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The basics of a raw food diet

by Bea James, senior manager of organic, natural and sustainable programs
Wednesday, June 19, 2013

Raw foods are a revolution. Really? Geez, my hippy friends and I from years gone by have been eating raw foods since 1975, although back then we just called it… well, hippy food. Nuts, dried fruit, kale and sprouts galore are just a few of our favorites.

There’s a new generation afoot and they’ve rebranded hippy food as raw foods.



Raw foods are a growing trend and it’s all about eating fresh, raw and sprouted foods to detoxify and invigorate the body. I must admit it works; at least it did for me.

New products hitting our shelves – Suja Juice

Mark Waters, dairy and frozen category manager
Monday, April 29, 2013

Suja Juice is a raw, USDA organic, non-GMO verified, cold pressed vegetable and fruit juice blend with many unique and very nutritious ingredients. The founders began crafting these blends on a Norwalk cold press juicer and quickly developed a thirsty audience because these juices are extremely delicious and nutrient dense.



Cold pressing is a method of juicing that involves a two-step process of gently grinding and pressing. This retains up to 45% more of the nutritional value and enzymes than a centrifugal method with a fast whirling blade.

How to juice your produce

Tim Domini, Lunds 50th Street produce manager
Friday, March 29, 2013

Did you know for a moderately active adult male, the Center for Disease Control recommends eating two and a half cups of fruit and four cups of vegetables per day? Even though I’m surrounded by fruits and vegetables as a produce manager, I still find it difficult to make sure I’m getting enough of these foods in my diet.

That was until I discovered a simple and fun solution to the problem: juice them! Juicing is a great way to get all of the benefits of a diet rich in fruits and vegetables without having to prepare them. Not only that, but it gives you the opportunity to reap the health benefits of vegetables you may not enjoy eating.

Kale – the other green leaf

by Bea James, senior manager of organic, natural and sustainable programs
Friday, October 5, 2012

Kale should win an award for being one of the biggest underdogs in the garden to take the leafy green world by storm. Kale is everywhere in the market these days. Curley kale, Dino kale, Redbor kale, kale chips; and then you’ve got your kale in soups, salads and smoothies and out west, trend setting natural foodies are starting to drink kale juice, straight up. Move over wheat grass.

kale juice

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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.

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