I just came back from doing some training with the people from Certified Angus Beef® brand, and I learned a lot about the beef we carry and why we carry it.
I knew it was really good stuff, and I knew that it was premium, but I didn't really know the details. I walked away from the meeting and was actually blown away with what I learned. And, I can comfortably say that we do carry the best beef in the local grocery industry... you know what, we carry some of ... more »
Did you know you have an "ecological footprint?"
In today's ever changing global climate, understanding your impact and changing your habits to reduce carbon emissions can be beneficial in preserving Earth's natural environment.
A few weekends ago, 40 of our Foodland employees spent some time planting banana trees and picking weeds at Ma‘o Organic Farms in Wai‘anae. It was an amazing experience and we were able to take home some of the fruits and vegetables of our labor. Fresh off the farm and certified organic, everything tasted unbelievably delicious!
The Easter Lily Plants arrived this week to all Foodland and Sack ‘N Save stores. They are stunning! The trumpet shaped blooms of the Easter Lily is what makes this plant unique. Our premium Easter Lily Plants offer about twice the amount of blooms to a standard Easter Lily Plant – so these premiums offer more blooms for your buck!
You know, that is one of the questions I get asked all the time.
And you know what my answer is?
It really just depends…
Actually, I do have a recommendation in general. Do not use iodized salt. The iodine in the salt affects the flavor of your cooking, and usually not in a good way.
One of the things that people tend to get wrong the most is cooking chicken breast. The breast is lean white meat, so it doesn’t have the same amount of fat that the legs and thighs have.
Consequently, you need to make sure that the breast is cooked just done, but not more than that. Doing it this way will ensure that the juices don’t get pushed out of the piece of meat.
The best way to make sure you get the right doneness is to use a meat thermometer inserted into the ... more »
This past weekend, 40 of us from Foodland had the privilege of working at Ma‘o Farms in Wai‘anae. I say “privilege” because it truly was an honor to learn more about the organization and see and hear first all they are doing for the betterment of our community. Led by executive director Kukui Maunakea-Forth and managing director Gary Maunakea-Forth, the student staff and interns shared their experiences and showed us what had been ... more »
Have you heard the latest commercial by one of our competitors? I have to say it shocked me and our staff here at Foodland on several levels. First, there was the mentioning of our company and Times specifically by name – something we just don’t do here in Hawaii. But more than that was the insinuation that customers need not shop with us any longer because this competitor simply matched the prices on only a few of the hundreds of items we have on sale every week.
I recently built our first Passover display just last week at the Market City store. I forgot how fun it is to take 30 or so different sized and shaped items and merchandise them in a visual appealing way that is logical to shop. I'm almost embarrassed to say that it took two hours to set up, but the display came out great!
We brought in extra 5 lb. and 1 lb. matzos this year and we'll work hard to keep from running out as Passover approaches.