I’ve been an Amazon shopper for many years. At first I really didn’t order anything but books, but when my daughter, Sophia, was in college and told me about the benefits of Amazon Prime, I signed up and started using Amazon more often.

It’s so easy. I might be sitting at home in the evening and feeling lazy, not wanting to drive to a bookstore, supermarket or electronics store. With a couple of clicks, I can order almost anything I want. However, over time, I started to notice a few cracks in the armor.

First of all, when I misplaced the charger for my iPhone a few years ago, my friend Michael surprised me by shipping me a new one via Amazon. I noticed it wasn’t made by Apple, but I thought, “What the heck.” I figured it didn’t really make much of a difference. That was until I tried using the charger in a rental car. My phone didn’t charge and I got a message on the dashboard letting me know my charger wasn’t working properly.

Since then, I’ve made certain to purchase official Apple charging cords. I couldn’t find them on Amazon, so I resorted to going to an Apple store.

Most recently, I purchased my favorite brand of shampoo and conditioner on Amazon. It was so easy to place my order at night on my computer and have it simply arrive at my home a day or two later. I thought: No more errands to run. Amazon will save me so much time.

But then I received the shampoo and conditioner, and started using it. I noticed the viscosity of both had changed. They were kind of runny. I really didn’t think much about it until I went to get my hair cut. I mentioned it to my stylist, who is fully trained in all things hair and a great resource for product recommendations. She pointed out that most brands of hair products have a shelf life. The benefit of purchasing products at a hair salon or beauty supply store is that they get rotated frequently, assuring that the product is fresh. Product does not sit on shelves for months. She said she had recently told many of her clients NOT to purchase hair products on Amazon, as there is no guarantee of their freshness.

So, of course, I purchased fresh product at the salon and used it when I got home. What a difference an expert’s opinion makes.

Have you had this experience with Amazon or any other third-party seller? If the product has some sort of perishability, you really can’t be sure it is fresh unless you purchase it directly from the manufacturer or in person. That’s just one of the reasons I started purchasing many products directly on a manufacturer’s website or at a store.

Who knows, maybe Amazon will start listing shelf-life or guaranteed manufactured dates on their website. But until then, I will be spending a little more time running my errands.

Happy New Year!

Karen

About four years ago after filing for divorce, I started seeing a therapist. Sometimes we need help sorting through big changes in our lives.

One day I was sitting on my therapist’s couch and I was visibly uncomfortable. My jacket didn’t feel right. Lois noticed it right away. She said, “You look uncomfortable. Why don’t you take off your jacket?” So I took off my jacket. Then my high-heeled shoes were uncomfortable. So she suggested I take those off too.

She asked me what was going on. I told her I had a lot on my mind at work and was super busy and preoccupied. Then I randomly made this comment to her, “You know, I always feel like I get more done when I wear my jeans and dress casually at work.” She asked me the obvious next question: “So why don’t you wear your jeans every day to work?”

I told her I just couldn’t. Honestly, I told her that I was the CEO of my company and CEOs don’t wear jeans to work. She, of course, pointed out the obvious examples of Steve Jobs and John Mackey. Then, my next line of defense was that I had a closet full of expensive dress suits, skirts, and high heels, so I would look the part of a CEO. I had to wear them.

She looked me straight in the eye and told me, “I want you to wear jeans to work every day. Period. You must wear jeans to work and dress casually every day until I see you in two weeks.” Yes, ma’am!

So I wore jeans to work every day. I wore jeans to work even when I met with a big client. (Admittedly, I am in the agriculture business, so it’s not a big stretch to wear jeans to a client meeting).

 

 

 

 

 

 

 

When I went back to see Lois two weeks later, I was able to report to her how much more productive I was at work. I felt like a wave of freedom and flexibility had come over me. Not surprisingly, a few months later, I changed the dress code at my company, going from casual summer dress to casual dress all year long. I think everyone at my office was instantly more relaxed and productive.

Then last summer, I went to get my color wardrobe palette done. About every 10 years, I see Jennifer Butler (www.jenniferbutlercolor.com) to make sure the color and style of my clothes are most complementary to my eye color, skin tone, and hair color and texture. As we grow older, our colors become more muted and evolve. During this session, my colorist noticed a slight curl in my hair. She asked me about it and I revealed that I had naturally curly hair but had straightened it for the last 30 years or so. Jennifer suggested that I might want to wear my hair “natural,” i.e., curly, and darken it to my natural color (instead of having it highlighted)—to be more authentic.

I told her I just couldn’t. Honestly, I told her that I was CEO of my company and CEOs don’t have curly hair. I mean, people wouldn’t take me seriously if I let my hair go curly. (I had secretly hated my curly, frizzy hair since I was a child, so when the Brazilian straightening technique came out, I was hooked.) Well, Jennifer pointed out the obvious example of Shonda Rhimes, creator of “Grey’s Anatomy” and “Scandal“ who rocks curly hair 24/7.

So I took a couple of deep breaths and decided to see what it felt like when I wore my hair naturally curly. The next day I came into work with my hair curly (some coworkers didn’t recognize me!), and it felt great. I’ve never looked back. I forget about it when I run into a friend or business colleague I haven’t seen in a couple of years. More than one was startled as they didn’t realize it was me. I just fluff my curly hair and say, “Yeah, I went back to my natural hair.”

I am sharing these two stories because I think there are other people out there who are afraid to reveal their real selves. Their authentic selves. There are so many stereotypes of how we should look, how we should act, how we should be. So we develop this habit of being—imposters.

That’s what I felt like. I felt like no one would take me seriously as a CEO if I didn’t look and dress the part. And then I decided to be the real me. The casually dressed, curly-haired me.

And the most interesting thing happened.

Many, many women are now wearing their hair naturally curly. It’s like they were hiding before and now they’ve all appeared at once.

I also noticed that, at many business and social events, people were dressing in jeans, creating a more casual vibe. It’s a lot less stressful.

So, if you ever get that feeling of not being comfortable in your skin (or your dress), I can assure you that no one will judge you as an imposter. It’s much easier to be the real you. So try it!

Karen

Inspire your shoppers with creative and colorful produce in the new year.

Los Alamitos, CA – (December 2018) – January is always a time when shoppers are looking to increase the amount of fruits and vegetables in their diets. According to a recent Wakefield Research survey, 87 percent of consumers are interested in making small diet changes, such as eating more fruit and veggies, as part of their diet in the new year. Make it easy for your shoppers by inspiring healthy everyday eating through unique and colorful produce.

“Consumers want colorful and different produce items to shake up their healthy eating habits in the new year,” said Alex Berkley, sales manager at Frieda’s Specialty Produce. “They’re looking for recipes that make healthy eating fun and delicious to help kick off 2019 right.” In fact, 78 percent of millennials are looking to discover new food favorites through recipes, according to Wakefield Research.

To help consumers jump-start their New Year’s resolutions, Frieda’s suggests making it easy for them to find healthy and enticing meal ideas like Chickpea-Stuffed Stokes Purple® Sweet Potatoes, Watermelon Radish Avocado Toast, and Turmeric-Colored Cauliflower Tacos. Juicing is trending for January too and our Blood Orange and Ginger Juice will help get their morning started off right.

Frieda’s can help you inspire your shoppers with merchandising, signage and recipe solutions that will make produce the star of their plates. Call your Frieda’s account manager today.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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 thought I had always taken good care of my teeth. That included going to see my dentist twice a year to check for cavities and have my teeth cleaned by a hygienist.

But a few years ago, after I decided to use Invisalign® to get my once-straight teeth re-straightened, I started to see a periodontist, a dentist who specializes in gums. My periodontist is Oscar Valenzuela. I see Oscar once a year and he takes measurements of the gum line on each of my teeth to determine if I have unusual recession of my gums. I know some recession is normal with age, but I learned that my over-zealous brushing technique actually caused additionally recession.

I remember my first visit to him. “Do you floss your teeth?” I said, “Sometimes.” Then I asked him, “So, how often should I be flossing?” He responded with: “You should only floss your teeth on the days you want to keep them!”

Got it. So I started flossing my teeth every night before I went to bed, right after I brushed my teeth.

That began my love affair with Oscar and his dental hygienist Mylene. After my first time cleaning by Mylene, she told me that she wanted to see me back in three months. Three months? It felt like punishment. She said that plaque builds up quickly and based on what she saw on my teeth, she wanted to see me every three months. I asked her if there was anything else I could do to reduce plaque.

She asked, “Have you ever considered using an electric toothbrush?” (I didn’t tell her that once I had a boyfriend who gave me an electric toothbrush for Hanukkah. When we broke up, I gave away the toothbrush.)

I asked her more about using an electric toothbrush. She said it was more consistent in applying pressure while brushing. Plus, some models have a timer on them, which ensures you brush for a full two minutes (30 seconds on each section of your teeth: upper, lower, inside, and outside). Two minutes of brushing your teeth with a manual toothbrush seems like forever.

So, I went to Costco and bought an electric toothbrush (the brand Mylene suggested, Philips Sonicare). When I started using it, I could not get over the super clean, smooth feeling of my teeth. They felt completely different, as compared to when I was using a regular manual toothbrush. Here are some toothbrush options.

Three months later when I went to see Mylene, she noticed the improvement. Nine months later, when Oscar re-measured the recession on my gums, he told me they had stabilized and improved. Within a year, I had graduated to visiting Mylene every four to five months.

And with all I have been learning about Alzheimer’s, there appears to be some sort of potential link between “plaque” in our teeth and “plaque” in our brains (which is what causes Alzheimer’s). Just today, I learned from my coworker Cindy that in her previous job at Wrigley’s gum, they had done research showing a link between gum health and heart health. Personally, I don’t chew gum for other reasons, but there are gum types which can help reduce plaque.

So, my recommendation is:

 

 

 

 

 

 

 

 

Big smiles!

Karen

Los Alamitos, CA – (November 2018) – Frieda’s has been selected as one of the specialty produce suppliers for Sysco Corporation’s innovative e-commerce platform, Supplies on the Fly (SOTF). Sysco is the global leader in selling, marketing and distribution of food products to restaurants, healthcare and education facilities, lodging establishments and more.

SOTF is Sysco’s customer exclusive online ordering platform for foodservice operators. The site offers over 170,000 different restaurant essentials including heavy equipment, tableware, disposables, kitchen supplies and specialty food and beverages, and more. Grounded in convenience, this platform was created to help make foodservice operators more efficient by delivering items straight to their door.

Through this partnership, Frieda’s is the preferred provider of over 150 specialty produce items helping to elevate foodservice operations, restaurants and menu’s across the United States. “We are thrilled to provide Sysco with our products for their Supplies on the Fly online ordering platform. This platform directly connects Frieda’s to chefs & food service providers all over the country, so that together we can inspire new food experiences,” says Karen Caplan, President and CEO of Frieda’s.

“Sysco is excited to welcome Frieda’s Specialty Produce into our Supplies on the Fly e-Commerce platform,” said Brian Todd, senior vice president of merchandising for Sysco. “We are proud to partner with Frieda’s, a women-owned, family-run business that has inspired new food experiences for over 50 years. This partnership further expands Sysco’s portfolio of innovative and on-trend products and provides customers with an opportunity to differentiate their menus and businesses. We look forward to working with Frieda’s and continuing to be our customers’ most valued and trusted business partner.”

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is owned and operated by Frieda’s daughters, Karen Caplan and Jackie Caplan Wiggins, in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce, and Friedas.com. Inspire. Taste. Love.

Specialty Produce trendsetter makes predictions for 2019

Los Alamitos, CA – (November 2018) – Frieda’s Specialty Produce, known for spotting trends like plant-based protein and turmeric, has released their predictions for 2019 to help retailers make room for what’s hot.

Frieda’s trendologists have had a high rate of success when predicting trends. “We are in the fields with our farmers and in the kitchens with our chefs,” according to Cindy Sherman, Director of Marketing & Innovation, “Fads become trends when they resonate with consumers beyond their 15 minutes of fame. We overlay consumer sentiment to predict what will really stick.”

Frieda’s trend predictions can be found below:

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

3rd generation family member is tapped to head sales function

Los Alamitos, CA – (November 2018) – Frieda’s is thrilled to share the promotion of Alex Berkley to Sales Manager, responsible for the sales function of the specialty produce company.

The eldest daughter of Frieda’s Specialty Produce CEO Karen Caplan, and the granddaughter of founder Dr. Frieda Rapoport Caplan, Alex Berkley joined the company in 2011 after graduating from George Mason University, making Frieda’s a three-generation family-business success story.

Alex started in the Frieda’s marketing department before moving into the sales department in 2014 as an account manager, and was promoted to Assistant Sales Manager in 2017. At age 24, Alex was the youngest produce professional to be accepted into the United Fresh Leadership Program Class. That same year, Alex earned a certificate of Produce Executive Development from Cornell University’s Food Industry Management Program.

“Alex brings her deep knowledge of the produce industry and experience in both sales & marketing to this leadership position. She uniquely bridges the older and younger generations of produce, making her a perfect fit for the job. We can’t wait to see her impact”, says Karen Caplan, Owner and CEO of Frieda’s.

In 2017, Alex was named one of the “40 Under 40” by Produce Business Magazine for her success and leadership in the produce industry.

Alex served as a member of the Produce Marketing Association’s Women’s Fresh Perspectives Advisory Committee and was co-chair from 2015 to 2017. She also served on the Board of Trustees of the Westerly School of Long Beach, a California K-8 non-denominational private school.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

As we are now a week from Thanksgiving and finalizing exactly what we are going to cook and feast on for the holiday of thanks (myself included), I can’t help but share what I plan to serve for dessert at my Thanksgiving dinner.

First, a little background.

Obviously, I love vegetables. In fact, for a few Thanksgiving dinners in the last decade, I prepared and served more than 10 (yes, 10) different vegetable dishes. Admittedly, 10 was probably a bit much.

In the last few years, my daughters, Alex and Sophia, have joined me in my cooking adventure. So it’s become quite fun to hang out in the kitchen while preparing dinner. Each year we make a few family favorites—roasted root vegetables and Stokes Purple® sweet potato salad with chipotle dressing always make the list. And I always try a new way to make Brussels sprouts as they are the preferred green veggie at my house.

But dessert has always been a challenge. I’m not a big pumpkin pie fan, and frankly, everyone seems more interested in how many bottles of wine we drink (we line the kitchen counter with empty bottles and do a count at the end of the evening). But this year, my daughter Alex announced to me that she is making dessert.

Stokes Purple® sweet potato pie!

Admittedly, Stokes Purple® sweet potatoes are one of the top-selling items at Frieda’s. And as we were developing new recipes for them this year, we noticed that pies were really trending. So our chef said, “Let me give it a try.” She created a colorful and seriously delicious Stokes Purple® sweet potato pie.

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As you can see, it is colorful. And it’s a nice change from the conventional pumpkin pie. So I am happy to share the recipe with you and secretly hope you’ll try it for your family celebration next weekend. I would love to hear how it goes over.

Stokes Purple® Sweet Potato Pie Recipe:

Ingredients

1 9-inch frozen, pre-made pie crust, thawed

Filling:
2 large, baked* Stokes Purple® sweet potatoes (5-6 inches long), peeled and roughly chopped
3/4 cup coconut milk (from 15-ounce can full-fat coconut milk)
4 tablespoons butter
1 egg
1 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon sea salt
1/2 cup plus 1 tablespoon sugar
Seeds from 3-inch piece vanilla bean (or 1 1/2 teaspoons vanilla extract)

Topping:
1 cup heavy whipping cream
2 tablespoons maple syrup
Seeds from 1-inch piece vanilla bean (or 1/2 teaspoon vanilla extract)
1/8 teaspoon sea salt
Pecans, whole or crushed

Steps

Preheat oven to 350 degrees. Bake pie crust 15 minutes. Meanwhile, in blender container or food processor, blend sweet potatoes, coconut milk, butter, egg, cinnamon, allspice, sea salt, sugar, and vanilla until smooth. If too thick to blend, add 1-2 teaspoons coconut milk.

When crust is done, increase oven temperature to 425 degrees. Transfer pie crust to wire rack; carefully pour in filling. Smooth out top with spatula. Put pie back in oven and bake 15 minutes. Then, decrease oven temperature to 350 degrees and bake additional 15 minutes. When done, crust should be barely golden and filling should look set. Remove pie and allow to cool to room temperature on wire rack. Cover and place in refrigerator to cool overnight.

Chill whisk and bowl from stand mixer (or regular bowl and whisk) in freezer at least 10 minutes. Pour heavy whipping cream, maple syrup, vanilla, and salt into chilled bowl and whip on high until peaks form, about a minute. It’s better to under-whip than over-whip! Store whipped cream in refrigerator up to 4 hours.

Before serving, allow pie to come to room temperature. Just before serving, whip topping by hand to make it extra fluffy. Top pie with maple whipped cream and pecans. Slice and serve.

*Note: For extra-creamy sweet potatoes, wrap in foil and bake the night before making pie. Store in refrigerator, still wrapped in foil, and use in recipe as directed.

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Wishing you and your family a holiday filled with gratitude, kindness and generosity. And plenty of leftovers.

Karen

This past Monday evening, my sister, Jackie, and I accompanied our mom, Frieda, to an event hosted by UCI MIND, the UC Irvine Institute for Memory Impairments and Neurological Disorders.

Attending this event were more than 150 people in the Orange County community—most of whom would definitely be considered “seniors” (that would be over 60 if you attend the movies).

But, first, let me go back almost three years. My mom and I attended a talk at UCI, as part of a professional women’s weekend retreat. I had to attend a meeting during one of the talks. When I returned, my mom told me that she had decided to donate her brain to UCI MIND, when she passes. (Both my parents had decided many years ago to donate their bodies to science after their passing, in hopes they could provide insight into aging, etc.)

I have to admit that I teetered between feeling a bit surprised and not being surprised at all, as my mom has always been philanthropic and community-minded, with a lot of foresight. What she learned at that presentation was that UCI MIND was one of only 30 facilities in the country doing research to find a cure for Alzheimer’s.

In addition to looking for funding, UCI MIND was looking for volunteers for a longitudinal study. The team planned to study the brains and capabilities of people who were still alive, track them over time, then study their brains after they died. At that time my mom was 92 years old and in fine shape (both physically, and more important, mentally), so she would be a rare and special candidate for this study.

So, the team from UCI MIND came to our offices in Los Alamitos and disclosed to Mom, with Jackie and me in the room, what was involved. She would have to go in for a battery of tests every year. In addition to the normal cholesterol, blood pressure, EKG, and other tests, she would take a multi-hour test of her cognitive abilities. “Sign me up!” Mom said.

