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 lists with ingredient names consumers

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 updates on research related to

By Amy Myrdal Miller and Suvir Saran NOTE: This article originally appeared in the March 2016 issue of Produce Business magazine. Do you like hummus? If so, you like vegetables. And olive oil. In fact, fresh, high quality extra virgin olive oil is what makes freshly made hummus so craveable and delicious. Yes, chickpeas and other legumes can be delicious