Issue: 130
January 2021
In this issue
Limoneira Wins Chipotle’s Food with Integrity Award
Stay Healthy in the New Year with Limoneira
About Megan Roosevelt and Healthy Grocery Girl ®
Food Trends 2021: Staying Healthy In A Post Covid-19 World
What will the future hold in 2021?
Top Foodservice Trends of 2021
Restaurant Technology Trends
Limoneira’s Take a Healthy Stand in New Year New You Round-Up
Albertson’s Wellness Services Corporate Dietitian Elaine Moquette Magee’s Lemon Cranberry Relish with Chia

Safeguarding Water at Limoneira 
Nutritionist Spotlight-Scott Brown MS, RDN, LDN, Nutrition Advisor- Raley’s

Winner's Block
Limoneira Wins Chipotle’s Food with Integrity Award
In a press release, Chipotle stated that “We think the time is right to focus more of our marketing on our commitment to finding the best sustainably raised ingredients we can. While we have never sourced these ingredients to be a marketing platform, it is what makes Chipotle so different from other restaurant companies, and we think people are more receptive to hearing it now than ever before. The more people know about the lengths we go to to source the best ingredients, the more likely they are to become loyal customers, particularly with a growing number of people interested in knowing the source of their food.”

Chipotle’s use of premium quality ingredients from more sustainable sources demonstrates the company’s commitment to providing food that tastes good and is better for its customers. By calling out norms in fast-food advertising and promptly violating them, the campaign speaks to how Chipotle is shirking traditional fast-food advertising because it bucks traditional fast-food wisdom.
We, at Limoneira, are honored and humbled to receive this important award from Chipotle, and we will continue to pursue innovative sustainability programs to deliver the finest citrus to the marketplace.
Stay Healthy in the New Year with Limoneira
Limoneira Spokesperson Megan Roosevelt creates flavorful and nutritious recipes to start the new year off right 
The new year is upon us and 2021 allows us to make a fresh start, roll out resolutions and make a commitment to a healthier diet.
Limoneira spokesperson Megan Roosevelt has created four recipes with good nutrition and healthy eating in mind, ranging from Lemon Blueberry Breakfast Cookies to a simple Lemon Orange Green Juice, designed to celebrate National Green Juice Day at the end of the month.
January is a time to reset, and there is no better place to start than with what you use to fuel your body. Keep energy levels up with two recipes that are perfect for much-needed pick-me-ups: Lemon Blueberry Breakfast Cookies will keep your sweet tooth at bay and provide you with essential nutrients and protein powerhouse Orange Ginger Peanut Wraps provide a lunchtime boost and are packed with flavor. If you’re feeling a little sluggish after the holidays, a Simple Lemon Orange Green Juice could do the trick, or try a warming bowl of Lemon Cabbage Detox Soup to give your body the reset it needs. 
For step-by-step instructions watch videos for the recipes below on Limoneira’s YouTube Channel.  Don’t forget to subscribe – videos with more wonderful recipes and helpful tips, not detailed in this release, are added to the channel weekly.
Lemon Blueberry Breakfast Cookies 

  • 1 Limoneira classic lemon
  • ½ cup mashed banana
  • 1/3 cup maple syrup
  • 1 tablespoon chia seeds
  • 1 ½ cup rolled oats
  • ½ cup ground oat flour
  • ½ cup dried blueberries
  • 1 cup blanched almond flour
  • ½ teaspoon ginger powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon Himalayan pink salt
Icing Ingredients:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl add lemon zest, juice from lemon, mashed banana, maple syrup and chia seeds and stir together.
  3. Add in oats, oat flour, almond flour, ginger powder, baking soda, salt and dried blueberries.
  4. Stir to combine and dough forms.
  5. Chill in fridge for 25 minutes.
  6. Meanwhile, in a medium bowl, add powdered sugar and lemon juice and stir until icing forms. 
  7. Roll dough into balls and flatten on baking sheet. 
  8. Bake for 20 minutes. 
  9. Let cool on a cooling rack and drizzle with icing. Enjoy!
Orange Ginger Peanut Wraps

  • 1/3 cup Limoneira navel orange juice
  • 1/3 cup peanut butter
  • ¼ cup maple syrup
  • ¼ cup olive oil
  • 2 tablespoons coconut liquid aminos
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon ginger powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon chili pepper flakes
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • ½ cup peanuts
  • Fresh cilantro
  • 4 oz tempeh
  • Tortillas of choice