After that initial round of tests, Jackie and I accompanied Mom to UCI to hear the results. Frankly, Jackie and I both looked at each other, questioning how we would do on some of the memory tests. That’s when I learned the importance of getting at least seven and a half to eight hours of sleep a night. The tests explained for Mom what causes her, on occasion, to have trouble remembering names. We also learned that, for people her age, she performed above average in the professional decision-making arena.

Turns out our mom is in excellent health overall. Jackie is her testing buddy, so goes with her for the annual tests. Jackie is also interviewed to share her observations.

At one joint session with the UCI MIND team, I asked if they had done a video or commercial on the program. I mentioned that Mom was excellent on camera and very experienced. I thought her story would be compelling.

A few months ago, they contacted us because they wanted to interview and tape Mom as she explained why she decided to participate in the study for a video presentation. They did the taping the week Mom turned 95.

That’s where we went on Monday—to watch the screening of this testimonial video, which will be part of a call to action for the community.

Leaving A Legacy with UCI MIND: Frieda Caplan

 

 

 

 

 

 

 

 

Source: youtu.be; UCI MIND Website: mind.uci.edu UCI C2C Registry: c2c.uci.edu

In addition to seeing the video for the first time, we heard from Joshua D. Grill, Ph.D., the director of UCI MIND. Dr. Grill was so compelling! When asked how far along they were in finding a cure for Alzheimer’s, he compared the research being done to that for HIV/AIDS. He said the first few drugs that were discovered in trials decades ago did not make a significant improvement in the lives of HIV/AIDS patients. But over time, as more drugs were proven in trial, they were able to combine them into cocktails (multiple drugs used together). Now, in 2018, HIV/AIDS have gone from being a death sentence to being medically treatable conditions. Not curable, but people can survive for a long time.

Dr. Grill said Alzheimer’s treatment is moving in the same direction. That’s why they are looking for funding and people to participate in trials.

His expertise is in designing trials and the ethics of trials. He said if the trial’s design is flawed, the results will be flawed and useless.

I couldn’t help but think about how that applies to my business. How many times has someone had a “great idea” at my company and wanted to rush it through? The possible obstacles are not fully considered or we push through a project just to get it off our plate, rather than going through the details and having a cross-functional team to shoot holes in it. We all know how that ends.

So, back to UCI MIND. If anyone in your family has been affected by Alzheimer’s or dementia and they have an interest in possibly supporting or participating in the studies, I hope you will contact UCI MIND.

Our mom, Frieda, has always been a trailblazer in the produce industry. And now she is a trailblazer in finding a cure for Alzheimer’s. Pretty amazing, I would say!

Karen

 

Last week I wrote about my two-week vacation in Tuscany. What I didn’t mention was that a few days after returning, I left for a 10-day trip to Florida to attend two conferences.

My challenge was reengaging at work without causing frustration for me and my coworkers after almost a month’s absence.

If you work in an office or as part of a team, I’m guessing you have probably experienced this to some degree. You go on vacation and a lot of stuff happens while you’re gone. When you get back, you are either in the dark or feel out of touch and frustrated. And it is probably frustrating for your coworkers, too.

 

So I thought I would share what I did to make my reentry smoother:

  1. I returned to work on a Monday. So the Friday morning before, I sent an email to all my direct reports and asked them to email me by the end of the day a topline recap of what happened while I was gone. I wasn’t looking for a play-by-play, but rather enough information such that when I went into a meeting, I would feel caught up. I read the emails over the weekend.
  2. Sunday evening, I went through my emails (more than 600 of them), sorted by sender, then deleted all newsletters because many newsletters cover the same things from week to week. I deleted at least 50 percent of the rest because they were part of threads or I was copied on them. I’m still not caught up, but I know what’s in there. I got those 600 emails down to about 150 that need some action on my part.
  3. I got two good nights of sleep over the weekend (7.5 to 8 hours a night). I find I feel so much better and am in a better mood when I have enough sleep.
  4. When I got into the office, I made a point of checking in with everyone with whom I work with directly. The investment in a quick 5- to 10-minute conversation, asking, “Anything I need to know about?” and “Anything you need my help with?” brought most issues to the surface.

Spending that much time away from the office (only monitoring my emails, but not being obsessive about them) really cleared my head. I got a lot of sleep while I was gone and I feel as if I emptied all the “trash” from my brain.

Even though it is sometimes hard to disengage and take off time because you have so much work to do, I feel much more productive now that I’m back at work.

Maybe it’s time for you to start planning your next vacation.

Karen

Innovative, vegetable-driven party recipes can be a focus for the produce department

Los Alamitos, CA – (November 2018) – While preparing for the holidays, don’t forget about providing a delicious and inspired approach to New Year’s Eve entertaining for your shoppers.

A recent Wakefield Research poll shows that 85 percent of consumers plan to attend a holiday celebration this season, and New Year’s Eve parties and New Year’s Day brunches are great ways to celebrate. Furthermore, 97 percent of consumers plan to shop for produce to fuel their holiday celebrations, according to the same study.

“At Frieda’s, we have partnered with chefs Heather and Emily from Botanica Restaurant in Los Angeles, which was named one of the Top 10 new restaurants in 2017 by ‘LA Magazine,’” said Alex Jackson Berkley, assistant sales manager for Frieda’s Specialty Produce. “Their recipes fit in perfectly for New Year entertaining, while inspiring consumers to try new dishes.”

“We love working with the Stokes Purple® sweet potatoes from Frieda’s,” said Chef Heather Sperling. “They’re so versatile and have a place at every table—from morning though night! Purple Sweet Potato Fritters with Green Tahini is a dish that’s as ideal as a passed hors d’oeuvre as it is as a dinner party centerpiece. Garam Masala Purple Sweet Potatoes with Garlicky Yogurt is a vibrant, unexpected side dish that will definitely be on my holiday table. We love riffing on hummus, and one of our new favorites is Spiced Purple Sweet Potato Hummus, ideally served on a crudité platter with roasted purple asparagus, charred orange cauliflower, crunchy jicama, and mini sweet peppers.”

“We are all about inspiring new food experiences and that is something we share in common with Botanica,” said Berkley. “There is no better way to ring in the New Year than by introducing your friends and family to new, delicious foods.”

Call your Frieda’s account manager today to help plan your New Year’s Eve displays with products like Stokes Purple® sweet potatoes, purple asparagus, colored cauliflower, Meyer lemons, jicama, elephant garlic, and mini sweet peppers.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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 created my bucket list about 10 years ago. It has over 50 items on it. A lot of travel is on that list.

So, when my longtime friend, Paula Lambert, founder of the Mozzarella Company in Dallas, invited me to join her on a seven-day culinary tour of Tuscany, I had to pause. I asked myself, “What am I waiting for?” I checked my calendar and found that the end of September fit my schedule perfectly. I took a deep breath and mailed her a deposit check. That was almost a year ago.

Because of my busy work life, I didn’t give it a lot of thought until a few weeks before I left. It turned out I would be traveling with eight other people; I would only know my travel guide Paula. I decided to extend my stay in the Florence area to meet up with close friends who would be there. And I found a friend to help me plan what to pack.

My good friend Paula Lambert and me.

After seven days with complete strangers, two days with friends, and five days alone, I reflected on the trip while flying home. One thing I discovered, somewhat unexpectedly, is that it’s not that hard to travel alone. I do it all the time for business. Turns out it was quite fun to be on my own. I could set my own pace and it allowed me to meet some interesting strangers, who are now friends! And although I used to be one of those people who travel at an aggressive pace—you know, like five countries in six days—I now have a new philosophy on travel: Go deep into an area to get to know the people, the food, the environs, and the culture.

My culinary tour group enjoying dinner on our first night.

Here are some of the lessons I learned while in Tuscany:

We did a tasting on our first night of Laudemio Olive Oil of Tuscany. Raymond Lamothe and his companion Anarita. She was an amazing cook and charming guide! There are human size Black Roosters throughout the Chianti Region. Giacomo and Albano (left to right).

It’s been two weeks since I returned, yet the slower pace of Tuscany is still with me. I’ve noticed that I am not so impatient when I am waiting in a supermarket line. I take the L.A. traffic in stride. And when I dine with friends, I am not anxiously awaiting our next course or our check; last night, dinner with three friends lasted four hours.

Although I was ready to come home after two weeks in Tuscany, I am already thinking about my next trip. Perhaps Sicily or Sardinia?

Ciao!

Karen

PS My favorite photo was of this door, during a walking tour of the historic village of Certaldo.

Painting to showcase 95-year-old produce icon

Los Alamitos, CA – (October 2018) – The Ball Design booth at the PMA Fresh Summit 2018 will take a unique approach to the company’s newly minted tradition of featuring an oil-painting portrait demonstration in the booth. This year the portrait will honor produce trailblazer Dr. Frieda Rapoport Caplan in celebration of her 95th birthday.

“At the time of deciding who I was going to feature for our oil-painting demonstration, we were blessed to receive a press announcement regarding Frieda Caplan’s 95th birthday,” said John Ball, owner of Ball Design. “It was an instant realization of who better to feature than a true icon of the produce industry, Frieda Rapoport Caplan. Frieda’s famous captivating smile and the twinkle in her eye made the decision all the more easier.”

The portrait subject matter has typically been of farmers or husband-and-wife pairings. “It is a nice change to use a woman as subject matter instead of all of the old guys that we have done in the past,” said Ball. “This will be our first woman-only portrait.”

The subject of the 2015 documentary film “Fear No Fruit,” Frieda was the first woman in the U.S. to own and operate a produce company on the all-male Los Angeles Wholesale Produce Market. She started with unusual and new-to-market specialties, including the successful introduction of kiwifruit to the American market in 1962. Frieda and her company would go on to inspire new food experiences for chefs and home cooks by introducing more than 200 exotic fruits and vegetables to American consumers over the years. Just a few are Sunchokes®, dragon fruit, habanero peppers, jicama, and Stokes Purple® sweet potatoes.

Ball Design partnered with Legacy Ranch Heirloom Portraiture to showcase the 24-by-30-inch portrait at the trade show. Nic Lacovetti is the artist. The painting demonstration of Frieda’s portrait can be seen in the Ball Design booth (#637) at the 2018 PMA Fresh Summit in Orlando.

Legacy Ranch specializes in fine portrait oil paintings of beloved patriarchs, matriarchs, and leaders in the produce and food industries, both past and present.

Ball Design, based in Fresno, California, has been a leader in produce and food marketing design for over 30 years.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

New holiday must-haves plus old favorites lead to incremental sales

Los Alamitos, CA – (September 2018) – Consumers are craving new tastes and flavors at this year’s holiday table. In fact, according to Wakefield Consulting, 59 percent of holiday hosts are looking to serve something new at Thanksgiving this year.

“Now more than ever, consumers are interested in sharing new holiday recipes with their family and friends,” said Alex Jackson Berkley, assistant sales manager at Frieda’s Specialty Produce. “They’re looking to try new holiday food experiences, without losing sight of their favorite classic dishes.”

Items like Frieda’s Stokes Purple® sweet potatoes, colored cauliflower, pine nuts, elephant garlic and rainbow carrots all offer the color varietals of traditional items, but with a twist for the new holiday table.

Even Berkley plans to update her family’s menu this year. “At our house, we’re planning to serve something new, Stokes Purple® sweet potato pie, an updated version of a beloved tradition. And, of course, it would not be Thanksgiving without our traditional honey-roasted rainbow carrots.”

With 69 percent of hosts planning to buy their holiday produce from their standard chain grocery stores and 81 percent of them looking to purchase additional items outside of their lists, we expect an overall increase in consumer spending for the holidays. So make sure your holiday resets are stocked and ready with items by mid-October because today’s host is planning early and comfortable experimenting in the kitchen.

Call your Frieda’s account manager today to pre-book your holiday produce essentials.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

Though I wasn’t able to watch Tiger Woods surprise the whole world by winning his 80th championship in Atlanta, the lessons from his journey have not been lost on me.

Tiger started young, learning to golf at the Cypress, California, golf course, which is only 50 yards from my office building. To say Tiger was a child prodigy would be an understatement.

From a young age, he became an athletic sensation and then he became overconfident, cocky, and eventually hit a brick wall.

I am a firm believer that what’s happening in your life can manifest itself in your body. So, if you’re thinking a lot, you might get a headache. If you are feeling a lot of pressure at work, you might start to have poor posture and “feel the weight of the world on your shoulders.”

So, I wonder if the troubles that Tiger had in his personal life manifested in his physical maladies.

After reading about his win on Sunday, I surmised these lessons:

  1. When you want to accomplish a goal, the most effective way to achieve it is through laser focus. Professional athletes like Tiger practice every day, at least eight hours a day, and have coaches to advise them (even when they are champions). Practice makes permanent.
  2. Don’t be overly confident to the point of arrogance. Winning easily doesn’t guarantee future success. Don’t assume your current success will continue forever. Being humble is a great attribute.
  3. Your professional success does not mean you automatically will have success in your personal life. It’s imperative to give the same attention to your personal life as you do to your professional life. (Many of us stumble in our personal lives simply because we don’t put the same type of energy and hard work into it.)
  4. Sometimes you must hit rock bottom before things turn around. Really rock bottom. Think of the personal and physical pain that Tiger suffered. Not to mention the public scrutiny and embarrassment. Most of us don’t have our lives played out and examined like Hollywood stars or athletes do. But we can hit rock bottom, just the same.
  5. When a goal or accomplishment is critically important to you, even after you’ve hit rock bottom, go back to No. 1 above.

Whether or not you play golf, have a lucky shirt color, or have had a physical or mental brick wall you’ve come up against, there are always lessons to be learned from other people’s experiences.

I took up golf about 18 months ago and I wrote about it in May and November of last year. I never appreciated that the game was not really played on grass. It is played in your head. And it really makes you think.

Karen

Prepare your produce department for shoppers seeking stranger things

Los Alamitos, CA – (September 2018) – Excite shoppers in the produce department with an offering of “Spooky Foods” to bring more fruits and vegetables to this sugary treat-filled holiday. Traditional fall pumpkins and squash with a Spooky Foods destination display will inspire shoppers to take home some nutritious treats that are also fun for kids to play with and try!

“Halloween is the perfect time to showcase the weirdest tropical fruits and specialty vegetables that you offer,” says Alex Jackson Berkley, assistant sales manager of Frieda’s. “Shoppers will be picking up their Halloween essentials during their regular shopping trip, so take advantage of their time in the produce department and build Halloween sales.”

“Build out your Spooky Foods displays with eye-catching items like Jackfruit and Kiwano, and keep shoppers exploring the display with Rambutan, Buddha’s Hand, Fresh Ghost Peppers, and Dragon Fruit,” added Berkley. “Why should the center aisles have all the Halloween fun?”

Call your Frieda’s account manager today to help you pre-book your Spooky Foods essentials.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

Recently I met Dan Buettner, the New York Times best-selling author and National Geographic writer of “The Blue Zones of Happiness.” I have since become fascinated with his discoveries for living a longer life.

In case you aren’t aware, blue zones are regions of the world where people live much longer than average (usually to over 100). The term first appeared in the November 2015 National Geographic  magazine cover story “The Secrets of a Long Life,” which Dan wrote.  He identified five geographic areas around the world where people live statistically longer: Okinawa (Japan); Sardinia (Italy); Nicoya (Costa Rica); Icaria (Greece); and among the Seventh-day Adventists in Loma Linda, California. Based on empirical data and firsthand observations, Dan offers an explanation as to why these populations live healthier and longer lives.

I became aware of the “Blue Zones” book when we started marketing and selling our Stokes Purple® Sweet Potatoes in 2011. We started getting an overwhelming number of emails and phone calls from consumers who were going crazy to find our purple sweet potatoes. They told us that purple sweet potatoes were highlighted in Buettner’s book as the food people in Okinawa ate that helped them to live significantly longer lives.

Well, my dream came true when I met Dan in July. He spoke at the Organic Produce Summit in Monterey, California. I snuck my way into the green room before his presentation to say hello and tell him the impact his book had had on our company.

Then I heard him speak. He started his presentation by asking the audience to answer “yes” or “no” to the following nine questions. At the end, he asked us how many we answered “yes” to:

  1. Do we do some sort of exercise daily? It could be as simple as a neighborhood walk. The world’s longest-lived people are constantly moving. Every trip is an excuse for a walk. For example, taking the stairs vs. the elevator.
  2. Do you have a sense of purpose? Do you live for something beyond work? For example, do you have a purpose for waking up in the morning?
  3. Do you have a way to de-stress? The long-lived people have routines to shed stress. It might be meditation or prayer. Or napping.
  4. Do you eat until you are “almost full?” Okinawans remind themselves to stop eating when their stomachs are 80 percent full.
  5. Is your diet mostly plant-based? Many centenarian diets are mostly plant-based with beans as the cornerstone of the diet and relatively small amounts of meat.
  6. Do you drink wine regularly? People in all blue zones drink alcohol moderately—one to two glasses a day with friends or food. Moderate drinkers tend to outlive non-drinkers.
  7. Who is in your tribe? Social circles support healthy behaviors. Okinawans create groups of five friends (“moais”), who are committed to each other for life. He showed photos of them sitting around a table, catching up with each other nightly.
  8. Do you have a faith? Not only having a faith, but attending a faith-based service four times a month, adds four to 14 years to life expectancy. The choice of denomination doesn’t seem to matter.
  9. How is your family relationship? Centenarians tend to put their families first, investing time and love in them. And they take care of their elders.

As Dan asked us all to raise our hands, many of us commented to each other about how we should rethink or modify some of our current behaviors.

I recalled that earlier this year I had changed my diet to mostly plant-based, using seafood and egg whites as my protein source (no red meat or poultry). I started a daily meditation practice a year ago and added hot yoga to my weekly routine this year. I recently reconnected with many of my close friends and make a concerted effort to allow time for my family every week. (I am quite lucky that I work with both my daughters, who indulge me with a morning hug each day.)

If you are curious about what it would take to modify your lifestyle (diet, exercise, etc.) to live a longer life (of over 100 years), National Geographic just issued a special publication entitled, “Blue Zones: The Science of Living Longer.” Part 1 is information on the five blue zones around the world and what foods and lifestyles are enjoyed there. Part 2 is how to create your own blue zones. Part 3 is about cooking in the blue zone with recipes and shopping lists. I purchased my items at my local grocery store.

I don’t know about you, but every year around my birthday, I think about my own mortality. This also makes me reflect on the lifestyle changes my parents made as they got older, and, for my mom, as she continues to get older. When I was young, like most people, I was more reckless and felt immortal.

Now I’m mindful of the choices I make and what impact they may have on my mortality: better-for-you food choices; more rest; more exercise; more enjoyment; less stress; smaller meals; sipping red wine; and enjoying long conversations with friends and family.

