The Ridgewood Blog Brings a Free Market Laissez-faire Point of View to Local, New Jersey State and National Issues.
Farmers Market
Sun, June 21, 2015 – Sun, November 22, 2015
Time: 9:00 AM – 3:00 PM
Location: West Side of NJ Transit Train Station, Ridgewood NJ
We have some new farmers this year…
Come visit, taste and cook!
201-445-2600 or email info@ridgewoodchamber.com www.experienceridgewood.com
Try Something New This Year With Ben & Jerry’s Catering Parties
Hot Chocolate Shake Bar – Employees can warm up with these delicious hot chocolate fudge milk shakes while the fake fire video crackles in the background. Create some fun and healthy competition with board games and an ugly sweater contest and you’ve got yourself a party!
Ice Cream Eating Contest – Create stronger teams this holiday season with our famous Vermonster ice cream eating contests. Get teams of 2 – 4 to register to compete who can eat their mini Vermonster first. Create cheering sections and fan favorites. Get an MC and DJ to host and make sure you have enough ice cream for the fans, they are going to want their own!
Ice Cream Gram Event – Celebrate your employees and let them know how much you care with an Ice Cream Gram event. Employees get their favorite flavor and a customized note from their manager. Ben & Jerry’s will make it easy with a friendly user interface for all managers to submit their employees name, favorite flavor and personalized note. You pick the day to celebrate and we will deliver the WOW and make your employees feel warm and fuzzy.
These fun ideas and more are waiting for you at Ben & Jerry’s Catering. Let us customize your holiday party this year. If you book before October 31, we will waive the set up fee. Use Code: UniqueIdeas.
CALL TODAY – 201-867-1111
October 16,2015
the staff of the Ridgewood blog
Ridgewood NJ, This fall, classic pumpkin and apple flavors are being accompanied by the season’s newest trend, maple. Maple is no longer just a condiment for pancakes, it is now showing up in sauces and vegetables.
Kings Food Markets, a gourmet food market located Ridgewood, identified this trend and curated an array of recipes and cooking studio classes that incorporate all of the top fall flavors to put on your table, in addition to its store aisles.
Whether you’re looking for a unique take on traditional pumpkin and apple main courses, or, in search of an unconventional maple glaze (like Kings Own Organic Maple Syrup) to add to your meal, Kings’ chefs have hand-selected the below recipes and classes to try this season:
Kings’ Chef-Inspired Recipes:
o Grilled Pork Chops with Pineapple Salsa
o Sockeye Smoked Salmon with Dill Sauce
o Caramelized Brussels Sprouts Apples Tofu
o Pumpkin Sage Risotto with Spicy Italian Sausage and Broccolini
o Beef Stew with Pumpkin and Root Vegetables
o Apple Stuffed Chicken Breast
Kings also offers cooking classes at its Short Hills Cooking Studio
Kings’ Cooking Studio Classes:
Here’s a sampling of classes offered at the Short Hills Cooking Studio this month alone.
OCTOBER 11, 2015 LAST UPDATED: SUNDAY, OCTOBER 11, 2015, 9:56 AM
BY ELISA UNG
RESTAURANT CRITIC |
THE RECORD
Janice Tinari, a longtime stay-at-home mom who turned her devotion to the Betty Crocker cookbook into a culinary career, has spent the last 14 years building a Ho-Ho-Kus neighborhood spot known for its breakfast tacos, moist short ribs, creamy risotto and striking flourless chocolate cake.
Just Janice defied many of the odds of the notoriously risky restaurant business: It managed to remain popular and in business for many years as a small, non-chain, family-run bistro with no liquor license.
Then in the early-morning hours of Sunday, Aug. 2, a driver careened through the front of the restaurant, breaking the front windows, causing structural damage and destroying outdoor furniture and some indoor tables. The 55-seat restaurant was closed at the time and no one was seriously injured.
