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Jim Provost talks garlic and what lies ahead - Interview April 2

The Packer's Tom Karst visits April 2 with Jim Provost, president of I Love Produce, West Grove, Pa.

Good Foods Group marketing strategy during COVID-19

In times of recession, consumers eat at home more, but they also splurge on those food purchases for home rather than splurge by eating out, says a food-marketing expert.

Craig Carlson talks industry adjustments - Packer Interview

The Packer’s Tom Karst spoke on March 30 with Craig Carlson, CEO of Chicago-based Carlson Produce Consulting, LLC.

Ken Lund talks transportation — Packer Interview

The Packer’s Tom Karst visited March 30 with Ken Lund, vice president of operations for the Allen Lund Company, La Canada Flintridge, Calif.

Richard Owen talks trade and COVID-19 relief

The Packer’s Tom Karst visited on March 26 with Richard Owen, vice president of global membership and engagement for the Produce Marketing Association.

Jason Resnick talks PACA trust and foodservice troubles

The Packer’s Tom Karst talks on March 26 with Jason Resnick, vice president and general counsel for Western Growers, about the current foodservice crisis tied to the coronavirus COVID-19 outbreak.

Alex DiNovo talks business adjustments after COVID-19

The Packer’s Tom Karst visited March 25 with Alex DiNovo, president and chief operating officer of DNO Produce, the Columbus, Ohio-based distributor.

PBH promotes fruit and vegetables in a time of consumer fears

The Packer’s Tom Karst visits March 24 with Wendy Reinhardt Kapsak, president and CEO of the Produce for Better Health Foundation about PBH’s recent consumer-facing activity in view of the COVID-19 outbreak.

United Fresh: 30-day payment terms ‘extremely’ important for PACA

With the uncertainty of the effects of COVID-19 on business, any company selling produce should not extend payment terms past 30 days, thereby waiving protections under the PACA Trust, according to United Fresh.

Foodservice sector staggered by coronavirus restrictions

Suddenly, bars, casual eateries, and fine-dining restaurants have nearly vanished. Millions in produce sales have disappeared with them.