November 2021

This tasty seasonal vegetable would favor steel bones and arteries, to be avoided if we take anticoagulants –

As we know, prevention is never too much when it comes to health.
It is not just about carrying out periodic checks and adhering to screening campaigns, but also about adopting correct lifestyles.
Alongside regular physical activity, it is essential to follow a balanced, healthy and nutrient-rich diet.
Yes, because health also passes (and for some pathologies above all) from the table, by now we know it well.
For example, we have seen how the addition of an uncommon ingredient to the salad could be enough to have beneficial effects on cholesterol as well.
In this period, many of us are affected by various seasonal ailments.
We could cope with these by consuming a fruit that is often underestimated and perfect for cakes and jams.
In short, there is truly spoiled for choice when it comes to deciding what to bring to the table to ensure iron health!
Consuming food according to its seasonality is the best way to go to always ensure quality products.
We should also pay particular attention to when we prepare the shopping list.
In fact, it would be advisable to prefer fruit and vegetables not only in season but possibly from organic farming.
This would ensure a further certificate of authenticity at our meals!
Among the vegetables of this period there is one that seems to be a real source of well-being.
This tasty seasonal vegetable would favor steel bones and arteries, to be avoided if we take anticoagulants.
We are talking about cabbage, excellent both raw as a salad and in a pan or in addition to some tasty recipes.
Let’s find out what makes it so special.
This vegetable seems to be a real long life elixir; it is in fact rich in many vitamins and minerals.
With only 100 grams of cabbage we have 36.6 mg of vitamin C, 76 mg of vitamin K and 170 mg of potassium.
In short, a real health “team”.
In particular, potassium and vitamin K, which stand out for quantity, would favor heart and arterial health by removing atherosclerosis.
The presence of calcium, fluoride and magnesium would also help maintain good bone health.
The only sore point is the possible interaction with anticoagulant drugs.
For this reason, those who are following a treatment based on certain active ingredients should avoid consuming this food.
Obviously your trusted doctor, to be consulted always and before anyone else, will be able to clarify any doubts and requests in this regard.

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This shaved vegetable salad with burrata buratta recipe delivers crunch and creaminess in every bite – The Washington Post

