Insights from growers and menu ideas on a variety of ingredients
Operators experiment with bananas and plantains to give texture and earthy flavor to dishes.
Katie Chafin with Praying Hands Bananas
American banana growers gain an edge with creative cultivars.
While the majority of the world’s cacao beans are grown in Africa, Hawaiian production is spiking.
Chocolate is found on 32% of menus and more data from research firm Food Genius.
Chocolate has long been the domain of desserts, candy and sweet beverages, but cocoa can do more than satisfy your sweet tooth. Operators also are using chocolate to bring an earthiness to a variety...
With their variety of shapes, colors and tastes, heirloom tomatoes have become highly coveted by non-commercial chefs—when they can get them.
Heirloom tomatoes are cherished as delectable, old-fashioned and wholesome, but not all growers produce heirlooms from humble seed.
Be it sweet watermelon, classic cantaloupe or humble honeydew, non-commercial operators know seasonality rules when menuing melons.
Food safety is a grave concern for cantaloupe farmers. In 2011, 33 people died from consuming cantaloupe carrying listeria, a deadly pathogen.
Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.


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