1. You know the drill: when friends gather for the game, you’ll have the guacamole and tortilla chips ready. You’re not alone. Consumption of avocados on Super Bowl Sunday has grown from 8 million pounds ( over 3 million kg) in 2000 to a whopping 104.2 million pounds (some 47 million kg) last year. Luckily, avocados are not hard to find in the winter. In the U.S., avocados are grown in Florida, Hawaii, and California (which accounts for 90 percents of the nation’s crop); shipments from Mexico also help keep our shelves full. All that means these are usually plenty of avocados available, so every game-day snack table can offer a brimming bowl of guacamole.

    http://www.hannaford.com

    http://www.hannaford.com

    Avocados and your health

    There’s no denying that avocados are high in fat (35 of the 50 calories in one-fifith of a Haas avocado come from fat). The good news? The fat in avocados is primarily monounsaturated – one of the “good” fats that can be beneficial when consumed in moderation. In addition, avocados are rich in phytosterols, plant-based compounds that reduce absorption of dietary cholesterol. Despite their buttery texture, avocados contain a good amount of fiber – 1 cup of cubed avocado has 10 grams of dietary fiber – about a third of what we need per day.

    Versatile Avocados

    Although guacamole is always a favorite, there is so much more that can be done with this versatile fruit. When prepping avocados for a dish, like a salad, where they will not be blended with other ingredients, keep in mind that peeled avocados can discolor fairly quickly. To help retain the original color, toss the cubes or slices with a little lemon or lime juice, or smooth a layer of plastic wrap over the surface. If you’re nog going to use the whole avocado, keep the pit in the unused half, then cover it with plastic wrap and regrigerate. Otherwise, simply trim or scrape off any discolored portion. Here are a few more ideas for enjoying avocados:

    • Use half an avocado as a “bowl” for tuna, chicken, or egg salad – easy, tasty, and portable.
    • Add a bit of avocado to your morning smoothie for great mixture.
    • Think of avocados as your new garnish: top burgers and sandwishes, chili and soups; even drinks can benefit from an eye)appealing slice or two of avocado.
    • Purée avocado and mix it into cold dips, stir it into hummus, mash it with feta or cream cheese for a sandwish spread, or blend it with the filling for deviled eggs.

    Recipe idea: Super party sandwich!

    Serves: 6 – active time: 10 minutes – total time: 20 minutes

    Avocados two ways – in a lemony spread and straight-up sliced – give flavor and richness to this party-worthy sandwich. May be halved.

    Ingredients:
    – 2 ripe avocados
    – 1 Tbsp. olive oil
    – 2 Tbsp. light mayonnaise
    – 1 Tbsp. fresh lemon juice
    – 1/4 tsp. salt
    – 1/4 tsp. freshly ground black pepper
    – 1 tsp. garlic powder
    – (450g) Taste of Inspirations Sesame Semolina Load, split in half horizontally
    – 230g fresh mozzarella, cut into very thin rounds
    – 2 plum tomatoes, cut into thin slices
    – 280g sliced Taste of Inspirations Cracked Black Pepper Turkey Breast

    Directions:
    1. In a medium bowl, use a fork to mash together 1 of the avocados with oil, mayo, lemon juice, salt, pepper, and garlic powder. Spread the avocado mixture on both of the cut sides of the bread.
    2. Top the purée on the bottom half of the bread with half the mozarella. Cut the second avocado in half, then cut each half into thin slices and place on top of the cheese. Top with tomato and turkey, then top with remaining cheese. Place top half of the load over the cheese and PRESS down firmly. Cut into 6 slices and serve.

    Aproximate nutritional values per serving: 490 calories, 43g carbohydrates, 25g protein, 25g fat (7g saturated), 60mg cholesterol, 830mg sodium, 6g fiber.

     

    This article was initially published in Hannaford’s Fresh Magazine of January– February 2015. Extracts of the article were used for this posting.

  2. Pork meat is budget friendly, tasty and perfect for everyday meals. At Delhaize Belgium, in 2014 the whole range became “mieux pour tous” or “better for all”, proposing a very nutritionally complete meat which is better for the environment.

    The pork “mieux pour tous”, stands for:

    • a juicy and tender meat;
    • animals with a varied, healthy and balanced diet;
    • a high balance between omega-3 and saturated fats.

