During a trip to California, he happened upon the food of the gods: a baby pineapple, nothing like the standard canned Dole slices on the shelves of his local corner store. Moved by what he'd tasted, the purity and promise of it, he flew straight to Hawaii with nothing but the clothes on his back, went to the market, and ate them at their source. A born businessman living in the jet age, he saw an opportunity and in time was flying crates of the pineapples direct to the East Coast. In 1957, having expanded his network of producers, he opened the Orchard, specializing in the best-quality fruit the world could offer—blueberries from New Zealand, specialty melon from the Caribbean. Long before locavore was a word, before people cared about carbon footprints, Danny Pineapple's only requirement was that his customers get the finest produce available, and it's a guiding principle that his son—32 years in the business and, after his father passed away recently, now the only Spitz at the helm—upholds daily.