More than two months later, the once-lively dining room still sits empty and dusty as Tinari struggles with insurance companies that, she says, paid her less than she needs to reopen. The 60-something owner had been counting on one day selling the restaurant to fund her retirement. Now she’s just hoping she can keep it in business.
“At my age, I’m scared to death. If this doesn’t work out, after this, what do I do?” she said.
Tinari’s situation illustrates the risks of running a small business in an industry with thin profit margins: She and her son and manager, David, say they made less than 10 percent profit (the National Restaurant Association says the national average is 3 to 6 percent). Tinari adds that she had been living paycheck to paycheck since getting divorced in 2013 and buying out her ex-husband and partner, John.
Unjunked, Sustainably-Sourced Versions of America’s Favorite Candies Now Available at Whole Foods Market Ridgewood in Limited Edition, “Day of the Dead” 3-D Themed Packaging
Ridgewood NJ, UnReal®, the unjunked food company, announced today that it has partnered with Whole Foods Market® Ridgewood at 44 Godwin Avenue and other regional Whole Food Market stores this Halloween to offer its junk-free candies in limited edition, 3-D packaging with a “Day of the Dead” theme. Now, for the first time, kids and families in the neighborhood can treat themselves to unjunked versions of traditional candies like Reese’s® and M&M’s® that taste unbelievably delicious – no tricks, just 100% real treats. UnReal is reinventing America’s favorite candies by ethically sourcing the best-tasting, non-GMO ingredients without gluten, corn, or soy – and with up to 40% less sugar per serving. The brand’s limited edition seasonal product offerings include a 3-D Halloween Bucket with four varieties of treat size UnReal candies, as well as four different bags containing 10 treat size UnReal candies.
“Whole Foods customers want healthier options for their families without compromising taste and fun, so we’re offering them the Halloween candy they love – without the excess sugar and artificial ingredients that come with the typical trick-or-treat haul,” said UnReal CEO, Steve Konczal. “Halloween is a time when parents are conflicted, wanting their kids to enjoy candy, and yet mindful of the very real health issues. So, we’re launching a super-natural candy revolution alongside Whole Foods Market, and we’re aiming to reclaim Halloween by unjunking it. Together with fun packaging and in-store merchandising grounded in the true ethos of Halloween, we’re helping consumers make a better choice during the biggest candy-buying holiday of the year, when a staggering $3 billion of chocolate candy is purchased.“
Available now at Whole Foods Market Ridgewood, the limited edition UnReal Halloween Buckets feature innovative, 3-D designs with a colorful “Day of the Dead” theme created by renowned illustrator, Steve Simpson. The Halloween Bucket is a one-gallon “paint can” designed for trick-or-treating or for carrying to a party. It’s filled with 40 pieces of individually wrapped UnReal candy in four varieties — UnReal Milk Chocolate Peanut Butter Cups, UnReal Dark Chocolate Coconut Peanut Butter Cups, UnReal Candy Coated Milk Chocolates and UnReal Candy Coated Milk Chocolate Peanuts. Four varieties of bags are also available, each containing 10 individually wrapped UnReal candies. Suggested retail pricing is $19.99 for the Halloween Bucket, and $4.99 for each of the 10 piece bags. UnReal’s candy will be showcased with striking and imaginative displays, including painted skulls, all in the spirit of celebrating life and turning reality into unreality at Halloween.
Started by two teenager brothers after much of their Halloween candy was confiscated by their parents, UnReal is making America’s favorite candies better tasting, using the healthiest and most sustainable ingredients possible. While healthy confectionery has historically compromised on taste to deliver on better-for-you ingredients, UnReal puts flavor at the forefront. The team has explored over 1,000 recipes, searching the globe for the best tasting healthy, fair trade, organic, and sustainably-sourced ingredients for its unique recipes. To get your own UnReal Halloween treats, visit Whole Foods Market at 44 Godwin Avenue – or to purchase online, visit https://www.getunreal.com.