    What are omega-3 acids?

    Omega-3 are essential fatty acids, whose nutritional benefits are well known today. They are indispensable since the body does not know how to make them. They must then be absorbed from food sources (up to 2,2 g per day). However, we only eat half of our omega-3 needs. In order to rebalance your omega-3 intake, choose grass- or flax-fed animal products (our range “Mieux pour tous” or “Better for all”), rape oil, bread with flax flour, fatty fish (e.g. salmon, mackerel and sardines).

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    Audrey Lenoir, a known chef and Delhaize Belgium ambassador, met Geoffroy De Hults, category manager Fresh Meat at Delhaize Belgium, to whet your appetite.

    Audrey : Hello Geoffroy ! How would you explain the success of pork?

    Geoffroy De Hults : “It’s a delicious meat, easy to prepare and cheap. In addition, it is used for numerous preparations and is part of everyday life of many families. It is truly a remarkable product.”

    Audrey : What is the situation of breeding pigs today ?

    Geoffroy De Hults : “Agriculture, worldwide, sometimes tends to opt for productivity to the detriment of animal welfare and thus of everyone’s welfare. But today more and more producers favor a very qualitative approach for the animals which is also more eco-friendly.”

    Audrey : It is the very principle of “mieux pour tous”…

    Geoffroy De Hults : “This label is indeed based on a very simple principle:

    We all have the right to eat well. That is to say: better food for animals means better food for humans. We work with farmers who adhere to an agricultural approach focusing on animal health in the farms. All our pork meat has the label “mieux pour tous” and comes from animals with varied, healthy and balanced diet. Its nutritional profile has a better ratio between omega-3 (from plants) and saturated fats.”

    Audrey : And isn’t it a better choice for the environment too?

    Geoffroy De Hults : “The livestock sector with which we work favors a return to traditional methods, thanks to the cultivation of ancestral crops naturally rich in omega-3 (flax, lupin, grass and alfalfa, etc.). This type of farming promotes biodiversity rather than monocultures which are harmful to the environment. It offers a greater diversity of landscapes and contributes to the fight against global warming. These efforts are of course only possible thanks to the farmers, all passionate about the approach.”

    Audrey : How to ensure the quality of the range “mieux pour tous” in Delhaize Belgium stores ?

    Geoffroy De Hults : “Several clinical studies have been carried out and more than 150 studies regularly published in scientific journals show evidence of the merits of the approach. The producers of the sector are of course regularly controlled, as is the case for the meat we sell in our Delhaize Belgium stores. »

    Audrey : Let’s go back to cooking… In terms of quality, what are the differences between the pork “mieux pour tous” and the other pork meats?

    Geoffroy De Hults : “Better food for animals contributes to reinforce the overall quality of the meat : tenderness, juiciness, preservation, etc.”

    Audrey : Which pieces of meat to choose to take better advantage of the nutritional qualities of pork proposed at Delhaize Belgium ?

    Geoffroy De Hults : “The more fat the product contains, the greater the presence of omega-3. The minced meat, the sausages, the pâté, the bacon, etc. have thus a higher concentration in omega-3.

    The good taste of meat comes from the good fats: fats that melt in the mouth.”

    Audrey : Finally, what advice would you give to properly cook pork meat ?

    Geoffroy De Hults : “Do not hesitate to sear it and avoid cooking it for too long!”

     

    Do you feel like enjoying a meal with pork?

     

    This article was initially published in Delhaize Magazine October – November 2014.

    Extracts of the article were used for this post.

  3. Smart food choices can help you power through this busy season!

    It’s that nonstop time of year, and most of us need all the energy we can get for the holiday whirlwind of errands and socializing. Fortunately, the foods we choose can help fuel us all during the season and give us an edge on these hectic days.

    Start with a commitment to eating thoughout the day – at least three meals a days, plus healthy snacks. And rather than searching for that one “miracle food”, I advise thinking in terms of healthy combinations of foods.

    http://www.sheknows.com/food-and-recipes/articles/815847/6-snacks-to-beat-the-3-o-clock-slump-1

    Source: www.sheknows.com

    Protein is key

    Protein can help sustain your energy. Even if you’re having a quick fruit smoothie add some Greek yoghurt or cottage cheese for a protein boost.

