Kaye Strohbehn, director of marketing with the Minnesota Beef Council
Wednesday, May 28, 2014
Nothing brings out the sizzle in beef like the power of the grill! Grilling is a healthy and fun way to enjoy your favorite beef cuts. With grilling season upon us, now is the perfect time to reclaim the meals you love with the beef cuts that count.
Whether grilling up a traditional steak, like a T-bone, or a new favorite, like a flat iron, ranch, or shoulder petite tender, the right grilling techniques and the proper cooking times help bring out the best of your favorite beef in your own backyard.
by Bea James, senior manager of organic, natural and sustainable programs
Wednesday, May 28, 2014
Our Copper River sockeye salmon is the kind of fish you’re proud to put on your table. You know exactly where it came from, the strict guidelines behind its fishing practices and the top-quality flavor.
Pacific salmon in Alaska is among the most intensively managed species in the world, with excellent monitoring of both the fish populations and the fishing practices. Alaska has always subscribed to strictly regulated management practices and is recognized internationally as a leader in sustainable fisheries management. Alaska Seafood, one of our many Responsibly Sourced partners, helps us reach our sustainable seafood goals by offering the best wild-caught Alaskan seafood.
Amy Fouks, bakery category manager
Friday, May 23, 2014
My favorite fruit! You just can’t beat those luscious Driscoll’s strawberries and I can rarely walk my cart past them without grabbing a box. When they’re paired with bakery sweets, you can’t go wrong!
Scott Kersting, director of meat and seafood
Thursday, May 22, 2014
In the seafood world, this is one of the most exciting times of the year. The Copper River in south-central Alaska is where you’ll find the first salmon of the season as they return to the rivers and streams, where they were hatched years before, to spawn and lay their own eggs.
The Copper River is one of the longest and most rugged – 300 miles of pristine glacier-fed waters with hundreds of rapids. Because the salmon have such a long way to travel to the spawning grounds, not eating much along the way, they store extra fats and oils prior to leaving the ocean and heading up the rivers to make this treacherous trek. The high fat and oil contents are why Copper River salmon are recognized as one of the tastiest salmon to eat!
Helen Balmer, store supervisor at Lunds & Byerlys Kitchen
Wednesday, May 21, 2014
We spend half of the year shoveling snow and finding our way to work in adverse conditions – all with a sense of pride. Why? Because, we’re Minnesotan and that’s what it means to live here. We’re a hearty bunch and when spring comes we also embrace it with zeal.
Whether we’re starting our gardens, visiting farmers markets or just getting outside to breathe the fresh air, we’re as quick to embrace the sun as we are to face the cold. Fresh means something to us because we don’t take it for granted. We have to work for it. Indeed Brewing Company embodies that Minnesota spirit; with their beers, you’re taking a sip of Minnesota.