Here’s something recipe developers don’t often share: We work a season ahead. When you’re gorging on tomatoes, I’m roasting turkeys. My time with tomatoes happens when the streets are snowy; I hunt for deep-red specimens that have any scent of summer (and usually settle for beigey-pink).
This flip-flopping can be jumbling, like visiting South America in December, but it keeps my brain nimble. In summer, our cooking is mostly at the cutting board, chopping, tossing, mixing; we give the stove a rest because a lot of summer’s produce doesn’t require heat to taste its best. In the winter, the meditation shifts; we are positioned by the stove and oven so that their heat can extract sweetness from vegetables, brown meat and soften legumes. As I write this in the summertime, I wonder what it would look like to apply our summer rituals to cold-weather ingredients. What if we gave the oven an extended vacation (to Argentina?) and didn’t cook hardy winter crops?
This crunchy, raw salad is one idea. It’s a little showy and requires little effort, especially considering that it’s built on root vegetables. It can be made ahead and accommodate many of the winter vegetables we know to cook and cook and cook.
To keep it from being a jaw exercise, the vegetables are softened using not heat but salt. Think about how cabbage transforms from crunchy slaw to sauerkraut or kimchi with time and salt. Or how kale slumps with salt and a massage. As salt removes moisture, the vegetables wilt, no longer taut from the water that was filling them out.
How to store apples, broccoli, potatoes and more fall and winter produce
This method (and this salad) works with any number of crunchy vegetables and fruits, including beets, radishes, turnips, apple, pears, carrots, kohlrabi, shallots, cauliflower, fennel, celery, cucumbers and/or scallions. Other perhaps surprisingly delicious ingredients to eat raw include sweet potato, Swiss chard stems, Brussels sprouts and parsnips. Thinly slice them into bite-size pieces with a sharp knife or mandoline. Toss them with salt, acid and olive oil. The acids used here are lemon and white wine vinegar for a mix of sweet and puckery, but you could swap in lime, grapefruit or another kind of vinegar. The longer the vegetables sit, the softer they’ll be.
That said, while the vegetables will be relaxed, they’ll still involve chewing; a piece of cauliflower will never have the jamminess of a late-August peach, no matter how many head massages it gets. So the salad needs something plush to add comfort to each bite — burrata, cut open and turned inside-out to expose its ricotta-soft middle, is just the thing.
Scale and get a printer-friendly, desktop version of the recipe here.
Beyond this simple combination of shaved raw vegetables, assertive dressing and creaminess, feel free to embellish as you wish, perhaps with red pepper flakes or soft herbs. The recipe includes poppy seeds. Have you ever really tasted a poppy seed? It’s floral, nutty and earthy; fresh ones smell almost dewy, like the wet dirt where your winter vegetables grew. They complement root vegetables nicely and add a surprise crispiness to everything they touch. Because poppy seeds spoil quickly, use them in large handfuls and store them in the refrigerator or freezer.
In addition to being a starter, this salad can be a topper to a chicken cutlet or piece of tender fish, such as salmon or cod. Without the burrata, it can mimic a relish or pickle and provide crunch and spunk to an egg or turkey sandwich. It can become a main-dish salad with the addition of legumes, toasted nuts, whole grains or toasted torn bread like a panzanella.
Just try to remember how you make the most of your summer vegetables and do that here — now. Summer cooking is all about immediate gratification.
These 7 salad recipes are filling enough to be your next dinner
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Scale and get a printer-friendly, desktop version of the recipe here.
This mix of crunchy shaved vegetables, soft cheese and the floral pop of poppy seeds makes for a salad showy enough for guests. It can accommodate any number of raw winter vegetables, be made a few hours before serving and provide a speedy solution for using up all those cold-weather root vegetables. Use a vegetable peeler or a mandoline to cut them into thin slices or matchsticks. Do not make long ribbons, as they may turn limp and soggy.
Make Ahead: The salad can be made and refrigerated up to 3 hours before serving.
Storage Notes: Leftovers can be refrigerated for up to 2 days, depending on the vegetables used.
Drain the burrata and set aside at room temperature to soften, about 2 minutes.
Meanwhile, in a large bowl, combine the vegetables with the olive oil, lemon juice and zest, poppy seeds, vinegar and a light sprinkling of salt. Toss with two spoons or your hands until evenly mixed and the vegetables are slightly softened, 30 seconds to 1 minute. Taste, and season with additional oil, vinegar and/or salt as needed.
Divide the burrata between 4 plates, turning the casing inside-out so the soft, creamy middle is exposed. Drizzle with more olive oil and season lightly with salt. Top with the vegetable salad and another drizzle of olive oil, and serve.
Per serving (about 2 cups), using beets, radishes, apples and carrots)
Calories: 559; Total Fat: 39 g; Saturated Fat: 18 g; Cholesterol: 70 mg; Sodium: 372 mg; Carbohydrates: 17 g; Dietary Fiber: 6 g; Sugar: 19 g; Protein: 23 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From recipes developer and food writer Ali Slagle.
Tested by Ann Maloney; email questions to
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Organic waste programs coming – Mountain Democrat

Some El Dorado Disposal customers have begun using yard and food waste buckets. Courtesy photo
Pilot programs through El Dorado Disposal have rolled out in some areas of Placerville and El Dorado County to support new legislation that aims to reduce organic waste from commercial and residential trash disposal customers. Full implementation is expected within two years. 
Jeff England, district manager at El Dorado Disposal, spoke at the Nov. 9 Placerville City Council meeting, giving an update on the progress of Assembly Bill 1826 and Senate Bill 1382.
AB 1826 is a California mandate targeting commercial food waste. The bill has a measured phase-in process to allow the private sector to build infrastructure to comply. In October 2014 the bill was signed into law with a target date of implementation starting in April 2016. Local jurisdictions would report progress to Cal Recycle on development of an organic waste program and in 2018 CalRecycle conducted a formal review. In 2019 businesses that generated 4 cubic yards or more of commercial solid waste were be required to arrange for organic waste services. 
Earlier this year the threshold for commercial customers to be compliant with the program was lowered from 4 cubic yards to 2 cubic yards of trash. This means that many small businesses will be required to comply, according to England. 
“Customers will be vetted and what we end up with is a list of businesses that are required to be compliant,” he said. 
Other businesses will be exempt based on the type of trash they generate with some obvious exemptions still needing to be verified.

