At this time of year, I spend a lot of time going to the movies. My daughter Alex and I have had that tradition for many years. It’s like a marathon for us: How many awesome movies can we see between now and New Year’s? It seems that many great movies come out the last month of the year as the rush for the Golden Globes and Oscars begins.

Last week I saw “Rogue One.” (I’m dating a Star Wars geek, so seeing “Rogue One” was mandatory.) Loved it! A few weeks ago, we saw “Doctor Strange”—loved, loved, loved the special effects.

Jyn Erso from “Rogue One”

And last night, Alex and I saw “La La Land,” which was a complete surprise to me. Being from Los Angeles I recognized most of the quintessential L.A. landmarks that were in the film. So that was kind of fun and the music was spellbinding. I found myself downloading the “City of Stars” soundtrack first thing this morning and playing it over and over today. The film reminded me in some ways of Woody Allen’s “Midnight in Paris.”

[youtube=https://https://youtu.be/je0aAf2f8XQ]

But really at this time of year, like most people, I end up reflecting on the year and what I loved and what I didn’t love about my life. And what I want to adjust for the new year.

What I really loved this year was writing this blog. I was told by my astrologer (yes, I have one) that I should write. Write a lot, he told me, advising me not to worry about what people think. And so I have written about things that interest me the most.

The topics seem to resonate with people.

Just in case you missed them, these were my most read posts of the year.

Top 5 blog posts of 2016:

  1. How to Survive your Daughter’s Wedding 
  2. How Do You Open a Young Coconut?
  3. 93 is a Magical Number
  4. What the Heck is Bibimbap?
  5. Jackfruit is the New Meat Substitute

My two favorite all-time posts:

From 2015: Demystifying Shishito and Padron Peppers  

From 2010: What it’s Like Working with my Sister

I would love your suggestions about other things for me to write about. Email me!

In the meantime, I wish you and yours a happy, healthy, and peaceful holiday season!

Karen

My colleague Ray is “photobombing” me here at our holiday luncheon

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Ahh. The warm scent of cloves, allspice and cinnamon. Cooking with these spices fills up a room with a lovely, comforting aroma that always reminds me of the holidays. There’s no better time to brew up some hot mulled cider!

To make mulled cider or mulled wine, you can use any blend of spices you like, but typically, mulling spices include cloves, allspice, cinnamon and orange peel. Frieda’s mulling spices made it easy for you and pack all of the spices into a 3-ounce bag, ready to go.

The ratio of spice to juice is about 1/4 to 1/3 cup of spice to a half-gallon of juice. I didn’t have cheesecloth handy to make a spice sachet, so I just put the loose spices right into the pot with the juice.

I heated the cider in my slow cooker for 2 hours on low. The house smelled fabulous!

I just strained the juice to serve. I also strained the remaining cider and refrigerated it for later enjoyment.

Yum! If I had cinnamon sticks handy, they would have been perfect in these glasses with a wedge of orange or lemon. The perfect warming winter drink! (If you are feeling more naughty than nice, you can always add a splash of brandy to your mulled cider for a little extra warmth…)

Cheers!

– Hazel

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Two popular mango varieties from Down Under are now available from Frieda’s Specialty Produce

LOS ALAMITOS, CA (December 2016) — Kensington Pride and R2E2 Australian mango varieties are available now from Frieda’s Specialty Produce in good supply.

These popular Australian varieties are sweeter, juicier, and more aromatic than most mangoes American shoppers are used to. The texture is silky with no stringiness, and they also have a great shelf life with beautiful blush on the skin. The Kensington Pride mango is medium size and oval in shape with a beautiful pink-red blush. The R2E2 is more round and a bit larger with a gorgeous, deep orange blush, and a high flesh-to-seed ratio.

“Shoppers are looking for enjoyable food experiences and many will pay extra for high-flavor produce,” said Alex Jackson, senior account manager at Frieda’s Specialty Produce. “These mango varieties meet the requirements: beautiful color, great flavor and texture. Shoppers will be looking for them.”

The Australian mango growers are excited to increase the volume of their imports to the U.S. this season, so Americans can experience the silky, sweet flavor the Aussies have been raving about.

“There are only a few importers of Australian mangoes and the demand for these varieties is high. It is best to pre-book now for the first of the year,” added Jackson.

Frieda’s will have volume of Australian mango varieties for ads starting January 2, 2017, through the end of March. Call your Frieda’s account manager today, mate.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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For many years, when my two daughters were younger and living at home with me, I wanted the three of us to spend Thanksgiving Day helping to feed the homeless or hungry. I remember calling multiple places to volunteer and I could not find a single place that was taking volunteers. (I’m guessing many people chose to do this during the holidays, so they didn’t have a need at that time.)

I didn’t get too discouraged, but it has always been in the back of my mind to do this.

So, when the opportunity presented itself to me a few weeks ago, I quickly signed up to help.

The story really began about five years ago, when Second Harvest, the largest food bank in Orange County, California, contacted our company, wanting to give us some recognition for being the top fresh food donor in our area. Most companies in the fresh produce industry donate unsaleable, but edible, food to a local food bank. It’s just the right thing to do, and all of us do it without any expectation of acknowledgement. If we can’t ship it to a customer, we don’t want it to go to waste.

So that’s how I first got familiar with Second Harvest. And last year, I met CEO Nicole Suydam, an incredibly passionate and driven woman, who spent many years at Goodwill Industries. A few months ago, she approached me about joining the Second Harvest Board of Directors.

Hunger is prevalent in so many neighborhoods, even in Orange County (the home of the happiest place on earth, aka Disneyland), where thousands of children go hungry each day. I was excited to learn more about the organization and in September I attended my first board meeting. I discovered that Second Harvest is a member of the Feeding America organization and has goals about how many meals it will provide during the course of a year (almost 1 million for 2016). I also learned that Second Harvest and Feeding America have a Nutrition Policy—meaning their stated intention is to provide healthy eating options, not foods with high fat or empty calories.

I was intrigued at my second board meeting, when I learned that instead of having a holiday party, the entire board was invited to volunteer at a local church when food would be distributed to neighborhood families on a Saturday morning. This was the brainchild of a Second Harvest staff member and, as it turns out, we had excellent attendance with our board, as well as their family members.

As you can see from the photos, a mobile pantry (a large truck with access to both sides of the vehicle) arrived about 8 a.m., filled with all sorts of fresh produce—oranges, kiwifruit, broccoli, and lots of potatoes (I was in charge of baby potatoes). We fed more than 130 families. The mobile pantry is set up to preserve the dignity of patrons, as they are encouraged to “shop,” choosing the foods they want, like they would in a regular grocery store or farmers market.

 

 

Although it only took about two hours of my time that Saturday morning, it filled up my heart for the entire day. I got to see firsthand the great impact my industry has on helping feed people, even with foods that cannot be sold in grocery stores. These shoppers were trying to fill their bellies and didn’t care if the potatoes were misshapen or the kiwis were a bit overripe.

As I looked around that morning, I was humbled that it took me so many years to find a way to truly give thanks. A way to help those who are hungry and less fortunate. A way to do more than “write a check.”

When I returned to work, I announced that we would be having a canned food drive at our office the following week. I wrote a personal note to all Frieda’s employees so they would know why this was important to me and should be to them too.

In this season of giving and giving thanks, I encourage each of you to consider sharing with those less fortunate. It will fill your heart with joy.

Karen

 

This week I was invited to give a keynote address to over 200 small business owners and entrepreneurs in Long Beach, California. They are all alumnae of the Goldman Sachs 10,000 Small Businesses program, based in Long Beach and Los Angeles. It is delivered locally and nationally, and coordinated by the very impressive Babson College.

Members of the audience had completed the four-month program, meant to help ignite their businesses. The luncheon and daylong follow-up session was created to continue their development.

I was given only 15 minutes to share my thoughts. So I gave them six ideas to ponder from my own perspective as a longtime business owner:

1. Not telling the truth is hard.

I am occasionally asked about the most difficult thing I have to do as a business owner. And I’ve found that my answer never changes—it’s when I have to not tell the truth.

Such as: When I have to tell my employees, “Everything is going great” or I have to tell my friends, “Business is booming,” when in fact things are pretty crappy. (The audience really chuckled when I said this.)

2. Get involved outside your business.

It is dangerous for a business owner to only work in their business. It’s also important to work on your business. I have found that one way to do that is to work outside your business.

Get involved in some sort of organization outside your company, where your clients or suppliers hang out. You can find out which one is the best by asking your clients: “So what organizations do you belong to? Is there any organization that you belong to that you think I should know about?”

I have a national company, and I have clients all over the country. So I decided early on to get involved in my national trade association. If your business is more local or regional in scope, it may mean getting involved in a local chamber of commerce or a statewide trade group.

One of the most interesting experiences I’ve had that took me outside my business was when I served a term as a director of the Los Angeles branch of the Federal Reserve Bank.

3. Keep your eye on the ball.

While it is important to work on your business, by getting involved in organizations outside of work, be careful to evaluate how relevant they are. It’s easy to really enjoy your outside-of-work involvement. And if you’re like me and get asked to serve in a leadership position, you could easily get distracted from focusing the necessary energy and time on your real business.

And, as with all charity or volunteer work, it’s tempting to overcommit your time or resources. As an entrepreneur and business owner, you should always be doing a mini-ROI in your head. Ask yourself, “How can I leverage this experience to grow my business?” It may even be as simple as mentioning to your co-volunteers that you are always looking for referrals and asking yourself, “Do they have any for me?”

4. Network like crazy.

You can’t just join outside business groups. You need to network when you join, which might mean volunteering for committees (I still volunteer to sell raffle tickets and help out at events in several organizations). That way, people get to know you.

Always carry business cards. Always. You never know when there will be an opportunity to hand one out. For example, last year I was at a special event at a local university. While networking at the cocktail party, I ran into a potential prospect. We exchanged business cards. Within a few weeks, he contacted me and suggested we talk further about a way to do business together! I could not have predicted that happening. But it did, because I hand out my business cards to everyone.

5. Speak, write, publish

Don’t be afraid to accept speaking engagements or requests to be on a panel. No one wants to do it, so why not you? Just think: if you are a speaker, you get your name and your company name out there with tons of free publicity. Also consider producing a newsletter, writing a blog, or writing a guest column for your industry paper. You can gain great credibility by being published.

6. Craft a plan to stay current.

What is your plan to stay current and inspired? There are many CEO and presidents’ organizations around. I belong to Vistage, a global network of over 20,000 CEOs who meet once a month. We actually meet in groups of about 15 in our own area. All groups are made up of CEOs from non-competing businesses and your group serves as your own private advisory board. Over time, other members get to know your business, your challenges, and your strengths, so you can bring your issues to the meeting to discuss and get advice.

I know it’s hard to break away from the daily pressures of running your business. But just like great athletes, we business owners need coaching, practice, more practice, and knowledge about the latest techniques in order to thrive in today’s economy.

Frieda was also in the audience during my talk. (Photo credit @DavePhillipson)

Karen

Asian holiday promotions help build relationships with growing population of Asian-American shoppers

LOS ALAMITOS, CA (December 2016) — Retailers should take advantage of Chinese New Year promotions not only to offset winter sales slump, but also to build relationships with Asian-American shoppers, the fastest-growing population segment in the U.S.

Chinese New Year (also known as “Lunar New Year” or “Spring Festival”) is one of the biggest food holidays of the year. In 2017 it will begin on January 28. The holiday is celebrated in communities worldwide and goes on for 15 days. Fresh produce, meat, and seafood are the focus of holiday feasts.

“Asian-Americans are the fastest growing population with significant buying power and Asians of Chinese ancestry represent about 20 percent of the group,” said Karen Caplan, President and CEO of Frieda’s Specialty Produce. “A Chinese New Year promotion is the opportunity for retailers to serve the Asian-American community, so retailers must have these traditional ingredients in store to attract Asian-American shoppers. Working with seafood, meat, and floral departments on Chinese New Year promotions will further boost sales.”

A recent study by Nielsen reports that, currently at 20.5 million strong, the Asian-American population is expected to grow to 25.7 million by 2019. The study also reveals that Asian-Americans purchased 72 percent more fresh vegetables and 29 percent more fresh fruit per household than did the total U.S. population.

“When we first introduced the concept of promoting Chinese New Year in product departments back in the 1970s, we saw it as an opportunity to introduce Asian fruits and vegetables to non-Asian shoppers. Now, promoting Chinese New Year will draw in Asian shoppers,” added Caplan.

Some of the Chinese New Year top sellers include traditional fresh vegetables such as ginger, daikon radishes, bok choy, gailan, Shanghai bok choy, Napa cabbages, snow peas, and sugar snap peas. For fruits, retailers should have a good supply of kumquat, mandarins, pummelo, Oroblanco, Buddha’s Hand citron, and persimmons on hand, to name a few.

For over 43 years, Frieda’s has inspired retailers on their Chinese New Year display programs. Call a Frieda’s account manager to start planning today.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

You’ve probably passed by this item thousands of times in your supermarket’s produce department or baking aisle. Crystallized ginger – dried slices of natural ginger root, cured and coated in sugar. It sure sounds nice, but what do you use it for? Here we have 10 great ideas for putting this sweet, spicy and comforting ingredient to work in your kitchen:

1. Chop and add to batter for cookies, such as ginger snaps, or quick breads like gingerbread, orange bread or banana bread.

2. Chop and add to at pan with butter, fresh lemon juice and sliced green onions in a saucepan. Heat until melted and spoon over hot rice and serve with chicken or fish.

3. Finely chop and use as a finishing touch on apple pie a la mode or a whipped cream-topped brownie.

4. Chop and combine with nuts, brown sugar and spices for a baked apple or pear filling.

5. Roughly chop and add to a stir-fry for a sweet and spicy bite.

6. Dip pieces in melted chocolate. Let cool and serve as a special after dinner treat.

7. Roughly chop and add to water and sugar mixture to make ginger-infused simple syrup. Strain before adding to drinks, such as iced tea.

8. Finely chop and sprinkle into fruit salad for a spicy, zesty flavor lift.

9. Finely chop and add to a homemade cranberry sauce with orange zest.

10. Just snack on this sweet treat right out of the package. Crystallized ginger is especially helpful for calming the stomach while traveling.

Can’t have enough? Here are some more simple recipes:

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Every summer, we bring our entire sales, marketing, and buying teams together for a three-day meeting to talk about trends, do training, and of course conduct some team building. This past summer during one of our sessions, the subject of one of our hottest, trendiest items, jackfruit, came up. It’s actually known as the largest fruit in the world—one fruit can grow to be 100 pounds! (Most of what we sell are 10 to 20 pounds each.) Because they are so big, they are quite challenging to cut and serve.

Our entire group talked about the challenge of this enormous fruit; it yields so much edible fruit that it is often too much for one household. It’s really a fruit for sharing. And because of the time and effort required to open it up, remove the pulp, and extract the pods, it’s a lot more fun to get a group together to “process” the fruit and then send people home with their own bag of fresh and ready-to-eat jackfruit pods.

So we came up with the idea of having a “Jackfruit Party.” It was our way of making it fun to conquer a jackfruit.

If you’ve never seen how to open a jackfruit, watch this:

[youtube=https://youtu.be/CtlDOM3rfiY]

We knew from our own experience that jackfruit was definitely a trending fruit, and I wrote about it as a meat substitute in a past blog. Then a couple of months ago, the Wall Street Journal dubbed jackfruit one of the next hot trends in food.

Around the same time, the Wall Street Journal also published a story about the market for weird fruits during the Jewish New Year, also known as Rosh Hashanah. It is a tradition to eat new fruits for the new year. Many supermarkets often stock up on all the unusual tropical fruits during this time. Along with their story, WSJ showed a video of a New York City specialty market with huge tropical fruit displays that included giant jackfruits, selling for $79.99 each!

[youtube=https://youtu.be/IkRmJHTOVsI]

When I saw the video, I realized how scary the fruit looked, and at that $80 price tag, who would buy it? So that inspired me to challenge my team to figure out a way to begin labeling our jackfruit with information that shows shoppers what to do with this crazy fruit. If you are going to spend that kind of money on a tropical fruit, you want to know how to prepare it so you have the best possible experience!

And so, our jackfruit label was born just a couple of months ago.

So if you see a ginormous jackfruit in your store (or possibly a half or quartered one), take that bold step and buy it—then have your own jackfruit party.

We are always looking for new ways to educate shoppers on the weird and wonderful exotic produce of the world. What tropical fruit would you be more willing to try if it had an informational label?

Karen

The company welcomes Director of Procurement and Sourcing

LOS ALAMITOS, CA (November 2016) — Frieda’s Specialty Produce proudly adds Allen DeMo to its roster as Director of Procurement and Sourcing.

“We are excited to welcome Allen to the Frieda’s family,” said Karen Caplan, President and CEO of Frieda’s. “He will direct our buying and grower development team, nurturing our relationships with suppliers and growers around the world.”

DeMo has more than 25 years of experience in the produce industry, having had leadership roles at Green Thumb Produce, DiMare Fresh, Ready Pac Specialties and most recently DLJ Distributing. He currently serves on the Board of Directors of the Fresh Produce and Floral Council.

DeMo can be reached at allen.demo [at] www.friedas.com starting December 1, 2016.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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Let me start by saying that I host my family for both Thanksgiving and Hanukkah dinners. We usually have about 25 people at each celebration. Fortunately, my kids are at the ages (27 and 22) that they both help prepare the meal. It is a happy time of year for me because I get to entertain in my home and have my closest family members and a few friends near me. If I need help cooking, I ask for help, or ask people to bring along their favorite dish.

But I’ve learned that not everyone feels this way. For some people, the holidays (which encompass that five-week period from Thanksgiving through New Year’s Day) are not a time they look forward to.

I suspect that it may have something to do with bad memories. You know, the holiday meal or family gathering where everything did not go perfectly. People argued. They were in bad moods. Something went wrong or not as planned. You didn’t get the gift you expected. Someone didn’t like the gift you got them. Maybe a boyfriend, girlfriend, or spouse acted up or broke up with you. Or your parents did something embarrassing. The list could go on and on.

So, when I read the following quote on my Instagram feed a few days ago, I thought about how to inspire more people to enjoy the holidays, in whichever form they come:

How many of us lose the fun of the moment because we are worried about something that happened in the past? We are literally superstitious that history will repeat itself.

I just can’t live that way. Like each of you, I’ve had a few bad experiences in my life. Some of them around the end-of-the-year holidays.

But not that long ago, I decided I was committed to making new memories. I wasn’t going to filter my current or upcoming experiences with my paradigms of the past.

Would you be willing to try this too? If there is something you are dreading about the upcoming Thanksgiving, Hanukkah, Christmas, or seasonal time of year, would you be willing to wipe the slate clean and say, “I’m going to have a fantastic, happy, and enjoyable holiday with the people I love and who love me.

Good – I knew you could you do it!

Wishing you a Happy Thanksgiving week!

Karen

Wow your friends and family with these unique and delicious holiday potluck dishes

Having friends over for Thanksgiving dinner instead of visiting family for the holiday is not a new idea. “Friendsgiving” is a usually potluck dinner with friends (aka “the family you choose”) which could be in addition to or instead of the traditional Thanksgiving feast with family.

That Thanksgiving potluck your office is having? That’s technically is a Friendsgiving too!

In the sea of sameness of traditional holiday dishes, why not bring a creative and adventurous dish so you’ll be remembered?

And because you’ll be using fresh ingredients that are bit off the beaten path, you won’t have to fight anyone at the grocery store for that last Russet potato or orange sweet potato.

We’ve gathered some great recipes for you here. You’re welcome. #GobbleGobble

Honey Roasted Cipolline

Honey Roasted Cipolline Onions

Sweet and savory, and looks impressive. Nothing at all like your grandma’s creamed onion! Recipe here.

Celery Root and Cauliflower Puree

[youtube=https://youtu.be/cwZO5-bSYAg]

Set those paleo, gluten-free, and/or low carb friends at ease with this delicious “mash.” Recipe here.

Heirloom Tomato Pudding

Heirloom Tomato Bread Pudding

A cross of stuffing and a pasta dish. Flavorful and definitely a showstopper. Recipe here.

Whole Roasted Purple Cauliflower

[youtube=https://youtu.be/F4Db2i_GJ4Q]

Actually pretty easy to make. You just need a little time! Recipe here.

Pear and Ginger Pie with Struesel Topping

Warm your heart and soul with this fragrant and a little spicy departure from the usual apple pie. Recipe here.

Purple Sweet Potato Pie

Stokes Purple Sweet Potato Pie

Turn the whole season upside down by adding a purple pie to the table! Recipe here.

Shoppers look for ‘wow factor’ produce and special treats for the holidays

LOS ALAMITOS, CA (November 2016) — Retailers can maximize the season’s produce sales by stocking up on trending holiday items like gourmet and specialty produce, artfully merchandised alongside proven staples. Shoppers want to impress their guests with “wow” items during the holidays, and they look to the produce department for fresh inspiration.

“Holiday shoppers are not just Boomers buying potatoes and green beans. Adventurous Millennials are shopping for their ‘Friendsgiving’ and holiday parties, as well,” said Karen Caplan, president and CEO of Frieda’s Specialty Produce. “They’re seeking the season’s hottest food and flavor trends, and retailers who offer a wide variety of produce specialties are positioned for greater overall basket rings.”

A recent NPD Group study reveals that Millennials and Gen Zs are driving the growth in fresh vegetable consumption. With the cultural shift to flexitarian and plant-focused eating, vegetables are set to be the star of Thanksgiving and Friendsgiving tables this year.