I plan to continue to make mindful choices to help create my own blue zone. Perhaps you will, too.

Karen

This week, Jewish people around the world are celebrating the new year, Rosh Hashana. It’s a big food holiday, and even bigger for the fruit business, as I learned a few years ago. Most observant Jews, especially in the New York  metro area and other big cities, strive to serve a new fruit on their holiday tables in the new year. It’s actually a biblical tradition.

Think about it. A new fruit? Yes, many of the kosher grocery stores in Brooklyn call us every year, trying to top each other with the selection of exotic fruits they feature during the two weeks before Rosh Hashana. It’s kind of fun. Two years ago, even the Wall Street Journal wrote about this phenomenon.

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

So, while most of us might think about serving peaches, grapes, berries, apples, or watermelon for a fruit dessert, observant Jews are looking for persimmons, dragon fruit, feijoas (aka pineapple guavas), and starfruit. And if they really want to go all out, they might share a jackfruit with the whole family—a jackfruit party!

For virtually all Jewish holidays, food is at the heart of the celebration. For Hanukkah, we serve fried foods like latkes (fried potato pancakes) and fried jelly donuts. For Passover, freshly grated horseradish is a must-have for the traditional Seder dinner.

But in just a week is the one holiday when we don’t eat. As a matter of fact, we fast from sundown the night before until sundown the next day, on Yom Kippur, the Day of Atonement. On Yom Kippur, you literally atone for your sins. I am not always good at fasting for Yom Kippur, but when I do, it allows me to be reminded of those who have suffered without food or other conveniences.

What I find most interesting about this time of year is the 10 days between Rosh Hashana and Yom Kippur. That 10-day period is one of prayer, self-examination, and repentance. We make amends with anyone with whom we have a disagreement. During this time, I consciously reach out to friends I may have had issues with. Maybe a family member that made me mad. Or have dinner with a long-lost friend. Sometimes I choose to email or text them to reach out. And just touching base is all it takes.

Even if you aren’t Jewish, have you tried reaching out to people you no longer talk to?

Wouldn’t it be kind to consciously think about those you don’t have the best relationships with and just reach out? Say hi. Meet for a glass of wine. Or have a phone conversation. Tell them something you like about them or what made you think of them.

So, on Sunday night for Rosh Hashana, I went to temple for the first time in a while. It was good to see so many old friends. The service is short, with many beautiful songs sung, the same songs that are sung at every Jewish synagogue around the world celebrating Rosh Hashana.

And when the service was over, as we exited, large platters of sliced apples with bowls of honey greeted us. Apples and honey. Did you know that is a tradition, too? Yes, for Jews whose families came from Eastern Europe, dipping a slice of apple in honey expresses hope for a sweet and fruitful year.

And I think all of us want that. A sweet and fruitful year.

So, to all my Jewish and non-Jewish friends, I wish you a l’shana tova (a good year) or l’shana tova u’metukah (a good and sweet year).

Karen

 

Shoppers’ favorite purple sweet potatoes are the new holiday table must-have

Los Alamitos, CA – (September 2018) – Purple is the new orange…at the holiday table! The new crop of shoppers’ favorite Stokes Purple® sweet potatoes will start shipping in September, just in time for holiday ad planning and pre-book.

Exclusively distributed by Frieda’s Specialty Produce, Stokes Purple® sweet potatoes stand apart from other purple sweet potatoes with their vibrant color, smooth texture, balanced sweetness, and more antioxidants than blueberries. And shoppers love them.

“Our Stokes Purple® sweet potatoes sales volume has gone up nearly 30 percent since 2017, and there is no sign of slowing down,” said Alex Jackson Berkley, assistant sales manager at Frieda’s. “According to Google Trends, ‘purple sweet potato’ search has spiked every year around Thanksgiving for the past five years, and we’re expecting the spike to be even bigger this year.

“Today’s shoppers are literally looking for visually pleasing foods to serve at the holidays. They are more comfortable in the kitchen than ever before and not afraid to put a new twist on their traditional holiday menus with sweet potato pies and other Instagram-worthy dishes for their friends and family,” said Berkley.

Stokes Purple® Sweet Potato Pie. Click for recipe.

Stokes Purple® sweet potatoes are not only gorgeous on the plate, they look wonderful in ads. “Purple stands out from the sea of orange and brown for the fall, and pops against the red and green of the holiday season.”

Pre-book Stokes Purple® sweet potatoes with a Frieda’s account manager today and explore other items for the new holiday table, such as colored cauliflower, rainbow baby carrots, celery root, and Cipolline onions.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

Last week was our August National Sales Meeting. A couple of times a year, we bring in our outside sales team together with our inside sales team, buying team, marketing team, and finance and management teams to share ideas and learn new things. We also do some fun things in the evening. One night, we went bowling—randomly selecting the teams so everyone had a chance to get to know employees from other departments.

During the three days, we had various presentations from clients and industry experts. We always ask for suggestions for topics to cover and training ideas. One of the members of the sales team suggested the topic of “growth mindset.”

What’s that? I really had never heard of it, so I started to do some research.

Essentially, having a growth mindset means that, with learning and dedication, you can be or do anything. In a growth mindset, “people believe that their most basic abilities can be developed through dedication and hard work—brains and talent are just the starting point,” according to Carol Dweck of Mindsetonline.com. “This view creates a love of learning and a resilience that is essential for great accomplishment. Virtually all great people have had these qualities.”

The opposite of a growth mindset is a fixed mindset.

The old adage “You can’t teach the old dog a new trick” is what sums up the fixed mindset. People with a fixed mindset believe that they cannot change, that “their basic abilities, intelligence, and talents are fixed traits,” says Dweck.

You can imagine that having a growth mindset would be key to growing in one’s career and growing professionally in a company like ours, where one of our core values is “Staying Curious.”

Our guest speaker started the day by asking our team: What do you think is a growth mindset? We went around the room and people shouted out their ideas:

When asked if attitude, skills, and knowledge were required to be successful within these qualities, our group said, almost 100 percent of the above qualities required a good attitude.

And that’s when I realized how brilliant my coworker was when she suggested the topic.

If everyone at our company realized it was within their own control to achieve their goals, with simply a change in attitude, or by having a growth mindset, the sky would be the limit.

Of course, we have heard sayings like “Attitude is everything” or “Visualize the glass as half-full.” But it came alive for me and everyone in our training room that day as our speaker took us through several group exercises. Who are the most successful people in their careers? Those with a positive attitude, a can-do attitude.

So, instead of talking about having a “positive attitude,” I’m going to start saying, “Great job of having a growth mindset!”

Love of learning and resilience can really create a mind shift. And sometimes, that’s what we all need.

Karen

The trending, sweet and tangy citrus is available from Frieda’s earlier than ever

Los Alamitos, CA – (August 2018) – Fresh from Chile are in season starting in late August to fill the demand for the popular tangy and sweet, bite-size citrus.

“Shoppers are asking for kumquats year-round, not just in the winter anymore,” said, assistant sales manager at Frieda’s Specialty Produce. “Even Oprah recently mentioned her kumquat trees and sharing the fruits with her friends.”

Kumquats are trending. “When there’s a wide gap between awareness and trial, we know that item is getting ready to take off,” added Berkley. According to a Datassential report, 62 percent of the U.S. population know about kumquats and 23 percent have tried them.

Frieda’s worked with its grower partners in Chile for several years to develop production that is permitted for importation into the U.S. market. Chilean kumquat season now accounts for 25 percent of Frieda’s kumquat sales in volume. This percentage increases year-over-year as retailers and foodservice companies learn about the Chilean season, and as Frieda’s grower partners plant more fruit to meet the demand.

“Thanks to the contra-seasonal production from the Southern Hemisphere, we are able to fill the supply gap when California kumquats are not in season, making them more accessible to retailers, as well as foodservice providers,” said Berkley. “Retailers who take advantage of our Chilean kumquat season will see the incremental sales lift. We will have Chilean supplies from late August through December.

“We offer the same pack sizes for our Chilean as our Californian crop: 10-lb. bulk and 12/8 oz. branded pouch, which is easy for merchandising and ringing up. Our retail clients love our pouch pack, as it increases the sell through while reducing ‘shopper grazing’ shrink.”

In addition to kumquats, Frieda’s offers extended season and availability from grower partners around the world for many specialty citrus items to answer shoppers’ demand, including blood oranges, Meyer lemons, and more. Call a Frieda’s account manager today to have fresh citrus specialties available year-round.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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 few weeks ago, I was having coffee with a friend, and she said to me, “I sure hope all these good deeds I am doing come back to me in good karma in the future.”

I was kind of puzzled by that comment because I think it’s important to be authentic when you do good deeds, not because you hope you will get something for doing them.

That is the essence of being authentic: Doing good because it’s the right thing to do.

Have you ever done that? You see someone who would benefit from your help, whether it is helping them unload their grocery cart at the checkout (because that giant bottle of water looks a bit too heavy for them to lift themselves), or giving some money or food to a homeless person. Have you helped a fellow businessperson connect with someone you know who could help them without getting anything out of it?

 

Have you had the chance to do a good deed lately? Or, were you in too much of a rush, working through your things to do or running errands?

I have found in this dog-eat-dog world, where everything seems to happen at warp speed, that there is even more satisfaction when you do something nice for someone with no expectation of recognition or reward.

It’s refreshing to think about others instead of yourself for a while.

So, when you are feeling stressed or rushed, why not take a deep breath, and do something good for someone else, even a complete stranger. You could be the person who makes their day a little bit better. And you may get that warm fuzzy feeling in your heart.

It’s called “kindness.” And I think we need a lot more of it this world.

Karen

With all my travels and running my business, I’ve tried a lot of things when it comes to physical relaxation. (And it seems I’m not the only one.)

Of course, I get massages. In fact, I used to ask my masseuse, Aaron, to text me on the first of every month to remind me to schedule a two-hour deep tissue massage. With long flights, walking through airports and standing in security lines, different hotel beds and pillows, a massage sometimes makes all the difference in the world for my stiff muscles.

I’ve also tried craniosacral therapy, which involves applying gentle pressure and manipulation to the joints in the skull, spine, and parts of the pelvis. From “Your Inner Physician and You,” I learned how proper alignment of the spine can help create a more relaxed and centered self. In fact, when a good friend of mine was having headaches and tension, I recommended she go to my CST therapist, Katja, for some relief. My friend now sees her on a regular basis. She said, “Even though I didn’t feel bad per se, I feel so much better after the therapy.”

When I was in Hawaii a couple of years ago, I tried Reiki (pronounced RAY-kee). Reiki is a healing technique based on the principle that the therapist can channel energy into the patient by means of touch to activate the natural healing processes of the patient’s body, and restore physical and emotional well-being. I like to say that my Reiki practitioner “moves the energy” in my body, focusing on whichever of my seven chakras needs attention. Sherrel rarely touches me, but I always find myself going into an almost meditative state during our hour-long session. I get up feeling mellow, calm, and centered.

And of course, almost a year ago, I started meditating daily. The 20-minute guided meditation each morning really grounds me for the day. As I have heard from other meditation practitioners, when you meditate regularly, you experience the ability to listen better, to be more present, and to find an inner peace.

OK, readers, if I haven’t lost you by now and you’re not thinking I’ve gone cuckoo with all this “woo-woo” stuff, I’d like to share my latest discovery with you.

Rolfing.

A few weeks ago, my good friends Mark and Vicky introduced me to Christopher, their Rolfing practitioner, whom they have been seeing for over 10 years. Rolfing is a form of deep tissue massage that helps realign your muscles to improve movements and posture to relieve aches and pains, and creates an overall sense of well-being.

So, this past Monday, I went for my first session. Christopher asked me if anything was bothering me that day. I told him my left ankle seemed out of sorts. He worked on the muscles all over the left side of my body. My forearm. My calf. My rib cage (which was apparently out of alignment). I wore a sports bra and yoga shorts so he could see my breathing and my muscles. He did a little work on my right side, but said it is part of Rolfing to do small areas at a time, so the body can adjust.

Christopher told me that many people describe Rolfing as body muscle sculpting. Through soft tissue manipulation and movement education, Rolfers affect body posture and structure over the long term. Unlike massage, which often focuses on relaxation and relief of muscle discomfort, Rolfing is aimed at improving body alignment and function.

The results: I find myself standing straighter and taller. Breathing seems easier. All the tension is gone in my shoulders and neck. And of course, my ankle does not hurt.

The only limitation after the Rolfing treatment is no weightlifting for 24 hours. I’ve scheduled my next appointment for next Monday. I’m looking forward to another session of getting in alignment.

If you travel a lot like me and want to get rid of the aches and pains, you’ll do whatever it takes to feel well. I hope you’ll give these alternative therapies a shot. You might find just the right touch and come out feeling amazing.

Karen

Join Frieda’s Specialty Produce in celebrating on August 10 with #ThanksFrieda

Los Alamitos, CA – (August 2018) – Frieda’s Specialty Produce will celebrate the 95th birthday of its founder and produce industry pioneer, Dr. Frieda Rapoport Caplan, on Friday, August 10.

Despite the company’s birthday paid time-off policy, Frieda plans on coming in to the office on her birthday anyway. “I already have Thursdays off, that’s enough PTO for me,” she said.

The subject of the 2015 documentary film “Fear No Fruit,” Frieda became the first woman in the U.S. to own and operate a produce company on the all-male Los Angeles Wholesale Produce Market. Starting with the unusual and new-to-market specialties including the successful introduction of kiwifruit to the American market in 1962, Frieda and her company would go on to inspire new food experiences for chefs and home cooks by introducing more than 200 exotic fruits and vegetables to American consumers over the years, including Sunchokes®, dragon fruit, habanero peppers, jicama, and Stokes Purple® sweet potatoes.

In 1979, Frieda was the first woman to receive The Packer’s “Produce Man of the Year” award, which she handed back to the organizer. The award was soon renamed “The Produce Marketer of the Year,” and she received a new plaque with that title. In 1990, the Los Angeles Times’ “A Dozen Who Shaped the ‘80s” featured Frieda alongside Steve Jobs, Michael Eisner, and Jane Fonda.

Frieda has received numerous awards and honors for her achievements over the years, including an honorary Doctorate of Humane Letters from CSU-Cal Poly San Luis Obispo for her achievements as one of the nation’s most successful female entrepreneurs.

Currently, Frieda serves on the Board of Dramatic Results, a nonprofit agency that solves educational challenges by providing integrated arts programs to students and teachers in over 40 public school campuses in California, Oregon, and Alaska.

Wish Frieda a happy birthday or share your favorite Frieda moment or how she has inspired you on social media on August 10, using hashtag #ThanksFrieda.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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 don’t know about you, but for me there sure seems to be a lot to worry about these days.

To start with, I worry about getting through my things-to-do list, preparing for my upcoming meetings, if I’m getting enough sleep, and if am I doing enough for the people on my team. On a larger scale, I worry about global warming, politics, and the Supreme Court. All of these can be a bit stressful and, at times, overwhelming.

That’s one of the reasons I enjoy listening to audio books while I drive. I’ve written before about how Audible has become my best friend and how I love to read, or rather, listen to, autobiographical, self-improvement, and business books, and occasionally a novel. Listening to audio books transports me to a different place even on my short 15-minute commute home each day.

So my friend Tristan asked me if I had read “The Power of Now” by Eckhart Tolle. I admitted that I had heard of Eckhart Tolle, but I had not yet read the book. (In 2008, a New York Times writer called him “the most popular spiritual author in the United States.” So, there you go.)

“Whatever book you are reading right now, put it down. You have to read “The Power of Now” right now! It is incredible,” she said.

On to Audible I went. Eckhart actually narrates the book himself, and that’s always a special treat when the authors do their own reading, to hear all of the personality and memories through their voices!

Eckhart opens the book by telling his personal story of his struggle with depression until the age of 29 when he had a spiritual awakening. Born in Germany, Eckhart is a spiritual teacher living in Canada. He is not identified with any particular religion, but he has been influenced by a wide range of spiritual works.

After his personal story, the book is a Q&A between the publisher and Eckhart. I think the idea is that the questions which are asked are the same questions you might ask yourself.

I have to admit, Eckhart has an interesting voice and style. I had to turn up the volume in my car, since he speaks so quietly, with a mild accent. I replayed some of what he read many times as it was so thought-provoking for me.

So, I wanted to share one line that really got my attention:

“Nothing ever happened in the past; it happened in the Now. Nothing will ever happen in the future; it will happen in the Now.”

I played that over a few times.

Source: Flickr @ I Woz Ere

Think about it. Everything happens in the now. So why worry about the past or the future? Stay in the now, and enjoy the moment. It takes away a lot of the stress.

For example, this morning, instead of stressing about my to-do list as I walked up to the office, I slowed down to notice how beautiful the morning was and that we had new plants added to our water-wise landscaping. I felt much calmer. Or when I started to get anxious about not hearing back from a contact, I refocused on what I was working on, rather than worry about getting a response as it is literally not up to me. I had almost forgotten about my earlier concern when I got that response back.

We all really should stop and smell the roses. We’ll all be a lot less stressed if we do.

Karen

Hatch Chile promotions are kicking off as early as August 4 with Frieda’s partnership

Los Alamitos, CA – (July 2018) – The world-renowned Hatch Chiles are coming back in season, a few weeks ahead of the usual mid-August start date, and Frieda’s Specialty Produce is kicking off the season with strong supplies and high-quality product.

The authentic Hatch Chiles are available from Frieda’s in a new Frieda’s-branded 25-lb. case and an 8/2-lb. retail pouches in mild, medium and hot heat levels. The pouches help cashiers to accurately ring up the product and retail buyers to track sales.

These special, fresh, zesty green peppers are only available from New Mexico in August and September. Hatch Chile festivals and promotions are being planned around the country to celebrate this unique pepper and its robust flavor. Dedicated fans of the peppers drive across town—and state lines—to get their Hatch Chiles by the case.

“Hatch Chiles are exclusively grown in Hatch, New Mexico, and are beloved by native New Mexicans, foodies and ‘chile heads’ around the country for their limited availability and addictive flavor,” said Alex Jackson Berkley, assistant sales manager at Frieda’s. “The season is starting up earlier this year, and it’s the perfect opportunity to boost summer sales.”

Today’s shoppers, especially millennials, experience “fear of missing out,” aka FOMO, which drives them to stores for exclusive or limited supply items. (A recent Eventbrite survey says 69 percent of millennials get FOMO when they can’t attend something friends or families are attending.) Much like the pumpkin spice craze in the fall, the annual Hatch Chile season is a part of this phenomenon.

