Sourced Magazine by the Anthony Marano Company | Issue No. 9 | October 23-February 24

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Sourced welcome to SERVICE • VERSATILITY • KNOWLEDGE

With the busy Holiday season upon us, we would like to first take a pause and say “thank you” to all our valued customers, partners, growers, employees, family and friends. The holidays are a time for expressing gratitude and extending warm wishes, we are humbled and appreciative for your commitment, dedication and genuinely caring for one another.

The Holidays are about bringing people together, and nothing does that better than food. It is a great way to celebrate, learn, stay connected and provide comfort. In this edition of SOURCED, we focus on the Holiday season. Learn about cross merchandising for the Holidays, and also preparing for all of the festivities. Take a look at kick starting healthy eating, and meet Gramma Jo’s Cafe Department that keeps an important AMC tradition alive.

From our AMC Family to yours we wish you and yours, much health, happiness and success. We look forward to a fruitful year ahead.

Damon Marano Chief Executive Officer President and Chief Business Officer

Anton Marano

Prepare for Festivities

Top Celebrated Holidays

Thanksgiving and Christmas are the two most celebrated holidays in the United States. Families gather in their homes with loved ones, preparing and enjoying homemade dishes.

Fresh produce plays a central role for the holiday meals, and are included in many ingredients and dishes.

Some of the most popular dishes include:

• mashed potatoes

• stuffing/dressing

• gravy

• cranberry sauce

• green bean casserole

• roasted vegetables

For Thanksgiving and Christmas, hosts across the country often seek deals and discounts to cater to their gatherings, 74% of shoppers purchase their thanksgiving items at grocery stores, making groceries stores the #1 shopping location for meals.

READY-TO-USE, FRESH-CUT FRUITS AND VEGETABLES

Market Cuts® can make holiday cooking easier than ever with our seasonal packaging that is ready for store shelves. Our seasonal Holiday Set program has everything you need for the busy holidays!

RIGHT PRODUCT Ideal Selection of Products

REDUCES WASTE Standardized Sizing Reduces Scraps

RIGHT PRICE Right Price Points REDUCES RISK Food Safety Injury Exposure

SWEET POTATOES CUBED

STUFFING MIX

BRUSSEL SPROUTS HALVED

RADISHES SLICED

ONIONS RED DICED

CELERY DICED

Holiday Set

PEPPER TRI-COLOR DICED

ONIONS YELLOW DICED

GARLIC WHOLE PEELED

SQUASH BUTTERNUT CUBED

As a multigenerational, qualityfocused produce company, Farmer’s Best believes food is about family. They grow their best for you, picked fresh, packed, and delivered in pristine condition. They have been bringing the finest fresh fruits and vegetables from their farms in Mexico to you for over 50 years. Their growing, packing and shipping facilities are industry leaders and their technologies result in high volume and consistent supply.

SPOTLIGHT PROUD PARTNERS

Respected food retailers rely on award-winning Farmer's Best for all the right reasons. They are industry professionals who grow produce in fully certified fields, using the most environmentally sound, sustainable practices. They pack and distribute their full line of fresh produce with safety standards that meet and commonly exceed USDA requirements. They are more than a brand. They are a commitment.

D’Arrigo California is a rapidly growing grower, packer, shipper of fresh fruits and vegetables based in Salinas, California. This year marks 100 years of D’Arrigo as a family of companies. The company was founded in 1923 by Andrea and Stefano D’Arrigo, two immigrant brothers from Messina, Sicily. Still today, third and fourth generation

D’Arrigo family members are actively involved in all levels of daily business operations. Andy Boy broccoli, broccoli rabe, cauliflower, fennel, and romaine hearts are their specialties, but they can also provide their customers with the full scope of their produce needs. In addition, they provide cross dock, consolidation, custom growing, and commercial cooling services with the goal of improving efficiencies for their valued customers.

Forrence Orchards was started in 1917 by Virgil Henry Forrence, and it is now a fourth-generation apple orchard and packer located in the Champlain Valley of northern New York. Forrence Orchards harvests several apple varieties on its 1,200 acres and produces more than 600,000 bushels a year.

Each and every day, they celebrate the ability to bring healthful products to families across North America and around the world, while continuing to maintain a familyowned, local feel that their customers and consumers have come to embrace and appreciate.

