Sourced Magazine by the Anthony Marano Company | Issue No. 7 | November 22 - February 23

Definition of innovation

1. :a new idea, method, or device: NOVELTY 2. :the introduction of something new

At AMC, we are dedicated to constant improvement and growth. In fact, we sometimes say that “AMC” really means Always Making Changes. It is this commitment to being better than we were yesterday that challenges us to deliver innovative services for our partners. Throughout the history of our company, we’ve focused on what could drive us forward, from new machinery or delivery systems, to investing in our most important asset, our people. In this edition of Sourced, we take a look at the world of organics, and how it’s changed the landscape of farming. Meet our Organic Department and some of their very innovative partners like Bonnie Poux from Access Organics, a true organic pioneer, and the cutting edge greenhouse technology from Great Lakes Greenhouses.

Rick Van Arnam, our Vice President of Leadership, Team Development, and Strategy shares thoughts on creating employee engagement. Plus, we’re proud to showcase our Housekeeping Team and Maintenance Crew. These “behind the scenes” family members are responsible for our reputation of cleanliness and we couldn’t be more proud of the job they do! We can’t wait to see what the future will bring…

Thank you for your partnership.

Damon Marano Chief Executive Officer President & Chief Business Officer

Marano

Anton

CONGRATULATIONS TO OUR AMC

sincemember 2005

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”.

Norma joined our family as a Repacker in 2005. In 2015 she was promoted to Order Checker, only the second person ever to hold this position. Her humbleness and hunger to learn led to her promotion as Order Checker Coordinator for both morning and night shifts in March of this year.

Norma is passionate about everything she does and she shows it through improving processes (finding GEMS) and providing solutions. Most recently she has been working with the drivers to ensure the proper paperwork is provided for any returns.

• Norma pays great attention to detail, she is the first to report any trailer temperature or product quality issues. This is taking care of our customers, and it’s part of what we call “Living the Marano Way”.

• She changed her schedule so that she could train the Order Checker Teams on the night shift, this is doing what is best for the Golden Goose.

• Norma helps provide structure to her teams by coordinating lunch and breaks. She does well at managing conflict and is able to schedule her people for the best efficiency and team health.

amcfamilysincemember 1995

FERNANDO ORTIZ

Day Receiving

In 1995 Fernando joined the AMC Family as a Repacker. His dedication and hunger for learning has resulted in many promotions including Line Lead, Tomato Captain, Tomato Receiving, and most recently, Tomato Coordinator. He leads with humility and listens to feedback from his team. He is selfaware, good with people, and enjoyable to be around.

• Fernando is smart with people, he has been able to lead many different personalities, and has created a team environment that gets substantial results. He always works to be better than he was yesterday.

• He voluntarily stays late to prep for the next day and he comes in when he is needed on his day off.

• Fernando takes pride in what he does and has great attention to detail. His opinion is sought daily by his team, sales reps and customers, because of this, he is looked to as a “Tomato Expert”.

Order Checker Coordinator

NORMA VENEGAS

amcfamily

ALL STARS

amcfamilysincemember 2018 amcfamilysincemember 2013

A couple months after she was hired as a Repacker in 2018, Magali showed great enthusiasm and attention to detail and was promoted to the Housekeeping Department. When needed, she’s taken over management responsibilities and has helped with tracking inventory and coordinating events. She’s hungry and curious to learn, and is often looking for opportunities to grow. Magali sees that any job is completed.

• Magali is the first to volunteer to cover call offs and holidays.

• She takes pride in what she does and looks for ways to improve (GEMS). She informs her manager if anything needs to be added to the department task list or if there are any things that need to be communicated to facilities.

• Magali lives the “Marano Way” because she finds happiness in training and helping others be successful. Her joy is contagious.

Araseli’ s journey began as a Repacker in 2013. Shortly after, she earned a promotion to Order Checker because of her attention to detail. She was hungry for more responsibility, and was promoted to a Sales Assistant in the Potato Department in 2017. She’s always doing what’s best for AMC. A recent example, she was willing to move from the Potato Department to the Organic Department when she was needed. Araceli was able to learn a new department while training someone else to take on her spot in the Potato Department, making the transition smooth.

• Araseli is always willing to take time out of her day to teach and give a hand when needed. When other departments need her assistance she gladly helps, adding to her current responsibilities

• She is eager to learn and is hungry for new challenges. She is proactive, and asks good questions.

• Regardless of her title or position, she gets the job done, including billing customers for her teammates.

• Her positive attitude and smile are contagious and she is enjoyable to be around.

Frank has been a driver with AMC since 2011. He is constantly asking for feedback and is dedicated to improving himself, working to be better than he was yesterday. He listens to others and adapts well to change. He is motivated to get the job done, taking long routes when needed.

• Frank works well with customers and creates strong relationships.

• He goes above and beyond to provide Kick Ass Service. He takes on extra loads and stops when needed.

• Frank has great energy and constantly looks for ways to help others.

Driver Frank Giuffre

amcfamilysincemember 2011

Housekeeping Sales Assistant Organic Department

MAGALi RUIZ ARASELI HERNANDEZ

SPOTLIGHT ON THE Organic Department

AMC Family Member Since 2016

Before the Organic Department, I spent about a year each in our Fruit and Potato Departments. Prior to produce, I was in the construction industry. I believe in promoting, supporting, and consuming organic food, it’s the healthiest way to eat. My wife AnnaLisa and I have been married for eleven years and we have three children; Michael (7), Mia (7), and Gianna (6). In my spare time, I coach my kids in sports, work in carpentry, and tinker on the house.

AMC Family Member Since 2011

Since I started at AMC, I’ve worked everywhere! I’ve been an order picker and cooler captain and I’ve worked in the Potato, Berry, Banana, Fruit, and Receiving Departments. After high school I worked on the market before I decided to go into construction. I found myself back in the produce industry after the market crashed in 2008. Organics is very challenging but being at AMC gives me an opportunity to grow personally and professionally. I love being able to connect smaller growers and family owned businesses to our large market. I truly enjoy teaching and being able to see this team strive to be better than they were yesterday. I am married with three kids, two boys and a girl. I am very involved in our community, including coaching little league baseball and football. When time permits, I enjoy playing golf, hunting, and fishing.

