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Silver Hills Bread Packaging

Hooray for great blends of design and food!

There's already quite a buzz about this bread packaging, but I just had to add it to the bestgroceries list. The re-design, by Karacters, won a Bronze Lion award in the design category at the 2009 Cannes International Advertising Festival in France. It's a great combination of playful illustration, bright colors, matte texture, and catchy titles.

Now I just want to know where to buy Silver Hills Bread in NYC. Does anyone know where it is sold? (FYI - bestgroceries is boycotting Whole Foods right now....)

P.S. There's a Kamut product here: it's called "The King's Kamut."
P.P.S. Enjoying Karacter's Klog (that's their blog).

Sushi Avenue

If you shop for sushi at CUB Foods, The Wedge, Lakewinds Natural Foods, Central Market, Festival, or ACME grocery stores, you might be seeing the products of Sushi Avenue in the chilled sushi section. I recently discovered their potstickers at the Garden of Eden store on 23rd Street between 6th and 7th Avenues in Manhattan. Cute logo. Looked local--but I was about to learn it wasn't.

Searching for this product online, I discovered that Sushi Avenue of Eagan, Minnesota, prepares and packages sushi plates, party trays, sides, salads, and spring rolls for many stores. At the time, I knew that the sides, like these potstickers, were prepared remotely, but I didn’t know the Spicy Rolls and Sushicado were as well. Good to know.

I must admit: the potstickers were a bit dry--but perhaps this is why they are no longer an option on Sushi Avenue. Maybe this was a result of the travel time between Eagan and New York.

Response toTara re: Kamut

Thanks to Tara (who commented to the Kamut post), I now know that QK-77 is really a Plant Variety Protection code (a.k.a. - how the plant seed was labeled). With this in mind, I am editing the Kamut post to reflect this new information and I believe I owe a greater amount of reverence to Bob Q. & Tara B. of Kamut Khorasan for their commitment to organic agriculture and organic farmers.

Stay tuned for new entries about grains and more...coming soon!

Fooled by Kamut

Happy Herbert's Ancient Grains Kamut Pretzels have a great name. They even taste quite good. But don't be fooled, Kamut is not necessarily an ancient grain. I was greatly disappointed to learn that Kamut is a brand and a registered trademark. This was just not as exciting of a history as I thought it might be when I purchased the bag of pretzels at the natural foods store near my office.

After consulting the Kamut website, I couldn't help but feel that the Kamut or Khorasan industry was trying to convince me that this product is ancient, even though it is officially traced back to 1949. Not sure I feel this qualifies as ancient. Maybe ancient-inspired?

However, I am pleased to know the Kamut Khorasan industry is working to cultivate organic agriculture and support organic farmers. But, personally I would like to know more about how much of this grain is imported, because organic or not, transportation of even ancient-inspired grain ought to be minimized.

I also found some great information from Purdue's Horticulture department that was also uplifting about this grain. Here's a snippet:

"Kamut arrived in the U.S. approximately 40 years ago, when a U.S. airman mailed 36 kernels from Egypt to his father in Montana. The seed was increased and produced commercially for a few years, but was discontinued due to lack of markets and yield averages which were lower than wheat. In 1977, the Quinn family secured a quart jar of remnant seed from which they selected and propagated a specific seed type that was registered as QK 77, and named Kamut, a word thought to mean wheat in ancient Egypt.

"Kamut production in the U.S. is determined through exclusive contracts with Montana Flour and Grains, Big Sandy (R. Quinn, pers. commun, 1995). All contracts require organic certification of the crop and agronomic practices for production are outlined by Montana Flour and Grains. Results of yield comparisons between Kamut and hard red spring wheats are similar to the results observed in the comparisons between "the covered wheats" and other free threshing wheats. Kamut will out yield spring wheats when environmental stresses are experienced during the growing season, and yield equal to or lower in more ideal growing seasons. Kamut plant height reaches 127 cm with good to excellent straw strength."

Additionally, and quite exciting (also from Purdue):

"Kamut products made from whole grain flours have a mild, nutty flavor. Individuals who experienced certain types of allergic reactions to products made from common wheat are able to eat Kamut products."

I should also note that Happy Herbert's products are quite enjoyable. But beware: their website makes a crunching sound every time you visit.

Spiced Up Carrots

On an adventure at the Chelsea Organic Market (a corner grocery gone organic on the Northwest corner of 7th Ave. and 20th St. in New York) I stumbled upon Danielle's Spicy Carrot Chips. I had a cold, so I was also stocking up on some Yogi echinacea tea, but I thought the spice factor would be a bonus sinus-clearer.

Danielle's packaging was very pleasing, with a white background and a lovely sketch of a bunch of carrots. Their other crispy dried fruit and vegetable products were all similarly decorated and exotic sounding.

