Thankful for Purple Pie

As we are now a week from Thanksgiving and finalizing exactly what we are going to cook and feast on for the holiday of thanks (myself included), I can’t help but share what I plan to serve for dessert at my Thanksgiving dinner. First, a little background. Obviously, I love vegetables. In fact, for a few Thanksgiving dinners in the last decade, I prepared and served more than 10 (yes, 10) different vegetable dishes. Admittedly, 10 was probably a bit much. In the last few years, my daughters, Alex and Sophia, have joined me in my cooking adventure. So it’s become quite fun to hang out in the kitchen while preparing dinner. Each year we make a few family favorites—roasted root vegetables and Stokes Continue Reading

Food as Medicine

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 … Continue reading

Dragon Fruit Season Is Here

I think it’s time to proclaim 2014 as “The Year of the Dragon Fruit.” 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 … Continue reading