Here are a few trends showing up on shoppers’ holiday tables:

Veg-centric Dishes

The root-to-stem trend is in full swing with whole roasted rainbow carrots, parsnips, and baby beets, plus sautéed greens on the side.

The New Classics

Holiday traditions get a modern twist for today’s healthier eaters, such as roasted pearl onions and cipolline onions instead of great-grandma’s creamed onion dish. Mashed potatoes get one-upped by celery root and cauliflower purée or roasted Sunchokes®. Fruit pies get a flavor upgrade with specialties like Green Dragon apples, quince, and fresh ginger.

Colorful Feast

The orange and brown autumn palette is getting a pop of color with vibrant veggies like whole roasted purple cauliflower, spring-green romanesco, mashed Stokes Purple® sweet potatoes, and magenta slices of watermelon radish on crudité platters.

Make produce the hero of your holiday shopping baskets by calling a Frieda’s account manager today.

Get recipes

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

Trending purple tubers add color break and draw attention to potato display

LOS ALAMITOS, CA (November 2016) — Stokes Purple® sweet potatoes are having their day in the sun with foodies and trendsetters. From oatmeal add-ins to replacing bread for “toast,” savvy shoppers are looking for more than just orange sweet potatoes to add nutritional value and color to their meals. Stokes Purple® sweet potatoes, exclusively available from Frieda’s Specialty Produce, are the tubers they are looking for.

“This year’s shipments are up significantly from last year at this time, and we’re not even into the holiday season yet. That’s how strong the demand has been for these California-grown purple sweet potatoes,” said Karen Caplan, president and CEO of Frieda’s.

In general, sweet potatoes have come a long way from the marshmallow-topped holiday side dish. Their nutrient-dense nature makes them a hit with fitness enthusiasts and healthy eaters everywhere—as an energy and nutrition booster for oatmeal, smoothies, and even in baked goods and holiday treats. Stokes Purple® sweet potatoes give shoppers the color variety and vitamin C boost they crave.

“We’ve seen a considerable increase in website traffic and shoppers contacting us to find purple sweet potatoes over this past year,” added Caplan. “Shoppers, especially Millennials, are discovering these special tubers through social media like Instagram, where the vibrant purple hue makes for beautiful food photography, attracting more shoppers.”

The holidays are peak season for sweet potatoes, and Frieda’s recommends that retailers and wholesalers add some color and variety to their offerings. Purple inside and out, Stokes Purple® sweet potatoes stand out in the sea of brown and orange in any potato display, providing a much needed color break to draw in curious shoppers.

Talk to a Frieda’s account manager about these terrific tubers, as well as other popular holiday roots like Sunchokes®, celery root, and parsnips.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

Don’t eat a jackfruit alone–call your friends and host a jackfruit party

So, you’ve always wanted to try fresh jackfruit, and your local supermarket finally stocks them. Upon seeing the fruit in real life, the sheer size of it scares you—weighing in anywhere from 10 to 20 lbs. What are you going to do with all that fruit?

You call your friends and family over for a jackfruit party, that’s what you’re going to do.

The jackfruit is truly a community fruit, a fruit worth sharing. The largest tree fruit in the world, jackfruit could grow to be 100 pounds. In Asia, the bounty of the fruit is usually shared among friends and family members. Seriously, fruits from one tree could feed a village!

Here in the U.S., you can still call up your “village” and share the jackfruit experience. Set up a jackfruit station where you can show your friends how to cut into the jackfruit. Hand everyone a quarter of the fruit, then have each person divvy up the sweet yellow pods so everyone can take some home. (The seeds are also edible once cooked.)

You can even build a luau or tiki party around a jackfruit. Forget the pig roast. Haul in a 20-pound jackfruit and use that as the showpiece! Make vegan Hawaiian kalua “pork” with jackfruit for dinner and serve up the fresh cut jackfruit for dessert.

If you can’t get a party together, lucky for you, jackfruit pods are also great for freezing. Lay those yellow pods on a baking sheet, freeze whole, then put them in zip-top bags for storage. You can even refrigerate a whole slice of jackfruit—skin and all—to process later too if you can’t do it all at once.

For fresh jackfruit pods, choose fruit that is fragrant with a golden brown skin that yields to pressure. Softer fruit means it’ll be easier to process, and the pods will be fragrant and  sweet too. If you need jackfruit for cooking like pork, you would want an under-ripe, green and firm fruit.

Watch this video below and follow our handy guide to processing jackfruit like a pro. You’ll master this giant fruit in no time.

[youtube=https://youtu.be/GCxBQCYrDH4]

To open a jackfruit, you will need:

Spray cooking spray or brush vegetable oil onto the knife to prevent sticking. Wipe down and re-oil the knife often so you don’t get stuck with all the sap at the end.

Quarter the fruit by first cutting crosswise, then lengthwise into quarters.

Cut out the core from each piece. You should be able to get to the pods more easily now.

Using your hands or a paring knife, extract the yellow pods from the filaments and remove the seed from each pod. Reserve seeds if using, or discard.

Rinse the pods in water, and they’re ready to eat. Pods can be wrapped/covered and refrigerated overnight or frozen whole. Wrap any uncut chunk(s) of the fruit in plastic wrap and refrigerate or freeze.

If the jackfruit leaves behind any gooey, sticky sap, clean up by rubbing the spots with cooking oil, and then hit it again with soap and water.

Have fun at your party!

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If I have learned anything from my mother, it has been to be open-minded.

So when I received an unsolicited email from Naz Riahi two months ago introducing herself and inviting me to speak at her food trend conference, #BittenLA, I tried to keep an open mind.

First of all, I had no idea who she was or how to pronounce her name (“nahz ree-ah-hee”), and I had never heard of her conference.

But I loved her friendly, warm writing style so I replied to her. And the following week we spoke on the phone and a few weeks later she flew from New York to visit me at work. It was love at first sight (for both of us)!

Turns out she was born in Iran and her family moved to the United States when she was young. She ended up getting her MFA from The New School in New York City (same school that my youngest daughter, Sophia, attended) and majored in creative writing (her BA is in journalism and Spanish). After a few stints at marketing agencies, she decided to launch her own business, specializing in branding and marketing. And because of her passion for food and her curiosity for how food trends happen, she really stepped out there and decided to create a different kind of food conference. She told me it was like a TED conference, except for food.

In my book, this 35-year-old woman is fearless, and I love to help other entrepreneurs, so I couldn’t resist saying “yes!” But… what did she want me to talk about?

Naz told me I had 18 to 20 minutes to talk about how produce trends happen.

Really? She wanted me to succinctly explain the last 55 years of my life and my work…in 20 minutes. Well, I took a deep breath. And then she said, “You must use PowerPoint slides and you cannot use any notes.”

Goodness!

I still said yes.

And that’s what is so great about being open-minded. Instead of thinking of every reason why I did not have time to write a presentation (I was traveling the two weeks preceding the conference), I thought: “I can do this!”

And then she emailed me the title for my speech: “From Kale to Cherimoyas: Making produce trend.”

And on Friday morning October 28, I ended up being the keynote speaker at the first BittenLA Conference. The vast majority of the audience were Millennials (20- and 30-somethings). It seemed that most were creatives (working in agencies), passionate about food and food experiences.

As I spoke about the confluence of the roles played by chefs, the media, and supermarkets in food trends, then layered over the notion of “food as medicine,” I saw a lot of nodding heads in the audience. They chuckled when I asked if everyone was “over” kale. Or if they felt that jackfruit seemed to be everywhere. (After all, it was featured in the Wall Street Journal just a couple weeks ago.)

But probably the best part of my experience was seeing how one person’s passion gets amplified when she is genuine and inclusive.

As Naz was starting off the morning, she thanked her sponsors and shared her complete joy and appreciation when each of them offered to write her a check to support her conference. Dozens of volunteers ran around setting up the tables for breakfast and lunch, and making sure every detail was attended to. Yes, I said “volunteers.” Many of the volunteers took time off work to support the cause of food, innovation, and breakthroughs. And many had never met Naz before, but had heard about Bitten and wanted to help.

I ended my talk with two quotes. First, one by Eleanor Roosevelt:

 “Do one thing every day that scares you.”

Naz told me she was a little nervous when she took the bold step to launch her own marketing and branding agency, and then a few years later the Bitten Conference. And this past week, to bring her conference to Los Angeles. I’d say Eleanor Roosevelt would have been proud of her.

The second quote was our company motto:

 “Eat one fruit a day that scares you.”

Naz highlighted that new fruits and veggies should not be scary—they should be embraced!

I’m so glad my mother instilled in me that I should be open-minded. I hope you will be, too.

Karen

Bitten founder Naz and me

 

 

 

 

Exotic on-trend varieties meet the growing demand for specialty

LOS ALAMITOS, CA (October 2016) – Winter is coming, and so are the specialty citrus varieties. Juice up sales by offering peak-season specialty citrus like organic finger limes and Tahitian pummelos to add variety to fall-winter produce displays and menus.

“This year is a good year for specialty citrus,” said Karen Caplan, president and CEO of Frieda’s Specialty Produce. “We have great supply of exciting varieties like deliciously sweet lemonade lemons and cocktail grapefruits, and top-sellers like kumquats and Meyer lemons.”

Specialty citrus is not only big with shoppers, but also prominent in foodservice. Lemon desserts and gourmet lemonades are popular menu items, according to the National Restaurant Association’s “What’s Hot in 2016” report. The ever-evolving mixology scene and rising tiki cocktail trend also demand colorful, flavorful citrus.

“Shoppers and diners want something outside of just typical fall-winter fruits of apples and ordinary oranges during the cold months. Specialty citrus fills that need,” said Caplan. “You can have a big, beautiful, fragrant display of winter citrus that draws in shoppers, and merchandise it along with juicing companions like ginger and turmeric, or even beer and wine pairing suggestions, for citrus-centric dishes.”

“Ap-peel” to shoppers looking for grab-and-go convenience with Frieda’s branded pouches for top citrus sellers like kumquats, key limes, Meyer lemons, pink lemons, and seedless lemons.

Retailers, wholesalers, and foodservice providers looking to juice up their sales should call a Frieda’s account manager and ask for the above varieties, as well as Buddha’s hand citrons, Ugli®/uniq fruits, calamondins, T’orange lemons, minneolas, centennial kumquats, limequats, mandarinquats, organic vaniglia oranges, and more.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

Like most of us, each year when my birthday rolls around (as it did this past weekend), I reflect on the previous year, how old I am now, and ultimately how long I will live. It’s not a heavy-duty thought process, but as we get older and wiser, it’s normal to think such thoughts. And since I was vacationing on Maui, Hawaii, last week, I had plenty of time to contemplate.

While there, I was doing some research for an upcoming speech (which I will talk about in my next blog).

The research included a book published in 2015, “The Blue Zones Solution,” by Dan Buettner. The subtitle is “Eating and Living Like the World’s Healthiest People.”

This book came to our attention because we have been deluged in the past year with consumers writing to us about our Stokes Purple® Sweet Potatoes and wanting to find them in their local supermarkets. Many of them mentioned this book and how it piqued their interest in the purple sweet potatoes.

The gist of the book reveals what the world’s longest-lived people have eaten over the past 100 years, with the goal of helping readers lead healthier, more fulfilling lives. That definitely got my attention.

In the chapter titled “A Diet From the World’s Longest-Lived Women: Okinawa, Japan,” one of the highlighted foods is the Okinawan Purple Sweet Potato. This potato is different from the variety we sell (ours are purple-skinned and purple-fleshed), but the benefits appear to be the same. Other top longevity foods from the Okinawan diet include: bitter melons, tofu, turmeric, garlic, brown rice, green tea, Shiitake mushrooms, and seaweeds (Kombu and Wakame).

Bitter Melon Tofu Turmeric

Some other chapter titles are: “A Diet From the Longest-Lived Men: Sardinia, Italy,” “An American Blue Zones Diet: Loma Linda, California,” “History’s Best Longevity Diet: Nicoya Peninsula, Costa Rica,” and “The Secrets of a Mediterranean Diet: Ikaria, Greece.”

As I skimmed through the book, my biggest takeaways and conclusions were:

Nothing in the book was earth-shattering, but it reinvigorated my thought process on being more selective about what I choose to eat. A few years ago I was a vegan for 12 months and recalled how good I felt. At that time, by eliminating dairy (cheese, yogurt, ice cream, milk), all my aches and pains went away. I eventually went back to eating fish, poultry, and occasionally some meat because I was lacking energy. (I cannot eat soy.)

Now, I think it’s time to rethink my current food choices and make a few adjustments.

That’s what’s great about having a birthday. It’s a trigger to reflect on how the last year was and consider any changes we want to make in the coming year.

In addition to relaxing and doing some research while on Maui, I was able to enjoy a couple of meals with my favorite Hawaiian chef, Mark Ellman. I highly recommend all three of his Lahaina restaurants: Mala Ocean Tavern, Honu Seafood & Pizza, and Frida’s Mexican Beach House.

Me with Mark Ellman

Mark grew up in Southern California and moved to Maui with his wife, Judy, almost 30 years ago. He is credited with inventing the local Hawaiian farm-to-market industry, and his food is always fresh, tasty, and inventive.

Do I want to live to 100? Do you want to live to 100? It seems possible and within our control.

Aloha,

Karen

 

 

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Produce industry leader Karen Caplan to speak at the first Los Angeles edition of New York food conference Friday

LOS ALAMITOS, CA (October 2016) — The renowned New York event series “Bitten” comes to Los Angeles for the first time this Friday, October 28. Frieda’s Specialty Produce President and CEO Karen Caplan will be the day’s first speaker, the only produce industry professional among an impressive list of disruptors, innovators, and thought leaders in the LA food scene.

Bitten hosts a series of events in New York City, bringing people together to talk about the future of food, looking through the lens of creativity, art, trends, technology, and innovation. For “Bitten LA,” topics will range from food waste reduction to the science of flavor, from cocktail trends to the convergence of science fiction and food. Speakers include Los Angeles Times food critic Jonathan Gold and Nyesha Arrington, Bravo’s “Top Chef” contestant and executive chef at Leona in Venice, California.

“I’ve been enamored with the Frieda’s story since reading about it in David Sax’s book, ‘The Tastemakers,’ so I am thrilled to have Karen open our first-ever Los Angeles conference,” said Naz Riahi, founder and CEO of Bitten.

Join Los Angeles’ food trendsetters for a day of inspiration, connections, and good food at the Gallery Theater of Barnsdall Art Park in Hollywood, starting at 8:30 a.m. Tickets are available now.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

Frieda’s impactful new jackfruit label takes the guesswork out of selling and enjoying this trending tropical fruit

LOS ALAMITOS, CA (October 2016) — Nothing creates excitement in the produce department like a large display of fresh, whole jackfruit—the latest “it” ingredient. The Wall Street Journal just dubbed jackfruit as one of “The Next Hot Trends in Food,” thanks to its appeal to vegetarians as a meat substitute.

“You cannot miss a pile of jackfruit at retail—it’s definitely a ‘wow’ item that sets stores apart from the competition,” said Karen Caplan, president and CEO of Frieda’s Specialty Produce.

Due to its size and lack of signage or labeling, curious shoppers may have felt intimidated to purchase the large tropical fruit. At the recent PMA Fresh Summit in Orlando, Frieda’s introduced a solution with its new eye-catching ElastiTag label, which showcases the jackfruit’s unique interior flesh while also explaining how to eat the giant fruit. Simple step-by-step instructions can be found on the reverse of the label, along with the URL to Frieda’s “How to Open a Jackfruit” video. Frieda’s new label is large enough to double as POS signage “like a wearable ‘take me home’ sign,” Caplan described.

“What people may not realize is that fresh, ripe jackfruit is very sweet and fragrant, and has qualities of many of your favorite tropical fruits—all in one bite,” said Caplan.

“Jackfruit at retail can weigh anywhere from 8 to 25 pounds, so it’s important that both retailers and consumers know how to handle and prepare it. Although it takes time to extract the edible pods, one jackfruit can yield a great amount of fruit, so we recommend sharing it with friends and family.”

Frieda’s suggests making jackfruit the center of the luau or island-themed party and inviting friends over to learn how to open the fruit together, then sending guests home with their own portions. Allowing shoppers to process their own fruit, rather than fresh cut, gives them greater control over the shelf-life as the pods tend to oxidize when exposed to air.

Frieda’s also offers labeled jackfruit in two packs—4 count (each fruit is 10 pounds) and 2 count (each fruit is 20 pounds).

Retailers looking to stay on trend and offer a wide produce selection will certainly pique their shoppers’ curiosity by displaying fresh jackfruit with Frieda’s impactful branding and fun yet educational messaging.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

A candidate for a leadership position in my company asked me the most interesting question during our recent interview: “Have you changed at all in the last 10 years? I mean, are you the same leader you were 10 years ago?”

I’d never been asked that question before and I had to pause to think about it. I told him that I am a big believer in continuing education and, in fact, that’s one of the reasons I belong to an international CEO group called “Vistage.” To continually work on my leadership skills, learn from new speakers, and share best practices with other CEOs, I attend a monthly full-day group meeting, have one-on-one sessions with my executive coach, plus I go to the annual regional conference.

When I attended the annual Vistage Executive Conference last week in downtown Los Angeles, I was reminded what a great experience it is. I was one of 450 CEOs from every possible industry: construction, manufacturing, distribution, accounting, fashion, education…everything!

The keynote speaker was the principal of a Philadelphia high school. Linda Cliatt-Wayman was formerly the assistant superintendent of schools for her district. When the district made the decision to merge three rival high schools (think gangs and crosstown rivals) into one, her job was to find a candidate to be the new principal. After an extensive search, which resulted in zero candidates, she resigned her position as assistant superintendent and accepted the position as principal, for a five-year term.

Me and Linda Cliatt-Wayman

(I encourage you to watch the Diane Sawyer story about Principal Wayman. All of us in the audience watched it before Linda took the stage.)

This amazing leader spoke for about 30 minutes about her experience as principal of Strawberry Mansion High School in the inner city of Philadelphia. She commented that even though she is in education and we in the audience were in business, “Leadership is leadership.”

She shared three slogans that she has used during her career.

So Linda started and ended each day by making this announcement on the campus intercom system: “If nobody told you that they loved you today, remember that I do, and I always will.” For many of the students, it was the ONLY time that someone told them that they were loved. She also knew that many of the students were brilliant and wanted to learn. They didn’t want violence, confrontation, and fighting. They wanted to learn and to better themselves. But they had no choice but to attend Strawberry Mansion. So, by sharing her love and her willingness to love them all, without judgment, Linda changed the lives of everyone at that school.

She also uncovered something that was unspoken, but was the root cause of much tension at the school and in the community—the high school did not have a football team!

That may not sound like a big deal, but if you think back to your days in high school, you know that sports, especially football, can bring an entire community together. So, as she relayed her leadership lessons to us, she wove into her talk the story of how she was able to help the school develop a football team for the first time in 50 years. This included funding for a coach, a playing field, and uniforms. And she did this all in spite of all the obstacles, by staying true to her values, stating her goal over and over (even when she had no idea how she would accomplish it), and asking for the support of people who had the same goals she did.

Each of us is a leader. Whether it is in business, in the community, or in our families. Do we have a vision? What are the persistent problems not being addressed?

Leaders must create a picture of success—a vision—and share it. Bold leadership takes courage. Sometimes we need assistance. And sometimes we need to keep stating our vision, over and over, even if it seems as impossible as getting a high school football team after 50 years of obstacles.

So, am I the same leader I was 10 years ago? No way. I’ve learned too much from those around me. And I am open to learning more every day. How about you?

Ask yourself: Are you the same leader you were 10 years ago? Where do you get your inspiration? How do you sharpen your tools?

So what! Now, what?

Karen

The specialty produce company to showcase PMA’s Impact Award-nominated packaging and new Stokes Purple® sweet potato recipes

LOS ALAMITOS, CA (October 2016) — Frieda’s Specialty Produce continues to inspire new food experiences at PMA Fresh Summit with its Millennial-friendly brand and packaging concept, and innovative recipes at booth 2943.

“We launched our new brand at last year’s Fresh Summit, so this year we will highlight how our branded packaging is making an impact,” said Karen Caplan, president and CEO of Frieda’s. “From our new vegetable pouches to an innovative jackfruit tag, we make buying specialty produce easy for shoppers and that means a sales boost for retailers.”

Frieda’s will feature its new line of pouches including the 2016 Impact Award: Excellence in Packaging finalist watermelon radishes pouch, and its new shishito peppers and Sunchokes® pouches.

Frieda’s team will also sample two new ways to use its exclusive Stokes Purple® sweet potatoes: healthy purple power snack bites and decadent purple sweet potato brownies.

Stop by booth 2943 to see the impactful branding everyone is talking about, or contact Frieda’s account managers today to schedule a time to chat with on-site team members in Orlando October 14 through 16.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

Yes, October 5 is National Kale Day. Clearly this is not a “hallmark holiday” since we’re not expected to send cards or gifts to anyone. But it’s kind of fun to have a holiday that is centered around one of the trendiest, healthiest foods around.

I actually met the guy who is credited with co-founding, back in 2013, National Kale Day. Dr. Drew Ramsey is an assistant clinical professor of psychiatry at Columbia University in New York City, and I met him at a produce conference in Texas in April. I wrote all about how kale got to be so popular here, starting in 1996 with the Los Angeles Times publishing a poem entitled “Oh Kale.”

Well, you would have to be living under a rock, or on another planet, not to notice how popular kale has become in the last few years. In fact, it’s so popular that some say it has become the most overused vegetable in America. One might say we are “kaled-out.”

Kale is everywhere. Check out the latest T-shirt one of my work colleagues bought at Target for our “Silly T-shirt Day at Work.”

