Howdy partners! That's right! Peddler's Son Produce is excited to start serving Prescott.
Our newest member to the Peddler's Son Produce team, Christian Minkler, resides in Prescott and will be working in the area. You'll soon be seeing our delivery trucks on Mondays, Wednesdays and Fridays. Check back soon with our blog to learn more about Christian.
We'd love to meet you too! We've found some friends on Facebook and Twitter, but let us know if we've missed you. Follow us on Twitter at @PeddlersSon and Facebook at Facebook.com/PeddlersSonProduce and introduce yourself.
It looks like we have a lot to learn and see in Prescott, from the Rodeo, Cowboy Poets Gathering and Prescott Film Festival. What else do we need to experience in the Mile High City? What are your favorite events?
We're looking forward to serving the Prescott area and hope to see you soon!
From scare tactics on the evening NEWS to scientific articles in JAMA, food safety is currently a very hot topic. We at Peddler's Son Produce have always felt that the safety of our customers and their clients is of the uppermost importance.
One of my titles here at Peddler's Son Produce is HACCP Manager. For those of you who do not know, HACCP stands for Hazard Analysis Critical Control Point. First developed for NASA by Pillsbury in the 1960s, HACCP is now accepted world-wide as the standard in the monitoring of food safety. By monitoring the acceptable critical control points in food production and storage, we can safely deliver our products to our customers with confidence. If there was a product recall, through proper record keeping and product identification codes, we can trace all of our delivered products and notify those customers who are at risk.
I take my role in food safety very seriously. I am certified by the National Registry of Food Safety Professionals as a Food Safety Manager, valid through May 5th, 2013. I am also registered with Maricopa County Environmental Health as a Food Safety Manager, valid through May 5th, 2013. I receive e-mails throughout the day from various agencies and academic institutions concerning the very latest up-to-date information on food safety. Just some of the sites that I visit on a daily basis include: HACCPALLIANCE.org, FDA.gov, SCIENCEDIRECT.com, and FOODSAFETY.kdu.edu. A wealth of knowledge can be gained by doing a little bit of research when it comes to food safety. Fortunately for our customers and for my faithful readers, I do it for you.
If you happen to have a food safety related question, feel free to give me a call. I can be contacted, at work 602.423.6369 x113, or by email bridge@peddlersson.com. Enjoy your fruits and veggies, and stay safe.
My fans have asked the question, "What's new at Peddler's Son Produce?"
The answer...we are moving towards going GREEN.
We at Peddler's Son Produce are making the conscious effort to help our environment. We have joined up with Allied Waste and started a recycling program. Instead of just having a trash container, we also now have a recycling container on our grounds. In our warehouse we have brand new bright yellow recycling containers so that our employees can segregate recyclables from regular waste. It's really surprising to see how much recycle material is accumulated each day in our warehouse. I also have an appointment scheduled for next Monday with a supplier of greener, more energy efficient lighting. It's rumored that the sales staff has cut back to showering only twice a week in an effort to conserve water. (I won't be investigating that rumor.)
Today I actually got to leave the warehouse for a little while. I enjoyed a great lunch with Jill, our Marketing Director. She had to pay up for a bet that was made during the college football season. We went to Scott's Generation Deli on 7th Street and Missouri. This was my second time visiting the establishment. My friend Candace took me there the first time. On my first visit I had the Monte Cristo, which was very good. Today I had the french dip, which was excellent. A lot of meat and a hearty au jous. Jill tried to tackle the tuna sub and only got half of it down. Funny, that even though Jill now works for a produce company, she ordered her sandwich without tomatoes.
For those of you that follow my life outside of work. I had a great time at the Art Laboe Love Jam last Friday with Helen. Helen and I have been spending a lot of time together and she's a real special person. I hope to write more about her in my blog, so stay tuned.
