Coconut water is a great alternative to water to keep you hydrated before and after New Year’s Eve celebrations. Since ideally you’ll hydrate pre-party with one or two, I highly recommend also opening two or more for after the party. Cover them with plastic wrap and store in the refrigerator for easy access in the morning. I don’t know about you, but I wouldn’t attempt to crack open a young coconut with bleary eyes and a pounding headache.

Ginger and Turmeric

Ginger has been used for centuries to aid indigestion and settle nausea. Turmeric, the “It” spice of 2016, is known for its anti-inflammatory properties. Fortunately, both of them taste wonderful together in a tea that will sooth your stomach while helping you hydrate like this recipe here, or simply steep slices of both roots in boiling water, then add a bit of brown sugar or honey to taste. This “magic” elixir can be made ahead and kept in the fridge so you can just nuke it on New Year’s morning.

Stokes Purple® Sweet Potatoes

Any starch can help alleviate nausea and general queasiness. Stokes Purple® Sweet Potatoes are a source of complex carbs and fiber that will help keep your stomach calm. They also have the added benefits of vitamin C to help you bounce back faster. Bake a few sweet potatoes on New Year’s Eve and leave them in the fridge. They can be eaten hot or cold, hashed with eggs, or even mashed and added to pancake batter (with bacon).

As a testament, yours truly had once rolled off the couch the morning after overindulging, nibbled on some purple sweet potatoes on the way to a 5K race, and completed the run without any, um, incident. So, there you go.

As the year draws to a close, I had the chance to look over my writings, predictions, and thoughts from the past 52 weeks. It’s fun to see what topics resonated with those who read my blog. So, here goes… My top 5 posts of 2015:

1. Produce Trends for 2015
Interesting to see that a few of these trends appeared in this week’s headlines: food waste, ugly produce, and smaller supermarkets. (Read the post here.)

3. What the Hell Do I Do with Kohlrabi?
I don’t always write about produce, but when I do, I try to pick the most interesting and timely products. (Read more here and here.)

4. Meeting Someone Famous
Anyone who knows me knows that I do not usually get star-struck, but I when I saw famed author Mark Bittman in a downtown L.A. restaurant, I had to write about it (and I mentioned meeting Shaquille O’Neal at the Chicago airport). Interestingly enough, Mark recently left the New York Times and is now working for a start-up called Purple Carrot. Home delivery of vegan meal ingredients. I need to call him. (Read the post here.)

5. The Book that Changed My Life
Of course, I had to write about this book. In case you are wondering, I have kept the habits of the author intact in my house, and I still fold my clothes the way she taught me, and my house is still decluttered. I think the way our house or work space looks is a metaphor of our lives. (Read more.)

And finally a bonus from my top posts of 2015. The first of my predictions of “hot items” for 2016…Fresh Turmeric. I wrote about it here. I predict you will be seeing it more and more in produce departments, in recipes, on menus, and as a featured ingredient in nutritional supplements.

Frieda’s recommends shoppers find intergalactic snack ideas in the produce aisle

LOS ALAMITOS, CA (December 2015) – You have your tickets. You have your plans. But do you have the perfectly themed snacks to celebrate “Star Wars: The Force Awakens” with? You don’t have to be the best cook in the universe to serve up intergalactic snacks. Just look in your produce aisle!

STARFRUIT

KIWANO® HORNED MELON

This horned melon is the golden cousin of Darth Maul! Relations or not, the Kiwano is alien-looking enough to serve up at your party. Slice and serve Kiwano with a sprinkle of sea salt or a squeeze of Meyer Lemon. And of course, the Kiwano’s electric green pulp also makes great Mos Eisley-esque cocktails.

ICICLE RADISH

Recreate the Wampa cave scene with these spicy, pure white radishes. Nestle your Hoth Luke action figure or a mini Lightsaber on the platter, and serve with a snowy white dip or whipped butter.

BLACK GARLIC AND ELEPHANT GARLIC

Which side will you choose: the Dark with umami-tastic Black Garlic Spread or the Light with sweet Roasted Elephant Garlic? Split the platter down the middle with crostini or crackers and let your guests choose their own tasty side of the Force.

Frieda’s Specialty Produce celebrates a 53-year legacy of inspiring new food experiences for friends, family, and food lovers everywhere. Credited with introducing more than 200 specialty fruits and vegetables to U.S. supermarkets, Frieda’s has helped launch unique items like Stokes Purple® Sweet Potatoes, Sangria Artichokes, Habanero Peppers, Sunchokes®, and Organic Finger Limes. Founded in 1962 by produce industry icon Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is now owned and operated by Frieda’s daughters Karen Caplan and Jackie Caplan Wiggins in Orange County, California. Inspire. Taste. Love.

You have your tickets. You have your plans. But do you have the perfectly themed snacks to celebrate Star Wars: The Force Awakens with? You don’t have to be the best cook in the universe to serve up intergalactic snacks. Just look in your produce aisle!

1. Starfruit

2. Kiwano®

Relations or not, the Kiwano is alien-looking enough to serve up at your party. Did you know that you can eat the Kiwano whole–skin and all? Use a vegetable peeler to trim off the spikes, slice into rounds (or cut down the middle like Darth Maul!) and serve with a sprinkle of sea salt. A squeeze of Meyer Lemon also brings out a completely different flavor profile for this odd fruit.

And of course, the Kiwano’s electric green pulp also makes great Mos Eisley-esque cocktails like Toxic Sludge Margarita or a Rum Martini served in the shell.

ETA 12/21/15: Kiwano melons were actually spotted in The Force Awakens along with some Romanesco! Did you see them? (We’ll tell you where in January. No spoiler here!)

3. Icicle Radish

Recreate the Wampa cave scene with these spicy, pure white radishes. Nestle your Hoth Luke action figure or a mini Lightsaber on the platter, and serve with a snowy white dip or whipped butter.

4. Black Garlic and Elephant Garlic

Prepare your produce department for vegetable-focused food trends

LOS ALAMITOS, CA (December 2015) – Next year’s food trends lead to the produce department, finds Frieda’s Specialty Produce. From the clean-eating movement to a more vegetable-centric menu, don’t miss out on the great vegetable revolution of 2016!

Clean Eating Movement

Shoppers are eliminating processed food and artificial ingredients from their diets, sticking to more fresh ingredients instead. Take advantage of this trend and keep shoppers coming back for more by consistently stocking your produce department with a variety of nutrient-dense vegetables like Sunchokes® and Stokes Purple™ Sweet Potatoes, and flavor boosters like ginger, fresh chile peppers, and various onions.

Veg-centric

With the Meatless Monday movement continuing to gain popularity and vegetable spiralizers flying off the shelf, it’s easy to see that vegetables are gaining ground as the star players in restaurants as well at home. Colored carrot and zucchini ribbons are nudging out actual pasta, and roasted root vegetables like celery root and colorful beet varieties are taking over more plate space at dinner time.

Turmeric

The Baum+Whiteman report named turmeric “Spice of the Year” for 2016 [PDF]. This yellow root has been gaining popularity in recent years with the clean-eating and juicing sets as an immunity booster.

Flavorful Heat

Home food preservation continues to be a trend with shoppers, including homemade hot and chile sauces. While Ghost and Trinidad Scorpion Peppers remain popular, foodies are—forgive the pun—burned out on pure heat and are seeking more flavor from peppers like Habanero, Serrano, and Poblano, along with Hatch Peppers from New Mexico in the summer.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s to find out more about these and other trending products, and gain access to Frieda’s extensive product information, high resolution images, and recipe database.

Each December, I get to visit New York City. It’s one of my favorite global destinations, and it is especially delightful during the holiday season. The weather is cold and brisk, the holiday lights are up, and everyone is in the spirit of the holidays.

Several years ago during my annual visit, I had dinner with friends at Gramercy Tavern—the iconic New York restaurant located in the Flatiron District. It was an incredible experience. The restaurant was decorated for the holidays, the menu featured many of my favorite vegetables, and the service was amazing. I say “amazing” because when I returned to Gramercy Tavern 18 months later, the server remembered me.

I was particularly intrigued when I received an email from Gramercy Tavern highlighting Chef Anthony’s new cookbook, “V is for Vegetables.” Now I am a bit obsessed with his new cookbook, particularly the recipe for Daikon Kinpira.

If you’re not familiar with Daikon, it looks like a giant white carrot. We nicknamed it “Japanese Radish” many years ago when we first introduced it to American supermarkets. It is usually found in most produce departments along with other Asian vegetables.

Because it is so large—usually over 12 inches in length—some produce managers cut off the tops or even cut them into chunks. I guess they’re hoping to make them more approachable to shoppers. I really wish they wouldn’t do that. Whole Daikon is so beautiful and luscious.

Daikon is best eaten raw; the flavor is much milder than other radishes. It’s juicy and refreshing. I remember many years ago when one of our growers shared his “Secret of Daikon.” He told me that if you spill soy sauce on your shirt, you can remove the stain by dabbing it with fresh grated Daikon! (Good thing to remember next time you’re at a sushi bar.)

Judging from Chef Anthony’s description of how he uses it, I am considering substituting sliced or grated Daikon for cucumber in my next salad.

Frieda’s shares four reasons these lucky legumes attract shoppers

LOS ALAMITOS, CA (December 2015) — Blackeyed Peas have been a part of New Year’s Day celebrations in the U.S. for over 300 years, and this Southern tradition is making a comeback in a big way. Every year, Frieda’s Specialty Produce sees an increase in the demand for pre-soaked Blackeyed Peas, as well as dried beans, and expects this year to be the best yet. Here are four reasons Blackeyed Peas are good for business.

1. Convenience

Today’s shoppers want quick and easy everything. Pre-soaked Blackeyed Peas provide the perfect solution—just rinse and cook. No more soaking dried peas overnight. Retailers can also offer a convenient meal solution center by displaying Blackeyed Peas tubs alongside cooking greens.

2. Modern Southern and Comfort Food Trends

Updated Southern cuisine and comfort foods are trending with shoppers for both home cooking and dining out—from traditional dishes like Blackeyed Peas and Collard Greens to new classics like Blackeyed Pea Hummus.

3. Health and Nutrition

Nutrient-dense food is the new buzzword in healthy eating. Blackeyed Peas are one of the most nutrient-dense vegetables, packing lots of good stuff like fiber, folate, and iron, with fewer calories.

4. Halo Effect

Cooking Blackeyed Peas requires additional ingredients from all over the supermarket, not just the produce aisle, from collard greens and garlic, and dried peppers and canned beans, to ham and bacon.

Frieda’s pre-soaked Blackeyed Peas in our rebranded tubs and our dried beans are available to order now. Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for product information and high resolution images to assist with any marketing needs.

I remember when Gloria Steinem, founder of Ms. Magazine, turned 60. It was March of 1994, and I was 8 months pregnant with my second daughter. I recall how young Gloria looked to me.

One of Gloria’s most quoted lines was, “This is what 40 looks like,” in response to a reporter who told her she looked good, then 40. Ten years later, she poked fun at herself with a “This is what 50 looks like” benefit party for Ms. Magazine, and then last year, was involved in a “This is what 80 looks like” benefit for the Shalom Center in Philadelphia.

I was lucky enough to have the chance to meet her last month at a luncheon, and I knew exactly what I was going to say. When I saw Gloria enter the room, I rushed up and shared my story with her. I recounted my memories of her turning 60 and her off-the-cuff comment to the reporter in her 40s.

…Because last month, I turned 60. Wow. I said it publicly. It was kind of hard at first, but I’ve gotten used to it. I told Gloria that she was my inspiration for turning 60. Breaking new ground. Looking and feeling younger than when our parents turned 60.

Each year as I celebrate my birthday, I reflect on the year I just completed, then look forward. Honestly, turning 60 has been the hardest and most insightful birthday. I’ve had a few revelations and lessons that I want to share:

So, as you make another trip around the sun this year, I hope you will reflect as I have. It’s kind of fun.

Bright color and clear signage will attract shoppers and make sales

LOS ALAMITOS, CA (November 2015) — During the winter months, shoppers are looking for citrus fruits to boost their immune systems and brighten up their meals. Take advantage of winter specialty citrus to give your shoppers more variety and liven up your produce department.

Citrus’ bright color and fragrance will attract shoppers initially, but proper signage is crucial in getting shoppers to put those fruits in the basket. Shoppers need to be able to distinguish the many varieties and unique flavor profiles before making that final purchasing decision.

Bring in some citrus sunshine to your produce aisle. Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for product information and high resolution images to assist with any marketing needs.

Frieda’s Specialty Produce celebrates a 53-year legacy of inspiring new food experiences for friends, family, and food lovers everywhere. Credited with introducing more than 200 specialty fruits and vegetables to U.S. supermarkets, Frieda’s has helped introduce unique items like Stokes Purple® Sweet Potatoes, Sangria Artichokes, Habanero Peppers, Sunchokes®, and Organic Finger Limes. Founded in 1962 by produce industry icon Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is now owned and operated by Frieda’s daughters Karen Caplan and Jackie Caplan Wiggins in Orange County, California. Inspire. Taste. Love.

Fresh Fruit Portal stopped by Frieda’s booth to chat with our president and CEO Karen Caplan at Produce Marketing Association Fresh Summit in Atlanta this October.

Update holiday classic recipes with fresh, new ingredients

One of the hottest trends in home cooking is putting a modern twist on traditional recipes by using new ingredients. We recommend these nine vegetables for those retro-chic recipes. (And get our recipes below!)

Pearl & Boiler Onions

Traditional creamed white pearl or boiler onions get a modern treatment with a variety of red or gold pearl/boiler onions, or even a healthier twist with a simple glaze.

Cipolline Onions

Nothing says comfort like roasted vegetables. Substitute chunks of onion with sweet, whole Cipolline Onions for that savory-sweet flavor profile.

Shallots

Remember that classic green bean casserole? Instead of reaching for the canned fried onions, go fresh all the way with crispy fried Shallots.

Stokes Purple® Sweet Potatoes

Sweet potatoes are a must-have for the holidays, but don’t settle for just the orange ones. Wow your dinner guests with a new sweet potato dish that is vibrantly purple–or even an orange-purple mix!

Colored Baby Carrots

Beautiful heirloom root vegetables add more than just orange to your holiday table. Pair these Colored Baby Carrots with Parsnips for a brilliant side of roasted vegetables.

Parsnips

This root vegetable is made for roasting, which brings out a sweet flavor profile that complements any holiday side dish…especially with carrots!

Baby Potatoes

Nobody’s knocking mashed potatoes, but whole-roasted baby spuds are where it’s at for holiday cooks…and nobody minds a little bacon, right? (Limited market area: Try Butter Babies!)

Colored Cauliflower

The “new kale” is a must-have at the dinner table. Now available in purple, orange, and green, cauliflower is perfect for roasting whole or in florets!

Sunchokes®

Sunchoke purée used to be something you’d only see on a restaurant menu. Now you, too, can impress your guests with these knobby little roots.

Get the Recipes:

Do you have an image or message below your email signature? We recently added a new graphic e-signature on all our employees’ outbound emails to keep our new branding consistent.

During the last year, we decided it was time to “refresh” our company’s brand. For most companies, this means you re-do your logo. And your packaging. And your advertising. And your website. You get the picture.