AMC Family Member Since 2015

I started out at AMC as a hustler picking orders. I also worked in the Receiving Department unloading trucks and receiving products. In 2017 I transitioned to the Organic Department, first as Administrative Assistant before moving to Sales. Prior to working at AMC, I worked at Plum Market slinging chocolate pecans and bunches of peonies. This department constantly challenges me because of the number of different commodities we offer. Personally, I love to play table top games (I have 200 games in my collection) and go to the movies (sometimes for 24-hour horror movie marathons).

AMC Family Member Since 2019

I’ve been in the produce industry my entire career and in the Organic Department since I started at AMC! At 16 I started working in a grocery store and then went to the Chicago International Produce Market for the next 15 years. I get a thrill out of selling and creating new partnerships, and opportunities. To decompress I enjoy drawing and painting. I am also fluent in Polish, I love pierogis, and the show South Park.

AMC Family Member Since 2020

Before joining AMC, I worked in customer service at an airline for four years. Currently, I buy all the potatoes, sweet potatoes, onions, tomatoes, and mushrooms. Within the last two years I’ve become a father of two beautiful girls, Camila and Sofia. In my spare time, I like to hang out with my girls and do projects around the house

AMC Family Member Since 2020

I have nearly two decades of produce experience. Before joining the AMC family, I worked for Jewel, Strack & Van Til, and Whittingham Meats. It’s fun to learn all the different facets of this department and to work with a strong team. I have three kids Nathan (14), Jackson (9), and Hannah (4). In my free time

I like to watch sports. I’m all about the Dallas Cowboys and Michigan Wolverines.

AMC Family Member Since 2021

Before AMC, I was a Chicago police officer. I have been a part of the Organic Department since I joined the AMC Family and I recently started procuring organic salads (Earthbound, Josie’s, and Organic Girl). After the pandemic, organic produce has been in high demand and it’s exciting to be able to grow this department. I am a big Chicago Cubs fan and enjoy going to games with my brother. I love pancakes and have consumed roughly over 15,000 in my short 27 years!

AMC Family Member Since 2013

Before I became a part of the Organic Department I worked on the repack line, was an Order Checker, and was also in the Potato Department. I have four boys and love spending

“AMC is dedicated to providing kick-ass service and knowledge to our customers and growers. We will go out of our way to help solve problems and provide value to them.”

– Nick Donofrio

“At AMC, our leadership firmly believes in reinvesting in the business, including our employees.”

– Michael Hamilton

“Organics is fun because of all the differentcommodities we buy and sell. I have the abilityto buy from growers all over the country, andsometimes in other parts of the world!”

– Mike Borsellino

organic gotcha® brand citrus and

exclusively at the Anthony Marano Company. Packaged fresh daily.

Behind the Scenes

at

“I enjoy learning new things!”

Maria Trujillo

Housekeeping Team

Miguel Antunez

Back, Left to Right:

Azucena Mendez

Elizabeth Molina

Elena Tino

Alexandra Lara Daniela Garcia

Maria A. Soto

Sandra Castro

Front, Left to Right:

Gabina Trujillo

Celia Solorzano

Maria Trujillo

Eva Carrillo

Magali Ruiz

work is how well the company treats us.”

Our Housekeeping Team and Cleaning Crew are responsible for the cleanliness of our building, all 625,000 square feet of it! From the floors to the roof and everything in between, including coolers and more, these family members play a big role in quality assurance for our customers. Because of their dedication to the details, these teams make the building impeccably beautiful to our employees, customers, and visitors.

We are proud and thankful for all their hard work.

“Teamwork means good communication, helping each other, and learning to do better every day.”

Magali Ruiz

Eva & Daniela

“I like the challenge of learning new things. More than anything I know I have a permanent job.”

Manuel Ortega

ALL STAR

Jose Luis Benitez

Miguel Wence

“Being a part of a team helps us understand each other.”

Sandra Castro

“I like changes, new experiences and enjoying everyday life to the fullest.”

Maria A. Soto

CULTIVATING PASSION & TRUST FOR GENERATIONS

Fruit World is owned and operated by CJ Buxman and Bianca Kaprielian, third- and fourth-generation, honest-to-goodness family farmers. In 2017, CJ and Bianca founded Fruit World to celebrate and carry on a family legacy of sustainable farming practices and good stewardship of the land. They love what they do and are focused on infusing their happiness and passion into the fruit they sell.

Grown on land that’s been in the Kaprielian family for three generations, in some of the most highly mineralized soil in the San Joaquin Valley, Fruit World offers organic and conventional citrus and organic grapes, apricots, pomegranates, and avocados. In addition to growing, they have created partnerships with other high-quality farms to help bring their produce to market, including Blossom Hill’s apricots, Masumoto Family Farm’s legendary peaches and nectarines, and Sea Level Farm’s dry farmed tomatoes.

Fruit World is all about peak-season pickings, flavor-packed produce, and keeping family farming thriving into future generations. They uphold optimal harvesting, storage, and packing practices, and ship out of Primus

CJBuxmanandBiancaKap

amc team at Fruit World Farm

r ielian

Damon Marano and Mike Borsellino

Mike Borsellino

Family Owned & Operated Since 1983

Based in Leamington, Ontario and grounded in more than 39 years of knowledge, expertise, and experience, Great Lakes Greenhouses is a proven partner. They are the largest grower, packer and shipper of hydroponic, non-GMO, premium, seedless cucumbers in North America.

Commitment to Sustainability

At the root of Great Lakes Greenhouses’ pursuit of innovation to improve traditional growing practices is a desire to develop sustainable farming methods that ensure safe, high-quality food sources for future generations. This emphasis on research and development has set the standard for produce in the greenhouse industry.

Pest and Disease Management

Great Lakes Greenhouses focuses on preventative measures to combat disease and pests. They start with certified seeds that are selected to grow in their on-site plant raising nursery. The nursery is washed twice each day to maintain a sanitary environment. Instead of pesticides, beneficial insects like parasitic wasps and bee colonies are raised on-site and are used extensively to achieve natural pollination and help control aphids and pests.

Resource Conservation

Greenhouse growing technology requires up to ten times less water than traditional field farming. Great Lakes uses the most up to date flood floor technology in their nursery, ensuring the lowest water use in the industry.

Ultraviolet sterilization is used when higher levels of water sanitation is needed. Any excess nutrient feed solution that is used in the growing process is collected through an intricate leach collection system. It is then filtered, heat pasteurized, cooled, enriched with oxygen, and reintroduced into their irrigation system with minimal water loss.