So, how do you plan to celebrate National Kale Day?

You could wear a cool sweatshirt to work:

Or, you could order a chopped kale salad at your favorite restaurant. (They are usually on every menu—even Chick-fil-A has added kale salad to its menu!)

Or, you can do what I plan to do and make homemade kale chips at home with a friend. (I found this easy recipe on the Internet.)

Homemade Kale Chips

  1. Preheat the oven to 275 degrees.
  2. Remove the ribs from kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Whatever you do, find a creative way to enjoy this awesome vegetable! It’s time to celebrate!

Karen

’New fruit’ madness during Jewish holiday captures the attention of WSJ

LOS ALAMITOS, CA (October 2016) — The produce industry graced the front page of the Wall Street Journal earlier this week with a feature story on the spike in demand for exotic produce during the Jewish holiday of Rosh Hashana, especially in the New York City area. [Subscription is needed to access full article.]

Published on October 2, “What’s Juicing the Market for Weird Fruit? Rosh Hashana, Obviously” explores the fall grocery store phenomenon which sees shoppers rushing stores for the most exotic fruits they can find to celebrate Jewish New Year. It is a tradition to try a new fruit for Rosh Hashana.

As specialty fruits become more widely available, so grows the demand, year after year, for even more exotic items. According to Sophia Hollander’s article, Baldor senior buyer Patrick Ahern saw exotic fruit sales grow more than 500 percent in 2014 compared with the same week the previous year.

The article indicates that many shoppers do not mind premium pricing as long as they get something new and impressive for their New Year’s celebration. New York-based produce retailers like Gourmet Glatt Emporium and Ouri’s stock exotics because “they know they will sell,” according to Hollander.

Frieda’s Specialty Produce President and CEO Karen Caplan was quoted as saying that stores compete over “who’s got the newest and the weirdest.”

In response to this article, Caplan added, “Rosh Hashana is a great launch pad to start an exotic fruit program. Sales momentum continues after the holiday is over.”

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

I am a regular reader of Fast Company magazine. And it was interesting to me that Beyoncé graced the cover of the July/August edition.

The cover blurb was “CREATE. DEFY. SLAY. What Every Business Can Learn From Beyoncé.”

And then last Friday, there she was again. This time, in full color on page D-1 of the Wall Street Journal! The article was titled “Beyoncé’s Biggest Project Yet: CEO.”

I respect these two business publications very much, so I knew they must be on to something. But first, my recent personal experience with Beyoncé.

My eldest daughter, Alex, is obsessed with Beyoncé. When I say obsessed, I mean there is something about Beyoncé that has attracted Alex to her and her music. She goes to every concert, knows the words to every song, and basically knows her life story. So, I asked her what it was. She said:

From what I’ve read (and saw for myself at her Formation World Tour), each detail of the staging, the program, the choreography, and the costuming had Beyoncé’s name written all over it. She is creative, yet a perfectionist.

In reading the two articles on Beyoncé, here are a few highlights that I learned about her success. All of these are excellent lessons for CEOs.

  1. She started reviewing her own profit and loss statements as a teenager. (How many of us in family businesses expose our children to P&Ls over the dinner table?)
  2. She knows what she stands for. And, she hasn’t been afraid to “fire” (some of) her fans (we call this alignment). Beyoncé received backlash from some fans when she went political during her February 2016 Super Bowl performance, but she didn’t back down.
  3. She values marketing and doesn’t dilute her brand.
  4. She’s a risk taker, but does it with discipline. She also embraces disruption. She was the first artist to drop an album unannounced, and it went straight to the top of the Billboard chart.
  5. She plays the long game—with great thought and investment. (Check out her new clothing brand, Ivy Park).

In the Fast Company article, Airbnb Chief Marketing Officer Jonathan Mildenhall is quoted: “We’re asking ourselves, so, what’s our lemonade? Because we don’t ever want to become predictable. Every time we engage with our consumers, our target audience, our community, we want to surprise them, to inspire them, to delight them. And we want to do it in a way that then drives a disproportionate share of popular conversation.”

If the chief marketing officer of Airbnb is a student of Beyoncé Knowles-Carter, then I think I can be too. Business lessons can come from anywhere!

And in the words of Beyoncé, “Who needs a degree when you’re schoolin’ life?”

Karen

Shoppers demand fresh turmeric for health benefits and brilliant color

LOS ALAMITOS, CA (September 2016) — “Fresh is best” applies to turmeric, this year’s hottest trend in food that shows no sign of slowing down. From popular websites to printed magazines, turmeric is cropping up everywhere. Savvy shoppers have discovered the benefits of the fresh rhizome over its dried or powdered counterpart, and are looking in the produce aisle for the fresh spice for its nutritional boost, brilliant color, and fresh flavor.

The Google Food Trends 2016 Report confirms that turmeric is a top trending search word—with searches increasing 56 percent between November 2015 and January 2016, and “turmeric root” as one of its top phrases.

Leading food and cooking websites Food52, The Kitchn, and Epicurious all prefer fresh turmeric for its brighter color, more earthy-peppery flavor, and more concentrated level of curcumin, a beneficial compound with anti-inflammatory and antioxidant properties.

The therapeutic, turmeric-infused dairy or plant-based milk beverage known as “golden milk” was the trending summer topic, showing up at every corner of the internet from fitness sites Shape and Pop Sugar Fitness, and lifestyle site The Social (Canada), to news source The Guardian.

Most recently, the October issue of Cooking Light magazine features fresh turmeric as one of the “Trending Tastes from Cooking Light’s Editors” in a 3-page article.

“We see more retailers adding fresh turmeric to their produce departments because shoppers are asking for it,” said Karen Caplan, president and CEO of Frieda’s Specialty Produce. “It’s great merchandised alongside ginger or paired with juicing ingredients like beets.”

Frieda’s shows customers and consumers some quick and easy turmeric recipes with three of its Quick Bite videos on its YouTube playlist: Fragrant Yellow Rice, Thai Grilled Turmeric Chicken, and Grilled Purple Sweet Potato Wedges with Turmeric Aioli.

Get on the Frieda’s turmeric train today by calling Frieda’s account managers. Consistent supplies of fresh turmeric root from Jamaica and Fiji are available in convenient 4-ounce, 6-ounce, and 8-ounce clamshells, and in bulk.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

Many years ago, when I first started working for my mother, my position was primarily handling consumer and public relations. The goal set for me was to get to know every food editor in America, personally.

Remember, this was back in the 1980s, before we used the internet and email at our company, so developing relationships was about meeting people in person, corresponding by mail, and having meaningful conversations.

One of the first publications I targeted was Sunset magazine. The beautiful glossy magazine caught my attention, and the stories and recipes were top-notch. Our initial relationship was one my mother developed with the editor, Walter Doty, who was also involved in publishing Sunset magazine books. Through him, I was introduced to the food editor, Jerry Anne Di Vecchio.

Jerry and I developed a relationship, and at one point I put on my bucket list to visit the magazine campus in Menlo Park, California. Well, one day, on a trip to Northern California, I was able to arrange a visit. Jerry and her team in the test kitchen welcomed me with open arms. I got a VIP tour of the gardens, the test kitchen, and the editorial offices.

And then we went to lunch.

That is when I learned a valuable lesson from this inspiring and well-respected person. Jerry told me her secrets to interviewing potential job candidates for Sunset.

She took them to lunch. And ordered wine. Jerry told me that when you take a candidate out of the office, and to a meal, they tend to let their guard down. Also, she told me that you can learn a lot about a person by how they handle themselves at a meal. Do they have good manners? Are they adventurous (would they try something new)? Can they easily make conversation?

And then, her secret weapon, the wine. She told me that she found that people really loosened up when they had a glass of wine. And it was during this part of the informal interview that she learned whether she really wanted to hire a candidate.

Jerry also told me that she took her time when deciding to hire someone. She said that if a candidate got antsy and impatient with the length of time for the interview process (sometimes weeks or months), then they would never do well at Sunset, as processes at the magazine tended to take a long time. Things did not happen quickly.

Now, more than 30 years later, I can tell you that I use these same practices at my company. Jerry was a great teacher, and she was also a generous and mentoring person. She willingly accepted my invitation to participate in a panel discussion for a produce industry convention in the 1980s and invited one of her favorite chefs to join us—Wolfgang Puck! That was my favorite panel.

After being a student of Jerry’s wisdom for more than three decades, I found out last week that I was able to share some of my learning with her.

Minutes after posting my blog entitled, “Using Uber Without a Smartphone,” I received this email from her:

“karen, what a help the phone access to uber is for me! not only is your produce wonderful, your life realities are in tune! my partner david is 88 and has finally accepted not driving. but, as you say, smart phone isn’t feasible—he won’t even use a computer. but he does love the phone.

“keep at it, my dear. the column takes time, but i read you faithfully. and give a big hug to frieda from me. keeping busy keeps the wheels turning. xxx jerry”

Her email almost brought tears to my eyes, as my discovery of GoGoGrandparent is making her life better!

Once the student, I now became the teacher. And that is what drives me every week to write a blog, even when I feel like I don’t have the time. My subject is sometimes about business, sometimes about produce, sometimes about trends, and oftentimes about life.

But like Jerry so wisely said, “My dear, the column takes time…keeping busy keeps the wheels turning.”

Karen

As our parents age, one of the biggest challenges is maintaining their “mobility.” You know what I mean: doctors’ appointments, grocery shopping, attending lunches with friends. As someone who has a parent (the famed Frieda) that no longer drives, I understand the challenge—who is going to drive them to all their appointments and social events?

If you’re one of the designated drivers, it can really cut into your own time, and eventually can become a burden.

Don’t you just want to say to your parent, “Can’t you just call Uber?”

Well, most folks who no longer drive also do not have smartphones. Which means, they cannot take advantage of Uber or Lyft. Wouldn’t it be great if someone would invent a way to use Uber or Lyft without a smartphone?

Well, someone did.

Enter “GoGoGrandparent,” created by Justin Boogaard. It turns out that Justin was living with his grandmother and she noticed him Ubering everywhere. She asked him how she could use it. Without a smartphone and the ability to download the app, he said she couldn’t. She challenged him: create a company that would allow her to use Uber!

And so he did!

You can read more of the details at TechCrunch.

And how did we hear about it? I have written many times about what a voracious reader my 93-year-old mother is. Well, in reading one of her many magazines, she came across an article on GoGoGrandparent. She clipped the article and shared it with my sister, Jackie. I think Jackie got so excited that she immediately did her own research and within a few hours had my mom signed up!

The service is amazingly intuitive. When you register, you provide your home address (so it knows where to pick you up). When you get a ride to a destination, it remembers where you went so it knows where to pick you up when you’re finished. And the most brilliant part—it notifies a family member of every step of the way, via text message. Here’s a sample:

Thank goodness Justin lived with his grandmother. They say necessity is the mother (or in this case, grandmother) of invention.

And now you know!

Karen

Research on the Okinawan diet reveals a connection between longevity and the vibrant tubers

LOS ALAMITOS, CA (September 2016) – Shoppers around the world are discovering the potential health benefits of purple sweet potatoes, thanks to media coverage by a recent BBC documentary series and research from the Blue Zones organization.

In April 2016, the BBC aired a documentary series called “How to Stay Young” featuring a segment on the Okinawan diet. According to a decade-long study of the Okinawan people, it appears that a key factor in the Okinawans’ vigorous health and longevity can be attributed to the consumption of purple sweet potatoes. Okinawans reportedly eat an average of half a kilo (1 pound) of purple sweet potatoes per day.

“After the program aired, we were deluged with emails from people in the U.K. and the U.S. looking for purple sweet potatoes,” said Karen Caplan, President and CEO of Frieda’s Specialty Produce. “Our California-grown Stokes® Purple sweet potatoes are a different variety than the Okinawan sweet potatoes, but they actually have an even darker, vibrant, purple flesh.”

Blue Zones, an organization founded by National Geographic fellow Dan Buettner, is another source of information about the Okinawan diet—a diet specific to an island in Japan—and purple sweet potatoes. Buettner has written three books on the topic of how lifestyle and diet impact longevity.

In addition to vitamin C, fiber, carotenoids, and slow-burning carbohydrates, researchers believe that the presence of anthocyanins, the natural phytochemicals that give purple sweet potatoes their deep violet color, may be the key. Numerous studies have shown that anthocyanins may have disease-fighting properties.

The beige-skinned, lavender-fleshed Okinawan sweet potato is available on a limited basis in the U.S., as it is typically grown in Hawaii and must be irradiated before reaching the mainland.

In comparison, Frieda’s California-grown Stokes Purple® sweet potatoes are available in plentiful supplies to retailers and wholesalers throughout North America. The Stokes variety features dark purple skin and dense, vibrant, purple flesh that intensifies in color when cooked.

“Our goal is to have Stokes Purple® sweet potatoes available year-round,” said Caplan. “But because they are so popular, we tend to sell out before summer begins.”

The 2016-17 Stokes Purple® sweet potato season has just begun and Frieda’s has excellent supplies of both organic and conventional packs (15 lb. and 40 lb. cartons). Organic is also available in 12/3 lb. bags. Join in and give purple power back to the people by contacting your Frieda’s account manager about Stokes Purple® sweet potatoes today.

Frieda’s also features several fan-favorite recipes including “Stokes Purple® Sweet Potato Medallions with Chipotle Cream,” “Purple Power Breakfast Bowl,” and “Stokes Purple® Sweet Potato Oven Fries.”

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

Delight and attract shoppers with weird and wonderful exotic fruit displays

LOS ALAMITOS, CA (September 2016) — Shoppers are looking for stranger things this Halloween, and there is no better place than the produce department.

“Alien-looking tropical fruits always turn up in science fiction movies and television shows because of their unique look. Halloween is the perfect time to show them off,” said Karen Caplan, president and CEO of Frieda’s Specialty Produce. “Let your produce teams use their creativity and build fun displays for Halloween with all the ‘weird stuff’ usually hidden in the back of the department.

“This is the time to let the freak flag fly in the produce department, so to speak,” added Caplan.

Halloween classic spooky foods include Kiwano®, Buddha’s hand citron, dragon fruit, rambutan, blood oranges, and chayote squash. New, trending favorites now include jackfruit, ghost peppers, organic finger limes, and turmeric.

Summon Frieda’s account managers today to connect you with spooky foods fit for your horde of shoppers.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

Take advantage of the Jewish New Year tradition by showcasing your specialty fruit selection

LOS ALAMITOS, CA (September 2016) – Jewish New Year is a prime opportunity for retailers to ramp up their specialty fruit displays. Rosh Hashanah begins at sundown on October 2 and ends on the evening of October 4. During this two-day celebration of Rosh Hashanah, it is traditional to try a new fruit to celebrate the New Year.

“Our clients who create displays for Rosh Hashanah see an increase in fruit sales during the week leading up to the holiday,” said Karen Caplan, president and CEO of Frieda’s Specialty Produce. “Every retailer has told us that in addition to prominent grocery displays, plentiful displays of tropical and specialty fruits are well received during the Jewish New Year holidays.

“We recommend building these destination displays the week before the actual New Year to take advantage of heavy shopping for this holiday,” added Caplan. “You are not only attracting Jewish customers with big, gorgeous displays of tropical fruits, but you are also drawing in curious shoppers.”

Frieda’s top Jewish New Year sellers include dragon fruit, Meyer lemons, pepino melons, kumquats, blood oranges, papaya, and rambutan. The traditional Medjool dates, raisins on the vine, pomegranates, and pomegranate arils are also in demand, along with apples, baby apples, and honey as they signify the sweetness of the New Year.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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All of us who have kids, especially those with daughters, know that day will finally come. The day that your daughter (or son) tells you they want to get married.

If you’re like me, you will have figured it out far in advance of them telling you.

A little over four years ago, my eldest daughter, Alex, met an awesome guy named Ben— online. Yes, there is a Jewish dating website, called “J Date.” And even though some of us who are a bit older find it odd to think about meeting the love of our lives online, it is actually pretty commonplace. Statistics show that 33 percent of people meet their future spouses online. At first Alex didn’t want to tell anyone how they met, but over time (and after she found out one of her friends does the marketing for J-date and that she and Ben could be used as a testimonial couple), it turned out to be a great part of their love story.

My beautiful daughter walking down the aisle Alex and Ben tying the knot! Alex and Ben dancing at their wedding

Ben and Alex got engaged about 15 months ago and set their wedding date pretty quickly (it was this past weekend, on September 4). Then I started getting warnings from my friends: they said to be careful because for many families the tension of wedding planning and the power struggle—between the bride and everyone else—can become almost intolerable. Well, I’m happy to report that the past 15 months have been fantastic and almost tension-free for my daughter and me. So, I thought it might be helpful to share my secrets:

  1. Have great in-laws. Early on, our two families started inviting each other to family gatherings. We got to know Ben’s extended family—grandparents, aunts, uncles, nieces, family friends. And during this bonding time, his parents were super gracious and proposed we all share in the cost of their probable wedding—even before they got engaged. We could all tell that this was going to be a long-term relationship, so both sets of parents agreed to be joint hosts of the wedding, which made things much easier. This practice is not uncommon today and if your child is going to be getting married, don’t be afraid to broach the subject. And the sooner the better. It makes it easier on all parties.
  2. Ask your kids what role they want you to play in the planning. I’ve heard stories of how many mothers of the bride act as if it’s their wedding, which causes a lot of tension between mother, daughter, and future son-in-law. I told my daughter that I would do or not do whatever she wanted me to. I realized my most important role was to ask, “What would you like, sweetie?” I’ve found that most brides-to-be know exactly what they want. And they get frustrated when everyone around them is offering advice. Since I knew my daughter was going to have a wedding planner, I made myself available only when she asked me to do so.
  3. Get a wedding planner. If bride, groom, and parents all have full-time jobs, planning a wedding becomes like a second job. It is actually quite affordable to hire a planner. Not only does he or she help with all the planning and booking details, this professional is also on hand the day of the wedding to make sure everything goes perfectly.
  4. Make sure your kids know everyone at the wedding. I told my daughter that she and Ben should know everyone at the wedding because it’s their wedding. And thus, I told her it was OK with me if she put together the guest list. I would support her even if she didn’t want to include every one of my family and my friends. And, in fact, like most families, she couldn’t invite everyone. As it turns out, my closest friends and most of my extended family were able to attend, and the kids knew everyone at the wedding.
  5. Check in periodically to ask if you can do anything to help them. Because Alex and the planner were handling most everything, by checking in with my daughter, I got a regular update of what was happening. And, as the wedding date drew closer, I did get asked to do things, like check on late RSVPs, visit the florist and caterer with her, and go to dress fittings.
  6. Offer to get your daughter a periodic massage. I can only imagine what it’s like to have a full-time job and a busy social life, plus plan a wedding. So occasionally, I would offer to arrange for Alex to get a massage. It gave her some alone time and a break from the intense weekends filled with wedding stuff.
  7. Remember what it was like when you were planning your wedding. When I would get frustrated or would feel left out of Alex’s wedding planning, I would remind myself what I felt like when I was preparing for my own wedding. I remember my dad always telling me it was ridiculous what things cost. I didn’t want to worry about those details. He didn’t understand what a bride feels like when she is planning for her most special day. And my mom, who admittedly is not very domestic and eloped to Las Vegas when she and my dad got married, always deferred to him. I didn’t want to put my daughter through that angst. So we set a budget, gave Alex and Ben the money, and let them figure out the rest.

With all that being said, the wedding exceeded my expectations. My daughter invited me to spend the entire day with her and the bridesmaids as we got our hair and makeup done together. It was a wonderful bonding experience that I will never forget.

Me and my daughter Alex getting ready before the wedding

Each parent has to make his or her own decision when it comes to wedding arrangements. But no matter the budget or size of the wedding, we could all use a lot less tension and a lot more love and understanding.

It certainly worked in our case.

Karen

 

It all started about 5 months ago. We began to get almost daily emails from consumers all over the world (not just in the United States), asking us about our Stokes Purple® Sweet Potatoes. They wanted to know where to purchase them.

Because the emails were continuous, we started to ask consumers how they heard about them and for some background on their request.

As it turns out, the BBC has a series called “How to Stay Young” and had just aired a segment featuring the Japanese diet. Two of the BBC’s reporters took a trip to Okinawa, Japan, to take a look at the purple sweet potato. They discovered that Professor Craig Wilcox and his brother, Bradley Wilcox, M.D., have been studying the Okinawan diet for the last decade and believe a key factor in the Okinawans’ vigorous health (living to over 100) can be attributed to the consumption of…purple sweet potatoes. (Actually the title of one of the articles covering this story was “Purple sweet potato is the secret to living until 100 – but you may have to eat over half a kilo!”).

Another source that talks about the Okinawan diet and purple sweet potatoes is Blue Zones, an organization founded by National Geographic fellow Dan Buettner, who has written three books on the topic of how lifestyle and diet impact longevity.

Now there are multiple kinds of purple sweet potatoes. The kind that are grown and consumed in Okinawa are light beige on the outside and have a mottled, light purple flesh. They are available on a limited basis in U.S. supermarkets, but they must be irradiated to come onto the mainland because they are grown in Hawaii.

Okinawan Purple Sweet Potato, uncooked

The Stokes Purple® Sweet Potatoes that we market and sell are actually grown in Northern California. They have a purple-ish skin and a very dark, vibrant purple interior.

Stokes Purple® Sweet Potato, uncooked

The name “Stokes Purple®” is because the potato was first developed in Stokes County, North Carolina. Our grower partner here in California found that the growing conditions in California are actually optimal for growing the Stokes Purple®, so we’ve moved all the growing to their farms in Northern California.