Even the emails we send needed to reflect our brand identity, so we added a standard e-sig to the bottom. All employees have the same font style and footer image now. It was an adjustment for some who had been customizing their own signatures with different colors and fonts.

Every time I get ready to send an email, this e-sig pops up and it makes me smile. It feels happy. And I’m glad to report that it’s not just me or my employees who appreciate the new e-sig.

This morning, I had to update some online account information for a service we use. After I made the change, I sent a courtesy reply to the individual (in accounting) who originally notified me. I didn’t expect her reply:

What I didn’t expect was that I would get yet another email from her less than 10 minutes later:

It really surprised me to see how a happy, engaging e-sig could start a conversation with a complete stranger.

Although this person is probably referring to the Okinawan/Ube Yam-style purple sweet potato, which is a different variety and flavor profile than our Stokes Purple®, I thought it was great that our little e-sig could inspire her and remind her of a pleasant food memory.

…and it revealed a potential marketing opportunity for us. Perhaps the newer Stokes Purple® Sweet Potato variety would appeal to the Filipino audience, which is now the second-largest Asian population in the United States.

Each of us has a market for our product or service. I wonder if there are hidden gems of customers just waiting for us to discover them? We’ve positioned this product for fitness buffs, vegetarians, and vegans. We didn’t really think of it as an ethnic food.

By the way, I got one more email from her after I told her which of her local markets carried Stokes Purple® Sweet Potatoes:

Attract shoppers, boost sales, and bring ‘Purple Power to the People’

LOS ALAMITOS, CA (November 2015) — Follow these three tips from Frieda’s Specialty Produce for a successful sweet potato program.

Follow the Foodies

Foodies often make new culinary discoveries around the holidays when they’re looking to put a fresh twist on classic recipes. Stokes Purple® Sweet Potatoes make any home cook look good at dinner parties and potluck feasts, with everything from roasted sweet potatoes to purple sweet potato pies. Then, the foodies will be back for more after the holidays.

Attract Athletes

Runners and fitness enthusiasts seek out Stokes Purple® Sweet Potatoes as they are the perfect #powerfuel. The anthocyanin antioxidants in the purple-pigmented Stokes Purple® add extra appeal to sweet potatoes, which are already considered a “super starch,” a nutrient-rich source of energy packed with fiber, vitamins, and minerals.

Put Purple in the Mix

The purple-tinted skin of Stokes Purple® Sweet Potatoes stands out against a sea of orange and brown on your potato display, not just during the holidays, but all through the spring. These tubers also add color and interest to your shoppers’ meals—from breakfast to dinner, any time of year.

Bring “Purple Power to the People”! Stokes Purple® Sweet Potatoes are available in conventional and organic, exclusively from Frieda’s. Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for product information and high resolution images to assist with any marketing needs.

Frieda’s Specialty Produce celebrates a 53-year legacy of inspiring new food experiences for friends, family, and food lovers everywhere. Credited with introducing more than 200 specialty fruits and vegetables to U.S. supermarkets, Frieda’s has helped introduce unique items like Stokes Purple® Sweet Potatoes, Sangria Artichokes, Habanero Peppers, Sunchokes®, and Organic Finger Limes. Founded in 1962 by produce industry icon Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is now owned and operated by Frieda’s daughters, Karen Caplan and Jackie Caplan Wiggins in Orange County, California. Inspire. Taste. Love.

One of the benefits of attending trade shows and conferences is that we get to hear world class speakers. Last week, during our annual produce convention, I had the opportunity to hear marketing legend Guy Kawasaki speak for the second time, talking about “The Art of Innovation.” The talk was an adaptation of his original TedxBerkeley 2014 speech. The first time I saw him was a few years ago at a Global Executive Conference through my Vistage CEO group.

Guy’s life has been amazing. One of the first employees of Apple, he, in fact, calls himself the “Chief Macintosh Evangelist.” He worked alongside Steve Jobs for most of his career and admits that Jobs was one of the most brilliant people on the planet, and yet, was almost impossible to work with. I guess being brilliant has its privileges.

Guy had many anecdotes and pointers about success and I’d like to share a few of them.

1. Clean Up Your PowerPoint

First off, in both presentations, his PowerPoint slides had a black background with very few words in white letters on each slide. He confidently tells everyone early in his presentation to imitate his style. He said it is THE most effective way to use PowerPoint. How many times have you watched a presentation which contains tons of copy and data on every slide, making it is mostly illegible and hard to comprehend? And then the speaker reads the slides. Really? Don’t you think we can read? Well, perhaps not, since the font is so small and there is so much text. To this, Guy says: few words, big print. Perfection is 10 slides, 20 minutes, and a 30-point font.

2. Keep It Tight & Go by Number

Guy started both presentations with the same message: his goal is NOT to “go long and suck.” He says, “go long” is overstaying your welcome on stage, and “to suck” is providing bad content. So, Guy’s secret formula is to always number his content. For example: the Top 10 keys to success. If you number your content, your audience knows where you are.

3. Share Your Content

Don’t be afraid to share your content. In fact, I wanted to confirm my notes from his talk last week, so I Googled “Guy Kawasaki presentations” and found his SlideShare. I was actually able to view his presentation! Of course, it is the anecdotes and his affable style that make his presentations so meaningful, but feel free to look at the presentation he gave last week here.

4. It’s a Conversation, Not a Lecture

Guy’s presentation was followed by Mike Walsh, a futurist and leading authority on the digital future. What they both had in common was their positive aura. They both smiled a lot and were extremely comfortable with themselves. It didn’t feel like they were lecturing us. I’ve heard many professional presentations and oftentimes I feel like I am being lectured to. I realize most speakers are experts in their field and they likely know more than I do. But these two speakers epitomized inspiration and sharing. Their presentation styles were as interesting as their topics.

I hope you’ll make time to check out Guy Kawasaki’s presentations or find one of his books that piques your interest.

Sometimes I am asked how I stay ahead of trends, come up with new ideas, or continue to find inspiration. One of my keys to success is that at least once or twice a year I make sure to attend a conference where I’ll hear a world class speaker. I want to be challenged. I want to learn what the greatest minds are thinking about. It doesn’t always have to be about produce or about business. Taking time to check out of the rat race, and making time for my brain to just absorb and think, keeps me fresh.

Sorry to cut this short, but I need to run off to hear a lunch panel of five CEOs of disruptive companies talk about what inspires them.

Inspire new holiday flavor experiences for shoppers with specialty ingredients

LOS ALAMITOS, CA (November 2015) – Retailers need to make the most of holiday sales this season with a fully stocked produce department. One of the hottest trends in home cooking is putting a modern twist on traditional recipes by using new ingredients. While the mainstream holiday staples are in high demand, specialties are positioned to further bolster seasonal produce sales.

1. Pearl and Boiler Onions

Traditional creamed pearl or boiler onions get a modern treatment with white, red, and gold pearl onions.

2. Cipolline Onions

Roasted vegetables are always a fall favorite. These Italian miniature onions add just the right twist.

3. Shallots

With shoppers looking for fresh, unprocessed ingredients, crispy fried shallots are replacing the canned fried onions commonly used to top holiday green bean dishes.

4. Stokes Purple® Sweet Potatoes

Sweet potatoes are a must-have, but some shoppers will be looking to wow their families with a colorful new sweet potato dish.

5. Colored Baby Carrots

Beautiful heirloom root vegetables add more than just orange to your holiday table.

6. Parsnips

7. Baby Potatoes

Nobody’s knocking mashed potatoes, but whole-roasted baby spuds are where it’s at for holiday cooks.

8. Colored Cauliflower

Colored cauliflower in purple, orange, and green demand shoppers’ full attention as they shop for holiday menus.

9. Sunchokes®

Sunchoke purée used to be something you’d only see on a restaurant menu. Now home cooks are impressing their dinner guests with these knobby little roots.

These nine holiday essentials are ready to ship. Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s to order or for product information and high resolution images to assist with any marketing needs.

Frieda's Specialty Produce - Pearl Onions — Frieda’s Specialty Produce Pearl Onions

Frieda's Specialty Produce - Maple Bacon Roasted Potatoes — Maple Bacon Roasted Potatoes

Frieda's Specialty Produce Stokes Purple Sweet Potato Pie — Stokes Purple Sweet Potato Pie

Frieda's Specialty Produce Honey Roasted Cipolline Onions — Honey Roasted Cipolline Onions

Frieda’s Specialty Produce celebrates a 53-year legacy of inspiring new food experiences for friends, family, and food lovers everywhere. Credited with introducing more than 200 specialty fruits and vegetables to U.S. supermarkets, Frieda’s has helped introduce unique items like Stokes Purple® Sweet Potatoes, Sangria Artichokes, Habanero Peppers, Sunchokes®, and Organic Finger Limes. Founded in 1962 by produce industry icon Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is now owned and operated by Frieda’s daughters, Karen Caplan and Jackie Caplan Wiggins in Orange County, California. Inspire. Taste. Love.

New branding on popular lemon bags sets retailers up for sweet success

LOS ALAMITOS, CA (October 2015) — With the domestic citrus season reaching its peak in the early winter months, Meyer Lemons and Seedless Lemons are perfect to brighten up holiday displays, and Frieda’s Specialty Produce’s new 1-pound bags are ready to attract shoppers and increase specialty sales at retail.

Part of Frieda’s overall brand refresh, the new specialty citrus bags have a playful and eye-catching design that welcomes shoppers to give the fruit a try. Featuring fun wordplay like “Don’t pucker up, we’re sweet” for Meyer Lemons, the package will attract curious shoppers who may not have tried these varieties.

“We see the demand for Meyer Lemons grow every year and we are excited to offer our popular lemon bag in our new branded look,” says Karen Caplan, President and CEO of Frieda’s. “One of our retail clients recently switched over to the re-branded Meyer Lemons and saw an immediate increase in movement at the store level.”

“Shoppers are in love with Meyer Lemons—just search Twitter for the #MeyerLemon hashtag and you’ll see these sweeter lemons are quickly becoming the new holiday cooking staple,” adds Caplan. “It only makes sense to stock your produce departments according to this trend.”

Frieda’s 1-pound Seedless Lemon bag will also be ready to ship in early December. Seedless Lemons are ideal for holiday dishes and beverages because there’s no need to strain the seeds.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for product information and high resolution images to assist with any marketing needs.

Frieda’s Specialty Produce celebrates a 53-year legacy of inspiring new food experiences for friends, family, and food lovers everywhere. Credited with introducing more than 200 specialty fruits and vegetables to U.S. supermarkets, Frieda’s has helped introduce unique items like Stokes Purple® Sweet Potatoes, Sangria Artichokes, Habanero Peppers, Sunchokes®, and Organic Finger Limes. Founded in 1962 by produce industry icon Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is now owned and operated by Frieda’s daughters Karen Caplan and Jackie Caplan Wiggins in Orange County, California. Inspire. Taste. Love.

I remember 20 years ago when the FDA launched the “Nutrition Facts” label in its current version. I was in charge of packaging at my company and the thought of having to change all of our packaging to include Nutrition Facts panels, plus performing all the nutritional analysis to get accurate information, was a bit daunting. I remember thinking, “Why are they doing this? This is going to cost us a fortune and will consumers even read it, anyway?”

That was definitely 1990s thinking on my part. Over time, I realized that having nutrition panels on our packaged items was actually a positive point of differentiation. Today we are fastidious about including as much nutritional information as possible on our products and even include a nutritional analysis at the bottom of many of our recipes.

Fast forward to 2015. The FDA just closed its comment period for the proposed revisions to Nutrition Facts labeling. The agency is proposing some “big” changes:

Radical changes. Are you kidding me? I’m not even sure consumers will notice the difference between the “new” and old panel, except that it’s a bit easier to read.

The crazy thing is that many of the big Consumer Packaged Goods (CPG) companies and trade associations are fighting the FDA on these changes, claiming it won’t help consumers. As I read Politico’s daily Morning Agriculture blog last Friday, I had to take a second glance. Really?

Admittedly I am probably oversimplifying the proposed FDA regulations, but I find it amazing that some organizations are still fighting a consumer’s right to know. It seems that Sam Kass, the former lead on food policy at the White House agrees with me. He told Politico this week that those trade groups don’t have legitimate arguments.

After all, it is 2015, and consumers expect truth in labeling. They should know that eating too much sugar is bad for their health, and they have every right to know what is contained in any food they buy. Consumers make the ultimate choice by purchasing or not purchasing.

And, of course, I have to mention that the same thing is going on in many states regarding the labeling or not labeling of GMOs (genetically modified organisms).

Shoppers vote with their dollars and have the right to decide what they want to buy. Simple, truthful, and complete labeling is coming because consumers are demanding it.

For me personally, and for my family, it matters because many of us have food allergies. I cannot eat soy and neither can my daughter. I want to know what kind of oil is used in the salad dressings at restaurants. (Did you know that most ready-made dressings contain soy oil? I suppose it’s because soy oil is cost effective and keeps restaurants’ costs down.)

An easier-to-read label with more relevant information would be welcomed by me—and most consumers.

Last week, I was fortunate enough to spend eight days on vacation in Copenhagen, Denmark. The original purpose of my trip was to spend time with my youngest daughter Sophia and another family. But we ended up having a grand culinary adventure due to my good fortune of having foodie friends!

Well, I’m here to tell you that because of my many new tastes and sensory experiences, I would highly recommend an extended visit to Copenhagen to anyone who is open to explore and be surprised.

It started four months ago when the trip was booked. I immediately went online to secure dinner reservations at the number one restaurant in the world: Noma.

Have you heard of “New Nordic Cuisine”? It was a movement initiated at Noma in 2004 by two chefs, Claus Meyer and René Redzepi. It took them 11 years to achieve this preeminent status. To no one’s surprise, I had to put us on the waiting list for all seven days of of our trip for dinner and lunch, in hopes that we would secure a table. After many emails and phone calls during those four months of planning, two days before our trip we were told we had a lunch reservation on our second day in Copenhagen!

The 17-course lunch with wine pairings took place over a very fast four hours. Here are a few photos of the most memorable courses. (Click on the picture to view full size.)

Frieda's Specialty Produce - What's on Karen's Plate? - Noma - Copenhagen — Me, Emilie, my daughter Sophia, and Veronique at Noma

When we walked in, I was blown away when I found out that Noma’s team lead, Kat Bont, knew who I was, had gone to our company website and read my blog. And she made sure to be the one managing our table experience the entire afternoon.

Of course, I asked if we could see the kitchen after our meal. That was when I learned what makes Noma so special. In a restaurant that has about 15 tables, and only one seating for lunch and one seating for dinner, there are 70-80 chefs in that kitchen. Yes, that’s correct: 70-80 chefs! Some of them are from Denmark, but my sense is that most of them were from other parts of the world and came to Noma to be inspired. It also explained why a different chef came out to present each course he/she prepared. At first, I thought they were servers! What pride they each had in the preparation, the presentation, and the experience!

The second floor of the restaurant was entirely for the team of chefs. During the time we toured, they were enjoying their attractive and deliciously prepared meal together—a “family meal” in restaurant talk—in a venue that was as beautiful and well-kept as the public restaurant below.