Ridgewood NJ, Emeril Lagasse stopped by Novo for a tasting menu last night and enjoyed Executive Chef Elie Kahlon’s take on Mediterranean cooking. It was a great pleasure to serve him and his guests.Novo is Ridgewood’s newest modern Mediterranean restaurant! Join us for delicious food, great service, and a unique dining experience.
Dont worry about parking , Novo offers complimentary valet parking Friday and Saturday nights.They also have a private parking lot located at 120 Franklin Ave. for the use of our customers 7 days per week.
37 Chestnut St, Ridgewood, NJ 07450
(201) 444-4910
Ridgewood Restaurant mémoire introduces Fall 2015 Brunch Menu
mémoire, a fine dining restaurant offering seasonal, American eclectic cuisine in a casual NYC-style atmosphere, announced its Fall 2015 brunch menu.
Ridgewood Nj, Mémoire Owner and Executive Chef, Tom Finnelli said, “This is the first significant change in our brunch menu since we began offering brunch in January. Besides adding seasonal components to the dishes, we added more lunch items and elevated the existing breakfast items. For example, our LOBSTER EGGS BENEDICT is now served with a celery root & potato cake (in place of the original jalapeño biscuit) and a cognac sabayon (in place of a traditional hollandaise). Our “STEAK” & EGGS are served with crescent farms long island duck breast with a pumpkin celery root hash, sunny-side up egg, naval orange confit and a roasted plum sauce. It’s truly a great brunch menu and I’m excited to introduce it on Sunday.”
About the Menu: Many of mémoire’s dishes are interpretations of classics, such as their LOBSTER EGGS BENEDICT and “STEAK” & EGGS. Other dishes, such as ROASTED BRUSSELS SPROUTS, AUTUMN HARVEST SALAD and CINDERELLA PUMPKIN FRENCH TOAST, are what you might call, fall on a plate. Traditional breakfast dishes are offered, such as omelets and pancakes, but in a more refined way. There is even a children’s menu offering eggs, pancakes, french toast, pizza, pasta and chicken.
At mémoire, the answer is always “yes”!
Hadley Malcolm, USA TODAY4:31 p.m. EDT September 28, 2015
Whole Foods (WFM) is cutting 1,500 jobs over the next two months, or about 1.6% of its workforce, as it focuses on its strategy to lower prices for customers, the grocery chain said Monday.
Shares ended down 1.1% for the day.
The cuts come after Whole Foods added more than 9,000 jobs in the past year. The company said it expects “a significant percentage” of employees being let go to find other jobs among Whole Foods’ open positions, including those available due to more than 100 new stores that are set to open. Whole Foods has about 91,000 employees and 431 stores across the U.S., U.K., and Canada.
“We believe this is an important step to evolve Whole Foods Market in a rapidly changing marketplace,” co-CEO Walter Robb said in a statement. The company also said that the job cuts will let it focus more on upgrading technology.
Whole Foods would not say which specific positions will be cut.
Whole Foods is up against increasing competition in the organic grocery space it once dominated as more mainstream and affordable grocery chains have started selling organic brands. Its reputation has also taken several hits in recent months.
Executives apologized to customers in July for pricing discrepancies that may have been found in the chain’s New York City-area stores. Robb and co-CEO John Mackey admitted to making “some mistakes” after a local investigation alleged Whole Foods was systematically overcharging for certain pre-packaged goods. The two deny that accusation though and said that any mislabeling was “unintentional.”
https://www.usatoday.com/story/money/business/2015/09/28/whole-foods-cutting-1500-jobs/72964692/
Longer fasts might help with weight loss but Americans eat all day long
It’s official: Americans’ 24/7 culture of work, entertainment and digital connectivity now also extends to our dietary consumption patterns, new research finds.
Americans’ erratic, round-the-clock eating patterns, suggests the new study, have probably contributed to an epidemic of obesity and Type 2 diabetes. But they can be changed, and the restoration of a longer nighttime “fast” shows promise as a means to lower weight and better health, researchers add.
