The James Beard Foundation’s Blended Burger Project has called attention to the practice of combining mushrooms with meat at foodservice, but it seems it could have a positive impact on mushroom sales at retail also.
With summer grilling in mind, the Mushroom Council and the North American Meat Institute partner for a retail grilling promotion encouraging consumers to pair veal and mushrooms while entering to win prizes.
The FDA has named Adam Bros. Farm in Santa Barbara County as one potential source of the E. coli outbreak linked to romaine — but it cautions that the finding does not explain all the illnesses in the outbreak.
Tom Karst gives an update on how the trade situation is affecting produce, and Ashley Nickle discusses the return of romaine, from how much retailers are stocking to how they are communicating with shoppers.
While production of mushrooms in the U.S. was slightly down in 2017-18, sales hit an all-time high, at $1.23 billion, buoyed by per-pound increases for fresh and processed, agaricus and specialty mushrooms.