cannedfood

"Avoid the center of the store...canned food isn't nutritious and filled with preservatives." These are examples of the negative bias put on the canning and processing community, according to our Food Bullying podcast guest Andy Russick. Reality is that canned vegetables and fruits can help you cut food costs, as well as get more nutrients in your diet.

"I read and hear with frequency a suspicion that is held about canning being a process that cooks all the nutrients out of food or that canners add too much sugar or salt to our products. Sometimes new articles claim that we still have BPA in our cans (not true since 2012) or that we use additives or preservatives to our products to extend shelf life (not correct - nothing added).

Incorrect reporting such as I have mentioned above, gives consumers pause to purchase our products. It also levies a feeling of mom guilt or dad guilt on can purchasers which is not fair to the purchaser or the producer or brand owner when this misconception is repeated and laid upon our loyal followers" notes Russick. 

When asked what he wishes people knew, he quickly points out "Incorrect reporting such as I have mentioned above, gives consumers pause to purchase our products. It also levies a feeling of mom guilt or dad guilt on can purchasers which is not fair to the purchaser or the producer or brand owner when this misconception is repeated and laid upon our loyal followers." He hopes dietitians can bridge the understanding of the value of canned food in cutting food costs during this time of inflation, as well as recommend canned veggies and fruits to improve their nutrition.

Andy Russick is the Vice President of Sales, Marketing and Customer Service for Pacific Coast Producers. Over the 35 years he has been with PCP, he has held the positions of Vice President of Retail Sales, Director of Retail Sales, National Sales Manager, Regional Sales Manager, Field Operations Manager and Logistics Coordinator. He began working for Pacific Coast Producers shortly after his time at Santa Clara University, where he graduated in 1986 with a degree in Economics. Andy has been very happily married to Kathleen for 32 years and has two smart and cheerful daughters, Chloe and Jana. He travels to various customer's offices across the country, attends trade shows, rides a Peloton, surfs, skis, golfs and listens to a good many podcasts and sporting events.

Andy wishes that his legacy in his time working for the Food Industry would be that our nation’s population adopt his vociferous appreciation for the qualitative goodness, economic value and logistical sensibility of shelf stable (particularly canned) products. Learn more at www.pcoastp.com or follow Pacific Coast Prodcuers 1971 on Instagram. 

"Avoid the center of the store...canned food isn't nutritious and filled with preservatives." These are examples of the negative bias put on the canning and processing community, according to our Food Bullying podcast guest Andy Russick. Reality is that canned vegetables and fruits can help you cut food costs, as well as get more nutrients in your diet.

"I read and hear with frequency a suspicion that is held about canning being a process that cooks all the nutrients out of food or that canners add too much sugar or salt to our products. Sometimes new articles claim that we still have BPA in our cans (not true since 2012) or that we use additives or preservatives to our products to extend shelf life (not correct - nothing added).

Incorrect reporting such as I have mentioned above, gives consumers pause to purchase our products. It also levies a feeling of mom guilt or dad guilt on can purchasers which is not fair to the purchaser or the producer or brand owner when this misconception is repeated and laid upon our loyal followers" notes Russick. 

When asked what he wishes people knew, he quickly points out "Incorrect reporting such as I have mentioned above, gives consumers pause to purchase our products. It also levies a feeling of mom guilt or dad guilt on can purchasers which is not fair to the purchaser or the producer or brand owner when this misconception is repeated and laid upon our loyal followers." He hopes dietitians can bridge the understanding of the value of canned food in cutting food costs during this time of inflation, as well as recommend canned veggies and fruits to improve their nutrition.

Andy Russick is the Vice President of Sales, Marketing and Customer Service for Pacific Coast Producers. Over the 35 years he has been with PCP, he has held the positions of Vice President of Retail Sales, Director of Retail Sales, National Sales Manager, Regional Sales Manager, Field Operations Manager and Logistics Coordinator. He began working for Pacific Coast Producers shortly after his time at Santa Clara University, where he graduated in 1986 with a degree in Economics. Andy has been very happily married to Kathleen for 32 years and has two smart and cheerful daughters, Chloe and Jana. He travels to various customer's offices across the country, attends trade shows, rides a Peloton, surfs, skis, golfs and listens to a good many podcasts and sporting events.

Andy wishes that his legacy in his time working for the Food Industry would be that our nation’s population adopt his vociferous appreciation for the qualitative goodness, economic value and logistical sensibility of shelf stable (particularly canned) products. Learn more at www.pcoastp.com or follow Pacific Coast Prodcuers 1971 on Instagram. 

Love canned food even more after following the thread from field to cannery, and from supermarket shelves to easy homemade meals and signature restaurant dishes.  A BIG thanks to Tami Iverson Director of marketing Communications for Pacific Coast Producers and top-shelf guests: Frank Muller of M Three Ranches, Brian Flood, Director of Quality Assurance & Technical Services for Pacific Coast Producers, Wendy Reinhardt Kapsak, MS, RDN, President & CEO for Produce for Better Health Foundation, and Patrick Mulvaney, Chef/Co-Owner, Mulvaney’s B&L.

What do you want to know about canned food? Don't miss next Monday at Libby's Luncheonette when guests Andy  Hirneisen from the Penn State Extension, Chef John Serock of John Serock Catering and Ginny Hair of the Canned Food Alliance will answer all your questions.

• Are canned foods as healthy as fresh?
• How long are canned food good?
• How to put up fruits and produce at home?
• And what can you quickly make from canned foods that will make a delicious lunch?

If you think canned foods are bottom shelf, get ready to be wowed and wooed with how canned foods save money and make amazing meals.

On this episode of The Hoardganize Podcast, Professional Organizer Rachel Seavey discusses different methods of decluttering and organizing your pantry, fridge, freezer and more! 

Do you have an excess of expired food?
Do you feel guilty throwing food out?
Tune in to learn organizational tips and tricks as well as how to deal with the guilt of throwing away food.

People often significantly underestimate the quantity and value of the foods that they have stored in cupboards and pantries.  Today’s podcast will teach you how to make the most out of your pantry food.

The uncertainty surrounding the coronavirus is the most challenging thing to handle. Unquestionably, food, and having enough of it is of the utmost importance. And seeing bare shelves at grocery stores is fueling that fear.

People are trying to minimize the risks associated with frequent shopping so they are buying in more significant quantities.

But experts do agree that there is enough food in the supply chain, grocery stores just weren’t prepared for this.

So my recommendation is to begin by doing a pantry, cupboard inventory. A thorough list will help make good use of what you have and perhaps calm your nerves about not having enough food.

Also, pantry food is often thought to be less nutritious than fresh foods, but research shows that is not always true. Actually, some canning can preserve most of the food’s nutrients.

Especially when it comes to canned beans and canned tomatoes. Today, we will learn lots of new ways and recipes to make the most out of our pantry food.

Thanks to today’s podcast sponsor, Osea Malibu. You can go to Osea Malibu to receive $10.00 off your purchase of $50.00 or more.

You can find me all my pure vegan CBD from hemp products at Ordinary Vegan. My new book “The Easy 5-Ingredient Vegan Cookbook’ is available on Amazon.

References:
Vegan Tomato Soup with Fire Roasted Tomatoes & Crunch Roasted Chickpeas