Sourced Magazine by the Anthony Marano Company | Issue No. 2

S E R V I C E

•

V E R S AT I L I T Y

•

K N O W L E D G E

sourced March - June 2021 | Issue No. 2

how to spot ideal team players

FIND THE LLAMA INSIDE THIS MAGAZINE

quality assurance: the new norm(a) pg 7

meet our lettuce department pg 10

grower spotlight borzysnki farms pg 12

page 28

what the fruit specialty produce pg 14

2 | Sourced | march — june 2021

TABLE OF CONTENTS grower

Welcome to Sourced............................................................................................3

spotlight

SERVICE

AMC all stars................................................................................................. 4

congratulations to our employee All Stars

MARKET CUTS®: The Difference is…............................................6 Quality Assurance: The New Norm(a)..........................................7 PAGE 12

RAM Transportation................................................................................ 8 our in-house transportation department

meet our team: the lettuce department.............................10 the greenest team at AMC!

grower spotlight: Borzynski Farms......................................... 12 VERSATILITY PAGE 14

brand spotlight: What The Fruit®.............................................. 14 hot products

Taylor Farms Salads | the flavor of fresh................................................................... 16 Marzetti | the best salads call for the best dressings.............................................. 17 DOLE® | discover the flavors....................................................................................... 18

KNOWLEDGE

produce guides PAGE 26

sourced March - June 2021 | Issue No. 2 Editor-In-Chief, Lisa E. DeVries Creative Director, Irena S. Powers

the easy peasy guide to radishes .............................................................................. 19 take your pick of mushrooms .................................................................................. 20 the best of leafy greens ............................................................................................... 21 anatomy of an artichoke ........................................................................................... 22

seasonal selections top seasonal picks....................................................................................................... 23 seasonal chart.............................................................................................................. 24 let’s celebrate 2021 ...................................................................................................... 25

merchandising tips | signage .....................................................26

Anthony Marano Company

The Table Group | how to spot ideal team players ....... 28

3000 S. Ashland Ave. • Chicago, IL 60608 773.321.7500 | info@amarano.com

chef fred’s corner................................................................................... 30

©2021 Anthony Marano Company

welcome to

Sourced SERVICE • VERSATILITY • KNOWLEDGE

At the Anthony Marano Company, our employees are what set us apart and we continually focus on training and growth.

Inside our second edition of Sourced, we are proud to share an article from Patrick Lencioni, founder of the Table Group, an organization that we have used as a resource to create many of our internal leadership and management development programs.

Also, meet our team in our Lettuce Department, check out some of our newest products, read about our farm and brand partners, get funky with our WTF specialty produce program, and much more!

Thank you for your partnership,

Anton Marano

Damon Marano

Chief Executive Officer Chief Sales Officer

3

4 | Sourced | march — june 2021

ALL STARS

Victorino Duran Value Added Line Captain AMC Family Member Since 2019

As one of our newer employees, Victorino has taken on many responsibilities in a short period of time. Within one year he has gone from entry-level repacker to a line captain, where he took ownership of running an efficient line. He adapted to the rollout of a new metric tracking system and led the training program. This required him to transition between day and night shifts so that employees were able to operate and understand the system.

• He does whatever it takes to get the job done. He assisted in the training of four new line captains and 14 new repackers.

• His amazing positive attitude and energy boosts the moral of anyone who works with him.

CONGRATULATIONS TO Our All Star employees exemplify our AMC company behaviors:

We are Motivated: We work to be better than we were yesterday. We create our own opportunities. Regardless our title or position, we get the job done.

Marco Herrera

Mayra Muniz

Order Selector/Senior Trainer

Commodity & Sales Professional Pepper Department

AMC Family Member Since 1997

AMC Family Member Since 2009

For the last ten years, Marco has been our senior trainer in the warehouse.

He has worked with hundreds of new AMC family members across various roles including order selectors, drivers, sales professionals, and operations management. He teaches new hires about the technology and resources that will guide them to be successful at AMC. • Within the order selector metrics program, he continues to be one of AMC’s top performing order selectors – always reaching his efficiency goals.

• Marco does what is best for AMC by training new employees and passing along his years of experience and knowledge.

Mayra’s journey began as a repacker. Early on, her potential shined and she was quickly promoted to an order checker. After a few years, she became an accounts payable clerk. Because she was hungry for more responsibility, she was promoted to a sales assistant and then a sales professional within the Pepper Department. She became curious about herbs and took on commodity buying responsibilities in 2018.

Her career development is a direct result of her motivation, passion, and desire to learn.

• Mayra’s largest success is tripling herb sales from 2018 to 2020.

• She is constantly thinking out of the box, including creating a new herb package for the holidays.

• She “takes care of the Golden Goose” by looking for ways to improve efficiencies.

SERVICE | ALL STARS | 5

OUR AMC ALL STARS! We Protect the Golden Goose:

We Live the “Marano” Way:

We treat AMC like it is ours. We do what is best for AMC and AMC does what is best for us.

We take pride in what we do.

We pay attention to the details.

We are passionate. We are “family”.

Beth Okrie

Jesus Santiago

Maria Zaragoza

Director of Accounting/Analytics

Lead Maintenance Mechanic Market Cuts

AMC Family Member Since 2003

AMC Family Member Since 2015

Executive Assistant

AMC Family Member Since 2008

After leading our yearly audit at an outside public accounting firm for many years, we recognized Beth’s motivation and pride in what she did and recruited her as a senior accountant in 2015. Her role has grown and she is a valuable resource to many aspects of AMC. Beth’s gift to teach big picture financials shows employees how their performance directly affects the company. She works to be better than she was yesterday and has grown significantly into someone who takes great pride in preparing others for success.

Jesus started as a member of our sanitation team where he grew to be a team leader. His potential allowed him to transition to the maintenance team. Here, he was able to broaden his knowledge of construction, machinery, and maintenance operations. Over the last year, he focused on learning the processing equipment in Market Cuts and now oversees the team as lead maintenance mechanic.

• Beth brings a different perspective to six strategy teams where she represents all facets of AMC.

• He is hungry for knowledge and is always looking to learn.

• She went above and beyond, working with outside resources to ensure AMC achieved projections on labor, sales, and gross profits during the creation of Market Cuts.

