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 »
By Amy Myrdal Miller NOTE: This article originally appeared in the July 2016 issue of Produce Business magazine. Fried chicken is one of the biggest trends in foodservice this year. Fried chicken? Really? Yes, it’s true. As beef consumption drops and pork consumption stays flat, our chicken intake just keeps increasing. Part of this… Read more »
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 »
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 »
By Amy Myrdal Miller and Suvir Saran NOTE: This article originally appeared in the April 2016 issue of Produce Business magazine. One of the biggest trends restaurant operators are watching today is how foodservice retail establishments are biting into their business. If you want to take a bigger bite of this business opportunity, you may… Read more »
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… Read more »
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 »
By Amy Myrdal Miller, MS, RDN, FAND National Dairy Council Ambassador AUTHOR’S NOTE: This article is the second is a series about my visit to Jasper Hill Farm in late May 2016 as part of a “Food Writing from the Farm” course I took at Sterling College. You can access the first article here. “Our… Read more »
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 »
We’re celebrating the second anniversary of Farmer’s Daughter Consulting today. (By “we” I mean the cats and me. The cats are my office su-purr-visors.) I launched my company on July 21, 2014, and while the past two years have not always been easy, I can honestly say I’ve never been happier in my career. Here… Read more »