Marketing | Frieda's LLC - The Branded Produce Company

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

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

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

Veg-centric Dishes

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

The New Classics

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

Colorful Feast

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

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Frieda’s Specialty Produce celebrates a 54-year legacy of inspiring new food experiences for friends, family, and food lovers everywhere. Credited with introducing more than 200 specialty fruits and vegetables to U.S. supermarkets, Frieda’s has helped launch unique items like kiwi fruits, Stokes Purple® sweet potatoes, habanero peppers, Sunchokes®, and organic finger limes. Founded in 1962 by produce industry icon Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is now owned and operated by Frieda’s daughters, Karen Caplan and Jackie Caplan Wiggins, in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce, and Friedas.com. Inspire. Taste. Love.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Exotic on-trend varieties meet the growing demand for specialty

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Shoppers demand fresh turmeric for health benefits and brilliant color

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Delight and attract shoppers with weird and wonderful exotic fruit displays

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Directed by Mark Brian Smith, “Fear No Fruit” chronicles the life of Dr. Frieda Rapoport Caplan, the first woman entrepreneur on the Los Angeles Wholesale Produce Market in the 1960s. While the film focuses on the life and career of the produce icon, founder of Frieda’s Specialty Produce, it also features interviews with other industry power players like Rick and Tonya Antle of Tanimura & Antle, Dick Spezzano (formerly of Vons), The Supermarket Guru Phil Lempert, and David Karp, The Fruit Detective. The storyline touches on California agriculture along with the state’s current water crisis and its impact beyond agriculture.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

See and taste the future of food at booth #426

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

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

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

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

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

Take advantage of great Champagne and Thomcord grape supply

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The company adds Director of Business Development to its roster

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

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

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

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

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

Red, White & Blue Potato Salad with Peppery Radish Dressing

Roasted Potato Salad with Prosciutto and Lemon Caper Dressing

Bacon and Potato Salad

Red, White & Blue Potato Salad with Blue Cheese

Red, White and Blue Herbed Potato Tagine

Smashed Potatoes

These tropical fruits are at peak freshness and flavor

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

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

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

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

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

Frieda’s Specialty Produce celebrates a 54-year legacy of inspiring new food experiences for friends, family, and food lovers everywhere. Credited with introducing more than 200 specialty fruits and vegetables to U.S. supermarkets, Frieda’s has helped launch unique items like kiwi fruits, Stokes Purple® sweet potatoes, abanero peppers, Sunchokes®, and organic finger limes. Founded in 1962 by produce industry icon Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is now owned and operated by Frieda’s daughters, Karen Caplan and Jackie Caplan Wiggins, in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce, and Friedas.com. Inspire. Taste. Love.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Shoppers are looking for functional foods and authentic flavors

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

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

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

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

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

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

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

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

Surfaces

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

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

Clothing

Skin

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Donations to benefit 5,500 local students

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Frieda’s Specialty Produce celebrates a 54-year legacy of inspiring new food experiences for friends, family, and food lovers everywhere. Credited with introducing more than 200 specialty fruits and vegetables to U.S. supermarkets, Frieda’s has helped launch unique items like Stokes Purple® sweet potatoes, habanero peppers, Sunchokes®, and organic finger limes. Founded in 1962 by produce industry icon Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is now owned and operated by Frieda’s daughters Karen Caplan and Jackie Caplan Wiggins in Orange County, California. Inspire. Taste. Love.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Frieda’s Specialty Produce celebrates a nearly 54-year legacy of inspiring new food experiences for friends, family, and food lovers everywhere. Credited with introducing more than 200 specialty fruits and vegetables to U.S. supermarkets, Frieda’s has helped launch unique items like Stokes Purple® sweet potatoes, habanero peppers, Sunchokes®, and organic finger limes. Founded in 1962 by produce industry icon Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is now owned and operated by Frieda’s daughters Karen Caplan and Jackie Caplan Wiggins in Orange County, California. Inspire. Taste. Love.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Directed by Mark Brian Smith, “Fear No Fruit” chronicles the life of Dr. Frieda Rapoport Caplan, the first woman entrepreneur on the Los Angeles Wholesale Produce Market in the 1960s. While the film focuses on the life and career of produce icon Dr. Caplan, founder of Frieda’s Specialty Produce, it also features interviews with other industry power players like Rick and Tonya Antle of Tanimura & Antle, Dick Spezzano (formerly of Vons), The Supermarket Guru Phil Lempert, and David Karp, The Fruit Detective. The storyline touches on California agriculture along with the state’s current water crisis and its impact beyond agriculture. Well-known California chefs Susan Feniger, Mary Sue Milliken, and Michael McCarty also appear in the film.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Part of Frieda’s Specialty Produce overall brand refresh, the new specialty citrus bags offer an eye-catching design that welcomes shoppers to give the fruit a try. Featuring fun wordplay like “Don’t pucker up, we’re sweet” for Meyer lemons and “We’re blushing on the inside” for pink lemons, the packages attract curious shoppers who may not have tried these varieties.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Frieda’s showcases the versatility of these wrappers in their new 30-second instructional video series called “Frieda’s Quick Bites,” available on YouTube, Facebook, and Instagram.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for more details on these top-selling refrigerated produce items, and to gain access to Frieda’s extensive product information, high resolution images, and recipe database.

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

Celebrate Potato Lover’s Month with colorful potato varieties

LOS ALAMITOS, CA (January 2016) – Celebrate Potato Lover’s Month with a purple flare. Attract shoppers with colorful, specialty varieties on your potato display. Frieda’s Specialty Produce recommends the following eye-popping potatoes:

Star Spangled Spuds: Grab shoppers’ attention with this mix of Yukon gold, purple, and red potatoes in a 2-pound bag with Frieda’s new bold and brightly colored label.

Purple Peruvian potatoes: Beautiful inside and out, these purple potatoes provide a great color break and attract shoppers. A- and baby sizes are available.

Stokes Purple® sweet potatoes: Add a purple color break to the sea of orange in your sweet potato display. This beautiful purple variety is also a favorite of fitness enthusiasts and foodies. Also available in organic.

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

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

Well, for sure, coconut is a trending flavor. It feels like coconut is everywhere. Rows and rows of packaged coconut water are in your grocery store or at the gym; shredded chunks of fresh coconut can be found in the refrigerated section of the produce department; and coconut cupcakes, coconut milk, and coconut water are definitely everywhere you look.

Although I have purchased Tetra-packed coconut water on occasion, for me there is something not quite right about drinking coconut water from a plastic container.

I prefer to drink the coconut water right out of the coconut. At first, I honestly was a little intimidated by those big white coconuts wrapped in plastic. (Full disclosure: We sell young coconuts here at Frieda’s, but they were still intimidating to me!)

So, I thought I would share with you the secret to cutting into a young coconut.

First of all, the coconut MUST be refrigerated. If you see young coconuts in your produce department sitting with a bunch of other fruits at room temperature, do not purchase them. They may go sour and they most likely will not taste good. We store them at the coldest temperature in our warehouse and they must be refrigerated in your produce department. When you get them home, they should go right into your refrigerator.

What’s so special about the young coconut is that, in addition to the sweet juice on the inside, the “meat” isn’t fully matured, so it’s still soft and creamy. It’s perfect for smoothies and smoothie bowls.

Since I am not the only person who can’t figure out how to open a young coconut, some of my fellow coworkers produced this 15-second video. Take a look:

[Internet Explorer users may not be able to view the video below. In that case, view it on YouTube here.]

If you are looking to shred coconut or chop the meat into chunks, you will need to purchase a brown coconut. The brown-skinned coconuts are more mature and the inside meat is firm, but still slightly moist. Brown coconuts should be available in your produce department, and do not need to be refrigerated. Most likely you will find them near the tropical fruit section.

So, next time you are thinking about a trip to paradise, or you just want to make a tropical meal or drink, go all out and try your hand at a young coconut. You’ll impress everyone!

Frieda’s Specialty Produce offers key produce items in line with this year’s health and wellness movements

LOS ALAMITOS, CA (January 2016) – From soups to spuds—no matter how you slice the new year’s health trends—all wellness roads lead to the produce aisle. Trend-spotters at Frieda’s Specialty Produce predict the following healthy food movements will send shoppers to the produce department in 2016, looking for specific produce items.

The Return of Potatoes and Good Carbs

“Good carbs,” or complex carbohydrates, are back on the menu. Sweet potatoes are more popular than ever, especially those in vivid hues like Frieda’s Stokes Purple® variety. Potatoes in general are making a comeback, so be sure to stock a variety of specialties like fingerling potatoes and multicolor packs like Frieda’s Star Spangled Spuds. As many retailers are already stocking up for Potato Lover’s Month in February, it’s the perfect time to power up the specialty potato offerings.

Power Bowls with Colorful Vegetables

Meals in a bowl have evolved from breakfast açai and fresh-fruit smoothie bowls to main entrée lunch and dinner fare. “Power bowls” and vegan “Buddha bowls” often include a base of quinoa or brown rice topped with a lean protein, lots of colorful vegetables, and a fruit or two. Popular power bowl ingredients include nutrient-dense citrus and tropical fruits like starfruit and dragon fruit, plus vegetables like fennel, baby beets, watermelon radishes, colored cauliflower, and Romanesco, or even slices of baked sweet potato. Wellness-junkie shoppers will be perusing your produce aisles for something new and colorful to add to their next bowl, so offer them variety.

Soup Up with Roots & Flavor Boosters

Soups are the new smoothie! Comforting and packed full of nutrients, your health-conscious shoppers are adding more home-cooked soups to their menus with a broader range of ingredients than just carrots and celery. On-trend ingredients include colored cauliflower, sweet potatoes, root vegetables like Sunchokes® and celery root, and flavor boosters like ginger, turmeric, lemongrass, and fresh chile peppers.

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

Frieda’s new crêpes packaging attracts impulse shoppers to help boost retailers’ berry sales

LOS ALAMITOS, CA (January 2016) – This February, provide your shoppers with a Valentine’s Day meal solution display featuring value-added produce items like Frieda’s newly branded French Style Crêpes, paired with your fresh berry case.

Frieda’s new packaging design has a fun, young vibe that appeals to home-cooking Millennials without alienating Baby Boomers. With attractive branding, including the phrase “Ooh là là” on the packaging, Frieda’s ready-to-eat crêpes are an easy way for shoppers to add a little romance to their Valentine’s Day menus.

Packed in ready-to-display cases, the crêpes are also available in a self-standing crêpes shipper display of four 12/5oz. cases featuring bright colors and tasty graphics that will catch shoppers’ eyes and draw them right to your Valentine’s Day destination display.

Shelf-stable and ready-to-eat, Frieda’s crêpes are the perfect impulse item for your produce department. Ooh là là, indeed!

Contact Frieda’s to find out more about la crêpe magnifique shipper and très bons products.

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

Leading food-policy news source features the Frieda Caplan documentary

Civil Eats is a daily news source for critical thought about the American food system and was named the James Beard Foundation’s 2014 Publication of the Year.

Zimberoff was on her United Airlines flight to New York from France when she picked documentary “Fear No Fruit” from in-flight entertainment selection. She was impressed by the story.

“At the time I was working on a story about the future of the supermarket, and it seemed like such a coincidence to find this film. While watching it, I kept thinking what a cool woman Frieda was and that I wanted to share her story,” said Zimberoff.

It’s not just Dr. Caplan’s entrepreneurial spirit and can-do attitude that inspired her. Zimberoff finds the behind-the-scenes look at the produce industry equally intriguing. She connected with the Caplans within hours of having viewed the documentary via Supermarket Guru Phil Lempert, whom she had recently interviewed for another story. (Lempert also appeared in the film.)

“The film was incredibly engaging from start to finish, and it was inspiring to learn about the strong, family-run, and female-led company,” added Zimberoff.

“Fear No Fruit” will be available on DVD on January 12 from Amazon, BarnesandNoble.com, BestBuy.com, and KinoLorber.com, and as a Netflix DVD rental. Streaming and digital download are also available on iTunes, HuluPlus, Google Play, Amazon Instant Video, Xbox Video, Vudu, and Vimeo on Demand. Additionally, the film is available for educational and community screenings via Kino Lorber EDU.

Directed by Mark Brian Smith, “Fear No Fruit” chronicles the life of Dr. Caplan, the first woman entrepreneur on the Los Angeles Wholesale Produce Market in the 1960s. While the film focuses on her life and career, it also features interviews with produce business influencers including Rick and Tonya Antle of Tanimura & Antle.

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

When “Star Wars: The Force Awakens” hit theaters last month, guess what hit grocery shelves? Android BB-8 on bags of oranges and Darth Vader on bags of apples. (And R2-D2 on everything from baked chips to canned soup.) Yep, it was timed perfectly. True 21^st-century marketing.

But I was surprised to see some of the backlash on the “Star Wars” branding of fruits and vegetables. Many people said Disney had gone too far. There’s even a meme going around with BB-8-branded oranges that says, “Disney needs to calm the [bleep] down.”

OK, it might look a little cheesy to put BB-8 all over that bag of oranges if you don’t understand why. But as a parent, I don’t want this branding of fruits and vegetables to calm down. If the kids want to eat produce, I don’t care how, or what the reason is. Let them have fruit!

We are so used to seeing branding on other consumer packaged goods. You expect to see “Star Wars” on your mac-and-cheese and cereal boxes. A recent Campbell’s Soup commercial depicts a little boy pestering his mom for R2-D2 soup while they’re in the produce aisle. Exasperated mom asks the produce guy about the soup, and he leads them to the soup aisle.

So, what if that little boy had been pestering his mom for R2-D2 sugar snap peas? Right there in the produce department? That would have been just fine with me.

I sell produce for a living. Exotic fruits and vegetables to be exact. I sell them to supermarkets and chefs, and I have spent a lot of time the past few years trying to give school-age kids access to more fruits and vegetables. At school. Where they eat at least one meal and usually two snacks a day. And it’s been a bit of an uphill battle.

Actually, this was an idea that started in the government. (Thank you Senator Tom Harkin from Iowa for conceiving the idea of free fruit and vegetable snacks at schools over 10 years ago.)

Over the last four years, private donors and produce companies have raised more than $1 million to put salad bars in hundreds of schools across the country, and many schools have the money to offer fresh fruit and vegetable snacks. And kids say they love it! They love that they get to choose what to put on their plates, and they like the taste of fresh produce.

But there’s another groundswell going on simultaneously with the same goal: Condition young people to make fresh fruits and vegetables their snack of choice. And it’s been going on in a revolutionary way—revolutionary for the produce industry, at least.

Produce marketers are putting licensed character images on packages of fresh produce so when kids and their parents are in the produce department, the kids say: “I want those oranges with Big Bird on the package.” And we’re having celebrities and famous athletes do advertising campaigns, so young teens say: “I want those baby carrots” (because American women’s soccer champ Alex Morgan says they’re cool).

And although it’s kind of early to have scientifically significant results, the anecdotal feedback is that kids are engaging. Suddenly, it’s cool to like broccoli or dragon fruit.

So next time you want to roll your eyes at those Yoda grapes, give pause then ask yourself if you’d rather kids eat Yoda candy or Yoda grapes.

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

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

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

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

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

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

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

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

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

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

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

Young Coconut

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

Ginger and Turmeric

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

Stokes Purple® Sweet Potatoes

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

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

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

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

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

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

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

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

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

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

STARFRUIT

KIWANO® HORNED MELON

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

ICICLE RADISH

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

BLACK GARLIC AND ELEPHANT GARLIC

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

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

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

1. Starfruit

2. Kiwano®

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

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

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

3. Icicle Radish

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

4. Black Garlic and Elephant Garlic

Prepare your produce department for vegetable-focused food trends

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

Clean Eating Movement

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

Veg-centric

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

Turmeric

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

Flavorful Heat

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

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

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

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

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

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

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

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

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

Frieda’s shares four reasons these lucky legumes attract shoppers

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

1. Convenience

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

2. Modern Southern and Comfort Food Trends

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

3. Health and Nutrition

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

4. Halo Effect

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

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

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

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

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

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

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

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

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

Bright color and clear signage will attract shoppers and make sales

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

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

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

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

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

Update holiday classic recipes with fresh, new ingredients

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

Pearl & Boiler Onions

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

Cipolline Onions

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

Shallots

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

Stokes Purple® Sweet Potatoes

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

Colored Baby Carrots

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

Parsnips

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

Baby Potatoes

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

Colored Cauliflower

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

Sunchokes®

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

Get the Recipes:

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

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

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

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

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

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

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

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

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

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

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

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

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

Follow the Foodies

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

Attract Athletes

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

Put Purple in the Mix

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

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

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

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

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

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

1. Clean Up Your PowerPoint

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

2. Keep It Tight & Go by Number

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

3. Share Your Content

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

4. It’s a Conversation, Not a Lecture

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

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

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

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

Inspire new holiday flavor experiences for shoppers with specialty ingredients

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

1. Pearl and Boiler Onions

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

2. Cipolline Onions

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

3. Shallots

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

4. Stokes Purple® Sweet Potatoes

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

5. Colored Baby Carrots

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

6. Parsnips

7. Baby Potatoes

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

8. Colored Cauliflower

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

9. Sunchokes®

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Kokkeriet

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

Kanalen

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

Geist

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

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

Learn innovative tactics from industry marketing leaders on October 23

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

“The appeal of Organic Heirloom Apples is the variety of color, texture, and flavor profile,” said Karen Caplan, President and CEO of Frieda’s. “Not only are they a big hit with shoppers, these apples add color break and attractive variety to your fall display.”

Among the varieties available from Frieda’s are Matsu, Orleans Reinette, Winesap, Northern Spy, and Arkansas Black. Most varieties are also available in baby size. Call Frieda’s today as availability on varieties varies week by week throughout the season.

Today I had lunch with a woman whom I have admired for more than 20 years: Caroline Cotten. Caroline founded Mass Connections, a shopper marketing firm she built from an idea she had in college and turned into a $100 million business.

Her business provides people to do in-store demonstrations for vendors in the grocery business at grocery stores. You know who I mean: those stereotypical, mostly older ladies in black pants and white shirts who hand you samples while you walk around the grocery store.

Back when I started in the produce business, the “demo person” would bring a card table and maybe a tablecloth and “set up shop” at the end of an aisle. Then she would hand out samples—and maybe coupons—in hopes of selling more of the products being sampled.

Caroline told me she originally started the business while she was in college in Arizona as a way to make money to support herself as she is one of six children. When she moved back to California, she parlayed this idea and grew it into what I would call an all-American success story.

In the past 30 years, she not only continued to grow and run her company, but she had four children too. And like many of us, Caroline also has had her share of mid-life crises—divorce, and key employees getting ill and buying partners out.

Meanwhile, the business world around her was changing. The cost to provide her personnel and services was getting expensive from the manufacturer point of view. More and more manufacturers were evaluating the ROI (return on investment) on in-store demonstrations. If these demo people could not generate enough incremental sales, then they would stop doing the sampling in stores.

By this time, Caroline’s eldest daughter Taylor was managing event personnel for Mass Connections and ended up being the top regional manager in the company. Caroline laughed when she told me that Taylor was 20 years old when she handled the entire East Coast territory! She said, “Do you know how hard it is to rent a car when you’re not yet 25?” (Thank goodness for Enterprise Rent-a-Car!)

Caroline watches Taylor engaging with her friends via social media—Facebook, Twitter, Instagram, etc. And a new business idea was born.

Enter Social Sampling Inc., Taylor’s new company (with mom, Caroline as an official advisor).

When Social Sampling interviews candidates to do in-store sampling, guess what they bring along with their resume? They bring their smart phones, and they must have a minimum number of social media followers. The more people they can reach, engage with, and sell product to, the more money they can make per project.

So when these candidates are hired to do in-store events, part of their job is to post to social media before the event to let people know where they will be and what they will be sampling, during the event to entice people to show up, and afterward to lead into the next event.

I mean, really, who do you listen to: a newspaper or radio advertisement, or a recommendation from a friend? You guessed it—a friend!

From what Caroline shared with me, with this new approach, the actual number of people who come into the stores to try samples has only grown about 10 percent. But guess what? Product sales have increased 1,000 percent. Yes, that is 10 times!

If you have any millennials working for you, maybe you should ask them what would make your baby boomer-designed business appeal to them and their friends.

Second Harvest Food Bank lauded Frieda’s continuous support at Angels baseball pre-game ceremony

LOS ALAMITOS, CA (August 2015) – Frieda’s Specialty Produce was recognized by Second Harvest Food Bank of Orange County as the Wells Fargo Community Hero on August 21, 2015, in front of over 40,000 baseball fans at Angel Stadium in Anaheim, California.

Wells Fargo also made a $1,000 donation to Second Harvest to further support its mission to end hunger. Every dollar donated provides enough food for three meals for the hungry.

“It is such an amazing opportunity to be able to highlight our most supportive partnership with Frieda’s, thanks to Wells Fargo and the Angels,” said Menna Eshete, Community Relations Coordinator of Second Harvest. “Working with organizations that share our passion in ending hunger creates a stronger team to make what seems like the impossible, possible.”

“As a family-owned and -managed company, we value the relationships we have with our community,” said Karen Caplan, President and CEO of Frieda’s Specialty Produce. “We have been donating edible but not saleable produce to Second Harvest since the company moved to Orange County more than 20 years ago.”

“There are so many people who face hunger, right here in our own backyard, and we feel the best way to help is to donate fresh produce that would otherwise go to waste,” added Caplan.

Second Harvest Food Bank’s mission is to end hunger in Orange County. We are the largest nonprofit hunger relief organization in Orange County, leading the fight to end hunger in our community. Second Harvest distributes donated, purchased and prepared foods through a network of more than 320 community partners in 470 locations throughout the county. Second Harvest is a member of Feeding America, a national hunger relief organization. Learn more about Second Harvest Food Bank’s work in the community – and how you can help – at FeedOC.org.

Over 15 years ago, I recall being invited to be a keynote speaker at a Walmart Associate Summit in Kansas City and addressing 2,000-plus produce managers and company leaders on food trends.

The overarching point I made during that 45-minute presentation was that food trends which have come from another part of the world, such as the popularity of Asian or Latin foods, end up permeating far beyond the food business and the produce department specifically. I did a deep dive into the increasing popularity of Japanese cuisine and also pointed to its effect on music style, art (think minimalistic décor), and even clothing (remember when kimonos became popular?).

So, while I was walking through my local Whole Foods Market earlier this week, an end display of bento boxes caught my attention. And it reminded me of my speech from years ago.

According to Wikipedia, bento is a single-portion takeout or home-packed meal common in Japan. A traditional bento holds rice, fish or meat, and pickled or cooked vegetables, usually in a box-shaped container. Often, the box will have dividers to keep the side dishes or pickles separated from the main dish.

If you’ve ever eaten in an authentic Japanese restaurant or sushi bar, you will recognize what I’m talking about.

So, even though many of us may pack our own lunches or for our family members in small Tupperware-like plastic containers, who would have imagined it would become so trendy? We all know about the popularity of lunch pails decorated with cartoon characters for young children.

To me, this is the just a continuation of the popularity of everything Japanese, combined with the growing trend of home-cooked, healthy meals.

And just look at the recipes out there specifically for traditional bento boxes like these by Rachel at La Fuji Mama.

Earlier this morning, I was reviewing a recent Gallup Poll which revealed the dramatic reduction in the consumption of sodas. Part of the study included insights into what foods consumers actively try to include in their diets; it showed 93 percent of consumers polled try to include vegetables and 90 percent try to include fruits in their diet.

So, back to my discovery at Whole Foods. In doing a little research on the manufacturer Bentology, it was interesting to learn that a mom founded the company in 2001 as a way to make lunches for her kids more interesting and nutritious. The company started with the name Laptop Bento-Ware and recently changed it to Bentology—a great case study in rebranding.

This woman, Tammy Pelstring, was ahead of her time. I wonder if she realizes that her decision to launch the product with its design and name came from global trends dating back decades.

Special thanks to my coworker Jennifer who used the term “pack a bento for her lunch,” which brought this to my attention!

Discover the authentic taste of Hatch Green Chiles from New Mexico

You may have heard the buzz about these famous green chile peppers. Why are Hatch Chiles so special? To be called a “Hatch” pepper, it must be grown in the Mesilla Valley of New Mexico. There’s just something about the climate and soil of this growing area that produces a distinctly zesty, bold flavor. Chile aficionados—also known as “Chile Heads”—know that nothing enhances that awesome flavor like roasting their Hatch Chiles over an open flame.You can roast chiles on your grill or even in your oven, but if you can find a store that will roast them for you in bulk, it’s a deliciously festive way to kick off the Hatch Chile season! Frieda’s works with select supermarkets around the country to create Hatch roasting events.

The beauty of the Hatch Chile is that you can still enjoy that delicious green pepper flavor without blowing your head off from the chile heat factor. Hatch Chiles can be found in mild, medium, or hot degrees of heat, although they generally end up in the medium-hot range.

If you are able to get your hands on some of these limited-edition chiles this summer and fall, buy them in bulk and freeze them for extended use over the winter. By the time next season comes around, you will be craving that authentic Hatch Chile flavor!

WANT TO LEARN MORE? WATCH:

This past weekend I was in beautiful Monterey, California, attending the annual Produce Marketing Association Foodservice Conference. I found it energizing to rendezvous with friends and enjoyed some fantastic educational programs there.

Much of Saturday morning was filled with speakers talking about food trends. One of the most prominent trends is the increasing presence of vegetables at the “center of the plate.” There has been a buzz about this for many years, but it seems to have reached critical mass now.

In fact, both Chef Jet Tila of Food Network’s “Cutthroat Kitchen” and Gerry Ludwig, Corporate Consulting Chef of Gordon Food Service, ended their presentation with a prediction on the next big vegetable trend:

Carrots and Cauliflower.

Yes, you read correctly. They said that these two “rather common” veggies were actually cutting edge. Thick, center-cut Cauliflower can be grilled like a steak, and served as the main course. And, of course, Cauliflower is not just white anymore. You have purple, orange, & green.

And Carrots—well they come in a variety of colors and sizes, too. They will be roasted with the tops on! Yep—the latest green in the vegetable world is the carrot top. It’s an example of “root to stem” cooking.

As I listened to these presentations about veg-centric cooking, I started thinking that perhaps the produce industry’s incredible push to educate and increase fruit and vegetable consumption is really working! Even First Lady Michelle Obama promoted our industry with the Let’s Move Salad Bars to Schools program.

The after lunch speaker was none other than Chef Hugh Acheson, one of the hottest chefs in America. You’ve probably seen him as a judge on “Top Chef” or a contestant on “Top Chef Masters.”

Hugh had heard the morning speakers and opened his comments with his take: Want to know what has really pushed chefs to get creative with vegetables? The cost of protein.

He told us that protein costs are going through the roof. Chefs know that their food costs should be around 30 percent, so to keep from raising their prices they had to get creative. So, instead of serving an 8 or 10-ounce steak, they now serve a 6-ounce steak and put a large variety of prepared vegetables center stage on the plate. Another adjunct trend is the use of meat broth as a flavoring for vegetables.

Hugh also shared the genesis of his newest cookbook, The Broad Fork. He is a member of a CSA (Community Supported Agriculture) and gets a box of locally grown produce every week. His neighbor also gets a box. It seemed as if every week his neighbor would come over and ask Hugh, “What the hell do I do with Kohlrabi?” (I guess there was Kohlrabi in the box quite often.)

So, for a year, Hugh took his weekly CSA box and developed four recipes for every single item. The result was this amazing cookbook filled with seriously delicious and very creative recipes.

So, if you want to know what the hell to do with Kohlrabi or Celery Root or Parsnips, check out Hugh’s gorgeous cookbook. I can’t wait to start cooking from it!

Like many people, I bought a juicer a few years ago after watching the movie, “Fat, Sick and Nearly Dead,” starring Australia-born Joe Cross. If you haven’t seen the movie, I highly recommend it. (You can get it on iTunes or Amazon.)

I was enamored with juicing and its positive effects on our health. Of course, I started out with great intentions for my juicer. However, juicing is a hassle and there are many things that didn’t work for me:

So, my juicer was just staring at me every morning from my kitchen counter, and soon it was gathering dust. Eventually, I gave it to a friend.

Then I went to Costco one day with my friend Lilliana. She pointed out to me this amazing gadget called a Blendtec^® blender. I watched the demo person pour into the blender some coconut water, add a few leaves of kale and then chunks of frozen fruit, and in 30 seconds, she handed out samples of a refreshing and very healthy drink.

Admittedly, I was highly influenced by Lilliana who said the Blendtec^® changed her life. She, too, wanted the health benefits of juicing, but hated the waste of throwing out all that pulp and the messy cleanup as much as I did.

So here is my new summer breakfast routine: 8 ounces coconut water, 2 to 3 cups of kale and/or spinach leaves (although today it was arugula as that was the only green in my fridge), one banana, and four to five chunks of frozen mango (a natural sweetener whose frozen state makes the texture more like a smoothie). Sometimes I add half a cucumber and lemon—skin and all. It may not sound like much, but it is very filling and gives me energy for the entire morning.

And the best parts? I don’t have to throw any pulp away, my entire cleanup process is just rinsing the Blendtec under running water, and I’m out the door. No scrubbing!

Talk about the intersection of healthy and convenience! If you’re burned out on juicing, definitely try blending instead.

Pre-book New Mexico’s famous green chiles and partner with Frieda’s for a roasting event today

LOS ALAMITOS, CA (July 2015) – Hatch Chiles from New Mexico are back in season from August through September, and Frieda’s Inc. has guaranteed volume and good supply. Frieda’s team also has the expertise to assist retailers in a Hatch Chile roasting program.

According to the New Mexico Department of Agriculture, the green chile business continues to increase. The department estimates there will be between 700 and 800 semi loads of fresh market green chiles being sold in retail stores nationwide. That number increases annually.

Chile Pepper aficionados flock to stores to grab up these chiles and shoppers look forward to Hatch Season each year as a result of the success Frieda’s retail partners have had roasting at their stores.

Exclusively grown in the Mesilla Valley near Hatch, New Mexico, these green chiles are well loved by “chile heads” for their robust flavor and the zesty fragrance released when they are roasted over an open flame.

Frieda’s will offer four heat levels of Hatch Chiles—mild, medium, hot, and extra hot—in 25-pound cases.

To inquire about Frieda’s Hatch Chile Program, please call (714) 826-6100 today.

It always bugs me when I go into a produce department and all the fruits are so large. You know what I mean—strawberries the size of billiard balls, apples and oranges (or even bananas) so big that you could split the fruit with a friend! And these big fruits don’t always have the best flavor.

I would rather have medium- or small-sized fruits with better flavor. (Honestly, they’re also a perfect portion to snack on!)

The story was about David “Mas” Masumoto, the well-known farmer (and author of the famous book, “Epitaph for a Peach.”) Mas owns an 80-acre organic farm just south of Fresno, right in the middle of the San Joaquin Valley. When the LA Times writer asked Mas about the drought in California and the effects on his farming practice, he responded:

Flavor! Yippee! I was so excited to read this. Mas verified what I have been thinking for some time. Supermarkets have us consumers convinced that bigger is better, so they buy only large, premium-sized fruit. And they encouraged growers to develop large-size varieties (which you can do with pruning and farm practices) because the stores get premium prices for them.

But what happened to buying fruit based on flavor? I would much prefer a smaller piece of fruit and know that it has intense, awesome flavor.

Here is a dirty little secret of the produce industry. Consumption of soft fruit (peaches, nectarines, and plums) has declined so much in the last 10 years that many large farmers in Central California have started pulling out trees because they have a hard time making money selling their fruit. I believe the reason consumption has gone down is because the flavor and eating quality of the fruit have declined to the point that consumers don’t want to waste their valuable money on tasteless fruit. They have so many other choices like juicy watermelons and mixed melons, easy-peel citrus (like Cuties^®) that they vote with their dollars. And those dollars aren’t going to soft fruit.

Based on Mas’ comment on water, a big part of that decline in flavor is over-watering in order to get bigger fruit.

So what if other fruit farmers use Mas’ methods and start cutting back their water usage and grow smaller fruits with big, bold flavor? Can you imagine juicy peaches and nectarines like you had as a child?

In an interview a year ago, I was asked, “What would you change about the produce industry?” My answer was to change the USDA grades and standards so that all imperfect fruit that never makes it to market and goes to the dumpster can be sold. I believe this could help alleviate hunger by making fruit produce more accessible and affordable.

And have you noticed that all over the world supermarkets are launching campaigns to sell “imperfect fruit?”

Well, my prediction this week is that farmers will be forced to reduce their water consumption, but will continue to farm. The unintended benefit will be smaller, more flavorful fruit.

And who knows, maybe consumption of fresh peaches, nectarines, and plums will start to go up as consumers fall in love with their flavors all over again. And smaller sizes of apples, bananas, and strawberries will encourage better snacking and encourage people to eat more of them.

GFSI and CCOF inspections confirm Frieda’s high quality standards

LOS ALAMITOS, CA (July 2015) – Frieda’s Specialty Produce continues to focus on providing the highest quality to its customers, once again passing its annual Global Food Safety Initiative (GFSI) benchmark audit and California Certified Organic Farmers (CCOF) organic audit.

“Food safety is of high importance here at Frieda’s, and this is validation that we are not only just in compliance, but at the top percentile of compliance,” says Jackie Caplan Wiggins, Frieda’s Vice President and COO. “We also remain 100 percent compliant with the USDA National Organic Program. Everyone at Frieda’s is proud of these accomplishments. What that means for our customers is they know we have the strictest requirements for the suppliers we represent and for our own handling processes and procedures.”

Based on the audit in April, Frieda’s received a superior score of 99.62 percent on the PrimusGFS Packinghouse Audit, the highest global standard. Performed by PrimusLabs, this score is an improvement from last year’s score of 99.35.

Additionally, the organic audit performed in June by CCOF confirmed that Frieda’s remains 100 percent compliant with the National Organic Program set up by the USDA.

The GFSI is an initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide.

As one of the first organic certification entities in the United States, the CCOF certifies more than 2,500 organic operations in 38 states and three foreign countries, and serves over 240 supporting members—consumers, suppliers, businesses, and individuals.

Frieda’s clients may request updated certificates and final audit results. Please contact Frieda’s Compliance Department for more details.

In early June, I was having dinner at the Japanese-Peruvian fusion restaurant Chotto-Matte, one of the hippest places in London. Imagine sushi meets root vegetables—on steroids! It was one of the most amazing, enjoyable, and inspiring dinners I’ve had in a while.

Yes, that was in England, which in the past has not been known for the most adventurous cuisine. (Fish and chips and meat pies, anyone?)

So, out came a plate filled with thin, roasted green peppers. I said, “Oh, look at these Shishito peppers!” My friend gave me a quizzical look and said, “But the menu says they’re Padrón peppers.”

Hmm…I wondered why they looked and tasted just like Shishito peppers, which I have enjoyed many times at my favorite sushi bar back home in California. So, I immediately texted my chile pepper buyer and asked him, “What is the difference?”

Almost all commercially sold peppers are “cousins.” In fact, both Shishito and Padrón peppers are from the cultivar Capsicum annuum var. annuum.

Shishito peppers are the East Asian variety of the cultivar and are named because the tips of the peppers resemble the head of a lion—shishi (or jishi) in Japanese.

On the other hand, Padrón peppers are from Spanish seed of the cultivar from the municipality of Padrón in northwestern Spain, hence its name.

You can see from the photos that Shishitos are a little thinner than Padróns. Also, Shishitos are not usually hot—you may find 1 in 10 that is medium-spicy. Padróns are also mild with slightly more chance of being spicy—2 in 10.

Both peppers are very trendy right now, along with the rise of tapas bars, izakayas (Japanese bars with food), gastropubs, and small plate offerings. So, don’t be surprised if you find them showing up in your neighborhood establishments.

Shoppers’ favorite grapes are in good supply through August

LOS ALAMITOS, CA (June 2015) — Packed in a 16/1 lb. clamshell, Frieda’s Specialty Produce’s Champagne Grapes are available starting in July. Although Champagne Grapes from Arizona experienced a gap in mid-June due to rain, Frieda’s will still have good supplies of shoppers’ favorite table grapes from California through August.

Also known as Zante Currants or Black Corinth Grapes, Champagne Grapes have a delicate appearance and intensely sweet flavor. They are small and seedless, and the average size of a bunch is about the length and width of a hand. Frieda’s recommends displaying Champagne Grapes with other grape varieties, including seasonal specialty varieties such as Sweetie Yellow Grapes and Thomcords. Champagne Grapes can also be cross-merchandized with gourmet cheeses and wines for entertaining ideas.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for product information and high resolution images to assist with any marketing needs.

Last week I had the opportunity to share my thoughts, and a bit of my personal history, with a few hundred produce friends—both men and women—at the Women in Produce Reception at the annual United Fresh Produce Convention in Chicago.

For most of my life, I have told my company’s story and the story of how my mother founded our business, but never before have I talked about what it was like to grow up as the daughter of entrepreneur Frieda Caplan and labor negotiator Al Caplan.

Most people think my mom was a tough business person, but she was a pushover compared to my father. His mother died when he was 13, after which he rode a freight train from Chicago to California, so he never graduated from high school. He was a labor union negotiator and eventually moved into labor relations management consulting. He may have been tough at work, but he was tougher on me, the first born. But obviously that toughness just prepared me for running our family business and dealing with everyday business challenges.

One of my professional highlights was when I was chosen to be a Director of the Federal Reserve Bank of San Francisco, Los Angeles branch. It was an interesting time to be at the monthly meetings and voting on the Fed rate. I had the opportunity to meet many interesting people, including then Chairman Alan Greenspan and current Chair Janet Yellen.

Many times when I speak, I get asked my advice for being successful in business. So at the end of my presentation, I shared these tips:

Balancing your work and your life is up to you. Think of each day as a “pie.” You wake up each day and get to decide how to divide the pie. Will the pie today be evenly divided between work and family? Or will it be primarily work, or primarily family, or just a “you day?” It was explained to me this way by a female executive at Walmart, and to me it makes the most sense. I will tell you that I am pretty sure I missed the first day of school every year for both my girls as it always seemed to fall during a scheduled business trip. But I was there for their third day of school. And I missed many birthdays, but we made lots of other memories. And as you can see, my girls turned out just fine.

When you don’t know something, ask. Don’t be afraid. I guarantee that you won’t look dumb. To the contrary, you will be admired for having the guts to ask the questions everyone else wishes they had asked.

In my more than 30 years in the business, every year I have attended workshops, seminars, webinars, and read books to keep current and learn about new things. I read everything that comes into my company even if it takes me weeks and months to get to it. (Thank goodness for long airplane flights). Because I always learn something new, I feel ahead of the curve and that is one of my competitive advantages.

And finally, this is something I learned from my mother (and she learned from her mother). It’s tempting to badmouth your competition, your coworker, or your boss. But really it is better that you don’t. Offering honest criticism is one thing, but like the saying goes, “If you don’t have something nice to say, don’t say anything at all.” We will all be in this industry for many more years, and you never know who you will be working for or who will be your boss. I’ve found it the best practice to be positive whenever possible.

The best part of my presentation was that my entire immediate family was able to be there with me. As you can see, I have a beautiful and radiant family.

Please feel free to share my tips with any young person who has just graduated and is moving into the “real world.” You can also read my entire speech here.

Short video series returns to assist shoppers and produce managers

LOS ALAMITOS, CA (June 2015) — Frieda’s Specialty Produce premieres its 2015 YouTube video series with “Specialty Produce 101: Angelcot^®”— just in time to kick off the season for Frieda’s exclusive white apricots. Third-generation Caplan family member Alex Jackson, daughter of President & CEO Karen Caplan and granddaughter of founder Dr. Frieda Caplan, returns as the host.

Produced in-house in Frieda’s test kitchen, these one-and-a-half minute videos offer interesting facts and recipe ideas for specialty items such as Jackfruit, Dragon Fruit, Fennel, and Pine Nuts. The videos are also used by Frieda’s clients to train their produce managers.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s to pre-book the limited-availability, Frieda’s exclusive Angelcots^®.

Purple crisp pods stand out as a healthy snack option

LOS ALAMITOS, CA (May 2015) — Supermarket Guru Phil Lempert confirms that Frieda’s Specialty Produce’s Purple Snow Peas are a hit. In “Phil’s Food Reviews,” Purple Snow Peas were his pick of the week on May 1, scoring 93 out of 100.

Purple Snow Peas are available year-round, however the rainy season in Guatemala can affect availability intermittently from June to mid-November. An excellent source of vitamin C, fiber and folate, Purple Snow Peas come in 12/6-ounce plastic bags or in 10-pound bulk. These deep purple pods have tiny green peas inside and maintain their purple color when cooked.

“I love these,” Phil says in his review. “Great to get kids to eat more vegetables. Under 40 calories for half a bag with zero fat, 3 grams of protein and 5 grams of naturally occurring sugars.”

Frieda’s offers healthy snack options to help keep shoppers away from not-so-healthy snacks. Crisp and crunchy, easy and fun-to-eat, exciting fresh produce like Purple Snow Peas, Rambutans, Mini Sweet Peppers, and Starfruit can satisfy any craving.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for additional information on Purple Snow Peas.

There is a new business disease. It’s called “conference burnout.” You may have it. It goes like this:

Every morning when you look through your emails, in between all your necessary and urgent company and client emails, are email invitations highlighting the “latest and greatest” conferences. You can attend conferences put on by INC. Magazine, Fast Company, Fortune, Hubspot, and other experts in New York City, Austin, or Chicago.

You get excited about the subjects you’re interested in, or speakers who you would love to hear and meet in person. But then you look at the dates and you realize that you would have to give up your day job to attend all of the conferences.

With that being said, I managed to attend a conference for the first time in May that was put together by the Western Association of Food Chains.

I have seen the name of this industry conference for many years and never understood it. It looked just like another supermarket retail conference in a nice location. (Hello, Palm Springs!) Except this time, my good friend Sue Klug, executive vice president of Unified Grocers, who happens to be the chairwoman of WAFC, personally invited me.

“You really should come,” said Sue. “I know you will like it. It’s different.”

Sue can be very convincing, so I did a little research on the organization and the event. Even though I was not entirely convinced it would be worth it, I ended up attending. After all, I could give up a couple of days to support my friend.

Only retailer supermarket executives can be a member of WAFC—no vendors or suppliers—however, vendors and suppliers can attend the conference. So I did.

During one of the cocktail parties, I spoke with another board member, Oscar Gonzalez, who is the Co-President of Northgate Gonzalez Supermarkets here in Southern California. All these retail competitors were in constant meetings every day with each other and I knew they could not be discussing their competitive strategies. So, what were all the meetings about?

Oscar explained it to me beautifully. He told me that back in 1921, the supermarket industry on the West Coast realized there was a shortage of management personnel for their retail stores. Most employees got their start in supermarkets by bagging or checking groceries while in high school. They made good money, and many of them had no incentive to go to college. After being a front-end checker, you could move up to be a supervisor and then eventually a store manager. In most cases, a store manager would be making a six-figure salary. Seriously, there was no incentive for their employees to get a professional education.

So all the retailers got together and created the WAFC with the sole purpose of designing and funding management education programs for company employees!

Education is the primary mission of the WAFC. Since 1958, with the support of scholarship donors, the organization established and has funded the Food Industry Management Program at the University of Southern California Marshall School of Business. Then in 2000, WAFC launched the “Retail Management Certificate Program,” an accredited community college program specifically designed for food industry associates, which is available online nationally and at over 160 college campus and satellite locations in the Western United States.

Having spoken with some of the students who graduated from either USC program or the Retail Management Certificate Program, they all said two things:

“It changed my life forever” and “I would never be in the career position I am in now without this program.”

One of the graduates has now been promoted to the most senior sales/marketing executive in his company’s regional retail chain of more than 100 stores!

A bunch of competitors identified that they had a common need, and banded together for this noble cause of not only designing and managing a management training program, but also of helping change the lives of their employees.

Now that I understand the purpose of WAFC, I was all in! But as a vendor (and a newcomer), what could I possibly do?

Well, as it turns out, vendors can actually join another organization called the Illuminators. WAFC was started in 1921 and a few years later the vendors formed their own, supportive group. The sole purpose of the Illuminators is to provide volunteers to run the WAFC conferences and events. So I paid my dues and signed up within the first hour of getting there, and joined all the other volunteers right away. I sold raffle tickets, served lunch, and staffed a silent auction, among other duties. It was so much fun!

The grocery industry is often accused of being stuck in the “old business model,” e.g. brick and mortar, but the WAFC found an innovative way to collaboratively tackle an industry-wide hurdle, and at the same time, develop a retention strategy for our companies and industry!

Five tips to great fruit and vegetable grilling

Recent studies show that 87 percent of American households have outdoor barbecues, and they believe grilling more often is a healthier way to prepare meals. Grilling also brings out the flavors of fruits and vegetables like no other cooking method can! As our eating habits are changing to include more fruits and vegetables, so are our grilling preferences. Put more vegetables—and even fruits—on your grill this summer. Follow these five easy tricks and tips to make grilling produce a breeze.

Vegetables and fruits tend to stick to the grate more because of the caramelizing sugars. Brush some oil (or spray) on the grate before adding your produce to the grill.

Tired of losing your vegetable slices to the fire? Put a metal cooling rack on the grill grate as a secondary, smaller grate grill surface so nothing falls through. And you can still get the beautiful grill marks. (We picked up this tip from Alton Brown!)

Cleanup is a breeze when you cook your fruits and veggies in aluminum foil packets! Add your favorite vegetables onto a piece of aluminum foil, drizzle with some olive oil, and season with salt, pepper, and fresh herbs. Fold up the packet and seal the edges well. Set the packets on the grill and let the vegetables steam themselves. You can do the same with fruits, sugar or honey, and a drizzle of orange or almond liqueur, then serve over vanilla ice cream.

You can put more on the grill than onions, peppers, carrots, and zucchini! Did you know that you can grill leafy vegetables like Belgian Endive, Radicchio, Baby Bok Choy, and even romaine lettuce? They actually get sweeter when a little charred. You can also grill Fava Beans in the pods and eat them whole, pods and all. Try avocado halves, grilled right in the skin. As for fruits, have you ever had grilled Dragon Fruit? Cube them and add to skewers with other fruits for fun fruit kebabs!

