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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 95
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State of the Union

American agriculture comes face to face with 21st century challenges. There are approximately 2.13 million farms and ranches in America today, about one-third the number scattered ac...

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The Making of an Apple

The apple industry responds to consumer demand. Red and Yellow Delicious were the dominant apples for years, gaining favor for their shipping and storage qualities. But sturdy as the...

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Update From the Field

Some of America's most active commodity boards respond to key agricultural issues and share their latest news. Avocados grown on U.S. soil come primarily from California, with ...

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Chicken Buying Smarts

The ever-popular chicken nugget comes in a variety of breadings. Breaded, fully cooked chicken nuggets, tenderloins and filets (whole muscle boneless breast pieces) are available fro...

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Sourcing It Right

When chicken fingers are the only item on your menu, it's natural to take extra care in sourcing the best. "We buy 10 million pounds a year of just one product," says Kathleen Wood, ...

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Turkey Steps Up to the Plate

Customers say they're ready for turkey, but do you have it? Research by the National Turkey Federation reveals that people would order turkey if menus offered more choices. A whopping...

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Big Birds

When it comes to chickens, bigger isn't necessarily better. An average chicken today weighs a pound and a half more than the average chicken two decades ago. But from a feed conversio...

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World Flavors: Moroccan

Multi-cultural heritage and fertile land have shaped Moroccan cuisine into the rich, colorful mosaic it is today. France, Spain, West Africa and the Arab world have all played a part...

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World Flavors: Spanish

Spain is a hotbed of culinary activity, leading the charge to transform traditional ingredients and preparations with cutting-edge techniques. American restaurants are embracin...

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World Flavors: Indian

The vast size and diverse geography and climate of India define its culinary traditions. These traditions are comprised of many regional cuisines. In the cooler north, dishes t...

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Keeping Greens Fresh

Cold-chain management is the key. Greg Longstreet, VP of foodservice sales for Dole, says cold-chain management is the key factor in getting the freshest, tastiest greens to restaura...

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Greens Grow Smaller

Head lettuces are being grown in miniature sizes or harvested at an immature stage. Head lettuces like romaine and iceberg as well as many leafy greens, from ordinary spinach to exot...

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