The Produce Moms Podcast

Lori Taylor announces Marshal Sewell as the 2023 Trailblazer Award recipient for his work to raise awareness of mental health in the agriculture industry. Marshal is the founder of Mind Your Melon, and his personal story originally aired as episode 217 on The Produce Moms Podcast. Part 1 of 2 in our Trailblazer Award celebration.

In this episode, Lori Taylor interviews Jennifer Sanchez, the Vice President of Marketing at Sun World.

They discuss the global launch of Sun World's AUTUMNCRISP® grape variety. They also delve into the technology and genetics behind farming, the characteristics that consumers look for in table grapes, and the importance of meeting the needs of growers.

The episode concludes with a description of AUTUMNCRISP® grapes and information on where to learn more about them.

In the heart of modern agriculture, a growing movement is taking root – regenerative farming. This transformative approach not only seeks to sustainably feed a growing global population but also aims to restore and enhance the health of our planet.

In this episode, we delve into the world of regenerative farming, exploring its principles, emphasizing the importance of soil health, and shedding light on the challenges faced by farmers in adopting this revolutionary practice.

In a world where culinary trends shift as swiftly as customer preferences; the food service industry finds itself in a perpetual state of adaptation.

To gain insights into the current landscape and future prospects, Lori Taylor chats with Maeve Webster, President of Menu Matters, a leading consultancy firm specializing in food industry trends and consumer behavior.

Potatoes have become a culinary cornerstone in the American diet, gracing our tables in various forms, from crispy fries to creamy mashed goodness. However, the journey from field to fork involves a complex network of farmers, policymakers, and industry leaders working together to ensure a thriving potato industry.

We had the privilege of sitting down with Kam Quarles, CEO of the National Potato Council (NPC) to shed light on the efforts and initiatives aimed at advancing potatoes in the United States.

School cafeteria dining has long been associated with bland, institutional food and a lackluster atmosphere. However, there's a growing movement to redefine this experience, offering students not just nourishment but an engaging, diverse, and healthy dining environment.

To delve deeper into this transformative approach, I had the pleasure of speaking with Diane Grodek, a visionary in the field of school nutrition and an advocate for redefining the school cafeteria experience.

In a world where fast food has long been synonymous with unhealthy indulgences, a surprising shift is taking place, led by an unexpected pioneer - Little Caesars. The popular pizza chain is breaking new ground by championing healthy changes in the way America eats, proving that convenient and delicious food doesn't have to compromise on health.

Little Caesars' commitment to change how America eats is sending ripples across the fast-food industry. By embracing healthier ingredients, providing transparency in nutrition information, offering portion control options, and encouraging healthier choices, they are setting an example that other chains are starting to follow. On today's episode with will speak with Jessica Foust, RDN Director, Global Product Development & Menu Management for Little Caesars and Jill Overdorf, a Culinary & Foodservice Expert and founder of The Produce Ambassador.

In the bustling world of school food services, there are unsung heroes who tirelessly work to ensure students receive not only nutritious meals but also a holistic education about the food they consume.

Jessica Shelly, the Director for Student Dining Services at Cincinnati Public Schools, stands out as one such remarkable figure who is leading the charge for healthier eating habits and the importance of selecting fruits and vegetables in school cafeterias.

In today's rapidly evolving food landscape, consumers are increasingly interested in the provenance of their meals. They want to know where their food comes from and the story behind it. In response to this demand, there's been a heartening trend of farmers and restaurants collaborating to promote sustainable, locally sourced cuisines and beverages.

This unique partnership goes beyond just business transactions; it's about cultivating connections that benefit both the food industry and the community as a whole.

In this episode we will speak with Hilary Long and Clare Wilson and discuss how Sarah's Homegrown Agua Frescas came to shelf at Jason's Deli.