Their commitment to sustainability doesn’t stop there; the farm employs holistic growing practices that incorporate nutrients from organic certified compost and plantbased inputs and vegetable sources into the soil to nourish future harvests. To conserve energy, Great Lakes invested in innovative roofing and gutter systems and 100% of the electricity that the farm uses is produced inhouse via an efficient cogeneration system run on natural gas. The system produces over 5.5 megawatts of energy, powering their growing process using LED technology and innovative techniques.

Lay Down Blocks

A solution of nutrients is mixed and is then poured over the blocks multiple times. The dry blocks start out weighing 62 grams (a little over 2 ounces) and end up weighing around 700 grams after soaking (nearly 25 ounces).

Seeding

A seed is placed in each block. They stay in the nursery for approximately 24 days.

Food Supply

After seeding, the blocks are moved to the greenhouse to continue the growth process. Each block is equipped with an individual dripper that releases a nutrient mixture providing a food supply to the plants. The food is dissolved in water and then slowly released into the blocks. Food distribution is managed by a computer system ensuring consistent, proper feeding of the plants

Greenhouse Growing 101 1 2 3 4

Harvest It takes 14 days in the summer and 28 days in the winter for the plants to grow before they are harvested.

Packing

Cucumbers are immediately transported into the packing area after harvesting where they are graded and packed fresh, daily. Using industry specific software, the product is identified and labeled as it is packed to ensure food safety and traceability measures are in place. Cucumbers are shipped within 24 hours of being harvested so that customers and consumers receive the freshest product possible.

FRESH INNOVATIONS

Headquartered in the high desert of southern Arizona near Nogales, Sunfed has a passion for providing the highest quality fruits and vegetables, produced by the world’s finest growers.

Sunfed is committed to developing FRESH INNOVATIONS in packaging, food safety, sustainability, and shelf life. Their reputation for freshness and consistent flavors, textures, and colors is remarkable.

An industry leader in food safety, SunFed has set the highest standards in the fresh produce industry and administers internal audits to ensure they are being met.

In addition to having pioneered innovative packaging, SunFed has pursued advanced techniques to extend shelf life, such as StePac’s Xtend® brand “modified atmosphere packaging” for fresh beans, squash, and bell peppers.

“Whether you grill, sauté, bake, or noodle it, squash is fantastic! Its versatility as a side dish or as the star of the show allows you to do so much with it. There are so many varieties that can be used as great options for meatless Mondays, keto or low-carb diets, and as a staple for vegetarians and vegans alike. This fall and winter is a great time to create big, bold destinations in produce departments as the squash category is a mainstay at the table throughout the holiday season and beyond.”

-Matt Mandel, Vice President of Operations

Zucchini

English Cucumbers

Ingredients

• 3 SunFed® Perfect Zucchini

Quick ‘N Easy Zucchini Chicken PestoPRODUCTS

• 1 tsp oil

• 1 cup grape tomatoes

• 2 boneless and skinless chicken breasts, cubed

• 1⁄2 cup grated parmesan

• 7 oz pesto sauce

• salt and pepper to taste

Instructions

1. Use a vegetable spiralizer to make zucchini noodles with all three zucchini. Slice the grape tomatoes in half and set aside.

2. Heat a large skillet over medium-high heat. Add a teaspoon of your favorite cooking oil to the pan, add the chicken breasts, and sprinkle with salt and pepper. Cook chicken until cooked through, turning pieces to brown on each side.

3. Remove chicken from pan and set aside. Add zucchini spirals to pan and cook until desired doneness, add pesto and tomatoes. Toss in cooked chicken and mix until well combined and heated through.

4. Sprinkle fresh parmesan on top and serve.

Meet BONNIE POUX, ORGANIC PIONEER

Bonnie is the owner and founder of Access Organics, a proud partner of the Anthony Marano Company. We spoke with her about her long career in the organic industry and her thoughts on the steady growth of organics in the US.

In the Beginning

I was fortunate to become involved in organic agriculture in 1984 in Santa Cruz California. At the time I was working at an organic fruit orchard and one of the owners needed a produce manager for a health food store that they just opened.

I thought, sure, I can do that! From there, I was hired to work with an organic distributor, Santa Cruz Trucking. We handled locally grown organic produce, from small family farms. I loved the interaction with the farmers and the customers. In 1986 I joined Ocean Organics where we expanded the production of local organic programs as well as shipping larger volumes across the country.

In 1990 I joined Bornt Family Farms in Holtville, California where we developed the Alana brand, and provided high quality organic vegetables during the winter and a strong organic melon program in the Spring. I had a strong desire to become independent and in 1997 I started Access Organics.

About Access Organics

Access Organics is a ‘PACA Licensed Grower Sales Agent’. This means we are bound by the USDA rules and regulations to handle the sales and accounting for growers in interstate transport. We work closely with our growers to develop the ideal crop plans for their regions, set up contracts and market their products, diligently handle the accounting, collection and payments, help with labeling, packaging, quality control, help managing harvest and inventory controls, work closely with the cooling and loading operations, handle dispatches with transport companies, and of course, to build long lasting, win-win relationships. Comprehensive customer service with consistent information flow, follow through, and accountability are of utmost importance in our daily duties. Since 1984, I’ve helped in the development of programs for more than one hundred small to medium sized organic family farms.

Our main grower, Mainas Farms, is a multigenerational family farm, located in Holtville, California. The Mainas family is dedicated to premium quality and exceptional service. During the winter months in this crucial southern California desert region, they grow high quality organic vegetables in large volume including broccoli, cauliflower, cabbage, celery, lettuces, and romanesco as well as melons in the early Spring.

For the past four years, we have been working with the Navajo Nation in Farmington New Mexico. We’ve been fortunate to help them develop a fresh organic produce program, packed under the Navajo Pride organic brand. The highlight of this program is their exceptional quality organic mini and full-size seedless watermelons.

Why Organics?

I believe that we all have a part in making the world a better place, and working with organic farmers matched with my love for the planet. Seeing how hard the growers work to make a living made me want to help them succeed. They gamble every day, and are at the mercy of weather, supply chains, bank pressure, and market influences. Doing a great job doesn’t guarantee a payout for them. It really takes a brave soul to risk so much with so many unknowns that can influence the outcome. We fight hard for the farmers, it’s our job to not only keep them in business, but to support their livelihood and encourage future generations to continue to produce our vitally important organic food supply.