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“C&H Auto Parts for example,” he said. “We can put them on the exempt list but we are expected by CalRecycle to go back and literally do a dumpster dive or have the driver take a picture of the inside of the bin to verify that there are no organics in there.” 
There are currently 147 customers on the weekly commercial food waste route and that number continues to grow, according to England. 
SB 1383, signed into law in September 2016, targets household food waste as a way to combat methane emissions in landfills. The bill has a target of a 75% reduction of organic waste disposal by 2025.
Ross Reaksecker, site manager at El Dorado Disposal, reported on the implementation of SB 1383 in El Dorado County.
“1383 is vast and has a lot of components,” he said. “It’s not a one-size-fits-all when it comes to the community we work and serve in.”
“We need to understand what our community needs here,” he continued.
A pilot program was launched Oct. 27 for customers in Cold Springs Road, Mallard Lane and Highway 49 areas, encompassing a route in Placerville and into unincorporated county territory. Customers were given in-home pails to transport organic waste to their green waste cart.

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The pilot program will help El Dorado Disposal answer questions of how to implement the program such as whether a weekly or bi-weekly pick up would be needed and what equipment customers might require.
Some customers said they have been grateful for the organics pails while others said they do not need them as they compost themselves. 
A survey is going out to all customers in the pilot program to help build data El Dorado Disposal can use to help shape the program.
Other areas of the county are targeted for future pilot programs. 
Approximately 27 million tons of organic waste were disposed of in 2017 in California with roughly 18% of that or 6 million tons being residential food waste, according to CalRecycle. 
AB 1383 regulations take effect Jan. 1, 2022, and enforcement is expected to begin. However, according to Reaksecker, many jurisdictions are behind in terms of CalRecycle’s expectations due to setbacks during the pandemic. El Dorado Disposal expects full implementation by July 1, 2022. 

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“As long as we show progress, programs and results, CalRecycle remains happy,” he said.  
“Ultimately, what we will be rated on is the amount of diversion,” said England. “Which in short gets down to the amount of material going to landfill relative to population numbers.”
Another component of SB 1383 is the Edible Food Recovery Program, which aims at identifying edible food waste and diverting it to food-insecure households.
Reaksecker referenced a program already in the works with the county diverting edible food waste to local food pantries. The Mountain Democrat in June reported on the Surplus Food Program partnering CalRecycle, El Dorado County Waste Management and the Food Bank of El Dorado County.
”We believe there’s a lot of potential for teamwork in that program,” said Reaksecker.
California mandates that local jurisdictions have ordinances in place and enforced by 2024. Enforcement would require El Dorado Disposal to report offenders to county or city officials.
The draft ordinance adding organic waste disposal reduction to Title 7 of the Health and Sanitation Code was introduced later in the City Council’s agenda and passed unanimously to return to council Dec. 14 for a final vote.
Very good news!
sound like to go boxes for wild animals and dogs
More liberal B.S.
Wait until they tell you they need more tax money to hire trash monitors to review your garbage. It’s happening in SF and Seattle right now. SF has several million dollars being spent annually to review and test garbage contents for stuff that will easily compost in a landfill or anywhere. Make no mistake, this is just another revenue stream and tax hike with more government control. Wait until they start telling you what to eat, and telling you that you have no disposal alternatives for certain things. This is just more government overreach – all in the name of “the environment” as it were. Fools…
The thing the ecologically illiterate don’t realise about an ecosystem is that it’s a system. A system! A system maintains a certain fluid stability that can be destroyed by a misstep in just one niche. A system has order, flowing from point to point. If something dams that flow, order collapses. The untrained might miss that collapse until it was too late. That’s why the highest function of ecology is the understanding of consequences.
Your ignorance is scary. We all get it. In fact, I work for a company that promotes this stuff and understand it at a better level than most. What you don’t see is that it’s being used as a power and money grab – and will do little to nothing for the environment. It’s about MONEY AND POWER. And that’s why it’s legal legislation and not a voluntary movement.
Found the ecologically illiterate
Found the future dumpster diver and garbage can brown shirt.
Disdain for our local Waste Collection employees? Likening them to Nazi Brownshirts? Talk to your weekly EDC truck driver and see how quick they’ll dump a route of garbage in your driveway.
Another feel good piece of legislation initiated by someone who probably never had a job where they had to get their hands dirty. It will be yet another burden for restaurants and food related businesses. Take our Apple Hill ranches for a current example. Family comes and buys some fritters, an apple pie hot dogs and some drinks – they sit outside and eat some of it but there is still food left. They do the right thing and put that trash into the trash can provided – repeat this all day long….at the end of the day someone not only has to collect the trash but sift through it to ensure all the food waste is separated from the packaging, paper plates and so on….if non food items get in the food waste you get cited if food gets into the non food waste you get cited too….an army of trash police going around sifting through dumpsters to ensure your complying with the new rules. Buss boy/girl clears table from a busy restaurant….before clearing the plates they have to grub through the remaining food napkins, straws on the plate and put it in a separate trash can….nice job. There surely has to be a better way to deal with this at the end of the process rather than force people to pick through trash at the front end.
Only man is arrogant enough to believe they can change the planet,,but don’t worry if Iran, China and Russia have their way we will all die from nuclear war way before climate change..of course the people who believe in this crap,,attend a climate change summit in a private jet,,a 75 car motor cade,,,and drive to the lake in an electric car and leave trash and dog crap all over the place…but I guess if it makes you feel good that’s all that matters…
Just leave it….5 million years from now it will be the renewed oil for the future inhabitants of the earth….just need organic products, time and pressure and there you go…oil.


