S E R V I C E
•
V E R S AT I L I T Y
•
K N O W L E D G E
sourced MARCH — JUNE 2022 | ISSUE NO. 5
MEET THE
BERRY DEPARTMENT FIVE
"MUST MASTERS"
+
FOR LEADERS
DRISCOLL'S ONLY THE FINEST
BERRIES
THE LIFE OF A FOOD SERVICE TOMATO PAGE 23
TABLE OF CONTENTS Welcome to Sourced........................................................ 3
SERVICE
AMC All Stars Congratulations to our employee All Stars............ 4 Meet Our Team: The Berry Department.................................................... 6
THAT’S A BERRY?
VERSATILITY
Grower Spotlight | Berry Boss ................................ 11 A True Partnership | Driscoll’s ................................. 12 Market Cuts ................................................................17 Grower Spotlight | Sunview ................................... 18
PAGE 14
KNOWLEDGE
We’re Going Bananas for Bananas! ........................ 21 Seasonal Chart .........................................................22
TASTY TASTY!
Spring Celebrations .................................................24
Chef
Freds’ CORN
Believe it or Not… It’s a Berry ................................25 Top Seasonal Picks ...................................................26 Cherry Time ..............................................................28
ER
Everything Avocado .............................................. 30 Five Must Masters by Rick Van Arnam ................... 32 The Life of a Food Service Tomato ......................... 38
PAGE 40
Chef Fred’s Corner .................................................. 40 Just For Fun | Produce Search ................................ 43
sourced March-June 2022 Issue No. 5
marketing@amarano.com
OUR DEPARTMENTS TOMATO • 773.321.7510
Lisa E. DeVries Editor-In-Chief M. Gabriela Berrios Marketing Magician Peter Pecoulas Graphic Guru
ANTHONY MARANO COMPANY 3000 S. Ashland Ave. Chicago, IL 60608
773.321.7500 info@amarano.com
www.anthonymarano.com ©2022 Anthony Marano Company
tomato@amarano.com
ROUNDS • CHERRY • GRAPE • VINE RIPE • GAS GREENS • GREENHOUSE SPECIALTIES
BERRY • 773.321.7540
berry@amarano.com
BERRY • GRAPE • AVOCADO • ASPARAGUS
PEPPER • 773.321.7520
pepper@amarano.com
PEPPERS • CUKES • SQUASH • CORN • BEANS • HISPANIC SPECIALTIES
LETTUCE • 773.321.7530
lettuce@amarano.com
LEAFY GREENS • ROOT VEGETABLES • MUSHROOMS • BROCCOLI • CAULIFLOWER • BRUSSELS SPROUTS
FRUIT • 773.321.7550
fruit@amarano.com
MELONS • CITRUS • STONE FRUIT • TREE FRUIT
POTATO • 773.321.7560
potato@amarano.com
POTATOES • YAMS • ONIONS
BANANA • 773.321.7570
banana@amarano.com
BANANAS • TROPICAL • INDIAN/ASIAN SPECIALTIES
IWD • 773.321.7620
iwd@amarano.com
BUTTER • EGGS • CHEESE • FROZEN FOODS
ORGANICS • 773.321.7580
organics@amarano.com
MARKET CUTS • 773.321.7695
marketcuts@amarano.com
FRESH CUT FRUITS & VEGETABLES
welcome to
Sourced SERVICE • VERSATILITY • KNOWLEDGE
Since 1947, the Anthony Marano Company has been focused on constant innovation, improvement, growth, and development. Our grandfather started this business with $5000 that he earned while serving in WWII. The tomato packing machine that he purchased was one of the first of its kind, and we’ve been dedicated to the evolution of our partnerships, people, processes, services, and ourselves ever since. Our success as a company is based on this constant evolution and the openness to failing... and learning. In this edition of Source, learn the “Five Must Masters” that leaders need to know for team effectiveness, meet the AMC All Stars, read the stories of our equally innovative grower/shipper partners, and maybe pick up some fun produce knowledge. We look forward to your feedback! Let us know what you like, and what you’d like to see in future issues. We’d love to hear from you, just send us a note at grammajo@amarano.com. Thank you for your continued partnership.
Anton Marano
Damon Marano
Chief Executive Officer Chief Business Officer
4 | Sourced | march 2022 — june 2022
CONGRATULATIONS TO OUR AMC
ALL STARS
We are Motivated:
We Protect the Golden Goose:
We Live the “Marano” Way:
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 treat AMC like it is ours. We do what is best for AMC and AMC does what is best for us.
We take pride in what we do. We pay attention to the details. We are passionate. We are “family”.
JAIME MORA
Repack Board Coordinator
mily me fa
r be m
amc
Jaime started his journey at AMC as a Repacker and Box Assembler. His hunger was evident, as he always wanted to learn and frequently volunteered to help Shipping and Receiving. Because of this, he was promoted to a Loader. He continued to be curious and learned about customer orders, delivery times and paperwork. In 2012, Jaime earned his role as a Secondary Board Coordinator. Jaime has built a great line of communication with Sales, Logistics Coordinators, Loaders, and Order Checkers. Most recently, Jaime took full ownership of the repack board; becoming the Repack Board Coordinator.
since
2012
• Always striving to be better than he was yesterday, Jaime continues to expand his knowledge. Most recently learning how to run the produce board. • In the past six months he has trained two employees to cover the Secondary Board Coordinator position so that he can focus on the details and ensure we stay within customer delivery windows. • Jaime leads by example by picking, loading, checking and doing whatever it takes to get the job done, especially during the holidays. His dedication and reliability are unmatched.
ARMANDO VARGAS
2nd Shift Manager
mily me fa
r be m
amc
Armando’s hunger and motivation has driven his career at AMC. He began his journey as a student Repacker working over the summer. He then went on to working part time through high school as a 2nd Shift Order Selector and Loader. His ability to train, communicate and work with others led to his promotion to 2nd Shift Manager in January of 2021.
since
2015
• Armando is always willing to do any job regardless of his title or position. He regularly assists Receiving and the Cleaning Crew. • Armando leads a team of twenty. In the past six months he has trained two employees to take on some of his responsibilities so that he can focus on processes and people. • He coordinates with 1st Shift so that orders are prioritized correctly and we can continue to deliver kick-ass service.
SERVICE | AMC ALL STARS | 5
MARIA BRAVO
Warehouse Front Desk Attendant
mily me fa
r be m
amc
Maria’s journey started as a Repacker ten years ago. Her hunger and curiosity to always learn and her dedication to seeing a job to its completion resulted in her promotion to an Order Checker. There she gained knowledge of our product, building, employees, and customers. In 2020 she was promoted to Warehouse Front Desk Attendant because of this knowledge and her ability to communicate with others.
since
• Maria is always protecting the Golden Goose by monitoring who enters and leaves our building. She greets our employees, customers, and visitors with a smile, always making them feel welcomed. • She pays attention to the details by identifying and providing feedback on the things we can improve upon. • Because she always wants to learn more, she helped the Receivables team in addition to her daily responsibilities.
2012
JUAN NAVARRO
Senior Maintenance Mechanic
mily me fa
r be m
amc
Juan started as a Maintenance Mechanic in 2010. He was curious and determined and went above and beyond to learn about every piece of equipment in our Repack Department. He was able to master these machines and trained two other team members to do the same! We have significantly increased the number of and types of machines we have at AMC, and with Juan on our Maintenance team, uptimes have never been better. Juan is always ready to execute and lead by example. Because of this, he was promoted to Senior Maintenance Mechanic.
since
• He is responsible for seventeen repack lines, four Compaq lines and conveyors, our chlorination system, five box machines and the garbage room. • Juan does whatever it takes to get the job done, he makes himself available day or night to ensure lines and equipment are up and running.
