Sourced Magazine by the Anthony Marano Company | Issue No. 4 | Nov 21 - Feb 22

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 november 2021 — february 2022 | Issue No. 4

What Is Your Motive?

Leadership in Action

by Rick Van Arnam

Vice President of Leadership, Team Development, and Strategy

page 30 FIND THE LLAMA INSIDE THIS MAGAZINE

super spuds pg 26

meet our pepper department pg 10

fresh herb guide pg 24

holiday food service checklist pg 23

HOLIDAY FOOD SERVICE CHECKLIST

TABLE OF CONTENTS Welcome to Sourced .........................................................3

SERVICE

AMC all stars

congratulations to our employee All Stars ................................. 4

PAGE 23

GROWER SPOTLIGHT GREINER FARMS

MARKET CUTS® the difference is…quality .................................6 driving produce sales..........................................8 meet our team: the pepper department.................................. 12 grower spotlights

VERSATILITY

Meyer Farms .................................................................................. 12 Greiner Farms ................................................................................ 14

PAGE 14

WHAT’S YOUR MOTIVE?

proud partner Gourmet Garden ..................................16 brand spotlight Gramma Jo Brand ........................... 18 seasonal selections

KNOWLEDGE

top seasonal picks ................................................................ 20 seasonal availability chart.................................................... 21 fall and winter celebrations ................................................22

produce guides

PAGE 30

holiday food service checklist ........................................... 23 fresh herbs ..............................................................................24 super spuds ........................................................................... 26 guide to citrus ........................................................................28

what’s this? test your knowledge..................................29 leadership: what’s your motive?

by Rick Van Arnam

SOURCED November-February 2022 Issue No. 4 marketing@amarano.com

Lisa E. DeVries Editor-In-Chief M. Gabriela Berrios Graphic Designer Irena S. Powers Creative Director

chef Fred’s corner ...................................................... 33

OUR DEPARTMENTS TOMATO • 773.321.7510

tomato@amarano.com

ROUNDS • CHERRY • GRAPE • VINE RIPE GAS GREENS • GREENHOUSE SPECIALTIES

BERRY • 773.321.7540

berry@amarano.com

BERRY • GRAPE • AVOCADO • ASPARAGUS

PEPPER • 773.321.7520

pepper@amarano.com ANTHONY MARANO COMPANY 3000 S. Ashland Ave. Chicago, IL 60608

773.321.7500 info@amarano.com

www.anthonymarano.com ©2021 Anthony Marano Company Cover photo by M. Gabriela Berrios

....................................................... 30

PEPPERS • CUKES • SQUASH • CORN BEANS • HISPANIC SPECIALTIES

LETTUCE • 773.321.7530

lettuce@amarano.com

LEAFY GREENS • ROOT VEGETABLES MUSHROOMS • BROCCOLI CAULIFLOWER • BRUSSELS SPROUTS

FRUIT • 773.321.7550

fruit@amarano.com

MELONS • CITRUS • STONE FRUIT • TREE FRUIT

POTATO • 773.321.7560

potato@amarano.com

POTATOES • YAMS • ONIONS

BANANA • 773.321.7570

banana@amarano.com

BANANAS • TROPICAL • INDIAN/ASIAN SPECIALTIES

IWD • 773.321.7620

iwd@amarano.com

BUTTER • EGGS • CHEESE • FROZEN FOODS

ORGANICS • 773.321.7580

organics@amarano.com

MARKET CUTS • 773.321.7695

marketcuts@amarano.com

FRESH CUT FRUITS & VEGETABLES

welcome to

SOURCED SERVICE • VERSATILITY • KNOWLEDGE

“WHAT MOTIVATES YOU?” At AMC, one of our core company behaviors is “We Are Motivated”.

It means that we work to be better than we were yesterday. We create our own opportunities, and, regardless of our title or position, we get the job done.

In this edition of Sourced, read about what motivates our employees/family members by reading the stories of our All Stars, Pepper Department, and Drivers.

For leaders, enjoy an article from Rick Van Arnam (our Vice President of Leadership, Team Development, and Strategy) as he examines how the right motivation makes all the difference.

And as we close out the year, from our family to yours, have a very Merry Christmas and a blessed New Year!

Thank you for your partnership.

Anton Marano

Damon Marano

Chief Executive Officer

Chief Business Officer

4 | Sourced | november 2021 — february 2022

CONGRATULATIONS

ALL STARS 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.

We Protect the Golden Goose: We treat AMC like it is ours.

We do what is best for AMC and AMC does what is best for us.

We Live the “Marano” Way: We take pride in what we do.

We pay attention to the details.

We are passionate.

We are “family”.

Melissa Christian

Chuy Jimenez

Cross Functional Administrative Assistant

Quality Assurance Manager

AMC Family Member Since 2016

AMC Family Member Since 2008

“Regardless our title or position, we get the job done.”

Melissa’s hunger and motivation has been key in her success in her role as a Cross Functional Administrative Assistant. Melissa has worked in 23 different departments within Sales, Accounts Payable, Accounts Receivable, and the Produce and Repack Offices. Due to her ability to coach, train, and work with people, she was recently promoted to Sales Assistant Lead. She is an ideal team player who leads by example. Everyone enjoys working with Melissa.

“We protect the Golden Goose.

We treat AMC like it is ours. We do what is best for AMC.”

• She has trained many employees, including five in the past quarter alone. She builds trust and good relationships wherever she goes.

Chuy started his career with AMC in 2008 as a Repacker. His dedication and hunger for learning has led to many roles and promotions including Tomato Receiver, Repack Board Coordinator, and Tomato Operations. In 2017 Chuy transitioned to our Food Safety/Quality Assurance Department.

Today he is our Quality Assurance Manager.

He was essential in the smooth transition of QA Department leadership (leading the Marano Way).

The number one job of our Quality Assurance Department is to protect AMC and our customers.

Chuy has passion for his career and considers his team his “family”.

• Melissa volunteers to cover last minute call offs. She goes above and beyond to make sure work is completed and that we provide kick ass service to our customers.

• Chuy is always protecting the Golden Goose (AMC), enforcing our GMP’s, speaking up when necessary, and insuring proper processes and procedures are followed.

• She is always looking for ways to improve procedures and provides suggestions to resolving issues (GEMS). Key customers trust her ability to get things done. “Regardless of her title or position, she gets the job done.”

• He is always coaching his peers and direct reports.

• Living the “Marano Way”, Chuy was a key member in the opening and early stages of our Market Cuts business launch.

TO OUR AMC ALL STARS!

for

20+

Y E AR S

AM

MILY ME FA M

C

MILY ME FA M for

30+

R BE

C

R BE

AM

SERVICE | AMC ALL STARS | 5

Y E AR S

Monica Martinez

Jose Carmelo Ortiz

Jose “Pepe” Ovalle

Account Coordinator, Business Development

AMC Family Member Since 2001

AMC Family Member Since 1988

Value Add Line Leader Night

Zone Captain

AMC Family Member Since 2014

“We work to be better than we were yesterday. We create our own opportunities.”

What started as a part time job as an Office Assistant became an exciting career for Monica. She began her journey as a Cross Functional Administrative Assistant, gaining knowledge of accounts payables and receivables. Next, she transitioned to a Sales Assistant in the Fruit Department before joining the Business Development Department this year. She stepped into this new role with energy and excitement and is getting great results.

• Monica’s humility allows her to ask questions to continue learning about the industry.

• She pushes herself and motivates her teammates to become better at what they do and improves processes along the way.

• She always does what is best for AMC. A recent example is, in addition to her current responsibilities, she stepped up to assist our CEO until the position was covered.

