|Meet the Manager: Lauree at DeWitt|
By Kristie Snyder,
The first day Lauree Myler visited GreenStar, she knew she'd come to the right place. New in town, she and her kids had been traipsing around for hours, looking for a TCAT that never seemed to be coming. "We had no idea where we were, and it was hot as hell," she said. Finding themselves near the West-End store, they went in.
Sunday, 01 March 2015 00:00
By Joe Romano,
GreenStar's Grocery Department is proud to announce that, starting in March, they will be carrying a robust line of products from The Piggery. After a bit of work on both sides to ensure that our standards were being followed to the letter, the local producers at The Piggery worked out an arrangement with Interbrook Farms, one of The Piggery's family of farms, to work with our product guidelines and Meat Referendum standards to create products specifically for GreenStar. Products that we are likely to see in the store include pork chops, an assortment of ribs and bacons, sausages, and ham, to start with, but the list could expand with more local products.
Grocery Manager, Adam Morris, says that "customers who are shopping for the evening's dinner prefer fresh meat over frozen," which was why we worked so hard to be able to carry the Piggery's products. He said the staff of The Piggery "went above and beyond" what we could normally expect a vendor to do to comply with our standards. "They are extremely nice people to work with, and now they have a total understanding of how GreenStar functions, and how we are different from other stores," said Morris. "Ultimately, we are both part of the same local food system."
Not only are The Piggery and GreenStar part of the same local food system, we both see our part in it in much the same way. GreenStar and The Piggery share the distinction of being the only Food Justice Certified retail businesses in the world.
Monday, 02 March 2015 01:19
By Lewis Freedman, RD
My simple plan for dinner is this:
Start with a grain, add a bean, a veggie that's orange, and one that is green.
I have followed this simple system for years. To make an easy, yet complete, balanced, and nurturing meal, I think of these four food groups.
I generally start by looking in the refrigerator. What grains and/or beans do I have already cooked? If I have a cooked grain, I know I can freshen it up with steaming. If I have a bean, I can make a soup, or simply heat it up with some seasoning in a skillet. If not, there are many stored grains and beans I can use.
Then I look to an orange food. Winter squash, sweet potatoes, and carrots are most often at hand.
Finally, I complement the meal with a green — kale, collards, broccoli, snow peas, spinach, and lettuce, to name a few. Some might be in the refrigerator, some in the garden.
Let's look at each of the four food groups more closely.
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If you can hunker down through the last of winter —gardening season is coming. Look for organic, local seeds and more.
It's a tough month for local produce, folks, I ain't going to tell you no lie. Blue Heron Farm still has parsnips and potatoes. Stick and Stone is not sure how the carrot supply will hold up, but they still have their root medley. But IT is right around the corner...
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