After Noma, I was wondering how the balance of our culinary week would be. I am pleased to share that each of the other restaurants had equally well-prepared food that was original and inspiring. When you go to Copenhagen, I would recommend all of them:

Kokkeriet

Proud of their well-deserved, one Michelin star rating, Kokkeriet owner Sammy Shafi was our sommelier for the evening. The most interesting course was the Tomato Juice Cocktail, “shaken not stirred,” served in martini glasses with a dash of dill oil. We also enjoyed the 2011 Montefalco Russo from Alfredosa, Umbria, Italy which is only served here at Kokkeriet and nowhere else in Denmark. And it was amazing!

Kanalen

In a building that sits on one of the main canals of Copenhagen, Kanalen has a small menu that featured mostly small dishes (tapas). The fish was prepared perfectly and the use of fresh vegetables was inviting.

Frieda's Specialty Produce - What's on Karen's Plate? - Copenhagen — The actual “kanalen”

Geist

At Geist, I was introduced to a lifestyle concept, well known in Denmark: hygge (pronounced hooga). Translated, it mean “coziness.” In essence, hygge means creating a warm atmosphere and enjoying the good things in life with good people. The warm glow of candlelight is hygge. Friends and family are hygge too. There’s nothing more hygge than sitting round a table and discussing the big and small things in life. Perhaps hygge explains why the Danes are the happiest people in the world. The small dishes we ordered were flavorful and beautiful. My two favorites were the roasted cauliflower with black truffle, and wafers of avocado with lightly salted Rossini caviar.

Frieda's Specialty Produce - What's on Karen's Plate? - Giest - Copenhagen — Hygge at Geist

For those of you that wonder if I did anything but eat, here is a fun shot of a famous landmark inside Copenhagen: Christiania. It is an independent neighborhood inside Copenhagen that is well known for its hippy, artsy, free spiritedness…and open access to marijuana and other paraphernalia. It’s like a Burning Man village, really. There are no photographs allowed inside Christiania and it was a bit unnerving to see many inhabitants wearing masks to hide their identity.

Learn innovative tactics from industry marketing leaders on October 23

ATLANTA, GA (October 2015) – Produce marketing innovators will share their insights during an industry panel on Friday, October 23, 2015, at 2:35 p.m. at PMA Fresh Summit in Atlanta, Georgia.

During the panel, Caplan will share lessons learned and a marketing success case study on one of Frieda’s top products. “I am looking forward to a lively discussion on marketing with my industry peers,” said Caplan. “The workshop will provide a well-rounded perspective on produce marketing for attendees – from industry-wide initiatives to commodity boards and foodservice, and to the supermarket retail channel.”

Caplan is a former board member of the PMA Retail Board, the PMA Foundation, past chair of United Fresh Produce Association, and founder of United Fresh Women in Produce. She was named 2004 Produce Person of the Year by The Packer and was the 2015 Women in Produce Honoree.

Editor’s notes: Karen Caplan will be available for interviews at PMA Fresh Summit Expo Booth #2546 on Saturday and Sunday afternoon. Contact news.bureau@friedas.com to schedule an appointment.

Frieda’s Specialty Produce celebrates a 53-year legacy of inspiring new food experiences for friends, family, and food lovers everywhere. Credited with introducing more than 200 specialty fruits and vegetables to U.S. supermarkets, Frieda’s has helped introduce unique items like Stokes Purple® Sweet Potatoes, Sangria Artichokes, Habanero Peppers, Sunchokes®, and Organic Finger Limes. Founded in 1962 by produce industry icon Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is now owned and operated by Frieda’s daughters Karen Caplan and Jackie Caplan Wiggins in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce, and Friedas.com. Inspire. Taste. Love.

‘Fear No Fruit’ documentary featured at Carmel’s Women in Film event with sponsors Tanimura & Antle and Taylor Farms

LOS ALAMITOS, CA (October 2015) – California agriculture gets the spotlight at the Carmel International Film Festival’s Women in Film event on Saturday, October 24, in Carmel, California. “Fear No Fruit,” the Frieda Caplan documentary, is an official selection of the festival and the focus of the Saturday event sponsored by Taylor Farms and Tanimura & Antle.

Women in Film celebrates women in the creative arts industries with a focus on nurturing the future women leaders of the film industry. It is also one of the fundraisers for the Carmel International Film Festival’s scholarship and awards program for young film and art students.

“We are proud to sponsor this program to show our support of the great women in the film industry as well as in our own industry—like Frieda Caplan,” said Tonya Antle, principal of Tanimura & Antle, based in Salinas, California. ‘Fear No Fruit’ gives the public a glimpse into the produce industry and helps raise awareness about some of the agricultural issues we are facing in California.”

Bruce Taylor, CEO of Taylor Farms, added, “Sharing the story of a successful family produce business is so important to the future of our industry. We were thrilled to have the opportunity to help sponsor this event.”

While “Fear No Fruit” focuses on the life and career of produce icon Dr. Frieda Rapoport Caplan, founder of Frieda’s Specialty Produce, it also features interviews from other industry power players like Rick Antle of Tanimura & Antle, Dick Spezzano (formerly of Vons), The Supermarket Guru Phil Lempert, and David Karp, The Fruit Detective. The storyline touches on California agriculture along with the state’s current water crisis and its impact beyond agriculture. Well-known California chefs Susan Feniger, Mary Sue Milliken, and Michael McCarty also appear in the film.

Carmel’s Women in Film program includes a luncheon at the La Playa Hotel, featuring local food and wine, and a panel discussion with Dr. Caplan and her daughter, Frieda’s COO and Vice President Jackie Caplan Wiggins. A screening of “Fear No Fruit” will follow at 3 p.m. at Sunset Center Studio 105 in Carmel-By-The-Sea. Tickets are available now.

“Fear No Fruit” is available on Hulu Plus, iTunes, Google Play, Amazon, Xbox Video, Vudu, and Vimeo on Demand.

Frieda’s Specialty Produce celebrates a 53-year legacy of inspiring new food experiences for friends, family, and food lovers everywhere. Credited with introducing more than 200 specialty fruits and vegetables to U.S. supermarkets, Frieda’s has helped introduce unique items like Stokes Purple® Sweet Potatoes, Sangria Artichokes, Habanero Peppers, Sunchokes®, and Organic Finger Limes. Founded in 1962 by produce industry icon Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is now owned and operated by Frieda’s daughters Karen Caplan and Jackie Caplan Wiggins in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce, and Friedas.com. Inspire. Taste. Love.

Specialty produce brand gets a fresh new look geared toward millennial shoppers

LOS ALAMITOS, CA (October 2015) – Frieda’s Specialty Produce is unveiling its new brand at the 2015 PMA Fresh Summit in Atlanta, Georgia, at booth #2546. The launch includes a new logo and fresh visual identity for the 53-year-old specialty produce company, and showcases its brand new look and packaging on many of its products.

Working closely with Florida-based strategic branding consultants Edmundson Martin, Frieda’s conducted a consumer insights initiative, competitive analysis, and in-store reviews.

“We learned that Millennials crave new food experiences and favor brands that engage them, and we believe that our new brand connects with this generation of culinary enthusiasts in a more authentic way,” says Karen Caplan, President and CEO of Frieda’s Specialty Produce. “Our new brand has a fun, young vibe that appeals to Millennials without alienating Baby Boomers.

“Our company’s fun and quirky personality really shines through in our new look. It has a sense of humor and is very approachable, which helps with the unusual nature of many of our specialty fruits and vegetables,” says Caplan.

Frieda’s booth will also feature a sampling of produce-flavored craft beers to encourage visitors to stop by and have a look at the new brand.

“We’re really excited that our brand is positioned to grow the category, and to inspire new food experiences for friends, families, and new food lovers everywhere,” adds Caplan.

Frieda’s Specialty Produce celebrates a 53-year legacy of inspiring new food experiences for friends, family, and food lovers everywhere. Credited with introducing more than 200 specialty fruits and vegetables to U.S. supermarkets, Frieda’s has helped introduce unique items like Stokes Purple® Sweet Potatoes, Sangria Artichokes, Habanero Peppers, Sunchokes®, and Organic Finger Limes. Founded in 1962 by produce industry icon Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is now owned and operated by Frieda’s daughters Karen Caplan and Jackie Caplan Wiggins in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce, and Friedas.com. Inspire. Taste. Love.

This is the sixth year that Frieda’s has hosted an intern from EARTH University in Costa Rica. (Remember Isaiah from last year?) Every third-year student from this amazing international university gets to spend four months interning at a company somewhere around the world as part of the university’s learning by doing philosophy.

Our intern this year is Rumbidzai Hove. Twenty-two-year-old Rumby — pronounced room-bee — is originally from Zimbabwe. She and her brother were raised by a single mom. Before Rumby moved to Costa Rica for her four-year college education, she attended the African Leadership Academy in Johannesburg, South Africa.

Rumby is quite determined to effect change in her home country. For example, while Zimbabwean young people may get an amazing education, the lack of jobs is discouraging and creates a non-motivating environment for them. Why bother if there are no jobs to be had anyway?

Now, Rumby is living with me for four months, so we get to have extensive conversations about all kinds of things.

When I came home earlier this week, I was surprised to find a Kiwano^® Horned Melon sitting on the kitchen counter. I forgot that we’d had a mini-marketplace at our office that day to encourage all employees to take a few of our products home to try.

Rumby said, “Did you know those Horned Melons are native to Zimbabwe? They grow everywhere in my country and I love to eat them. They are actually my favorite fruit!”

Frankly, I was kind of surprised to hear that as I never thought these spiky orange things could be someone’s favorite fruit; everyone who sees them here in the USA always makes a face before asking, “Do you eat them or throw them at people?”

The look on my face must have been priceless as I have always told people to either peel the horned melons or scoop out the insides. I never knew the skin was edible!

It is so interesting to have an international student staying with you! At first you think that they are there for YOU to teach, coach, and mentor. I now know that the learning goes both ways.

Then Rumby reminded me that watermelons are also native to Zimbabwe. I wonder if they also eat the rind and salt them? I guess that will be our next conversation.

P.S. Our marketing team decided to put Rumby on Instagram to show us how it’s done!

I don’t want to sound too dramatic, but I stumbled across a book a few months ago and eventually got a chance to read it. And it really has changed my outlook. Here is what happened.

I was getting ready to take a long flight to London, so I was at my local bookstore, getting a guidebook, and saw this book on display, “The Life-Changing Magic of Tidying Up.” It was on the best-seller shelf and because it was small in size, I figured, what a perfect book to read on a long flight…

…except I never read it. I slept through my flight instead. A month later, I ended up gifting it to a friend as we both joked that it would be good for her adult daughter!

The review of the book looked so interesting and simple that I immediately went to the bookstore and purchased another copy. This time, I read it right away. It’s only a couple hundred pages, so it went fast. And Marie Kondo’s methodology was so simple.

Marie is actually a Japanese organizing consultant, who started organizing her home when she was young. She developed a unique approach to de-cluttering. In fact, two things were especially intriguing to me.

First, Marie said the first thing you must do—before you even start—is decide why you want to tidy up or de-clutter. So, I had to think hard about that one. I realized that I did not want to look at anything I didn’t like anymore.

She also claimed that if you followed her exact order of tidying up—clothes first and personal mementos and photos last—that you would never go back to your previous habits.

When you follow Marie’s way, you start by taking all your clothes and putting them on the floor in the middle of the room. If you have a lot of clothes, you do them by category—all tops, then all pants, and so forth. Then you pick up each piece of clothing and ask yourself, “Do I feel joy?” And if the answer is no, then you thank the piece of clothing and put it in the give-away pile.

I had to prepare myself mentally (which she coaches you on in the book) to not worry about a gift I was given by a friend or family member, clothes that didn’t fit anymore or that I didn’t feel good in but were super expensive. Once you remind yourself of why you are tidying up, it becomes super easy.

I ended up giving away about 50 percent of the clothes in my closet and about 30 percent of my costume jewelry to Working Wardrobes, a local charity. I thanked each piece of clothing for its service, and now other women can benefit from it!

I realized I had 100 pairs of shoes and gave away 27 that I never wore, were not comfortable, or were worn out but I had been hanging on to “just because.” Coincidentally, once I purged my unneeded shoes, the remaining pairs fit perfectly into my shoe closet.

I emptied my bookshelves at home and donated more than half of the cookbooks and novels I had collected over the years. My first job ever was in our local library, so I was thrilled to drop off my books there to allow other people to enjoy. I only kept my favorite books that I know I will continue to enjoy and that will give me joy.

On to my office at Frieda’s. Years ago I learned about the Chinese art of feng shui. One of my greatest lessons was that if the area you are looking at is messy, crowded, or disorganized, you will feel messy and disorganized. With that in mind, I applied the same principles of the book at my office.

Now I’m encouraging my coworkers to do the same. In fact, everyone is getting excited and participating! For starters, we have removed all the filing cabinets in the accounting department and gone digital. After all, there were 27, most of which were empty! And then there were three spare desks outside my office which I finally had taken away. I actually found myself breathing easier and feeling more relaxed.

In the last two months, I have purchased multiple copies of Marie’s book and have been gifting them to friends and coworkers. I posted about my journey and success on Facebook and based on the comments, shares and likes, I can tell that I have inspired many others to de-clutter.

So, if you want to breathe easier, get a sense of accomplishment, and make room in your life for new opportunities and inspiration, you may want to try the KonMari method of organizing.

I remember the first time I saw the Stokes Purple^® Sweet Potato. A sweet potato grower that we buy from in Northern California sent us a sample and asked us what we thought about the potatoes. He said it was a unique variety that he had been experimenting with and he wanted our opinion.

And I know why he thought about us. Ever since my mother started our company in 1962, our official color has been purple. It all started when she was ready to launch her business on the Los Angeles Wholesale Produce Market and she needed a sign. She looked up the name of a sign painter in the Yellow Pages. When she showed up on Monday morning, the sign was painted a pale lavender. The sign painter claimed it was the only color on his truck.

Personally, I think it was because my mom was the only woman on the produce market and he wanted her sign to have a feminine touch!

Well, ever since then, we’ve adopted purple as our signature color. And, funny thing, over the last 50 years, it seems that most people in our industry associate the color purple with Frieda’s Specialty Produce. It’s kind of cool.

So, of course when a sweet potato grower found a purple variety, he would call us to do his sales and marketing.

When we first got the Stokes Purple^® Sweet Potatoes, I wanted to get a chef’s opinion. So I called one of my friends and dropped off some samples. A few days later I went to his house and he told me that they were not very good. He cooked them several ways, but especially after he microwaved them, they turned out very dry. He didn’t recommend them.

Defeated, I went back the office and met with our team. In the back of my head, I knew these potatoes were unique and amazing. So, as we brainstormed in our office, we came up with the idea of taking the potatoes to another chef for a second opinion.

Chef Alan Greeley of The Golden Truffle in Newport Beach and I have been friends for years. We’ve worked together many times. He’s a little bit crazy and super creative, so I knew he would be able to tell us if we should invest our resources and time in marketing these purple sweet potatoes.

Thank goodness we went to Chef Alan! He told us they were the most amazing sweet potatoes he’d ever tasted. The secret is in the cooking method—low, slow, then rest.