“We do what is best for AMC, and AMC does what is best for us.”

Carmelo’s career growth at AMC is driven by his hunger and his dependability. Over the 20 years that he has been a member of the AMC family, he has had roles in many departments including Repack Operations, Sanitation, and Market Cuts Operations.

Always doing what is best for AMC, he took on the Night Time Value Add Line Leader position, showing flexibility with his start time, and passing along his years of experience and knowledge.

• An excellent leader, Carmelo recognizes talent within his team, then coaches and trains his employees so that they can be promoted. Today he coaches and leads over 45 employees on the night shift.

• He volunteered to go on nights and lead our value-add team when it was started in March of 2020. He knew that it was what was best for AMC. • Regardless of title or position, Carmelo always gets the job done. When AMC launched Market Cuts, Carmelo was right there lending a hand.

For more than 30 years, working with three generations of ownership and at three locations, Pepe has been living “The Marano Way”. Pepe’s attention to detail led to his recent promotion to Zone Captain.

As Zone Captain he manages multiple coolers containing over 50 commodities. Over the years, Pepe has excelled at communicating with our departments and his peers. Pepe is constantly showing his passion for his work by being flexible with his time, this allows him to learn and develop in his position. We are proud to see Pepe’s growth and evolution with the company over our three generations of ownership and leadership.

• Because of Pepe’s attention to detail, he improved the organization in coolers, which has increased picking efficiencies.

He takes pride in what he does.

• Pepe’s humility is seen when he gives a hand to his co-workers through sharing tips from his years of experience. This helps his co-workers to work more efficiently.

• Always wanting to learn more, after the lead responsible for our watermelon commodity retired, Pepe jumped in and took ownership to ensure our customers received the right quality and product.

6 | Sourced | november 2021 — february 2022

THE DIFFERENCE IS…

SAFETY | CONSISTENCY | QUALITY PILLAR Three

“Quality is not an act, it is a habit.”

— Aristotle

quality Quality isn’t just what is put into our packaging, it’s how we manage our relationships. From start to finish, handling the order correctly, making impeccable agreements with our customers and vendors, understanding customer needs, and delivering at the right time.

“Quality means the desire and ambition to strive to do the best and reach perfection in everything we do”.

“Quality can mean so many things in our industry, and for most people, they perceive quality as how well the product may look, taste, smell, and feel. For me, it goes deeper than this and beyond the physical attributes of our products. Quality is an expectation. It is a culture that is established by leadership to produce and present products in the marketplace that not only provides exactly what the customer wants, but also accurately represents our brand and company. It means we will always do the right thing for our customers. We will never cut corners. And we will never sacrifice the health, trust, and safety of our customer to gain market share or profit”.

“The definition of quality is a job well done. One that prioritizes the needs of our customers and at the same time does what is right for our company.”.

SERVICE | CONSISTENCY | 7

“Quality and consistency go hand in hand.

By combining our experienced employees, the right equipment, and the right processes, we can consistently produce superb quality products. What sets Market Cuts apart is our people. Similar to a Swiss watch, each employee plays a vital part that allows the entire company to work in unison”.

“At Market Cuts, we strive for quality everywhere, including our front desk. Not only do we offer our customers high quality products, but we also aim to provide exceptional quality customer service.

Working daily to build solid relationships with our customers is our office goal. Our customers need to know we are here for them AND we are here because of them”.

“Quality is giving attention to details at every stage of the process. When we are looking at our product, we need to make sure we are confident that it will meet requirements before it leaves our facility. When a child enjoys a watermelon spear on a hot day, or a mom is cooking for her family with our diced vegetables, we are a part of those families. Quality is not just the monitoring forms we fill out or the steps we take to make sure product is safe, it is the final meal that families enjoy together”.

To order, contact Market Cuts at marketcuts@amarano.com or give us a call at 773.321.7695.

8 | Sourced | november 2021 — february 2022

Driving Produce Sales at At AMC, we provide excellent quality products and service, from the moment produce is picked up at the shipper or farm, to the second it is delivered to our customer’s door. Our team of more than 55 AMC drivers is the key to our commitment to service.

FRANCISCO ALVARADO

JOE STEVENS

Together, the drivers at AMC have more than

750 years combined driving experience!

Each year, we drive over a million miles!

All within 150 miles of our building, now that’s taking care of our customers!

OUR DELIVERY AREA BIAGIO LATTUCA

The average age of one of our trucks is only

110 Trailers

OUR DRIVERS

JAIME MORALES

5 YEARS! 62

Tractors

JESUS ACEVEDO • MARIO AGUILAR • ROMA AGUILAR • FRANCISCO ALVARADO • PEDRO ALVAREZ CALVIN ANZO • MIGUEL ANZO • JAMES BROWN • JOSEPH CASALINO • MARTIN CASTRO AMBROSIO DE LA CRUZ • JOSE DOMINGUEZ • ANTHONY ESPOSITO • ANDRES FLORES • GABRIEL FLORES JAMES FOGARTY • LUIS GARCIA • JOSE GARZA • ERIC GARZA • FRANK GIUFFRE • VICENTE GONZALEZ ROGELIO GUERRA • TIMOTHY HARTNETT • THOMAS HARTNETT • JOSE IGARTUA • FRANK KULHANEK

SERVICE | OUR DRIVERS | 9

20,500 gallons of fuel each year.

A standard car averages only 500 gallons yearly.

A semi-truck with a full trailer can weight up to 80,000 pounds.

WATCH OUT! Trucks need about 40% more stopping time compared to a car. That means they need about three football fields of room to come to a complete stop at highway speeds.

There are about

3.5 million

truck drivers in the US.

If drivers stopped driving today, grocery stores would run out of food in just 3 days.

FUN FACTS

On average, a commercial truck uses

THE AMC DIFFERENCE FOR OUR DRIVERS Each driver has his/her own dedicated tractor, plus all of our maintenance is done onsite at AMC. We deliver locally throughout the Midwest so our drivers are home every night.

FOR OUR CUSTOMERS JAMES FOGARTY

750 YEARS

combined driving experience

Our technology provides our customers with the ability to know the location and ETA of every delivery, at their fingertips through the AMC App.

55+

AMC Drivers and counting

AMC is always looking for new members of our family…

If you’re a CDL Class A driver who knows how to provide kick-ass service, we’d like to hear from you.

Send your resume to hr@amarano.com.

BIAGIO LATTUCA • MARK MACHAJEWSKI • J UNIOR MALDONADO • JAIME MORALES • MARCOS MUNOZ DARREN NOFFSINGER • ALBERTO PENA • ANGEL PEREZ GLORIA • PAUL RAGUCCI • JOAQUIN RAMIREZ SAM REHDER • JOHN REMIAN • JOSE RENDON • BENJAMIN RIVERA • ALEX RODRIGUEZ • JOSE RODRIGUEZ PAUL ROMERO •n GIOVAN SCIANNA • JAMES SCIANNA • CECILIO SORIANO • JOSEPH STEVENS • TOM STOCK JOSE VALADEZ • RAUL VALLE • DANNY VENZOR • ERICK VILLARREAL • MARK WILLSON • FERMIN ZAMUDIO

10 | Sourced | november 2021 — february 2022

MEET OUR TEAM | PEPPER DEPARTMENT IF I WERE A PEPPER, I’D BE A…

Tony Thomas director AMC Family Member Since 2000

Paul Pedi associate director AMC Family Member Since 2005

Jason Cyscon commodity and sales professional AMC Family Member Since 2016

Mayra Muniz commodity and sales professional AMC Family Member Since 2009

Daniel Gonzalez sales professional AMC Family Member Since 2012

Daniel Chadwick sales coordinator AMC Family Member Since 2020

Fatima Ortiz Reyes Sales Assistant AMC Family Member Since 2019

My dad worked at AMC from 1988 to 2006 so I was pretty much raised with produce in my blood. I’ve spent my entire career here in the Pepper Department. My favorite commodity is corn.