2010
FILIBERTO CHAIDEZ Sr.
Sanitation
mily me fa
r be m
• Filiberto volunteers to cover last minute weekend call off’s and stays until the work gets done. • He is responsible for the cleanliness of ten coolers, a total of more than 65,000 square feet of space. • Regardless of his title or position, he gets the job done. When Housekeeping needs help they know they can count on Filiberto. • Fun fact, Filiberto has eight family members who also work at AMC!
amc
Filiberto joined our family in 2009 as part of our Sanitation Crew. His humbleness and attention to detail shined from the beginning. Filiberto takes ownership of the cleanliness of not only his area, but also anywhere his eyes can see.
since
20 0 9
6 | Sourced | march 2022 — june 2022
SPOTLIGHT ON THE BERRY DEPARTMENT MIKE LATA
MEET THE TEAM
Director AMC FAMILY MEMBER SINCE 2015 When I first started at AMC, I spent two weeks in the Banana Department, two days in the Tomato Department, and a little over a year in our Organics Department. I’ve been planted in Berries since 2016. Prior to AMC, I spent twentytwo years in retail grocery. I’ve ran two marathons and look forward to at least one more. I love golf, live music, and of course, good food. One of these days I’m going to take up boating and learn how to play the violin.
KEVIN GUBITZ
Associate Director AMC FAMILY MEMBER SINCE 2014
I spent my first couple years at AMC in the Pepper Department. I worked with key retail accounts and then transitioned to the Tomato Department. For the last three and a half years I’ve been in Berries. In my spare time, I really enjoy spending time with my family and making memories with my three nieces and my fiancé. I like to golf, listen to live music, go on hikes, and spending as much time on Lake Michigan as possible.
JOHN STAMAS
Commodity and Sales Professional AMC FAMILY MEMBER SINCE 2016 I’ve been with the Berry Department for nearly three years. Previously I worked in Operations at AMC and I have more than twenty years experience within the produce industry. I speak three languages, English, Spanish, and Greek. I have recently picked up golfing and like to spend as much time as possible on the course.
MARK RANDAZZO Sales Professional
AMC FAMILY MEMBER SINCE 2019 The Berry Department has been my home since I started with AMC. Before I worked here I owned a photography and design company, ran our family bar for a couple years, and was a Chicago rep for a small brewery. Personally, I love playing music. I’ve played piano since I was seven, and along the way picked up guitar, bass, a little violin, and a couple other instruments. It’s cathartic and relaxing for me. My first child was born at the end of last year, so when I’m not at AMC, I’m hanging out with him, my wife, and our two dogs.
MATTHEW MORALES NANCY CHAIDEZ
Sales Assistant AMC FAMILY MEMBER SINCE 2015 AMC was my first job ever! I started in Accounts Payable and became the Admin for the Berry Department three years ago. As the only woman in the department, I spend most of my time keeping the guys focused! I have two babies, my son Charlie is four and my daughter Luna is seven months. My Dad, brothers, sister, niece, brother-in-law, AND husband also work at AMC, it really is a family business to me!
Sales Coordinator AMC FAMILY MEMBER SINCE 2021
I’m new to the team and I’m constantly on my toes and questioning, “what’s next?”. Berries are a highly perishable commodity which makes selling them a constant race against the clock. It’s very exciting. Prior to joining the AMC Family, I was a produce merchandiser and worked in a receiving department. I’m owner of two dachshunds that I love dearly and in my spare time, I like to drive down to my local Taco Bell and order a Mountain Dew Baja Blast or snuggle in bed and watch Netflix. I have a huge heart, but an even bigger Passion for Produce!
JOE KASPER
Commodity and Sales Professional AMC FAMILY MEMBER SINCE 2020 Before coming to AMC, I worked for five years within the produce industry as a broker. I’m a big Chicago Bulls fan and am a golfer. In my spare time I like to sit in the sun with a drink in one hand and a cigar in the other.
SERVICE | SPOTLIGHT ON THE BERRY DEPARTMENT | 7
COOL & NEW IN BERRIES PURPLE HAZE ASPARAGUS PINEBERRIES
“I’m a sucker for asparagus. Throw it in the air fryer for seven minutesand then cover in olive oil and parmesan cheese. Legend has it that if you eat asparagus before drinking, you won’t get a hangover the next day…” - Joe
“Driscoll’s Rainbow Pack is my favorite commodity we sell. We pack these in house....and they’re a great option for customers who want blueberries, raspberries, and blackberries all in one package.” - Mike
(ONE POUND OF RED AND ONE POUND OF GREEN GRAPES IN THE SAME BAG.)
“Want to know more about these? Contact the Berry Department. We love having items that are seldom seen, and relatively unknown, especially ones with such unique flavors.” -Mike
MUSCADINES & SCUPPERNONGS
8 | Sourced | march 2022 — june 2022
“Strawberries are my favorite fruit to eat, and they make the best margaritas.” – John
OUR PRODUCTS
“Green, white, and purple asparagus are available throughout the year. Peak season is during the Spring and Summer when local, domestic, and Mexico product are all available.” – Joe
CURRANTS
BLUEBERRIES
STRAWBERRIES
RASPBERRIES “I love strawberries, especially if they’re covered in chocolate!” – Nancy
BLACKBERRIES
SERVICE | SPOTLIGHT ON THE BERRY DEPARTMENT | 9
CRANBERRIES “Before joining AMC, I had no idea what a Gooseberry was. Now my wife makes desserts with them and they’re delicious when muddled at the bottom of a gin and tonic.” – Mark
CURRANTS RHUBARB
GRAPES
HAWAIIAN PAPAYA ASPARAGUS
“There are so many ways to eat avocados, they’re the original superfood. Just be careful of Avocado Hands!” – Mark
AVOCADOS
“Grapes are my baby now. There’s so much to learn about all the different varieties, how they taste, how they crunch, and how they were discovered. The grape breeding program is really fascinating to me.” – Kevin
“Even though avocadoes seem to be on every menu, and in every kitchen, it’s still a new and growing commodity. Watching the market swings are exciting.” – Mike
10 | Sourced | march 2022 — june 2022
GOOD TO KNOW
STRAWBERRIES FROM FLORIDA WILL BE AVAILABLE IN MARCH AND APRIL. ASPARAGUS FROM MICHIGAN HITS IN JUNE.
GRAPES WILL TRANSITION FROM OFFSHORE TO MEXICO. EXPECT SOME TIGHT MARKETS.
THE
DIFFERENCE “By partnering with our customers, we can help them increase sales and have a more profitable produce department. We are happy to share our knowledge and experience to bring them success!” - Mark “We are dedicated to taking the time to truly communicate with our customers, to understand their needs and challenges. We treat them like our own family!” - Matthew “We love developing relationships with new growers and shippers and are proud our our long standing partnerships with top industry leaders.” – Mike
NICK MORGAN
Senior Director of Sales and Business Relationships (Former Director of the Berry Department) AMC FAMILY MEMBER SINCE 2011
Berries are in my blood, and there’s no way you’re going to get them out. I was fortunate to learn from some of the best in the industry, and develop some of the greatest partnerships with our vendors and customers. I am so proud of this team and the work that they do. Although I have additional responsibilities now with AMC, I’ll always be a part of the Berry Department…. Whether they like it or not!
