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It’s a different ballgame hauling produce late in the year. Many truckers take time off for the holidays, yet receivers are needing to replenish supplies from Christmas and the New Year’s celebrations. Then throw in a little weather and it makes things even more unpredictable.
Shipments from California’s San Joaquin Valley are not expected to be significantly affected by a freeze that occurred Dec. 18-20, as well as another one around New Years. The valley is shipping everything from late season table grapes to carrots, kiwifruit and citrus.
Further south in the Imperial Valley and the Yuma District of Arizona, it is a little different story with desert vegetables.
Although it has been unseasonably warm in the desert shipping regions, this was interrupted by a pre-Christmas frost . This is expected to cause shortages of lettuce, broccoli and cauliflower the last half of January. Loading opportunities could be off 20 to 30 percent on all desert vegetables.
Light frosts hit Arizona’s Yuma region and California’s Imperial and Coachella valleys Dec. 19-21. No major damage was reported.
Farmers have being leaving a lot of product in the field because it just grew too fast and had some significant quality problems. As a result, yields, harvest and loadings have been off 20 to 30 percent. Some vegetables have been maturing up to three weeks earlier than normal.
San Joaquin Valley produce – grossing about $6500 to New York.
Imperial Valley vegetables – about $4500 to Atlanta.
SAN JOSE, Calif. — Eating the best foods for complete health can be absolutely delicious. Take it from registered dietitian Dave Grotto. In celebration of his new book, The Best Things You Can Eat (Bantam, January 2013), Grotto offers a roadmap to a tasty and healthy New Year with a sampling of 13 highly nutritious, go-to foods. Topping Grotto’s must-eat list for 2013: mushrooms.
“Mushrooms provide critical nutrients for this time of year, like vitamin D to add a dose of sunshine to winter days and antioxidants to help boost immunity – and the best part is that you can eat them in every meal,” says Grotto.
Thanks to mushrooms’ hearty taste and meaty texture, Grotto uses them to add big flavor, extend portions and bring an extra serving of vegetables to the plate. “Mushrooms are a natural fit for the dishes we crave and are easy to incorporate into meals, for vegans to meat-lovers and everyone in between.”
- Mushrooms can be a vegetarian’s best friend as the perfect main ingredient for meatless meals.
- Increase portion size by adding mushrooms to meat dishes; for the best results, prepare mushrooms to mimic meat’s texture and appearance – think portabella strips in fajitas and or quartered criminis in winter stews.
- To shed calories and fat without compromising taste, substitute finely chopped mushrooms for some of the ground meat in dishes like tacos and burgers. Research suggests that substituting mushrooms for meat can be an effective method for reducing calorie and fat intake while still feeling full and satisfied after meals.1
- Sauteing is the easiest way to cook whole, sliced, chopped or halved mushrooms. Boost any main dish or side with this can’t miss formula: 1. Turn pan on high; 2. Lay single layer of sliced mushrooms and “sear” them (don’t stir); 3. Flip and sear other side. Season to taste.
Reasons to love mushrooms: In season all year round, they’re naturally low in calories, fat-free, and cholesterol-free. Low in sodium, but rich in umami, mushrooms offer a great flavor solution instead of adding salt. They’re the only plant source of vitamin D and have almost as much potassium (8% Daily Value) as a small banana (10% Daily Value). Mushrooms also deliver B vitamins including riboflavin, niacin and pantothenic acid and other essential minerals like copper. Plus, within the produce aisle, mushrooms are a leading source of the antioxidants selenium and ergothioneine, which help strengthen the immune system.
Resolve to add Dave Grotto’s 13 best foods to your plate in 2013. In addition to mushrooms, look for cherries, quinoa, pork, olive oil, avocados, salmon, eggs, spinach, almonds, yogurt, chickpeas and sweet potatoes. Combined, these foods offer a wide range of nutrients and flavors. Kick start your best year of eating by making one of the following superfood recipes each week in January:
- Herbed Spinach Quiche Portabella Caps
- Mushroom and Chicken Quinoa with Chiles
- Mushroom Tacos with Salsa Verde
- Cherry Portabella-Stuffed Pork Chops
- Crispy, Crunchy Button Mushrooms and Roasted Sweet Potato Salad
Follow the Mushroom Channel on Twitter, Facebook and Pinterest. Visit MushroomInfo.com for the latest blogs and recipes. Utilize MyPlate tips and tools to build a healthy plate in 2013.
About The Mushroom Council:
The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroomcouncil.org.
1 Cheskin LJ et al. Lack of energy compensation over 4 days when white button mushrooms are substituted for beef. Appetite 2008: 51: 50-57.
Source: The Mushroom Council
USA consumer eating of fruit remains well below government recommended levels, according to a new USDA report. Fresh fruit consumption increased 27 percent over the past 40 years.
The U.S. Department of Agriculture’s December fruit outlook report charts changes in consumption between 1970 and 2010 and found that bananas, strawberries and watermelons were among the fresh fruit gainin most in popularity, while apples and oranges suffered declines in per capita availability.
The report said that loss-adjusted per-capita consumption of 0.8 cups of fruits per day is 23 percent higher than the 1970 level of 0.6 cup. Yet, this is still far below the dietary guideline recommendation of two cups per person based on a 2,000-calorie per-day diet.
The report reads, “Intake would need to increase by 61 percent in order to meet the current requirement.”
Fresh apple per-capita availability declined nine percent from 1970 to 2010, from 17 pounds to 15.5 pounds. On the other hand, banana per-capita availability rose an impressive 47 percent, from 17.4 pounds to 25.6 pounds. By the same token, strawberry per capita availability rose a whopping 320 percent from 1.7 pounds in 1970 to 7.3 pounds in 2010.
