Have you ever wondered how that guacamole got on your plate? Or the tomato in your burger, or the onions in your salad? In this month’s episode, we discuss all aspects of the produce supply chain, known as the field to fork model that brings food to your plate. We hear from industry leaders across a variety of commodities, including Marcus Shebl, Vice President of Operations at Taylor Farms, Richie Keirouz, Senior Director of Sales at Mastronardi Produce, and Shay Myers, CEO of Owyhee Produce on how they keep our favorite produce stocked all year-round.