• Jesus manages three maintenance technicians on two shifts.

• He takes pride in his work by being passionate and paying attention to details.

Maria’s career began as an accounts payable clerk. She took on an additional role as the sales assistant for the Tomato Department in 2017. Her vast knowledge of order entry and the importance of coordination between departments were key when she contributed to the development of a new role, in a new segment for AMC, Market Cuts coordinator. Shortly thereafter, Maria was promoted to an executive assistant.

• Maria uses her influence as a 17-year veteran of the company to set an example for other employees. She shows how to create opportunities by constantly striving to be better than she was yesterday.

• Maria is always willing to do any job, regardless of her title or position.

• She plans and strategizes to make the best use of company resources.

6 | Sourced | march — june 2021

THE DIFFERENCE IS…

SAFETY | CONSISTENCY | QUALITY As we celebrate our one-year birthday, Market Cuts is reflecting on our business, and what sets us apart from other fresh cut solutions. For the next three editions of Sourced, we will be diving a little deeper into one of each of our three pillars of difference: Safety, Consistency, and Quality.

PILLAR ONE

SAFETY At Market Cuts, we follow stringent processes to ensure the safety of our fresh cut fruits and vegetables.

This includes:

Food Ingredients - Approved Supplier Program • AMC has a stringent approved supplier program that assures our suppliers are safe and quality food compliant. This program surpasses FSMA requirements and is fully integrated with our own internal systems.

• Third party companies audit our vendor processes, employees, facilities, and documents to make sure they are processing safe, quality food. We only work with vendors that follow these guidelines.

• Market Cuts only sources from the Anthony Marano Company, ensuring the product we use for all of our fresh cut items is the best available.

• We do all the work for our customers so they don’t have to!

Internal and External Processes and Environmental Factors • This includes the adherence to and sustainable implementation of strict regulation, SQF guidelines and external and internal auditing processes.

Learn more about our Consistency and Quality initiatives in future editions of Sourced.

SERVICE | QUALITY ASSURANCE | 7

QUALITY ASSURANCE

The New Norm(a) Meet one of the most influential people at AMC… Norma Calderon is our Senior Director of Quality Assurance. AMC Family Member since 2020.

With 25 years’ experience in quality assurance and food safety, Norma holds a BS in Food Science and Industry from Kansas State University. Her significant experience includes roles at Jel Sert, McCain Foods, and Fresh Express-Chiquita Brands International, and she holds SQF Practitioner and PCQI certifications. A strategic business leader with proven success, Norma is committed to people safety and the developing and maintaining of overall business improvements at AMC.

HER TWO PRIORITIES ARE: • SAFETY OF

OUR PEOPLE • SAFETY OF OUR PRODUCTS People • Led by Norma Calderon, our QA Team is dedicated to constant internal and external training programs that keep the team abreast of industry changes and process improvements.

• Her holistic approach to training focuses on a cross functional and departmental understanding of food safety and quality procedures and practices. She believes that the more people that understand quality programs, the more they become part of our overall process and part of our culture. Food safety, then, is a natural part of what we do.

She has the ability to stop production if there are any concerns… and we always listen!

adjective characterized by comprehension of the parts of something as intimately interconnected and explicable only by reference to the whole.

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OWNED AND OPERATED BY

TR AN S PO RTATIO N AN D DISTRIB UTIO N Created in 1995, RAM Transportation is a dedicated logistic solution for the sales departments at the Anthony Marano Company.

RAM has streamlined all in-bound freight, allowing sales to focus on customers and vendors.

The RAM team maintains daily communication with carriers and Sales Departments for all in-bound loads. From pack-house to delivery, RAM monitors pick-up time, temperature, real-time location, and drop-off to ensure safe transport of product.

INBOUND LOGISTICS

PROPRIETARY SOFTWARE

REAL TIME TRACKING

24/7 ON CALL

DEDICATED CARRIERS

REAL TIME CHECK IN PROCESS

SERVICE | RAM TRANS PORTATION | 9

our in-house transportation department

MEET OUR TEAM

Jerry Lamm

Carlo Miceli

Charles Willis

Director

Associate Director

Logistics Coordinator

Joined AMC and RAM Family March 2014

Joined AMC Family April 2010 Joined RAM Family April 2012

Joined AMC and RAM Family March 2019

Bob Spano

Mike Spano

Logistics Coordinator

Logistics Coordinator

Logistics Coordinator

Night Logistics Coordinator

Joined AMC Family July 1994 Joined RAM Family May 2017

Joined AMC Family July 1995 Joined RAM Family February 2021

Joined AMC and RAM Family March 2013

Joined AMC and RAM Family June 2005

Chris Virruso

Greg DeYoung

10 | Sourced | march — june 2021

MEET OUR TEAM

LETTUCE DEPARTMENT steve reuter director AMC Family Member Since 2014

victor marut senior commodity and sales manager AMC Family Member Since 2006

sean mcLaughlin commodity and sales professional AMC Family Member Since 2012

anthony michael augustin commodity and sales professional AMC Family Member Since 2014

jack seamans senior commodity and sales manager

I started at the Chicago Produce Terminal Market in 2002 and became a member of the AMC Family in 2014. I have also worked in the Fruit and Potato Departments here, but I am a crazy salad eater, so I think it was my destiny to lead the Lettuce Department. I believe it is important to maintain healthy relationships with my team; we spend a lot of time together outside of work.

I’ve been in the produce industry since I was ten years old (54 years)! My family owned a produce company while I was growing up, and when I turned 16 I started at Dominick’s in the produce department. In 1977, I got a job at the old produce market on South Water here in Chicago and did pretty much every job there. I started as a hustler, filled in as a truck driver, ran the produce board, then became a buyer and joined sales. I enjoy golfing and spending time with friends, I am loyal and hard working and am always willing to help when needed.

I started at AMC in the Banana Department and moved to Lettuce after about six months, I’ve been here ever since! Before I was a produce professional, I was a chef and I still love to cook. I’m also a pretty good drummer and enjoy playing shows in my free time.

