FreshPoint

Does an orange have to be 100% orange to taste good? Not all of the time, but it’s not always so simple.

MORRISVILLE, N.C. – FreshPoint Raleigh recently partnered with Wake Tech Community College and the South Wilmington Men’s Shelter to start a culinary skills course within the community. This three-week program paired 10 men at the shelter with a professional chef to learn about knife skills, food prep, basic cooking techniques and recipe development. As part of…

FreshPoint Southern California recently visited the Weiser Family Farm for a tour and learning opportunity on the Tehachapi Grain Project. They were fortunate to have Alex Weiser as their tour guide, and he explained the farm’s history, walked through the cattle barns, and had a beautiful lunch made with local and sustainable ingredients. The Weiser…

How do you get to be your customer’s most valued and trusted business partner? When you have a customer, on a stage, that tells the audience they “simply wouldn’t know what to do without this individual’s daily attention to detail and ability to bring solutions when problems arise,” you take notice. We can’t make it…

“It’s always fun to experiment and find something new and creative.” 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. Chuck Abair is the Executive Chef of the Saint & Second Belmont Shore in Long Beach, CA,…

“Busy or slow I’m always happy” 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. Sandra Palomo is the Executive Chef of Yardbird Southern Table and Bar in Las Vegas, and she shared her chef story with…

We take the lead in the industry when it comes to food safety, for us, it’s priority one. Joe Stoner, our Regional Director of Food Safety, took some time to tell us what food safety means to FreshPoint. What does GFSI certification mean to FreshPoint? “This globally accepted certification for FreshPoint shows our dedication to…

When we talk about sustainability, we don’t just mean the environment—our employees are our greatest asset, and the foundation to our great success. We work with internships, local schools and colleges for placement, and various in-house leadership programs throughout the year, developing people with a passion for produce. In this diary series, Maria Elisa Vollmer…

Today we’re going to talk about Shishito peppers. As you can see, the head of the Shishito pepper looks just like the head of a lion, I guess. Shishito peppers are a mild pepper—you can eat them raw, but most people cook them. The cool thing about them is they’re thin-skinned, so they can be…

From the summer grill to your holiday centerpiece, corn is perhaps the most versatile crop grown today. It’s also one of the oldest and most sacred crops grown in the world. Thought to have been first cultivated 8,700 years in Mexico’s Central Balsas River Valley, corn, or maize, became a critically important food crop.  Why?…

When we talk about sustainability, we don’t just mean the environment—our employees are our greatest asset and the foundation to our great success. We work with internships, local schools and colleges for placement, and various in-house leadership programs throughout the year, developing people with a passion for produce. In this diary series, Maria Elisa Vollmer…

Can you remember that tomato your family grew in their garden, that tomato full of summer goodness, bursting forth with a warmth and flavor that we are forever chasing? I do too. Food is often evocative, bringing someone back to a specific time or place, sparking memories of time gone by. Picked and quickly washed,…

In May, FreshPoint Raleigh began a new endeavor to reduce food waste in the warehouse and connect with our community. We partnered with Wake Tech Community College and the South Wilmington Men’s Shelter in Raleigh to begin a culinary skills course. This 3-week program paired 10 men at the shelter with a professional chef to…

“Here I am, cutting fish on a Tuesday…” 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. Adam Jones is the Culinary Director of Rocky Top Hospitality, and he shared his chef story with us. How did…

  Today we’re going to talk about Georgia peaches. These peaches are from Pearson Farm in Fort Valley, Georgia. In my opinion, they’re the perfect piece of stone fruit. They have a very thin skin, the mixture of acidity and sweetness is almost perfect—not too sweet, not overly mushy, not too acidic, not too hard… this…

Want to win at summer? Try cold soup. Soup is the quintessential comfort food for many people; yet, it’s often relegated to the fall and winter seasons as it is often hearty and warming. So what about summer soups? There is a long and varied history of cold soup in many parts of the world,…

Francy heads into the cooler and talks to us about Florida Lychee! https://youtu.be/G22eZz0N4oY We are super excited that Florida Lychee are now in season. On the outside here you can see why some people would call them the Chinese strawberry, because it looks like a strawberry, with a bumpy leathery skin, but on the inside…

Second Harvest Food Bank of Middle Tennessee recognizes Sysco and FreshPoint as a Harvester of Hope Vision Partner.  The partnership between Second Harvest Food Bank of Middle Tennessee and Sysco/FreshPoint goes back almost 26 years with consistent gifts of food and funds that have impacted thousands of food insecure individuals in Middle and West Tennessee….

ORLANDO – The City of Orlando Police Department recently presented FreshPoint Central Florida with a Good Citizenship Award. This was in recognition of the support provided to first responders and others in the community who worked so tirelessly to render immediate aid and then longer-term assistance to help heal the community, following last June’s terrorist…

The next time you are tempted to toss your potato peels, step away from the trashcan and whip up this dressed up bar snack. It’s basically free, you were planning on tossing them anyway, and with truffle oil*, pepper, and Parmesan, these crisps are certainly snackable! You really can’t go wrong with potato peel crisps, they…