To contact the Berry Department, send an email to berry@amarano.com or call 773.321.7540
VERSATILITY | GROWER SPOTLIGHT | 11
Grower Spotlight
Owner Ronnie Young and Family
I
n 1986 Ronnie Young and partner Marvin Brown purchased an 85-acre farm in Dover, Florida and began an operation of raising, selling and shipping their own strawberries. Four years later, in 1990, they purchased a cooling facility and BBI Produce Inc. was born. Since then, they have added more than 600 acres of additional growing land.
Because BBI only handles their own fruit, they can more effectively monitor quality and consistency from farm to farm as well as the efficient implementation of new, environmentally friendly focused programs across all growing locations.
Ronnie began farming in the 1970’s with his father and brother. He has served on many boards and belonged to numerous associations related to farming, including serving as the President of the Florida Strawberry Growers Association. Ronnie has won numerous awards for innovation and production, including the Florida Farm Bureau’s C.A.R.E.S. award which is given to farms that provide outstanding protection and management of sensitive environments and who maximize the conservation and protection of natural resources. In 2001 Ronnie’s son Adam was brought into farming. He is now the manager of BBI’s newest farm, Strawberry Ranch. Sadly, Marvin passed away in late 2019. His wife and daughter are still very active in day-to-day operations of BBI as well as running their own farms.
Lisa, Marvin, and Linda Brown The Anthony Marano Company has been working with Berry Boss since 2008 and we are very proud to have them as partners.
To order Berry Boss Strawberries, contact the Berry Department, send an email to berry@amarano.com or call 773.321.7540.
12 | Sourced | march 2022 — june 2022
A TRUE PARTNERSHIP
TM
“It is a sincere pleasure to work with Driscoll’s. We understand each other’s goals and work together to achieve them. Driscoll’s is to delight the consumer. AMC’s is to add value through service, versatility, and knowledge through distribution. Many of our values are similar - be humble, always look for ways to improve, be passionate about produce. We also both have an innate desire to see our teams succeed. We are extremely proud to have Driscoll’s as our partner.”
Damon Marano,
Chief Business Officer Anthony Marano Company
Research and Development Driscoll’s is a pioneer of berry flavor and innovation with a dedicated research and development team focused on breeding proprietary varieties exclusively for their network of independent growers. Driscoll’s dedicated team of agronomists, breeders, sensory analysts, plant health scientists, and entomologists, work together to create:
sweet, fresh strawberries
raspberries that are
blackberries that burst in
plump blueberries that are
that are firm, but not too
beautiful and juicy
your mouth with juicy,
flavorful, but not tart
crunchy
Driscoll’s uses traditional breeding practices, such as cross-pollination, to ensure the highest quality for consumers. Cross-pollination is the transfer of pollen from one plant to another. In the same way bees move pollen from plant to plant, Driscoll’s team of breeders move the male pollen from one plant to the female part of a different plant (the pistil). Cross-pollination is important because it allows two separate plants with desirable characteristics to parent potentially even better children plants. If one blueberry plant is robust and capable of surviving in various climates, and another blueberry plant has fruit that is especially delicious, the breeders can take the pollen from the first plant and add it to the second plant. The result is that some of the child plants will have the favorable characteristics of both parent plants.
sweet flavor
This process allows Driscoll’s to discover new varieties of berries using the same natural breeding techniques employed by farmers for thousands of years. By using this natural method, Driscoll’s never needs to irradiate or genetically modify their plants. Matching berries for natural cross-pollination is a very big process. In any given year, Driscoll’s chooses the best plants and makes about 700 crosses. Each cross results in anywhere from 40 to nearly 300 seedlings. That means that in a single year, Driscoll’s has over 100,000 seedlings that could potentially become a new commercial variety in the future.
1 year
700
crosses
40 to nearly 300 seedlings
100,000 seedlings / yr
VERSATILITY | GROWER SPOTLIGHT | 13 So how does Driscoll’s look at 100,000 seedlings to decide which ones will become the next great berry variety? They utilize many techniques to find the best of the best, including examining the genes of the seedlings to identify which will grow up to be the best plants. Then the seedlings that show signs of meeting Driscoll’s high standards go to a nursery to grow for a season. Of those, only the top one percent are chosen to move on to the next year for further analysis. During that year, data is collected about fruit yield, fruit size, shelf life, and initial flavor tests. After that, plants move onto the “time of planting trial” where berries will spend three years being tested in different plots. During this time, Driscoll’s conducts berry flavor sensory panels to ensure only berries that meet their high flavor standards can become a commercial variety. By the time a berry is released, it’s
usually been tasted several thousand times. The final stage is the “on the farm trial” where berries are tested in different climates for different types of growers. Driscoll’s also works with its pathology department to ensure plant health and to make sure that plants can grow in a variety of conditions. Only after a berry passes these rigorous tests will a berry get a name and become a variety that is ready for the market. Although it can take many years to develop these quality varieties, they only have an average lifespan of approximately 3.5 years. This is due to the accelerated development of the Driscoll’s breeding program and the company’s ability to quickly identify strong, healthy plants that produce the best tasting and longest-lasting berries. Every Driscoll’s berry must be flavorful, attractive, resistant to disease, and hardy enough to ship well and arrive fresh at the store.
Driscoll’s is dedicated to growing only the finest berriesTM, delighting the consumer and providing better life opportunities for their employees, independent farmers, harvesters, and grocer partners.
14 | Sourced | march 2022 — june 2022
TM
Growing Practices Every Driscoll’s berry begins life at the nursery.
unique growing region. For example,
Driscoll’s nursery locations are carefully selected
strawberries take 30 days to mature
based
This
from flower to fruit. The berries are
isolation is important so that the soil is kept free
picked every three days, and the fields
of pests and diseases. Cuttings are taken from
must be re-planted every year. Raspberry
an original selected seedling and grown in the
plants require re-planting every two
germ-free environment of Driscoll’s screen houses.
to three years and blackberry plants
From there, the seedlings are planted and grown in
require re-planting every five to six years.
nursery fields, a process that can take several years.
Blueberries are a deciduous fruiting plant
After the seedlings are harvested, they are carefully
and can live longer than 15 years before
packed and shipped to coolers, where they are kept
re-planting is necessary.
on
their
geographic
isolation.
re-planting
every year
chilled so that the plants remain in hibernation. The Driscoll’s independent farmers pick up their
Each morning, our independent farmers
seedlings just in time for planting.
pick up their clamshell containers at the
2 or 3 years
cooler, hand-pick the berries in the field Berries are grown outside in a dynamic biological
and return them to a nearby Driscoll’s
environment. The farmers’ challenge is to work with
cooler within hours. The berries are
nature, using years of experience and know-how to
then tagged, inspected for quality and
get the very best out of each berry plant. The goal
immediately placed into refrigeration
of every Driscoll’s farmer is to shape, rather than
tunnels to bring them to optimal storage
control, the biological diversity of their fields, with a
temperature. It can take anywhere from
minimum amount of agricultural inputs.
45 minutes to 2½ hours to cool a pallet of
5 or 6 years
Driscoll’s berries from field temperature Planting the berries is a delicate process and the
to a chilly 33 degrees F.
correct timing is critical. Each row must be laid out so that it has exactly the right slope, to ensure that
Driscoll’s ships their berries as soon as
irrigation water will flow smoothly throughout the
possible after harvest, to make sure they
field. The length of the growing season depends upon
arrive at their final destination fresh, ripe
the berry type, the plant and the climate of each
and delicious.
