FreshPoint

Apprentice Diary: Final Entry—Focusing on Waste Trends

When we talk about sustainability, we don’t just mean the environment—our employees are our greatest asset, and the foundation to our great success.

We work with internships, local schools and colleges for placement, and various in-house leadership programs throughout the year, developing people with a passion for produce. In this final entry of her diary series, Maria Elisa Vollmer shared her experience as an apprentice with FreshPoint Raleigh.

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Feeling the Squeeze: Compressed Fruit

Compress [verb kuh m-pres; noun kom-pres] verb (used with object) to press together; force into less space. So what does this have to do with produce? Compressed fruit (or vegetables), have become a popular technique in which we can change not only the texture of the produce, but also enhance and change the flavors. Wondering how and why? Think...

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FreshPoint Dallas: 100 Years of Fresh

FreshPoint Dallas celebrated its 100th Anniversary on Saturday, September 16th, with an amazing associate event at Toyota Stadium in Frisco, home of FC Dallas. Approximately 1,000 associates and family members gathered for a huge BBQ tailgate, complete with player and mascot appearances, soccer clinics, face painting, and over $10,000 in raffle prizes! Immediately afterwards, families...

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What is Citrus “Regreening”?

Does an orange have to be 100% orange to taste good?

Not all of the time, but it’s not always so simple.

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FreshPoint Raleigh Commits to Reducing Food Waste within the Community

MORRISVILLE, N.C. – FreshPoint Raleigh recently partnered with Wake Tech Community College and the South Wilmington Men’s Shelter to start a culinary skills course within the community. This three-week program paired 10 men at the shelter with a professional chef to learn about knife skills, food prep, basic cooking techniques and recipe development. As part of...

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From Chemistry Teacher to Staple on the Farmers Market: Weiser Family Farm

FreshPoint Southern California recently visited the Weiser Family Farm for a tour and learning opportunity on the Tehachapi Grain Project. They were fortunate to have Alex Weiser as their tour guide, and he explained the farm’s history, walked through the cattle barns, and had a beautiful lunch made with local and sustainable ingredients. The Weiser...

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What it Means to be Your Customer’s Most Valued and Trusted Business Partner

How do you get to be your customer’s most valued and trusted business partner? When you have a customer, on a stage, that tells the audience they “simply wouldn’t know what to do without this individual’s daily attention to detail and ability to bring solutions when problems arise,” you take notice. We can’t make it...

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Chef Story — Chuck Abair, Executive Chef of the Saint & Second Belmont Shore

“It’s always fun to experiment and find something new and creative.” We talk to chefs for their orders, or see them in the mornings as they’re opening the kitchen, but we rarely get to hear their personal stories. Chuck Abair is the Executive Chef of the Saint & Second Belmont Shore in Long Beach, CA,...

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Chef Story — Sandra Palomo, Yardbird Southern Table & Bar, Las Vegas

“Busy or slow I’m always happy” We talk to chefs for their orders, or see them in the mornings as they’re opening the kitchen, but we rarely get to hear their personal stories. Sandra Palomo is the Executive Chef of Yardbird Southern Table and Bar in Las Vegas, and she shared her chef story with...

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GFSI: When your Reputation is on the Line, Food Safety Matters

We take the lead in the industry when it comes to food safety, for us, it’s priority one. Joe Stoner, our Regional Director of Food Safety, took some time to tell us what food safety means to FreshPoint. What does GFSI certification mean to FreshPoint? “This globally accepted certification for FreshPoint shows our dedication to...

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Apprentice Diary: Entry two—Visiting one of our sustainable agriculture farmers

When we talk about sustainability, we don’t just mean the environment—our employees are our greatest asset, and the foundation to our great success. We work with internships, local schools and colleges for placement, and various in-house leadership programs throughout the year, developing people with a passion for produce. In this diary series, Maria Elisa Vollmer...

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Freshman Republican Lawmaker Tours FreshPoint Central California

TURLOCK, Calif. – California Assemblymember Heath Flora, who is serving his first term in the State Assembly, recently visited FreshPoint Central California. Sean Gaffaney, Vice President of Operations, provided a tour of the facility, which is located in his district, and shared information on FreshPoint’s business operation and local community impact. Before running for state office,...

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The Head of a Lion, but Mild as a Lamb: Shishito Peppers

Today we’re going to talk about Shishito peppers. As you can see, the head of the Shishito pepper looks just like the head of a lion, I guess. Shishito peppers are a mild pepper—you can eat them raw, but most people cook them. The cool thing about them is they’re thin-skinned, so they can be...

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From Ancient Low-Tech to Modern Day High-Tech, the Power of Corn

From the summer grill to your holiday centerpiece, corn is perhaps the most versatile crop grown today. It’s also one of the oldest and most sacred crops grown in the world. Thought to have been first cultivated 8,700 years in Mexico’s Central Balsas River Valley, corn, or maize, became a critically important food crop.  Why?...

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Apprentice Diary: Entry One—Integrating a Passion for Sustainability

When we talk about sustainability, we don’t just mean the environment—our employees are our greatest asset and the foundation to our great success. We work with internships, local schools and colleges for placement, and various in-house leadership programs throughout the year, developing people with a passion for produce. In this diary series, Maria Elisa Vollmer...

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The Best Tasting, Sweetest Corn We’ve Found

The corn grown in the Brentwood area of California’s Sacramento River Delta is the best tasting, sweetest corn we’ve found. Known as Brentwood corn, this product has the well-deserved reputation across the country as the benchmark against which all other corn is measured. However, all Brentwood corn is not created equal! Over the past eight...

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What the Supreme Court Says About the Tomato, and Other Things to Know.

Can you remember that tomato your family grew in their garden, that tomato full of summer goodness, bursting forth with a warmth and flavor that we are forever chasing? I do too. Food is often evocative, bringing someone back to a specific time or place, sparking memories of time gone by. Picked and quickly washed,...

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From the Shelter to the Kitchen: How Food Waste is Connecting a Community

In May, FreshPoint Raleigh began a new endeavor to reduce food waste in the warehouse and connect with our community. We partnered with Wake Tech Community College and the South Wilmington Men’s Shelter in Raleigh to begin a culinary skills course. This 3-week program paired 10 men at the shelter with a professional chef to...

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Chef Story — Adam Jones, Culinary Director of Rocky Top Hospitality

“Here I am, cutting fish on a Tuesday…” We talk to chefs for their orders, or see them in the mornings as they’re opening the kitchen, but we rarely get to hear their personal stories. Adam Jones is the Culinary Director of Rocky Top Hospitality, and he shared his chef story with us. How did...

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Can this be the Perfect Piece of Stone Fruit?

  Today we’re going to talk about Georgia peaches. These peaches are from Pearson Farm in Fort Valley, Georgia. In my opinion, they’re the perfect piece of stone fruit. They have a very thin skin, the mixture of acidity and sweetness is almost perfect—not too sweet, not overly mushy, not too acidic, not too hard… this...

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