They grow McIntosh, Honeycrisp, Cortland, Snapdragon, Rubyfrost, Wildtwist, Ambrosia, and Evercrisp apples. Their season runs from late September until the early summer, usually June. They ship apples all along the East Coast, as far south as Florida, and even to the United Kingdom.

Apples a holiday favorite

Apples are the 2nd most consumed fruit in the US.

TOP SELLING VARIETIES:

Gala Honeycrisp Fuji

Sweet-tart balance with a hint of honey flavor

A blend of mild sweetness and subtle tartness

Red Delicious

Sweet and crunchy

ADDITIONAL VARIETIES:

Pink Lady

A blend of sweet and tart

Cortland

Sweet with a hint of tartness

Mix of Braeburn and Gala, sweet and firm

The sweetness of Golden Delicious with the tartness of Jonathan apples

Very sweet and crisp

Golden Delicious

Gentle sweetness, crisp and tender

Cosmic Crisp

The honeyed sweetness of Honeycrisp with a subtle tartness

Envy

Jonagold

65% of Midwestern consumers purchased apples. The highest in the nation!

Did You Know?

Apple Pies

The first apple pie recipe was found in England, and it was written in 1381! The recipe included many of the same ingredients we still use today: apples, spices, figs, raisins, pears, and saffron.

Apple Cider

Granny Smith

Tart and tangy with a crisp bite

Between the 13th and 17th centuries drinking cider was consider safer to drink than water—farm worker wages were even paid in four pints of cider a day. In addition, babies were baptized in cider because it was considered cleaner than water.

Candy Apples

Macintosh

Sweet and slightly tart

The first candy apple was created by accident in 1908 when candy maker William Kolb initially made it as a display for the shop window.

Braeburn

A combination of sweet and tart

Apples are more popular in households with incomes of more than $75 k.

Get Inspired, Be Creative

S weet

P otatoes

During the holiday season, don’t forget the importance of cross merchandising. Cross merchandising will provide inspiration and spark new ideas in consumers, and it will add value for time-crunched holiday shoppers. Cross merchandising enhances the customer experience, also, while helping to drive sales! Thematic cross merchandising is perfect for the holiday season, so take a look at some tips and tricks for cross merchandising—with sweet potatoes!

Here are some great examples of items you can use

Pie Shells Marshmallows Nuts

Olive Oil Honey

Cross Merchandising for the Holidays

Placing contrasting items together will grab the attention of consumers and draw them to stop and view displays.

For the holiday season, think theme, theme, theme—because it’s ALL about the theme! Thematic cross merchandising involves displaying items together based on specific themes for a limited time, like a

In addition, think layer, layer, layer! Layering your displays with a variety of themed products from around the store will make it easier for consumers to find what they need and trigger impulse buys.

for cross merchandising with sweet potatoes.

Rosemary Brown Sugar Garlic

Cinnamon Maple Syrup

A Fresh Star t

January brings a time of hope and self-awareness that often prompts us to make New Year's resolutions to improve our health and well-being. This intense focus on health can lead to an uptick in sales and opportunities which many businesses—especially in the health and wellness industry, in grocery stores, restaurants, and in meal delivery services. They recognize the increased interest in healthy eating during January and offer special promotions or products catered to that demand.

America's Top New Year's Resolutions for 2023

Most common New Year's resolutions among U.S. respondents who have made one or several:

OUR TOP 10 LOW IN CALORIE:

These top 10 foods are low in calories but still provide valuable nutrients and help maintain a healthy lifestyle.

very low in calories while being rich in vitamins, minerals, and fiber.

2. Cucumbers: Cucumbers are hydrating and have very few calories, making them a great choice for snacking.

3. Tomatoes: Tomatoes are low in calories and provide vitamins, minerals, and antioxidants. Cherry tomatoes are an option for snacking.

4. Bell Peppers: Bell peppers are colorful, crunchy, and low in calories. They're also a good source of vitamin C.

The biggest concern among consumers is health, not sustainability

U.S. consumers cite their health as the primary motive for their their dietary decisions, 51percent saying it is their reasoning behind avoiding specific ingredients in their diet.