  1. In a medium bowl, add orange juice, peanut butter, maple syrup, olive oil, liquid aminos, apple cider vinegar and spices. Whisk to combine. 
  2. In a large bowl add cabbage, carrots, purple cabbage and peanuts. Pour the dressing and stir to combine. Add in fresh cilantro.
  3. In a medium saucepan over medium heat, add in 1 tablespoon of olive oil and slices of tempeh.
  4. Let sauté for 3 minutes on each side.
  5. Add cabbage mixture to the center of your tortillas, a few slices of tempeh and enjoy!
Simple Lemon Orange Green Juice

  • 1 Limoneira classic lemon
  • 1 Limoneira navel orange
  • 3 large kale leaves
  • 1 green apple
  • 1 cucumber
  • 1 inch ginger

  1. De-vein kale and rip into small pieces.
  2. Peel and slice orange, lemon and ginger.
  3. Slice cucumber and apple.
  4. Add prepared produce into a juicer and enjoy juice over ice!
Lemon Cabbage Detox Soup

  • 1 Limoneira classic lemon
  • 2 tablespoons extra virgin olive oil
  • 2 cups sliced onion
  • 1 ½ cup shredded carrots
  • 1 cup diced celery
  • 1 orange pepper, sliced
  • 2 cups shredded cabbage
  • 2 teaspoons minced garlic
  • ¼ teaspoon red chili flakes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • 3 cups filtered water
  • 1 (15-ounce) can navy beans

  1. In a large soup pot over medium heat, add olive oil, sliced onions, carrots and diced celery. Stir to combine and sauté for 3 minutes.
  2. Add in minced garlic, spices, orange bell pepper and cabbage and stir. Sauté for another 3 minutes.
  3. Add in can of navy beans, filtered water and juice from lemon. Stir and let simmer for 10 minutes.

Limoneira has also partnered with additional global chefs and mixologists, nutritionists, and beauty, lifestyle and green cleaning experts to share their knowledge with the customers of our grocery and foodservice partners around the world. Their recipes and tips are shared on Limoneira’s Instagram, Facebook and Pinterest social media channels.
About Megan Roosevelt and Healthy Grocery Girl ®
Megan Roosevelt is an internationally published author, cooking show host and producer as well as a nutrition expert for regional and national television and magazines. In addition to being a plant-based Registered Dietitian, Roosevelt through Healthy Grocery Girl® provides her extensive audience with online cooking videos and says, “I love helping people get healthy in ways that are realistic and fun”.
Roosevelt is the spokesperson for Limoneira’s One World of Citrus™ campaign and says, “As one of the largest growers of citrus in the United States, the partnership with Limoneira made a great deal of sense”, she said. “It’s synergistic. We all know that citrus is among the healthiest products people can integrate into their diets”. One World of Citrus™ highlights a variety of ways that lemons can be integrated into consumer’s lives. These include recipes, natural cleaning, beauty and health tips as well as lifestyle applications.
Food Trends 2021: Staying Healthy in a Post Covid-19 World
According to Forbes Magazine, the impact on food trends in 2021 will change the way people eat and shop due to Covid-19 forever.
The COVID-19 pandemic has highlighted the frailties of the food world and its supply chain. For many people this has been the first time in their lives they went into our supermarkets and couldn’t buy toilet paper or flour or cow’s milk or their favorite brands and now, the latest shortages – frozen pizza and pepperoni. In some stores many shelves were bare and shoppers were scared and shocked about the possibilities of having no food to feed their families.
2020 unveiled many challenges- a global pandemic, an economic recession and the continued impact of global warming. This past year over 44,000 wildfires in the United States burned almost eight million acres and many of those acres were farms and ranches where our food is grown and livestock raised.

In the face of the uncertainty, a survey conducted by Acosta, the consumer packaged goods sales and marketing agency found that if the pandemic does again force public lockdowns, 53% of Americans say they will stockpile groceries, hygienic products, and school supplies, and that is an increase of 15% of respondents who said they stockpiled at the start of the pandemic.
Supermarkets responded quickly putting in place enhanced sanitation procedures, signage, minimizing in-store traffic and especially expanding fledgling e-commerce efforts; all the while focused on building trust and confidence from their customers who remain deeply concerned about food availability amid rising prices coupled with a high unemployment rate.
And at the same time, these retailers were trying to meet the needs of adults who were faced with working at home, while tending to the needs of their school-aged children – who were attending classes online, or had limited school days, or wondering if their schools will even open – all the while trying to balance good eating habits with satisfying their families emotional needs. Forcing a new business model on supermarkets.

