Mmm, Mmm Retro
You never know what you will find when you clean out the
attic. When officials at The Campbell Soup Co., based in
Camden, N.J., were going through their archives they stumbled upon their founder Joseph A. Campbell’s original 1915
Campbell’s Beefsteak Tomato Soup recipe.
The soup is made with seasonal New Jersey beefsteak
tomatoes that are grown on South Jersey farms. Company
officials say Campbell’s Beefsteak Tomato Soup features a
perfect balance of texture and sweet and tart flavors.
A limited supply of 10,000 23.8-ounce glass jars were produced and are being sold exclusively at Cracker Barrel stores
in New Jersey and Pennsylvania.
AUSTIN POWERS PRODUCE
The Viva Fresh Expo hosted by the Texas
International Produce Association ( TIPA)
has been such a success with retail buyers that
its third annual version will be held April 20-22
at the Austin Convention Center and Hilton
Hotel in Austin, Texas.
According to the show organizers, the
“Gateway to the America’s” themed regional
event features produce grown in Texas, neighboring Southwest states and Mexico. From
2007 through 2015, fruit and vegetable imports
from Mexico through Texas have grown an eye-popping 107 percent. In 2015, Texas crossed
210,000 truckloads, with that number expected
to grow to as much as 358,000 by 2023, according to analysis by the Texas A&M Center for North
“With only two years under its belt, Viva Fresh
has become a great regional show. The mix of
Texas and Mexico growers makes this a true
international event,” says Hugh Topper, group
vice president at H-E-B, based in San Antonio.
“The venues have been great and with the event
returning to Austin this year, everyone can expe-
rience the hospitality of the Capital of Texas.”
Included in this year’s Expo will be virtual
field tours that bring the farm directly to the
convention center and create a real-time experi-
ence for visual engagement and the ability to ask
questions of the growers in the field hundreds of
miles away. Along with an educational compo-
nent, the Expo will continue to be focused on the
health benefits, style and taste of Southwestern
U.S. and Mexico-grown produce, with chef-
inspired events and receptions with regional-spe-
cific foodie flair.
“We know we’re doing something right when
buyer attendance has nearly doubled from year
one to year two and nearly 100 percent of those
retail and foodservice attendees report they are
satisfied or very satisfied with the event, with
many commenting this is one of the best events
they’ve attended,” says Bret Erickson, president and CEO of TIPA, based in Mission, Texas.
“Additionally, over 90 percent of all attendees
report that they plan on coming back to join us
again in 2017.”
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