In May 2014, I started at AMC as a repacker. I then moved to being a hustler, then receiving, then running our cash board, then loading trucks, and landed in sales in February 2018. It’s been great to be able to grow my career here at AMC. In my personal time, when I need to decompress, I enjoy playing video games or taking a nice road trip.

In 1993, I started at CH Robinson as a produce broker and have been working in the industry ever since. 2021 will mark my 28th year in the business! I enjoy golfing, boating, and working on cars.

AMC Family Member Since 2018

mike jimenez commodity and sales professional AMC Family Member Since 2019

alex karaviotis sales coordinator AMC Family Member Since 2020

I started at AMC right after I graduated college with a degree in finance. I like working with numbers, especially when buying and selling produce! I enjoy spending time with family and friends, going to the gym, and playing basketball and soccer. I have been playing soccer since I was three years old and played while I was at UIC.

Although I may be the newest member of the Lettuce Department, I have produce in my blood. I ran a foodservice jobber route for nine years, and I worked on the old Randolph and Fulton Street Markets. I have seven sisters and four brothers that I affectionately refer to as “my big, fat Greek family” and I spend my free time hanging out with my son and daughter playing video games.

SERVICE | MEET OUR TEAM | 11

GOOD TO KNOW Bistro Bowl Salad from ReadyPac

For the first quarter of 2021 most product should be coming out of Yuma, Arizona with some items being sourced from Santa Maria and Oxnard, California.

Kale, cabbage and mushrooms will be readily available for the first part of the year with promotable pricing.

Loose beets will be readily available and promotable this Spring.

Don’t forget cabbage for St. Patrick’s Day!

Probiotic Shots from So Good

Expect a slight gap in broccoli during April as growing seasons transition.

We have an amazing selection of mushrooms (check out some varieties on page 20) that are most always readily available.

The lettuce department also sells a variety of packaged salads, dressings, croutons, and juices!

CABBAGE

PARSNIPS

CARROTS ENDIVE

GREEN ONIONS

RADISHES BRUSSELS SPROUTS

MUSHROOMS

OUR PRODUCTS

ROMAINE ICEBERG BEETS

CAULIFLOWER

ARTICHOKE

SPECIALTY AND PACKAGED SALADS AND DRESSINGS

12 | Sourced | march — june 2021

grower spotlight: The Anthony Marano Company has been working proudly with Borzynski Farms for more than 30 years!

About The Farms: Brothers Joe and Dave Borzynski were raised on a 40-acre dairy farm in Sturtevant, Wisconsin. In 1964, while in high school, the brothers tried their luck at cabbage farming with their dad’s tractor, a few acres of rented land, and some friends to pack vegetables. They sold their cabbage out of the back of a pick-up truck at markets in Milwaukee and Chicago.

Dave graduated from college with a history degree and taught at the college level for a few years, but he was soon called back to farming.

The brothers’ continued passion for farming drives the business forward.

Not surprisingly, Joe and Dave passed their love of farming to their children. Today, Borzynski Farms is a family business with Dave’s and Joe’s children actively involved with the day-to-day farming operations.

Borzynski Farms are strategically located throughout the United States in areas with different growing seasons. This allows for the production of a consistent and reliable supply of fresh vegetables year round.

And when it comes to food safety, Borzynski Farms upholds the highest standards of quality assurance. They are dedicated to continuously improving their food safety management systems to ensure safe food delivery to customers.

healthy vegetable fun facts

of Fresh Vegetables including:

VARIETIES OFFERED: BEETS RED & GOLD BROCCOLI CABBAGE G R E E N , R E D , S AV O Y CILANTRO

GREENS: COLLARD DANDELION KALE (TUSCAN, RED, L A C I N AT O ) METHILEAF (FENUGREEK) M U S TA R D SWISS CHARD ( R E D , Y E L L O W, RAINBOW)

During Babe Ruth’s career, baseball uniforms were made of wool which made for a hot sticky mess. So, to keep cool, he would keep a head of CABBAGE on ice in a cooler and tear off leaves to put under his cap during games.

Before a night of drinking, Egyptian pharaohs would eat large quantities of CABBAGE to prevent hangovers.

To this day, many believe a good serving of sauerkraut (cabbage with vinegar) helps with the after effects of alcohol consumption.

Over 30 Varieties

TURNIP PA R S L E Y C U R LY, I TA L I A N

Speaking of drinking, BEETS can be made into wine. Its taste is similar to port.

To see what’s in season now, or to order, contact the AMC Lettuce Department at lettuce@amarano.com or 773.321.7530.

SERVICE | GROWER SPOTLIGHT | 13

borzynski farms PROUD PARTNER

Mike Borzynski Second Generation Borzynski Farmer (son of Joe)

14 | Sourced | march — june 2021

Well… that’s something you don’t see every day!

AVAILABLE IN HBULK ONLY HBULK & PACKAGED

jackfruit

BULK ONLY

okra

lychee

aloe vera BULK ONLY

guava BULK ONLY

garbanzo beans chinese eggplant

yellow and red

dragonfruit

To place an order for WTF specialty items, contact Ana Tapia in the AMC Banana Department

ana@amarano.com or 773.321.7570.

turmeric A full line of specialty Indian, Asian and Hispanic products are currently available.

VERSATILITY | NEW & NOTEWORTHY | 15

Meet our crazy collection of rare and unusual fruits and vegetables.

Healthy, delicious, and different, these specialty items are available packaged and in bulk.

We always have something new and unique! ®

WORK IN PROGRESS OKRA High in fiber, vitamins and minerals, low in calories and zero saturated fats and cholesterol, Okra is thought to protect against liver and kidney disease and diabetes. When cut, they produce a liquid that is used to thicken stews and gumbos. This liquid can also be used as a hair conditioner! Simply boil okra, then cut and apply gel to hair. Try Okra raw too! Raw fruits and veggies always have the highest vitamin content.

• 1 lb okra • 2 eggs • 1 ½ cup corn meal • ½ tsp sea salt, plus more to taste • ¼ tsp black pepper • ¼ tsp cayenne • Frying oil (Canola or Vegetable is recommended)

Sweet, nutty flavor, similar to a sweet potato. Dense and creamy, pairs well with both sweet and savory dishes. Easy to peel. Great for roasting and soups.