I don’t usually get star-struck. I have no interest in getting autographs of famous people or visiting the homes of the stars in Hollywood.

But about six weeks ago, my daughter Alex and I attended an NCAA Sweet 16 Championship game at Staples Center in Los Angeles. Afterwards, we decided to grab dinner at one of our favorite restaurants, Border Grill, which is owned and operated by longtime business partners, Susan Feniger and Mary Sue Milliken. They are big users of fresh produce and offer flavorful and fresh authentic Mexican cuisine.

So there we were in an almost empty restaurant (typical of downtown L.A. at 5 p.m. on a Saturday evening), munching on chips and salsa, when a familiar-looking man walked in.

Mark currently writes for The New York Times, but I first learned about him when I bought one of his books, “How to Cook Everything,” more than 10 years ago.

His writing covers agriculture, health, the environment, and, of course, cooking and eating. He is a regular on the “Today” show and has hosted four TV series. But when he went mostly vegan a few years ago and wrote “VB6: Eat Vegan Before 6:00,” he really got my attention. (As you may recall, I went vegan for about a year in 2012.)

The premise of VB6 was that Mark loves food, but he needed to make some dietary changes due to health concerns. That is when he ingeniously realized he could be a vegan before 6 p.m. each day, then eat pretty much what he wanted in the evening.

So, when I saw him walk into the restaurant and sit at a table by himself, I took a deep breath, put on my lipstick, and went over to say hello.

We chatted for a bit about my mom, Frieda, about why he decided to go vegan, and which restaurant I should dine in during my next visit to New York City to celebrate my youngest daughter, Sophia, graduating from college. I also learned that he is temporarily living in Berkeley, Calif., thus his recent story on Monterey Market. I think he was impressed that I had seen the article.

After I went back to my table, I had my regrets. Shouldn’t I have gotten a picture with Mark? So I recruited Alex to return with me about 30 minutes later to chat some more and get his permission for a photo together.

What I loved about talking with Mark is that for someone who is such an authority on EVERYTHING, and so well connected, he was, well, human—a little funny and very humble. He was not annoyed that I interrupted his dinner twice.

I have met another pretty famous person. His name is Shaquille O’Neal and I met him at O’Hare airport in Chicago. As it turns out, a friend of mine, Michael Downing, is a business partner with Shaq in a company called Tout, which has been around for more than four years, before Vine videos became so popular. Tout is a next generation video platform for media companies to share content.

So, when I saw this HUGE man walk past me in the airport, I took a chance and approached him, asking if he knew Michael. I think Shaq was taken aback that I was not asking him for his autograph or photo.

After I said hello, I walked away, and then realized I should have asked him for help. You see, and you may not know this, but Shaq is a bit of a computer geek. So, I walked back to him and asked him if he could show me how to use Tout. I had downloaded the app, but did not know how to use it!

And there I was in the middle of O’Hare airport with this giant man showing me how to use an app on my phone.

So my lesson learned is that most of those famous people are human like the rest of us. And if you treat them like an old friend, and have a sincere conversation, they might just let you get your picture with them.

Shoppers take healthy eating habits to grilling season

LOS ALAMITOS, CA (May 2015) — While hot dogs and burgers have always been summer’s favorite grilling items, this year shoppers will look for a variety of fruits and vegetables beyond onions and peppers to grill.

Holidays are no longer a “cheat” day for shoppers, but opportunities for them to try healthy food. Recent studies show that 87 percent of American households have outdoor barbecues, and they believe grilling more often is a healthier way to prepare meals. Shorter cooking time on the grill ensures that much of the nutritional content is retained in vegetables when cooked.

“We find a significant change in American barbecue habits. Shoppers are grilling more vegetables in the summer, and now they are starting to grill more fruits as well,” said Karen Caplan, President and CEO of Frieda’s Specialty Produce. “One of the food trends this year is making vegetables the main course, and summer grilling season sets the perfect stage for that.”

“While grilling season officially kicks off during Memorial Day weekend (May 25), continues with Father’s Day (June 21), Fourth of July weekend, and concludes on Labor Day weekend (September 7), we are seeing retailers starting to promote grilling certain parts of the country,” added Caplan.

This is how you pronounce Turmeric: TWO-mer-ick. And if you’re wondering what I’m talking about, here’s a picture:

To me, turmeric looks like a cross between a small piece of ginger root and a carrot. In fact, turmeric (Curcumic longa) is related to ginger. You may have noticed it showing up in recipes and food blogs more frequently and wondered why.

Well, in recent years, we have seen a surge in consumer interest and demand for this root.

The first reason is that Indian and Southeast Asian cuisines have gained popularity in recent years. Naturally, the key ingredients in those cuisines, like turmeric, ginger, lemongrass, kaffir lime leaves, and yuzu, have also become better known.

In addition, turmeric has been used in Indian ayurvedic medicine for more than 2,500 years to treat joint pain, digestive and liver problems, and skin conditions. As a matter of fact, National Geographic recently published a special guide entitled, “Nature’s Best Remedies,” and devoted an entire page to this “yellow ginger.” More and more, we Westerners are finding that Asian homeopathic treatments and remedies turn out to have scientifically confirmed health benefits. But there is currently no significant government-supervised and -approved research available on turmeric.

Did you know that turmeric is the main ingredient in curry powder and mustard powder? It’s what makes those two powdered spices yellow. Besides its purported health benefits, turmeric adds a yellow-orange color and a light earthy flavor to curries, soups, and rice. You can also steep slices of turmeric in hot water to make tea. I’ve heard of people adding the grated root to their smoothies and freshly pressed juices as well.

Personally, I’ve started buying small pieces of fresh turmeric at the store to add to my soups and veggie dishes. I have yet to try it in my morning juices, but that’s next on the list!

Hopefully, you’ll now be encouraged to try turmeric. And who knows, adding the root to your meals may actually help relieve your arthritis, muscle pain, or digestive issues. You’ll just have to let me know if it works!

Over 40 produce organizations and professionals joined in saluting supermarket produce staff via social media

LOS ALAMITOS, CA (April 2015) — Over 40 produce organizations and registered dietitian nutritionists joined Frieda’s Specialty Produce on social media to celebrate the national Love Your Produce Manager^® Day on April 2. Using hashtag #LYPM on Twitter, Facebook, and Instagram, these organizations and individuals called attention to the exemplary service of men and women in supermarket produce departments.

To show appreciation for the produce industry’s participation in raising awareness of this holiday, Frieda’s made a commitment to make a donation to the “Let’s Move Salad Bars to Schools” program on their behalf.

“We quadrupled last year’s industry participation, going from about 10 organizations to over 40!” said Karen Caplan, President and CEO of Frieda’s. “We are exceedingly proud of our industry and grateful for the level of activity we’ve experienced this year.”

Caplan herself gave a shout-out to her local produce manager at the Ralphs in Seal Beach in a recent blog post.

As featured in Chase’s Calendar of Events since 2012, Love Your Produce Manager^® Day celebrates the unsung heroes of the healthy eating revolution.

About Let’s Move Salad Bars to Schools

Let’s Move Salad Bars to Schools was founded by the Chef Ann Foundation, National Fruit and Vegetable Alliance, United Fresh Produce Association Foundation, and Whole Foods Market in support of first lady Michelle Obama’s Let’s Move! Initiative. The goal is for every school in the United States to have a salad bar as part of its school food service program so that every child—from elementary school to middle school to high school—has daily access to fresh fruits and vegetables, whole grains, and healthy proteins.

About Frieda’s

Pre-book begins now for shoppers’ favorite stone fruit

LOS ALAMITOS, CA (April 2015) — Frieda’s Specialty Produce’s exclusive Angelcots^®, the “heavenly white apricots,” are only available for three weeks starting in mid-June. This specialty hybrid of Moroccan and Iranian apricot varieties is grown in Northern California and packed in 16/1 lb. clamshells.

Angelcots’ pale-yellow skin—with a pale-peach blush—is covered with a fine, velvety fuzz. The beautiful fruit has the right balance of acid and sugar, along with a buttery, perfume-like sweetness. Angelcots have the juiciness of the ripest nectarine and the delicate texture and aroma of an apricot, with floral and tropical notes. Angelcots are also rich in vitamins A and C, as well as being a good source of fiber.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for promotional ideas, marketing tools, product information, and high resolution images to assist with any marketing needs.

About Frieda’s

Sometimes it really does feel like I have a crystal ball. For example, I gave a speech over two decades ago and predicted some future happenings in the supermarket industry, and now one of them is happening!

I’m referring to the “sudden” focus and presence of registered dietitian nutritionists, or RDNs, in supermarkets.

Back in 1994, I referred to RDNs as “consumer relations specialists.” I predicted that supermarkets would soon employ consumer relations specialists who would make sure supermarkets were focusing on the needs of their shoppers, instead of just selling food in their stores.

Fast-forward to 2015, and it seems as if almost every supermarket chain offers the services of an RDN either in individual stores or at its corporate offices. Of course with the current obesity crisis, offering nutritional counseling and recommendations for healthy choices at no charge for shoppers is a win-win.

Just a few weeks ago, a produce industry organization, the Produce for Better Health Foundation, held its annual conference. It was so exciting to see that many retailers have RDNs and to see that these young (predominantly) women have so much enthusiasm for their positions and the difference they can make.

The conference provided many opportunities for people to network and chat. We learned quite a few new things by meeting with RDNs in attendance:

Nutrient-dense foods give you the most nutrients for the fewest calories. Fruits and vegetables are definitely nutrient-dense. On the other hand, energy-dense foods are high in calories and do not have many nutrients. The “empty calorie” foods you keep hearing about would be considered energy-dense.

The concept that educated shoppers will spend their food budget on foods that address their health and wellness priorities.

This was a new word for me! Orthorexia is being proposed as a new eating disorder: extreme preoccupation with avoiding foods perceived to be unhealthy and a fixation on food quality and purity. Orthorexia is not just being conscious about what you eat, such as going gluten-free or vegan. It’s when that consideration turns into an obsession and starts to affect your life. An example might be cancelling social events due to the fear of accidentally eating something “unhealthy.” Coincidentally, CBS news featured a story on this over the weekend as well.

Clearly, the RDNs are making an impact in supermarkets around the country. I’m not sure if they are able affect store merchandising decisions like moving candy away from the check stands to curb impulse buying, or adding more fruits and vegetables to store newspaper or online ads, but I am sure those subjects and many more are very much on their minds.

I’ve often wondered if First Lady Michelle Obama’s goal of eliminating obesity in one generation is possible. Well, with the brain power of these women, I think we have a good shot at it.

Carlos works in the produce department of my local Ralphs grocery store. He’s the guy I go to when I can’t find something. I love his smiling face and we always say hello when he is there. He works on Sundays, when I usually shop, so I see him almost every week.

I wonder if non-produce people get to know the produce personnel at their regular grocery stores? I hope so. It comes in so handy to have a personal relationship with the produce guy or gal.

Just this weekend, I went into my store and was looking for a head of white cauliflower. I couldn’t find it anywhere. All they had was green cauliflower, so I picked up a green head and put it into my basket. As I was leaving the department, I mentioned to Carlos that they were out of regular white cauliflower.

Carlos insisted that I wait a moment while he went to the back to look. Sure enough, they were out of the conventional cauliflower, but they did have them in organic. He offered one to me at the same price as regular cauliflower. As in many produce departments, the organic items are separate, and I didn’t even think to look there. Problem solved!

I mention this story because there is a national holiday this week that honors produce managers! It’s called “Love Your Produce Manager^® Day” and it is Thursday, April 2.

Now, in full disclosure, our company conceived of this national holiday to acknowledge produce managers, the unsung heroes in produce departments. This is the fourth year it has been officially celebrated and listed in Chase’s Calendar of Events.

As with any national holiday, you can post about it on Facebook, Instagram, or Twitter! Give a shout-out to your favorite produce manager or post a photo like mine, then use with the hashtag #LYPM between now and April 3. You might just win a $25 gift card for you AND your favorite produce manager!

I don’t think it’s just me who thinks the produce manager is important. Check out what Meryl Streep has to say:

“There is a special place in hell for women who don’t help other women”—Madeleine Albright, First female U.S. Secretary of State

Earlier this week, I attended the March meeting of the Food Industries Sales Managers’ Club of Los Angeles. Since 1993, the March meeting of this group has highlighted women in the food industry. During the luncheon, I learned that this event started out many decades ago as an acknowledgment of National Secretary’s Day, but as more and more women joined the ranks of sales executives, the focus changed. Plus, after all, March is Women’s History Month, so it is perfectly timed to give recognition to women in the grocery business.

Two female executives were inducted into the Women in Industry Honor Roll at the luncheon.

Mimi Song immigrated to the U.S. with her family in 1977 from South Korea. Her family of five was allowed to bring a total of $5,000 with them. Mimi told the story of her family and her first job as a cashier at a Korean grocery store in South Central Los Angeles. This beautiful and very funny woman founded Superior Grocers in 1981 with a single former Smith’s Food King store in a less than prime location. In 30 years, she has grown the company into close to $1 billion in sales and more than 40 stores. Yes, I said One Billion Dollars in sales!

Almost all of Mimi’s stores are in markets that serve the Hispanic community. Mimi is actually a friend of mine, and she told me that, as an immigrant, she feels a special allegiance and responsibility to other immigrants. During the luncheon, she recounted for us that during the Rodney King riots in 1991, her stores were the only retail outlets that were not looted or robbed. She attributed that to her deep commitment to the communities in which she operates.

Kim Sentovich is the Senior Vice President of the Pacific Division of Walmart Stores, covering all stores in California, Oregon, and Washington. It’s a bit mind-boggling, but that means she has almost 100,000 employees who “report” to her (not directly of course).

Kim started her career at Home Depot, and seven years ago was recruited by Walmart. During her remarks, she shared many words of wisdom, but my favorite was her comment on work-life balance. She equated each day to a pie. She said, that each day when she gets up, she decides how to divide her pie of 24 hours of time. Sometimes, her kids get a bigger piece, or her husband does. And of course, some days, work gets a large portion of the pie. She said the key to her success in providing work-life balance is that she looks at it day by day.

Her final comment was about her personal commitment to giving back, especially to causes that support women. When Kim was introduced, the list of organizations she is actively involved in was long, and most of them revolved around supporting and mentoring other women. And that’s when she shared that Madeleine Albright quote.

What a great reminder for all of us, both women and men. As we grow older and move further along in our careers, we should make time to help those who follow us and look up to us, so they benefit from our experiences.

At the end of the luncheon, all past honorees were invited to introduce themselves. There were 16 of us in attendance. It was hard to believe that my mother Frieda, my sister Jackie, and I were honored back in 1996. Look at the company of amazing women we are in now!

A call to arms to salute the unsung heroes of the healthy eating revolution

LOS ALAMITOS, CA (March 2015) — Produce managers play an important part in changing the way America shops—and eats. They are the unsung heroes of the healthy eating revolution, quietly playing a key role in increasing fruit and vegetable consumption just by helping us take home the freshest produce. After all, according to a recent survey by Packaged Facts, three out of four shoppers choose where they shop based on the produce department.

As featured in Chase’s Calendar of Events since 2012, Love Your Produce Manager® Day aims to honor exemplary customer service in U.S. supermarket produce departments.

To encourage industry participation in raising awareness of this holiday, a donation will be made to United Fresh’s “Let’s Move Salad Bars to Schools” program by Frieda’s Specialty Produce on behalf of produce companies, industry organizations, grocery retailers, and growers who use the #LYPM hashtag in a Facebook, Twitter, and/or Instagram post, or mention Love Your Produce Manager^® Day on their websites. Love Your Produce Manager^® Day messages must be posted by 11:59 p.m. on April 3 to be counted.

Additionally, Frieda’s is hosting a public social media giveaway to encourage shoppers to show their appreciation for their Produce Managers from Wednesday, March 25, through Thursday, April 2. For a chance to win a prize for themselves and their Produce Manager, shoppers can post a shout-out to their favorite Produce Manager on Facebook, Twitter, and Instagram with hashtag #LYPM. Three sets of winners will be announced on April 3.

About Frieda’s

Popular online health section asks readers to try 10 exotic fruits

LOS ALAMITOS, CA (March 2015) – Fruit intake remains low in the U.S., according to a recent report of the 2015 Dietary Guidelines Advisory Committee. The results inspired registered dietitian, nutritionist, and author Janet Helm, MS, RDN, to issue a challenge to America: “Get over your fear of fruit.”

Helm recently wrote an “Eat + Run” health blog for U.S. News & World Report. In “Get Over Your Fear of Fruit With These 10 Exotic Choices,” she examines the reasons people shy away from actually eating fruits, while seemingly obsessed with cold-pressed juices and smoothies.

Inspired by the Frieda’s Specialty Produce campaign, “Eat One Fruit A Day That Scares You,” Helm suggests trying new, exotic fruits, especially with children. She points to a study that proposes hands-on activities with fruits during playtime to encourage kids to try new things during meals.

The U.S. News & World Report post is the result of an effort by the New York Produce Show to solicit coverage of the produce industry in the mainstream press.

About Frieda’s

First, we have “friends,” who are really acquaintances. But we call them friends, as it may seem a bit awkward or cold to label someone an acquaintance, plus they might be a bit more than that.

Then we have “true friends.” People whom we know well. We may know their families or we may hang out in a circle of friends together, such as a GNO (Girls’ Night Out) group or a running club. We spend enough time with them that we know a fair amount about them and do activities together.

And then we have our “really great” friends. These are people who would do virtually anything for us, and we would reciprocate for them. Some of us are lucky enough to have one or two really great friends at any one time. I have found that my closest great friends have changed over the years.

When I had my first daughter, Alex, I met Jill in my Lamaze class. We were really great friends, and inseparable for years, then she moved away. We have remained friends, but are not as close. When my girls went to elementary school and I was involved with their school classes, my closest friends had kids who were similar ages and did similar activities. And we socialized regularly.

So, I have been thinking lately about what actually makes a really great friend.

I don’t think spending a lot of time with someone necessarily makes them a great friend. Or the fact that they remember your birthday each year or attend a family life-cycle event.

I believe a great friend responds to what is important to you. They know you. They know if you need a hug, or a glass of wine. If you need to spend time talking, or time alone. If you need your butt kicked at kickboxing, or you need a quiet walk in the neighborhood. Or if a card or a bouquet of flowers (for no reason) is just the right thing.

I am fortunate to have a few great friends (some of whom are also my relatives), who know me and take great care of me. And for that I am eternally grateful.

I’m sure you have at least one great friend on whom you count and love. Why not forward this blog to them so they know how much you appreciate them?

About this time each year, Fortune Magazine publishes its list of Top 100 Best Companies to Work For. Many of our supermarket clients are on this list: Wegmans (NY), Whole Foods, Publix (Southeast), and Nugget Markets (Northern California).

A supermarket industry friend of mine, Kevin Coupe, who pens a daily blog wrote an insightful comment about this list:

I think the real issue is that with unemployment at a historic low—the national number just dropped again this week—those employers who truly value their employees will be the ones who not only are able to hire good help, but they are also able to retain them. And having reviewed the paperwork and the process involved in applying for the “Best Places to Work For” moniker, it is easy to see that big companies put a lot of work into applying for these awards. Although I’m sure each of them is a wonderful place to work, it is clearly a retention strategy for them and something to brag about when recruiting.

But let’s talk about why people really do stay at a company and what they like most about those companies.

At my company, we had a new employee, Frank, who started earlier this week in our sales department. On Frank’s first day, there happened to be a sales department meeting, so, as we always do, we welcomed him to the department by going around the room and introducing themselves. In addition to their names and how long they’ve been at Frieda’s, everyone was asked to say what they liked most about working at Frieda’s.

It made me so proud and happy to hear this! And I can’t take all the credit for why most of our team is so happy—it’s actually because of them! But I can say that we have built a culture of freedom of expression, friendship and, well, family.

Actually, one of the women from our Marketing Department gave herself a new title: Director of Fun. At first I heard that some employees were kind of skeptical, but I know Oakley very well, and she is loads of fun. She is quirky, creative, fearless, and can laugh at herself.

Here are a few photos from some of our Director of Fun’s in-house happenings in the past few months.

So, you do not have to be named by Fortune Magazine for your company to be a great place to work. You just need to be sincere, empower your employees, and be willing to give up control and laugh at yourself every so often.

And it goes without saying that we are always looking for more great people who share our values and are passionate about produce. In case you know someone who wants to join our team…wink wink.

Janet Helm, MS, RDN, registered dietitian/nutritionist and author, wrote about our “Eat One Fruit a Day the Scares You” campaign in her recent post on the US News & World Report “Eat + Run” blog.

In “Get Over Your Fear of Fruit With These 10 Exotic Choices,” Janet encourages people to be brave and eat more fruit: “We shouldn’t fear fruit. We should look for ways to add more fruit to our plate – and not just in our glass.”

Add color to your artichoke display with red Sangria and purple Fiore Viola artichokes

LOS ALAMITOS, CA (February 2015) – With artichoke season just around the corner, give shoppers and diners something unexpected: red and purple artichokes like the Sangria and Fiore Viola Artichokes.

Sangria Artichokes have an attractive, flower-like shape with a deep burgundy color; Fiore Viola Artichokes are beautiful purple globes. They’re perfect to add color breaks to your all-green artichoke display.

Exclusively available from Frieda’s Specialty Produce, these specialty artichokes are carefully bred and grown in Lompoc, California, to offer superior flavor and rich, meaty leaves. Not only are these artichokes beautiful, they all have unique flavor profiles. Shoppers’ favorite Sangria variety has meaty leaves with a nutty, earthy flavor. The Fiore Viola variety is heavy for its size, packed with meaty leaves and a nutty, sweet artichoke flavor. These artichokes provide folate and fiber, and are good sources of vitamin C.

The other favorite artichoke variety, the Fiesole (fee-eh-so-lay) Baby Purple Artichoke, is expected to be available later in March. The deep-purple little buds have no chokes and are nutty and sweet with a strong artichoke flavor. They are also available in convenient 1-pound bags.

About Frieda’s

I really don’t have time to read magazines at home. Honestly, I have tried reading them when I crawl into bed at night, and it’s like taking a sleeping pill. Read a paragraph. Instantly fall asleep.

But there is one magazine I like to get at home: Prevention Magazine, published by Rodale Inc., which also publishes other health and wellness magazines like Women’s Health. So, when a postcard came in the mail reminding me my subscription had lapsed, I immediately signed up for another two years.

As you can see, it is small, approximately 5-by-7 inches, but it is packed with interesting articles on health, food, and fitness, plus human interest stories. Last week, the February issue came. Because it is only 130 small pages, I was able to get through it in a few evenings.

Last night, one article in particular caught my eye: “The Natural Superbug Cure No One Is Telling You About.” The article talks about MRSA—Methicillin-resistant Staphylococcus Aureus—infection, caused by a strain of staph bacteria that’s become resistant to the antibiotics commonly used. I think we’ve all heard about MRSA and how scary it is. It is also one of the reasons I rarely if ever let a doctor prescribe an antibiotic for me when I can get well by resting and using natural herbs, etc.

The article talks about Laura Roberts who had been ill for seven years with what started as a sinus infection and nearly ended up in death. While watching TV, she learned about bacteriophage therapy and then found the Phage Therapy Center in Tbilisi, Georgia, in Eastern Europe.

Bacteriophages or phages, also known as bacteria eaters, are viruses that infect bacteria but not humans. I found it incredibly exciting to learn that alternative treatments for bacterial infections are being developed in other parts of the world.

In a time when people use hand sanitizer as a preventative for getting ill (when in fact it would be causing you to be less resistant to fighting infections, colds, and viruses), and when drug companies advertise on television, on billboards, and in magazines suggesting we ask our doctors to prescribe medicines for us, it’s good to know that researchers are working on more natural options to fight illness.

Of course, in my business, we know that eating a diet rich in fresh fruits and vegetables, filled with nutrients and fiber, not to mention flavor, can help build healthier bodies. I wonder how long it will be before a doctor writes out a prescription for “at least 5 servings of fresh fruits and vegetables each day, and see me in 3 months.” But then I found out a produce prescription is a reality in New York City. The Fruit and Vegetable Prescription Program provides low-income obese or overweight children and their families with a “prescription” of redeemable vouchers to use for produce at participating retailers or farmers markets after a consultation with a doctor and nutritionist.

But, sometimes, our bodies can only do so much and we need medicines prescribed by a doctor or practitioner and plenty of rest. A perfect time to curl up with a few more magazines, I’d say.

Frieda’s offers healthy and flavorful suggestions for shoppers and diners during Lent

LOS ALAMITOS, CA (February 2015) – Many shoppers and diners use Lent observance to kick-start a new, healthier lifestyle. During the 40 days of penance—starting on Ash Wednesday, February 18, and continuing through Thursday, April 2—they will look to their supermarkets and restaurants to help them stick to their commitment to give up meat, junk food, and sugary treats.

For the produce department to make the most of this observance, Frieda’s Specialty Produce recommends the following:

Beefing Up on Plant-based Protein: Meat is one of the first items observers of Lent give up. As vegetarians and vegans shop in produce departments for their protein, stock up on a selection of meat alternatives like Tofu and Soyrizo™, ready-to-eat Organic Polenta, and soy-based meat substitute products like Yves and Lightlife. Also call attention to protein-rich vegetables such as Colored Cauliflower, Edamame, Sunchokes®, and Artichokes, and hearty and satisfying root vegetables like Celery Root, Baby Carrots, and Malanga Lila.

Satisfying the Sweet Tooth: Shoppers will turn to fresh fruits to curb their cravings for the soft drinks and other sugary treats they have given up for Lent. It’s the perfect time to introduce shoppers to unique and flavorful tropical fruits like Passion Fruits, Zululand Queen Baby Pineapples, and Dragon Fruits. Young Coconut and juicy citrus like Blood Oranges and Cara Cara Oranges are also perfect to offer as a soft drink substitute.

Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for promotional ideas, a product list, and marketing tools. Also available from Frieda’s are extensive product information, high resolution images, and a recipe database to assist with any marketing needs.

About Frieda’s

I actually saw that quote in a video on excellence that a local real estate company sent me today.

The reason the quote caught my eye is it made me think of some recent experiences I have had with customer service (like Zappos). I would say the vast majority of companies offer “good service.” They have been trained in “good-service speak.” You know what I mean—they say all the right words, but their hearts are not really in it.

To me, it’s the heart that makes great service—when someone sincerely goes the extra mile or when a company or organization empowers its employees to make the customer truly happy no matter what.

One of my coworkers dropped me a note last week that reminded me of the joy of experiencing great service:

I hope that we all have a similar story to tell about a great customer service experience we’ve had. You know, when you were sincerely surprised and delighted with how something was handled. Of course, one of the best known companies these days is Zappos and founder Tony Hsieh’s philosophy of total satisfaction.

But the real question is this: Have you ever gone the extra mile for your customer? Have you thought about how you could give excellent customer service, so much so, that your client, or your supplier, or your friend or family would never leave you?

I think the key to anyone going the extra mile is that they have to be happy, appreciated, and respected. I guess you could call that the key to great company culture.

I would love to hear about other awesome experiences of customer service. Please share yours in the comment section.

Meanwhile, when you get up tomorrow, think about how you can make it a great day for you and everyone you encounter, not just in business.

One of the ways I know it’s kumquat season is that I look out into my backyard.

When I moved into my house 12 years ago, I was pleasantly surprised to find that I had an orange and a kumquat tree in my planter, and this week my kumquat tree is completely filled with fruit. This weekend, I plan to harvest them and try my hand at making Kumquat marmalade.

Kumquats are the smallest citrus fruit and are quite unique. Unique because, unlike all other citrus fruits, you do not peel them or juice them—you just eat them whole! That’s right, you pop them in your mouth, skin and all.

I learned about kumquats when I first started working for my mom on the produce market after college. My mom put me right into sales. So I came in to work every day at about 4 a.m., stood outside our stall at the produce market, and waited for the produce buyers to walk by to make the sales until about 11 a.m. Then we would go down to the basement to take inventory of what was left over from the day. And then, after lunch, I would work in the office filing paperwork and answering consumer letters. Yes, those days were long—but that’s the way you learn the business!

When January rolled around, I was assigned to sell the kumquats. They came from the farm packed in 10-pound boxes. I learned quite a few things—first of all is how to eat them. The skin is sweet and the inside is tart. So, after washing them, I would pop them in my mouth and eat them whole. By knowing the product, I was able to explain it to my customers.

The second thing I learned is that even if the kumquats are a little bit green, that’s perfectly OK. They will eventually turn a darker orange, which means the skin gets sweeter.

Finally, I learned that the kumquats should not get too cold in the refrigerator as the cold causes chill damage, and the outside skin can get kind of translucent. And that’s one of the reasons that we decided to repack those 10-pound boxes into 8-ounce consumer packages. Our first package was a green mesh bag with a recipe card and information stapled to the top.

Believe it or not, there are a few commercially available varieties of kumquats. You can tell most of them apart by their shape. Check out these pictures and see if you can tell what variety kumquat you buy next time at the store! (Photo credits: UC Riverside Citrus Variety Collection.)

The most common variety is the Nagami Kumquat—that oval-shaped bright orange fruit you know and love with thick, sweet rind and juicy, sweet-tart pulp. This variety is about 90 percent of the entire crop.

The next variety is the Nordmann Seedless Kumquats. The teardrop-shaped fruits have thick, sweet rind with juicy pulp.

Then there are the Meiwa Kumquats. The large, slightly oval fruits have very thick, smooth, sweet rinds with just a little bit of pulp.

Grown in limited quantities are the Marumi Kumquats, which are small and round with thick, medium-sweet rind and moderately juicy pulp.

And finally, the Hong Kong Kumquats are grown ornamentally. The small fruits have large seeds which pretty much make them inedible.

With Chinese New Year right around the corner, starting on February 18, you may find kumquats prominently displayed in your produce department. The kumquat tree in Cantonese is called Gam Gat Sue. The word Gam rhymes with the Cantonese word for gold and Gat rhymes with luck. In Mandarin, kumquat is called Jin Jiu, which means “golden orange.” For these reasons, kumquats are deemed auspicious for Chinese New Year, symbolizing wealth and prosperity, and presented as gifts.

Ring in a prosperous Year of the Sheep with Asian specialties to boost sales during the 15-day celebration

LOS ALAMITOS, CA (January 2015) – Authentic Asian flavors are among the top food trends of 2015, and there’s no better time to introduce Asian specialties to shoppers and diners than during the Chinese New Year celebration.

One of the biggest food holidays of the year, Chinese New Year (or Lunar New Year) begins on February 19 and ends on March 5. During this 15-day celebration to welcome the Year of the Sheep—a year of friendship and creativity—families and friends will gather over special feasts with foods that symbolize good tidings and blessings for the coming year.

“Eastern and Southeastern Asian cuisines are vegetable-centric with bold flavors, and that resonates with shoppers and diners who are seeking authenticity as well as healthy food choices,” said Karen Caplan, President and CEO of Frieda’s Specialty Produce.

A leader in the specialty Asian produce category since 1973, Frieda’s is working with many clients to build festive in-store promotions during the first weeks of February. In addition to educational resources for produce staff, Frieda’s provides key merchandising recommendations, as well as artwork for Chinese New Year POS signage. Interested retailers, wholesalers, and foodservice distributors can contact Frieda’s for promotional ideas, a product list, and marketing tools. Also available from Frieda’s are extensive product information, high resolution images, and a recipe database to assist with any marketing needs.

About Frieda’s

Back in the “good old days,” when we didn’t have year round supplies of almost every kind of produce from different parts of the world, January and February signaled the peak of citrus season. Of course that means “normal” citrus varieties like navel oranges, pink and white grapefruit, and regular lemons. But my produce world is anything but “normal.”

So, I’d like to introduce you to a few of the more unusual varieties of citrus fruits that you will probably find in your local supermarket and on the menus of restaurants right now and in the months to come.

Also known as Chinese Grapefruit, the Pummelo is the largest of the citrus fruits, ranging in size from a small cantaloupe to nearly the size of a basketball. No wonder it symbolizes abundance in Chinese traditions! The Pummelo has thick rind with white, pink, or rosy red pulps, and a sweet and tart flavor without the bitterness of a grapefruit.

Translated to “white gold” from Spanish, Oroblanco is a cross between a Pummelo and a white grapefruit, developed back in the late 1950s. It has a sweet, juicy grapefruit flavor with low acid and without the bitterness.

A cousin of the Oroblanco, Melogold is also a cross between a Pummelo, but with a different variety of grapefruit than the Oroblanco. The result is a juicy citrus with the taste of orange and grapefruit overtones.

Did you know that a Meyer Lemon is actually a hybrid? Believed to be a cross between a lemon and orange, F.N. Meyer first imported this hearty citrus to the U.S.A. from China in 1908. Meyer Lemon is sweeter, milder, and less acidic than regular lemon, with light herbal notes.

Seedless Lemons really don’t have seeds. (Well, once in a while, Mother Nature does surprise you with one.) Definitely takes a lot of the work out of making lemonade, I tell you.

Variegated Pink Lemon isn’t only striking on the outside with its striped green and cream rind. Inside, the flesh has a faint pink blush that gets deeper as the fruit ripens. The flavor is still very much lemony, but with floral and berry hints.

Some call them Cuties. Some call them Halos. But guess what? They are both Mandarins! That’s right. Originally, there were only Cuties, which belonged to Paramount Citrus. The company Sun Pacific then split from Paramount Citrus, taking with it the name Cuties. Halos thus became the new name by which Paramount Citrus calls its Mandarins.

Other Mandarin varieties include Murcott, Tango, Shasta, Yosemite, Gold Nugget, and Pixies. Each one has a distinctive outside look and shape, internal flavor, and acidity. You’ll just have to try them all to find the one you like best!

I’ll tell you more about the smallest citrus fruit next time. Meanwhile, I’d love to hear what your favorite citrus fruit is and why. And feel free to ask any questions!

One of my passions is food (obviously) and because I live in Southern California, one of the most amazing food meccas in the world, I continue to explore different areas of the Los Angeles basin for delicious destinations. Even as a native Angeleno, I am amazed and surprised at what I have learned the last few years.

We are truly a melting pot of people here in SoCal, and it’s so much fun to explore!

So, at 9 on a beautiful Saturday morning, I met up with my daughter, Alex; her boyfriend, Ben; and his mom, Alyse, in South Central Los Angeles. From my previous two food tours, I knew NOT to eat breakfast because we would have plenty to eat throughout the day.

Our tour consisted of about 10 people, most of whom had recently moved to L.A. Our tour guide, Nick, grew up here in L.A. Due to my friendly and naturally curious nature, I started asking him questions about what he did when he wasn’t giving tours on Saturday mornings. And it turns out he works for the company that used to do Frieda’s printing. What a small world!

For the next four hours, we visited 10 places, including a couple of bakeries. Lucero’s Pasteleria is a second generation, family-owned business. Lucy, the daughter of the founder, is now the owner and works beside her mother. One of my coworkers confirmed for me that they have the reputation for the BEST Tres Leches cake around, which is a favorite for birthdays. We each had a slice for breakfast!

One of my favorite stops was La Gloria Foods, which makes over a million corn tortillas a day! They work six days a week, and use Saturdays to clean the equipment. While we were disappointed to miss seeing the factory in action, we got to come back at the end of our tour to chat with Mr. Behar, one of the owners. We learned that this is yet another multigenerational family business, and that they supply all the Whole Foods stores across the U.S.! And, of course, we bought some of their fantastic corn tortilla chips to take home.

We also enjoyed goat stew—Birria in Spanish—at Birrieria de Don Boni. You can see from the photo that we thoroughly enjoyed the food!

Another favorite was when we went to El Mercado de Los Angeles. We entered this large building only to find aisles and aisles of small vendors selling everything from gelato to every kind of sausage, chorizo, and mole (pronounced mow-lay). Mole is a traditional Mexican sauce that goes through a long, slow process of cooking, starting with dried chiles, spices, and chocolate. I had no idea there were so many kinds of mole!

We traveled mostly on foot for the tour, but also got to ride the L.A. Metro line. I was amazed at how clean the trains and stations were. I was told the secret is that there are no bathrooms and there is absolutely no food or drink allowed on the trains. You will get a ticket for eating food or drink. So, in case you come to Los Angeles and wonder if it is safe to ride the Metro,I say, go for it! Of course, we were traveling in early morning and who knows what it is like late at night.

The Metro stopped at Mariachi Plaza. Yes, there really is such a thing! If you are looking for a Mariachi band to serenade at a party, you have to come here. It’s the weekly meeting place for people to hire authentic Mariachi groups from Mexico. We got to look inside a store that makes custom outfits for the men and women who perform, and learned that the tailor charges a relatively small amount to make the matching costumes. If the group does well, they are expected to come back and pay a little more to the tailor. What a nice way to support the community!

Overall, it was a fabulous experience and makes me want to return to that cozy neighborhood whenever I am looking for authentic Mexican food or want to show visitors one of the amazing cultural centers of Los Angeles.

The venerable newspaper takes a look at how specialty produce breaks in store by store

LOS ALAMITOS, CA (January 2015) – The produce industry is starting 2015 with a big bang in the form of an article about exotic bananas published by the Wall Street Journal.

“Is the Time Right for Baby Bananas?” by Barry Newman follows the trail of the small bananas from test to staple at a Key Food store in Brooklyn. The article posted to the newspaper’s website on Saturday.

When the store’s produce manager, Mario Marabello, first brought “babies,” as they are known, into the store, they were bought mainly by people who’d had them in another country. Then he hit upon over-wrapping them in trays, and newbies began trying them. He told Newman the size of babies is “terrific.”

William Goldfield, a spokesman for Dole at the New York Produce Show in December, told Newman that the Cavendish—the big banana in the U.S. market—is the “only banana consumers are comfortable with.”

For another perspective, Newman spoke to Karen Caplan, President and CEO of Frieda’s Inc., who asked him, “Did people ask Chrysler for the minivan?” She also told him that the banana market in the U.S. needs a “disruption.” Karen had given a presentation for the produce press when she was approached by Newman. Frieda’s is an importer of baby bananas.

The Wall Street Journal article is the result of an effort by the New York Produce Show to solicit coverage of the produce industry in the mainstream press.

About Frieda’s Inc.

Frieda’s Inc. celebrates more than 50 years of innovation in fresh produce. Founded in 1962 by Dr. Frieda Caplan, Frieda’s was the first wholesale produce company in the U.S. to be founded, owned, and operated by a woman, and is still a family- and women-owned business today. With the mission of changing the way America eats fruits and vegetables, Frieda’s has introduced more than 200 specialty items to U.S. produce departments, including Kiwifruit, Spaghetti Squash, Habanero Peppers, Black Garlic, Sunchokes®, Stokes Purple® Sweet Potato, and many more. Frieda’s programs for 2014 included Power of Purple, with a focus on the nutritional value of purple; Frieda’s Flavor Essentials, highlighting and promoting specialty ingredients for everyday cooking; and Eat One Fruit a Day That Scares You, which encourages everyone to #FearNoFruit. Find Frieda’s on Facebook, @FriedasProduce, and Friedas.com.

I just can’t resist offering up my thoughts on a few produce trends for 2015. The great thing is that fresh produce is front and center for all things healthy, and retailers and restaurant operators (and chefs) are even more in love with fresh produce than they ever have been.

Yes, that’s right. Who knew that many produce items can be a source of protein? This is super important to vegans and vegetarians, but the spillover is that all consumers are finding out about fresh produce as a source of protein. In addition to potatoes and broccoli, consider Colored Cauliflower, Baby Brussels Sprouts (green AND purple!), Edamame, and Green Artichokes. Next time you want to make a light meal at home, why not grill a Cauliflower Steak? (Don’t laugh. There really is such a thing. At a fancy dinner I attended earlier this year, since the honoree was vegan, we all had Cauliflower Steaks, and they were delicious!)

We are all concerned with the health of our “gut,” which is why probiotics and yogurt have become so popular. But did you know that fermented foods, which are trending heavily right now, are good for your digestion too? Try Kim Chee (spicy Korean pickled vegetables) or one of my personal favorite vegetables, Sunchokes® (also known as Jerusalem Artichokes).

You may not be aware that the Meatless Monday campaign has been around since 2003. The concept is that if going vegetarian or vegan full-time is scary, why not try just one day a week? An amazing fact is that the Meatless Monday movement helps with the drought in California. One of our top crops in California is hay, which is used to feed cattle and other animals. Producing hay uses a lot of water. So, by cutting out meat one day a week, who knows how many gallons of water we will save!

Well, of course! Because I have a daughter who is allergic to gluten, I have become super aware of the plethora of gluten-free foods. We only purchase foods that boldly state “Gluten-free” on the label. If it doesn’t say it on the label, we don’t take a chance. But be prepared for some backlash on gluten-free, just as there has been on “low fat” and “high protein” foods. Healthy and balanced nutrition is important!

Whether it is parsnips, celery root, carrots, beets, rutabagas, or turnips, roasting vegetables whole as a main course has become very chic!

I cannot wait for this trend to catch on! A blemish here or a wilted leaf there does not affect the eating quality of the produce. And just think of how much more produce will NOT go to waste if we purchase and prepare “ugly-looking, misshapen produce.” Here’s a great campaign by French grocery chain Intermarche.

Smaller stores are easier to shop. Even Walmart is opening “Neighborhood Markets,” smaller versions of its supermarket. Chefs in some smaller markets are willing to pre-cook “gourmet” food to go, or you can ask them for recommendations on the spot. It’s more personal!

I just heard a radio commercial for a restaurant chain advertising the name of the grower of its greens! We’re used to seeing local growers’ products at farmers markets, but supermarkets and restaurants alike have realized that we want to know who grows our food and if it’s nearby, even better!

Looks like we will continue to have more healthy options available too. Hooray! More fruits and veggies make me happy!

Do you or your firm have interns? Have you thought about how you could potentially change that person’s life by the way you structure the internship?

This is our fifth year hosting an intern from EARTH University in Costa Rica. We were first introduced to EARTH when it began in 1990 in the rainforests of eastern Costa Rica. We were fascinated with its focus on true sustainability.

Each year, EARTH brings approximately 100 students from the tropics around the world—starting with Central and South America, and now including students from Africa, Asia and North America—and teaches them to be agriculturalists. The university gives them the skills and education to go back into their communities when they graduate four years later and create enterprises that improve the economics of their home countries.

It is a noble mission and University President José Zaglul told me when we had lunch a few months ago that the university’s fundamental goal is to create ethical leaders.

Each September through December, third-year EARTH students are required to have an internship in a carefully selected company somewhere outside their home country. The students go out and do real work, applying what they have learned in school and learning what it’s like to be in what I call “the real world.”

This year, our intern was Isaiah Lekesike. Isaiah is originally from Kenya, the fifth of eight children in his family. Since the age of 10, he has supported himself by qualifying for scholarships at the top junior high and high schools in Kenya. And through his hard work, his excellent grades and his inner drive to succeed, he ended up receiving a full scholarship to EARTH, over 13,000 miles from his home.

As I mentioned, Isaiah is our fifth intern. We have had two interns from Costa Rica, two from Haiti, and this year two students from Kenya applied for one position. It was a hard choice, but after multiple Skype interviews, we chose Isaiah. He was very excited to come to Southern California.

The first night Isaiah arrived, we went to dinner together. It was difficult to understand him as he spoke with an, of course, Kenyan accent. But with his big smile and pleasant attitude, I knew he was perfect for our culture at Frieda’s.

After a few weeks of working under the supervision of our Category Business Analyst Leslie, Isaiah and I met for a feedback session. I asked him if he had a bucket list of things he wanted to do while in California. He looked at me, puzzled. “Why did I want to know?” I told him if he shared his goals, then I could help him achieve them.

It turns out he wanted to see the Golden Gate Bridge in San Francisco Bay and the Hollywood sign, and go to Disneyland and Las Vegas (of course), among other things. Fortunately for us, we had many volunteers within the company who made sure he got to do almost everything on his list.

Isaiah’s 15-week internship flew by so quickly. His final day in the office was spent finishing up his work, and then presenting a 30-minute recap of his experience at Frieda’s. Everyone in the office was invited and we ended up with over 20 people crammed into our conference room! After the presentation, we celebrated his success with a quick lunch, then he was off to Las Vegas for the weekend.

So when I drove Isaiah to the airport for his flight back to Costa Rica on Monday night, I asked him what surprised him during his Internship and what he learned. This is what he told me:

I know each year that the EARTH student whom we select to be an intern will have his or her life changed forever. What always surprises me is how they change MY life and the lives of other members of the Frieda’s family.

P.S. If you haven’t received my blog for the last six weeks, I took a little break. Sometimes we need to do that.

I call it “media fatigue.” I think you know what I mean. You turn on the TV or radio, and listen to various pitches for the upcoming news. It usually includes some “sensational” one-liner that is meant to catch our attention and make us not want to miss the news.

“Watch this exclusive video of the Police Chief of Los Angeles in handcuffs!” (This one was really in the headlines a few days ago.)

And what do you usually find out? That maybe they weren’t telling the whole truth about the story, but they just wanted to get you to tune in.

Well, I’ve noticed a trend. Many companies in my industry have begun to use this same sensational headline approach with their press releases. I assume they do this to improve the chances that a paper or magazine will print the release in the hope that it will help increase sales.

Sometimes it’s easier to see this in a visual form. Thanks to my friend Liliana who posted this on Facebook.

Bottom line is this: if you do marketing for a living—which most of us do, in some way, shape, or form—please give your audience credit and recognize that they will appreciate hearing REAL news and HONEST information. Plus, they don’t want their email inbox filled up with JUNK. It’s just a turnoff.

P.S. This is also why I asked my marketing team to put a moratorium on all of our press release a few weeks leading up to the biggest annual trade show last month. I figured that our trade publications would be deluged with dozens of other companies, all “shouting” loudly and only getting louder. I felt it was pointless to add to the noise and encouraged other companies to do the same.

That sentence may or may not make sense to you, but I have written about that silly, menacing planet before. Here’s a quick recap.

In astrology, Mercury is the planet that rules communication, both interpersonal and electronic, as well as clear thinking, truth, and travel. Three to four times a year, the planet appears to move backward in the sky, known as “Mercury in Retrograde.” During such periods, you will find that things go wrong—more so than usual.

According to Greek mythology, Mercury represents the god Hermes who, in addition to being the messenger, has a reputation as a prankster. Hermes is a patron god of messengers and commerce, so no wonder everything business- and communications-related goes haywire when Mercury is in retrograde!

