Growers and Grocers

Often times, our greatest inspiration comes from others.  And in terms of “going green,” it’s always nice to hear of changes, be they big or small, that others have made in their lives to spur on our own changes.  A recent posting on Wondertime shared some green suggestions from celebrities … my favorite is Jason […]

Is saying nothing the best way to market your company’s eco-image?  There’s a lot of pressure these days to be greener than thou and as owners of Rosas Farms, our company is synonymous with grass-fed organic and all that’s green, including The Organic Chef ™, and we know the challenge is there for almost every […]

 
Since I am not the primary consumer of ketchup in my household (that distinction belongs to my kids), I decided to enlist the whole family in taste-testing this product. We sampled Wholemato’s Organic Agave Ketchup on roasted potatoes, which were otherwise flavored only with sea salt, black pepper, and a little bit of olive oil.
Upon […]

When it comes to selecting good sources of seafood, vegetables, and meat, we can never have too much information.  The Eating Well article quoted from in the previous post didn’t include these two resources, but Growers & Grocers readers pointed them out, and we want to make sure to pass them on to you.  The […]

Organic “fun snax” have come a long way since the soy-nut-and-dried-papaya gorp of my youth. We now can send our kids off to school with a FruitaBü Organic Smoooshed Fruit Flat in their lunch bag, content in the knowledge that (a) it’s organic, (b) it’s half a serving of real fruit, and (c) they’ll probably […]

The April issue of Eating Well magazine is the “How to Eat for a Greener Planet” issue.  In addition to articles on concerns like farmed versus wild salmon, and grass fed beef, it contains several listings of helpful resources for finding the most environmentally friendly versions of various foods, along with some common terms and […]

The Culinary Institute of America (CIA) in Hyde Park, NY announced last week that they are undergoing a new “green” initiative, and to that end, they have removed paper cups and lids in all of their dining facilities. Considering the campus uses between 15,000 and 18,000 disposable cups a week, this is certainly good news.  
“We took a look at […]

As I pine for spring, it’s only fitting that my first post for Growers and Grocers is about a series of salsas available from the award-winning supermarket Wegmans. I love the store, but my only complaint about Wegmans is that because the company regularly introduces its own branded products, this process limits shelf space and […]