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 lies one of the major
NOTE TO READERS: The original version of this article originally appeared in the February 2016 issue of Produce Business magazine. Suvir and I have been watching the slow cooking trend with great amusement. The goal seems to be preparing food faster…in a slower manner. The social mindset driving this trend is very understandable. We’re living in a very fast-paced world, and the
NOTE TO READERS: A shorter version of this article originally appeared in the January 2016 issue of Produce Business magazine. Anyone who sells produce directly into large foodservice operations appreciates how challenging it is to get a chef or menu developer to agree to add your item to his or her menu. Even if the culinary team loves the concept,
NOTE TO READERS: A shorter version of this article originally appeared in the December 2015 issue of Produce Business magazine. By Amy Myrdal Miller and Suvir Saran Together we’ve been exploring the world of produce for nearly 10 years, discussing and debating strategies for creating deliciousness. We’ve done this on stage at professional conferences, and offstage during leisurely meals
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