    Fiber keeps you going

    It slows down the rate that food is digested and adds bulk, which helps you feel full longer. Not only do whole grains have many nutritional benefits not found in processed grains, but they help keep us regular, and that leads to a productive day.

    Stay hydrated

    Dehydration can cause fatigue, and water is your best bet. Other good choices are unsweetened hot or iced herbal teas and club soda flavored with a splash of lemon juice. Sugary drinkgs don’t provide lasting energy.

    Stick with healthy fats

    They slow digestion, help you feel full longer, and provide sustained energy. Combine with fruits, veggies, wholesome carbs, and protein for a balanced meal. Slice an avocado in your salad rather than using a high-fat dressing; reach for a few nuts and a fruit for a snack. Enjoy small portions of your favoiurite treats but remember, it is a treat.

    Be prepared

    Prewash your fruits and veggies so they’re ready when you are. Buy ready-to-eat items such as bagged salad or precut veggies. Nuts (only handful), low-fat plain or Greek yogurt sweetened with a small fruit cup, single servings of cottage cheese, or an individual portion of low-fat cheese are also good choices.

    Eating energy-smart foods is only one side of the equation. Exercise helps keep your energy up, so make sure to shedule at least a few 10-15 minute brisk walks or even some 5 minute breaks from your desk to walk a couple flights of stairs.

    Finally, focus on developing good habits that stay with you even when you’re stressed. It if becomes second nature to eat breakfast, pack a healthy lunch, or carry a water bottle, those habits will serve you well even when the holidays are in high gear.

     

    This article was initially published in Hannaford’s Fresh Magazine of November – December 2014. Extracts of the article were used for this posting.

  4. Norman Rockwells 1942 painting Freedom From Want has become an iconic image of Thanksgiving: a cook is carefully placing an impressive turkey on a festive table surrounded by joyful faces. Over the years, turkey has become a symbol of celebration and the classic roast for holiday feasts. But as much as we love that beautifully browned bird at our special holiday meal, one of the best things about a delicious turkey dinner is the leftovers – in many families the leftovers are as eagerly anticipated as the impressive entrée itself. Best of all, turkey is so versatile that it’s easy to turn the extras into an array of whole new meals.

    Turkey

    Source: www.hannaford.com

    Good and healthy

    Turkey is a favorite with the healthy eating crowd, as it’s one of the leanest animal proteins around – a 85 grams serving of roasted turkey breast meat (skinless) delivers 26 grams of protein with less than 2 grams of fat. Here’s a quick poultry primer: “Pre-basted” or “self-basting” birds have been injected with a solution that keeps the turkey moist during cooking but increases the sodium content. “Kosher” turkeys have been processed according to kosher dietary laws. A bird labeled “natural” contains no artificial ingredients or colors and is minimally processed. It doesn’t mean the turkey is organic. Turkey labeled “organic” must conform to National Organic Program guidelines.

    Waste not, Want not
    Try these tips to make the most of your holiday bird.

    Stock up
    Most whole turkeys and chickens come with a bag of giblets with the neck and liver. Remove them from the bag and put in a releasable plastic bag in your freezer. Be sure to write the date on the bag. You can add to it over a few months with additional parts from other poultry. These giblets can be simmered still frozen with fresh vegetables and herbs to make a flavorful stock. They will keep in the freezer for 6 to 9 months.

    Quick Cook a Turkey
    Pressed for time? A 6 kg turkey can take about 3,5 hours to cook. To reduce the cooking time to about 2,5 hours, butterfly your bird. Turn the turkey onto its breast. With a large, very sharp knife, cut through the turkey along the backbone. Turn it over and push down along the ribs to fully flatten the turkey. Place butterflied turkey in a large roasting pan. Rub with olive oil and season. Roast at 195°C until internal temperature registers 73°C to 76°C in the thickest part of the turkey.

    ___________________________________________________________________________________________________________________________________

    Turkey Lettuce Wraps with scallion peanut sauce
    Service 4 – Active time: 30 minutes – Total time: 30 minutes

    Soft lettuce provides a wheat-free wrap alternative. Peanuts, ginger, and soy make the perfect flavor trio for these wraps. Great as an appetizer or light lunch. Recipe may be halved.

