When people ask me about what it’s like to write for a food industry trade journal, I know exactly what I’m going to say - because it’s what R&FF Editor Bob Garrison told me when he offered me the job. What makes this industry really interesting is the people.
At Home Run Inn Pizza Inc.’s recently expanded 68,000-square-foot pizza processing facility, state-of-the-art machines meet old world flavors and ingredients.
“When life gives you lemons … make lemonade.” But what about, “When the economy gives you rising food costs … make … pizza?” OK, so it doesn’t have the same ring to it, but this could be the motto for executives at Kraft Pizza Co.’s Glenview, Ill., headquarters.
“It” is the family pride and tradition that are as much a part of Home Run Inn Pizza Inc., Woodridge, Ill., as the all-natural ingredients the 60-year-old company uses to make its award-winning frozen pizzas.
You say tomato. Now, they say cilantro. Hopefully by the time you read this, the whole thing will be sorted out.
While it’s pretty much a certainty that you are familiar with this summer’s “great salmonella caper,” and have read or heard enough about it to turn your stomach (literally), hear me out.
“Never stop learning,” is a phrase one often hears repeated by successful businessmen. The reason? No one is equipped with the knowledge to solve every problem or conquer every obstacle.
I have never been a spicy food kind of girl. Jalapenos? No thanks. Hot sauce? Never.
So,
in some ways I was surprised when I visited OSI Group’s headquarters in
Aurora, Ill., for this month’s cover story and learned from executives
there that spicy foods are hotter than ever.