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

The Japanese Influence on School Lunch

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 … Continue reading