Melissa's organic produce program is one of the best in the marketplace today. Complete with labels and tags offering product information and proper identification for easy recognition. Hundreds of different items to make your lifestyle pesticide-free and all natural. Read our feature article written by Mark Mulcahy, founder and owner of the leading organic educational consulting company in the industry.
Cookin with the Kids, Guest Chef,
& Low Carb Kitchen
Dennis is a long-time fresh produce professional, who has worked in almost every facet of the industry throughout the western states over his 40+ year career. He combines this extensive produce knowledge with his passion for cooking with fresh ingredients to write three monthly features for Melissa’s from an island in the Pacific Northwest.
Heidi created the The Chili Pepper Diet: The Natural Way to Control Cravings, Boost Metabolism and Lose Weight and supervised an independent research study comparing the effects of a chili pepper diet and a conventional low-fat diet. The results of the study were analyzed by the UCLA School of Medicine Statistical/Biomathematical Consulting Clinic. Heidi is a successful participant of this diet and has maintained a ninety-pound weight loss for over ten years. Heidi is also a feature writer who has been featured in The Daily Beast as well as many other magazines. She has done radio interviews and TV appearances as well.
One of the nation’s leading advisors on health and nutrition, Cheryl is a James Beard award-winning chef and one of the few professional chefs in the country who is also a registered dietitian. She strongly believes you don’t have to sacrifice flavor to eat well and that eating well can change your life. She is the chef and nutritionist for NBC's "The Biggest Loser”, and has written multiple bestselling cookbooks, including "Flavor First: Cut Calories and Boost Flavor” (Rodale).
Plant Based 411
Nancy Eisman has been an enthusiastic part of the culinary team at Melissa's Produce Company for many exciting and tasty years. She is a member of the International Association of Culinary Professionals and Les Dames d'Escoffier International, and has also written plant-based features for Vegetarian Times and Prevention Magazines.
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