The USDA said that bananas, strawberries, grapes, pineapples, cantaloupes and avocados accounted for most in the growth of noncitrus fresh per capita availability, which rose from 71.4 pounds in 1970 to 106.4 pounds in 2010. Apples, cranberries, peaches and plums experienced declines in consumption.
Hit by canker, citrus greening and acreage decline in Florida, fresh orange and grapefruit per-capita availability decreased from 24.4 pounds per person in 1970 to 12.5 pounds per person in 2010, according to the USDA summary. However, those slides were countered by a rise in the per capita availability of fresh tangerines, mandarins, tangelos, lemons and limes. That group of citrus varieties rose from 4.5 pounds per person in 1970 to 9.1 pounds in 2010.
“Changing consumer preference for easy-peel seedless fruits has led to more production in California,” according to the report.
Among all forms consumed, the USDA said that Americans concentrate 58 percent of their fruit consumption in only five products, with orange juice (19 percent), fresh apples (13 percent), apple juice (10percent) and watermelons (5 percent) accounting for a majority of consumption.
Biodiesel will run in ANY diesel engine without the need to convert your engine.
Chico, CA. – Springboard Biodiesel’s BioPro™ EX meets the Green Restaurant Association’s (GRA) rigorous endorsement standards for alternative fuel refueling stations. This safe and easy-to-use appliance automatically converts grease to biodiesel, which emits up to 90% less CO2 and 50% less particulate matter than regular diesel fuel, according to the California Air Resources Board. With devices such as the BioPro EX, it has never been easier for restaurants to convert their grease into a clean burning fuel for a fraction of the cost of the petroleum diesel it replaces.
By using the BioPro™ EX, restaurants can:
- Make ASTM-grade biodiesel for 95 cents/gallon
- Save costs on fuel
- Stay ahead of legislation
- Reduce CO2 and particulate emissions
Restaurants will earn 2.5 GreenPoints™ towards becoming a Certified Green Restaurant® based on the GRA’s certification standards in the environmental category of eliminating waste. Further, the GRA requires Certified Green Restaurants® in the following locations to convert their grease to biodiesel or energy: Asheville NC, Baltimore, Boston, Chicago, southern and central Connecticut, Washington DC, Idaho, Los Angeles, New York City, Philadelphia, Portland OR, San Diego, San Francisco, Seattle, Spokane WA, and Wyoming.
Benefits of Converting Grease to Biodiesel
- It can be made from ANY vegetable or animal oil
- Biodiesel will run in ANY diesel engine without the need to convert your engine
- Biodiesel is better for the life of your engines. It has a higher lubricity rate than regular diesel and therefore will create less wear in your engine
- Biodiesel will mix, at any ratio, with diesel, so it can be blended and used in conjunction with diesel
- Biodiesel made on domestic soil arguably reduces our collective dependence on foreign oil and conflict
- BioPro EX equipment is made entirely in the USA
- Converting a waste stream into a beneficent alternative fuel that runs in any diesel engine is a significant process improvement.
“Innovative technology such as the BioPro EX has made it possible for restaurants to recycle their grease in a simple, cost-efficient manner,” says Michael Oshman, the Founder & CEO of the GRA. “While the average restaurant washes about 15 pounds of grease down the drain for every 150 meals served, restaurants that use the BioPro EX device help both the environment and their budgets.”
“We’re delighted by this endorsement,” said Springboard Biodiesel’s CEO Mark Roberts. “Making a clean burning fuel in an automated appliance and saving money at the same time is a truly great combination of benefits.” He added, “The BioPro™ enables restaurant owners to both save money and differentiate themselves in the eyes of their customers, who are increasingly valuing green initiatives.”
For interviews, contact Matt Roberts, matt@springboardbiodiesel.com
For details on the equipment, visit http://www.springboardbiodiesel.com/
For details on the GRA’s Endorsement standards, visit http://dinegreen.com/manufacturers/mfg-standards.asp
About Springboard Biodiesel
Springboard Biodiesel is a biodiesel equipment manufacturer located in Chico, CA. They manufacture processors, dry-wash systems, glycerin demethylators, methanol purifiers, and other ancillary equipment used in the small-scale production of biodiesel from waste streams. Springboard may be best known for its BioPro™ line of biodiesel processors; these are automated machines that convert used cooking oils (any vegetable or animal oil) into premium grade biodiesel for 95 cents per gallon. 95 cents is the cost per gallon to make biodiesel in these machines, if an operator can collect their cooking oil for free.
About the Green Restaurant Association
The Green Restaurant Association (GRA) is the only official certifier of Green Restaurants® in the country. The national non-profit organization was founded in 1990 to shift the restaurant industry toward ecological sustainability. For 20 years, the GRA has pioneered the Green Restaurant® movement and currently works with over 850 restaurants throughout the U.S. and Canada. With a transparent and turnkey Certification system, the GRA has made it easy for thousands of restaurants to profit and become more environmentally sustainable. As the industry standard for Greening restaurants, the GRA has the world’s largest database of environmental solutions for the foodservice industry. In 2009, the New York State Restaurant Association announced its official endorsement of the GRA, joining EPA Energy Star for Small Business, and several other national environmental groups. The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post. For more information visit www.dinegreen.com.
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It’s a different ballgame hauling produce late in the year. Many truckers take time off for the holidays, yet receivers are needing to replenish supplies from Christmas and to get ready for the New Year’s celebrations. Then throw in a little weather and it makes things even more unpredictable.
Shipments from California’s San Joaquin Valley are not expected to be significantly affected by a freeze that occurred Dec. 18-20. The valley is shipping everything from late season table grapes to carrots, kiwifruit and citrus.
Further south in the Imperial Valley and the Yuma District of Arizona, it is a little different story with desert vegetables.
