Limoneira and the Intercollegiate Tennis Association's Community Service Month
In October, Limoneira and The Intercollegiate Tennis Association (ITA) celebrated their partnership with community service month.
The ITA represents over 1,700 teams across the country from all three NCAA Divisions, as well as the NAIA and Junior and Community Colleges. The ITA oversees activities involving over 15,000 varsity college student-athletes.
Community service month encourag
ed teams across all five divisions of collegiate tennis to get out and volunteer their time in their respective communities.
"A great measure of the success of our ITA tennis programs is that they are fully embedded in the lives of their campuses and in their community," added Tim Russell, ITA CEO. "The ITA Community Service Month represents the totality of the body of work of all of our ITA programs combined in giving back as true leaders."
"We're thrilled with our partnership with the ITA," said Limoneira CEO, Harold Edwards, who also serves on the ITA Board of Directors. "Our company strives to promote health. Tennis with its aerobic movements burns fat, increases one's heart rate and promotes higher energy levels. Lemon juice in water is one of the healthiest items that an athlete, or anyone for that matter, can consume. It provides an excellent source of Vitamin C, can naturally balance our bodies Ph levels, and help us stay hydrated."
As of October 27th, over 90 teams and 1143 student-athletes provided 4,112
hours of service to their communities.
Have a Happy Turkey Day with Limoneira Citrus
Put the cobwebs, ghouls, and goblins aside; Halloween is done! Heading into November, Thanksgiving and the rest of the holidays are officially on the horizon. Once again,
Limoneira spokesperson and Healthy Grocery Girl's Megan Roosevelt has created an array of her favorite holiday entertaining recipes and decor ideas to step up any celebration to the next level. As always, the emphasis is on simplicity, ease, and health - and in the spirit of the season, gratitude.
For a helpful demonstration, you can watch Megan create the recipes below
on the Limoneira YouTube channel. Don't forget to subscribe - videos with more wonderful recipes, tips and tricks not detailed in this release will be added to the channel each Friday throughout the month.
Limoneira has also partnered with additional global chefs and mixologists, nutritionists, and beauty lifestyle and green cleaning experts to share their knowledge with the customers of our grocery and food service partners around the world. Their biographies can be found on
Take a look at this month's recipes and décor tips below.
Roasted Garlic & Meyer Lemon-Rubbed Turkey
A new twist on a holiday institution
- 2 heads garlic
- 3 Meyer lemons
- ¼ cup white miso
- 2 tablespoons canola oil
- 1 tablespoon chopped fresh thyme, plus 3 sprigs
- ½ teaspoon freshly ground pepper
- 1 10 to 12-pound turkey
- 1 medium yellow onion, peeled and quartered, divided
- 2 cups water, plus more as needed
To prepare turkey:
Position rack in lower third of oven; preheat to 400°F. Rub off excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the ends of the cloves. Place the heads on a square of foil. Sprinkle with 4 teaspoons water and wrap into a package. Roast until very soft, 40 to 45 minutes. Unwrap and let cool.
Zest lemons. Place the zest in a medium bowl; juice the lemons into the bowl through a strainer to catch the seeds. Reserve the squeezed lemon skins. Add miso, oil, chopped thyme and pepper to the lemon mixture. Squeeze the garlic cloves out of their skins into the bowl. Whisk until the mixture forms a paste.
Reduce oven temperature to 350 degrees. Set aside giblets and neck for making Turkey Giblet Stock, if desired. Pat the turkey dry with paper towels.
Loosen the skin over the breast and thigh meat. Rub the paste under the skin onto the breast meat and leg meat and a little inside the cavity. Tuck the wing tips under the turkey. Place the reserved squeezed lemon skins, thyme sprigs and 2 onion quarters in the cavity. Tie the legs together with kitchen string. Place the turkey breast-side up on a roasting rack set in a large roasting pan.
Roast the turkey for 1 hour. Add 2 cups water and the remaining onion to the pan, tent with foil and continue roasting for 1 hour more. Baste the turkey with pan drippings and continue roasting, basting every 15 minutes or so, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 1½ to 2 hours more. Add more water 1 cup at a time if the pan is dry.
