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Meet the CEO

D’Anne Hotchkiss

As a child, I remember going with Dad down to the train station in early November to pick up a 100-pound gunny sack of pecans sent by my uncle. Dad and I would spend hours cracking those nuts by hand and cleaning them. Then, as Thanksgiving and Christmas approached, I’d help Mom make holiday candies, cookies, and breads with those pecans. We’d enjoy them the rest of the year too, sprinkled into salads and vegetables and added to chicken or fish dishes.

I never tire of eating pecans, and now I eat them year-round. Sure, a few sweets now and again, but mostly I eat them roasted whenever I want a little pick-me-up, or as pecan butter smeared on multi-grain bread and topped with bread-and-butter pickles.

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