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4 9 Saturday, October 15, 2016 Produce Show Daily THE HUMBLE SALAD BAR GETS A MAKEOVER By Douglas Bond, Chef/New Product Development Manager Many of us became acquainted with salad bars in the 1970s when they became mainstream additions to our favorite restaurants. Those early salad bars had a limited selection, including iceberg lettuce, a few popular vegetables, croutons and creamy salad dressings. Over the years, salad bars have got- ten bigger, with the addition of prepared salads, meats and cheeses. Spring mix and romaine have largely replaced ice- berg. Yesterday's tomato wedges have been replaced by grape tomatoes. Lighter dressings and a variety of toppings have expanded the appeal. However, the salad bar has not been the most innovative part of the menu. Well, that is changing for the better. With the new focus on healthy eating, and the increasing number of consumers who want on-the-go meal options, salad bars are becoming the go-to spots for healthy, innovative meal options. Foodservice and retail operators are elevating the salad bar by adding colorful fruits and vegetables, heirloom varieties and more flavorful greens. Protein options have expanded to include non- meat proteins. Nuts, seeds and soft cheeses are showing up as toppings. Elevated salad bars feature the fresh- est ingredients, with a focus on what's in season. In the spring and summer, con- sumers prefer light, fresh ingredients and bright colors. Bright green peas, sweet strawberries and spicy radishes pair well with light, citrusy dressings. In the fall and winter, consumers want hearty salads. Rustic parsnips, rich kale and earthy beets pair well with robust balsamic vinaigrettes. Pulses, which are the dried seeds of legume plants such as beans, dry peas, lentils and chickpeas, are a popular non- meat protein source. Pulses are high in protein and fiber, so adding pulses to your salad bar provides your customers with a double nutritional benefit. Other non-meat protein options include farro, a type of ancient wheat that is an excellent source of protein, fiber, vitamins and minerals, and quinoa, a nutrient-dense seed that offers a complete protein source, in addition to fiber, antioxidants and essential amino acids. For consumers focused on healthy eating, the focus has shifted from "low fat" to "healthy fats." Healthy fats pro- vide nutritional benefits and play an important role in a balanced diet. Omega- 3 fatty acids, found in walnuts, eggs, Brussels sprouts, kale and spinach, may help lower cholesterol levels and support heart health. Monounsaturated fats, found in nuts, olive oil and avocados, improve blood cholesterol levels, which can decrease your risk of heart disease. Today's consumers expect bold, adventurous flavors with global flair. Powered by Millennials who are hungry for discovery and adventure, this trend has spread to consumers of all ages. Asian, Mexican and Mediterranean cuisines have become American staples. Consumers want spicy peppers and kicked-up dressings with ingredients like curry, harissa and sriracha. At the same time, we are seeing a resurgence of traditional American cui- sine through simple techniques such as pickling, smoking and roasting. The addition of house-made pickles elevates the salad bar, without introducing com- plex preparation techniques to your back- of-house staff. The more authentic the ingredient, the more consumers love it. WHY DO WE NEED TO SAVE THE BEES? Honey bees pollinate more than 100 essential food crops, such as fruits, nuts and vegetables. One out of every three bites of food Americans consume comes from a plant visited by bees or other polli- nators. Recently, honey bees have been dying by the tens of millions. These deaths are caused by Colony Collapse Disorder (CCD), a phenomenon linked to the dras- tic rise in the number of disappearances of western honey bee colonies in North America. Although there are many theo- ries as to the cause of CCD, there is still no specific cause identified by researchers. CCD has wiped out some 10 million beehives over the past six years. In 2012, GloryBee, an Oregon-based ingredient company, launched its Save the Bee social initiative program to directly impact organizations dedicated to saving honey bees and bee health issues. This past April, at its annual Bee Weekend event, GloryBee was able to present a check for over $65,000 to the OSU Honey Bee Lab, which was nearly 50 percent more than last year's contri- bution. GloryBee hopes to give even more in 2017 and believes that by work- ing together, a cure can be found that will Save the Bee. With such a strong commitment to saving the bees, it is no surprise that GloryBee is passionate about honey. GloryBee ensures all its honey products are 100 percent pure. Minimally processed and packed in its Eugene, Oregon facility, these honeys retain their unique flavor, quality and nutritional profile. To learn more about GloryBee, visit www.glorybee.com. To find out how you can partner with the Save the Bee Program, visit www.savethebee.org or call 800.456.7923. WESTERN FRESH MARKETING: FIGS AND KIWIS YEAR-ROUND Western Fresh Marketing began with a fax machine, a couple of phone lines and the will and determination of George Kragie to create a business. Kragie was involved with produce for most of his adult life, working primarily for other people. He ultimately couldn't resist the urge to work for himself, and out of this desire, Western Fresh Marketing was born in 1994. The business began small, with just Kragie and his son Chris running the business. During Kragie's many years in the industry, he had developed a reputa- tion as an honest man with impeccable integrity. His easygoing manner was cou- pled with a Midwest work ethic. Through his hard work and long days spent run- ning Western Fresh, the cadre of loyal customers continued to grow. The com- pany also continues to grow, and now employs eight full-time staff along with three part-timers. It has offices in Madera, California; Menominee, Michigan; and Santiago, Chile. The early years were comprised mainly of fig and kiwi sales. Kragie saw a need for chain stores – many of whom were reluctant to be part of what was then a sporadic supply chain – to have a con- sistent supply of figs. He managed to recruit growers from Sacramento to Coachella and created a fig market that runs from May through December. Three years ago when Chilean figs were allowed into the country, Western Fresh was the first company to import them, creating a nearly year-round supply of fresh figs. Kragie's son, Chris, manages the kiwi sales at Western Fresh. Through Chris' determined efforts, the company now has its own kiwis 365 days a year. There was a time when California kiwi fruit was stored to supply the U.S. market for nearly the entire year. Imported kiwis ended that need, so alongside the California kiwi, Western Fresh imports from Chile and Italy. Chilean kiwis go to the East and West Coasts, while the Italian kiwis go primarily to the East Coast. This way, customers on either coast can have kiwi without the addition- al freight cost associated with moving product across the country. Western Fresh is one of the largest year-round fig and kiwi shippers in the country. Along with these two items, the company also sells a variety of other commodities. Last year, Western Fresh Marketing was the largest U.S. importer of Chilean Asian pears. The company also has a year-round Hawaiian papaya program which is run by George's wife Susan, who lived in Hawaii for seven years. Additionally, Western Fresh sells persimmons, quince, fresh olives, fresh ginger, pomegranates and specialty cit- rus. The sales staff also welcomes the challenge to find any other obscure com- modity a buyer might need. For more information, visit www .westernfreshmarketing.com or call 888.820.2011.