Chef told us to wrap Stokes Purple^® Sweet Potatoes in aluminum foil and bake them at 350 degrees for one and a half to two hours, longer than regular orange sweet potatoes. Then, he said, to let the potatoes rest for a few hours, still wrapped, before serving. He actually suggested refrigerating them overnight like that.

One of our favorite recipes is a potato salad with a chipotle vinaigrette, using those chilled potatoes. I’ve even served this one for Thanksgiving dinner and it is always a hit.

Even Julia della Croce, a James Beard Award-winning cookbook author, got in on the fun and made beautiful Purple Sweet Potato Gnocchi for the holidays.

Stokes Purple^® Sweet Potato season just started last week, and supermarkets and chefs across the country have been loading up their stores and restaurants, as this has become of the hottest and most popular “healthy” new foods to hit supermarket shelves in years. The potatoes’ dark purple color means they are high in anthocyanins, a special antioxidant. And unlike other vegetables, they do not lose the antioxidants’ viability when they’re cooked!

So, if you want to try Stokes Purple^® Sweet Potatoes for yourself, just go into your local market and ask for them by name.

And, about Chef Alan, he was just named Orange County Chef of the Year by the Orange County Business Journal. We had lunch a few weeks ago to celebrate his accomplishment!

City of Los Alamitos acknowledges produce icon’s contribution to produce industry and local community

LOS ALAMITOS, CA (September 2015) – The city of Los Alamitos, California, has proclaimed October 15, 2015, as “Frieda Rapoport Caplan Day,” to celebrate the accomplishment of its longtime resident, the founder of Frieda’s Specialty Produce.

Mayor Richard Murphy presented Caplan with the proclamation at the September 21 city council meeting, noting Caplan’s “hard work and dedication to the produce industry and the city of Los Alamitos.”

“One of the nice things is that three of our clients have their stores in Los Alamitos – Ralphs, Sprouts, and Vons-Safeway,” says Caplan. “Do not forget to look for your exotic fruits and vegetables!”

To commemorate the occasion, the Los Alamitos City Council will host a free public screening of Fear No Fruit, the Frieda Caplan documentary, on Thursday, October 15, at the Los Alamitos Community Center. Caplan, along with daughters Karen Caplan, President and CEO of Frieda’s Specialty Produce, and Jackie Caplan Wiggins, Vice-president and COO, will be present for a post-screening meet and greet with the local community.

“[Caplan] is such a champion in her industry, you would not know the things she had done until you come and see the movie,” says Council Member Warren Kusumoto.

A resident of the small northern Orange County city since 1958, Caplan still lives in the same home she shared with her daughters and late husband, Al Caplan. In 1994, daughters Karen and Jackie relocated Frieda’s Specialty Produce from Los Angeles to Los Alamitos.

With over 50 years of fresh produce innovation, Frieda’s Specialty Produce continues to change the way America eats fruits and vegetables. Founded in 1962 by Frieda Caplan, Frieda’s was the first wholesale produce company in the U.S. to be founded, owned, and operated by a woman, and is still a family- and women-owned business today. Frieda’s has introduced more than 200 specialty items to U.S. produce departments, including Kiwifruit, Spaghetti Squash, Habanero Peppers, Sunchokes®, Stokes Purple® Sweet Potatoes, Sangria and Fiore Viola Artichokes, and many more. Frieda’s featured program is “Eat One Fruit a Day That Scares You,” which encourages everyone to #FearNoFruit. Connect with Frieda’s on Facebook, Twitter, Instagram, YouTube, Pinterest, and at Friedas.com.

With so many mergers and acquisitions these days, it’s really hard to keep up. Well, thank goodness my holistic naturopath keeps up.

For those who are not familiar, naturopathy is a form of alternative medicine using natural treatments like homeopathy, herbalism, and acupuncture, as well as nutrition and lifestyle counseling.

About three months ago, I suddenly developed this dry cough. It was like my mouth was suddenly drying out, all day long. It was so annoying, especially to my coworkers who told me “go to the doctor, something is wrong with you.”

Because I don’t really have a regular doctor, I made an appointment with my naturopath, Lisa.

She was testing me for various things, checking my blood work, etc. And then she asked me what seemed like a random question.

Like many people, I developed an underactive thyroid quite a few years ago. And like my mother and one of my daughters, I take thyroid medicine daily.

Well, I do take Armour Thyroid. And, as it turns out, the company that had manufactured the Armour for years (Forest Laboratories) was sold to another drug company (Activis) in July 2014. According to its website, the company continues to “operate in a usual manner.”

But according to Lisa, many of her patients had become intolerant (aka allergic) to Armour since the change in ownership. So, she tested me and sure enough, it appears as if the formula had been changed, as I now was allergic to it. We suspect that they changed the inactive ingredients.

So, how many times do you think that has happened to you? You get your prescription refilled and they offer you the “generic” version. Or you notice that the manufacturer name has changed on your bottle? Have you ever thought of why a generic version of a drug might be cheaper to purchase? Since the FDA does not require generic drugs to contain the same inactive ingredients as the brand name product—only the active ingredients—my guess is that they use cheaper (and possibly inferior) inactive ingredients.

That’s why I have stopped allowing my pharmacy to give me any generics. I want the real thing.

And, by the way, the day I stopped taking Armour Thyroid and switched to Nature-Throid, my cough stopped. As quickly as the coughing started, that’s how fast it stopped. And my skin, which had also become very dry, went back to normal.

Maybe we all need to start reading those labels and those inserts (with the small type) they give us when we pick up our prescriptions more carefully.

Shoppers’ favorite purple tubers are back in time for fall promotions

LOS ALAMITOS, CA (September 2015) – The popular Stokes Purple® Sweet Potatoes season has begun and they will be in good supply through spring. They are exclusively available from Frieda’s Specialty Produce. Frieda’s offers both Organic and Conventional Stokes Purple® Sweet Potatoes. This is the second year that the organic variety will be available both in a 12/3 lb. bag and bulk packs (15 lb. and 40 lb. cartons). Conventional product is only available in bulk. All product is labeled to reduce front-end checker error.

The California-grown Stokes Purple® Sweet Potato has a unique purple skin and deep purple flesh that is unusually high in antioxidants—such as those found in super foods like açai, blueberries, and purple potatoes. Shoppers—especially fitness enthusiasts and those on clean-eating diets—seek out these sweet potatoes for the high nutrient density, well-balanced sweetness and firm texture. Stokes Purple® Sweet Potatoes have a low glycemic index and are non-GMO.

Stokes Purple® Sweet Potatoes sell well all year round, so retailers and food service distributors are encouraged to contact Frieda’s now to place their orders. Frieda’s has product information and high resolution images available.

More than 15 varieties are coming into season to satisfy shoppers’ demand

LOS ALAMITOS, CA (September 2015) – Over 15 varieties of Organic Heirloom Apples are available in short bursts throughout the season from Frieda’s Specialty Produce, starting now with Ribston Pippin, Cox’s Orange Pippin, and Cortland.

Due to the short season and limited availability, most retailers and distributors pre-book theirs months in advance.

“The appeal of Organic Heirloom Apples is the variety of color, texture, and flavor profile,” said Karen Caplan, President and CEO of Frieda’s. “Not only are they a big hit with shoppers, these apples add color break and attractive variety to your fall display.”

Among the varieties available from Frieda’s are Matsu, Orleans Reinette, Winesap, Northern Spy, and Arkansas Black. Most varieties are also available in baby size. Call Frieda’s today as availability on varieties varies week by week throughout the season.

Today I had lunch with a woman whom I have admired for more than 20 years: Caroline Cotten. Caroline founded Mass Connections, a shopper marketing firm she built from an idea she had in college and turned into a $100 million business.

Her business provides people to do in-store demonstrations for vendors in the grocery business at grocery stores. You know who I mean: those stereotypical, mostly older ladies in black pants and white shirts who hand you samples while you walk around the grocery store.

Back when I started in the produce business, the “demo person” would bring a card table and maybe a tablecloth and “set up shop” at the end of an aisle. Then she would hand out samples—and maybe coupons—in hopes of selling more of the products being sampled.

Caroline told me she originally started the business while she was in college in Arizona as a way to make money to support herself as she is one of six children. When she moved back to California, she parlayed this idea and grew it into what I would call an all-American success story.

In the past 30 years, she not only continued to grow and run her company, but she had four children too. And like many of us, Caroline also has had her share of mid-life crises—divorce, and key employees getting ill and buying partners out.

Meanwhile, the business world around her was changing. The cost to provide her personnel and services was getting expensive from the manufacturer point of view. More and more manufacturers were evaluating the ROI (return on investment) on in-store demonstrations. If these demo people could not generate enough incremental sales, then they would stop doing the sampling in stores.

By this time, Caroline’s eldest daughter Taylor was managing event personnel for Mass Connections and ended up being the top regional manager in the company. Caroline laughed when she told me that Taylor was 20 years old when she handled the entire East Coast territory! She said, “Do you know how hard it is to rent a car when you’re not yet 25?” (Thank goodness for Enterprise Rent-a-Car!)

Caroline watches Taylor engaging with her friends via social media—Facebook, Twitter, Instagram, etc. And a new business idea was born.

Enter Social Sampling Inc., Taylor’s new company (with mom, Caroline as an official advisor).

When Social Sampling interviews candidates to do in-store sampling, guess what they bring along with their resume? They bring their smart phones, and they must have a minimum number of social media followers. The more people they can reach, engage with, and sell product to, the more money they can make per project.

So when these candidates are hired to do in-store events, part of their job is to post to social media before the event to let people know where they will be and what they will be sampling, during the event to entice people to show up, and afterward to lead into the next event.

I mean, really, who do you listen to: a newspaper or radio advertisement, or a recommendation from a friend? You guessed it—a friend!

From what Caroline shared with me, with this new approach, the actual number of people who come into the stores to try samples has only grown about 10 percent. But guess what? Product sales have increased 1,000 percent. Yes, that is 10 times!

If you have any millennials working for you, maybe you should ask them what would make your baby boomer-designed business appeal to them and their friends.

Second Harvest Food Bank lauded Frieda’s continuous support at Angels baseball pre-game ceremony

LOS ALAMITOS, CA (August 2015) – Frieda’s Specialty Produce was recognized by Second Harvest Food Bank of Orange County as the Wells Fargo Community Hero on August 21, 2015, in front of over 40,000 baseball fans at Angel Stadium in Anaheim, California.

Wells Fargo also made a $1,000 donation to Second Harvest to further support its mission to end hunger. Every dollar donated provides enough food for three meals for the hungry.

“It is such an amazing opportunity to be able to highlight our most supportive partnership with Frieda’s, thanks to Wells Fargo and the Angels,” said Menna Eshete, Community Relations Coordinator of Second Harvest. “Working with organizations that share our passion in ending hunger creates a stronger team to make what seems like the impossible, possible.”

“As a family-owned and -managed company, we value the relationships we have with our community,” said Karen Caplan, President and CEO of Frieda’s Specialty Produce. “We have been donating edible but not saleable produce to Second Harvest since the company moved to Orange County more than 20 years ago.”

“There are so many people who face hunger, right here in our own backyard, and we feel the best way to help is to donate fresh produce that would otherwise go to waste,” added Caplan.

Second Harvest Food Bank’s mission is to end hunger in Orange County. We are the largest nonprofit hunger relief organization in Orange County, leading the fight to end hunger in our community. Second Harvest distributes donated, purchased and prepared foods through a network of more than 320 community partners in 470 locations throughout the county. Second Harvest is a member of Feeding America, a national hunger relief organization. Learn more about Second Harvest Food Bank’s work in the community – and how you can help – at FeedOC.org.

Over 15 years ago, I recall being invited to be a keynote speaker at a Walmart Associate Summit in Kansas City and addressing 2,000-plus produce managers and company leaders on food trends.

The overarching point I made during that 45-minute presentation was that food trends which have come from another part of the world, such as the popularity of Asian or Latin foods, end up permeating far beyond the food business and the produce department specifically. I did a deep dive into the increasing popularity of Japanese cuisine and also pointed to its effect on music style, art (think minimalistic décor), and even clothing (remember when kimonos became popular?).

So, while I was walking through my local Whole Foods Market earlier this week, an end display of bento boxes caught my attention. And it reminded me of my speech from years ago.

According to Wikipedia, bento is a single-portion takeout or home-packed meal common in Japan. A traditional bento holds rice, fish or meat, and pickled or cooked vegetables, usually in a box-shaped container. Often, the box will have dividers to keep the side dishes or pickles separated from the main dish.

If you’ve ever eaten in an authentic Japanese restaurant or sushi bar, you will recognize what I’m talking about.

So, even though many of us may pack our own lunches or for our family members in small Tupperware-like plastic containers, who would have imagined it would become so trendy? We all know about the popularity of lunch pails decorated with cartoon characters for young children.

To me, this is the just a continuation of the popularity of everything Japanese, combined with the growing trend of home-cooked, healthy meals.

And just look at the recipes out there specifically for traditional bento boxes like these by Rachel at La Fuji Mama.

Earlier this morning, I was reviewing a recent Gallup Poll which revealed the dramatic reduction in the consumption of sodas. Part of the study included insights into what foods consumers actively try to include in their diets; it showed 93 percent of consumers polled try to include vegetables and 90 percent try to include fruits in their diet.

So, back to my discovery at Whole Foods. In doing a little research on the manufacturer Bentology, it was interesting to learn that a mom founded the company in 2001 as a way to make lunches for her kids more interesting and nutritious. The company started with the name Laptop Bento-Ware and recently changed it to Bentology—a great case study in rebranding.

This woman, Tammy Pelstring, was ahead of her time. I wonder if she realizes that her decision to launch the product with its design and name came from global trends dating back decades.

Special thanks to my coworker Jennifer who used the term “pack a bento for her lunch,” which brought this to my attention!

Discover the authentic taste of Hatch Green Chiles from New Mexico

You may have heard the buzz about these famous green chile peppers. Why are Hatch Chiles so special? To be called a “Hatch” pepper, it must be grown in the Mesilla Valley of New Mexico. There’s just something about the climate and soil of this growing area that produces a distinctly zesty, bold flavor. Chile aficionados—also known as “Chile Heads”—know that nothing enhances that awesome flavor like roasting their Hatch Chiles over an open flame.You can roast chiles on your grill or even in your oven, but if you can find a store that will roast them for you in bulk, it’s a deliciously festive way to kick off the Hatch Chile season! Frieda’s works with select supermarkets around the country to create Hatch roasting events.

The beauty of the Hatch Chile is that you can still enjoy that delicious green pepper flavor without blowing your head off from the chile heat factor. Hatch Chiles can be found in mild, medium, or hot degrees of heat, although they generally end up in the medium-hot range.

If you are able to get your hands on some of these limited-edition chiles this summer and fall, buy them in bulk and freeze them for extended use over the winter. By the time next season comes around, you will be craving that authentic Hatch Chile flavor!

WANT TO LEARN MORE? WATCH:

This past weekend I was in beautiful Monterey, California, attending the annual Produce Marketing Association Foodservice Conference. I found it energizing to rendezvous with friends and enjoyed some fantastic educational programs there.