Interpersonal communications, such as speaking and listening, buying and selling, and negotiating, and commerce-related functions like transportation and logistics, travel, and negotiation, are affected when Mercury is functioning in its sluggish state. Delays and challenges are more probable, and these random mistakes or glitches can be costly.

Needless to say, it is not advisable to sign contracts, engage in important decision making, or launch a new business when Mercury is in retrograde. It’s also a good idea to plan for travel delays, communication disruptions with loved ones or customers, and technological failures during this time. (For goodness’ sake, back up your computer and network before Mercury goes into retrograde!) It’s like Hermes himself is pulling a prank on you.

Unbeknownst to me, Mercury went retrograde on October 4 and remains so until midday October 25.

If you’re skeptical about this whole Mercury business and want some evidence, this is what I’ve witnessed during the last few days:

Mercury in retrograde is not all bad for everyone. If you are the creative type or like to think outside the box, then this is the period when you can make great progress. For everyone else, this is the time to sit back, relax, and wait for the tide to change.

So you can plan ahead, here are the dates when this celestial phenomenon will occur in 2015:

As the “vegetable lady”—my friends all call me this—anything that has to do with fruits and vegetables always makes me happy.

You may recall, a little over two years ago, I decided to go vegan for a month. The difference between being a vegetarian and being vegan means that not only do you eat a diet filled with plant-based foods, but you do not eat any animal-derived products. So, no dairy or eggs. For some vegans, that also means no honey since bees are technically an animal.

I chronicled my Vegan Journey for a month and something interesting happened. I found that I felt better—all my aches and pains seemed to disappear—and people told me I looked younger, which is always a plus. Well, after a year of being vegan, I found that I needed more protein. Because I am allergic to soy, I added egg whites, fish, and chicken back into my diet.

Nonetheless, my diet continues to be primarily made up of fresh fruits and vegetables. For example, today, which is a typical work day, I have snacked on cucumbers, colored bell peppers, strawberries, Cherub® tomatoes (IMHO the only ones with amazing flavor), broccoli, and a fresh apple. Plus, I had mushrooms and spinach in my egg white omelet this morning. That’s nine servings for the day already and I haven’t even had dinner!

I think that’s the point of National Vegetarian Month. It’s to call attention to how easy it is to be a part-time—or even full-time—vegetarian. New York Times writer Mark Bittman calls it VB6 (Vegan before 6 p.m.).

A well-known dietitian, Sharon Palmer, RDN, gave us five awesome suggestions, which I totally love, in her October newsletter on what you can do to introduce more fruits and veggies to your diet during this month.

So, when you hear “vegetarian,” I want you to think it’s OK to be a part-time vegetarian. Consciously make the center of your plate fruits and veggies. Celebrate Meatless Monday! When you stop by the market for your fresh produce, walk the department and look for something new, colorful, and interesting. You never know when you will find your newest “favorite produce item” to entice you to eat more fruits and vegetables.

Last Sunday, my mother, Frieda, and I were invited to participate in a panel discussion at the Hotel Irvine in Irvine, California, to share our experiences as members of a family business. (By the way, a family business is defined as one that has two or more family members in positions of authority.)

We were invited by my longtime friend and fellow woman business owner, Patty DeDominic. Patty founded of one of the largest staffing companies in Los Angeles County, PDQ Personnel Services, more than 30 years ago. She sold her company a few years ago and is now running Maui Masterminds, an organization that helps business owners build businesses that they love through private business coaching.

Joining us on the panel was Brian Thomson, who is the second generation in and current President of LH Thomson, a manufacturer of aerospace parts for companies like Boeing. And for the last 20 years, the company has also run a niche business in patented bicycle parts.

After 30 minutes of our facilitated discussion, it was time for my favorite part, Q&A with the audience.

“How do you deal with all the different generations of workers in your business and how different they are?”

I especially like that question! Here at Frieda’s, we make a concerted effort to hire and retain all age levels—from the early 20s to older than 50s—because we like our team to be well-rounded so it mirrors our customer and supplier base.

I also shared my thoughts on Millennials (aka Gen Y) about their supposed lack of work ethics or inability to work hard. I am sick and tired of hearing that because it simply is not true. Millennials just have a different perspective from us Baby Boomers.

Instead of growing up expecting to have just one or two careers in their lifetimes, Millennials now know they will have multiple career changes through out their lives—maybe 10 or more careers—some of which don’t even exist yet! They want to be challenged and valued, and to be upwardly mobile in a short time.

“What do you do about all the instant messaging and texting in the workplace? How can you control it?”

That question was asked by a fellow Baby Boomer or possibly a Gen Xer (also known as the “skeptic generation”). I had to confide to the audience that it had been an adjustment for me to walk through the office and see people looking at Facebook or texting while at their desks “working.”

But I came to the conclusion years ago—with some coaching from my HR Manager and many seminars—that instead of worrying about controlling the social media activity and texting, I should ask myself one question: “Did they make their numbers?” or “Are they getting their work done?”

You see, the paradigm has shifted in offices today. And we can thank the multitasking Millennial generation that grew up being connected 24/7 to their friends and family.

We Baby Boomer bosses cannot judge others solely by how we were raised and trained. We have to condition ourselves that in order to attract and retain the best employees and team members, we need to be flexible and understand what motivates them. And we need to provide coaching and mentoring.

Although many of us grew up separating “business from personal” (e.g., limiting socializing with the folks you work with), for Millennials, some of their closest friends are those they work with. If we want to keep them, we’re going to have to be their friends too!

The Maui Masterminds session was only 45 minutes and it flew by. When it was over, the man who asked me the question about instant messaging and texting stopped me in the lobby and said, “Thanks for your honest answer. I guess texting in the workplace is here to stay.”

I could tell it was autumn last week while I was traveling in the Pacific Northwest, even though the temperatures were in the 80- to 90-degree range.

(Note: It is normal procedure at most supermarkets to do a “fall reset.” Pumpkins, squashes, apples, and oranges are moved to the front of the department. Displays of cooking vegetables get bigger. And summer fruit displays become much smaller or disappear altogether.)

Doesn’t this make you think of fall? Beautiful displays of squash and pumpkins on centerpieces and the aroma of squash baking in the oven fills the air!

Every produce manager I spoke with said they sell lots of squash during the fall season. Up in Oregon and Washington, hard-shell squashes are a local crop, so I think part of the appeal is that consumers are supporting local farmers—a huge trend these days.

But I also think a few other trends explain the popularity of hard-shell squashes.

It’s easy to bake—or even microwave—a squash and stuff it with rice, ground meat, or steamed veggies for a simple and tasty meal. For those who are in a time crunch, this is an easy and yummy dinner.

Forget the meat! Someone following a plant-based, whole-foods diet can have a tasty meal by stuffing halves of cooked squash with protein-rich, ancient grains like farro and quinoa. (One of the most successful produce managers I spoke with last week went vegan last year and has lost over 60 pounds!) The hard-shell squashes are also excellent sources of vitamins A and C.

Hard-shell squashes are some of the most flavorful and richest tasting vegetables. As much as I love green salads, when it gets cold outside, I want something warm and delicious. And squash fits the bill!

This year’s darling is Delicata Squash, which has a flavor reminiscent of corn pudding. A produce manager told me he thinks one of the reasons it is so popular is that it’s the only variety with an edible skin!

More than a dozen varieties of hard-shelled squashes are available in local supermarkets. Click on the image to learn more about them.

I would love to hear what your favorite squash is. Let me know by posting a comment below.

Sax is also the author of “Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen” and has won a James Beard Award for writing and literature. He is a freelance writer specializing in business and food. His writing appears regularly in the New York Times, Bloomberg Businessweek, and Saveur.

So, when I was returning from a weekend trip in Ft. Lauderdale, Fla., this past weekend and we were dropping off our rental car, I must have been thinking of that song. As I got out of the car, I smiled at the attendant. His reaction was amazing.

“It’s not just your smile, or your teeth. It’s the way your whole face lights up!”

How many times do we have something on our minds, completely preoccupied, and don’t think about what we look like to others? You know what I am talking about—that slight scowl or tense look. That’s not a face that is fun for people to look at.

What if we each conscientiously put our efforts into walking around with a smile and saying hello to everyone we see? It doesn’t really take that much extra effort.

I learned this from a speaker who presented at our recent company sales meeting: when you say something positive and kind to someone else, it gives energy and strength to both you and the person to whom you are speaking.

And conversely, when you say something negative or critical, you weaken both yourself and the other person.

So, why not try it for a week? Smile at everyone you see. I would love to hear about the reactions you get, if you would share with me in the comment section below.

P.S. I have never seen a YouTube video that has more than 410 million views before! That’s how many Pharrell has for “Happy!” I guess happiness is catching on.

Last month, as I sat at an industry luncheon, I prepared to hear my friend Marty make a few remarks. During this particular luncheon, our industry comes together to support the City of Hope, an amazing local, world-renowned research hospital that has pioneered bone marrow transplants and a host of other cutting-edge cancer treatments.

Marty sells mushrooms for a living. I’m a little partial to mushrooms, as that is the first product that my mother, Frieda, sold when she entered the produce business in 1956. So, I was pleasantly surprised with what Marty said: “I’d like you all to see what’s going on with white mushrooms in the field of medicine.”

As you can see in this three-minute video, the researchers at City of Hope freeze-dried regular white mushrooms into a powder, then made 500 mg tablets with the powder. In a clinical trial, they gave prostate cancer surgery survivors the capsules and monitored their Prostate-Specific Antigen (PSA). The results were very dramatic and amazing.

The researchers also noted that cinnamon, blueberries, and pomegranates may have beneficial qualities that they are testing in clinical trials.

Wouldn’t it be amazing if medical research began to verify what many “health food nuts” have known for decades? A diet rich in plant-based foods may be the key to a long, healthy life. And, changing your diet at any time in your life—preferably sooner rather than later—might also be a way to get yourself healthier.

I feel fortunate to be in an industry like fresh produce, where our products do no harm and are good for you. Young and old—everyone has to eat!

It’s been 20 years since we first introduced Pitaya (also known as “Pitahaya”). Yes, that’s what Dragon Fruit was called 20 years ago, and we sold the first fruit.

Dragon Fruit is native to Mexico and is the fruit of several types of cactus (Hylocereus is the official genus). I have visited Dragon Fruit plantings, most recently in Israel earlier this year. They are beautiful and green. When the fruit is in season, the bright-colored fruits are picture-perfect. Unlike most other plants, these cacti flower at night. When the heat is just right, the plants can go from flowering to being filled with ripe fruit within 24 hours!

Two main types of Dragon Fruit are available in the U.S.—white-fleshed and red-fleshed. For much of the year, the white-fleshed fruit comes from Vietnam. We bring it both by boat and by air. When the U.S. season starts, we have fruit from California, Texas, and Florida; because Dragon Fruit are subtropical, they naturally grow in warm states. You can read more here about the three main types of Dragon Fruit.

The red-fleshed fruit is rarer. We have a few growers here in California and in Florida. This season we are bringing in the red-fleshed Dragon Fruit from Nicaragua.

The great news is that both the white-fleshed and red-fleshed fruit are available right now. I predict you will start to see a large display in your supermarket very soon. If you shop in an Asian market (like our local Ranch 99 Markets in Southern California), you may see a HUGE display in the produce department.

What do Dragon Fruit taste like? To me, they have the texture and flavor of a mild Kiwifruit. Nutritionally, they are rich in antioxidants and in vitamin C. They also supply fiber.

In addition to that wonderful flavor and those nutritional benefits, Dragon Fruit is very eye-catching! So, next time you’re making a summer fruit platter, add a little pizzazz by slicing up some Dragon Fruit.

One of my produce colleagues and I sit on the advisory board of a start-up produce company, and we were advising the owners about the ins and outs of the produce industry.

We were talking about how to get sales of their new product and how challenging it can be.

He was referring to the fact that you can sell your product or idea to the executive of a retail or foodservice company. But the sale is not complete until your product actually makes it from that executive, to the administrative assistant who makes sure it is listed in the order guide, the buyer who places the order, the sales rep who talks to the customer about it, out of the backroom of the store, and finally out on display at the store or onto a menu and then the plates of a restaurant meal.

“The last 10 yards” refers to your product moving from the backroom of a retail store onto the produce shelf, properly signed, priced, and cared for.

Most of us don’t even think of that. We just make the sale and cross our fingers that the rest happens flawlessly.

• Calling to confirm that a package got delivered by “tracking a package” on the FedEx or UPS website;
• Confirming dinner reservations before you depart;
• Sending a confirmation email a couple of days before or on the morning of a meeting;
• After giving instructions, having the person repeat back what they heard to confirm their understanding; and
• Doing a run-through before an important meeting to make sure everyone knows their part.

And there are dozens of more personal examples of what that “last 10 yards” is and how important it can be.

So, next time you want to rush a project or are counting on someone else and doing a hand off (like in a relay race), make sure you’ve done everything you can to guarantee your success.

I’m guessing you might think of Cauliflower as kind of a boring, white vegetable that is smelly when you cook it.

And then there is the distant cousin, Romanesco, which is actually its own vegetable, although it resembles a Cauliflower…kind of.

Although we have been selling baby Cauliflower since the 1980s, you can now find miniature versions of it and Romanesco at farmers markets, upscale supermarkets, and restaurants.

During one of my recent visits to New York City, when I ordered roasted Cauliflower for dinner, I guess I should not have been surprised that the chef roasted and served three colors of it—white, purple and green. It was a nice surprise!

Why has Cauliflower become so popular? In addition to being a cruciferous vegetable touted for its extreme health benefits (other well known cruciferous veggies include broccoli, Brussels sprouts and kale), Cauliflower has a “meaty” texture that is quite versatile to work with.

When one of my vegan friends was honored at a dinner a few months ago, the vegan meal option was a Cauliflower steak! As you can see from the photo, instead of breaking the cauliflower into florets to cook, they cut the head crosswise, roasted it in the oven, and served it like a steak!

Yesterday when I was skimming through one of the dozens of e-newsletters I receive, I found an article in The Shelby Report about what is perhaps the most imaginative and surprising use of Cauliflower—in pizza dough!

As you can see, this very creative company, Absolutely Gluten Free, has found that Cauliflower is a great ingredient for gluten-free pizza dough. (Yes, you can order online!)

Each of us has two lives: our personal life and our professional life. You know, like the weekend vs. the rest of the week.

Some people say you are two different people: the You that is at work—and the You on your personal time. But I do not subscribe to that philosophy. I believe there is one true You.

If you know me, you know that a big part of my personality has always been that I want people to like me.

Jackson said, “I learned to dial my ego back without surrendering my authority.”

Even though I am not a big sports fan, I learned that sports coaches are important in my life and I can learn a lot from them.

I was made to face that very question many years ago. I was on a mother-daughter vacation with my friend Liz, and we got into a discussion about work and management styles each night over some wine after we spent time at the pool with our daughters during the day.

At that time, Liz ran a large retail store for a national chain and I could tell she was a no-nonsense kick-butt manager. She posed that exact question.

That was tough for me because I knew what I should answer. But, deep in my heart, I knew that my whole life had been spent making sure I was liked.

When we returned home, she lent me one of her favorite management books, “Wooden” by legendary basketball coach John Wooden. I’ve read a lot of management books in my life, but had never read one authored by a sports figure. It’s a short book and a quick read, so each night I would read a few chapters, allowing myself to soak in Coach Wooden’s management style.

One of the first chapters was about how Coach Wooden instructed his players to put on their socks.

The reason the socks were so important was that if a player put them on wrong, and there was a wrinkle in the sock when they put on their shoes, it could cause a blister while they were playing. A blister might affect their performance on the court, and ultimately the score.

A tiny little wrinkle in your sock may not sound like a big deal to most people, much like something basic in your job like promptly returning phone calls. But it can be the difference between winning and losing on the court, or making or breaking a sale in business.

I applied that lesson as a leader in both my personal and professional life. I made sure to mentor my team—and my kids—to learn the basics and to do them well. Accuracy first, and momentum will follow. My team and my kids may not like me very much for pointing out these little things to them to get right, but I realized that I could accept some people not liking me, and that as a leader, it truly was more important to be respected.

What lesson have you learned recently? Share with us in the comments so we can all learn something new!

One of the first jobs I had when I started working for my mom after college in the early 1980s was ordering and designing packaging.

And one of my projects was to look over our then-bagged Blackeyed Peas. We had introduced the “rehydrated dried, quick-cooking” Blackeyed Peas to the market in 1970, and it was about time we redesigned the package.

Before I could give direction to our design firm, my mom suggested I go visit the head of the Food & Drug Administration in Los Angeles, whose office was a few miles from our location in the Los Angeles Produce Market. She thought talking directly to the source was a good idea, plus it would give me a big picture view of what the FDA looks for in truth-in-packaging.

So, one afternoon, equipped with some packages of our Blackeyed Peas, I went down to see Mr. Lloyd Lehrer. And he taught me a lesson that I still use today:

He was referring to the statement about our Blackeyed Peas that I mentioned earlier: “rehydrated dried, quick-cooking Blackeyed Peas.”

Our Blackeyed Peas were dried beans rehydrated so they looked like they were fresh. Because they looked fresh, we were obliged to be clear on the front panel of our package that they were indeed “rehydrated dried beans,” so a consumer would not think they were buying fresh beans.

I was reminded of this entire experience with the FDA when I read about the recent ruling from the U.S. Supreme Court regarding POM Wonderful v. Coca-Cola.

POM Wonderful, the marketing geniuses who made pure pomegranate juice a household staple, asserted that Coca-Cola-owned Minute Maid was misleading consumers by labeling a juice blend made primarily of apple and grape juices as a pomegranate-blueberry juice blend.

Of course, POM had an interest in this particular labeling because the Minute Maid juice blend is considered a competitive product. But the lesson here is the same one I learned from the FDA, and it is worth repeating.

As consumers, we are all aware of food products that are not exactly what they purport to be. Sugar is called other names like sucrose, maltose, dextrose, and fructose, and salt content is listed as “unsalted” or “low-sodium.” Calorie counts are for “serving sizes,” not the entire package or can which we might typically consume.

As consumers, we are entitled to truth and simplicity when we purchase food and beverages. It should not be hard to figure out what we are consuming. I am quite pleased that the FDA is working on Nutrition Facts label reform for more practical serving sizes and clearer nutritional information.

Have you ever purchased a food product and discovered surprise ingredients? Feel free to share in the comment section.

You’ve probably noticed that some weeks I post a blog and some weeks I don’t. When I do, it’s because I have something important to say. When I don’t, it may be because my travel schedule has gotten out of hand or, more likely, because I don’t have something meaningful to write about.

I feel that it’s better to skip writing a blog post if it’s not going to make a difference to you, my readers. I know many bloggers post daily or weekly without fail—even when they don’t have something relevant to write about. I don’t see the point in that. It only wastes my time—and yours.

I was thumbing through the May issue of one of my favorite magazines, “Fast Company,” from the back as I was taught years ago by a very smart person from the University of New Mexico. I turned to page 112—the back page. It’s always an op-ed piece by Baratunde Thurston, author of the New York Times best seller, “How to be Black and CEO,” and co-founder of the creative agency, Cultivated Wit.

I loved what he had to say about companies that treat social media as if it were the same as advertising or public relations, instead of an honest conversation with consumers. His bottom line is: why don’t companies concentrate on making great products and services, rather than trying to have the “best” Facebook, Twitter, Instagram, or Snapchat strategy?

That’s how I see my blog. I only write when I have something important to say. I’m not just checking it off my list of things to do each week.

So, next time you don’t see a blog from me, don’t worry. It’s just me being honest and relevant.

Most of us have certain apps on our smart phones that we use regularly. For example, I oftentimes check in on Facebook when I am at interesting places, and I use my airline app to check on the status of my flight times and departure gates.

This past weekend, my husband and I were in Monterey, California. We walked through Carmel, went to see the Pebble Beach Golf Course (it is stupendous), and did the 17-Mile Drive, a scenic road through Pebble Beach and Pacific Grove on the Monterey Peninsula.

And, of course, we went out to eat. I chose restaurants I had tried before or those that were recommended to me by friends. Since we were on vacation, I wanted our food and wine experience to be over the top. So it was fun, yet nerve-wracking, to pick places to dine. I feel like I did a pretty good job of selecting places that fit the bill, so to speak.

However, we did have one poor dining experience. I will not share the name of the restaurant, but it was a steakhouse, one that has received rave reviews for its steaks for many years. It came highly recommended by one of my closest friends.

So, you can imagine how baffled and annoyed we were at the poor experience we had. I was actually so frustrated that as we walked out of the restaurant, I decided to post a review on Yelp.

At the time, I did not realize that my Yelp account was set up so that my review immediately posted to Twitter. That turned out to be a good thing though, because the next morning I got what appeared to be an auto-response on Twitter that said, “Thanks for stopping by and for sharing your review on Yelp.”

I was annoyed. I have written before about companies that do not respond personally or quickly to posts on Facebook or Twitter.

An appropriate, personal response is imperative with social media. Anyone who is active on Twitter or Facebook will instantly judge a company based on how responsive and truthful it is. If you made a mistake, your product was bad, or your restaurant was having a bad day—admit it. Social media is just like working with your friends and teammates—the truth is always best.

Then, a few hours after that tweet, I got a response on Yelp from the owner himself!

The owner was honest about them having a bad night and personally responded with no excuses. By doing so, he exceeded my expectations, and I will definitely give the restaurant a second chance.

My first job at Frieda’s back in the 1970s was to answer all consumer letters. We received between 300 and 500 letters a week asking for recipes, and at least a dozen a week required a personal answer. My rule was to respond within 72 hours. That’s right—within three working days I answered all those snail mail inquiries. Now that we have the Internet, email and 800 numbers, our goal here at Frieda’s is to turn around all inquiries within 24 hours, on the same day if possible.

I realize that my expectations are pretty high. Nonetheless, I expect other companies to be as attentive as I was at returning inquiries, and I think it’s fair to expect a comment or a reply when you post on a company’s website or social media platform.

How many of you post reviews or comments online? Do you feel like you are heard when you have a complaint or suggestion? Do they answer you back?

You may have heard of the El Toro Marine Corps Air Station in south Orange County. Many years ago it was decommissioned, and there was much controversy about how the vacated base should be used. Last weekend, I was finally able to visit what is now called the Orange County Great Park with my good friend, A.G. Kawamura.

A.G. and his brother, Matthew, own Orange County Produce. Their two main commercial crops are strawberries and green beans. I found out a few years ago that our two companies are the two largest produce company contributors to our local food bank, Second Harvest Food Bank of Orange County.

You may recognize A.G.’s name as he is the former California Secretary of Agriculture. He has since returned to farming full time on his family’s farm.

Before heading off to the Great Park, we had a quick breakfast together at Knowlwood Restaurant, which is in a restored blacksmith shop. I found out that for decades, like many other farmers, local Orange County farmers get coffee and breakfast each morning at Knowlwood to catch up on the local farming gossip and to discuss prices, customers, etc. Seriously, the local farmers’ gathering place is an important part of farming vibrancy.

In addition to its commercial strawberry and green beans acreage, Orange County Produce also farms at the park’s Incredible Edible Farm, growing fresh produce specifically for the local food bank! I saw acres upon acres of Cauliflower, Kohlrabi, huge heads of Lettuce, and Kale.

Volunteers are recruited on a daily basis to harvest the food. Teenagers from local high schools, adults from churches and synagogues, Girl Scout and Boy Scout troops, along with families (large and small), come to learn about how food is grown and to participate in the harvest of this fresh produce.

Due to the heat wave in Southern California, a bumper crop of Cauliflower had to be picked on the morning we were there. You can see that the large bins—holding close to 1,000 pounds each—were being filled to the brim. Then they went to a warehouse to be cooled and then distributed through a local network for food banks and distribution facilities.

This gleaning process is so educational for our local kids. They see how food is grown, and we hope that some of them decide to choose agriculture and/or farming as a career. In the meantime, they are helping feed those who are less fortunate.

Adjacent to the fields are some demonstration gardens to show visitors how they can have a garden at home, even if they don’t have much room or even soil. The vertical gardens were amazing—check out the Strawberries, Chile Peppers, and Kale!

And for the final educational piece, there is the Farm + Food Lab (click on “Things to See” tab). Staff members and Master Gardeners from the University of California Cooperative Extension Master Gardeners of Orange County walk visitors through, explaining such things as integrated pest management (keeping the good bugs) and crop rotation (which can be synergistic). Sample home gardens and an outdoor classroom facilitate learning.

Before it got too hot, our final stop around 11 a.m. was to pick strawberries in one of Orange County Produce’s fields. I learned the correct way to pick a strawberry and developed a true appreciation for the intense labor involved in producing those amazing morsels of sweetness.

I took a small bag back to the office to share with my coworkers. Even Hanna, who isn’t fond of strawberries, said she had never tasted anything so sweet and delicious.

If you’ve contemplated gardening at home, but don’t know where to start or don’t have much space, check out the Farm + Food Lab for some inspiration!

If there’s one time when it’s OK to play with your food, it has to be at a produce industry luncheon, of course! I guess I should give you a little background.

Each April, in honor of our company’s anniversary month, we sponsor the Fresh Produce & Floral Council’s bimonthly luncheon. FPFC is our local produce industry group, and my mother, Frieda, was a founding member back in 1963. In 1991 I became the first female chairman. Remember, the produce industry was heavily male-dominated, so even in the early 90s, having a woman chairman was a big deal!

So, back to last week’s luncheon. For a sponsorship fee, we are able to have one or two of our products included in the menu. Each sponsor has five minutes to talk to the audience of several hundred people about what’s new at each of our companies. This time, one of the co-sponsors, my good friend, Jan DeLyser of the California Avocado Commission, suggested we try something different. She suggested that, because the luncheon speaker was going to talk about our industry’s new partnership with “Sesame Street,” and snacking for young children, we should instead have a “snacking challenge.”

Rather than the four sponsors talking for 20 minutes, that time would be used for each table to come up with a creative snack that would appeal to young kids.

Here’s how the challenge would work. A plate would be set up on each table with products from all four sponsors: baby carrots from Bolthouse Farms, tomatoes from Tasti-Lee Tomatoes, a California avocado, and one of Frieda’s newest products, Purple Snow Peas. Along with those fresh items, there would also be some seasonings, Greek yogurt, dried cranberries, and sunflower seeds.

I have to be honest here—I was completely skeptical about this. I just couldn’t picture a room full of adults, who usually sit and listen to speakers, getting engaged in creating kid-friendly snacks.

The buzz in the room was amazing! Everyone was super enthusiastic about the challenge, and it took quite a few minutes to get everyone back in their seats after the challenge. You can see the photos of some of the finished snacks which we all got to name too.

So, what did we learn? One: it’s OK to play with your food. And, two: adults like a change of pace when attending industry events.

Next time you are in charge of a food event like a company luncheon or dinner party, let your guests get creative and design their own meals! Make it a competition with prizes to bring out their competitive side, then see where things go.

Creativity comes from being comfortable with your inner child. Maybe each of us should let our inner child out a little more often.

The first time we celebrated Earth Day was in 1990. Our company was located in downtown Los Angeles, and in the back of our 44,000-square-foot concrete tilt-up building was a small plot of land, backed up to an abandoned rail spur.

I had a crazy idea: let’s plant some of the exotic fruits and vegetables that we sell and make a garden! We found some like-minded people, such as TreePeople founder Andy Lipkis and some of his fruit-loving friends, and they helped us plant Frieda’s Exotic Fruit Garden.

We had Guavas, Feijoas, Pomegranates, Passion Fruit, seven or eight varieties of bananas, and more! It turned out that the light reflecting off our concrete building created a perfect microclimate in which the bananas and fruits blossomed! (Pun intended.)

So, we launched our garden on Earth Day, April 22, 1990. That year, Earth Day was celebrating its 20^th anniversary. That was the same time that we launched our company-wide recycling program and purchased our first cardboard baling machine (to recycle cardboard boxes). Inside our offices, we had a blue recycling trash can for every desk and recycled printed copies through the copy machine. We also encouraged employees to carpool (remember carpool Thursdays?) and actually had some employees telecommute one day a week.

We were accustomed to being trendsetters in the exotic produce business, but we didn’t realize that we were ahead of the curve in terms of sustainability, eco-awareness, and corporate social responsibility as well.

Today, it is commonplace to hear about Earth Day. In fact, our local news website, the Los Alamitos Patch, published “10 ways to celebrate Earth Day All Day” yesterday!

In the past, business people might look down on “tree huggers” or “environmentalists.” Now some of the biggest corporations on the planet are promoting being respectful denizens.

Plastic grocery bags are banned in many cities, and recycling trash cans are the norm in many others. Recycled materials find new life as shopping bags and fashionable purses. Upcycling is also a new trend in which discarded items are repurposed, such as making bottles into light fixtures and turning tire tubes into tote bags.

All of these activities have grown out of the increasing awareness of the need for all of us to be responsible occupants of the planet.

What are you doing to celebrate or acknowledge Earth Day? I’d love to hear about it in your comments below.

I don’t know about you, but when I hear the word “hemp,” I think about something you smoke that’s illegal in most states.

So, when I attended a seminar on healthy eating at a recent produce convention in Vancouver, Canada, you can imagine my surprise that Adam Hart, the speaker and author of “Power of Food,” was talking about eating hemp seeds! In fact, he brought out a jar of his personal stash (no pun intended) to share with the audience of about 100. He talked about hemp seeds as being a good source of energy, almost like drinking a glass of fresh green juice.

By the way, Adam, who is in his mid-30s, looked AMAZING. He was dressed in his fitness gear, and it didn’t look like his body fat was over 15 percent. You could see that he was strong and muscular.

His story was just as amazing. When he was in his late 20s, he was 40 pounds overweight, depressed, and diagnosed as pre-diabetic. He turned to extreme exercise like rock climbing as a way to deal with his stress, and he changed his eating habits so he could enjoy those activities. You can read his whole story here.

That story may sound similar to those of other inspiring, now-healthy people, but I found his message unique. His philosophy is, “Don’t take anything away from your diet. ADD something to it.”

Admittedly, I was a bit skeptical until I took a taste. They were pretty good—crunchy with a mild nutty flavor. The samples he passed around the room were mixed with sesame, sprouted buckwheat, flax, and chia seeds.

What makes hemp seeds good for you is their protein and essential amino acids. So they’re especially great for all you vegans and raw-food eaters out there. And if you are allergic to soy like I am, it’s a good alternative source of protein. Hemp seeds also contain a good amount of magnesium, iron, potassium, vitamin E, and fiber. Hemp milk has the same health benefits as the seeds from which it is made.

I hope I’m not sounding like a vitamin peddler! But like many of my friends and colleagues, each year that goes by seems to bring on a few more aches and pains. I find myself looking for alternative ways to stay healthy and fit, whether it’s exercising more often, trying yoga, or changing my eating habits. So what Adam talked about really resonated with me.

Last week, I ran into another produce person who was in the audience with me when Adam spoke. She called out to me, “I bought hemp seeds! Did you?” I told her I did.

We commented to each other that eating one tablespoon of hemp seeds with every meal seemed to give us the boost we need. All those healthy fatty acids are definitely doing their job of moderating our blood sugar level!

So next time you read about hemp seeds—and believe me you will, as they are one of the top trending ingredients in healthy and vegan foods—consider giving them a try.

In the May 2014 issue of Every Day with Rachael Ray Magazine, celebrity chef Aarón Sanchez chooses our Dried New Mexico Chiles as one of his top supermarket picks to create south-of-the-border flavors.

A few weeks ago, when I was on my short commute to the office, a commercial on the radio came on for Walgreens. The gist of the radio spot was along the lines of “Be sure to stop by your local Walgreens for snacks. We have soda pop, candy bars, and chips!” And the spot ended with Walgreen’s slogan.

As you know, I don’t usually publicly call out specific companies in my blog, but there are some important lessons here for all of us. The mixed messaging in that radio spot left me perplexed. Healthy? Sugar-filled drinks and candy, and salt- and fat-laden chips are definitely not healthy.

It seems to me that somewhere in the line of communication between Walgreens’ marketing department and the advertising agency that created the spot, the company’s mission got lost, and nobody questioned the final messaging.

So, being fairly active on social media, I did what most people would do—I took my confusion (and curiosity) to Twitter. (I’m @Karen_Kiwi, by the way.) My expectation was that someone behind @Walgreens would reply back to me, but no one did.

I asked my marketing team to do a little research on Walgreens’ social media activities. It seems that Walgreens only posts “positive messages” and does not address any tweets that might be perceived as negative.

So, I tweeted the same message a second time, and, as expected, I did not hear back. I’m quite sure, however, that I wasn’t the only one who talked openly about Walgreens’ mixed messaging. Within a day, I noticed that the radio spots were no longer about the unhealthy snacks—they are now (finally) aligned with the slogan. Even if Walgreens’ policy is not to respond to negative social media comments, clearly someone is reading them.

1. An organization needs to communicate its mission, standpoint, and values to everyone it works with—not just within the company. This means articulating both what you DO and DON’T stand for. And being true to your brand and sticking to your mission aren’t just for company employees; they’re for everyone who works with and for your company.

2. Advertising and social media marketing messages must be aligned with your organization’s mission and values—even if you use outside agencies.

3. If your company is on social media, don’t be afraid of criticism and negative comments. The most important thing when something negative is posted on Twitter or Facebook is to respond honestly and in a timely manner. In the world run by Generation C (aka Millenials), the digitally connected 18 to 34 age group, an unanswered query on social media is a big red flag that the company is either hiding something or doesn’t care about its customers.

Lesson learned for me: don’t be afraid to share your observations or opinions even if it’s just on Facebook or Twitter. You never know what impact you will have!

Have you had a similar experience with organizations that send mixed messages? I’d love to read your stories, so please feel free to comment below.

Do you love your produce manager? Do you even know him or her? If not, I suggest you introduce yourself.

Many of us in the produce industry have gotten into the habit of befriending our produce managers. After all, a lot of first-hand information on consumer trends and the best tasting, seasonal produce items can be discussed in a conversation. And sometimes I have received feedback on our products or other produce items that has helped me in my business.

But, on a personal level, I think it’s great to get to know your produce manager, and actually the whole produce team at your store. Ever since my daughters were young, I’ve taken them shopping with me. I showed them how to pick a banana (for now or for later in the week), when a pineapple will taste good (smell its aroma at room temperature for a clue), which cantaloupes will taste “melon-y” (again, smell at room temperature and inspect the stem end for a dent–there should be no stem there!) and, of course, how to pick a good Asian Pear, a wrinkled Passion Fruit, and a Jicama.

And we always said “hi” to our produce manager. I loved to tell my kids why I think produce managers are so important.

Back in 1962, a consumer went into a Salt Lake City supermarket and asked the produce manager for a fruit she had tried while on a mission in New Zealand. That produce manager contacted the company’s produce buyer to look for the fruit which was called a “Chinese Gooseberry.”

Fortunately, that buyer called my mother, Frieda, and she was able to locate the fruit a few months later. And the rest is legendary marketing history.

That Chinese Gooseberry was renamed to Kiwifruit, and my mother is credited with introducing the Kiwifruit to American consumers and launching an entire specialty produce category.

But Frieda actually gives credit to that single produce manager. If he had not responded to the request of a single shopper, we may not have had a Kiwifruit industry!

So in honor of ALL produce managers, our company created a national holiday! Yes, that’s right. Two years ago, we registered the name “Love Your Produce Manager Day,” and it will always be on April 2, which happens to be our company anniversary.

We are actually running a little contest on Facebook, Twitter, and Instagram this year, and I invite you to join us. Go to your supermarket and introduce yourself to your produce manager. Give a shout-out or post a selfie of you and your produce manager on Facebook, Twitter, or Instagram, tagging #LYPM. We’ll randomly choose three winners, one each from the three social media channels, by the end of April 2, to receive $25 gift cards for themselves AND for their produce managers!

And you’ll have a new friend, a new resource for what’s new, what’s in season, and what’s tasting good.

P.S. A little side note about what’s happening in the Kiwifruit world right now. Due to cold weather in Chile and a bacterial vine disease in New Zealand called PSA, there will be a significant shortage in the global supply of Kiwifruit for the next six months. So, don’t be surprised if prices at your local market are significantly higher and displays are smaller through November.

When my youngest daughter, Sophia, was in high school, each week she insisted that I buy a box of Cuties® Tangerines at my local market. They were her favorite snack. She would consume two or three Cuties® a day until they were gone.

And, if the quality of the fruit I purchased was not up to par, she let me know it. Sophia has a unique ability to quickly taste if something is “not right” or past its peak, so I became very good at inspecting fruit at the grocery store so I wouldn’t get a rejection at home.

Well, now that Sophia is in college, I purchase citrus fruit for my own palate and I have two new favorites.

SUMO® Citrus is a cross between a mandarin and a California navel orange. These fruits have a distinctive “bump” on the top of the orange, almost like the hairstyle of a sumo wrestler. I’m guessing that’s where the name originates (very clever, don’t you think?).

Sumos have a long history, starting in Japan. (You can read here more about it here.) During my travels around to different growing areas, I really enjoyed visiting Sumo growers. They are family farmers who are passionate about growing. When they discovered this one particular tree at the UC Riverside Citrus Variety Collection almost a decade ago, they recognized they had a winner.

Many upscale and natural markets across the U.S. now have Sumos. I’ve seen them in Wegman’s in New York, Gelson’s in Southern California, Central Markets in Texas and Whole Foods everywhere. The season is short, so get them now.

I like them for two reasons: one, they are easy to peel; and two, and most important, they are juicy and sweet. Don’t be put off if the bright orange rind looks old, bumpy or has a pebbly look to it. That’s all part of the Sumos’ distinctive appearance. Even when the outside skin looks old, they still taste fantastic.

My second favorite citrus fruit looks completely normal compared to the Sumo. The mini tangerine, called the “Ojai Pixie,” has a unique, super sweet flavor, contributed partially by the area in which it is grown, the Ojai Valley, about 90 minutes north of Los Angeles. This small valley nestles between avocado and citrus groves, with Central Coast wineries just a few miles up the road.

I had the great fortune to meet Jim and Lisa Churchill, who are Ojai Pixie growers on a relatively small ranch. Jim calls himself “Tangerine Man.” I remember sitting with Jim and Lisa a few years ago on folding chairs in their orchard as they told me stories of their Pixies and the other fruits they grow. When I walked through their orchard, I noticed a few trees appeared to be missing.

They both looked at each other, and chuckled. Then they whispered to me, “We have bears.”

OMG – I remember my heart started beating very quickly and I looked around. They assured me that while their bear loved the citrus trees, it only came out at night. Whew!

It’s easy to understand why a bear would come out for some late night snacking. The outside skin of Ojai Pixies may be super pebbly, bumpy and a bit unattractive, but they are easy to peel and absolutely the sweetest (and cutest) tangerine you’ll ever taste!

Pixies come from other growing areas now, and their outside skin is rather smooth. But I’d recommend that you seek out the Ojai Pixies when they come into their short season in about a week.

So, even with the freeze that destroyed millions of pounds of California citrus fruit during the last two months, there are still some delicious (but expensive) citrus fruits to enjoy. I hope you will make a point to try both of these, and soon, as their season comes and goes rather quickly.

If you’ve ever bought shoes online, it’s quite possible that you have heard about Zappos. It’s well known for its quirky company culture as well as its legendary customer service. The company’s founder Tony Hsieh wrote an amazing book, “Delivering Happiness: A Path to Profits, Passion, and Purpose” in 2010, soon after he sold his company to Amazon for $1.2 billion. Many of us wondered if Amazon would try to change the company’s culture or its systems and processes.

Well, I have firsthand evidence that Zappos’ culture and commitment to customer service are alive and well. And I think there is something meaningful that we can learn from this company.

Here’s the back story: My eldest daughter Alex buys shoes from Zappos. She was sitting at home one night, thinking about buying shoes and what a hassle it is to go to the mall. (Like daughter, like mother, I have to say!) So she went to Zappos where she can order as many pairs of shoes as she wants, in any or multiple sizes, with no hassle whatsoever because you get FREE SHIPPING to have the shoes come to you and when you return the ones you don’t want!

A few months ago, Alex ordered a pair of running shoes. Apparently, they were delivered to her house, but she never received them. So she emailed Zappos with her predicament and they promised to put a UPS tracer on the shipment.

But Zappos dropped the ball. She did not hear back from them at all, and she had already been charged for the shoes.

About 6 weeks ago I contacted Zappos about how my order never arrived to my house. The person filed a claim with UPS, and UPS followed up with me. I confirmed with UPS that I never received my shoes, and UPS said they would work with Zappos to resolve the issue. Well, the issue has still not been resolved and I am out $90 without shoes. I went to the Brooks website directly to buy shoes because I couldn’t wait any longer for Zappos to get back to me.

Please let me know what the status of this is, and when I can expect my $90 to be refunded to me.

I have heard great things about Zappos’ customer service and hope you all live up to the great things your loyal customers are saying.

You have my honest apologies that it has taken us this long to get back to you. I’m not sure what happened to cause the delay, but I’m more than happy to make sure this gets fixed right this instant.

As of right now, your card has just been refunded $97.15, which should show up in 2-10 days, depending on your bank. On top of that, I’ve also issued a $20 coupon, which should be arriving in an email after this one with the code number to use on our site. It’s a one-use coupon, but can be used on anything at all at Zappos.com.
Past that, I’ve sent an email with your admission to the VIP program in it. From now on, anything you order is going Next Business Day Air for free. All you need to do is go to VIP.Zappos.com in the future, and you should only see the option of Next Business Day Air for your orders. It’s a magically fast speed for a customer we certainly dropped the ball with!

If there is anything else at all we can do to help, please don’t hesitate to call, chat, email, send a magical owl, or even a messenger ferret. Your best bet will be with the first three though. The ferrets keep attacking the owls. Really delays the messages.

1. All organizations make mistakes when serving their customers. Amazing and Empowered organizations have people who admit when they flub it up and are empowered to make it right with their customers.

2. When you are trying to make it right with a customer, just giving a refund or apologizing is not enough. The best organizations go the extra mile to show their commitment to customer service.

3. Sometimes it’s good to be a bit silly and even outrageous (thus the owls and messenger ferret). That email sure made me smile. And it kind of defused any anger anyone may have been feeling.

4. Please note that The Amazing James’ department is Zappos Customer Loyalty Team. Not, customer service.

In this age when standing out from the crowd is key to business success, maybe it’s not so bad to make a mistake…if you are empowered (or empower your team) to remedy a problem situation and make lemonade out of lemons.

P.S. Zappos offers a free Zappos Tour Experience to show off its legendary customer service office at its headquarters in Las Vegas. You just have to make a reservation. For a fee, you can sign up for special Q&A after the tour. The company also offers corporate training programs.

Earlier this week, I spent three days with nearly 100 fellow agriculture-related business owners, bankers, ranchers, farmers and interesting speakers to study a few companies in the agricultural sector. Every two years, I attend the UC Davis Agribusiness Executive Seminar which focuses specifically on agricultural issues and enterprises in California.

Besides the usual business issues of marketing, technology, big data, strategy and future planning, there was really only one thing on everyone’s mind.

As we Californians all know, even with last weekend’s rain, we are in a serious drought that will affect growers of fresh fruits and vegetables, not only this year, but likely for many years to come. Plus, as I learned, the number one crop by acreage grown in California is hay! And that hay goes to feed beef and dairy cattle.

So, in fact, our entire food chain in California has already been seriously affected by the lack of water and the odd temperature cycle. (Did you know that many fruit trees require a minimum number of chilling hours?).

I have read many articles on the situation; you can read some of them here and here. And just yesterday, I read that Israeli Prime Minister Benjamin Netanyahu, who is visiting California right now, offered to help our state’s water situation with conservation and desalination techniques pioneered by his country’s scientists. Having just returned from Israel, I have seen those systems at work. It would be amazing to have the help. After all, we can use all the help we can get.

I am by no means an expert on water, or what farmers can do. But I am a consumer, a constituent, just like you. And I learned some new information and perspectives while talking with my farmer friends that I want to share.

First: Water is really all about water rights. It’s not just about availability.

For example, one of the conference attendees who is a large almond grower raised the issue that homeowners in the Sacramento area do not have water meters at their homes, and thus have no economic disincentive to save water. She asked, “What if meters were put on all the houses, and this caused consumers to save water? Wouldn’t that saved water go to local farmers?”

Surprisingly, the answer was not yes. The answer was, “It depends on who is next in line for water rights.” Your proximity does not guarantee your rights.

Honestly, I never paid much attention to water board elections, or the California Environmental Protection Agency, but I will now. A great resource to find out about water rights, how decisions are made, etc., is the State Water Resources Control Board. Many fellow attendees were wondering about the constant battle between the three main constituents of water: agriculture, environmentalists and urban consumers. It’s a hard choice.

Second: All of us can do our part to conserve water whether it is reducing our consumption at home or work, or educating others around us about conservation methods. An interesting source of information is this National Geographic article.

Third: Did you know that on average, a vegan, a person who eats no animal products whatsoever, indirectly consumes nearly 600 gallons of water per day LESS than a person who eats the average American diet? So the idea of adopting a Meatless Monday eating style, or limiting how many times a week you eat meat or poultry, will actually contribute to saving water.

And most importantly: Be an active citizen. It’s important to voice your opinion and be informed about the issues. Pay attention to the views of your elected officials. If you are intrigued and concerned, check out this great website, WaterEducation.org, and its monthly magazine, “Western Water.”

Finally, if you have children and grandchildren, start educating them early about conserving water and educating them on the issues related to water. California water is our legacy and their future.

Two weeks ago, I traveled to Berlin to attend the largest produce convention in the world! Yes, believe it or not, in the middle of winter, produce growers, distributors, seed companies, and machine manufacturers from around the world gather in Berlin for Fruit Logistica.

First, let me explain the scope and scale of the show. Messe Berlin is the convention facility, and it consists of 18 contiguous buildings and halls; some are multi-level. There are exhibitors from countries on every continent (except Antarctica). The halls are organized by country, which means each hall has its own personality.

For example, the hall that featured growers from Spain was decorated with Spanish-themed architecture facades. In addition to sampling their produce, I enjoyed espresso, slices of a Spanish version of prosciutto or Jamon Serrano, and Manchego cheese, all served by the exhibitors. In the French hall, potatoes (pommes de terre) were aplenty and oftentimes served with champagne!

