Monday’s Hot Bar 01/31/11

RAW FOODS: Living Cole Slaw, Raw Kale Salad, Living Spaghetti

VEGAN FOODS: Local Coconut Curried Tofu, Mujadara, Vegan Shepherd’s Pie, Gluten-Free Vegan Lasagna, Broccoli-Cranberry Salad, Citrus Cous Cous, Seven Grain Salad, Forbidden Rice Salad, Chickpea Salad, Roasted Mushrooms, Dilled Potato Salad, Yedinich Salata, Local Tofu Croutons, Basmati Rice, Black Beans, Vegetable Curried Rice, Misir Wat, Ater Kik Alicha, Bedelijan, Dinich Wat, Tikel Gomen, Gomen, Sugar Snap Peas with Caramelized Onions, Ratatouille, Steamed Broccoli

VEGETARIAN FOODS: Greek Wheat Berry Salad, Home Style Mashed Potatoes, Pasta with Vodka Sauce

MEAT DISHES: Fiesta Chicken, Home Style Chicken Salad, Wild Caught Tuna Salad, Coconut Curried Chicken, Cider Braised Chicken, Chicken Pot Pie

SOUPS: Artichoke Soup, Andouille Sausage & Kale Soup, Chicken and Rice Soup, Vegetable Lentil Soup, Summer Veggie Soup

*Hot bar is subject to change throughout the day without notice.

Saturday Hotbar 1/29/11

MEATS: Rainbow Trout w/ Pesto Veggies & Tomato Sauce, Coconut Curry Chicken, Braised Chicken w/ Olives & Mushrooms, Ranchero Casserole, Collard Greens (contains bacon)

VEGAN: Yucatan Veggies, Caponata, Black BEans, 5 Whole Grain Blend, Ancho Lime Pinto Beans

VEGAN BAR (begins at 1:00): Lemon Rice, Gluten Free Lasagna, Tofu Cacciatore, Kung Pao Tofu, Lentil Vegetable Soup, Summer Vegetable Soup

VEGETARIAN: Mac & Cheese, Green Bean Almondine, Hoppin John’s Green Chile & Cheddar Homstyle Grits, Homestyle Mashed Potatoes, Cheesy Cauliflower Bake

SOUPS: Artichoke Soup (vegetarian), Andouille Sausage & Kale Soup, Creamy Chicken Vegetable w/ Cannelini

RAW (vegan): Living Coleslaw, Living Kale Salad, Living Carrot & Fennel Salad

BREAKFAST (served until 1:00): Breakfast Potatoes (vegan), Pork Bacon, Banana Bread French Toast (vegetarian), Cheesy Eggs (vegetarian), Lyonaise Potatoes (contains bacon), Huevos Rancheros Wrap (vegetarian), Chicken & Apple Sausage, Vegan Biscuits, Vegan Tofu Scramble, Vegan Yellow Grits, Vegan Sausage Gravy

SALAD BAR PREPARED SELECTIONS: Roasted Mushrooms (vegan), Greek Wheatberry Salad (vegetarian), Fiesta Chicken, Classic Chicken Salad, Homestyle Tuna Salad, Broccoli & Cranberry Salad (vegan), 7 Grain Salad (vegan), Forbidden Rice Salad (vegan), Chickpea Salad (vegan), Citrus cous Cous w/ Garden Veggies (vegan), Homestyle Dilled Potato Salad (vegetarian), Yedinich Salata (vegan)

Friday’s Hot Bar 1/28/11

RAW FOODS: Living Cole Slaw, Raw Kale Salad, Raw Fennel & Carrot Salad

VEGAN FOODS: Lemon Rice, Local Coconut Curried Tofu, Gobhi Matar, Curried Cabbage, Roasted Mushrooms, Greek Wheatberry Salad, Broccoli-Cranberry Salad, 7 Grain Salad, Forbidden Rice Salad, Chickpea Salad, Citrus Cous Cous, Dilled Potato Salad, Yedinich Salata (Ethiopian Potato Salad)

BUILD YOUR OWN TACO: Hard/Soft Taco Shells, Spanish Rice, Ancho-Lime Pinto Beans, Seasoned Vegan TVP, Black Beans, Basmati Rice, Guacamole, Pico de Gallo, Sour Cream, Fire Roasted Salsa, Pimento-Jalapeno Buttery Corn, Fajita Veggies, Yucatan Veggies, Steamed  Broccoli.