+ 15 years
Driscoll’s is the global market leader of fresh strawberries, blueberries, raspberries, and blackberries. Berries are grown with great care, hand-picked, and packed in
the field ensuring the finest quality. With more than 100 years of farming heritage
and hundreds of independent growers around the world, Driscoll’s is passionate about growing great-tasting berries.
VERSATILITY | GROWER SPOTLIGHT | 15
Organic Driscoll’s works with independent growers to delight consumers with delicious and organic berries. All farmers face the same challenges: nourishing their crops, controlling weeds, and protecting their plants from diseases and pests. Organic farmers respond to these everyday challenges differently, with agricultural practices that restore, maintain, and enhance ecological balance. The organic techniques Driscoll’s independent growers use manage soil health, weeds, and pests naturally, utilizing no synthetic fertilizers, pesticides, herbicides, or other prohibited materials. Driscoll’s takes pride in protecting the land for generations to come, closely working with their independent growers to find new and innovative organic farming practices. This includes crop rotation, beneficial insect management and the use of cover crops and compost. As the leader in organic berries, Driscoll’s works with certifiers, growers, and industry partners to grow the opportunity for organic berries in the marketplace. Driscoll’s independent farmers are certified organic by USDA-accredited certification agencies and recognized by their certification agency, the California Certified Organic Farmers (CCOF).
Driscoll’s also works with external partners, like universities, to pilot organically-approved techniques that increase the health of the soil and reduce the instances of harmful disease in plants. This includes cover crops, crop rotation, composts, and pre-plant soil treatments such as anaerobic soil disinfestation and steam. The plant health team also, like a good doctor, determines what might be harming a plant before making a treatment recommendation to Driscoll’s growers and nurseries. Beneficial bugs, like ladybugs and bees, are crucial for organic growers. Driscoll’s entomology team are experts in identifying opportunities that use predatory insects to keep pests at bay, spending a great deal of time in the lab researching the effects and benefits of bugs on the farm. Entomologists also evaluate the landscape and suggest practices that can increase biodiversity of the area. They share this information with growers and others in the industry to further collective knowledge on the subject. The introduction of additional native crops brings in more beneficial bugs which increase the resilience of crops without the use of synthetic inputs. Driscoll’s organic farmers are dedicated to making sure their hand-picked organic berries are perfectly sun-ripened and meet the highest quality standards, ensuring maximum delight for berry consumers across the world.
16 | Sourced | march 2022 — june 2022
Rainbow Pack
TM
™
Driscoll’s Rainbow Pack™ offers three delicious berry types in one convenient pack. The blackberries have a rich, sweet, and complex flavor. The raspberries are the perfect combination of sweet and tart. The blueberries are deliciously sweet, plump, and juicy. The 7oz size is perfect for on-the-go snacking. Consumers no longer have to choose just one berry, they can enjoy all three side-by-side. It’s the perfect amount of blackberries, raspberries, and blueberries in one pack. Driscoll’s Rainbow Pack™ is packaged and distributed through the Anthony Marano Company.
Sweetest Batch
™
In 2019, Driscoll’s launched a high-flavor segment of berries which offer unique, superior flavors. Driscoll’s Sweetest Batch™ berries are grown from small-scale, exclusive berry varieties that have particularly sweet flavor.
So what makes Sweetest Batch™ berries different than conventional? They may look like your everyday berries, but Driscoll’s Sweetest Batch™ strawberries, blueberries, raspberries, and blackberries come from varieties that perform consistently higher on Driscoll’s flavor and sweetness scales. Quality assurance mechanisms, like brix thresholds, have been put in place to ensure product consistency. Sweetest Batch™ berries also score higher in other attributes that are important to consumers such as higher juiciness, crispness, and less tartness. Sweetest Batch™ berries are a tasty treat that make berry moments more memorable, bringing natural and one-of-a-kind flavors to one-of-a-kind moments.
VERSATILITY | MARKET CUTS | 17
QUALITY | SAFETY | CONSISTENCY
FRESH CUT FRUITS AND VEGETABLES At Market Cuts, we want to know about you…. • What is your biggest problem and how can we help solve it? • What are your goals, and how can we help you achieve them?
CANTALOUPE
PINEAPPLE
WATERMELON
HONEYDEW
YELLOW ONION
RED ONION
TOMATOES
FAJITA MIX
Save with reduced labor cost and 100% useable product. NO WASTE!
Freshest source of cut produce in the Midwest.
SQF certified facility
Cut, packed, and shipped from Chicago, IL.
Quality product, consistent flavor
Custom blends and pack sizes
Experienced team that cares about customer success
Consistent supply, avoid out of stocks.
AND MUCH MORE!
• What does partnership look like to you, and how can we fill that role?
Start a new partnership today… Contact: David O’Brochta, Business Development Manager 773.321.7513 or davido@amarano.com
18 | Sourced | march 2022 — june 2022
GROWER SPOTLIGHT
Sunview Marketing International, Family Grown Grapes Sunview Vineyards and Marketing is Your Single Source™ of supply for the highest quality table grapes from California’s Central Valley. Family-owned for over seventy years, Sunview has been farming conventional and organic table grapes on their company-owned vineyards for over three generations. Sunview was built on the founding pillars of reliability, trust, and integrity. They believe that high-quality, safe produce should not come at an environmental cost. As the third generation to farm their land, they are dedicated to doing everything to sustain and protect soil, water, air, and wildlife. Their initiatives include recycling, implementing pest control management, utilizing efficient irrigation methods, composting, and dedicating time and resources to constant improvements.
FAMILY AND TRADITION “Just as the light peeks out from behind the soaring Sierra Nevada mountains, in the early morning twilight, there is a special bit of magic in the Sunview vineyards. This is our favorite time of day as we tread out among the vines for our morning survey. Before the day’s heat, the air is crisp and almost buzzes with the energy of the awakening day. We grew up here, playing in these fields, helping, and learning our family’s practices. Walking along the rows, we see not only the results of our challenging work but also the love that has nurtured this land for generations. For us, this land is our childhood, our great grandfathers’, grandfathers’, father’s and family’s life’s work, and our children’s future. It is a legacy.”
Marko and Andrew Zaninovich
VERSATILITY | GROWER SPOTLIGHT | 19
Over a century in the making, Sunview Marketing was built upon the knowledge of generations. Grape growing is not just their business; it is their passion and way of life. For the Zaninovich family, America meant hope. When a blight wiped out grapes throughout Europe in the late 1800s, the family’s vineyards and livelihood were lost. Setting out across an ocean, leaving everything they had known, they persevered, determined to create a better tomorrow. Already multi-generation grape farmers, the family found their way to California, where long days of warm weather and golden sunshine created the ideal conditions for the one thing they knew well: growing grapes. In the fertile Central Valley, they started a new chapter in the tiny town of Delano, California. It may have been a fraction of the land they had once held, but it was a start, and it was the seed of a dream. In 2021, the Sunview family marked its 100th anniversary of arriving in America. Now operated by third-generation brothers Marko, Andrew, and Morgan Zaninovich, the fourth generation is being trained to continue the Sunview family farming tradition.
20 | Sourced | march 2022 — june 2022
SUNVIEW GRAPE BRANDS These exclusive grapes are grown sustainably and responsibly only by Sunview Vineyards on their family’s third generation owned farms.
This exquisite green seedless grape is famous worldwide for its large berry size, crisp texture, elongated shape, and superb sweetness. It is known as a “California Classic.” The sunshine and excellent growing conditions in California’s San Joaquin Valley define the quality of this exceptional proprietary brand.
Sparkle is a fantastic red seedless grape that is prized worldwide for its crisp texture and sweet taste. This grape is exceptionally large and elongated with a bright red color you will be sure to love.
