I’ve said it before…I love cooking with “trash!” I still haven’t found a use for the white pith on a pepper, lemon seeds, or the twist tie that holds baby vegetables together, but I can use just about anything else. In my line of work, I don’t only get to cook with delicious vegetables, but…
Florida has long been associated with citrus, especially oranges, but how the times have changed. With booming real estate prices and a series of devastating hurricanes in 2004, the once mighty citrus industry is facing challenges as never before. According to last Florida Agricultural Census, citrus had a value of $1.35 Billion, while decorative plants…
A fiddlehead fern is one of the first true signs of produce that spring is upon us, along with ramps and morel mushrooms. And if you look, you can tell a fiddlehead fern that gets its name because it’s curled much like the head of a fiddle or the head of a violin. These are…
“You can create a lot of smiles when you cook with heart.” We talk to chefs for their orders or see them in the mornings as they’re opening the kitchen, but we rarely get to hear their personal stories. James Johnson is the Executive Chef at Tribeca Tavern and shared his chef story with us….
You’ve done all your prep work, and now you have a rather large pile of root vegetable scraps—ends, leaves, peelings, and small pieces. Instead of tossing them as food waste, what about roasting them in the oven for a crispy snack? Toss your scraps with a little oil, season, and with the magic of the…
Valentine’s Day Garnish Ideas with Color and Flavor: But not Just for Valentines Day! Edible garnishes might be small, but they can really amplify a plate presentation. We are going to talk briefly about the two categories of garnish: edible flowers and microgreens. Edible flowers are a beautiful way to add a huge pop of…
Food waste is on everyone’s radar; in the United States, food waste is estimated at between 30- 40% of the food supply. You may ask yourself a few questions like, “how can I help the environment and help feed the hungry?” We hope this “food trend” becomes a way of life. What started out as a…
It’s citrus season, and blood oranges, Meyer’s lemons, tangerines, mandarins, and Cara Cara navels all abound—they are gorgeous and fragrant—their citrus scent fills the room as you start peeling. Their rind, their gorgeous, fragrant rind… destined for the trash, what can you do with them? What about candied citrus peels?
January is Fiber Focus Month According to NBC News, “Get Healthy” was the top 2017 New Year’s resolution search, with 62,776,640 Google searches—up 13% from last year. With over 60 million people asking how to get healthy, what about doing something simple, like adding more fiber to your diet? But fiber means bran muffins! Fiber…
FreshPoint Atlanta’s 2017 is off to a great start as they move into their long-awaited brand new facility Saturday, January 21, 2017. Moving into a building of this size is a carefully orchestrated event to say the least. Over a year of planning has gone into place and it will all pay off this week…
When you think of Vitamin C, usually oranges come to mind. But actually, red cabbage is naturally rich in Vitamin C—and just one half cup of shredded red cabbage contains 45% of your RDA. Not to mention, the bluish to red color is caused by anthocyanins. You probably know that eating the rainbow equals eating…
“Did you know FreshPoint supports hundreds of organizations throughout North America? We give MILLIONS of pounds of produce, we participate in hundreds of fundraisers, and we are very active with charities and special causes in our communities during the year and holiday time.
Held annually in more than 600 communities nationwide, the Alzheimer’s Association Walk to End Alzheimer’s® is the world’s largest event to raise awareness and funds for Alzheimer’s care, support and research. This inspiring event calls on participants of all ages and abilities to reclaim the future for millions! FreshPoint Central California came together to fund-raise…
The morning started pretty early for the FreshPoint Central California and Sysco Sacramento team who partnered together to bring various educational activities for the whole family at this year’s Farm-to-Fork festival in Sacramento, California. As tables and displays were setup, the space came together with a demonstration stage where local high school students from the…
You see the phrase “food safety” everywhere, but food safety really starts with you! Primarily, hand washing is one of the easiest and most effective food safety measures, and there is an effective way to do it. Here’s how to properly wash your hands according to the CDC, click through for the science behind…
At FreshPoint, our employees are the foundation to our great success. While we offer excellent benefits and competitive wages, we like to let our employees know that we appreciate all of their hard work. Read about how our Central California location showed their employee appreciation with their Family Fun Day event from July 24th.
At FreshPoint, we know the value of working with small farmers and supporting the local economy. Read more about what our Central California location has been doing to promote their Locally Grown farm boxes. Right from the farmer’s field and into their customer’s hands.
Food Waste is a hot topic right now—the numbers are in, and they are staggering. The USDA estimates food waste at 30–40% of the food supply. Have you ever thought about all of the peelings or trimmings of fresh produce that go into the trash? Phillip Spencer, Culinary Development Specialist of FreshPoint Atlanta, had some…
HOUSTON, June 8, 2016 — At a recent House Agriculture Committee hearing on food waste, John Oxford, president and CEO, L&M Companies and chairman-elect of the Produce Marketing Association, spotlighted FreshPoint’s successful “Unusual But Usable” (UBU) Fruits & Veggies Program, aimed at reducing food waste percentages in the U.S. Click here to see the U.S….
Strawberries and Champagne is one of Vanderbilt University’s longest traditions for their graduating class’s Commencement Week celebration. This year they purchased 670 flats of Driscoll’s strawberries totaling nearly 5,400 pounds! Arriving at the university at 5 a.m., we washed each flat of berries and loaded them on plates for transferring to each celebration location. There…
