Steve Sorensen, senior category manager grocery, dairy and frozen
Wednesday, April 11, 2012
Now that you’ve cooked your famous Easter ham, washed the mound of dishes and said goodbye to the relatives, what do you do with the leftovers? Instead of giving them away to your kids, use them in other dishes!
My favorite way to use leftover ham is to make my almost as famous ham and wild rice soup. You can’t get more Minnesotan than that. Along with the delicious nutty flavor, I like the fact that wild rice has higher protein content than white rice, corn or wheat. Delicious and healthy! Click here for a delicious wild rice soup recipe to use up that ham.
Steve Sorensen, senior category manager grocery, dairy and frozen
Friday, March 16, 2012
When we think of preparing that perfect salad for friends and family we are always looking for that next great dressing or dressing recipe to complement those fresh greens. Have you ever thought about croutons? After reading Dave and Francie Caccavo’s story about their company, Olivia’s Croutons, you may be thinking differently.
Steve Sorensen, senior category manager grocery, dairy and frozen
Wednesday, February 8, 2012
A couple of weeks ago we had the opportunity to bring our buying team out to the 37TH Annual Specialty Food Show in San Francisco, sponsored by the NASFT (National Association of the Specialty Food Trade). All we can say is that the specialty food industry is back and roaring out of this recession!
When 2007 arrived, one of the early signs that a recession was looming was the downturn in sales of specialty products. In the years that followed, we witnessed this specialty food trade show shrinking in business partner representation and attendees. Fortunately, the 2012 show announced a record in attendance of both exhibitors and buyers - the highest in its 37-year existence!
Steve Sorensen, senior category manager grocery, dairy and frozen
Tuesday, January 31, 2012
We’re starting a new segment on our blog introducing you to our local products. We’ll start off with Bobby D’s Pasta Sauce. This local sauce has become one of our latest favorites.
I was at a food show in Connecticut when I stumbled across Bobby D’s sauce. I tasted the sauce and then struck up a conversation, not knowing they were from Minnetonka. Funny, I had to travel to New England to find a pasta sauce from Minnesota.
Steve Sorensen, senior category manager grocery, dairy and frozen
Tuesday, January 3, 2012
I’m really proud of my team here at Lunds and Byerly’s. Because of their hard work and expertise, Lunds and Byerly’s is the first retailer in the United States to have the first batch of Monini Monello olive oil. We succeeded in securing the first 100 cases out of Italy for the 2011-2012 harvest.
What makes this exclusive shipment of Monini olive oil so special is that it’s made from the first pressing of the fall harvest, giving it a unique taste you can only find from the first pick of the season. Many view this as Monini’s finest product because it’s bottled immediately after the first harvest to capture the extreme flavor and aroma of fresh squeezed olives.