A unique, golden-colored grape with a new and exciting flavor will remind you of a classic carnival treat. It is a medium-sized grape with a crisp/firm texture. Sweet Carnival was naturally developed using century-old techniques and is non-GMO.
To order Sunview grapes, contact the AMC Berry Department at berry@amarano.com or 773.321.7540
We’re going
KNOWLEDGE | BANANA | 21
Bananas for Bananas! Cavendish
Baby
Manzano
Burro
Sweet and classic, this is the most common banana variety. They’re the “go to” fruit for nutritious breakfasts and snacks and delectable desserts and breads.
Also called apple bananas, these short, chubby bananas have a sweet and mild flavor similar to a mix of apple and strawberry. They’re sweetest when they are fully ripe, this is when the skin turns black.
Plantain
(also known as a “cooking banana”) Popular in Caribbean and South American cuisine, plantains are a member of the banana family but because they have such a high starch content, they are cooked, and served, like a vegetable, most often boiled or fried. As the fruit ripens, the peel becomes darker and the flesh becomes sweeter.
did you
know?
These petite bananas are sometimes referred to as “Lady Fingers” or “mini-bananas”. About three inches in length, they have a bright yellow peel and dense, sweet, and creamy flesh.
Squatty and slightly square at the edges, these bananas are tangy and lemony. When ripe, the fruit is soft and the skin is yellow with black spots.
Banana Flowers
Large and usually weighing more than a pound each, the petals of the banana flower can be used as serving dishes or as wraps for steaming meat. The outer “florets” need to be cleaned before cooking or eating by removing the pistil and calyx of the bloom. Skip the cleaning of the inner florets and add them directly to stir frys or salads. The heart of the flower is similar in taste to an artichoke heart, and can be prepared in similar ways.
Botanically, a banana is a berry. This is because botanic berries contain seeds inside the flesh of the fruit, rather than outside. Banana splits were invented in 1904 by David Evans Stickler, a 23-year-old pharmacist from Pennsylvania. If you wrap a banana stem tightly in cling wrap, the fruit will last three to five days longer. To speed the ripening of a banana, put it in a paper bag with an apple or tomato. These fruits produce ethylene gas, which accelerates ripening.
To order any of these bananas, contact the AMC Banana Department at 773.321.7570 or at banana@amarano.com.
22 | Sourced | march 2022 — june 2022
SEASONAL CHART
SPECIALITY FRUITS & VEGETABLES
MAR
APR
MAY
JUN
APPLES
BEANS FAVA GARBANZO
AMBROSIA
KENTUCKY PINTO BEANS WAX BEANS CITRUS
ENVY
BLOOD ORANGES CARA CARA FLORIDA RED NAVEL ORANGES KUMQUATS
JAZZ
MINNEOLAS MELONS CASABA CANARY
KANZI
CRENSHAW GALIA HAMI LEMON
KIKU
ORANGE FLESH HONEYDEW SANTA CLAUS TUSCAN PEAS
LADY ALICE
ENGLISH PEAS STONE FRUIT APRIUMS PEACHERINE
OPAL
PLUMCOTS VELVET APRICOTS OTHER FRUIT CHERIMOYA COGNAC MANGO KIWI BERRY LYCHEE STARFRUIT TIGER FIG
PINATA
MAR
APR
MAY
JUN
KNOWLEDGE | SEASONAL CHART | 23
LOCAL FRUITS & VEGETABLES
MAR
APR
MAY
JUN
MAR
APR
MAY
JUN
MAR
APR
MAY
JUN
ASPARAGUS MI BLACK RADISH IL CELERY ROOT IL GREEN CABBAGE IL, WI HORSERADISH IL PARSNIPS MI RED BEETS MI RED ONION WI, IA, MI RHUBARB IMN RUSSET POTATOES WI YELLOW ONION WI, IA, MI
ORGANIC LOCAL BLACK KALE IL, IN, WI, OH, IA, MI GREEN CABBAGE IL, IN, WI, OH, IA, MI GREEN KALE IL, IN, WI, OH, IA, MI GREEN, RED & RAINBOW SWISS CHARDS IL, IN, WI, OH, IA, MI RED CABBAGE IL, IN, WI, OH, IA, MI YELLOW SQUASH IL, IN, WI, OH, IA, MI ZUCCHINI IL, IN, WI, OH, IA, MI
SPECIALTY FINGER LIMES JERSEY SWEET YAMS PIXIE TANGERINES PURPLE STOKES YAMS
Spring Celebrations
24 | Sourced | march 2022 — june 2022
MARCH
NATIONAL CELERY MONTH
NATIONAL NUTRITION MONTH
ASH WEDNESDAY
16
NATIONAL POTATO CHIP DAY (STOCK UP ON CHIPPERBEC POTATOES!)
DAYLIGHT SAVINGS TIME
17
17
NATIONAL CORNED BEEF AND CABBAGE DAY
NATIONAL ARTICHOKE DAY
4
ORTHODOX GOOD FRIDAY
NATIONAL BARBECUE MONTH NATIONAL SALAD MONTH NATIONAL STRAWBERRY MONTH NATIONAL SALSA MONTH
5
7
KENTUCKY DERBY
16
18
EASTER
22
NATIONAL GARLIC DAY
TAX DAY
23
24
PASSOVER (END)
2
ORTHODOX EASTER
4
RAMADAN (END)
NATIONAL ORANGE JUICE DAY
8
13
NATIONAL APPLE PIE DAY
24
NATIONAL BARBECUE DAY
30
NATIONAL ASPARAGUS DAY
NATIONAL FRESH FRUIT AND VEGETABLES MONTH
MEMORIAL DAY
9
NATIONAL STRAWBERRY RHUBARB PIE DAY
11
16
17
19
NATIONAL CORN ON THE COB DAY
NATIONAL EAT YOUR VEGETABLES DAY
PALM SUNDAY
17
PASSOVER (START)
19
10
INTERNATIONAL CARROT DAY
16
GOOD FRIDAY
NATIONAL SPINACH DAY
NATIONAL COCKTAIL DAY
RAMADAM (START)
15
26
24
3
APRIL
JUNE
2
FAT TUESDAY (SHROVE TUESDAY)
14
13
MAY
1
NATIONAL FRESH VEGGIES DAY
KNOWLEDGE | BERRY GUIDE | 25
Believe it or Not… It’s a Berry! There are two different ways to categorize produce, culinarily and botanically. While we like to think that any fruit with the word berry in the name is a berry, more than likely, they are not… botanically speaking. Fruits have four botanic families that include citrus (lemons, limes, oranges), pomes (apples and pears), drupes (stone fruit including cherries, peaches, and plums), and berries.
Seed
All fruits are categorized by their skin and flesh. They all have three layers: Exocarp – Outer layer (skin) Mesocarp – Flesh, this is usually what is eaten. Endocarp –This is a layer that encloses the seeds.
Epidermis or skin
Fruits are also categorized by which part of a plant develops into the fruit. For example, some fruits develop from flowers containing one ovary, while others develop from flowers containing several. Berries are the most common type of simple, fleshy fruit. To be considered a true botanical berry, fruits must: • have a thin endocarp • be fleshy without a stone or pit • be produced from a single flower that contains one ovary So, by this definition, grapes, currants, tomatoes, avocados, cucumbers, eggplants, pumpkins and bananas are all classified as botanical berries! And strawberries, blackberries, and raspberries are not because they develop from flowers with multiple ovaries.