When it comes to cutting out particular foods from their plates, only 15 percent report sustainability as a driving force.

51% 15%

Groceries stores need to align with consumers New Years resolutions

They can do so by offering deals, discounts, and promotions that encourage customers to make nutritious choices. As the holidays draw to a close, consumers may try to cut costs by

• Looking for more deals and discounts

• Seeking out stores that offer lower food prices

• Buying store-brand products

• Looking for alternative, lower-cost choices

promotions

holiday:

Provide Discounts: Offer special discounts on fresh fruits and vegetables to encourage customers to load up on nutritious options.

Cross Merchandiseing: by promoting lean proteins and developing meal deals.

Use Loyalty/Digital Programs: Target specific demographics and high-value consumers.

5. Broccoli: Broccoli is nutrient dense, low in calories, high in fiber, and provides vitamins C and K.

6. Cauliflower: Cauliflower is versatile and can be used in creating low-calorie alternatives to mashed potatoes, rice, and pizza crust.

7. Zucchini: Zucchini is low in calories and can be spiralized into "zoodles" to provide a lower-calorie pasta alternative.

betacarotene, which the body converts into vitamin A.

9. Berries: Berries are relatively low in calories and high in antioxidants and fiber.

10. Apples: Apples are satisfying due to their fiber content and are a good source of vitamins and minerals. Eat them with the skin for maximum nutritional benefit.

And, here are some common

that might be used around the New Year’s

WHAT IS THE MOST IMPORTANT MEETING?

by Rick Van Arnam

In twenty-five years of working with executive teams, the one conversation that elicits the most reaction is meetings. Some team members can’t wait to talk about meetings because they see them as the root problem to team dysfunction. Others can’t believe they are paying a consultant to talk about meetings. Still others believe meetings are just fine and ask to skip the topic in favor of a more important “business” topic. No matter what you believe, meetings are not a problem. The gems to polish are the behaviors that team members bring to meetings. That is why we spend so much time first working on the five behaviors of a cohesive team—the behaviors that live and breathe in meetings and make a team more cohesive. Meetings are where teams get better.

Aside from poor behavior in meetings, the other challenge with meetings is to be clear on its purpose. Teams often try to do too much in meetings. That is why organizational-health consultant and author Patrick Lencioni advocates four types of meetings.

DAILY

a quick, timely check-in meeting to set the day

WEEKLY

a decision-making meeting driven by a real-time agenda and scorecard review

AD HOC

a single-topic strategic meeting for a decision, resolution, or recommendation

QUARTERLY a slow-down-tospeed-up meeting that works on the team AND the business.

So, of these four meetings, which is the most important? I’ll share my thoughts later but, for now, I want to write about the quarterly meeting, which we often refer to as, simply, “the quarterly off-site.”

The quarterly off-site meeting is very different than every other meeting type. Generally, and this is a very broad statement, these meetings are held away from the business, and they often include evening meals and some sort of team-building or fun activities. I’ve seen some companies master these as boondoggles while others bring a large entourage and jam the agenda with a week’s worth of work to be completed in two days. So let’s talk about how to make these meetings world class.

Let the purpose of the meeting drive the agenda and logistics. And keep the purpose of the off-site meeting simple: to intentionally work on the team and to work on the business, usually on strategic issues or gnarly topics.

WORK ON THE TEAM

Every off-site meeting should begin with some time spent connecting with team members; but allow the situation to determine what this looks like. For example, if a new member has been placed on the team, it may be helpful to assimilate that team member by working on foundational trust exercises (personal histories, personality instruments, Working Genius models, conflict preferences, etc.), role clarity, and meetings/scorecards. If the team hasn’t added or replaced members, and is performing well, maybe the connection can be reestablished with creative sharing around life goals, career aspirations, and family check-ins. If the team has been through a rough spot, this might be an opportunity to uncross wires and get things back on track. No matter what the team needs, this time should foster vulnerability among team members by genuinely connecting in a way that is more challenging in the day-to-day pace of work. By taking the time to do this, team members will move quicker together afterward.

WORK ON THE BUSINESS

An off-site meeting is where the team can also slow down and tackle big issues and opportunities and get directionally aligned on where the business is heading—specifically in the coming months and generally in the coming years.

