Featured, News

Hands on Higher (Mango) Ed

April 9, 2017

Bring creative mango centric fun into your produce circle.

As a by-product of the partnership between Crespo Organic Mangoes, the Crespo Organic Kitchen and Ger-Nis Culinary & Herb Center (a sustainable, organic and fair-trade food education and marketing company), a Crespo Organic Mango Seminar was born. The seminar experience was designed to educate and inspire mango industry professionals and consumers alike. Starting in the mango orchard, and ending in a fully immersive, hands-on mango eating adventure, we aim to highlight Crespo Organic Mango’s Mexican roots as an essential component of the personality and flavor of the mango.

As a 20-year veteran cooking instructor of all ages, I have seen firsthand the positive results of hands-on cooking and food education. This customizable seminar is formatted to connect the food we eat back to land it came from, underscored by an understanding that it all ends up in the kitchen and into the mouths of our loved ones. By making these connections, we breathe a little more life back into eating. Through this show-and-tell style approach, we intend to foster curiosity, cultivate appreciation and encourage cultural awareness. We demonstrate the mango’s sweet versatility through tips, tricks and recipe ideas, inspiring future and existing cooks.

This completely participatory seminar can be customized to suit the intended audience. The industry version invites buyers, store managers, produce managers and beyond, to engage creatively and drive sales with enriching and useful information about mangoes. It is an exceptional team-building experience in the heart of Mexican mango season. Plus, it creates a rare, much welcome connection to farmers and a food’s origin in what is so often a commodity-based numbers game. This connection produces more individual satisfaction in the workplace, inserting meaning and impact into the everyone’s roles along the food supply chain . These two factors make room for increased and sustainable sales long-term.

The consumer version of the seminar allows retailers to promote mangoes creatively in-store, by offering shoppers a rare opportunity to learn about mangoes from experts, during peak promotion times throughout the summer. Consumers will not only leave having had a great time bonding with members of their community, but they leave empowered with mangoes and mango knowledge, driving them to become repeat mango purchasers. (Fact: Industry research shows that mango shoppers spend over twice as much storewide than non-mango shoppers.) Consumer research demonstrates a strong consumer desire for more enriching experiences while shopping. The retailer will be remembered for offering creative educational opportunities, making the shopping experience more enjoyable. As retailers continue to explore new ways to attract today’s shopper, a Crespo Organic Mango Seminar can make a sweet differentiator!

The Industry Seminar runs 2 hours. The Consumer Seminar is customizable and can last between 30 minutes to 2 hours, highlighting the most valuable mango information. No matter the audience, all of our sessions are interactive and hands-on, with all parties leaving with educational information, recipes, Crespo Organic swag and brimming with ideas! We also have a seminar for kids, designed to foster healthy eating and living habits, called Kids in the Crespo Kitchen (KICK).

Seminar Format: Our mango seminars include a combination of the following, based on the customer’s needs.

Introduction

  • Crespo Organic Mangoes
  • Our Story – History of the Brand and the Family Behind It.
  • Mexican Organic Mango Overview – A short discussion on organics in Mexico.
  • Mexican Food Safety – A brief overview of the food safety sector in Mexican mangoes.
  • The Mango Orchard – The highlights of a mango tree and a mango orchard.
  • Mango Nutritional Overview
  • Mango Selection and Storage
  • Mango Ripening and the Various Stages of Ripeness – Hands-on
  • Mango Varietals from Mexico – Tasting
  • Cutting Mangoes – Hands-on
  • Kitchen Ideas, Tips and Tricks – Hands-on
  • Recipes
    • Mango Puree & Sparking Mango Limeade
    • Mango Habanero Sauce (Crespo Sinaloa Sauce)
    • Mango Pico De Gallo with Chips
    • Cold Mango Noodle Salad (Seasonal)
    • Mango Galette
  • The Mango Display
  • Mango Mania/Consumer Contests
  • Feedback

If you would like more information on hosting a Crespo Organic Mango Seminar for your produce teams or shoppers, please contact info@ger-nis.com or info@crespoorganic.com

 

 

Culture, Featured, Secrets & Lies

I don’t like to be called “Honey”

April 8, 2017

…and neither does the Ataulfo Mango

I can’t tell you how many times I have been called Lisa, Melissa, Alissa, and, even, Carissa when various adults have had to read my name, Nissa, aloud. The very existence of the name Nissa (pronounced Niss like kiss with the soft “a” pronounced like uh = Nissuh) baffles most Americans. Most people pronounce it like Lisa, fearing the mallet of mispronunciation, but I never mind when people mess up my name. In fact, half the world calls me Nee-sa because it’s easier for many of the world’s tongues. Many cultures struggle with the pronunciation of the sharp “i”. What I do mind is when, in order to avoid saying it wrong, they refuse to try. I imagine it’s all fear-based—fear of sounding stupid, fear of making a mistake. Whatever the case may be, it’s time for all of us to get to know each other’s names along with the accents and cultures they come from. To sound silly is a worthwhile sacrifice to make when learning new words—to try is to connect in all of our humanness. As Americans, we need rise to the challenge and embrace diversity in all its forms. To embrace, and celebrate, diversity is to be on the right side of history. We can start as simply as confronting our fear of mispronunciation, getting to know names we deem too ethnic and too unusual.

