Insights from growers and menu ideas on a variety of ingredients
The terms “shrimp” and “prawn” are often used interchangeably, although various organizations emphasize the slight distinctions between the two.
You know you’ve hit the big time when there’s a commercial about you during the Super Bowl. Such is the case with kale.
Producing leafy greens has become more expensive this year, due to heavy rains driving down yield, says second-generation farmer, Larry Corn.
Customers like foods hot, and operators are turning to chiles for new ways to deliver the heat.
Chiles are a “hot” trend for 2014, according to McCormick & Co.’s Flavor Forecast 2014, as food lovers everywhere have a “growing obsession,” with both “sizzling heat” and the “surprisingly full-...
Government food policy and the popularity of healthful foods are helping America’s rice growers. 
Rice has long been a staple of menus, but the usual white and brown varieties aren’t cutting it anymore. 
Operators get creative to make tomato sauces their own.
“Tea is probably the most labor-intensive crop on the planet,” says Angela Macke, the founding director of Light of Day Organic Farm and Tea Shop, in Traverse City, Mich. 
A longtime side dish staple, beans are getting the spotlight treatment as operators look to satisfy customer requests for healthier and meatless options.


FSD Resources