CALABAZA

KABOCHA

Popular in Carribean and Cajun cuisine.

Flavor and texture similar to Butternut Squash. Very tough rind. Great for baking.

Smooth, buttery texture, honeylike flavor. Drier and more dense than other squashes. Great for baking, steaming or pureeing and adding to soups.

4. Heat oil in a heavy pot to 350° to 375°.

5. Dip okra in egg mixture, let excess drip off then dip in cornmeal to coat.

6. Fry okra in batches, they shouldn’t touch when in the oil, until the coating turns brown and crispy. Serve hot and sprinkle with extra salt and cayenne if desired.

shelf tags

Recipe Cards

SPAGHETTI SQUASH When baked, the flesh of the Spaghetti Squash separates like Spaghetti noodles.

Mild flavor, can be prepared in both sweet and savory dishes. Great for roasting.

Scrape out the strands and dress with butter or pasta sauce.

ACORN

Also known as Pitaya, this fruit can help strengthen the immune system, bones and teeth, lower blood sugar, heal bruises and wounds faster, prevent respiratory problems and increase libido. It contains lycopene, which helps protect against cancer and heart disease.

Sweet, mild and firm flesh. High in fiber. Edible skin. Green, yellow and white varieties. Great for roasting, grilling, stuffing and baking.

Fruit Popsicles

• 1 dragon fruit • 1 cup pineapple • ½ cup mango, chopped High in fiber, vitamins and minerals, low in calories and zero saturated fats and cholesterol, Okra is • ½ cup watermelon, chopped thought to protect against liver and kidney disease and diabetes. When cut, they produce a liquid that is • ¼ cup honey used to thicken stews and gumbos. This liquid can also be used as a hair conditioner! Simply boil okra, • 6 oz almond milk then cut and apply gel to hair. Try Okra raw too! Raw fruits and veggies always have the highest vitamin

OKRA content.

Preparations

Slice dragon fruit in half and scoop out insides.

These popsicles can be made two ways!

ALOE

Fried Okra

• 1 lb okra • 2 eggs 1. Blend almond milk, banana and honey in a blender. Chop • 1Pour ½ cup corn meal molds, Commonly used cosmetics, fresh aloe gel relieves heartburn, lowers blood sugar, acts as remaining fruit and mix. into popsicle freeze andineat! a natural laxative, can be used to treat sunburn and is an effective alternative to • ½ tsp sea plus more to taste 2. Blend all ingredients together in asalt, blender. chemical-based mouthwashes.

• ¼ tsp black Pour into popsicle molds, freeze andpepper eat!

• ¼ tsp cayenne • Frying oil (Canola or Vegetable is recommended)

Cooking instructions

1. Trim the stem ends off the okra pods. If you prefer, okra can be cut into bit size slices.

2. In a large bowl, beat eggs and water together.

3. In a second bowl, combine corn meal, salt, pepper and cayenne.

DELICATA Creamy flavor and texture. Skin is edible. Great for roasting and stuffing.

PUMPKIN

DRAGON FRUIT

Poached Aloe

• 2 large aloe leaves

4. Heat oil in a heavy•pot to 350° to 375°.

1 cup sugar 5. Dip okra in egg mixture, let lime excessjuice drip off then dip in cornmeal to coat.

• 2 tbsp 6. Fry okra in batches, they shouldn’t touch when in the oil, until the coating turns brown and crispy. Serve hot and sprinkle with extra salt and cayenne if desired.

Preparation

Remove green aloe peel from leaves and cut gel into cubes. (It is important to remove ALL the peel as it is tough, fibrous and bitter.) Add aloe gel cubes to pan with sugar and lime juice and cook over low heat until all the “slime” has been absorbed and the cubes are the texture of firm grapes. Allow to cool and serve with plain yogurt or add to a smoothie after blending.

For more information and recipes, visit

AVOCADO

Cooking instructions

1. Trim the stem ends off the okra pods. If you prefer, okra can be cut into bit size slices.

2. In a large bowl, beat eggs and water together.

3. In a second bowl, combine corn meal, salt, pepper and cayenne.

Fried Okra

BUTTERNUT

SQUASH

In-store signage program and recipe support available.

Pie pumpkins (2-8 lbs) are best for cooking, larger pumpkins are used for decorations and carving. Pie pumpkins can be pureed & added to soups, breads or pancakes. Use for ravioli filling too! Great when roasted or steamed.

© 2019 Anthony Marano Company • Chicago, IL www.anthonymarano.com

price cards

Watermelon Radish

HASS AVOCADO

Watermelon Radish Smaller. Creamy. Bold Flavor.

Use in smoothies and deserts.

Best for guacamole.

$2.49lb $2.49lb

FLORIDA AVOCADO (GREEN SKIN) The "skinny" avocado. Less oil. Larger.

Large pit. Firm. Lighter flavor. Less calories.

Use in salads, sandwiches and on toast.

YOUR LOGO HERE

anthonymarano.com/our-brands/what-the-fruit

Both are high in potassium, loaded with fiber. Heart healthy. Lowers cholesterol.

Aids in weight loss. Super food.

© 2019 Anthony Marano Company • Chicago, IL www.anthonymarano.com

store signage

depth Look at Produce Through the Consumers Eyes, The Food Marketing Institute.

16 | Sourced | march — june 2021

ding 01/25/20) All Channel – includes supermarket, supercenter, club, dollar stores.

PROUD PARTNER

The flavor of Fresh The Anthony Marano Company is proud to partner with Taylor Farms. Since 1995, they’ve sought to be America’s favorite maker of salads and healthy, fresh foods. By partnering with hundreds of family farmers across the country, they’ve become just that!

You won’t be able to resist the fresh layers of flavor in these new salad kit combinations. Say hello to a deliciously convenient way to get a veggie fix.

To order, contact the AMC Lettuce Department at lettuce@amarano.com or 773.321.7530

VERSATILITY | HOT PRODUCTS | 17

PROUD PARTNER

The Best Salads

Call for the Best Dressings

In 1896, Teresa Marzetti arrived in Columbus, Ohio from Florence, Italy and opened a small Italian restaurant. It soon became known for its delicious salad dressings, and by 1955 the restaurant’s top floor became a full-scale salad dressing factory.