    Source: www.hannaford.com

    Ingredients

    Scallion Peanut Sauce
    1/3 cup creamy all-natural peanut butter – 1 tbsp. reduced-sodium soy sauce – 1 tbsp. red wine vinegar – 1/2 tsp. toasted sesame oil – 2 tsp. grated fresh ginger, or to taste – 2 tbsp. finely chopped scallions – 2 tbsp. finely chopped unsalted roasted peanuts – 1 to 4 tbps. warm water.

    Wraps
    1 tbsp. creamy all-natural peanut butter – 1 tbsp. hoisin sauce – 1 to 3 tbsp. water, as needed – 1/2 tsp. hot sauce like Sriracha, or to taste – 1 tsp. cornstarch – 1 tsp. vegetable oil – 1 clove garlic, minced – 2 cups chopped (1/2-inch chunks) cooked turkey – 1/2 cup finely chopped scallions – 1/4 cup finely chopped fresh cilantro – 1,5 cups packaged coleslaw mix (such as Fresh Express) – 12 leaves Boston or butter lettuce chopped peanuts.

    Directions
    1. Prepare the dipping sauce. In a small bowl, whisk together peanut butter, soy sauce, and vinegar until creamy. Add sesame oil, ginger, scallions, and peanuts. Whisk until combined. Sauche should be pourable. Whisk in water 1 tbsp. at a time to desired consistency. Set aside.
    2. Prepare wraps. In small bowl, whisk together peanut butter and hoisin sauce. Add 1 tbps. of the water, hot sauce, and cornstach. Whisk until fully combined. If mixture seems too thick to whisk easily, add additional water 1 tbsp. at a time. Set aside.
    3. In a large skillet over medium heat, heat oil. Add garlic and sauté for 1 minute. Add turkey, scallions, cilantro, and coleslaw mix. Add hoisin mixture, stir to coat ingredients, and cook until heated through, about 1 minute.
    4. Divide filling among 12 lettuce leaves. Serve open or roll into logs. Garnish with chopped peanuts. Serve with scallion peanut sauce on the side.

    Approvimate nutritional values per serving: 350 calories, 13g carbohydrates, 30g protein, 22g fat (4.5g saturated), 55mg cholesterol, 430mg sodium, 4g fiber.

     

    This article was initially published in Hannaford’s Fresh Magazine of November – December 2014. Extracts of the article were used for this posting.

  5. Max Havelaar, the famous Fairtrade label, changes its name for its 25th birthday. It wants to follow the evolution of its range of products, far from being limited to the initial Fairtrade coffees. Fairtrade in Belgium aims to reach more people and help more farmers in southern countries.

    FairTrade

    (source: http://fr.delhaize.be/Le%20Delhaize%20magazine/2014/Magazine-octobre)

    For more than twenty years, Fairtrade has set the tone at Delhaize Belgium. Why opt for Fairtrade? There are many reasons for this. Here are five of them. Don’t hesitate to share them. This will benefit farmers in the South. And it’s tasty.

    Reason 1: no charity, but Fairtrade
    There are more than 70 Fairtrade products in all the departments of a Delhaize Belgium supermarket. These products are available under a variety of brands, but they have all the same label: Fairtrade Belgium. The aim of this international label is not to make profit, on the contrary. For more than 25 years, it has done its utmost to improve the life of poor farmers in Africa, Asia and Latin America by developing democratic cooperations.  “Trade not aid” is its motto; the goal is to lift farmers out of poverty.

    “Fairtrade, it’s more than a fair price for a good product.”

    Reason 2: producer and consumer are winners
    These cooperations must meet strict ecological, social and economic criteria to ensure that the process will be profitable to the product quality, the producer and the environment. Fairtrade is not only a question of fair price for a delicious product. It forbids unsafe work, child labor and any other form of exploitation. Farmers and their workers get a premium to invest in the future: a new machine, a school, etc.

    “The more the consumers opt for Fairtrade, the more it becomes attractive.”

    Reason 3: more sustainable yet not more expensive
    Consumers generally think Fairtrade products are more expensive than other items. Products of the same quality have comparable prices. And if these products are more expensive, it is usually due to a narrower market, and not to a larger margin on a floor price received by farmers. Finally, Fairtrade becomes more beneficial if more consumers opt for it. And you? Are you interested in Fairtrade?