MEATS: Fiesta Chicken, Wild Caught Tuna Salad, Shredded Chicken, Seasoned Ground Turkey, Blackened Talapia, Niman Ranch Pork Carnitas, Carne Asada, Bell & Evan’s Chicken Ranchero Casserole, Tequila-Lime Chicken, Roasted Corn & Poblano Polenta

SOUPS: Pozole Verde, Andouille Sausage & Kale Soup, Truffled Cauliflower Soup, Miso Soup with Winter Veggies and Local Tofu, Vegetable Lentil Soup

*Hot bar is subject to change throughout the day without notice.

Well, It’s Official: GE Alfalfa is Free to Grow

Well, we tried… Yesterday evening, USDA Secretary Tom Vilsack announced that the agency will fully deregulate Monsanto’s controversial genetically engineered alfalfa. The choice was favored by the biotech industry and one of three options identified in the USDA’s Final Environmental Impact Statement (FEIS) released last month.

All of the alfalfa production stakeholders involved in this issue have stressed their willingness to work together to find solutions. We greatly appreciate and value the work they’ve done so far and will continue to provide support to the wide variety of sectors that make American agriculture successful.” – Tom Vilsack

What does this mean? Now, nearby Organic alfalfa farmers in close range to GE alfalfa farmers are at extremely high risk to cross contamination with their crops. The organic alfalfa sprouts that feed the organic cattle that give you the organic milk that you love so much, now have a pretty high risk of being contaminated with GE spores from natural causes (wind, bees, etc.).

USDA could have maintained regulatory status over the perennial crop that is so important as forage for the livestock industry. Or they could have chosen a limited regulation strategy with bans on the planting of GE alfalfa seeds in seed growing regions to attempt to limit the contamination of alfalfa seed stock by foreign DNA from Monsanto’s crop (alfalfa is pollinated by bees and other insects and has a pollination radius of five miles). Instead, the agency, under heavy pressure from the biotech sector, chose total deregulation. Over 250,000 public comments were received during the FEIS process, with the vast majority opposing deregulation.

To read the full USDA press release, click here.

Shhhh…It’s an Auction

Celebrate the environment with this recycled cardboard design piece! We will be having a silent auction in the store (near customer service) where you can view the chair and then place a bid. Bids start at $25 and will close on Monday, January 31st at 5:00PM. 100% of Auction Monies go to “Save the Bay”

Stop by and place a bid today!

Thursday’s Hot Bar 01/27/11

RAW FOODS: Living Cole Slaw,  Raw Kale Salad, Raw Fennel & Carrot Salad

VEGAN FOODS: Local Tofu Cacciatore, Local BBQ Jalapeno Tofu, Local Coconut Curried Tofu, Roasted Mushrooms, Stuffed Grape Leaves, Local Tofu Croutons, Citrus Cous Cous, 7 Grain Salad, Forbidden Rice Salad, Local Dilled Tofu Salad, Broccoli-Cranberry Salad, Dilled Potato Salad, Chickpea Salad, Basmati Rice, Black  Beans, Tamarind Rice, Aloo Gobhi, Curried Cabbage, Sugar Snap Peas, Steamed  Broccoli

VEGETARIAN FOODS: Home Style Mashed Potatoes, Mac-N-Cheese, Tandoori Naan, Hoppin’ John’s Green Chili & Cheddar Grits, Roasted Butternut Squash

MEAT DISHES: Bell & Evan’s Chicken Pot Pie, Bell & Evans Chicken Samosa, Bell & Evan’s Chicken Tikka Masala, Niman Rance Pork Ribs with Madera & Dried Cranberries, Salami Ziti, Country Style Collards

SOUPS: Turkey Chili, Miso Soup with Local Tofu and Winter Veggies, Truffled Cauliflower Soup

*Hot bar is subject to change throughout the day without notice.

OUR FAVORITE WINTER CHEESES

It’s often a struggle…making it through these cold east coast winters. The heat bill goes up, the layers come out and the comfort of home sounds better and better. Your taste buds turn their craving switch on and comfort food sounds better and better.

We’ve asked our expert cheese buyers to pick some of their favorite winter cheeses that coat those taste buds in flavor, even in the coldest of winter. Click on for the rest!

