Market Notes
November 16, 2017
THANKSGIVING WEEK SCHEDULES
CULINARY EAST – Open Wednesday 11-22-2017 until the work is done then transfer to after-hours mode, probably around 1-2 PM. Closed Thursday, resuming normal hours Friday with limited staff.
CULINARY WEST – Open all day Wednesday 11-22-2017 with afternoon follow up and tracking. On-call all day Thursday but no loading information available until Friday but we can take and acknowledge orders. No accounting. Normal operations resume Friday.
MARKET NOTES – In fitting style with the season Market Notes will be published Wednesday 11-22-2017 with its usual holiday profound stupidity.
PRODUCE QUIZ – Will be on vacation next week and will return to the bottom of Market Notes on Thursday 11-30-20167
MARKETS – California, New York, Philly, DC, Chicago, Miami and Boston all open with limited hours and early closing. They are all closed Thursday and will resume normal hours of operation on Friday 11-24-2017.
FOB LOADING – Most are open to load what they have on the books and then they are done. No overnight. Closed Thursday with normal operations to resume on Friday.
FED-EX AND OVERNIGHTS – No Wednesday pick up for next day delivery. No Thursday pick-up or delivery.
AIRLINES – Many airline freight facilities will be closed on Thursday for pickup or ACI delivery. Freight will be tender to freight facility from flights but recovery will not resume until Friday. Check with your Culinary Rep for details about your local airport.
If it is any indication from sales we believe that this is going to be a very busy holiday weekend. For those travelling please do so safely with patience, thanks and giving. Don’t deep fry the turkey in the garage and eat lots of fingerling potatoes. From Us and ours to you and yours we wish you a safe, happy and healthy holiday weekend.
NEW PRODUCE QUIZ – – WHAT AM I??
Over 7,000 years old and I am still one of the top three pulses in the world. Four Thousand years ago I claimed the number one spot in India, and I remain there, even today. Wanna know how to get to the top? Here’s how I did it. First, you’ve just got to be part of the in crowd. For me, that meant hangin’ with the Romans, Greeks and Egyptians. In order to hang with the myths and legends, I used color and shape. “Small ram”, was my flashy nickname used to describe my rams head profile. Then I became every color I could. Ranging from creamy beige to black, green, yellow, red or brown would easily let folks know I was in town. Maintaining accessibility was essential. No tall trees or stringy vines for me, no sir! I live with a couple of relatives in a lovely green pod on a breathtaking view of our feathery fronds. Longing for prosperity, I adapted quickly to the warm dry climate in the Middle East and surrounding Mediterranean areas. Making sure I could be useful everywhere I made it known that I was not only edible fresh, but my seeds, when dried, could be used as a paste, flour, legume, as well as a fresh vegetable. To maintain a little excitement with my nutty flavor, I traded in some protein for some fat. Lacking specific amino acids is my big flaw and I will never be that complete protein I’ve dreamt of. I am an excellent source of folic acid and potassium. Earning a reputation as a good source of fiber has taken me over the top and my fame is spread throughout the planets. I’m rising in stature in the Middle East as we speak, and just after conquering Europe. Am I on a roll (no, but I’m in a pita)? Look out world, here I bean.
Answer To Last Week’s Quiz…NASTURTIUM…Congrats To All Winners
Call 908-789-4700 –Lisa or Richard– Fax 908-789-4702
Visit us at www.culinaryproduce.com
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Culinary Specialty Produce, Inc., 2015