I remember sitting around the sales desk in the afternoon as we were reflecting on the day, and hearing “old-timers” talking about “how it used to be.” Now, I think I am one of them.

In language that supporters hope is included in the next Child Nutrition Act reauthorization, new legislation aims to make it easier for school foodservice directors to buy local food for student meals.

With the perishable nature of fresh produce, strong buyer-supplier relationships are critical to successfully get our foods from field to table.

CHICAGO — The Packer's Northeast editor, Amy Sowder, grabs Bronx, N.Y.-based Baldor Specialty Foods president Michael Muzyk at United Fresh to see what's on his mind.

CHICAGO — Students may be a captive audience at lunch time, but school foodservice officials say they want options and ideas from produce marketers to present fruits and vegetables to kids in an attractive way.

Church Brothers Farms, Salinas, Calif., has entered into partnership with FiveStar Gourmet Foods, which has value-added salads and packaged snacks for retail and a range of fresh-cut items for foodservice operators.

Naturipe Farms, Salinas, Calif., has appointed Jill Overdorf as director of business development for foodservice.

For foodservice operators, a new research report shows that Chilean lemons are in the right place at the right time.

Gold Coast Packing, Santa Maria., Calif., is adding to its on-trend Brussels sprouts line with whole and halved Brussels sprouts for foodservice customers.

Citrus suppliers will have plenty of product for retail and foodservice customers over the summer months, and they plan to promote them in numerous ways, particularly in stores.