"Kale, Kale Everywhere, but Only Cheetos to Eat"

 A new article in the Atlantic discusses how difficult it is for everyone - including farmers living and working in the heart of our growing regions - to make use of farm products directly.

Smart, nimble commercial food processing kitchens can take nutritious, regional foods and make them ready for quick meals for busy people.

End users shouldn't be made to choose between Cheetos and a bushel of dusty kale or unwashed carrots.

Regional commercial kitchens can make these products 'table ready' and put a big dent in this dumb dichotomy.


Innovation Kitchens

 Kale, Kale Everywhere, but Only Cheetos to Eat  The Atlantic, Jan. 8, 2014