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. When I was working ...
by Amy Myrdal Miller NOTE: This article originally appeared in the December 2016 issue of Produce Business magazine. I was interviewed recently for an article on opportunities to use more fruits and vegetables in desserts in restaurants. Using more fruit is easy. Using more vegetables is easier said than done. First, we have to examine our expectations for ...
By Amy Myrdal Miller NOTE: This article originally appeared in the November 2016 issue of magazine. In late May I spent two days with the James Beard Award-winning Southern Chef and cookbook author Scott Peacock. I was taking a two-week “Food Writing from the Farm” course at Sterling College in upstate Vermont where Peacock was one of eight guest ...
By Amy Myrdal Miller NOTE: This article originally appeared in the November 2016 issue of magazine. A client called me at 5 p.m. this past Friday, which is never a good sign. “How can I help?” I asked tentatively. “Are potatoes a vegetable?” he implored. I laughed, assured him potatoes are indeed a vegetable, and then asked why ...
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 will play a supporting role. ...
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 more attention than local sourcing ...
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 is due to nutrition and ...
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 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 need to make some changes ...
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