For more than 120 years, Marzetti’s has been creating delectable dips and dressings using only high quality ingredients. Here’s just a sampling of the more than 60 items we carry at the Anthony Marano Company!

To order, contact the AMC Lettuce Department lettuce@amarano.com or 773.321.7530.

Classic Refrigerated Dressings Honey French

Poppyseed

Supreme Caesar

Ranch

Simply 60 Only 60 Calories Per Serving

Balsamic

Garlic Parmesan Red Wine Italian

Veggie Dips French Onion

Spinach

Ranch

Dill

18 | Sourced | march — june 2021

HOT PRODUCTS

Discover the Flavors of DOLE® Dole Food Company’s worldwide team of growers, packers, processors, shippers, and employees is committed to consistently providing safe, high-quality fresh fruit, vegetables, and food products.

PROUD PARTNER

Popular and well-known for quality and superior taste, DOLE® Chopped Salads, Salad Blends, Salad Kits, and Slaw represent true convenience in both classic options as well as new, innovative flavor profiles.

AMC carries more than 60 different DOLE® brand products!

Contact us today to create a program customized just for you!

10.6 OZ

12.25 OZ

11.3 OZ

12.2 OZ

8 OZ

9 OZ

8 OZ

11 OZ

9 OZ

10.0 OZ

5.5 OZ

12 OZ 10 OZ

12 OZ

To order, contact the AMC Lettuce Department at lettuce@amarano.com or 773.321.7530

19

y s a e p y eas . guide to .

IKON

B L AC

Beautifully colored, large and mild in flavor with a slight peppery crunch. Appealing in salads and when eaten raw.

AS

TER

With a bright white flesh, these are pungent, strongly flavored ,and drier than other radish varieties.

R ED

This phonomenal snacking radish is mild with a hearty crunch and perfect for dipping or sliced and added to sandwiches.

UR

PLE

NINJ

A

BR AK E

P

Slightly sweet and delicate flavor.

This variety is actually several different kinds of radishes, all with their own textures and flavors.

FA

ST

CH EN

G EG

E

Also known as Chinese white radish, their flavor is hotter than red radishes but more mild than black.

Best when cooked or pickled.

FR

RMEL TE

K

DA

WA

SPRING RADISHES ON

Retailer Tip: Found this guide helpful? Post it for your customers! Help them make informed shopping decisions and navigate your produce section. Cut along the dotted line below

the

Crisp and spicy with a beautiful hue. Both the greens and the root of this radish are edible and delicious when eaten fresh in salads and sandwiches.

The red globe is the most common radish. Their snappy, fresh flavor is universally used in salads and for garnish

PRODUCE IS OUR PASSION

SM

20 | Sourced | march — june 2021

TAKE YOUR PICK OF

MUSHROOMS CREMINI

EARTHY TASTE, DELICATE TEXTURE Cooks well. Use for pasta, soup, cream sauces, or omelets.

SHIITAKE NUTTY, CREAMY, WOODY Savory and meaty with a strong flavor. Good in stir frys and soups or on their own as a side.

Pairs well with steak and other bold meat flavors.

PORCINI MEATY AND INTENSE Used in Italian and French cooking.

Good in pasta sauces and risotto.

WHITE BUTTON

ENOKI DELICATE BUT CRUNCHY Use raw in sandwiches and salads.

Add to stir frys at the end of cooking.

MAITAKE SUCCULENT AND WOODY

SUBTLE, EARTHY Mild flavor that intensifies when cooked.

Versatile, use raw and cooked in everything from salads to sauces.

Semi-firm and chewy with a earthy, spicy flavor.

Works best when cooked in stir frys and sauces.

PORTOBELLO RICH AND MEATY Cooks very well on the grill or when sauteéd. Often used as a meat substitute.

OYSTER DELICATE AND BRINY FLAVOR Very tender, must be used immediately.

Cooks quickly, eats well raw.

KNOWLEDGE | PRODUCT GUIDES | 21

leafy greens

the best of BABY SPINACH

ARUGULA TENDER WITH PEPPERY, SLIGHTLY BITTER FLAVOR

TENDER WITH SWEET FLAVOR

Use in salads or sauté with oil and garlic.

Add to soups, pasta dishes, or casseroles.

BOSTON LETTUCE

Eat raw. Pairs best with bold dressing and crumbled, strong cheeses.

TENDER WITH A DELICATE FLAVOR Perfect for wraps, salads, and sandwiches. Use as garnish.

ROMAINE LETTUCE MAIN INGREDIENT IN CAESAR SALAD Sturdy when grilled. Pair with crunchy apples, pears, and nuts.

KALE

HEARTY TEXTURE AND EARTHY FLAVOR This superfood can be sautéed or roasted.

Use in casseroles and soups.

RED & GREEN LEAF LETTUCE

ICEBERG LETTUCE

Toss with colorful vegetables, fruit, nuts, or beans.

Red has an earthy flavor while green is crisp and mild.

Traditional salad and sandwich lettuce.

CRISP TEXTURE WITH A MILD FLAVOR

FRESH AND CRISP

Anatomy of an

Artichoke outer bracts

Inner Bracts

Small and tough but tastier than inner bracts.

More inner flesh than outer bracts.

Choke

Fuzzy and hairy.

Not edible.

Heart Tender and delicious!

to cook

Stem

The outer stem is stringy and tough, while inner meat is edible.

• Clean, cut, and trim outer leaves to expose the inside of the vegetable.

• Cut stem off bottom.

• Add to boiling, salted water for a minimum of 20 minutes or until tender.

fun facts

• Do not cook an artichoke in an aluminum pot; it will turn the pot grey.

• Technically, the artichoke is a flower bud that has not yet bloomed.

• March 16 is National Artichoke Heart Day. • In art, the artichoke symbolizes hope, peace, and prosperity.

to eat

• Dip outer and inner leaves in your favorite sauce.

• Using your teeth, scrape meat away from outer, inedible leaf.

• Discard the choke.

• Chop the heart and eat with sauces, add to dips, bread and fry or grill.

(This is the BEST part!)

To order artichokes, contact the AMC Lettuce Department at lettuce@amarano.com or 773.321.7530.