To all of my followers, I hope you had as much fun as I did for New Year's. As I informed you in a previous post, T Williams (our Facilities Manager) and the band he plays in (Borderline) were the entertainment for the New Year's Party at the American Legion Post 61 Avondale. Myself and three other guys from work attended the show and had a great time. The band was great with their steroid pumped renditions of old and new country. T took the time to introduce us to his bandmates, which was cool. My favorite was the closing song, Neon Moon, I can picture myself in my own version of the video with a black Stetson on. What the made the night enjoyable, besides the music, was the people of Post 61. Everybody was friendly, there were no problems due to alcohol, and it only takes fifty cents to play a game of pool.
Needless to say the guys and I closed down the place. After we headed up Dysart to the IHOP for breakfast. Some of us needed it more than others (right Andy?). While waiting for a table we met Sue, Helen (my favorite), and Suresh. Our party grew from seven to ten, just like that. Sue made Gabe's night even better, Gabe tried valiantly to flirt with her over the entire breakfast. I tried throwing myself at Helen but she might have been on a date with Suresh (I think that's how you spell his name). The girls asked what we did for a living and one thing led to another and that led to this..."I'd like to give a big Peddler's Son Produce shout out to Sue and Helen for being such good sports and putting up with our loud mouths over breakfast." Oh yeah, Helen, call me 602.423.6369 (wink wink).
If you'd like to share your New Year's happenings, comment to this post. Have a good weekend everybody and if you're in the Phoenix metro area tonight, I'll be doing karaoke at the American Legion Post 1 Phoenix. Drop on by and cheer me on.
Happy Wear Brown Shoes Day!!! Do work boots count? If they do, I'm being trendy today. Another holiday today is (Inter)National Dice Day. If you like dice check out this video, Happy (Inter)National Dice Day!
I love the holiday season.
As we head into the first weekend of December, let's think about our favorite dishes for the Christmas holiday. Bill Kroener, our Facilities Manager, thinks fondly about all the Prime Rib with mashed potatoes that he's enjoyed during the holiday seasons past. Our Vice-President of Retail Sales, Mark Damato remembers a long lasting family tradition that started with his great-grandmother, his family makes homemade ravioli during the holidays. (Funny, I've been around Mark for three Christmases now and I've never tasted his family's homemade ravioli. I think he's been holding out on me!) T Williams, our General Manager, made my mouth water when he told me about his favorite holiday dish, roulade. It seems that you take some pounded out round steak, fill it with bacon, roll it up, brown it in a skillet, put a little water in to make a gravy out of the drippings later, serve it up, and enjoy. Doug Kaufman, one or our beloved warehouse guys, has fond memories of his mother-in-law and her green been casserole. Green bean casserole is a classic dish found on many holiday tables but Doug says that he has never tasted anything better or as good as his late mother-in-law's. Amanda McLachlan, our sales representative for the Scottsdale/Paradise Valley area, tells a tale of a squash pie that her father makes. It consists of Grand Mariner and homemade whipped cream topping. I apologize, I didn't mean to drool through your computer monitor.
Now it comes time for my favorite holiday dish...homemade pork tamales. My family has been making homemade tamales since I can remember. My late grandmother's recipe is the best that I've ever tasted and I'm not just being biased. It seems that the matriarchs of my family, starting with my great-grandmother Acosta, have been tweaking the same recipe for generations, but what they all have in common is that each individual tamale contains two raisins. Now that you know my family's secret recipe, I will be knocking on your doors to silence all of you. (Insert evil laugh here.)
If you would like to tell the Produce Guru about your favorite holiday dish, post a comment to this blog or email me at bridge@peddlersson.com. We will also be posting more holiday recipes and goodies, so come back and check us out.
Welcome to the Peddler's Son blog site, LettuceTalk. This is the Produce Guru checking in with all you vegetable heads. This is the first official blog entry. Feel free to contact us whenever you have a produce related question. Our managerial, sales, and warehouse staff have over 250 years of experience in the produce industry. Our website is currently going through some upgrades but our phone operators are always fielding your calls, 602.253.3577 ext. 113.
Howdy partners! That's right! Peddler's Son Produce is excited to start serving Prescott. 
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