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The Company Today
, a big man who has the unflagging enthusiasm of a boy, is the third generation to run the business, which his
grandfather founded in New Bedford's seaport in 1914.
late father, Sid
, after college and helped the company expand and prosper, adding more restaurants to their client list and shipping produce and specialty foods to airlines, institutions, and high-end markets.
Business has tripled in the last six years, Wainer
For years, Wainer
father bought most of their winter produce from California, Europe, and beyond.
sees both environmental and financial benefits in this sustainable approach.
"We saved $400,000 in fuel last year by buying from New England," he
micro management tiny greens
Every season except winter, Sid Wainer
grows produce and buys from farmers.
Squash blossoms, heirloom tomatoes, 35 varieties of potatoes, Tuscan kale, fresh soybeans, strawberries, raspberries, Cape gooseberries, and other fruits and vegetables are now going from this region across the country.
More growing is done on a former apple orchard near the sea in South Dartmouth, where Wainer and his family live.
"We want to make sure they make money," Wainer
sees the company's role as connecting regional farms to chefs here and around the country.
That makes experimentation crucial.
The trend today may be arugula and micro greens, but tomorrow another fad may take over.
One crop that has met with recent success is fresh soy beans or edamame.
ability to supply restaurants with locally grown soy beans gives him a market edge.
wants the whole vegetable to show up intact when a sushi roll is cut," says Wainer