I remember as a child how the news would cover the Taste of Chicago and report on how many ears of corn that were sold.

Every 4th of July I think of that and enjoy the fact that we sell a lot more than they ever did! Personally, I love to go to concerts, take camping trips with my family, and listening to Phish.

Like Tony, I’ve spent my entire career at AMC, my dad, Jim, worked here for a little over 20 years. My dad and I worked together, in the same department, for 15 of those years. I spend my free time with my two kids, Sofia who is six and Paul Jr who is four. The kids and I are master Lego builders. I also play golf, cards, and pool when I can.

I’ve worked in the produce industry for more than 20 years. In 2016, I started at AMC in our IWD (Independent Wholesale Distributors) Department and became a member of the Pepper Department five years ago. In my spare time, I hang with my family, my wife Jennifer, and my three daughters, Chloe (8), Emmy (6), and Brooklyn (4).

We like to play board games, do puzzles, go to the zoo, or just hang out and have fun.

I’ve worked in a lot of departments at AMC. I started on the repack line, then was an order checker. I also worked in the Produce and Repack offices as well as in the Accounts Payable Department. I started as an Admin in the Pepper Department eight years ago and have been selling for the last two. Personally, I enjoy baking and taking my kids to activities, especially t-ball games.

I started at AMC in the Repack Department, first as a Line Captain, then Splits Captain, Production Board Coordinator, and then a Supervisor. I transitioned to the Pepper Department in 2018. Before joining the AMC family, I picked orders at another produce house. It’s great being in this department, I enjoy learning every day. I love spending time with my family, just hanging our outside and going to fun places like Santa’s Village.

Prior to joining AMC, I was a produce specialist at Military Produce Group and I was a Produce Manager at Jewel, Strack & Van Till, and Super K-Mart. I spend most of my free time with my wife and three kids. We work around the house together, swim, go for walks, and play video games. I like to fix and collect old video games consoles. Robocop is one of my all-time favorite movies that I can watch any time.

The Pepper Department sells some of the coolest produce at AMC. We have cilantro, which is my favorite, specialty pumpkins, and since we sell all the Hispanic items, we’re also the “hottest” department! In my spare time I like to spend time with my daughter and our cat Bella. My personality makes me special, I am very outgoing and a total daredevil.

I love adventures. I love to travel and see new places and cultures.

“Red pepper, they look bold, but they’re really sweet.

Just like me.”

“I’m ‘old school’ Italian, so I’d have to be a melrose pepper.”

“I would be a jalapeño.

I love how when you first bite into it, you’re like, ok, cool, this isn’t bad. Then, BAM, it kicks your ass.”

“Banana pepper.

It’s bright and adds flavor and color to any dish.”

“Red bell peppers, they’re just outstanding.”

“Red Hot Chili Pepper.

Because they’re an awesome band.”

“A poblano, they’re rich in flavor and can be used for multiple dishes.

My favorite would be Chile Relleno (stuffed peppers).”

SERVICE | MEET OUR TEAM | 11

Cool Things

GOOD TO KNOW

You Can Get in the Pepper Department

Remember, green beans are in high demand during the holiday season.

As long as the weather cooperates, pepper commodities are looking to have a good season.

Potted herbs from

Hard to find ornamental squashes

Craving some sweet corn on the grill?

AMC has a year long packaged sweet corn program!

Mexico is going to be growing in full swing from November to February, product is anticipated to be plentiful and of great quality.

like gooseneck, buttercup, and turban varieties.

Fresh Nuts

Many Gramma Jo’s and WTF brand packaged items are available from the Pepper Department.

A full line of Hispanic specialty items including jalapeño, cilantro, poblano, serrano, tomatillo, milpero, nopales, cebollita, jicama, aloe, banana pepper, xoconostle, verdolaga, and epazote.

OUR PRODUCTS FLASHBACK

BELL PEPPERS

SUMMER SQUASHES

CORN

WINTER/ HARD SQUASHES

CUCUMBERS

FRESH HERBS

GREEN BEANS

ZUCCHINI

EGGPLANT

SPECIALTY HISPANIC ITEMS

AMC Pepper Department, circa 2008. left to right: Tony Thomas, Paul Pedi, Jim Pedi (Paul’s Dad).

To order, contact the Pepper Department at pepper@amarano.com or 773.321.7520.

12 | Sourced | november 2021 — february 2022

Grower Spotlight PROUD PARTNER

M

eyer Farms is a traditional, soil based, organic fresh herb and leafy greens farm located in the Northwest suburbs of Chicago. For more than 30 years, Meyer Farms has been providing quality, soil-grown products that are held to the highest food safety standards.

AVAIL ABLE PRODUCTS

VERSATILITY | GROWER SPOTLIGHT | 13

Farm management are thoughtful environmental stewards and are focused on practices that limit the ecological impact of their activities. This includes the utilization of drip irrigation to minimize water usage from wells and low -till, sustainable farming practices to support the local habitat.

Recent investments in heating elements inside protected structures have been able to extend their growing season from April to early November while keeping the farm true to its strict “soil grown” philosophy. This year, a new sage crop was planted to ensure plenty of product availability for the holiday season.

The future looks bright for the farm as they are constantly exploring opportunities to expand product offerings and are working towards launching micro greens and select organic vegetables in the near future.

The team at Meyer Farms is passionate about their products!

Many of their employees have been with the company for more than 10 years. They are all dedicated to exceeding customer expectations.

To order herbs from Meyer Farms, contact the Pepper Department at pepper@amarano.com or 773.321.7520.

14 | | Sourced Sourced | | november november 2021 — february 2022 2022 14 - february

Grower Spotlight PROUD PARTNER

left to right: - Julia, Sarah, Todd and Jaclyn Greiner.

Todd Greiner Farms was established in 1994 by Todd and his wife Sarah. They started with 120 acres in Elbridge Township of Hart, just miles away from the serene shores of Lake Michigan. The “home farm” is still located on that original piece of land. Today, Todd Greiner Farms has grown to span over 2,000 acres!

I

n 2012, Todd and Sarah purchased

The geographic location of the farm offers great weather

the family farm from Todd’s father.

conditions, and a sandy loam soil type that allows

This was an exciting addition which

asparagus to flourish, pumpkins and squash to be harvested

included additional acreage, storage,

clean with minimal scarring, and the reduction of disease

equipment and a second packinghouse.

Currently, Todd Greiner Farms grows asparagus, sweet and tart cherries,

pressure to the crops. Farming over 2,000 acres allows Todd Greiner Farms to practice proper crop rotation in all fields to insure optimum plant health and higher yields.

zucchini, sweet corn, peaches, winter

The farm has a top-notch global food safety program

squash, apples, heirloom pumpkins,

in place that ensures the absolute safest produce

jack-o-lantern pumpkins, field corn, and

possible. Todd Greiner Farms takes tremendous

wheat. When the fall harvest is done for

pride in growing, packing, and shipping exceptional

the year, the farm transitions to holiday

quality fruits and vegetables and the Anthony

evergreens including trees and décor.

Marano Company is proud to be their partner!

VERSATILITY | GROWER SPOTLIGHT | 15

Recipes from the Farm Apple Orchard Salad Ingredients

directions

4 cups chicken breast, diced 8 cups spring greens 4 fresh Michigan Gala apples, thin sliced 1 cup shredded Swiss cheese 1 cup glazed walnuts 1 cup apple cider vinaigrette dressing

Toss salad greens and apple cider vinaigrette together in bowl.