One of my favorite global companies, Univeg, took up almost an entire hall. Chefs there created and offered samples of “sushi” made with fresh produce!

If you’ve ever attended a produce convention or food show in the U.S., you can immediately see the contrast in the way other countries do business. Here, it always feels like rush-rush-rush. Our shows are only one or two days long, and buyers complain that there is never enough time to see the entire show and have quality discussions with the companies that are exhibiting.

This is in contrast to this Euro-centric, relationship-oriented show. Usually, more than 50 percent of a booth space at Fruit Logistica is filled with tables and chairs. When you begin to engage in conversation, the first thing your host will say is, “Would you like to sit down and have some coffee?” From my perspective, it is quite refreshing.

One of the highlights of the show each year is the Innovation Awards. Ten products are nominated by a panel of judges. Then, all attendees are encouraged to stop by the Innovation Award Hall to vote. So it is a “People’s Choice” award of sorts.

When I returned to the U.S., I learned that the BBQ Grill-Mix convenience tray won. My personal favorite was the Vegetable Crumbs. Think bread crumbs, but made with vegetables. I love their vibrant colors and the company’s use of processing byproducts. You can see all the products that were in contention this year here.

As I think back on my experience walking the show this year, my big takeaways were:

Something else I realized during my three days at Fruit Logistica is that the world is getting smaller. Even though our California citrus growers have been devastated by a freeze this year, dozens of other countries around the world (Spain, Morocco, Israel, Egypt, Australia, China, etc.) are standing by with supplies of delicious and high quality products to fill our shelves, if needed.

So, don’t be surprised if that mandarin orange you purchase next week at your local grocery store is from a family farm more than 5,000 miles away!

Our produce industry likes to have a little fun. In the spirit surrounding the Super Bowl, I found out about a bet that was made in a YouTube video between the Washington State Potato Commission and the Colorado Potato Administrative Committee. Washington challenged Colorado to a football wager: the losing side was to donate 500 pounds of fresh potatoes to the winning city’s food banks for every point scored, and the losing executive director would travel to the winning team’s city to promote its potatoes! In the end, food banks in both Seattle and Denver received 25,500 pounds of potatoes, as Colorado lost the bet and Washington matched the donation in good faith. (Read full story here.)

The bet surely got the produce industry buzzing about potatoes. What a way to, pardon the pun, kick off Potato Lover’s Month!

And now I see even more coverage of Potato Lover’s Month online. The Idaho Potato Commission has a network of bloggers who talk about the spuds year round, but more so during February. My blogging friends Erika Kerekes hosted a party this weekend for fellow Southern California food bloggers. The “Potato Palooza” was sponsored by the Idaho commission, as reported by Dorothy Reinhold. I wish I had been in town for that potato party!

Our company has had a role in the potato business, introducing “new varieties” like the first yellow-fleshed potato, the Yellow Finnish, in 1982, and the first baby red potatoes in 1983! Those tiny potatoes were also the first specialty potatoes to be packaged for consumers.

We have so many new varieties of specialty potatoes that it’s hard to pick a favorite. I love to roast the gorgeous, red Amarosa and Purple Fiesta Organic Fingerling Potatoes. They’re just so beautiful and delicious. But when it comes to mashed potatoes, nothing tops Organic Klamath Pearl Potatoes.

So, I hope you’ll make February YOUR Potato Lover’s Month and try at least one new variety.

You’ve probably all heard about the big news. CVS/pharmacy made an amazing announcement that it will stop selling cigarettes and all other tobacco products at its more than 7,600 stores nationwide by October of this year, making it the first national pharmacy chain to do so.

The first thing I said when I heard the news was, “Well done, CVS!” I commend the company on its decision to support its mission of “helping people on their path to better health,” even though it will lose at least $2 billion in annual revenue from tobacco and tobacco-related purchases.

Soon after that announcement, some people pointed out that CVS is just putting a smart PR spin on its need to cut tobacco sales losses. While that may be true, it doesn’t make the company’s decision any less impactful. Or as President Obama put it: CVS is setting “a powerful example” and making “a choice that will have a profoundly positive impact on the health of our country.”

Standing by your mission is something I understand well. After all, here at Frieda’s, our mission is “Changing the way America eats fruits and vegetables,” and we’ve committed to this crusade for over 50 years.

By introducing and encouraging consumers to try new produce items, we hope to increase their fruit and vegetable consumption to help them stay on the course of a healthier lifestyle.

Everything we do aims to educate our consumers and our clients alike. Our sales team is consistently out there introducing new items to the marketplace. Our website, our social media channels, and even this blog, have helped start a conversation with consumers about fresh produce.

The Supermarket Guru Phil Lempert mentioned a very interesting statistic at the Fresh Produce and Floral Council luncheon a few days ago: One in 10 Americans say that their diet is “as healthy as it could be.”

Looking at that another way, nine in 10 Americans know their diets aren’t. That is a lot of Americans not eating right. And that means there’s still a lot more work for Frieda’s to do!

What about you? What’s your company’s mission—or even your personal one? What are you doing to show your commitment to your mission?

If you don’t have a goal for improving your health, how about taking just a few minutes out of your busy schedule to think of one and write it down. Once you’ve planted the seed in your brain, it will be a lot easier to make your mission your reality, just like we do here at Frieda’s.

As you probably know, today, January 31, is the beginning of the Chinese Lunar New Year. The celebration starts on the second new moon after the winter solstice and goes on for 15 days. This year, we welcome the Year of the Horse.

According to Chinese legend, when the Jade Emperor—the Emperor in Heaven—summoned all the animals, he designated the first 12 that appeared to be calendar signs. Thus, there is a 12-year cycle of the lunar calendar, with each year represented by a different animal, with its own personality and philosophy.

If you were born in the Year of the Horse, you have such character traits as strength, energy, and an outgoing nature. You are extremely animated and thrive when you are the center of attention. Find out what your Chinese animal symbol is and what it means about you here.

You’re probably wondering what the connection is between Chinese New Year and fresh produce. Well, more than 40 years ago, our company worked with many of our growers and our retail customers to offer all sorts of Chinese vegetables like Boy Choy, Napa Cabbage, Snow Peas, Bean Sprouts, Chinese Long Beans, and Fresh Ginger Root, to name a few. It seemed that the perfect time to promote them was around the Chinese New Year holiday, which always falls in January or February.

If you can imagine, four decades ago very few U.S. growers were even producing these vegetables and even fewer supermarkets were stocking them. So, it was fun to create new packaging, promotions, and contests to get produce managers and consumers excited about these new items. Nowadays, every single market you walk into offers most of these Asian vegetables. Chinese restaurants have become ubiquitous, and if you want to order stir-fried vegetables at a restaurant, no one blinks an eye.

In fact, Chinese New Year has become so popular that this year the famed retailer IKEA created a line of products just for the holiday! And if you like Las Vegas, many of the casinos and resorts are featuring special Chinese New Year vacation packages, authentic cuisine at their restaurants, and tournaments based in Chinese culture and tradition.

So this week as you’re planning meals to serve at home—or trying to decide where to go out for lunch or dinner—think about celebrating Chinese New Year in your own special way by trying a different Chinese vegetable or dish each day. Here are some suggestions:

The chairs of the Federal Reserve System have always been men. Now, the 15^th leader of our national bank is Janet Yellen, the first woman to chair it.

With this appointment, Janet is opening doors to women in economics and finance everywhere. In a way, her accomplishment reminds me of how my mother, Frieda, opened doors for women in the produce business, when she founded our company in 1962, as the first woman to own a produce business in the U.S.

Seven years ago when I was a director of the Los Angeles branch of the Federal Reserve Bank of San Francisco, I had the good fortune to get to know Janet when she became president of the 12th District, which covers much of the western U.S. We had several dinners together during our overlapping terms of office. The conversations we had weren’t all about work.

We also talked about our respective families. I asked after her husband, Nobel Prize winner George Akerlof, and their son, Robert, who is an economics professor in England. And she peppered me with questions about my daughters, our business, and the ins-and-outs of the produce industry.

So, when I saw her picture on this week’s cover of “TIME” magazine, I got a big smile on my face.

So, when I read about the Senate’s confirmation hearing on Janet’s position, I sent a congratulatory email to her assistant, figuring that she would be too busy to pay attention to my personal note. I never thought I would hear back from her.

But I did. Janet took the time to send me a personal email and, as always, ask about my family. I’m sure she was taking the Christmas holiday period to take many deep breaths and relax before traveling back to Washington, D.C.

It is Janet’s connection to people that makes her the perfect person for this job. A woman of great strength, she also has a deep understanding of the challenges of our economy. Plus, Janet knows that statistics aren’t everything. She recognizes how the economy affects people in the real world in a very real way, and that our economy is made up of individuals like you and me. Even the “TIME” magazine article made note of that. (You will need a subscription to read the article online, or you can pick up a copy from a newsstand now.)

Janet is also one to welcome challenges and to challenge the status quo in pursuit of the truth. If you watched the Senate confirmation hearing on C-SPAN, you would have seen the twinkle in Janet’s eye when Senators asked her difficult questions. She clearly loved it.

During my next trip to Washington, D.C., I hope Janet and I will, once again, have dinner together. I can hardly wait to hear about her new adventures as the Sixteen Trillion Dollar Woman!

Have you ever wondered how my company, Frieda’s, knows when fruit is ripe and sweet? Well, today was a good reminder for me on just how we do that.

Over the New Year’s holiday, my husband and I had friends visiting from Houston, and before they left, they stopped by my office for a quick tour.

After a visit in the offices, we donned our hairnets, sanitized our hands and put on our gloves—all requirements for our facility.

We walked through the repacking area where large boxes of products are repacked into smaller ones. For example, we might receive a box of 40-pound Habanero Chile Peppers, which we will repack into 5-pound and 10-pound cartons. My friends were fascinated with the large number of projects we were working on at one time.

After we visited the receiving area which opens at 4 a.m. each day, we stopped by the Quality Assurance (QA) inspection station. Our QA Supervisor Nicole had prepped the area with some samples of tropical fruits: Cherimoya, Dragon Fruit, Gold Kiwifruit and Horned Melons (also known as Kiwano®).

It was fun to watch Nicole demonstrate the use of a refractometer which assists her in determining the ripeness and sweetness of fruit. The device measures the amount of soluble solids—the ratio of sugar to acid—in the fruit being evaluated. The measurement is also referred to as the Degree Brix or just Brix.

It was so interesting to see the difference in Brix of the Golden Kiwifruit, which was 13.5 percent to the Horned Melon which was a 4 percent. It kind of makes sense because the Horned Melon is a member of the Cucumber family, so we would not expect it to be sweet.

You can see that Nicole squeezes the juice from the fruit, right onto the open refractometer, and then closes it. She looks through the lens and the Degree Brix is reflected through the prism of the refractometer.

In case you are wondering, most supermarket produce warehouses have similar equipment and we ask them for their expectations before we ship to them. That’s why we test all our produce, before we receive it at our warehouse.

I don’t think you will ever find a refractometer at an actual grocery store, as it is a very expensive piece of equipment, close to $500. But if you have some time, check out this YouTube video on how to use one!

As you can see, sometimes picking a ripe piece of fruit is not as easy as squeezing a cantaloupe or smelling a strawberry! My friends were very happy to have learned something new.

When I think about the essential flavorings and ingredients to have on hand in my kitchen at all times, I am at first tempted to think about dried herbs.

You know what I’m talking about. Those jars, gathering dust in the spice rack. Just last week, when I was preparing a recipe, I found that all I had was a jar of stale, flavorless herbs. Who knows how long they had been there! And then, I realized that I did NOT have the other spice that I was looking for. Because the spice rack is like the “rotting drawer” in my refrigerator, I put things there, and they go bad before I can use them or find them.

So, this year, I’ve decided to keep a few “essentials” in my kitchen–but not in the dried spice rack. Because I want to use fresh flavorings and ingredients with fresh flavors from now on, I plan to keep these either in my refrigerator or on my counter, so they can easily be added to my cooking

Fresh Ginger

I just love the pungent smell of fresh Ginger–whether I add it to the oil when making an Asian stir-fry or grate it into a pitcher of cold water with lemon slices for a refreshing drink. Check out this Heirloom Tomato Salad with Ginger, Lemon, and Chile.

For my next Ginger recipe, I am going to make my own Crystallized Ginger. Did you know that Crystallized Ginger is a natural treatment for nausea and motion sickness?

Unpeeled fresh Ginger can be wrapped and stored in the refrigerator for several weeks. It’s perfect to always have on hand.

Fresh Shallots

I use chopped onions in almost every recipe for cooked veggies, so I plan to take it up a notch by using fresh Shallots as an alternative. I buy three or four large Shallots every time I go to the store and keep them on the counter with my onions. The flavor is a bit more complex than a regular onion’s, plus using Shallots just makes me feel like a gourmet cook. Here’s a basic vinaigrette recipe from the New York Times, using finely chopped Shallots.

Shallots can be stored unrefrigerated in a cool, dry place up to one month, so they are definitely handy.

Jicama

I’ve been getting a little bored with my sliced cucumbers and celery, which I pack dutifully each day for my morning snack. Ever since I discovered that Jicama (hee-ka-ma) has natural probiotic fiber, I think it will be a good healthy boost to include a few times a week as my morning veggie snack.

One important thing to know is that whole, uncut Jicama should be stored like a potato–in a cool, dry, dark place. However, once you peel and cut Jicama, it will only last a day or so in the fridge and it has a tendency to slime. So only cut up enough to use in one day. Wrap the unpeeled half in plastic and that will stay fresh in the fridge for another week.

Heirloom Tomatoes

The reason I plan to keep Heirloom Tomatoes on hand in my kitchen is because they taste so much better than regular tomatoes. Plus with all the holiday entertaining, I created a recipe with them, which has become my “go-to recipe” anytime I need to make something yummy to take to a party or for a dinner party at home.

I purchase Heirloom Tomatoes at the store, making sure to pick up as many different colors and shapes as they have. Because they are kept at room temperature at the store, I also keep the tomatoes on my counter for at least one to two days, so the flavors develop. After washing them, I slice them horizontally into thick slices.

I slice Fresh Mozzarella Cheese (Bel Gioso brand is my personal favorite) into thick slices too. I wash and pat dry the basil, pulling the leaves from the stems (I discard the stems).

Then I layer the tomatoes and cheese with a large basil leaf between them. It’s very colorful! Sometimes, I fill a platter that serves 15 to 20 people or make individual salad plates–it depends on my mood.

I sprinkle the salt crystals and give a quick grind of pepper to taste. And then I drizzle the glaze over everything, making sure there will be enough for each bite.

I hope you’ll join me in keeping some fresh ingredients in your pantry. It really does make a difference!

Last week, I spent much of my time in New York City attending one of our industry’s premier trade shows: The New York Produce Show.

This show is different from most others I attend: the first day is a Global Trade Seminar; the second day is the trade show, complete with exhibit booths and a breakfast; and the third day is a Foodservice Forum, featuring famous chefs and thought leaders in the culinary world. Lots of industry and non-industry people were talking about trends, sandwiched around a day of looking at products and networking.

Industry consultant Dawn Gray, my longtime friend, talked about transparency in business. She was addressing an audience made up mostly of foreign Growers who want to do business in the U.S. and U.S. Growers who want to export around the world.

She talked about the reality of transparency: no more keeping the names of your sources of supply a secret because we now need to provide detailed information to food safety and traceability programs. It’s not hard to find anything or anyone, thanks to the Internet. She talked about the new reality of sharing all information. This is a shocker to most produce traders because way back before the fax machine, digital photographs and the Internet, sources of supply and customer names were proprietary.

Dawn also talked a bit about the role of social media in educating people, and there was some discussion about the Arab Spring and instant communication. New apps are developed every day and fuel the need for transparency.

What came first? Did social media come first and explode because people wanted transparency in their lives, knowing the how, the why, and the what? Or did the drive to transparency come first, and, because of that, social media started to grow? Those were the questions to ponder.

My second insight came on Wednesday morning when I was asked to speak at the media luncheon on the floor of the New York Produce Show. That insight was about personal connections.

First was chef and cookbook author Maricel Presilla, who is originally from Cuba. Maricel spoke about the most important and flavorful ingredients in Latin and Central American cooking. But before she spoke, we smiled at each other and embraced like old friends.

I reminded Maricel that we met back in 1992 when I took a class at the Smithsonian called “Lost Crops of the Incas,” where Maricel was a guest lecturer. More than 20 years later, she is still looking for some of her favorite ingredients like Arracacha, Epazote, and Oca. This past year, her cookbook “Gran Cocina Latina” won the 2013 James Beard Foundation Cookbook of the Year! We agreed that we need to work together to offer these amazing, and sometimes rare, ingredients.

Based on that “Lost Crops of the Incas” seminar, in 1996, our company launched a line of Native American foods called “Lost Crops of the Americas.” We were decades ahead of our time, offering commercially for the first time items such as Purple Potatoes, Oca, Quinoa, and a line of heirloom dried beans, amongst many other items.

I went to New York to talk with the food media about this “Lost Crops” line, and one of the people I met and had lunch with then has become one of my personal lifelong idols, Florence Fabricant, now the dining section critic for the New York Times.

So it was a surprise and an absolute delight that Florence was also a speaker at the New York Produce Show media luncheon.

When I came up to personally say hello to Florence after her presentation, we hugged. Then she whispered to me to send her regards to my mother. We talked about some of Frieda’s first introductions, including the Sunchoke®, one of the products we included in our “Lost Crops” line.

I could not believe the coincidence of seeing these two women, who had so influenced me and our company. And in one place. Twenty years later.

So, as I was finishing my remarks to the attendees at this luncheon, I mentioned to them the importance of personal connections. Before the age of email, Facetime® and YouTube, many of us were making connections, exchanging business cards, sending personal thank you notes, and sharing recipes and stories.

Last week, I spent three days visiting my youngest daughter, Sophia, who is a second-year student at The New School/Eugene Lang College in New York City. Because she could not come home for Thanksgiving/Hanukkah this year due to her work schedule, I thought I would go visit her.

After I arrived, we started to talk about food and where we would eat lunch. The first thing I said to her was: “I want to go to this Hu Kitchen that I keep seeing on your debit card statement!” I wrongly assumed it was a Chinese restaurant, and for the life of me, I could not figure out why she was going there so often.

Then she started telling me that with her gluten and soy food allergies she found Hu’s food suits her perfectly. And “Hu” is not a Chinese name–it is short for “Human.” Aah, now I’m getting the picture!

So, Hu Kitchen is really “Human Kitchen,” serving healthy–and tasty–foods for humans.

We walked up to the first refrigerated counter (which looks like a deli case in a Whole Foods), and a young man came up to help us. I could tell he was in management just by what he was wearing and his demeanor. He told me his name was Andrew.

As he was helping me fill up a plate with a variety of delicious and gluten-free fruit and vegetables, I asked him about his background. He got his bachelor’s degree from a college in Ohio, then got his master’s in management from the Cornell University School of Hospitality in Ithaca, New York. He told me that at Hu Kitchen he was “living the dream.” And you could tell that he loves his job by the way he interacted with all the customers and employees.

I asked him how many Hu Kitchens there were. He told me, “one for now,” but they are in discussions to add a few more around New York City.

If you’ve ever been to NYC, then you know that real estate is super expensive. So stores, restaurants, and shops are all very small and make efficient use of their space. Vertical displays up to the ceiling are normal. And it is not unusual for multiple locations of a popular eatery to be every few blocks, as “location, location, location” is everything in such a densely populated city.

But I foresee that the Hu Kitchen concept will be popping up in other places besides New York City. Eateries that focus on plant-based foods, gluten-free options, and freshly made take-out (or dine-in) will soon be the norm in EVERY city.

For example, right here in Southern California, a new chain is growing like wildfire: Veggie Grill. Having started only a few years ago, there are now 15 Southern California locations, plus a few more in Oregon, Washington, and Northern California.

And just look at the growth the Chipotle restaurant chain has experienced. What do they focus on? Local. Organic. Transparent.

Thinking back on my daughter’s debit card statement and my assumption about her food choices, I realized that many times our millennial children can teach us about making healthy choices. We just have to be ready–and willing–to listen.

I’m already wondering what I may learn from my daughter the next time we’re together.

When some people think about the upcoming holiday season (Thanksgiving, Hanukkah, Christmas), their heart starts to beat a little faster and they break into a sweat. I have heard that it is actually quite a stressful period of time for some people.

So, when I was at my CEO Group’s couples retreat this past weekend, I found the speaker’s topic to be quite timely.

When Dr. Jerry Kornfeld walked into the room, he looked kind of familiar. After hearing his introduction, I realized where I had met him. Back in the 1980s, he was a regular commentator on KABC-TV’s news, as “Ask Dr. Jerry.” If you live in Southern California, you will probably recognize him as well.

Dr. Jerry’s talk to us was entitled “A Physician’s Game Plan for Wellness and Longevity,” but what resonated to me were his comments about the Mind/Body connection.

In other words, “Thoughts are things.” This is not a new concept. It was actually René Descartes, a 17th Century French Philosopher who said:

Especially, during the holidays, if we THINK this time will be stressful, or we allow ourselves to get uptight, our body only reacts in a stressful “fight or flight” manner because our thoughts make it react that way.

Dr. Jerry shared a relatively simple list of his Top 10 Steps for Coping. Check this out:

You will recall I shared a TED talk on “How stress can be good for you” a couple of months ago. Maybe it’s time to take 18 minutes to watch it again.

Take a deep breath, ask your friends and family for help, and enjoy the holidays!

It’s no secret that for the first and only time in our lifetime, the Jewish Holiday of Hanukkah will fall during the Thanksgiving festivities.

So, this year in our family, instead of having a Thanksgiving dinner celebration (with all the trimmings), and then a family Hanukkah party–we call it a Latke (potato pancake) party–a few weeks later, we are combining the celebrations into one giant dinner with about 25 people.

With the many different branches of our family, we have so many dining options. A few years ago, I decided we would always have OUR Thanksgiving dinner on the Saturday after Thanksgiving. That way, everyone is free to celebrate on Thursday with other parts of their family, and there is no rushing from place to place to fit in all the obligatory appearances.

So, my big decision each year is not which Thanksgiving event to attend, but which green vegetable to make.

Of course, we have roasted turkey. Our friends from France bring fresh lobster. We have mashed potatoes, and a big green salad. My niece brings a cranberry Jello mold and I make homemade gravy and cranberry relish. And that’s when the fun begins for me!

Two years ago, I noticed that no one was eating the stuffing. Too many carbs, I think. So I didn’t make any last year, and nobody missed it. Same goes with the rolls. I know this is probably heresy for some of you, but it never hurts to change things up a bit.

To go with the spirit of changing things up, each year I try a new green vegetable. As you can imagine, this is my favorite part.

One year, I made a Cold Asparagus Salad. The halved grape tomatoes and vinaigrette dressing gave it great eye appeal, and every bit was eaten. I’m happy to report that there were no leftovers.

Then, a friend gave me the recipe for Creamed Spinach which I dutifully served for a few years.

Then Brussels Sprouts came into vogue. For the past two years, I have made an old Gourmet Magazine recipe I found on Epicurious. Honestly, the first year I made this recipe (which I doubled), we ran out! So last year, I doubled the recipe again and we barely had enough. Roasted/steamed in the oven with pancetta (or bacon) makes Brussels Sprouts taste fantastic to even the pickiest of eaters.

This year, I am searching for a new recipe. I am positive that I will make something with Kale. After all, that is the “vegetable darling” of the year. If you have a favorite cooked Kale recipe, please share it with me in the comment section.

With all this talk about Thanksgiving, you’re probably wondering what we’ll be doing to commemorate Hanukkah during our dinner. Well, of course we will be making Fried Potato Latkes. It’s a family affair! My two daughters spend the morning grating potatoes and onions. Then my husband Garry’s job is to fry them. My favorite and most trusted recipe comes from my long time friend, Joan Nathan who is the quintessential authority on all Jewish cooking. You can also purchase Joan Nathan’s Jewish Holiday Cookbook.

Have you ever heard of the fashion designer BCBG or BCBGMaxazria? You probably have seen their clothing in magazines, in department stores or in their own showrooms and stores.

I first became acquainted with BCBG when I heard their Chief Creative Officer, Lubov Azria, speak at a luncheon last year. What most inspired me about Lubov’s story was that she combined her humble beginnings from the Ukraine with her passion for fashion to create a fashion-forward clothing line that is approachable and affordable for all women.

So, when a friend of mine invited me to a small dinner with Lubov and a few other women, I jumped at the chance. After all, ever since I heard her speak, I have looked for her BCBG line. In fact, I wore one of her dress designs to dinner!

As it turns out, our dinner was held at Scarpetta at the Montage Hotel, tucked away in the heart of Beverly Hills.

The 12 of us were seated in a private dining room, just off the kitchen. Executive Chef Freddy Vargas came out and explained each course before it was served. I was thrilled that he was able to accommodate my request for a vegan menu, and it was one that I thoroughly enjoyed.

At each place setting, there was a personally autographed copy of The Scarpetta Cookbook, authored by the founding chef, Scott Conant.

These days, in addition to recipes, most cookbooks contain stories and background on the chef. As I thumbed through this particular cookbook, I found some inspiration and a lesson, right there on page 119:

I think you can replace the word “restaurant” with the name of ANY business and you could define the secret to real success. I believe that is also Lubov’s secret to success—she cares about people and makes them feel like family, just like Chef Scott Conant does.

How many times have you gone to a restaurant, a hotel, or someone’s business, and wonder why you sometimes feel a closeness, a connection, when other times you do not?

I do believe it is “making guests feel sincerely welcome and relevant” that makes the difference.

It is quite interesting that I learned such a humbling lesson in a city like Beverly Hills where it is far better known for unrelatable decadence and conspicuous consumption.

Last week, our company was in New Orleans at our industry’s annual trade show and convention, the PMA (Produce Marketing Association) Fresh Summit. When we arrived at the Marriott Hotel, I noticed a chef in the lobby. Of course, we struck up a conversation. It turns out that Chef Chad Roldan is the Executive Chef of the New Orleans Marriott. Naturally, our conversation turned to produce.

Chef Chad asked us about our purple theme, and of course, I told him about the newest purple vegetable that we have introduced: the Stokes Purple® Sweet Potato.

In the fall of 2012, we started distributing these earthy, firm sweet potatoes that are like no other. We worked with Chef Alan Greeley of The Golden Truffle in Newport Beach, California. Alan immediately showed us that the flavor and texture are mouthwatering and unique by roasting these tubers longer than conventional sweet potatoes, wrapped in foil, and then holding them overnight in the fridge.

And now, as our second Stokes Purple® Sweet Potato season has started, we are thrilled that consumers across the country will be able to find them in virtually all supermarkets.

Besides liking the purple color, one of the reasons I was so excited about this new vegetable is that dark purple/blue/red color signifies a large amount of antioxidants. Unfortunately, when you cook most dark vegetables, the heat destroys these nutrients—but not in Stokes Purple® Sweet Potatoes! They continue to be a powerhouse of nutrition and do not lose their antioxidants.

So, as you are planning your Thanksgiving or Hanukkah menus, you might want to try one of these new, flavorful recipes like Stokes Purple® Sweet Potato Latkes or a mash.

I had forgotten the whole time we were chatting with Chef Chad that my daughter Alex was carrying this sign which was part of our show display. (Poor girl!) Since she was standing right next to the chef, I couldn’t resist the temptation to snap a photo of the two of them.

Last month, Huffington Post’s Rebecca Orchant wrote about her plight as a foodie who confuses and frustrates supermarket cashiers with her purchase of “weird produce.” As a consumer, I can understand how that feels. You’re in a rush and the cashier doesn’t know what you’re trying to buy and takes too long to ring it up.

Instead of getting frustrated with the cashier’s lack of familiarity with specialty produce, I have a different idea. I think we should appreciate the fact that we have such a wide variety of produce to choose from, even if it means a little confusion at the check-out.

When Frieda’s started over 50 years ago, there were only 65 items available in the produce department. 65. That’s it. Back then, the checkers didn’t have any problems identifying the products by sight. After all, there were only red apples, yellow bananas and brown russet potatoes. There were no 4-digit PLU (product look-up) code stickers or barcodes.

Fifty years later, the 65 items have grown to over 650. Even the most basic of items come in more than one variety now. It is not just apples and oranges—it’s Granny Smith, Gala, Honeycrisp, and Cara Caras, Navels, and Moro Blood Oranges. Peas and carrots? Try Sugar Snap Peas and multi-colored baby carrots. Tomatoes and potatoes? How about Cherokee Heirloom tomatoes and Russian Banana fingerling potatoes? On top of it all, there are also organic varieties of just about everything.

The perfect example is the kiwifruit. Frieda’s is credited with introducing and renaming the (green) Kiwifruit to the U.S. market in 1962. Kiwis were once a specialty produce item, and now you can find them in virtually any supermarket. Today, in addition to the green Kiwifruit, there are also grape-size Baby Kiwifruit, Gold Kiwifruit, and organic varieties of all three kinds.

Like most things, when a new technology is introduced, some old-school methods go away. Four digit PLU codes on small stickers help make checkout easier and more accurate. With these codes, cashiers are no longer required to recognize the produce by sight. As a matter of fact, because the organic items are visually indistinguishable from the non-organic counterparts, you really need the PLU code to identify which one is which.

So, instead of getting annoyed at the hard-working cashiers, let’s turn this awkward situation into a learning opportunity for everyone. Just start a conversation about the weird products you’re picking up.

“Oh, that is a horseradish root. I’m going to grate it finely and use it to spice up my mashed potatoes for Thanksgiving.”

“And this is a Horned Melon, also called a Kiwano®. I am using it to decorate my table for Halloween. Actually, instead of having a Pumpkin carving contest this year, my kids will all be carving and decorating Horned Melons!”

To all my adventurous, produce eating friends, aren’t we lucky to have all these delicious conversation starters to make our normal, boring trip to the grocery store a little more interesting?

As of late, I have been seeing more and more information about the popularity of plant-based, or vegan, diets. Recently, the headline, “This Year’s Oktoberfest Caters to Vegans” of a Specialty Food Association article caught my attention.

Oktoberfest is the world’s largest fair held annually in Munich, Bavaria, Germany. It is a 16-day festival running from late September to the first weekend in October, with more than 6 million people from around the world attending the event every year.

This NPR blog article entitled, “Meat-Drenched Oktoberfest Warms to Vegans” caught my attention because when I think of Oktoberfest, I think about beer and bratwurst.

According to this blog, more than 8-9% of the German population is vegetarian. That’s over 7 million people! In fact, vegetables have become so hip in Germany, the Green Party used them as part of their platform in national elections last month. The party campaigned for a weekly “veggie” day in corporate cafeterias, where most German employees eat a free lunch.

Can you imagine the impact here in the U.S.A., if state and county fairs offered baked potato wedges, fruit kabobs and veggie wieners, instead of fried Twinkies, corn dogs and ice cream? What kind of impact would that have on our food choices?

It is probably no coincidence that a friend of mine forwarded another NPR blog to me a few weeks ago entitled, “No bitter pill: Doctors prescribe fruits and veggies.” It’s a quick story on New York physicians who are now writing prescriptions for fruits and veggies. In the article, you can listen to the story about how the Fruit and Vegetable Prescription Program™ is the creation of Wholesome Wave, a nonprofit that connects the low-income population with local produce.

This week was an interesting one to be in Washington DC. I was there as part of the produce industry’s annual Public Policy Conference, and of course we had visits scheduled with our elected congresspersons. But many were cancelled as part of the government shutdown.

As it turns out, the highlight of the week was a special dinner at the Newseum, the official Museum of Journalism, and I have written about it here before.

On Monday evening, I was invited to a dinner prepared and narrated by Chef Walter Scheib, who was the White House Executive Chef from 1994 – 2005. He served both the Clinton and George W. Bush families and had more than a few funny stories to share. EDIT: Chef Walter passed away in June 2015 in a tragic hiking accident.

Since I am a part time (90%) vegan, it was fun to hear about the first course, Red Curried Sweet Potato Soup, which the chef created when Chelsea Clinton went vegan in high school. And to learn that Britain’s Tony Blair suggested that the chef add “a piece of halibut” to the Soup to make it a main course meal was so interesting.

The third course (the salad), was created when President George W. Bush told the chef that he didn’t like anything green (much to the chagrin of first lady, Laura Bush), so the “salad” was a Tamale Tart (aka a Quiche), on top of slices of avocado, orange and sweet onion.

The chef has an interesting personal story, starting with flunking out of college. He learned his love of cooking from his mother, and as a fluke, applied to the CIA (The Culinary Institute of America in Hyde Park, NY), and was a last minute acceptance to his class. Not a surprise to me, he finished at the top of his class. And how did he end up as the White House Executive Chef? He sent in his resume, along with more than 2,000 other chefs, but it turns out it was his persistence and a follow up phone call to the office of the White House Usher that got him an audience with the First Lady and her “Kitchen Cabinet” who chose the Chef. If you want to find out more about Chef Walter Scheib, you can check out his website.

My daughter Alex and almost 200 other guests enjoyed the dinner and the fun anecdotal stories the chef shared about his experiences at the White House. He told a few stories before each course, shared his inspiration for each recipe, and then eight servers magically appeared from the kitchen and served each course in a synchronized fashion. When he stopped by our table, between one of the courses, I asked him about the synchronized serving.

He told me that was one of the techniques he perfected while at the White House (and I could tell he was pleased that I had noticed).

So, dinner with Chef Walter Scheib has once again inspired me to cook and entertain more, maybe not with the style and flourish of the former White House Executive Chef, but I will have to think up some fun stories to tell before my dinners.

After thinking about the way my mom handles stressful situations, I decided I wanted to be more like her and not let things stress me out.

Soon after, I happened to listen to a TED talk by Dr. Kelly McGonigal entitled “How to make stress your friend.” The title definitely got my attention.

Just in case you’re not familiar, TED is a nonprofit devoted to Ideas Worth Spreading, focusing on Technology, Entertainment, and Design. They offer TED Talks, TED Conferences, TED Events and more.

TED Talks are always less than 18 minutes. And, as of November 13, 2012, more than 1,500 TED Talk videos have been viewed over 1 billion times worldwide! These bite-size talks are regarded globally.

So, back to making stress your friend…I invite you to listen to this 14-minute talk about how your attitude about stress can make all the difference in the world.

The factual research Dr. McGonigal refers to in her talk has really changed my attitude about my daily stress. Whether it is about my kids, work, family, the world, or just life, my attitude can help me be calmer and maintain my healthy lifestyle.

What are you going to do to make stress your friend? Share with me or tweet at me: @karen_kiwi.

P.S. I wrote about TED Talks last year and have passed this particular one along to many friends with health issues. It’s about how a physician eliminated all the effects of her Multiple Sclerosis (MS) simply by changing her diet.

That is the quote on a “nice to meet you” postcard I received from Robert Egger.

I met Robert last week at a symposium held at the Milken Institute in Santa Monica. He was on a panel, entitled “Hungry and Obese: Food and America’s Well-Being,” with six other food pioneers, including my friend Nona Evans of the Whole Kids Foundation. Each panelist could have spoken for an hour about their passion for ending obesity and feeding the hungry, but it was Robert’s passion that I was particularly inspired by.

Robert is well-known in Washington, D.C. for the DC Central Kitchen. He has moved to Los Angeles to start L.A. Kitchen, which will collect the abundance of fruits and vegetables in Los Angeles and process them to create healthy meals, snacks and food products for those less fortunate. Simultaneously, he wants to train those who are unemployed, of all ages, in the culinary arts to provide powerful employment opportunities.

When I found out that L.A. Kitchen just received the first ever $1 million grant from AARP, I thought helping them was out of my league. Since I don’t have a million dollars to give them, I offered to do what I can: take them on an early-morning tour of the Los Angeles Wholesale Produce Market and introduce them to some of my produce friends, who could potentially donate to L.A. Kitchen. I also offered to introduce them to my food media friends, who might want to spread the word about their important work.

How many times do you find out about an organization whose cause you support, but don’t feel like you have enough to contribute or make a difference? Well, don’t let that stand in your way any longer!

Volunteer your time. Make a small contribution of whatever you can afford. Share your expertise. Every one of us has something to contribute.

Since ending hunger is high on my personal priority list, I was thrilled to meet Robert and know that I can make a difference in L.A. Kitchen’s success…and it didn’t have to be a million dollars.

It’s Pomegranate season! Last week, I wrote about the new fruits to enjoy in the Jewish New Year, but I wanted to save the best, and most special, fruit for its own feature.

I have a long, personal history with Pomegranates. When my parents moved into our home in 1958, they planted many fruit trees in our huge backyard, alternating between Pomegranates and Feijoas.

As young girls, Jackie and I found interesting ways to use Pomegranates. Our Pomegranates would ripen in mid-October, so we would bag them for door-to-door selling to our neighbors. Can you tell I started my selling career at a young age?

We’d have the most fun when Halloween came around. My mom and dad did not like the idea of giving out sugary candy to trick-or-treaters, so we handed out freshly harvested Pomegranates. The unintended consequence was red-stained sidewalks since ripe Pomegranates are very fun to throw at other kids!

Pomegranates are known as the “fruit with the crown,” and are actually a ritual food for the Jewish New Year. It is believed that Pomegranates grew in the Garden of Eden, and scholars purport that Pomegranates have 613 seeds, which is the number of commandments in the Old Testament.

Here is a photograph of a ceramic Pomegranate my daughter Alex brought back for me from her trip to Israel in 2006. Each time I look at it, I am reminded of her trip, Israel and of course, her smiling face!

Right now, you will see displays of fresh Pomegranates in your produce department, as well as Pomegranate juice and small tubs of Pomegranate arils in the refrigerated section. Pick up some Pomegranate this weekend and enjoy!

Next week, Rosh Hashanah, the Jewish New Year, starts at sundown on September 4, the earliest it’s been since 1899. Read about why here.

When I was growing up, I always thought of Rosh Hashanah as a day I got to miss school and go to temple, as it is tradition to go to temple services both on the eve of Rosh Hashanah, and the following morning. But, as I grew older, I realized there is so much more to the holiday than going to temple.

As it turns out, one of the traditions of Rosh Hashanah is to try a “new fruit” for the New Year, meaning a fruit that has just come into season, or one you have never tried before.

Another tradition is to dip fresh apple slices in honey, to symbolize the sweetness of the New Year, which might explain why you see displays in the grocery store of honey and apples around this time of year. In biblical times, honey represented good living and wealth. The Land of Israel is often called the land of “milk and honey.”

Even if you aren’t Jewish, enjoy some of these seasonal fruits as a way to celebrate the New Year, or because fall is right around the corner.

Cherimoyas – At this time of year, they are coming from Chile. When ripe, they get soft like a peach, and have a white, grainy flesh. Mark Twain described them as “deliciousness itself.”

Passion Fruit – Shaped like a dark purple egg, they are ripe when wrinkled. Did you know they are the secret ingredient in Hawaiian Punch? The flesh inside is a yellow-green color, with a gooey texture, and has a sweet-tart flavor.

Papayas – They come in many varieties and sizes. The most popular are pink-fleshed and taste like a peach. Papayas are great for soothing stomach aches!

Dragon Fruit – Currently, they are coming to us from California and Vietnam! They are bright pink on the outside, and white with seeds, like a kiwi, on the inside. Unfortunately, they do not have a strong flavor and are quite mild and bland. But, they have some good health qualities.

Kiwifruit – I just had to include them since our company is credited with introducing them to America back in 1962. If you purchase them when they are hard, put them in a brown paper bag with a banana in a warm place and let them soften until they are soft like a peach. Kiwis are one of my favorites!

We have many more unusual “new” fruits, which you can find here on our website.

If you become too full from new fruits, don’t worry…the next Jewish Holiday, Yom Kippur, requires you to fast for a full day.

When I think of summer in the produce business, one of the fruits I think of is grapes. August is the time of year when grapes are at their peak of flavor.

Interestingly, there are two “new” grape varieties you may not be familiar with, that will be appearing in markets soon.

The first are Muscadines. Completely different from Muscat Grapes, Muscadines are native to the Southern United States. I tasted my first Muscadine a few weeks ago when growers from Georgia sent us samples.

As it turns out, Muscadines are a rare grape variety grown in the “hot, harsh and unyielding climate of the Southeastern U.S.” and are one of only four native North American grape varieties. In New York, they are referred to as “Swamp Grapes,” and most growers consider them berries, so you may find them on the berry table in your produce department. You can read more about them here.

Muscadines naturally develop an extra chromosome, which helps the grapes defend themselves from the difficult growing conditions they are put in. They proactively pass those fighting, defensive capabilities on to the person eating the grapes in the form of antioxidants. A serving of Muscadines has more fiber than a serving of oats, and their skins and seeds are often used in nutraceutical products. They are believed to have more antioxidants than other super fruits, like Açai, Mangosteen, Pomegranates and Goji Berries!

Oh, and they taste great, too! The grape-like flesh is flavorful, sweet and filled with grapey goodness. The skins are edible, and some of the fruits may contain small seeds.

Another interesting new grape variety is the conventionally bred Cotton Candy Grape. My longtime family friends, the Pandol Family of Delano, California, have a breeding program focused on developing high-flavor grape varieties. Two years ago, I had the opportunity to visit their test vineyard for Cotton Candy grapes.

And, to answer your question: Yes, these grapes really do taste like Cotton Candy. I did not believe it until I tasted them myself. I will admit they are super expensive. I saw one pound for sale at $7.99 recently, but they appear to be flying off the shelves! As more of the Cotton Candy variety is produced in the coming years, I imagine the price will come down.

Who knew you could find such diversity in new grape varieties in your supermarket? It’s just not the same old green, red and black grapes anymore. Be sure to go into your local supermarket and give them a try. Can’t find them? Ask your produce manager to order some from their produce supplier.

I want to be a duck, just like my mom, Frieda. Mind you, I am not calling my mom a long-necked bird. But, a few weeks ago, my sister Jackie and I were talking about my mom’s upcoming 90th birthday, and why she continues to live a long, healthy life.

We immediately discussed the fact that she does not let things stress her out. She never has. We’ve both watched my mom for more than 50 years, and the one thing we’ve always noticed is how she is so positive. The glass is always half-full for her.

We’ve even joked that if someone were to spit on her, she would say, “It’s raining!”

Admittedly, our mom has great genes. Her father lived well into his 90s. But we think the secret to her long life is her ability to not see obstacles, not let things stop her and the fact that she surrounds herself with people she likes.

Jackie and I call it “being a duck.” Think about it…When a duck is splashed with water, instead of the water being absorbed, and weighing the duck down, it gently rolls right off its feathers.

So whenever our mom faces an obstacle, hurdle or problem, she just lets it roll right off her shoulders…like a duck does with water.

I think that this avoidance, or management, of stress is her secret to long life. And I’m pretty sure that science will back this up: I’ve read many times how stress management can affect someone’s cardiac health. Yoga and meditation have grown in popularity in recent years because of stress management. My mom’s stress management techniques include frequent naps and listening to relaxing classical music throughout the day.

On August 10, Frieda celebrated her 90th birthday. We had a relaxing, garden party in her backyard.

As a surprise, my niece, Jennifer Caplan Herbig, wrote and read this poem in honor of Grandma Frieda’s birthday.

Last night, I watched over a dozen 13-18 year-old students from South Central, Los Angeles, and some from as far away as Uzbekistan and Turkey, present their own business plans to potential investors.

Yes, you read that correctly. These budding entrepreneurs have not even graduated from high school!

The program is the brainchild of my good friend, Anna Ouroumian, who came from extremely humble beginnings in Lebanon. She was dropped off at an orphanage in Beirut at the age of three, and was raised by nuns. She moved alone to the United States when she was 16, and vowed to give back and help as many young people achieve their dreams as she possibly could. Since then, Anna has revitalized the Academy of Business Leadership, a non-profit organization. You can read her inspiring story here.

A few months ago, Anna and I were having lunch and she asked me if I wanted to be a judge at her annual business plan competition in August. I was a judge about five years ago and loved the experience, so I immediately put it on my calendar.

The vision of the Academy of Business Leadership (ABL) is to “build a movement of fulfilled, prosperous, and transformational youth leaders NOW for long term sustainability of America, and the world.”

The mission of ABL is “to bring awareness, inspire, educate and expand the education and career goals for all youth, particularly high-potential, low-opportunity youth, through core values and practical and experiential education, with a focus on business, financial investments, entrepreneurial and social entrepreneurial training and transformational leadership development.”

The bottom line is, Anna’s program takes at risk kids, primarily from South Central in Los Angeles, and teaches them that capitalism can overcome almost any hardship. And she knows first hand, as she came to America with $160 in her pocket!

This year, the competition was held on the campus of USC in downtown Los Angeles. Amazingly, I have never toured the campus before and found it to be beautifully landscaped and regal. And, as I approached the “Town and Gown” building at 5:00pm, the buzz of energy was palpable.

I saw dozens of young people, dressed up in suits, ties, and high heels, with table top displays about their business idea.

At each table we walked up to, these teenagers would shake our hands, exchange business cards with us, and pitch their business idea. There were three finalist teams from the summer-long program, and we heard each of their pitches, with each team being comprised of three to four teenagers.

1. EMPWR, an online website platform for 15-25 year-old entrepreneurs to upload their business ideas to potential investors. Their focus: other young entrepreneurs.

2. EARphone, a “slave” phone that has the most popularly used apps (phone, music, contact list and timer) and wireless earphones, and is then linked to your regular smart phone. This is useful for when you go to the gym, or for a run, so you don’t have to take your smart phone with you.

3. ScholarApp, built on the concept of a “Common Application” that has been developed for colleges. However, this team created a business plan to launch an online system for a Common Scholarship Application, to help students apply for college scholarships.

After all of the presentations were given, there was confidential voting and a discussion amongst the judges in a room afterwards. I was joined by 21 other senior executives from venture capitalist companies, fashion designers, movie producers, universities and banks.

As my guests, I brought two of Frieda’s youngest, newest employees, who both work on our Innovation Team.

Their comments during our drive home summed up our experience: “I was blown away by the level of poise and business acumen those teenagers had. Their presentations were of the same, or better, quality as our business plan presentations that we made during our senior year of college!”

