I read an article in the New York Times recently, where they talked about Lunchables and how that product came to be. The most shocking thing to read was what happened when it launched.
“The trays flew off the grocery-store shelves. Sales hit a phenomenal $218 million in the first 12 months, more than anyone was prepared for.“
Lunchables are all right, we sell them at Fiesta Farms, they’re one of many junk food products packaged as convenience that have found their way into packed school lunches. They aren’t any worse than Pizza Pockets or Gold Seal Tuna Snacks but they aren’t nearly as good for you as lunches that contain fresh ingredients.
How about this year we all try to limit our dependance on pre-made products when packing the lunch box? Here are some of my favourite ideas for a real, homemade back to school lunch. It’s time we took the next generation’s tastebuds into our own hands. You may scoff at the idea of giving a kid a cold soup of potatoes and leeks for lunch but is that any crazier than feeding them bologna and processed cheese? Continue »
Quinoa, Carrot and Kale Tabbouleh, just one of many variations you can try. Recipe can be found at Taste Food Blog here.
Tabbouleh , the traditional dish from the Middle East is a great salad that is almost a meal in itself, and the end of summer is one of the best times to make it; your garden is brimming with plump tomatoes or cherry tomatoes perfectly ripened on the vine, cucumbers, despite the heat, are crisp and cool, the parsley and mint are running rampant, while green onions or chives are ready and waiting to shine. Continue »
A few weeks ago we reported on Chef Ned Bell and his plans to cycle across Canada to raise awareness about the state of our oceans, rivers and lakes, and specifically, to turn the conversation towards making informed and educated choices when it comes to choosing sustainable seafood.
One of the more often overlooked choices that regularly appears on lists of sustainable seafood picks is the humble sardine. Many of us have been snacking on tinned sardines for years, lured by the convenience, devoted the taste, unaware that when it comes to seafood, sardines are one of the more environmentally responsible -and healthy-choices we can make in our diets. Continue »
Summer is the perfect time for light, healthy eating and snacking, and few things refresh, sustain and satisfy to the degree that fresh, delicious garden vegetables do. A platter of crudité, the French word for an assortment of fresh, raw vegetables, is not only healthy, it is visually appealing as well, and might just be the most beautiful thing on your table. A crudité platter calls out for dip, and while you could just dump some Newman’s Own Ranch in a bowl and call it a day, I thought I’d pull together a selection of fresh and delicious dip recipes to inspire you to whip some up from scratch. Continue »
Ruth Klahsen makes some of the most delicious cheese in the country and we’re very proud to sell her Monforte Dairy cheeses at our cheese counter.
Not only does she produce incredible cheese, she does so in a way that supports small dairy farms and allows her to source her milk from the local community. Alternatives Journal touted her in a recent article saying,
“Monforte’s founder, Ruth Klahsen, recognized that an interdependent relationship with local farmers would not only give her the best quality raw materials, but it would also allow Monforte to connect with the local community and develop personal ties that would encourage trust and interdependence among all of the partners involved.”