Robert Tominaga, president of Heyburn, Idaho-based Southwind Farms, has seen demand for the fingerlings his company grows and other specialties rise dramatically in recent years. A big part of that has to do with a spike in foodservice demand. “Millennials, and even baby boomers, are looking for something new,” Tominaga said. “Foodservice, especially, is looking for more exciting things.” Chefs and their customers like fingerlings and other specialties for cosmetic reasons, too — not just because they taste good.
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