I wrote a blog post in March 2012 entitled “Don’t believe everything you read on the Internet,” and there have been a lot of comments left on the post. So many comments, in fact, I feel it’s appropriate to respond.

As you can see in the blog post, several friends asked me whether or not it was a good idea to wash their strawberries in a water and vinegar solution in order to prevent mold. I had never heard of that method, so I contacted a respected colleague who has worked in the strawberry industry for decades. He had never heard of this method either.

What I did NOT do, and what I should have done, was some additional, online research about mold prevention on strawberries. So, now I have done my research.

This particular article was insightful. Along the lines of what I often write about fruits and vegetables, I have found that it is best to only purchase enough fruits and vegetables to consume within 3-4 days and to NOT wash them until I am ready to consume or cook them. Once you wash a produce item, you have introduced moisture, which will often times hasten the onset of mold.

And, by the way, I always wash my produce. Always. I even wash bananas before I peel them.

With regards to the original question about a vinegar wash for strawberries, one person who commented on my blog post shared an article from National Public Radio (NPR) about the best way to clean your produce. The article is an easy read and, most importantly, it emphasizes the importance of thoroughly washing your fresh produce before you eat or cook with it.

This reaction to my blog reminded me of the importance of thoroughly researching topics before sharing my opinion. I sincerely appreciate the several people who commented on my post.

But, to be clear, although washing with a vinegar solution helps clean your produce, I am not sure it will prevent mold. But, then again, I eat my produce so fast, I do not often see mold on my produce.

I grew up in a small town in Orange County called Los Alamitos. My parents purchased their first house there, 55 years ago, and my mom Frieda still lives in the same two-story home today.

Coincidentally, when our company outgrew our downtown Los Angeles warehouse, the best location we found was right here in my hometown! So, 19 years ago this week, we moved Frieda’s, Inc. to Los Alamitos, California.

Tomorrow, Los Alamitos will be hosting the first ever Orange County Sugar Beet Festival. As it turns out, Los Alamitos was formed after the sugar beet boom, as it was the epicenter of the sugar beet industry! One of my fellow high school alumni, Larry Strawthers, has been the impetus behind creating the Orange County Sugar Beet Festival.

You have probably never seen a real sugar beet. Well, in preparation for the festival, over two tons of fresh sugar beets arrived at our warehouse last week, along with cameras and the local press to capture the arrival! The beets were harvested in the Imperial Valley of California, and then transported to Los Alamitos. From these photos, you can see it was quite an experience to unload them into storage.

Frieda’s is very community and family oriented, so we decided to sponsor this historic, community event. A small team of Frieda’s employees volunteered to work the Frieda’s booth at the festival. And, I have to say it has been fun to watch the team from the sidelines and what they come up with!

As you may know, some of the exotic produce that we sell looks kind of unusual. So, the Frieda’s Sugar Beet Festival team came up with the idea of a “petting zoo.” No, there will not be any animals at our booth, but visitors will be able to pick up and touch our crazy looking produce. Isn’t that a fun idea?!

And here is the backdrop for our booth. As you can see, we have a rich history…and we have a lot of fun at Frieda’s!

What lesson did I learn from the planning process of the Sugar Beet Festival? I learned it is often times a good idea to take a chance and let non-managers in an organization have fun creating an idea or working on a project. I originally learned this idea from reading Daniel Pink’s book “Drive: The Surprising Truth About What Motivates Us.”

This past weekend, I invited a few of my long-time girlfriends over for dinner. One of my friends doesn’t eat fish, so instead of figuring out which protein to use, I decided to skip the protein and make a vegetarian dinner.

Everyone ended up loving it! Try these easy recipes for 4th of July, or any time you are entertaining this summer.

First, I made Caprese Salad with Heirloom Tomatoes. I thickly sliced the tomatoes and layered them between thick slices of BelGioioso Fresh Mozzarella and fresh basil leaves. Then, I lightly drizzled Trader Joe’s Balsamic Glaze, thyme-infused olive oil, pink Himalayan salt and freshly ground pepper over the salad. Serving the salad at room temperature is the secret!

The night before dinner, I cooked two medium-sized purple sweet potatoes (rubbed them with olive oil, wrapped in heavy foil and baked them at 350° for 90 minutes). They went into the refrigerator overnight, which makes them super sweet and moist. The next day, I peeled the potatoes and cubed them into ½ inch chunks.

For the salad, I put a whole bag of baby spinach in a large wooden salad bowl, along with the cubed potatoes, 2 oz. of crumbled feta cheese, ¼ cup pumpkin seeds and ¼ cup sliced almonds. Then, I poured homemade vinaigrette over the salad and added salt and pepper to taste. Finally, I tossed everything together and served. The purple sweet potatoes soaked up the dressing and the nuts added the perfect crunch.

Even though there were only four of us for dinner, I decided to make a huge bowl of chopped salad so I could eat leftovers for lunch for a few days. If you don’t want to make this much salad, here is a link to where I first shared this recipe last June. I recommend making the dressing before chopping the salad.

Fresh Lime Juice Vinaigrette:
1 cup fresh lime juice (5 large limes)
½ cup olive oil
2 tsp quality salt (I use Himalayan)
1-2 tsp freshly ground pepper
2 Tbs cilantro, finely chopped
1 packet Stevia (I use Truvia), or 2 tsp of sugar

Mix dressing ingredients in a shaker jar. Let the dressing sit for at least 2 hours, at room temperature or in the refrigerator.

Salad:
8 cups green cabbage, coarsely chopped (¾ of a large head of cabbage)
4 cups jicama, peeled and cubed (one medium sized jicama)
3 cups hothouse cucumbers with peel, cubed (1 whole cucumber)
1 bunch radishes, thinly sliced, then quartered (10 red radishes)
4 celery stalks, diced
1 bunch green onions, finely chopped
1 cup fresh cilantro, coarsely chopped (about ¾ of a large bunch)

Pour the dressing onto the salad (it’s your choice if you want to use it all). Toss and mix well. Store in the refrigerator until you’re ready to serve. Toss the salad one more time before serving. This really doesn’t take that long to make, and it’s a nice change of pace instead of regular coleslaw or green salad.

For our main course, I made vegetarian lasagna. Instead of using pasta, I thinly sliced zucchini, lengthwise, using my Mandolin Slicer.

I layered in some ricotta and Parmesan cheese, coarsely chopped fresh basil, a little cayenne pepper for some zing, sliced Roma tomatoes, pasta sauce, sautéed onions, garlic and sliced mushrooms. I baked it at 350° for about an hour. You can see how yummy it was!

Since we were also celebrating two birthdays, you can see we enjoyed some Sprinkles Cupcakes.

So, next time you are entertaining, don’t be afraid to go vegetarian. It gives you more options for flavors and textures. And try my Super Fresh Jicama Coleslaw for your July 4th barbecue. It’s a winner!

I first saw a Finger Lime more than 15 years ago. Two lovely female scientists who managed the Citrus Variety Collection at the University of California at Riverside visited our office and brought samples of some of the “new and unusual” citrus fruits that were not yet commercially grown. One of their samples was the Finger Lime.

These green and reddish finger-shaped fruits were intriguing, to say the least. I remember breaking them open and watching the “citrus caviar” ooze out! It was the coolest thing to look at.

And the flavor! They are extremely tart, but the tiny balls of lime goodness are intriguing. They kind of pop on your tongue like caviar.

Fast forward to about 10 years ago, when I was in Berlin, Germany, at a produce show. I ran in to an Australian grower who was showcasing his newest discovery: Finger Limes! He was growing a small commercial crop and was looking for new customers. Unfortunately, due to agricultural restrictions, we could not import Finger Limes into the United States (unless they were frozen, which kind of ruined the texture).

So, we are really excited to now have commercial quantities of these eye-catching Finger Limes grown in the United States. There are just a few growers, all in California.

When I visited my first Finger Lime orchard, I couldn’t help but notice all the thorns on the bushes. As it turns out, these thorns are one of the reasons the Finger Limes are so expensive. Harvesters must go to great efforts to not be “stabbed” by all the coarse thorns when picking the fruits – imagine combat gear and leather gloves! Also, the Finger Limes match the color of the bushes, so it’s a challenge to find the fruit.

Within the next few weeks, and continuing through December, you should be able to find Finger Limes in upscale supermarkets around the United States. Here’s a photo of our packaging, so you know what to look for:

Don’t be shocked at the price. You can expect to pay between $5 and $10 for a small package. But remember, there are quite a few Finger Limes in each package, and a little goes a long way.

We’ve also been shipping our Finger Limes to chefs all over the country, so you may see them when you dine out, too. Some of my favorite uses for Finger Limes include:

And of course, as I’ve written about before, my favorite part of the produce business is the people. I love all the different personalities and behind-the-scenes stories of the growers and their families.

Two weeks ago, one of California’s largest Finger Lime growers came to visit us. Below is a picture of Lisle and me at lunch – can you tell he’s a character?

By the way, did you know there is a name for this kind of photo? It’s called a “selfie,” which means I hold my phone/camera in front of me and take a photo of myself. So, here’s a selfie of me and Lisle.

This will be the fourth year that I am devoting a blog post to one of my absolute favorite fruits: Angelcots®.

Angelcots® are white-fleshed apricots grown exclusively by one farmer in a small micro-climate in Northern California. The season is short (usually 4 to 5 weeks), but unfortunately this year, due to high winds and strange weather, the complete harvest of the crop took place during 10 days. And due to wind damage, the crop size was reduced by 25 percent.

My recommendation is if you are looking for a wonderfully flavored fruit, visit our website for a list of supermarkets (nationwide) that have ordered Angelcots® from us, and go buy them this weekend. I will be going to my local Trader Joe’s and Ralphs to buy mine. I will probably purchase two or three packages, since supplies are so limited.

Many friends often ask me how to ripen stone fruit once you get it home from the supermarket. Ever find some wonderfully aromatic peaches or nectarines but they are hard as rocks? Well, here is my “secret.”

Get a brown paper bag — they are the perfect ripening mechanism. When I was in St. Louis a few weeks ago, I saw that Schnucks Market offered free brown bags adjacent to their stone fruit displays.

When you get home, do not wash the fruit. Put as much fruit as you will want to eat in a day or two, inside the brown bag and fold the top over. Leave the bag on the counter (out of the sun), in a cool, dry area.

Check the ripeness each day. It should take a day or two for the fruit to ripen perfectly. Do not refrigerate the fruit, but consume it right away. (Wash it after it has ripened.)

There is nothing like a perfectly ripened nectarine, sliced over the sink, as an afternoon snack. Actually, it is one of my favorite summertime treats.

Enjoy the fruits of summer. What a perfectly healthy, good tasting way to snack!

Almost every year for over 20 years, I have gone to Maui for a week’s vacation. Sometimes with my husband and our friends, sometimes with a group of girlfriends, or sometimes with a daughter or two.

1. At least once a year, everyone needs to take at least a one-week vacation. It takes at least two days to decompress and relax. And the last day is a waste, as you are packing and traveling back home. So a week’s vacation is really only 4 days.

2. Resist the temptation to check your work email. Every time I checked my email, I found my aggravation level went up. My “out of office” message said I was on vacation, so I would have been better off NOT checking my email.

3. Walking and swimming are forms of exercise, but they may not feel like it while vacationing. It feels more like meditation to me. You think about nothing and you enjoy the scenery, all while lowering your heart rate.

4. Making healthy eating choices makes you feel better, and makes your vacation more relaxing. We ate TONS of fresh fruits and veggies. Admittedly, we had dessert a few nights, but I never felt good afterwards. What made me feel good was eating fresh healthy food in moderate portions.

5. The quality of fresh produce on Maui has really improved over the last two years. The island now has a Whole Foods Market, in addition to Costco. Both do a great job on fresh produce. It was interesting to see what a nice job Safeway is doing as well. They have the best produce selection and quality in West Maui.

6. Napping is highly underrated. I made a point to nap everyday, even when I wasn’t “tired,” per se. And if I could not fall asleep, I’d turn on my Slack Key Music by Doug and Sandy McMaster, and fall asleep in 10 minutes. Thanks to my sister Jackie, who suggested I attend one of their concerts during my trip to Kauai last September. Their music is very relaxing music.

7. Vacations end too quickly. I wish I would remember how fantastic, stress free and calm I feel after a week’s vacation. I would schedule them more often. Most vacations seem too short, or become “honey-do vacations,” filled with errands and projects. Even if you cannot go away to Hawaii, I think a vacation filled with alone time, a little exercise, healthy eating and no email is good for everyone.

8. Alone time with your children is true quality time. Although hard to schedule, and admittedly there will be times when you get on each others’ “last nerve,” I think the bonding time between parent and child, or grandchild, is priceless.

Those words were printed on the back of every server’s t-shirt at the highly recommended restaurant, Mala Ocean Tavern, which I had dinner at this week while vacationing on the island of Maui in Hawaii.

I was so intrigued by “Practice Aloha,” that I Googled the saying on my iPhone after we sat down for dinner. You can imagine my surprise when the restaurant’s home page came up, featuring a book with the title “Practice Aloha.” The author’s name is what really caught my attention.

That seemed impossible, because 24 years ago, while I was pregnant with my oldest daughter Alex, my husband and I came to Maui and dined at an amazing restaurant called Avalon. The chef was a transplanted native of Los Angeles, who purchased our Chilean baby coconuts, called Coquitos, to make his signature dessert, Caramel Miranda. It was named after the famous actress, Carmen Miranda, who wore a hat covered in fake fruit. Meant to resemble the hat, his dessert was a platter of fresh Hawaiian fruits, a scoop of Hawaiian macadamia nut ice cream and chopped Coquito Nuts sprinkled on top.

Last I had heard of Mark was when he closed Avalon, and concentrated on another food venture: a chain of Hawaiian taco stands called Maui Tacos.

I quickly stopped our server, and asked her if Mark was the chef/owner and if he was at the restaurant. To my excitement, she said yes, and I quickly pulled out my business card and asked her to please give it to him – that I was a long time friend. She told me he was very busy, but she would pass it along.

I was stunned when Mark came by our table. We hugged and he joined us for most of our dinner. We caught up on 24 years. And he still makes Caramel Miranda with our Coquitos! I recognized many of his signature items from my dinner at Avalon over 20 years ago. He now offers gluten-free flatbread on his menu (my daughter Sophia was thrilled), cures his own olives and imports feta cheese from Greece. Everything on his menu, from the flatbreads, to the seared ahi tuna, to the flourless chocolate torte for dessert, was amazing.

We reminisced how he was a founding member of the Hawaiian Regional Cuisine movement back in the 1980s, and organized many fellow Maui chefs to encourage and support small, organic farmers on Maui. Mark told me that when he started in the business, he had to “import” 80 percent of his produce from the mainland. Now, more than 20 years later, he proudly gets more than 80 percent of his produce from local Maui farmers! It was so heartwarming to see how these young and creative chefs, with seemingly competitive restaurants, joined together to better Hawaiian agriculture for all and the economy.

And that’s when it dawned on me why all the restaurant staff shirts said “Practice Aloha.”

Aloha means to hear what is not said, to see what cannot be seen and to know the unknowable. And did you know that Aloha is actually the law in Hawaii?

I truly felt the Aloha spirit while sitting with Mark and enjoying the sound of waves.

I hope when you are in Maui, that you’ll find your way to Mala and get a taste of that true Aloha Spirit!

At least once a year, I attend a seminar, class or conference, and I always go in with an open mind. Sometimes I find myself asking why I signed up, because I have so much work to do back at the office. But I have learned, over and over again, that there is always a lesson to be learned. And, these lessons tend to be shared by amazing teachers.

Two of my most memorable teachers were men who I met through Vistage, my CEO group. We meet monthly and we have a world-class speaker come in at least eight times a year.

Over a dozen years ago, I met Jack Daly. Jack is a successful entrepreneur and trainer of world-class sales people. I’ve had him come to Frieda’s to do training several times over the years and he always teaches us something amazing.

He is also a bit neurotic. Jack sent me his list of goals (a.k.a. his Bucket List) and it is six pages long, including:

But, the biggest lesson he taught me is his mantra for the No. 1 rule of selling:

Because of Jack, I resist the temptation to start any conversation with anything but a question. It might be, “What are your plans for this weekend?” Or, “What did you think of that speaker?” So, thanks to Jack, I learn something interesting about everyone I meet.

My other remarkable teacher is Boaz Rauchwerger, who spoke to my Vistage Group about 10 years ago. You can read about him here. He, too, talked about asking questions.

My favorite questions from him are: “Where are you from, originally?” and “Tell me about your family.” No matter whom I meet, and what the circumstances are, those two questions open doors.

Asking questions makes the other person feel important. It engages them in the conversation, and opens them up to whatever your eventual agenda might be.

This past month, I have met with clients, friends, strangers and family. I always think of Jack and Boaz and the lessons they taught me.

Next time you are at a meeting, an appointment, or making a presentation, start with a question. I think you’ll be pleasantly surprised!

“Now it seems that purple-hued vegetables are hotter than ever. Frieda’s Specialty Produce has declared 2013 The Year of Purple. So why the sudden fame? Purple vegetables have a lot to boast about. The same compounds that put blueberries on the map as a superfood are what make purple vegetables potential disease fighters, too. The dark pigments responsible for the purplish tones are called anthocyanins, a type of phytonutrient that is gaining attention from scientists worldwide. Studies suggest that anthocyanins may help reduce the risk of cancer, cardiovascular disease, and diabetes. Some evidence indicates these purple pigments might also protect our brains as we age.”

Yesterday morning, I did a 30-minute interview over Skype™ with a reporter from Chile in South America. Believe it or not, he had heard about our “Let’s Move Salad Bars to California Schools” Campaign (I wrote about it back in October 2012). He was intrigued with our success in getting the produce industry to rally around such a unique cause.

A quick refresher: Last July, I joined three fellow produce industry leaders and we asked companies and individuals to invest in kids through our salad bar program. We asked anyone and everyone who would listen to invest $2,625.00 for each portable salad bar unit that could be installed in school cafeterias. This would allow schools to offer a “make your own salad” option for students.

Our campaign concluded last week with a press conference in San Diego at an annual produce industry convention. It was standing room only! Attendees included school foodservice directors from around California; the Co-CEO of Whole Foods Market, Walter Robb (their Whole Kids Foundation donated more than 200 salad bars); the Superintendent of California Schools, Tom Torlakson; plus over 20 elementary and high school students who wanted to share the impact salad bars have made on their lives.

We revealed our final results to a breathless crowd: We collected more than $1.1 million in donations, funding 436 school salad bars!

Why were we so committed? Because we learned when school-aged kids are given the opportunity to choose their own foods for lunch, like fresh salad, we can create healthy eating habits which will impact them for the rest of their life!

Here is the video of the salad bar press conference. It starts at 0:29. Please use and share!

“Never doubt that a small group of thoughtful committed citizens can change the world; indeed, it’s the only thing that ever has.” – Margaret Mead

Have you noticed the quality of celery has not been up to par lately? During the last six weeks, no matter which store I buy my heads of celery at, whether they’re organic or conventional, the heads look puny, don’t have a bright green color, and go bad quickly.

So, lucky for me, at the recent produce industry Women’s Fresh Perspective’s Conference I attended in Scottsdale, AZ, I was seated next to a woman who sells celery for a living! Did you even know a job like that existed?

Her name is Susan, and she works for the leading grower of celery, and had a lot to say about celery quality! She told me at this time of year, most celery is “going to seed.” This means a vegetable knows its’ natural season is over and is going into hibernation. Because we are so spoiled here in the U.S., we try to have everything year-round when, in fact, not every fruit or vegetable is naturally available year-round.

So, when it’s the fruit or veggies’ off season, we can probably expect less than perfect quality. The company Susan works for, Duda Farm Fresh Foods, actually has an extensive celery breeding program, and over 1200 new celery lines each year. They want to yield the best product in every region they grow in. Each region needs its own special seed variety to work well with the particular soil, weather, moisture, etc.

Then I realized that I had, in fact, tried Duda’s Dandy Celery just the week before. I happened to go to Costco one evening, which I rarely do, so I took a quick tour of the produce department. I noticed this jumbo bag of celery sticks and purchased it, because the quality looked impressive.

Two weeks later, I am still munching through that bag and the quality is still great! Susan told me that because Duda puts so many resources into celery breeding, they can offer excellent quality all year!

After weeks of being frustrated with my weekly purchase of celery, I now know that it is possible to have good tasting celery year-round. I just have to find the right grower!

Do you have a friend who is a great connector/networker? You know, that person who always offers to introduce you to new people you might have something in common with?

That perfectly describes my friend, Betsy. Not only is Betsy a connector, but she happens to be a recruiter for Adecco USA, which is the world’s largest workforce solutions provider (the fancy name for what we used to call an employment agency or temporary services).

Earlier this week, Betsy introduced me to Adecco USA’s President, Joyce Collier Russell, who was in town. Turns out, Joyce’s family is a third generation farming family from the heart of Florida. So, the three of us sat at dinner in Santa Monica, California, talking about produce conventions, packing produce and merits of Indian River Grapefruit (the best tasting grapefruit ever).

Eventually, I asked Joyce why she was in town. Turns out Adecco has a global initiative called “Way to Work™.” On Tuesday, April 30, in Detroit, New York and Los Angeles, Adecco hosted simultaneous, day-long, Way to Work™ career-a-thons, where young professionals could get personal, hands-on job hunting and career advice. Joyce was in California to show her support for over 25 local Adecco team members, who gave up time to coach young professionals for free. With youth unemployment in California nearly double the national average, this is a fantastic program that serves an important need.

So, what was it like having dinner with the President of a MULTI-BILLION dollar corporation?

Well, first of all, it was personally inspiring to know that a woman is the President of this huge entity. And to find out she got her start in business by selling produce is a great story. I was struck by her personal drive, her commitment to her fellow Adecco team members and, of course, her diligence to serve their clients, the who’s who of business in America.

As we were leaving dinner, I let Joyce and Betsy know that, coincidentally, I was spending the rest of the week at a prominent California university (Cal Poly San Luis Obispo) and was speaking to an Ag Marketing Class of third and fourth year students about career opportunities in our produce industry.

One of my personal missions is to mentor young people. It is always invigorating to go on campus, feel young again and hang out with a group of up and coming Millennials.

Have you ever mentored someone? It’s personally rewarding and gives new meaning to paying it forward.

Several weeks ago, I had the opportunity to visit the California Science Center in downtown Los Angeles. I remember taking field trips in grade school to the (then named) California Museum of Science and History. Although my memory of the museum had changed, things were still very much the same.

When I recently visited, I was with a small group of prominent women, who were given a behind the scenes tour of Space Shuttle Endeavour, which ended its service in May 2011. You can read about how the Endeavour was named (and the proper English spelling) here.

What was most interesting to me was how it arrived at the California Science Center in 2012. Over 20 organizations submitted proposals to display the Endeavour, after it was decommissioned (including Space Center Houston). We were actually told the story from the man who wrote the proposal, and received the phone call from NASA, that the Endeavour would be permanently housed at the California Science Center. They had only weeks to come up with the multi-million dollar funding needed, and prepare the delivery plan for the shuttle!

On display was the actual “receipt” for the Space Shuttle. Yes, that’s right. For an almost $2 billion piece of equipment, there was a regular, paper “Transfer Order – Excess Personal Property” receipt, signed by a NASA Property Disposal Officer!

If you live in Los Angeles, you will never forget when the Endeavour, mounted on the back of a large aircraft, flew its last mission around major Southern California sites (like the Hollywood sign, Coliseum and Disneyland) on September 21, 2012. It then landed at Los Angeles International Airport and, over the course of three days (October 11-14), was towed through major neighborhoods in L.A. to reach its final destination at the California Science Center.

You can watch the short, time lapsed video of the Endeavour’s trip here. Believe me, it will give you chills!

If you have a trip to Southern California planned this summer, I encourage you to visit the Space Shuttle Endeavour. Here is a photo inside its temporary residence at the Samuel Oschin Pavilion. A permanent center is under construction nearby.

As I think back six months, when the Endeavour was making its way through Los Angeles, I only wish I could have witnessed it in person. It would have been awesome to see this sign up-close, instead of as part of the photo exhibit.

One of my favorite spring vegetables is the artichoke—which was recently dubbed the state vegetable of California! If I go to a restaurant that has freshly prepared artichokes as an appetizer, I cannot resist ordering one. I especially like the large green artichokes steamed. Dipping the leaves in a little butter or mayonnaise makes it extra delicious. Yum!

So, when I was walking by our test kitchen earlier this week, and overheard our marketing team buzzing about a BABY artichoke recipe, I had to try it.

Have you ever seen a baby artichoke? Here’s a photo of my new favorite, our Fiesole (fee-eh-so-lay) Baby Purple Artichokes. We have been selling them for years, but recently launched a campaign to introduce them to more consumers nationwide.

I was excited to taste the baby choke recipe the team was preparing, since I have never personally cooked with them. It turns out the recipe was a Raw Artichoke Salad, which includes thinly sliced, raw baby artichokes and arugula, my favorite peppery salad green.

Ingredients
• 4 baby artichokes
• 1 tablespoon lemon juice
• 1 small garlic clove, smashed to a paste, optional
• Salt and pepper
• 3 tablespoons extra virgin olive oil
• 2 handfuls arugula
• Parmesan, for garnish

Preparation
1. Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke. Slice artichokes as thinly as possible and place in a small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper, add olive oil and toss to coat.

2. Put arugula in a shallow bowl or on a platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.

So, give this recipe a try next time you are looking for a delicious and easy salad to make, and want to try those cute Fiesole Baby Purple Artichokes. They are available almost year-round, but right now is their peak season.

We were on the front page of the Orange County Register business section! (Subscription only. Day pass and 7-day free trial available.)

The article profiles our company history and the three generations of women behind it: founder Frieda Caplan, president and CEO Karen Caplan, COO Jackie Wiggins, and Promotions Manager Alex Jackson, Karen’s daughter.

Earlier this week, I attended a produce trade show called the Northern California Fresh Produce and Floral Council Expo. There were over 150 booths, representing vendor companies from all over the world, and supermarket retailers, food service distributors and produce managers walking the show.

About 60% of the booths represented fresh fruits and vegetables, and 40% were filled with flowers, plants and floral accessories.

As I walked the show, I stopped at a booth for Mayflower Distributing, which was filled with balloons, a big business for floral departments of supermarkets. Just as I was ready to walk away, the owner Joe asked me, “Can I help you with anything?”

Well, actually, I did have a question. I wanted to know if there really was a worldwide helium shortage. A good friend, who started a balloon arrangement business, is paying double for helium what she was two years ago, and mentioned the shortage to me.

As it turns out, Joe had a lot to say on the subject. He told me that one of the biggest users of helium is MRI machines (only 7% of helium use is for balloons!). You can read more here about the helium shortage.

What I found most interesting was a product his company is using to reduce the helium shortage on his business.

As you can see from this photo, the contraption at the base of the balloon looks like a giant spring, which props up the balloon like a neck brace. Since this balloon is filled with regular air (not helium), the normal buoyancy caused by the helium is not there, and without this invention the balloon would droop. That would just kill the party balloon business!

I’ve always thought the produce industry was extremely resilient. In the face of near natural disaster, (a freeze) or business crisis (spinach recall), we always come through with a new invention, process, source of supply or a solution. We literally make lemonade out of lemons.

And I guess the floral and decorative accessory business is also resilient and inventive.

It’s good to know that a helium shortage will not hold back the balloon business!

Two years ago, our marketing team was brainstorming promotions, and we kept coming back to the story of how my mom introduced the Kiwifruit to America in 1962.

The way she tells it, is that a consumer went into a Salt Lake City supermarket, asking for a fruit she had while traveling in New Zealand. It was called the “Chinese Gooseberry,” and she wanted to buy some at her local store.

The produce manager didn’t know what it was, but he called the produce buyer of his company, who was located in Southern California. The buyer promised to ask about the fruit on his next trip to the Los Angeles Wholesale Produce Market.

That produce buyer found Frieda, and asked her about these Chinese Gooseberries. Well, a few weeks later, she was offered some from a local importer. Talk about good timing!

The “Chinese Gooseberry” was renamed Kiwifruit, and my mom imported the first Kiwifruit shipment into the United States. After developing marketing materials, both sales and supply exploded.

But it all happened because of that single produce manager, which my mom refers to as “The Power of One.”

So, in 2012, we decided to honor and bring attention to produce managers by creating a national holiday called Love Your Produce Manager™ Day (LYPM), which is on April 2. We chose April 2 because that is our company anniversary.

This year, Chase’s Calendar of Events, the authority on holidays, listed LYPM Day for the first time, making us official!

Even though this years’ official Love Your Produce Manager™ Day has already passed, it’s never too late to introduce yourself to your produce manager and get to know him/her. They can be a great source of information, and by acknowledging how important they are, I bet you’ll make their day.

As a matter of fact, if you go to your supermarket and take a photo with your produce manager, post it on our Facebook page and we’ll send you a special gift!

I know it may sound crazy, but there is a new cookbook out called Betty Goes Vegan.

Yes, it’s Betty Crocker, the fictitious character who was created by a major food company in the last century to make certain foods and recipes more relatable to the American female shopper.

Turns out that the authors Annie and Dan Shannon — longtime vegans living in New York — got the idea for the cookbook from the movie Julie and Julia about blogger Julie Powell’s compulsive year of cooking every recipe from Julia Child’s cookbook, Mastering the Art of French Cooking.

As vegans eating only a plant-based diet (no eggs, no dairy, no animals products or refined sugar), the Shannons were always looking for new mainstream recipes. Read The Oregonian story about how the movie inspired them here.

Although I haven’t gotten the cookbook yet, I love that the authors are committed to their vegan lifestyle, yet know that most people don’t understand it. So, by creating popular everyday “Americana” recipes without meat and animal products, it makes adapting a healthier lifestyle more palatable.

When I went vegan in August 2012, I got a lot of crazy questions and comments from friends – and still get them. (Right now I am now only about 90 percent vegan, because I eat an occasional egg white and fish.)

I want to thank our friend Kellee and my mom for sharing this story with me. It really does seem that choosing a plant-based diet (going vegan) is becoming more of a mainstream phenomenon!

They are a knobby root vegetable that looks like fresh ginger root, but are crunchy with a nutty flavor, and can be eaten raw or cooked.

Jerusalem Artichokes were first discovered by my mom in 1965, as a man came walking down the Los Angeles produce market. He had this odd looking new vegetable, and no one on the produce market was interested…

My mom began selling them to her supermarket customers nationwide. Because they resemble ginger root, they were confusing to shoppers when displayed loose in produce departments, which lead to my mom’s first packaged product!

She put the Sunchokes® in a one-pound bag, stapled a recipe brochure on top, and they were an instant success. The sales of Jerusalem Artichokes increased six-fold once they were packaged! (I personally think they became easier to identify for both the consumer and the produce manager.)

But then we discovered the name was confusing. They were not from Jerusalem, and they were not related to the artichoke. We figured their French name “Girasole” was somehow converted to Jerusalem, and because their taste is reminiscent of artichoke hearts, they got their name.

Since they are actually the root of a sunflower-like plant, my mom coined the new name, Sunchoke®. She trademarked the name, and the rest is marketing history!

A few years ago, I was having dinner at Tom Colicchio’s Craft Los Angeles and noticed Sunchoke® purée on the menu. It made me nostalgic, as I have many memories of selling and eating Sunchokes®.

My most vivid memory is the hand written postcard we received from Julia Child…yes, THAT Julia Child!

The postcard read, “Dear Frieda – I just love those Jerusalem Artichokes. But is there anything you can do about the flatulence?”

Yes, the only problem with Sunchokes®…but, they are a nutritional powerhouse. Turns out Sunchokes® are a source of the carbohydrate Inulin, which is easily digested by diabetics, and is worth adding to a healthy diet.

Be on the look out! We have some exciting plans for Sunchokes® in 2013. Look for them in your local supermarket or on a restaurant menu!

Since the early 1900s, March 8th has been observed as International Women’s Day. When I woke up this morning at a hotel in Florida and logged onto my computer, this popped up on my Google home page.

I think it’s so great that the world has chosen a special day to honor women. Of course, women in the United States have a far better situation than women in many other parts of the world, but we should ALL be honored today.

For the men reading this, you probably have female coworkers, friends and family members. I suggest you take a moment to acknowledge them. Don’t send flowers or a card; acknowledge their work, leadership and contributions as human beings.

For the women, pat yourselves on the back. Thank your mothers, aunts, bosses and coworkers who have paved the way for you and what you have access to today.

I am personally reminded of the strides women have made on a daily basis through my mother, Frieda. I think about what she did as she pioneered her way through the produce industry more than 50 years ago, when it was “a man’s world.” A day does not go by without someone telling me how inspiring my mom has been for them.

I look at my sister, who is also my business partner, and marvel at her strength as a breast cancer survivor.

I watch my daughters, Alex, who I work with every day, and Sophia, who I receive daily texts from as she plods through her freshman year in college in New York City. They are so strong and driven.

And I watch all the women I work with at Frieda’s, who I know in the produce industry and hundreds of other women I call my friends and have met in my journey of life.

This week, I made my annual trek to the Houston Livestock Show and Rodeo (HLSR). For 20 days, the community of Houston encourages and promotes the breeding, raising and marketing of better livestock and farm products through charitable, educational and scientific means. Much of the money raised by the HLSR goes to educational scholarships for children in Texas. This year, they awarded more than $12 million in scholarships!

On my flight out of Houston, I started reading the February 25th edition of TIME Magazine and one headline caught my eye: “Beyond Counting Sheep.” (I thought, maybe it was an article about the rodeo!)

It was actually an article about how math has become the new bedtime reading. It highlights the “invention” by an astrophysicist (and mother of three kids under 10), Laura Overdeck, who recently launched a website called Bedtime Math.

Her premise is while most parents know that readingto their young kids each night before bedtime builds strong reading and literacy skills for when, no one had thought of a simple and proven method to build math skills in a fun and engaging way.

Because we are all painfully aware that many young people lack strong math skills and aptitude, it makes perfect sense that if we introduce math at a young age, and in a fun and palatable way, our children will grow up enjoying it.

I very much related to the article (you can read it here if you’re a TIME subscriber). Even though I did well in math as a child, I have never thought of “numbers as my friend.” My two daughters both struggled with math, but realize the importance of it in their adult life. Balancing ones’ checkbook, understanding interest rates, filing your tax return, etc. are all math skills that young adults need.

I think it gives us great hope to see that one mom’s epiphany may help us build those math skills in our next generation, helping to keep our nation at the top.

And, thinking back to the Rodeo, I wonder how many kids would benefit from participating in a counting game while touring the Rodeo grounds? How many days until a baby cow is expected to be born? How many chicken eggs were hatched this week?

Hope y’all have a chance to attend a Rodeo sometime – they are held all over the country and you will learn very interesting things about the livestock industry.

Earlier this week, we had a group of produce and floral coordinators from one of our clients visit us. As I looked around the room, I noticed that two of the 15 people were wearing purple.
That happens quite a bit. Not always on purpose, but frequently when someone comes to visit us (or we go to visit them), they wear purple.

Which made me think…it seems like purple is everywhere this year! Fashion magazines, carpeting in buildings, company marketing materials…

And as we began marketing our newest produce item, the Stokes Purple® Sweet Potatoes, I noticed we are selling more purple produce. For examples:

The great thing about purple fruits and vegetables is they are high in antioxidants, specifically anthocyanins.

Plus, as you are trying to get your family to eat more of a variety of fruits and vegetables, adding an interesting color to the plate, like purple, might get them to try something new.

So, it is no surprise that we at Frieda’s decided to declare 2013 The Year of Purple!

So start looking around – purple is everywhere! What great timing for my company, as it has been our signature color for all our packaging and labels for 50 years!

In November, my sister Jackie and I received an email letting us know that our mother, Frieda, had been unanimously selected to receive the Lifetime Achievement Award from our industry trade group, the United Fresh Produce Association, at the Produce Legends Dinner. It was only the third time this award had ever been given and mom was the first woman to receive it.

In the weeks leading up to the event on January 28, mom received hundreds of congratulatory phone calls, emails, letters and gifts. It was quite overwhelming, for mom and our family, to experience the outpouring of love and admiration from so many people in our industry.

The event took place in Tucson, Arizona at Loews Ventana Canyon. As a surprise, Jackie and I reached out to many of moms’ friends outside of the produce industry to put together a tribute video to show at the event.

At mom’s request, my eldest daughter, Alex, introduced her to the audience of 200 guests. At age 23, her comments were polished, yet sincere, touching and funny. There was not a dry eye in the room when she finished.

But what took my breath away that evening were all the people who flew in just for the night to honor my mother: The son of one of our employees from over 25 years ago; almost a dozen former employees who got their start at Frieda’s; customers and suppliers from all over the country…and they all came dressed in purple–our company color!

There were also strangers; men and women who said how mom’s bravery in starting a company 50 years ago inspired them to start their own business.

So, when she accepted the award, she thanked her industry friends and the complete strangers who, over the years, provided encouragement, information, and referrals, which helped grow our business.

All of this made me think…each of us can be a source of inspiration for others without even knowing it. With a smile, good deed, random act of kindness or a referral, you could help or inspire someone to be their own personal best.

That has probably been the biggest life lesson I have learned from my 89 year old mother: Be kind to everyone and treat them like they are the most important person in the world to you.

The advantage of being married to a non-Angelo (not native to Los Angeles) is that we are constantly looking for things to explore in Southern California.

Last year, I wrote about my Melting Pot Tour of The Original Farmers’ Market, which we very much enjoyed. So, when we received an email telling us a new Melting Pot Tour was launching in “Thai Town,” we immediately signed up. We made our way up to Hollywood Boulevard Sunday morning to a place that I did not even know existed.

Less than a half-mile east of the Pantages Theater and the famous Grauman’s Chinese Theater, we walked inside Ruen Pair, an authentic Thai Restaurant, and were greeted by Iron Chef America challenger, Jet Tila, and his radio producer, Andy Harris.

For the next three hours, we sampled pork jerky (tender and delicious, not dried out version) and, what Jet called, “the BEST Thai Green Papaya Salad we would ever experience in our lives!” I have to admit that the papaya salad at Ruen Pair was refreshing and absolutely delicious.

That’s when Jet said he hoped we were only 20% full, as we had four more stops!

Our next stop was Sapp Coffee Shop, which, believe it or not, is a noodle shop, even though it clearly says “Coffee Shop”!

We tried two types of Thai noodles: one dry and one “wet” (meaning with broth). Jet explained the four flavor profiles one should expect in all authentic Thai dishes: hot, sour, sweet and salty.

As you can see below, the Jade Noodle Soup is a green spinach noodle dish with all four of the flavors represented: heat in the chile peppers, sweet in the sweet and sour pork, salty in the peanuts and the sour in the fresh lime juice. Delicious!

Next, we visited a local Thai Market called Bangluck Market, and Jet gave us a short culinary tour of the produce department. There I learned that Thai people have their own unique version of “mirepoix,” the classic combination of celery, carrots and onions, which is the base of many sauces, soups and stocks.

According to Jet, the Thai “trinity” of flavors in the mirepoix includes lemongrass, Thai lime leaves and galanga.

As you can see, the Thai lime (also known as Kaffir lime) leaf is unusual because two leaves appear to be connected to each other.

We ended our tour at an amazing and authentic bakery, Bhan Kanom Thai, and received a “sampler” of seven different desserts in this adorable box. Of course, I was too stuffed to eat anything at that moment, so waited and enjoyed a few tastes when I got home.

If you are coming to Los Angeles and are planning to visit the Hollywood sign or see your favorite movie star’s name on Hollywood Boulevard, be sure to check out the culinary gems in the City of Angels.

By the way, I learned the short version of the full name of the city Bangkok, Krung Thep Maha Nakhon, translates to “City of Angels,” which must be why Los Angeles has the largest population of Thai people, outside the country of Thailand!

As you know, I decided to go vegan on August 1, 2012. I experienced many health benefits, including my cholesterol dropping from 221 to 196, my aches and pains (symptoms of being over 50) disappearing and continuing to have tons of energy.

I learned a lot by reading The China Study, Forks Over Knives and watching “Fat, Sick & Nearly Dead.” I came to the conclusion that it was better for the planet and my body to not eat dairy, processed sugar or any animal products.

I also found out that my body does not tolerate soy products well, so I stopped eating Edamame and other soy-based products (even though my company sells a lot of great tasting soy products).

I also continued to weigh myself and exercise regularly. I found an awesome website, myfitnesspal, which allows you to track your food intake, exercise and calories burned, at no charge.

Being vegan is not for everyone and I never tried to “convert” anyone to a whole foods, plant based diet. But the more research I did, the more I realized that this kind of eating regime was almost like a fountain of youth.

But, for me, even though I was not eating any wheat products (like pasta, bread, etc.), I found my weight creeping up a few pounds and I found myself not having enough energy for my hectic travel and work schedule.

So, after consulting with my personal health professionals (my Naturopath, Osteopath and Chiropractor), I decided to add more protein to my diet. No matter what vegetables and legumes I ate, I was not getting enough protein for MY body (everyone is different).

So, starting in mid-January, I added egg whites and occasional WILD fish (not farm raised) to my diet. I still feel great, my cholesterol is still lower and I continue to feel healthy.

Unlike others, I chose to have a little leniency with my veganism. Now, if there is an animal product (fish sauce, chicken broth, hard-boiled egg) in a dish, I have no problem eating around it. In other words, I am not making myself neurotic while being vegan.

If you have been hesitant to try a 100% whole food, plant-based diet, why not try it a few days a week and see how you feel. Taking steps in your healthy choices is better than not trying at all.

When I started my blog three years ago, you probably didn’t know what my inspiration was and thought I just wanted to jump on the social media/blogger bandwagon.

What inspired me was John Mackey, co-CEO of Whole Foods. He was in the news quite a bit at that time and his personal blog was causing a bit of a stir in the Wall Street community. But it made me think…

The CEO of a company should have their own voice, separate from the corporation. So, I went to my marketing team (who now edits, publishes and does the creative work for my blog) and they helped me launch this blog three years ago.

So, when my husband handed me The Orange County Register newspaper yesterday, he had highlighted an article on John Mackey’s new book, “Conscious Capitalism,” which I had seen in my local Whole Foods. What I found most interesting was this quote in the article: “We have to find our purpose again. Business needs to rediscover its purpose, or evolve to discover it.”

“Purpose” has been a big discussion at Frieda’s for several years. Instead of just having a mission statement like other companies, my sister Jackie and I decided we have a larger purpose. We call it our crusade.

Our company purpose (and tagline) is To Change the Way America Eats Fruits and Vegetables. We strive to create a healthy, joyful and sustainable world. We know that the food we eat is our fundamental source of health and joy, and that a key contributor to America’s declining health is poor food choices. America’s food choices greatly influence and impact others around the world, and if we want to create a healthy, joyful and sustainable world, we must first Change the Way America Eats Fruits and Vegetables!

Finding a larger purpose in your business makes you think a lot harder. It changes the way you recruit people and your approach when working with suppliers and customers. But it sure makes your work more satisfying when you live up to it.

My company’s larger purpose may explain the varied topics I discuss in this blog. Some might expect I would only write about Frieda’s produce. But there is so much more to a crusade that intends To Change the Way America Eats Fruits and Vegetables!

My youngest daughter Sophia is a freshman in college at Eugene Lang of The New School in New York City and is home for her 5-week winter break. I cannot believe how fast her time at home was going by, so I asked her if we could schedule a Mommy-Daughter Day with her choice on what we do. She chose a day at Disneyland!

Before we left in the morning, she said, “Mom, I want to go to Disneyland with my ‘mommy’ – not the CEO of Frieda’s!” (Did I mention how witty she is?) So, I took off my CEO hat and off we went to the happiest place on Earth.

I had not been to Disneyland for at least five years, so it was interesting to be there. There wasn’t much of a crowd since we had a cold snap here in Southern California. We had virtually no wait on any ride, so by 5 p.m. we were ready to leave. As we were on our way to the exit, a young man stopped me and asked if I would participate in a survey about my food experience at Disneyland. I was intrigued that the survey was completely about “healthy choices” for children, but there were other questions about adult choices as well.

I couldn’t help but notice as we walked around the park, how much the food choices had changed in the last 5 years. On Main Street, there were plentiful choices of bananas, apples and oranges, along with cut veggies, hummus, pretzels and baked chips. Bottled water was as prevalent as other beverages, and at the Mexican Restaurant where we ate, Rancho del Zocalo, there was chicken and beef fajitas, and an all-veggie platter.

When you are shopping at your local grocery store, you may notice that the Disney logo is on many healthy snack foods, particularly those that appeal to kids. As it turns out, food suppliers have found that when they put the images of popular Disney characters on their products, sales can increase by as much as 30%. And, from what an inside source has shared with me, Disney has adjusted its marketing priorities to focus on healthy offerings for kids, both at their destination parks and grocery stores. They actually are the first major media company to take a stand on setting healthy food standards on their programming and packaging.

So, I survived a day off work as Frieda’s CEO and enjoyed quality time with my youngest daughter. To my surprise, by not asking a lot of questions, she updated me on her life as a freshman in college. My mommy-daughter day was very enlightening and fulfilling! Can you tell that she loves Disneyland?

Several times a month I get the opportunity to entertain clients. For me, they are usually men, and I assume dinner means going to a steak house.

That was until one of my clients decided to go healthy and lost a significant amount of weight by changing his eating and exercise regime. We set up a dinner and when I asked him what kind of food he was in the mood for, he said “something healthy.” I have to admit – I was very excited!

Since I started my vegan journey, I have explored all kinds of new restaurants in Southern California that offer healthier options. One of my favorites is True Food Kitchen, located in Orange County. True Food Kitchen was the brainchild of the famous Dr. Andrew Weil. The menu choices are based on his anti-inflammatory diet. He recently sold the concept to Sam Fox, owner of Fox Restaurant Concepts, based in Scottsdale, Arizona. I wrote about Fox Restaurant Concepts last May here.

True Food Kitchen is now their fastest growing concept and in addition to restaurants in California and Arizona, they are opening three new locations in Texas. The restaurant chain was also featured in the November 2012 issue of Prevention Magazine and the December 2012 issue of OC METRO Magazine.