There is little doubt that Covid-19 impacted Americans in many ways. There is a new understanding of what and how people eat and how these foods and beverages have a significant effect on their stamina, strength, and immunity to fight off viruses and other health abnormalities. Shoppers have changed how they are choosing their foods with a new desire for reading labels, understanding what ingredients are in their foods, where their food comes from and which foods they should avoid.

The International Food Information Council’s 2020 Food & Health Survey findings echo this COVID-era analysis and prediction that the industry must build trust and help stressed households achieve their wellness goals.

54% of all consumers, and 63% of those 50+, care more about the healthfulness of their food and beverage choices in 2020 than did in 2010; healthfulness is the biggest mover, more so than taste and price.
Active dieting has grown this year as people look at their scales and find their jeans a little too snug as they work from home, snack more often and indulge to feel emotionally more stable – to 43% of Americans, up from 38% in 2019 and 36% in 2018.

18% of Americans use an app or health monitoring device to track their physical activity, food consumption or overall health; 45% of users say it helps greatly; 66% say it led to healthy changes they otherwise wouldn’t have made.
Limoneira’s Nature’s Pharmacy App was unveiled in 2019 and offered the perfect assist for shoppers making healthful choices. The Company cross-tabulated 57 health concerns including the need to increase good cholesterol, prevent cardiovascular disease or ease insomnia, as well as desired outcomes, including improving energy levels or reducing wrinkles, with 74 fruits and vegetables. All of these foods, which can be found in the produce section of most grocery stores, contain 12 essential vitamins and 11 essential minerals that address these concerns or help with desired outcomes. By selecting a concern or outcome, the app then generates foods in the produce aisle that can help consumers achieve their health goals.

Additional information from Acosta’s survey is illuminating:

26% of U.S. consumers snack multiple times a day, and another third snack at least once daily; 38% say they replace meals with snacks (usually lunch) at least occasionally.

28% of Americans eat more proteins from plant sources vs. 2019, 24% eat more plant-based dairy, and 17% eat more plant-based meat alternatives.

74% of Americans try to limit sugar intake in 2020, down from 80% in 2019.

Another trend resulting from Covid-19 is that a significant number of Americans want to return to their pre- Covid weight (and in some cases reduce their weight) as a major health goal. But the only way they will succeed, based on Spoon Guru’s prediction, will be based on a combination of capability, opportunity and motivation.  

Pre-pandemic, the average shopper visited a food store 2.3 times a week and spent on average about 20 minutes per shopping trip. Enjoying the aromas and colors of the produce department, sampling new products, learning how to prepare a new recipe and consulting with a retail dietitian led to enhanced and satisfying shopping experiences. Today we are lucky if shoppers come to the store even once a week.
What Will the Future Hold in 2021?
Expect to see more plant-based and plant-forward foods. We will see a shift to more wholesome carbs from whole grains, ancient grains. Much more attention will be given to foods that contain Vitamin C and supplements to boost immunity. More blended foods-think flexitarians versus vegans. It’s not about extremes – it will be about the balance between animal and plant protein.

Our grocery shelves will be overrun with innovations that are designed to meet the needs of the pandemic shopper. Higher anxiety led to new products like PepsiCo’s new drink called Driftwell that is meant to help consumers relax and unwind before bed. The enhanced water drink contains 200 milligrams of L-theanine and 10% of the daily value of magnesium. This from a brand that was built on caffeine and high fructose corn syrup.

Consumers aren’t just eating at home more but they’re also managing their health at home. Early research published in Nutrition & Dietetics showed that telehealth in Australia keeps patients compliant with care regimens to improve health outcomes.

The results are impactful. When compared to a traditional group weight loss program, those engaged in a telehealth program lost similar amounts of weight over six months.