We find all of this so “berry” interesting! Sources: Food and Agriculture Organization of the United Nations Handbook for Fruits and Fruit Processing
TOP SEASONAL PICKS MARCH - JUNE
BELIEVE IT OR NOT
only one of these delicious fruits is a true berry. (Read more about it on page 26). We personally love the Driscoll’s Rainbow Pack, it includes all three! BLUEBERRY, BLACKBERRY, RASPBERRY
GINGER Well known for its health benefits, the addition of raw ginger to any dish brings a crisp, snappy, burst of flavor. (Having trouble peeling? Use the back of a spoon to remove the skin without damaging the root.)
SUPER TART While yellow squash and zucchini are available throughout the year, come summer you’ll find many other varieties available like grey and patty pan squash.
HEY RED, SIT THIS ONE OUT.
Orange and yellow tomatoes have lower acid content, unique flavors, and look lovely in a salad. These fruits are completely different varieties than reds. COLORED TOMATOES
DELICATE, SWEET, SUBTLE, AND SLIGHTLY SHARP. These stalks bring balance to sweet fruit treats. Most often paired with strawberries, rhubarb also works well cooked with pork and poultry. RHUBARB
SUMMER SQUASH
Although delicious when eaten raw, the shallot is perfect for cooking, they caramelize more easily than other types of onions.
SHALLOTS
THESE SIBLINGS COULDN’T BE MORE DIFFERENT! While green is tangy and sweet, the gold is tropical and berry. But both are equally delicious! KIWI AND GOLD KIWI
GLORIOUSLY VERSATILE,
bananas can be used in totally different recipes based on their ripeness level. Underripe is great for curries and stews while overripe is perfect for breads and smoothies. Read more about bananas in our banana guide on page 21. BANANAS
WHITE IS BELOVED
as a gluten substitute. Green, purple, and orange varieties are gaining popularity. All cauliflower colors have a similar taste and texture. CAULIFLOWER
! e m i t y rr e h C
28 | Sourced | march 2022 — june 2022
Cherry Season is right around the corner! Domestic crop arrives the last week of April and goes through August.
Offshore cherries are available November through January. These super fruits are a summer must have for desserts, salads, sundaes, and much more.
Cherry Varieties Bing
Brooks
Most popular variety. Multi-purpose fruit good for snacking and cooking. Sweet, tart, tangy.
Large and firm, early season. Dark red, almost black skin with bright red flesh. Balanced, sweet-tart flavor.
Rainier
Santina
Skeena
Tulare
Larger fruit with yellow flesh and red/ orange/pink skin. Low acidity, high brix. Floral and fruity.
Medium sized and dark red in color. Sweet, firm, and crunchy.
Late season, large, sweet, and firm. Dark red, and kinda shaped like a kidney.
Early season variety with a good flavor combination of both sweet and tart.
DID YOU
know?
Coral Champagne Large, to extra-large in size. Similar in taste to the Bing, very sweet.
Lapins Plump fruit that softens as it matures. Mild, sweet, and fruity.
Cherries are drupes, or stone fruits, and are related to plums, peaches, and nectarines. The English colonists brought cherries to North America in the 1600’s. There are more than 1000 varieties of cherries. In the 15th and 16th centuries, cherries were used for medicinal purposes. The oldest cherry tree is located in Jindai Sakura, Japan and is estimated at being between 1800 and 2000 years old. To bring out the flavor in cherry dishes, add pure almond extract. Cherries are best paired with sage, chives, verbena, ricotta cheese, and sweet cream. Try with beef and pork with black pepper.
Our Cherry Partners...
T
he
Gotelli
family
KNOWLEDGE | CHERRY TIME | 29
emigrated
from Italy in the early 1900’s to settle and plant cherries along
in California.
the
Calaveras
River
The company started as
Oneto-Gotelli Company and has been in the cherry packing business for over 60 years. The OG brand is synonymous with California cherries. Family owned and operated, this grower represents four generations of cherry goodness.
Starr Ranch Growers is composed of outstanding family growers all across the Pacific Northwest, from Central Washington to Northern Oregon. These award-winning, multi-generational, farming families bring invaluable expertise and rich traditions to the growing process. As one of the premier growers and shippers of sweet Northwest cherries, Starr Ranch Growers offer many varieties of fruit that burst with incredible flavor.
Cherry Goat Cheese & Thyme Toast from Starr Ranch Growers Ingredients 2 pieces of sourdough toast
Directions 1. First, pit and slice Starr Ranch Growers’
Rainier and dark sweet cherries and toss
1/2 cup Starr Ranch Growers’
gently in honey combined with
Rainier and dark sweet cherries,
lemon & juice.
pitted and sliced 2 tbs goat cheese
2. Toast slices of sourdough bread and top with whipped goat cheese.
1 tbs honey juice from half a lemon
3. Top with honey, lemon, cherry slices, fresh thyme, and crumbled walnuts.
fresh thyme walnut crumbles
To learn more about first arrivals and varieties of cherries available, contact the amc Fruit Department at 773.321.7550 or fruit@amarano.com.
30 | Sourced | march 2022 — june 2022
EVERYTHING AVOCADO THE ORIGINAL SUPER FOOD, AVOCADOS OFFER LIMITLESS HEALTHY SNACK, MEAL, AND DESSERT OPTIONS.
HASS AVOCADO Smaller, creamier, bold flavor. Use in smoothies and deserts. Best for guacamole.
FLORIDA (GREEN SKIN) AVOCADO Considered the “skinny” avocado. Firm, larger in size, larger seed. Less oil, lighter flavor. Use in salads, sandwiches, and on toast.
AVOCADO AND SPINACH ICE CREAM? AVOCADO TRUFFLES? WHAT ABOUT CUCUMBER AND AVOCADO SOUP? Scan here for these and many more delish avocado recipes from our very own Chef Fred plus some from our amazing industry partners.
KNOWLEDGE | EVERYTHING AVOCADO| 31
Ripening is Easy Peasy! Looking for perfectly ripened avocados? Let AMC do the work. Our twenty two Thermal Tech ripening rooms can deliver avocados (or tomatoes or bananas) exactly to our customer ’s specs.
For consumers, check out these tips:
Place the avocado in a paper bag with either an apple, banana, or kiwi.
OR
Why this works… these fruits (including the avocado) produce ethylene gas. “Trapping” the avocado in its own gasses, or the gasses of other fruits, speeds up the ripening process.
To quickly ripen a rock hard avocado, wrap in tinfoil and bake in the oven at 200° until the avocado is soft. This could take up to an hour, so check frequently.
AVOCADO RIPENESS CHART
STAGE 1
STAGE 2
STAGE 3
STAGE 4
STAGE 5
Hard
Pre-Conditioned
Breaking (Pre-Ripened)
Firm Ripe (Pre-Ripened)
Ripe
Yields to gentle pressure. Good for slicing. Fully ripe next day if held at room temperature.
Easily yields to gentle pressure. Good for all uses. Will remain in this condition for 2-3 days if held at room temperature.
Very hard fruit: usually green in color.
Ready-to-eat in about 3 days if held at room temperature.
Slight give to the fruit. Ready-to-eat in approximately 2 days room temperature.
To order Hass avocadoes, contact the AMC Berry Department at berry@amarano.com or 773.321.7540 To order Florida avocados, contact the AMC Banana Department at banana@amarano.com or 773.321.7570
32 | Sourced | march 2022 — june 2022
FIVE MUST MASTERS by Rick Van Arnam
KNOWLEDGE | FIVE MUST MASTERS | 33
“The goal isn’t that people can recite what you say, it’s that they believe it.” - Patrick Lencioni
Y
ou passed The Motive test (see Sourced, November 2021 – February 2022 issue, What’s Your Motive? ). Congratulations. Get ready, the hard work now begins. Passing the test simply means that you are leading for the right reasons. It’s not about the rewards – the compensation, the title, the authority to delegate what you don’t like to do while keeping what’s fun– it’s about the responsibility to lead others – to care for them, to enjoy watching them grow, to know that you are playing the long game.