How much do American kids love apples? They account for 29% of fruit consumed each day
In a study that detailed the consumption patterns of just over 150 nondieting, non-shift-working people in and around San Diego for three weeks, researchers at the Salk Institute in La Jolla found that a majority of people eat for stretches of 15 hours or longer most days — and fast for fewer than nine hours a night.
We snarf a tidbit at a midmorning meeting, nibble for much of the afternoon, knock back a drink or two with dinner and keep noshing till bedtime. Fewer than a quarter of the day’s calories were consumed before noon, they discovered. And more than a third of participants’ average daily calories, the research revealed, were consumed after 6 p.m.
Despite participants’ typical claim to consuming three meals a day, “a breakfast-lunch-dinner temporal pattern was largely absent,” the researchers wrote in an article published Thursday in the journal Cell Metabolism.
https://www.latimes.com/science/sciencenow/la-sci-sn-americans-all-day-eating-20150924-story.html
file photo by Boyd Loving
SEPTEMBER 21, 2015, 1:11 PM LAST UPDATED: TUESDAY, SEPTEMBER 22, 2015, 7:10 AM
BY JOAN VERDON
STAFF WRITER |
THE RECORD
Workers at 11 A&P-owned stores in North Jersey, and thousands more at 84 other stores, breathed a collective sigh of relief Monday after learning that those stores had been sold to the Acme and Stop & Shop chains for $370 million.
The deals, approved Monday by U.S. Bankruptcy Judge Robert Drain in White Plains, N.Y., preserve the jobs of 10,750 union employees, including 4,000 workers represented by United Food & Commercial Workers Local 464a in Little Falls.
Acme and Stop & Shop have been negotiating with the unions representing the workers and are close to reaching an agreement, a union official said. A cornerstone of the deals with Acme and Stop & Shop is that current union jobs will be preserved, the official said.
A&P is selling its stores to pay off creditors in its bankruptcy case. But the company, Drain and the unions have argued that job preservation should be considered, along with sale price.
Daniel Lattier | September 11, 2015
This past spring, Americans’ spending at restaurants surpassed their spending at grocery stores for the first time ever:
At the same time, a recent survey showed that “Among those [making $75,000 or more] who are not saving as much as they believe they should because of spending on lifestyle purchases, 68 percent blamed dining out as the main reason. Among millennials (ages 18-34), 70 percent blamed dining out.”
https://www.intellectualtakeout.org/blog/dining-out-killing-americans-budgets
SEPTEMBER 4, 2015 LAST UPDATED: FRIDAY, SEPTEMBER 4, 2015, 1:27 PM
BY MARK KRULISH
STAFF WRITER |
THE RIDGEWOOD NEWS
For the past 15 years, the Ridgewood Farmers’ Market has returned to the village every Sunday to sell its fresh, locally grown produce to northern New Jersey customers, who happily peruse the various stands to see which products are available each week.
But when the day ends and the unsold fresh fruits and vegetables are left over, where do they end up?
A few years ago, a group of volunteers from Ridgewood’s First Presbyterian Church found an answer for that question.
Mary Shaw, a church member who coordinates the volunteers, got the idea as she passed the Farmers’ Market on the west side of the train station and wondered if the vendors would donate the leftover food.
“I just had this idea one Sunday a few years ago to ask the farmers to consider giving their leftover produce to food pantries,” Shaw said. “They were very willing and happy to do it. These farmers are incredibly generous individuals to share their goods in this way.”
Additionally, another participant in the Farmers’ Market, Baker’s Bounty, a bakery based in Linden, has been donating large bags of various fresh baked breads to the volunteers.