A meta-analysis found telephone-delivered nutrition counseling is effective in improving eating patterns of individuals with chronic conditions. 50% of telephone counseling in published literature is with individuals with diabetes, heart disease, cancer, chronic kidney disease and osteoarthritis.
In the US, Kroger Health launched a telenutrition service that’s free, as long as the pandemic lasts, to help customers navigate the new normal. As part of its Food as Medicine platform, it offers unlimited free virtual consultations with a registered dietitian via video chat, using the code COVID, personalized support and plans for individuals and families, and management of food-related health issues.
Texas has the most uninsured adults and the third-most uninsured children in the U.S. So when grocer H-E-B launched telemedicine with the partner MDBox app in the summer of 2019, it was a welcome affordable solution. Walk-ins can have a video-chat doctor visit at the pharmacy counter within 30 minutes for less than $50.

Packaging will contain more QR codes that can verify product and ingredient claims and DNA kits will continue to evolve. Viome, for example, a kit that focuses on gut health, produces two reports for a shopper one that focuses on what you should and should not eat, and the other focused on the traits in our bodies and what they mean.
But take that kind of information and embed it within the shopping experience, easily and simply – and see what magic can happen. Viome has also just launched a new product - supplements based on your profile - personalized for your individual needs to help you ‘correct’ those gut-related issues.
The FMI Family Meals effort has long promoted the benefits to health and to society and the pandemic has given the effort more substance and reason to embrace, with encouraging results.

Eating together as a family helps kids have better self-esteem, more success in school, and lower the risk of depression and substance-use disorders.

Kids that learn to cook eat healthier as adults. If they learn by ages 18-23, they eat more vegetables, less fast food, and more family meals a decade later.

Home preparation of more plant-based proteins such as dry beans and lentils, tofu, and homemade veggie burgers are helping shoppers discover that good nutrition can be delicious.

Changing mindsets about wellness now include self-compassion. Eating is one of the basic ways we care for ourselves. And disruptions in food and activity routines have people thinking about how they redefine wellness.

The supermarket world is changing, and as we look around us – around the entire globe – we need to open our eyes and imagine what is possible – and understand that everything has changed and through smart food technologies we can improve the health and wellness of every shopper.
Top Foodservice Trends of 2021
Staying informed on foodservice industry trends is essential for identifying the wants and needs of customers, as well as shifting dynamics in the foodservice industry. In 2020, businesses around the world confronted the COVID-19 pandemic, forcing them to adjust to a new business environment and adhere to social distancing guidelines. These businesses adopted innovative new products and business practices, resulting in a new wave of restaurant trends, many of which figure to shape the future of the foodservice industry. Below is a list of the most prominent equipment, service, delivery, and technology trends in the restaurant industry heading into the 2021 calendar year.
Tamper Evident Containers

As demand for takeout services increases, so does the interest in ensuring food hasn’t been tampered with. Tamper evident containers are designed to seal orders once they’re ready for pickup or delivery. Not only does this help ensure that customers' food isn’t exposed or contaminated, but it makes it clear when food packaging has been opened.
Single-Serving Packaged Meals

As grab-and-go options continue to take precedence over dining in, establishments like cafes and coffee shops are altering their offerings to be available as single-serving packaged meals. Customers are taking advantage of prepared food, such as wrapped sandwiches or pre-blended smoothies, from their favorite local businesses. Some eateries have even been concocting lunch box-inspired packaged meals, complete with a main, a side, a soup, and a dessert.
Curbside Pickup

In a world where people want to order takeout from restaurants without paying a delivery fee or coming into contact with anyone, curbside pickup has flourished. With so many different ways to get food from a restaurant, customers have seen that this is the most affordable and safest option, while still being able to support restaurants. It’s as simple as ordering and paying ahead of time, driving up to the restaurant’s curb, securing your food without any contact, and driving back home.
Custom Meal Kits

Restaurants have become increasingly creative with ways to drive sales this year, with custom meal kits being a wonderful niche product. Custom meal kits are made up of pre-measured components to make a restaurant’s dish at home, without the fear of unsafe food handling of the final product. Pizza shops provide unbaked dough balls, sauce, cheese, and other toppings, while ramen restaurants provide broth, noodles, proteins, vegetables, and garnishes.
Ghost Kitchens / Virtual Kitchens

As the future of food becomes increasingly take-out and delivery heavy, restaurants are no longer finding a need for a front-of-house dining area and are turning to a fully operated ghost kitchen model. Having just a kitchen cuts the cost of rent, servers, furniture, bartenders, and electricity. Instead, the money goes towards high-quality ingredients and a top-of-the-line kitchen, or lowering the cost of menus to attract more online orders.
Drive-In Restaurant Service