Although it has been unseasonably warm in the desert shipping regions, this was interrupted by a pre-Christmas frost . This is expected to cause shortages of lettuce, broccoli and cauliflower the last half of January. Loading opportunities could be off 20 to 30 percent on all desert vegetables.
Light frosts hit Arizona’s Yuma region and California’s Imperial and Coachella valleys Dec. 19-21. No major damage was reported.
Farmers have being leaving a lot of product in the field because it just grew too fast and had some significant quality problems. As a result, yields, harvest and loadings have been off 20 to 30 percent. Some vegetables have been maturing up to three weeks earlier than normal.
San Joaquin Valley produce – grossing about $6500 to New York.
Imperial Valley vegetables – about $4500 to Atlanta.
Shipments of central Florida fall vegetables are usually finished by the end of the year, but available loadings are pretty much over, with the transition now occurring as loadings become available in South Florida. Decent volume should occur by early January.
The south Florida loadings will be centered around the Immokalee area and include items ranging from bell peppers to sweet corn and green beans. Volume on vegetables this time of year is typically much less than during peak spring shipping.
South Florida ports are receiving South American mangos. For example, the tropical fruit from Peru is supposed to have good volume this winter, joining mango arrivals already coming from Ecuador. Best loading opportunities will come during peak volume heading into the New Year.
Ecuador volume is starting to wind down. That country had shipped about 6.2 million boxes through early December, up from 6 million boxes last year at the same time.
South Florida vegetables – grossing about $2500 to New York.
It’s time for college bowl games! Football fans across the nation will head to their favorite grocery stores to purchase tailgating and party supplies, such as hot dogs, chips, avocados and Concord Foods Guacamole Mixes. Guacamole is one of the most popular food items for tailgating. Stores should prepare for the football bowl games and playoffs, by creating prominent displays of avocados, tomatoes and popular tie-in items, such as Concord Foods Guacamole Mixes.
“Concord Foods Guacamole Mix is great for football parties and tailgating because it is quick and simple to prepare and tastes delicious. Just add two avocados to Concord Foods’ blend of spices for guacamole dip that is ready in minutes.” said Charles Olins, VP Sales and Marketing at Concord Foods. Concord Foods Guacamole Mix is available in grocery store produce departments nationwide and comes in five great flavors: Mild, Extra Spicy, Classic Mild, Classic Extra Spicy and Authentic. In the spirit of football season, Concord Foods has an attractive football-themed shipper display available and some great tailgating recipes available online.
“We’ve developed some amazing tailgating recipes that use guacamole mix, such as Fully Loaded Nachos or the Great Guacamole Burger.” Said Samantha McCaul, Marketing Manager at Concord Foods. “These recipes are easy-to-prepare and great for tailgating. They are available on our website and Facebook page.”
Concord Foods Guacamole Mixes are available in 18 packs and 144 pack floor shippers. Distribution channels include retail grocery stores, mass merchandisers and club stores in the U.S.
ABOUT CONCORD FOODS
Concord Foods Incorporated is a leading supplier of retail food products and custom ingredients to nationally recognized supermarkets, food service operators and leading food manufacturers. Concord Foods retail division offers a wide variety of produce friendly items from Candy Apple Kits to produce seasoning mixes. Consumers count on our quality products to glaze pies, create guacamole and batter onion rings. For more information, please visit www.concordfoods.com.
Source: Concord Foods Incorporated
The Birth of Jesus
Matthew 1:18-25
This is how the birth of Jesus Christ came about: His mother Mary was pledged to be married to Joseph, but before they came 
together, she was found to be with child through the Holy Spirit. Because Joseph her husband was a righteous man and did not want to expose her to public disgrace, he had in mind to divorce her quietly.
But after he had considered this, an angel of the Lord appeared to him in a dream and said, “Joseph son of David, do not be afraid to take Mary home as your wife, because what is conceived in her is from the Holy Spirit. She will give birth to a son, and you are to give him the name Jesus, because he will save his people from their sins.”
All this took place to fulfill what the Lord had said through the prophet: “The virgin will be with child and will give birth to a son, and they will call him Immanuel“—which means, “God with us.”
When Joseph woke up, he did what the angel of the Lord had commanded him and took Mary home as his wife. But he had no union with her until she gave birth to a son. And he gave him the name Jesus. (KJV)
Luke 2:1-14
In those days Caesar Augustus issued a decree that a censusshould be taken of the entire Roman world. (This was the first census that took place while Quirinius was governor of Syria.) And everyone went to his own town to register.
So Joseph also went up from the town of Nazareth in Galilee to Judea, to Bethlehem the town of David, because he belonged to the house and line of David. He went there to register with Mary, who was pledged to be married to him and was expecting a child. While they were there, the time came for the baby to be born, and she gave birth to her firstborn, a son. She wrapped him in cloths and placed him in a manger, because there was no room for them in the inn.
And there were shepherds living out in the fields nearby, keeping watch over their flocks at night. An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. But the angel said to them, “Do not be afraid. I bring you good news of great joy that will be for all the people. Today in the town of David a Savior has been born to you; he is Christ the Lord. This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.”
Suddenly a great company of the heavenly host appeared with the angel, praising God and saying,
“Glory to God in the highest, and on earth peace to men on whom his favor rests.” (KJV)
The Visit of the Shepherds
Luke 2:15-20
When the angels had left them and gone into heaven, the shepherds said to one another, “Let’s go to Bethlehem and see this thing that has happened, which the Lord has told us about.”
So they hurried off and found Mary and Joseph, and the baby, who was lying in the manger. When they had seen him, they spread the word concerning what had been told them about this child, and all who heard it were amazed at what the shepherds said to them.