A group of approximately eight volunteers are gathered from a pool of 35 and meet at the Ridgewood train station each Sunday at 2:30 p.m.
https://www.northjersey.com/news/business/market-helps-produce-for-those-in-need-1.1404076
The trendy nutritional advice that’s more likely to make you ill than healthy
Isabel Hardman and Lara Prendergast 22 August 2015
The supermarket aisle has become a confusing place. It used to be full of recognisable items like cheese and butter; now you find yourself bamboozled by all manner of odd alternatives such as ‘raw’ hummus, wheat-free bread and murky juices. You have to stay pretty alert to make sure you pick up a pint of proper milk, rather than a soy-based alternative or one free from lactose. Supermarkets have become shrines to ‘clean eating’, a faith that promises happiness, healthiness and energy. Food is to be worshipped — and feared.
As with all growing religions, you know it by its disciples. On The Great British Bake Off, one contestant, Ugne Bubnaityte, has denounced cake as a ‘nutritional sin’ and she hopes to win with low-fat, vegan and gluten-free recipes. Commercially, she’s on to a winner: the market for gluten-free food is soaring and is forecast to grow by 46 per cent, to £560 million, within two years. For those who can’t wait, there’s always the NHS, which wrote 211,200 prescriptions for low-protein or gluten-free food last year (including cakes and pizza). As Dr James Cave, editor of the Drugs & Therapeutics Bulletin, puts it, the NHS is ‘acting as bakers and grocers’.
The high priestesses of this new religion are a group of young, attractive women who amass hundreds of thousands of followers online as more and more people turn to them for guidance. Essentially recipe bloggers, they are becoming revered for telling us what to eat and what not to eat. In an age of confusion, they seem to offer a path.
There’s 25-year-old Madeleine Shaw, a ‘holistic nutritional health coach’ who believes in ‘enlivening the hottest, happiest and healthiest you’ and offers a ‘chia seed egg substitute’ to use in recipes. Ella Woodward, 23, bounced back from a rare illness after adopting a new plant-based diet and entices her followers with sweet potato brownies. Tess Ward, 23, has written a cookbook called The Naked Diet which replaces the conventional chapter headings — ‘Breakfasts’, ‘Starters’, ‘Mains’, ‘Puddings’ —with ‘Pure’, ‘Raw’, ‘Stripped’, ‘Clean’ and ‘Detox’. And there’s the Hemsley sisters, Jasmine and Melissa, whose bestselling cookbook The Art of Eating Well contains no recipes with grains, gluten or refined sugar.
Woodward recommends raw, rather than pasteurised, coconut water, which is tinted pink ‘because of all those antioxidants’ and warns about the dangers of dairy. Milk, she says, ‘can actually cause calcium loss in our bones! This is because milk causes the pH of our bodies to become acidic which triggers a natural reaction in our bodies to bring the pH of our blood back to neutral’. When we drink milk, she says, calcium is drawn from our bones in order to rebalance the acidity it causes, which can result in a calcium deficit.
https://www.spectator.co.uk/features/9612872/why-clean-eating-is-worse-than-just-a-silly-fad/
A box of Wheaties cereal and a can of limited-edition HefeWheaties beer.Photo: AP
Wheaties to create the ultimate breakfast beer
By Associated Press
August 13, 2015 | 5:50pm
These Wheaties may not be so good with milk.
Wheaties says it is partnering with a craft brewery to create a limited-edition beer. The 16-ounce cans will only be available in the Minneapolis-St. Paul market starting Aug. 26, according to Wheaties parent company General Mills.
It’s not exactly clear what makes it Wheaties beer, besides being made from wheat.
General Mills says the beer will be called HefeWheaties in a nod to a German style of beer called hefeweizen, which is typically made with more than 50 percent malted wheat.
“We’re not saying it’s a breakfast beer, but we’re not saying it’s not,” said Ryan Petz, president of Fulton Brewery, the Minneapolis-based brewery that is making the beer.
Petz said the beer is also intended to tie his company to heritage of Minneapolis, which is also home to General Mills’ headquarters. Fulton will consider making the beer more widely available depending on how people react to the initial run, he said.
Ridgewood Farmers Market
We have some new farmers this year…201-445-2600 or email info@ridgewoodchamber.com www.experienceridgewood.com