Even though they have different origins, purple sweet potatoes share some of the same qualities:

In Okinawa, it is reported that natives eat an average of half a kilo (1 pound) per day of purple sweet potatoes! Professor Wilcox says the purple sweet potato helps maintain healthy blood vessels.

Here in the U.S., we have found that high performance athletes and those practicing a vegetarian or vegan diet tend to be the highest consumers of Stokes Purple® Sweet Potatoes. Our goal is to have year-round availability, but because they are SO popular (and healthy), we tend to sell out before summer begins.

The good news is that our farmer has just begun the harvest of this year’s Stokes Purple® Sweet Potatoes and we will begin shipping them to supermarkets across the U.S. next week. We distribute both organic and conventional sweet potatoes, so depending on where you shop, you may find either. You’ll recognize these amazing purple-fleshed potatoes by the label.

If you want to try them, but don’t find them in your store by mid-September, please email us here, and we will do our best to get them into your store.

I just have to share with you a few of my personal favorite recipes for these unique potatoes: “Stokes Purple® Sweet Potato Medallions with Chipotle Cream, ” “Purple Power Breakfast Bowl,” and “Stokes Purple® Sweet Potato Oven Fries.”

Purple Power to the People!

Karen

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Trending specialty radish gets a retail-savvy, shopper-friendly treatment

LOS ALAMITOS, CA (August 2016) – The foodie darling watermelon radish is ready for its close-up. Frieda’s Specialty Produce introduces the first retail package for watermelon radishes, showing off the radishes’ vibrant internal color and with recipe ideas right on the bag.

Restaurants and food bloggers have already grabbed onto the more visually impactful watermelon radish—from thinly shaved onto a salad to quick-pickled for trending vegan/vegetarian grain bowls, poke (Hawaiian raw fish rice bowl), and bahn mi (Vietnamese sandwiches). The Huffington Post Food section recently featured radish recipes that include pickled and roasted radishes. Radishes are definitely trending, and the watermelon radish is the trendiest!

The 1-pound stand-up pouch provides solutions for retailers by eliminating confusion about the PLU, extending the product shelf life, and moving more radishes off the shelf. Frieda’s signature branding also stands out in the refrigerated rack so it is easy to merchandise.

“The watermelon radish is truly a hidden gem of the produce department—most shoppers don’t know about its beautiful color on the inside just from looking at it on the shelf,” said Karen Caplan, president and CEO of Frieda’s Specialty Produce. “Our pouch showcases what these gorgeous radishes look like on the inside, which not only attracts the attention of shoppers, it also educates them about the product with serving suggestions on the back.”

Watermelon radishes are available from Frieda’s in 12/1-lb. pouches and in 10-lb. bulk. Introduce your shoppers to their new favorite vegetable by contacting Frieda’s account managers about watermelon radishes. Frieda’s has also recently introduced a stand-up pouch for shishito peppers.

[youtube=https://youtu.be/W7U9g4fhDOw]

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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What’s the difference between dragon fruit and pitaya?

The actual name, pitaya or pitahaya (they are interchangeable), stems from the Latin American heritage of this beautiful exotic fruit. It is native to Central America (dating back to the 13th century). However, it made its way to Vietnam and Malaysia (probably due to its popularity with Asian consumers), where it is now widely grown. We’ve heard that the Vietnamese name, “thang loy,” somehow translates into the English words “dragon fruit,” and thus the different name. In Israel, where the fruit is commercially grown and being imported into the U.S., the growers like to call it “pitaya” or “pitahaya,” while the Vietnamese growers label theirs “dragon fruit.”

So, whether you see them called pitaya, pitahaya, or dragon fruit, they are all basically the same fruit. And you are probably starting to see them everywhere! Whether it’s fresh in the produce department of your supermarket, or at your favorite juice bar, or even as a scent in an air freshener.

And dragon fruit comes in many different internal colors:

Dark Red (from Nicaragua)

White Fleshed (from Vietnam)

And, you might have seen some gorgeous fruit from Israel earlier this year, labeled as “Pitaya” or “Pitahaya.”

The one thing most dragon fruit have in common is their nutritional qualities—high in fiber and vitamin C. But the flavor profile of each fruit can be different. The white-fleshed fruit from Vietnam is gorgeous on the outside, but has a mild, non-distinctive flavor. Contrast that with the dark-purplish red flesh from fruit grown in Nicaragua, which is like a sweet, juicy, meaty watermelon.

Dragon fruit is actually a cousin of the cactus pear. However, the dragon fruit’s seeds are completely soft and edible (much like a kiwifruit), as compared to cactus pear seeds, which are crunchy like those in passion fruit! Also, unlike the cactus pear, the dragon fruit does not have spines on its skin.

Yellow pitaya, cactus pear and passion fruit

 

So, next time you’re walking by the tropical fruit section of your produce department and you see a big display, don’t be afraid to buy one and try it! Dragon fruit have a fairly short shelf life, so it’s best to take them home and include them in a fruit salad or smoothie that day or the next.

We’d love to hear what you think!

Enjoy,

Karen

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The Frieda Caplan story is one of only three documentaries to be featured at the three-month movie series

LOS ALAMITOS, CA (August 2016) – Minneapolis Park and Recreation Board will screen “Fear No Fruit,” the Frieda Caplan documentary, during its Movies in the Parks series. The screening is scheduled for Saturday, August 20, at the J.D. Rivers Children’s Garden in Theodore Wirth Park. Start time is 15 minutes after sunset, or about 8:30 p.m.

The park board encourages people to bring a new fruit or “fruit that scares you” to eat as a part of the movie experience.

The Movies in the Park series runs each year from June through August with recent blockbusters as well as Hollywood classics. “Fear No Fruit,” “He Named Me Malala,” and “Batkid Begins” are the three documentaries in the lineup.

Directed by Mark Brian Smith, “Fear No Fruit” chronicles the life of Dr. Frieda Rapoport Caplan, the first woman entrepreneur on the Los Angeles Wholesale Produce Market in the 1960s. While the film focuses on the life and career of the produce icon, founder of Frieda’s Specialty Produce, it also features interviews with other industry power players like Rick and Tonya 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.

“Fear No Fruit” was an official selection at the San Luis Obispo, Newport Beach, Carmel International, and Sedona International film festivals. The documentary is now available on DVD on Amazon, Barnes & Noble, Best Buy, and Kino Lorber, and as a Netflix DVD rental. Streaming and digital downloads are also available on iTunes, Google Play, Amazon Instant Video, Xbox Video, Vudu, and Vimeo on Demand. Additionally, the film is available for educational and community screenings via Kino Lorber EDU.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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Thanks to feedback from retailers and their shoppers, Frieda’s Specialty Produce now offers peppers in 8-oz. stand-up pouch

LOS ALAMITOS, CA (August 2016) – Very popular shishito peppers are now available in eye-catching, convenient, 8-oz. stand-up pouches from Frieda’s Specialty Produce.

In its winter 2015 industry trends report, United Fresh Produce Association highlighted shishito peppers as a growing/trending item in foodservice, and these mostly mild peppers are showing up as an appetizer on menus around the country. That trend translates to increased retail sales opportunities with consumers, especially during summer grilling season.

“We have been selling shishito peppers for several years, and every year they get more popular,” said Karen Caplan, president and CEO of Frieda’s. “Shoppers will be looking for these peppers and our grab-and-go pouch makes it easy, while retailers will love our eye-catching, easy-to-merchandise package that will protect and extend the life of the product.

“Our shishito pouch offers the perfect solution for everyone,” added Caplan.

Using 60 percent less material than a clamshell, Frieda’s shishito pouch stands up for easy display and stands out in the produce aisle with its bright color, playful copy, and serving ideas.

Shishito peppers are available from Frieda’s in 12/8 oz. pouches and in bulk. Organic shishito peppers are also available in bulk in limited supply during the summer.

Add some spice to your summer sales by contacting Frieda’s account managers about our shishito peppers, or any other peppers like Carolina reaper, Trinidad scorpion, ghost, and orange habanero peppers.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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Help shoppers make healthy lunch and snack decisions for their children by offering specialty options

LOS ALAMITOS, CA (August 2016) – School is almost back in session. Time to wow parents and kids alike with weird and wild specialty fruits and vegetables perfect for lunch boxes and after-school snacks.

“Never underestimate how adventurous children can be when it comes to food,” said Karen Caplan, president and CEO of Frieda’s Specialty Produce. “They prove to us time and time again that they are open to try something new and fun.”

Stock up on easy favorites like baby apples, organic baby heirloom apples, baby bananas, blood oranges, and Yellow Sweetie grapes, as well as wow items like rambutan, dragon fruit, baby kiwifruit, and starfruit.

In addition to supplying retailers, Frieda’s also works with wholesalers who support the USDA Fresh Fruit & Vegetable Program (FFVP) to inspire more than 400,000 students nationwide with fun fruits and vegetables like jicama, rainbow carrots, organic finger limes, and seasonal stone fruits.

“Frieda’s has been our partner in growth in FFVP,” said Chris Mills of Bonanza Produce Company in Sparks, Nevada. “The program is bigger, more diverse, more successful, and most importantly, the children have had the opportunity to learn and taste so many different fruits and vegetables.”

According to a report by the National Fruit & Vegetable Alliance, over the past five years, children’s fruit intake increased by 18 percent, and the FFVP increases children’s fruit and vegetable consumption by one-third cup a day on school days.

Wholesalers and foodservice distributors who are interested in including specialty and exotic fruits in your FFV program can contact Frieda’s account managers.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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Next Wednesday, my mother, Frieda Rapoport Caplan, will turn 93. I’ve decided to rename her the energizer bunny. That’s because she keeps on going. She has so much energy and such a busy personal life that she has to publish her weekly schedule for my sister Jackie and me to keep on hand, so we know where she is. She is calendared out at least through the end of the year.

But, she has cut back. She only comes into the office four days a week (back in the day, she used to work seven days a week!). Get that straight. At 93, she comes to work four days a week. I think that’s pretty darn amazing.

But what is more amazing is what she spends her time on.

First of all, she is a voracious reader. Whether it is Dr. Christiane Northrup’s newsletter on women’s health or an update from the Southern Poverty Law Center, my sister Jackie and I (and other family members) are often the beneficiaries of her reading and personal “clipping service.”

A couple months ago, my mom and I went on a weekend retreat during which we attended a wonderful presentation by University of California, Irvine, on its program: UCI MIND – UC Irvine Institute for Memory Impairments and Neurological Disorders. The professor talked about how they were studying people as they age and whether or not they developed any memory issues or deterioration.

Much to my surprise, a few weeks later, mom announced to Jackie and me that she would like to donate her brain to the program at UC Irvine.

So, Jackie and I have spent the past few weeks in meetings and visits as they take mom’s medical history and study her amazing habits, potentially to uncover the secret to her longevity for the benefit of future generations.

Jackie and I have a few hypotheses of our own about her secrets to long life; here are just a few. Our mom:

Mom has always said that one of her greatest joys was that she ended up working alongside her two daughters.

I would say that, in fact, Jackie and I (and my eldest daughter Alex) have the most joy because we get to see Mom four days a week at work, and her name will always be our legacy (we changed the company name to Frieda’s, Inc. in 1990 when we bought the company).

So, happy birthday, Mom! You continue to inspire us.

Karen

P.S. You can personally wish Frieda a happy birthday here.

The Frieda’s team celebrating our August birthdays earlier this morning.

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That’s exactly what my sister (and business partner) Jackie said to me yesterday. Let me give you a bit of the backstory.

Jackie and I have been business partners since we bought Frieda’s from our parents in 1990. Of course we have been sisters much longer than that.

And when Jackie became chief operating officer of the company in 2012, our business relationship was taken to a new level.

At that time, we implemented a weekly partner meeting on Wednesday mornings at 5:45 a.m. Yes, 5:45 in the morning (we both grew up used to the early morning hours of the produce industry). We meet at a local bagel shop. We sip our hot coffee and meet for an hour offsite to go over any company issues or strategic planning opportunities, and to update each other on our two sides of the business. Jackie is responsible for operations, quality, food safety, IT, and purchasing. I handle sales, marketing, HR, finance, and strategy.

Jackie, our mom Frieda, and I taping a commercial together

In January of this year, I convinced Jackie to have our meetings an hour later (starting at 6:45 a.m.).

But we still only talk about our business issues.

So, this week, because of the excessive outdoor temperatures of SoCal, we ended up meeting in our company offices in one of the conference rooms. The air conditioning made the room comfortable and for some reason, our meeting went long, without the distraction of the hustle and bustle of the bagel shop.

And our conversation evolved into a more personal, family discussion. We started to talk about our relationships, our kids…and then us. And that’s when Jackie said,

“It sucks to be sisters AND business partners.”

She was referring to the fact that we both feel an incredible responsibility in our roles as CEO and COO of Frieda’s. We feel responsible for the many dozens of families who depend on us as company employees and for our growers whom we represent. And we feel so responsible that, more often than not, we forget to make time and honor our own relationship as family members and sisters—and great friends.

I’m guessing this might be the case for you. How often do you put your work responsibilities and obligations before time with your family and friends? Do you miss a family dinner or brunch because you have a work event? Do you work late multiple nights a week, instead of prioritizing quality time with your cherished family and good friends?

Her comment was a wake-up call for me. And I think for Jackie too.

Years ago, we made a commitment to each other that our personal, family relationship would always be more important than the rat race called “work.” I think we got caught up in the rat race.

At the end of our three-hour meeting on Wednesday, we both felt reconnected to each other. To each other as people. As sisters. As friends. And the benefit is that it will ultimately continue to make us awesome business partners.

Take a look at yourself and your relationships. Is there any way you could enjoy life a little more with less time for the rat race and more time for personal connections?

Think about it,

Karen

Jackie and I doing a silly skit at our national sales meeting

Last week I attended a conference in Salinas, California, which is known as “the salad bowl” of the country. More than 70 percent of all the lettuce grown in the United States is from the Salinas Valley.

Sponsored by Forbes Magazine, the AgTech Summit was the brainchild of former Salinas Mayor Dennis Donohue and entrepreneur Bruce Taylor. Donohue is also a produce grower and marketer of vegetables, and Taylor was born and raised in Salinas by a multi-generation produce-growing family. He is also the founder and CEO of Taylor Farms, one of the most successful privately held companies in the country.

Donohue and Taylor’s vision was to find a way to connect the agriculturally rich Salinas Valley with nearby Silicon Valley, where innovation, disruption, and technology are incubated daily.

Why would they want to connect agriculture to technology? To convince the technology hub of the world to use some of its brainpower and innovation to assist the food industry with a few of its biggest challenges, namely limited water, limited labor, and changing weather patterns.

And as the story was told to me, their PR person made a random called to Forbes Media to assess their interest in being involved in an agriculture/technology conference. Turns out Forbes was not only highly interested, the company immediately agreed to take the lead role in the conference!

You can read about the program, speakers, and field trips we took on the conference website. But I’d like to share with you what I found most interesting and what I learned during my two days in Salinas.

The president and COO of Forbes Magazine, Mike Federle, attended the conference. It might surprise you to learn how I know him.

About six years ago, I was on an airplane flying from Charleston, South Carolina, and sat next to his daughter Allie. She is the same age as my eldest daughter. We struck up a conversation about flying, which she disliked, and I shared with her some of my experiences when I learned to fly an airplane when I was 25. At the end of the flight, I gave her my business card and we have kept in touch over the years. She connected me to her dad.

Who knew that a random meeting on an airplane would end up allowing me to be on a first name basis with the president of Forbes? That taught me that networking can happen when you least expect it. During the AgTech conference, I collected more than 30 business cards. I wonder what business opportunities will come from those new connections?

Always networking,

Karen

See and taste the future of food at booth #426

LOS ALAMITOS, CA (July 2016) – Frieda’s Specialty Produce will be exhibiting at the PMA Foodservice Conference this year, showcasing its newest arrival, yellow pitahaya (aka yellow dragon fruit) from Israel. The company’s fan-favorite Purple Power Breakfast Bowl recipe, featuring its exclusive Stokes Purple® sweet potatoes, is also a Sensory Experience Contest finalist.

“Most people think of Frieda’s solely as a retail-focused brand, but we also do significant business with foodservice distributors and chefs across the country,” said Karen Caplan, president and CEO of Frieda’s. “So we thought it was time to participate at the foodservice conference.

“The specialty produce category is where it’s at and our knowledgeable team can hardly wait to share and sample the latest trends in fresh produce.”

Frieda’s Purple Power Breakfast Bowl, featuring Frieda’s exclusive Stokes Purple® sweet potatoes and pomegranate arils, was selected as one of 10 Sensory Experience Contest finalists based on four criteria—appearance, ease of replication, produce centricity, and innovation. Frieda’s will be sampling this unique recipe during all show hours.

“As the team leader for our foodservice business, I’m excited to invite everyone to stop by our booth 426,” said Jeff Kelly, Frieda’s sales manager. “Attendees will be impressed with what Frieda’s has to offer in the areas of ideation, innovation, and inspiration.”

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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Take advantage of great Champagne and Thomcord grape supply

LOS ALAMITOS, CA (July 2016) – Champagne and Thomcord grapes from California are now in season with good supply from Frieda’s Specialty Produce.

Champagne grapes are available from Frieda’s through early August in 16/1-lb. clamshells. Juicy Thomcord grapes are available through the end of August in 10/1-lb. clamshells.

Frieda’s recommends retailers display specialty grapes with other grape varieties or cross-merchandise with cheese and wine for summer entertainment ideas. Champagne grapes are an especially sweet deal for foodservice’s special summer menus as they are the perfect accompaniment on cheese or charcuterie platters and in picnic boxes.

Sweet California grape season continues through the fall with Yellow Sweetie grapes, starting in mid-August and available from Frieda’s in 16/1-lb. clamshells.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s account managers to take advantage of specialty grapes and other favorite summer fruits like lychee and rambutan.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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I like to think I coined the term “meeting-ectomy” when I wrote a blog about it in 2011. As you can imagine, it means “getting rid of your meetings.” I got the idea of a meeting-ectomy when I had so many meetings during my workday that I actually couldn’t get any real work done.

So last week when I read an article in the Wall Street Journal entitled, “So Busy at Work, No Time to Do the Job,” it really caught my attention. The article featured Hugh Welsh, the executive/general counsel at Royal DSM, a global health and nutrition company. He has more than 100 direct and indirect reports, and often works Saturdays and after hours to barely keep up.

Do you feel that way at work? Do you find that your calendar is filled with so many meetings that you cannot get your regular work done? The article called it “collaborative overload.” In an effort to make everyone on the team feel included (and not excluded) and to get everyone’s input, many organizations have turned to inviting everyone to a meeting to discuss and collaborate. What happened to trust? What would happen if we all stopped having standing committees and only invited the fewest number of people possible, thus speeding up the meeting and the decision process?

The article made me think about a change I announced at my company just a few days earlier.

Meetings were definitely getting out of control at Frieda’s. One day, in our morning management huddle, each manager talked about how many meetings they had on their calendar for the day. “Seven meetings today.” “Six meetings.” “Four meetings.” It seemed as if we were having one giant marathon meeting all day with just a few players changing every hour or so. Every meeting was scheduled for a full hour.

So the next afternoon, I drafted an email to my senior team:

As a follow-up to our discussion yesterday regarding the proliferation of meetings (large and long), I want to ask each of you to evaluate the group meetings you are in and not be afraid to:

 

– Change the mix of people.

 

– Disinvite people who are not contributing or are just there to observe (but copy them on the notes).

 

– Send out a recap instead of having a group meeting.

 

– When you send out notes, list action items, with due dates and the person responsible, instead of creating a blow-by-blow report.

 

– Cancel unnecessary meetings or recurring meetings if there is nothing to discuss; oftentimes an email update will suffice.

 

– Make your meetings standing (vs. sitting at a table); that usually shortens meetings.

 

– Don’t go to a meeting if it is too much for your daily schedule and the recap notes will suffice (just let the chair know ahead of time).

 

Conversely, you do need to make sure your teams are engaged with each other and that people don’t skip meetings as a cop-out.

This is not a new idea. In fact, author Patrick Lencioni wrote an article for Inc. magazine last year about why smaller groups are more productive: “How to Unleash the Creative Power of Small Groups.”

And Fast Company magazine featured 11 business gurus and their secrets to great meetings: “11 Simple Tips for Having Great Meetings.” 

So, ladies and gentleman, I suspect it might be time for you to give yourself and your organization a meeting-ectomy. I’m certain you will enjoy the results!

“Meeting-less” in California,

Karen

A few weeks ago, I turned on my computer and saw this email from one of our newest sales department employees, Matthew.

My sister teaches 4th grade at a local elementary school, and they are currently working on nutrition. When the students were asked what their favorite fruits/vegetables were, they all responded they have tried every fruit there is. My sister knows I work at Frieda’s, so she mentioned a few of our unique items, and the kids had no idea what they were. So, I worked with our warehouse and took her class several items from our sample area, and the kids loved our products. The parents came by later that week to let my sister know how excited their kids were trying new things and how they now wanted their parents to buy them dragon fruit and kumquats!

Attached to the email was this photo:

There are so many lessons here.

  1. Kids are open-minded to trying new foods. They don’t seem to have the paradigms adults do about experimenting with new shapes, flavors, and textures. Make sure if you have kids, grandkids, or friends with kids to let them try new foods…and if they are healthy and flavorful—even better!
  2. A teacher took a regular lesson plan and made it fun and interactive for her students. We should make sure all teachers have that opportunity.
  3. I love how Matthew showed initiative inside my company. He didn’t ask permission. He was excited to share his personal enthusiasm about his career with his family and did something different, all on his own!