But Mary treasured up all these things and pondered them in her heart. The shepherds returned, glorifying and praising God for all the things they had heard and seen, which were just as they had been told. (KJV)
BAKERSFIELD, Calif. — Each Christmas Eve, tradition holds that children leave out a plate of milk and cookies for Santa. During the night Santa Claus might visit in excess of 125 million homes. (Estimates vary.) Should he eat merely a single cookie in each visit, at an average of 100 calories per cookie, Bolthouse Farms analysts estimate that Santa may consume as many as 12.5 billion empty calories in a single night. This season, Bolthouse Farms is encouraging Santa Claus to make a smarter food choice.
Children who learn to make smart food choices at an early age tend to thrive. Childhood obesity rates have tripled over the past three decades[1] and research shows that kids are consuming 5-15% more sugar per day than dietary guidelines allow.[2] To combat the sugar craze, experts recommend making smart food choices, like limiting desserts, sweets and sugary cereals and checking nutrition labels to ensure that sugar isn’t a main ingredient.[3] As sugar is undoubtedly the primary ingredient in the 125 million cookies Santa may consume on Christmas Eve, this gives American parents an ideal moment to discuss food choices.
Bolthouse Farms’ Cut and Peeled Baby Carrots will be repackaged this December as the “Official Snack of Santa.” The holiday carrots will be available exclusively at Wal-Mart stores nationwide. At 35 calories per serving and full of Vitamin A and beta carotene, baby carrots give Santa and his reindeer the nutritious edge needed to navigate their global journey. With a satisfying crunch that pairs well with favorite holiday dips and dressings, baby carrots are an ideal snack for “all the good boys and girls,” young and old.
“We are sympathetic to Santa and we love cookies, too. But we’re sure Mrs. Claus would welcome it if Santa cut down on the empty calories,” said Jeff Dunn, chief executive officer, Bolthouse Farms. “Even small food choices, made the right way day after day, can have a positive, lasting impact.”
To complement its holiday campaign, Bolthouse Farms is helping to raise funds for Action Against Hunger, a global humanitarian organization committed to ending hunger and developing sustainable nutritionsolutions. Beginning on November 26 and running for one month, Bolthouse Farms asks consumers to help Santa fight hunger by pledging their support on www.facebook.com/bolthousefarms. For every pledge, Bolthouse Farms will donate $1 to Action Against Hunger, up to $25,000.
“The people at Action Against Hunger are putting every resource at their disposal towards the fight against hunger, and we’re proud to support them,” said Bolthouse Farms’ Jeff Dunn. “For some communities, of course, food choices are not a choice at all – access to food and clean water are limited. For other communities, more options exist, and children can learn at an early age to make choices that keep them healthy and engaged.”
Bolthouse Farms is a health-and-wellness focused company. Headquartered in California’s San Joaquin Valley, Bolthouse has grown to become America’s premier producer of carrots, as well as a category leader in super-premium juices, smoothies, protein shakes, cafe beverages and premium refrigerated dressings.
- Ogden CL, Carroll MD, Kit BK, Flegal KM. Prevalence of obesity and trends in body mass index among US children and adolescents, 1999-2010. JAMA. 2012;307:483-90.
- Dietary Guidelines for Americans, health.gov
- Mayo Clinic, http://www.mayoclinic.com/health/kids-and-sugar/MY02029
About Bolthouse Farms
Bolthouse Farms is a farm located in California’s fertile San Joaquin Valley, known for high-quality consumer brands and innovative products. Bolthouse Farms is a market share leader in growing and distributing carrots. In addition, Bolthouse Farms produces and sells super-premium juices, smoothies, protein shakes and cafe beverages under the Bolthouse Farms brand name. In recent years, Bolthouse Farms diversified its offerings by launching a line of premium refrigerated yogurt dressings and extra virgin olive oil vinaigrettes. The Bolthouse Farms mission is to Inspire the Fresh Revolution™ and change the way people consume healthy foods and beverages. The company was acquired by Campbell Soup Company on Aug. 6, 2012. To learn more about the company’s mission and see the entire line of current products, visit www.bolthouse.com.
About Action Against Hunger
Action Against Hunger is a global humanitarian organization that works to save the lives of acutely malnourished children and ensure that communities have long-term access to safe water, sanitation, and hygiene. By providing immediate assistance during times of emergency while integrating our programs into local and national systems for sustainability, we aim to restore health, self-sufficiency, and independence to vulnerable populations around the world.
Source: Bolthouse Farms
Okay, so potatoes are not the haul of choice by many truckers that haul produce, even if the product is one of the more durable and least risky perishable items to transport. The rates on potatoes are too often less than what you can get on many other fresh fruits and vegetables. Still, the spud can provide a lot of loading opportunites during the winter months when volume on many other items is substantially down, or non existent.
As of December 1st, there were 11 percent more potatoes remaining in USA storages than a year ago. That is the most potatoes remaining to be hauled in 12 years.
Potatoes in storage account for 68 percent of the 2012 fall crop. That is two percent more than on Dec. 1, 2011, according to the USDA.
Depending upon whether you haul potatoes, or are a potato shipper in another state, you thank or blame Idaho. It has 101 million cwt. of spuds remaining in storages, up from 90 million last year at the same time. This accounts for over 40 percent of the available potatoes remaining in USA storages.
Washington’s Dec. 1 stocks rose from 57 million to 59 million cwt., Wisconsin’s from 17.5 million to 21 million cwt., Oregon’s from 17.9 million to 18.9 million cwt., North Dakota’s from 13 million to 16.8 million cwt. and Minnesota’s from 10.6 million to 12 million cwt.
The only major potato-producing state to see a decline from Dec. 1, 2011, to this year was Colorado, where stocks fell from 15.4 million to 15.2 million cwt.
Potato disappearance as of Dec. 1 was 132 million cwt., up 2% from last year. Shrink and loss, at 13.7 million cwt., was unchanged from last year.