Retailer Tip: Found this guide helpful? Post it for your customers! Help them make informed shopping decisions and navigate your produce section. Cut along the dotted line below

22

KNOWLEDGE | 2021 CELEBRATIONS | 23

Sourced | march —june 2021

2

MARCH

Women’s History Month National Nutrition Month National Celery Month Bell Peppers and Broccoli Month

10

EMPLOYEE APPRECIATION DAY

4

17

16

DAYLIGHT SAVINGS TIME STARTS NATIONAL POTATO CHIP DAY

ST PATRICK’S DAY

NATIONAL ARTICHOKE DAY

20

INTERNATIONAL EARTH DAY

21

CALIFORNIA STRAWBERRY DAY

26

PASSOVER BEGINS

NATIONAL BLUEBERRY CHEESECAKE DAY

4

NATIONAL RASPBERRY TART DAY

8

NATIONAL COCONUT CREAM PIE DAY

NATIONAL NATIONAL FRUIT APPLE PIE DAY COCKTAIL DAY

26

NATIONAL TATER DAY

3

National Loaded Potato Day National Salad Month National Salsa Month National Strawberry Month National Herb Week (May 3-9)

NATIONAL PICK STRAWBERRIES DAY

2

GOOD FRIDAY

9

MOTHER’S DAY

16

NATIONAL CANDIED ORANGE PEEL DAY

11

21

NATIONAL STRAWBERRIES AND CREAM DAY

NATIONAL CHERRY DESSERT DAY

12

NATIONAL “EAT WHAT YOU WANT” DAY

NATIONAL BARBECUE DAY

4

EASTER NATIONAL CARROT DAY PASSOVER ENDS

20

16

12

NATIONAL PINEAPPLE UPSIDE DOWN CAKE DAY

DAY OF THE MUSHROOM

RAMADAN BEGINS

13

NATIONAL PEACH COBBLER DAY

EARTH DAY

FIRST DAY OF PASSOVER

MAY

20

APRIL FOOL’S DAY

National Garlic Month National Florida Tomato Month

22

PALM SUNDAY

NATIONAL CHIPS AND DIPS DAY

13

1

LIMA BEAN RESPECT DAY

19

NATIONAL GARLIC DAY

ORANGES AND LEMONS DAY

28

23

CINCO DE MAYO

31

27

NATIONAL SPINACH DAY

5

APRIL

NATIONAL SNACK DAY

14

NATIONAL RANCH DRESSING DAY

3

NATIONAL BANANA CREAM PIE DAY

RAMADAN ENDS

17

NATIONAL CHERRY COBBLER DAY

23

NATIONAL CHERRY CHEESECAKE DAY

31

MEMORIAL DAY

28

23

NATIONAL PICNIC DAY

25

TAKE YOUR CHILD TO WORK DAY

NATIONAL BLUEBERRY PIE DAY

NATIONAL ZUCCHINI BREAD DAY

NATIONAL CORN ON THE COB DAY

17 NATIONAL APPLE STRUDEL DAY

NATIONAL STRAWBERRY RHUBARB PIE DAY

WORLD CIDER DAY

National Papaya Month

11

9

3

JUNE 14

NATIONAL STRAWBERRY SHORTCAKE DAY

16

FRESH VEGGIES DAY

NATIONAL EAT YOUR VEGETABLES DAY

NATIONAL CHERRY TART DAY

21

NATIONAL ONION RING DAY

NATIONAL SMOOTHIE DAY NATIONAL PEACHES AND CREAM DAY

20

FATHER’S DAY

25

NATIONAL STRAWBERRY PARFAIT DAY

24 | Sourced | march — june 2021

top seasonal picks

All items available throughout the year unless otherwise noted.

strawberries

packaged salads

kale & cabbage

Spring and summer snacking, delicious desserts, spectacular smoothies! Berries are a seasonal must have.

They’re everywhere!

And we have the best.

Check out our new Taylor Farms and Dole products on pages 16 and 18.

red potatoes

radishes

mushrooms

Spring celebrations call for these delicious spuds.

Red potatoes hold their shape well, so they’re best in salads, or when boiled or roasted.

Learn all about these amazing roots, check out our Easy Peasy Guide to Seasonal Radishes on page 19.

Highline and Gourmet’s Finest are our top brands.

These healthy fungi come in all shapes, sizes, and flavors! Mmmmm, umami.

cherry/grape tomatoes

avocado

carrots

Check out Chef Fred’s amazing tomato salad recipe on page 31.

Cherry and grape tomatoes might be small, but they pack a big flavor punch.

One of the original superfoods, avocados are a heart healthy substitute for butter and mayo. Believe it or not, they pair well with cocoa (try them in brownies).

The original domesticated carrots first appeared in Central Asia around 900AD and were purple and yellow. The popular orange color didn’t appear until the 15th century!

These healthy leafy greens are a favorite of our lettuce department. Local season is right around the corner!