The Future of Organic Produce

I’m amazed every year that the organic industry continues to increase in volume and dollars – whether it’s with fresh produce, or with the plethora of dry goods, meat, and dairy. It’s really incredible how much has changed since 1984 when we had to struggle to find retailers that would even carry a small amount of organic produce!

I think that the stable supply of organic items in nearly every grocery store in the country has made it commonplace, giving shoppers a consistent choice. People are more educated every year about the benefits of organics, and that they feel safer that they can feed their families with organic foods. Additionally, I believe that many people see the value of healthier soil, cleaner water, and the positive impact that organic food production brings to the planet.

Secrets of Success

In your work, in your life, always maintain a level of honesty, know that it will be hard work, and be prepared to find solutions to problems before they become major problems! My motto has always been to operate with the tenets of Quality, Integrity, and Service (and, work hard-play hard!). When you manage a business, or department, be sure to surround yourself with people that you can trust and depend on, and who are experts in areas that you are not. Build a great team and let them do their job. Encourage growth and consistency. Obviously when working in commerce, it’s important to make a profit, but that cannot always be the only reason to be in business. One has to believe in what they are doing and see through the troubles that are inevitable.

When you take time to step back and recharge, everything seems to fit into place.

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2 ½ oz Effen Cucumber

• 4/5 oz Spice & Ice mix (1 cucumber, a bunch of cilantro, 2 jalapenos and simple syrup)

• ½ oz lime juice

• cucumber wheel

Located just west of downtown Naperville, IL, Mesón Sabika has been serving the community since 1990.

Built in 1847, the restaurant is located in a historical mansion on a pristine fouracre estate. Whether you dine in one of the mansion’s eight dining rooms decorated in traditional Spanish décor, attend a wedding or corporate event in the pavilion, or sit out back on the patio, the cuisine of Spain and delicious drinks make for an unparalleled dining experience.

Mesón Sabika was recently voted the best of the following categories by the readers of Naperville Magazine:

• Outdoor Dining

• Most Romantic

• Special Event Venue

For more information, visit mesonsabika.com

Fresh from the Fields

Wilson Produce is a fourth-generation family operated grower, importer, and distributor of fresh produce from Mexico.

When we were young, we would walk the tomato fields with our father carrying a jar of water, a clean cloth and some salt, and would pick, clean and eat our tomatoes right there in the field.”

–Alicia Bon Martin; 3rd Generation; Wilson Produce

Without

even realizing it, James C. Wilson was setting the stage for a company that would be known for quality, innovation, and authenticity. A true farmer, Mr. Wilson loved the feel of the soil and would walk the fields, stopping to look at his plants every day. With a focus on quality first, Mr. Wilson ran his farms unlike anyone else at the time. Starting with tomatoes and peas, the family farm in Bamoa (town) quickly became known for little touches that made a difference, like peas that were packed in bushels with the top layer hand-placed so it looked like a flower when opened. And they led the way in innovation with the first tomato packing machine in Sinaloa (Mexico).

The Wilsons live and breathe farming. They work hard and invest in the Bamoa community. They’ve built a church and school in the village, and have created a sense of unity and family on the farm.

When something has been part of your family for four generations, there are certain things you will not compromise. Wilson Produce is guided by a family commitment to superior flavor and freshness. When it bears the Wilson’s name, it’s the best, pure and simple.

Today, with the strength of the third and fourth generations working together, Wilson Produce has transitioned 300 hectares of farmland to organic management. They are focused on regenerating the soil, supporting the organic system through crop rotations, the use of multispecies cover crops, vermicomposting, composting, integrated pest management with beneficial insects, and no-till practices.

Offering a full, flavorful lineup of fruits and vegetables from field, shade house, and greenhouse, Wilson Produce ensures that each is grown, packed, and shipped to meet the highest standards of food quality and safety.

Family Owned and Grown

“Josie’s Organics are grown today on the same fertile California ranch where my grandparents, Sebastian and Josie Braga, started farming in the 1920’s. As a young boy I fondly remember watching my ‘Nonnie Josie’ hand-clipping leaves of baby lettuce. She served only the best seasonal produce to our family then, and today we tend the farm with the same care. Inside every package of Josie’s Organics we honor her commitment to goodness, allowing families everywhere to enjoy deliciously organic fresh vegetables of the highest quality.” – Rod Braga, CEO, Grandson, and Farmer

Since 1928 the Braga family has been a constant in the agricultural industry. As farmers, they are innovative and are constantly looking for new technologies to use and ways to reduce their carbon footprint. Their mission is to create work opportunities that support their team and their families.

Josie’s Organics is named after “Nonnie Josie” the grandmother to the third generation of the Braga family. Sebastian and Josie started leasing land in Soledad, California and called it the “Home Ranch”. They built a farmstead raising dairy cattle and growing hay, sugar beets, tomatoes, corn, and lettuce. Nearly a century later, the Braga family honors Josie by sharing her name and commitment to providing fresh, organic vegetables and leafy greens.

Left to Right:Rod Braga, Carson Braga,Chris Braga, Marshall Braga

Baby Lettuce Blends Kits and Slaws

Classic Salads

Fresh Veggies Chopped Salad Kits

With Josie, Family Comes First

Sebastian and Josie Braga

by

Top SEASONAL Picks

Broccoli

Check out Chef Fred’s Corner on page 42 for the best broccoli soup recipe ever! These flowers were first introduced in the United States by Italian immigrants in the 1800’s.

Beets

Red, gold, baby, chioggia… fried, pickled, juiced, boiled, broiled, or raw… No matter what you call them, or how you cook them, beets are beautiful!

Oranges

Believe it or not, oranges are actually a berry, they develop from one flower with one ovary. It is believed that these citrus sweeties developed 2,300 years ago in Southeast Asia.

Beans and Peas

Is there really a difference? Check out our Bountiful Beans and Peas guide on page 40 for a bevy of legume-info.

Gold Potatoes

These spuds are a cross between yellow and white potatoes. Golds are super versatile and can be used in basically any recipe. Looking for some good ones? Check out Chef Fred’s Corner on page 42.

SPECIALTY ROOTS AND TUBERS

Check out our Roots guide on page 28. As some of the most nutrient dense vegetables in the world, these roots might not be pretty to look at but they’re absolutely delicious!

Chicory Greens

These bitter leaves add a punchy kick to recipes. Curious? Check out our Ultimate Green Guide on page 37.

