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The story behind our sustainable shrimp

by Bea James, senior manager of organic, natural and sustainable programs
Tuesday, April 22, 2014

Our sustainable shrimp come exclusively from two sustainable farms audited by the Global Aquaculture Alliance (GAA) to achieve Best Aquaculture Practices (BAP) certification. This ensures the methods used to produce and harvest the shrimp follow GAA’s strict principles of sustainability – environmental and social responsibility, animal welfare, food safety and traceability.

National Nutrition Month: How to enjoy food & eat right

Colleen Zenk, director of consumer information & nutrition, MN Beef Council
Wednesday, March 19, 2014

Top of mind this month (and every day), is that we’re all in a delicate balancing act when it comes to food.



First and foremost, we want our food to taste good. But we also look for items that’ll fit within our health goals. And then add on the fact that we’re usually pressed for time... Meals that meet all our requirements may seem out of reach, but when you start with a satisfying protein, everything can fall into place.

Mediterranean-style cod recipe

by Michael Selby, executive chef
Wednesday, January 15, 2014

Now that the holidays are over, it’s time to get back to regular eating. Some of you may have even started following a New Year’s resolution to eat healthier. It’s a tough resolution to follow, but a good fish recipe is a powerful secret weapon when it comes to battling unhealthy foods!

One of my favorite ways to cook fish is Mediterranean style. These dishes are healthier because they typically don’t use red meats, and olive or canola oil takes the place of butter in the cooking process. Mediterranean dishes also include combinations of fruits, veggies, whole grains and other white meats; very clean cooking.

Artisans at Sea – Coho salmon caught exclusively for Lunds and Byerly’s

Mary Smith, Alaskan fisherwoman
Friday, January 10, 2014

It’s still dark out when the captain yells, “rise and shine!” You can’t argue with the captain (even if he is your husband). I roll out of the bunk and pull on my wool socks and rubber boots. We have about 15 minutes before we have to set the gear; just enough time to make a pot of strong coffee and eat a granola bar. It’s early September in Alaska and even though the summer has been sunnier than normal, it’s still pretty chilly out at 5 a.m., so I slip on a sweatshirt and a warm hat before heading out on deck.

Keeping it local for the perfect Thanksgiving turkey

by Michael Selby, executive chef
Monday, November 4, 2013

In our search to provide you with another wonderful turkey option, a group of us visited Ferndale Farms in Cannon Falls, Minnesota, and met with John Peterson, a third generation turkey farmer, to get an up-close look at how his local farm runs and how the turkeys are raised. The passion and authenticity that goes into raising their turkeys is incredible. It was just what we were looking for to create our new Apple Cider Brined Turkey Breast.

Welcome to Our Blog

It was created with a simple goal in mind: to provide you with a heaping scoop of mealtime inspiration and food education from our passionate and knowledgeable staff. Our contributors come from every corner of our company and are truly experts in their field.

All of us are here for you, so keep the conversations going by using the “Comments” feature at the end of each post to provide additional expertise, ask questions or share your thoughts.

Thanks for stopping by!

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