KNOWLEDGE | SEASONAL SELECTIONS | 25

seasonal chart

LOCAL FRUITS & VEGETABLES

MAR

APR

MAY

JUN

MAY

JUN

MAR

APR

MAY

JUN

JAZZ

CABBAGE, GREEN | IL, WI

KANZI

COLLARD, MUSTARD, SLICK MUSTARD, TURNIP

KIKU

HORSERADISH | IL

LADY ALICE

ONION, RED | WI, IA, MI

OPAL

ONION, YELLOW | WI, IA, MI

PINATA

PARSNIPS | MI

FRUITS & VEGETABLES

POTATOES, RUSSET | WI

APRICOTS, VELVET

RHUBARB | IMN

APRIUMS BEANS, FAVA

RADISH, BLACK | IL

BEANS, GARBANZO BEANS, KENTUCKY

ORGANIC

BEANS, PINTO BEANS, WAX MAR

APR

MAY

JUN

CABBAGE, GREEN

CARA CARA CHERIMOYA FIG, TIGER

IL, IN, WI, OH, IA, MI

KIWI BERRY

CABBAGE, RED

IL, IN, WI, OH, IA, MI

KUMQUATS

CHARDS

LYCHEE

IL, IN, WI, OH, IA, MI

MANGO, COGNAC

KALE, BLACK

IL, IN, WI, OH, IA, MI

MELON, CASABA

KALE, GREEN

MELON, CANARY

IL, IN, WI, OH, IA, MI

MELON, CRENSHAW

SQUASH, YELLOW

MELON, GALIA

IL, IN, WI, OH, IA, MI

MELON, HAMI

ZUCCHINI

MELON, LEMON DROP

IL, IN, WI, OH, IA, MI

MELON, ORANGE FLESH HONEYDEW

APR

SPECIALTY

APR

ENVY

BEETS, RED | MI

LOCAL

MAR

AMBROSIA

ASPARAGUS | MI

GREENS | IL, WI

APPLES

SPECIALTY

MAR

APR

MAY

JUN

MELON, SANTA CLAUS MELON, TUSCAN

LIMES, FINGER

MINNEOLAS

TANGERINES, PIXIE

ORANGES, BLOOD

YAMS, JERSEY SWEET

PEAS, ENGLISH

YAMS, PURPLE STOKES

PLUMCOTS

ORANGES, FLORIDA RED NAVEL PEACHERINE STARFRUIT

26 | Sourced | march — june 2021

merchandising

tips & tricks READ THIS

A signage program can make or break a produce department

so what does signage do? and why is it important?

• It visually engages the customer and attracts attention.

• It shows off what you have.

• It keeps the customer engaged.

• It creates clarity and answers questions.

• It makes the sale.

• It reinforces the buying decision.

• It creates loyalty to your brands and your store.

Need some help with your signage program?

Send us a note at buinessdevelopment@amarano.com We would love to hear from you!

BEFORE

A | visible pricing A | signage uneven and crooked B | sign is crooked and not centered

A

B

KNOWLEDGE | MERCHANDISING TIPS & TRICKS | 27

good signage… signage provides direction.

Shows the customer where to find their favorite items and makes shopping easier. For example, customers shop specifically for organics, creating a dedicated area in your store helps the customer find exactly what they are looking for.

tells a story.

Whether the customer is looking for more information about the farms produce comes from, or needs to know how to cook it, signage can help educate your customers and make them feel good about selecting a specific item.

is clear and not confusing, especially when it comes to pricing.

Keep a consistent look and feel on all your pricing signs and keep them in the same area on the shelf. Use simple and legible fonts, preferably not handwritten.

Use good contrasts, white background with black lettering or vice versa. When it comes to deals, be explicit on the sign. Show the savings, in a clear way.

don’t forget to…

• Promote internal loyalty programs on your store signage.

• Remind customers about your added value programs through signage, including early shopping hours or online shopping.

• Use a laser printer for internal signage, it looks the best and most legible on paper and holds up well in a busy department.

• Create and pre-print sign templates professionally to save ink, costs, and time. Plus they look MUCH better!

• Use one sign, in one location at a time. Do not layer signs, it causes confusion. Do not put more than three different items on one sign.

• Remove old, dirty, or outdated signs. If the signage looks bad, your department looks bad.

meet our Business Development From left to right: Jeffrey Weaver, Director of Business Development; Alex Sanchez, Business Development Coordinator; Dennis Borens, Business Development and Merchandising Guru; Ron Butcher, Senior Retail Business Development Manager.

A | each product has clear pricing displayed near item B | store branded organic section C | organic facts D | subtle highlight of added value (online shopping & hours)

& Merchandising Team!

AFTER

B C C

A

A

A

D C B

28 | Sourced | march — june 2021

LEADERSHIP AT

HOW TO SPOT IDEAL TEAM PLAYERS

by Patrick Lencioni

With enough time, patience and attention from a good manager, almost anyone can learn to become a team player. I believe that.

At the Anthony Marano Company, our employees are our biggest asset and our most important focus. Within the last several years, we’ve launched significant training and development programs, utilizing some of the best materials available including programs from “The Table Group”, a company founded by our partner, Patrick Lencioni.

With Patrick’s permission, we would

Having said that, some people are better at teamwork than others. These are the kind of people who add immediate value in a team environment and require much less coaching and management to contribute in a meaningful way.

So, there are two obvious questions. What do these people look like? And how do we find them? As it turns out, they have three qualities or virtues in common: they are humble, hungry and smart.

for more informationvisit

tablegroup.com

like to share with you some of his work. Identifying the “Ideal Team Player” is one of the foundational

MB LE HU

own organization. n

RY

hope you find this helpful within your

NG

employee coaching initiatives. We

HU

principles that drives our hiring and

THE IDEAL TEAM PLAYER

Rick Van Arnam

Vice President of Leadership, Team Development and Strategy

AMC believes wholehartedly in the power of our people.

Rick joined our family in 2020 and is 100% focused on developing our leaders.

SMART

THE THREE VIRTUES

HUMBLE, HUNGRY AND SMART The three virtues seem quite simple, but require a bit of explanation.

KNOWLEDGE | AMC LEADERSHIP | 29

HUMBLE

The first and most important virtue of an ideal team player is humility.

A humble employee is someone who is more concerned with the success of the team than with getting credit for his or her contributions. People who lack humility in a significant way, the ones who demand a disproportionate amount of attention, are dangerous for a team.

Having said that, humble team players are not afraid to honestly acknowledge the skills and talents that they bring to the team, though never in a proud or boastful way.

HUNGRY

SMART

The next virtue of an ideal team

The final virtue of a team player

player is hunger, the desire to

is not about being intelligent,

work hard and do whatever

but rather about being wise

is necessary to help the team

in how to deal with people.

succeed. Hungry employees

Smart employees understand

almost never have to be pushed

the nuances of team dynamics,

by a manager to work harder

and know how their words and

because they are self-motivated

actions impact others. Their

and diligent. They volunteer

good judgment and intuition

to fill gaps, take on more

help them deal with others

responsibilities, and are eagerly

in the most effective way.

looking around corners for new ways to contribute to the team.

As simple as these three concepts may be, the key to all this is the unique combination of all three virtues, which make a person an ideal team player. Unfortunately, when even one of these attributes is lacking in a significant way, challenges can arise.

For instance, a humble and hungry employee who is not smart about people may accomplish a great deal but will often leave a trail of interpersonal destruction behind them. And a person who is smart and humble but lacking in hunger will frustrate team members by doing only what is required and having to be constantly asked to do more.