Lemon, Carrot & Cauliflower Soup -
Because there's nothing quite like a bowl of hot soup as the weather turns cold.
- 1 Limoneira lemon
- 2 heads cauliflower
- 5 carrots
- 2 cup chicken or vegetable stock
- 1 cup coconut milk
- 1 tsp curry powder
- 1 tsp salt & 1 tsp pepper
- 1 tsp onion powder
: Wash and chop the cauliflower into florets, then peel and chop the carrots. In a large pot, add the cauliflower, carrots, seasonings and stock. Turn the heat to medium, and add a lid. Bring to a boil and stir occasionally, then simmer for 20-30 minutes (or until vegetables are soft). Use an immersion blender to blend the soup until it is smooth and creamy. Lastly, add juice from an entire Limoneira lemon and coconut milk and whisk together. Enjoy!
Citrus Napkin Rings
- These lovely table accents are both festive and easy to make.
- A rolled napkin
- 8 inches wide ribbon/strip of burlap
- Dried Limoneira citrus round (such as an orange or lemon)
Start by wrapping the ribbon around the napkin, and pulling tight. Then feed the ends through the center of the dried citrus, and tie a nice, festive bow on top.
Citrus Nature Tablescape
- Keep it simple with a variety of seasonal pumpkins, unscented candles, Limoneira lemons and fresh lemon tree branches. If lemon tree branches are not available in your area, any local greenery that you prefer will complement the setting beautifully. (Megan suggests rinsing and patting dry any branches that you find outside before bringing them into the house!)
Each month, Megan will be featuring another wonderful facet of citrus living. Subscribe to
Limoneira's Youtube channel
for more information on the many ways this endlessly versatile fruit can improve life inside the home and beyond.
Food Giants Teaming up in Block Chain
At the recent Produce Marketing Show in New Orleans, Mark Palamountain, Limoneira Senior Director presented on the technical applications being utilized at Limoneira to get Limoneira citrus to the global supply chain.
Another application discussed during the panel was Block Chain which has been gaining traction in our industry. We explore it further here.
Fortune Magazine reported that Walmart and a group of food giants are teaming up with IBM to explore how to apply Block Chain technology, also known as distributed ledger tech, to their food supply chains.
This group is exploring how to use blockchains, a technology that made its name as the basis of the cryptocurrency Bitcoin, to maintain secure digital records and improve the traceability of their foodstuffs. These companies see blockchains as an opportunity to revamp their data management processes across a complex network that includes farmers, brokers, distributors, processors, retailers, regulators, and consumers. Food companies like the idea of simplifying their supply chains with automatic tracking of important information, such as temperature and quality of goods, shipment and delivery dates, and safety certifications of facilities.
Walmart has already run two Block Chain experiments in partnership with IBM. The first involved tracking Chinese pork. The second involved tracing Mexican mangoes.
For the trials, Walmart used
Hyperledger Fabric, a blockchain originally built by IBM and now housed under the Linux Foundation's Hyperledger group. This is the preferred blockchain of IBM, which has been marshaling clients to try the tech across industries as varied as private equity, banking, government, and healthcare.
Frank Yiannas, vice president of food safety at Walmart, was so pleased by the pork and mango trials that he rallied peers to join the cause. "We were so encouraged that we really quickly started reaching out to other suppliers and retailers as well."
Limoneira will continue to explore blockchain and other technologies to bring our global customer network the highest quality citrus on the market.
New Limoneira Website Launched
In October, Limoneira launched its
latest website version
. Daily, communication that revolutionizes our world takes place and technology companies and marketers around the world are exploring ways to get a competitive edge.
Limoneira keeps pace by looking at best-in-class examples and, where possible, incorporates new communication platforms. Limoneira's new site offers full-screen graphics, new design elements. The site was launched in-house and content can be easily changed and updated. Each month we receive statistics on who's viewing our content and whether from mobile,
desktop or tablet. If something isn't working as intended, we tweak where necessary. We appreciatge feedback and would love to hear from you (if things are working, that's great, but we also appreciate hearing about things that perhaps, aren't working as intended).
