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In 2021, Ole Tyme Produce celebrated becoming the largest woman-owned fresh food distributor in the region and in the state of Missouri. Governor Mike Parson and other other amazing state and local officials, business partners, and community leaders joined us in commemorating this important achievement under the leadership of Ole Tyme's President and CEO, Joan Daleo.
On this episode, #STCbiz travels to Ole Tyme Produce where they handle high quality produce deliveries with nearly 50 years of experience in the St. Louis metropolitan area.
Every day, Ole Tyme offers fresh, quality food to our customers. We couldn't do that without an amazing team. Today, we say thanks to them.
Lange Logistics - one of Ole Tyme's trusted industry partners.
In keeping with our commitment to listen to our customers' needs and to deliver safe, quality food to their customers, Ole Tyme Produce, the largest woman-owned fresh food distributor in the state of Missouri, is now requiring employees to be vaccinated against COVID-19.
Joan Daleo discusses Ole Tyme Produce's efforts to help in the fight against food insecurity and our involvment in the USDA's Farmers to Families Food Box Program.
Each month, the Urban League of St. Louis organizes Food Drives bringing together community organizations, corporations, and volunteers in the effort to fight hunger in our area. (Music: https://www.bensound.com)
Joan Daleo, president of Ole Tyme Produce, discusses the purpose of the USDA Farmers to Families Food Box Program.
Part 2 of our second foodservice roundtable series, focusing on how our network responds with customers during COVID-19.
Part 1 of our second foodservice roundtable series, focusing on how our network responds with customers during COVID-19.
3rd installment of PRO*ACTs roundtable discussions w/ foodservice leaders addressing the climate of industry change.
2nd installment of PRO*ACTs roundtable discussions w/ foodservice leaders addressing the climate of industry change.
1st installment of PRO*ACTs roundtable discussions w/ foodservice leaders addressing the climate of industry change.
This is who we are. Who do you get your produce from?
Keeping your food safe and fresh is our business.
For nearly 20 years, it has been a tradition at Ole Tyme Produce to help the No Hunger Holiday effort to provide full Thanksgiving meals for families in their homes.
Joan Daleo, President of Ole Tyme Produce, explains why we built our facility.
Joe Daleo, the founder of Ole Tyme Produce, has been making gift baskets by hand for over 40 years.
PRO*ACT team member Hannah Ricci joined Brittany Lee of Florida Blue Farms, a grower for Naturipe Farms, down in Northeast Florida to learn about blueberries! We learned about what makes Florida blueberries unique from other growing regions, what this year’s crop looks like and the different stages of the growing cycle. Additionally, Brittany let us know about how bees play a major roll in the pollination process. Tune in now to learn more about Florida #blueberries from our partners at Naturipe Farms!
The PRO*ACT team had the pleasure of meeting with our valued partner Sunkist down in Visalia this past week, to do some 'navel-gazing’ and learn about citrus! Gerald Denni, the Chairman of Sunkist, gave us a tour of their fields, where we were able to see firsthand how many excellent citrus varieties are currently available and in peak season, including navels, mandarins, blood oranges, and lemons. This new-and-improved episode also features an overview of sizing, navel and blood orange applications, and an outlook for the coming citrus season.
Just in time for the holidays! We were privileged to witness firsthand the Cranberry harvest in Wisconsin with our partner Oppy, who works with Ocean Spray growers to bring fresh cranberries to foodservice distributors! Take a look at this unique process to see how cranberries make it to your Thanksgiving table! Big thanks to James Loffredo from Loffredo Fresh Produce for hosting this special episode of The Source Live!
A first for the Source Live, we caught up with Monterey Mushroom in Royal Oaks California to learn about mushrooms! While visiting the largest mushroom farm in North America, we were able to learn about compost process and growing operations. Additionally, Arturo Morado showed us a bed where the mushrooms grow so we could get an idea of what the compost needs to include for mushrooms to thrive, and how long the process takes. Finally, Lindsey Occhipinti walked us through what it takes to produce high-quality products.
Up in Fort Hall, Idaho, we caught up with Brian Wada of Wada Farms to learn a bit about potatoes. He walked us through the growing and harvesting process, and how they are able to provide potatoes to consumers year round. We learned about some different potato varieties, and what different characteristics of those varieties determine which are selected to grow. Finally, Brian provided us an outlook update on potatoes and shared some insight as to how the industry has changed and how Wada Farms continues to innovate and grow.
