by Peter Kuhr, product development manager
Wednesday, April 3, 2013
What makes our wild rice with ham soup so special? It’s no wonder I get asked this question regularly – it’s our number one selling soup!
History
This soup recipe originated in the early 80s in the St. Paul Byerly’s deli. It was originally produced in small batches and packaged in mason jars. Lunds also made a wild rice soup, albeit a slightly different recipe with white and wild rice, and chicken.
A few years after Lunds and Byerly’s merged, the company consolidated our wild rice soups and the Byerly’s wild rice soup became standard in our delis.
by Julie Griffin, director of Lunds and Byerly's products
Tuesday, March 26, 2013
We’re constantly in our test kitchen and working with local producers to create new, extraordinary Lunds and Byerly’s products.
In the last year alone, we launched more than 20 new products, including a complete line of baking mixes. We hope you enjoy our newest creations!
by Julie Griffin, director of Lunds and Byerly's products
Friday, November 30, 2012
Looking for ways to spruce up your holiday party or give that perfect gift to your coworkers? We have seven new Lunds and Byerly’s products that will do just the trick!
We have holiday candy tins, the perfect crackers and flavorful peanuts for party appetizers, organic tea for sipping by a cozy fire and desserts just for two.
by Julie Griffin, director of Lunds and Byerly's products
Friday, November 9, 2012
We’re constantly creating new, extraordinary products for our customers! Our team of research and development chefs, led by executive chef Peter Kuhr, is always in the kitchen creating the next mouth-watering dish under the Lunds and Byerly’s name.
Last year, we launched 25 Lunds and Byerly’s products. We’ve created 20 products so far this year! Below, you’ll find a list of 6 products we recently came out with, along with their locations in our stores. Enjoy our newest creations!
by Peter Kuhr, product development manager
Thursday, August 16, 2012
How long have you worked for Lunds and Byerly’s?
I started with Lunds and Byerly’s in 2001-this is my eleventh year.
What led to your interest in cooking and product development?
I started cooking at a very early age. My parents emigrated from Holland to the U.S. and catered a grand meal for the Dutch Immigrant Society in Chicago every year. This is where I developed the love for cooking on a larger scale. I worked in many Chicago restaurants and eventually my wife and family made our way to the Twin Cities. I was chef at various restaurants and catering operations. In one of my positions prior to Lunds and Byerly’s, I made the decision to develop myself for a role in food manufacturing on the chef development side. I initially took a role as restaurant chef of operations for Lunds and Byerly’s and worked to gain a position in product development.
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.
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