Read the rest of this post »

Wednesday’s Hot Bar 01/26/11

RAW FOODS: Living Cole Slaw, Raw Kale Salad, Living Spaghetti

VEGAN FOODS: Local Coconut Curried Cabbage, Gluten-Free Vegan Lasagna, Jalapeno Local BBQ Tofu, Stewed Kale & Chickpeas, Local Cilantro-Lime Tofu Salad, Dilled Local Tofu Salad, Citrus Cous Cous, 7 Grain Salad, Forbidden Rice Salad, Tabouli, Dilled Potato Salad, Local Tofu Croutons, Chickpea Salad, Black Beans, Brown Basmati Rice, Vegetable Curried Rice, Chole Saag, Gobhi Matar, Curried Cabbage, Vegetable Korma, Aloo Gobhi, Tamarind Rice, Lemon Rice, Mujadara, Steamed Broccoli

VEGETARIAN FOODS: Greek Wheat Berry Salad, Tandoori Naan

MEAT DISHES: Classic Chicken Salad, Wild Caught Tuna Salad, Chicken Vindaloo, Chicken Tikka Masala, Curried Chicken, Chicken Samosas

SOUPS: Turkey Chili, Miso Soup with Local Tofu & Winter Veggies, Vegan Chili, Tomato & Vegetable Soup

*Hot bar is subject to change throughout the day without notice.

Tuesday’s Hot Bar 1/25/11

RAW FOODS: Living Cole Slaw, Raw Kale Salad, Living Cole Slaw

VEGAN FOODS: Roasted Mushrooms, Greek Wheat Berry Salad, Cous Cous with Garden Veggies, Asian Marinated Local Tofu, Dilled Potato Salad, Local Tofu Croutons, Chickpea Salad, Black Beans, Brown Basmati Rice, Spanish Rice, Caponata, Ancho-Lime Pinto Beans, Steamed Broccoli, Local Tofu Cacciatore, Local Coconut Curried Tofu, Mujadara, Seitan with Peppers and Onions (mock sausage).

VEGETARIAN FOODS: Roasted Butternut Squash, Home Style Mashed Potatoes, Hoppin’ John’s Green Chili with Cheddar Grits, Mashed Cauliflower, Green Bean Almondine

MEAT DISHES: Fiesta Chicken, Wild Caught Tuna Salad, Classic Chicken Salad, Chicken Pot Pie, Pulled Pork with House Smoked Tomato Sauce, Country Style Collard Greens, Burbon Chicken, Jambalaya, Rainbow Trout with Pesto Veggies

SOUPS: Andouille Sausage with Kale, Beer & Cheese Soup, Vegan Chili, Tomato Vegetable Soup

*Hot bar is subject to change throughout the day without notice.

Fitness Pioneer Jack LaLanne dies at 96

“Fitness legend Jack Lalanne, who spent nearly 80 years helping Americans get in shape, died Sunday at the age of 96. He was a workout pioneer and cultural icon whose brawny physique and enthusiasm set the bar high for so many television diet-gurus who followed his lead.” Today we remember those who have helped us become conscious of what we eat and how we exercise. In terms of your personal health and fitness goals, who inspires you and why?

To read the whole article on LaLanne, click here.

Monday’s Hot Bar 1/24/11

RAW FOODS: Raw Cole Slaw, Living Spaghetti, Raw Kale Salad

VEGAN FOODS: Chickpeas Salad, Broccoli-Cranberry Salad, Garden Vegetable Cous Cous, Seven Grain Salad, Dilled Potato Salad, Roasted Mushrooms, Azifa Lentils, Black Beans, Brown Basmati Rice, Vegetable Curried Rice, Tamarind Rice, Misir Wat (Split Lentils), Ater Kik Alicha (Yellow Split Peas), Bedelijan (Eggplant Stew), Dinich Wat (Potato Stew), Gomen (Collards), Tikel Gomen (Steamed Cabbage), Gingered Squash, Steamed Broccoli, Local Tofu Cacciatore, Local Coconut Curried Tofu, Vegan Shepherd’s Pie

VEGETARIAN FOODS: Forbidden Rice Salad, Homestyle Mashed Potatoes, Macaroni & Cheese

MEAT FOODS: Braised Chicken with Olives & Mushrooms, Italian Artichoke Braised Chicken, Fiesta Chicken, Chicken Salad, Wild Caught Tuna Salad, Rainbow Trout with Pesto Veggies, Garlic Citrus Chicken, Bourbon Chicken

SOUP: Andouille Sausage & Kale Soup, Chicken and Rice Soup, Beer & Cheese Soup, Summer Veggie Soup, Vegetable Lentil Soup

*Hot bar is subject to change throughout the day without notice.

