Not all sunflower seeds are created equal; some are actually engineered to be bigger, meatier and tastier. In the case of CHS Sunflower, the North Dakota company has created a variety of hybrid sunflower seeds to meet the expectations of customers in the United States and abroad.

Bruce Fjelde, sales manager for CHS, notes that its hybrid seeds have solidified the company’s position in the market. “Our new hybrids are a larger type of inshell seed that is preferred in almost all the export markets,” he says. “So they have helped us gain some markets and maintain some markets; for example, in the Middle East, Spain, Israel  and Greece.”

Comfort food is a little different for everyone, but when looking for a comforting meal, most people want food they grew up with, a dish that their mother made for them or a traditional offering from the region of the world during which they spent many fond years. Vincent and Jeanette HoSang understood this desire well, and when they migrated to the United States from Jamaica in the late 1970s, they believed it necessary to introduce the tastes of Jamaica to their new home in New York.

The oceans are vast and, as it turns out, so are our appetites. Canada’s Atlantic fishing industry learned that the hard way when overfishing depleted Atlantic cod resources. A moratorium was put in place, but after 20 years the species is just now beginning to come back and has a long route to travel before it is healthy enough for commercial fishing. John Milobar, president of Western Canada-based Albion Fisheries, says for the seafood market to remain viable, the fishing industry has to focus on sustainability.

The year 2009 isn’t remembered as a particularly positive one for American businesses. Companies in practically every sector at the time were struggling to survive and making difficult choices such as laying off employees and reducing operations.

Grand Central Station in Manhattan will celebrate its 100th anniversary in 2013, and celebrating right along will be the Grand Central Oyster Bar and Restaurant, founded in 1913 in the historic station. In the early 1970s, the Oyster Bar had fallen on hard times and been clamped shut for awhile when founder Jerome Brody pried it open in 1974. With a new concept and lots of investment, imagination and hard work, Brody found a pearl there.

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