It’s a different ballgame hauling produce late in the year. Many truckers take time off for the holidays, yet receivers are needing to replenish supplies from Christmas and the New Year’s celebrations. Then throw in a little weather and it makes things even more unpredictable.
Shipments from California’s San Joaquin Valley are not expected to be significantly affected by a freeze that occurred Dec. 18-20, as well as another one around New Years. The valley is shipping everything from late season table grapes to carrots, kiwifruit and citrus.
Further south in the Imperial Valley and the Yuma District of Arizona, it is a little different story with desert vegetables.
Although it has been unseasonably warm in the desert shipping regions, this was interrupted by a pre-Christmas frost . This is expected to cause shortages of lettuce, broccoli and cauliflower the last half of January. Loading opportunities could be off 20 to 30 percent on all desert vegetables.
Light frosts hit Arizona’s Yuma region and California’s Imperial and Coachella valleys Dec. 19-21. No major damage was reported.
Farmers have being leaving a lot of product in the field because it just grew too fast and had some significant quality problems. As a result, yields, harvest and loadings have been off 20 to 30 percent. Some vegetables have been maturing up to three weeks earlier than normal.
San Joaquin Valley produce – grossing about $6500 to New York.
Imperial Valley vegetables – about $4500 to Atlanta.
SAN JOSE, Calif. — Eating the best foods for complete health can be absolutely delicious. Take it from registered dietitian Dave Grotto. In celebration of his new book, The Best Things You Can Eat (Bantam, January 2013), Grotto offers a roadmap to a tasty and healthy New Year with a sampling of 13 highly nutritious, go-to foods. Topping Grotto’s must-eat list for 2013: mushrooms.
“Mushrooms provide critical nutrients for this time of year, like vitamin D to add a dose of sunshine to winter days and antioxidants to help boost immunity – and the best part is that you can eat them in every meal,” says Grotto.
Thanks to mushrooms’ hearty taste and meaty texture, Grotto uses them to add big flavor, extend portions and bring an extra serving of vegetables to the plate. “Mushrooms are a natural fit for the dishes we crave and are easy to incorporate into meals, for vegans to meat-lovers and everyone in between.”
- Mushrooms can be a vegetarian’s best friend as the perfect main ingredient for meatless meals.
- Increase portion size by adding mushrooms to meat dishes; for the best results, prepare mushrooms to mimic meat’s texture and appearance – think portabella strips in fajitas and or quartered criminis in winter stews.
- To shed calories and fat without compromising taste, substitute finely chopped mushrooms for some of the ground meat in dishes like tacos and burgers. Research suggests that substituting mushrooms for meat can be an effective method for reducing calorie and fat intake while still feeling full and satisfied after meals.1
- Sauteing is the easiest way to cook whole, sliced, chopped or halved mushrooms. Boost any main dish or side with this can’t miss formula: 1. Turn pan on high; 2. Lay single layer of sliced mushrooms and “sear” them (don’t stir); 3. Flip and sear other side. Season to taste.
Reasons to love mushrooms: In season all year round, they’re naturally low in calories, fat-free, and cholesterol-free. Low in sodium, but rich in umami, mushrooms offer a great flavor solution instead of adding salt. They’re the only plant source of vitamin D and have almost as much potassium (8% Daily Value) as a small banana (10% Daily Value). Mushrooms also deliver B vitamins including riboflavin, niacin and pantothenic acid and other essential minerals like copper. Plus, within the produce aisle, mushrooms are a leading source of the antioxidants selenium and ergothioneine, which help strengthen the immune system.
Resolve to add Dave Grotto’s 13 best foods to your plate in 2013. In addition to mushrooms, look for cherries, quinoa, pork, olive oil, avocados, salmon, eggs, spinach, almonds, yogurt, chickpeas and sweet potatoes. Combined, these foods offer a wide range of nutrients and flavors. Kick start your best year of eating by making one of the following superfood recipes each week in January:
- Herbed Spinach Quiche Portabella Caps
- Mushroom and Chicken Quinoa with Chiles
- Mushroom Tacos with Salsa Verde
- Cherry Portabella-Stuffed Pork Chops
- Crispy, Crunchy Button Mushrooms and Roasted Sweet Potato Salad
Follow the Mushroom Channel on Twitter, Facebook and Pinterest. Visit MushroomInfo.com for the latest blogs and recipes. Utilize MyPlate tips and tools to build a healthy plate in 2013.
About The Mushroom Council:
The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroomcouncil.org.
1 Cheskin LJ et al. Lack of energy compensation over 4 days when white button mushrooms are substituted for beef. Appetite 2008: 51: 50-57.
Source: The Mushroom Council
USA consumer eating of fruit remains well below government recommended levels, according to a new USDA report. Fresh fruit consumption increased 27 percent over the past 40 years.
The U.S. Department of Agriculture’s December fruit outlook report charts changes in consumption between 1970 and 2010 and found that bananas, strawberries and watermelons were among the fresh fruit gainin most in popularity, while apples and oranges suffered declines in per capita availability.
The report said that loss-adjusted per-capita consumption of 0.8 cups of fruits per day is 23 percent higher than the 1970 level of 0.6 cup. Yet, this is still far below the dietary guideline recommendation of two cups per person based on a 2,000-calorie per-day diet.
The report reads, “Intake would need to increase by 61 percent in order to meet the current requirement.”
Fresh apple per-capita availability declined nine percent from 1970 to 2010, from 17 pounds to 15.5 pounds. On the other hand, banana per-capita availability rose an impressive 47 percent, from 17.4 pounds to 25.6 pounds. By the same token, strawberry per capita availability rose a whopping 320 percent from 1.7 pounds in 1970 to 7.3 pounds in 2010.