Kumquats

It might be tiny, but it wields a strong flavor. The entire fruit, including the skin, is edible. Roll the fruit in your hands to release the oils in the skin for an extra special tasty treat.

Nuts

It’s not unusual that a produce company sells nuts, after all in botany a nut is simply a dry hard FRUIT that does not split open at maturity. Contact our Pepper Department for our current availability including chestnuts, almonds, pecans, walnuts, and more, just in time for the holidays.

Sprouts and Shoots

Sprouts (wheat, radish, alfalfa, broccoli) are harvested when a seed just starts to “sprout” (sometimes within three days) while shoots (bamboo and pea) are left to grow and develop between two and three weeks. Both are jam packed with nutrition and flavor.

ROCKIN’ ROOTS AND TUBERS

Roots and tubers both grow underground, but there’s a difference. Botanically, roots produce one vegetable for each plant, think carrots, beets, and turnips. Tubers form at the base of the root of a plant, a plant can develop multiple roots and tubers. Jicama and potatoes are some examples.

Full of nutrients, these veggies are popular in many ethnic cuisines and some are favorite go-to ingredients for juicing fanatics.

TURMERIC

Turmeric is a rhizome, basically an underground stem that creates roots and shoots. Used fresh, it has a woody, earthy, smoky flavor that is slightly bitter and spicy. It works well as a flavoring in soups and curries and pairs well with black pepper, ginger, and cumin. Well known for its health benefits, including powerful anti-inflammatory properties, turmeric is often added to teas and juices.

Another rhizome, ginger can be used fresh, dried, or powdered. With powerful medicinal properties, it is peppery, sweet, and spicy with citrus notes. The flavor of fresh ginger is much stronger than when it is dried and ground. When cooked, the flavor will mellow. It pairs well with many different fruits in jams and desserts and with traditional fall flavors like pumpkin and sweet potato.

JICAM A

Thought to have originated in the Andes Mountains, jicama is a popular ingredient in the cuisines of Mexico and Central America. It’s crunchy, yet juicy, and tastes a bit like a fruity potato. Delicious when eaten raw with lime juice, chili powder, and salt or cut into “fries” and baked in the oven.

Also known as cassava, it is dense and starchy and can be used in the place of a potato in many recipes. Native to Central and South America, it must be cooked before eating. It can be boiled, baked, roasted, or fried and added to soups and stews or prepared on its own as an amazing side dish.

HORSERADISH

This 3000 year old root has been used throughout history as a medicinal remedy for a number of ailments. It is included in the Passover Seder as one of the bitter herbs and in German it is known as “meerrettich” (sea radish) because it is grown by the sea. Pungent and spicy, it is most often grated and used as an accompaniment to steaks and oysters. High-quality horseradish roots feel firm and dry.

Not to be confused with the sweet potato, yams are completely different plants, not even closely related. Yams are tubers that are cylindrical in shape with rough, brown, bark like skin that is difficult to peel. There are more than 600 different varieties of yams, most of them being grown in Africa. They can be fried, boiled, or baked.

A variety of sweet potato, it can be used in place of any white or sweet potato. Starchy and sweet, with notes of chestnuts, it can be used in both sweet and savory dishes. Also known as a batata, Cuban sweet potato, Florida yam, camote, kamote, Caribbean sweet potato, or kumara, whew…

Unlike many other tropical tubers, the lila is more flavorful with crisp, juicy, and dense flesh. Its consistency is more like a water chestnut than a potato. Soft and creamy, earthy and nutty. Pairs well with garlic, chiles, black beans, goat cheese, basil, thyme, ginger, and basil.

Also known as taro root. Native to China and Japan, these roots are small and round. They are starchy and slightly sweet with a nutty flavor. The flesh inside has pink/purple spots. To prepare, they should be boiled until tender and then can be used as you would a potato. They’re great in soups and stews.

MALANGA COCO

Native to Southeast Asia and Southern India, the coco can also be found in the cuisine of Africa, Central America, the Caribbean, and some southern US states. Sweet, nutty, earthy, and woodsy, it has a flavor similar to dark walnut and is a natural thickener.

Also known as coco yam, this root is commonly used in South American, African, and Caribbean cuisine. It has a crisp flesh that is white and tastes more like a nut than a potato. They must be cooked before eating and can be baked, boiled, mashed, or fried.

YAUTIA LILA

YAUTIA BLANCA

MALANGA EDDO

Organics, More than Just Marketing

Products that bear the USDA organic label are backed by a set of strict federal growing and processing standards and can prove integrity traceability from farm to store to table. In order to be certified USDA organic, produce needs to be grown in soil that has had no pesticides, chemical herbicides, or other toxins applied at least three years prior to harvest. Sewage sludge and radiation/irradiation are also prohibited. Organic food can not contain any GMO’s or growth hormones and cannot use artificial colors, flavors, or preservatives.

Organic growers follow strict regulations including:

• Use of natural fertilizers, including manure or compost, to feed soil and plants.

• Use of natural pesticides.

• Use of beneficial insects and birds, mating disruption, or traps to reduce pests and disease.

• Management of weed growth through environmentally generated plant killing compounds, crop rotation and tilling, hand weeding, or mulching.

• Prevention of soil erosion by using crop covers when land isn’t in use.

• For a grower, processor, or wholesaler to become USDA certified organic, a rigorous, multi-step process must be followed.

• Applications must be completed that outline the details of the operation, the production and handling process, and the products that are produced. This “Organic Systems Plan” enables inspectors and consumers to trace organic products from farm to store to table.

• Companies that use the USDA logo in labelling or who sell, distribute, or repack organic produce are subject to third-party announced and unannounced inspections and audits.

• The Anthony Marano Company is a certified organic wholesaler and repacker and we maintain full traceability on all of our organic farm and shipper partners.

The Difference - Quality Assurance

Not only does the Anthony Marano Company work with certified organic farms but we are also certified to handle and repack organic produce! We follow the same organic handling standards as our partners and we’re audited on a regular basis by a third party certifying body. Our Gramma Jo’s Brand organic packaged items are all USDA certified organic!

So how is all of this enforced?

The Organic Foods Production Act (enacted under Title 21 of the 1990 Farm Bill) formed a National Organic Program (NOP) that established uniform, national standards for the production and handling of organic foods. The NOP also supervises organic production, implements organic standards, accredits organic certifiers and handlers, and oversees and enforces the standards it creates.