Saturday Hotbar 1/22/11

MEATS: Rainbow Trout w/ Pesto Veggies & Tomato Sauce, Tequilla Lime Chicken, Wasabi Beef Brisket, Italian Artichoke Braised Chicken, Jambalya, Collard Greens (bacon), Ranchero Casserole (contains chicken), Roasted Corn & Poblano Polenta (contains chicken stock)

VEGAN: Yucatan Vegetables, Steamed Broccoli, Brown Basmati Rice, Black Beans, Vegetable Curry Rice, Ancho Lime Pinto Beans

VEGETARIAN: Fire Roasted Tomato & Pepper Pasta, Green Bean Almondine, Roasted Butternut Squash, Homestyle Mashed Potatoes

SOUPS: Beer & Cheese Soup (vegetarian), Chicken & Rice Soup (contains chicken), Pozolo Verde (contains pork)

RAW BAR (vegan): Living Kale Salad, Living Coleslaw

BREAKFAST (served until 1:00): Vegan Tofu Scramble, Vegan Biscuits, Lyonaise Potatoes (contains bacon), Chicken & Apple Sausage, Huevos Rancheros Wrap (vegetarian), Cheesy Eggs (vegetarian), Pork Bacon, Banana Bread French Toast (vegetarian), Breakfast Potatoes (vgan), Vegan Yellow Grits, Vegan Suasage Gravy

SALAD BAR: Homestyle Tuna Salad, Roasted Mushrooms (vegan), Stuffed Grape Leaves (vegan), Broccoli & Cranberry Salad (vegan), Citrus Cous Cous w/ Garden Veggies (vegan), 7 Grain Salad (vegan), Forbidden Rice Salad (vegan), Greek Wheatberry Salad (vegetarian), Dilled Tofu Salad (vegan), Azifa (vegan), Yedinich Salata (vegan)

Get Your Ticket Today!

Friday’s Hot Bar 1/21/10

RAW FOODS: Living Cole Slaw, Raw Kale Salad, Living Spaghetti

VEGAN FOODS: Vegan Chili & Cheese Cornbread, Stuffed Grape Leaves, Broccoli-Cranberry Salad, Cous Cous with Garden Veggies, 7 Grain Salad with Herbs, Forbidden Rice Salad, Greek Wheat Berry Salad (no feta), Dilled Local Tofu Salad, Cilantro Lime Local Tofu, Soft Flour Tortillas, Corn Taco Shells, Refried Beans, Spanish Rice, Seasoned TVP, Black Beans, Brown Basmati Rice, Pico de Gallo, Guacamole, Salsa, Sour Cream, Vegan Cheese, Fajita Veggies, Ancho-Lime Pinto Beans, Yuccatan Veggies, Steamed Broccoli, Medji’s Cous Cous, Tomato Rice, Gingered Local Tofu with Basmati and Kale, Caponata

MEAT DISHES: Classic Chicken Salad, Wild Caught Tuna Salad, Fiesta Chicken, Blackened Talapia, Seasoned Ground Turkey, Shredded Chicken, Pork Carnitas, Carne Asada, Chicken Ranchero Casserole, Tequila-Lime Chicken, Roasted Corn & Poblano Polenta

SOUPS: Sun Dried Tomato & Chickpea Soup, Vegetable Lentil Soup, Roasted Eggplant & Tomato Soup, Beer & Cheese Soup, Chicken and Rice Soup, Pozole Verde Soup

*Hot bar is subject to change throughout the day without notice.

Illegal fishing could be the cause of N.C. stripped bass deaths

You’ve probably heard of it by now in the news, thousands upon thousands of dead animals popping up around the globe. This occurrence really hit close to home when thousands of dead striped bass off of the North Carolina coast, Dare County specifically, began to surface. But now U.S.  Coast Guard officials are claiming that these fish could be the sign of illegal fishing.

The striped bass, a very sought after fish on the east coast are usually heavily pursued in North Carolina, according to a release from the U.S. Coast Guard 5th District. According to North Carolina department of inland game and fisheries, “Atlantic striped bass may not be caught, harvested or possessed in a zone between three and 200 nautical miles from shore. A person caught fishing for striped bass outside of three nautical miles is subject to fines starting at $100 per fish, according to the release.

Witnesses of illegal commercial, charter or recreational fishing should report it to the Atlantic striped bass hotline at 757-398-6598, contact the Coast Guard on VHF channel 16 or to call the National Marine Fisheries Service’s hotline at 800-853-1964.

Source