Chicken Matzo Ball Stew Recipe – NYT Cooking – The New York Times

Johnny Miller for The New York Times. Food Stylist: Simon Andrews.
Matzo balls spiced with ginger and nutmeg transform this hearty, earthy stew into a nourishing one-pot dinner, reminiscent of chicken and dumplings but much lighter and simpler to make. The process of chilling the broth and skimming the fat is the only part requiring much attention, but it also means that this meal can be made almost entirely ahead of time. You can use the skimmed fat to add more flavor to the matzo balls, but if you don’t have the time, just use olive oil instead, or buy some schmaltz. If you have leftover Thanksgiving turkey, you can also use it here in place of the chicken, and skip Step 1. Just add enough stock so that the stew is the consistency you like.
Featured in: A One Pot Matzo Ball Chicken Stew, Ready To Comfort
Joan Nathan, Rabbi Everett Gendler
55 minutes
Joan Nathan, Joe Dobias
20 minutes
Susan Gubar
1 hour 30 minutes, plus 30 minutes' refrigeration
David Firestone, Susan Brenna
2 1/2 hours
Nick Fox, Jeanette Lewin
15 minutes
Mark Bittman
About 1 hour, largely unattended
Joan Nathan
1/2 hour, plus 1/2 hour’s refrigeration
Melissa Clark
15 minutes
Priya Krishna, Fany Gerson
About 4 hours
Melissa Clark
1 1/2 hours
Alison Roman
3 hours
Joan Nathan
1 1/4 hours, plus chilling
Susan Spungen
1 hour 15 minutes
Joan Nathan, Marion Mendel
20 minutes
Joan Nathan
1 hour 15 minutes, plus 3 hours’ or overnight refrigeration
Ed Levine
For broth, 2 hours plus chilling; for matzo balls, 2 hours
Melissa Clark
45 minutes
Tejal Rao
1 hour 10 minutes
Yotam Ottolenghi
About 1 1/2 hours
Rebekah Peppler
Rebekah Peppler
Christina Morales
10 minutes
Melissa Clark
10 minutes, plus cooling and 1 hour’s chilling
Melissa Clark
50 minutes
Melissa Clark
50 minutes, plus cooling
Sara Bonisteel, Dorothy Zehnder
1 hour 45 minutes, plus overnight chilling
Sarah Digregorio
35 to 45 minutes
Sarah Digregorio
30 to 35 minutes
Gabrielle Hamilton
30 minutes
Zainab Shah
1 hour
Yewande Komolafe
2 hours 10 minutes
Yewande Komolafe
1 hour, plus at least 50 minutes’ chilling
Cooking Guide
By Alison Roman
Cooking Guide
By Sam Sifton
Cooking Guide
By Julia Moskin
Cooking Guide
By Melissa Clark
NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. for full access.