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Featured, Kitchen

Miyagi Oysters & Mango Mignonette

February 28, 2017


The magic happens right when you think you went to far

I can be quite obsessive with my desire to turn everything into a mango recipe or more importantly and opportunity to teach people that mangoes work in just about any type of recipe or cuisine. I really do not exaggerate their versatility and am always trying to prove it, and proving it well definitely helps my quest. My latest venture took me really close to the edge of what I thought might be a stupid idea. But since I tend to be of the philosophy -that which makes you uncomfortable could possibly make you stronger- I pushed through the moment of discomfort and the idea of failure to impress. That’s when my Mango Mignonette recipe was born.

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Featured, Secrets & Lies

Stained Facts in Oaxaca

February 26, 2017

The complexities of facts and slow to move information in mangoes

 

Over the years I have had my own ideas about mango quality. I thought I understood the major problems affecting the “king of fruits”, specifically the varietals with which I worked and the countries they were from. Since I traveled to the depths of the orchards in multiple continents to examine the fruit and its “afflictions du jour”, I thought I had the facts straight on mango quality, but I have come to discover that I haven’t got the facts straight at all. I have barely scratched the surface of information when it comes to mangoes. Like most everyone in the industry, I have been fed a lot of skewed news and misinformation about the quality of mangoes; I am now only just beginning to grasp the real truth: mango systems are incredibly complex and real information doesn’t always flow properly. So, as we enter the age of transparency, I start by doing my part – asking more questions.

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Featured, Kitchen, People

Intoxicating Mangoes

February 21, 2017

Warming up to and with mangoes; through booze

My love for mangoes started off rocky. As a young girl venturing into Central America with my family in the late 1980’s, down the Pan American highway through Mexico, El Salvador, Honduras and into Nicaragua, I had some run ins with mangoes.  Few of those entanglements  left me with a hankering for more. The soapy, ultra-sweet flavor wasn’t my thing and I gave up on them easily,  without looking back. Thirty years later, I found myself importing and marketing these sweet perfumed beauties for organic farmers throughout Latin American and I decided to take another look. I don’t think it’s uncommon with some foods (can you say brussel sprouts) that a second try as an  adult changes everything, especially when you toss in the “tried and true” recipe for reshaping taste- nostalgia, timing, connection and engagement. My coming of age with mangoes was born from my connection to mango farmers and the the sustainable food scene in Brooklyn and it  advanced by a warehouse full of fresh organic mangoes and a local artisanal, farm to glass booze craze. As a cooking instructor who focuses a great deal of time on kids, I am aware that the perfect storm of ingredients can create an openness of the palette that allows kids to try things they would normally never try not to mention actually like what they are tasting.   This is the story (told through booze) of my perfect storm that brought me to where I am today, a devoted mango lover and self proclaimed – Queen of the King of Fruits

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Featured, Kitchen

Mango, Meet Golden Milk

February 9, 2017

Holistic & Synergistic Bliss

What happens when we combine India’s ancient health drink with the King of Fruits?

Golden Milk (Haldi Ka Doodh) has moved boisterously through western society hailing itself as the new super drink, and it’s by far the biggest trend in western holistic nutrition since yoga. The recipe’s roots stretch back centuries, and its main ingredient, turmeric, is one of the most important roots in the world, dating back well over 4000 years. Prized for its tremendous healing capabilities, it’s one of the world’s most important spices. India is probably the place where this root is worshiped the most, and it is inside India’s ancient practice of Ayurveda where Golden Milk was born.

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Kitchen

Mango Old Fashioned

February 2, 2017

I by pass the sugar cube and modernize the classic old fashioned by incorporating mango essence into a simple syrup. The taste is just as exquisite as the classic version if not better.

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Kitchen

Whisky-Mango Sour

February 2, 2017

This is one of my favorite classic drinks in which to impart mango essence. The slight sweetness and perfumed nose the mango conveys in this drink tames the whiskey, just slightly. The egg white is really not optional in my opinion as the sweet mango froth that is born here communicates both flavor and texture to the drinker.

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Kitchen

Dark (Aged) Rum Mango Daiquiri

February 2, 2017

A Mango Daiquiri offers aged rum with tropical sweetness

 

The classic daiquiri is one of the simplest and pure drinks of the times. It’s a drink that has the perfect balance of sweet, sour and spirit. This dark rum or aged version utilizing mango pit syrup, showcases the deep, rich and warm, tropical notes of a fresh mango which tend to bring out the caramel notes of an aged rum with ease. The faint tropical essence perfumes the nose with sweetness and the fierce power of the age rum leaves a warm smoky aftertaste.

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Kitchen

Mango Negroni

February 2, 2017

Mango Negroni gives this classic a perfumed, slightly tropical twist

 

This negroni is a classic cocktail and I’m generally not one to shy away from “creatively enhancing” a classic cocktail with fresh ingredients. But the negroni is one you must alter carefully- as it has a cult following. This version, showcasing the subtlties fo mangoes,  adds a bit of sweet perfumy mango essence by infusing the gin with fresh mangoes.  The infused booze makes the Campari taste a tad less bitter and slightly sweeter without adding sugar. The slight, added mango essence is balancing and therefore a bit more inviting to those on the fence about the bitterness of Campari.  It’s  a drink enjoyed year round, but this -scant of tropical- version is exceptionally nice in winter, where the brightness and vibrancy of the fresh mangoes gracefully shines through the potent and botanical booze without tasting sugary sweet.

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