All posts by iamlaurenmscott

Lauren M. Scott is the Chief Marketing Officer for the Produce Marketing Association, a trade organization representing companies from every segment of the global fresh produce and floral supply chain. Lauren has over 20 years of experience in the consumer products industry. Prior to joining the PMA, Lauren worked at PepsiCo and Diageo in a variety of marketing roles with increasing responsibility including brand management, foodservice, activation, field marketing, national promotions, cultural branding, global innovation and strategy. Lauren began her career as a four-year Inroads intern and full-time hire in sales at Colgate-Palmolive. A believer in continuous education and development, Lauren earned a Bachelor of Science in Marketing from Rutgers University, a Master of Business Administration(MBA) from University of Maryland and a Master of Science in Strategic Communication from Columbia University, where she continues as a graduate project advisor. She also actively coaches and mentors. Lauren has served on recruitment teams and held leadership roles in a variety of employee resource groups. A self-described foodie, Lauren’s civic passions include combating hunger, food insecurities and cleft lip and palate conditions. Lauren enjoys her thespian hobbies of tap dance, music and choral singing. Most of all, she loves great meals and good laughs with her friends and family including her husband and son, affectionately known as The Allens.

Happy Anniversary!

This time last year, I started at PMA during our Fresh Summit conference. The past 365 days have been exhilarating and stimulating, meeting and working with so many resourceful, dedicated and smart people in the produce and floral industries.

I am so grateful for the warm welcome to the business and I look forward to a great year ahead.

Safe travels to New Orleans and see you at the show!




Back Home For The First Time

In 2011, I read Specialty of the House: Inside South Carolina’s Soul Food Restaurants in Saveur Magazine, the “Nat Geo” of the epicurean world. The article featured restaurants in Charleston, a city long on my bucket list, but always elusive.  I vowed to one day make a trip to the lauded southern town and visit Bertha’s Kitchen featured in the article.

My chance finally came this summer when the Jones Family Reunion made its way to Myrtle Beach.  As this year’s host, my parents and I recognized we would need a few days of R&R after a weekend full of activities accented with balloons, buffets, bus tours and those beloved reunion t-shirts.  After the events went off without a hitch, we took a leisurely drive down US-17 to Charleston.

The next day after sightseeing, we went to Bertha’s Kitchen – literally on the other side of the tracks.  With its authentic patina of a long-standing establishment, there was no false veneer or fuss over inconsequential details.

A bright, teal blue home welcomed visitors with a sign reading “Bertha’s Kitchen” along with other words of yore, and a “CLOSED” sign displayed on a wide open, iron screen door did not deter the steady stream of patrons.  It epitomized the charm only a favorite local “spot” can garner. Any Williamsburg restaurant designer would be green with envy.

As for the food, Bertha’s received a 2017 James Beard Foundation America’s Classics award so you can say the proof was in the bread pudding.

My dad, whose parents hailed from Bamberg County, South Carolina, transferred back to his mother’s kitchen.  This normally chatty character said few words as he enjoyed his expertly fried fish, smoky sides of beans and okra soup presented exactly as pictured in the article.

While we packed our leftovers, I said, “Daddy, do you want some napkins to remove that liquid so your fish does not get soggy?”

He looked at me with the trademark Jones eyes, gave his head a little shake and said, “Don’t worry, Lolly. I’ve got something.”

And with that, he gently tore a hunk of fluffy, corn bread, sopped up that lima bean juice and popped it in his mouth.

Reviewers say Bertha’s is a place with tasty, southern cheap eats and I would certainly agree.  But Bertha’s is something more.

Bertha’s Kitchen is home.

Bertha's Kitchen


2020 – Tomorrow is Here Today

As a person who hates paper and piles of mail, I love having everything at my fingertips on my electronic devices. (Truth is, it’s easier to find stuff.)

This article highlights how 50% of work will be done virtual by 2020.

Technological advances and sociological acceptance of ‘malleable working’ has led to productivity and a more holistic life which is a blend of personal and professional experiences.

2020 is only three years away but the reality is tomorrow is here today.