Visions of Sugar Plums Wish List – Sherman Denison Herald Democrat

For 19 Christmases, children and teens in the Pottsboro Independent School District have received nutritious, pre-packaged breakfast and lunch food provided by Visions of Sugarplums volunteers during winter break.  
Again this year, the VOS will provide food for the holidays to about 125 PISD students.
VOS also provides food packs most weekends of the school year to PISD families who need a little extra help with meals on Saturdays and Sundays.  Food packs include enough food for seven meals per child over the weekend.
Visions of Sugarplums is a non-profit organization, and contributions are tax-deductible.
VOS is located at 501 Spur 316, Suite 104, Pottsboro, TX 75076, in Preston Plaza.  Contributions may be mailed to that address.
For more information or to arrange delivery or pick-up of any of the following items,  please contact Virgie Holbrook at 903-821-9243 or
Donations of money are always especially appreciated.  Because VOS makes every effort to purchase only food with the money given to the organization, the following essential non-food items are at the top of it’s wish list:
16″ x 12″ x 12″ moving boxes — new
18″ x 18″ x 16″ moving boxes — new
packing tape
indelible felt-tip markers of all kinds
new Dyson vacuum cleaner
gift cards for photocopying at area office supply stores
white or pastel copy paper – 8.5 x 11
paper towels
cleaning products — window cleaner, floor cleaner, all-purpose cleaner
VOS is glad to receive any non-perishable food but has special need of the following — cash gifts are also appreciated:
15 oz. cans of peaches, pears, mandarin oranges, and fruit cocktail
15 oz. cans of green beans, carrots, mixed vegetables, and corn
peanut butter
macaroni and cheese
canned chicken, tuna, chili, vienna sausage, and other meats
canned beef stew
canned chicken and dumplings
chicken noodle soup, tomato soup, vegetable soup
chunky soups
14-serving boxes of low-sugar cereal


Explore life-size Lego models at the Awesome Exhibition, plus other things to do this week – The Seattle Times

Have you ever heard of a certified Lego builder? There are only a handful in the world, and an exhibit showcasing their giant Lego sculptures is currently in our very own backyard — the Awesome Exhibition at Seattle Center.
The Awesome Exhibition debuted in Australia in 2016, drawing Lego lovers from across the country to view the giant sculptures and interactive experiences. Seattle is the first American city to receive the exhibition.
“So it’s the very first time it’s been on American soil, and we even have two new Lego models that were built specially for its debut, including the Space Needle, which is very large and very, very beautiful,” said Jonathan Rockefeller, a presenter of the Awesome Exhibition.
The Awesome Exhibition features 40 life-size models, including a 24.5-foot-tall NASA rocket ship, the largest model at the exhibit. “The whole exhibition took 5,000 hours to build, and it uses more than 2 million Lego bricks. There’s an orca whale in the exhibition as well, which weights 700 pounds,” he said.
The process of transporting the Awesome Exhibition to Seattle was not easy, as many of the models had to be shipped in large boxes. “Some of them come in pieces — the 24.5-foot rocket ship, which is extraordinary to see in the exhibit, comes in about six different parts, each one is about 6 feet tall, so you can imagine you’ve just got to slide them and rotate them until they all slot together just like a giant Lego model,” Rockefeller said.
How are these giant Lego sculptures built? That’s where the Brickman — also known as certified Lego builders — come in.
“The Brickman team start with a whole series of plans and ideas, throw them around and then they get into computers and work out how to scale them up and how to build them into large wonderful objects. Then they spend hundreds and hundreds and thousands of hours building each model. A lot of them are bonded, so they can’t fall over and fall apart, but it is incredibly intricate work,” Rockefeller said.
Ryan McNaught is the leader of the Brickman and “one of the 14 certified Lego builders in the world,” Rockefeller said, adding that the Brickman team is specially certified by the Lego company to be official builders. Ryan and his team have built some of the largest Lego models in the world.
Throughout the exhibit, visitors can also find interactive building stations to make their own creations. “Everyone gets to contribute to the longest Lego snake wall with their own little panel that they get to add to it. And then [visitors] get to build models which are inspired by the big ones as well, so you see lots of really cool Caterpillar dump trucks or penguins,” Rockefeller said, adding that the exhibit is “a great activity for the whole family.”
“If you’re a kid or an adult or an adult with a kid inside you, you’re going to absolutely love it,” he said.
The exhibition runs through Jan. 16, 2022, at Seattle Center’s Fisher Pavilion (305 Harrison St., Seattle). Find more information at:
The Awesome Exhibition is part of Seattle Center’s Winterfest, a celebration of holiday entertainment, lights and more Nov. 26-Dec. 31. Inside Seattle Center Armory, find the Winter Train & Village and weekend mainstage performances, including choral music, jazz and acrobatics. The Winter Train features a 40-foot-long model train and miniature village 10 a.m.-6 p.m. daily. Visitors can pick up an entry sheet at the village train station and look for clues in a scavenger hunt.
Outside the Armory, discover noontime ice sculpting on Saturdays, colorful lights and more. The lights, provided by Climate Pledge Arena, includes a special International Fountain light and music show at 6 p.m. daily.
Find more information at:
Here are some other events happening Nov. 26-Dec. 2 in the Puget Sound area. If you would like to submit an event for consideration, please fill out the form at the bottom of the post.
Enjoy local art from 15 island artists including mixed media paintings, sculpture, jewelry and more 10 a.m.-4 p.m. Free. 1515 Shoreview Drive, Freeland; 360-639-4299;
Comedian Liz Miele headlines four shows at 7:30 and 9:30 p.m. both days at Laughs Comedy Club. Miele has appeared on Comedy Central, NPR, Hulu and more. Purchase tickets online; $15. 5220 Roosevelt Way N.E., Seattle; 206-526-5653;
The Duwamish Longhouse presents an art market and holiday gift fair 10 a.m.-5 p.m. Visitors can also enjoy soup and fry bread available at the market. Free. 4705 W. Marginal Way S.W., Seattle; 206-431-1582;
Join the 12th annual holiday shopping tradition in support of small businesses 11 a.m.-2 p.m. There will also be a welcome and information booth at Occidental Park. Free. 117 S. Washington St., Seattle; 206-667-0687;
Celebrate the return of Everett Philharmonic’s live orchestral music at 3 p.m. Paul-Elliott Cobbs will conduct Tchaikovsky’s beloved violin concerto performed by Carrie Rehkopf and Mendelssohn’s “Reformation.” Purchase tickets online; $10-$25. 2415 Colby Ave., Everett; 425-585-8975;
King County Library System hosts a virtual class for those ages 55 and older to celebrate traditional dances at 1:30 p.m. There will be a mix of genres and an attitude of gratitude will be incorporated in the class. Both standing and seated dances available. Register online; free.
Join this workshop led by PCC cooking class instructor Tiago Freitas 6-8 p.m. to learn fundamental tips for building the perfect vegetable broth and how to make three soul-warming recipes — ribollita, beet borscht and a carrot and ginger soup. Register online; $80. 450 N.E. 71st St., Seattle;
Dimitriou’s Jazz Alley welcomes old-school-meets-new-school jazzy soul singer José James touring in support of his new album at 7:30 p.m. Enjoy a mix of holiday tunes, covers and originals. Purchase tickets online; $30.50. 2033 Sixth Ave., Seattle; 206-441-9729;
Join KCTS 9 and Crosscut either virtually or in-person to celebrate the new season of “Mossback’s Northwest” with Knute “Mossback” Berger and producer Stephen Hegg at 6:30 p.m. The program will explore the origins of “Mossback’s Northwest” and look forward to the new season with behind-the-scenes stories, details on how the show is made and a special sneak preview of the first episode of the new season. Purchase tickets online; $15/in-person, free/virtual. 401 Mercer St. Seattle;
The opinions expressed in reader comments are those of the author only and do not reflect the opinions of The Seattle Times.