So just how do you do that? What’s your plan? In Patrick Lencioni’s book, The Motive, he lays out the five responsibilities at which a leader cannot whiff. While Lencioni has been writing books for over twenty years, and although this is his most recent effort, he will tell you that this is the book he should have written first. I agree. I’ve been working with or leading teams going on forty-years, and I can’t find a better
RICK VAN ARNAM
AMC Vice President of Leadership, Team Development and Strategy
model to follow that explains what to do and why to do it, as a leader. I believe these five responsibilities, call ‘em skills or disciplines if you’d like, apply to platoon leaders in the Army (where I started) all the way to the CEO position. It’s why I use this book to coach leaders and why, at the Anthony Marano Company, we over-communicate these in working with our leaders.
The Five Responsibilities a Leader Must Master 1. BUILD THE TEAM 2. MANAGE SUBORDINATES 3. RUN GREAT MEETINGS 4. HAVE DIFFICULT AND UNCOMFORTABLE CONVERSATIONS 5. BE A CHIEF REMINDER OFFICER
34 | Sourced | march 2022 — june 2022 The best teams, we call them healthy teams, have a different
trust, debate well, commit to popular (and unpopular) decisions, hold one another accountable, and have rigor to look at a scorecard. Those are kind of
the five behaviors outlined in The Five Dysfunctions of a Team by Patrick Lencioni, but these are not unique to Lencioni’s thinking. Google has conducted in-depth research to tease out differences between their highperforming teams and teams that struggle. They also concluded that high performing teams create a “psychologically safe” environment (fancy words for trust) and team members generally speak in the same proportion (the ability to debate well). And
that’s the how – be deliberate to build those five behaviors on your team.
Must Master #2 Managing Direct Reports Must Master #1 Build a Cohesive Team This is where it all started for the AMC Executive Team five years ago. After leadership passed to our third generation (Anton and Damon) in 2016, we started this journey with an executive offsite meeting. A consultant then, I recall that the offsite was productive, even if it may have felt awkward. It was a newly formed team, and everyone was unfamiliar with sitting around a fancy table for two days sharing personal histories and uncovering our purpose and core values. It was a productive start and, most importantly, the discipline to build a team was set. That’s the counsel for a leader at any level. First, build your team. Stick to the process. Have confidence that if you build the team the right way, the results will follow. And that’s the why – teams are charged with delivering results.
This is probably more surprising to CEOs than for midevel leaders to hear, but the principle applies at any level. Don’t assume your people can read your mind or know on their own what needs to be done and how. Team members need guidance and direction. It’s your job as a leader to provide that. That’s the why – team members need, and want to know, what you expect of them. One of the greatest mistakes I’ve observed was by a CEO of a Fortune 100 organization who, even though he was adamant that his team follow a process to build a cohesive team, would not direct his reports to do the same. His reasoning was understandable. First, when he was in their shoes (he had been promoted from within), he resented being told how to build his team by his CEO. Second, he assumed correctly that his reports were smart and experienced, and that they would figure it out on their own. But by failing to provide specific guidance to manage what he expected, the company had uneven and differing results at the next level and beyond. As a company, it’s the difference, in my opinion, between doing B work or A+ work. As I told another leader who didn’t want to provide specific guidance, “It’s okay. You will be mediocre, so just be really good at being mediocre.”
KNOWLEDGE | FIVE MUST MASTERS | 35
At the Anthony Marano Company, we use simple tools such as screens with red, yellow, and green statuses, to inform team and individual scorecards. These statuses inform the agendas for both weekly team and one-on- one meetings. And that’s the how for us – use clear and simple tools to set goals, track progress, and set meeting agendas. One final note on one-on-one meetings, to be transparent, AMC has debated this internally a lot. There is a little art needed by managers when running one-on-one meetings. What needs to be managed will vary between a highperforming team member and a struggling, or new, team member. So, adjust the frequency and agenda items by situation,
behavioral
that include player-to-player accountability. And that’s the why for football teams– if
but don’t NOT manage your people.
Must Master #3 Run Effective Team Meetings Most times I avoid sports comparisons, but I can’t here. For eye-rolling readers, please follow along a bit. Most NFL fans likely love or hate the New England Patriots. No matter where you land, I believe it is fair to say that Bill Belichick probably runs a pretty good practice. After all, how could his teams compete for the Super Bowl year-in and year-out? Critics of this may point out that he had Tom Brady or that it’s his system, which are both true. But where did the team get aligned on who was going to do what, when, and how? In practice. I’ve never attended a Patriots’ practice, but I get the sense Belichick runs a good one. I imagine there is some structure, coupled with
expectations
you want to win championships, practice like a champion. The same is true of meetings and teams in business – the
why. If you want to win as a team – get great results – meet like winners. And it’s the leader’s responsibility to make sure that happens. The most important meeting is the weekly team meeting. This is when some structure is necessary. The purpose of the meeting is to make small, timely decisions to keep the team on track toward agreed upon goals. Toward that end, championship caliber meetings rely on a scorecard review and team member input to identify the most important topics that need attention (a resolution, decision, guidance). Championship caliber meetings also end similarly – with a recap of decisions made and quick alignment on what needs to be shared with others afterward. At AMC, we also review our company purpose and core values, often mining for stories that reinforce our clarity. And that’s
the how.
“Meetings... where leaders are supposed to perform.” CEO -Anton J. Marano CEO Anthony Marano Company
36 | Sourced | march 2022 — june 2022 A couple more notes on the how. First, it can take a few reps to get this down. Most weekly meetings are run poorly. It’s not always easy to begin a new habit; trust the process. Second, the leader should be more like a conductor leading an orchestra. The leader doesn’t have to take the notes, run the white board, or drive a visual aid. The leader should orchestrate the debate, keep things moving along, make decisions, and force closure and clarity.
Must Master #4 Have Difficult and Uncomfortable Conversations This seems obvious, but who among us hasn’t ducked telling someone close to us what he or she needed to hear? This is hard. It may also be that single learnable skill that helps the team the most. Nothing turns a team around more quickly than when a team member hears firsthand what he or she is doing that is holding the team back. And that’s the why – leaders can’t avoid having any conversation that holds the team back. Only one of two things will happen when a leader has a difficult conversation.
And some more on the how. Team meetings are the best place to quickly address the difficult and uncomfortable conversation. To borrow an Army term, when a leader (or any team member) makes an “on-the-spot correction” (whatever is holding the team back) with others present, the chances of it happening again are diminished. It’s like setting the bar a bit higher. No one wants to fall short. Gnarly, more difficult topics will arise, and those topics may best be held for the one-on-one. But don’t default to the one-on-one setting when the entire team may benefit from hearing this.
Must Master #5 Be a Chief Reminder Officer Of the five “Must Masters”, being the Chief Reminder Officer may be the easiest to do, but is often done the least.
Leaders arrive at leadership positions
often having the advantage, to borrow a lyric from
Hamilton, of being “in the room where it
It is possible that the team member won’t take the feedback and opt out. That’s okay. I’ve seen many teams, often overnight, improve performance simply because a poor behaving team member departs. The quicker the team member opts out, the better. It will never happen, though, if the difficult and uncomfortable conversation doesn’t take place.
the play
It is also possible that the team member takes the feedback and decides to change behavior. That’s even better - and what I believe most leaders and team members want as a result of having a needed conversation.
