Whenever someone in the retail produce business asks what it takes to get promoted, I always say, “That depends.”

I don’t need to tell you that working in agriculture is a 24 hours a day, 7 days a week gig.

My old college program emphasized that each course pushed improving our presentation and speaking skills.

If it were up to the Center for Science in the Public Interest, it is doubtful that any major online retailer would make now the grade to win an award for outstanding produce sales efforts.

As a food journalist and a relatively curious eater, I’m always a sucker for those end-of-year lists predicting what trends will be big in the new year.

As a result of having five (going on six) children under the age of 8, I find myself spending a good deal of my time engaging with, listening to and observing them.

The produce department might never be busier than the first few weeks of January, as shoppers approach stores with the best of intentions, determined to buy more fruits and vegetables and get healthier in the new year.

As important as fresh produce food safety is, we all have limited budgets to work with. As executives, we should want to know whether the food safety investments we’re making have the desired effect.

Perspectives from members of the produce industry and its observers are valuable to The Packer and its readers.

There is a reason vegetables used to have a bad reputation, and, frankly it stems from bad preparation that often includes overcooking, poor seasoning and lack of creativity.