Does this happen where you work? When someone has an idea, even if it’s outside the box, are they encouraged or discouraged to try it? What’s your culture like? Is it one of compliance (follow the rules) or disruption (try things out of left field).

I’m a big believer in disruption, trying new ideas, and encouraging out-of-the-box thinking.

And of course, I get personally excited when I see that our country’s youngest shoppers are sampling exotic fruits and veggies, and loving them!

So, next time you see a fruit or veggie you have not yet tried, I hope you will be like these 4th graders and give it a try. Here’s a fun idea: next time you have a few friends over, instead of doing a wine tasting, do a fruit and veggie tasting. And you can do a scoring system like the kids did!

The 4th graders scored their tasting experience with each new fruit.

Enjoy!

Karen

The company adds Director of Business Development to its roster

LOS ALAMITOS, CA (July 2016) – Frieda’s Specialty Produce welcomes long-time produce industry professional Kevin Leap to the family as Director of Business Development.

“We are so delighted to have Kevin on board,” said Karen Caplan, President and CEO of Frieda’s. “Kevin has a fantastic reputation and a lot of experience building programs and introducing products to both retailers and foodservice operators across the country. Our sales and business development teams are thrilled to work with him in creating more excitement in the specialty category,” she added.

“I have long admired Frieda’s and the Caplan family, and am happy to be able to work with them as they continue to grow the company and extend the reach of their brand,” Leap said.

Leap was most recently with West Pak Avocado, developing new business programs in both retail and foodservice. Previously, he was the director of sales at Dulcinea Farms and sales manager at Ready Pac Specialties.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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Happy 4th of July weekend! Do you have a potato salad recipe for your holiday grilling yet? Pick from our favorites!

Red, White & Blue Potato Salad with Peppery Radish Dressing

Recipe Renovator – recipe here

Roasted Potato Salad with Prosciutto and Lemon Caper Dressing

The Hungry Goddess – recipe here

Bacon and Potato Salad

Fresh Food in a Flash – recipe here

Red, White & Blue Potato Salad with Blue Cheese

(Or try our Star Spangled Spuds potatoes with chipotle aioli, shallot vinaigrette, or fennel and dill.)

BONUS: More ways to serve Red, White & Blue Potatoes!

Red, White and Blue Herbed Potato Tagine

Cookistry – recipe here

Smashed Potatoes

Recipe here

Happy 4th of July, everyone!

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These tropical fruits are at peak freshness and flavor

LOS ALAMITOS, CA (June 2016) – Attract shoppers to your produce department with fragrant lychee and eye-catching rambutan. These two top-selling seasonal fruits are now available in excellent supply from Frieda’s Specialty Produce in easy-to-merchandise clamshells, and in bulk.

Lychees from Mexico are available in 10-lb. bulk and 12/12 oz. clamshells. Rambutan from Mexico and Guatemala are available in 5-lb. bulk and 14/12 oz. clamshells.

“Based on customer requests, we developed these clamshells to extend the shelf life and make both lychee and rambutan easier to merchandise. To maximize shelf life, both of these fruits should be refrigerated and the clamshells make that easy,” said Karen Caplan, President and CEO of Frieda’s Specialty Produce.

“Our bright, new branding and fun labels for ‘Luscious Lychee’ and ‘Rockin’ Rambutan’ will attract shoppers as well as help them identify the often-confused fruits.”

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s account managers to take advantage of peak-season lychee and rambutan, and other tropical fruits.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, abanero 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.

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Last week, I took a trip to Cleveland to attend the Alpha Phi International Convention. (I just missed the 1.3 million people celebrating at the Cleveland Cavaliers victory parade.) My eldest daughter Alex was president of her Alpha Phi sorority when she attended George Mason University in Virginia and her sorority advisor, Jackee, invited us to the convention. Jackee watched Fear No Fruit, the documentary film made last year about my mother Frieda and our family business. She thought it would be inspiring to show the movie at the convention so that more than 500 Alpha Phi members and alumnae could learn about our story. And they wanted Alex and me there for a Q&A session after the screening.

It was so much fun to see the documentary again on the big screen. And it was interesting to hear the audience’s questions. First, we were asked about programs to give children and the poor access to more fresh produce. We were able to talk about the Let’s Move Salad Bars to Schools program, plus how the enormous national network of food banks across the country provides access to fresh produce to so many people.

Alex was asked if she has been able to apply any leadership lessons she learned as an Alpha Phi now that she is in the business world. (The answer was yes!)

And finally, a question about how to work in a family business. We both had our perspectives to share. (Read my past blog for my reflections on working in a family business.)

After the screening, the entire group took the Lolly Trolley over to the Rock and Roll Hall of Fame for a private event. This was my third visit to the Rock and Roll Hall of Fame, and my longest. My previous visits were always a rush through with only an hour or so to spend. We spent almost three hours touring the museum. We saw costumes and special exhibits from Elvis Presley and the Beatles to Michael Jackson and U2.

(from left) Me, Alex and three of our Alpha Phi sisters

But my favorite part was the time I spent in the Hall of Fame Inductee Gallery, which is a circular theater with three large screens featuring film clips from every artist or group that has been inducted into the Hall of Fame since 1986. There are 312 solo musicians and bands who are Hall of Fame inductees for a total of 749 people and 113 groups. They’ve been added to the prestigious roster in 30 separate induction ceremonies to date.

As Alex and I sat in the gallery, it was interesting to see whom each of us recognized. We learned that an artist cannot be inducted until the 25th anniversary of their first song, which explains why KISS was inducted in 2014, Neil Diamond in 2011, and The Beatles in 1988 (Paul, George, John, and Ringo were also inducted separately in later years).

One of the 2016 inductees, the rap group NWA, caught my attention. I really didn’t appreciate the art of rap music until I saw “Straight Outta Compton” last month. After seeing this movie, I have to say I was inspired and have a new appreciation for rap music, the genesis of the genre, and the stories behind all the great artists.

If you’ve seen the movie, you know the story behind the famous and very popular headphones, Beats by Dre. What an amazing American success story. If you haven’t yet seen the movie, I highly recommend it.

And, if you have a chance to go to Cleveland, I also recommend an afternoon at the Rock and Roll Hall of Fame. It offers something for everyone to see and hear.

Rock on!

Karen

Breast cancer survivor Jackie Caplan Wiggins recognized for her contribution to Long Beach Cancer League

LOS ALAMITOS, CA (June 2016) – Frieda’s Specialty Produce Vice President and COO Jackie Caplan Wiggins was honored by the Long Beach Cancer League, a fundraising auxiliary of the American Cancer Society, during its 41st annual gala on June 4, 2016, along with nine others from the greater Long Beach area in California.

Wiggins was recognized for her contribution to furthering the work of the American Cancer Society in her hometown.

A recent breast cancer survivor, Wiggins is a mentor to other women in various stages of their diagnosis. “When I was first diagnosed with cancer, I didn’t understand the importance of sharing one’s story,” says Wiggins. “But after I was diagnosed and sent out emails letting people know, it was a real epiphany for me. Sharing your story is not only helpful to others, but is also healing.”

In 2012 Wiggins appeared on the daytime CBS show, “The Doctors,” sharing her story of surviving breast cancer. Wiggins was also selected to represent the face of the TeamSpirit campaign for Long Beach Memorial Hospital in 2012 and is a regular participant in the TeamSpirit Breast and Ovarian Cancer 10K walk. Through the support of friends in the produce industry, Wiggins has raised more than $50,000 for the Long Beach Memorial Medical Center.

About the Long Beach Cancer League & the American Cancer Society

A fundraising auxiliary of the American Cancer Society, the Long Beach Cancer League raises funds to support the American Cancer Society’s cutting-edge research programs. Founded in 1913, the American Cancer Society is the most experienced and largest nonprofit cancer-fighting organization in the world. It consists of a national home office, located in Atlanta, Georgia, and chartered divisions throughout the country comprised of more than 3,400 community offices. More than 2 million society volunteers work to conquer cancer. All services and programs are free to the public. Information can be found 24 hours a day at www.cancer.org or 1-800-227-2345.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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Many of us, when we hear the word “hack,” think of someone breaking into our computer system, i.e., a hacker. Or, if you’re from New York City, you might think of a taxi cab driver, sometimes called a hack (short for an old English “hackney cab”).

But I’ve noticed that the word hack is being used more and more, and it’s not about computers or taxis.

So of course I checked out the Urban Dictionary for some “answers.”

Urban Dictionary’s top definition for “hack” is:

A person who is a professional at doing some sort of service, but does crappy work.
“Man, that tattoo shop is full of hacks.” 

Another definition is:

A political appointed flunky who either doesn’t want to work or who is so stupid they can’t work.
“That new Assistant Commissioner Martha appointed is a real hack.”

But the definition I was looking for is this one:

A clever solution to a tricky problem.
“To hack is to modify or change something in an extraordinary way.”

In the cooking world, we are all looking for shortcuts or cooking tips. When I asked some of my foodie friends at work for their favorite hack resources, they were quick to share their faves.

Want some kitchen hacks to save time? Greatist.com has 73 kitchen hacks. My favorite on this list is number 15, for peeling bananas upside down. I wrote a blog about that a few years ago.

Credit: Lifehack.org

Want some recipe hacks to make you look like a genius home chef? Check out these cooking tips from Food & Wine Test Kitchen whiz Justin Chapple. He has many YouTube videos with some awesome recipe ideas.

Of course hacks aren’t just about cooking. It can be any little tip or trick to make life easier. I like the idea of taking a photo of someone’s business card in case I lose it.

Credit: Lifehack.org

It’s interesting how the definition of a word can change over time. Another example is “sick,” as in the slang phrase, “That’s sick.” I remember the first time one of my daughters said “that’s sick” to me. And it turned out to be a compliment. Yes, folks, when someone says “that’s sick,” it’s a good thing. As in, “That new restaurant I went to last night is sick.”

Times, they are a changin’.

Karen

The specialty produce company will showcase impactful branding and on-trend recipe sampling

LOS ALAMITOS, CA (June 2016) – Frieda’s Specialty Produce is bringing the love to United Fresh attendees on June 21-22 with its new branding, plus sampling of its signature Stokes Purple® sweet potatoes at booth #2214. Frieda’s “adorable” kumquat bag is also a United Fresh Produce Innovation Award finalist.

“We’re super excited to return to exhibit at United Fresh this year,” said Karen Caplan, president and CEO of Frieda’s Specialty Produce. “We’d love to chat with our retail, wholesale, and foodservice friends about how our new packaging and brand can increase retail sell-through and profits.”

Frieda’s will feature its fresh and fun, visually impactful branding and its lines of specialty fruits, vegetables, and complementary products that are sure to inspire new food experiences for friends, families, and food lovers everywhere.

“And of course, you’ll need to power up with a sample of our antioxidant-packed Purple Power Breakfast Bowl before you walk the rest of the show!” added Caplan.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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No, that is not a typo. Bibimbap (pronounced bi-bim-bahp) is a Korean comfort food dish—in a bowl—and it’s very trendy right now. You probably know what it is, but not by name (unless you are into Korean food or are a foodie).

Bibimbap is basically a hot rice bowl topped with a combination of colorful sautéed vegetables and a Korean hot pepper paste called gochujang. It also may be topped with a raw or fried egg and sliced, cooked meat.

To be honest, up until a year ago, I had never heard of bibimbap, but I had noticed that one bowl meals were becoming popular. Last July, I attended an industry foodservice trade show, and one of the speakers, Chef Jet Tila, mentioned bibimbap as a trending food item. And for me, once I hear about a new food or trend, I start to research it and pay attention to blogs, magazines, and other content providers. And sure enough, bibimbap was showing up everywhere.

Traditional Korean bibimbap Gochujang is a savory, spicy, and pungent fermented Korean condiment made with red peppers.

One reason these Korean-style rice bowls are becoming more mainstream might be because they can be easily adapted to be gluten-free (using gluten-free gochujang) or vegan (by omitting the egg and meat). And with the rise in popularity of Asian cuisines, especially Korean food, bibimbap was a natural.

My creative team here at work recently had fun putting together a Frieda’s spin on bibimbap using finely chopped purple cauliflower as the “rice” (by the way, cauliflower “rice” is another food trend) topped with sautéed purple kohlrabi and other veggies. Check out our 30-second “Quick Bite” video.

Speaking of bowls, anything in a bowl seems pretty popular lately. Have you tried a smoothie bowl yet? Smoothie chains like Jamba Juice and Nekter now sell acai (pronounce Ah-sigh-EE) and pitaya bowls (both are considered super fruits). These bowls are basically puréed, frozen fruit as the base, topped with granola and other tasty fruits and nuts. And maybe a dollop of Greek yogurt.

Our blogger friend Kimberly just made a gorgeous bowl with dragon fruit and gold kiwifruit.

And then there are rice bowls, quinoa bowls—you get the idea. We used to call them “one-dish meals”… Change the name and you have a new food trend. Bam!

When I mentioned I planned to write about bibimbap, my co-worker told me a funny story. The first time she heard the word bibimbap was from her newborn son’s talking plush toy. Toy company LeapFrog has this stuffed dog named Scout that you connect to the Internet via a USB port and you can program the toy to say your child’s name, and pick out your child’s favorite color, animal, songs, and even his favorite food. One of the choices for Scout’s favorite foods was bibimbap, so my co-worker chose that option only because the word was so funny sounding and it made everyone chuckle. Scout was on to something, though.

When I came into work on Monday, I guess I shouldn’t have been surprised to see this email from local healthy food chain Veggie Grill. Here is my friend Chef Jet Tila, talking about… you guessed it: bibimbap.

And now you know! Happy eating!

Karen

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From fast food to home kitchens, hot peppers are the flavor of summer

LOS ALAMITOS, CA (May 2016) – From ghost pepper hot sauce at fast food restaurants to the increasing demand for fresh specialty peppers in the produce aisles, America is turning up the heat this summer with the continuing rise of spicy foods.

According to the trend-tracker NPD Group, hot sauce sales increased 150 percent from 2000 to 2013 alone, and more than half of the nation’s households have hot sauce in their pantries. Fast food chain Wendy’s is offering its super spicy menu again for a second year in a row, topping their chicken sandwich and fries with ultra-hot ghost pepper sauce.

Millennials are driving the spicy food trends as they seek out adventurous foods and authentic, ethnic flavors, which many times include spicy dishes and the use of hot peppers such as jalapeño, habanero, and Thai peppers. However, the trend does not stop with Millennials.

Heat seekers are also looking for fresh peppers to spike their dishes or make their own “nuclear” hot sauces. They are wild about fresh ultra-hot selections such as ghost and Trinidad Scorpion peppers, as well as dried hot peppers.

To best display fresh peppers, group them all together, next to bell peppers. Secondary displays with other ingredients will also inspire authentic dishes. For example, pair habanero peppers with tomatillos, tomatoes, and onions for Latin dishes, or Thai peppers with lemongrass, ginger, and turmeric for Asian dishes. Don’t forget to include signage with recipe suggestions. “Caution” signage for the ultra-hot peppers is also recommended.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s account managers to explore its extensive selection of fresh and dried peppers.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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Shoppers are looking for functional foods and authentic flavors

LOS ALAMITOS, CA (May 2016) – Turmeric and authentic ethnic dishes are on top of the trending searches in the U.S., according to the recent “Think with Google: Food Trends 2016” report. Other produce on the list of trending items are jackfruit, bitter melon, daikon radishes, and cauliflower.

The report pulled top search information from January 2014 to February 2016 to pinpoint rising and falling trends in food.

In the “Food with Function” category, people are searching for information on food with nutritional benefits such as being a pre- or probiotic, an anti-inflammatory, or an immunity booster.  Turmeric reigns the category as Americans are learning more about this “it” spice from its health benefits to how to consume it.

Also listed in this category are jackfruit, bitter melon, daikon radishes, and cauliflower “rice”—chopped up cauliflower used as a low-carb substitute for rice.

“Traveling Through Taste” is a search for the authentic flavors of ethnic dishes, many of which are produce-centric. Pho—Vietnamese noodle soup with garnish of bean sprouts, jalapeno or other chile peppers, Thai basil, white onion, cilantro, and lime—come out on top of other searches including Bibimbap (Korean rice bowls topped with assorted vegetables) and Elote (Mexican corn on the cob).

Cauliflower makes an appearance again in “Bite-sized Snacks” as Buffalo Cauliflower Bites.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s account managers to explore its new branding and discover trending products and to access its extended resources library which include a cauliflower rice bibimbap recipe and how to open a jackfruit video.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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Fresh turmeric root is a fantastic ingredient, however it stains just about everything—skin, clothing, cutting boards, and even your plastic containers and food processor bowl!

Of the many ways to remove stains, some are more successful than others. We’ve listed a few that we have tried from the wonder powder that is baking soda to the stain removal nuclear weapon that is bleach.

Surfaces

Baking soda: Make a paste with baking soda and a few drops of water, apply generously around stained area. Let sit 15 minutes before scrubbing, then rinse thoroughly.

Distilled vinegar or bleach solution: Combine 1/2 tablespoon bleach or distilled vinegar with 1 cup water. Soak container in solution 30 minutes, then rinse thoroughly.

Clothing

Five helpful—and hopeful—steps to save your turmeric-tinted garments:

  1. Gently dab or scoop off spill. Do not rub out stain with water! It will just spread the stain more.
  2. Pour on baking soda to absorb additional stain. Let sit for 15 minutes, then shake off.
  3. Soak area in vinegar solution—1 tablespoon vinegar to 1 cup water—then dab dry.
  4. Wash immediately. If bleach-safe, use bleach.
  5. Hang to dry in sun to break down more of the pigment.

Skin

Mix a few tablespoons of granulated sugar with a few drops of olive oil to make a scrub. Scrub away stain, then rinse.

Good luck!

About 30 years ago I attended a conference in downtown Los Angeles called “The Future of California.” It was not a large gathering—maybe 100 attendees—but the speakers were impressive. I remember Kathleen Brown, then State Treasurer (and sister of current California Governor Jerry Brown), talking about her daily investments of the state’s money. My favorite speaker, though, was Alvin Toffler, author of “Future Shock.”

I read “Future Shock” when I was in high school, so it was a treat to hear the original “futurist” speak in person.

Toffler spoke about the future of transportation in Los Angeles. He predicted it would evolve into a hub-and-spoke system. People would ride a plane, then get on a train, then a bus, then bike or walk. It would not be point-to-point transportation, like in individual cars. It was hard to fathom at that time that there would be a light rail system here in Southern California. But as our freeways and traffic get more congested, the popularity of carpooling, riding the Metro, and telecommuting continue to increase. Alvin was right.

At that conference, I also met an incredible woman. Her name is Joline Godfrey and for a living, she developed games for kids. You know, board games similar to Monopoly to teach kids about being responsible with their money, like saving, investing, and philanthropy. Joline introduced herself to me, and we have been friends ever since. Joline has become a well-known author, having written five books, the most recent of which is “Raising Financially Fit Kids.”

Well, last weekend, I happened to be in Santa Barbara where Joline now lives, so she and I were able to have breakfast together in Carpinteria. (If you are ever in the Santa Barbara area, I recommend the sleepy beach town of Carpinteria. Esau’s Restaurant is a great place for breakfast.)

Jolene and me

And of course, we started to reminisce about when we met at that Future of California conference. I think Joline is a think-tank junkie because she had just attended the Milken Global Conference the week before.

The Milken Institute is an independent economic think tank based in Santa Monica. It hosts conferences and publishes research about financial innovations and social issues. The speakers at this year’s conference included former U.K. Prime Minister Tony Blair, basketball great Kobe Bryant, governors from several states, plus dozens of others.

Joline said one of the most interesting subjects discussed at the conference was driverless cars. Of course we’ve all heard about the technology that Tesla and Google have developed.

So we started sharing ideas about how driverless technology would be a game changer. The obvious shift would be in freeway traffic. If most commuters had driverless cars, it would alleviate traffic congestion and there would be fewer accidents.

And then I remembered an article I recently read on driverless 40-foot semi-tractor trailers. Several manufacturers, like Daimler, are developing self-driving big rigs in Europe and the United States.

[youtube=https://www.youtube.com/watch?v=zNAWJ_vBr-k]

The fresh produce industry relies on semi-trucks to haul our fresh fruits and vegetables from the fields to supermarket warehouses and distribution centers across the country. With driverless technology, trucks could be routed to operate at optimal non-peak hours. And there would be no time limitations (called “hours of service”), like we have now, due to the drivers needing to rest or sleep after so many hours of driving. And of course, the roads would be safer and our produce could be delivered in a more timely and efficient way. Driverless technology could really benefit the logistics of the U.S. food supply.

Also just last week, Hyperloop One successfully tested out its transportation technology in Las Vegas. Hyperloop is—or will become—a high-speed train that can go as fast as 750 miles per hour using magnetic levitation (mag-lev) technology. For example, Los Angeles and San Francisco could be just 35 minutes away from each other using Hyperloop. Can you imagine fresh produce from California zipping into New York City within hours of picking?

It’s an exciting time for us in the produce industry where technology is improving everything from our supply chain to how we sell to consumers.

I’m so glad I was able to reconnect with Joline in person after many years of email-only communication. Her intelligence and creativity really inspired me and got me thinking. Is there an old friend that you should reconnect with? You never know where inspiration will come from!

Karen

I did an informal survey of some of my co-workers, family, and friends to find out what moms really want for Mother’s Day. Interestingly, it was not universally, “Go out to brunch or dinner.”

My moms with young children want their hubbies to take the kids away for the day, so they can chill out—by themselves.

For my working moms, a pampering day at the spa is high on the priority list.

