Produce on the Menu.

By Amy Myrdal Miller   NOTE: This article originally appeared in the January 2017 issue of magazine.   What innovations in produce can have significant impact for the foodservice industry? That’s a very fun and important question to address. We can look at innovations in plant breeding, value added processing, planting, sales strategy, even distribution…. Read more »

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 »