Result: delicious and colorful on the inside. Although I found them quite tasty, 2 out of 3 workmates did not enjoy them. I would certainly buy them again and I would try the other flavors.

Check out a couple of other reviews of this line of products: iateapie.net and cool hunting.

Organic Indian

After lingering at the local Foodtown around the corner, I spotted a few items from the Arora Creations line of products. I was originally drawn to the the simple font and clean layout of the packaging, and I wondered if they would be any good.

So, last Sunday I gave two of them a try: Vegan Veg Rice and the Chicken Tikka Masala Spice Blend. It was quite an endeavor, taking me about 2 hours to do all of the prep and cook the food as well as I wanted to.

Results: the smell of the rice didn't really go well with the aromatic chicken curry concoction. I would pick up the spice pack again, but probably choose a simpler, more homemade rice. I also dream of a creamier version of Chicken Tikka Masala, but all in all, this version was pretty good. Now I just want to learn how to make some good nan.

Colors of Chard

After a cider and a couple rounds of Tapper at Barcade in Brooklyn, I took refuge at the Sunac just a few blocks over. Nothing like a great grocery store to cure a night of bar life. Here is what I found: rainbow chard. It was beautiful and I couldn't believe it was just hanging out in the refrigerated produce section on a Saturday night.

So, what is this rainbow chard and what can you make with it?

Chard shares a family with beets, also a fav of mine, and it can be sautéed to perfection. Or you can try your hand at this delicious-looking chard and fennel gratin.

Coconut Water: The Natural Electrolyte Drink

I had an intense headache today, which I figured was probably due to dehydration. Thanks to a friend's advice, I went for the coconut water at the bodega instead of Gatorade. It tasted a bit strange at first, but the bits of coconut made it better; kind of like orange juice with bits of pulp. Result: I felt better almost instantly.

That's right, sporty friends of bestgroceries, you should try it, you might like it!

Salty Oat Cookie

My friend Sepi took me to Teaism a few years ago and I became smitten with their Salty Oat Cookie.  I only allow myself one, 'cause if I bought a whole package, I would eat them all!  Luckily I am able to visit Washington, DC often enough to indulge in their deliciosity.

Teaism @ Dupont Circle: 2009 R Street NW, two other locations at Lafayette and Penn Quarter, I haven't been to them.

Grad School Hiatus

Beautifully-arranged Caesar salad at Le Pain Quotidien • Bakery.  Delicious, but took re-organization to actually eat.

Man, have I been MIA lately, and that's not going to change for a while.  I'm okay with it, really.  So, I am changing my format/plan to posting images of food, b/c food is so beautiful (or can be, as long as it's not hanging out in the gutter).

Two of my classy co-workers are fans of this place.  The bread is terrific, the coffee a little meh.  The communal table was very cool with clean, natural wood furniture and the products for sale near the counter were lovely.  I have to admit I was a bit tempted to buy the sea salt, but instead I tried the lemon tart.

Check it: Le Pain Quotidien (I went to the location on 7th Ave. in Chelsea, in NYC, in the US.  They are a mighty-big multi-national franchise!)

Scream For This

Who wants ice cream?  I do for sure.  In fact, it is my weakness.  The best ice cream in the USA is made in Cincinnati: Graeter's Ice Cream; even Oprah endorses it.  Recently bestgroceries' significant other brought 12 pints of Graeter's to the freezer of our NYC apartment.  This is really dangerous, since I have to practice great restraint not to eat it all in a week.  So far, so good, I have not even had a taste (but notice how it is still on my mind....)!

So, yes, I am an ice cream expert.  I have tasted it everywhere I go, gelato included.  Recently I discovered a really cool gourmet ice cream truck in SoHo: Van Leeuwen Artisan Ice Cream.  After a visit to the SoHo Apple store, I crossed the street and there was their lovely creamy-yellow-painted ice cream truck.  Not surprisingly, I could not resist - I had to try their wares.

I chose strawberry and it was fresh, creamy, and delicious - just as they say it is.  But something else was different.  Their disposable spoons, bowls, and napkins were intriguing in texture and weight.  When studying their website I learned they are made from renewable resources (sugar cane and corn husks).  The Van Leeuwen enviro-friendliness doesn't stop there, after all, this is intellectual ice cream.  All of the ice cream is made of all natural products, the milk comes from cows who graze on the pastures of the Adirondack Mountains.  Distribution is only through the vintage ice cream trucks that dock in three locations in the city (see below).  The goods are available in pints and/or half gallon sizes, I believe.  Visit the website to learn more.

To find a Van Leeuwen truck, go to SoHo @ Greene & Prince daily between 1 - 8 PM, to University between 11th and 12th daily between 8 - 11 PM, or to the Upper West Side parking spot on Broadway between 74th and 76th daily between 1:30 - 11 PM.

Lula Café is Delicious!

