Cindy Jewell to Be Honored at 2018 Reception Honoring Women in Produce
Cindy Jewell, Vice President of Marketing at California Giant Berry Farms, will be the honoree and featured speaker at the Reception Honoring Women in Produce, Tuesday, June 26, at United Fresh 2018 in Chicago. Prior to joining California Giant, Jewell served as Executive Vice President of the California Strawberry Commission, where she worked for 19 years.
The Reception Honoring Women in Produce is held each year in conjunction with the United Fresh convention and expo. The event recognizes the contributions of all women working in the produce industry, and selects one individual to share her personal experience of service. The featured speaker is selected from nominations submitted by United Fresh members across the industry. Nominations are evaluated by a committee of past honorees and United Fresh officers based on the candidate’s involvement in the industry, contributions to the industry, and inspiration for others working in the industry.
“Cindy’s strength and curiousity drive her to advance strategic marketing and communications innovation for every project she touches,” said United Fresh President and Chief Executive Officer Tom Stenzel. “She has worked tirelessly to stay engaged with the industry in order to harness her expertise and commitment to increasing consumption. We’re honored to have her leading the United Fresh board of directors this year and to also be able to celebrate her dedication with this honor.”
In her role at California Giant in Watsonville, California, Jewell is responsible for strategic planning, developing and executing all marketing and communications programs for the brand. A key component includes managing their social media platform and image campaign tied to inbound marketing engaging with consumers and building brand loyalty. She has developed and maintain the crisis communications program at California Giant, taking the lead in issues management and serving as the company spokesperson with consumers and the media.
Jewell has served two terms on the United Fresh Grower-Shipper Board; two more with the United Fresh Produce Marketing & Merchandising Council and a full term on the United Fresh Start Foundation Board of Trustees. She has previously held leadership positions at the Produce for Better Health Foundation. She is a graduate of Class 30 of the California Agricultural Leadership Program.
Currently, Jewell is serving as Chairman of the United Fresh board of directors. She also serves with the Salinas Grower-Shipper Association, serves on the board and communications committee for the Alliance for Food and Farming, and serves as director for the California Giant Foundation leading the annual Tour de Fresh ride to support salad bars for schools.
Jewell will join a distinguished group of women including:
Dan’l Mackey Almy, DMA Solutions, Inc.
Tonya Antle, Organic Produce Network
Frieda Rapoport Caplan, Frieda’s, Inc.
Karen Caplan, Frieda’s, Inc.
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Jan DeLyser, California Avocado Commission
Lorelei DiSogra, United Fresh Produce Association
Jan Fleming, Strube Celery & Vegetable Company
Janice Honigberg, Sun Belle, Inc.
Lorri Koster, Mann Packing Company
Julie Krivanek, Krivanek Consulting Inc.
Kathleen Nave, California Table Grape Commission
Lisa McNeece, Grimmway Enterprises Inc.
Teri Miller, The Fresh Market
Dr. Martha Rhodes-Roberts, Roberts Associates
Steffanie Smith, Andrew Smith Company
Heather Shavey, Costco Wholesale
Mayda Sotomayor-Kirk, Seald Sweet International/Greenyard USA
Rosemary Talley, Talley Farms
Jenney Tenney, The Kroger Company
The Reception Honoring Women in Produce is one of the most popular networking events at the United Fresh annual convention. Tickets are required for the event, and are included in the All Access Package. For more information about the reception, contact United Fresh Senior Director of Member Programs & Education, Amanda Griffin, at agriffin@unitedfresh.org or 202.303.3412.
Slow Food Nations Promises Food for Thought & Food for Fun
Slow Food USA has announced the schedule and weekend event line-up for Slow Food Nations, a three-day culinary festival inspired by Italy’s famed Terra Madre Salone del Gusto, taking place in Denver for the second year on July 13 -15, 2018. The weekend attracts 25,000 people to downtown Denver and features more than 50 different free and ticketed food tastings, dinners, workshops, and family-friendly events devoted to sustainably-sourced food and drink, including Friday night’s Colorado Fare tasting event and the Taste Marketplace, a free open-air tasting pavilion and market. Tickets and complete schedule are available at slowfoodnations.org.
The weekend will bring together culinary luminaries and environmental thought-leaders for a mix of hands-on workshops and insightful panel discussions on important topics impacting the food system. Featured speakers include Massimo Bottura, Deb Eschmeyer, Daniela Ibarra-Howell, John Ikerd, Raj Patel, Steven Satterfield, Alon Shaya, Woody Tasch, Poppy Tooker, as well as Colorado local chefs Daniel Asher, Jennifer Jasinski, Sheila Lucero, Paul Reilly, Alex Seidel, Chris Starkus and Kelly Whitaker.
