Category: Produce with Pamela

My inbox is overloaded with keyword news alerts. The amount of “plant based” news that has little to do with fruits and vegetables is astounding – and, frankly, kind of depressing sometimes.

Gone are the citrus fruits and purple organics signage along the wet rack, replaced with the signature Walmart blue denoting “Fresh Fruits & Vegetables, Local, Organic.”

I'm a big fan of getting to try all kinds of new produce coming to market, so when Mastronardi Produce asked to send me some new items to try, you know I'm all over it. 

Ghost kitchens are great for expanding concepts, but not so great for an immersive experience.

Over the past few years, I’ve seen a lot of different categories wedge their way into the holiday bouquet business, like candy bars, beef jerky, and now cheese.

These most recent videos from the farm spark anger, frustration, and heartbreak. This is not a feel-good story about saving asparagus from food waste.

Being back in-person at a trade show means I get a chance to see new products up close, and often take them home with me.

Another in-person event is in the books for the fresh produce industry, and it will be a test for organizers trying to balance the merits of virtual hybrids.  

The Food Industry Association’s annual research, presented by Anne-Marie Roerink of 210 Analytics on April 7, looks at how produce performed from multiple angles including sales data and consumer surveys.

What's it like to participate in one of these media outreach sessions? I joined the California Avocado Commission's season-kickoff cooking class to find out.