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… Read more »
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… Read more »
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 »