The USDA said that bananas, strawberries, grapes, pineapples, cantaloupes and avocados accounted for most in the growth of noncitrus fresh per capita availability, which rose from 71.4 pounds in 1970 to 106.4 pounds in 2010. Apples, cranberries, peaches and plums experienced declines in consumption.
Hit by canker, citrus greening and acreage decline in Florida, fresh orange and grapefruit per-capita availability decreased from 24.4 pounds per person in 1970 to 12.5 pounds per person in 2010, according to the USDA summary. However, those slides were countered by a rise in the per capita availability of fresh tangerines, mandarins, tangelos, lemons and limes. That group of citrus varieties rose from 4.5 pounds per person in 1970 to 9.1 pounds in 2010.
“Changing consumer preference for easy-peel seedless fruits has led to more production in California,” according to the report.
Among all forms consumed, the USDA said that Americans concentrate 58 percent of their fruit consumption in only five products, with orange juice (19 percent), fresh apples (13 percent), apple juice (10percent) and watermelons (5 percent) accounting for a majority of consumption.
Biodiesel will run in ANY diesel engine without the need to convert your engine.
Chico, CA. – Springboard Biodiesel’s BioPro™ EX meets the Green Restaurant Association’s (GRA) rigorous endorsement standards for alternative fuel refueling stations. This safe and easy-to-use appliance automatically converts grease to biodiesel, which emits up to 90% less CO2 and 50% less particulate matter than regular diesel fuel, according to the California Air Resources Board. With devices such as the BioPro EX, it has never been easier for restaurants to convert their grease into a clean burning fuel for a fraction of the cost of the petroleum diesel it replaces.
By using the BioPro™ EX, restaurants can:
- Make ASTM-grade biodiesel for 95 cents/gallon
- Save costs on fuel
- Stay ahead of legislation
- Reduce CO2 and particulate emissions
Restaurants will earn 2.5 GreenPoints™ towards becoming a Certified Green Restaurant® based on the GRA’s certification standards in the environmental category of eliminating waste. Further, the GRA requires Certified Green Restaurants® in the following locations to convert their grease to biodiesel or energy: Asheville NC, Baltimore, Boston, Chicago, southern and central Connecticut, Washington DC, Idaho, Los Angeles, New York City, Philadelphia, Portland OR, San Diego, San Francisco, Seattle, Spokane WA, and Wyoming.
Benefits of Converting Grease to Biodiesel
- It can be made from ANY vegetable or animal oil
- Biodiesel will run in ANY diesel engine without the need to convert your engine
- Biodiesel is better for the life of your engines. It has a higher lubricity rate than regular diesel and therefore will create less wear in your engine
- Biodiesel will mix, at any ratio, with diesel, so it can be blended and used in conjunction with diesel
- Biodiesel made on domestic soil arguably reduces our collective dependence on foreign oil and conflict
- BioPro EX equipment is made entirely in the USA
- Converting a waste stream into a beneficent alternative fuel that runs in any diesel engine is a significant process improvement.
“Innovative technology such as the BioPro EX has made it possible for restaurants to recycle their grease in a simple, cost-efficient manner,” says Michael Oshman, the Founder & CEO of the GRA. “While the average restaurant washes about 15 pounds of grease down the drain for every 150 meals served, restaurants that use the BioPro EX device help both the environment and their budgets.”
“We’re delighted by this endorsement,” said Springboard Biodiesel’s CEO Mark Roberts. “Making a clean burning fuel in an automated appliance and saving money at the same time is a truly great combination of benefits.” He added, “The BioPro™ enables restaurant owners to both save money and differentiate themselves in the eyes of their customers, who are increasingly valuing green initiatives.”
For interviews, contact Matt Roberts, matt@springboardbiodiesel.com
For details on the equipment, visit http://www.springboardbiodiesel.com/
For details on the GRA’s Endorsement standards, visit http://dinegreen.com/manufacturers/mfg-standards.asp
About Springboard Biodiesel
Springboard Biodiesel is a biodiesel equipment manufacturer located in Chico, CA. They manufacture processors, dry-wash systems, glycerin demethylators, methanol purifiers, and other ancillary equipment used in the small-scale production of biodiesel from waste streams. Springboard may be best known for its BioPro™ line of biodiesel processors; these are automated machines that convert used cooking oils (any vegetable or animal oil) into premium grade biodiesel for 95 cents per gallon. 95 cents is the cost per gallon to make biodiesel in these machines, if an operator can collect their cooking oil for free.
About the Green Restaurant Association
The Green Restaurant Association (GRA) is the only official certifier of Green Restaurants® in the country. The national non-profit organization was founded in 1990 to shift the restaurant industry toward ecological sustainability. For 20 years, the GRA has pioneered the Green Restaurant® movement and currently works with over 850 restaurants throughout the U.S. and Canada. With a transparent and turnkey Certification system, the GRA has made it easy for thousands of restaurants to profit and become more environmentally sustainable. As the industry standard for Greening restaurants, the GRA has the world’s largest database of environmental solutions for the foodservice industry. In 2009, the New York State Restaurant Association announced its official endorsement of the GRA, joining EPA Energy Star for Small Business, and several other national environmental groups. The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post. For more information visit www.dinegreen.com.
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It’s a different ballgame hauling produce late in the year. Many truckers take time off for the holidays, yet receivers are needing to replenish supplies from Christmas and to get ready for the New Year’s celebrations. Then throw in a little weather and it makes things even more unpredictable.
Shipments from California’s San Joaquin Valley are not expected to be significantly affected by a freeze that occurred Dec. 18-20. The valley is shipping everything from late season table grapes to carrots, kiwifruit and citrus.
Further south in the Imperial Valley and the Yuma District of Arizona, it is a little different story with desert vegetables.
