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Spring is fast approaching... Are you seeing the signs yet?
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November 12: National Pizza With Everything Day (Except Anchovies)
This most popular of American dishes started out as a primitive flatbread and cheese meal somewhere in the Mediterranean region. While pepperoni wins as America’s favorite topping, the folks at Wisconsin Milk Marketing Board—whose members make much of the great cheese that tops your pizzas—have developed some groovy recipes that let you defer the tried-and-true pepperoni, meatballs, mushrooms, onions and pepper for another day.
So call your friends, tell them to bring the craft beer or artisan soda, and celebrate in gourmet style. But before you hit the recipes, chow down on the history of pizza.
November 14: National Guacamole Day
Avocados are packed with fiber, folate, potassium, vitamin B6, vitamin C, vitamin E, lutein and heart-healthy monounsaturated fats. The only challenge is portion control when it’s turned into something as delicious as Yucatan Guacamole. Because of the climate and soil, Mexican Hass avocados are superior to California Hass avocados. Yucatan Guacamole, which uses the Mexican avocados, is so fine in texture, flavor and seasoning that we bypassed the chips—they just got in the way of the perfectly seasoned avocado flavor.
November 18: National Vichyssoise Day
The History Of Vichyssoise
Let’s start with the origin and definition of vichyssoise and the correct pronunciation, which is vee-shee-SWAHZ. While it sounds like an old, classic French dish, this cold, creamy leek and potato soup was invented in America in 1917 and named after the French town of Vichy—long before Vichy would become the seat of France’s Nazi collaborationist government.
While the soup may have had its origin at the Ritz-Carlton hotel in New York City, to give France its culinary due, a French chef born in a town near Vichy is credited as the creator.
Louis Diat was the chef at the hotel for most of the first half of the 20th century. In 1950, he recounted to The New Yorker magazine the potato and leek soup of his childhood, and how he would cool it off during the summer by pouring in cold milk, which resulted in a delicious summer soup. He decided to make something similar for the patrons of the Ritz.*
The soup was first called Crème Vichyssoise Glacée. Culinary historians point out that the French chef Jules Gouffé published a similar recipe with potatoes, leeks, chicken stock and cream, in Royal Cookery, in 1869, but did not serve it cold. There is also a form of the hot recipe called Potage Parmentier after Antoine Auguste Parmentier, who returned from a German prison-of-war camp after the Seven Year War (1756 to 1763) to find his countrymen starving, and set up potato soup kitchens throughout Paris to assist the poor.
November 20: Beaujolais Nouveau Day
Technically a part of Burgundy, Beaujolais is regarded as a separate region. When asked to name the two red grapes of Burgundy, most people wouldn’t be able to get past the revered Pinot Noir; but Gamay, the grape of Beaujolais, rules the southern climes of the Burgundy region. Most of us associate Beaujolais with George DuBoeuf’s , the wine of the new vintage that is released on the third Thursday of every November to much fabricated fanfare (Beaujolais Nouveau, a young, simple wine, was invented by DuBoeuf as a marketing gimmick to get cash flow while the “real Beaujolais” aged for months in casks). Nouveau is the essence of a great summer sipper, made by a method called carbonic maceration,* which produces a wine of moderate acidity, low tannin, simple, overt fruitiness, even with a bit of spritz.
November 23: National Espresso Day
Espresso is a lot of flavor and complexity in a very small cup. Yet, as strong as it is, espresso has no more caffeine than regular coffee. This is Page I of a four-part article. Click on the black links below to visit other pages. We start on this page with an overview of the origins of espresso.
There are many coffee-lovers, but espresso-lovers are a breed unto themselves. That one ounce cup (or a doppio, a double) provides an intense aroma and flavor experience, but no calories.
|like the gourmet food trucks that brought high-end eats to the masses, popchips teams up with topshelf boutique to add some flavor to fall for fashionistas of all ages. just in time for the holidays, popchips presents an exclusive pop-up mobile fashion truck tour and shopping experience.
grab some friends and pop over to the popchips fashion truck where you can get the popstar look. so you can dress like a popstar, and snack like one too.
November 26: National Cake Day
The ancient Egyptians were the world’s first great bakers, with large-scale bakeries that produced unleavened breads and cakes, first baked on hot stones. They were the first to discover how to use wild (natural) yeast to make those flatbreads and cakes rise. Cakes are round because they descended from ancient breads—round loaves of dough placed on hearthstones to bake.
It took another few millennia, until the 18th century, to discover the technique of whipping eggs to make cakes rise. While it required many hours of beating, it heralded the dawn of modern baking. By the 1840s, baking soda had been invented, followed by baking powder in the 1860s. As ovens with regulated temperatures became available, and sugar became affordable to everyone, more people were able to bake, resulting in more creativity in recipe development; the modern cake as we know it began to take shape in the mid-19th century.
Even though sugar originated in Asia, cakes as we now know them—flour, eggs, butter and sugar baked to a sweet, fluffy deliciousness—are a Western evolution. There are thousands of different types of cakes in the world today; each culture has its specialties, most of which never reach our shores. Here, we present some of the more popular types one is likely to encounter—or at least hear about—in the U.S.
It is important to note that there is no one—or even 100—recipes for any of the cakes described here. Over the centuries, bakers have varied and refined the original recipes to their own preferences, and the challenge for everyone who loves to bake (or eat) good cake is to keep trying recipes until we find the versions that suit us to perfection.
As we kick off the Engine2: 28 Day Challenge on Wed the 20th, HeartWatch will be at the store on the Patio providing Health Screenings.
Take this opportunity to have your blood pressure, cholesterol, triglycerides and glucose levels checked and see your results. They also have other tests available click here for more information. No appointment is necessary!
HEALTH SCREENING Costs:
Cholesterol (no fasting)…………… $18.00
Risk Assessment (no fasting)……. $28.00
Cholesterol, HDL, Risk Ratio
Total Lipid Profile (12 hour fasting)…. $38.00
Cholesterol, HDL, LDL, Triglycerides
and Risk Ratio
ALT and AST (Liver Function)…… $44.00
Glucose (Diabetes) ……………... . $15.00
If added to a cholesterol test $ 7.00
HbA1c (Diabetes) ………………..... $34.00
Body Composition ……………….. $25.00
Bone Density (A bare heel is needed for test). $34.00
Allergy Screen …………………….. $64.00
Blood Type ………………………… $28.00
Blood Pressure (with Chol. Test) $ 0.00
Blood Pressure (no add’l tests) $ 2.00
Fingerstick method by Certified Phlebotomist
Accurate – Meets State and Federal Standards
No Appointment Needed.
Accepted payment is Cash, Check, Credit Card or HSA Debit Card.
November 29: Chocolates Day
Chocolate. Who doesn’t enjoy the melody of those three syllables?
The history of chocolate began right here in the Americas: The cacao tree first grew wild in the tropical rainforests of the Amazon basin.
Our word chocolate comes from the Aztec cacahuatl, based on the earlier Maya word xocoatl (for details, see the Chocolate Glossary - http://www.thenibble.com/reviews/main/chocolate/glossary.asp).