“Frieda’s has organized in-store Hatch Chile roasting events and promotions since 2011. We see the increase in popularity with shoppers year over year, which motivates retailers to execute their annual Hatch Chile promotions,” added Berkley. “Chile heads always come back, and curious shoppers with a touch of FOMO want in on the action, then become chile heads themselves, returning the next year.”

Fresh Hatch Chiles also have a significant halo effect at the retail level for the majority of the summer. There are opportunities to cross-promote with the entire store from meat and dairy to Hatch-flavored items in the center aisles like potato chips, sauces, salsas and even alcohol.

Frieda’s works closely with its grower partners to ensure excellent quality and strong supply through September. Call Frieda’s team today to pre-book the ever-popular Hatch Chiles!

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

Two days ago, I got a text from my sister, Jackie, who runs our company operations.

“We started the day with a major water leak in the men’s bathroom; we ended the day with a pipe breaking in the other side of the office. I checked, and I should have known, Mercury goes retrograde tomorrow.”

Mercury retrograde began July 26 and will end on August 19.

For longtime readers of this blog, you know all about my experiences with Mercury in retrograde in 2014 and 2017. Long story short, because of its orbit around the Sun is faster than ours, three or four times a year the planet appears to move backwards in the sky for about three weeks. According to astrology, Mercury is the planet of technology, equipment and communications, and when it goes into retrograde, everything seems to go out of whack.

Have you been experiencing any odd happenings within the last few days? Computers not working? Things breaking around the house? Poor communication between you and co-workers or your spouse? Contract negotiations not going well? That could be because Mercury is doing a moonwalk.

Jackie and I try to mark on our calendars when Mercury is going retrograde. During those times, we avoid computer upgrades and installing equipment, and are extra careful with communication. We have come to expect flight delays, dropped calls and miscommunication. We have learned to be more patient and forgiving when people around us are short-tempered during the following few weeks.

But what’s unique about this particular session of Mercury in retrograde is that Mars is also in retrograde! Mars is the planet of energy, action and desire. It went retrograde on June 26 and it will continue through August 27. Thankfully, it only goes retrograde about once every two years.

Now when Mars goes into retrograde, your plans may go a little haywire or your romantic life is unsatisfying and you feel like you can’t get anything done. Any time any planet goes retrograde, you might ask yourself, “How much is this going to mess up my life?” Well, with both Mars and Mercury in retrograde, the answer is “moderately to intensely.”

If you are curious at all about how the cosmic vibes affect you, I’d encourage you to see how these two retrogrades are affecting your astrological sign at the moment. And if you think the whole thing is hooey, that’s ok too. I’m not going to disagree with you while Mercury and Mars are in retrograde.

During this period of great tension all over the planet, perhaps it’s a good time to take deep breaths before reacting. To anything.

Oh, and my text back to my sister was:

“No surprises there. And Mom had a water leak at her house today too! Things happen in threes, right?”

Karen

Ever wonder what it takes to launch an app? Or what the inspiration is for someone’s idea for an app?

Well, I got to hear firsthand how it all happened when I was attending my sister Jackie’s birthday party last month.

I was seated next to Conrad, a friend of Jackie’s from Texas, and he enthusiastically told me about an app he launched just three days earlier. It’s called Wait Check.

The Inspiration

Conrad and his girlfriend went to their favorite nightclub in Austin, hungry and ready to boogie. But the club was at capacity, and they had to stand in line, 30 people deep. They would only let people in as people left. In his low blood sugar state of hunger, he fantasized about an app that would have allowed him to check with people already at the club or in line to see how long the wait was.

His girlfriend responded, “Great Idea! Now just pitch it to someone you know personally, trust with your idea, and who has the entrepreneurial skills to make it materialize!”

The Trusted Partner

Conrad knew immediately whom to ask: his friend Javier, a local successful businessperson. Javier was on board as he related to the frustration of waiting at restaurants and saw how an app would be the simple solution. They agreed that to meet the market’s need the app should focus on restaurant wait times, but include nightclubs’ too. It would be real-time and exclusively customer crowdsourced. It would be like “WAZE for GRAZE.” Let’s outsmart restaurant traffic together!

This is what Javier shared with me about his thought process:

“When Conrad approached me with the original idea, I thought it had some merit. But I thought that app would only be useful for the segment of people who regularly go to clubs. If we expanded the app to focus on restaurants, we would have a much broader audience. And if we could send those people a push notification once they entered a restaurant, we could prompt them to share wait times with other users.

“So I did some research to see if there were any other restaurant wait time apps on the market, and there were some but none that worked very well. Most of the existing apps are subscription-based and require member restaurants to enter wait times. The primary problem with that model is that very few restaurants participate and the information is not always accurate or in real time. None of them crowdsource for the actual wait time. So for various reasons, people really don’t seem to be using those apps. If we could also design a simple user interface and an app that was easy to use, we thought we might have a winner.”

Search for Developer

Javier set up meetings with three different app development companies in Austin.

App Company No. 1 had a lot of impressive terminologies and a slick presentation, but with a ridiculous price tag that would have to be doubled for each Apple and Android platform.

App Company No. 2 was super exciting because the owner/developer really listened to their concept and even added to it by suggesting estimated wait times based on existing Google datasets. Also, the developer loved the idea so much he said he was interested in developing the app for a stake in the business!

App Company No. 3 was full of vague, opaque explanations with nothing concrete to back up claims.

Surprise! They chose the second company.

Concept to Beta

Conrad got the idea in June 2017 and spoke to Javier within the week. After selecting the developer, they were able to do beta testing in March 2018 and did a soft launch on June 6, 2018—just last month!

My Takeaways

Of course, I’ve downloaded the app and started using it! But I’ve learned so much more than just finding out about a nifty app:

  1. Your original idea may not end up being your final idea, as it is important to brainstorm with others to figure out what the real need is and how big the market is.
  2. The idea person (right-brained) should not be afraid to partner up with someone with business experience (left-brained). Someone who runs a business probably knows the ins and outs of contracts, negotiations, and strategy, a complement to the idea person.
  3. It takes a while to go from idea to launch. It’s always better to take time to beta test (even if the idea isn’t technology-based) and work out the bugs. That’s why so many companies do “pilot tests” or market research. When you think you have a fantastic idea and want to launch it right away so you don’t miss the opportunity, a year can seem like a long time. Over 90 percent of new products fail, so testing is useful.

I want to say, “And the rest is history,” but we’re not quite there yet! I know Conrad and Javier are doing marketing and figuring out ways to monetize their app. They would love your feedback. Feel free to reach out to them at info@waitcheck.com.

Karen

Tart and tangy tropical pods take off with home cooks for summer entertaining

Los Alamitos, CA – (July 2018) – Tamarind is in! Already a staple in Latin and Asian kitchens, the tart and tangy pods are trending up with shoppers nationwide with the rising popularity of agua fresca (a fruit-infused beverage) and Indian cuisine.

“Tart tamarind is not only an everyday item in Hispanic market areas, both ‘agua fresca’ and ‘tamarind’ have been trending up steadily in Google Trends, especially during the summer months,” said Alex Jackson Berkley, assistant sales manager at Frieda’s Specialty Produce. “This is in line with what we’re seeing with consumer trends on Indian flavors and fruit-infused or flavored water.”

Frieda’s works with its growing partner in Thailand to bring in volume of the tart tamarind, which is currently shipping nationwide.

“Retailers caught on to the tamarind trend last year when we started importing directly and they are now taking advantage of our strong source of supply with our 10 lb. pack and our 12/12 oz. clamshell,” said Berkley.

Frieda’s clamshell is the first package on the market to educate consumers on how to use tamarind. America’s diverse population is familiar with this item, however there is more to learn about how to use this versatile tropical fruit.

Tart tamarind is used for cooking all across the world including Indian and Southeast Asian cuisines. Chefs have also been featuring the unique flavor in glazes, sauces, and cocktails. In Latin America, the tart tamarind is used in candies, popsicles, and agua de tamarindo, a refreshing beverage made with tamarind pulp and sugar.

Retailers should merchandise tamarind with other global cuisine ingredients or fresh spices like ginger and turmeric. It is also relevant when merchandised with tropical fruit.

Call Frieda’s today at 714-733-7676 to add zing to your summer sales with tamarind and other summer top sellers such as Nicaraguan red dragon fruit, rambutan, and young coconut.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

Ask for what you want: That’s one of my favorite pieces of business advice. In fact, I use it often when I give speeches or mentor people. It actually applies to your business life and to your personal life.

Just last week, I was on the phone with a colleague who works at a local university. We were brainstorming ideas to get younger alumnae involved in the dean’s advisory council. So I suggested that we ask for what we want.

In the quarterly university magazine, why not run an ad?

Are you an alumnae? Are you under 50? Is your area of interest agriculture, fashion, or architecture? The Dean’s Advisory Council would love to talk with you about joining us.

My colleague’s comment was: Wow, I never thought of asking directly for what we want.

How many times when you deal with a vendor or a customer (or in your personal life, with your significant other) do you hope they’ve taken that “mind-reading” class? I mean, you know what you want, but you hesitate to ask directly for it. Or actually, you never even think of asking directly for it.

I’ve used this piece of advice so many times that it’s not unusual for me to get an email from someone that starts with: “I know you believe in asking for what you want…”

And if you’re on the other side of this conversation, it’s kind of refreshing to have someone ask you directly for what they want, instead of wondering where the conversation is going.

Another approach I often use is: “It never hurts to ask.” This is a great one to use when you want to try something new.

For example, in business, perhaps you are thinking about asking for a price increase, free samples, or a special discount. The last time I used this was when I was at a local running store. It advertised a 15 percent discount on shoes. After I selected a pair to buy, I happened to comment on the Garmin watch the sales rep was wearing. It turned out it had the features I was looking for. He told me the price.

And then, I asked for what I wanted: “So, do I get the same 15 percent discount that I am getting on the shoes?” He told me “no,” the discount didn’t apply to that.

And then I asked, “Well, do you think I can get the friends and family discount?”

Well, guess what? He gave me a 10 percent discount!

If you think this doesn’t apply to you or would never work, I’d also like to remind you about the time I asked my friend about going to the Berkshire Hathaway’s annual shareholders’ meeting, which I did get to attend. And when I asked another friend about becoming a director of the Federal Reserve Bank, which I did become in 2005.

Remember, not only should you ask for what you want, but you should be mindful that it never hurts to ask!

Now, you all know about my bucket list item of meeting Nike founder Phil Knight

Karen

Shoppers continue to drive pepper demand from mild to super spicy

Los Alamitos, CA – (July 2018) – From flavorful Shishito peppers to the coveted super spicy Carolina Reaper, chile peppers are spicing things up for summer from the grill to homemade margarita mix.

“Shoppers continue to have fun exploring the different varieties of chile peppers the world has to offer,” said Alex Jackson Berkley, assistant sales manager at Frieda’s Specialty Produce. “For summer entertaining and cooking new cuisines at home, all heat levels of fresh peppers are finding their way into the grocery basket.”

Frieda’s is seeing the pepper sales growth first-hand. “We have been supplying Shishito peppers for over 10 years with sales spiking over the last three,” said Berkley. “Frieda’s eye-catching 8-ounce retail pouch bag has grown in sales 88 percent over the last 12 months, and our customers see the same growth at the register.”

With the Netherlands’ super hot pepper season in full swing and continuing through November, Frieda’s is currently offering good volume of fresh Carolina Reaper, Trinidad Scorpion, and Ghost peppers in 8/50 gram clamshells to satisfy the demand. “The clamshell program educates shoppers on how to use these fiercely hot peppers and protects them from touching these peppers with their bare hands.”

Other Frieda’s top-selling peppers include grilling essentials jalapeno, poblano, and mini sweet peppers, and salsa staples like red fresno, de arbol, and habanero. Call Frieda’s today at 714-733-7676 to make your summer sales sizzle with a pepper program.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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 think we all know that when we pull an all-nighter or don’t get sufficient sleep (fewer than five hours), our performance and decision making the next day are not up to par. Some of us walk around feeling tired pretty much all the time, while saying, “I can sleep when I’m dead.” Well, lack of sleep is more harmful to your health than the day-to-day results.

Three years ago, I learned about the link between getting enough sleep and the onset of Alzheimer’s disease during a meeting at the University of California, Irvine. The presentation highlighted the work being done at UCI MIND: Institute for Memory Impairments and Neurological Disorders.

UCI Mind is doing research which involves testing and monitoring people of all ages to see how their memory changes over time. This extensive research maps the participants’ brains and brain functions.

In one of the presentations, a doctor who is doing the primary research told us it is important that people get at least seven and a half to eight hours of sleep each night. Why that number? That is the amount of time it takes for the human brain to “clean out” amyloid plaques. In lay terms, amyloid plaques are goopy stuff in the crevices of our brains. When we go to sleep, our bodies naturally clean out all the goopy stuff, effectively clearing the toxins from our brains. And that takes about seven and a half to eight hours of uninterrupted sleep. If we do not get enough sleep to complete the “cleansing cycle,” then the goopy toxin remains. And it is that buildup of amyloid plaques that causes the symptoms of Alzheimer’s and dementia.

Click to read more about how our brains “self-clean” during sleep every night.

 So you can imagine what I did immediately after I listened to that doctor.

Yep, I decided to begin monitoring my sleep. I started going to sleep earlier each night. Early enough that it allowed me to set my alarm for eight hours after I went to bed.

It was an adjustment. No more late nights watching television. I put on my orange sleep glasses, do my reading, and get a good night’s sleep. I moved many of my early morning meetings back an hour or two, so I could complete my sleep cycle.

And you know what happened? I started feeling better, sharper when I first woke up, and I had more consistent energy all day long.

When I was younger, it was always fun to brag about how I burned the candle at both ends. I would stay up late and get up early. Sometimes I would exist on three to four hours of sleep. If you’re one of those people who almost wears as a badge of honor how little sleep you can function on, I would encourage you to read this.

It is doubtful that adequate sleep will eliminate the chance of memory issues. There are many other factors like genetics and inflammation in your body. (I will share some insights on this in a future post.) But the number of hours of sleep you get is 100 percent within your control. I encourage you to start monitoring your sleep. Go to bed earlier and feel better.

Good night!

Karen

Peak season of shoppers’ favorite, high flavor, red-fleshed dragon fruit begins in early July

Los Alamitos, CA – (June 2018) – Enter the red dragon…fruit! Grown with care in Nicaragua, this flavorful red dragon fruit is two weeks away from its high-volume launch in July, and will be available through November.

“Our grower continues to focus on the best, most flavorful varieties of red dragon fruit and we are expecting excellent volume this season,” said Allen DeMo, director of procurement and sourcing at Frieda’s Specialty Produce. “The season is just starting, and we will have several large flushes of fruit late June through July, which will give retailers the opportunity to build large displays.”

This non-irradiated dragon fruit is grown in rich, volcanic soil and is known for its sweet, flavorful, deep magenta flesh.

“We receive requests daily from shoppers asking for red-flesh dragon fruit because they have seen them on Instagram in smoothie bowls and beverages,” said Alex Jackson Berkley, assistant sales manager at Frieda’s. “We have developed new tools to help retailers build large displays that move volume. We also know that sampling will make a huge difference for red dragon fruit sales. Showcasing the bright color will create impulse sales.”

Call Frieda’s sales team today at 714-733-7676 to slay your summer sales.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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 attend a lot of events each year. Big events. Small events. Events in an auditorium. Events in a classroom setting. Events with a keynote during a meal. And I’ve seen a lot of masters of ceremonies, moderators, panelists, and speakers. All with different speaking styles and public-speaking skills.

Nothing drives me crazier than speakers who are ill-prepared. And I don’t mean just scrambling to get their speech together at the last minute. I’m talking about people who know they have to give a speech and yet do not put in the work to learn anything about public speaking.

You know the signs. Mumbling. Speaking softly. Monotonous. Rushing through things. A lot of “ums.” Reading the notes instead of speaking. Not making eye contact with the audience. Using jargon not familiar to the audience.

Not doing your homework about your audience, not practicing beforehand, or just plain ol’ not learning how to publicly speak before your speech: To me that is an ill-prepared speaker.

I would like to offer what I’ve learned over the years, as both a trained speaker and a member of the audience, on how to get the most bang for your buck at your next speaking opportunity.

Me speaking at Bitten LA conference

Nail down the time

Pro tip: It’s never “as long as you want,” even if that’s what they tell you. Ask the organizer differently: “What’s the optimum amount of time? Five minutes? Fifteen minutes? How long did your best speaker ever talk?”

Know your audience

Get clear on your topic and who the audience will be. Are they C-level executives? What is their job function: buying, selling, HR? Is it a mixed group? Maybe you’re there to speak as a sponsor of the event. If you talk about your new product, does that even apply to your audience? Is anyone present the decision maker on buying your product?

Practice, practice, practice!

First, outline what you are going to talk about, then fill in the blanks. Time yourself while saying it out loud, preferably in front of a mirror, multiple times. If you are given 15 minutes, don’t ramble on for 20 minutes. Edit your remarks until you are a little under your time limit.

You can use your notes while you practice. I type out every single one of my speeches, no matter how short it may be. I use at least a 14-point type, triple spaced, and I number the pages. These steps make it much easier to rehearse and give my speech. When you have that down, practice in front of a few people and get their feedback.

Slow down, pause, and breathe

Speak more slowly than your normal speed. You may think you’re not going that fast, but in public speaking, you probably are. Slow it down so your audience can absorb what you are talking about.

Also, pauses are not a bad thing. Don’t feel the need to fill the silence. Take a beat at the end of sentences and breathe. Not only does it calm your nerves, but it gives the audience a moment to catch up and pay attention as well.

Don’t skip the sound check

Get to the venue early to do sound and technical checks before guests start arriving. That’s when you stand at the podium you are going to be presenting from and adjust the microphone so you can be heard. Get the host or a coworker to stand in the back of the room to verify that you are loud and clear. If you’re using a PowerPoint presentation, make sure you run through every slide.

Smile and stick to your script

Give the presentation or remarks that you rehearsed. Don’t ad lib! You got this.

Take a few deep breaths before you begin, find someone in the audience to make eye contact with, and smile. Smiling at your audience will make the audience smile back at you, and you can connect with them that much more.

Follow these steps, and you’ll get compliments on your presentation, and reduce the number of people texting or reading their emails during it!

I didn’t make up all these pointers on my own. Early in my career, I met the late Judith Learner, a former newscaster from Milwaukee and a professional speaking coach. I hired her to work with me for over a year. She videotaped me multiple times while giving presentations and I had to watch myself during the playback. Nothing breaks you of bad habits—flipping your hair, adjusting your shoulders, filling the silence with “ums”—better than seeing yourself on camera! Plus, I had a professional right there pointing out every one of my flaws and opportunities to be more polished.