    Reason 4: Fairtrade and organic farming: the perfect pair!
    56 % of the farmers active in the field of Fairtrade also have an organic certification. Their production process fulfils the organic criteria required by the organic certifying organizations in terms of ecological use of soils and water, GMOs ban, etc. Fairtrade farmers must also establish an environmental plan in order to reduce their impact on the planet as much as possible.

    Reason 5: more than coffee, chocolate and bananas
    The number of Fairtrade producers is constantly increasing thanks to the long-standing efforts of Fairtrade in Belgium (Max Havelaar), to similar labels in bordering countries and to convinced consumers. By developing colorful products like purple rice or bright green beans, Delhaize Belgium does its utmost to encourage (even more) consumers to choose Fairtrade products.

    Are you looking for an idea of recipe to cook Faitrade? Here is one: Carrot soup with ginger and coconut milk

    (source: http://fr.delhaize.be/Le%20Delhaize%20magazine/2014/Magazine-octobre)

    (source: http://fr.delhaize.be/Le%20Delhaize%20magazine/2014/Magazine-octobre)

    Ingedrients:
    – 2 tablespoons of olive oil
    – 500 g of carrots
    – 1 cm of ginger
    – 2 onions
    – 1 garlic clove
    – ½ Spanish red chili pepper
    – 4 dl of coconut milk
    – 1 l of chicken stock
    – some cilantro sprigs
    – 50 g of chopped cashew nuts

    Directions:
    1. Peel the carrots and slice them finely. Remove the skin of the onion and the garlic clove and mince them. Cut the Spanish red chili pepper into small pieces.
    2. Heat a little olive oil in a pan and sauté the carrots, ginger, onion, garlic, chili pepper and cilantro sprigs.
    3. Add the chicken stock and the coconut milk, bring the mix to a boil and let it cook for a while.
    4. Blend the soup, strain it and decorate your dish with a little coconut milk and some chopped cashew nuts.

    Nutritional values per portion
    300 kcal – 4 g of protein – 23 g of fats – 16 g of carbohydrate – 7 g of fiber

     

    Bon appétit!

     

     

    This article was initially published in Delhaize Magazine October – November 2014.

    Extracts of the article were used for this post.

  6. Food Lion, Delhaize Group’s largest banner in the US, announced last March that it has implemented an industry-leading sustainable seafood policy that covers more than 1 000 fresh, frozen, canned or packaged products sold across the store.

    The policy provides customers with easy access to responsibly harvested seafood at Food Lion’s same low prices.

    “At Food Lion, we believe that we have a responsibility to protect seafood species for generations to come,” said Karen Fernald, Senior Vice President of Merchandising at Food Lion. “Through our policy, customers can trust that the seafood products they buy in our stores today are responsibly harvested. Our seafood products have been documented as meeting important criteria around sustainability, adding Food Lion to an elite list of grocers in the US to accomplish this goal.”

    Food Lion will sell sustainable seafood products throughout all of its more than 1 100 stores. Various signs throughout the store will help remind customers of Food Lion’s promise that “Down every aisle and in every case, Food Lion is committed to providing only responsibly harvested seafood.”

    To celebrate the announcement, Food Lion donated 5 000 sustainable seafood products to local food banks, including Second Harvest Food Bank of Metrolina in Charlotte (North Carolina; Food Bank of Central & Eastern North Carolina in Raleigh; Feedmore Food Bank in Richmond, (Virginia).; Foodbank of Southeastern Virginia in Norfolk; and Second Harvest Food Bank in Northwest North Carolina in Winston-Salem.

    Under Food Lion’s seafood sustainability policy:

    • Food Lion’s suppliers will provide full traceability back to the source fishery or seafood farm for all seafood products sold.
    • Wild-caught seafood will come from source fisheries that are governed by credible, enforceable and science-based management plans that respect the amount of harvest to ensure seafood populations will continue to be healthy in the future.
    • Farm-raised seafood is certified and reviewed to ensure that production does not harm communities, workers, the environment or human health.
    • The Gulf of Maine Research Institute will confirm fisheries that supply our seafood are responsibly managed.
    • Monitoring and compliance measures are in place to ensure harvest levels are maintained within appropriate limits.