My older moms love being treated with dinner out and some quality time with their kids or grandkids.

For me, I had to think long and hard about what I wanted to do for Mother’s Day. Both my daughters, Alex and Sophia, have been asking me, “What do you want for Mother’s Day?”

I knew that I didn’t want them to buy me anything, especially after I decluttered my house last year. Ultimately, I decided that quality time with just the girls and me would be the perfect gift.

My daughters Alex and Sophia

I’ve always wanted to hike and never can find the time or an available friend to go with me. So we will start the day at 7:30 a.m. with a hike at Laguna Canyon.

Then we are going to our local nursery to buy some bright, colorful flowers. Now that we are deep into spring and the weather has warmed up, it’s time to do a little gardening. So we are going to plant flowers in my front yard.

For me, part of being a mother is thanking my girls for being so awesome. So, after all their hard work, I am treating them both to a massage in the afternoon.

Then the three of us will be making a healthy dinner together at home. And, of course, we are picking up my mom, Frieda, and bringing her over, so she can enjoy hanging out with us while we cook.

My mother Frieda and me

I’m very excited that the perfect day for me is now planned for this year.

If you have a special mother, grandmother, daughter, sister, or significant other, instead of trying to figure out what to do for her on Mother’s Day, try asking! And be open to her request, as it may be unexpected or super simple and not costly.

As they say, it’s the thought that counts!

Happy Mother’s Day to all the awesome mothers out there!

Karen

Understanding generational traits is key to staying relevant, improving shoppers’ experience, and boosting sales

LOS ALAMITOS, CA (May 2016) – Produce and floral professionals received a first-hand account of how to market to millennials at the Fresh Produce and Floral Council (FPFC) April luncheon in Cerritos, California, from an actual Millennial, Alex Jackson, Senior Account Manager of Frieda’s Specialty Produce.

“Different generations shop differently and think differently,” said Jackson. “You need to understand your shoppers’ core beliefs to stay relevant.”

Traditionalists were born before 1946. “The Silent Generation” spends the least amount of money during shopping trips, but takes the most time going through the store.

Baby Boomers, currently the largest generation, were born between 1946 and 1964. They like sales and bargains, but at the same time don’t mind spending on the brands they are loyal to. While they are getting more tech savvy, personal touches like helpful produce managers and cheery cashiers keep them loyal to stores.

Born between 1965 and 1980, Generation X is a highly independent generation, but still holds buying power. Gen Xers are willing to go with a new brand if they are won over by superior quality and exemplary customer service.

Millennials are the next wave of influential shoppers. Born between 1981 and 2000, they will be 50 percent of the workforce by the year 2020 and will spend more than $200 billion annually, starting in 2017. Millennials are loyal to brands that treat them well, offer new experiences, and are aligned with their beliefs.

“Companies in all industries are making changes to their branding to appeal to my generation, the Millennials,” said Jackson. “But to make your stores relevant to us, it takes more than just changing the look—you have to be a company we can believe in.”

Using this generational marketing angle, companies like Frieda’s have redesigned their packaging to appeal to Millennial shoppers without alienating other generations. By focusing on inspiring new food experiences for friends, families, and food lovers everywhere, Frieda’s brand not only offers culinary adventures to Millennials, but to all the generations before them.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s account managers to explore its new branding and discover trending products.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

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April is our company’s anniversary month; we launched on April 2, 1962. So one of our traditions is that we sponsor our local produce organization luncheon each April as a way to celebrate our anniversary and give back to the Fresh Produce & Floral Council.

My daughter Alex Jackson represents us as our spokesperson and she gave a five-minute talk. I want to share some of the highlights.

The audience at the luncheon is made up of produce people from age 20 to 92 (my mom, Frieda, was there), so Alex took the opportunity to share some fun facts about the different generations and their styles of grocery shopping.

Traditionalists — Born before 1946. Also known as “The Silent Generation.” They spend the least amount of money during their shopping trips, but take the most time going through the store.

Baby Boomers — Born between 1946 and 1964. They were excited to raise their hands and be recognized during the luncheon. Baby Boomers are reaching the age where their income is more disposable and most don’t have kids to support, so they spend however they want. Though interested in name brands and loyal to those brands, Baby Boomers like sales, bargains, and shopping online (just like their millennial children). However, customer service, particularly helpful salespeople and produce managers, keeps them loyal to stores.

Generation X — Born between 1965 and 1980. This group oftentimes feels forgotten or unheard. Generation Xers are independent. They don’t love shopping as much as Baby Boomers and Millennials, but they’re more than willing to try a new brand. They are a little skeptical and cynical, so they are won over with superior quality and customer service. You need to exceed their expectations.

Millennials — Born between 1981 and 2000. Sometimes referred to as Generation Y. They will be 50 percent of the workforce by the year 2020! They will spend more than $200 billion annually, starting in 2017. Millennials are loyal to brands that treat them well and, in case you haven’t heard, they want to be catered to.

So why did Alex talk about the four generations at the luncheon? To highlight that many companies are making changes to their packaging and branding to be more appealing to the powerful millennial tidal wave that is coming our way.

For example, restaurant chain Daphne’s Greek Café has been transformed into Yalla Mediterranean, a build-your-own restaurant. Like Chipotle, Yalla lets you customize your meal, which is what Millennials want from a restaurant.

Rubio’s Baja Grill is now Rubio’s Coastal Cuisine, saying its menu items are “made with a mission.” The chain now features California-grown avocados and wild Alaskan salmon. Millennials want to spend money on brands that are doing more than just feeding them. They want to spend their money at restaurants that are giving back to the community, working with local growers, and making them feel good about their purchases.

Companies within the produce industry are also doing more to appeal to Millennials.

Love Beets’ flavored beets packaging has smiles on it so the beets look happy to see you!

Village Farms is giving its tomato varieties and packages witty names.

And at Frieda’s, well we recently went through a brand refresh as well. We redesigned our packaging to make it more appealing to millennial shoppers (and the rest of us who want to feel young). Our products now appeal to their desire to try something new every day. Millennials are also willing to spend more money on a fresh produce item that they’ve never seen before that will inspire them to try a new recipe.

Now when you hear about the different generations, you’ll know what they mean and why they are different. And if you see that the packaging (color and type) has changed on one of your favorite foods or any product you purchase, you’ll be able to guess that the company didn’t just hire a new marketing director, it is actually trying to appeal to its ideal shopper. And be more relevant.

And that’s what it’s all about! Being relevant.

Karen

Donations to benefit 5,500 local students

Students and officials from Oak Middle School in Los Alamitos, California, enjoying their new salad bar.

LOS ALAMITOS, CA (April 2016) – Frieda’s Specialty Produce, through the United Fresh Start Foundation, donated three salad bars to Los Alamitos Unified School District schools in Los Alamitos, California, where the company is headquartered.

“We’re so pleased to be able to support salad bars for schools in our local community, encouraging healthy choices for children in our hometown,” said Karen Caplan, president and CEO of Frieda’s. “These donations are especially meaningful as my sister Jackie [Caplan Wiggins, vice president and COO] and I both attended Los Alamitos schools.” The schools receiving salad bars from the Frieda’s donation include Oak Middle School, McAuliffe Middle School, and Los Alamitos High School.

At the start of the school year, the Los Alamitos School District had salad bars in all of its schools, however the ones at the middle and high schools were old and in disrepair. The Frieda’s donation is providing new salad bars for the district’s middle and high schools, ensuring these students can continue to have access to fresh produce choices every day.

According to Celeste Calubaquib, director of food services for the school district, “We greatly appreciate this generous donation from Frieda’s and look forward to stocking our new salad bars with a variety of healthy, fresh produce choices each day. The salad bar helps encourage our students to select fruits and veggies. Thank you, Frieda’s!”

The salad bar donations were coordinated with the United Fresh Start Foundation, supporting the national “Let’s Move Salad Bars to Schools” initiative. To date, salad bars have been donated to more than 4,600 schools nationwide, benefiting nearly 3 million children every school day. This includes 1,060 salad bars for California schools, the most of any state.

Research and experience in schools across the country demonstrate that children significantly increase their fruit and vegetable consumption when given a variety of choices from a school salad bar. When offered multiple fruit and vegetable choices, children respond by incorporating greater variety and increasing their overall consumption. Salad bars empower students to make their own healthy choices and create excitement about trying new fruits and vegetables, ultimately increasing children’s daily consumption.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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 kiwi fruits, Stokes Purple® sweet potatoes, 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.

About Let’s Move Salad Bars to Schools

Let’s Move Salad Bars to Schools is a public health campaign to increase salad bars in schools across the country so that every child has the choice of healthy fruits and vegetables every day at school. Let’s Move Salad Bars to Schools supports First Lady Michelle Obama’s “Let’s Move!” initiative to end childhood obesity in a generation. Founding partners are the United Fresh Start Foundation, National Fruit and Vegetable Alliance, Chef Ann Foundation, and Whole Foods Market.

About the United Fresh Start Foundation

The United Fresh Start Foundation is focused exclusively on increasing children’s access to fresh fruits and vegetables, and inspiring the next generation to “choose fresh” whenever and wherever they are eating their next snack or meal. Working with the produce industry, local nonprofits, healthcare organizations, allied businesses, and others, the United Fresh Start Foundation is committed to helping today’s youth achieve the public health goal of making half their plate fruits and vegetables in order to live longer, healthier lives. Join our movement to ensure kids everywhere are “Growing Up Fresh!”

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Retailers prepare as the ‘spice of the year’ catches on with shoppers

LOS ALAMITOS, CA (April 2016) – The turmeric trend shows no sign of stopping as it moves from juice bars into coffeehouses, from family kitchens to restaurants, and from baking aisles to center store and fresh perimeters.

Dubbed “Spice of the Year” for 2016 by the Baum+Whiteman report [PDF], fresh turmeric root has been growing steadily as a staple of the healthy eating and juicing set. The new food trend of “golden milk,” turmeric-infused dairy or plant-based milk, has recently emerged and is gaining popularity. Turmeric-infused almond milk and turmeric-dusted coconut chips are among many turmeric food products seen all over the recent Natural Products Expo West.

More shoppers are learning about the anti-inflammatory health benefits of turmeric from health magazines and news articles, and they are now looking for fresh roots. Recipes often call for both fresh turmeric and fresh ginger together, so retailers should merchandise turmeric and ginger roots together. Juicing sections are also a magnet for health conscious consumers and a great place to feature turmeric, along with other juicing favorites like kale and young coconut.

Frieda’s Specialty Produce has consistent supplies of fresh turmeric root from Jamaica and Fiji available in convenient 6-ounce and 8-ounce clamshells, and in bulk.

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

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a 54-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, 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.

As an employer, I always wonder what should or could be my role in helping the people who work for Frieda’s make healthier food choices.

It’s kind of a difficult position to be in.

When people join a company, they don’t expect to have their employer help them make better food choices. But this has been something I’ve been struggling with for a number of years.

Like most companies, we have a community lunchroom—with vending machines. One has refrigerated beverages, offering Coke, Pepsi, iced tea, and water. The other one has salty snacks and candy.

For more than five years, my sister and business partner Jackie and I have toyed with the idea of finding healthier options to offer our employees.

What if we removed all the sugary beverages from the machine, and only offered water and natural juices?

Or how about replacing the current snack machine, with one that only offers fresh fruits and veggies, and other healthy snack foods?

When I mention this to some of my colleagues here at Frieda’s, I get an enormous amount of push back.

“The employees will revolt if they can’t get their full-sugar sodas.”

“They are spending their own money, so why should we care?”

“It’s not our place to mandate what they can choose as snacks.”

So it was with great interest that I read a recent article from Bloomberg: “5 Things Businesses Can Do to Fight Obesity.” Here’s what was recommended:

  1. Fix the food in the workplace.
  2. Help employees meet their goals.
  3. Make it easy for customers to eat well.
  4. Consider the community.
  5. Change the food supply.

The article points to places like The Cleveland Clinic (which obviously is all about getting people well) that offered fast food in their cafeteria. They removed deep fryers from their kitchens and changed their food offerings to healthy ones. They made it easier to buy bottled water. They decided that if employees want to drink sugary drinks, they had the choice to bring them from home.

So, what I’ve been thinking about doing at Frieda’s includes:

  1. #Eatingbyexample and jumping into our industry initiative by offering—free of charge— fresh fruits and veggies in the company lunchroom for our employees to snack on.
  2. Changing out the choices in our vending machines to offer only non-sugar-filled beverages.
  3. Installing an additional vending machine with healthy snacks, where the cost will be subsidized by Frieda’s as a way to encourage employees to make healthier choices.
  4. Setting a deadline (perhaps the first day of summer?) for when the sugary snack machine will be removed and replaced with the healthier choice vending machine.
  5. Offering healthy-eating cooking classes at Frieda’s to educate our employees on how to make healthier choices at home for themselves and for their families.

So, obviously we’re talking about “walking the walk.” How can I, in good conscience, say my company is committed to changing the way people eat fresh fruits and veggies, if I don’t start making those same choices available right at my own company?

And the same thing applies to each of you. When you have a party at your house, is everything high fat and sugar? Or do you always offer healthy options like fresh fruits and veggies? Each of us has the option of creating healthier choices for our friends and family.

So, my challenge to you is to be a good example.

Think about it.

Karen

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Photo by Shane Lopes for OC Weekly

Our 92-year-old founder, Dr. Frieda Rapoport Caplan, was surprised and delighted when OC Weekly’s Gustavo Arellano came calling for an interview for the March 2016 “People” issue.

“Frieda Caplan Taught America How to Fear No Fruit,” says the headline.

Knowing what we’re going to want to eat years before we know it: That’s the Frieda’s way. She called the move toward organic and fair-trade decades before anyone else and thinks we’re undergoing a fundamental change in our diet, one Caplan’s company is ready to capitalize on.

“Americans are eating less meat than ever before,” Caplan says with a hearty laugh. “Isn’t it wonderful?”

Yes, it is, Dr. Frieda. Yes, it is.

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Conventional and organic rhubarb step out of the oven and into the juicer

LOS ALAMITOS, CA (April 2016) – Rhubarb is not just for pies and preserves anymore. This tart vegetable is making a comeback, thanks partly to retro-chic food trends and home-canning popularity, but mostly to the juicing trend.

In addition to classic dishes like strawberry rhubarb pie and preserves, shoppers are adding rhubarb to their vegetable and fruit juice blends for its refreshing tartness.

“We see more demand for rhubarb every year and even more requests for the organic variety,” Alex Jackson, senior account manager and organic product manager at Frieda’s Specialty Produce. “We have a great supply with gorgeous color this year to answer that demand.”

Display organic rhubarb in your wet rack near other juicing vegetables, like carrots and beets, with signage to boost impulse buys.

U.S.-grown organic rhubarb is available from Frieda’s Specialty Produce now through July. Conventional U.S. product is available now through September, and Holland import season starts in November or December.

In addition to rhubarb, Frieda’s Specialty Produce also offers in-demand spring organic items such as lychee, fennel, finger limes, and its signature Stokes Purple® sweet potatoes.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s account managers to get a complete list of available organic items and other trending products, and gain access to Frieda’s extensive product information, high resolution images, and recipe database.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a nearly 54-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, 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.

Well, if that title doesn’t catch your attention, then I don’t know what will.

Last weekend while attending a produce conference in San Antonio, Texas, I was able to meet and hear Drew Ramsey, M.D., who co-authored the cookbook “Fifty Shades of Kale.” His day job is as an assistant clinical professor of psychiatry at Columbia University in New York City. He is also a leading proponent of eating for brain health.

After hours, he is better known as the co-founder of National Kale Day, which is celebrated every year on October 5.

Dr. Ramsey’s premise is that if you choose foods that feed your brain (admittedly the most important organ in your body), it will help ensure a well-functioning body and predict your current and future health.

Highlights from his talk:

Dr. Ramsey talked about the top 11 food plants, in terms of nutrient density. It’s not a surprise that most of them are trending and showing up more often in produce departments and on top restaurant menus:

  1. Maroon carrots
  2. Spinach
  3. Red cabbage
  4. Garlic
  5. Peppers
  6. Broccoli
  7. Asparagus
  8. Lemons
  9. Strawberries
  10. Brussels sprouts
  11. Kale

In case you’re wondering how kale got to be so “suddenly popular,” here is “The Rise of Kale,” according to Dr. Ramsey:

Dr. Ramsey is a prolific writer and his byline appears regularly in The New York Times, The Huffington Post, The Wall Street Journal, The Atlantic, and Men’s Journal. He has a new book coming out next month, “Eat Complete: The 21 Nutrients that Fuel Brain Power, Boost Weight Loss and Transform Your Health.”

What I liked most about Drew is that he is approachable, humble, married with two young children, and is sincerely passionate about his work. After his talk, I listened to him patiently answer question after question from audience members who had individual, personal, health questions.

I already pre-ordered his book. And I have made some changes and tweaks to my diet to add more good fats. Thank goodness I already eat a diet rich in his top 11 plant foods.

How about you?

Karen

P.S. Here is a photo of Dr. Ramsey and me after his talk. 

 

 

Karen Caplan of Frieda’s will speak on exotic fruits April 13 & 14 

LOS ALAMITOS, CA (April 2016) – At this year’s CPMA Convention, two Retail Produce Manager Sessions will focus on product knowledge from key industry suppliers. Karen Caplan, President and CEO of Frieda’s Specialty Produce, will highlight tropical fruits, joined by Les Mallard of Chiquita Brands North America on bananas, Sammy Duda of Duda Farm Fresh Foods Inc. on celery, and Dani Sweet of Sunset on Greenhouse/Hothouse Produce. Larry McIntosh from Peak of the Market will be the session moderator.

The free sessions take place both April 13 and 14 to accommodate retail produce managers and independent store owners from across Canada. Attendees will gain insights into the produce industry supply chain, improve their produce knowledge, and learn how to offer more value to their customers.

“We appreciate all four presenters making themselves available to help educate our retail produce managers,” said Ron Lemaire, President of CPMA. “These sessions are a great opportunity to learn how the produce they sell is grown and merchandised, including the growing category of specialty produce.”

After the sessions, participants are invited to a complimentary lunch, followed by a walk of the trade show floor to meet with exhibitors and explore produce displays. The sessions are sponsored by Tanimura & Antle, Canadawide Fruit Wholesalers Inc., Ontario Greenhouse Vegetable Growers, Mastronardi Produce Ltd./Sunset, and Catania Worldwide.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a nearly 54-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, 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.

Tomorrow, April 2, is a very special day. It is “Love Your Produce Manager®” Day, a national day first celebrated in 2012.

I usually make a point of going into my local Ralphs where I shop and saying a special “thanks” to my produce manager, Paul. Last year, I even wrote about one of my produce guys, Carlos.

This year, I am in San Antonio, Texas, attending a produce trade show called “Viva Fresh.” It’s mostly Texan and Mexican growers and buyers having conversations and displaying their produce. I arrived a day early and naturally took the afternoon to visit supermarkets.

If you’re from Texas, especially the San Antonio area, you probably shop at HEB Grocery or their sister company, upscale retailer Central Markets. HEB is the quintessential, privately held retailer that has oodles of hometown pride. The company is based here in San Antonio, but has stores in many parts of Texas.

So, as I visited a few of the markets during the afternoon, my timing seemed impeccable. I was able to say hello to every single one of the produce managers at each of the stores. I was traveling with a colleague from work; she commented to me how friendly and interested each of the produce managers and all the produce personnel were when we said hello. Of course, I know that’s part of the culture at HEB, but I also know that in Texas, people in general are exceptionally friendly, in contrast to the fast-paced, always-in-a-hurry approach we have in Southern California.

I’d like to introduce you to Jacob, the produce manager at one of the stores.

You can see from his name badge that he has been with HEB for 10 years. And from his big smile, you can tell that he really enjoys his job.

As I was getting ready to say goodbye to Jacob, he asked me if I had said hello to their foodie, Ramiro. I had heard of Ramiro, as he has contacted our office many times, asking for information about our products, but I had no idea he was actually in this store.

Yes, his business card says, “Foodie.” He shared with me that he went to culinary school in Chicago and was actually a trained pastry chef for an upscale retailer there. He moved to Texas a few years ago and is passionate about educating people—especially children—about healthy eating. And he works almost full time at the HEB store, sampling fresh produce, educating consumers about new foods, and demonstrating easy recipes to inspire them.


And that’s when I was reminded about Love Your Produce Manager Day. I wondered how many produce managers out there are like Jacob and his colleague Ramiro who have worked for their companies for many years. They love inspiring their shoppers to try new fresh produce items. They keep their displays fresh and full.

Wouldn’t it be great if, as a consumer, you made a special effort next time you are in your market to ask for the produce manager and tell him/her in person how much you appreciate his/her hard work? You can also say thanks for helping you feed healthy foods to your family.

I think you would make their day!

And what if you snapped a selfie of you and your produce manager, and posted it for all your friends to see on Facebook, Instagram, and Twitter? That’s what it’s all about! Feel free to share your photos with us by including hashtag #LYPM.

That’s how we #InspireTasteLove.

Have a great weekend!

Karen

P.S. April 2 is also our company anniversary. Happy 54th anniversary to Frieda’s Specialty Produce!

The Frieda Caplan documentary is set to inspire a new wave of women in produce

LOS ALAMITOS, CA (March 2016) – A screening of “Fear No Fruit,” the Frieda Caplan documentary, is scheduled for the April 18 optional evening session 2 at the 2016 Women’s Fresh Perspectives Conference April 17-19 in San Diego. Hosted by the Center for Growing Talent by PMA, the annual event is dedicated to providing leadership development for women in the fresh produce and floral industry.

