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About SPW

Welcome to Southeast Produce Weekly

“Where I come from
It’s cornbread and chicken
Where I come from a lotta front porch pickin’
Where I come from, tryin’ to make a livin’
And workin’ hard to get to heaven
Where I come from.”
— Alan Jackson,
“Where I Come From”

There is a uniquely Southern spirit that goes far deeper than saying thank you, ma’am and y’all, it penetrates to the core of who we are and what we do, how we live our lives and how we conduct our business.

Nowhere is that more evident than the fresh produce industry. From country farms and packing houses to urban distribution centers and support industries, it’s always there, a low hum that runs beneath everything we do, informs our days and nights and keeps us true to ourselves.

Southeast Produce Weekly is here to capture that Spirit of the South. It’s national news with a Southeast-first focus. Everybody does business here or wants to. Nowhere is that more evident than in the mushrooming growth of the Southeast Produce Council, which now draws people from far beyond its geographic boundaries.

Southeast Produce Weekly is not a rebel yell, it’s an extended hand, a forum, a place to exchange ideas, a crossroads where the Southeast speaks to the produce industry as one, and where anybody who wants to do business in or with the Southeast produce trade can find access and information.

We’re shaking things up a little bit. For starters, instead of bombing your inbox daily, we just come to you once a week. Who has the time to look at industry news every day? We do it for you in a weekly best-of-the-headlines section we call, fittingly, While You Were Working. And rather than spend our time and yours in a never-ending sales frenzy, we limit sponsors to a dozen to preserve value, with content marketing and custom publishing opportunities that let anyone get coverage and affordable publicity.

We bring you unique features like Chef’s Corner, which looks at current and upcoming trends in the produce world. We get free legal advice and financial information from top Southeastern professionals. And once a month, maybe more if we feel like it, you’ll get to visit The Training Table, where we take a look at what pro and college sports teams are feeding athletes and how fresh produce fits into modern diets.

We’re open to input and suggestion. Have an article idea you’d like to see or a point you’d like to make? Let us know, our pages are wide open for you.

And we do hope that, like our farmer brethren say, you’ll come grow with us.