    “We are extremely proud of the work Food Lion has done to ensure they are contributing to the long-term sustainability of seafood around the world,” said Jen Levin, Sustainable Seafood Program Manager at the Gulf of Maine Research Institute. “Food Lion has been resolute in following through with its policy’s commitments, which has required a great deal of investment on their part.” Read more about the actions and goals of Delhaize Group and its banners in terms sustainable seafood in the “2013 Sustainability Progress Report”.

  7. Approximately 75 % of the earths population is lactose intolerant. The statistics vary from race to race and country to country but overall they show an abnormal amount of individuals who qualify. (Source http://www.collective-evolution.com/2013/04/03/over-75-of-earths-population-is-lactose-intolerant-for-a-reason-dairy-is-harmful/)

    In Belgium for instance 1 in 5 persons is lactose intolerant. Contrary to what is generally thought, the lactose intolerance – that can be more or less developed – does not preclude all dairy pleasures. In Belgium, our Delhaize supermarkets offer a large range of lactose-free products, but full of flavors.

    What is lactose?

    Lactose is a sugar found in milk. It is present in cow’s milk, goat’s milk, etc. but also in their derivatives such as cheese and other dairy specialties. It can also be found in cakes, pancakes, chocolates, dressings, breads and some drugs.

    Lactase, an enzyme to digest lactose

    Some people do not digest milk and experience some digestive discomforts because their body does not produce enough lactase, the enzyme that allows us to digest lactose. It’s produced in our digestive system. In function of your lactose intolerance, you produce little or no lactase.

     

     

    Dairy products with low-lactose content 

    A small amount of lactose may not be harmful for you, if you produce a little lactase. Do not deprive yourself too fast of dairy pleasures! There is a small amount of lactose in hard cheese (Gouda, Emmental, Comté, etc.), in yoghurts and fermented milk (without added cream). You can also drink a small glass of milk. If you don’t tolerate any dairy product, you  can opt for products “without lactose”.  In Belgium Delhaize sells products specially developed for consumers with  lactose intolerance (cheese, milk, yoghurts, creams). Vegetable products based on soya, rice or almonds are also good alternatives.

    Provide your body with all the calcium it needs

    Dairy products are, above all, the food that provides the calcium the body needs. Calcium helps the body to keep healthy bones and teeth for instance*. It is even more important to consume enough calcium when you are lactose intolerant. Opt for vegetable drinks (soya, almonds, etc.) enriched with calcium (and preferably with vitamin D). Add some nuts (almonds, Brazil nuts, etc.), cabbage (as broccoli) or sardines to your dishes. They are rich in calcium.

    * as part of a balanced, varied diet and a healthy lifestyle.

    Enjoy your meals!

    This article was initially published in Delhaize Magazine August – September 2014.

    Extracts of the article were used for this post.

  8.  

    To stay in top form, start your day off right!

     

    Mom was right

    Breakfast is good for you.  It puts fuel in your tank, helps improve your concentration, and adds an important bonus by boosting your metabolism. Eating breakfast can also act as insurance against overindulging the rest of the day. Studies have shown that people who eat breakfast in the morning end up consuming fewer calories throughout the entire day.  They’ve satisfied that morning hunger level and they’re less likely to overeat during other meals or snacks.

     

    Blend it up

    If you’re short on time in the morning, make a smoothie – toss your favorite fruits and vegetables into a blender, and maybe add a little protein powder to give it some staying power.  A green smoothie can also be a way to get more vegetables into your diet.  My favorite green smoothie is a blend of a handful of baby spinach, a handful of kale, a whole kiwi fruit – with the skin on – half a banana, a handful of strawberries, and a little water or green tea. Optional add-ins include a tablespoon of chia seeds or ground flaxseed as a fiber and healthy fat supplement, plus a scoop of protein powder or unflavored Greek yogurt for added protein.

    Also in the quick and easy category is a slice of whole grain toast with some peanut butter and maybe half a banana to go with it.  Or have a serving of whole grain cereal – you’ll find many great choices at Hannaford – and add some fruit on top if you like.

     

    The bottom line: don’t skip breakfast!  It’s the key to starting off your day with a sharp mind and your engine humming.

     

    Article by Hannah Millon-Garvey, RD, LD, is a Registered Dietitian in the Hannaford Keene, Concord, and Rochester, N.H., stores.