What's driving sales growth for organic products at retail? – Supermarket News

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Dawn Reiss | Oct 11, 2021
Immunity and wellness are still top of mind as consumers continue to search for clean ingredients, but there are many other factors driving growth when it comes to organic products.
During the Organic at Retail: Trends and Insights session held at Natural Products Expo East 2021 in Philadelphia, industry experts discussed the organic trends retailers need to watch.
Related: Local, organic help drive produce sales
The organic industry, both food and non-food categories, increased at a rate of 12.4% in 2020 for $61.9 billion in sales. That’s a drastic increase from a 5% growth rate in 2019.
“Organic has really expanded beyond food and beverage into vitamin supplements,” said Scott Dicker marketing data analyst at SPINS. “It goes into alcohol, body care and all other categories as well.”
Related: Organic food sales jump nearly 13% to record high in 2020
Top trends for 2021 include being plant-based, having clean labeling with minimal ingredients, sustainable meat and dairy, being immunity-focused and mission-based and offering options for a variety of lifestyles and diet preferences.
Look to Amazon for intel into organic trends, said Jake Bernstein director of sales at ClearCut Analytics.
“We believe trends happen on Amazon approximately 24 months ahead of food, drugs and mass,” Bernstein said. This is because Amazon has infinite shelf space with a range of products, and includes a mix of legacy and digitally native brands that may not be reflected in traditional brick-and-mortar data.
It also makes up a huge portion of CPG e-commerce with approximately 70% of online sales coming from Amazon, Bernstein said.
Consumers are proactively doing more self-care and want pantry preppers that require fewer retail trips as they optimize their time. Shrinking wallets mean there’s still higher home consumption of coffee, wine and beer for simple indulgences.
Organic shoppers continue to cook more homemade meals that involve meal prepping with nutritious ingredients, while “penny-pinched shoppers” stretch their dollars by purchasing private label, value-sized products such as beans and grains. 
Natural products (up 5.9% in dollar growth) and organics (up 2.2% in dollar growth) are leading the dollar growth that is seen in the total industry growth, with conventional products seeing 1.9% dollar growth. 