It is this portion of the off-site session that may require some preliminary work or include guests. Over the years, I’ve probably done more work on establishing thematic goals (a short, singular, prioritization sometimes called the “rally cry”) than any other business topic. I’ve also worked with teams that synchronized their off-site meetings with an annual business rhythm that tackled budgets, talent review, or annual planning in set quarters knowing they can make changes if needed. Like work on the team, let the business situation drive what this portion of the off-site should be.

TIPS FOR EFFECTIVE OFF-SITE MEETINGS

SCHEDULE YOUR OFF-SITE MEETINGS ONE YEAR OUT

Do this first. You can always adjust dates, so just get the dates in the calendar. These are some of the hardest dates to coordinate.

ONE DAY OR TWO DAYS? THIS IS YOUR CALL

I’ve seen teams do one or the other or mix it up. I also recall an international team that held six three-day meetings annually to bring executives face-toface in a different location each meeting. Whatever a team decides, know that it takes at least a full day without distractions to re-connect and effectively work on the business.

ALWAYS OFF-SITE? IDEALLY, YES The team needs a place without distraction and a place where it is difficult to return to work-related duties. In addition, studies show merit in changing the environment to help foster the right climate of vulnerability and creative business thinking.

DINNER Many teams say that a team dinner was the highlight of an off-site. At the end of a day of working hard together, team members often open up even more personally and professionally—and that is where some of the best sharing occurs.

“TEAM BUILDING” I believe events typically described as team building (racing cars, ziplining, golfing, etc.) should be a reward for doing hard work on the team and business. It shouldn’t replace intentional work on the team and business. Yes, have fun, but not at the expense of missing an opportunity to do first the work that needs attention.

CASCADE & RECAP

After teams have spent a day or two working hard on the future, be sure to not lose this work. Use a visual aid to summarize what was discussed and decided and to get aligned on what will be shared with the rest of the company.

WRAPPING IT UP

As we enter the fourth quarter, this is the time of year to think about next year – and the offsite is the right purpose and place to do this. While it is easy to say we are too busy, imagine the start of the year – after the holidays have come and gone – knowing that you are ready to accelerate into the new year aligned as a team behaviorally and with a plan. You will be glad you slowed down late last year knowing you are reading to speed up in 2024.

SO, WHAT IS THE MOST IMPORTANT MEETING?

I believe that the right meeting cadence is the most important meeting consideration. When meetings are synchronized by frequency and purpose, everything else will fall into place. A great place to audit or synchronize meetings is the quarterly off-site!

We Are Family

Those words are a big deal at AMC. It’s a major part of who we are, and why we have success. Like a family, we look out for one another, we work hard, and we share meals—together. Also, like many other families, we have a strong matriarch at the center, someone who instills many of the qualities we hold dear, providing nourishment to our souls, as well as our bellies.

Josephine Marano cooking for employees.

In the spring of 2016, AMC opened Gramma Jo’s Café, our in-house restaurant. Named lovingly in memory of Josephine Marano, wife of founder Anthony Marano and grandmother to Anton and Damon Marano, the café’s mission is simple: to provide tasty food and kick-ass service to employees. One of the fondest memories of Josephine Marano was that she cooked for AMC’s employees. She knew that eating together created trust and cooperation and led to closer bonds. In this same spirit, Gramma Jo’s Café provides not only for employees, but customers, as well.

Gramma Jo’s Café—open six days a week, Monday through Saturday—serves hundreds of meals a day, with an ever-changing menu of ethnic, homestyle, and healthy options that gives everyone a fresh or familiar option. The café’s staff strive to do their part in “Protecting the Golden Goose,” engaging with our AMC Family by giving them what a grandmother would, nourishment for their bellies, as well as their souls. This is our labor of love.

2022 CAFÉ STATS

130,000+ plates

36,000 tacos served

14,000 slices of pizza

5,000 salads

3,600 bowls of soup

200+ unique dishes and different ethnic foods

"My satisfaction . . . How can I help you?"

— Gilberto

"I am grateful for the opportunity they gave me, and I am glad to be part of the Anthony Marano Company."

—

Esmeralda

"Thanks to Marano because they have been of great support, not only economically but also in my work growth, as an employee, as a family."

— Jose

"Do a good job and always work as a team to be better."

