Monthly Archives: November 2020

collage of photos

As heartwarming as chicken soup: The story of Dorothy McFadden, Retired Campbell “Lead Lady”

Sarah Rice, our Senior Corporate Archivist, chatted with Dorothy McFadden, 90, who retired from Campbell after a 25-year career at one of our former plants in Sumter, South Carolina. We sold the plant in 1991. Dorothy recalls her fond memories of life at Campbell, her experience as a Black, female supervisor, and how she continues…

employees in meeting

Not just taste: How we experience food through our senses

The crumble of a Pepperidge Farm cookie with its lingering butter flavor. The sweet and tangy taste of a hot cup of Campbell’s tomato soup. The distinct smell of Prego tomato sauce. What do they all have in common? They are all examples of sensory experiences with food! Kate Williams, a Campbell nutritionist, sits down…

casserole on table

10 Things You Didn’t Know About Green Bean Casserole

Since the 1950s, Green Bean Casserole has been a classic side dish devoured by millions of Americans every holiday season. And this year, it’s celebrating its 65th birthday! Sheila Miller, who manages our Campbell Test Kitchen, serves up 10 things you didn’t know about this iconic side dish. Green Bean Casserole was created by a…

Mark Clouse in the military

Applying Lessons Learned as a Helicopter Pilot and Army Captain to the Food Business

On Veterans Day, our CEO Mark Clouse, shared the following message on his LinkedIn page: The greatest honor and privilege of my life—other than being a parent—was leading men and women in the military. I started down that path by attending West Point, where I also had the opportunity to play for the Army basketball…