No longer a memory from the past, drive-in diners are making a comeback as customers seek ways to safely go out to eat. The drive-in diner provides a parking area that distances cars from one another. The customers simply input their orders in a system or order online, receive the service at their car window, and eat inside of their vehicle. This is a great way for restaurants to utilize their restaurant’s lot, keep their servers and cooks on schedule, and operate their outdoor patio and take out services.
Adapting Menus for Delivery / Takeout

Most Michelin starred restaurants are fine-dining, and part of their cost is about the unmatched service and dining room artistry. These restaurants have had to change their model significantly, with some turning into caterers or creatively changing 10-course tasting menus into grab-and-go bakeries out of windows. Keeping workers employed and doors open ensures they’ll one day be back to normal operations.
No-Contact Delivery

With an increased demand for food to be delivered directly to customer’s homes, it’s important to find a suitable alternative for delivery. Not only does no-contact delivery limit interactions between people, but it also limits contact with food as it’s prepared and packaged. Through the use of contactless cooking, tamper-evident packaging, touchless payment, and designated delivery spots, no contact delivery establishes a safe and sanitary method of getting food to customers.
Grocery Delivery Services

With more people ordering takeout or food delivery, many grocery stores are taking it upon themselves to offer their version of a delivery service, allowing customers to cook from home while minimizing their exposure to others. It’s now possible to create a virtual cart and have it delivered to your front door. Grocery delivery services allow business owners the flexibility of allowing guests to pick their order up from the store once it's been prepared.
Third-Party Delivery Services

In uncertain times, third-party delivery services have not only acted as an additional form of ordering food but as a source of income for many people looking for work. Services such as Uber Eats, Doordash, and GrubHub are partnering with restaurants to create a platform where customers can order online and have an independent driver deliver their food directly to their door. By partnering with these services, business owners cut costs and eliminate specific administrative tasks to focus on more pressing issues.
Meal Subscription Services

As more money is spent on the internet, a variety of innovative subscription services are beginning to launch. Similar to services like Netflix and Spotify, meal subscription services require you to pay a monthly fee in return for service. These services allow customers to create a weekly or monthly meal plan based on their preferences. Once they've chosen what they want to eat, the ingredients are shipped to their door and they can begin to cook.
Restaurant Technology Trends
As the health of employees and customers becomes a top priority in restaurants, advanced technology is developing to aid in making restaurants as safe as possible amid a global pandemic. The push for various contactless dining options is becoming commonplace, while technology that actively tries to lower the risk of spreading bacteria and viruses is favored by many eateries, hospitals, and hotels.
QR Code Menus

A Quick Response (QR) code is a type of barcode that holds information and can be accessed through a smartphone’s camera (depending on the model) or with an external app. Recently, restaurants have been using QR code technology to house their menus. This eliminates the need for servers to have more interaction time with customers, as well as cuts down on contact surfaces with tangible menus.
Individual POS System Checkout

To further reduce interaction time between servers and customers, restaurants have started setting up Point of Sale (POS) checkout systems at tables. When customers have finished dining, they no longer have to wait for their servers to bring them their bill. Customers can pay at their leisure whenever they are finished with their dining experience.
Advanced Online Ordering Software

To streamline orders and offer customers the best service possible, larger restaurant chains have been creating their own apps. These apps allow the sending out of push notifications about specials and coupon codes. These apps can also save previous orders to create an express checkout for faster service. Other restaurants have also been taking orders that are placed over text, while Twitter has been seeing an uptick of customer orders placed through tweets to certain restaurants.
Sanitizing Using UV Lights

Ultraviolet (UV) lights have been used to disinfect high-traffic areas such as the New York City subway or hospitals, and are now making their way into restaurants to quickly disinfect potentially harmful surfaces. Whether the UV lights are installed at the door upon entry or hanging in the dining area, this UV light has given customers and employees an extra layer of security when handling the restaurant experience. UV lights have even been installed in grocery stores over conveyor belts for a quick clean of customers’ products.
Limoneira’s Take a Healthy Stand in New Year New You Round - Up
Limoneira’s Take A Healthy Stand™ will be featured in a roundup spotlight features which will run in January in an editorial syndicate network comprised of both print and online outlets that are weekly and daily publications as well as magazines and other digital outlets and will receive one million print impressions and 200 million online impressions among the various media outlets.
Albertson’s Wellness Services Corporate Dietitian Elaine Moquette Magee’s Lemon Cranberry Relish with Chia
Albertson’s Wellness services Corporate Dietitian Elaine Magee, MPH, RD, has written more than 24 books, has a popular newspaper column called "The Recipe Doctor," is the nutrition expert and content provider for WebMD, and is a regular contributor to Cooking Light, Woman's Day, Parenting, and more. She lives in the San Francisco Bay area. For the holidays, Elaine created a custom recipe for Limoneira that was viewed by 8,000 people.
Compared to regular Cranberry Sauce, this lower sugar rendition has almost half the calories and less than half the carbs!