The conference combines education and networking in a packed agenda. Education will include in-depth general sessions and workshops tailored to a range of career stages.

“We believe this year’s conference program will truly inspire attendees,” said Alex Jackson, co-chair of the Women’s Fresh Perspectives Committee and a senior account manager at Frieda’s Specialty Produce. “My grandmother Frieda has been my inspiration throughout my life and we are grateful for the privilege to share her life and business success story with hundreds of women in the produce industry.”

Directed by Mark Brian Smith, “Fear No Fruit” chronicles the life of Dr. Frieda Rapoport Caplan, the first woman entrepreneur on the Los Angeles Wholesale Produce Market in the 1960s. While the film focuses on the life and career of produce icon Dr. Caplan, founder of Frieda’s Specialty Produce, it also features interviews with other industry women power players like Tonya Antle of Tanimura & Antle, and well-known California chefs Susan Feniger and Mary Sue Milliken.

“Fear No Fruit” was an official selection of the 2015 Newport Beach Film Festival, San Luis Obispo International Film Festival, Carmel International Film Festival, and the 2016 Sedona International Film Festival. The feature-length documentary film is now available on DVD and online VOD platforms including iTunes, HuluPlus, Google Play, and Amazon Instant Video. Additionally, the film is available for educational and community screenings via Kino Lorber EDU.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a nearly 54-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, 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’ve probably heard of jackfruit. But maybe you’ve never seen it. It’s kind of scary looking—like a giant blob with rough, bumpy skin. You wouldn’t even know it was edible by looking at it.

But it’s actually considered the largest fruit in the world. A small jackfruit is probably 12 pounds and a typical jackfruit weights about 20 pounds!

Historically you would find these strange tropical fruits only at Asian specialty food markets, but lately, conventional supermarkets love to have them available for new store openings, special events, or when they have a high Asian clientele. Oftentimes, you will see them quartered or sliced, in over-wrapped trays.

The most frequently asked questions with jackfruit are, “How do you cut it open, and what part do you eat?” So, we created a short video showing the authentic way to cut a jackfruit.

If you watched the video, then you now know that the flavor of a ripe jackfruit is reminiscent of Juicy Fruit® Gum!

But the most recent development in the world of jackfruit is its use as a meat substitute for vegans and vegetarians. Because of its meaty texture and neutral flavor (when not fully ripe), it’s a great meat substitute.

Photo credit: Augustus Binu/Wikimedia

And how did I learn this? It’s a funny story.

About three years ago, a produce friend of mine, Don, attended an executive seminar at Harvard Business School. He was introduced to a young female student who was looking to be mentored in the food business. Don introduced me to Annie and I volunteered to have a few conversations with her.

As it turned out, she and her brother had spent time in India during college summers and fell in love with jackfruit and saw the potential to launch a business. So Annie created a business plan around jackfruit and won business plan competition after competition.

Annie Ryu and the jackfruit

That’s when Annie and I were introduced. We had several discussions about ideas to bring the product to market, the challenges, potential customers, etc. We even had the opportunity to meet in person when I attended a class at Harvard Business School two years ago.

So, you can only imagine how thrilled I was to walk into my local Whole Foods Market last week to find this on the shelf:

Now when you see that huge, green and bumpy fruit in your grocery store, or if you’re looking for non-soy based meat substitutes and see packaged jackfruit (in cans or in the refrigerated case), you’ll know the backstory.

Enjoy!

Karen

Purple foods continue to grow in popularity and show no signs of stopping

LOS ALAMITOS, CA (March 2016) – From the Winter Fancy Food Show to the March issue of Better Homes and Gardens, purple is everywhere. Produce retailers should take advantage of peak purple produce season and the growing food trend this spring by creating a #PurplePower destination in the produce department.

The Specialty Food Association identifies purple as one of the Top 5 food trends spotted at the 2016 Winter Fancy Food show, from purple potatoes to beets. The March 2016 issue of Better Homes and Gardens magazine includes a feature article titled, “Power of Purple,” filled with stunning photos and recipes for purple snow peas, purple kohlrabi, purple cauliflower, baby purple carrots, and radicchio.

Known for its wide selection of purple fruits and vegetables, Frieda’s Specialty Produce offers these purple items shoppers will be looking for, including Stokes Purple® sweet potatoes, passion fruit and purple asparagus.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s account managers to get a complete list of available purple items and other trending products, and gain access to Frieda’s extensive product information, high resolution images, and recipe database.

About Frieda’s Inc.

Frieda’s Specialty Produce celebrates a nearly 54-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, 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.

It all started for me on February 4. That’s the day we received the following email through our website:

“My name is Kaydyn and I am 9 years old. I wanted to share with you my new blog. I have to eat the FODMAP diet due to medical conditions and I wanted to help others struggling like me. I love to cook and bake, and one day want to have my own café that is FODMAP friendly. It is hard to find things, most things I have to make at home. I was hoping you could please take a look and give me feedback and share my blog with others?”

I had never heard of the FODMAP diet, so naturally I Googled it. You can read about it here and here, but the bottom line is that one in five Americans is affected by Irritable Bowel Syndrome (IBS). And (I am simplifying this), some Australian researchers, along with some folks at Stanford University, have found that certain carbohydrates are problematic for people with IBS. Short chain carbohydrates, or FODMAPs (Fermentable Oligo-saccharides, Di-saccharides, Mono-saccharides and Polyols), are the problem.

Thus, the FODMAP diet. The premise is that, if you eat a certain diet that is low in FODMAPs, you will reduce your discomfort and feel better.

When young Kaydyn wrote to us six weeks ago, I had never heard about this condition. And I frankly thought it was an odd request.

At least it seemed so until a good friend came to stay with me last week. She told me that for the last year she had been having horrible stomach pains and intestinal problems, no matter what she ate or drank. And no matter how she changed her diet, she was frequently doubled over in pain. She did a bunch of research on the Internet and came across this special diet. She said it has changed her life and she is finally feeling back to her old self.

I told her to be sure and let me know what it was because I am always interested in anything to do with food, diet, etc.

And what did she email me the next morning? The Low FODMAP Diet. There it was again. Just what young Kaydyn had written about last month.

I am writing about it today because, if one in five Americans has similar issues, then many followers of my blog do as well. If I can share some real world, validated guidance, based on a healthy diet (not a bunch of  drugs), then I am happy to do that.

I wonder how many people who have been diagnosed with Celiac Disease or IBS could be pain-free, just by adjusting their diet? By eliminating things like onions, garlic, soybeans, full-fat diary, and the like? If you have a friend or relative with digestive issues, maybe you’ll want to share this information.

It’s amazing how the universe works. Now that you have heard about the FODMAP diet from me, you will probably start hearing about it in other places.

And now you know!

Karen

The specialty produce company continues to add organic specialties to its lineup

LOS ALAMITOS, CA (March 2016) – Frieda’s Specialty Produce meets the growing demand for organic produce by offering many of its broad range of specialty items as organics. One of the biggest sellers right now is organic fresh ginger.

“We’ve seen demand for organic ginger continuing to grow, mirroring available supplies,” said Alex Jackson, senior account manager and organic product manager. “Frieda’s continues to supply conventional ginger as well as USDA-accredited Bio Latina-certified organic ginger from Peru.”

Organic ginger was highlighted as a trending produce item at the world’s biggest organic fair, BioFach, held in Nuremberg, Germany, in February. This zesty spice is a favorite for health enthusiast shoppers, and is especially popular for those who add fresh ginger to their juicing recipes. Other top-selling organic items at Frieda’s include young coconuts, vaniglia oranges and other specialty citrus, alliums, and Frieda’s signature Stokes Purple® sweet potatoes.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s account managers to get a complete list of available organic items and other trending products, and gain access to Frieda’s extensive product information, high resolution images, and recipe database.

About Frieda’s Inc.

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, 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.

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OK, I admit I’ve seen the acronyms IoT and IOE and the terms “Internet of Things” and “Internet of Everything,” but I really didn’t give them much thought.

Until I read an article this morning in one of our supermarket industry blogs (Morning News Beat, by Kevin Coupe) and it hit home for me:

“It was just another email. Until I thought about it for a minute, and considered the implications.

The email was from Amazon (as so many are in any given day), and it was promoting a new item available on the site – a Brita water pitcher that comes with a filter than enables the consumer to have cleaner, better-tasting water.

Except that this was a pitcher with a curveball – because this Brita pitcher comes complete “equipped with a built-in counter that tracks the amount of water that passes through the pitcher’s filter. The pitcher itself will automatically order a new filter through Amazon Dash Replenishment when the old filter nears its capacity. This new connected pitcher with Amazon Dash Replenishment gives Brita owners exactly what they want – a new Brita filter on their doorstep at the time they need it.”

According to a 2014 Time Magazine article, The Internet of Everything has become a catch-all phrase to describe adding connectivity and intelligence to just about every device in order to give them special functions.

The things and appliances we use every day are getting smarter. Let’s think about the navigation tools we use while driving.

Back in the day, when we planned a driving trip, we would get out our Thomas Guide book and flip through page after page to plot the route to our destination.

Then we got portable GPS gadgets (like Garmins and TomToms), which we plugged into our car to help us plot our trip. When we rented cars on a vacation or business trip, we would be offered the option to also rent a GPS (for $9.99 a day).

Now we have WAZE, the amazing real-time technology invented in Israel, now owned by Google. If you haven’t loaded the WAZE app on your smart phone, you should. It will change your life. No matter where you are in the world. I was in Costa Rica this weekend, and was able to launch WAZE and see exactly where I was. It directed me to the most traffic-efficient way to my destination. Normally (that would be every day), I log on to WAZE to find the fastest way to get anywhere. To a meeting in downtown L.A., to my hair salon, to the airport. And the route may change several times during my trip, depending on how traffic changes, in real time. By the way, WAZE is free.

That is true connectivity and intelligence.

Photo Credit: Wilgengebroed on Flickr

Today I might not have a “smart” water filter or a fridge that tells me when I’m low on milk, but it probably won’t be too long. However, right now I can control the temperature in my home via my smart phone, my friends can see how many steps I’ve taken and calories I’ve burned (via my Fitbit app on my phone), and with Google Wallet, I don’t even have to bring a credit card or wallet with me when I go grocery shopping. I just “wave” my phone at checkout.

Two years ago, the president of Cisco, John Chambers, predicted the financial impact of IoT on the public sector would be $4.6 trillion. Trillion sounds like a pretty mind-boggling number.

So make it personal. What would the impact be for you, personally, if you had access to a completely connected world?

Some of us are faster adapters to the latest technology than others. In my industry, the Internet of Everything is already having a huge impact. For example, in food shopping, the numbers I’ve read say that currently 25 percent of the population is interested in doing their food shopping online. Or rather, letting others pick out their food. And they can have it delivered at any time of the day or night. To their home or office. They decide. That still leaves 75 percent of the population who will continue to go to conventional brick and mortar grocery stores, and shop when the stores are open. And when they feel like leaving their house to go shopping.

So think about your work, your industry. Or your kids. The job they will hold in 10 years probably doesn’t even exist yet.

And that’s pretty darn exciting for some of us.

Think about it!

Karen

The specialty produce company is set to ‘bowl’ over attendees with fresh recipe sampling and attention-grabbing new branding

LOS ALAMITOS, CA (March 2016) – Frieda’s Specialty Produce will inspire new food experiences for SEPC Southern Exposure Expo’s attendees on Saturday, March 5, with its Millennial-friendly new brand and sampling of its exclusive Stokes Purple® sweet potatoes at booth #1200.

“We’re definitely bringing the love to Southern Exposure this year with our tasting samples of Purple Power Breakfast Bowl,” said Karen Caplan, President and CEO of Frieda’s. “Purple sweet potatoes have been gaining popularity year over year—led by fitness enthusiasts and health-conscious shoppers—and we’re seeing no sign of slowing. Combining the purple sweet potato’s popularity with the latest foodie trend of power bowls and smoothie bowls, we came up with this fresh, antioxidant-packed breakfast bowl recipe.”

Purple Power Breakfast Bowl is also featured in Frieda’s latest 30-second video, as part of the new Frieda’s Quick Bites video series, available on the company’s social media channels.

[youtube=https://youtu.be/XDo_ErZqn-Y]

Along with the Purple Power Breakfast Bowl samples, Frieda’s will showcase its impactful new brand and packaging. Part of its overall brand refresh, Frieda’s new packaging has a playful and eye-catching design that resonates with shoppers.

“Our new brand has a fun, young vibe that appeals to Millennials without alienating Baby Boomers,” said Caplan. “Our wording has a sense of humor, making our specialty fruits and vegetables a lot more approachable and less scary for shoppers.”

Stop by Frieda’s #1200 for a taste of the future and a chat with the Frieda’s team to see how they can inspire new food experiences for retailers, wholesalers, and foodservice distributors everywhere.

About Frieda’s Inc.

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, 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.

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Retailers can meet the growing demand by stocking a variety of colorful roots in their wet veg sets

LOS ALAMITOS, CA (February 2016) – Health conscious shoppers and trend-chasing foodies are driving the vegetable-centric menu trends, and they are looking for a greater variety of root vegetables to add nutrients, color, texture, and flavor to their dishes. Retailers should ready their wet veg sets to take full advantage of this growing demand by building a beautiful display to showcase the wide selection and brilliant colors that can be found in root vegetables, from specialty carrots to radishes, parsnips, and beets.

The rising stars of the radish world are multi-colored Easter egg and French breakfast varieties, as well as Asian flair daikon and beautiful watermelon radishes. For roots with tops, occasional long truck rides can cause wilted or yellowing green tops. With food waste reduction top of mind, Frieda’s Specialty Produce has worked with its retail partners on trimming yellow tops or soaking the greens to revive them instead of rejecting product.

Over in your fresh beet display, shoppers continue to find ways to add these nutritious and colorful roots to every meal. Make sure to always have multiple varieties on hand, like red, gold, and striped (chioggia) beets.

In the “ugly duckling” category are roots like jicama, celery root, parsnip, kohlrabi, and Sunchokes®. These humble roots do not win any beauty contests, but shoppers in the know will be looking for them. In the wintertime, consumers can roast these vegetables, and in spring and summer, they are added to salads. Attract shoppers to the “beauty within” with big, bold, colorful signage.

Interested retailers, wholesalers, and foodservice distributors who carrot all about food trends should contact Frieda’s to keep their wet racks well stocked, to find out more information, and to gain access to Frieda’s extensive product information, high resolution images, and recipe database.

About Frieda’s Inc.

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 are what you eat” has never been more embraced in our history as a society. I know that what I eat on a daily basis has an effect, not just on how I feel in general, but how healthy I am.

The more mainstream acceptance of food as medicine is really good for the produce business. Whether people are going vegetarian, eating clean, or following an anti-inflammatory diet, fresh fruits and vegetables play major roles in helping them follow their healthy-eating plans.

I want to share two personal examples:

My colleague’s husband was suffering from severe psoriasis (red patchy skin) and psoriatic arthritis (joint pain). If you’ve ever experienced either of these, you know how debilitating, painful, and limiting these conditions can be. After unsuccessful treatment with several different prescription drugs, his rheumatologist suggested trying injectable biologic drugs. After reading about the potential side effects, he was hesitant and sought a second opinion from a naturopathic doctor (something he had never done before). The naturopath put him on a strict anti-inflammatory diet, which meant he could not eat sugar (except lots of fresh fruit), dairy, gluten, red meat, or nightshade family vegetables, like tomatoes, potatoes, eggplant or peppers.

The doctor was optimistic that his arthritis would resolve and skin would clear up within six months. He amped up his diet with lots of whole foods, and endless fruits and vegetables; he also pretty much avoided all packaged foods. Three months later, my colleague’s husband’s skin had cleared up by 90 percent and his arthritis pain was gone. Yes, gone. Oh, and he lost 30 pounds.

My next example happened this past weekend. I went to visit my friend Elise and during our visit, she shared that she had been recently diagnosed with rheumatoid arthritis. It’s a very scary disease, and if untreated, completely debilitating. Literally, this vibrant 57-year-old woman woke up one day and could not uncurl her fingers.

Elise did a ton of research and came across a lot of anecdotal information about the Paleo Diet and the benefits of eliminating nightshade foods from her diet.  So, she tried it. The Paleo Diet is basically, no sugar, no dairy, no grains, no legumes or processed foods. You only eat foods that were consumed by “cave men” in Paleolithic times. For a complete list, look here.  She told me that she was desperate when she changed her diet.  And she said that within three days, she felt like a new person. The pain and stiffness had subsided. (Full disclosure: she is also taking some prescription medicines.)

Every time I meet a medical student, faculty member or doctor, I ask them the same thing:  How many classes do you take on nutrition during medical school?  Sadly, they all say the same thing: not enough. However, I was excited to read recently that the state of Michigan has the right idea with a program that offers grants to medical centers to offer their patients a prescription in the form of vouchers for fresh produce from local farmers markets.

Imagine that. Doctors prescribing fresh produce for good health. And in Minnesota, a health insurance company offers its members monthly deals on healthy groceries and fresh produce through participating retailers.

So, if you ever find yourself having unexplainable aches and pains, or stiffness in your joints, why don’t you try this:  Eliminate nightshades and processed foods from your diet for a few days and see if you feel different.

I can tell you from personal experience that it’s hard to do. Especially if you love fresh, juicy tomatoes and roasted potatoes (like I do).  But making a few changes in your diet can make all the difference in the world.

Karen

We all know that gluten-free products have become a popular food group. As I travel around the country and visit supermarkets, I continue to see larger and larger displays of gluten-free items.

With Italian food so popular, it only makes sense that one of the most common gluten-free products is pasta. Years ago, I remember the first gluten-free pasta from the DeBoles Company.

But did you know that there is gluten-free “pasta” that’s also low in calories and carbs?

Enter the spiralizer and the zucchini squash!

I first experienced zucchini pasta when I was in Maui last summer and enjoyed an amazing Kobe beef meatball atop a mound of zucchini pasta at Sarento’s on the Beach. We asked the chef how he prepared it, and he told us he steamed the zucchini spirals for three minutes before serving.

Then, last night, I received a text message from my dear friend Elise: “You probably thought of this, but I always spiralize zucchini.”

These zucchini “zoodles” really are a great pasta substitute. A simple search on Amazon showed me that a very nice spiralizer costs less than $30. Plus, I noticed at least eight different cookbooks featuring this kitchen gadget.

Prior to the popularity and availability of the spiralizer, the best alternative to pasta was one of my personal favorites—the spaghetti squash.

Our company first introduced spaghetti squash to American supermarkets back in 1975. I was still in college when my mother received her first shipment from our grower in Northern California. Before that time, spaghetti squash was mostly popular with home gardeners. Eventually, seed companies began introducing it to commercial growers, but the biggest challenge was that it looked like a large melon. It was difficult to comprehend and communicate that all you had to do was cook it (steam, boil, or bake), and the flesh separated into spaghetti-like strands. Out of necessity, one of our first product labels was born.

So, next time you’re thinking of serving pasta for dinner, try serving zucchini pasta. It’s a great way to get more fresh veggies into your diet, plus it has a nice fresh flavor and texture. Or, if you are looking for interesting and useful gift ideas, try the spiralizer. I know it will be on the top of my list of unique gift ideas.

Though fueled by wheat-gluten allergies, celiac disease, and low-carb diet preferences, some say the popularity of gluten-free products is actually starting to peak. That doesn’t trouble me; I’m still making zucchini pasta whenever I’m craving Italian food.

Enjoy,
Karen

LOS ALAMITOS, CA (February 2016) – “Fear No Fruit,” the Frieda Caplan documentary, is among a handful of documentary films about food and agriculture at the Sedona International Film Festival. Screenings will be in Sedona, Arizona, on Saturday, February 20, at 3 p.m. at Mary D. Fisher Theatre and on Monday, February 23, at 12:10 p.m. at Harkins Sedona 6 Theater.

The Sedona International Film Festival is one of the top independent film festivals in the nation. From features to shorts, documentaries to animation, and foreign films to student films, over 160 films are being shown during this nine-day event from February 20-28.

Directed by Mark Brian Smith, “Fear No Fruit” chronicles the life of Dr. Frieda Rapoport Caplan, the first woman entrepreneur on the Los Angeles Wholesale Produce Market in the 1960s. While the film focuses on the life and career of produce icon Dr. Caplan, founder of Frieda’s Specialty Produce, it also features interviews with other industry power players like Rick and Tonya 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.

“Fear No Fruit” is now available on DVD on Amazon, Barnes & Noble, Best Buy, and Kino Lorber, and as a Netflix DVD rental. Streaming and digital download are also available on iTunes, HuluPlus, Google Play, Amazon Instant Video, Xbox Video, Vudu, and Vimeo on Demand. Additionally, the film is available for educational and community screenings via Kino Lorber EDU.

About Frieda’s Inc.

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.

A couple of exciting things happen in Berlin, Germany, each February. Most notable in the entertainment world is the Berlin International Film Festival. For those of us in the fresh produce business, February brings the largest global produce trade show, Fruit Logistica.

As some of you know, I attend every other year. And I literally have to gear up, both physically and mentally, to walk through and explore the 19 buildings at Messe Berlin, the city’s fairgrounds. It’s a huge show and takes a full three days to explore properly. This year was a great treat, as my sister and business partner, Jackie, traveled with me.

Of course, traveling with your sister means you get to fit in a little fun. We arrived a day early and took a daylong tour of Berlin, getting a chance to see the contrast between East and West, including the remaining sections of the Berlin Wall.

My sister Jackie taking a selfie at the East Side Gallery/Berlin Wall The most famous mural at the East Side Gallery/Berlin Wall

We sipped champagne at the world famous department store, KaDeWe.