We headed up to Parma, Idaho to meet up with J.C. Watson Packing Co., to learn about onions. Brad Watson walked us through the harvesting process, the different stages of dehydration and curing, and how the onions are prepped for storage. Additionally, we learned about what makes J.C. Watson Packing Co. a leader when it comes to onions in the industry. Finally, we received an outlook on what to expect for the coming fall and winter seasons.
We met up with Taylor Farms to get an outlook on row crops this season in the Salinas Valley. As Yuma begins to heat up, Albert Garnica lets us know how Taylor Farms works to ensure we have a consistent quality product, even through the fall transition to Yuma. We also learned a bit about how Taylor Farms is continuously working to be innovative in automation, and how their automated harvesting machines and optical sorters are helping to shape the future of fresh produce.
D'Arrigo California is a top grower of Broccoli Rabe, a superfood packed with nutrients that tastes good served a variety of ways! We visited the harvest in the Salinas Valley to find out more about this delicious leafy green vegetable!
We took a trip down to San Diego to get together with Dole to learn about bananas, pineapples, and the port. Dole walked us through what it looks like to get these products harvested, ripened, and exported up to North America. We also learned about the process of how the fruit is offloaded once the ship arrives. It is exciting to see how Dole is working to optimize their operations to ensure we have consistent, quality product to enjoy!
We headed over to Chualar, California to catch up with Mann Packing, who introduced us to a new product – Caulilini! Rick Harris told us about the history of the product, the structure and harvesting procedures, and the flavor profile. Additionally, he let us know how the heat can impact the product’s growing cycle, what they look for during harvest, and the future plans for this amazing new vegetable!
Greener Fields Together 2020 Cultivating Change Grant Winner.
Greener Fields Together: What is Cultivating Change?.
What PRO*ACT is all about, enjoy!
PRO*ACT takes a look back at over two decades of shared success to appreciate where we've come from and where we're headed.
Learn about the steps PRO*ACT takes to ensure food safety from seed to fork!
Together with our distributors, PRO*ACT is dedicated to exceeding expectations. We are working to reach 100% Green Business and GFSI benchmarked certification at all of our distribution centers as part of our commitment to Going The Extra Mile.
Grant Winner: Poché Family Farms.
Grant Winner: Jaemor Farms.
Leaf Safari, a hydroponic farm in Texas, is the recipient of a Cultivating Change local farm grant from Greener Fields Together. Leaf Safari requested a grant to install rainwater collection tanks to reduce water usage by 70%. Their goal is to become as eco-friendly as possible, aiming to install solar panels to power their farm.
Part 2 of our second foodservice roundtable series, focusing on how our network responds with customers during COVID-19.
Part 1 of our second foodservice roundtable series, focusing on how our network responds with customers during COVID-19.
3rd installment of PRO*ACTs roundtable discussions w/ foodservice leaders addressing the climate of industry change.
2nd installment of PRO*ACTs roundtable discussions w/ foodservice leaders addressing the climate of industry change.
1st installment of PRO*ACTs roundtable discussions w/ foodservice leaders addressing the climate of industry change.
In the 3rd episode of the series, 'Foodservice in Crisis,' industry leaders share how they are looking to the future.
The 2nd of a 3-part series where we talk with industry leaders on how they are responding to the COVID-19 pandemic.
The 1st of a 3-part series where we talk with industry leaders on how they are responding to the COVID-19 pandemic.
Loffredo Fresh Foods recently re-branded, evolving to capture the different markets they've begun to segue into!
This week Liz spoke with Fresh-Link's General Manager Aaron Aliotti about the past and current tomato market condition.
The avo market definitely changed since we last spoke with Mike. Hear what he has to say about avos now and looking ahead!
This week Liz spoke with one of PRO*ACT's Sourcing Specialists, Mike Magana, regarding the state of avocados for 2020.
This week, Liz spoke to Britta Roberts and Michelle Roberts from Taylor farms about their new power medley!
This week Liz spoke with Director of Foodservice at Mann Packing, Gabe Romero!
This week Liz spoke with one of PRO*ACT's Sourcing Specialists, Mike Magana, regarding the state of avocados for 2020.
