September 2, 2015

WP Rawl's Business Is Growing With Help From A New Generation

Pelion, S.C.: WP Rawl, the premier grower, processor and shipper of leafy greens in the U.S. announces the continued expansion of its team by adding fourth generation family members Lauren Clifton, Robert Clifton and Amber Rawl.

| Source: Perishable News

July 27, 2015

WP Rawl Launches New Flavors and Packaging for its Nature’s Greens Savory Selections Set

PELION, SC - WP Rawl is introducing new flavors and a revamped look for its Nature’s Greens Savory Selections Set. Aiming to meet demand and capitalize current consumer trends, WP Rawl is launching three new blends of greens to replace existing flavors. These three new blends come with bacon sriracha sauce and include these flavors: Brussels sprouts & bok choy Chard & kale Collard & kale

| Source: And Now You Know

July 1, 2015

WP Rawl Renovates Website

WP Rawl, Pelion, S.C., has launched a renovated website at The design was created with consumer research and user feedback in mind, according to a news release. WP Rawl’s site features improved functionality, navigation and visual appeal while showcasing its conventional and organic products, according to the release.

| Source: The Packer

January 5, 2015

Katie’s Krops: It all began with a 40-pound cabbage that served 275 people

Katie Stagliano has written a book, “Katie’s Cabbage,” which tells how a third-grader from Summerville, SC, decided to put her mammoth cabbage to good use by donating it to a local soup kitchen, and how, as she put it in an interview, “one thing just led to another.” W. P. Rawl hosts an all-expenses-paid camp for about 15 Katie’s Krops gardeners each summer to learn creative growing techniques, host a service project and receive information on food safety. Rawl also provides a college scholarship to the Katie’s Krops grantee of the year.

| Source: The Produce News

February 13, 2015

WP Rawl celebrating 90th anniversary at Southern Exposure

With Jan. 25, 2015 representing WP Rawl’s 90th anniversary, the company is commemorating by hosting a reception for the produce industry at the Southeast Produce Council’s Southern Exposure event in February.

| Source: The Produce News



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