Although it has been unseasonably warm in the desert shipping regions, this was interrupted by a pre-Christmas frost . This is expected to cause shortages of lettuce, broccoli and cauliflower the last half of January. Loading opportunities could be off 20 to 30 percent on all desert vegetables.
Light frosts hit Arizona’s Yuma region and California’s Imperial and Coachella valleys Dec. 19-21. No major damage was reported.
Farmers have being leaving a lot of product in the field because it just grew too fast and had some significant quality problems. As a result, yields, harvest and loadings have been off 20 to 30 percent. Some vegetables have been maturing up to three weeks earlier than normal.
San Joaquin Valley produce – grossing about $6500 to New York.
Imperial Valley vegetables – about $4500 to Atlanta.
Shipments of central Florida fall vegetables are usually finished by the end of the year, but available loadings are pretty much over, with the transition now occurring as loadings become available in South Florida. Decent volume should occur by early January.
The south Florida loadings will be centered around the Immokalee area and include items ranging from bell peppers to sweet corn and green beans. Volume on vegetables this time of year is typically much less than during peak spring shipping.
South Florida ports are receiving South American mangos. For example, the tropical fruit from Peru is supposed to have good volume this winter, joining mango arrivals already coming from Ecuador. Best loading opportunities will come during peak volume heading into the New Year.
Ecuador volume is starting to wind down. That country had shipped about 6.2 million boxes through early December, up from 6 million boxes last year at the same time.
South Florida vegetables – grossing about $2500 to New York.
It’s time for college bowl games! Football fans across the nation will head to their favorite grocery stores to purchase tailgating and party supplies, such as hot dogs, chips, avocados and Concord Foods Guacamole Mixes. Guacamole is one of the most popular food items for tailgating. Stores should prepare for the football bowl games and playoffs, by creating prominent displays of avocados, tomatoes and popular tie-in items, such as Concord Foods Guacamole Mixes.
“Concord Foods Guacamole Mix is great for football parties and tailgating because it is quick and simple to prepare and tastes delicious. Just add two avocados to Concord Foods’ blend of spices for guacamole dip that is ready in minutes.” said Charles Olins, VP Sales and Marketing at Concord Foods. Concord Foods Guacamole Mix is available in grocery store produce departments nationwide and comes in five great flavors: Mild, Extra Spicy, Classic Mild, Classic Extra Spicy and Authentic. In the spirit of football season, Concord Foods has an attractive football-themed shipper display available and some great tailgating recipes available online.
“We’ve developed some amazing tailgating recipes that use guacamole mix, such as Fully Loaded Nachos or the Great Guacamole Burger.” Said Samantha McCaul, Marketing Manager at Concord Foods. “These recipes are easy-to-prepare and great for tailgating. They are available on our website and Facebook page.”
Concord Foods Guacamole Mixes are available in 18 packs and 144 pack floor shippers. Distribution channels include retail grocery stores, mass merchandisers and club stores in the U.S.
ABOUT CONCORD FOODS
Concord Foods Incorporated is a leading supplier of retail food products and custom ingredients to nationally recognized supermarkets, food service operators and leading food manufacturers. Concord Foods retail division offers a wide variety of produce friendly items from Candy Apple Kits to produce seasoning mixes. Consumers count on our quality products to glaze pies, create guacamole and batter onion rings. For more information, please visit www.concordfoods.com.
Source: Concord Foods Incorporated
The Birth of Jesus
Matthew 1:18-25
This is how the birth of Jesus Christ came about: His mother Mary was pledged to be married to Joseph, but before they came 
together, she was found to be with child through the Holy Spirit. Because Joseph her husband was a righteous man and did not want to expose her to public disgrace, he had in mind to divorce her quietly.
But after he had considered this, an angel of the Lord appeared to him in a dream and said, “Joseph son of David, do not be afraid to take Mary home as your wife, because what is conceived in her is from the Holy Spirit. She will give birth to a son, and you are to give him the name Jesus, because he will save his people from their sins.”
All this took place to fulfill what the Lord had said through the prophet: “The virgin will be with child and will give birth to a son, and they will call him Immanuel“—which means, “God with us.”
When Joseph woke up, he did what the angel of the Lord had commanded him and took Mary home as his wife. But he had no union with her until she gave birth to a son. And he gave him the name Jesus. (KJV)
Luke 2:1-14
In those days Caesar Augustus issued a decree that a censusshould be taken of the entire Roman world. (This was the first census that took place while Quirinius was governor of Syria.) And everyone went to his own town to register.
So Joseph also went up from the town of Nazareth in Galilee to Judea, to Bethlehem the town of David, because he belonged to the house and line of David. He went there to register with Mary, who was pledged to be married to him and was expecting a child. While they were there, the time came for the baby to be born, and she gave birth to her firstborn, a son. She wrapped him in cloths and placed him in a manger, because there was no room for them in the inn.
And there were shepherds living out in the fields nearby, keeping watch over their flocks at night. An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. But the angel said to them, “Do not be afraid. I bring you good news of great joy that will be for all the people. Today in the town of David a Savior has been born to you; he is Christ the Lord. This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.”
Suddenly a great company of the heavenly host appeared with the angel, praising God and saying,
“Glory to God in the highest, and on earth peace to men on whom his favor rests.” (KJV)
The Visit of the Shepherds
Luke 2:15-20
When the angels had left them and gone into heaven, the shepherds said to one another, “Let’s go to Bethlehem and see this thing that has happened, which the Lord has told us about.”
So they hurried off and found Mary and Joseph, and the baby, who was lying in the manger. When they had seen him, they spread the word concerning what had been told them about this child, and all who heard it were amazed at what the shepherds said to them.