The US organic farming movement started in the early 1900’s as a response to the growth of industrial agriculture.

Resources:

Organic Standards, Organic Trade Association

Organic Produce Network

USDA Agricultural Marketing Service, US Department of Agriculture

L A YM M TN E G E

By Rick Van Arnam

APPLYING COMMON SENSE TO A COMMON PROBLEM

How to Develop Engaged Employees

I’m no economist and don’t understand the data often used to predict business downturns, or tell us when we are coming out of one, but I do understand some of the first reactions to a slowing economy – companies will eliminate, what I’ll call, perks. I don’t mean the required benefits such as insurance packages and vacations. I’m talking about the sometimes “stupid” perks companies offer to outpace their competition and to attract and retain employees. I once had an owner of a company say to her leadership team, “We don’t need any more perks. In fact, we offer so many that at times I think taking advantage of them actually decreases productivity.”

The reason companies add perks is that executives believe that the way to develop engaged employees is to heap upon them a menu of lavish perks that range from onsite massages and dry-cleaning to a full set of pet-friendly services. It’s a myth that perks are central to increasing an employee’s engagement. It’s also a sad fact that most surveys report back that as few as one in three employees are “engaged.”

TSo, let’s start with the number one reason why someone leaves a job. It’s no surprise – most often it has something to do with the employeesupervisor relationship. If you want to develop engaged employees – people who enjoy their work, get substantial results, are fun to be around, and believe that their work means something – you start with the supervisor-employee relationship.

At the Anthony Marano Company, We are Doing Just That.

Rick Van Arnam Vice President of Leadership, Team Development, and Strategy

First, some disclaimers. In my years consulting with Patrick Lencioni and The Table Group, we never approached building healthy organizations by starting with the front-line contributors and the employee engagement challenge. We always started, as we did at the Anthony Marano Company, with the Executive Team. Implied in this is that there is a lot of work to do at an Executive Team level before employee engagement usually comes into focus. Having said that, it is also easy to start this work once you’ve figured out how. There is no formal timeline for when this happens along the organizational health journey, but it also can’t happen until the Executive Team has done some work to become cohesive, to align on the company’s organizational clarity through developing simple, less-bureaucratic processes around hiring,

onboarding, and performance management, to name a few. The bottom line is this; it has taken us some time to figure out how to more intentionally begin going after our supervisors and front-line contributors. It hasn’t been a straight-line process.

UNCOMMON WISDOM

What is simple, but quite uncommon, is to understand that anybody who works, and it does not matter the industry, sector, or type of company, will be engaged in their work if three things exist – this is what I call the Three K’s:

1. Their supervisor KNOWS them.

2. They KNOW what a job well done looks like.

3. They KNOW how their work fits into the big picture

Patrick Lencioni, New York Times best-selling author and organizational health guru, writes about this in his book, The Truth About Employee Engagement. Rather than use his words (Anonymity, Immeasurment, and Irrelevance), we’ve adapted his model to fit our culture.

A BIT MORE ON EACH: KNOWN by Their Supervisor

Every human being wants to know that others care about them. This is especially true at work. Front line workers especially want to be known by their supervisor or boss. It is difficult to care for others if very little is known about them. Supervisors can lead better if they also know what makes their people tick. This really is not a difficult process. Supervisors usually spend a lot of time with their teams, and it is as simple as using touch-points, daily check-in meetings, breaks, and scheduling some time with people to be intentional. This should also start before a person is hired – learning about a candidate in the interview process no matter how brief it may be. What should be known? Basic bits and pieces of background information are usually pretty easy to learn – just ask. Where a person grew up, what he/she did as a kid, what kind of work or activities interest a person – those should be easy to ask, and an answer should easily follow. a

Once a relationship has been established, and if a supervisor shares this information back, the relationship strengthens and deeper questions can be explored. There is no specific recipe to do this. However, to know your people means that you know and understand what their work goals are, what challenges and celebrations exist on the home front, and even what their dreams may be.

Knowing your people is not a “once-and-done” activity. People journey through the chapters of life (the good, the bad, and the ugly), and keeping up with the journey helps supervisors to show empathy, to help, and to make adjustments that mutually help the employee and the team.

I’ve also learned that this is fun and makes life, and work, more fulfilling.

KNOW What Right Looks Like

Answer: No one!

Let’s face it, no one wants to go to work being told what to do step-by-step or wondering if they are doing good work. I recall a good friend who was also once my boss. He had a famous saying that he used in managing everyone in our 14-person sales office back in the 1990’s. He’d say, “You can do it any way you want, but, if I were you, here’s how’d I do it.” He said this so often that we would roll our eyes and the phrase was used to roast him upon his departure. The truth is that people are more fulfilled and enjoy work more if they are told what the goal is, shown how to achieve the goal, and have some easy way to know if they are on track along the way – without having someone look over their shoulder all day long. Often times, people will figure out an even better way to do something if they clearly understand what the end- goal is.

Over the years, we’ve adopted a couple of tools that help. For projects or longer-term activities, we use a simple Red-Yellow-Green status to help teams know if things are on track. Alan Mulally, former CEO of Ford Motor Company,

and Lencioni both advocate using this in team meetings. It is important that teams agree on what Red-Yellow-Green means. For us, Red means something that is not started or is off track, Yellow means we have a plan and are on track, and Green means near done/complete. Red-Yellow-Green works well for things that are also harder to measure and rely on regular status checks and one’s “gut.” The goal isn’t to be exact as much as it is for everyone to know where a certain project or body-of-work stands. Only then can decisions be made to keep things going or get them back on track.

Screens and dashboards are other great tools that can provide real-time, quantitative feedback to individuals and teams, especially in a production or sales environment. We again have applied colors to numbers so we know at a glance if things are on track for the shift, day, or month. No matter what you choose as a measuring tool, it is important that you create a culture that emphasizes performance and simple ways to to remove ambiguity.

As we used to say in the Army, “We’ve got to make sure everyone knows what right looks like.”

KNOW Why Their Work Matters

There’s a funny story about a janitor who was working at NASA back in the 1960’s. He was asked, “What do you do here?” He replied, “I’m helping to put a man on the moon.”