Finally, a team member who is hungry and smart but truly lacking in humility, can have a devastating impact on a team. This type knows how to present himself or herself as a well-intentioned colleague, all the while looking out for his or her own needs. By the time team members figure this out, people have been manipulated and scarred.

How do you go about hiring ideal team players? It’s mostly about knowing what to look for, and probing in nontraditional ways. And what about employees who already work on the team and lack one or more of the virtues?

A big part of helping them improve is making sure they understand the concepts and know where they fall short.

We’ve found that merely introducing this simple model to teams and allowing them to self-assess goes a long way toward improvement. n

BIG PAY-OFF The impact of ensuring that members of a team value and demonstrate humility, hunger, and people smarts cannot be overstated. Most teams that struggle are not lacking in knowledge or competence as much as they are unable to access that knowledge and competence because of dysfunctional behaviors.

A team full of people who are humble, hungry, and smart will overcome those dysfunctions quickly and easily, allowing them to get more done in less time and with far fewer distractions. My hope is that this approach will help leaders hire, recognize, and cultivate ideal team players in their organizations. n

30 | Sourced | march — june 2021

Chef

Freds’ CORNER

“Recipes aren’t always meant to be followed...

For more of Chef Fred’s Recipes visit anthonymarano.com/recipes

Think of them as guidelines, not rules, and make them your own! Check out my tips on how to do this in each recipe.” — Chef Fred

Berry Mojito ingredients ½ cup mixed berries (TIP: This drink works great no matter what berry you choose, blueberriess, raspberries, strawberries, or blackberries. Only use a single flavor, or mix them how you like.)

Avocado Salsa

directions

ingredients

1. In a pint glass muddle (smash) berries, mint, sugar, and lime juice.

4-5 ripe avocados

2. Top with ice, add rum and then club soda.

Stir with a straw and enjoy!!!

6 mint leaves 2 tbsp sugar 1 tbsp fresh lime juice

¼ cup (4oz) light rum ½ cup club soda ice

1-2 jalapenos chopped TIP If you like it spicy, add more peppers.

If you like it mild, remove the seeds before adding to salsa.

2 tbsp lime juice

1 tsp onion powder

1 tbsp sour cream

1 tsp cumin

2 tbsp chopped cilantro (optional)

Salt to taste

directions 1. Add all items to a blender on a low setting.

If it is too high, the salsa will get fluffy.

2. Add chunkiness by adding diced tomatoes or sliced avocado.

Chef Fred’s R E C I P E S

KNOWLEDGE | CHEF FRED’S CORNER | 31

what he wants you to know “Recipes aren’t always meant to be followed…

Think of them as guidelines, not rules, and make them your own! Check out my tips on how to do this in each recipe..”

— Chef Fred

Cherry Tomato & Sweet Onion Salad ingredients 1 dry pint cherry tomatoes (halved or quartered) 1 medium sized Vidalia or Sweet Maui onion (diced) 2 oz fresh chervil (torn, not chopped) Vinaigrette Dressing: ¾ cup extra virgin olive oil ¼ cup red wine vinegar 2 tbsp sherry vinegar 1 tbsp sugar 1 tsp dried oregano Salt and pepper to taste

directions 1. Combine all ingredients for vinaigrette and let sit for 20 minutes to overnight. The longer it sits, the better it tastes.

2. Mix tomatoes, onion, and chervil.

Drizzle with dressing and serve.

TIP This salad makes a great topper to your favorite greens. Try with arugula, baby lettuces, boston bibb, or any kind of lighter flavor greens. Try adding fresh mozzarella or ricotta cheese too!

Mushroom & Asparagus Risotto ingredients 6 cups hot chicken stock 1 ½ cups Arborio rice ½ lb butter ½ medium yellow or white onion (diced small) 2 cloves of garlic (minced) 1½ lbs sliced mushrooms TIP Crimini or portabellos are recommended, but this recipe will work with any kind of mushroom.

directions 1. Melt butter in a large braising pan or large deep frying pan.

2. Sweat onions until they are translucent.

3. Add mushrooms and garlic, cook until mushrooms just start to soften.

4. Add salt and pepper to taste.

5. Add rice. Stir and toast for about 5 minutes 6. Add white wine and stir until absorbed.

7. Slowly add in chicken stock (about ½ cup at a time and stir constantly, you cannot stop stirring!).

½ cup white wine 1 lb asparagus, grilled and cut into 1 inch pieces TIP You don’t have to grill the asparagus, but I recommended pre-cooking before adding it to the risotto.

½ cup parmesan cheese (Grana Padano recommended) fresh parsley (chopped) 8. Add chicken stock until rice becomes creamy.

(Adjust the amount of liquid to your desired consistency.

If you like it thin, add more stock. If you like your risotto on the thicker side, you do not need to add the entire amount indicated.)

9. Stir in asparagus, parmesan, and parsley.

10. Taste, add additional salt and pepper if needed.

11. Garnish with parmesan and a drizzle of extra virgin olive oil.

www

anthonymarano.com /anthonymaranocompany /AnthonyMaranoCompany info@amarano.com

3000 S. Ashland Ave. Chicago, IL 60608

OUR DEPARTMENTS TOMATO

773.321.7510 tomato@amarano.com

FRUIT MELON, CITRUS, STONE AND TREE FRUIT 773.321.7550 fruit@amarano.com

BERRY

POTATO

BERRY, GRAPE, AVOCADO, GRASS

POTATO, YAM AND ONION 773.321.7560 potato@amarano.com

PEPPER

BANANA

EASTERN AND HISPANIC VEGETABLES

BANANA, TROPICAL AND INDIAN/ASIAN SPECIALTIES

773.321.7540 berry@amarano.com

773.321.7520 pepper@amarano.com

LETTUCE

773.321.7570 banana@amarano.com

ORGANICS

WET/ROOT VEGETABLES AND MUSHROOMS

773.321.7580 organics@amarano.com

INDEPENDENT WHOLESALE DISTRIBUTORS

773.321.7695 marketcuts@amarano.com

773.321.7530 lettuce@amarano.com

773.321.7620 iwd@amarano.com

MARKET CUTS