by Sherri Meyer, Corporate Dietitian | May 30, 2013
For many the the name alone conjures up thoughts of deprivation and images of boring salads and overcooked, tasteless vegetables. I recently came upon this fantastic article about healthy eating “seasonal, fresh, whole food” which basically sums up how I feel about...
by Marta Ruggles, District Manager | May 28, 2013
If you are interested in knowing a lot more about your food and where it comes from, then you will want to take a trip to Poly Face Farms. Their website states that Polyface, Inc. is a family owned, multi-generational, pasture-based, beyond organic, local-market farm...
by Leslie Phillips, Chief Executive Officer | May 15, 2013
As Rie and I finish up our spring account visits, I’ve reflected on our messages: the importance of WIGs (wildly important goals); measuring results; communication; life-long learning; and outwardly expressing sincere appreciation. Starting at the end first,...
by Denise Simmons, Corporate Executive Chef | May 13, 2013
What makes the difference between a good cook & a great one? In my opinion, it’s layering of flavors. You can make a decent beef stew by putting raw beef, water, vegetables & spices into a crock pot & letting it cook all day. The meat will be tender, there...
by Sherri Meyer, Corporate Dietitian | May 13, 2013
Today is Mother’s Day and I am very lucky to have an extremely thoughtful husband who just happens to understand my obsession with cookbooks/nutrition related books. So to my delight I was gifted with some new books that I will add to my “must read” pile...
by Sara Thompson, District Manager | May 9, 2013
This poem was written by Sara T. after having seen Super Bowl ’13 commercial “So God Made a Farmer.” And on the 8th day, God looked down and said I need a group who care about Food, People, and Serving Others so God made an MG employee God...
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