In October, when I told my client and his three work colleagues we were going somewhere “different” for dinner, I could tell that they were a bit apprehensive. However, everyone loved the food, loved the flavors, and especially loved that they did not feel overly stuffed or uncomfortable after dinner!

If you are coming to Southern California or the Scottsdale area this winter, I highly recommend a meal at True Food Kitchen.

Last summer, I attended a two-day produce conference in Chicago, which I do quite a bit, so I wasn’t expecting anything extraordinary to happen.

Katie is a 14-year-old entrepreneur from South Carolina. In 2008, Katie planted some cabbage seeds as part of a school gardening project. She did such a good job of nurturing her cabbage that it ballooned to 40 pounds!

When her class project ended, she donated the cabbage to a local soup kitchen. Those 40 pounds of cabbage ended up feeding 275 people! Katie was so touched by feeding the hungry, she decided to start more gardens and donate the food she grew to feed more people in need. She now inspires other students to do the same. You can read more about Katie’s Krops here.

Katie now grants scholarships to other students around the country to help them start gardens, buy seeds and feed the hungry. She has developed an amazing program. Amazing not only because of the scope of her reach, but because Katie is only 14!

When you did a class project when you were 9, did you ever conceive of doing something that would truly change the world?

Did you ever dream that when you were 14, you would be accepting an award from President Bill Clinton at his Clinton Global Citizens Awards™ ceremony, sharing the podium with the richest man in the world and two freedom fighters from Uganda?

That’s exactly what Katie experienced last September. When my friend Don sent me the announcement of Katie’s award from President Clinton, I was beyond inspired. I thought back to being introduced to her a month earlier and how poised, yet humble, she was, up on the stage, presenting to about 200 produce people.

Her passion for feeding the hungry really did touch me. I thought to myself, if a 14-year-old student could be so passionate and committed to helping others, I could do the same. I could inspire others too.

So, last month, I chose to donate to my local food bank in lieu of giving holiday gifts to family and friends.

When you read Katie’s story, I think you will be inspired. Read here to learn how you can support Katie and her work.

Now that we survived “the end of the world, as we know it,” (December 21 on the Mayan calendar) as well as Christmas and Hanukkah, I think it’s time to turn to the New Year.

It’s a time for resolutions. I’m guessing the top New Year resolution is “to lose weight” – but I’m not going to make that mine, mostly because like many people I’m already obsessed with my weight and appearance.

When thinking about what I want to do differently this New Year, I think about my work day. I have found myself not being the best time manager: I am still at the office most days until 6 p.m. (I arrive at 6 a.m.) So, my first resolution is to leave work each day no later than 5 p.m.

This leads me to my second resolution, and that is to exercise regularly. I exercise for a few reasons. Besides the obvious one of “burning calories,” I like that I have more energy after I exercise and it gives my brain a rest. So, my plan is to exercise at least five days a week and try a new exercise every month. I have my sights set on yoga right now – I’ve been talking about it for a while, but I need to take action.

My third resolution is to spend time each week, one-on-one, with a close family member or friend. They know who they are. Because I have been working so many hours I have not had quality time with many of them.

Three resolutions are plenty for me, because like my sister Jackie tells me, “You can’t focus on more than three items at a time.”

To kick off the New Year, I plan to ensure my good luck by eating Blackeyed Peas on New Year’s Day. It’s an old Southern tradition: Eating Blackeyed Peas and some cooked greens ensure wealth and good luck in the New Year. The greens symbolize greenbacks (or dollars) and the Blackeyed Peas are the coins.

My favorite all time Blackeyed Pea recipe is Habanero Chile Chili, which we developed more than 20 years ago in our test kitchen.

I like spicy food, so I use a whole Habanero Chile, although you can substitute Jalapenos or Serrano chiles if you want. Another traditional New Years’ recipe is Hoppin’ John.

Whether or not you make New Year’s resolutions, I wish you good luck and health!

Ingredients:

3 tablespoons vegetable oil
1 pound lean round steak, cubed
1 cup chopped yellow onion
1 cup chopped red and/or green bell peppers
2 cloves garlic, minced
1 16-ounce can kidney beans
2 cups chopped tomatoes
1 16-ounce can tomato sauce – low sodium
1 cup beef broth
1 11-ounce package Frieda’s Blackeyed Peas, cooked, drained
1-2 Frieda’s Dried Habanero Chiles, rehydrated, seeded and minced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh basil, chopped
1 tablespoon packed brown sugar
1 teaspoon Worcestershire sauce
1 Frieda’s Bay Leaf
1 cup niblet corn – low sodium
Salt to taste
Shredded sharp Cheddar Cheese
Warm tortillas

Steps:

Heat 1 tablespoon oil in a large Dutch oven. Brown the steak in the oil on all sides. Remove form the pan with a slotted spoon. Drain the drippings. Heat 2 tablespoons oil. Sauté the onion, bell pepper and garlic in the oil for 3 minutes. Stir in the beef, undrained kidney beans, tomatoes, tomato sauce broth, blackeyed peas, Habanero chiles, cilantro, basil, brown sugar, Worcestershire sauce and bay leaf.
Bring the mixture to a boil. Reduce the heat. Simmer, partially covered, for 35 to 45 minutes or until the vegetables are tender. Stir in the corn and salt. Cook for 5 minutes longer. Discard the bay leaf. Ladle the chili into bowls. Top with shredded cheese. Serve with warm tortillas.

Last week, my husband Garry and I took a 5 day mini-vacation in San Juan, Puerto Rico. If you haven’t been there, I highly recommend it, as it is a short flight from Miami. JetBlue Airways recently built their own terminal at the San Juan airport, as it has obviously become a high traffic destination.

In preparation for our trip, I asked a produce industry friend who lives in the U.S. Virgin Islands for some recommendations of places to visit. She emailed me a great list of farmers markets. So when Garry and I woke up in San Juan on Saturday morning, we decided to head off to Old San Juan for a farmers market held at the San Juan Museum.

Because Puerto Rico is a U.S. Territory, they use U.S. currency. That made it so easy to travel there – no need to “calculate the money” in your head. And, in the big cities – San Juan and Ponce – it’s common for most people to speak both English and Spanish, so it’s easy to communicate.

The architecture of Old San Juan is quite colorful and beautiful. It reminded me of photos I have seen of towns in the Bahamas, France and Italy.

Turns out the theme of the market that day was “Festival of the Banana.” Everything was organic and most of the vendors were selling vegan food! I was in heaven!

My Spanish is a little rusty, but it was interesting to hear the various speakers get up and describe the different bananas and banana products.

In the corner of the market was a colorful pop-up tent with a banner, “Terra Madre” (translated: Mother Earth). There was a gentleman giving 10 minute massages and a women at a nearby table taking donations. Or so I thought…

Turns out, the women taking the money was Dr. Elizama Montalvo, a U.S.-trained physician who relocated back to Puerto Rico four years ago with her husband, Bartus. Bartus was giving the massages – he is trained in acupuncture and Shiatsu massage. They were offering massages for small donations to Slow Food.

I had a fabulous discussion with Elizama about her training at Montefiore Medical Center in the Bronx, New York, at the Department of Social Medicine. After living in New York for so many years, she and her husband moved back to her homeland, Puerto Rico.

Both she and Bartus are vegan, and she told me that Dr. T. Colin Campbell, the author of The China Study, was in Puerto Rico last week leading a seminar on a whole foods plant-based diet. As I have mentioned before, Campbell’s book is an easy read and the authoritative work on how diet can improve your health. All I could think at that moment is “there are no such things as coincidences!” How did this woman and I have so much in common?

On our last day in Puerto Rico, Garry surprised me. He opened his suitcase and pulled out three “California” t-shirts. He told me that he always buys t-shirts from the States and takes them on foreign trips to give as thank you gifts to people he meets on his travels.

So, as we were leaving our hotel – The La Concha Resort in San Juan – I took one of the t-shirts and presented it to Felix, the doorman who had helped us many times during our visit. When we handed him the shirt, I could see tears come to his eyes. He said one of his lifelong dreams was to visit California! You can see from the big smile on his face, this t-shirt made him very happy.

Puerto Rico is an island of many surprises: Wonderful food, mild weather, interesting cities. But most of all, friendly people!

This year, Hanukkah starts at sundown on December 8 and lasts for eight nights. Like many families, mine will gather the following weekend to celebrate this Festival of Lights. There will be more than 30 of us, and each family unit will bring their menorah (candelabra). Before dinner, we will say the traditional Hebrew prayers, tell stories and we will light all the candles. It is a beautiful sight, as we turn off all the lights and do this tradition only with the lights from almost a dozen menorahs.

Then dinner will be simple, with the main dish being fried potato pancakes — called latkes. Some like them with sour cream, others will top theirs with fresh applesauce. We’ll have beef brisket and roasted chicken, steamed green beans and a big green salad. And because it is a tradition, we will also serve fried jelly donuts for dessert. You can find out about this tradition here.

But one tradition will change this year. We are not doing our annual gift exchange. Usually we each purchase a gift worth $15 to $20 and pull names. We have a lot of laughs.

This year, our entire family decided to start a new tradition. We will each take that money that was previously used to purchase a gift, and make a family donation to support Israel. With all the recent violence in the Middle East, showing our support in this way, at this time of giving, feels good and makes sense.

I wonder how many other families will consider breaking tradition. Instead of giving gifts to family or close friends — gifts they probably don’t need — consider making a donation to a worthwhile cause that is important to you.

So far this year I have written checks to my local food bank and Share our Strength, which was started by chefs who wanted a vehicle to donate unused food. At our company, we are also having a canned food drive.

As we enter the season of giving, I hope you will think about how you can make a difference to those who are less fortunate. Maybe start a new tradition by teaching your family to truly be grateful for all that you have and make someone else’s life a little better.

Last week I spent Thanksgiving in Dallas with my husband Garry’s family. Because we all travel from various cities, we stay at a hotel near the airport.

This is the second year we have stayed at the Embassy Suites at the DFW airport.

It was a lovely three days – and the highlight is that I get to spend quality time with my 94-year-old mother-in-law. But it was actually the short ride on the hotel shuttle back to the airport that changed my life.

I was the only passenger on the shuttle and Stephen was my driver. I noticed that he had bandages on both forearms, so I had to ask.

He told me that the hotel has a “no visible tattoos” policy, and he forgot his regular armbands that day, so he had to cover his tattoos up with ace bandages. For some reason I asked him about his tattoos.

Turns out Stephen served in the Marine Corps for four years. He was deployed to Somalia for two years and was there during the pirate encounters. His second tour of duty was in Afghanistan, where he was a driver of a large transport vehicle.

He was driving in a convoy through many hills and ravines in Afghanistan. His vehicle was following in the exact path of the one in front, to reduce the chance of hitting landmines.

As he was getting ready to go down a particular ravine, he had a bad feeling. He turned to his partner who told him he had the same feeling.

Stephen said to his partner, “Hey man, we have to have no regrets.” A few seconds later, a landmine went off directly under Stephen’s seat.

He was shaken up, had a few bruises, but because the vehicle was so heavy and well designed, he and his partner got out relatively unscathed.

When we arrived at the airport I shook his hand and thanked him for the ride and for sharing his personal story. And of course for serving our country.

I have struggled with the popularity of tattoos and why so many people decorate their bodies with them. But now, thanks to Stephen, I have a new appreciation for why some choose to commemorate a person or event that happened in their life.

I won’t be getting a tattoo anytime soon, but the saying, “Live your life with no regrets,” has a whole new meaning for me.

As I travel around the country visiting supermarkets, there is one big thing that annoys me: those unnecessarily long cash register receipts!

You know what I’m talking about. You only buy one or two items, yet your receipt is so long that it has to be folded several times to fit into your wallet.

I have often thought that supermarkets waste so much money on that coated paper. How many trees or how much petroleum is used to print those receipts? Can’t they make them shorter?

I was in San Luis Obispo, California, attending a board meeting at Cal Poly-San Luis Obispo. I decided to stop at a local store to purchase some vegan food.

I picked out a few things and took them to the cashier. When I looked at the receipt, I thought it was odd that there was no total.

The technology is out there to make this possible! I was elated. Why aren’t more supermarkets doing this? What a great way to show your shoppers that you really do care about the environment.

But then again, I wonder how long it will be before supermarkets start doing what Nordstrom has been doing for more than a year: They ask you for your email address and they just email you your receipt. No paper needed.

I call that a fantastic 21st Century practice. Instead of trying to improve a practice, just leapfrog to a whole new process.

Clearly it is not a day of celebration, but rather a day to bring awareness to one of the worlds’ most prevalent and debilitating diseases.

I first recall hearing about diabetes when actress Mary Tyler Moore disclosed that she was diagnosed with type 1 diabetes shortly after she launched the “The Mary Tyler Moore Show” in the early 1970s.

Around the same time, one of my high school friends was diagnosed with diabetes and started daily shots of insulin. I remember wondering what caused her diabetes since she was not overweight and did not consume excessive amounts of sugar (which were two misnomers at that time).

Of course we now know that there are primarily 2 types of diabetes: type 1 and type 2.

Diabetes is a chronic disease that occurs when the pancreas does not produce enough insulin, or when the body cannot effectively use the insulin it produces. Insulin enables cells to take in glucose from the blood and use it for energy. Some people are actually born with type 1 diabetes, which is caused by an auto-immune reaction. I have a good friend whose daughter was born with type 1 diabetes. Their family had to make dramatic lifestyle changes to accommodate this, and deal with uncaring and incorrect comments from many people who do not understand the difference between type 1 and type 2 diabetes.

Type 2 diabetes is of biggest concern because it is preventable. It is often a result of obesity, driven by excessive consumption of sugar, fat and carbohydrates as well as a lack of regular exercise and movement. Type 2 diabetes accounts for 90% of all cases of diabetes.

Did you know that the latest numbers from the World Health Organization indicate that one in 10 people have diabetes? That is more than 347 million people worldwide, making it the 7th leading cause of death in the United States!

For some of the latest research about diabetes, check out this newsletter that I received this morning from Israel 21C (which stands for Israel 21st century). I have found that some of the most cutting edge research comes out of Israel, so I always voraciously read this weekly electronic newsletter. I encourage you to subscribe. Just enter your email address at the top of the webpage.

Back to diabetes. If Mary Tyler Moore was my first recollection of diabetes, then Paula Deen is my most recent. I hope Paula Deen uses her platform on the Food Network to change her eating and cooking habits and focus on a healthier lifestyle with more fresh fruits and vegetables and exercise.

Like many company owners and chief executive officers, I belong to an executive roundtable group. This group of fellow CEOs from non-competing companies and industries serves as my unofficial “board of advisors.” It’s quite useful to have access to other CEOs to vet out issues and challenges, especially for a privately owned company.

My group is called Vistage, and it has more than 20,000 members all over the world. The majority of the members are based in the United States, and my particular group is based in Southern California. On the second Tuesday of each month, I meet with 14 fellow CEO members.

Interestingly – I am the only female member of my group. And that’s the way it has been since I joined 5 years ago. My group chair is constantly looking for other Los Angeles-based women CEOs to join our group, but no luck… yet!

Once a year, our group convenes for a Spouse Retreat Weekend, where our significant others join us. It’s a mostly social gathering, but we always have a speaker who is appropriate for both members and their spouses.

This weekend our speaker was Carolyn Strauss, a “collaborationships” expert who specializes in creating optimal workplaces. Carolyn runs a successful coaching and business consulting practice, and she also has a second business which makes her a regular on the Home Shopping Network (HSN): The Carolyn Strauss Collection – comfortable travel-friendly clothing for busy women.

Carolyn was not at our retreat to talk about clothing or business, however. She was there to talk about how to optimize your life via relationships. Because we were there with our spouses, her talk highlighted how men and women listen differently during conversations:

Men listen with their perspective of being hunters and providers. They are focused and only concentrate on one result at a time. When they are listening to you, they are constantly thinking, “Get to the point. What’s the problem and how do I fix it?” And they don’t play, unless they can win.

Women, on the other hand, listen with their perspective of being gatherers and nurturers. They have an awareness of everything and are adept at multi-tasking. When they are listening to you, they are asking themselves, what does this have to do with me? And they will play as long as they are safe.

One of my male colleagues, Cuyler, commented to me that he found Carolyn’s comments enriching. He said that it only makes sense that more women are being asked to lead divisions and companies, as women seem more naturally wired to multi-task and nurture their team members. I think his perspective is definitely influenced by his wife and her success as a head of global marketing for a large Hollywood studio.

There was also a lesson there for me. Because all the teams at my company have both women and men, I need to consciously appeal to both of their natural tendencies and leadership capabilities. I have to balance the “get to the point” with “giving a full perspective.” For some, I can pile on the work without priorities, and for others, I need to help them understand what needs to be done first and what can wait.

I believe we all have this challenge, whether it’s at work or at home. It’s good to know that I’m not the only one who has noticed that men and women think differently!

Did you know that YouTube is the #2 search engine, after Google? I learned that at a seminar I recently attended.

It made me smile, because Frieda’s started producing our own YouTube videos a few years ago, and eventually decided to have our own channel.

Because we sell such crazy looking fruits and vegetables, it was natural to do short, fun, quirky videos about our unique produce.

Our video on Blood Oranges has a Halloween theme with vampires and our video on Coconuts highlights the best way to open a Coconut. (We prefer the “Nail, Hammer, Towel” method.)

We even produced a short video highlighting some of the hundreds of produce items we have introduced to American consumers over the last 50 years.

Just last month, we produced and published a video highlighting Rambutan fruit. Also known as a “Hairy Lychee,” the Rambutan’s inner flesh resembles a Lychee, but it has hairy “tentacles” on the outside.

As you browse our YouTube video library, you may wonder, who are those people on the screen? Well, they are actually members of the Frieda’s sales and marketing team! We love to demonstrate our fun loving company culture and recruit team members to get in front of the camera.

My coworker Terri, who is our Director of Marketing, tells me that we don’t talk often enough about our company culture. As a family-owned company for more than 50 years, and a woman-owned and managed business, I think we are a pretty unique company – and not just for the produce industry. Plus, we are like a giant family, which is probably why one of our employee-actors, Adam, allowed us to spray paint his hair RED for the very end of our Rambutan video!

So, thank you Hazel, the voice of Frieda’s YouTube videos, Mark, Alex, and Adam for helping us show our unique products and company culture. And a big thank you to our Creative Director, Marliese, who shoots, edits and produces them all!

By the way, we started producing these YouTube videos as an easy and short (less than 2 minutes) educational offering for our retail clients. Even produce managers are perplexed by Buddha’s Hand Citrus, Horned Melons and our latest introduction, the Stokes Purple® Sweet Potato.

Most people familiar with my company, Frieda’s, know that our signature color is PURPLE. We “chose” this color 50 years ago, when my mom, Frieda, was getting ready to open her business on the Los Angeles Produce Market. Frieda hired a painter to paint her business sign, and it turned out that the only color he had available was a pale lavender. So our first company sign was purple, and it stuck! (Too bad we didn’t have the foresight to trademark the color.)

Actually, there is quite a history to this unique sweet potato. It was first grown and cultivated in Stokes County, North Carolina, by Saura Pride Sweet Potatoes.

After they trademarked the name and seed as Stokes Purple® Sweet Potato, Saura Pride was contacted by a grower in California – A.V. Thomas Produce – who supplies some of the best sweet potatoes to supermarkets and restaurant distributors all over the country. Like Frieda’s, A.V. Thomas is also a family-owned company, and the two of us have joined forces to grow and market this most unusual purple vegetable.

Here is a photo of the potato raw. The dark purplish skin on the outside doesn’t even hint at the fabulous and eye catching intense purple flesh when it is cooked.

Well, the first major crop of this Stokes Purple® Sweet Potato was just harvested less than a month ago and we have started shipping it all over the country. As a matter of fact, this past weekend, in Anaheim, we displayed and sampled it at our industry’s largest trade show.

What’s especially great about these Purple Sweet Potatoes is that they stay firm when cooked. They don’t get mushy like regular sweet potatoes, so they’re perfect for salads or homestyle fries. Through our extensive tasting and testing, we also found that they must be baked (not microwaved) longer than regular sweet potatoes.

Actually, one of my longtime chef friends, Alan Greeley of The Golden Truffle in Newport Beach, says that his favorite way to cook then is to wrap them in plastic and then foil and roast them for 1½ to 2 hours. Then he refrigerates them overnight before using in recipes. This keeps them super-moist yet firm. Don’t be put off by how long they take to bake – these potatoes are SO TASTY and MOIST, you will go crazy for them!

We are just starting to get orders from all over the country – actually the phone has been ringing off the hook. If you would like to try the Stokes Purple® Sweet Potato, talk to the produce manager at your favorite supermarket and ask them to contact us to order them for your store. (If your produce manager can’t comply, we also have them for sale on Amazon.com, but understandably, they are significantly more expensive this way.)

As I am getting ready to plan my menu for this year’s Thanksgiving dinner, I am already trying to figure out which Purple Sweet Potato recipe I am going to make. I think my family will love the flavor and texture.

Early last month, I reconnected with a high school friend of mine, Mindy. Turns out Mindy lives outside of New York City and is a highly respected Nutritionist and Registered Dietitian and does a lot of consulting in the food business (www.mindyhermann.com).

So, when we had breakfast together last month — both of us ordered oatmeal and fresh fruit, of course — the first thing I asked her was, “So what do you think of Mayor Bloomberg’s plan to reduce the allowed size of sugary drinks in the city?”

Being a business owner, I am generally not in favor of the government being overly involved in my business, so I imagine the big beverage companies like Coke, Pepsi and retailers like 7-11 are not thrilled.

However, in this instance, Mindy and I discussed Bloomberg’s plan as it relates to obesity.

It is no secret that our nation has a serious obesity epidemic. People are fat. Kids are fat. And they are getting fatter.

So what causes that? To some degree, I think marketing. You know what I mean: Food marketers have made sugary drinks appealing. They come in fun colors, dazzling flavors, and they are often decorated with images of cartoon characters or athletes to appeal to kids.

Sugar is also addictive, as I recently discovered during my Vegan Journey. Even if you don’t know that you are eating something with added sugar, like salt and pepper pistachios, for instance, you find yourself wanting more, sometimes uncontrollably. I call that an addiction. Mindy also told me that your brain does not register the calories consumed in a drink like it does when you eat whole food, like fresh fruit.

So, when Mindy forwarded me an article from The New York Times, authored by well-respected science and nutrition authority, Jane Brody, her analogy to another “addictive substance” really struck home.

You can read the entire article here, but here are the paragraphs that got my attention:

So, even though I do not like government creating regulations that so closely affect business commerce, I have to support Mayor Bloomberg’s objective here. Because sugar is a naturally addictive product, and because simply educating consumers that sugary drinks should not be a regular part of any persons’ diet is not working, then something must be done.

And for all of us tax paying consumers who are concerned about the rising cost of health care insurance — just imagine how much our insurance costs would go down, if obesity and its related diseases (diabetes, heart disease, and stroke) were not such an epidemic in America.

Mindy and I talked about the challenges and giving consumers alternative beverages. We both agree that drinking water is the perfect beverage. It is better for your body, for your health and it tastes great!

OK, so we all know about Facebook. For all you Facebook virgins, the way I describe it to my 89-year-old mother is, “It’s like a bulletin board. You post things you want to share on YOUR bulletin board, and those who you have chosen as YOUR Facebook friends can see what you’ve posted. And it’s updated 24/7.” Hard to believe, but I have many friends and business colleagues who are NOT on Facebook.

It’s not until they want to share some good news, photos from a trip or reconnect with friends from high school that many take the leap into Facebook. I’ve heard that the biggest users of Facebook are the over 50 crowd – even thought it was started by a Harvard student to connect with other students. If you haven’t seen the movie The Social Network, it’s a great and mostly factual story about the creation of Facebook, and founder Mark Zuckerberg.

Some of you may have heard of a social network called Pinterest. I’ve heard rumblings of Pinterest (pronounced “Pin-trest”) for a couple of years, but really didn’t know a lot about it or even understand it.

Pinterest wasn’t on my radar until I attended an industry luncheon last week, at which several local Southern California food bloggers spoke.

Unfortunately, many of the produce folks in the audience did not have an interest in blogging, nor did they realize the positive impact it can have on the consumption of fruits and vegetables.

But when asked what the number one way people find their blogs was, all three blogger panelists shouted out “PINTEREST!”

Although I set up a Pinterest account for myself a few months ago – and my company, Frieda’s, has been on Pinterest for a while – I haven’t been personally active.

According to its website, Pinterest is an online pinboard. It allows you to organize and share all the beautiful things you find on the web. You can browse boards created by other people to discover new things and get inspiration from people who share your interests. People use boards to plan their weddings, decorate their homes, and share their favorite recipes.

No wonder Pinterest has become so popular. Instead of having to thumb through cookbooks looking for photos of recipes that look good, you set up your own Pinterest account, search for photos that look yummy, and like them or pin them! As you click through the photos, sometimes you get recipes, and sometimes you are taken to another website or blog that has a recipe.

Like any new site, you have to spend time exploring it. And because Pinterest has become so popular, you get new content each day. If you want to know about the viability of Pinterest, which at this point has no income, check out this article about their latest round of fundraising, generating $100 million.

Of course, during my first exploration of Pinterest, I searched “Recipes Vegan,” and I was thrilled to find hundreds of photos and recipes.

Check it out!

Karen

You have probably heard of First Lady Michelle Obama’s “Let’s Move” campaign. She’s made it her personal mission to combat obesity and end it within a generation.

It’s actually scary to think about the fact that our kids generation will be the first to live shorter lives than their parents’ generation, all because they aren’t as healthy. This is not a just political cause, even thought it was started by the First Lady.

Whether you are Democrat, Republican or Independent, I think you will agree this is an important issue. After all, the latest statistics show 17% of children are obese, and obese children become obese adults, which cost our health care system millions and billions of unnecessary dollars.

“Let’s Move” involves making changes in exercise and food choices. The fresh produce industry has formed a support campaign called Let’s Move Salad Bars to Schools (LMSB2S) and our mission is to raise money to help put salad bars in public and private schools.

We know that if school aged children get in the habit of eating fresh fruits and vegetables for lunch, they will continue to eat more fresh fruits and vegetables at home and in the future. Since the LMSB2S campaign started a few years ago, more than 1400 salad bars have been funded and placed in schools in 45 states as of June 1, 2012.

Even though my children are grown, I have joined industry colleagues to help raise money to fund 350 salad bars in California schools by May 2013, which is the amount of California schools that have requested a salad bar.

I am sure there are schools in your state that have applied for salad bars. If you are interested in finding out more about putting salad bars in schools in your area, check out this website.

And whether you have school aged kids, grandkids or have friends that do, I hope you’ll join me in helping change the way kids eat. Wouldn’t it be a perfect world if the ideal party snacks were grapes, slices of melon, carrots, celery and cucumber with fresh guacamole or hummus? I think so!

This past weekend, I traveled to Houston and drove about an hour to a city called Galveston to eat lunch at Mosquito Café.

Mosquito Café got its name because of the large mosquitoes that are everywhere in Galveston. My long time friends, Stephen and Patricia Rennick, moved from Southern California to Houston a few years ago and purchased Mosquito Café.

Stephen is an accomplished baker, which is how I met him 35 years ago. He owned a local Southern California bakery called Bridge Creek Bake Shop, where his quiche, cupcakes and cakes were so fantastic that I was a regular customer of his for years.

When they moved to Galveston, he went back to his entrepreneurial roots and bought a restaurant. But, just a few months later, Hurricane Ike hit the gulf coast. Bad timing.

After Ike, they lost everything. Their restaurant was completely under water and they spent 4 months without electricity. But, amazingly, they rebuilt everything and reopened last year.

As you can see, the restaurant is located in the historic part of Galveston. And last year, they opened Patty Cakes across the street, which is a bakery featuring Stephen’s delectable desserts and bread.

When I saw them last weekend, it was a thrill to see that both of their daughters, Sasha (32) and Kyla (29) have joined them in their business. It’s truly a family affair.

“I’m a vegan” was the first thing out of my mouth, not knowing what they might have to serve me. Patricia told me, “You have to have our ‘Health Nut’ for lunch – you’ll love it!”

When Stephen joined us at the table, he whispered to me that he believes Mosquito Café is the only restaurant in Galveston that serves vegetarian fare. They change their offering every week or two. You can check them out on Yelp, Urban Spoon and Zagat Guide to see why they have been rated one of the top 15 restaurants in the greater Houston area.

I guess it’s not a surprise that they have a vegetarian option. After all, the owners are from California!

I hope if you are ever in Houston, you take a drive to Galveston. It’s a beautiful area right on the ocean, and reminded me of South Carolina.

As a vegan, I often depend on whole, natural nuts as a source of protein. But, knowing they are also a source of fat and calories, I hesitate to eat too many. So, you can imagine how thrilled I was to read the September issue of California Farmer Magazine with the headline, “Almonds: 20% fewer calories than thought.”

As it turns out, the way calories have been calculated is a 100 year-old process, known as the Atwater general factor system. You are probably familiar with the concept that protein, fat and carbohydrates are assigned a caloric value.

Recently a team from the USDA’s Agricultural Research Service, led by Dr. David Baer, used a new method of measuring calories in almonds to determine the number of calories actually absorbed during digestion. You can read here or here for more information.

I learned a few other interesting bits of information about almonds in recent weeks. First of all, it is better to eat them raw, as they are more easily digestible. My trainer and other vegans recommend soaking them overnight in water, to soften them, which makes them even more digestible.

A few weeks ago, my friend Liz, a reflexologist who studied under Atom Bergstrom, an expert for Longevity Guru, told me that according to Bergstrom, people should eat ONE raw almond each morning for every 10 pounds you WANT to weigh. So if you want to weigh 150 lbs., you should eat 15 raw, soaked almonds each morning. I’m not sure if this is based on scientific fact – but it’s up to you to do more research.

One thing is for sure: almonds are an easy and satisfying snack. I always carry them on my travels!

The Wall Street Journal is one of the most respected publications in the world. As a matter of fact, I have often noticed that what I hear on the local news is from The Wall Street Journal the day before.

I have been interviewed by WSJ reporters and thought they were thorough, inquisitive and innovative in their thinking. So when my highly respected business colleague, Mindy, asked if I saw the article in today’s Wall Street Journal entitled, “Would we be healthier with a Vegan diet?” — I about fell off my chair.

In the fresh produce business, I am used to my company being ahead of our time with new product introductions like the Kiwifruit, Spaghetti Squash, Purple Potatoes and Habanero Chiles. (Click here to watch a quick video that showcases some of our produce introductions over the years.)

But never did I expect that my personal vegan journey would coincide with the headlines in The Wall Street Journal!

I hope you will take a moment to read what Dr. Colin Campbell has to say. He wrote “The China Study” and the facts and figures tell quite a story. As you know, my vegan journey continues and I feel fantastic.

As you know, I decided to go vegan for the month of August to see what it was like. What I didn’t tell you was I coincidentally had my annual blood test on July 25, so, I’ve been able to measure the effect of following a whole food, plant-based diet on my body.

I would say I’ve been 99.9 percent vegan, as there is a small chance there was butter in some steamed vegetable dishes I ordered at restaurants. Last Friday, I was a little nervous to go to my doctor to get my results. I mean what if going vegan didn’t make any difference? Well, I had nothing to be afraid of — and I was actually impressed with the change in my numbers after being vegan for five weeks.

LDL 124 101 < 100

It will probably not come as a surprise to you that I have decided to stay vegan for a while. I plan to take another blood test in mid-October to see if there has been any improvement.

I’ve only lost a few pounds, but psychologically, I feel so much better. I have less worry about my risk for heart disease and I know I am setting a good example for others. My 89-year-old mother, Frieda, has become vegan and feels fantastic and has lost a few pounds. My daughter, Alex, is about 90 percent vegan and there have been almost a dozen friends who have joined in at some degree.

For a little extra inspiration, please spend five minutes watching a TedX video sent to me today by the son of a friend. The young man in the video beat Crohn’s Disease by changing his diet!

I love to exercise while on vacation and I have always enjoyed taking advantage of the time change and getting up early and walking long distances. My second day here, I decided to take a round-trip walk to the local grocery store, which is about 4 miles.

In Kauai, it will always rain during the morning, so I tried to time my walk to avoid the rain. No such luck.

Just as I reached mile 2 and was heading back, the drizzle started. So I ran over to the nearest building to take cover and then the downpour began. I waited and checked all my emails, played Words with Friends and posted on Facebook, but after 15 minutes of continuous rain, I didn’t think it would stop. I texted my daughter Alex asking if she could jump in the car and come get me, but wait … the clouds were dissipating in the distance and I thought I saw some sunlight.

And sure enough, by patiently waiting for the rain clouds to finish, the sun did come up and I was able to walk home. And what a great metaphor about life. How many times are we on a “walk” and a rain cloud appears.

We get delayed, side-tracked or frustrated. We consider altering our course because that “rain cloud” is annoying us. What if we just sit it out, take a deep breath, and not let it affect us. We think of it as a “welcome break.” And then when our personal rain cloud disappears, we can resume our course. Or we can alter our course.

But, we aren’t hasty. We are measured and thoughtful. Sometimes a rain cloud appears just to make you slow down and think. Consider alternatives. Rest your mind and body. What a great lesson to learn while walking the roads of Princeville, Kauai in the rain.

It’s no secret that when you get to vacation in Hawaii, chances are your pace will slow down and you will find yourself relaxed.

The last time I was in Kauai was 26 years ago, when my sister Jackie and her husband Doug got married.

But this time it was a “girls’ vacation” with my eldest daughter Alex. Before we left for Kauai, both my sister Jackie and my coworker Terri encouraged us to spend an afternoon at the Hanalei Community Center to hear original slack key guitar music played by Doug and Sandy McMaster.

I was especially interested in hearing them because of the effect they had on Jackie last year. In July 2011, Jackie was diagnosed with breast cancer. With her doctor’s permission, she and Doug spent two weeks vacationing in Kauai in early September celebrating their 25th wedding anniversary before she returned home to have a double mastectomy.

When Jackie came back from Kauai, she was excited to give me a CD from Doug and Sandy. She said the music was relaxing and healing, and she planned to download a few hours of their music onto her iPod and listen to it during her upcoming surgery. She was convinced it would help her recovery. And, interestingly, one of her close friends from high school who has a masters degree in music therapy validated that music can be healing. Multiple studies show listening to pleasant, mellow and familiar music during surgery and recovery can help you mend faster!

This past Sunday afternoon, Alex and I drove to the sleepy town of Hanalei on the north shore of Kauai to listen to Doug and Sandy McMaster. While Doug is the master guitarist, Sandy is the narrator and ukulele accompanist. Slack key guitar was brought to the islands by Mexican Vaqueros in the 1700s who taught Hawaiians how to tend to their cattle herds.

My career as a guitar player lasted about a year when I was a teenager, but I do recall how to tune a guitar and there was a set cadence for written music. But slack key is different. It’s always played in altered guitar tunings and there are extra notes every few bars, which means there’s not a normal pattern.

It was fascinating to watch Doug demonstrate how a slack key guitarist will play one rhythm with the thumb on the lower strings, while his fingertips played a different melody and harmony. This unique rhythm with no vocals is what makes it so healing, relaxing and majestic!

When I called Jackie to tell her we went to see Doug and Sandy, she asked me if I fell asleep while they played?! I told her no, but I did find myself closing my eyes. She told me the music was so relaxing she could not stay awake during their concert.

The McMasters handed out a small flyer listing reasons people purchase their CDs:

1. Feel better instantly
2. Stress relief and relaxation
3. Creativity and problem solving
4. Illness recovery
5. Lower blood pressure
6. Professional practices (doctors, dentists, massage therapists, yoga, psychologists, etc.)

Attending their two-hour concert and listening to their CDs back at our timeshare surely has made for a relaxing vacation. If you ever find yourself in Kauai, I highly recommend you make time to experience old Hawaiian slack key music. And remember, you will take off your shoes when you enter the community center and be prepared for “Bob” the rooster, crowing when they play his favorite song!

When I ran into my recently-turned-vegan friend, Patrick, about six weeks ago at a conference, he encouraged me to watch two movies.

It has now been five weeks since I started eating a whole foods, plant-based diet, so I thought it was time to watch his second recommendation, “Fat Sick and Nearly Dead,” which I watched this weekend.

The documentary was made by Australian entrepreneur, Joe Cross, who weighed 310 pounds and had been dealing with a debilitating auto-immune disease which caused dozens of extremely painful spots on his body. He attributed his obesity and disease to the typical American fast-food diet, so he decided to drastically change his eating habits.

The movie is about Joe’s 60-day driving trip across America where he consumes only juices made of fresh fruits and vegetables and the hundreds of people he meets along the way. He actually has a portable juicer in the back of his car and he stops at stores and farmers markets to purchase fresh produce!

His goal was to get to a healthy weight, feel good and be off all medicines. What touched me most was the story of Phil Staples, a truck driver Joe met at an Arizona truck stop. Coincidentally, it turned out Phil had the exact same disease Joe has. Except Phil weighed over 400 pounds. The last 30 minutes of the movie is how Joe inspires Phil to stop eating junk food and consume only fresh juices for a short time. And then, the most amazing thing happens: Phil inspires an entire town to start having community juicings.

I have two friends who periodically do juice fasts. My friend, Marc, who lives in Europe, does one every January. I always thought he was a little nutty, but he has told me time and time again that it provides real clarity for him. My other friend, Gillian, was doing a 10-day juice fast when I visited her last year in Chicago. She told me once in a while, she just needs to get all those toxins out of her body. After watching the movie and seeing the physical changes of the people featured, I started to think, what would I do to improve my health?

All I can say is that two months ago, I never would have dreamed of giving up steak, chicken, eggs and cheese. But I have, and I feel fantastic! Now I am seriously looking at getting a juicer, so I can juice and see how it affects me and my body.

Needless to say, I think it’s worth it for you to watch “Fat, Sick and Nearly Dead.” By the way, at the end of the movie, Joe gets off all of his medicines, and no longer has the symptoms or pain of his auto-immune disease. He is able to run on the beach regularly and has a pretty fit looking body!

About 10 years ago, I spent a lot of time in South Florida and developed a real appreciation for the culture, food and weather. They say humidity is good for the skin!

Today, I arrived in Miami and took the shuttle to my hotel, which was on the airport property. I was hungry for lunch when I arrived, and the front desk told me they served lunch until 3:30 p.m. I headed to the restaurant 20 minutes later and noticed a sign that said they were only serving lunch until 3 p.m. After all of the confusion, I finally found the hostess, who said they were closed. I pointed out it was only 2:55 p.m., but she told me again they were closed.

I proceeded to look for the manager, but with no one in the restaurant, I went into the kitchen. It took about three times of asking, “Anyone home?” before a gentleman walked out and offered to help me. I told him what happened and he said, “of course we can make you lunch.”

Ken (that’s his name) walked me to a table, found me a server who took my order: a portobello mushroom burger (vegan, of course!).

When I finished lunch, Ken came to check on me and I invited him to sit down. I told him I run a business myself and realized he had a training opportunity on his hands with his hostess. I was curious how he was going to handle it, and the most interesting conversation began.

It turns out that Ken isn’t the manager, but the company “troubleshooter” that comes in from corporate to assist hotel properties having challenges.

We had a fabulous conversation about training and he told me how Hilton Hotels work. He talked about their systems and processes for sanitation (really important in the foodservice business), how they are creating healthier food options on their menu and how they plan to make the entire check-in process for the business traveler more friendly and seamless. We talked about the kinds of water he wants to serve in the hotels (he likes Voss) and importance of uniforms on wait staff. Ken has been in the food business for at least 30 years, but his current role is being an expert for “perfecting the guest experience.”

Ken totally gets the “360 experience” from the viewpoint of a guest. When I handed him my card, it was heartening when he recognized our company name. “Frieda’s?” he said. “I’ve been using Frieda’s products for years!” Little did I know that my one day trip to Miami would inspire me to be even more passionate about the importance of training and setting expectations.

This past weekend, I went to Houston, Texas to see my husband’s family. August is a busy month for his family as many people celebrate their birthdays (his son, mom and two of his brothers).

Saturday night was the 70th birthday celebration for his older brother, Don, and the surprise party was being held at Charlie’s BBQ. Before we left for the party, I loaded my purse up with vegan snacks and crossed my fingers that there would be some food I could eat. I looked around the room for a server, and ended up finding the owner. I explained that I didn’t eat any animal products (I wasn’t sure if saying I was a vegan would be enough of an explanation) and asked if he had a plain baked potato anywhere in the kitchen.

It turns out the owner was extremely accommodating and not only produced a large baked potato for me, but offered up some cooked mushrooms and garlic, all made without butter or cheese. I spooned some salsa on my baked potato and noticed there were a few other vegetarians at the party getting the same thing!

Several of Garry’s family and friends read my blog, and one by one, they made their way to my table to tell me how much they were interested in my vegan journey. Cousin Liz from Dallas has been a vegetarian for 10 years and spent quite a bit of time telling me her helpful hints on food choices. Her husband Harry was very supportive and was almost bragging about her lifestyle!

Another friend Linda, who is from Houston, came over to discuss Forks over Knives and The China Study. She had recently read the book Wheat Belly and was amazed at how much better she felt now that she was avoiding all wheat. She also commented on how she has become fastidious about reading ingredient labels and discovered there are a lot of “hidden” ingredients in processed foods.

Throughout the weekend, I was struck by two things. First, once you tell everyone that you have a special “diet” they can be so supportive and make sure you get special attention and your food needs are met. Second, I was quite surprised to see that, even in the “land of barbecue and meat and potatoes,” so many people are concerned with their health. They are making active choices to change their eating habits and consume more fruits and vegetables. It made me very happy.

I admit I had one challenging experience when we went to lunch at a local Mexican restaurant. I asked the server for celery and carrots sticks to dip in the guacamole and salsa and he flat out told me they didn’t have any and said, “Ma’am, this is a Tex-Mex Restaurant, we don’t have any celery and carrots.” I patiently asked him if he wouldn’t mind checking with the chef to see if they had any in the kitchen, and he kind of rolled his eyes at me. So you can imagine my surprise (and his) when he returned to our table a few minutes later with a bowl of celery and carrot sticks! And of course, he then quickly suggested an all vegetable fajita selection for my lunch!

Throughout my journey, I have been referring to a documentary and book by the name, “Forks over Knives”, which inspired me to start my vegan journey.

When I first heard the title, I couldn’t figure out what it meant. So, when I started reading the book (which is only 55 pages long, and then has 150 pages of recipes), I finally arrived on page 27 and read:

“The fact that so many diseases are dependent on diet is the reason why, for health and healing, it is far better to rely on food (i.e., your fork) than surgery (i.e. the surgeon’s knife). Simply put: forks over knives.”

Their website has so many interesting articles, videos and more. Check it out here.

In the produce business, we have noticed that some endorsements or mentions by celebrities make a huge positive difference on consumer demand. Celebrity chefs and Dr. Oz both have an incredible impact when they mention a produce item on their show, so, when I saw this endorsement from Dr. Oz on the “Forks over Knives” website, I was excited! His thoughts on the documentary?: “I loved it and I need all of you to see it.”

I did not go vegan because I wanted to lose weight. But, I am pleased that I have dropped 4 pounds in the last 3 weeks. I think a large part is due to the fact that I am no longer eating any dairy (cheese, yogurt, etc.) or processed white sugar (no regular chocolate, cookies, etc.).

The unexpected benefit I have experienced, however, is how much better my skin looks! Three people have all commented that my skin looks better and even the skin on my hands looks younger. Turns out this is a common benefit of eliminating processed sugar from your diet! Did you know that sugar ages you? You can read more about this here

In case you just can’t give up that craving for sweets, your local natural foods store has many cacao based desserts, without processed white sugar or high fructose corn syrup, that taste as good as regular chocolate desserts!

I arrived in New York City on Wednesday afternoon to move my youngest daughter Sophia into college, and quickly learned there was no need to worry about vegan options in New York.

First of all, our hotel was across the street from a Whole Foods Market! After settling in our room, we walked over to get something for dinner and I was quite surprised at the large amount of vegan choices in the prepared foods section. I honestly think there were more vegan options than non-vegan.

Thursday night, my eldest daughter Alex and I had dinner with some business colleagues at Fig and Olive® in the Meatpacking District. There are six locations, two being in California, and the chef was quite accommodating when I mentioned I was vegan. I had scrumptious penne pasta (no egg!) with mushrooms and garlic. And thank goodness martinis are vegan!

Friday night, Alex went online looking for true vegan restaurants in the city. She found Candle 79 in the Upper East Side, one of the top vegan restaurants in the country. The fresh fruit sangria was a great way to toast our dinner, and the vegan cannoli and carrot cake were tasty desserts with a great mouth-feel. You couldn’t tell they were vegan! You can check out the dinner menu here.

Our final culinary experience was in Brooklyn on Saturday evening to check out Do or Dine. This restaurant increased in popularity when the chef-owner Justin Warner, 27, was voted The Next Food Network Star during the television show’s eighth season. Alex was a fan of Justin’s throughout the show, so we HAD to go to his restaurant. It was refreshing to learn that he is a self-taught chef and built Do or Dine from the ground up with two friends. Justin’s approach to food reflects his personality: edgy, rebellious, passionate and witty.

While Alex had the Foie Gras Doughnut that is unique to the restaurant, I opted for everything vegan on the menu, including Shishito Quatre Sel, (fried, but not battered, shishito peppers with four salts), and the Xacuti Chimichanga.

I am excited about my next trip to New York City as one of my blog followers, Shaleen, told me I need to check out this vegan food truck next time I am there.

I have realized that becoming vegan actually opens doors to new culinary experiences.

Chicago is well known as one of the best food towns in the world, so I was quite excited when my friend Andy asked me if I wanted to join him for dinner.

He called my cell phone about 5:30 p.m. and told me to meet him at The Purple Pig at 6:30.

I didn’t really think about what kind of food that was until we walked up to the entrance and there was a sign that said “Cheese, Wine & Swine.”

Swine? I turned to Andy and reminded him that I was now eating vegan. He said not to worry, they had some fantastic vegetable dishes.

Turns out The Purple Pig is the “place to be seen” in Chicago and is also a top destination for celebrity chefs. As a matter of fact, Susan Feniger walked in while we were eating and since I have met her before I introduced myself.