Arrange diced chicken on top of greens.

Sprinkle cheese to cover. Arrange apple slices in circular rows to cover. The apple will oxidize, so they should be added just before serving.

You may want to drop in lemon juice and water to prevent browning. Sprinkle glazed walnuts to finish.

Brown Sugar Hard Squash Ingredients 2 medium butternut squash (about 2 1/2 pounds each) or 2 medium buttercup squash (about 2 1/2 pounds each) 5 tablespoons unsalted butter, melted

variation for small winter squashs 1. Substitute 2 medium acorn, delicata, or sweet dumpling squash (1 to 1½ pounds each).

2. Reduce roasting time to 20 to 30 minutes.

5 tablespoons dark brown sugar salt

3. Reduce butter and brown sugar to 3 tablespoons each.

pepper

directions 1. Preheat oven to 400°F and adjust oven rack to upper-middle position and place baking sheet on rack to preheat.

2. Divide squash in half lengthwise and remove seeds.

3. Remove preheated baking sheet from oven and place squash halves on it cut side down.

5. Remove from oven and flip squash so cut side is up and set oven to broil.

6. In a small bowl, whisk together the butter and sugar. Brush butter mixture on squash, sprinkle with salt and pepper, and place under broiler until browned and crisp, about 5 minutes. Serve.

4. Return to oven immediately and roast until tender and flesh is easily pierced through skin with skewer, 40 to 50 minutes.

To order produce from Todd Greiner Farms, contact the Pepper Department at pepper@amarano.com or 773.321.7520.

16 | Sourced | november 2021 — february 2022

PROUD PARTNER

G

ourmet Garden has everything to

The herbs start their life as a little seed on

do with fresh flavor - and nothing to

broad acre farms in Queensland and Victoria,

do with fuss. Garlic without garlicky

Australia. The herbs are cared for, fed, and are

fingers. Ginger sans peeling and chopping.

grown organically by the Gourmet Garden

Cilantro that lasts up to four weeks in the

dedicated farmers who are truly passionate

fridge! All pre-washed, pre-chopped and

about producing fresh herbs with the best

with no wilt guilt.

flavor and balance of essential oils.

AVAILABLE PRODUCTS

STIR IN PASTE

LIGHTLY DRIED HERBS

VERSATILITY | PROUD PARTNER | 17

Meet the Gourmet Garden Farmers…

Frank & Ron

Trevor Goos

Frank Mastroieni, born in Biloela

Trevor is a 3rd generation farmer,

to parents who were farmers,

who began farming his thousand

purchased his farm in 1952 when

acre property in the early 1970’s.

he was just 21. He diversified the

Originally growing corn and

farm, which originally operated as

chickpeas, Trevor diversified

a dairy farm, into growing fruit and

into herbs in the mid-late 1990’s

vegetables and finally, herbs.

to supply Gourmet Garden. He

Frank operates the farm alongside

especially likes growing herbs

his son, Ron. They grow eleven

for their water efficiency. His

different herbs including basil,

wife, Joyce, loves cooking with

oregano, lemongrass, mint, chives,

cilantro, thyme, dill, parsley,

Gourmet Garden, adding parsley

and spring onions.

rosemary, and mint.

into mashed potatoes and using

Paul & Kim Paul Stringer and Kim, along with one full time employee, have farmed many acres in Biloela, a region of northern Queensland in Australia. Paul is the second generation of Stringers to have farmed this land, being responsible for the crops for the last 20 years.

Their crops include parsley, cilantro, dill, basil, marjoram,

them for quick dips and dressings.

THE MARANO WAY

how we use Gourmet Garden products STIR FRY

PASTA

BURGERS

TACOS “My tacos are the best.

“For a quick stir fry,

“I’ve been using Gourmet Garden

“I like to add the

use peanut oil to cook meat

products personally for years.

jalapeño stir in

I add the cilantro and

of your choice. Add the garlic

When I’m in a hurry to make

paste to my burgers

jalapeño stir in paste to

and ginger stir in paste.

dinner, I add the roasted garlic

before popping

steak or chicken while

Cook veggies in the same pan

and Italian herbs stir in pastes to

them on the grill!”

cooking. The lightly dried

and finish with a splash of

simple tomato sauce and pour

soy and hoisin sauce.”

over pasta.”

Chef Fred Zolig AMC Executive Chef

Tony Thomas Director, Pepper Department

cilantro is good for a garnish.”

Lisa DeVries

Mark Nusko

Senior Director of Marketing and Communications

Vice President of Sales and Business Relationships

To order Gourmet Garden products, contact the Pepper Department at pepper@amarano.com or 773.321.7520.

18 | Sourced | november 2021 — february 2022

the anthony marano company offers a wide selection of exclusive gramma jo’s brand packaged fruits and vegetables

The Anthony Marano Company was founded in 1947 by Anthony, and his wife, Josephine Marano. Today, we are still family owned and operated by Anthony and Josephine’s grandchildren! Gramma Jo treated her employees and customers like family, a belief that we at the Anthony Marano Company hold true today. She was always ready for a cooking tip or trick and amazing family recipes.

Josephine and Anthony Marano’s Wedding (1948)

Whether working by her husband’s side on the packing line, selecting tomatoes in the fields, or cooking for our employees, Gramma Jo approached her business with a true passion for produce.

Anthony and Josephine Marano working our tomato tube line (mid 1950’s)

Josephine in Mexico tomato fields

Josephine selecting tomato crops

Josephine getting it done!

Packing tomatoes

Our stylish Gramma Jo!

Packing tomatoes

VERSATILITY | BRAND SPOTLIGHT | 19

stop label pollution

blackberries blueberries

shallots red onions

yellow onions

Anthony and Josephine working together

asparagus

In her honor,

The Gramma Jo’s brand represents the same quality and service that she and Anthony demonstrated throughout their lives for their products, customers, and family of employees.

yellow squash

zucchini

cucumbers

multicolor peppers

jalapeño peppers

green peppers

grape tomatoes

cherry tomatoes

Anton T. and Josephine Marano

sweet onions

sweet corn

beefsteak tomato

sugar snap peas

Gramma Jo’s brand fruits and vegetables are always an exceptional value! green beans

snow peas

Additional products also available.

To order, see our department directory on page 2.

20 | Sourced | november 2021 — february 2022

top seasonal picks

All items available throughout the year unless otherwise noted.

bell peppers

russet potatoes

roma tomatoes

These sweet peppers are a member of the nightshade family. Available in multiple colors, green and purple can be slightly bitter while orange and yellow are sweeter.

The reds are the sweetest.

Everyone’s favorite spud, they can be used for anything! Baked, mashed, or fried, yes please.

With chewy flesh and low water content, these tomatoes are perfect for sauces and sautés.

We personally like them on pizzas and in fresh salads.

More about peppers 10 19 21 22 33

More about russet potatoes 21 22 26 35

More about roma tomatoes

23 34

garlic

fresh herbs

hand held citrus

Unbelievably healthy, these cloves pack a pungent flavor punch. Used frequently in cuisines around the world.

Nothing quite compares to the flavor, fragrance, and versatility of fresh herbs. Throughout this edition of Sourced, read about our proud partners and featured growers of these products.

Perfect snacks and in lunches, tangerines, tangelos, clementines, and kumquats are so much better than candy!

More about garlic 16 19 22 33 34 35

celery and celery root (celeriac)

They’re the same, but different….

Although these two flavorings come from the same plant (Apium graveolens), different varieties are cultivated specifically for the stalks and roots.