But Mary treasured up all these things and pondered them in her heart. The shepherds returned, glorifying and praising God for all the things they had heard and seen, which were just as they had been told. (KJV)
BAKERSFIELD, Calif. — Each Christmas Eve, tradition holds that children leave out a plate of milk and cookies for Santa. During the night Santa Claus might visit in excess of 125 million homes. (Estimates vary.) Should he eat merely a single cookie in each visit, at an average of 100 calories per cookie, Bolthouse Farms analysts estimate that Santa may consume as many as 12.5 billion empty calories in a single night. This season, Bolthouse Farms is encouraging Santa Claus to make a smarter food choice.
Children who learn to make smart food choices at an early age tend to thrive. Childhood obesity rates have tripled over the past three decades[1] and research shows that kids are consuming 5-15% more sugar per day than dietary guidelines allow.[2] To combat the sugar craze, experts recommend making smart food choices, like limiting desserts, sweets and sugary cereals and checking nutrition labels to ensure that sugar isn’t a main ingredient.[3] As sugar is undoubtedly the primary ingredient in the 125 million cookies Santa may consume on Christmas Eve, this gives American parents an ideal moment to discuss food choices.
Bolthouse Farms’ Cut and Peeled Baby Carrots will be repackaged this December as the “Official Snack of Santa.” The holiday carrots will be available exclusively at Wal-Mart stores nationwide. At 35 calories per serving and full of Vitamin A and beta carotene, baby carrots give Santa and his reindeer the nutritious edge needed to navigate their global journey. With a satisfying crunch that pairs well with favorite holiday dips and dressings, baby carrots are an ideal snack for “all the good boys and girls,” young and old.
“We are sympathetic to Santa and we love cookies, too. But we’re sure Mrs. Claus would welcome it if Santa cut down on the empty calories,” said Jeff Dunn, chief executive officer, Bolthouse Farms. “Even small food choices, made the right way day after day, can have a positive, lasting impact.”
To complement its holiday campaign, Bolthouse Farms is helping to raise funds for Action Against Hunger, a global humanitarian organization committed to ending hunger and developing sustainable nutritionsolutions. Beginning on November 26 and running for one month, Bolthouse Farms asks consumers to help Santa fight hunger by pledging their support on www.facebook.com/bolthousefarms. For every pledge, Bolthouse Farms will donate $1 to Action Against Hunger, up to $25,000.
“The people at Action Against Hunger are putting every resource at their disposal towards the fight against hunger, and we’re proud to support them,” said Bolthouse Farms’ Jeff Dunn. “For some communities, of course, food choices are not a choice at all – access to food and clean water are limited. For other communities, more options exist, and children can learn at an early age to make choices that keep them healthy and engaged.”
Bolthouse Farms is a health-and-wellness focused company. Headquartered in California’s San Joaquin Valley, Bolthouse has grown to become America’s premier producer of carrots, as well as a category leader in super-premium juices, smoothies, protein shakes, cafe beverages and premium refrigerated dressings.
- Ogden CL, Carroll MD, Kit BK, Flegal KM. Prevalence of obesity and trends in body mass index among US children and adolescents, 1999-2010. JAMA. 2012;307:483-90.
- Dietary Guidelines for Americans, health.gov
- Mayo Clinic, http://www.mayoclinic.com/health/kids-and-sugar/MY02029
About Bolthouse Farms
Bolthouse Farms is a farm located in California’s fertile San Joaquin Valley, known for high-quality consumer brands and innovative products. Bolthouse Farms is a market share leader in growing and distributing carrots. In addition, Bolthouse Farms produces and sells super-premium juices, smoothies, protein shakes and cafe beverages under the Bolthouse Farms brand name. In recent years, Bolthouse Farms diversified its offerings by launching a line of premium refrigerated yogurt dressings and extra virgin olive oil vinaigrettes. The Bolthouse Farms mission is to Inspire the Fresh Revolution™ and change the way people consume healthy foods and beverages. The company was acquired by Campbell Soup Company on Aug. 6, 2012. To learn more about the company’s mission and see the entire line of current products, visit www.bolthouse.com.
About Action Against Hunger
Action Against Hunger is a global humanitarian organization that works to save the lives of acutely malnourished children and ensure that communities have long-term access to safe water, sanitation, and hygiene. By providing immediate assistance during times of emergency while integrating our programs into local and national systems for sustainability, we aim to restore health, self-sufficiency, and independence to vulnerable populations around the world.
Source: Bolthouse Farms
Okay, so potatoes are not the haul of choice by many truckers that haul produce, even if the product is one of the more durable and least risky perishable items to transport. The rates on potatoes are too often less than what you can get on many other fresh fruits and vegetables. Still, the spud can provide a lot of loading opportunites during the winter months when volume on many other items is substantially down, or non existent.
As of December 1st, there were 11 percent more potatoes remaining in USA storages than a year ago. That is the most potatoes remaining to be hauled in 12 years.
Potatoes in storage account for 68 percent of the 2012 fall crop. That is two percent more than on Dec. 1, 2011, according to the USDA.
Depending upon whether you haul potatoes, or are a potato shipper in another state, you thank or blame Idaho. It has 101 million cwt. of spuds remaining in storages, up from 90 million last year at the same time. This accounts for over 40 percent of the available potatoes remaining in USA storages.
Washington’s Dec. 1 stocks rose from 57 million to 59 million cwt., Wisconsin’s from 17.5 million to 21 million cwt., Oregon’s from 17.9 million to 18.9 million cwt., North Dakota’s from 13 million to 16.8 million cwt. and Minnesota’s from 10.6 million to 12 million cwt.
The only major potato-producing state to see a decline from Dec. 1, 2011, to this year was Colorado, where stocks fell from 15.4 million to 15.2 million cwt.
Potato disappearance as of Dec. 1 was 132 million cwt., up 2% from last year. Shrink and loss, at 13.7 million cwt., was unchanged from last year.