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What’s in your milk?

by Bea James, senior manager of organic, natural and sustainable programs
Friday, March 21, 2014

OK, before you read this you should know I’ve researched this topic since 1997 and believe truth in labeling is one of the most important issues for consumers. People can choose the products they want, however they should know what they’re buying. It’s been my experience that companies not using controversial ingredients will tell you, usually right on the package (i.e. GMO free), while companies using controversial ingredients most likely won’t tell you.

So read on my friends and learn about rBGH, an ingredient that you may not know you’re consuming.

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.

Chocolove - the timeless combination of chocolate and love

Heather Wicklander, category analyst - chocolate & confections
Tuesday, February 11, 2014

Chocolate and love - they just seem to go together so naturally! Especially for Chocolove, a premium chocolate company based in Boulder, CO. Their dream began in a cocoa field in Indonesia and grew into a business that’s now a pioneer in the chocolate industry.

Chocolove chocolate bars are distinctly flavored bars made with all-natural ingredients. Flavors range from a sweet, creamy milk chocolate with 33% cocoa content, to an extra strong dark with an impressively strong yet smooth 77% cocoa content. Other Chocolove bars are married with flavors and ingredients like almonds, raspberries, ginger and sea salt.

Artisans at Sea – Coho salmon caught exclusively for Lunds and Byerly’s

Mary Smith, Alaskan fisherwoman
Friday, January 10, 2014

It’s still dark out when the captain yells, “rise and shine!” You can’t argue with the captain (even if he is your husband). I roll out of the bunk and pull on my wool socks and rubber boots. We have about 15 minutes before we have to set the gear; just enough time to make a pot of strong coffee and eat a granola bar. It’s early September in Alaska and even though the summer has been sunnier than normal, it’s still pretty chilly out at 5 a.m., so I slip on a sweatshirt and a warm hat before heading out on deck.

Stop making bad fruit cake ... make Way Better Than Fruit Cake

by Bea James, senior manager of organic, natural and sustainable programs
Friday, December 6, 2013

OK, so normally I blog about organic, natural and sustainable stuff, but I’ve learned over the years that NO ONE wants to hear about it during the holidays (except maybe me…and my hardcore environmental friends…and people looking to find support for eating a Tofurkey). But this year I’m going to tell you how to make a fruit cake that breaks the mold and will wow your guests. I promise.

What am I doing writing about a spectacular fruit cake? Well in my prior life I was a pastry chef and baker. I’m mostly self-taught, which by my standards is often the true training grounds of some of the best bakers and chefs I know, like Maida Heatter.

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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