More about celery and celery root 21 33 35

More about herbs 12 16 19 22 24 33 34 35

More about hand held citrus 21 28 34

roots

guava

What’s a cold weather soup without amazing roots? Turnips, parsnips, carrots, rutabagas, and beets, check out our root veg stuffing recipe on page 35.

This entire fruit, peel and all, is edible. Fruity and slightly floral, AMC carries both Mexican and Thai varieties.

More about roots 21 35

More about guava 21 34

21

seasonal availability chart

SPECIALTY FRUITS & VEGETABLES

NOV

DEC

JAN

FEB

FRUITS & VEGETABLES

NOV

DEC

JAN

FEB

FRUITS & VEGETABLES

ALOE

MANDARIN, STEM AND LEAF

RAMBUTANS

ASPARAGUS, WHITE

MANDARINS (SUMO CITRUS)

ROMANESCO

BEETS, BABY

MILIPERO

STARFRUIT

BEETS, CANDY

NOPALES

SUGAR CANE

CAULIFLOWER, COLORED

NUTS, BULK

TEJOCOTE

CHERIMOYA

ORANGES, BLOOD

TOMATOES, BABY HEIRLOOM

CRANBERRIES

ORANGES, HONEYBELL

TOMATOES, HEIRLOOM

EPAZOTE

ORO BLANCO

TOMATOES, ORANGE GRAPE

GRAPEFRUIT, RUBY RED

PEARS, ABATE FETEL

TOMATOES, YELLOW GRAPE

GRAPES, CANDY HEARTS

PERSIMMON

VERDOLAGA

GRAPES, CANDY SNAPS

POMEGRANATE

GRAPES, MUSCAT

POTATOES, CREAMER

GUAVA

POTATOES, MIXED FINGERLINGS

HORSERADISH

POTATOES, PURPLE

KIWI, GOLD

PUMMELO

KUMQUATS

RADISH, BLACK

LEMONS, SEEDLESS

RADISH, NINJA

LADY ALICE

LYCHEE

RADISH, WATERMELON

OPAL

LOCAL FRUITS & VEGETABLES BEETS, RED | MI CABBAGE, GREEN | IL, WI CELERY ROOT | IL DILL | IL GRAPES, CONCORD | MI

APPLES

NOV

DEC

JAN

FEB

NOV

DEC

JAN

FEB

AMBROSIA ENVY JAZZ

ORGANIC NOV

DEC

JAN

FEB

LOCAL

NOV

DEC

JAN

FEB

CABBAGE, GREEN IL, IN, WI, OH, IA, MI

SPECIALTY ORANGE, CARA CARA PEAS, ENGLISH

CABBAGE, RED IL, IN, WI, OH, IA, MI

PEAS, SNAP

CRANBERRIES

PEAS, SNOW

SQUASH WI, OH, IA, MI

PERSIMMONS, HACHIYA POBLANO

HORSERADISH | IL

POMEGRANATE

ONION, RED WI, IA, MI

SPECIALTY

ONION, YELLOW | WI, IA, MI

APPLES, ARKANSAS BLACK

SERRANO

PARSNIPS | MI

APPLES, MITSU

SQUASH, DELICATA

POTATOES, RUSSET | WI

EGGPLANT, GRAFFITI

SQUASH, RED KURI

PUMPKIN, FAIRY TALE | WI

JALAPEÑO

TANGERINES, KISHU

SQUASH, HARD | MI

LEMONS, MEYER

YAMS, JERSEY SWEET

RADISH, BLACK | IL

ORANGE, BLOOD

YAMS, PURPLE STOKES

NOV

DEC

JAN

FEB

NOV

DEC

JAN

FEB

22

1

NOV

2

ALL SAINTS DAY

NATIONAL PEPPER MONTH

ALL SOULS DAY

2

NATIONAL SANDWICH DAY

11

VETERAN’S DAY

25

THANKSGIVING

NATIONAL PEAR MONTH

14

18

6

27

28

31

APPLE CIDER DAY

NATIONAL PICKLE DAY

SMALL BUSINESS SATURDAY

EAT A RED APPLE DAY

NATIONAL FRUIT CAKE MONTH

DAY OF THE DEAD

3

1

DEC

HANUKKAH BEGINS

24

HANUKKAH ENDS

CHRISTMAS EVE

25

CHRISTMAS DAY

NEW YEAR’S EVE

29

26

CYBER MONDAY

BLACK FRIDAY

& CELEBRATIONS

1

JAN

NEW YEAR’S DAY

2

FEB

CHINESE NEW YEAR

NATIONAL BAKING MONTH

NATIONAL POTATO LOVER’S MONTH

NATIONAL SOUP MONTH

NATIONAL CHERRY MONTH

6

7

15

16

BEAN DAY

FRESH SQUEEZED JUICE DAY

ORTHODOX CHRISTMAS

NATIONAL HOT & SPICY FOOD DAY

9

4

APRICOT DAY

17

MARTIN LUTHER KING JR. DAY

STUFFED MUSHROOM DAY

23

NATIONAL PIE DAY

20

CHERRY PIE DAY

2

GROUNDHOG DAY

9

NATIONAL PIZZA DAY

21

PRESIDENT’S DAY

14

VALENTINE’S DAY

22

16

PACZKI DAY

NATIONAL MARGARITA DAY

27

STRAWBERRY DAY

23

Holiday FOOD SERVICE CHECKLIST THANKSGIVING • CHRISTMAS • HANUKKAH • KWANZAA • NEW YEAR

AWESOME APPETIZERS MARKET CUTS Celery Sticks

Artichoke Avocado

Chives

Baby Carrots

Cilantro

MARKET CUTS Carrot Sticks

Tomatillo

Butter Lettuce

Grape and Cherry Tomatoes

DELECTABLE DESSERTS

ESSENTIAL FOOD PREP

Best Apples for Baking: Jonagold, Honeycrisp, Braeburn

Green Beans Wax Beans

MARKET CUTS Mirepoix MARKET CUTS Diced Red and Yellow Onion

Berries from Driscoll’s: Blueberries, Raspberries, and Strawberries

Broccoli and Broccoli Crowns MARKET CUTS Halved Brussels Sprouts Colored Cauliflower White and Yellow Potatoes

MARKET CUTS Diced Green Pepper

Cranberries

MARKET CUTS Diced Celery

Guava

Fresh Herbs (see our Fresh Herb Guide on page 24)

Fresh Nuts

Sweet Potato Noodles or Cubes from MARKET CUTS

MARKET CUTS Cored Pineapples and Pineapple Spears

Spinach

Best Pears for Baking and Poaching: Bosc Pear, D’Anjou Pears, Red Anjou Pears

Butternut Squash Noodles or ` Cubes from MARKET CUTS

TRADITIONAL HANUKKAH CELEBRATIONS

Kale

Russet or Yukon gold potatoes

Sliced and Whole White Mushrooms

SENSATIONAL SIDES

Scallions

Mini Sweet Peppers

Cucumbers

MARKET CUTS Cauliflower and Broccoli Florets

Jalapeño Peppers

Sweet Potatoes

Raisins

Apples

Root Vegetables

Onions

Oranges

Walnuts

Parsnips

Tangerines

White or Yellow Potatoes

FROM

SOUP KITS Lentil, Winter Barley, Split Pea, Sweet Corn, Italian and Stew Mix

HOLIDAY MEDLEY Includes Potato, Onion, Carrots and Brussels Sprouts

anthonymarano.com | 773.321.7500

FALL VEGETABLE FRIES Butternut, Sweet Potato, and Carrot Sticks

ASPARAGUS SAUTE Includes asparagus, mushrooms, and red onions

24 | Sourced | november 2021 — february 2022

Guide to

Fresh Herbs

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1"$#/"2%./")+/3%+$% -)#,"%)'3%$5+/'%6#/3% +$4/+7/.0%H+.$'4<%#=,92<% =/==/.2<%#(//+<%)'3% #$6.0%*'56#/%,'%$,"#% 5$.%:,'),4./++/#%)'3% D).,')3/#0%!"#$%=),.#% (/""%(,+7%4).",9<%$',$'<% )'3%+72D/0

