Merritt Brothen
Friday, January 13, 2012
I’ll admit, I’ve slowly evolved into somewhat of a cheese wiz since I began working for Lunds and Byerly’s. But honestly, what’s not to love about cheese? It’s delicious and pairs amazingly with practically anything – bread, olives, chocolate, nuts, fruit, salumi, wine, beer – the list goes on and on.
Plus, it’s an easy appetizer to prepare. Pick up a wedge of cheese along with any sides mentioned above and you’re done! You’ll have a classy appetizer in less than five minutes.
I’ve also realized there’s always more to learn, as every cheese has its own unique story and history. Some cheeses have been made in a similar manner for hundreds of years, while others are brand new American originals.
by Mike Brantl, deli clerk at Lunds Central
Tuesday, January 10, 2012
I recently had the opportunity to join a busload of my Lund’s and Byerly’s co-workers on a trip through the heartland of Wisconsin visiting cheese makers large and small.
At every stop I was impressed by the cattle-grazing operations on these local pastures in terms of health, safety and a commitment to producing top-quality cheeses.
The highpoint of the three day tour for me was a visit to the Holland Family Farm, home of Marieka’s Gouda. Not as small as my Uncle Albert’s farm near Warren, Minnesota, this farm is home to 850 cows.
by Bea James, senior manager of organic, natural and sustainable programs
Thursday, January 5, 2012
Most people think of a salad as lettuce, a little shredded carrots and dressing. Not me! A good salad is satisfying and can pack so many great flavors and textures. I put all kinds of delicious ingredients in my salad, like roasted vegetables, grains, nuts, dried fruit and even top it off with a boost or two. A boost is commonly thought of as something you add to a smoothie for added nutrients, like flax meal or nutritional yeast, but boosts are fantastic on salads too.
by Katie Swenson, deli manager, Lunds Central
Thursday, August 11, 2011
Greece! Wow, what an amazing country! I had the opportunity to go there this past fall to visit the olive groves and production facilities to see how olives supplied to our stores are grown, picked and processed.
One of the most exciting experiences on this trip was visiting the Kafalas Village in Sparta, Greece. During our visit to this quaint little village I was able to meet the people that grow the Kafalas Village Kalamon Olives. It’s a family tradition to work in the olive groves, and this was most definitely a close nit group. We met one man who has worked in the groves his whole life and now his son and granddaughter work with him, too.
by John Stueland, deli category manager
Thursday, May 19, 2011
On any given day , at our Lunds or Byerly’s stores, you will find a vast selection of specialty cheese. Our specialty cheese counters are a destination, a place for discovery and education. The selection is always changing as local cheese makers continue to produce new creations and our importers endlessly discover new selections. Although almost half of our specialty cheese is domestically produced, at last count we sourced cheese from countries such as Norway, Germany, and Greece and from as far away as Australia. In all, you can find over 20 different countries represented in our delis.!
Arranged by both style and origin, perusing our cheese selections is like a visit to your favorite bookstore—each cheese tells its own story and is detailed by the makers’ craftsmanship, terrior, heritage, and innovation.