This week Liz spoke to PRO*ACT Assistant Sourcing Manager Sean Azzelio, who handles grapes and stone fruit.
Today's podcast features Mike McCloud's full interview with Liz.
This week Liz spoke with Mike McCloud, President/CEO of the World Food Championships and Michael DeSimone with Driscoll's.
This week Liz spoke with Kristie Waters, one of PRO*ACT's VPs of Client Services.
This week we spoke with PRO*ACT Sourcing Specialist Mike Moreno about the state of berries.
This week Liz gives a rundown of market reports and also catches up with PRO*ACT Sourcing Specialist Steve Cagle.
We chatted with Claudia Pizaro-Villalobos, Director of Marketing and Culinary, and Cody Ramsey, Foodservice Manager.
In this week's podcast, TJ talks about the allusive cosmic crisp apple.
This week is all about citrus!
This week we chat with Chef Mark Sierra and PRO*ACT's Potato Sourcing Specialist Mike Mouisset.
This week's podcast caps off our Culinary Summit interview series with Taylor Farms' consultant chef, Matt Beckett.
It's our second to last episode of our Culinary Summit Series and this week's interview features Chef Brian Warneking with Flagship Restaurant Group.
Chef Annemarie Stenfors with Wahlburgers was a joy to talk with as it is evident culinary is not just her career- it's her passion.
This week's Culinary Summit interview features Chef Mat Waer from Pizzicato.
This week features Chef Sally Camacho, partner, and executive pastry chef at Tesse Restaurant in LA!
To kick off our Culinary Summit Series, this week's podcast features two interviews, Cherene, and Gus from Atalanta.
This week's podcast features an interview with renowned chef, chocolatier and confectioner Chef Oscar Ortega.
This week's podcast features Liz's interview with Chef Jeff Steelman and Chef Chris Windus from HMS Host.
Liz connected with Aaron Aliotti of Fresh-Link to discuss Fresh-Link's relationship with PRO*ACT and much more!
Listen to the full interview with the owner of Carlino's, Angela Carlino Milani & Pastry Chef Jessica Perez.
This week, we connected with PRO*ACT's Mike Mouisett and Carlino's Market located Pennsylvania.
This week, we chat with Monique Bienvenue from Bee Sweet Citrus about all things citrus!
Listen to the full interview with Chef Chris Smith from The Allison in Portland, Oregon.
This week, we spoke to Chef Chris Smith from The Allison and TJ Ware about the state of apples.
In this week's chef interview, Jaymie spoke to Chef Jason about all things watermelon!
This week, we spoke to Megan McKenna and Jason Hernandez from the Watermelon Board about all things watermelon!
This week Liz and Jaymie recapped 5 of their favorite moments from 2019 chef interviews. Featuring Jenn Louis, Hugh Acheson, David Bancroft, Roberto Santibanez & Joe Sasto.
This week, we spoke to Shane Zeutenhorst from Rainier Fruit Company about the state of cherries!
On this week’s podcast, we chat with Chef Jerry Regester from The Monterey Plaza Hotel and Spa about managing multiple operations and PRO*ACT sourcing specialist, Mike Magana about all things avocados and melons!
In this week's episode, Liz spoke to chef Adam Evans from Automatic Seafood and Oysters, in Birmingham, AL about his culinary journey!
On this week’s podcast, we talk to Chef Adam Evans from Automatic Seafood and Oysters in Birmingham, AL about his hopes to have humanly sourced seafood and PRO*ACT sourcing specialist, Mike Moreno about all things berries!
Chef Roberto, owner and exec. chef of Mi Vida in D.C, talks about his journey & how he stays inspired in the kitchen!
This week, we connected with Adam Fleming from Royal Food Service, Inc in Atlanta, GA and Chef Roberto Santibañez from MI VIDA in Washington, DC.
This week, we connect with PRO*ACT's Sourcing Specialist, Andrew Flores to talk about all things citrus!
This week, we connect with PRO*ACT's Sean Azzelio to talk about cherries, stone fruit, and grapes!
This week, Jaymie gives us the rundown on market reports and speaks with Kathy Stephenson about all things pears.
In this week's chef interview, Brynne spoke to Guillaume D'Angio from the Chart House in Monterey, CA.