Makes about 2 1/2 cups (10 servings if 1/4 cup each)


  • 2 cups cranberries, fresh or frozen
  • 1 cup raspberries, a 6-ounce container
  • 1/2 cup + 2 tablespoons water
  • 3 tablespoons lemon juice
  • 4 teaspoons lemon zest (finely chopped)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup chia seeds


  1. In a medium-sized nonstick saucepan, add the cranberries, raspberries, water, lemon juice, lemon zest, and maple syrup. Cover it and bring it to a low boil. Reduce heat to LOW and simmer for about 10 minutes, stirring after 5 minutes.
  2. Turn off the heat and mash the cranberry mixture with a potato masher.
  3. Stir in the vanilla and chia seeds, cover the saucepan, and let it sit for 20 minutes. Store in an airtight container, or serving dish covered with plastic wrap, in the refrigerator until ready to serve! Enjoy within 2 weeks.

Per serving: Calories 60, Protein 1 g, Carbohydrate 12 g, Fiber 3.5 g, Fat 1.4 g, Saturated Fat .2 g, Monounsaturated Fat .1 g, Polyunsaturated Fat 1.1 g, Cholesterol 0 mg, Sodium 2 mg
Safeguarding Water at Limoneira 
Water is rapidly becoming as vital as oil, and the supply of this natural resource faces continual pressure from growing populations, economic activities and the increasing need for agricultural food production. Limoneira takes important steps to protect this valuable resource. Water quality and supply is maintained through rigorous lab testing, filtration systems, and a network of micro-sprinklers.

Efficiency is the name of the game in treading lightly on the land and providing bottom-line results.

As both a leading provider of agricultural products and a community builder, Limoneira recognizes that balance is essential to ensuring that demand is served. We work with a variety of stakeholders including governmental agencies, grower partners and community leaders on this important issue.

Water Probes are part of our innovative water management practices. Soil Moisture probes measure volumetric water content and are connected to data loggers utilized in the irrigation control system. Soil Moisture Stations log water data and send it to a main controller.

  • Drones are used to monitor tree health
  • Each station has a radio unit powered by a solar panel
  • There are three sensors connected to each station under wetted areas at specified depths
  • This system is designed with one water station per orchard block. The irrigation control system receives data from the sensor stations. It is uploaded from the controller to the internet and can be viewed remotely from a cellphone or a computer
  • AGQ Vacuum Tubes are used to capture water as it passes through the soil at three different depths (8",16",24" - 3 tubes per station)
  • Captured water can be analyzed for fertilizer concentrations and other materials injected through the irrigation system at each depth
  • Water with appropriate fertilizer quantity to desired root zone depths is monitored
  • Moisture sensors can determine when orchards are at full water holding capacity, thus reducing runoff and wasted water
  • Dual-line drip hoses are also used to enable water to penetrate down which create a deep and sturdy root system and help reduce weed and herbicide use
Nutritionist Spotlight - Scott Brown MS, RDN, LDN, Nutrition Advisor - Raley’s
Scott is an in-store Retail Dietitian and is the Nutrition Advisor for Raley’s new concept Raley’s O-N-E (Organics, Nutrition and Education) Market. This is a new role for the organization, and he is responsible for coaching Something Extra members, team members and the community on Raley’s vision to change the way the world eats, one plate at a time.

Prior to joining Raley’s, Scott was a registered Dietitian with Hy-Vee, Inc. and a Scholar at Bayer Crop Science. He has authored several articles on nutrition with food thought leaders.
Winner's Block
This month our lucky winner is Ann Trenton from Kansas City, Missouri. As our monthly winner, Ann Trenton has won a Limoneira Orchard Fresh Gift. Congratulations Ann!

For your chance to win, make sure you're on our mailing list to be entered into our monthly drawing. To join click here or visit our website at

Be sure to check out our other contests and drawings for additional changes to win prizes.