Produce on the Menu.

By Amy Myrdal Miller NOTE: This article originally appeared in the September 2016 issue of Produce Business magazine.   I love leafy green salads. My husband Scott and I eat them almost every evening during the spring, summer, and fall. Sometimes they are the star, an enticing entrée salad, and sometimes a simple side salad… Read more »

Produce on the Menu.

By Amy Myrdal Miller NOTE: This article originally appeared in the August 2016 issue of Produce Business magazine.   I worked for The Culinary Institute of America (CIA) for seven years planning and hosting conferences and leadership retreats for culinary and volume foodservice professionals. During that time (2007-2014) the only topic that seemed to get… Read more »

Produce on the Menu.

By Amy Myrdal Miller NOTE: This article originally appeared in the June 2016 issue of Produce Business magazine.   I’ve been watching the clean eating trend with great interest lately. While the original meaning focused on home cooking and consuming more whole foods, this trend now focuses on packaged foods with “natural” claims, shorter ingredient… Read more »

Produce on the Menu.

By Amy Myrdal Miller and Suvir Saran NOTE: This article originally appeared in the May 2016 issue of Produce Business magazine.   Every February Suvir and I teach a two-hour workshop called “Spices, Herbs and Aromatics: Exploring Health and Culinary Benefits” for an eager audience of healthcare professionals. While these physicians and dietitians always appreciate… Read more »

Family Meals, Farm Life, Produce Matters.

By Amy Myrdal Miller, MS, RDN, FAND My mom told me recently that she was removing the center island from our family vacation home. “Why?” I asked. “I love sitting there with family.” “I hate seeing people perching on those awful stools,” she said. “Meals should be eaten at a table!” she said officiously. And there… Read more »

Dairy, Farm Life, Food & Flavor, Sustainable Food Choices.

By Amy Myrdal Miller, MS, RDN, FAND National Dairy Council Ambassador   As I’m writing this I’m enjoying a few pieces of Cabot Clothbound Cheddar, a cheese I was introduced to recently during a tour of The Cellars at Jasper Hill Farm in Greensboro, Vermont. Founded by brothers Andy and Mateo Kehler, Jasper Hill is… Read more »