While the other folks at our table tasted some magnificent cheeses and sliced meats, I enjoyed luscious grilled green onions, sauteed cauliflower, green beans and fresh raw corn. The vegetables were flavorful and colorful and I couldn’t resist the grilled bread that was made without eggs.

Because Andy lives in Chicago, he frequents The Purple Pig, and so near the end of our dinner he went to get the chef, Jimmy Bannes, Jr. I told Jimmy how much I enjoyed his restaurant even though I am vegan. It didn’t seem to faze him that I didn’t enjoy his pork centered menu.

I found the most enjoyable part of going out to dinner is the people around the table. My friends all got to enjoy the amazing food, and I got to enjoy and still feel satisfied.

With that being said, one of the other people who joined us for dinner was Vern, who is a former chef and now an herb grower. Vern, Andy and I traveled to Berlin, Germany, a few years ago for a food show. I admit that I lamented a bit when we started to reminisce about our culinary journey during our trip.

Sometimes it is hard to be a vegan in a world filled with animal products at every turn. Nevertheless, I felt good as I left the restaurant. I had a great evening with some longtime friends and a few glasses of wine at an awesome venue.

As many of you know, I travel quite a bit (almost weekly) for my position as Frieda’s President and Chief Energizer Bunny!

This week, I am in Chicago for a small produce show. Now that I am completely vegan, I definitely have to plan my eating more.

My breakfast before the early morning flight was my usual oatmeal (lots of protein). I packed Ziploc® baggies with raw almonds (more protein) and organic raisins and dates to snack on during the flight.

After landing and getting to my hotel, I attended a speaker session as part of the produce show. By the time the session was over at 5 p.m., I was starving and my energy was kind of low.

There was a reception immediately following and I did a quick scan of the room. I didn’t see any fresh fruits and vegetables to munch on! Frankly, I was shocked since I was at fresh produce event.

I had to punt, and managed to make myself a cabbage taco on a corn tortilla, which was my vegan take on the “make your own fish taco” bar at the reception.

After the reception, my colleague Jennifer and I went to visit one of our client’s supermarkets. When we were done, we looked at each other, trying to decide what to do for dinner.

As I eyed the fresh looking salad bar, stocked with fresh cut fruits and vegetables, I asked her how she felt about eating dinner right here in the grocery store.

Her eyes lit up as she confided in me that, when she travels, grocery stores are her preferred choice for dinner. She said she feels like she can choose exactly what she wants, knowing it’s fresh and that she will enjoy a lighter meal.

What made me even happier was the store’s several vegan options for ready made salads! I got to enjoy a chopped kale salad along with my salad bar selections.

When I started my vegan journey, I was not terribly worried about ordering vegan-friendly food at a restaurant, but so many people have asked, “So what do you order?”

But I was pleasantly surprised when I was at lunch with a client and he chose to dine at Elephant Bar Restaurant. Hesitantly, I shared with him that I had recently “gone vegan” and he told me he thought I would find something I could eat.

Instead of assuming they had no vegetarian or vegan choices, I decided to read through the entire menu and found a stir-fry vegetable dish with rice noodles.

Because I try not to eat wheat, finding rice noodles (which I find are much lighter) was a treat. I happily ordered their stir fry vegetables on a bed of rice noodles and it was fantastic!

You can find rice noodles in most supermarket produce or deli departments. And because so many consumers have wheat or gluten allergies, I think you’ll start finding them in many restaurants!

I have been eating vegan for two weeks now, and I don’t feel like I’m missing out on anything!

My big learning experience yesterday was how much I appreciate the taste sensation of real, whole food.

I haven’t done any actual calculations, but from what I can reckon, I am eating about 70% raw foods. Whether it’s my mid-morning snack of celery sticks, baby carrots and sliced hot house cucumbers or fresh blueberries and hand cut watermelon chunks in the afternoon, my diet is mostly raw fruits and veggies.

Last night, I decided to try something I used to snack on pre-vegan journey. A rice cake with melted “cheese” on top.

It wasn’t real cheese. It was a vegan non-dairy, non-soy “cheese” that my niece Jennifer recommended. I popped it into the microwave for 20 seconds. My daughter Sophia watched what I was doing and started laughing as I smelled it and then took a small bite.

I actually had to spit it out and throw it away. It may have tasted fine to anyone else, but my palate has changed so much, that the processed cheese product was not of interest to my now pure palate.

So – because of my diet change, not only do I no longer crave sugar, I also do not crave processed foods.

In my post last week “What I learned from shopping” I wrote about my visit to Whole Foods and how an employee told me processed white sugar is not considered vegan:
“White refined sugar is not vegan because they add ground up animal bones to the sugar to give it its white color. That’s why ‘raw’ or ‘unrefined sugar’ has a brown color.”

After doing more research I found out that this is not 100% accurate. Not all white sugar is non-vegan. According to VegSource.com, processed beet sugar is typically vegan, because it doesn’t require decolorizing. White cane sugar, however, is usually filtered through activated carbon (charcoal), which may be of animal, vegetable, or mineral origin, depending on the refinery. The animal-origin carbon is made from bone char, just like the Whole Foods employee told me.

But, as VegSource.com states, “The bone char used in this filtering process is so far removed from its animal source that the sugar processed in this method is deemed kosher pareve, which, according to Jewish dietary laws, means that it contains no meat or milk in any form as an ingredient.”

The bottom line for me is processed sugar is not good for me. I have found that it is almost addictive, and the minute I have a food or drink with sugar or high fructose corn syrup in it, I can’t stop consuming it. But, over the last 10 days I have cut out all refined sugar and I have lost my cravings for it! That’s pretty astounding since I had a serious chocolate addiction.

Truthfully, I do like to sweeten my oatmeal in the morning, so I have started using agave syrup. Made from the agave plant which grows in the desert, agave has become the sweetener of choice for diabetics as it has a low-glycemic index and is easy to digest. I find that the flavor is gentle with the perfect amount of sweetness. In addition to my morning oatmeal, I like to add it to my fruit smoothies, which I make with almond milk and frozen berries.

I have been surprised by the number of people that follow my blog who are vegan or vegetarian. I had no idea! My friend Seth, who I know from my synagogue, is one of them.

Seth sent me an email last week with a photo of his vegan dinner at Au Lac, a vegan Vietnamese restaurant in Fountain Valley, California.

We arranged to meet on Friday night and I didn’t really know what to expect. I went to their website and was quite surprised that the restaurant has been there since 1997 and offering raw foods since 2002. Actually, when you look through their menu, items are designated by an (R) for raw and (C) for cooked. The entire restaurant serves vegan foods with an Asian twist, because both the owner and chef are from Vietnam.

We started with the vegan bread dipped in a chili garlic oil sauce, and then had a Sea Vegetable Salad. Next, we had the Asian Nori Salad, which was incredible. I tried a Cali-Roll, which had young coconut slices in it instead of fish! Lastly, we had stir-try vegetables with tofu on a bed of thick, Udon-style rice noodles. This was so yummy, as it had Jicama in it! I have never had chunks of Jicama in a stir-fry before, and it was great.

I think Au Lac must be well-known in the vegan community because two other friends have both suggested I go there.

It was so good, that my daughter Alex and I are going there this week. I will be getting that Asian Nori Salad for sure!

As we were leaving, we saw the chef in the parking lot. I wanted to tell him how much I enjoyed our meal. He smiled and nodded when I commented to him. Then Seth said, “I forgot to tell you, the chef does not speak.”

Okay, I admit it— I have become obsessed with reading ingredient labels. I began reading labels more closely since going vegan, but what I’ve discovered is a bit disturbing and kind of overwhelming.

I am disturbed because I thought I was a smart shopper and consumer. But, the fact is, there are ingredients in some of my favorite, and often used, foods that I am not happy about. And I’m overwhelmed by it.

I took from my pantry this weekend, with the intention to use them in my meal preparations. All three containers are now in my trash can, and here’s why:

First – rice vinegar would have been great on my green salad. I wondered if there was anything in there that was not vegan-friendly, so I checked the label. Here are the ingredients: rice vinegar, water, high fructose corn syrup, salt, brown sugar, diluted with water. High fructose corn syrup? That is on my “do not eat” list.

Second – my favorite salad dressing is a blush wine vinaigrette dressing. I even talked to the manufacturer’s representative at a trade show and asked him to make sure it was available at my local grocery store. Ingredients: sugar, water, red wine vinegar, canola oil, salt, spices, garlic, etc. Why didn’t I notice that SUGAR was the first ingredient in the salad dressing? A little scary, but no wonder I liked it.

Third – garlic mustard sauce. I was introduced to this by my mom, and loved its garlicky flavor with steamed vegetables. Ingredients: mustard seed, distilled vinegar, garlic, water, soybean oil (I’m allergic to soy), mustard flour, eggs, spices, salt and lemon juice. I had no idea there were eggs and soy in it. In the trash it goes!

So, even if you aren’t vegan, I encourage you to start reading your food labels. I bet you will be surprised.

Last night, I got my husband Garry to go with me to Whole Foods Market. I realized I would not survive my vegan journey if all I ate was salad, steamed veggies and fresh fruit. I needed some food with substance.

Before we left to go to the store, I flipped through the recipes in “Forks over Knives” and found a lentil soup recipe that looked good. I have found that having a hearty soup at lunchtime fills me up and gives me energy. So off I went to buy the ingredients and a few other things.

As my friends and family know, Garry is from Texas and is Mr. Meat and Potatoes. He wasn’t even sure where Whole Foods was and was a bit skeptical about what foods we would find.

But I give him credit. As I went up and down each aisle, he helped me read labels and asked a lot of questions. While I was in the produce department looking for fresh mint, a man named Bryan offered to help me. It turns out he is the new team leader for the store, which is equivalent to a store manager.

When he heard I was vegan, he suggested I check out the prepared food offerings on the other side of the store. He told me their store developed a vegan lentil and black bean burger that was a big hit with shoppers. So much so, they sell 60 of them in one day!

I had fun taste testing some of the prepared foods. Carlos was the guy behind the counter and he blew me away when I started asking him about vegan foods. He informed me that the reason white refined sugar is NOT vegan is because they add ground up animal bones to the sugar to give it a white color. That’s why “raw” or “unrefined sugar” has a brown coloring. I asked him how he knew that, and he told me that all Whole Foods employees go through extensive training before they work in the store.

My supermarket trip was truly complete when I found what I was really looking for: vegan chocolate! I admit I have a bit of a chocolate addiction, so I wondered if I would have to completely give it up.

Almond Cacao L.O.V.E. Cup has only 3 ingredients: Organic Cacao, Organic Sprouted Almonds and Organic Agave Nectar. They are made in Sedona, Arizona and satisfied my chocolate craving, even at 130 calories. I was a good mother and daughter, and bought extra to share with my mom Frieda and daughter Alex, who are both attempting to join me in my vegan journey.

I was surprised to find out that oatmeal has a lot of protein (8 grams), so that is what I have been having for breakfast. I have a wheat allergy, so I purchased Glutenfreeda Gluten-free Natural Oatmeal. I added some cinnamon, a little agave nectar and a bit of salt for flavor. And enjoyed my French roast coffee, of course.

Yesterday, much to my surprise, my taste buds opened up! After almost a year of finding most foods bland and not very exciting, my morning snack of celery and baby carrots had amazing flavor. The celery tasted super salty! And the baby carrots were sweet, like candy. It was just like my friend Patrick told me it would be.

For lunch, I had a business outing planned with my colleague Aldo. I let him know that I was now vegan, so he decided to take me to his favorite vegan restaurant. It was actually more of a “hole in the wall” in a strip mall. Called “The Secret Spot” overlooking Huntington Beach, it had the most heavenly tasting food. I had a vegan burrito they dubbed a “Currito” as the sauce is curry-based. I could only eat half of the huge Currito, but it was filled with pineapple, rice, beans, avocado and cashews in a yummy curry sauce.

My sense is that a lot of vegan restaurants are popping up, but I’ve never noticed or paid attention to them before. I bet there are some in your area, too.

I balanced out my day with some watermelon, trail mix (not too much as the almonds and pistachios are high in fat), and kale chips (my favorite is Alive and Radiant Kale Krunch, Organic Tarragon Dijon) and a small amount of vegetarian chili for dinner.

Many people have suggested I watch my energy level, since I am not eating as much protein. So, at the end of my day, I thought a walk outdoors would be the best exercise instead of getting on my treadmill or going to the gym. I took a 2 ½ mile walk and found that, even after a very long day at work, my mind seemed clearer and my energy level was fine. Actually, I felt a lot less stressed than I usually do.

I was pleasantly surprised to receive emails from half a dozen of my blog subscribers last night, sharing their excitement about my new vegan journey. Turns out, many of them have been “closet” vegetarians or vegans for some time. It’s nice to know others have made the same choice and experienced the challenge of adjusting one’s lifestyle.

One email I received was from my friend Patrick, who pointed out the change in senses he has experienced since becoming a vegan:

After I made the decision to go vegan for a month, I went straight to the bookstore. I knew my biggest challenge would be keeping my meals and snacks interesting, as I’ve noticed in the last year that my food just doesn’t seem to taste as good as it used to.

Forks Over Knives This book was the most interesting to me as there are vignettes, personal stories and some recipes. (A paperback guide to the movie I mentioned in my last post)

The China Study (This study is featured heavily in the movie “Forks over Knives.”)

Because I have limited free time during the week, I have only skimmed through the books. But skimming has still provided me with good information and has kept me interested.

Big take-away: Many elite athletes are vegans. Clearly, there is no lack of protein in a plant-based diet.

After the bookstore, I spent about 2 hours visiting my local supermarkets, as I wanted to read ingredient labels to get a feel for foods I could and could not eat. (In addition to my Ralphs I shop at regularly, I checked out Sprouts, Trader Joe’s and Whole Foods.)

Observation: There are a lot of dairy products in foods that I never realized before. This is the biggest difference between vegans and vegetarians: when you are a vegan, you do not eat any dairy products.

The last challenge I had to confront before starting my vegan lifestyle was, “What do I order when I go out to eat?” Fortunately, I had plans to go out to dinner the last two nights and was able to experiment.

The first outing was for business, and all my colleagues ordered chicken or salmon. There were two “vegetarian” choices on the menu, but I asked the server if they had any vegan options. He checked with the chef and told me “not on the menu.” So I simply asked him for a vegetable plate with no cheese or butter. I did find the platter of steamed spinach, arugula salad, grilled tomatoes, peppers and grains delicious and, honestly, did not miss the heavy foods my friends were eating. The bonus: I felt fantastic after I ate – no “over full” feeling.

Last night, my husband Garry and I went out to dinner. We went to a Mediterranean restaurant and, in the past, I have always ordered salad with chicken or salmon on top. So, I was relieved when I opened the menu and found a lentil soup with the words “True vegetarian” written next to it. No dairy either. Yeah! I made it through another dinner and felt satisfied afterwards.

I have something very bold to announce (at least I think it’s bold!) I am going to start following a vegan diet.

The definition of vegan is eating only a plant-based diet. No foods or products that come from an animal. No eggs, cheese (that one will be hard), meat, fish or dairy. You may be wondering why I have made this decision since I have never been a vegetarian or anything so extreme. Here is my thought process.

It all started about 3 weeks ago, when my 48-year-old niece Jennifer came over for a family barbecue. She looked fantastic. I mean – she always looks beautiful, but she looked different. She was calmer and thinner and her skin and hair looked healthier. I asked her what was going on? She told me that she and her husband Rollie had been following a vegan diet for about three months. Sure, she had lost a few pounds, but more importantly, she felt so much better!

Then, I was at a produce conference 10 days ago, and I ran into my friend Patrick, who is from Florida and in his early 60s. He looked different – rested and calm. I asked him what changed and he told me that he had been following a vegan diet for about three months and I could not believe how much energy he had!

I have to admit it was a big shock to me that he, of all people, would follow a vegan lifestyle – as my first meal with him was a big fat steak at one of his restaurants. Patrick is in charge of purchasing for more than 2,000 restaurants across the United States.

Patrick pulled me aside and talked to me with more passion and commitment than I had ever seen from him before. He told me to try juicing first (processing fresh vegetable and fruits into juices at home to cleanse my system) and then to watch the movie “Forks Over Knives.”

I do recommend that you go on iTunes and buy the movie “Forks over Knives.” Watching it convinced me why I should change my diet.

When I got home last week, I started doing some research. As I shopped at my local Trader Joe’s and Whole Foods – I found out there is a lot of information about veganism. Even the guy at my local Trader Joe’s volunteered to help me. He told me he has been a vegan for 15 years and said, “Don’t worry, you will have plenty of food choices. And BTW – there is plenty of protein in fruits and vegetables!”

That seems to be everyone’s big worry – getting enough protein. I admit that was one of my big worries. But the more research I do, the less I am concerned about that.

When I thought about being a vegan, I was a bit scared. OMG I can’t have a steak. Or my favorite cheese! Or milk chocolate! But then I realized – I can do anything for a month!

So, my commitment is to be a vegan for the entire month of August and chronicle my journey for everyone here! Since everyone who reads my blog is interested in fruits and vegetables, eating healthy, and having a long, happy life, I think my observations and experiences will provide some insight.

I was off to another produce show this past weekend in beautiful Monterey, California. The region around this seaside town – the Salinas Valley – is also known as the “salad bowl” because of the number of vegetables grown here.

The produce show was part of the Produce Marketing Association’s annual foodservice conference where thousands of distributors, restaurants and schools meet up for inspiration.

The conference allowed attendees to chat with growers, food suppliers, see and taste new products and visit with friends in the industry. But perhaps most importantly, the conference inspired new menu ideas.

It’s hard being a chef or a restaurant operator. Whether you have a single restaurant or a chain as large as Olive Garden, you are always on the lookout for new ingredients, recipes and trends.

What I found most inspiring about this year’s conference was the focus on kids and providing healthy and flavorful ideas for them. On Saturday, instead of serving lunch to all attendees, six produce companies partnered with six chefs and created kid-friendly recipes. Attendees in the audience heard an overview of the chefs’ methodology and then the audience sampled each of the recipes and voted for their favorite.

There are already pioneer programs around the country in various cities with some pretty innovative programs to get kids to eat healthy. I recently read about The Tot Chef Culinary program in Lodi, Ohio – a cooking class for parents and children.

In New York City – check out the Wellness in the Schools nonprofit that was developed by parents to improve fitness, nutrition, and environment in New York City public schools.

I was actually encouraged to learn that these grassroots programs are making a significant difference in changing the way American kids eat. All of this activity around healthy choices is inspiring for me.

Inside our produce industry we long ago recognized that if we can change the eating patterns of consumers early in life – we will have healthier citizens.

And who knows, maybe this is a long term solution for the health care system woes being discussed in Washington, D.C.? There is one thing I am sure of – eating healthy is a personal choice. And thank goodness, we all have so many choices when we eat out.

There is quite a vibrant produce industry trade association based right here in Southern California. It’s called the Fresh Produce and Floral Council (FPFC) and it has been around since 1965. It was founded as a forum for buyers and sellers to get to know each other on a more personal level, and of course, before there was such a word as “networking,” that’s really what was needed.

My mom, Frieda, was one of the council’s first members, and when I was in high school I attended my first FPFC luncheon with Mom in Los Angeles.

Most of the men who worked on the produce market started their day between 2 a.m. and 4 a.m., so they chose to have the luncheons at the end of their work day. I say “men” because, truly, there were no women — except for Frieda.

After I entered the business, I was asked to join the board of directors of the FPFC, and in 1990 I became its first chair-woman. So, you can see this organization has a special place in my heart!

One of the events that we created when I was president was a produce expo. It’s like a mini trade show where produce growers, floral growers, salad dressing companies, importers, wholesalers, distributors and food brokers all set up their products. Then produce buyers from large local retail chains, independent markets, school districts, foodservice distributors and others walk through the show to find new products and to network.

This year’s expo was on July 17th at the Disneyland Hotel with more than 200 companies displaying their goods. I’ve been attending the show since its inception, so I thought it would be interesting to get the perspective from one of my new employees, Cindy. When I asked Cindy what “jumped out at her” at the show, she lit up.

As you can see, the produce industry is focused on providing healthy and convenient fresh foods for consumers. I would love to hear what YOUR favorite produce convenience food is!

Whether it’s Facebook, Twitter, Foursquare, Instagram or QR codes we all know that “social media” is the buzz these days.

Earlier this week I spoke to a group of business owners in Southern California (http://www.lbcc.edu/ERD/10000sb-index.cfm) and one of my topics was how to use LinkedIn effectively.

I’ve always considered LinkedIn, “Facebook for business.” I feel that for the most part, Facebook is used to communicate and build your network in your personal life, but for business, LinkedIn is the place to be.

For example, I knew that one of my supermarket customers had changed jobs – but I didn’t know where he went. So I logged onto my account on LinkedIn.
Even though I had never “connected” with him on LinkedIn, I was able to type in his name and found out which company he was now at. Then I sent him a request to connect.

Another time, I had an appointment with a customer whom I had never met. I wanted to know a little about him and what he looked like, so I typed in his name and found him on LinkedIn. I was able to see his photo, find out his previous career positions and actually took the opportunity to send him an invitation to “connect.”

Did you know that a LinkedIn email message to a business connection is 70% more likely to be read than just a regular email? (I heard that at a seminar I attended last month.)

But my favorite thing is “stalking.” I learned this from my sister, Jackie. One time she told me that she was going through photos on her son’s Facebook, since we all know our kids aren’t good at sharing their photos!

It’s possible to do that on LinkedIn. Once you are connected to someone you can view their contacts. It’s a great way to find new contacts for yourself—or new potential customers or employees. And that’s probably why we are all getting so many LinkedIn requests to connect. Others have figured out that they look at who YOU are connected to. And that’s why I am kind of picky when it comes to connecting on LinkedIn.

Fortunately for me, one of the most famous is right here in Southern California. Every Wednesday at 8 a.m., dozens of California farmers set up their stands at the Santa Monica Farmers Market — just blocks away from the Pacific Ocean.

A few hours earlier, our company forager — Mary — packs up her car with coolers and handcarts and makes her way to the market. Mary started working for Frieda’s a few years ago and she tells me that she has to “pinch herself” sometimes when she thinks about how much fun she’s having. Part of that fun is going to the Farmers’ Market on Wednesday mornings, in search of trends in fresh produce.

A few weeks ago, Mary arrived at the office for a Farmers’ Market “show and tell” for our sales and marketing team.

“You can tell summer has officially begun!” Mary started out explaining to everyone.

In previous weeks the variety and selection at the Santa Monica Farmers’ Market had been a bit mundane. But, with the change in season, there were new fruits, flavors and plenty of excitment!

The office was filled with the aroma of peaches, plums, melons, berries, cherries and the crisp scent of lemon verbena. You can see that she labeled the fruits by variety and grower name, so our sales team could taste the difference. This is helpful when we are describing them to our customers across country.

Farmers’ Markets — especially those in metropolitan cities like San Francisco, New York and Los Angeles — are great places to find new foods. In fact, these markets are where Mary has found a few of our newest growers.

Every season we continue to find new tastes, shapes and varieties of fruits and veggies that American consumers will love.

I spent my sophomore year of college at Mills, a small women’s college in Oakland, California — just across the bay from San Francisco.

Because I have kept in touch with the school, I was thrilled when I got a call a few weeks ago asking if I had time to have coffee with Alecia A. DeCoudreaux, the newly selected 13^th president of the college.

We met on a Sunday afternoon at Il Fornaio, a wonderful Italian restaurant in Irvine. And the first thing she said was, “I love Frieda’s Produce. I cannot tell you how you saved my life when I made my boeuf bourguignon on Thanksgiving!”

“You must be talking about our pearl onions!” I said to her, knowing fresh pearl onions make all the difference in the world when it comes to boeuf bourguignon.

I could tell she was impressed that I instantly knew what she was talking about, and since she lived in Ohio, I knew she bought them at a Kroger supermarket. Who would have thought that a president of a prestigious college would be interested in talking about culinary skills and recipes?

Pearl onions are one of our staple products. We sell them to almost every retail customer and they are available year round. They actually come in three colors —red, gold and white — and each has their own slightly different flavor.

In the summertime, these fresh pearl onions are great on barbecued skewers. Try making veggie skewers with colorful bell peppers, eggplant, cherry tomatoes and pearl onions.

And if you’re in the mood for some French cooking, here’s a link to my favorite boeuf bourguignon recipe…thanks to the queen of cooking, Julia Child.

A few weeks ago, I wrote about my weeklong vacation in Scottsdale, Arizona, and the fabulous salads I had enjoyed as my main courses.

Well, I fell in love with the Grilled Shrimp Salad I enjoyed at Blanco Tacos + Tequila, so I decided to replicate the recipe at home as more of a coleslaw.

I had taken notes while at the restaurant, including all the ingredients I tasted, and I even asked the chef what was in the vinaigrette. I’ve made it twice since my vacation and, although the chopping does take a bit of time (last time it took me 30 minutes, start to finish), it has become popular with my family and co-workers. The only thing missing from my version is the grilled shrimp, which you can easily add if you’d like.

The key to this recipe is having every ingredient chopped into the same ½ inch sized pieces—making it a chopped salad!

Salad:
½ head green cabbage, diced (this yields about 4 cups)
½ hot house cucumber, diced (leave the skin on)
4 red radishes, diced
1 cup diced jicama
1 cup diced celery
½ cup diced green onions (only the green part)
½ cup finely chopped fresh cilantro

Lime-Vinaigrette Dressing:
Juice of 2 limes, or ¼ cup of prepared lime juice (I use my Pampered Chef Citrus Press to get all the juice out of the limes)
¼ cup olive oil
1 Tablespoon Fleur de Sel with dried herbs (I picked this up in France a few years ago. You can make your own with Fleur de Sel and Herbes de Provence)
1 teaspoon sugar

Mix all chopped vegetables in a large bowl. For salad dressing, mix all ingredients together in a shaker jar or whisk well in a bowl. Pour vinaigrette over the chopped vegetables and toss well. The slaw will be lightly coated and not oily at all.

If you are looking for a fresh salad to serve on July 4th, try this recipe. It’s what I plan to serve!

Over 20 years ago, I got a phone call from Stewart and Lynda Resnick, who you may have heard of. They own Roll Global, which owns Paramount Citrus (marketers of Cuties®), Paramount Farms (marketer of Wonderful® Pistachios), Fiji Water® and POM Wonderful®.

They were calling to invite me to their home in Beverly Hills because they wanted to pick my brain about pomegranates. I’m guessing they called me because Frieda’s was the first to market fresh pomegranates in U.S. supermarkets nationwide.

I met Lynda when we honored her at a National Association of Women Business Owners awards luncheon a few months earlier. I was the Mistress of Ceremonies and Lynda’s introductory video malfunctioned, so we had a chance to “bond” over the mishap.

I can’t recall the exact conversation we had about pomegranates, but I do remember Stewart asking me a lot of questions. And the rest is marketing history.

A few years later, after Stewart and Lynda began producing thousands of acres of fresh pomegranates, they eventually went into bottled juice and pomegranate arils (the seeds), creating a marketing machine. I think Lynda is possibly one of the most brilliant marketers I have ever met. She wrote a book a few years ago, which I highly recommend, titled “Rubies in the Orchard.”

I have always been proud of my early conversation with Stuart and Lynda about pomegranates. Clearly, I had nothing to do with their immense success, but it sure made me feel good that they called me.

Most consumers might think that POM Wonderful® was the first to market pomegranate juice. But it really came to market back in 1968 when my mother Frieda received a phone call from John Heinke who owned a company in Paradise, California, near Sacramento. He was one of her first kiwifruit growers, and had another product he was bullish on — bottled pomegranate juice!

I recall visiting his bottling plant in Paradise while I was in college and was quite impressed. Of course, the pomegranate juice that John sold us under the “Heinke’s Juices” brand was not as sophisticated as what you see today, but it was quite popular with all the health food nuts in the ‘60s and ‘70s.

As usual, I struck up a conversation with the owner of Benedict’s Café, whose name is Dawn. When I told her my mom’s name is Frieda, she said, “That’s my mom’s name!” Then she added that she grew up in Paradise, California!

Talk about a small world! When I told her about my visit to a bottling plant in Paradise, she told me John Heinke was actually her mother’s cousin! Dawn and I were grinning from ear to ear.

June is graduation season. If you don’t have a child graduating, then you probably have a relative or good friend who does. My youngest daughter, Sophia, is graduating from high school next week, so it is top of mind for me.

Last month, I spoke to an Agricultural Marketing Class full of graduating seniors at Cal Poly San Luis Obispo. What was top of mind for them? Finding a job, of course.

I told those students what I always tell the young people I mentor: It does matter WHO you know, so network, network, network! Many college graduates used to be hesitant to use a family or personal connection to get an interview at a company. But today, you have a slim chance of getting a job, if all you do is email your resume.

Annie is 25 years old and lives in New York City. She is the Manager of Product Development and UX lead (UX stands for User Experience Design) for an organization called Thrillist Media Group.

Thrillist bills itself as, “The free, daily email that sifts through the crap to find the best new spots to eat, drink, and shop in your ‘hood.”

So, when Sophia and I were visiting colleges in New York City this April, we asked Annie to join us for lunch. I have known Annie since she was born, as her parents are family friends and her dad is my dentist. I asked how she ended up with this job in New York City after being a lifelong Southern California girl.

1. Assigning a project as part of the interview is a great way to really learn about a potential employee’s work capabilities. We have done this at Frieda’s for certain positions in the past, but now we do it during a majority of our interviews.

2. You don’t always have to interview in person. It’s so expensive to fly someone cross-country to interview them. Why not use Skype™?

3. The fact that a person completes their degree is the most important thing, because you won’t always find a job in a field directly related to your studies. (Annie received her degree in Neuroscience.)

For those of you who know someone who is graduating from college, tell them they will never know where their career opportunities will come from. They need to keep their eyes open at all times!

It felt so good to squeeze in a week of vacation. I asked my husband, Garry, to find a relaxing destination within driving distance since I am constantly traveling by plane.

I was pleasantly surprised to find some great restaurants here that allowed me to indulge my inner foodie. With food being my passion, I always challenge myself to have a new food experience wherever I go. But I was determined to maintain a healthy diet during 7 days of eating out.

Our first find, Blanco Tacos + Tequila, caught our eye while driving down Scottsdale Road. We both love Mexican food and the parking lot was filled with cars at 2 p.m. so we had a hunch it was going to be good.

Blanco was amazing! We tried their homemade guacamole and I ordered celery and carrot sticks for dipping (the server didn’t even flinch) instead of tortilla chips.

Going through the menu, the Grilled Shrimp salad caught my eye. This photo doesn’t do it justice, but you can see all the healthy and fresh ingredients: cabbage, lettuce, jicama, celery, cucumber, cilantro and radish with a light lime vinaigrette! Seriously, I couldn’t even finish all of the shrimp, there were so many vegetables!

When the check came, there was a clever postcard asking if we were “Jonesing for our Fox fix?” Turns out Blanco is one of several restaurant concepts owned and operated by Sam Fox, a serial restaurant entrepreneur from Arizona. Not only did I sign up, I was now on the hunt to experience some of his other concepts while in town.

The next night we tried North, which bills itself as an Italian Trattoria. With pasta and pizza off limits for me, I was curious to see if they had lighter options that would satisfy my appetite (in 108 degree heat, I tend to eat light).

OMG! When I read the ingredients in their Farmer’s Market Salad, I was in heaven: Tuscan kale, dried cranberries, chopped dates, faro, thick shreds of carrots, paper thin slices of watermelon radish and candy cane beets, Marcona almonds and a light white balsamic dressing.

The night manager, Jamie, was so helpful when I inquired about where they purchased their produce. He also gave me the photo their chef took of my salad!

Turns out he studied hospitality and restaurant management at Northern Arizona University in Flagstaff, and had a short stint with Hyatt Hotels & Resorts. But Jamie prides himself on working for Sam Fox (who he said is amazing!). I told Jamie how nice it was to be able to order salad as a main course at both Blanco and North.

When you are dining out, don’t feel obligated to order a heavy main course. Check out the salad offerings on the menu. I think there may be a trend happening: Not only are some restaurant chefs using a variety of fresh and interesting veggies in their salads, they are making the salads appealing as a lighter main course while providing flavor and taste.

And remember, when you order a salad as your main course, you can truly enjoy their fresh baked breads and wine selections, guilt-free. I sure did!

I was in my local Ralphs produce department, picking up my fresh fruits and veggies for the week, when I overheard someone ask, “Which one is a sweet potato?”

As you can see, there are two kinds of sweet potatoes: one with dark pink skin (on the left) and one with blond skin (on the right).

It turns out that there are more than 6,500 different varieties of sweet potatoes around the world! The skin can range from dark red to light pink to blond to brown. The flesh can be dark orange to a pale yellow to almost white. There are even varieties that are purple inside and out! Sweet potatoes are produced in dozens of states, including North Carolina, Mississippi and California. But, all are from the same plant that belongs to the family Convolvulaceae. Click here to find out more about the different varieties.

Doug, my brother-in-law, is quite the sweet potato aficionado but has recently complained that his favorite variety, the Garnet Yam, is no longer grown commercially. He loves the sweet and creamy flavor and is frustrated that many farmers are growing varieties that are not as flavorful.

If you purchase sweet potatoes and are disappointed in the flavor, you’re probably on to something. Make a note of the variety, or ask your produce manager, so you know which sweet potatoes you prefer. You can also ask your produce manager the name of the grower and where they are grown!

If you think sweet potatoes are only for Thanksgiving, here is a recipe sent to me by my good friend Vicky. It’s from Mark Bittman’s How to Cook Everything Vegetarian, and it’s great year-round, especially for a summer potluck!

P.S. Did you know that sweet potatoes are technically not “yams”? Read my previous post about this.

Watermelon is very popular at my house. Living with two picky eaters (husband Garry and daughter Sophia) keeps me on the lookout for ripe watermelon as they both love it.

Sophia always reminds me that watermelons only taste good when it is “peak of season,” which is late spring, early summer. Every time I buy them outside that window, we are all disappointed with the flavor.

A few weeks ago, I was eyeing the “personal-sized watermelons” from Dulcinea. Since I know the folks at Dulcinea, I am aware of the hard work they put into finding the best seed, growing areas and farmers to grow the melons. And their watermelons are ALWAYS ripe.

I know the produce personnel at my store are great resources, so I asked one of the guys, “How do the watermelons taste?” I was so excited when he nodded and said, “Good.” But he did tell me that the cantaloupes were not sweet yet (I appreciate his honesty).

When I got home, I immediately put them in the refrigerator since watermelon seems to taste best cold. If they sit for too long on my counter, they become mushy rather than crisp.

Since these mini watermelons are easy to cut and yield the perfect amount for my three-person household, I always cut up the entire melon into 1-inch chunks and store them in a Tupperware® container. Since the watermelon is so good, it barely lasts us two days!

At Frieda’s, we are now receiving yellow watermelons! They have been around for over 40 years, and when my mom started selling them, produce buyers were in disbelief that they existed! But with all the colorful produce you can find these days, yellow watermelon isn’t so strange anymore.

Yellow watermelons will be available closer to July in your upscale supermarkets. Orange watermelons won’t be available this season due to problems with the seed variety, but wouldn’t it be fun to serve all three colors of watermelon for dessert?

Remember, your produce manager is a great resource. Don’t be afraid to ask if it is “peak of season” for watermelons or any other melon.

No wonder people believe that the watermelon should be the official fruit of the USA. I would vote for that!

I did not always feel that my mother, famed entrepreneur Frieda Rapoport Caplan, was the perfect mother. I found I was willing to share why I felt this way when the opportunity arose in the beginning of 2011.

Maureen Ford had called and said she was putting together a collection of more than 100 stories from successful women about things that changed their lives. She was co-authoring the book with my longtime friend, Patty De Dominic, and all proceeds would benefit the Women’s Foundation of California.

Patty is one of the first women who taught me the importance of philanthropy. In 1979, she helped set up the Women’s Foundation of California, a foundation that invests in women to strategically create an economically secure California. I donated all my honorariums from speaking events to the foundation when I first became President of Frieda’s.

After expressing their interest in including my story in their collection, I agreed and we arranged a phone interview. I had written down a few moments that I thought would be appropriate to share with their readers, but Maureen was fascinated by my struggle to accept my mother for who she was, and how I finally found a way to realize that she is the perfect mother for me.

Just last month, “Life Moments for Women” was published and I was pleasantly surprised to find my photo on the cover of the book!

And last week, Maureen emailed me to tell me that my story was featured on their blog!

Earlier this week, I brought the book to my CEO group where I am the only woman out of 15 entrepreneurs. I passed the book around and one of my colleagues read my two-page story. He commented that the last paragraph really rang true to him: “Accept your parents, family and friends for who they are. No one is perfect.”

As we get ready for Mother’s Day this weekend, I encourage you to accept your mother for who she is. She truly is the PERFECT mother for you!

P.S. Consider ordering a copy of the book to inspire yourself! It’s an easy read and very inspiring.

I spent the last four days in Dallas at the United Fresh Produce Association’s annual convention. I was a junior in college the first time I attended a United Convention (in 1976) and I have seen a huge increase in the number of women attending and, more importantly, employed in significant roles in our industry. In 2003, I was honored to be the first woman chairman of United Fresh in 100 years.

On the last day of the convention, there was a brand new workshop called “Women in Produce: Inspiring the Next Generation.”

Heather masterfully asked how each woman navigated through their careers, used mentors to grow professionally and faced challenges. The discussion ended with a question about work-life balance.

That seems to be the common question I am asked by young women getting into business: How do you balance the demands of professional growth while wanting a happy and satisfying personal life? I never seem to have the perfect answer and, frankly, it is something I struggle with on a regular basis.

“Balancing my entire life is just too much. I try to take it a week at a time. This week I will be balanced in this way. Next week I will have a different strategy.” I thought this was the most brilliant approach ever: Break it down into manageable parts.

“Marry the right guy. Meaning – you need to marry someone who understands the pressures and responsibilities of a career and is supportive, understanding and is willing to help.” I agree and feel that I am so lucky to have such a supportive husband.

“Be present, wherever you are. When you are at work – be fully at work, and not feeling like you are missing things at home. And when you are at home, have no regrets about being fully present and involved with your family.” I call this compartmentalizing – and I have found it to be my secret to maintaining my sanity!

When I was heading to the airport to go back home to Orange County, this panel was still top of mind. As I settled into my seat, I struck up a conversation with the man sitting next to me.

Will, only a few years younger than me, is the managing editor of over 40 editorial offices across the country, holds 3-hour daily conference calls with all his writers AND actually edits columns for The Huffington Post! He and his wife, a graphic artist, have two teenage kids.

Of course, I brought up the workshop and he almost jumped out of his seat when he said, “Work-life balance is a challenge for men, too!” He feels both men and women struggle with the pressures that double income households face, as compared to older times when the man worked and the woman was home to take care of the children and household duties.

Will told me that it’s difficult for him and his wife to come home after a full work day and figure out who will make dinner, interact with the kids, pack lunches and do laundry. Who wants to even talk about the day they just had?

That’s when it dawned on me. Work-life balance is now a universal issue, not just a women’s issue.

If you are struggling with this, realize you cannot do it all 100% of the time, and that it’s okay to ask for help. Take a break, admit you’re human and take a few things off your plate, or you will be relegated to a stressful life that will frustrate you and those around you.

One thing not mentioned in the panel was the importance of communication with all of your partners. Whether it’s at work or at home, we all have partners and sometimes need to talk with them about our needs in the area of work-life balance.

Fortunately, there are more and more companies who do value the importance of work-life balance. As an employee, sometimes it’s a little scary to speak up and let your boss know what your needs are. But, as demonstrated above, today’s leaders recognize that there are many ways to have work-life balance.

Last weekend, Garry and I visited Charleston, South Carolina. It is a beautiful place and we were fortunate to stay at our dear friends’ townhouse on Kiawah Island.

As can be expected, I was on the hunt for some fabulous places to eat. One of my new favorite newsletters, John Mariani’s Virtual Gourmet, had just featured some great looking restaurants in Charleston. During our trip, we chose to eat at The Grocery, one of the featured restaurants.

I knew to expect some fantastic tasting meats – and the beef and pork dishes we ordered were to “die for.” But there was something missing. Who stole the veggies? The appetizers and first courses were sparse on fresh vegetables, so I thought maybe this was an aberration. After all, John had written that it was primarily a charcuterie.

So, the next night, we dined at the Ocean Room at the Sanctuary Hotel, a large, Southern-inspired estate that reminds me of the Grand Floridian at Disney World in Orlando. It is magnificent to walk through. But, again, when looking at the menu, I was surprised that most of the vegetable choices were potatoes. Don’t get me wrong — I do like potatoes, and have many friends who are potato growers, but I was looking for broccoli, beets, green beans, asparagus, carrots…or something crunchy and not starchy.

As it turns out, I had a couple of revelations during this trip to the South. We have a long way to go to change the eating habits of Southerners. Almost everything I ordered was greasy or oily. Too much butter or oil in the pan. When I asked them to hold the sauce, cook things lightly, or not use butter – I would get a strange look, as if I was un-American!

Although the top chefs from this region are famous for their high-flavor foods, I hope they will consider the health of their clientele and provide some leadership by featuring more fresh fruits and vegetables on their menus. It’s no wonder that we continue to have a serious obesity problem with many of our fellow Americans… And we aren’t getting any help when we go out to eat.

After Southern food celebrity Paula Deen announced that she had diabetes and planned to make some serious lifestyle changes, I thought we would start to see some changes in the South.

For fear that my Southern friends think I may be singling them out – I do need to share that earlier this week I had a dinner meeting at Wolfgang Puck’s famous SPAGO Restaurant in Beverly Hills. I was a bit disappointed that there were few vegetables served at our dinner. My friends who had steak had a few baby Brussels sprouts on their plates and I counted four baby carrots under my salmon.

I hope this is not a trend with cutting edge chefs. They seem to be cutting back on fresh vegetables instead of adding them. If you want to see more fresh veggies when you go out to eat, please join me and let chefs, restaurant owners and servers know that you want them!

The great thing about traveling so much is catching up on my reading during a long flight.

When I was thumbing through a recent edition of Supermarket News, a headline caught my eye: “Consumers ‘Ask Karen’ About Food Safety.”

Turns out “Ask Karen” is the food safety website created in 2004 by the U.S. Department of Agriculture’s Food Safety and Inspection Service for consumers to ask any food safety question they may have.

If you can’t find the answer to your food safety question in their FAQs, you can email your questions and wait for a response, or you can “live chat” with an AskKaren.gov representative. They even launched a mobile site for Android phones and now have a mobile website: m.AskKaren.gov.

Surprisingly, some of the FAQs aren’t about produce. Most of them are about thawing meat, code dates versus use by dates and refrigeration.

But what a great resource to have when you need a food safety question answered. One question you may have is, “After last summer’s cantaloupe listeria outbreak in Colorado, are cantaloupes safe to consume and should I wash them before cutting and consuming?” The answer is YES, they are safe to eat and YES you should wash cantaloupes thoroughly before cutting and consuming.

Although, one thing is for sure—it won’t be this Karen answering your food safety questions on AskKaren.gov!

Speaking of websites, my company just relaunched our website, Friedas.com, in celebration of our 50th anniversary! Be sure to check it out, as it is filled with recipes, photos, information, and much more.

My travels this week took me to Calgary in Alberta, Canada, the home of the famous Canadian rodeo, the Calgary Stampede. I was in town for the annual Canadian Produce Marketing Association Convention, where I spent a few days with 1,500 of my closest Canadian produce friends.

As with all produce conventions, there were world class speakers and the speaker at Thursday’s lunch was no different.

His name is Anthony D. Williams, the author who wrote Wikinomics (2007) and taught us how mass collaboration was changing the way companies communicate, compete and succeed.

Macrowikinomics, his latest book, teaches us that, “in every corner of the globe, businesses, organizations, and individuals alike are using mass collaboration to revolutionize not only the way we work, but how we live, learn, create, and care for each other.”

I have not read his books yet, but I was fascinated by the examples he gave about the cultural shift in the way people are collaborating, resource sharing and solving problems at a much more rapid speed than ever thought possible.

As his first example, Anthony used the major oil spill, in which the cold waters on the ocean floor made the oil turn to sludge, halting the clean up efforts. The problem was posted on innoCentive, a global network of 300,000 scientists who help problem solve. A scientist in the cement business offered an easy solution and solved this major crisis, allowing the clean up to resume.

Have you heard about freelance service providers, like Elance and Odesk? These professional service marketplaces have more than 40 types of work listed with 1.5 million freelancers. You can negotiate with them directly and approve their work before payment.

And Flipped High School is revolutionizing education by allowing students to get lectures at home (via video) so they can do homework in the classroom. This new method, used in a Michigan high school, has significantly improved comprehension and student engagement.

But, I have to say, the idea that amazed me the most was a product developed just a few years ago called Spiroscout. Basically, it attaches a GPS device to asthma inhalers to track the frequency and location of asthma episodes! For modern medicine to have real, collaborative data about the causes and occurrences of asthma attacks is impressive and meaningful to those who have, or know anyone who has, asthma. (My daughter, Sophia, suffered from asthma when she was very young.)

As you can tell, I learned about more than produce during my latest trip. But, I did see some amazing yellow, orange, black and brown tomatoes, new flavorful apple varieties, big and little potatoes and a lot of dragon fruit. Canada is a huge melting pot of cultures with plenty of fresh produce to enjoy.

I’m not referring to sports teams here. I’m talking about airports, and the food choices available.

I have been spending a lot of time in airports lately, and my personal choice is to always eat fresh fruits and vegetables and gluten-free products, so I pay attention to what is offered.

When I was in Chicago’s O’Hare International Airport last month, I was astounded by the healthy food options that presented themselves: cut fruits and veggies, hummus and veggies, fresh fruit juices, unsalted nuts, gluten-free snacks and fruit smoothies. Multiple kiosks in each corridor of the airport offered many healthy dining options.

Then, this past week, I spent a lot of time at Dallas/Fort Worth International Airport — thanks to the tornado activity. Although fresh salads were available in many terminals, I did not find a lot of variety when it came to just plain old fresh fruits and veggies and other healthy options. (In full disclosure, I will say that I found many displays of the basics: fresh whole apples, bananas, and oranges.)

So what is the difference between these two major hubs. Is it lifestyle? Texans are well known for their “steak and potato” propensity.