Much of Saturday morning was filled with speakers talking about food trends. One of the most prominent trends is the increasing presence of vegetables at the “center of the plate.” There has been a buzz about this for many years, but it seems to have reached critical mass now.

In fact, both Chef Jet Tila of Food Network’s “Cutthroat Kitchen” and Gerry Ludwig, Corporate Consulting Chef of Gordon Food Service, ended their presentation with a prediction on the next big vegetable trend:

Carrots and Cauliflower.

Yes, you read correctly. They said that these two “rather common” veggies were actually cutting edge. Thick, center-cut Cauliflower can be grilled like a steak, and served as the main course. And, of course, Cauliflower is not just white anymore. You have purple, orange, & green.

And Carrots—well they come in a variety of colors and sizes, too. They will be roasted with the tops on! Yep—the latest green in the vegetable world is the carrot top. It’s an example of “root to stem” cooking.

As I listened to these presentations about veg-centric cooking, I started thinking that perhaps the produce industry’s incredible push to educate and increase fruit and vegetable consumption is really working! Even First Lady Michelle Obama promoted our industry with the Let’s Move Salad Bars to Schools program.

The after lunch speaker was none other than Chef Hugh Acheson, one of the hottest chefs in America. You’ve probably seen him as a judge on “Top Chef” or a contestant on “Top Chef Masters.”

Hugh had heard the morning speakers and opened his comments with his take: Want to know what has really pushed chefs to get creative with vegetables? The cost of protein.

He told us that protein costs are going through the roof. Chefs know that their food costs should be around 30 percent, so to keep from raising their prices they had to get creative. So, instead of serving an 8 or 10-ounce steak, they now serve a 6-ounce steak and put a large variety of prepared vegetables center stage on the plate. Another adjunct trend is the use of meat broth as a flavoring for vegetables.

Hugh also shared the genesis of his newest cookbook, The Broad Fork. He is a member of a CSA (Community Supported Agriculture) and gets a box of locally grown produce every week. His neighbor also gets a box. It seemed as if every week his neighbor would come over and ask Hugh, “What the hell do I do with Kohlrabi?” (I guess there was Kohlrabi in the box quite often.)

So, for a year, Hugh took his weekly CSA box and developed four recipes for every single item. The result was this amazing cookbook filled with seriously delicious and very creative recipes.

So, if you want to know what the hell to do with Kohlrabi or Celery Root or Parsnips, check out Hugh’s gorgeous cookbook. I can’t wait to start cooking from it!

Like many people, I bought a juicer a few years ago after watching the movie, “Fat, Sick and Nearly Dead,” starring Australia-born Joe Cross. If you haven’t seen the movie, I highly recommend it. (You can get it on iTunes or Amazon.)

I was enamored with juicing and its positive effects on our health. Of course, I started out with great intentions for my juicer. However, juicing is a hassle and there are many things that didn’t work for me:

So, my juicer was just staring at me every morning from my kitchen counter, and soon it was gathering dust. Eventually, I gave it to a friend.

Then I went to Costco one day with my friend Lilliana. She pointed out to me this amazing gadget called a Blendtec^® blender. I watched the demo person pour into the blender some coconut water, add a few leaves of kale and then chunks of frozen fruit, and in 30 seconds, she handed out samples of a refreshing and very healthy drink.

Admittedly, I was highly influenced by Lilliana who said the Blendtec^® changed her life. She, too, wanted the health benefits of juicing, but hated the waste of throwing out all that pulp and the messy cleanup as much as I did.

So here is my new summer breakfast routine: 8 ounces coconut water, 2 to 3 cups of kale and/or spinach leaves (although today it was arugula as that was the only green in my fridge), one banana, and four to five chunks of frozen mango (a natural sweetener whose frozen state makes the texture more like a smoothie). Sometimes I add half a cucumber and lemon—skin and all. It may not sound like much, but it is very filling and gives me energy for the entire morning.

And the best parts? I don’t have to throw any pulp away, my entire cleanup process is just rinsing the Blendtec under running water, and I’m out the door. No scrubbing!

Talk about the intersection of healthy and convenience! If you’re burned out on juicing, definitely try blending instead.

Pre-book New Mexico’s famous green chiles and partner with Frieda’s for a roasting event today

LOS ALAMITOS, CA (July 2015) – Hatch Chiles from New Mexico are back in season from August through September, and Frieda’s Inc. has guaranteed volume and good supply. Frieda’s team also has the expertise to assist retailers in a Hatch Chile roasting program.

According to the New Mexico Department of Agriculture, the green chile business continues to increase. The department estimates there will be between 700 and 800 semi loads of fresh market green chiles being sold in retail stores nationwide. That number increases annually.

Chile Pepper aficionados flock to stores to grab up these chiles and shoppers look forward to Hatch Season each year as a result of the success Frieda’s retail partners have had roasting at their stores.

Exclusively grown in the Mesilla Valley near Hatch, New Mexico, these green chiles are well loved by “chile heads” for their robust flavor and the zesty fragrance released when they are roasted over an open flame.

Frieda’s will offer four heat levels of Hatch Chiles—mild, medium, hot, and extra hot—in 25-pound cases.

To inquire about Frieda’s Hatch Chile Program, please call (714) 826-6100 today.

It always bugs me when I go into a produce department and all the fruits are so large. You know what I mean—strawberries the size of billiard balls, apples and oranges (or even bananas) so big that you could split the fruit with a friend! And these big fruits don’t always have the best flavor.

I would rather have medium- or small-sized fruits with better flavor. (Honestly, they’re also a perfect portion to snack on!)

The story was about David “Mas” Masumoto, the well-known farmer (and author of the famous book, “Epitaph for a Peach.”) Mas owns an 80-acre organic farm just south of Fresno, right in the middle of the San Joaquin Valley. When the LA Times writer asked Mas about the drought in California and the effects on his farming practice, he responded:

Flavor! Yippee! I was so excited to read this. Mas verified what I have been thinking for some time. Supermarkets have us consumers convinced that bigger is better, so they buy only large, premium-sized fruit. And they encouraged growers to develop large-size varieties (which you can do with pruning and farm practices) because the stores get premium prices for them.

But what happened to buying fruit based on flavor? I would much prefer a smaller piece of fruit and know that it has intense, awesome flavor.

Here is a dirty little secret of the produce industry. Consumption of soft fruit (peaches, nectarines, and plums) has declined so much in the last 10 years that many large farmers in Central California have started pulling out trees because they have a hard time making money selling their fruit. I believe the reason consumption has gone down is because the flavor and eating quality of the fruit have declined to the point that consumers don’t want to waste their valuable money on tasteless fruit. They have so many other choices like juicy watermelons and mixed melons, easy-peel citrus (like Cuties^®) that they vote with their dollars. And those dollars aren’t going to soft fruit.

Based on Mas’ comment on water, a big part of that decline in flavor is over-watering in order to get bigger fruit.

So what if other fruit farmers use Mas’ methods and start cutting back their water usage and grow smaller fruits with big, bold flavor? Can you imagine juicy peaches and nectarines like you had as a child?

In an interview a year ago, I was asked, “What would you change about the produce industry?” My answer was to change the USDA grades and standards so that all imperfect fruit that never makes it to market and goes to the dumpster can be sold. I believe this could help alleviate hunger by making fruit produce more accessible and affordable.

And have you noticed that all over the world supermarkets are launching campaigns to sell “imperfect fruit?”

Well, my prediction this week is that farmers will be forced to reduce their water consumption, but will continue to farm. The unintended benefit will be smaller, more flavorful fruit.

And who knows, maybe consumption of fresh peaches, nectarines, and plums will start to go up as consumers fall in love with their flavors all over again. And smaller sizes of apples, bananas, and strawberries will encourage better snacking and encourage people to eat more of them.

GFSI and CCOF inspections confirm Frieda’s high quality standards

LOS ALAMITOS, CA (July 2015) – Frieda’s Specialty Produce continues to focus on providing the highest quality to its customers, once again passing its annual Global Food Safety Initiative (GFSI) benchmark audit and California Certified Organic Farmers (CCOF) organic audit.

“Food safety is of high importance here at Frieda’s, and this is validation that we are not only just in compliance, but at the top percentile of compliance,” says Jackie Caplan Wiggins, Frieda’s Vice President and COO. “We also remain 100 percent compliant with the USDA National Organic Program. Everyone at Frieda’s is proud of these accomplishments. What that means for our customers is they know we have the strictest requirements for the suppliers we represent and for our own handling processes and procedures.”

Based on the audit in April, Frieda’s received a superior score of 99.62 percent on the PrimusGFS Packinghouse Audit, the highest global standard. Performed by PrimusLabs, this score is an improvement from last year’s score of 99.35.

Additionally, the organic audit performed in June by CCOF confirmed that Frieda’s remains 100 percent compliant with the National Organic Program set up by the USDA.

The GFSI is an initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide.

As one of the first organic certification entities in the United States, the CCOF certifies more than 2,500 organic operations in 38 states and three foreign countries, and serves over 240 supporting members—consumers, suppliers, businesses, and individuals.

Frieda’s clients may request updated certificates and final audit results. Please contact Frieda’s Compliance Department for more details.

In early June, I was having dinner at the Japanese-Peruvian fusion restaurant Chotto-Matte, one of the hippest places in London. Imagine sushi meets root vegetables—on steroids! It was one of the most amazing, enjoyable, and inspiring dinners I’ve had in a while.

Yes, that was in England, which in the past has not been known for the most adventurous cuisine. (Fish and chips and meat pies, anyone?)

So, out came a plate filled with thin, roasted green peppers. I said, “Oh, look at these Shishito peppers!” My friend gave me a quizzical look and said, “But the menu says they’re Padrón peppers.”

Hmm…I wondered why they looked and tasted just like Shishito peppers, which I have enjoyed many times at my favorite sushi bar back home in California. So, I immediately texted my chile pepper buyer and asked him, “What is the difference?”

Almost all commercially sold peppers are “cousins.” In fact, both Shishito and Padrón peppers are from the cultivar Capsicum annuum var. annuum.

Shishito peppers are the East Asian variety of the cultivar and are named because the tips of the peppers resemble the head of a lion—shishi (or jishi) in Japanese.

On the other hand, Padrón peppers are from Spanish seed of the cultivar from the municipality of Padrón in northwestern Spain, hence its name.

You can see from the photos that Shishitos are a little thinner than Padróns. Also, Shishitos are not usually hot—you may find 1 in 10 that is medium-spicy. Padróns are also mild with slightly more chance of being spicy—2 in 10.

Both peppers are very trendy right now, along with the rise of tapas bars, izakayas (Japanese bars with food), gastropubs, and small plate offerings. So, don’t be surprised if you find them showing up in your neighborhood establishments.

Shoppers’ favorite grapes are in good supply through August

LOS ALAMITOS, CA (June 2015) — Packed in a 16/1 lb. clamshell, Frieda’s Specialty Produce’s Champagne Grapes are available starting in July. Although Champagne Grapes from Arizona experienced a gap in mid-June due to rain, Frieda’s will still have good supplies of shoppers’ favorite table grapes from California through August.

Also known as Zante Currants or Black Corinth Grapes, Champagne Grapes have a delicate appearance and intensely sweet flavor. They are small and seedless, and the average size of a bunch is about the length and width of a hand. Frieda’s recommends displaying Champagne Grapes with other grape varieties, including seasonal specialty varieties such as Sweetie Yellow Grapes and Thomcords. Champagne Grapes can also be cross-merchandized with gourmet cheeses and wines for entertaining ideas.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for product information and high resolution images to assist with any marketing needs.

Last week I had the opportunity to share my thoughts, and a bit of my personal history, with a few hundred produce friends—both men and women—at the Women in Produce Reception at the annual United Fresh Produce Convention in Chicago.

For most of my life, I have told my company’s story and the story of how my mother founded our business, but never before have I talked about what it was like to grow up as the daughter of entrepreneur Frieda Caplan and labor negotiator Al Caplan.

Most people think my mom was a tough business person, but she was a pushover compared to my father. His mother died when he was 13, after which he rode a freight train from Chicago to California, so he never graduated from high school. He was a labor union negotiator and eventually moved into labor relations management consulting. He may have been tough at work, but he was tougher on me, the first born. But obviously that toughness just prepared me for running our family business and dealing with everyday business challenges.

One of my professional highlights was when I was chosen to be a Director of the Federal Reserve Bank of San Francisco, Los Angeles branch. It was an interesting time to be at the monthly meetings and voting on the Fed rate. I had the opportunity to meet many interesting people, including then Chairman Alan Greenspan and current Chair Janet Yellen.

Many times when I speak, I get asked my advice for being successful in business. So at the end of my presentation, I shared these tips:

Balancing your work and your life is up to you. Think of each day as a “pie.” You wake up each day and get to decide how to divide the pie. Will the pie today be evenly divided between work and family? Or will it be primarily work, or primarily family, or just a “you day?” It was explained to me this way by a female executive at Walmart, and to me it makes the most sense. I will tell you that I am pretty sure I missed the first day of school every year for both my girls as it always seemed to fall during a scheduled business trip. But I was there for their third day of school. And I missed many birthdays, but we made lots of other memories. And as you can see, my girls turned out just fine.

When you don’t know something, ask. Don’t be afraid. I guarantee that you won’t look dumb. To the contrary, you will be admired for having the guts to ask the questions everyone else wishes they had asked.

In my more than 30 years in the business, every year I have attended workshops, seminars, webinars, and read books to keep current and learn about new things. I read everything that comes into my company even if it takes me weeks and months to get to it. (Thank goodness for long airplane flights). Because I always learn something new, I feel ahead of the curve and that is one of my competitive advantages.

And finally, this is something I learned from my mother (and she learned from her mother). It’s tempting to badmouth your competition, your coworker, or your boss. But really it is better that you don’t. Offering honest criticism is one thing, but like the saying goes, “If you don’t have something nice to say, don’t say anything at all.” We will all be in this industry for many more years, and you never know who you will be working for or who will be your boss. I’ve found it the best practice to be positive whenever possible.

The best part of my presentation was that my entire immediate family was able to be there with me. As you can see, I have a beautiful and radiant family.

Please feel free to share my tips with any young person who has just graduated and is moving into the “real world.” You can also read my entire speech here.

Short video series returns to assist shoppers and produce managers

LOS ALAMITOS, CA (June 2015) — Frieda’s Specialty Produce premieres its 2015 YouTube video series with “Specialty Produce 101: Angelcot^®”— just in time to kick off the season for Frieda’s exclusive white apricots. Third-generation Caplan family member Alex Jackson, daughter of President & CEO Karen Caplan and granddaughter of founder Dr. Frieda Caplan, returns as the host.

Produced in-house in Frieda’s test kitchen, these one-and-a-half minute videos offer interesting facts and recipe ideas for specialty items such as Jackfruit, Dragon Fruit, Fennel, and Pine Nuts. The videos are also used by Frieda’s clients to train their produce managers.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s to pre-book the limited-availability, Frieda’s exclusive Angelcots^®.

Purple crisp pods stand out as a healthy snack option

LOS ALAMITOS, CA (May 2015) — Supermarket Guru Phil Lempert confirms that Frieda’s Specialty Produce’s Purple Snow Peas are a hit. In “Phil’s Food Reviews,” Purple Snow Peas were his pick of the week on May 1, scoring 93 out of 100.