!"#$%&'$('%)#%#(//+% D).G$.)D0%H,D,").%,'% @):$.%+$%$./4)'$%-6+% D,"3/.0%>./#7<%($$32<% 9,+.6#2<%)'3%@$.)"0%% H(//+%)'3%#",47+"2%#7).=0% I#/%,'%-.),#/#%)'3%#+/(#0% !33%5./#7%+$%:/4/+)-"/% 3,#7/#0%A),.%(,+7%% +$D)+$/#%)'3%=,CC)#0

!"#$%&'$('%)#%*+)",)'%-)#,"% $.%#(//+%-)#,"0%%1"$#/"2% ./")+/3%+$%$./4)'$%)'3% $5+/'%6#/3%+$4/+7/.0% 8)")'9/3%-/+(//'% #(//+%)'3%#):$.20%;,'+2<% =/==/.2<%.$-6#+<%=6'4/'+%% )'3%+/'3/.0

F,47"2%).$D)+,9<% =6'4/'+<%-,++/.#(//+<% @$.)"0%L$+/#%$5% ",9$.,9/%)'3%:)',"")0% I#/3%$5+/'%,'% =,9&",'4<%./",#7/#<%)'3% D6#+).3#0%8/#+%(,+7% B#7<%D/)+<%97,9&/'<% 97//#/<%)'3%/44#0% I#/%,'%#)")3%3./##,'4#% )'3%#)69/#0

F/.-)9/$6#<%($$32% =/./'',)"%5.$D%+7/%D,'+% 5)D,"20%!'+,D,9.$-,)"%)'3% )'+,#/=+,9<%+7,#%7/.-%,#% /).+72%)'3%D,'+2%(,+7%)% #",47+%"/D$'%@):$.0%A),.#% (/""%(,+7%9$.'<%-/)'#<% +$D)+$%#)69/#<%)'3% #$6=#0

!"#$%&'$('%)#%4.//'% 9$.,)'3/.<%17,'/#/% =).#"/2<%;/J,9)'%=).#"/2<% $.%37)',)0%8.,47+<% +)'42<%9,+.6#2<%#(//+<% =/==/.2<%9$D="/J0%I#/3% ,'%*'3,)'<%;/J,9)'<%)'3% K,/+')D/#/%96,#,'/#0

To order fresh herbs, contact the AMC Pepper Department at pepper@amarano.com or 773.321.7520.

KNOWLEDGE | PRODUCE GUIDES | 25

know?

DID YOU

!"#$%&'$('%)#%4).3/'% D,'+%$.%9$DD$'%D,'+0% *+%9$'+),'#%)%#D)""/.% )D$6'+%$5%D/'+7$"% +7)'%=/==/.D,'+<%#$% ,+%,#%"/##%D,'+2%)'3% D$./%7/.-)9/$6#0%A),.#% (/""%(,+7%).+,97$&/<% 9696D-/.<%",D/#<% .)#=-/..,/#<%)'3% #+.)(-/..,/#0

The best way to store fresh herbs is to wrap the stems in a damp paper towel and then place in a plastic container or wrap in plastic wrap before refrigerating.

M/",9)+/<%D,"3<% 2/+%3,#+,'9+%@):$.0% A),.#%(/""%(,+7%B#7<% =$+)+$/#<%)'3%)% :).,/+2%$5%97//#/#0% I#/%,'%#)69/#<%#)")3#<% $.%D,J%(,+7%-6++/.0% Q./)+%)#%)%4).',#70

H+.$'4/.%)'3%#+6.3,/.%(,+7% )%9$D="/+/"2%3,E/./'+% @):$.%+7)'%,+#%*+)",)'% 9$6#,'0%8$"3<%#+.$'4<%#=,92<% )',#/?@):$./30%1)'%-/% 6#/3%5./#7%-6+%)"#$%#+)'3#% 6=%(/""%+$%/J+/'3/3% 9$$&,'40%I#/%,'%#+,.%5.2#% )'3%96..,/#0

When cooking, most fresh herbs should be added to a dish shortly before cooking is finished to preserve the flavor.

;,'+2<%=/==/.2<% ($$32<%"/D$'2<%)'3% ).$D)+,90%A),.#%(/""% (,+7%-/""%=/==/.#<% 9)--)4/<%/44=")'+<% =/)#<%=$+)+$/#<% +$D)+$/#<%4).",9<% .$$+%:/4/+)-"/#<% )'3%D$./000

N).+72<%D,'+2<%(,+7%",47+% =,'/<%=/==/.<)'3%9,+.6#%'$+/#0% *'+/'#/%)'3%-$"30%O$.&#%(/""% (,+7%7/):2<%.$-6#+%./9,=/#% ",&/%#)6#)4/#<%#+6P'4<%)'3% =)#+)0%H)4/%9)'%-/%)33/3% /).",/.%,'%+7/%9$$&,'4%=.$9/##% -/9)6#/%$5%,+#%#+.$'4%@):$.% )'3%).$D)0

!"#$%&'$('%)#% >./'97%=).#"/20% M/",9)+/%)'3%#6-+"/0% 8/#+%(7/'%/)+/'% .)(0%I#/3%(,+7% =).#"/2<%+)..)4$'<% )'3%97,:/#%,'%9")##,9% >./'97%9$$&,'40

1"/)'<%=/==/.2<% #6-+"/<%7/.-)9/$6#<% D,"3"2%-,++/.0%% L$+%$'"2%)%4).',#7<% =).#"/2%9)'% /D=7)#,C/%$+7/.% @):$.#%,'%)%./9,=/0% NJ+./D/"2%:/.#)+,"/0

P RO DU CE I S O U R PASSIO N

®

Spuds

26 | Sourced | november 2021 — february 2022

SUPER

RUSSET MEDIUM TO LARGE, LIGHT BROWN SKIN. Best for baking, mashing, frying, or roasting

PETITE MINI SIZED, RED, YELLOW, WHITE, AND PURPLE VARIETIES Easy to roast, bite size, perfect for soup and stews.

Whether you’re a fan of russets, golds, reds, or fingerlings, the potato has immeasurable uses in practically every type of cuisine. Poutines, gratins, fried, baked, grilled, or made into dough (or vodka) we don’t know what the world would be like without these fantastic tubers.

And although they may have gotten an unhealthy reputation as chips or fries, the potato itself is low in calories and contains high levels of Vitamin C, protein, and folate.

PURPLE PURPLE TO BLUE COLORED SKIN AND FLESH. VERY STARCHY, VARYING SIZES WITH A NUTTY FLAVOR. Great in salads or mashed for a fun pop of color.

FINGERLING LONG AND SKINNY, LIKE A FINGER. Red, yellow, white, and purple varieties.

To order, contact the AMC Potato Department potato@amarano.com or 773.321.7560

KNOWLEDGE | PRODUCE GUIDES | 27

know?

DID YOU

• If you cut open a potato and rub it on a rust spot, the acid in the potato will dissolve the rust.

• Suffering from puffy eyes?

Ditch the cucumbers and use sliced potatoes to reduce the swelling.

