In today’s economy, canned food is increasingly more important in creating affordable, quick and healthy meals. Despite its key role in meal preparation, common misperceptions and myths continue to surround canned foods.

So, the Canned Food Alliance examined the story of canned foods – from the farmer’s field to the family’s dinner table in the “Canned Food Field to Table” Webinar.

Click on the "Canned Food Field to Table" icon below to view the presentation and learn about the process, nutritional character and inherent value of canned fruits and vegetables from the experts.

Expert panelists include:

Tom Barritt, Moderator
Tom is the author of the popular food blog “Culinary Types” and is the associate director of the food and nutrition practice at Ketchum Public Relations

Cindy Brown, Farmer 
Cindy grows kidney beans on her family’s 100-year-old farm, in Wisconsin’s Chippewa Valley where they grow and process 40 million pounds of kidney beans per year, accounting for 20- to 25-percent of the U.S. kidney bean market. Cindy serves as the president of U.S. Dry Bean Council and is a board member for the Agriculture, Trade and Consumer Protection Board for the State of Wisconsin.








Tina Anderson, Red Gold, Inc.
Tina’s grandfather and mother founded Red Gold in 1942 and the company remains a family business. Tina has worked full time for Red Gold for over 30 years, working in various positions from plant manager to her current role as Vice President of Quality Assurance and Research & Development.  Along with her responsibilities at Red Gold, Tina is a past president and a current member of the board of directors of the Mid America Food Processors Association.







Judy Dodd, Grocery R.D.
Judy is a registered dietitian, and assistant professor at the University of Pittsburgh.  Along with teaching at the university level, she is a consultant on child nutrition issues and Food and Nutrition Advisor to Giant Eagle, Inc. Judy is a past president of the American Dietetic Association, a volunteer leader and spokesperson for the local affiliate of the American Heart Association.









Andrew Schloss, Chef
Andrew Schloss is known by his readers and students for his inventive recipes and an ability to explain technical aspects of cooking in entertaining understandable terms. In addition to serving as the Canned Food Alliance spokesperson and writing more than 14 cookbooks, Andy is a restaurateur a food developer and teacher.