It's a lot of fun and we love engaging with our diverse audience of customers, policy makers, employees and community stakeholders.
Amazon Understands that the War for Retail will be Won in Grocery
CNN money recently reported that Amazon believes the future of grocery shopping is online. With this in mind, people have questioned why the retail giant spent $13.7 billion to acquire 460 brick-and-mortar Whole Foods stores and lower prices.
The grocery business, like most, is extremely competitive. Amazon is expected to dominate the grocery business like it has many others by increasing the number of customers while undercutting the competition. Amazon will make Whole Foods more accessible to more consumers. And it will turn them into Amazon customers and advance its bid to become the dominant player in all of retail -- the so-called everything store.
"The pot of gold at the end of the road for Amazon is groceries," said Cooper Smith, an Amazon analyst at L2 Inc. "The war for retail will be won in groceries. It's the largest category of consumer retail, and the largest untapped opportunity for Amazon."
With lower prices for higher quality goods, Amazon is posing a direct threat to America's major supermarkets. The six largest food retailers, which had already taken a hit after the Whole Foods acquisition was announced in June, lost roughly $12 billion in value after the announcement about the company's intention to lower prices.
That market disruption is based not on what Whole Foods is today, but on what it can become.
Whole Foods currently represents less than 2% of the overall grocery market. But under Amazon, those stores will be turned into warehouses that can distribute groceries to homes around the country. Meanwhile, Amazon's distribution centers can also function as Whole Foods (WFM) distribution centers.
There is room for expansion, as well. By lowering its prices, Amazon can open new Whole Foods locations in markets that traditionally could not afford high-priced organic bananas and responsibly farmed salmon, making a run at companies like supermarket leaders like WalMart and Kroger.
"Generally Whole Foods goes into markets with six-figure incomes and college-educated residents. But with Amazon lowering Whole Foods' prices, you could get Whole Foods in towns where you don't traditionally see them," supermarket analyst David J. Livingston said.
Limoneira Mixologist and Chef Opinion Leaders Celebrate the Holidays
is the vision behind Maypop and Mopho New Orleans. He was recently with Limoneira at the Produce Marketing Association's Fresh Summit and several folks on the Limoneira team had a delicious dinner at Mapop which is located in pen the booming Paramount building in the South Market District. Gulotta's menu showcases Southeast Asian meeting Southeast Louisiana.
The layout features a design from Farouki Farouki, with a large wall that appears as a map of the Mississippi from one angle and the Mekong delta from another. There's a sleek charcuterie case, a mural of Maypop flowers by artist Kimberly Miles Sanders. Planters hold philodendron that grows down the windows and the section between the bar and dining area, adding much-needed greenery to the industrial space.
Gulotta is an "Iron Chef Gauntlet,'' alumnus, an elite competition that saw seven of the most-renowned culinary superstars face off in the hopes of securing the ultimate culinary title: Iron Chef. He got his start working in New Orleans' famed Creole restaurants as a teenager and later earned a bachelor's degree in culinary arts from Nicholls State University in Thibodaux, all the while making his way through the ranks of John Folse's Lafitte's Landing. On the Italian Riviera, Gulotta worked under Chef Marco Ballo. Later in the mountains of the Black Forest of Germany, he continued learning under Karl Joseph Fuchs, staying in Deutschland for several years. When Katrina hit, Gulotta returned home to help rebuild. He was named chef de cuisine of August in 2007 and held the position for the next six years.
Executive Chef Jun Wu
from Shanghai has experienced the tastes of traditional Chinese fare while sampling the melting pot of cuisines in America. It is this union of flavors and cultures that inspired him to begin his culinary career.
His passion began through private catering experiences in the United States. He then continued his journey by traveling to Hong Kong to launch his own private kitchen. While there, he competed and won 1st place in a television cooking competition "The Amazing Food Challenge", featured on the Asian Food Channel/ Food Network.
