Articles by Marina Mayer

All Good Things Come to an End

By Marina Mayer
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It’s not everyday that people can say, “I love my job,” especially when many of today’s companies are cinching raises, bonuses and company perks just to save on the bottom line. Despite today’s economical hardships, most everyone in the food industry continues to love their job.
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Moms Know Best

You know the saying, “you never know what true love is until you have a child of your own?” Well, for the past 10 months, that’s all I’ve been hearing (that, and endless amounts of “advice”).
By Marina Mayer
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Bringing a child into the world is like no other experience. If you have children, you know what I mean.
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February is National Pie Month

By Marina Mayer
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February is National Pie Month, which means, yes, you can have your pie and eat it too. And, to celebrate this edible “holiday,” many pie bakers are holding contests, philanthropic events and even debuting a new version of the pastry dish.
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Is 2012 Really the End or Just the Beginning?

By Marina Mayer
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Ahhh, a new year—a time to start over, cross those to-dos off the list and make the wrongs right. It’s a time to flip the calendar, look ahead, plan ahead and move forward with unfinished business.
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Best of All Worlds

By Marina Mayer
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Today’s ingredient suppliers offer unique formulations that stem from traditional processes but incorporate a futuristic appeal.


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Queen of Tortillas

By Marina Mayer
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Hacienda Mexican Foods is known for its authentic Mexican products, but the company wouldn’t be where it is today without its secret ingredient – the president herself.


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Unwrapping the Norm

Tortillas aren’t just for Mexican food anymore. Instead they’ve become a more mainstream product that provides an unconventional twist to everyday meals.
By Marina Mayer
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For years, tortillas have been a staple in Hispanic menu offerings and have serviced countless Mexican entrees. In fact, they were primarily, and often times, only associated with tacos, burritos and quesadillas.
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Warming up the Freezer

For more than 40 years, Ruiz Foods has brought sizzling Mexican entrees and appetizers to the freezer case. Now, the Dinuba, Calif.-based company is on fire.
By Marina Mayer
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When Bryce Ruiz sits down to a family dinner, he only serves not just the best-tasting, but also the highest-quality Mexican meals and appetizers. What else would you expect from the head of one of the nation’s largest producers of frozen Mexican foods?
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This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

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