WHITE STARCHY WITH A THIN SKIN. NOT AS CREAMY AS YELLOW POTATOES. Best for mashing with the peel.

Great in potato salads.

YELLOW VARYING SIZES. CREAMY AND YELLOW INSIDE AND OUT. Use for grilling, roasting or mashing.

• Added too much salt to a soup or stew?

Add in a couple cut potatoes into the mix while it’s still on the stove. The potatoes will absorb the salt!

• Potatoes are grown in 50 states and in about 150 different countries.

• Potatoes were the first vegetable grown in space.

• Spuds are completely gluten free.

RED SMALLER THAN RUSSETS, RED, WAXY SKIN. Best in potato salads, soups, and stews.

Remains firm when cooked.

SWEET MANY VARIETIES ARE AVAILABLE Roasted, baked, fried, or mashed.

Sweet and healthy. Perfect side dish.

P RO DU CE I S O U R PASSIO N

®

28

Guide to Citrus

Sure, we love our lemons, limes, oranges, and grapefruits, but there are so many more varieties of citrus to try!

MANDARINS

These are a type of orange, but smaller, less sour, sweeter, and stronger.

Clementines, satsumas, and tangerines are types of mandarins. They’re all easy to peel, and make perfect, portable snacks.

CLEMENTINE

SATSUMA

TANGERINE

Slightly sweeter than a tangerine, these are the smallest variety of orange.

They’re seedless and are great for kids.

Thick but delicate skin.

This variety of mandarin has the most juice. Because of their balanced flavor and amazing aroma, they work well in salads and sweet desserts.

More tart than a clementine but sweeter than an orange.

The best season for these strong bursts of flavor is from November through January.

TANGELO

MINNEOLA

KUMQUAT

MEYER LEMON

This hybrid of a Dancy tangerine and pummelo grapefruit is seedless, easy to peel, and significantly sweet with a tart after taste.

They are usually limited in supply and are best between December and February.

Also known as a Honeybell, the minneola is a variety of tangelo. Fairly large fruit with a thin rind. Easy to peel and very juicy.

Sweet, sour, and citrusy.

The peel is completely edible.

Kumquats are great in fruit salads and drinks and make delicious jams.

Smaller and more round than a conventional lemon.

These lemons are sweet, rather than tart, with rinds that have an herbal flavor and fragrance.

They are commonly added to salads and sweets in their fresh, raw form.

RUBY RED GRAPEFRUIT

PUMMELO

KEY LIME Also known as Mexican or West Indian limes. These are smaller than regular limes and have more seeds.

The flavor is tart and floral with a strong fragrance.

know?

DID YOU

February is National Grapefruit Month!

Check out more food holidays on our produce calendar on page 22.

One of the sweetest grapefruit varieties, these are mild and provide a good balance between sugar and acidity levels. Nearly seedless. Product availability peaks in January and February.

BLOOD ORANGES This orange has a thick, pitted skin with brilliantly colored flesh that can be dark pink to dark red. Fewer seeds than regular oranges with strong raspberry notes.

Also known as pompelmoes, shaddock, or pomelo, these are the largest of the citrus fruits and are a close relation to the grapefruit. Less juicy than a grapefruit, they are mild and sweet. Stay away from their membrane, it’s bitter to taste.

PINK GRAPEFRUIT Sweet, tart, and intensely flavored. Try this baked, or sliced and grilled.

LIMA DULCE

(SWEET LIMES) Intense, floral aroma.

Low acidity and less tart.

Mild flavor with subtle notes of honey, orange, and pear.

ORO BLANCO A grapefruit and pomelo hybrid, this fruit has a pale yellow flesh with no seeds.

Very sweet, barely bitter, and low acidity.

For amazing, lemons, limes, oranges, and grapefruit, stop label pollution and order our gotcha brand packaged citrus.

To order, contact our fruit department at fruit@amarano.com or 773.321.7550.

Answers: 1.Eddoe 2.Radish 3.Kiwi 4.Pineapple 5.Broccoli 6.Eggplant 7.Lychee 8.Finger Hot Peppers 9.Dragon Fruit 10.Purple Kale 11.Currant 12.Tomatillo 13.Black Kale

10 8 5

11

12 13

9 So you think you’re a produce expert?

See how many of these fabulous fruits and vegetables you can identify. Fun huh?

GUESS 6 WHAT? 1

2

7 3

4

29

30 | Sourced | november 2021 — february 2022

WHAT IS YOUR MOTIVE?

by Rick Van Arnam

Vice President of Leadership, Team Development, and Strategy

I

recall a conversation a couple of decades ago that remains stuck with me since, and one that New York Times best-selling author Patrick Lencioni has put in better context in his book, The Motive.

Meeting with a retired Army officer and now software engineer, he asked me, “Why do we think we need to get promoted into a leadership role if all we really enjoy doing is coding software?” He went further saying as much that we have a culture of work in America that rewards being promoted and defines success by climbing the corporate ladder of leadership.

This is truer today than ever before.

Today, C-Suite executives are viewed as celebrity-like, followed in the press and on social networks, like media stars or athletes.

It is hard to argue that the attention, title, compensation, and perks do not have some impact on how people show up in leadership positions. And it does not have to be in high-profile or publicly traded companies. As human beings, none of us are immune from the trappings that often come with leadership positions, and it often starts earlier, not later.

He was right.

REWARDS-CENTERED LEADERSHIP

1. Being a leader is the reward for hard work.

2. “I’ve made it! I’m being recognized and rewarded. Life is about to get easier and more comfortable.”

3. I’ve achieved my goal!

4. Leadership is a prize.

5. Drawn by its trappings: title, attention, power, status, compensation, perks.

6. May believe the role should be convenient and comfortable.

R E S P O N S I B I L I T Y- B A S E D LEADERSHIP

1. Being a leader is a responsibility.

2. “Wow, I’ve got a lot of responsibility – I better get to work!”

3. What can we achieve now?

4. Leadership is a privilege.

5. Drawn by responsibility: grow my people, make the best decisions, represent the company well.

6. Understands the role will require uncomfortable conversations and prioritizing others over self.

KNOWLEDGE | AMC LEADERSHIP | 31

“Leadership can never be about the leader more than the led.”

—Patrick Lencioni

In 1994, I was a new Marketing Manager for an online service company in Columbus, Ohio. I transitioned from the Army, through business school, to lead a small team in my new career.

I was excited to have my own office and quickly learned that office size matters. A colleague stopped in and counted ceiling tiles – I had never seen that before – and made some remark which I do not recall. It happened so fast that I did not realize what was going on. After all, I had been in the Army and I wasn’t a swift calculator! But I do recall, from that point forward, that even junior managers paid attention to office size.

In his book, The Motive, Patrick Lencioni writes on the five responsibilities a leader cannot abdicate. At the Anthony Marano Company, we use these five responsibilities to coach-up, provide focus, and equip our leaders – like a coach’s checklist. These are the five responsibilities, in our own words, that our leaders need to master: We’ll go into these five responsibilities in our next issue of Sourced, but first, let us address the question that comes before these responsibilities, “Should I lead?”

There are two motives for wanting to lead. One motive is for the responsibility and the other motive is for the rewards.

As Lencioni says, “The wrong motive for wanting leadership is to benefit oneself, for the admiration of others, for money or, more often than not, to just to do what’s fun and enjoyable. These people go into the job thinking, ‘What am I going to get out of this?’ And then, when the difficult (continued on next page…)

1

Build a Cohesive Team

2

Run Great Meetings

3

Manage Direct Reports

4

Has Uncomfortable Conversations

5

Is a CRO

(Chief Reminder Officer)

32 | Sourced | november 2021 — february 2022

parts come up, the really sacrificial parts that only the leader can do, they say, ‘Why would I do that? That won’t benefit me.’”