I used to get so nervous before I gave a speech. Now, I actually look forward to it, thanks to Judith for having been a great teacher and mentor.

I hope that my pointers can help you the way Judith helped me. I’d love to hear whether these suggestions help you with your next speech. Good luck!

Karen

So, the first question is: Who needs business cards? The second is: When should you carry your business cards with you?

The answers are: everyone and everywhere.

Two groups of people look at me cross-eyed when I say this—students and the recently retired. So I have a few recommendations for both.

Students: If you are looking for a job or an internship, how is your potential employer going to get your contact information so they can offer you a job if you don’t have a business card? They are not going to write it down. And they may not want you to text it to them as that would mean giving you their cell phone number.

Recently retired: It cracks me up when I ask you for your business card, and you look at me like I’m crazy, and say, “But I‘m retired. I don’t need a business card.” How are people going to reach you? We don’t have your personal cell phone number or email address because we’ve only used your work contact info, even though we’ve become personal friends.

Both of you: Order yourself a stack of business cards. Vista Print has business cards for just $10. You can also pop by your local office supply store or even Costco. (Students: If you want something with more creative flare, try Moo.)

Make sure the font is easy to read. Include your cell phone number and email address. Students don’t need to include a mailing address, but the recently retired should.

And both groups need to have a respectable Gmail address like firstname.lastname@gmail.com or something that matches your professional personal brand. You can have that email address forwarded to your current, not so professional, email address if you don’t want to give up your old accounts. (Students: Definitely let go of your SoccerSux@hotmail.com or QTPie1994@CableProvider.com type of email addresses.)

Another email address option is a forwarding address offered by your college. Many offer one free so you can put yournamehere@alumni.yourcollege.com on your card with pride.

And, yes, take your business cards everywhere.

I cannot tell you how many times in the last month I have been at a social event, or even a work event, and I’ve met someone I want to be in touch with. You wouldn’t believe how often I’ve heard: “Oh, crap. I don’t have my business cards on me!” So I give them my card and they promise to send me their contact information, which they do about 50 percent of the time.

Just imagine: You are at a social event and you meet someone who would be a great contact for your next career move, for your business network, or who could support a charity that you love. And, oops, you don’t have any business cards on you. How disappointed would you be to miss that connection?

I always have at least three to four business cards in my wallet and in just about every bag I use—even a tiny evening clutch. Keep a few in your cell phone case. Leave some in your car. These cards have never failed to come in handy. You never know when you will meet someone interesting!

Next time you are getting ready to leave your house for anything, even a grocery run, check your wallet for business cards. You will thank me later.

Karen

This hulking tropical fruit continues to smash sales records nationwide especially on the East Coast

Los Alamitos, CA – (June 2018) – Jackfruit is gaining popularity nationwide as it is becoming more familiar to mainstream shoppers, especially on the East Coast.

“Who knew you could sell so much jackfruit in upstate New York?” said Alex Jackson Berkley, assistant sales manager at Frieda’s Specialty Produce. “What we have now is the perfect storm of demand from the growing Asian population, from vegetarians and vegans seeking a meat substitute, and from shoppers who now have heard enough information to give this big fruit a try. Retailers realize they can capitalize on such demand, and start to stock jackfruit.”

New York-based Tops Friendly Markets is one of many retailers answering the demand. Working with Frieda’s team, Tops produce managers are trained on the secrets of selling jackfruit. One Tops location is selling 100 cases of these tropical giants per week!

“Shoppers have been asking for fresh jackfruit for quite some time, and once we started to stock them, they were flying off the shelf,” said Scott Tyo, Category Business Manager for Tops. “Our overall sales have gone up with jackfruit as the main draw in the produce department. Curious shoppers are also drawn to the fragrant, giant fruits on display, and with Frieda’s label and signage, they have enough information to take the fruit home to try.”

Berkley adds, “Summer is the perfect time to promote jackfruit for backyard barbecues, luaus, and tiki parties. Shoppers have heard about jackfruit ‘pulled pork’ sandwiches and tacos, so you can merchandise with barbecue sauce and salsa, or make it the center of your tropical fruit display.”

Call your Frieda’s account manager today to learn about ways to smash your summer sales with jackfruit and other tropical favorites like dragon fruit, lychees, and rambutans.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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 four years ago, I stopped watching the nightly news.

It seemed like no matter what channel I turned on, the only news was about the floods, the fires, the murders, corruption, and bad behaviors. It was just so depressing.

And the news magazines and papers I used to pick up at airports when I traveled weren’t much better.

While still keeping up with daily news briefs, I started reading more books, listening to most of them on Audible, and I still subscribe to a few magazines that keep me current on innovation and thought leadership.

Once in a while, on a whim, I pick up a few new magazines during my travels. They provide a bit of balance to my “always reading work publications” credo. This time around, I ended up subscribing to O, The Oprah Magazine.

The June issue arrived with the headline, “Are you ready for some good news?” I was intrigued enough to turn the pages.

The opening paragraph really got my attention because it felt like the author was in my head.

“If you’re feeling like the world is tilting on its axis, like the center cannot hold, like this country is hell-bound in the proverbial handbasket, you’re not alone.

But is it possible that reports of our impending doom have been greatly exaggerated? Why, yes it is!

In the interest of helping you sleep better tonight, we’re about to debunk a few of your most urgent worries…and give you…hope.”

Some of the issues explored in the multi-page article:

Yep, that pretty much sums up many of the things on my mind, and on the minds of many people. But to my delight and surprise, the information I read shed a positive and hopeful light on every one of those subjects.

What would happen if more networks, newspapers, and publications spent more time talking about how we can fix things, or make positive change, vs. fearmongering, or telling us about all the terrible things going on?

If they don’t or won’t change, then we have to find publications or media that will do that, and stop supporting the ones that won’t.

If you want to read about and hear good news, you can find it, but you may have to look in new places.

And that’s the positive change I chose to make. Many others have as well, which is probably why so many people are sharing positive messages on social media.

Positive messages make us feel good. They make us do good. And they promote more kindness in the world.

Let’s do more of that.

Karen

With fresh produce sponsored by Frieda’s Specialty Produce, the vegetable-driven culinary event raises funds for Girls Inc. and James Beard Foundation women’s leadership programs

Chefs Susan Feniger and Mary Sue Milliken of Border Grill speak to the crowd, including Los Angeles Times restaurant critic Jonathan Gold and members of Girls Inc.

Los Alamitos, CA – (May 2018) – Over 250 hungry foodies turned up to support LA Food Bowl’s “Plant Power: The No Beast Feast” on May 19 at the Border Grill in Downtown Los Angeles. Hosted by chefs Susan Feniger and Mary Sue Milliken of the Border Grill, this culinary event showcased vegetable-focused cuisine from a curated, international lineup of prominent female chefs. All proceeds went to Girls Inc. and the James Beard Foundation women’s leadership programs to support the advancement of young girls and the empowerment of women in the hospitality industry.

Frieda’s Specialty Produce donated all the fruits and vegetables used in food and beverages, plus the stunning, must-see produce and floral wall, popular with attendees for photo ops.

Three generations of women, who lead the female-founded, 100-percent female-owned Frieda’s Specialty Produce. Pictured, left to right, are Alex Jackson Berkley, assistant sales manager; Dr. Frieda Rapoport Caplan, the 94-year-old founder of Frieda’s Specialty Produce; her daughter Karen Caplan, president and CEO; and Sophia Jackson, marketing associate.

“Fresh ingredients are very important to Thai cooking, and what Frieda’s provided to us were some of the best-looking produce I’ve seen in a long time,” said Jazz Singsanong, chef and owner of Jitlada, a celebrated Thai restaurant in Los Angeles. “We put a lot of love into our food, and it looks like Frieda’s puts a lot of love in their products and services as well. It was a pleasure to work with the Frieda’s team.”

April Bloomfield, chef of The Spotted Pig and Los Angeles’s new The Hearth & Hound, grills a Romanesco for a hearty dish she created for LA Food Bowl’s ‘Plant Power: The No Beast Feast’.

Alex Jackson Berkley, assistant sales manager at Frieda’s, said, “What you see on the plates at this event represents the best of Frieda’s. We have been inspiring chefs and home cooks for over 50 years, focusing on new varieties of products with superb flavor like that of Stokes Purple® sweet potatoes. It’s amazing to see our produce so deliciously and gorgeously on the center of the plate.”

“Frieda’s is always a step ahead,” tweeted Milliken. “I’m inspired!”

Besides Milliken, Feniger, and Singsanong, participating chefs include cookbook author Nadine Redzepi (Noma), Monique Fiso of New Zealand (Hiakai), Akasha Richmond (Akasha), Antonia Lofaso (Scopa Italian Roots), April Bloomfield (The Hearth & Hound), Brooke Williamson (Playa Provisions), Dahlia Narvaez (Mozza), Dakota Weiss (Sweetfin Poké), Niki Nakayama (n/naka), Nina Curtis, Nyesha Arrington (Native Santa Monica), Roxana Jullapat (Friends & Family), Sara Kramer and Sarah Hymanson (Kismet), Sherry Yard (iPic Theaters), Shirley Chung (Ms. Chi), Tanya Holland (Brown Sugar Kitchen), Valerie Gordon (Valerie Confections), and more.

Dakota Weiss, Sweetfin Poké and La Estrella’s executive chef and a former contestant on “Top Chef”, mixes up a batch of her Sunchoke Carrot Poké, a featured dish at LA Food Bowl’s ‘Plant Power: The No Beast Feast’.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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 everyone in America, I was deeply shocked, saddened, and devastated last Friday to hear the news that there was yet another shooting at a school. This time in Santa Fe, Texas, where 10 students were gunned down and 13 more were injured.

The news took the wind out of me. I don’t know about you, but I felt helpless.

Two days later, with the shooting still fresh in my mind, I attended the annual Women Against Gun Violence luncheon, just as I have for almost 20 years. Founded by my friend Ann Reiss Lane, a former commissioner of the Los Angeles Police Department, WAGV was celebrating its 25th anniversary at this event.

As she tells it, Ann was inspired to start WAGV while serving as a police commissioner after she received a call from feminist Betty Friedan, asking, “What are YOU going to do about the NRA’s campaign to sell guns to women?”

In response to Betty’s call, Ann and a few of her L.A. friends gathered acquaintances, family members and others for a three-day conference to examine the sale of guns to women, and so much more. They ended up starting WAGV to reduce gun violence in Southern California.

These luncheons are always filled with surprises and inspiration. I remember the WAGV luncheon I attended when then L.A. Police Chief Bernard Parks got up to tell the story that every time someone was killed in Los Angeles while he was chief, he got a personal phone call. One morning his phone rang. He told us what it was like to learn that a very young girl had been shot and killed. That young girl was his granddaughter.

At this year’s luncheon, I was surprised to see a 9-year-old girl go up to the stage with her father.

Her name is Madison Rude.

Madison takes the stage

Madison told the story of when she and her dad, Steven, were at Barnes & Noble bookstore a few months ago. Passing by the magazine rack, she noticed more than 20 magazines promoting guns, photos of guns, guns sales, etc. She asked her dad why Barnes & Noble was selling gun-oriented magazines and displaying them at eye level where young children could see and pick them up. He didn’t have an answer.

A slide from Madison’s presentation

So they discussed it, and when they got home, Madison wrote a letter to the CEO of Barnes & Noble asking him to move the magazines. And then she waited. She never got a response. She actually called and emailed his office multiple times over the next few weeks, but never heard anything back.

But when they went back to that very same Barnes & Noble several weeks later, Madison noticed that almost all of the gun-oriented magazines had been moved to another display area out of the sight of young children. She asked the manager why the magazines were moved. The manager didn’t know.

At this point in the presentation, Madison told the audience that there were postcards at each of our tables pre-addressed to Demos Parneros, CEO of Barnes & Noble. She encouraged each of us to take one, sign our name, and mail it to Mr. Parneros.

When Madison got up in front of over 360 people at the WAGV luncheon, I was inspired and moved beyond measure. I realized instead of being scared and doing nothing, she took action and spoke up.

I think that’s called being an activist.

I’m sure that everyone in the audience that day was thinking the same thing I was. The same thing they thought when they saw Emma Gonzalez, a student at Marjory Stoneman Douglas High School in Parkland, Florida, speak at a rally following the senseless shooting at her high school.

These young people will speak up and fearlessly confront the most difficult issue with courage and conviction.

Watch out world. They’re coming to change everything.

Karen

Madison and Steven

Three weeks ago, my youngest daughter, Sophia, and I took a trip to New Zealand and Melbourne, Australia. I had a conference in Melbourne to attend May 2 to 4, so to maximize that long distance, I added about 10 days of holiday time to the trip. And it was her birthday, so it was the perfect birthday gift.

Kia Ora, Auckland!

(Kia ora means “hello” in Māori.)

We only had five days in New Zealand. The last time I was in Auckland was in 1991. The country was in a deep recession, and Auckland was quite a sleepy town. My, how times have changed! Auckland is now quite crowded, yet still very clean, and it seemed as if there was construction everywhere.

Also everywhere were these big owls! “The Big Hoot” campaign is a street art and fundraising project for New Zealand’s Child Cancer Foundation. Custom-painted owl sculptures are installed all over the city, telling unique and meaningful stories from the New Zealand community. At the end of this month, they will be displayed together one last time before being auctioned off to raise funds for the foundation.

By the way, the owl happens to be Sophia’s favorite animal!

After two days in the city, we were off to explore the north island. The most fun we had was our day trip to Hobbiton. If you are a fan of “The Lord of the Rings” or “The Hobbit” books and movies, then you will recognize these photos. This is the set where Lord of the Rings was filmed, about two hours southwest of Auckland. It was a rainy day, which made the place even more magical.

G’Day, Melbourne!

Only a four-hour puddle jump from Auckland, we landed in Melbourne, Australia. We quickly learned why Melbourne has been voted “The Most Livable City in the World” for seven straight years. The city is extremely walkable. The people are incredibly friendly. And it is refreshing that there is no tipping (gratuity), so good service is the norm!

We did a few tourist things like visit the botanical gardens and take the hop on-hop off bus around town. But my favorite thing was trying to decipher what people were saying to me.

An Australian accent is one thing, but Aussie slang is a whole other language!

After our afternoon meeting, our hostess said, “It’s time to frock up!” Frock up? Apparently, that means dress up. And then, when they were referring to other parts of the country, I heard “Tassie,” which is short for Tasmania, and “Brissie” for Brisbane.

When I got home, I did some research because I’d heard so many new words! Here are some of my favorites:

So, listen, mate. Sophia and I had a bloody good time Down Under. Our days were chockers and we didn’t get bitten by any mozzies. We were quite stuffed by the end of our 12-day trip, and I didn’t have a chance to crack onto any blokes.

Good on ya, mate!

Karen …& Koala

 

In my job, I travel often. Mostly cross-country, for a few days at a time. Adjusting to the time change from West Coast to East Coast is not usually a big deal. I can get by with a little less sleep and a lot more coffee during my trip.

However, when I travel out of the country, I am always a bit stressed about how I am going to adjust when I arrive at my destination, so that I’m fully functional. And then of course, I have the same concern when I return home.

A few months ago, I realized that I was going to travel to South Africa and Dubai in mid-March, then head to New Zealand and Australia in late April. On previous trips, Advil PM was my friend, and I took a pill when I boarded my flight to ensure a good, restful trip. I oftentimes took one each night I was gone to be sure I slept.

However, I’ve read lately about the negative effects of Advil/ibuprofen (non-steroidal anti-inflammatory drug or NSAID) and decided I was no longer going to take them. So, what was I going to do instead, since both these trips were certainly going to challenge my ability to adjust quickly to a 9-hour and a 19-hour time change?

I had heard that many people take melatonin to assist them in adjusting to time changes when traveling. Melatonin is a natural hormone made by the body’s pineal gland. It helps your body know when to sleep and wake up. I had taken melatonin capsules before, but they never worked for me.

But I was determined to use a natural method to assist me with my sleep management. So, off to the natural food store I went. Sitting right next to the capsules were melatonin drops. I remembered hearing that when you let drops sit under your tongue, the body absorbs the active ingredient more quickly.

So, I bought a small bottle of melatonin drops. Then I remembered my orange-tinted, blue-light blocking glasses. One of the ways to wind down at the end of the day is to wear the glasses for about an hour before bedtime. When I’ve done that, I’ve found myself getting drowsy rather quickly.

So, that’s what I packed on my first trip to South Africa. And they worked like magic. When I was ready to sleep, I put a few droppers worth of melatonin under my tongue, put on my orange-tinted glasses for about 30 minutes, and I quickly fell asleep. On my flight, I actually slept for seven hours! Each night during my stay in Capetown, I followed the same routine and I slept great the entire trip. I returned from Melbourne, Australia, this past Sunday morning feeling fully rested as I used the same routine during that trip too.

In case you’re wondering if this might work for you, I shared my routine with my co-worker Allen before he left on a business trip to Thailand. I checked with him when he returned and he was thrilled with what a difference it made in allowing him to sleep during his flights and adjust to the time change.

With so many of us exploring our bucket list by traveling around the world, I encourage you to order some orange-tinted glasses and get a bottle of melatonin drops. They will make your travels so much more enjoyable.

Bon voyage!

Karen

The specialty produce company will provide fresh produce for the world’s top female chefs to create vegetable-centric dishes at the renowned culinary event

Los Alamitos, CA – (May 2018) – Chefs Susan Feniger and Mary Sue Milliken of the Border Grill are hosting “Plant Power: The No Beast Feast” as part of Los Angeles Food Bowl, a month-long food festival taking place across the Los Angeles area. This event, on Saturday, May 19, in Downtown Los Angeles, will showcase innovative vegetable-driven cuisine from a lineup of prominent female chefs paired with fine wines, beers and handcrafted cocktails from female winemakers, brewers and distillers.

“All of the fruits and vegetables featured at this plant-powered feast are generously provided by Frieda’s Specialty Produce, a powerhouse in the produce world,” said Feniger. “We’ve known and been inspired by Frieda [Rapoport Caplan, founder of Frieda’s] for more than 30 years, and we’re proud to have Frieda’s as a partner for this delicious event that celebrates female empowerment.”

Alex Jackson Berkley, assistant sales manager at Frieda’s, added, “These chefs are trailblazers and innovators, and we are delighted to supply them with produce that will inspire new food experiences for guests attending this culinary event.”

All proceeds from the event will be donated to Girls Inc. and the James Beard Foundation women’s leadership programs to support the advancement of young girls and the empowerment of women in the hospitality industry.