You see, every human being wants to know that their work has a purpose and to understand how it fits into the bigger picture. For the janitor at NASA, he was inspired to be a be a part of

Question: Who likes to be micro-managed?

part of something that had never been done before. Knowing what the company’s purpose is, and believing in it, is motivating and inspires. Wal-Mart’s purpose is related to helping people live better by saving money. Southwest Airlines is about connecting people to the most important events in their lives. Both are great purposes – and no matter what you do at either company, a greeter at Wal-Mart or a baggage handler at SWA, it serves a purpose greater than the job itself.

Back in February 2017, the executive team at AMC formalized our company purpose. The purpose had actually existed since the late 1940’s. As the story goes, Anthony Marano (Anton and Damon’s grandfather) gave a tomato seller a full pallet of tomatoes to sell and told him, “pay me when you sell them all.” An AMC employee asked Anthony why he let the seller take a pallet of tomatoes without paying and Anthony replied, “it will allow him to buy his children a pair of shoes.” Sure enough, the seller returned and paid his bill in full, thankful for the opportunity. He continued to take more pallets and both businesses grew. And in that story lies our purpose – “To create better life opportunities for our employees and our families.”

We are most proud of the number of employees that are promoted to greater responsibility from within. Sure, we hire from the outside, I’m an example of that, but we’d rather provide opportunities for greater life opportunities to those who believe in what we do, love produce, and enjoy being in the building – that, really, is the definition of an engaged employee.

There is one other thing that engaged employees do that disengaged employees don’t. They recruit others to join the company. How valuable is that? The cost to add perks is measurable and can be expensive – but the value of an engaged employee is invaluable and costs nothing. Doesn’t this all just make sense, as uncommon as it may sound?

Based on the book, The Truth About Employee Engagement, by Patrick Lencioni

the ultimate green guide

What Are Chicory Greens?

These unusual greens are closely related to lettuce but are hardier and offer a subtle bitter edge. Crunchy and colorful, they add a pop of flavor to traditional salads and sandwiches.

Belgian Endive

Their pale-yellow leaves are derived from a unique growing process. Much like mushrooms, endive is grown just beneath the soil in dark rooms to keep the leaves pale and to preserve the delicate flavor. It has a crisp texture and a sweet, nutty flavor with mild bitterness. Not limited to salads, endive can also be braised or grilled as a delicious side dish.

ESCAROLE

Less bitter than Belgian endive and frisee, escarole is also referred to as broad leafed endive. The outer leaves tend to be darker in color, tougher, and more bitter, while the inner leaves are more tender.

RADICCHIO

This striking vegetable has colorful white-veined red leaves. It’s gorgeous when used in salads for extra color and has a bitter, yet spicy, bite.

frisee

Also known as curly endive or chicory, it is thick and bushy with lacy, frazzled stems. The slightly bitter flavor is stronger in the darker leaves.

To order conventional greens, contact the Lettuce Department at lettuce@amarano.com / 773.321.7530

To order organic greens, contact the Organic Department at organics@amarano.com / 773.321.7580

More Greens to Love

And since we’re on the “green” topic, we also wanted to give a shout out to some of our other favorites.

arugula

What’s a pirate’s favorite green? Arrrrrrrugula With a fresh, peppery, and slightly spicy taste and aroma, this delicate green must be harvested by hand. With a short shelf life, arugula leaves can be frozen for later use.

Chard

Chards are actually members of the beet family! Similar in taste to spinach, their bitterness can be reduced by cooking. Bright and colorful, there are several varieties of this gorgeous green (Swiss, green, rainbow, red, barese, orange) all with slightly different flavors.

fennel

Although it shares a similar licorice flavor, fennel and anise are not the same thing. Each part of the fennel plant (bulbs, stalks, leaves, and seeds) all showcase slightly different tastes for slightly different purposes. To soften the flavor of the bulb, braise, grill, or roast first before adding to dishes.

kale

So many varieties to choose from! Whether you love curly, lacinato, red, or Chinese, this nutritional superstar is a go to green for salads, smoothies, and juicing

kohlrabi

A member of the cabbage family, this funky looking green has a signature sweet and peppery flavor. The stem can be used in stir frys or stuffed like peppers. Leaves can either be cooked as a side dish or added raw to salads.

rapini

Also known as broccoli rabe, rapini is a popular ingredient in Italian, Portuguese, and Chinese cuisine. The leaves, buds, and stems of the plant are all edible. Buds resemble broccoli but do not form a large head. The leaves are bitter-sweet and slightly nutty and pair well with pork dishes.

salad savoy

Savoy cabbage is a cross between kale and cabbage and is just really pretty. With a taste that is more mild and sweet than traditional cabbage, the leaves are tender and are very versatile in a number of dishes.

SPINACH

One of the original super foods, spinach is chock full of health benefits and is easy to digest. During the medieval ages, the green pigment was extracted from the plant and used for ink in artworks.

Bountiful Beans (and Peas)

Although different species, beans and peas technically both belong to the general seed family called Fabacceae (sometimes referred to by their old family name, Leguminosae). They’re both technically legumes (edible seeds, found within pods, produced by a flower). They have similar nutritional profiles, and are often prepared in similar ways.

There are around 40,000 different bean and pea varieties, here are some of our favorites.

Snap Pea or Sugar Snap Pea

A cross between the snow and English pea, the pod and pea are both edible and can be enjoyed raw or cooked.

Wax

Also know as yellow or butter beans. They’re pretty much the same thing (nutritionally and gastronomically) as the green bean, but without the chlorophyll. They can be used interchangeably in recipes with only a slight flavor difference. Wax beans may be eaten either cooked or raw.

Mayacoba

Also known as Canario, Peruano, or Mexican yellow beans, these are pale yellow to ivory in color and have a super soft texture. Indigenous to Peru, they are creamy, mild, and versatile. The mayocoba bean is perfect in soups and stews. (They’re also a great substitute for pinto, cannellini, or great northern beans.)

Dragon Tongue

Native to the Netherlands, these gorgeous wax type bush beans are super versatile with a delicate, sweet, and juicy flavor. They can be eaten raw or cooked (the stripes will fade with cooking), fresh like a snap bean or shelled when more mature.

Snow Peas

Also known as Chinese pea pods, this variety is most often used whole in stir-frys. They have a mild green flavor and can be eaten raw or cooked. Remove string before eating (before cooking if possible).

Pinto

Very popular in Southern US states and Northern Mexico, the pinto is a staple side served with barbecued meats, fried chicken, and cornbread. They are smooth and refreshing with an earthy flavor and are most often eaten whole, mashed, or refried.