On the other hand, says Lencioni, “The right motive to lead is because you are accepting the responsibility of helping other people live a better life through their work, through what they’re doing for customers, and for the organization.

That’s a burden. It’s a sacrifice.

The economics of leadership are not great. When I say economics, I mean the personal economics.

Any great leader knows that they put far more into it for others than they get out of it for themselves. And they’re okay with that because that’s why they became a leader in the first place.”

If you follow Pat on his podcast “At The Table” or watch some of his YouTube videos it won’t take long before you hear a Southwest Airlines story. I worked closely with Pat long enough to get tired of hearing these tales, but there is a reason that Southwest Airlines isn’t like all of the others, and it has much to do with their commitment to organizational health.

I once heard their former Chief People Officer talk about the questions he would ask during interviews. The set-up questions were designed intentionally to get the candidate talking about the different teams he or she had led.

The questions would lead the candidate to share the number of direct reports for which

the candidate was responsible (more is better, right?). Then, he would ask the candidate to provide the names of those six to ten direct reports. Going further, he would pick a specific name and ask the candidate about that direct report’s family – how many kids, age, interests, hobbies, etc. You can see where this interviewing was heading. To lead well at Southwest Airlines, you have to be in the people business. If you don’t like serving people first, you may not be a great fit for the airline.

To be fair, no company, including the Anthony Marano Company, gets it right all the time.

In fact, sometimes I believe you have to give a person a shot – someone who thinks they are leading for the right motive – and allow for some self-discovery when the messy works starts. Done best, the person will opt-out of the role and return to their previous role, or a new one, often happier and more productive. What does help to avoid mistakes is to be organizationally aligned on finding the right leaders for the right reason, and, then, to be organizationally aligned on just the few things leaders need to master to be successful.

I often say, “produce is easy, people are hard”. I’m not minimizing the long grower-distributor supply chain and the challenges to deliver fresh produce; I am just pointing out that leading people can be messy work. It’s not for everyone. That’s okay.

Let’s just start at the beginning – so, what’s your motive?

SOURCES The Motive, by Patrick Lencioni What’s Your Motive?, Interview by Dan Bigman, CEO Magazine, March/April 2020

33

Chef

Freds’ CORNER

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

Chef Fred’s

Holidays and colder months call for delicious comfort food.

RECIPES

Spicy Roasted Red Pepper Hummus

ingredients 1 lb canned chickpeas, drained and rinsed 3 tbs Tajín 2 lemons, juiced 3 cloves garlic, chopped

directions 1. In a food processor, combine chickpeas, garlic, and Tajín.

Blend until smooth.

2. Add lemon juice, peppers, and Sriracha. Blend again until smooth.

4 red bell peppers roasted and peeled, seeds removed 1 bunch of parsley, washed and chopped 3 tbs Sriracha

3. While processing, add olive oil.

Use water if you feel like the hummus is too thick.

1/3 cup extra virgin olive oil

4. Season with salt. Finish with chopped parsley.

water (for consistency)

5. Serve with veggies and warm pita.

salt to taste

34 | Sourced | november 2021 — february 2022

Chef Fred’s

AMAZING APPETIZERS

RECIPES

Salsa Molcajete ingredients 5 roma tomatos, roasted or char grilled, and peeled 4 banana peppers, roasted or char grilled, peeled, and deseeded

directions In food processor, puree onion and garlic.

Add peppers and tomato and pulse. Salsa should be chunky. Season with salt and lime juice to taste. Fold in cilantro.

CHEF TIP

You can use whatever peppers you prefer.

I like banana peppers and jalapeño, but really, it’s open season depending on availability and your heat tolerance. Even if you made this entirely “heat free”, it would still be super flavorful.

3-5 jalapeños, roasted or char grilled, peeled, and deseeded 1-2 red bell peppers, roasted or char grilled, peeled, and deseeded 1 small yellow or white onion, char grilled (cut in half or in quarters) 2 cloves garlic, roasted juice of 1 lime 1 small bunch cilantro, chopped

CHEF TIP Leave some jalapeño seed in the mix if you’d like to add extra heat.

salt to taste

Ponche (Hot Punch) Ingredients 1 lb guava

2 cups diced pineapple

2 golden delicious apples

1 cup sugar

¾ cup raisins

8 cups water

½ cup prunes

cinnamon sticks, anise stars, or fruit rind to garnish

2-3 crab apples

tequila

2-3 nectarines or tangerines

directions 1. Peel, core, and cut all fruits into small cubes.

3. Lower heat and simmer for one hour.

2. Add all ingredients, except tequila, to a large pot and bring to a boil.

4. Add garnish and serve hot with a shot of tequila.

RETAIL SUGGESTION

Make this recipe for in-store sampling.

The fragrance of this mixture will certainly cause drooling… Tequila is optional.

Chef Fred’s

KNOWLEDGE KNOWLEDGE | | CHEF CHEF FRED’S FRED’S CORNER CORNER | | 35 35

RECIPES

Holiday Meal Side Dishes Potato Dauphinoise

Serves 8–10.

(daa-fuhn-waa)

ingredients ¼ cup butter (one stick) ½ lb shredded gruyere 2 tbs chopped garlic 2 cups heavy cream 2 cups whole milk 3 lbs russet potatoes, peeled and sliced ¼ inch thick ½ tsp nutmeg 1 tsp fresh chopped thyme salt and pepper to taste

Eat until you pass out cause it’s that damn good.

directions

1. In a non-reactive pot (non-aluminum) combine milk, cream, garlic, nutmeg, thyme, salt, and pepper.

Lay potatoes, flat, in cream mixture and bring pan to a simmer.

2. Turn off heat and remove potatoes.

3. Gently grease a 9x13 pan with softened butter.

Place one layer of potatoes, flat, on the bottom of the pan. Sprinkle a layer of gruyere. Add remaining potatoes and then cream mixture until the potatoes are slightly covered. Add remaining cheese. Bake for 25 minutes in a 400° oven until golden brown and potatoes are tender.

Root Vegetable Stuffing

(whether you stuff it or not)

ingredients 6 cups bread, chopped in one-inch cubes, lightly toasted or dried.

1 cup chicken broth

1 large rutabaga, peeled and cubed (1/2 inch)

2 tbs butter

1 large turnip, peeled and cubed (1/2 inch) 2-3 parsnips, chopped in ½ inch pieces 2 large carrots, chopped in ½ inch pieces

3 eggs

1 cup heavy cream 1 cup Market Cuts® finely diced onion 2 tsp chopped sage 1 tsp chopped savory

1 large celery root, peeled

½ tsp nutmeg

and cubed (1/2 inch)

salt and pepper to taste

directions

Serves 8–10.

1. Because each root vegetable will cook at different rates, it is important to roast them separately. Toss each in oil with a little salt and roast at 425° until tender and slightly colored.

Let cool and reserve.

2. Add 1 tbs butter to a sauté pan, heat and sweat celery and onion. Cook on low heat until translucent. Remove from heat and add herbs and nutmeg, stir, put to side and let cool.

3. In a mixing bowl add eggs, cream, and half the chicken broth.

Wisk together. Toss in bread and mix thoroughly. Add onions and celery mixture. Add root vegetable mixture. Mix well.

4. If you feel it’s dry, you can add the rest of the chicken broth.

5. Place stuffing in a greased 9x13 pan. Bake at 400° for 30 minutes. Covered for 20, uncovered for 10.

You can use any kind of bread you like, but I recommend French for this recipe

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