“We’re also proud to support these great causes to help girls become strong women and help strong women achieve their full potential,” said Berkley. “That is the spirit of ‘Inspire. Taste. Love.’”

Plant Power: The No Beast Feast begins at 6:30 p.m. Guests will be treated to a variety of vegetarian and vegan signature bites and an interactive dessert bar. Tickets are available now from Border Grill and LA Food Bowl.

In addition to Milliken and Feniger, participating chefs include cookbook author Nadine Redzepi (Noma), Monique Fiso of New Zealand (Hiakai), Akasha Richmond (Akasha), Antonia Lofaso (Scopa Italian Roots), April Bloomfield (Hearth & Hound), Brooke Williamson (Playa Provisions), Dahlia Narvaez (Mozza), Roxana Jullapat (Friends & Family), Shirley Chung (Ms. Chi), Dakota Weiss (Sweetfin/Estrella), Jazz Singsanong (Jitlada), Niki Nakayama (n/naka), Nyesha Arrington (Native Santa Monica), Sara Kramer and Sarah Hymanson (Kismet), Sherry Yard (iPic Theaters), Tanya Holland (Brown Sugar Kitchen) and Valerie Gordon (Valerie Confections).

Los Angeles Food Bowl brings together L.A.’s best bars, cafes, hotels, markets, restaurants and the world’s top chefs for hundreds of extraordinary events. Help raise awareness and funds to fight food waste, hunger, food insecurity and promote sustainability.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

The specialty produce company and first-time exhibitor will showcase its popular two-tier display unit

Los Alamitos, CA – (May 2018) – Frieda’s Specialty Produce is set to make its debut at the West Coast Produce Expo on May 12 in Palm Desert, California, featuring its traffic-stopping two-tier display unit and a line of tropical fruits to gear up for summer.

Known for its innovation and above-and-beyond customer service, Frieda’s is bringing a display solution to the expo. “Our display unit is designed according to input from produce managers and merchandisers,” said Alex Jackson Berkley, assistant sales manager at Frieda’s. “It stops traffic in the store and encourages shoppers to try something new.”

The two-tier display unit is perfect to draw attention in limited space. The colorful design appeals to shoppers’ curiosity, and the compact size is perfect for a specialty program.

Stop by booth 712 to chat with Frieda’s team about fresh, new ideas for your specialty produce program.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

Director of Procurement and Sourcing sets record time for opening a young coconut at the company’s first-ever young coconut challenge

Los Alamitos, CA – (April 2018) – #ReadySetCoconut! To celebrate the first shipment of young coconuts from its new grower partner in Thailand, Frieda’s Specialty Produce Sales, Marketing, and Sourcing teams competed in the first-ever young coconut opening challenge on Thursday, April 19, 2018, at the company’s headquarters.

In a bracket-style tournament, Frieda’s team members faced off, using any tools of their choice from knives to a special coconut opening tool to open the young coconuts. For the finals, only knives were allowed.

Allen Demo, Director of Procurement and Sourcing, shocked the crowd when he opened the coconut in eight seconds with a single blow of a chef’s knife. He went on to win the competition.

“Allen has just returned from Thailand after a visit with our grower partner and touring the coconut groves, so I’m sure they taught him a few tricks,” said Alex Jackson Berkley, assistant sales manager, who lost to DeMo in the second round. “Was it an unfair advantage that Allen was trained by Thai farmers who trim coconuts for a living when the rest of us are taught by YouTube? Maybe.”

A few audience members were splattered with coconut shells and coconut water, but there were no injuries reported other than a slightly bruised ego of the second-fastest young coconut opener Matt Hubbard, Account Manager, who opened a young coconut in 10 seconds with a coconut opening tool.

[youtube=https://youtu.be/HnkyVxbO8lA]

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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 four months ago, I received an email from my daughter Alex:

The son of a friend of a friend is a third-year medical student who has a one month rotation at our local Los Alamitos Hospital. Do you know of a place where he could rent a room for a month?

As I pondered the email, I thought to myself—I live by myself in a multi-bedroom home. I’ve had interns stay with me before. Should I open up my home to a complete stranger?

After all, if my child were a third-year medical student and needed a place to stay, I would think it was awesome if a friendly family offered a rent-free home to stay in.

It took me just a few minutes to decide to offer that Nathan stay at my house.

We texted a couple of times and spoke for a few minutes the weekend before he moved in. Up until that point, I had never met him in person.

What a nice guy, and what an awesome experience for both of us!

Nathan

Nathan is 25 years old and studying to be a doctor of osteopathic medicine at Western University of Health Sciences. In their third year, medical students do month-long rotations at various hospitals to experience a variety of medical fields. His first rotation while living with me was in internal medicine. He actually ended up staying another month to complete his next rotation in surgery.

I haven’t lived with anyone for a few years, so it was interesting to get up in the morning and have someone join me for coffee and breakfast.

The best part is when we meet at home in the evening and talk through our day. I find his stories about various patients interesting. During his current rotation, his descriptions of surgeries he’s witnessed intrigue me.

During the last two months, we’ve also talked about how important bedside manner is. And how you talk to a family after someone passes away (fortunately, he is quite empathetic). And how frustrating it is to work with a doctor who is ridiculously impatient and demanding.

Nathan will be moving out this weekend; I think we are both a little sad. He is paying for his entire medical education himself, so he has expressed immense gratitude for his stay at my house gratis. For me, it was a gift to spend time with a young person at the very beginning of his career, and to be reminded of the fun of having a housemate for a short period of time. (I still appreciate my solitude, which I use to breathe deeply and decompress from my daily toil.)

If you ever have the chance to host a student for a few weeks, I highly encourage it. In addition to helping them by providing a safe, clean, friendly place to stay, it is a way for you to step outside your normal schedule and circle of friends.

In August, I will be hosting up to four students for a week, while the International Maccabi Youth Games are held in Orange County! I’m excited to have the energy of students in my home again.

Karen

Cross-merchandising complementary items with produce encourages impulse buy and increases basket ring

Los Alamitos, CA – (April 2018) – Make it easy for shoppers looking to make a memorable Mother’s Day dessert by adding top-selling, value-added Frieda’s French Style Crêpes to your fresh berry display.

“Shoppers picking up strawberries can be enticed to also pick up the ready-to-eat crêpes displayed nearby and vice versa,” said Alex Jackson Berkley, assistant sales manager at Frieda’s Specialty Produce. “Mother’s Day is a special occasion and shoppers are always looking for an easy option for something special to make an impressive meal.”

To boost berry sales, Frieda’s offers a shelf-stable display box of 12/5 oz. French Style Crêpes, plus an attractive, self-standing display shipper, which holds four cases (48 packages).

“Our display unit is designed to showcase the crêpes without interfering with other items,” said Berkley. “The display unit’s bright color and attractive design draw in shoppers to the area.”

While crêpes are a perfect complement to fresh berry displays, Frieda’s also recommends adding whipped cream, Nutella, and nuts for a complete dessert idea.

Frieda’s is now taking pre-bookings for these crêpes shippers. Call today to take advantage of this Mother’s Day opportunity.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

“The coolest thing is that after more than 50 years, the business remains family run,” said David Whiting in his March article in the Orange County Register.

It was a pleasure to have David and Cindy from the Orange County Register spend the day with Frieda and the Caplan family!

 

The specialty produce company welcomes former Starbucks executive to the family

Los Alamitos, CA – (April 2018) – Frieda’s Specialty Produce proudly introduces Cindy Karas Sherman as its new Director of Marketing and Innovation.

With 16 years of experience in Marketing Strategy, and Marketing Management and Innovation, Sherman has innovated for Consumer Packaged Goods companies such as PepsiCo, Wrigley, and most recently, Starbucks, where she launched—in the grocery aisle—Starbucks Plus K-Cup Coffee with twice the caffeine and managed the Teavana Hot Tea business within Starbucks retail stores. Sherman has deep innovation experience, having built new product pipelines across the coffee, confections, snacks, and juice categories. She applies her background in design thinking to all of her innovation and marketing challenges.

“We are thrilled to welcome Cindy to the Frieda’s family,” said Karen Caplan, President and CEO of Frieda’s. “Her entrepreneurial spirit elevates our innovative culture and her CPG experience gives us a fresh perspective to improve how we can go above and beyond for our clients.”

Sherman has a bachelor of science in Marketing from Rutgers University and an MBA from Haas School of Business at University of California, Berkeley. She relocated from Seattle, Washington, to Long Beach, California, with her family in March.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

In the summer after my sophomore year in college, I was working on the Los Angeles Wholesale Produce Market for my mom. Early one morning, this guy came by with a group of Japanese visitors. He told me that he had a tour set up of the market, but the tour guide never showed up. So, he decided to direct the tour himself! When he came to our stall, I didn’t know who he was, so I tried to sell him some kiwifruit!

It turns out that guy, David, was a graduate student at the University of California, Davis, in the Agricultural and Resource Economics department. That was the same college I was attending in the same major.

That was the beginning of a lifelong friendship between David and me. When he graduated from UCD, it was I who drove him to the train station so he could ride the train across the country to catch a ship in New York and sail across the Atlantic to England for his post-graduation trip through Europe.

David ended up moving to Seal Beach, California, a few miles from where my parents lived, and we would occasionally have dinner together. Then he started an insurance agency and over time, he became our company’s insurance broker.

When he got married, I was at his wedding. (His wife’s name is Karen, so I would always be known as “the other Karen.”)

As we had children, our families spent Memorial Day together each year. And whenever David came to my office for our annual insurance renewal, we always went to the local Original Fish Company restaurant, often discussing politics. He was the only person I ever openly talked politics with.

A little over two years ago, David called to let me know he was diagnosed with pancreatic cancer. Ever the optimist, he told me his prognosis was good. Over the months, we checked in via phone or email for updates on his treatment.

Eight months after his diagnosis, he was ecstatic that he and his youngest son were able to attend my daughter Alex’s wedding. It seems like David was always at our family’s life-cycle events, bat mitzvahs, a wedding, fundraising dinners, birthday parties, and more.

About 10 days ago, David and I spoke on the phone. He told me “he was running out of runway” and we reminisced about our fun conversations over the years. I could tell he was in a lot of pain. When we hung up, I had tears streaming down my cheeks, as I knew that was our last conversation. And this past Saturday evening, I received a message from his family that he had passed away at age 65.

I have never experienced the death of a close friend before. So many of us will experience this more and more, so I wanted to share a few of my revelations and learnings:

I know each person reading this will experience the passing of a dear loved one in the future. We all experience death in our own way. My memories are filled with happy thoughts of our first meeting back on the Los Angeles Produce Market and our silly conversations over the years. Although tears may be running down my cheeks, my heart is happy knowing that I made the time to have that last conversation and nothing was left unsaid.

As a Jewish saying goes, may his memory be a blessing.

Karen

Last week, I had the great fortune to travel to Capetown, South Africa. I was invited to speak about marketing fresh citrus in the United States to Summer Citrus from South Africa, a collaborative of a large group of South African citrus growers, along with importers, government agencies, and a few retailers.

My total in-flight time was 24 hours, plus an eight-hour layover in Dubai. With South Africa being nine hours ahead of California and my long journey in mind, I decided to arrive a few days early to adjust to the time change and do a little sightseeing.

I went to South Africa to educate a room full of enthusiastic growers about the U.S. market. What I didn’t expect was that I would in turn be educated in so many ways about this wonderful, beautiful country. I don’t know why I waited so many years to go to South Africa!

Worth the Wait

Although South Africa always seemed like a galaxy away, I prepared myself for the long flight. With in-flight movies and a few long naps, the trip did not feel as long as I had feared. Capetown alone is worth the trip. The city is beautiful, and people are super friendly and welcoming. With 40 percent unemployment, tourism is a big part of the economy.

Capetown reminds me of the San Francisco Bay area. The most dramatic sight to see is Table Mountain, a flat-top mountain, which looks over the city.

Table Mountain

Robben Island

Capetown also has Robben Island, where people used to be incarcerated; it’s similar to San Francisco’s Alcatraz Island. The most well-known prisoner there was Nelson Mandela. I highly recommend taking the ferry ride and the two-hour tour.

Our guide Derrick

The prison tours are conducted by former prisoners. Our guide was Derrick, arrested at age 18 and released when he was 23. He is now 51. His personal story and the stories he shared of what it was like to be imprisoned there were chilling. This visit was a life-changing experience for me.

Hop on an Adventure

Getting around Capetown is easy with both the City Sightseeing bus and the MyCiti bus that you can hop on and off. It’s a great way to see a city and get the full perspective with the audio tour in your own language. I was traveling alone, so I was free to get off at any point and just explore. Got some great photos as I toured the city.

And There’s Wine!

South Africa is well-known for its wine and I did get a chance to visit a winery in the wine region, Franschhoek. Sadly, due to an oversupply of wine production, many wineries are having a difficult time, so some have now opened restaurants on their premises to attract visitors. I was able to enjoy an amazing lunch at Maison Estate.

My beautiful dessert at Maison Estate

Six hours were not enough time to enjoy Franschhoek! I would definitely recommend a day or two for that region.

What a view at Maison Estate in Franschhoek region.

On my return trip home, I was able to spend about 24 hours in Dubai. That was an experience! The airport is state of the art and the city is immaculate. The world’s tallest building is the Burj Khalifa there. At night, the way it lit up looked like Paris meets New York City!

Of course, I had to visit the wholesale produce market while in Dubai. Surprisingly, it felt familiar, though I had never been to Dubai or this market before. As we walked through it both at noon and then again at 6 p.m. (it operates almost 24 hours a day), my colleague kept warning me about the forklifts, pallet jacks, and loose produce on the floor. I told him, “Hey, I grew up on the Los Angeles Wholesale Produce Market. This feels like I am back home!”

 

My final meeting of the day was also at the produce market, upstairs in a well-lit office. As I looked around the room. I realized there were two Jordanians, one Englishman, and an Indian who lives in Thailand. And then there’s me, a Jewish woman from California. Yes, this feels exactly like the melting pot of Southern California.

As much as I loved my 12 days in South Africa and Dubai, it sure felt good to climb into my own bed at home in Southern California. But I have to be honest: I’m already thinking about my next trip to South Africa. Perhaps a safari?

Karen

Frieda’s founder is one of the two honorees at the upcoming EPC event in New Jersey

Los Alamitos, CA – (March 2018) – Dr. Frieda Rapoport Caplan, founder of Frieda’s Specialty Produce, is among the two women honored for their decades of contribution to the produce industry at the Eastern Produce Council (EPC) John J. McAleavey 52nd Annual Dinner Dance in Woodland Park, New Jersey, on April 7.

“I am so honored to have been chosen by the Eastern Produce Council for this honor,” said Caplan. “Some of my first direct customers are EPC members: Wakefern, D’Arrigo Brothers, and Kings Supermarkets.”

“Frieda is an amazing pioneer in our industry,” said Marianne Santo, vice president of the EPC and senior produce buyer for Wakefern. “I join all my peers at the Eastern Produce Council in recognizing her contribution to the industry.”

The EPC also will posthumously honor Annabel Donio Arena, second-generation leader of Frank Donio Inc. of Hammonton, New Jersey.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

Thank your produce staff for a job well done after busy spring holiday promotions

Los Alamitos, CA – (March 2018) – This year’s national Love Your Produce Manager® Day is on April 2, the Monday after Easter and Passover weekend. Show your extra appreciation for your produce staff for a job well done after a busy spring holiday weekend.

As featured in Chase’s Calendar of Events, Love Your Produce Manager® Day is a day to honor supermarket produce managers for their exemplary service and dedication to their craft. Frieda’s Specialty Produce invites industry participation in saluting these hardworking men and women both in stores and over social media with hashtag #LYPM.

For each industry company or organization that uses #LYPM hashtag or mentions Love Your Produce Manager® Day in its communications, Frieda’s will make a donation on its behalf to the Second Harvest Food Bank of Orange County, a member of the Feeding America national network. Love Your Produce Manager® Day messages must be posted by 11:59 p.m. PST on April 3 to be counted for the donation. Over 30 produce organizations and professionals participated in 2017.

“The produce department is the center of a supermarket now more than ever, and the produce managers work hard to build beautiful displays, keep products in stock, and inspire new food experiences for shoppers every day,” said Alex Jackson Berkley, assistant sales manager at Frieda’s. “As a company that got our start because of produce managers calling and asking for unusual fruits and vegetables, we know that they are as passionate about their jobs as we are. That’s why we created the holiday on our 50th anniversary in 2012.”

Additionally, Frieda’s is hosting a public social media giveaway to encourage shoppers to share selfies with their local supermarket produce managers and hashtag #LYPM from March 26 through April 3.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

Get to know the people behind your produce department

Do you know who your supermarket produce manager is? Most people don’t, unless they happen to be in the produce department early in the morning when these hardworking men and women go through the inventory of beautiful vegetables and gorgeous fruits they have ordered for your local grocery store. That is why, on April 2, we are celebrating Love Your Produce Manager® Day to show our appreciation for their work.

So, why should you love your produce manager and other produce team members?

They know what’s what

Is this cilantro or Italian parsley? Is scallion the same thing as green onion? (The answer is yes.) Can you help me find a jicama? Your produce managers can help you navigate the produce department and find the exact fruit or vegetable you’re looking for. They can also answer your questions about certain products. Not sure how to eat a cherimoya? Your produce manager can help you with that!

They know what’s fresh

Produce managers definitely know their produce. They can tell you what’s in peak season and when your favorite vegetables will be back in season. They also have the knowledge to help you pick the best fruits and vegetables from the shelf!

They provide inspiration for your next meal

Supermarket produce people know how to make those fruits and vegetables look enticing with creative and colorful displays. Merchandising these perishables could be considered an art form, and it may even inspire you to pick up something for a recipe you’ve been meaning to try. While not all produce staff are gourmet cooks, many do have a handy tip or two about the best way to store and prepare some of the fresh items in your basket. Ask your produce manager about his or her favorite recipe and try it out for yourself.

They can help you get what you want in the store

It never hurts to ask your produce manager about hard-to-find items or to request specialty items. Produce managers are your connection to new and exciting produce. Your input helps them stock their shelves better and gives them opportunity to bring in something new to the stores. For example, back in the 1960s, a shopper asked a produce manager for what we now know as the kiwifruit. He, in turn, asked around, and we found them for him. The rest is history!

Two words: free samples

Would you like to know what a lychee tastes like? Your produce manager may be able to help you with that. In some supermarkets, produce managers can provide a sample of products upon request.

Now that you know how resourceful produce managers are, make sure to stop by and say hello to your local produce guy or gal the next time you’re in the store.

(And don’t forget to show them extra appreciation on April 2 on social media with hashtag #LYPM.)

I’ve always had a fear of hot yoga.

