At the German American Chamber of Commerce Spargel event, the EMO Trans Team and Friends.

     If you are in Germany, the time of year has arrived to enjoy one of the world’s most delectable treats, fresh, white asparagus, or “spargel,” which is best grown in Bavaria and only in season for an all-too-quick, fleeting six or seven weeks in April and May.
     And the seasons are never predictable, either.
     Last year, for example, the season was late; rather than bemoaning that the delectable vegetable was petering out whilst we attended Air Cargo Europe in Munich, we were up to our armpits in the spargel all week long. We gladly attempted to enjoy it morning, noon, and night.
     And please do not confuse the fat, succulent, and very flavorful German spargel with its skinnier distant cousin grown elsewhere, especially in Latin America.
     While other asparagus may be good and satisfying for some, German-grown spargel is in a class all by itself.
     But back to the seasons.
     This year the spargel harvest came in early and we are stuck in New York where the spargel is few and far between and served sparingly, mostly as an appetizer, if you can find it.

      But this week, thanks to EMO Trans and Lufthansa, a special consignment of fresh spargel was at the doorstep of a big banquet room in lower Manhattan as The German American Chamber of Commerce readied its Annual Dinner.
     We ask Jo Frigger, CEO of EMO Trans to fill us in on all the delicious details.

The True Connoisseur

      “Ahh…it’s finally May,” he said, “the month for asparagus, strawberries, and other delectable goodies.
     “As we have every year for the past 13 years, EMO Trans has organized the transportation of fresh, white asparagus directly from German farmers to several U.S. locations on behalf of the German American Chamber of Commerce.
     “The Chamber celebrates this exquisite 'queen of vegetables' with their annual dinner—always a very festive event appreciated by many members and guests.”


EMO On The Move

      “EMO results for the first four months are also palatable; they continue to be positive and in comparison, stronger than those of 2013.
     “While EMO has made a good start to 2014 and are satisfied with our progress thus far, we do have more than a half year in front of us with a lot of work ahead to tackle while controlling our costs.
     “We must never forget that the reason for our existence is our customers; their loyalty to us depends on our competitive performance.”

Going Latin & Training In Atlanta

      “The LATAM meeting in Miami a few weeks ago showed us new opportunities we will use to our advantage for those markets in Central and Latin America. “Our Miami office is planning to expand their operation into a new, larger, 270,000-square-foot facility to accommodate this developing traffic.
     “Our sales training initiative that was held in Atlanta was also well received, with our colleagues favoring the new selling enhancements and IT tools provided to them.
     “The CNS Partnership Conference attended by EMO President Marco Rohrer, Tilo Weger, and Uwe Kaeding was successful as our team negotiated more stable conditions with a number of airlines.
     “On the ocean freight side, the agreements with our carriers are secure, but there is still a level of uncertainty regarding the ILWU situation.
     “Also a number of steamship lines have announced their GRIs; we shall see what the outcome will be.”

Hopscotching The World

     “EMO Trans opened new offices in the Carolinas; Raleigh and Charleston are showing first results that both have been well received by our global network.
     “The PLI office has also been busy moving their first projects.
     “Our new EMO Trans European branches in Belgium, France, and the Netherlands are taking hold and are very grateful for all the support they can get with the ongoing sales campaign from our worldwide offices.
     “Our companies in Australia, Canada, Chile, Germany, Korea, New Zealand, and Peru are all doing well. EMO Trans Australia moved their Sydney branch to a larger office and warehouse facility.”

Back To The Spargel

      We asked Jo Frigger if he favors any special recipes for Spargel.
     "It is up to anyone’s enjoyment and taste,” he said, "but the simpler the better."
     “Spargel is best when served fresh off the farm stand and cooked simply, served with hollandaise and small boiled potatoes and perhaps some bauernschinken,” he said.
     For the past few years, EMO Trans has grown in diversity and international stature, but has not forgotten its roots as a family business; culling from its rather large and unique family of workers, EMO has assembled and printed a recipe book that comes out every year around Christmastime.
     The EMO Recipe Book selections are solicited from folks who serve EMO’s global string of offices; the offerings are downright delicious, and many are fairly easy to make.
     In that spirit, we are releasing our asparagus recipe to be served alongside the traditional fare Jo mentioned:
     Wash and peel the Spargel, toss it with olive oil and fresh garlic cloves, salt and pepper to taste, and bake it in the oven. Serve with fresh grated parmesan, and for this year, a cool blended white wine from Washington State called “Hot To Trot” from 14 Hands Winery that sells for 12 bucks a bottle.
     “Ready when you are, but don't quit your day job," Jo Frigger smiled.
Geoffrey/Sabiha