But we did spend three full days walking the intense and diverse show. This was my sixth  time attending the show, so I asked Jackie what her biggest takeaway after her first show was. She had the same reaction I did after my first visit with two main takeaways: it made her realize just how small our world is as you walk from “country to country” in three days, and it was an intriguing and refreshing change to see the more relational way business is conducted at this show versus the rush-rush way we work at U.S.-based trade shows.

One of the highlights for me has always been the Innovation Center. More than 60 promising innovations of fresh and mechanical products and services are entered into the competition, and just 10 finalists are chosen to be featured at the Fruit Logistica Innovation Competition.

Of those finalists, just six were fresh produce: Cherry tomato plants, microwavable potatoes, colored potatoes, micro-greens from Israel, and Enjoya—a striped bell pepper. The winner was an organic coconut. You can see all the entries and their details here.

It wasn’t a surprise to me that the organic coconut, with its special patented opening device, won. As I wrote just a couple weeks ago, coconuts are definitely a top trending item.

Genuine Coconut, the winner of the 2016 Fruit Logistica Innnovation Competition

Called “Genuine Coconut,” the packaging is clever and very attractive. The product demonstrated a cute and familiar method (a pop-top opener) to solve a common problem (opening up and getting the water out of a brown coconut). Unfortunately, when I went by the Genuine Coconut booth and tasted the water, it was only so-so. What they didn’t tell people is that the most desirable coconut water comes from young coconuts. Genuine Coconut uses brown, more mature coconuts, which are typically used for their meat as the water inside is not nearly as sweet as that from a young coconut. Coconut aficionados do not typically drink the water straight from brown coconuts.

But, in my mind, any attention that comes to such a healthy product will build sales and awareness for the category. And that is a good thing.

Oh, back to the Berlin Film Festival. The night we arrived in the city, we walked over to the Sony Center near our hotel. When we walked up, we saw a giant red carpet and lots of lights leading into the theater. As it turns out,  “Zoolander 2” was having its European premier! And, literally, we had just missed seeing Ben Stiller, Penelope Cruz, Owen Wilson, Kristen Wiig, and other cast members. Darn!

The Red Carpet for ‘Zoolander 2’

Karen

If you’re familiar with the Chinese zodiac, you may be aware that Monday is the Chinese New Year, also known as Lunar New Year. It’s one of the most important Chinese holidays, and it’s celebrated around the world. And of course, food is a part of the celebration.

In Chinese traditions, foods served during this time are rich in wordplay and symbolism. Some of the dishes and ingredients have names that sound similar to words and phrases referring to good wishes.

For example, “kumquat” literally means “golden orange.” Symbolizing wealth and prosperity, the little citrus fruits, and sometimes the tree saplings, are given as gifts during Chinese New Year. Other “wealthy” fruits include oranges and tangerines. The larger citrus like pummelos and grapefruits symbolize abundance, prosperity, and family unity. Another item that represents good fortune is daikon. In one Chinese dialect, the word for radish is a homophone for “good fortune.”

If you’re thinking of preparing some foods in honor of Chinese New Year, check out the selection of fresh Asian vegetables at your local supermarket. Along with daikon, you’ll probably find bok choy, napa cabbage, fresh snow peas, ginger root, and more. Almost every produce department carries these items now because Asian cuisine is so popular. If you aren’t already cooking with these ingredients, maybe this is a good time to try adding something new to your recipe repertoire. There’s nothing like a bowl of steaming rice or noodles topped with stir-fried, colorful, and crisp vegetables.

Some popular Asian produce items for Chinese New Year

2016 is also welcoming a new Chinese zodiac animal sign—the Year of the Monkey. While I don’t follow the Chinese zodiac closely, I always find the symbolism and characteristics associated with the different animal signs interesting.

Astrologists say that anything goes in monkey years, as the monkey sign is known for enthusiastic energy and mischievousness. Maybe we should prepare for the unexpected and hang loose this year.

If you’re interested in learning what your Chinese zodiac sign is, check out this page.

One of the many Chinese New Year wishes translates to “May your happiness be without limit.” Kung Hei Fat Choy! (Happy New Year and be prosperous!)

Karen

Make a big splash in the produce aisle with attention-grabbing citrus bags

LOS ALAMITOS, CA (February 2016) – Citrus fruits are enjoying their time in the spotlight, from everyday shoppers to foodies to chefs. And it’s not just during the winter when shoppers are looking for healthier options to brighten up their foods on dreary days. Specialty citrus is here to stay.

Once a limited specialty item, Meyer lemons have become so popular that every retailer must stock them. New and unusual citrus varieties like kumquats, finger limes, and Buddha’s hand citron are getting more attention these days thanks to the growth of foodie-focused millennial shoppers, who always seem to want something new and different—an “adventure” with every meal. Retailers who offer a wide variety of produce options can capitalize on this experiential shopping trend.

Millennials and other foodie-focused shoppers also tend to prefer brands with a style or personality that reflects their own. As shoppers peruse the produce aisles for their next fresh experience, an attention-grabbing package or label can make all the difference.

Part of Frieda’s Specialty Produce overall brand refresh, the new specialty citrus bags offer an 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 and “We’re blushing on the inside” for pink lemons, the packages attract curious shoppers who may not have tried these varieties.

Frieda’s branded line of citrus bags stands out with bright, bold, playful copy paired with a natural, kraft-paper feel. Frieda’s launched its new 1-pound Meyer and seedless lemon bags in October 2015, and has recently added a 1-pound pink lemon bag and an “adorable” 8-ounce kumquat bag to the line.

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

About Frieda’s Inc.

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.

 

With fermented foods hitting near the top of trending foods the last few years, I think it’s time to talk about kimchi (also written “Kim Chee”).

Many people have a love/hate relationship with kimchi. They love the garlicky, spicy, raw freshness of the pickled cabbage, yet have to apologize to their friends for their, well… garlic breath, which seems to also permeate one’s pores.

If you’ve never tried it, but you keep hearing about it, let me enlighten you. Kimchi is a traditional, fermented, Korean side dish made with vegetables—typically cabbage—and a variety of spices. Ranging from mild to extra hot, it’s often used as a condiment and pairs well with Korean barbecue beef and a variety of other Asian flavor profile foods.

Kimchi (Photo by Craig Nagy/Flickr)

Kimchi has been getting a lot of attention lately thanks to the increased interest in foods with “gut”-friendly probiotics. Similar to yogurt, kimchi naturally contains bacteria that are beneficial to the digestive system. And with the ever-growing popularity of Asian flavors, especially Korean food, kimchi is having its moment.

Fermented vegetables… sounds kind of weird, right? It’s actually an extremely old way of preserving foods. Basically, you liberally salt the vegetable and wait for its natural liquids to seep out. Then you keep it submerged in its own juices for months, or longer. With the addition of garlic, ginger, and red pepper, kimchi really packs a flavorful and a healthy punch. Authentic kimchi often contains a dash of fish sauce, or another fish flavoring, which true kimchi aficionados swear by.

One cool thing about kimchi is that even after it’s jarred up, it’s still fermenting a little. When sold at the grocery store, kimchi jars must be kept refrigerated because they can’t be hermetically sealed. Why not? Because the natural gasses released during continuous fermentation would build up and result in a little kimchi volcano—the jar could explode. In fact, when you buy a jar of kimchi, be sure to open it over the sink, as a little eruption of those friendly fermenting bubbles can happen. (Disclosure: Frieda’s has been selling jarred kimchi since 1978 and every few months we get an email from a consumer who lets us know their kimchi keeps bubbling. We have to tell them that’s normal.)

One question we often get is, “How do I make my own kimchi?” While we can’t give out our own secret recipe, we often share a few recipe suggestions from other sources, including “Basic Napa Cabbage Kimchi” from Chowhound. Actually, my favorite kimchi is one made with cucumber. I once ate an entire jar. Try it—you’ll love it!

As I mentioned, kimchi is the kind of food that people either love or hate. And when they love it, some people become a little fanatical about it. Case in point: a Frieda’s kimchi consumer from upstate New York whom we’ve dubbed “Kimchi John.” He started sending us kimchi fan mail a few years ago. He claims ours is the only brand that has the authentic flavor and taste that he wants, and he continues to send us regular updates from his store and his kitchen, including some of the delicious dishes he has cooked up using kimchi. He even has a dedicated album on our company Facebook page—John T’s Kimchi Korner!

Shopper John T. sent us this photo of our Kimchi at his local Tops Market. John T’s Kimchi Devilled Eggs

I’ve been seeing kimchi popping up on restaurant menus all over the country too. This past weekend, daughter Alex and I dined at one of the top vegetarian restaurants in the country, Gjelina in Venice, California. And what was the first thing we saw on the menu? “Sprouted Purple Barley with KimChee and Thyme.” Yum! You can bet that was the first thing we ordered, and it did not disappoint. The crunch of the kimchi was a nice contrast to the chewy, rich flavor of the sprouted barley. And it was not too garlicky.

As our Western palates become more open to trying new tastes, amazingly flavorful foods like kimchi and gochujang (Korean hot sauce) are finally getting the spotlight. The added bonus is that the fermented nature of the kimchi might even be good for our digestive health.

So, eat your kimchi!

Karen

Frieda’s offers top-selling wrappers in redesigned packaging with new egg-free formula

LOS ALAMITOS, CA (January 2016) – Egg roll and wonton wrappers are a top-selling fixture in many produce department refrigerated cases, and savvy cooks are discovering them as a quick and easy meal solution from party appetizers to creative desserts year-round.

With their new, egg-free formula, Frieda’s Specialty Produce egg roll and wonton wrappers are ready to party with their new attention grabbing, impactful packaging, designed to attract Millennials and food lovers everywhere.

In addition to traditional Asian-style preparations, egg roll wrappers can be used to make lasagna, pastry shells for taco filling or chicken salad, or dessert pastry rolls. Wonton wrappers are perfect for making ravioli and mini pizza bites.

Frieda’s showcases the versatility of these wrappers in their new 30-second instructional video series called “Frieda’s Quick Bites,” available on YouTube, Facebook, and Instagram.

[youtube=https://youtu.be/vb40o_SZprY]

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for more details on these top-selling refrigerated produce items, and to gain access to Frieda’s extensive product information, high resolution images, and recipe database.

About Frieda’s Inc.

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.

Celebrate Potato Lover’s Month with colorful potato varieties

LOS ALAMITOS, CA (January 2016) – Celebrate Potato Lover’s Month with a purple flare. Attract shoppers with colorful, specialty varieties on your potato display. Frieda’s Specialty Produce recommends the following eye-popping potatoes:

Star Spangled Spuds: Grab shoppers’ attention with this mix of Yukon gold, purple, and red potatoes in a 2-pound bag with Frieda’s new bold and brightly colored label.

Purple Peruvian potatoes: Beautiful inside and out, these purple potatoes provide a great color break and attract shoppers. A- and baby sizes are available.

Stokes Purple® sweet potatoes: Add a purple color break to the sea of orange in your sweet potato display. This beautiful purple variety is also a favorite of fitness enthusiasts and foodies. Also available in organic.

A great way to increase impulse sales is to merchandise these specialty potatoes alongside flavorful shallots, Cipolline onions, elephant garlic, and white, red, and gold boiler and pearl onions.

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.

About Frieda’s Inc.

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.

Well, for sure, coconut is a trending flavor. It feels like coconut is everywhere. Rows and rows of packaged coconut water are in your grocery store or at the gym; shredded chunks of fresh coconut can be found in the refrigerated section of the produce department; and coconut cupcakes, coconut milk, and coconut water are definitely everywhere you look.

Although I have purchased Tetra-packed coconut water on occasion, for me there is something not quite right about drinking coconut water from a plastic container.

I want the real deal.

I prefer to drink the coconut water right out of the coconut. At first, I honestly was a little intimidated by those big white coconuts wrapped in plastic. (Full disclosure: We sell young coconuts here at Frieda’s, but they were still intimidating to me!)

So, I thought I would share with you the secret to cutting into a young coconut.

First of all, the coconut MUST be refrigerated. If you see young coconuts in your produce department sitting with a bunch of other fruits at room temperature, do not purchase them. They may go sour and they most likely will not taste good. We store them at the coldest temperature in our warehouse and they must be refrigerated in your produce department. When you get them home, they should go right into your refrigerator.

What’s so special about the young coconut is that, in addition to the sweet juice on the inside, the “meat” isn’t fully matured, so it’s still soft and creamy. It’s perfect for smoothies and smoothie bowls.

Since I am not the only person who can’t figure out how to open a young coconut, some of my fellow coworkers produced this 15-second video. Take a look:

[Internet Explorer users may not be able to view the video below. In that case, view it on YouTube here.]

How to open a young coconut. #YoungCoconut #FriedasQuickBite #CoconutWater #HowTo #FriedasProduce

A video posted by Frieda’s Specialty Produce (@friedasproduce) on

If you are looking to shred coconut or chop the meat into chunks, you will need to purchase a brown coconut. The brown-skinned coconuts are more mature and the inside meat is firm, but still slightly moist. Brown coconuts should be available in your produce department, and do not need to be refrigerated. Most likely you will find them near the tropical fruit section.

So, next time you are thinking about a trip to paradise, or you just want to make a tropical meal or drink, go all out and try your hand at a young coconut. You’ll impress everyone!

Enjoy!
Karen

Frieda’s Specialty Produce offers key produce items in line with this year’s health and wellness movements

LOS ALAMITOS, CA (January 2016) – From soups to spuds—no matter how you slice the new year’s health trends—all wellness roads lead to the produce aisle. Trend-spotters at Frieda’s Specialty Produce predict the following healthy food movements will send shoppers to the produce department in 2016, looking for specific produce items.

The Return of Potatoes and Good Carbs

“Good carbs,” or complex carbohydrates, are back on the menu. Sweet potatoes are more popular than ever, especially those in vivid hues like Frieda’s Stokes Purple® variety. Potatoes in general are making a comeback, so be sure to stock a variety of specialties like fingerling potatoes and multicolor packs like Frieda’s Star Spangled Spuds. As many retailers are already stocking up for Potato Lover’s Month in February, it’s the perfect time to power up the specialty potato offerings.

Power Bowls with Colorful Vegetables

Meals in a bowl have evolved from breakfast açai and fresh-fruit smoothie bowls to main entrée lunch and dinner fare. “Power bowls” and vegan “Buddha bowls” often include a base of quinoa or brown rice topped with a lean protein, lots of colorful vegetables, and a fruit or two. Popular power bowl ingredients include nutrient-dense citrus and tropical fruits like starfruit and dragon fruit, plus vegetables like fennel, baby beets, watermelon radishes, colored cauliflower, and Romanesco, or even slices of baked sweet potato. Wellness-junkie shoppers will be perusing your produce aisles for something new and colorful to add to their next bowl, so offer them variety.

Soup Up with Roots & Flavor Boosters

Soups are the new smoothie! Comforting and packed full of nutrients, your health-conscious shoppers are adding more home-cooked soups to their menus with a broader range of ingredients than just carrots and celery. On-trend ingredients include colored cauliflower, sweet potatoes, root vegetables like Sunchokes® and celery root, and flavor boosters like ginger, turmeric, lemongrass, and fresh chile peppers.

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.

About Frieda’s Inc.

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.

Frieda’s new crêpes packaging attracts impulse shoppers to help boost retailers’ berry sales

LOS ALAMITOS, CA (January 2016) – This February, provide your shoppers with a Valentine’s Day meal solution display featuring value-added produce items like Frieda’s newly branded French Style Crêpes, paired with your fresh berry case.

Frieda’s new packaging design has a fun, young vibe that appeals to home-cooking Millennials without alienating Baby Boomers. With attractive branding, including the phrase “Ooh là là” on the packaging, Frieda’s ready-to-eat crêpes are an easy way for shoppers to add a little romance to their Valentine’s Day menus.

Packed in ready-to-display cases, the crêpes are also available in a self-standing crêpes shipper display of four 12/5oz. cases featuring bright colors and tasty graphics that will catch shoppers’ eyes and draw them right to your Valentine’s Day destination display.

While crêpes are a perfect complement to fresh berry displays, Frieda’s also recommends merchandising them with tropical fruits, such as passion fruit and pomegranate, and specialty citrus, such as mandarins, blood oranges, pink lemons, and Meyer lemons.

Shelf-stable and ready-to-eat, Frieda’s crêpes are the perfect impulse item for your produce department. Ooh là là, indeed!

Contact Frieda’s to find out more about la crêpe magnifique shipper and très bons products.

About Frieda’s Inc.

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.

Leading food-policy news source features the Frieda Caplan documentary

LOS ALAMITOS, CA (January 2016) – In “How One Woman Changed the Supermarket Produce Section Forever,” recently published on CivilEats.com, journalist Larissa Zimberoff discusses the success story of Dr. Frieda Rapoport Caplan and the documentary film about her life, “Fear No Fruit.

Civil Eats is a daily news source for critical thought about the American food system and was named the James Beard Foundation’s 2014 Publication of the Year.

Zimberoff was on her United Airlines flight to New York from France when she picked documentary “Fear No Fruit” from in-flight entertainment selection. She was impressed by the story.

“At the time I was working on a story about the future of the supermarket, and it seemed like such a coincidence to find this film. While watching it, I kept thinking what a cool woman Frieda was and that I wanted to share her story,” said Zimberoff.

It’s not just Dr. Caplan’s entrepreneurial spirit and can-do attitude that inspired her. Zimberoff finds the behind-the-scenes look at the produce industry equally intriguing. She connected with the Caplans within hours of having viewed the documentary via Supermarket Guru Phil Lempert, whom she had recently interviewed for another story. (Lempert also appeared in the film.)

“The film was incredibly engaging from start to finish, and it was inspiring to learn about the strong, family-run, and female-led company,” added Zimberoff.

Excerpt from Civil Eats:

“Today, the produce section is the most profitable part of the supermarket; in 2014, sales in fruits and vegetables amounted to approximately $7.34 billion. The extraordinary selection found in the bins today is due, in part, to Caplan, who is credited with introducing the U.S. market to more than 200 fruits and vegetables—everything from fiddleheads to jicama and finger limes.”

“Fear No Fruit” will be available on DVD on January 12 from Amazon, BarnesandNoble.com, BestBuy.com, and KinoLorber.com, and as a Netflix DVD rental. Streaming and digital download are also available on iTunes, HuluPlus, Google Play, Amazon Instant Video, Xbox Video, Vudu, and Vimeo on Demand. Additionally, the film is available for educational and community screenings via Kino Lorber EDU.

Directed by Mark Brian Smith, “Fear No Fruit” chronicles the life of Dr. Caplan, the first woman entrepreneur on the Los Angeles Wholesale Produce Market in the 1960s. While the film focuses on her life and career, it also features interviews with produce business influencers including Rick and Tonya Antle of Tanimura & Antle.

About Frieda’s Inc.

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.

When “Star Wars: The Force Awakens” hit theaters last month, guess what hit grocery shelves? Android BB-8 on bags of oranges and Darth Vader on bags of apples. (And R2-D2 on everything from baked chips to canned soup.) Yep, it was timed perfectly. True 21st-century marketing.

But I was surprised to see some of the backlash on the “Star Wars” branding of fruits and vegetables. Many people said Disney had gone too far. There’s even a meme going around with BB-8-branded oranges that says, “Disney needs to calm the [bleep] down.”

OK, it might look a little cheesy to put BB-8 all over that bag of oranges if you don’t understand why. But as a parent, I don’t want this branding of fruits and vegetables to calm down. If the kids want to eat produce, I don’t care how, or what the reason is. Let them have fruit!

Really? I don’t think so, at least if we’re talking about the branding of fresh fruits and vegetables!

We are so used to seeing branding on other consumer packaged goods. You expect to see “Star Wars” on your mac-and-cheese and cereal boxes. A recent Campbell’s Soup commercial depicts a little boy pestering his mom for R2-D2 soup while they’re in the produce aisle. Exasperated mom asks the produce guy about the soup, and he leads them to the soup aisle.

So, what if that little boy had been pestering his mom for R2-D2 sugar snap peas? Right there in the produce department? That would have been just fine with me.

I sell produce for a living. Exotic fruits and vegetables to be exact. I sell them to supermarkets and chefs, and I have spent a lot of time the past few years trying to give school-age kids access to more fruits and vegetables. At school. Where they eat at least one meal and usually two snacks a day. And it’s been a bit of an uphill battle.

Actually, this was an idea that started in the government. (Thank you Senator Tom Harkin from Iowa for conceiving the idea of free fruit and vegetable snacks at schools over 10 years ago.)

Over the last four years, private donors and produce companies have raised more than $1 million to put salad bars in hundreds of schools across the country, and many schools have the money to offer fresh fruit and vegetable snacks. And kids say they love it! They love that they get to choose what to put on their plates, and they like the taste of fresh produce.

But there’s another groundswell going on simultaneously with the same goal: Condition young people to make fresh fruits and vegetables their snack of choice. And it’s been going on in a revolutionary way—revolutionary for the produce industry, at least.

Produce marketers are putting licensed character images on packages of fresh produce so when kids and their parents are in the produce department, the kids say: “I want those oranges with Big Bird on the package.” And we’re having celebrities and famous athletes do advertising campaigns, so young teens say: “I want those baby carrots” (because American women’s soccer champ Alex Morgan says they’re cool).

And although it’s kind of early to have scientifically significant results, the anecdotal feedback is that kids are engaging. Suddenly, it’s cool to like broccoli or dragon fruit.

So next time you want to roll your eyes at those Yoda grapes, give pause then ask yourself if you’d rather kids eat Yoda candy or Yoda grapes.

May the fruit be with you.

Karen