Purple Snow Peas are available year-round, however the rainy season in Guatemala can affect availability intermittently from June to mid-November. An excellent source of vitamin C, fiber and folate, Purple Snow Peas come in 12/6-ounce plastic bags or in 10-pound bulk. These deep purple pods have tiny green peas inside and maintain their purple color when cooked.

“I love these,” Phil says in his review. “Great to get kids to eat more vegetables. Under 40 calories for half a bag with zero fat, 3 grams of protein and 5 grams of naturally occurring sugars.”

Frieda’s offers healthy snack options to help keep shoppers away from not-so-healthy snacks. Crisp and crunchy, easy and fun-to-eat, exciting fresh produce like Purple Snow Peas, Rambutans, Mini Sweet Peppers, and Starfruit can satisfy any craving.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for additional information on Purple Snow Peas.

There is a new business disease. It’s called “conference burnout.” You may have it. It goes like this:

Every morning when you look through your emails, in between all your necessary and urgent company and client emails, are email invitations highlighting the “latest and greatest” conferences. You can attend conferences put on by INC. Magazine, Fast Company, Fortune, Hubspot, and other experts in New York City, Austin, or Chicago.

You get excited about the subjects you’re interested in, or speakers who you would love to hear and meet in person. But then you look at the dates and you realize that you would have to give up your day job to attend all of the conferences.

With that being said, I managed to attend a conference for the first time in May that was put together by the Western Association of Food Chains.

I have seen the name of this industry conference for many years and never understood it. It looked just like another supermarket retail conference in a nice location. (Hello, Palm Springs!) Except this time, my good friend Sue Klug, executive vice president of Unified Grocers, who happens to be the chairwoman of WAFC, personally invited me.

“You really should come,” said Sue. “I know you will like it. It’s different.”

Sue can be very convincing, so I did a little research on the organization and the event. Even though I was not entirely convinced it would be worth it, I ended up attending. After all, I could give up a couple of days to support my friend.

Only retailer supermarket executives can be a member of WAFC—no vendors or suppliers—however, vendors and suppliers can attend the conference. So I did.

During one of the cocktail parties, I spoke with another board member, Oscar Gonzalez, who is the Co-President of Northgate Gonzalez Supermarkets here in Southern California. All these retail competitors were in constant meetings every day with each other and I knew they could not be discussing their competitive strategies. So, what were all the meetings about?

Oscar explained it to me beautifully. He told me that back in 1921, the supermarket industry on the West Coast realized there was a shortage of management personnel for their retail stores. Most employees got their start in supermarkets by bagging or checking groceries while in high school. They made good money, and many of them had no incentive to go to college. After being a front-end checker, you could move up to be a supervisor and then eventually a store manager. In most cases, a store manager would be making a six-figure salary. Seriously, there was no incentive for their employees to get a professional education.

So all the retailers got together and created the WAFC with the sole purpose of designing and funding management education programs for company employees!

Education is the primary mission of the WAFC. Since 1958, with the support of scholarship donors, the organization established and has funded the Food Industry Management Program at the University of Southern California Marshall School of Business. Then in 2000, WAFC launched the “Retail Management Certificate Program,” an accredited community college program specifically designed for food industry associates, which is available online nationally and at over 160 college campus and satellite locations in the Western United States.

Having spoken with some of the students who graduated from either USC program or the Retail Management Certificate Program, they all said two things:

“It changed my life forever” and “I would never be in the career position I am in now without this program.”

One of the graduates has now been promoted to the most senior sales/marketing executive in his company’s regional retail chain of more than 100 stores!

A bunch of competitors identified that they had a common need, and banded together for this noble cause of not only designing and managing a management training program, but also of helping change the lives of their employees.

Now that I understand the purpose of WAFC, I was all in! But as a vendor (and a newcomer), what could I possibly do?

Well, as it turns out, vendors can actually join another organization called the Illuminators. WAFC was started in 1921 and a few years later the vendors formed their own, supportive group. The sole purpose of the Illuminators is to provide volunteers to run the WAFC conferences and events. So I paid my dues and signed up within the first hour of getting there, and joined all the other volunteers right away. I sold raffle tickets, served lunch, and staffed a silent auction, among other duties. It was so much fun!

The grocery industry is often accused of being stuck in the “old business model,” e.g. brick and mortar, but the WAFC found an innovative way to collaboratively tackle an industry-wide hurdle, and at the same time, develop a retention strategy for our companies and industry!

Five tips to great fruit and vegetable grilling

Recent studies show that 87 percent of American households have outdoor barbecues, and they believe grilling more often is a healthier way to prepare meals. Grilling also brings out the flavors of fruits and vegetables like no other cooking method can! As our eating habits are changing to include more fruits and vegetables, so are our grilling preferences. Put more vegetables—and even fruits—on your grill this summer. Follow these five easy tricks and tips to make grilling produce a breeze.

Vegetables and fruits tend to stick to the grate more because of the caramelizing sugars. Brush some oil (or spray) on the grate before adding your produce to the grill.

Tired of losing your vegetable slices to the fire? Put a metal cooling rack on the grill grate as a secondary, smaller grate grill surface so nothing falls through. And you can still get the beautiful grill marks. (We picked up this tip from Alton Brown!)

Cleanup is a breeze when you cook your fruits and veggies in aluminum foil packets! Add your favorite vegetables onto a piece of aluminum foil, drizzle with some olive oil, and season with salt, pepper, and fresh herbs. Fold up the packet and seal the edges well. Set the packets on the grill and let the vegetables steam themselves. You can do the same with fruits, sugar or honey, and a drizzle of orange or almond liqueur, then serve over vanilla ice cream.

You can put more on the grill than onions, peppers, carrots, and zucchini! Did you know that you can grill leafy vegetables like Belgian Endive, Radicchio, Baby Bok Choy, and even romaine lettuce? They actually get sweeter when a little charred. You can also grill Fava Beans in the pods and eat them whole, pods and all. Try avocado halves, grilled right in the skin. As for fruits, have you ever had grilled Dragon Fruit? Cube them and add to skewers with other fruits for fun fruit kebabs!

I don’t usually get star-struck. I have no interest in getting autographs of famous people or visiting the homes of the stars in Hollywood.

But about six weeks ago, my daughter Alex and I attended an NCAA Sweet 16 Championship game at Staples Center in Los Angeles. Afterwards, we decided to grab dinner at one of our favorite restaurants, Border Grill, which is owned and operated by longtime business partners, Susan Feniger and Mary Sue Milliken. They are big users of fresh produce and offer flavorful and fresh authentic Mexican cuisine.

So there we were in an almost empty restaurant (typical of downtown L.A. at 5 p.m. on a Saturday evening), munching on chips and salsa, when a familiar-looking man walked in.

Mark currently writes for The New York Times, but I first learned about him when I bought one of his books, “How to Cook Everything,” more than 10 years ago.

His writing covers agriculture, health, the environment, and, of course, cooking and eating. He is a regular on the “Today” show and has hosted four TV series. But when he went mostly vegan a few years ago and wrote “VB6: Eat Vegan Before 6:00,” he really got my attention. (As you may recall, I went vegan for about a year in 2012.)

The premise of VB6 was that Mark loves food, but he needed to make some dietary changes due to health concerns. That is when he ingeniously realized he could be a vegan before 6 p.m. each day, then eat pretty much what he wanted in the evening.

So, when I saw him walk into the restaurant and sit at a table by himself, I took a deep breath, put on my lipstick, and went over to say hello.

We chatted for a bit about my mom, Frieda, about why he decided to go vegan, and which restaurant I should dine in during my next visit to New York City to celebrate my youngest daughter, Sophia, graduating from college. I also learned that he is temporarily living in Berkeley, Calif., thus his recent story on Monterey Market. I think he was impressed that I had seen the article.

After I went back to my table, I had my regrets. Shouldn’t I have gotten a picture with Mark? So I recruited Alex to return with me about 30 minutes later to chat some more and get his permission for a photo together.

What I loved about talking with Mark is that for someone who is such an authority on EVERYTHING, and so well connected, he was, well, human—a little funny and very humble. He was not annoyed that I interrupted his dinner twice.

I have met another pretty famous person. His name is Shaquille O’Neal and I met him at O’Hare airport in Chicago. As it turns out, a friend of mine, Michael Downing, is a business partner with Shaq in a company called Tout, which has been around for more than four years, before Vine videos became so popular. Tout is a next generation video platform for media companies to share content.

So, when I saw this HUGE man walk past me in the airport, I took a chance and approached him, asking if he knew Michael. I think Shaq was taken aback that I was not asking him for his autograph or photo.

After I said hello, I walked away, and then realized I should have asked him for help. You see, and you may not know this, but Shaq is a bit of a computer geek. So, I walked back to him and asked him if he could show me how to use Tout. I had downloaded the app, but did not know how to use it!

And there I was in the middle of O’Hare airport with this giant man showing me how to use an app on my phone.

So my lesson learned is that most of those famous people are human like the rest of us. And if you treat them like an old friend, and have a sincere conversation, they might just let you get your picture with them.

Shoppers take healthy eating habits to grilling season

LOS ALAMITOS, CA (May 2015) — While hot dogs and burgers have always been summer’s favorite grilling items, this year shoppers will look for a variety of fruits and vegetables beyond onions and peppers to grill.

Holidays are no longer a “cheat” day for shoppers, but opportunities for them to try healthy food. Recent studies show that 87 percent of American households have outdoor barbecues, and they believe grilling more often is a healthier way to prepare meals. Shorter cooking time on the grill ensures that much of the nutritional content is retained in vegetables when cooked.

“We find a significant change in American barbecue habits. Shoppers are grilling more vegetables in the summer, and now they are starting to grill more fruits as well,” said Karen Caplan, President and CEO of Frieda’s Specialty Produce. “One of the food trends this year is making vegetables the main course, and summer grilling season sets the perfect stage for that.”

“While grilling season officially kicks off during Memorial Day weekend (May 25), continues with Father’s Day (June 21), Fourth of July weekend, and concludes on Labor Day weekend (September 7), we are seeing retailers starting to promote grilling certain parts of the country,” added Caplan.

This is how you pronounce Turmeric: TWO-mer-ick. And if you’re wondering what I’m talking about, here’s a picture:

To me, turmeric looks like a cross between a small piece of ginger root and a carrot. In fact, turmeric (Curcumic longa) is related to ginger. You may have noticed it showing up in recipes and food blogs more frequently and wondered why.

Well, in recent years, we have seen a surge in consumer interest and demand for this root.

The first reason is that Indian and Southeast Asian cuisines have gained popularity in recent years. Naturally, the key ingredients in those cuisines, like turmeric, ginger, lemongrass, kaffir lime leaves, and yuzu, have also become better known.

In addition, turmeric has been used in Indian ayurvedic medicine for more than 2,500 years to treat joint pain, digestive and liver problems, and skin conditions. As a matter of fact, National Geographic recently published a special guide entitled, “Nature’s Best Remedies,” and devoted an entire page to this “yellow ginger.” More and more, we Westerners are finding that Asian homeopathic treatments and remedies turn out to have scientifically confirmed health benefits. But there is currently no significant government-supervised and -approved research available on turmeric.

Did you know that turmeric is the main ingredient in curry powder and mustard powder? It’s what makes those two powdered spices yellow. Besides its purported health benefits, turmeric adds a yellow-orange color and a light earthy flavor to curries, soups, and rice. You can also steep slices of turmeric in hot water to make tea. I’ve heard of people adding the grated root to their smoothies and freshly pressed juices as well.

Personally, I’ve started buying small pieces of fresh turmeric at the store to add to my soups and veggie dishes. I have yet to try it in my morning juices, but that’s next on the list!

Hopefully, you’ll now be encouraged to try turmeric. And who knows, adding the root to your meals may actually help relieve your arthritis, muscle pain, or digestive issues. You’ll just have to let me know if it works!

Over 40 produce organizations and professionals joined in saluting supermarket produce staff via social media

LOS ALAMITOS, CA (April 2015) — Over 40 produce organizations and registered dietitian nutritionists joined Frieda’s Specialty Produce on social media to celebrate the national Love Your Produce Manager^® Day on April 2. Using hashtag #LYPM on Twitter, Facebook, and Instagram, these organizations and individuals called attention to the exemplary service of men and women in supermarket produce departments.

To show appreciation for the produce industry’s participation in raising awareness of this holiday, Frieda’s made a commitment to make a donation to the “Let’s Move Salad Bars to Schools” program on their behalf.

“We quadrupled last year’s industry participation, going from about 10 organizations to over 40!” said Karen Caplan, President and CEO of Frieda’s. “We are exceedingly proud of our industry and grateful for the level of activity we’ve experienced this year.”

Caplan herself gave a shout-out to her local produce manager at the Ralphs in Seal Beach in a recent blog post.

As featured in Chase’s Calendar of Events since 2012, Love Your Produce Manager^® Day celebrates the unsung heroes of the healthy eating revolution.

About Let’s Move Salad Bars to Schools

Let’s Move Salad Bars to Schools was founded by the Chef Ann Foundation, National Fruit and Vegetable Alliance, United Fresh Produce Association Foundation, and Whole Foods Market in support of first lady Michelle Obama’s Let’s Move! Initiative. The goal is for every school in the United States to have a salad bar as part of its school food service program so that every child—from elementary school to middle school to high school—has daily access to fresh fruits and vegetables, whole grains, and healthy proteins.

About Frieda’s

Pre-book begins now for shoppers’ favorite stone fruit

LOS ALAMITOS, CA (April 2015) — Frieda’s Specialty Produce’s exclusive Angelcots^®, the “heavenly white apricots,” are only available for three weeks starting in mid-June. This specialty hybrid of Moroccan and Iranian apricot varieties is grown in Northern California and packed in 16/1 lb. clamshells.

Angelcots’ pale-yellow skin—with a pale-peach blush—is covered with a fine, velvety fuzz. The beautiful fruit has the right balance of acid and sugar, along with a buttery, perfume-like sweetness. Angelcots have the juiciness of the ripest nectarine and the delicate texture and aroma of an apricot, with floral and tropical notes. Angelcots are also rich in vitamins A and C, as well as being a good source of fiber.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for promotional ideas, marketing tools, product information, and high resolution images to assist with any marketing needs.

About Frieda’s

Sometimes it really does feel like I have a crystal ball. For example, I gave a speech over two decades ago and predicted some future happenings in the supermarket industry, and now one of them is happening!

I’m referring to the “sudden” focus and presence of registered dietitian nutritionists, or RDNs, in supermarkets.

Back in 1994, I referred to RDNs as “consumer relations specialists.” I predicted that supermarkets would soon employ consumer relations specialists who would make sure supermarkets were focusing on the needs of their shoppers, instead of just selling food in their stores.

Fast-forward to 2015, and it seems as if almost every supermarket chain offers the services of an RDN either in individual stores or at its corporate offices. Of course with the current obesity crisis, offering nutritional counseling and recommendations for healthy choices at no charge for shoppers is a win-win.

