Born in Mississippi and raised in the South (mainly Texas), James Parker’s first produce job was at 16 in a supermarket in Dallas where he trimmed corn, made orange juice, and put strawberries in plastic containers for 4 hours every day after school. James joined Whole Foods Market in 1986 where he initially focused on retail department design and merchandising- helping open more than 60 stores throughout the US. He has since expanded his interests to include the production and purchasing side of the business for fresh produce and floral. For James, produce is “still life- a physical manifestation of our seasonal cycles. Fresh fruits and vegetables connect us to our world in a way that is dynamic and ever changing. It is a way for us to celebrate the changing seasons and our changing world in a positive way every day.” James is also a painter, fresh food chef and advocate, sometimes successful gardener, avid sand castle builder and pumpkin carver. He lives in Aptos, California with his wife Erin, son Aidan, daughter Delilah, and cat Harry.
Around the first of March I start thinking about my spring vegetable garden. This is the time when I feel the closest connection to the growers throughout the U.S. as we emerge from another winter (in some places) and contemplate the start of a new growing season.
One of my favorite fall/winter/spring soups is minestrone. It's easy to make, the kids will eat it (most of the time), it's warm and comforting as the weather cools, and perhaps most importantly in my home it has many faces.