Alcohol, medicine and personal health, vitamins and supplements and produce departments are leading year-over-year growth for organic products.
In the food and beverage category, organic products labeled gluten-free, vegan and plant-based are still doing well. “Super mushrooms,” a category that has seen an 11.2% year-over-year dollar growth, and superfoods, a category that has seen 5.7% year-over-year dollar growth in 52 weeks, are doing exceptionally well, Dicker said.
“So that transition from being a supplement into food and beverage as functional foods is quicker than ever,” Dicker said.
Natural products shoppers are purchasing more online at almost twice the rate of those purchasing all products, and are buying less from Walmart than those who are shopping for all products, said Jeff Crumpton, retail solutions manager at SPINS.


“Consumers are more likely to go into the store when conditions are safer, but when they’re not, they are turning to e-commerce,” Crumpton said.
Organic private label brands did really well last year and then declined. “A lot of that could be because co-packers are prioritizing national brands over private labels,” Crumpton said.
Expect private label brands, which are core to retailers, to see improvement as supply chain issues begin to be worked out, Crumpton said.


Refrigerated milk remains the top category within food and beverage by dollar volume, with a slight year-over-year dip as consumers did pantry stocking last year, Crumpton said. The other top categories were refrigerated juices and functional beverages, bread and baked goods, refrigerated eggs and frozen entrees.
Items including organic shelf-stable creams and creamers are seeing 57.2% year-over-year growth and outperforming non-organics that are trending downward. Organic shelf-stable soda and carbonated beverages are seeing 57% year-over-year growth compared to the 6.8% in non-organics. Same for organic refrigerated tea and coffee which are seeing 41.1% year-over-year growth, compared to the 18.7% growth in non-organics.
There’s big growth in organic beer, hard cider and other malt beverages, which are seeing 81.7% year-over-year growth, compared to the 2% growth in non-organics.
Performance nutrition used to be consumed by a gym-heavy, pre-workout, male-dominated sector, Dicker said. But that’s audience has expanded to all genders and age groups as consumers engage in more active lifestyles. Performance nutrition is seeing an 83.7% year-over-year growth, compared to the 28.2% growth in non-organics.
Organic superfood and whole-food supplements are seeing 81.8% year-over-year growth, Dicker said, which is way more than the 34.2% rate non-organics are seeing.
Gluten-free and non-GMO labels are still very important, Dicker said, as well as paleo and clean labels that are free from artificial ingredients. Vitamins and supplements that contain nootropics and superfoods are seeing strong growth. Apple cider vinegar as a functional ingredient saw a massive increase, with a 842.2% year-over-year dollar growth in 52 weeks.
“We saw 2020 being all about immune health,” Dicker said. “That’s shifted to overall wellbeing.”
That’s impacted adjacent categories such as mood support, which has seen a 65.3% year-over-year dollar growth in 52 weeks, as well as supplements that focus on sleep support, stress support and gut health performance.
“Consumers aren’t just looking for their functionality but they’re also looking for that natural edge with organic being a key go-to,” Dicker said.
Organic multivitamins, protein power and turmeric should be watched as notable supplement subcategories.
“The organic growth rate for each of these subcategories is outpacing that of the subcategory overall, as well as for non-organic products,” Bernstein said.
Organic multivitamin category is seeing 63% year-over-year growth, compared to 43% non-organic growth rate. That’s led by brands like SmartyPants, Garden of Life, New Chapter, Rainbow Light and Naturelo.  
With a $30.69 average price point for organic multivitamins, compared to $21.58 average price for non-organics, Berstein expects it to be more competitive in the future and continue to see organic have more of the market share.
Organic protein powder is seeing 52% year-over-year growth, compared to 32% non-organic growth rate, led by Orgain, Garden of Life, KOS, Vega and Sunwarrior. Organic turmeric is seeing 48% year-over-year growth, compared to the 28% non-organic growth rate. The top organic brands are Bio Schwartz, Gaia Herbs, Garden of Life, New Chapter and Doctor’s Best.  
Unlike multivitamins, both subcategories are still seeing higher price point averages for non-organics than organic options.
There’s been huge growth in vitamins and supplements labeled 95-99% organic.  “There’s a huge opportunity,” Crumpton said. “A lot of brands are really leaning into this customer trend of purchasing vitamins and supplements in this category. It’s a trend to continue watching.”
Last year, vitamins and supplements labeled organic 70-90% suffered, but have made a comeback in the past six months, Crumpton said.
Protein supplements and meal replacements, which saw declining sales last year are “starting to open back up,” he said.
Organic superfood and whole food supplements are seeing 81.8% year-over-year growth, Dicker said, compared with the 34.2% rate non-organics are seeing.
The Natural Products Expo East 2021 session Organic at Retail: Trends and Insights is available for replay in the Natural Products Expo Virtual community platform.

