Forecasting Grain
After months, maybe years of hard work and dedication, Village Harvest is finally launching it’s new frozen whole grain line. Wahoo! Some say QR codes are the game changer of the times, we say think again. These whole grain mixes–that include ingredients like farro, wheatberries, red rice and quinoa–are taking the mystery out of cooking otherwise esoteric healthy foods and making them easier than boiling pasta. The big question (as with QR codes) is will consumers know what to do with them? Of course they will!
Only in this case, no apps, downloads, digital video cameras, ipads or other handheld devices are required. As long as you know how to rip open the package, pour in a bowl and press the microwave button, you’re in! Dole it out on the side of some grilled chicken, steamed veggies, or I don’t know, a hot dog if you’re so inclined. Toss these grains in a stir fry or pasta dish instead of white rice or plain ol’ pasta. The thing is, this line provides such a quick and simple way to add health and variety the average family meal that it’s a no brainer. That said, if you must download a suggestion to get you started, Village Harvest’s QR’s (quick recipes) are yours for the making.
Whole Foods CEO: Healthy food is affordable necessity
Time flies when you’re running one of the world’s most profitable grocery chains. Whole Foods, the organic and natural foods supermarket trendsetter, turns 30 on Sept. 20.
It has been widely imitated in style and concept. Its pricing has garnered it the pop culture nickname “Whole Paycheck.” The relatively tiny chain, which has 300 units in 38 states, has had a cultural impact more akin to that of Starbucks, which has more than 11,000 U.S. locations.
Yet, last year, in one of its most challenging years ever, Whole Foods (WFMI) still posted sales of $8 billion. It is about to roll out three much-watched health and wellness programs at stores in the next year. USA TODAY marketing reporter Bruce Horovitz talks with co-founder, cosmic thinker and conservative hippie John Mackey, 57, about his company’s past three decades and the next. The interview is edited for length and clarity.
Instant Grainification.
One of the reasons I love my job, is that I get to serve, taste, and use the products of our small but really nice client list. My recent favorite is the frozen, pourable, whole grains of Village Harvest Rice.
Until now, I was a rice cooker devotee. And I am not a gadget girl. But the rice cooker makes lovely grains and keeps them warm until dinner (or bedtime). I am now seriously looking at my rice cooker like it’s a Mac Classic from 1990. These rices pour like cereal, heat in seconds and taste like heaven. You can nuke ‘em for a couple of seconds or simply stick them in a pot and heat them with nothing added.
You could feasibly grab a rotisserie chicken from the store perimeter, a bag of salad and, say, a bag of frozen brown rice, and I’d call that dinner with no cooking. Here are the varieties:
Brown Rice,
Brown, Red and Wild Rice Medley
“Un” Fried Brown Rice
Spicy Thai Brown Rice
Quinoa
Also, they rock as an ingredient. Add them to soups, salads, and entrees and cut your time in the kitchen in half. We at Vittles think it’s a concept that’s suPOUR marketable.
Recipe Develo-wha?
O.k., so I’ve never really had one of those jobs that people could define on their own. Doctor, lawyer, you know the type. Of all things though, saying you’re a recipe developer really leaves people scratching their heads. It certainly wasn’t on my high school guidance councilor’s radar.
The truth is, if you’re not in the food business, you’re likely to search for a good recipe in cookbooks, magazines and websites. In the biz, you call a recipe developer. Why? To make sure that your product is highlighted in those recipes that end up in cookbooks, magazines, websites, hangtags–anywhere a consumer might look to figure out what they’re serving for dinner. Of course, with all of these recipes inundating the media today ( and consumer generated ones on top of those) it’s difficult to tell a good recipe from a faulty one. Or is it?
Here are the top five things to look for in a well-developed recipe.
1. Does the recipe highlight your product in a way that other ingredients may not work as well? pe.
A great example of this is the basic Rice Krispie Treat recipe. Sure, you could use other cereals to make these classic bars, (and they have), but nothing is quite like that airy crunch of the original Krispie mix.
2. Is this recipe steeped in the familiar?
We are not a society of cooks or people who take lots of time to cook. If a recipe looks too strange, most will move on.
3. Does this recipe have a unique twist?
Whether it is simply the addition of your product or a spin that few people have tried before, giving your recipe an unusual flair keeps it from falling flat.
4. Is the recipe as short as it can be?
No one has time for extra work. The best recipes for the average consumer have minimal prep work and simple, fresh ingredients that do not require numerous herbs, spices and sauces for added flavor.
5. Does the recipe require the consumer to spend more than 30 minutes in the kitchen to prepare?
Sure, there are enthusiasts that spend days in the kitchen perfecting dinner, but most of us(even people like me who love to eat) have a 30 minute limit. This does not include passive cooking time like roasting or simmering. The best bet is to set active prep times to 30 minutes, so people will be sure to use your recipes over and over again.
I’m curious where other people to go to find reliable recipes. Feel free to fill me in.
Perfect Way to Start the Day
So I’ve just developed one of my career best recipes this morning. No joke. I know it’s good because I can’t stop eating it and neither will you. The best part is it involves two ingredients, it’s healthy, takes less than 1 minute to make and tastes…well obviously it tastes delicious or I’d be able to have a little more self control.
The secret? A marriage of two hot products–creamy Greek-style yogurt and White Peach Puree by Perfect Puree–3/4 cup of yogurt topped with 2 Tablespoons of peach puree to be exact (1 Tablespoon was just not enough).
This same product has been used by professional chefs for years in ice creams, pastries, cocktails and even marinades, but now it’s available through amazon and in Whole Foods Markets around Northern California. By tossing it on top of yogurt or…later today…ice cream, any ol’ gal can add restaurant quality flavor to their day without reservations. I’m spinning with possibilities–do I really have to wait ’til 5 to start happy hour?