Just a few weeks ago, a produce industry organization, the Produce for Better Health Foundation, held its annual conference. It was so exciting to see that many retailers have RDNs and to see that these young (predominantly) women have so much enthusiasm for their positions and the difference they can make.

The conference provided many opportunities for people to network and chat. We learned quite a few new things by meeting with RDNs in attendance:

Nutrient-dense foods give you the most nutrients for the fewest calories. Fruits and vegetables are definitely nutrient-dense. On the other hand, energy-dense foods are high in calories and do not have many nutrients. The “empty calorie” foods you keep hearing about would be considered energy-dense.

The concept that educated shoppers will spend their food budget on foods that address their health and wellness priorities.

This was a new word for me! Orthorexia is being proposed as a new eating disorder: extreme preoccupation with avoiding foods perceived to be unhealthy and a fixation on food quality and purity. Orthorexia is not just being conscious about what you eat, such as going gluten-free or vegan. It’s when that consideration turns into an obsession and starts to affect your life. An example might be cancelling social events due to the fear of accidentally eating something “unhealthy.” Coincidentally, CBS news featured a story on this over the weekend as well.

Clearly, the RDNs are making an impact in supermarkets around the country. I’m not sure if they are able affect store merchandising decisions like moving candy away from the check stands to curb impulse buying, or adding more fruits and vegetables to store newspaper or online ads, but I am sure those subjects and many more are very much on their minds.

I’ve often wondered if First Lady Michelle Obama’s goal of eliminating obesity in one generation is possible. Well, with the brain power of these women, I think we have a good shot at it.

Carlos works in the produce department of my local Ralphs grocery store. He’s the guy I go to when I can’t find something. I love his smiling face and we always say hello when he is there. He works on Sundays, when I usually shop, so I see him almost every week.

I wonder if non-produce people get to know the produce personnel at their regular grocery stores? I hope so. It comes in so handy to have a personal relationship with the produce guy or gal.

Just this weekend, I went into my store and was looking for a head of white cauliflower. I couldn’t find it anywhere. All they had was green cauliflower, so I picked up a green head and put it into my basket. As I was leaving the department, I mentioned to Carlos that they were out of regular white cauliflower.

Carlos insisted that I wait a moment while he went to the back to look. Sure enough, they were out of the conventional cauliflower, but they did have them in organic. He offered one to me at the same price as regular cauliflower. As in many produce departments, the organic items are separate, and I didn’t even think to look there. Problem solved!

I mention this story because there is a national holiday this week that honors produce managers! It’s called “Love Your Produce Manager^® Day” and it is Thursday, April 2.

Now, in full disclosure, our company conceived of this national holiday to acknowledge produce managers, the unsung heroes in produce departments. This is the fourth year it has been officially celebrated and listed in Chase’s Calendar of Events.

As with any national holiday, you can post about it on Facebook, Instagram, or Twitter! Give a shout-out to your favorite produce manager or post a photo like mine, then use with the hashtag #LYPM between now and April 3. You might just win a $25 gift card for you AND your favorite produce manager!

I don’t think it’s just me who thinks the produce manager is important. Check out what Meryl Streep has to say:

“There is a special place in hell for women who don’t help other women”—Madeleine Albright, First female U.S. Secretary of State

Earlier this week, I attended the March meeting of the Food Industries Sales Managers’ Club of Los Angeles. Since 1993, the March meeting of this group has highlighted women in the food industry. During the luncheon, I learned that this event started out many decades ago as an acknowledgment of National Secretary’s Day, but as more and more women joined the ranks of sales executives, the focus changed. Plus, after all, March is Women’s History Month, so it is perfectly timed to give recognition to women in the grocery business.

Two female executives were inducted into the Women in Industry Honor Roll at the luncheon.

Mimi Song immigrated to the U.S. with her family in 1977 from South Korea. Her family of five was allowed to bring a total of $5,000 with them. Mimi told the story of her family and her first job as a cashier at a Korean grocery store in South Central Los Angeles. This beautiful and very funny woman founded Superior Grocers in 1981 with a single former Smith’s Food King store in a less than prime location. In 30 years, she has grown the company into close to $1 billion in sales and more than 40 stores. Yes, I said One Billion Dollars in sales!

Almost all of Mimi’s stores are in markets that serve the Hispanic community. Mimi is actually a friend of mine, and she told me that, as an immigrant, she feels a special allegiance and responsibility to other immigrants. During the luncheon, she recounted for us that during the Rodney King riots in 1991, her stores were the only retail outlets that were not looted or robbed. She attributed that to her deep commitment to the communities in which she operates.

Kim Sentovich is the Senior Vice President of the Pacific Division of Walmart Stores, covering all stores in California, Oregon, and Washington. It’s a bit mind-boggling, but that means she has almost 100,000 employees who “report” to her (not directly of course).

Kim started her career at Home Depot, and seven years ago was recruited by Walmart. During her remarks, she shared many words of wisdom, but my favorite was her comment on work-life balance. She equated each day to a pie. She said, that each day when she gets up, she decides how to divide her pie of 24 hours of time. Sometimes, her kids get a bigger piece, or her husband does. And of course, some days, work gets a large portion of the pie. She said the key to her success in providing work-life balance is that she looks at it day by day.

Her final comment was about her personal commitment to giving back, especially to causes that support women. When Kim was introduced, the list of organizations she is actively involved in was long, and most of them revolved around supporting and mentoring other women. And that’s when she shared that Madeleine Albright quote.

What a great reminder for all of us, both women and men. As we grow older and move further along in our careers, we should make time to help those who follow us and look up to us, so they benefit from our experiences.

At the end of the luncheon, all past honorees were invited to introduce themselves. There were 16 of us in attendance. It was hard to believe that my mother Frieda, my sister Jackie, and I were honored back in 1996. Look at the company of amazing women we are in now!

A call to arms to salute the unsung heroes of the healthy eating revolution

LOS ALAMITOS, CA (March 2015) — Produce managers play an important part in changing the way America shops—and eats. They are the unsung heroes of the healthy eating revolution, quietly playing a key role in increasing fruit and vegetable consumption just by helping us take home the freshest produce. After all, according to a recent survey by Packaged Facts, three out of four shoppers choose where they shop based on the produce department.

As featured in Chase’s Calendar of Events since 2012, Love Your Produce Manager® Day aims to honor exemplary customer service in U.S. supermarket produce departments.

To encourage industry participation in raising awareness of this holiday, a donation will be made to United Fresh’s “Let’s Move Salad Bars to Schools” program by Frieda’s Specialty Produce on behalf of produce companies, industry organizations, grocery retailers, and growers who use the #LYPM hashtag in a Facebook, Twitter, and/or Instagram post, or mention Love Your Produce Manager^® Day on their websites. Love Your Produce Manager^® Day messages must be posted by 11:59 p.m. on April 3 to be counted.

Additionally, Frieda’s is hosting a public social media giveaway to encourage shoppers to show their appreciation for their Produce Managers from Wednesday, March 25, through Thursday, April 2. For a chance to win a prize for themselves and their Produce Manager, shoppers can post a shout-out to their favorite Produce Manager on Facebook, Twitter, and Instagram with hashtag #LYPM. Three sets of winners will be announced on April 3.

About Frieda’s

Popular online health section asks readers to try 10 exotic fruits

LOS ALAMITOS, CA (March 2015) – Fruit intake remains low in the U.S., according to a recent report of the 2015 Dietary Guidelines Advisory Committee. The results inspired registered dietitian, nutritionist, and author Janet Helm, MS, RDN, to issue a challenge to America: “Get over your fear of fruit.”

Helm recently wrote an “Eat + Run” health blog for U.S. News & World Report. In “Get Over Your Fear of Fruit With These 10 Exotic Choices,” she examines the reasons people shy away from actually eating fruits, while seemingly obsessed with cold-pressed juices and smoothies.

Inspired by the Frieda’s Specialty Produce campaign, “Eat One Fruit A Day That Scares You,” Helm suggests trying new, exotic fruits, especially with children. She points to a study that proposes hands-on activities with fruits during playtime to encourage kids to try new things during meals.

The U.S. News & World Report post is the result of an effort by the New York Produce Show to solicit coverage of the produce industry in the mainstream press.

About Frieda’s

First, we have “friends,” who are really acquaintances. But we call them friends, as it may seem a bit awkward or cold to label someone an acquaintance, plus they might be a bit more than that.

Then we have “true friends.” People whom we know well. We may know their families or we may hang out in a circle of friends together, such as a GNO (Girls’ Night Out) group or a running club. We spend enough time with them that we know a fair amount about them and do activities together.

And then we have our “really great” friends. These are people who would do virtually anything for us, and we would reciprocate for them. Some of us are lucky enough to have one or two really great friends at any one time. I have found that my closest great friends have changed over the years.

When I had my first daughter, Alex, I met Jill in my Lamaze class. We were really great friends, and inseparable for years, then she moved away. We have remained friends, but are not as close. When my girls went to elementary school and I was involved with their school classes, my closest friends had kids who were similar ages and did similar activities. And we socialized regularly.

So, I have been thinking lately about what actually makes a really great friend.

I don’t think spending a lot of time with someone necessarily makes them a great friend. Or the fact that they remember your birthday each year or attend a family life-cycle event.

I believe a great friend responds to what is important to you. They know you. They know if you need a hug, or a glass of wine. If you need to spend time talking, or time alone. If you need your butt kicked at kickboxing, or you need a quiet walk in the neighborhood. Or if a card or a bouquet of flowers (for no reason) is just the right thing.

I am fortunate to have a few great friends (some of whom are also my relatives), who know me and take great care of me. And for that I am eternally grateful.

I’m sure you have at least one great friend on whom you count and love. Why not forward this blog to them so they know how much you appreciate them?

About this time each year, Fortune Magazine publishes its list of Top 100 Best Companies to Work For. Many of our supermarket clients are on this list: Wegmans (NY), Whole Foods, Publix (Southeast), and Nugget Markets (Northern California).

A supermarket industry friend of mine, Kevin Coupe, who pens a daily blog wrote an insightful comment about this list:

I think the real issue is that with unemployment at a historic low—the national number just dropped again this week—those employers who truly value their employees will be the ones who not only are able to hire good help, but they are also able to retain them. And having reviewed the paperwork and the process involved in applying for the “Best Places to Work For” moniker, it is easy to see that big companies put a lot of work into applying for these awards. Although I’m sure each of them is a wonderful place to work, it is clearly a retention strategy for them and something to brag about when recruiting.

But let’s talk about why people really do stay at a company and what they like most about those companies.

At my company, we had a new employee, Frank, who started earlier this week in our sales department. On Frank’s first day, there happened to be a sales department meeting, so, as we always do, we welcomed him to the department by going around the room and introducing themselves. In addition to their names and how long they’ve been at Frieda’s, everyone was asked to say what they liked most about working at Frieda’s.

It made me so proud and happy to hear this! And I can’t take all the credit for why most of our team is so happy—it’s actually because of them! But I can say that we have built a culture of freedom of expression, friendship and, well, family.

Actually, one of the women from our Marketing Department gave herself a new title: Director of Fun. At first I heard that some employees were kind of skeptical, but I know Oakley very well, and she is loads of fun. She is quirky, creative, fearless, and can laugh at herself.

Here are a few photos from some of our Director of Fun’s in-house happenings in the past few months.

So, you do not have to be named by Fortune Magazine for your company to be a great place to work. You just need to be sincere, empower your employees, and be willing to give up control and laugh at yourself every so often.

And it goes without saying that we are always looking for more great people who share our values and are passionate about produce. In case you know someone who wants to join our team…wink wink.

Janet Helm, MS, RDN, registered dietitian/nutritionist and author, wrote about our “Eat One Fruit a Day the Scares You” campaign in her recent post on the US News & World Report “Eat + Run” blog.

In “Get Over Your Fear of Fruit With These 10 Exotic Choices,” Janet encourages people to be brave and eat more fruit: “We shouldn’t fear fruit. We should look for ways to add more fruit to our plate – and not just in our glass.”

Add color to your artichoke display with red Sangria and purple Fiore Viola artichokes

LOS ALAMITOS, CA (February 2015) – With artichoke season just around the corner, give shoppers and diners something unexpected: red and purple artichokes like the Sangria and Fiore Viola Artichokes.

Sangria Artichokes have an attractive, flower-like shape with a deep burgundy color; Fiore Viola Artichokes are beautiful purple globes. They’re perfect to add color breaks to your all-green artichoke display.

Exclusively available from Frieda’s Specialty Produce, these specialty artichokes are carefully bred and grown in Lompoc, California, to offer superior flavor and rich, meaty leaves. Not only are these artichokes beautiful, they all have unique flavor profiles. Shoppers’ favorite Sangria variety has meaty leaves with a nutty, earthy flavor. The Fiore Viola variety is heavy for its size, packed with meaty leaves and a nutty, sweet artichoke flavor. These artichokes provide folate and fiber, and are good sources of vitamin C.

The other favorite artichoke variety, the Fiesole (fee-eh-so-lay) Baby Purple Artichoke, is expected to be available later in March. The deep-purple little buds have no chokes and are nutty and sweet with a strong artichoke flavor. They are also available in convenient 1-pound bags.

About Frieda’s

I really don’t have time to read magazines at home. Honestly, I have tried reading them when I crawl into bed at night, and it’s like taking a sleeping pill. Read a paragraph. Instantly fall asleep.

But there is one magazine I like to get at home: Prevention Magazine, published by Rodale Inc., which also publishes other health and wellness magazines like Women’s Health. So, when a postcard came in the mail reminding me my subscription had lapsed, I immediately signed up for another two years.

As you can see, it is small, approximately 5-by-7 inches, but it is packed with interesting articles on health, food, and fitness, plus human interest stories. Last week, the February issue came. Because it is only 130 small pages, I was able to get through it in a few evenings.

Last night, one article in particular caught my eye: “The Natural Superbug Cure No One Is Telling You About.” The article talks about MRSA—Methicillin-resistant Staphylococcus Aureus—infection, caused by a strain of staph bacteria that’s become resistant to the antibiotics commonly used. I think we’ve all heard about MRSA and how scary it is. It is also one of the reasons I rarely if ever let a doctor prescribe an antibiotic for me when I can get well by resting and using natural herbs, etc.

The article talks about Laura Roberts who had been ill for seven years with what started as a sinus infection and nearly ended up in death. While watching TV, she learned about bacteriophage therapy and then found the Phage Therapy Center in Tbilisi, Georgia, in Eastern Europe.

Bacteriophages or phages, also known as bacteria eaters, are viruses that infect bacteria but not humans. I found it incredibly exciting to learn that alternative treatments for bacterial infections are being developed in other parts of the world.

In a time when people use hand sanitizer as a preventative for getting ill (when in fact it would be causing you to be less resistant to fighting infections, colds, and viruses), and when drug companies advertise on television, on billboards, and in magazines suggesting we ask our doctors to prescribe medicines for us, it’s good to know that researchers are working on more natural options to fight illness.

Of course, in my business, we know that eating a diet rich in fresh fruits and vegetables, filled with nutrients and fiber, not to mention flavor, can help build healthier bodies. I wonder how long it will be before a doctor writes out a prescription for “at least 5 servings of fresh fruits and vegetables each day, and see me in 3 months.” But then I found out a produce prescription is a reality in New York City. The Fruit and Vegetable Prescription Program provides low-income obese or overweight children and their families with a “prescription” of redeemable vouchers to use for produce at participating retailers or farmers markets after a consultation with a doctor and nutritionist.