This article originally appeared on New Hope Network, a Supermarket News sister website.
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Vegetables Are Made Up : Short Wave – NPR

Brassica oleracea is a plant species that includes broccoli–as well as kale, cauliflower, collard greens and brussels sprouts. Inti St Clair/Getty Images/Tetra images RF hide caption
Brassica oleracea is a plant species that includes broccoli–as well as kale, cauliflower, collard greens and brussels sprouts.
After hearing a vicious rumor on the internet that vegetables aren’t real, Maddie goes looking for answers. Turns out, vegetables are a mere culinary construct. Still healthful and delicious, but a kinda mythic category of food. With the help of Harvard botanist Molly Edwards, Maddie and Emily break down our favorite foods from broccoli to zucchini.

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This episode was produced by Thomas Lu, fact-checked by Indi Khera and Rasha Aridi and edited by Gisele Grayson. The audio engineer was Neil Tevault.

An earlier version of this episode said that Brussels sprouts came from auxiliary buds. They actually come from axillary buds. The audio has been updated.
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Vegetable products ready for quick and convenient consumption –

Huercasa’s new products for 2021, presented in a successful fashion at the latest edition of Fruit Attraction, are already reaching the shelves of large-scale retailers, and so far they have been very well received by consumers. Like the company’s entire portfolio, the new products are 100% plant-based and are ready to be consumed quickly and conveniently.

The four new products are grilled corn on the cob, sweet potato halves, marinated beet for salads and boiled potatoes with skin, all of which share the common characteristic of being easy and quick to prepare. All four are already available in some of the most important retail chains, and are soon to be introduced in several more.
Like the rest of the Huercasa range, these products do not contain preservatives, so they are very natural products. They are prepared by steaming, as the consumer would do at home, and vacuum-packed to facilitate their preservation for a longer period of time.

The grilled corn is the evolution of Huercasa’s corn on the cob, the company’s flagship product, leader in Europe in this sector. In this case, the plus comes from the corn on the cob marking, which gives it a characteristic barbecue flavor just by heating it in the oven or microwave.
Other products ideal as side dishes are the new steamed sweet potato halves and the potatoes in their skins, ideal to accompany any dish or to be served with various sauces.

Lastly, Huercasa is also launching its new beet for salads, the evolution of another of its best known products: the cooked beet. This product is ideal to add to any salad, as it comes chopped and marinated with a mild combination of apple juice and vinegar.

For more information:
Tel.: +34 921 160 006
Publication date: Tue 30 Nov 2021

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Organic Valley partnering with Chef Ann Foundation to provide school lunches – – WKBT

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LA FARGE, Wis. (WKBT) — Organic Valley has partnered with the Chef Ann Foundation to bring cooked-from-scratch meals to school kids this Giving Tuesday.
Beginning Tuesday through the end of the year, Organic Valley/CROPP will match donations to the Chef Ann Foundation dollar for dollar up to $25,000 to support the foundation’s school lunch program.
Also starting Tuesday, Organic Valley will donate a $1 for every Organic Valley product sold in the CROPP Retail Stores in Cashton and La Farge. The local purchases from the two stores in La Farge and Cashton will benefit La Crosse, Holmen, Norwalk Ontario Wilton, Seneca, DeSoto, Sparta, and West Salem.
The foundation aims to bring the healthiest, freshest food possible to kids in area schools.

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