Elin Hansen, deli category coordinator
Friday, November 15, 2013
Thanksgiving is around the corner and cooks everywhere are drawing up menu plans and shopping lists. Articles and blogs are popping up offering advice on how to cook a Thanksgiving dinner and there are often references as to how stressful this meal can be. Someone has to carve the turkey, mash the potatoes and thicken the gravy – all at the last minute!
Sage dressing, mashed potatoes and green bean casserole are all traditional favorites in my family, but this year I’m keeping it simple and mixing it up with some modern salad sides from our deli.
Liz Nerud, cheese specialist at Lunds Central
Thursday, October 10, 2013
I happen to be lucky enough to work for a company that holds passionate expertise as one of its core values. We take it pretty seriously, too. This past year has taken me on a journey designed to implement that very value; I became a Certified Cheese Professional through the American Cheese Society!
About 30 years ago, the American Cheese Society (ACS) was formed to provide a forum for the development of American artisan cheeses, taking fine European traditions and creating unique American specialties. As you shop your favorite Lunds or Byerly’s, even a quick perusal of our specialty cheese counters will prove to you the success of this venture. Our cheese education program has progressed leaps and bounds over the past years, due in no small part to the efforts of the ACS. It’s kind of a big deal.
Merritt Steidl, deli category analyst
Wednesday, September 4, 2013
We recently welcomed a new line of all-natural slicing meats to our deli case: Metro Deli!
Metro Deli meats contain no binders, extenders, phosphates or additives. They’re always all natural and whole muscle. All Metro Deli meats are made with six ingredients or less and use minimal processing.
Amy Fouks, bakery category manager
Monday, August 26, 2013
Can it really be time to head back to the classroom? Didn’t summer just begin?
Although fall is my favorite time of year, it’s hard to watch the commercials on TV about getting your pencils, paper, markers and glue sticks ready for the coming school year. It’s been a fun summer filled with lots of swimming, picnics and grilling, along with late bedtimes and plenty of ice cream. I suppose it’s time for the routine of the school year.
Back to school also means back to start making lunches.
Byron Hanson, director of food service and bakery
Tuesday, May 7, 2013
Walking through our stores, you can’t help but notice the sushi bar in the deli. If you’re like me, you find yourself mesmerized by the master sushi chefs from Hissho Sushi as their hands fly over the rolls, tossing mouthwatering ingredients in and wrapping everything so quickly. You’d swear it was an illusion.
What’s equally impressive, yet not quite as obvious when you’re standing there, is the deep-seated commitment and passion Hissho Sushi has for excellence in every aspect of their operation—from sourcing fresh ingredients and creating products that are on-trend, to their commitment to food safety and providing remarkable service.