You see, the goal of reminding people isn’t simply to
happened”. They leave the room and might tell their folks what happened one time, maybe twice. And then the leader moves on, wrongly assuming that everyone knows what the picture, purpose, and plan is and what their part is. Big mistake.
make sure they know, but to help them believe. And
that’s the why. The most engaged employees don’t just know why the company exists and what
KNOWLEDGE | FIVE MUST MASTERS | 37
behaviors are accepted, they also understand how their work fits into the bigger picture. They see their part and believe their work makes a difference.
how that makes this difficult for leaders because a big part of the how is to repeat, repeat, It’s the
repeat, repeat, repeat, repeat, and repeat. And in the repeating, the best leaders get creative.
They tell
stories and are able to make the complex, simple. One leader who is pretty good at being a Chief Reminder Officer is Dave Duncan, Chairman/CEO at Silver Oak Cellars. Silver Oak makes some of finest Cabernet Sauvignon wine in the world. His company hunts for what they call Bottle Stories. Bottle Stories are simple, customer anecdotes about why they select Silver Oak for life’s most important gatherings. These Bottle Stories are told and retold, inspiring company employees in the work they do and reinforcing Silver Oak’s commitment to excellence. That is just one example of the how. Our work at the Anthony Marano Company will never be done in sharing what we call our Org Clarity. We are though, well beyond reciting it, and are pursuing stories from customers, vendors, and employees that reinforce all that we are about. We are committed to becoming better at telling stories to master this fifth, and final, must – the one that should be the easiest, but is often the most overlooked. So there you have it. If you passed the
The Motive
test, it’s up to you to now go on and build your team, manage your subordinates, run great meetings, have difficult and uncomfortable conversations, and be a Chief Reminder Officer.
Nothing is More Rewarding!
Sources The Motive, by Patrick Lencioni “What Google Learned from Its Quest to Build the Perfect Team,” The New York Times Magazine, February 25, 2016.
38 | Sourced | march 2022 — june 2022
The Life of a Food Service Tomato At the Grower Day 1 Tomato seeds are planted
Day 2 – 90 (Plant growth)
One the tomato is ed harvested, it is grad ree and separated by th reen sizes, two colors (g ity and light), and qual (#1 and #2).
Day 91-Day 94 To prepare the to mato, ethylene gas is ap plied. For small frui t, it takes about 4 da ys. Larger frui t takes up to three days.
Day 91
Day 95 – Tomatoes are en route to AMC!
KNOWLEDGE | SERVICE TOMATO | 39
At Fruit is inspected immediately upon arrival at AMC. It is sorted by pallets based on grade and color.
To the Compaq line!
repack The AMC laborates team col e load, about th hen it deciding w , and sed will be u rpose. pu t for wha
to is again At AMC, the toma Here we have graded for color. categories. six different color ed into nine The load is separat ries. different size catego
with Product r decay, cracks o ct that is or produ moved re soft, is rded. and disca
utta You’re O Here!!”
Tomatoes are then custom packaged to specific customer requirements. We have five different pack sizes and offer many options on labelling, including private and custom branding.
And then, it’s off to the customer, and onto the menus of restaurants throughout the Midwest!
END
40 | Sourced | march 2022 — june 2022
Chef
Freds’
CORNER
For more of Chef Fred’s Recipes visit anthonymarano.com/recipes
Blackberry Ginger Bourbon Smash ingredients 2 oz bourbon ½ oz ginger syrup juice of ¼ lime 5 mint leaves 3 oz blackberries lemon lime soda ice
directions 1.
To make ginger syrup, combine ¼ cup sugar, ¼ cup water, and 4 oz peeled and chopped ginger and bring to a boil. Let steep for one hour, strain and cool.
2.
Muddle berries, fresh mint leaves, syrup, and lime juice.
3.
Add bourbon and ice.
4. Shake well. 5.
Pour/strain over fresh ice in a rocks glass.
6. Top with lemon lime soda and garnish with fresh berries and mint.
Cauliflower Gratin ingredients 2 tbs butter (cold) 2 tbs flour 1 cup whole milk
KNOWLEDGE | CHEF FRED’S CORNER | 41
directions 1.
In a sauce pot, combine butter and flour over low heat to make a roux. Be careful not to burn.
2.
Whisk in milk and bring to a boil.
3.
Add 1 cup gruyere cheese.
1 cup heavy cream
4. Season to taste with salt, pepper, and nutmeg (should only be a pinch).
1 ½ shredded gruyere cheese
5.
1 large head of cauliflower
Slice long ways in half inch slices. 6. Brush inside of 9x13 pan with melted butter
½ cup bread crumbs salt, pepper, and nutmeg to taste
Cut out core and remove leaves from cauliflower.
and coat in bread crumbs. 7.
Layer cauliflower, gruyere, then cheese sauce in a pan. Repeat layering and top with remaining gruyere and bread crumbs.
8. Bake at 400° for 15-20 minutes, cauliflower should be tender and top should be golden brown.
Rustic Ratatouille ingredients
directions
½ small eggplant diced into 1-inch squares
1.
1 zucchini (quartered, seeded, oblique cut)
2.
1 yellow squash (quartered, seeded, oblique cut)
3.
½ small red onion, medium diced 4 oz multicolor cherry or grape tomatoes 2 large fresh basil leaves, chopped 5 leaves fresh oregano, chopped 2 oz extra virgin olive oil salt and pepper to taste
Toss tomatoes in oil and blister slightly on stovetop, in pan, or in roaster. Lightly sauté all other veggies, one at a time, in olive oil. (Just briefly, to get the “raw bite” out.) Toss everything together with fresh herbs. Season to taste, add olive oil to taste.
42 | Sourced | march 2022 — june 2022
Raspberry Chipotle Glaze Great for pork tenderloin, pork chops, or ribs.
ingredients
directions 1.
2 pints raspberries
Sauté onion and garlic until translucent
1 cup minced yellow onion
2.
2 cloves garlic, minced
Add raspberries and chipotle peppers until berries are
2 roma tomatoes, charred and peeled
soft. 3.
4 chipotle peppers, rough chop (save sauce)
Add vinegar, sugar, and tomatoes.
¼ cup brown sugar
4. Add ½ cup chicken stock and
1 cup apple cider vinegar
simmer for 20 minutes. 5.
chicken stock as needed
Puree in a blender, season to taste, add more stock if needed.
salt and pepper to taste
Consistency should be similar to a barbecue sauce.
Kiwi Berry Salad ingredients fresh kiwi, peeled and sliced fresh blueberries crumbled feta cheese toasted almond slices fresh mint, torn fresh arugula honey lime vinaigrette
directions 1.
Toss kiwi, blueberries, and feta with vinaigrette.
2.
Place on bed of arugula.
3.
Sprinkle almonds on top to garnish.
■ Lettuce ■ Cauliflower ■ Blueberry ■ Blackberry
■ Raspberry ■ Rhubard ■ Shallots ■ Brown Tomato
■ Yellow Tomato ■ Orange Tomato ■ Yellow Squash ■ Zucchini
■ Kiwi ■ Gold Kiwi ■ Ginger ■ Banana
THIRD GENERATION FAMILY OWNED AND OPERATED
ANTHONY MARANO 1947-1987
ANTON T. MARANO 1988-2016
ANTON J. & DAMON MARANO 2016-PRESENT
PRODUCE IS OUR
PASSION