This week, we chat about market reports and connect with Chef Guillaume D'Angio and Hannah Ricci from GFT.
In this week's episode, Brynne spoke with Chef Joe Sasto about his roots and creative process.
This week, we chat with Top Chef contestant Joe Sasto and the VP of Business Development at Taylor Farms, Steve Davis.
As promised, here is the full interview with Chef David Bancroft!
This week, we give you a rundown on market reports and talk with Chef David Bancroft from Auburn, AL.
This week Jaymie spoke to Ed Hoffman at Padilla, a communications agency with PR Roots. With 25 years of experience in food and beverage marketing under his belt, Ed gives us fresh insight into the world of foodservice and what’s trending in 2019.
This week we have an update on market reports and talk to PRO*ACT's avocado specialist, Mike Magana about the state of avocados!
This week we talked to Klaus Georis about spring produce!
In this week's episode, we give you an update on what's in peak season and chat with Chef Lacy Larson.
Today’s podcast features Jaymie’s full interview with chef Jenn Louis, James Beard award-winning cookbook author, and restauranteur.
This week we spoke to Top Chef Masters contestant and James Beard Award nominee Jenn Louis about menu planning and Naturipe Farms about the upcoming berry season.
We spoke with Chef Du Cuisine Danny Leach from Folktale Winery about how to plan a dish around produce that is in season and we sat down with Tim Ball from Taylor Farms, he explains why celery is having a tough time.
In this week's episode we discuss what's going on in the produce market, connect with Chef Philip Wojtowicz from Poppy Hall in Pacific Grove, CA and Gabe from Mann Packing stopped by to discuss what's happening with transition and what's new with Mann.
We talk with James Beard Award winning Chef Hugh Acheson about keeping the creativity alive in the kitchen and connect with Sunkist about what's new with citrus!
On this week's episode we speak with Denis Boaro from Gusto's restaurant in Seaside, CA and Bob Harper from Fresh-Link about the state of tomatoes.
On this weeks episode, we discuss the Market Reports & Chef Fabrice Roux.
On this weeks episode, we talk about strawberries, Happy Girl Kitchen, and JC Watson Packing Company.
On this weeks episode, we talk about strawberries and Sungold Kiwifruit.
On this weeks episode, we talk about the state of Kale & Arugula, working with Chefs, and Market Reports.
This week we spoke to Mission Avocados, Cultivating Change, and co-owner Gabriel and Marcus Deanda about West Oak Nosh.
In this week's podcast, we talk about strawberry production, why chef Ryan loves tomatoes and local farm grants.
We learn on this episode what happens when row crops go through a freeze and Chef Mike Bezdik talks about mushrooms.
We hear about the transition that is beginning from Salinas Valley to Yuma, AZ (aka "The Desert") from Gabe Romero, speak with D’Arrigo CA’s Claudia Pizarro-Villalobos about how their company makes the journey seamless, and hear how this year's elections may have consequences for growers and chefs alike.
Find out more about the Mexican Avocado Strike and Transition in this week's Market Reports.
On this special midweek episode, we spoke with Chuck Zeutenhorst from First Fruits Marketing about their fantastic new apple variety, the Opal Apple.
This week Brian makes the mistake of engaging Stephen in his segment. Stephen has a call with Steve Sterling of FreshLink Produce about the devistation of Hurricane Florence and Michael on East Coast produce. And while we're at it, we take a look at the produce industry in our market report segment, in the field.
This week we look at the impacts of weather on both coasts (Hurricane Michael and Tropical Storms Rosa and Sergio) and Brian Denton is back in the studio to recap on PMA Fresh Summit.
We take a look at the initial reports coming from the hurricane-ravaged areas of the Southeast, and how that will affect the long-term outlook on produce coming from that region. Sunkist's Director of Communications Christina Ward joins the podcast to discuss upcoming varietals that make for tasty additions to the menu in all foodservice sectors.
Lange Logistics - one of Ole Tyme's trusted industry partners.
Michael Gehman of Double Star Farms and Farmstead Foods stops by to talk about the importance of the local food community.
The Farm Market at Rendleman Orchards opens for the season.
Join us as we go out into the orchard to evaluate our peach crop.
Planting zucchini squash using no till farming.
Visit an orchard of golden delicious apples at harvest time.
2018 Website Awards
