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Sysco, Hill Country Farms Invites Residents to Catfish Dinner
Wednesday, October 7, 2009 • Posted October 7, 2009

Sysco is a company familiar to many in the Mason area, particularly those in the food service industries. What many may not be aware of is that Sysco is constantly searching out new producer markets to meet the increasing demand for "fresh, locally-grown produce."

They have now partnered with Fort Mason Smokehouse and Hill Country Farms to not only secure such a product; but, they will also be able to provide a market for local growers at which to sell their items.

On Thursday, October 15 at 6:00 p.m., Sysco and Hill Country Farms will hold a free catfish dinner to explain this concept to anyone in the local area who might be interested in finding new ways to market their produce. The dinner will be held at the Fort Mason Park Community Building, and an RSVP is requested to better determine the amount of food to prepare. Call 347-5406 to save your place today.

About Sysco/Dallas

Sysco Dallas takes its responsibility to support sustainability efforts and serve our local market very seriously. Helping create a source and the logistics network to bring Texas (locally) grown produce to the DFW foodservice market aligns with both of these goals. The opportunity to partner with Mason County and Hill Country Farms in furtherance of these goals is an exciting and unique grass roots opportunity. We are honored to work with the local Mason County community and Hill Country Farms to support Texas agricultural economic growth and development.

The initiative aligns very well with several of our key customers, who are increasingly adopting environmentally sounder business practices. In addition, the initiative allows us to meet the increasing demand our market place has for Texas grown, fresh produce. While the DFW area is widely recognized as one of the premier restaurant markets in the country, there is still a no commercially available supply of local, fresh produce to the foodservice industry. As the leader in the industry we are excited about the opportunity to begin to close this gap. Sysco’s core customer base is the independent restauraunteur and we recognize the expectations these customers have for Sysco Dallas to innovate and bring new and dynamic products to the market place. As with any new initiative, we realize it will take a tremendous amount of work and collaboration among multiple constituencies, but we are confident that it will be worthwhile and rewarding for all involved.

T. Huffhines

Director of Perishables

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