Over the years, I’ve had friends tell me how amazing it is to do yoga in a room with a temperature over 100 degrees. I’m pretty sure my fear came from hearing that the instructor locks the door and you cannot leave during class, even if you are overheating.

At least that’s what I recall hearing.

Actually hot yoga, sometimes known as “Bikram yoga,” isn’t only about the temperature; it’s also about humidity. In some practices, it is an attempt to duplicate India’s climate―in a controlled environment―to induce copious sweating during 26 poses.

A few weeks ago, my daughters, Sophia and Alex, took a hot yoga class together. Afterward they told me how great it was. As you know by now, I’m a tad bit competitive. So when Sophia offered to take me to a hot yoga class, I said, “of course, I’d love to” with complete confidence. I did not share my previous fears with her.

In 2017, one of my goals was to take yoga. I took a dozen or so classes, so I know what the moves are. I figured hot yoga wouldn’t be much different, just in a significantly warmer room.

As it turns out, the room is between 97 and 101 degrees, depending on the time of day and the number of people in the class. Warm, moist air is pumped into the room, encouraging you to sweat. A lot. When the room got too stuffy, the instructor did open the door briefly to let in a cool breeze from the hallway. The heat simply encourages your muscles to warm up more quickly and adds to your flexibility.

The fact is hot yoga was not as awful as I thought it would be.

Admittedly, I did get a little lightheaded during my first class. I’ve now taken three classes. And I am hooked!

I learned a lot from my hot yoga experience.

First, my expectation of the experience was not quite accurate. How often do we exaggerate something in our heads, which causes us not to experience it?

Second, I leveraged my competitive nature to force myself to try something I had avoided for decades.

And finally, that which I feared became something I like.

Are there things in your life that you have been afraid of, but once you put your toe in the water and tried them out, you found that you enjoyed?

Hot yoga is definitely on that list for me.

Thanks to my daughters, I pushed through my fear and now experience it with joy and pleasure.

Think about those things in your life that you fear. Perhaps it’s being alone or being in a relationship. Maybe it’s applying for a position that you don’t think you’re qualified for or changing careers. It even could be talking with someone or stopping an ongoing conversation. Is there someone in your life that pushes your buttons―in a good way―who might help you?

Maybe it’s time to confront your fear. I did, and I am happy I did.

Karen

Shoppers will be looking for colorful produce to celebrate spring holidays

Los Alamitos, CA – (March 2018) – Draw in shoppers who are looking to add colorful produce to their Easter holiday tables with Frieda’s Specialty Produce-exclusive Stokes Purple® sweet potatoes and other purple produce.

“Shoppers look for bright, spring colors for their Easter feasts, and Stokes Purple® sweet potatoes are perfect for that,” said Alex Jackson Berkley, assistant sales manager at Frieda’s. “After all, purple is the color of the year!”

Get ready now for Easter Sunday, which falls on April 1, with a bountiful, colorful Easter purple display, starring Stokes Purple® sweet potatoes and top-selling purple spring items such as baby beets, baby carrots, purple kohlrabi, purple cauliflower, Easter egg radishes, radicchio, and treviso. Other recommended products for Easter are green artichokes, fennel, celery root, rapini, rhubarb, Frieda’s French Style Crêpes, and Cipolline, pearl, and boiler onions.

Frieda’s also offers innovative two-tier display units for specialty displays during the Easter holiday. The easy-to-set-up display takes very little space, and stops traffic with its bright colors and design.

“This display is a perfect merchandising solution for items that don’t require refrigeration or that retailers plan on turning over quickly,” said Berkley.

Contact Frieda’s sales team today to get your purple program started.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

On Tuesday evening, I found myself trekking into Westwood, 37 miles away from my house, through the infamous Southern California traffic, to attend a roundtable at UCLA. It was hosted by the deans of the UCLA Anderson School of Management and the USC Annenberg School for Communication and Journalism.

Was sitting in traffic for an hour and a half worth it? Absolutely.

Judy Olian, Ph.D., is dean of UCLA Anderson School, and Willow Bay is the dean of the USC Annenberg School. Even with their well-known crosstown rivalry, they came together for a noble cause: a roundtable discussion about the unique challenges faced by women entrepreneurs.

Twenty of my fellow businesswomen from Southern California and I sat around a giant conference table and listened to other great women share their stories.

To put things in perspective, Suzy is 30, Kelsey is 32, and Jane is 59.

From left to right: Judy Olian, Willow Bay, Suzy Ryoo, Jane Wurwand, and Kelsey Doorey.

Kelsey and Jane talked about the challenge of explaining their business model and securing investors. Most investors are male, so getting them to understand a business that serves women almost exclusively is a challenge. Suzy educated us on what she looks for when investing, what a “cap table” is, and why she asks how many women are in one.

As I sat at the table, I watched the other 20 women take in the “new world of business talk.” Most of the women sitting with me were older than Jane. Cap tables, VCs, e-commerce marketing, deal sheets, and pitches were not in their lexicon when they started their careers. But they could see right in front of them that the exciting world of business and the world in general are changing. And both are decidedly more female.

I believe it was coincidental that this roundtable was held in March, which is National Women’s Month. And today, March 8, is International Women’s Day.

All I can say is that I was incredibly inspired to hear firsthand from women who are fearless, have a vision for success, and are paying it forward to create the new economy. It doesn’t matter if you are male or female, a mother, father, son, or daughter. We need people with fresh ideas, who are disruptive, create jobs, and help ensure the innovative and responsive business environment which will keep the U.S. growing and thriving.

It’s exciting and it’s time.

Karen

This past weekend, I participated in my second “Race on the Base,” a community event here in Los Alamitos—where I grew up and where Frieda’s is based.

The event on the Joint Forces Training Base is well known for its reverse triathlon race, 5K walk/run, and 10K run. Organizers added an evening fun run for kids on the night before a couple of years ago. Triathlon competitors run and ride their bikes on the actual airfield and swim in the Aquatics Training Center.

Me and my coworkers Oakley and Matt after the 5K Walk/Run

When I was in Stockholm, Sweden, in May for an international women’s conference, I was pleasantly surprised when a former Olympic athlete noticed “Los Alamitos” on my name badge. She asked, “You’re from Los Alamitos? I’ve trained there at the Base!” Up until then, I didn’t know the women’s national water polo team trains right here at the aquatics center!

One of the best photos I took on Saturday morning before I started my 5K, was of the sky, of all things. They say it never rains in Southern California. But in Los Alamitos, if often rains parachutes! And what a sight.

The Base sits on more than 1,300 acres and employs more than 850 full-time people and more than 6,000 National Guard and Reserve troops. It was formerly operated as the Naval Air Station, which also includes the Los Alamitos Army Airfield. Not a lot of people know that when Air Force One lands in Southern California, it will oftentimes land in our backyard! Even the Blue Angels have been hosted here for air shows.

Some of my local farmer friends grow strawberries and cauliflower on the Naval Weapons Station in Seal Beach, just a few miles down the road. (They lease the prime agricultural land from the government.) They often talk about the helicopters and fighter jets going in and out of the Base as the Army reservists and National Guard units train.

Many of the people who live in our community are employed at the Base. At lunchtime, it’s not unusual to see men and women in military uniforms in our local restaurants, and we all know they are reservists or active duty, serving our country.

A couple of times a year, the Base opens to the community. One is for a Fourth of July Fireworks Spectacular before which you can set up your picnic on the fields, then watch a professional fireworks show. And the other, of course, is Race on the Base. These events really bring us all together: residents, businesses, and the military.

I always diligently talk about our Base with visitors. Can you tell that I’m very proud of my community?

Karen

The specialty produce company is set to wow attendees with attention-grabbing display unit

Los Alamitos, CA – (February 2018) – Frieda’s Specialty Produce is bringing innovation to the table at SEPC Southern Exposure expo booth 205 on March 3 with its traffic-stopping, three-tier display unit and sampling of Frieda’s flavorful varieties of dragon fruit.

Frieda’s three-tier display unit is easy to set up in the store and takes up very little space. The bright colors and attractive design draw in curious shoppers. Frieda’s also offers a customized “Pick of the Month” program to help retailers make the most of the display.

“Produce managers tell us these displays are a definite traffic stopper,” said Alex Jackson Berkley, assistant sales manager at Frieda’s. “Shoppers love to check out new produce being displayed on the unit.”

At its booth, Frieda’s will also be sampling high-flavor red and white pitaya from Ecuador and Israel. As one of the nation’s largest direct importers, distributors and shippers of dragon fruit, the company offers the best variety options with almost year-round supply from all over the world—Vietnam, the U.S., Nicaragua, Ecuador, and Israel.

“There are many options for dragon fruit (aka pitaya) and we offer the most extensive selection that consumers are looking for,” said Berkley. “With our suite of great tasting fruits to choose from, retailers can keep dragon fruit sales going year-round at low retail prices.”

Stop by Frieda’s booth 205 to taste the differences, and chat with the sales team about the specialty programs.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is owned and operated by Frieda’s daughters, Karen Caplan and Jackie Caplan Wiggins, in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce, and Friedas.com. Inspire. Taste. Love.

This past weekend, I attended TEDxRiceU, an independently organized TED event at Rice University in Houston, Texas.

If you’re not aware, TED is a nonpartisan nonprofit started in 1984 and devoted to spreading ideas, usually in the form of short, powerful talks. Smaller, local events have sprung up all over the country as the TED organization shares its name and guidelines so others can put on TED-type talks, each of which is called a “TEDx.”

Why did I go to TEDxRiceU?

My friend Lisa Helfman was one of the speakers. Lisa’s day job is as the director of real estate for a large Texas-based grocery chain. Like many of us, she is also a mom (of two young boys, ages 9 and 12) and is constantly balancing the demands of her career and her home life. But her talk was about Brighter Bites, the nonprofit she founded, and how it’s gone national.

Lisa and Dr. Shreela Sharma, co-founder of Brighter Bites

Lisa told the captive audience that before starting Brighter Bites, her body was completely out of balance despite her healthy and happy appearance. She was throwing up daily from stress headaches, eating bad food, and drinking so much Diet Dr. Pepper that she convinced her firm to add it to the soda fountain offering.

So she joined a co-op to add more fruits and vegetables to her diet. As she started to eat more fresh produce, her kids did as well. And she did start to feel better and less stressed. One day, at a birthday party, her son said, “Mom, do I have to eat that cake? It’s too sweet. Do they have grapes or blueberries?” True story!

That conversation with her son inspired her to start Brighter Bites in Houston in 2012.

The mission is to create communities of health through fresh food. As a nonprofit, the company delivers fruit and vegetables into families’ hands through their kids’ schools, while teaching them how to choose and use a different kind of fast food. Brighter Bites now receives funding to serve families and schools not only in Houston but also in Dallas, Austin, New York City, Washington DC, and Southwest Florida.

That was indeed a great story. But that’s not the whole story.

Lisa’s TEDx message was titled “The Virtuous Cycle of Caring.” She spoke about how by caring for herself, it inspired her to care for others. And caring for others, telling her story every chance she gets, and listening to the stories of the beneficiaries of Brighter Bites caused her to feel better physically and mentally. Lisa was actually caring for herself more, as a result of caring for others.

You would think that because it was her story, one she is incredibly passionate about and knows intimately, she could easily do an extemporaneous 18-minute talk from a few bullet points on an index card.

Wrong.

You see, Lisa had set a personal goal for herself three years ago to be invited to do a TED talk.  She dreamed about it. She talked about it. It was on her goal list. Then, without her knowledge, Lisa’s staff submitted an application and nominated her to give the TED talk!

When Lisa was invited in November by Rice University to give one of only seven TEDx talks at the event, she got very serious about it.

First, Lisa brainstormed with her management team and board of directors at Brighter Bites on the right story to tell. Should it be about how her personal journey inspired her to start a nonprofit? How almost every single person she told her idea to connected her to potential sponsors, donors, and supporters? How she was introduced to one of the country’s leading epidemiologists who does research on how food consumption can change behavior and health, and ultimately help control and reduce the country’s obesity epidemic?

Then Lisa worked with her marketing agency to put together her slides and hired a speech coach to work on her delivery. She practiced multiple times a day for weeks, making small tweaks as she went to perfect the talk.

You may think that her preparation was overkill, but that’s because you don’t know Lisa like I do.

Have you ever felt like you practiced too much for a presentation to a client or for a speech? I doubt it. Most of us wish we had more time to practice! We especially wish we had a co-worker or colleague who would sit in front of us and critique our message, our style, and our slides.

I can tell you after watching Lisa’s delivery on Saturday afternoon that her preparation paid off. People queued up afterward to tell her how inspiring she was!

Not only has Lisa done a great job of taking care of herself and her children, and recognizing that she could leverage her passion to start a nonprofit that would benefit other families, but her intense professional approach to her once-in-a-lifetime chance to make a great first impression has helped spread her story across the U.S.

Lisa at TEDxRiceU. I’m so proud of my friend!

I admire Lisa for creating her own Virtuous Circle of Caring through Brighter Bites. And I’ve been inspired by her willingness to “date TED exclusively for six weeks” so she could be the most memorable and polished presenter.

We should all be a little more like Lisa.

Karen

P.S. TEDxRiceU recorded all the presentations and they will be made available on Facebook within a few weeks.

A few months ago, I shared my latest obsession with Audible, which offers an alternative to reading paper books. Essentially, it’s the most recent version of “books on tape.”

I have loved reading since I was a child. In fact, my first paid job was as a page in my local library! But as my life got busier and the time available to actually read (without falling asleep) diminished, I was ecstatic to be introduced to Audible as a way to use those long commutes up and down the Southern California freeways in a positive way.

But what to “read?” I am not a great fan of mysteries, and I did not want to listen only to motivational messages and self-help books. So I asked my friends for their recommendations and started paying attention to book reviews.

To be honest, biographies and autobiographies have always been my favorite kinds of books. To get inside the head of someone I admire or to learn about their lives from the inside out has always intrigued me.

I have listened to 15 books since I first subscribed to Audible last September, and I have found that when authors narrate their books, it’s as if you are truly inside their heads. The way they read their books, the inflection of their voices, and how they pause make the book feel like you are one-on-one with the authors.

So, let me tell you about my two latest findings.

First, spaceships. Or rather, the International Space Station. I was flipping through my Costco magazine a few months ago when I noticed that an autobiography of an astronaut was featured: “Endurance” by Scott Kelly.

Scott literally “talks” about his life’s journey, bouncing between the past and the present in alternating chapters. For example, as a boy, he was not the best student. But after reading “The Right Stuff” during college, he became determined to become an astronaut. Of course, he talks about his 340 days aboard the International Space Station—and his twin brother, Mark Kelly (whose wife, politician Gabrielle Giffords, was shot in Arizona in 2011), who is also an astronaut.

Scott’s book is captivating and eye-opening. He shares his innermost thoughts and feelings about his marriage, his kids, his family, NASA, Russian cosmonauts, you name it. Scott tells it like it is, complete with swear words!

And now, tennis shoes.

I haven’t always listened to my mother, but like me, she is a voracious reader. A few months ago, she said, “Karen, you MUST read ‘Shoe Dog’ by Phil Knight, the founder of Nike. It is the best book I have ever read!”

I thought, really mom? The best book ever? I think you’re exaggerating. But she kept saying it. Since I had run out of books to listen to, I thought, what the heck, let’s give it a go.

The introduction was read by Knight, but the rest of the book was read by two-time Tony winner Norbert Leo Butz. And boy, he sounds almost as if he has become Phil!

For me, this book had everything going for it. It was an autobiography. It was about a business person. There were plenty of challenges, inspiration, and conflict, plus many business lessons. It was a love story. And sadly, at the end, when Phil writes about losing his oldest son during a diving incident, there was extreme sadness and raw emotion.

What did I enjoy most about Phil’s story? He was passionate about running (he ran track in college), then he took that passion and turned it into a business idea—distributing running shoes manufactured in Japan. No matter what obstacle he faced—lack of money, need for personnel, challenging and lying competition, creating a new market that hadn’t existed before—he ignored them. (Gee, doesn’t that sound like somebody we know?)

Coincidentally, Phil turns 80 next week; he is ranked by Forbes as the 28th richest person in the world. He is humble and passionate. His willingness to share his story was probably cathartic in some ways, but for me, it was truly inspirational.

By the way, “Shoe Dog” may be the best book I have ever read. You were right, Mom.

Karen

P.S. Meeting Phil in person is now on my Bucket List!

Capitalize on the shift in shoppers’ behavior during 40 days of Lent

Los Alamitos, CA – (February 2018) – The start of Lent on Ash Wednesday coincides with Valentine’s Day this year for the first time in 73 years. While some shoppers will be reaching for chocolates and filet mignon on February 14, Lent-observing shoppers will give up other food indulgences during this 40-day period. It’s a great opportunity to promote a variety of healthy and wholesome fresh produce to fill up their baskets.

Twenty-six percent of Americans observe Lent and abstain from meat on Fridays when they traditionally enjoy seafood from Ash Wednesday through Thursday, March 29. Some go meatless the entire time.

“Produce departments should capitalize on the shift in shopping behavior by stocking up on a wide variety of fresh produce and meat substitutes during this time,” said Alex Jackson Berkley, assistant sales manager at Frieda’s Specialty Produce. “One of our largest retail clients, with a significant Hispanic shopping base in its region, promotes Frieda’s Soyrizo™ for the entire Lent period.

“With the majority of the Hispanic community observing Lent, it is important that retailers are also ready with Latin produce,” said Berkley.

Frieda’s recommends building larger than normal retail displays to feature top Latin seasonal sellers such as cactus pads (nopales), fresh Poblano and Anaheim peppers, and dried peppers like Guajillo, Ancho Mulato, and Pasilla Negro. Other popular items that complement the surge in seafood sales include shallots, ginger, fennel, key limes, and Meyer and pink lemons.

For more merchandising suggestions, contact Frieda’s account managers today.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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 versatile egg-free wrappers are popular with shoppers

Los Alamitos, CA (February 2018) – Egg roll and wonton wrappers have always been top sellers year-round, but demand has been going up over the past few years as shoppers discover new ways to cook with them. Frieda’s impactful packaging also attracts Millennials and food lovers everywhere.

“Egg roll and wonton wrappers provide everyday meal time solutions for shoppers because they are so versatile,” said Alex Jackson Berkley, assistant sales manager of Frieda’s Specialty Produce. “With available online tutorials and recipe videos, shoppers have the confidence to work with these wrappers, and they’re putting their own spin on how to prepare them beyond Asian cuisine. In fact, Frieda’s most-viewed Facebook video features four different ways to fold wontons.”