But, sometimes, our bodies can only do so much and we need medicines prescribed by a doctor or practitioner and plenty of rest. A perfect time to curl up with a few more magazines, I’d say.

Frieda’s offers healthy and flavorful suggestions for shoppers and diners during Lent

LOS ALAMITOS, CA (February 2015) – Many shoppers and diners use Lent observance to kick-start a new, healthier lifestyle. During the 40 days of penance—starting on Ash Wednesday, February 18, and continuing through Thursday, April 2—they will look to their supermarkets and restaurants to help them stick to their commitment to give up meat, junk food, and sugary treats.

For the produce department to make the most of this observance, Frieda’s Specialty Produce recommends the following:

Beefing Up on Plant-based Protein: Meat is one of the first items observers of Lent give up. As vegetarians and vegans shop in produce departments for their protein, stock up on a selection of meat alternatives like Tofu and Soyrizo™, ready-to-eat Organic Polenta, and soy-based meat substitute products like Yves and Lightlife. Also call attention to protein-rich vegetables such as Colored Cauliflower, Edamame, Sunchokes®, and Artichokes, and hearty and satisfying root vegetables like Celery Root, Baby Carrots, and Malanga Lila.

Satisfying the Sweet Tooth: Shoppers will turn to fresh fruits to curb their cravings for the soft drinks and other sugary treats they have given up for Lent. It’s the perfect time to introduce shoppers to unique and flavorful tropical fruits like Passion Fruits, Zululand Queen Baby Pineapples, and Dragon Fruits. Young Coconut and juicy citrus like Blood Oranges and Cara Cara Oranges are also perfect to offer as a soft drink substitute.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for promotional ideas, a product list, and marketing tools. Also available from Frieda’s are extensive product information, high resolution images, and a recipe database to assist with any marketing needs.

About Frieda’s

I actually saw that quote in a video on excellence that a local real estate company sent me today.

The reason the quote caught my eye is it made me think of some recent experiences I have had with customer service (like Zappos). I would say the vast majority of companies offer “good service.” They have been trained in “good-service speak.” You know what I mean—they say all the right words, but their hearts are not really in it.

To me, it’s the heart that makes great service—when someone sincerely goes the extra mile or when a company or organization empowers its employees to make the customer truly happy no matter what.

One of my coworkers dropped me a note last week that reminded me of the joy of experiencing great service:

I hope that we all have a similar story to tell about a great customer service experience we’ve had. You know, when you were sincerely surprised and delighted with how something was handled. Of course, one of the best known companies these days is Zappos and founder Tony Hsieh’s philosophy of total satisfaction.

But the real question is this: Have you ever gone the extra mile for your customer? Have you thought about how you could give excellent customer service, so much so, that your client, or your supplier, or your friend or family would never leave you?

I think the key to anyone going the extra mile is that they have to be happy, appreciated, and respected. I guess you could call that the key to great company culture.

I would love to hear about other awesome experiences of customer service. Please share yours in the comment section.

Meanwhile, when you get up tomorrow, think about how you can make it a great day for you and everyone you encounter, not just in business.

One of the ways I know it’s kumquat season is that I look out into my backyard.

When I moved into my house 12 years ago, I was pleasantly surprised to find that I had an orange and a kumquat tree in my planter, and this week my kumquat tree is completely filled with fruit. This weekend, I plan to harvest them and try my hand at making Kumquat marmalade.

Kumquats are the smallest citrus fruit and are quite unique. Unique because, unlike all other citrus fruits, you do not peel them or juice them—you just eat them whole! That’s right, you pop them in your mouth, skin and all.

I learned about kumquats when I first started working for my mom on the produce market after college. My mom put me right into sales. So I came in to work every day at about 4 a.m., stood outside our stall at the produce market, and waited for the produce buyers to walk by to make the sales until about 11 a.m. Then we would go down to the basement to take inventory of what was left over from the day. And then, after lunch, I would work in the office filing paperwork and answering consumer letters. Yes, those days were long—but that’s the way you learn the business!

When January rolled around, I was assigned to sell the kumquats. They came from the farm packed in 10-pound boxes. I learned quite a few things—first of all is how to eat them. The skin is sweet and the inside is tart. So, after washing them, I would pop them in my mouth and eat them whole. By knowing the product, I was able to explain it to my customers.

The second thing I learned is that even if the kumquats are a little bit green, that’s perfectly OK. They will eventually turn a darker orange, which means the skin gets sweeter.

Finally, I learned that the kumquats should not get too cold in the refrigerator as the cold causes chill damage, and the outside skin can get kind of translucent. And that’s one of the reasons that we decided to repack those 10-pound boxes into 8-ounce consumer packages. Our first package was a green mesh bag with a recipe card and information stapled to the top.

Believe it or not, there are a few commercially available varieties of kumquats. You can tell most of them apart by their shape. Check out these pictures and see if you can tell what variety kumquat you buy next time at the store! (Photo credits: UC Riverside Citrus Variety Collection.)

The most common variety is the Nagami Kumquat—that oval-shaped bright orange fruit you know and love with thick, sweet rind and juicy, sweet-tart pulp. This variety is about 90 percent of the entire crop.

The next variety is the Nordmann Seedless Kumquats. The teardrop-shaped fruits have thick, sweet rind with juicy pulp.

Then there are the Meiwa Kumquats. The large, slightly oval fruits have very thick, smooth, sweet rinds with just a little bit of pulp.

Grown in limited quantities are the Marumi Kumquats, which are small and round with thick, medium-sweet rind and moderately juicy pulp.

And finally, the Hong Kong Kumquats are grown ornamentally. The small fruits have large seeds which pretty much make them inedible.

With Chinese New Year right around the corner, starting on February 18, you may find kumquats prominently displayed in your produce department. The kumquat tree in Cantonese is called Gam Gat Sue. The word Gam rhymes with the Cantonese word for gold and Gat rhymes with luck. In Mandarin, kumquat is called Jin Jiu, which means “golden orange.” For these reasons, kumquats are deemed auspicious for Chinese New Year, symbolizing wealth and prosperity, and presented as gifts.

Ring in a prosperous Year of the Sheep with Asian specialties to boost sales during the 15-day celebration

LOS ALAMITOS, CA (January 2015) – Authentic Asian flavors are among the top food trends of 2015, and there’s no better time to introduce Asian specialties to shoppers and diners than during the Chinese New Year celebration.

One of the biggest food holidays of the year, Chinese New Year (or Lunar New Year) begins on February 19 and ends on March 5. During this 15-day celebration to welcome the Year of the Sheep—a year of friendship and creativity—families and friends will gather over special feasts with foods that symbolize good tidings and blessings for the coming year.

“Eastern and Southeastern Asian cuisines are vegetable-centric with bold flavors, and that resonates with shoppers and diners who are seeking authenticity as well as healthy food choices,” said Karen Caplan, President and CEO of Frieda’s Specialty Produce.

A leader in the specialty Asian produce category since 1973, Frieda’s is working with many clients to build festive in-store promotions during the first weeks of February. In addition to educational resources for produce staff, Frieda’s provides key merchandising recommendations, as well as artwork for Chinese New Year POS signage. Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for promotional ideas, a product list, and marketing tools. Also available from Frieda’s are extensive product information, high resolution images, and a recipe database to assist with any marketing needs.

About Frieda’s

Back in the “good old days,” when we didn’t have year round supplies of almost every kind of produce from different parts of the world, January and February signaled the peak of citrus season. Of course that means “normal” citrus varieties like navel oranges, pink and white grapefruit, and regular lemons. But my produce world is anything but “normal.”

So, I’d like to introduce you to a few of the more unusual varieties of citrus fruits that you will probably find in your local supermarket and on the menus of restaurants right now and in the months to come.

Also known as Chinese Grapefruit, the Pummelo is the largest of the citrus fruits, ranging in size from a small cantaloupe to nearly the size of a basketball. No wonder it symbolizes abundance in Chinese traditions! The Pummelo has thick rind with white, pink, or rosy red pulps, and a sweet and tart flavor without the bitterness of a grapefruit.

Translated to “white gold” from Spanish, Oroblanco is a cross between a Pummelo and a white grapefruit, developed back in the late 1950s. It has a sweet, juicy grapefruit flavor with low acid and without the bitterness.

A cousin of the Oroblanco, Melogold is also a cross between a Pummelo, but with a different variety of grapefruit than the Oroblanco. The result is a juicy citrus with the taste of orange and grapefruit overtones.

Did you know that a Meyer Lemon is actually a hybrid? Believed to be a cross between a lemon and orange, F.N. Meyer first imported this hearty citrus to the U.S.A. from China in 1908. Meyer Lemon is sweeter, milder, and less acidic than regular lemon, with light herbal notes.

Seedless Lemons really don’t have seeds. (Well, once in a while, Mother Nature does surprise you with one.) Definitely takes a lot of the work out of making lemonade, I tell you.

Variegated Pink Lemon isn’t only striking on the outside with its striped green and cream rind. Inside, the flesh has a faint pink blush that gets deeper as the fruit ripens. The flavor is still very much lemony, but with floral and berry hints.

Some call them Cuties. Some call them Halos. But guess what? They are both Mandarins! That’s right. Originally, there were only Cuties, which belonged to Paramount Citrus. The company Sun Pacific then split from Paramount Citrus, taking with it the name Cuties. Halos thus became the new name by which Paramount Citrus calls its Mandarins.

Other Mandarin varieties include Murcott, Tango, Shasta, Yosemite, Gold Nugget, and Pixies. Each one has a distinctive outside look and shape, internal flavor, and acidity. You’ll just have to try them all to find the one you like best!

I’ll tell you more about the smallest citrus fruit next time. Meanwhile, I’d love to hear what your favorite citrus fruit is and why. And feel free to ask any questions!

One of my passions is food (obviously) and because I live in Southern California, one of the most amazing food meccas in the world, I continue to explore different areas of the Los Angeles basin for delicious destinations. Even as a native Angeleno, I am amazed and surprised at what I have learned the last few years.

We are truly a melting pot of people here in SoCal, and it’s so much fun to explore!

So, at 9 on a beautiful Saturday morning, I met up with my daughter, Alex; her boyfriend, Ben; and his mom, Alyse, in South Central Los Angeles. From my previous two food tours, I knew NOT to eat breakfast because we would have plenty to eat throughout the day.

Our tour consisted of about 10 people, most of whom had recently moved to L.A. Our tour guide, Nick, grew up here in L.A. Due to my friendly and naturally curious nature, I started asking him questions about what he did when he wasn’t giving tours on Saturday mornings. And it turns out he works for the company that used to do Frieda’s printing. What a small world!

For the next four hours, we visited 10 places, including a couple of bakeries. Lucero’s Pasteleria is a second generation, family-owned business. Lucy, the daughter of the founder, is now the owner and works beside her mother. One of my coworkers confirmed for me that they have the reputation for the BEST Tres Leches cake around, which is a favorite for birthdays. We each had a slice for breakfast!

One of my favorite stops was La Gloria Foods, which makes over a million corn tortillas a day! They work six days a week, and use Saturdays to clean the equipment. While we were disappointed to miss seeing the factory in action, we got to come back at the end of our tour to chat with Mr. Behar, one of the owners. We learned that this is yet another multigenerational family business, and that they supply all the Whole Foods stores across the U.S.! And, of course, we bought some of their fantastic corn tortilla chips to take home.

We also enjoyed goat stew—Birria in Spanish—at Birrieria de Don Boni. You can see from the photo that we thoroughly enjoyed the food!

Another favorite was when we went to El Mercado de Los Angeles. We entered this large building only to find aisles and aisles of small vendors selling everything from gelato to every kind of sausage, chorizo, and mole (pronounced mow-lay). Mole is a traditional Mexican sauce that goes through a long, slow process of cooking, starting with dried chiles, spices, and chocolate. I had no idea there were so many kinds of mole!

We traveled mostly on foot for the tour, but also got to ride the L.A. Metro line. I was amazed at how clean the trains and stations were. I was told the secret is that there are no bathrooms and there is absolutely no food or drink allowed on the trains. You will get a ticket for eating food or drink. So, in case you come to Los Angeles and wonder if it is safe to ride the Metro,I say, go for it! Of course, we were traveling in early morning and who knows what it is like late at night.

The Metro stopped at Mariachi Plaza. Yes, there really is such a thing! If you are looking for a Mariachi band to serenade at a party, you have to come here. It’s the weekly meeting place for people to hire authentic Mariachi groups from Mexico. We got to look inside a store that makes custom outfits for the men and women who perform, and learned that the tailor charges a relatively small amount to make the matching costumes. If the group does well, they are expected to come back and pay a little more to the tailor. What a nice way to support the community!

Overall, it was a fabulous experience and makes me want to return to that cozy neighborhood whenever I am looking for authentic Mexican food or want to show visitors one of the amazing cultural centers of Los Angeles.

The venerable newspaper takes a look at how specialty produce breaks in store by store

LOS ALAMITOS, CA (January 2015) – The produce industry is starting 2015 with a big bang in the form of an article about exotic bananas published by the Wall Street Journal.

“Is the Time Right for Baby Bananas?” by Barry Newman follows the trail of the small bananas from test to staple at a Key Food store in Brooklyn. The article posted to the newspaper’s website on Saturday.

When the store’s produce manager, Mario Marabello, first brought “babies,” as they are known, into the store, they were bought mainly by people who’d had them in another country. Then he hit upon over-wrapping them in trays, and newbies began trying them. He told Newman the size of babies is “terrific.”

William Goldfield, a spokesman for Dole at the New York Produce Show in December, told Newman that the Cavendish—the big banana in the U.S. market—is the “only banana consumers are comfortable with.”

For another perspective, Newman spoke to Karen Caplan, President and CEO of Frieda’s Inc., who asked him, “Did people ask Chrysler for the minivan?” She also told him that the banana market in the U.S. needs a “disruption.” Karen had given a presentation for the produce press when she was approached by Newman. Frieda’s is an importer of baby bananas.

The Wall Street Journal article is the result of an effort by the New York Produce Show to solicit coverage of the produce industry in the mainstream press.

About Frieda’s Inc.

Frieda’s Inc. celebrates more than 50 years of innovation in fresh produce. Founded in 1962 by Dr. Frieda Caplan, Frieda’s was the first wholesale produce company in the U.S. to be founded, owned, and operated by a woman, and is still a family- and women-owned business today. With the mission of changing the way America eats fruits and vegetables, Frieda’s has introduced more than 200 specialty items to U.S. produce departments, including Kiwifruit, Spaghetti Squash, Habanero Peppers, Black Garlic, Sunchokes®, Stokes Purple® Sweet Potato, and many more. Frieda’s programs for 2014 included Power of Purple, with a focus on the nutritional value of purple; Frieda’s Flavor Essentials, highlighting and promoting specialty ingredients for everyday cooking; and Eat One Fruit a Day That Scares You, which encourages everyone to #FearNoFruit. Find Frieda’s on Facebook, @FriedasProduce, and Friedas.com.