At one point, during this period, he served a senior executive of a hotel group in China who asked him to duplicate the quality of his creations in a restaurant environment. This led to the opening of Amuse, his restaurant in the renowned G-Luxe hotel in Shanghai which is co-owned and operated with his wife Priscilla Young, a talented journalist.
Chef Greg Murphy,
is head mixologist at Atkins Park in Atlanta and has opened and created the bar programs for several notable bars around Atlanta over the years including Ormsby's, Bourbon Bar at the Intercontinental Hotel, Seven Lamps, and Article 14. Brovo Spirits has released her very own inspired spirit called Amaro Fielder.
She has published recipes, interviews and beverage features in: Imbibe Magazine, Food & Wine Magazine, Food & Wine Cocktail Guide, Southern Living Magazine, Details Magazine & Online, HGTV, Flavors Magazine, Jezebel, The Atlantan, The Atlanta Journal-Constitution, Garden & Gun Magazine, Atlanta Magazine, Restaurant Informer, Tasting Panel, Creative Loafing, Savory Exposure, Eater.com, PrettySouthern.com, Twisted South Magazine, GetAwaysForGrownUps.com, The Lazy Susan, Bearings Guide, StarChefs.com, Atlanta Dish, Cocktails in the Kitchen and more.
began his career at the Wine Cask, worked under Chef John Pettitt at Seagrass Restaurant and took over the reins at Bouchon Santa Barbara in 2010.
Bouchon is one of Santa Barbara's most acclaimed restaurants where the focus is on fresh, local ingredients, prepared with care, and excellent wines that reflect the quality and character of the Santa Barbara region and work in concert with the cuisine. The restaurant offers a warm, inviting ambiance with engaging service at a relaxed, leisurely pace. Ingredients are sourced using a "as-fresh-and-as-local-as-possible" approach, with fish from the Santa Barbara Channel and produce from the surrounding countryside. www.bouchonsantabarbara.com.
is a culinary talent with a motivating vision for simple, fresh and delicious recipes with a tantalizing flair. Her creative culinary experience and enthusiasm bring healthy food to life. As a healthy lifestyle consultant, spokesperson and chef, she is the
Botanical Garden's Edible Garden Chef, creating culinary delights freshly harvested right out of the edible garden. She also teaches healthy cooking and lifestyle classes at Whole Foods Markets and the Cook's Warehouse in Atlanta as well as Lunch & Learns for corporate wellness programs across the country. Megan also teaches kids about balanced eating while working with Georgia Public Schools, Georgia Farm-to-School and the Let's Move programs to raise a healthier generation of kids through healthy eating, exercise and self-esteem building tools to empower kids across America.
Her recipes have been featured in the Atlanta Journal-Constitution, Edible Atlanta, Flavors and Best Self Atlanta magazines. She is featured regularly on HLN's Weekend Express with her unique and healthy perspective on food as well as Lifetime TV's The Balancing Act. For her current recipes and classes, go to www.healthyeating101.com.
Ari Bokovza loves Limoneira lemons and uses them in his exciting menus at Claudette in New York City.
Inspired by the soulful cooking and teachings of his Tunisian grandmother, Chef Ari's style celebrates the rich flavors of the Mediterranean and Provence while maintaining a respect for individual ingredients. During the course of his professional life, Bokovza has worked in some of New York City's most renowned restaurants including Union Square Cafe, Picholine and The Modern, where, during his three-year tenure as chef de cuisine, the restaurant was awarded three stars from The New York Times.
Chef Ari Bokovza's menu at Claudette focuses on local produce, seafood and North African aromatics found in the Provençal kitchen. If you're in NYC we encourage you to stop for a tasty respite. Tell him Limoneira sent you!
