Lunds and Byerly's
About Us Our Stores Shop For Groceries Order Party Food & Gifts Recipes & Expertise Classes & Events

Using landfills to help grow tomatoes? Brilliant!

by Colin Lyons, produce buyer
Wednesday, February 12, 2014

Local. Sustainable. Organic. As a produce buyer in Minnesota, these three adjectives are most often used to describe tomatoes grown only in the middle of August when it is 95 degrees and sunny. So why, in the dead of winter, am I talking about sustainable, organic and local tomatoes?

Just a few miles across the border in Lake Mills, Iowa, sits the Perfect Circle greenhouse. Since March 2008, Perfect Circle has been growing organic greenhouse tomatoes and distributing them to local retail outlets.

Amaize sweet corn is amazing

by Colin Lyons, produce buyer
Friday, August 23, 2013

Minnesotans are fanatical about their corn. When I was working part time in one of our Byerly’s produce departments, the number one question during the month of June was, “When will you get local sweet corn?” Minnesotans crave it! I think this is because it is the quintessential fresh summer produce item.

We have all officially brushed off the cold of winter, eaten more spring berries than we can handle, and want to plunge into the heart of summer with some wholesome, local, sweet corn on the cob.

Cheese recommendation: Shepherd’s Way Farm

Merritt Steidl, deli category analyst
Wednesday, June 5, 2013

In an ongoing effort to provide customers with the best local cheese experience, we sent a team, along with our 22 cheese specialists, to Nerstrand, MN, to spend the day at Shepherd’s Way Farm. Shepherd’s Way Farm is a family-run business headed by husband-wife team Steven Read and Jodi Ohlsen Read. Together, with the help of their four sons, they produce small batches of artisanal sheep’s milk cheese.



Pioneers in the American dairy sheep industry, the two started their farm when dairy focus was directed more toward cows. Luckily, University of Minnesota experts Howard Morris and Ray Miller were able to help Jodi learn the craft of sheep milk cheese making. She also took classes at the University of Vermont, Burlington and University of Wisconsin, River Falls.

Your guide to local cheeses

Daphne Meyer, cheese specialist at Lunds Edina
Thursday, May 16, 2013

I find myself enjoying this time of year; the weather is really nice and Minnesotans are finally making their way out of hibernation to simply be outside and soak up that vitamin D. I always enjoy having a picnic outside and one of my favorite things to bring to the picnic is cheese.

New products hitting our shelves – Fresh Bars

by Colin Lyons, produce buyer
Tuesday, April 2, 2013

Lunds and Byerly’s is a Minnesota business with deep roots in our great state. As such, we’re always proud to support our fellow local businesses.



In 2011, we met two brothers – identical twins – who were just starting their very own small business. They were sharing their product, a fresh nutrition bar, at a local food show put on by the community kitchen Kindred Kitchen.

Full of enthusiasm and energy, they presented GüdBar, a refrigerated, fresh nutrition bar unlike anything we had seen. It was uniquely soft, moist and tasty with real fresh fruit inside. As two snack-loving guys, they originally made the bar because they were fed up with other dry bars that seemed like they were made to be stored, not eaten. Thus, they made something fresh! We knew we had to give them a shot.

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!

Archive