Beyond the traditional preparation of egg rolls and wontons, these wrappers can be used like fresh pasta sheets to make lasagna, ravioli, and tortellini. They can be baked into cups to hold salads and other fillings, or baked flat for mini pizzas and appetizers.

In addition to its bright and cheerful packaging, Frieda’s egg roll and wonton wrappers have the added appeal of being egg-free.

“Shoppers with egg sensitivities are seeking out our egg-free wrappers in their local supermarkets—they don’t want to drive across town to find a specialty market to get them,” said Berkley.

Wok this way, retailers, wholesalers, and foodservice providers! Take egg roll and wonton wrappers beyond Chinese New Year promotions and make them a permanent part of your refrigerated case. Frieda’s account managers are standing by to help you build a successful program.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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 few weeks ago, I was in Hawaii on vacation. One of my great pleasures on the islands is tasting all the tropical fruits grown there. Although I sell tropical fruits for a living, the truth is that nothing tastes like a ripe fruit, right off the tree.

So, after a lunch in Hilo, we decided to walk through the local farmers market on the main street through town. In California, when I go to a farmers market, I see lots of strawberries, tomatoes, citrus fruit, and avocados. In Hilo that day, I saw mounds of starfruit, guavas, lychees, chayote, rambutans, and, alas, one of my favorites, mangosteens.

I have such fond memories of mangosteens. When I was in high school, my mom imported the first mangosteens from British Honduras, now called Belize. I remember taking some samples of the dark purple, hard-shelled fruit to school; everyone looked at me like I was crazy as I showed them how to “squeeze” the hard shell and the amazing white flesh appeared. It was like a soft, tender fruit salad. After that first imported shipment, the USDA announced that the fruit could no longer be imported due to agricultural restrictions; many tropical fruits pose a threat to California agriculture as they are hosts to damaging pests.

Currently the only fresh mangosteens we get on a consistent basis are from Thailand and they have to be irradiated due to agricultural restrictions. Just recently we have been able to import them from Mexico.

But nothing rivals my memories of eating my first mangosteen back in high school. That was until my recent day in Hilo.

As we waited for our plane to arrive to take us to Maui, we tore through the bag of mangosteens. As you can see, we made a bit of a mess. A yummy mess!

And in case you’re wondering about the medicinal qualities of mangosteens (aka the Queen of Fruits), it is the outside shell that is used for its possible curative properties. The shell is dried and ground up to use as a supplement. Personally, I am satisfied with just the amazing flavor.

Next time you are in Hawaii, I encourage you to buy a dozen or so fruits. You will be surprised at how sweet and refreshing they are. But don’t try to bring any home to the mainland as there are strict penalties for smuggling fresh produce to the mainland U.S.!

I guess I’ll just have to go back to Hawaii soon for my mangosteen fix!

Aloha,

Karen

I’m sure I am not the only person who feels like her email inbox is being flooded daily with an overwhelming number of solicitation, informational, and junk emails, interspersed with important email communications from clients, suppliers, friends, etc.

And let’s add in there all the newsletters and media sources that feel like they need to keep us up-to-date on the latest “breaking news” multiple times a day.

For me, it’s over 200 emails a day.

Which is probably why “sort by sender” and “delete” are my two most used functions in Outlook.

Sometimes there is information I want to know about. But honestly, I don’t have time to read every single email I receive. And I just hate leaving items in my inbox, in the hope that I will go back and read them, because as my inbox continues to fill up, I ultimately, eventually delete all those “really wanted to read, but didn’t have time” emails.

Enter: Paper newsletters and magazines.

Or rather, “RE-enter.”

Remember when magazines, newspapers, and newsletters were the way we got all of our information? This was before the internet and emails, before Huffington Post and BuzzFeed. We read the daily paper newspaper from our community or region. We subscribed to magazines like Time, People, and Sunset.

And then, as the digital world expanded, the end of the paper-based news economy was predicted. There would be no newspapers and magazines would disappear.

That kind of happened for a while. But now, it seems to me that “everything old is new again.”

With the digital flooding in my inbox, I now look forward to the real paper magazines, newspapers, and newsletters I receive. I can read them at my own pace, whether on a long flight, at the nail salon, or on a leisurely Sunday morning with a cup of coffee.

And I don’t think I’m alone. In my own (produce) industry, I’ve noticed that while I continue to receive dozens of emailed breaking news items daily, it is the paper monthly magazines that get my attention the most. The glossy, color periodicals that arrive on my desk are the ones that I am able to thumb through when I am on hold. If an article is interesting and I want to share it―I rip it out and route it to my colleagues.

So, if you do any kind of communication for your business, social club, or church, I’m not sure you should have a 100-percent digital strategy. Perhaps you should consider the old-fashioned way of keeping people in the loop and send a paper newsletter. You might be surprised at how many of your customers, friends, and colleagues find it refreshing.

Comic from Poofytoo.com

Who would have thought that paper would ever be a challenge to digital? I’m sure other surprises are coming too.

Karen

On the last day of my week’s vacation on Maui, as I was getting ready for my morning walk, the Emergency Alert went off on my phone at 8:05.

I glanced at the message, and heard the echo of the alarm going off on every cell phone of the hundreds of people, attending a medical trade show, who were in the same outdoor lobby area as me.

It became surreal when I read the words, “Ballistic Missile Threat” and “this is not a drill.”
Almost immediately, my cell phone rang. It was my daughter, Alex, calling me from our hotel room on the ninth floor. “What do I do, Mom?”

“Get your clothes on and take the stairs next to the elevator and I will be standing at the bottom of the stairwell.”

The only thing that went through my mind at that moment was September 11, 2001. What did the people who survived do if they were in the Twin Towers? (They immediately made their way to ground floor of the building.)

She was down the stairs and next to me in what seemed to be seconds.

I’m sure you’ve seen the posts on Twitter, Facebook, and in the news. Actually, we both were checking Twitter constantly to get some sense if this was really happening.

We were with hundreds of people on the bottom floor of a very large hotel. There was no screaming, no rushing, no panic. We saw young moms and dads holding their infants tight, with bottles and diapers in tow. We saw people struggling to get their pants on, as many rushed out of their hotel rooms with their clothes in hand. We did see people crying and many people calling their families and loved ones. The hotel staff directed us into ballrooms, which were large and “safe” (still not sure what that means). Everyone stayed amazingly calm.

So, what do you do when you learn that a ballistic missile is headed toward you? As it turns out, not a whole heck of a lot.

It’s not like you can go to higher ground, like when there is a tsunami warning. And none of us was aware of any shelter-type areas in the hotel (although I figured the stairwell would be the safest and most secure).

It was over in about 20 minutes when the hotel staff announced that they had checked with the Maui Police Department and there was no missile threat. About 15 to 20 minutes after that, we got an Emergency Alert text telling us there was no missile threat and it was a false alarm. Those first 20 minutes flew by. Our hearts were pounding.

But most interesting was what I observed after the “all clear” sign was given.

All the business people went back to work. Our hotel was the home base for a medical trade show, so everyone went back to their booths.

I took a walk along the beach path and walked by four or five hotel pools, which normally would be surrounded with people sitting on beach chairs. There was no one at first. Then, within 45 minutes, all the chairs were filled. I overheard parents talking to their young children, saying things like, “it was OK to be scared.”

I also noticed for the rest of the day that there was an air of calmness, civility, and patience. I realize that I was in Hawaii, where everything is usually calmer than on the mainland, but even the tourists were nicer.

It’s like what happens at Christmastime…everyone is just nicer to one another. All of us strangers had faced a seemingly dire situation together that morning; it had bonded all of us on the island. So everywhere we went, people were nicer, patient, and considerate.

When Alex and I were driving to the airport, we debriefed on our morning. These are the things we discussed:

What I learned? Life is short. Do the things you want. Tell the people you love and care about that you love and care about them.

And, yes, I do plan to return to Maui later this year. No threat of a ballistic missile is going to keep me away from the beautiful skies, the warm beaches and ocean breezes, and the amazing food.

Aloha,

Karen

Alex and me on our way to Maui

Boost February impulse sales by cross-merchandising fresh berries with shelf-stable, ready-to-eat crêpes

Los Alamitos, CA (January 2018) – Boost berry sales by cross-merchandising with top-selling, value-added produce items like ready-to-eat French Style Crêpes available from Frieda’s Specialty Produce. Historically, the biggest sales period for crêpes is from Valentine’s Day through Mother’s Day in May.

Frieda’s newly designed instant display unit holds four 12/5 oz. cases of the shelf-stable, ready-to-eat French Style Crêpes. The display and the packaging feature a bright, fun design that attracts impulse shoppers, especially millennials, and includes how to prepare crêpes in three easy steps.

“Our top retail clients suggested that we design these space-saving display units,” said Alex Jackson Berkley, assistant sales manager at Frieda’s. “We also found that the stand-up displays draw attention to other produce around the area and not just to the crêpe packages themselves. They definitely work well with berries and also with tropical fruits and citrus.”

These displays are also great for center aisle promotions with jams.

Call a Frieda’s account manager today for sweet deals on these crêpes displays and other Valentine’s Day promotion ideas.

 

 

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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.

As I am writing this, I am aboard a flight from Houston, Texas, back to Orange County, California. My first business trip of the year started on January 2 and took me to Ohio, where the temperature each morning was 4 degrees. Thankfully, my gloves and thick winter coat kept me insulated from the freezing cold.

Sometimes, the dramatic change in the weather from one place to the next when you are traveling on business can affect your attitude. You know what I mean—you can be a little testy, grouchy, and not a lot of fun to be around.

Can you imagine what it must be like for flight attendants—especially during this first week of the year when non-business travelers are making their way back from their holiday vacations, and students are headed back to college, and one of the worst storms of the decade is blasting the Midwest and East Coast?

So, as I made my connection in Houston and boarded my flight home to Orange County, I did what I always do when I board the plane and said hello to the flight attendant. I could tell she wasn’t having a great day. Many flights had been canceled. When I jokingly asked about getting coffee, she let me know right away that she hadn’t even set up the galley yet.

Based on her response, I wasn’t expecting a lot on this flight home.

As the flight attendant came down the aisle shortly after the flight took off, I asked for her name.

“Althea,” she said.

“That’s a beautiful name!”

She then asked for my name, which kind of surprised me.

About 30 minutes into the flight, I was startled out of my reading when someone said, “Karen, did you say you wanted some coffee?” I mean, who knew my name on this flight?

It was Althea.

“You caught me off guard, Althea!” She giggled, and she had that smile on her face for the rest of the flight.

We connected just by knowing each other’s names. And that is all it took to change someone’s attitude.

How often do you sense that someone you are interacting with is having a bad day? Like a server at the restaurant, a checker at the grocery store, the person parking your car, or even a complete stranger in line ahead of you who is grouchy or grumpy. Do you check them off as being rude and act grouchy right back at them?

The next time you encounter those people, I would encourage you to stop for a moment and perform a small act of kindness. I’m not talking about things as dramatic or expensive as those “SoCal Helpful Honda People,” springing acts of kindness across the region from giving away free pumpkins for Halloween to helping a military member get home for the holidays. (They talked about some of these acts on their radio spot. I think it’s a brilliant marketing campaign!) I’m talking about just simply treating everyone as a person. Look them in the eye, smile, say, “have a great day,” and mean it. Find out their name. Pay them a sincere compliment or thank them for their service.

These days, there are a lot of angry, grouchy people out there. People who are having a bad day for a variety of reasons—and it’s not just the weather. I do know that being kind and making a personal connection with a complete stranger can be a game changer for them and for me.

The Dalai Lama said, “Be kind whenever possible. It is always possible.” So, why don’t we start the new year with being kind, and making it our New Year’s resolution? Smile at everyone you see even if you don’t know them. Ask strangers their names and make them feel important.

Oh, and Althea did get me some coffee after all!

Karen

Shoppers seek out fruits and vegetables to boost brain health and as alternative to carb-heavy ingredients

Los Alamitos, CA (January 2018) – Brain foods and carb alternatives are two of the hottest healthy eating trends for 2018, and shoppers will be looking in the produce department to find what they need.

“Shoppers are always trying to make healthier choices at the beginning of the year, which includes seeking out fresh produce they read or hear about in the food trend lists,” said Alex Jackson Berkley, assistant sales manager of Frieda’s Specialty Produce. “Retailers must be ready to meet the demand.”

Many health publications, including “Today’s Dietitian” magazine, point to brain foods as one of the top trends for 2018. These are foods that help with cognitive function, memory, and alertness. Some brain-healthy foods include fresh fruits and vegetables high in anthocyanin, the antioxidant in blue-purple foods like blueberries, purple grapes, and Stokes Purple® sweet potatoes.

The National Restaurant Association and Natural Grocers see a trend in vegetables as carb substitutes―from spiralized vegetable “noodles” for pasta to sweet potato slices as “toasts.” Adding vegetables to unexpected dishes like oatmeal, smoothies, and desserts to add nutritional values, colors, and flavors is also a trend to watch for.

“The Stokes Purple® sweet potato is on those lists as a hip and healthy food to eat in 2018,” said Berkley. “In addition to being a source of brain-healthy anthocyanin, Stokes Purple® sweet potato fans have been adding them to everything from breakfast burritos to brownies.

“Retailers can tie in the ‘Power of Purple’ with Ultra Violet being 2018’s color of the year for their promotions,” added Berkley. In December, Pantone, the global authority on color, announced Ultra Violet as the color of 2018 that will be seen everywhere from fashion to food.

Call Frieda’s account managers today to kick off your “Power of Purple” program and start 2018 off right.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is 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 egg roll and wonton wrappers beyond Asian cuisine

Egg rolls and wontons have never wandered far out of the American culinary purview.  After all, Chinese cuisine is one of the most popular ethnic foods in the U.S.

However, we have seen surge in popularity with egg roll and wonton wrappers in recent years as more people are cooking at home. Home cooks are wrapping and rolling fearlessly with all the video tutorials out there to guide them along the way, and with the wrappers being readily available at supermarkets.

[youtube=https://youtu.be/w4fth81B0_U]

But egg rolls and wontons have come a long way from the traditional filling of meat and vegetables and deep frying. Have you tried the Tex Mex, avocado, or salmon egg rolls at the Cheesecake Factory? Or perhaps the chicken wonton tacos at Applebee’s?

Clearly, these little pastry sheets are definitely meant for so much more than just egg rolls and wontons. They’re just waiting for you to unwrap and unleash a delicious culinary world beyond the traditional Asian applications.

Wok, away, grasshopper! Here are three creative ways to use egg roll and wonton wrappers.

Meal In a Cup

Eggroll wrappers fit perfectly into standard muffin tins, and smaller wonton wrappers are adorable in mini tins! After a quick trip to the oven, these pastry cups are ready to be filled with just about anything from sweet to savory.

How to: Spray muffin tins with cooking spray or brush lightly with olive oil, then fit one wrapper into each cup. Depending on a recipe, you may fill them and bake them off all in one go, or you may have to bake the cups first, fill them, then bake again. Either way, the results are the same: delicious, bite-size morsels!

With what do you fill them? Anything you heart desired! You can just spoon in some Chinese chicken salad, or take a southwestern turn and fill with black bean salad with avocado. For a hot meal, try ricotta cheese with meat sauce topped with mozzarella for a lasagna cup, ground turkey taco filling topped with cheese and tomatoes, or jalapeno poppers like this one below.

[youtube=https://youtu.be/wVQiP5kvomM]

Fresh Pasta Stand-In

No time to roll out fresh pasta? Egg roll and wonton wrappers to the rescue!

Use egg roll wrappers as lasagna sheets. No need to pre-cook the noodles! Just layer them in as you would with your regular lasagna application. Cover and bake until the noodles are cooked through, then you can bake a little longer or put the lasagna under the broiler if you like that brown and melty, cheesy crust.

As for wonton wrappers, they are just the right size for making ravioli. Fill these sheets with anything from simple ricotta (and bake for appetizer) to the show stopping raviolo al uovo with ricotta and runny egg yolk center.

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

Sweet Sensations

The sky’s the limit when it comes to using egg roll and wonton wrappers for desserts! Make the dessert cups by brushing on melted butter instead of non-stick spray. Sprinkle on some cinnamon-sugar for a perfect ice cream vessel (hm…dulce de lechce ice cream…), apple pie filling, or cannoli cream.

You can also make traditional shaped egg rolls and wontons that are crispy on the outside and filled with oozy, gooey, yummy sweet fillings like fried chocolate hazelnut banana raviolis, or S’more egg rolls filled with chocolate and marshmallow fluff.

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

And by the way, these egg roll and wonton wrappers freeze really well. Pack unused portions into a zip top back, squeeze out all the air, and pop them into the freezer. They’ll keep for at least two months. Just thaw them out in your refrigerator overnight before use.

But seriously though, with all the things you can make with these wrappers, we doubt you’ll have them in your freezer that long.

Peak season citrus and fresh vegetables play major roles in this food-centric lunar festival

Hang the red lanterns, gather your citrus fruits, and cook your noodles. On February 16, it’s time to welcome the year of the Dog!

Chinese New Year (or Lunar New Year) is the most important traditional Chinese holiday, and is celebrated around the world. The celebration starts on the second new moon after the winter solstice, which is on February 8, 2016, and goes on for 15 days. During this time, also known as the Spring Festival, those who celebrate visit temples to pay respect to their ancestors and pray for good fortune in the coming year. Small red envelopes of money are given to children as a token of good luck and prosperity. And, like most any family-centered holiday, everyone gathers around for a family feast, making Chinese New Year one of the biggest food holidays of the year.

Food is definitely a focus of Chinese New Year celebration, but it’s more than just nourishment. In Chinese traditions, foods served during the festival have auspicious meanings. Chinese traditions are rich with 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 or Asian Radish. In one Chinese dialect, the word for radish is a homophone for “good fortune.” This is why the savory radish cake is traditionally eaten during Chinese New Year celebration. But Daikon is more versatile than that. It can be added to soups and stews, steamed, or eaten fresh, chopped up or thinly shaved into salads.

Daikon could be a part of the mixed vegetable dish that represents family unity. This typical stir-fry is made with a touch of oyster sauce for business success and a mix of vegetables like Shanghai Bok Choy for close family ties, and Woodear and Shiitake Mushrooms for longevity.

The ultimate longevity blessing, however, comes from the noodles. Long and uncut, they symbolize long life. While Chow Mein is a traditional choice, other Asian noodles like Yakisoba are used for pan-fries and stir-fries, and Udons are used in soups. Shrimp may be added for liveliness and pork for abundance of blessings.

One of the many Chinese New Year wishes translates to “May your happiness be without limit.” With good eating like this, it definitely is the beginning of a very happy year!

Kung Hei Fat Choy! (Happy New Year and be prosperous!)

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