by Pat Yorek, director of meat and seafood
Tuesday, April 9, 2013
Move over herring and lutefisk, we have something new coming from Norway. We’d like to invite you to experience something new in our stores – Norwegian wolffish! It’s available for a limited time only – April 11-17, 2013. Hurry in while supplies last!
With a name like wolffish, you may think it has a strong and aggressive taste, but it is quite the opposite. Wolffish has a mild flavor with just a hint of sweetness. It’s very similar to cod or halibut – the meat is pearly white, firm and lean.
Why such a forceful name then? Wolffish aren’t the prettiest fish in the sea. They have prominent, somewhat frightening teeth that allow them to feed on shellfish-like mussels and scallops, hence the sweet flavor of the fish.
by Bea James, senior manager of organic, natural and sustainable programs
Wednesday, February 13, 2013
Our Exceptional Aquaculture program is alive and kicking! This is a part of our Responsibly Sourced Seafood program. Following our commitment to educate people on our program, we share stories about some of the farms we have had the opportunity to visit. We display 4 stories per year in our stores – this is our current story.
A couple of years ago, I traveled to Ecuador to see firsthand how our Tilapia are farmed.
On the Pacific coast near Guayaquil, Ecuador, is a Tilapia farm called Aquamar which is operated by Tropical Aquaculture Products, Inc.. This is where we source our fresh Tilapia. Enrico Delfini runs this farm and prides himself on their commitment to the environment. His farm is full of generations of sustainable practices that truly set his Tilapia apart from the rest.
by Michael Selby, executive chef
Wednesday, November 7, 2012
With the holidays quickly approaching, there’s a certain excitement in the air as roasting pans make their annual comeback in home kitchens. The aromas from an afternoon roast that permeate through the kitchen, down the hall and eventually the whole house, are simple signs of the season and subtle whispers of anticipation for the holidays.
Of all the traditional oven-roasted options, I believe there is one stand alone, classic and crown jewel piece of meat that has a special place in every Midwesterners’ heart: beef rib roast of course!
by Pat Yorek, director of meat and seafood
Thursday, July 12, 2012
Our meat departments are proud to introduce 100% grass-fed beef from Grass Run Farms, based in Dorchester, Iowa.
These new products are lower in saturated fat and cholesterol, as well as higher in Omega-3 oils, vitamin E, and a special anti-carcinogenic compound, corrugated linoleic acid (CLA). Grass Run Farms products are also antibiotic-and hormone-free.
Founded and managed by Ryan and Kristine Jepsen, Grass Run Farms’ sustainable family farms provide their cattle a balanced diet of pasture grass and forage, along with low-stress management, creating premium grass-fed beef that's deliciously marbled, tender and juicy.
by Michael Selby, executive chef
Monday, March 19, 2012
Why are we constantly slathering chicken breasts with marinade? The most common answer is to enhance flavor and tenderness. Chances are, only one of the two take place; not both. But which of these are more important and why?
To answer this, you really need to know where we, as a chicken loving society, have come from. Over the past 10 years, you may have noticed at weddings that guests who were pleased with the food almost always said, “The chicken was so moist”. Why is this phrase so common? Was “DCS” (dry chicken syndrome) more common decades prior? Absolutely. So what happened? Marinades happened, but not for flavor.
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