    This article was initially published in Hannaford’s Fresh Magazine July – August 2014. Extracts of the article were used for this post.

     

  9. Last June , Delhaize Group’s banner Food Lion launched “Food Lion Feeds”, its renewed focus on hunger relief, with a commitment to provide 500 million meals to individuals and families in need by the end of 2020.

    The 500 million meals will come through direct company donations, partnerships with vendors, volunteerism from Food Lion employees and contributions from Food Lion customers.

    To mark the launch of the campaign Food Lion employees provided the first 1 million meals, in five cities, in five days during a “Week of Giving” in the areas where stores are located, highlighting the many faces of hunger.

    With 1 in 6 people in the U.S. facing hunger every day, it’s an issue that affects everyone from children to families, seniors, the working poor and even veterans. That’s why Food Lion is so passionate about ending hunger in its local communities.

    Food Lion Feeds is Food Lion’s commitment to ensuring that no one has to choose between dinner and paying rent or gasoline and buying groceries.

    Food Lion also invited its customers to join it in eliminating hunger. A special Food Lion Feeds reusable bag was launched for sale in the Food Lion stores. Through June 30, each time a customer purchased a Food Lion Feeds reusable bag, Food Lion committed to donate 5 meals to a local food bank. Food Lion also supplemented its customers’ purchases with an additional USD 50 000 donation.

    These and other efforts planned for 2014 and beyond are just the beginning of Food Lion’s long-term commitment to ending hunger. Food Lion wants its customers and its communities to know that it stands for hunger relief and that they can count on Food Lion every day. This is an important part of the company’s “Count on Me culture”. Food Lion sees this as an opportunity to create awareness, to engage its customers, to help end hunger in its communities and to make the lines at feeding agencies shorter.

     

    Support to this action is much appreciated.

     

    For additional information check: http://www.foodlion.com/InOurCommunity/FoodLionFeeds

  10. Fresh blueberries are one of the sweet rewards of summer. One of only three berries native to North America, wild blueberries thrive in the cool climate of Maine and Canada. Native Americans prized the berries as a tasty source of nourishment that could be easily dried to last during a long winter. Wild blueberries were first commercially harvested during the Civil War, when they helped feed the Union army. Today blueberries rank as the second most important commercial berry crop in the U.S., but they weren’t domesticated until the early 1900s.

     

    Blueberries and your health

    Low-calorie blueberries are super nutritious. Not only are they a good source of vitamin C and fiber, they’re packed with other plant compounds that have numerous roles in promoting good health. We can feel good about catering blueberries. They’re high in antioxidants – and anthocyanins, which have been linked to enhanced memory and cognitive function in both older people and children, improved blood sugar control, and increased insulin sensitivity (which can help keep the risk of type 2 diabetes at bay).

    Tips for buying and storing blueberries

    look for firm, plump, dry blueberries with a dusty white “bloom” on them (that’s Mother Nature’s way of slowing spoilage and preventing the berries from drying out). For this reason, don’t wash the berries until just before using them – they’ll keep in the fridge for up to a week. To preserve the crop, freeze some perfect berries on a cookie sheet, then place them in a resealable plastic freezer bag (rinse before eating, not before freezing). That way you can pull out just the amount you need. Of course, should you run out, there are blueberries available year-round in the Frozen aisle.

     

    Cooking with blueberries

    Eating blueberries out of hand (or bowl) is the easiest way to enjoy them. But with next-to-no prep (simply wash them), blueberries are also a breeze to use in recipes. Here are some ideas to take you beyond pancakes, muffins, and the cereal bowl sprinkle:

    * Mash a few into homemade lemonade

    * Make a quick cinnamon-spiked blueberry sauce for topping lemon, sorbet, vanilla ice cream, French toast, waffles, or Greek yogurt.

    * Sprinkle blueberries over salads – green salad and fruit salad are naturals, but they’re also tasty when stirred (gently) into pasta or grain salad.

    * Toss a few berries into the sauté pan toward the end of cooking pork or chicken

    * Wild blueberries are great in ice cream. They also make an intensely flavored sorbet. Or blend with vanilla yogurt and pour into ice pop molds.

     

     

    This article was initially published in Hannaford’s Fresh Magazine July – August 2014.

    Extracts of the article were used for this post.