As a continuation of my slacker-hood of grocery shopping, I have been busy traveling and eating in restaurants.  This past weekend I was in Chicago, attending a wedding, riding bicycles along Lake Michigan, meeting up with friends, and eating lots of delicious foods.  It was even more fun than I anticipated!

In Logan Square (a little north and pretty west of downtown, on the blue line) there is supposed to be a giant Farmer's Market on Sundays from 10 am to 3 pm.  Although I was busy wandering Wrigleyville and bicycling during those hours, my posse and I made it to the scene around 8 pm and we were able to partake of the wares of the market at an amazing café in the square: Lula.

The flavor combinations were truly amazing, and I ate way more than I should (3 courses!), but it was worth it and I would do it again.

Here's what I ordered:

lula house salad (v fresh, great dressing, homemade bread slices and herbed butter)

pasta yiayia

vanilla gelato

Check out their menu and check out the Logan Square Farmer's Market site.  I will be back for a market visit.

I'm Nuts for LÄRABAR

It's true. I have been so crazy-busy so far this summer that I have not achieved my goal of visiting all of the green markets here in NYC by any stretch. My new plan is to visit them as soon as I can get to them and then report.

In the meantime, I suggest that any of you who partake of Luna bars or Kind bars or the like, or even if you don't, take a bite (if you haven't already) of the LÄRABAR. That's right.  go to your local Whole Foods or GNC (these are the places I know have them) and get one. There are many flavors to try. That's right - pick up one or twelve.  Keep them in your purse or satchel for when you are so hungry, you're getting grumpy. Just do this.

Here's the deal: these bars are all fruit and nuts, no crazy chemicals or sugar or HFCS (High Fructose Corn Syrup).  Fruit and nuts.  That's all.  And they are good.  Get one.  Check out their website (click on the title of this entry and it will take you there.)  There are new flavors this summer: Coconut Cream Pie and Peanut Butter Cookie.  Plus their logo/label is super-duper-ific, very classic.  Nice, simple website, too.

CENYC Greenmarket 2008

(The Green Market at Union Square - painting  by Hedy Pagremanski)

Someone shared this listing (assembled by the Council on the Environment of NYC - CENYC) of greenmarkets in NYC with me.  From now through the summer months I plan to visit as many of these markets as I can and see how green and good they are.

The information looks amazing - promoting buying local products, listing the chefs who buy from the markets, the farmers who sell, they have gear (t-shirts, etc.), and many markets accept credit cards and food stamps via a swipe for tokens.  Very cool.

The CENYC has all kinds of information about recycling programs: recycle textiles at Grand Army Plaza in Brooklyn, chef tours and tastings, environmental education projects, and film presentations to inspire us to recycle, care for ourselves and the earth.

I know, I know, this sounds so good and green.  So, I'm going to put this market list to the test!

I should mention that my expectations have changed since a group of 10 people (including me) decided that we should submit ourselves to a diet challenge where we earn points for positive behaviors (exercise and fruit & vegetable consumption, drinking water) and lose points for negative behaviors (eating junk food, sweets, & chocolate, drinking soda & alcohol - excluding wine); so far it is going well.  Now I crave more unusual products with natural and organic ingredients and a greater variety of produce, so I think I must check out these markets soon!

Checkout This

For Star Wars fans who love organic foods, this video is for you.

http://youtube.com/watch?v=hVrIyEu6h_E

Frenchy Cookbook Writer's Blog

Clotilde Dusoulier has a pleasant and well-mannered site and blog about her eating adventures. More recipe than grocery blog, but I'm sure the connection is recognizable.  

I particularly enjoy her post from April 28 about hotel breakfasts.  It is true, breakfast can be a barefoot and sleepy-headed experience at home.  I have to admit, perhaps shamefully, that I partake in a caffeinated beverage with a bagel, scone, or the like nearly every morning on the way to work, so I don't get the same feeling as Clotilde.  Breakfast, for me is more of a warm up on the go for the day.

However...I have recently been a regular at a hotel in the Princeton, NJ area and the breakfasts are quite questionable: funny looking scrambled eggs, canned fruit, high fructose corn syrup enriched syrup (not maple) for their waffles.  On mornings where they have "omelets" rather than scrambled eggs, I make a decent egg-and-cheese-on a croissant sandwich.

Anyhow - check out the Chocolate and Zucchini website - I want to look into Clotilde's book and even try some of her recipes.

What in the Fishmonger?

Just in case you were wondering...click on the title.

Declining Markets

This article appeared in today's NYTimes.  Scary how the corner grocery is disappearing, even in Queens.  I better go home soon to make sure the markets in my 'hood are still there!

Supermarkets for Design-Minded Folks

This is an article from Dwell - very intriguing design.  I really want to visit MPreis and would love to hear from anyone who has been.  Click on the title of this post to view full article.