How Technology is Changing the Restaurant Industry
For too long, the restaurant industry has been relying on the same business model that the first restaurateur used so many millennia ago: get customers, serve them food. And while that model still lies at the heart of every restaurant, the industry-and the clients who frequent it-has grown up and evolved since then. According to Hospitality Technology, restaurants can no longer measure their success just by the quality of their food. So much more is involved. They have to improve the guest experience, hire the right employees, and make the best business decisions possible to stay competitive.
5 ways technology is improving the restaurant industry
1. Create New Revenue Streams
Technology opens up new profit streams that were, perhaps, out of reach before recent years. In fact, technology can open up new profit streams that didn't even exist just 10 short years ago. Take delivery for example. Sure, this service has existed for a long time, but it hasn't always been a viable option for many restaurants. Startups like Ubereatsand ChowNow are changing all that.
Instead of relying solely on bringing the customers to the food, restaurants can now take the food to the customer. These novel technologies can also be used to promote your menu in places that it otherwise wouldn't be seen, boost volume, keep operations smooth, and impress customers-all important variables in the equation to increase profits.
2. Make Better Business Decisions
In the past, making good business decisions was often hit or miss.
Managers and owners relied on experience or a gut feeling to get things done. Now, technology takes a lot of the guesswork out of making important decisions.
Restaurants have so much data available at the touch of a few buttons, that all it takes is a bit of reading and analysis to make better business decisions. Avero's technology helps managers analyze marketing and finances by harnessing their data, and helps restaurateurs improve guest experience by tracking customer preferences, past visits, and promotions. This provides a 360-degree view of what's going on inside and around your restaurant and helps you make the best business decisions possible.
3. Provide The Best Experience For Guests
The restaurant industry is all about the guest experience. We put a lot of effort into how our restaurant looks, the image we display, and the food that we serve. But once that's done and our doors are open, we may only focus on the latter. Improving guest experience is about so much more. It's about knowing your customers by name, keeping track of vital information like birthdays, allergies, and dietary restrictions, and making the dining experience as smooth and enjoyable as possible.
This process often required multiple customer visits and relied on flawed human memory. But with new technologies like Resy, data can be discreetly gathered by servers and host staff through conversations and observations on the very first visit, stored in the cloud, and be made instantly available on the customer's next visit...even if they're visiting a different location. That's a guest experience unlike any other.
4. Recruit The Best Employees
Recruiting good employees has long been dependent on the local talent pool. If your restaurant was in a small market, you may have just a few good employees to choose from. If your restaurant was in a large market, you may have lots of good employees to choose from. Technology is changing all that.
With job boards like Snagajob and Recruiter, the playing field has been leveled. Now, restaurants in any market can pull from every other market. So a restaurant in a small market like Fort Wayne, Indiana can now recruit employees from a large market like New York City or Los Angeles. Interviews can now be done "face to face" via Skype or Facetime so recruiting from all over the country (or all over the world) becomes a reality.
5. Automate Time-Consuming Tasks
The restaurant business is rife with time-consuming tasks that must get done for everything to flow smoothly. But these tasks are often not the best use of a manager's time. Jobs like scheduling and communicating with employees distract from the more important work of providing a good guest experience and marketing effectively. New restaurant technologies can automate these time-consuming tasks and reduce the time required to get them done. That gives manager's more time to focus on the more important issues that their restaurants face on a daily basis.
Employee scheduling, for example, is one of those time-consuming tasks that all managers contend with. New apps like
can help make short work of even the trickiest schedule. These apps allow you to set up shifts, manage time-off requests, confirm availability, deal with shift-trade requests, and handle unexpected changes all with one cloud-based tool. Many of them even offer alerts to help you avoid scheduling conflicts, double bookings, and overtime issues.
By streamlining the scheduling process, new technology gives managers more time to focus on the restaurant itself rather than the small details that keep it running.
Limoneira Winner's Block
This month our lucky winner is Debbie Mathews from Boston, Massachussetts. As our monthly winner, Debbie has won a Limoneira Orchard Fresh or Lifestyles Gift.
For your chance to win, make sure you're on our mailing list to be entered into our monthly drawing. To join
or visit our website at
Be sure to check out our other contests and drawings for additional changes to win prizes.