“Slow Food USA aims to inspire individuals and communities to change the world through food that is good, clean, and fair,” says Richard McCarthy, Executive Director of Slow Food USA. ““It’s really time to change the food system, which is responsible for great environmental damages and for a fifth of the emissions causing climate change. A real alternative is possible, and we want to show it at Slow Food Nations.”
McCarthy adds, “We are thrilled to return to Colorado for our second annual event as the state has so much energy and commitment around slow food.” Slow Food Nations 2018 is presented by DanoneWave, Larimer Square and Visit Denver, with additional supporting partners.
Highlights of the weekend schedule include:
Friday, July 13:
The weekend will kick off with an opening dinner in Larimer Square, Colorado Fare, celebrating the best flavors from Colorado. Featuring Colorado ingredients, from the high country and the plains to the southwest deserts and the urban environments of the state’s major cities, the night will feature tastings from the state’s best chefs, artisanal brewers, distillers, cheesemakers and more. Tickets are $65.
Saturday, July 14:
The centerpieces of weekend – Taste Marketplace and Eat Street – are open to the public and take place both Saturday and Sunday. Taste Marketplace is an open-air, free-entry marketplace that takes over the streets of downtown Denver. Visitors leisurely sample, shop, and meet the makers behind our food while engaging in experiences throughout the market. Eat Street is a weekend long pop-up bar and food court in Larimer Square aimed at slowing visitors down by getting a fork into one hand and a beverage into the other. Guests will be able to gather in the lounge and purchase craft beer and cocktails alongside tasty bites from featured chefs.
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● A guided tasting of American honey paired with local cheeses and breads,
● Lesson on the ancient process of making traditional Mexican tortillas,
● Tasting of sustainably-sourced oysters from around the globe,
● An artisan salumi tasting, exploring importance of sourcing and the story of where your meat comes from.
● Cooking with heritage grains in your home kitchen
Simultaneously, there will be a series of summits, designed as a deep dive into the challenges and opportunities facing food in the 21st century:“The Buzz about Biodiversity,” “When Disaster Strikes,” “Farming for the Future,” and “Waste Not, Want Not.”
The day will wrap up with an evening tasting event, the Global Street Food Social, which will explore the most delectable artisanal street foods of the world presented with unlikely, but wildly delicious global drink pairings. Tickets are $65. Guests will roam Larimer Square from bite to bite.
Sunday, July 15:
The final day of the event will include more workshops, as well as another chance to wander the Taste Marketplace and Eat Street tasting pavilions. The weekend wraps in true Slow Food fashion with a Zero Waste Family Meal served family style in a
communal setting, using food waste captured at the festival. Tickets are $40.
For the complete schedule of events and to find more, visit slowfoodnations.org.
The Good Bean Introduces Grab-N’-Go Packaging and New Sweet Sriracha Flavor
The Good Bean will be among the exhibitors at this year’s Sweets & Snacks Expo in Chicago, where the company will introduce new products and new flavors.
The Good Bean believes smart snacking is an important part of a healthy lifestyle. To make their better-for-you snacks more portable and convenient, the California company is introducing new 1.4-ounce grab and go packaging for three flavors of its Crunchy Chickpeas snacks; Classic Hummus, Sea Salt, and Sweet Sriracha, with hints of chili peppers, garlic, vinegar, and salt.
Recent studies show that, in America, the average per capita consumption of snack food will be nearly 50 pounds in 2018, and nearly half of that will be purchased in portable 1- to 3-ounce packaging. The Good Bean’s founder, Sarah Wallace, said, “I created the 1.4-ounce grab and go size as a response to consumer demand for our bean snacks in a more convenient, portable form. They are a perfect serving of tasty plant protein and fiber that can be stashed in purses, gym bags and school lunch boxes for a nutrition boost after a workout, on a commute or instead of an unhealthy sugary afternoon treat at school.”
While the new package size will fit into a pocket or purse, the snack inside has big nutritional benefits with 8 grams of protein, 6 grams of fiber, and zero trans-fat. The Good Bean’s snack-size packages will be rolling into stores—including 7-Eleven convenience stores—this summer.
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The Good Bean’s larger, 6-ounce bags of Crunchy Chickpeas come in six delicious taste sensations; Thai Coconut, Chili Lime, Sweet Cinnamon, Sea Salt, Classic Hummus, and the new Sweet Sriracha.
The Good Bean makes another delicious snack, Favas+Peas. The Favas+Peas come in three popular flavor combinations; Habanero Citrus, Balsamic Herb, and Sea Salt, with 7 grams of protein in every serving. Available in 6-ounce bags, Favas+Peas are perfect on their own, or added to salads, soups, or stir-fry.