Is it the politics? Chicago is a well-known bastion of Democrats and liberals. Dallas is known to be more conservative and Republican.

Or is the airline that has the hub there driving the food choices? United Airlines in Chicago and American Airlines in Dallas.

I can tell you that as a consumer, a mom, and a fresh produce advocate, I want more fresh choices when I travel.

I feel better when I eat healthy during my plane flights. I find myself packing or purchasing fresh snacks before I board so I am not held hostage to what the airlines offer — mostly crackers, pretzels, candies and cookies. There is not much fresh produce offered by the airlines. What happened to the small bags of carrots that United Airlines used to give out?

I hope you will all agree that offering healthy options at airports and on airplanes is a good idea. Feel free to offer your comments or special requests to all the major airlines:

With the increasing popularity of Asian cuisine, and Indian curries in particular, you’re going to start hearing more about a spice called turmeric.

Fresh turmeric root looks like an old russeted carrot. But when you break a piece open and smell it, you experience a wonderful aromatic and spicy essence. Turmeric also has a deep orange color and was once used as a dye – it can stain your hands, too.

A cousin to fresh ginger, turmeric is native to tropical South Asia. Like ginger, turmeric is technically a rhizome, not a root, which is essentially an underground stem that looks like a root.

What’s so interesting about turmeric is that in addition to it being one of the secret ingredients in Indian curry, it also has many purported health benefits.

My sister, Jackie, shared an article with me last week about the health benefits of spices. A recent study was done on a “special blend” of spices, including: turmeric, garlic, oregano, paprika, rosemary, and ginger. Researchers found that increasing the amount of spices in your diet may lower the level of potentially harmful fat in your bloodstream.

But remember, just because you read it on the Internet does not mean it is 100% true. (Read my previous post on this.) That being said, turmeric must have some health benefits so I’ll definitely be adding it to my arsenal of spices.

If you’re looking for fresh turmeric in your produce department, you may not find it. It is pretty pricey and many retailers don’t even know the FRESH version is available!

So, if you can’t find it fresh, you will certainly be able to find it in the dried spice aisle of your grocery store. However, there really is no comparison in flavor between the two. And remember, dried spices do not last forever. If you buy DRIED turmeric, be sure to tightly seal the jar or bag and use it within a month.

Water is the one commodity that we all have in common. As I mentioned in a previous blog post, Mark Twain said, ““Whiskey is for drinking; water is for fighting over.”

Here in California, the water supply — or lack thereof — has a huge effect on the viability of the produce industry. As you probably know, California’s number one industry is agriculture, and the state is the top supplier of many foods to the world (almonds for example). Well, you can’t grow food without water.

The World Water Day email I received contained a fascinating “calculator” which allowed me to figure out how many gallons of water my family and I consume in a week. Frankly, it was a bit humbling to find out that my household of three uses almost 2,400 gallons of water a week! This doesn’t include the water that is used outside our home to produce the food we eat, the clothes we wear, wash our cars, etc.

I have learned this lesson many times over, and it doesn’t apply only to the Internet.

I learned that even if it’s written in a newspaper, it is not always the truth.

I learned that just because it’s on an Excel spreadsheet, it does not mean the numbers are correct. (Always verify the data and check the formulas.)

I recently received a forwarded email from several friends, and the information did not seem accurate.

The subject was, “The key to preventing moldy berries…is to wash them in vinegar.” My friends wanted to know if it was true.

So, I went straight to the source. I contacted our good friend Chuck at Driscoll’s, one of the largest strawberry growers, and asked him if it’s a good practice to wash berries in vinegar to prevent them from molding.

Chuck told me that the best way to prevent fresh berries from molding is to keep them cold! He said no amount of vinegar would substitute the good practice of maintaining the “cold chain.”

In produce industry lingo, the “cold chain” is the practice of cooling produce after harvest and keeping it at a consistently cold temperature through all the steps in transit, from trucks to warehouse to your supermarket shelves, and then on to your refrigerator at home.

So, what happens if you buy berries at a farmers market or fruit stand with no refrigeration? Chuck recommends that you consume any farmers market produce within the day you purchase it. “Without proper and modern, post-harvest handling and cooling, fruits and vegetables just don’t hold up,” Chuck says.

I agree with Chuck on this one. If I buy berries at a farmers market, I know to use them within a day (two at the max).

Chuck explained that the same holds true when purchasing produce in a supermarket. He says he’s very picky about the berries he buys, and he never purchases non-refrigerated berries at the supermarket. I, too, am a picky berry buyer! I always buy my berries from a refrigerated display, plus I turn the clamshell over and inspect closely for mold and shrivel.

Chuck also recommends shopping at stores that sell a lot of produce, because you’re probably getting fruit closer to harvest, which means a longer shelf life for you.

When you get your berries home from the store, keep them in the original clamshell package and place them in your refrigerator. Don’t wash them until right before you plan to eat them, and only take out the amount you need at that time. Put the remaining berries back in the refrigerator right away. And although you should always store them in the fridge, Chuck and I both agree that strawberries taste best when served at room temperature.

And what about washing berries in a vinegar solution? I don’t think it’s a good idea because you should not wash your berries until you are ready to consume them. And it would probably make them taste funky. Neither Chuck nor I have ever heard about the “vinegar” idea. I think it must be an urban legend!

If you want to know more about fresh strawberries, I recommend you check out the California Strawberry Commission. (Did you know there was such a thing?) It was started in 1993 and you can read all about its history and purpose.

Now that spring is here (today!), you will begin to see plentiful supplies of all kinds of fresh berries — strawberries, blueberries, raspberries, blackberries — in all your markets.

Like many people, I have discovered that I am allergic to wheat. When I eat anything with wheat in it (bread, pasta, etc), my stomach starts to hurt.

So for the last few months, I have been extremely diligent about making food choices that exclude wheat, and a whole new world has opened up for me. It seems as if everywhere I turn, there are gluten-free alternatives available.

Madelyn Alfano is the founder and owner of Maria’s, which has nine Southern California locations. Madelyn named the restaurant after her Italian mother, Maria, and they are well-known for their fantastic Italian cuisine.

I first met Madelyn because she has a woman-owned business (just like Frieda’s) and we are both members of the National Association of Women Business Owners (NAWBO-Los Angeles). Madelyn is actually the current President of NAWBO-LA.

I always try to support other women business owners, so it was especially nice that Madelyn surprised me and showed up for my business lunch! (She and her general manager even wore purple shirts – our company color!)

So, you can imagine my surprise when I opened up the menu and found in big, bold letters, “Gluten-free items offered, including pizza and pasta!”

Although I opted for the Chopped Italian Salad with Chicken, I plan on trying their gluten-free pizza on my next visit. And I would highly recommend Maria’s Italian Kitchen if you are in Los Angeles and want “Real Italian food by Real Italian Women.”

One more connection to Madelyn – next Friday March 23, she will be presenting the NAWBO-LA Legacy Award to my mother, Frieda Caplan, in recognition of her pioneering efforts and accomplishments during 50 years of business, mentorship, and inspiration to women. If you want to send your own congratulatory note to my mom, click here.

If you have a favorite gluten-free product, I would love to hear about it! Please comment at the bottom of my online blog post and maybe I will try something new AND gluten-free this weekend.

Last Friday night, we held a small event at our company for 60 of the most influential women leaders in Southern California. The theme for the event was food, of course, so we invited a few local thought leaders to talk on a panel about the future of food and food trends: Russ Parsons, Los Angeles Times food editor; Colleen Dunn Bates, journalist, restaurant critic and editor/publisher at EAT-LA; and Sue Klug, president of the Southern California division of the Albertson’s supermarket chain.

I served as moderator and had several questions prepared to get the conversation going. Plus, the members of the audience were anxious to ask our panelists their opinions.

My first question was about food trucks. You know those decked-out mobile kitchens that congregate in public venues and sell food. We used to call them “roach coaches” when I grew up on the produce market. (Back then they were mostly selling breakfast foods, sandwiches, burgers and fries.)

Today’s food trucks feature the latest trendy food, whether it is Korean Beef or an awesome Mexican food truck, like the one I saw at an HEB market in Houston, last month, it seems to me that the food truck trend is going strong.

So, when I asked Colleen what she thought of food trucks, I was taken aback when she said, “Food trucks are so 2009!” She said that they were definitely over their peak.

She and Russ told us that, as a replacement for food trucks, they have observed “pop-up restaurants” becoming more present and popular.

Russ commented that the biggest challenge for new restaurant owners is the $4 to $5 million they have to put up to build a conventional restaurant. With a pop-up restaurant, their investment is only about $30,000. Quite a difference!

My third panelist, Sue, shared that even Albertson’s had experimented with a pop-up grocery store in a local mall for Valentine’s Day! It was a low cost way for them to build their brand, sell some additional product, and do some test marketing.

As far as food trends in restaurants, Colleen and Russ agreed that the two top trends are “vegan” foods and “everything pork.” Naturally, I was excited to hear about the growing popularity of vegan food, as eating more fruits and vegetables makes perfect sense to me.

It was also interesting to hear what our panelists had to say about the MyPlate.gov program, sponsored by the USDA to encourage consumers to fill half their plates with fruits and vegetables. Colleen and Russ both thought that although it is a noble goal for consumers to increase their produce consumption, it is unlikely that having the government tell them to do this will make a big difference.

I have to disagree a bit with them, because I know that the policies and programs created by the USDA have a far reach in influencing other decision makers. It affects the WIC program, the fruit and vegetable snacking program and all kinds of federal funding and guidelines.

Even though the launch of this program may not have a short term immediate effect on consumption, I believe that the credibility of the USDA, along with all the supporting messages from my fellow farmers and marketers in the produce industry, will help us educate consumers and shift consumption patterns.

We also discussed food safety, farmers markets and generational differences in cooking knowledge. It was a fun evening and even I learned something new.

I’ve heard for a very long time that there is no such thing as a coincidence! Ever since we read the book The Celestine Prophecy many years ago, my sister Jackie and I repeat that saying quite often.

So yesterday, as I opened up my Internet browser, I noticed that Google’s home page had an interesting image:

Ah – March 8th was International Women’s Day! You can read about the history of the holiday here, but I found it interesting that the United Nations theme this year is “Empower Women – End Hunger and Poverty.”

As I continued through the hundreds of emails that I received yesterday, I also discovered that March 8th is National Agriculture Day – a day when farmers, companies, government agencies and others join together to recognize the vital role of agriculture in our society.

For me, the fact that both these celebrations fall on the same day is a wonderful coincidence.

Growing up, when I thought of agriculture and farming, I always pictured male farmers out in the field. I thought of fathers passing the businesses on to their sons. I don’t think I ever imagined women playing a significant role at the farm level.

Not only were many of the family farms co-managed by husband and wife teams, but many of the daughters and granddaughters were raised to take on important roles in their family businesses.

At our annual produce industry convention in October, I had the good fortune of having two produce families stop by our booth for a visit. What is so interesting about these families is that both fathers were super proud that their daughters were joining them in their family businesses. (Because Frieda’s is still one of the few women-owned businesses in the produce industry, we often get introduced to young women in our industry so we can mentor and support them.)

Here is the Joe Marchini Family, large growers of Radicchio — that bitter red lettuce — in Northern California. They also grow some amazing Marchini Almonds!

And here is the Miles Reiter Family. Ever heard of or seen Driscoll’s Strawberries in your market? Well, Miles and his family are the primary growers and owners of Driscoll’s! Miles was especially proud that his two daughters have chosen to join him in their business.

My daughter, Alex, stopped by my office yesterday to ask me if I knew that March was Women’s History Month. In honor of this month, I want to share with you the women who have inspired me. Well, it’s no surprise that I didn’t have to look far…

My mother Frieda, and my sister, Jackie are two women who continue to inspire and support me. I hope you are as lucky as I am to have women in your life that inspire you every day!

In the highly perishable business of fresh produce, time is not always our friend. Sometimes fruits and vegetables just won’t stand up to a cross-country shipment, or the size or appearance isn’t quite right for a particular customer.

All food companies have excess product and, instead of dumping it, many of us have established regular donations to our local food banks. My mother, Frieda, established this practice at our company long ago.

There is also a fantastic organization called Share Our Selves through which many well-known and community-minded chefs and restaurateurs donate THEIR leftover foods.

So, last week, we received a visit from the Second Harvest Food Bank of Orange County. When the two ladies arrived, they announced that they were giving us an award for being the second largest donor of fresh produce in 2011! (The number one donor, Orange County Produce, is a close family friend of ours.)

The award from Second Harvest – very cute!

As we were talking and taking photos, Frieda started recounting stories of how her friend Mickey Weiss really started the whole produce and food bank connection many years ago. Robert Strube was another produce industry leader involved in this movement.

“Isn’t it kind of strange to be giving out exotic fruits and vegetables to homeless or hungry people? Do they have any challenges with that?”

Second Harvest goes to our website to print out recipes and information on Frieda’s exotic produce – to share with the donations as they are picked up at their Mobile Pantry events! The food bank realized that many of the pantry visitors didn’t know how to prepare some of our more exotic donations. So now they include the printed information in their displays, and people are trying new things!

Mobile Pantry trucks arrive at the designated parking lot and set up a mini-farmers market to distribute the food to the needy. People line up to “shop” for the food they need. You can see a short video here.

These Mobile Pantries are such an innovative way to share donated food, and because they are set up like farmers markets, it preserves the personal dignity of those who are in need of food.

If you know of any food company, restaurant or grocery store with non-salable edible food, I hope you will encourage them to contact their local food bank (which will pick up the food themselves). Or, here is a connection to a national network.

As our company, Frieda’s, celebrates 50 years of Changing the Way America Eats Fruits and Vegetables, it feels good to know that we are helping those who cannot afford to buy fresh produce.

Sometimes I just want to count my lucky stars. About 10 years ago, I met a wonderful couple, Bert and Veronique. Our children went to elementary school together and we have become close friends.

Every couple of years, in celebration of her birthday, Veronique likes to gather a few of her close girlfriends to travel to a far away destination to rest, relax and enjoy each others company.

This year, her chosen destination was St. Kitts, which is a small island country located in the Caribbean. So, last week, I took a red-eye flight through Miami and arrived in Basseterre, St. Kitts, on Thursday afternoon. This was my second visit to the home they built there, but this time their house was finished and about a half dozen of us spent a few days eating, sun bathing and exploring the island.

Everyone knows that because I am in the produce business, some part of every trip I take will either be spent in a supermarket checking out the local offerings, dining at a local restaurant or visiting growing areas.

On this trip, I got to visit a start-up nursery and tree farm. The young man, David, who built the home we stayed in, is quite the entrepreneur and has started a nursery and hopes to develop a tree farm to supply all the local home developers who want native plants to landscape their properties.

You can see from these photos that the nursery is small, but I got to see fruits I had only heard of before. I have never seen a “NONI” fruit – and he had a few small trees, one with a piece of fruit. NONI is a fruit that I heard about almost ten years ago, but only could find it in juice. Now – I got to see it, and was surprised that it looked like a mini Cherimoya!

David is also growing some vegetables, including tomatoes, eggplants and zucchini squash. I shared an idea with him that he should offer the local upscale chefs some “Courgettes” (squash blossoms). He had never thought of that, but began to reminisce that his Italian grandmother used to stuff and fry up the squash blossoms for special family meals. David and I harvested a dozen squash blossoms that day and he then dropped them off for a local chef who immediately placed an order!

On our return drive from the farm, we stopped at a small shoppe to get a beverage. The owner offered us some Carambola (Starfruit) she had picked off a local tree. You can see her here, with my friend Veronique.

Well, I don’t want you to think there was no time for regular fun. Bert took me on a tour of the island on his four-wheeler – a first for me!

But the best part for me was meeting Chef Kelly, a St. Kitts native, who prepared the biggest freshly caught lobster I have ever seen. And a feast of a dinner.

As for David’s tree farm, it is still a dream. As we drove home from his plot of land and future tree farm site at the base of a mountain, I shared with David the possibility that a graduate of EARTH University in Costa Rica would be a perfect candidate to do a feasibility study and be the farm manager for the enterprise.

One of the most frequently asked questions we get at Frieda’s is, “How do you find new products? Do you travel the world searching for new fruits and veggies?”

In today’s digital world, we don’t always have to travel the globe to find something new. Sometimes it finds us. Here is the story behind our latest discovery.

Willette, a friend of Frieda’s and mine, is a world-renowned theatrical producer (Twist is her latest musical) and world traveler. Last month she was in Paris dining at a restaurant called Passeig 53.

She saw a fruit she did not recognize, so she took a few photos and emailed them to Frieda and me, asking if we knew what it was.

Frieda and I started guessing at what it might be. At first, I thought it was a variety of yellow passion fruit from New Zealand that I had seen many years ago. But Willette told us that it tasted like a lemon and the insides looked like a finger lime (see my previous blog on these). And, it was quite large.

We forwarded Willette’s comments and photos to some of our favorite citrus Aficionados, and, of course, it was one of the experts at the University of California – Riverside’s Citrus Collection – Toni — who solved our mystery.

Although we don’t know the country of origin of the citrus fruit that Willette found, we do know that they are being commercially produced somewhere. Maybe one of the small citrus growers in Central California will be interested in planting a few trees so we can see how they produce and taste.

We know that citrus, in general, is exploding in terms of new varieties, and it’s all about taste and flavor! Maybe the Faustrime will be the newest taste sensation. Or not.

So, to all my friends reading this blog: When you are dining or shopping while you travel, I would love to receive photos and information about what you see. If you want to share them, please post them on Frieda’s Facebook page. Who knows what the next hot trend in food will be…

You purchase fresh fruits and vegetables with the best intentions. You plan to use up all the lettuce, broccoli, and strawberries before your next shopping trip — before they become old, stinky and inedible in your refrigerator.

And then, your week gets the best of you. All of a sudden, your fresh produce is rotting produce and you have to throw it out.

It all started about 12 years ago when I was first introduced to Peakfresh bags.

The company’s founders had developed a mineral-coated, perforated bag designed to keep produce fresher during shipping and in home refrigerators, and they came to Frieda’s, since we’ve always been open to new products and ideas.

Because I have to prove everything to myself first, I took the bags home and tested them out with two clamshells of fresh strawberries. I put one strawberry package straight in the refrigerator, and I put the other one inside the Peakfresh bag, then into the refrigerator.

I was impressed. Even after two weeks, the strawberries inside the Peakfresh bag were PERFECT compared to the shriveled up, molding regular strawberries. Then I tested the bags with fresh broccoli, and the same thing happened.

As it frequently happens in the business world, we were “ahead of our time.” Although we enthusiastically introduced these shelf-life extending bags to our supermarket customers, the concept did not catch on.
What did catch on however, were commercial-sized bags. The company went on to develop bags to wrap entire shipments of fresh produce, such as strawberries and chile peppers, to keep them fresh during cross-country transit. Several other companies have gotten into the business, and this segment of the industry is booming.

Then a few weeks ago I saw a display of my beloved Peakfresh consumer-sized bags at my local Sprouts Market. I was thrilled, and I purchased a box of 10. (If your local market doesn’t have them, you can buy them on the Peakfresh website.) The great thing about these bags is that you can reuse them – just rinse them out and let them dry. I call them my new best friend.

If you are concerned about wasting food, or have a hard time scheduling in fresh produce shopping during the week, I encourage you to try these bags. They are a life saver.

I was heading to Berlin last weekend for Fruit Logistica — the largest produce trade show in the world. More than 2500 companies from 84 countries exhibited — only 35 from the United States.

But on Sunday morning, I found out that my flight to London had been cancelled. I decided to make the most of it. I let American Express find me an alternative flight to Berlin, which bypassed the snow and ice in England. I would be leaving a full 24 hours later, but that allowed me to spend the day with my youngest daughter, Sophia. That was an unexpected gift!

Then on my flight from Los Angeles to Frankfurt, someone had a medical emergency, so we had to make an unplanned stop in Halifax, Nova Scotia. My sister Jackie texted me that maybe I was not meant to go to Berlin, after all. But, I made the most of it, and made a new friend, Alicia, who was also traveling to Berlin.

Since my company wasn’t exhibiting at Fruit Logistica, I was able to spend my time walking the 26 buildings (and the 2537 booths) looking for new products, new packaging ideas and all sorts of innovations.

Ten companies were nominated for product innovation awards. My personal favorites were Purple Sprouting Broccoli — colorful, but a little mushy when cooked; Angello Sweet Seedless Pepper — amazingly sweet and crunchy; and Achacha, an Amazonian fruit grown in Australia that looks like a loquat on the outside and a mangosteen on the inside.

Read about all 10 nominated products here. As you can see, some are not fresh produce – but packaging, processed products and juice and even an interactive website.

Trade show attendees are encouraged to evaluate and vote for the nominated products. My personal favorite was the Angello red seedless pepper. I can see it becoming successful once planted here in the states – it is much like the Veggie Sweets and Mini Sweets we have, but seedless. Being seedless is a big plus, and it would be great in restaurants for stuffing and grilling.

The final votes were tallied after I left Berlin on Friday afternoon – and I just checked online and the winner of the Innovation Award for 2012 was the Angello! I’m sure it was my vote that made it a winner!

So, was it worth spending two days flying to have two days at Fruit Logistica? Yes, and the best part was the personal connections I made. Conversations and connections turn into relationships that eventually become business.

By passing out my business cards to everyone I meet, I receive follow-up emails, connections on LinkedIn, followers to my blog, and eventually some new business relationships. I always strive to make the best of any situation, even if it means my flight is cancelled and my trip is cut short.

My only regret was that I had no time in Berlin to sight see! This was the fourth time I have visited Berlin for Fruit Logistica, but there never seems to be time for a tour of the city. (Read my post about the show two years ago.) I guess that’s a reason for me to go back in another two years.

As you may recall reading in a previous blog post, when I travel I always purchase a magazine or two at my departing airport. I take special care to choose one that I would not normally read. I learned this technique more than 20 years ago from a speaker at a leadership conference. You’d be surprised at how much new information you will learn.

So last week, as I was departing for Berlin, Germany, for the Fruit Logistica International Food Show, I picked up Esquire Magazine.

I have to admit that seeing President Bill Clinton on the cover with the title, “Bill Clinton and 78 other things we can all agree on,” caught my eye.

I started my journey through Esquire by scanning the QR code on the cover. It said “Scan this for a message from President Clinton.” I used the RedLaser App on my iPhone to scan the code and watched a short video clip of President Clinton.

If you are uncertain about QR codes – here’s a quick tutorial. You’ll start noticing them everywhere!

To say that I devoured this magazine is an understatement. I read about actor Woody Harrelson. I read about Roger Craig, who won the most money ever on “Jeopardy!” and how he trained himself to learn everything. I read a hilarious story called “The Man’s Guide to Valentine’s Day.” But it was a story near the end that really grabbed me.

It is the story of Vivek Ranadivé, the CEO of the $4 billion software company, TIBCO Software, Inc. His personal goal is to harness the ocean of data in this world. And save civilization.

I could completely relate to the opening quote in the article: “If you take all the data that was generated from the dawn of man to, say, the day Barack Obama became president, that’s X. And then if you add up all the data that’s been generated since then, in just three years, that’s 10X. We are drowning in data.”

The article shared examples of how he and his company organize and make sense of all the data, so that the right information reaches the right place at the right time with the right context. Industry by industry. And coincidentally, he is also the owner of the NBA’s Golden State Warriors. They are a real live example of how he plans to leverage the data about the people who attend NBA games to provide a truly “WOW” experience, and to maximize sales for the NBA franchise.

But perhaps the most interesting part of this article was what Mr. Ranadivé has created: TopCom. He believes it will change the world.

TopCom is a private communications platform for the two hundred most powerful people in the world. It’s meant to be a kind of combination of Facebook, Twitter, e-mail, texting and Skype. A private social network, in this case, for world leaders.

Can you imagine the implications for achieving world peace or solving world hunger? Ranadivé actually gives an example in the article about how the Tsunami in Japan could have been handled differently which would have hastened rescue efforts and potentially saved thousands of lives.

The bottom line is that all of us are drowning in data. We all feel overwhelmed by our emails and just want to get our work done and our lives back to normal. It’s good to know that there is someone who can sort this all for us!

I don’t remember how long our company has been selling Lemongrass, but I do remember our first Lemongrass grower. It was a couple from Bakersfield, California, who brought these wonderfully aromatic plants to us more than 35 years ago, and told us it was a popular ingredient in Asian cooking.

The Lemongrass looked like puny leeks with dried out yellowish tops, but they emitted a wonderful, intense lemony scent when you cut them. (Back then, I remember thinking the smell reminded me of a popular teen fragrance at the time – Love’s Fresh Lemon.)

Three decades later, we continue to sell fresh Lemongrass. Some of our supermarket customers sell it packed in small plastic bags or clamshell packages, but most ethnic supermarkets sell it loose in large displays so you can purchase large quantities. They must be on to something.

Today, I predict that Lemongrass will become the next “big thing” – and here’s why.

I have been reading some interesting email chains lately between people in the scientific community who I personally know and respect. And the subject? Lemongrass.

Among them are botanist Dr. James Duke, who developed the USDA’s Phytochemical and Ethnobotanical Databases, Dr. Roberta Cook of the University of California-Davis, and Mark Dafforn of the National Research Council, who is involved in Vetiver Grass research. (Read my previous blog post about Vetiver Grass.)

Read one of Dr. Duke’s books here for more on this. Also more info on Lemongrass can be found here.

Back in the 1980s, I gave many talks about “Food as Medicine.” I spoke about the healthful qualities of garlic, dark green vegetables and tomatoes.

This is one of the reasons I chose to attend an industry leadership forum a few weeks ago. The featured speaker was an expert in the field of managing and leading the four working generations. And I actually got to meet the speaker in person about 2 weeks before the seminar, as he wanted to interview some of the attendees in advance to get a sense of our industry.

The speaker was Seth Mattison, and you can read about him here. He is a 30-something Gen Y (which I learned can be interchanged with the word Millennial). Seth came to visit my office in early January, and he looked just like I would expect a Gen Y person to look.

In jeans. Wearing a zipped up vest over a nice shirt. And carrying a cup of Starbucks coffee. Everywhere we went in our building, he would pull out his iPhone and take a photograph.

When Seth presented to the group of 75 produce industry professionals, he was spell-binding. Our group was made up of all 4 generations currently in the workforce, and Seth was masterful at giving examples we could all relate to.

You will clearly be able to identify your generation: Traditionalists (born prior to 1946), Baby Boomers (Born 1946-1964), Generation Xers (born 1965 – 1981) and Millennials (aka Gen Yers – born 1982 – 2000).

I am a Baby Boomer. My husband is a Traditionalist. Most of my colleagues at work are Gen Xers and my two daughters are Millennials. So I was intrigued with the information that Seth shared.

Seth shared with us how to work with each generation. Here’s another snapshot of which strategies to use to recruit, engage, manage and retain each group:

“Now I understand why it is always so tense and chaotic at my house,” Rich said. He shared with us that both at home and at work, he has all 4 generations, and it really does take some effort to communicate and relate to each of them in their preferred style.

Rich spoke with Seth about coming to speak at one of his company’s management conferences. What a great idea! Wouldn’t it be easier if we all understood each other better – not just based on our personalities, but on our generation?

For example, Traditionalists are always annoyed with Millennials who are constantly checking their emails and texting on their iPhones, while seemingly engaged in a conversation.

If you are intrigued with this concept, check out Seth’s company, BridgeWorks.

And here’s a photo of me and Seth after his presentation. On the screen, you can see that he included a couple of the photos he took during his visit to Frieda’s as part of his presentation.

One last thing. After the presentation, I let Seth know that I tweeted about him during his talk. (I didn’t want him to think I was being rude and checking my emails.) He looked at me funny and we both chuckled.

About a year ago, I received an email from a former childhood neighbor, Steve, who asked why I never talked about the influence my father had on me growing up.

My dad, Al Caplan, was a force to be reckoned with. His mom died when he was 13 and he caught a freight train from Chicago to move out to California when he was a teenager. Then he joined the Marine Corps. He was underage when he enlisted, and there was no Internet to verify his date of birth.

After working as a union organizer for several years, he started his own company as a labor relations consultant. Some of his largest clients were in the scrap iron and metal industry, and many were grape growers.

Actually, it was my father who negotiated the first contract between Cesar Chavez/United Farm Workers and many of California’s grape growers (my dad represented the growers). My first job was working for my dad in his office, but after a short time I ran out of work and ended up working for my mother, Frieda, in her wholesale produce business.

My dad taught me many things about life and about business. Most importantly, he taught me about personal accountability. After I got my drivers license on my 16th birthday, we were negotiating to purchase a car for me. The deal was: I paid for half and he paid for half. We got the car and I handed over $1,500 (my life savings at that time – age 17). But I still owed another $1,500.

Dad and I got into a bit of a disagreement a few months later and he gave me a deadline. “Pay me the remaining $1,500 by Labor Day, or you lose your car.” I think that was the original “tough love” from a parent. I knew my dad was serious – so when I was a few hundred dollars short, I borrowed some money from my sister, Jackie, and paid him on time.

And when I wanted to live at home during summers when I was in college, my dad told me I had to pay rent: $50 a week. Yes – he was tough.

But, my dad was also fair and very generous. He quietly (and many times, anonymously) gave money to family members and close friends who were in need.

Sometime after I became president of Frieda’s, Inc. in 1986, I invited my dad to come speak to my management team about employee relations. I will never forget the title of his talk: “Firm, fair, and friendly.” That was my dad’s philosophy on how to work with people.

And I would say that those values have prevailed in the more than 25 years that I have been president of Frieda’s.

The reason I have chosen to write about my dad this week is because it is the 14th anniversary of his passing (on February 5, 1998).

When I think of my dad, however, I do not think about business. I think about health. On the day his first granddaughter, Jennifer, was born in 1964 (he was 46), he decided to quit smoking (cigarettes and cigars). He decided that he needed to take care of his health so he could enjoy all of his grandchildren.

He then became quite the health food nut. His favorite book was “Let’s Eat Right to Keep Fit” by Adelle Davis. From then on we only had whole wheat bread in our house, no sugary snacks, cookies or ice cream, and we ate lots of fruits and vegetables. My dad exercised every day, and often times watched Jack LaLanne on television while doing his daily exercise routine.

My dad lived past his 78th birthday to see all of his seven grandchildren. We all have our various memories of my dad, but I think my personal favorite was the day my first daughter, Alex, was born.

I told my parents that they could be in the delivery room as she was born. And there was my dad – camera in hand – recording the moment.

You know a lot about a person when you know about their heritage. No wonder my dad was tough, yet tender. We miss you, Dad.

Yesterday morning I made a phone call to a client in Pennsylvania. As part of the conversation, I asked about the weather. “Cool and raining” was his answer.

What I didn’t tell him was that I was going to be trekking throughout the citrus groves of the Citrus Variety Collection at the University of California Riverside (UCR) later in the day.

At 8 a.m., my colleague Dorian and I got in my car, and by 9 a.m. we were under a tent in Riverside with 200 other citrus enthusiasts being welcomed by Marylynn Yates, the new Dean of the College of Agriculture.

My first hour was spent listening to two women from the global multi-billion dollar company Givaudan, which is the leader in developing flavors and oils used in our foods, beverages and fragrances. I learned that citrus – lemons in particular – are the base of most beverages, from colas to fruit punches and more. Givaudan recently made a large endowment to the UCR Citrus Variety Collection, to ensure its future viability, because they have found that this repository of citrus germplasm has become their primary source of flavor inspiration worldwide. Over the past few years, Givaudan has brought more than 200 of their flavor developers from around the world to Riverside to sniff, smell, taste and play with the citrus. (Givaudan was recently featured on 60 Minutes. Click here to view “The Flavorists” – second story, about 16:30 minutes in.).

We then sampled more than two dozen varieties of Mandarins and grapefruit hybrids. Growers next to me were whispering to each other what they thought were the best tasting, and which ones had future potential. Some of them planned to tear out their acreage of white grapefruits and oranges and were looking for a better-selling citrus fruit.

We convened for lunch (barbecue, of course). I was able to snap this photograph of two of the most famous Citrus Aficionados: David Karp (aka the “Fruit Detective”) and Tracy Kahn (curator of the Citrus Variety Collection). These two people know more about citrus fruits than anyone on the planet!

As I turned around to leave, I noticed a man smiling at me. His name tag said “Bob Knight.” He was about my age, and I thought to myself, could it be?

I went to introduce myself: “Are you related to THE Bob Knight? Yes, it turns out he is the son of one of my mother’s first kiwifruit growers! We started to recount memories of the 1970s, when we were both teenagers helping our parents market the first California-grown Kiwifruit.

Last week I wrote about my recent trip to the Fancy Food Show in San Francisco. Held by the National Association of the Specialty Food Trade (NASFT), this show brings together many foodies, producers of artisan foods and buyers, and many others.

For many, it’s also a show for reuniting with old friends in the food business.

As I headed down the last aisle on the show floor around 3 p.m. that Sunday, a big smile came over my face. I saw my long-time friend, Paula Lambert, of the Mozzarella Company in Dallas, Texas.

Paula started The Mozzarella Company in 1982 – which means she is celebrating 30 years in business. My mom and I met Paula years ago at another food conference – I think it was the American Institute of Wine and Food. That’s where we also met Julia Child.

When I came up to Paula’s booth at the Fancy Food Show, she had laryngitis. One of her cheeses (Hoja Santa Goat Cheese) had won a national award the afternoon before at the Good Food Awards at the Ferry Building in San Francisco and she had spent the afternoon handing out samples and talking with consumers (thus the laryngitis).

Since I was travelling to Dallas for business the following week, I asked if Paula wanted to get together in her hometown when she had her voice back.

So, during my trip to Texas last week, I caught a taxi and was whisked off to a small community near uptown Dallas.

Paula’s home is adjacent to a cemetery and after navigating down a cobblestone walkway, and through a rusted gate (I felt like I was in a Harry Potter Movie), I came upon a Booziotis-designed modern home. I then felt like I was walking into an Architectural Digest photograph.

Paula recently became a widower, so she always fills her home with friends and food. It was my great luck to share a short dinner with she and her longtime friend and former neighbor, Bill. And of course, we sampled many of the cheeses she makes in her local cheese “factory.”

My absolute favorite was what she calls the “Christmas Cheese.” It has the texture of polenta, and crumbly cheese with chile pepper overtones. I could not stop sampling it!

I asked Paula how she ended up starting a cheese business, in Dallas, of all places.

When Paula was younger, she lived in Perugia, Italy to learn Italian. After returning to Dallas, she missed the delicate homemade cheeses of Italy. Thus, her idea for a business was born. That was 1982 (and you can read about it here). Paula has grown the business from producing 100 pounds of cheese her first week, to now more than 5,000 pounds a week!

Not only did Paula and I sample some of her amazing cheeses, we also made dinner together. I found out that Paula takes small groups to France and Italy twice a year to cook in farmhouses. She’s a fabulous cook, so, it was especially fun for me to learn a new way to prepare broccoli and a recipe for homemade vinaigrette from her.

If you love cheese (and who doesn’t), I encourage you to check out her clever website, MozzCo.com! You may even want to order some cheese from her.

One of the joys of being in the food business is that you not only get to taste some delicious foods and travel to interesting places – you also get to meet some amazing, sincere and passionate people who become lifelong friends.

And if they are like the beautiful, charming and genuine Paula Lambert, you also get inspired to live your passion.

This past weekend I took my youngest daughter Sophia, on her first business trip. Each January, the National Association for the Specialty Food Trade (NASFT) holds the Fancy Food Show at the Moscone Center in downtown San Francisco. I like to attend this show — even though they don’t typically have any fresh produce — as many of the newest foods and food trends start here.

Since the show starts on Sunday, I decided that Sophia and I would fly up on Saturday morning and spend the day touring the city, and then attend the show on Sunday.

We actually flew into Oakland Airport (in the East Bay) – my preference whenever I travel to San Francisco. The airport in San Francisco (SFO) is often plagued with fog delays. (A tip for anyone coming out west for a vacation or business – fly into Oakland!)

Sophia is a high school senior, so we spent the first part of the morning visiting San Francisco State University, which is located south of Golden Gate Park near Daly City. She has applied to this school so it was a good opportunity to see the campus, which is beautiful, green and very friendly.

We then headed over to the Ferry Building (located in the Embarcadero area, nestled under the Bay Bridge), which is the home to a Saturday morning farmers market and a collection of some amazing artisan food producers, all housed in a historic building.

After snacking on lunch and my BEST FIND of some very yummy vegan kale chips I did something that I have resisted for years: I bought two tickets for the Hop On /Hop Off bus tour of San Francisco. (I first rode a Hop On / Hop Off bus when I was in London about 13 years ago with eldest daughter Alex. Great way to get an overview of a city).

We rode on top of the red double decker bus and learned about everything from the Disney Family Museum which is housed in the Presidio, The Japanese Tea Garden which is in Golden Gate Park, the Haight Ashbury section of SF. (I tried to explain the popularity of that area to my 17-year-old daughter… I was definitely dating myself when I used the words, “hippies” and “flower children.”)

Even with the bus tour, we ended up walking more than 7 miles on Saturday. I know this thanks to my Nike+GPS app on my iPhone. But, we were just prepping ourselves for our walk around the Fancy Food Show on Sunday.

Sunday morning we arrived at show early so we could pick up our badges. This show has three large halls filled with more than 1,000 booths that are usually 10 x 10 feet. Oftentimes you will find the owner(s) and their family members and friends staffing the booths, handing out samples of their latest products. Most exhibitors are small companies with less than 10 employees who may have started by hand producing and packaging their products.

• Gluten-free and vegan selections were definitely everywhere. Whether it’s gluten-free cookies or salad dressings, I could see a big trend of adding the words “gluten-free” to the label, as consumers are demanding this feature.

• Chocolate, chocolate, chocolate. Artisan (made in small batches) chocolate was everywhere. And the big new flavor? Caramel with Himalayan salt crystals. Yum!

• Loose leaf tea. Unique new blends, some highlighting medicinal properties, were in full force, along with all the latest tea accessories. Clear glass tea pots and teacups are definitely “in”.

• Olives. No wonder olive bars have become prevalent in upscale supermarkets – who knew there were so many types of freshly cured olives!

One of the most encouraging things about this show was this giant sign I found in the middle of the show floor.

Like all trade shows, there had to be a giant, attention-grabbing stuffed animal character. Here’s Sophia with a PANDA who was sampling something yummy.

I asked Sophia to share her observations of the food show:
• There are so many companies and many have very similar products – it was overwhelming. (I felt the same way.)
• What really made a company stand out was when the people working the booth were engaging (but not too pushy).
• There were so many samples that you have to pace yourself, and it helps to know what you are looking for. (Great perspective if you are a gourmet food retailer attending this show for the first time.)
• You only have one chance to make a good first impression.

The best part of this weekend excursion is that when we arrived back home to So Cal, Sophia received an email that she was accepted into San Francisco State University! A perfect ending to our weekend!

When I was younger, there were only three main varieties of apples in the produce department: Red Delicious, Golden Delicious and Granny Smith.

I used to enjoy the sweet Red Delicious because its skin was not too thick. But I couldn’t depend on their crunchiness. Sometimes they were mealy and totally unappetizing.

Then I found the Fuji. I wrote a previous blog about how Fuji apples revolutionized apple sales and consumption, because they were not dark red on the outside. (Years ago, everyone thought that apples had to be red for consumers to buy them!) Fujis were kind of “ugly” and the flavor profile was more sophisticated than the Red Delicious.

But after a few years, Fuji apples didn’t taste so exciting to me anymore. Back to the grocery store to find a new apple variety.

Enter the Honeycrisp. Yum! I’m sure you’ve seen or tasted this apple or at least heard about it. It was developed in Minnesota and first introduced commercially in 1974. It has grown so much in popularity and significance that in 2006, Andersen Elementary School in Bayport, Minn., petitioned for the Minnesota state legislature to make the Honeycrisp apple the state fruit; the bill was passed in May 2006.

Last fall, as I traveled across the United States, I heard the same story. The entire Honeycrisp crop had sold out early last season and consumers were asking their produce managers, “Where are the Honeycrisp apples?” When they finally arrived at my local store, even though the displays were large, they sold out quickly and it took a few weeks for my produce manager to order enough! (What a great problem to have, right?)

This year the Honeycrisp season will be ending early again. I was at my local Trader Joe’s last week and noticed some bruising and the TJ’s employee working in produce that day told me, “Yeah, it’s nearly the end of the season.”

So, now I am on the hunt for a new variety to try until my beloved Honeycrisp comes back into season. I tried the Ambrosia last week. My produce guy thought I would enjoy them as much – but their flavor profile wasn’t as satisfying. But the Ambrosia are crisp, which I like.

If you’ve always purchased the same apple varieties, maybe it’s a good time to try a new variety. When you are shopping and want to know what they taste like, feel free to ask your produce manager to cut one up for you. Did you know that many produce managers LOVE it when a shopper asks for their advice or recommendation?

What’s your favorite apple variety to eat out of hand? I would love to know – you can comment at the bottom of my blog online.

Remember the old adage? An apple a day keeps the doctor away. I think it’s true!

When I wrote about kale last year (read my post here), I initially thought it was purely used as a garnish on a plate or in a supermarket display. I never really thought about eating it. Then I discovered a raw kale salad.

Last week, after writing about how Dr. Terry Wahls reversed the effects of multiple sclerosis by changing her diet, I changed my diet to include more raw vegetables. (I’ll write more about that at a later time).

I am now eating a raw kale salad for lunch every day. Like most working people, if I can find a pre-cut version of a food that tastes decent with no additives, I will likely purchase it. Time-saving is the name of the game for me.

So, imagine my happiness when I found an organic kale salad package at my local Ralphs Grocery store! I purchased one bag and tried it. Not bad. The shredded carrots and red cabbage add some color and a little flavor. I added a light vinaigrette dressing for the perfect salad.

Maybe it’s a new variety of kale that is not quite as chewy, but I found it very palatable and satisfying. And I am eating a RAW, dark green, cruciferous vegetable for lunch. I feel like I am instantly getting healthier.

Apparently, I am not the only shopper who has discovered kale and the health benefits. The California produce industry has been publishing research on what’s selling and what’s hot in produce departments in Northern and Southern California — and guess which vegetable has seen a 40 percent increase in purchases during the last year?

The dentist is the last place I thought I would find one of Frieda’s tropical fruits, but that is exactly what happened yesterday.

I am very conscientious about my teeth, so I have them cleaned 3 or 4 times a year. Did you know that one of the ways to maintain and improve your health is to have your teeth cleaned regularly and floss daily. I once asked my dentist how often I should floss my teeth. He said, “Floss your teeth only on the days you want to keep them!” ’Nuf said.

As I walked into the dental office yesterday, my eyes were immediately drawn to a pink can of air freshener made by Febreze. Then I saw the name of the scent: “Thai Dragon Fruit.”

I was so excited that I grabbed the can and ran to my hygienist, Chow. I asked her if she knew where that piece of Dragon Fruit came from.

It was fun to share the story with her: A couple years ago we got a call from a photographer who was doing some work for Procter and Gamble’s Febreze air scent line. We were sworn to secrecy.

Febreze was launching a new line of scents, and one was Thai Dragon Fruit! The folks at P and G were told to call Frieda’s Specialty Produce as we were recommended as a great source of product and information. So, we immediately shipped them a box of fruits. And the photo session took place.

The funny thing to us is that Dragon Fruit really has NO scent! And the flavor is very mild. But it sure looks good on the package. Here is the description from the Febreze can:

If you want to know more about fresh Dragon Fruit – check it out on our website.

Dragon Fruit is quite eye-catching arranged in a tropical fruit centerpiece and it comes in a variety of colors. Frieda’s sells both the magenta and white-fleshed varieties. The flavor and texture reminds me of a very mild Kiwifruit. It has become much more popular in the past few years and it’s encouraging to us that many supermarkets now carry it as part of their tropical fruits displays. Dragon Fruit is available intermittently year-round and is grown in Thailand, Vietnam, and the U.S.A. (and other places, too).

Each day, I walk by my sister (and business partner) Jackie’s office and stick my head in. This morning, I stopped in to run a couple of ideas by her for my blog. Before I could even get through my first idea – she said, “Did you watch that video that our brother Dennis sent us?”

Well, I guess my brother doesn’t send me ALL of his emails with random information. This one time, I wish he did.

Jackie forwarded me a link to an article and video from a TEDx conference held in Iowa City.

You’ve probably heard of “TED” conferences, right? TED started out (in 1984) as a conference bringing together people from three worlds: Technology, Entertainment, and Design. You can find out more here. These sold-out conferences and spin-off events have changed the way we think and the way we share information.

The most amazing thing about a TED talk is that it brings together the world’s most incredible thinkers and doers and lets them tell the story of their lives – in 18 minutes or less. Can you imagine that? Bill Gates? 18 minutes. Steve Jobs? 18 minutes. President Bill Clinton? 18 minutes. The Dalai Lama? The same 18 minutes.

Well, the video link which I am including here is from Terry Wahls, a female physician who was diagnosed with incurable MS (Multiple Sclerosis). You may not have MS, but I’m sure you know someone who has been affected by this dreadful disease.

After much personal research, Dr. Wahls was able to REVERSE her Multiple Sclerosis by switching to a “Paleo-style” diet focused on eating fresh, raw fruits and vegetables, wild fish, grass-fed meat, organ meats and seaweed. And, no aspartame.

Her talk is less than 18 minutes (of course) and seeing her before and after photos of the dramatic and incredibly positive effect the diet change had on her body and spirit is mind-blowing.

I know a few people who have Multiple Sclerosis, or other serious health issues. Because of all the nutritional information I am exposed to as part of my work in the produce industry, I have always wondered how many of our health issues could be controlled or eliminated by making different food choices.

As you are starting the New Year, and already implementing your New Year’s Resolutions, I suggest you take a moment to check out this article or take 18 minutes to check out the video. You may want to modify a few of those resolutions to include a diet more heavily weighted to FRESH fruits and vegetables.

Watching the video changed my life (as I was trying to figure out a reason NOT to eat my beloved bread and butter that is my downfall). I would love to hear what you thought of it. Please comment at the end of my blog post online.


From Left: Jackie Caplan Wiggins, Tricia Espinoza of Second Harvest, Frieda Caplan, Alex Jackson, and Karen Caplan

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