Kentucky Wonder

A popular variety of green bean, this is an heirloom plant that is darker green in color. It’s string-less when cultivated young and good to shell if fully mature. Tastes great fresh or can be frozen or canned.

Green

Also known as French beans, string beans, snap beans, or simply, snaps, these are perhaps the most popular variety of bean. They grow fast too! As long as the weather is warm, the time from planting to harvesting could be as little as 45 days. Green beans can also refer to a group of similar beans, all green in color.

Fava

Also known as broad beans, these popular pods are currently cultivated in 50 different countries. Pods are inedible, but the beans are tender and soft and buttery when cooked. They are sweet and nutty and pair well with liver and a nice chianti.

Black

Also known as turtle beans because of their hard, shelllike appearance, black beans are native to the Americas. They are soft, creamy, and mild and work well in a variety of dishes as they often absorb the flavors of what they are cooked with.

Chickpea and Garbanzo Beans

Believe it or not, these are two different names for the same delicious legume. They are said to have first been cultivated in the Middle East in 7500 BC. With a nutty, buttery flavor, they can be enjoyed in soups, stews, made into hummus, mashed, or roasted. For centuries, they have been used as a caffeine free alternative to coffee throughout the world.

English Peas

Also known as sweet peas or garden peas, these legumes have inedible pods that contain large, sweet peas. This is the most common variety of pea and is universally used in cuisines throughout the world.

Good to know….

Beans are a “break” crop for other seed crops. This means they produce their own nitrogen, and leave residual nitrogen in the soil for the following crop. They leave the dirt better than how they found it and are essential in organic farming!

FChefred’s

C O R N E R

Succotash

Ingredients

• 1 medium onion, diced

• 2 small red bell peppers, diced

• 4 ears of corn, shucked and cut from cob

• 1 lb fava beans, blanched and shucked

• 8 oz bacon, diced small

• 1 zucchini, diced

• 8 oz cherry tomatoes, halved or quartered depending on size

• 1 bunch parsley, chopped

• ½ tbs fresh sage, chopped

• ½ tbs fresh thyme, chopped

• 1 clove garlic, chopped

• 2 oz bourbon

• salt and pepper

Directions

1. In a large sauté pan, cook bacon until rendered and crispy.

2. Remove bacon from pan, leave fat.

3. Return pan to heat and sauté onions, peppers, and garlic until onions are translucent.

4. Add corn, zucchini, and bacon to pan and cook until zucchini starts to soften.

5. Add fava beans, tomatoes, herbs, salt, and pepper.

6. Deglaze with bourbon (take off the flame before doing this or else you’ll burn your eyebrows off).

7. Adjust seasoning and serve.

Ingredients

• 5 lbs broccoli

• 1 small onion, diced

• 8 stalks celery, diced

• 3 cloves garlic, chopped

• 2 medium gold potatoes, peeled and chopped

• 8 oz fresh spinach

• 8 oz butter

• 1 quart heavy whipping cream

• 4 quarts chicken stock

CreamofBroccoliSoup

• salt and pepper

Directions

1. Separate broccoli florets and stems.

2. Blanch and shock florets (add to boiling water, when water comes back to a boil, remove immediately and put into an ice bath). *Shocking the broccoli activates the chlorophyll in the plant, which makes the soup nice and bright green.

3. Chop broccoli stems to similar size as celery and onion.

4. In a stock or soup pot, melt butter.

5. Sweat celery, onion, garlic, and broccoli stems until onions are translucent.

6. Add potatoes, stock and cream.

7. Simmer until vegetables are tender.

8. Remove from heat and add ¾ of the broccoli florets and spinach.

9. Use an immersion or regular blender to puree. Be careful, this is going to be hot. Add back to pot and simmer.

10. Add the remaining broccoli and season with salt and pepper to taste.

This recipe is a little twist on the traditional French dish, we make it with a variety of delicious, colorful yams. Yummy.

The key to this dish is getting potatoes that are of a similar size and shape.

Ingredients

• 1 lb purple yams (ratalu)

• 1 lb orange yams

• 1 lb gold potatoes

• 4 oz melted butter

• 1 oz olive oil

• 1 tbs fresh chopped thyme

• 1 tbs fresh chopped sage

• salt and pepper

Pommes Anna

Directions

1. Preheat oven to 400°.

2. Peel all potatoes and slice to 1/16 of an inch .Tip - use a mandolin for the best consistency.

3. Add a mixture of butter and olive oil to a cold, oven safe, non-stick 12 inch pan.

4. Arrange potato slices in concentric circles (you pick the pattern of colors) in the bottom of the pan.

5. Sprinkle butter and oil mixture, 1/3 of the herbs, and salt and pepper to taste, to cover the first layer of potatoes.

6. Repeat this layering, two more times, for a total of three layers of potatoes.

7. On a stovetop, heat over a medium flame until potatoes start to sizzle.

8. Cover and place in oven for 25 minutes.

9. Remove cover, bake for another 20 minutes or until potatoes are tender.

10. Remove from oven, let cool slightly.

11. Flip pan over onto a cutting board or platter (this is going to be hot) and cut into sections.

Frisee Salad with Honey Bacon Vinaigrette

Salad

• 4 oz frisee

• 2 oz Belgian endive, julienned

• 1 oz radicchio, julienned

• 2 oz parmesan, shaved

• 2 oz pistachios, toasted and chopped

• ½ blood orange, segmented

• 4 oz slab bacon, cut into ½ inch lardons (cubed towers)

Directions

1. In a sauté pan, add bacon with just a little water. This is done to render the fat of the bacon into the water. When the water evaporates, the bacon lardons will cook in the fat. This cooking method will crisp the outside of the bacon while maintaining a soft, meaty inside.

2. Remove bacon, leave drippings in pan.

3. Add honey and bring to a boil.

4. When nice bubbles start to form, add vinegar to deglaze pan.

5. Remove from flame, whisk in olive oil.

6. In a large salad bowl, toss all ingredients. Add dressing while warm and serve. *Note, this recipe will make enough dressing for several salads. Store in refrigerator, but heat before serving. It would also be great with steamed veggies, or any other kind of salad as well. (Check out Sourced Volume 6 for a great Griddled Crimson Tomato Sandwich recipe, this dressing would be great added to that.)

Just for Fun - Spot the Difference

their partners. the ORGANIC issue

Meet

Organic Department

and