— Esperanza

"AMC is a company that gives me the means to do what I like for work."

— Santos

"AMC allows me to support and provide for my family's dreams."

— Vicente.

"I have been working in the company for almost 30 years. I'm very grateful. I just want to say thank you to the Marano family for everything."

— Edith

"I want to say thank you to the Marano family for my job and also my meals. It's been a pleasure working in this company."

— Aurora

"I enjoy my job, serving; grateful for the opportunity. You learn every day and thank you for the opportunity."

— Olga

"Cooking is a labor of love, one that I’m happy and grateful to share."

— Fred

FChefred’s

Butternut Squash & Mushroom

Bread

Pudding

Great as a side for any holiday meal!

Ingredients

• 3 cups butternut squash, cut into ½-inch cubes

• 1 pound mushrooms (domestic are fine, or use baby bellas, as well), cut small (similar to squash)

• 6 cups rustic bread, cut into 1-inch cubes and lightly toasted (sourdough or French works great)

• 3 cups half-and-half creamer

• 4 eggs

• ¼ cup Parmesan cheese, grated

• 1 small onion, diced small

• 2 tablespoons butter, melted, split into two portions

• 1 teaspoon each, chopped: fresh thyme, rosemary, and sage

• salt and pepper to taste

Preparation

• Preheat oven 375 F

• On a lightly oiled baking sheet, bake squash until just tender… maybe 10 minutes. Set aside to cool. In a sauté pan, medium heat, add butter and a bit of oil. Sauté mushrooms and onions until mushrooms cooked and onions lightly browned. Finish with a bit of salt and pepper and herbs. Set aside to cool.

• In a large bowl mix half and half and eggs. Use whisk to incorporate eggs and half and half. Add bread and let absorb, about 20 minutes, stirring ones or twice. Add squash, cheese, and mushrooms and mix, adding a touch of salt and pepper.

• Butter a 9x12 baking pan, and add mixture in. cover and bake for 20 minutes. Remove cover and bake another 10-15, depending on level of desired brown. More brown will give a dryer bread pudding. Can also be some in muffin tins for shorter duration (15/7). Serves 6-8

TRUE FALSE OR Just for Fun

Potatoes were the first food to be grown in space.

Cucumbers can be used as an eraser for pens.

Cranberries grow underwater.

The leaves of a rhubarb plant are extremely poisonous.

Corn is a member of the grass family. All oranges are orange.

One pomegranate can hold more than 5,000 seeds.

Zucchinis are vegetables.

Cherry farmers hire helicopter pilots to air-dry their trees after it rains.

Kiwis originated from New Zealand.

Attaching electrodes to a lemon can power a light.

In 1893, the U.S. Supreme Court ruled that tomatoes are a vegetable.

The part of broccoli that you eat is actually flowers that haven’t opened yet.

Cranberries can bounce.

Pumpkins are vegetables.

Figs are inverted flowers.

Eating carrots helps you see in the dark.

Limes float but lemons sink.

Pears are a member of the rose family.

Multi-grafted trees can grow up to six different types of fruits at the same time.

OUR DEPARTMENTS

TOMATO 773.321.7510

tomato@amarano.com

GREENHOUSE SPECIALTIES • ROUND • CHERRY • GRAPE • VINE RIPENED • GAS GREENS

IWD/ FROZEN & DAIRY 773.321.7620

iwd@amarano.com

BUTTER • EGGS • CHEESE • FROZEN • FOOD SERVICE ITEMS

BERRY & TROPICAL 773.321.7540

berry@amarano.com

BERRY • BANANAS • GRAPE • AVOCADO • ASPARAGUS

WET VEG 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

ORGANIC 773.321.7580

organics@amarano.com

DRY VEG & ETHNIC 773.321.7520

pepper@amarano.com

PEPPERS • CUKES • SQUASH • CORN • BEANS • ASIAN, HISPANIC, INDIAN SPECIALTIES

MARKET CUTS® 773.321.7695

marketcuts@amarano.com

FRESH-CUT FRUITS, VEGETABLES

POTATO & ONION 773.321.7560

potato@amarano.com

POTATOES • YAMS • ONIONS

SPLITS 773.321.7590

splits@amarano.com