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Organic French Baguette

September 04, 2015 in What's New

Following World War I, French workers rebelled against the upper crust for low wages and poor working conditions. By the early 1920s, the workers’ strikes had won important reforms, including strict limitations on long and grueling work hours. Under the new laws, French bakeries were forbidden to operate between the hours of 10 p.m. and 4 a.m. Unfortunately, well-rested bakers also meant that traditional French boules (round loaves) would not have enough time to bake before breakfast...

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Organic Kosher Dill Pickle Spears

September 03, 2015 in What's New

How did we get in this pickle? We’ve always been into pickling. From Trader Joe’s French Cornichons on our grocery shelves, to Raw Sauerkraut with Persian Cucumbers in our deli case, to Popcorn In a Pickle in our snack aisle… we love that tart and tangy, pickly flavor. With a good number of unconventional pickle items under our belt (pickle popcorn?!), we thought it time to introduce a more expected pickle. Introducing, Trader Joe’s Organic Kosher Dill Pickle Spears. Call it a “conventional” pickle according to its normalness (yes, it’s pretty much just a dill pickle spear), but according to its ingredients, it’s...

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Portobello Mushroom Fries

August 31, 2015 in What's New

When you think of french fries, you undoubtedly think of France—even though they probably originated in Belgium. So when you think of Portobello Mushroom Fries, you obviously think of India, even though they probably originated in a restaurant kitchen somewhere in Los Angeles. Or Miami. Or Rome. Why India? Because India is where Trader Joe’s Portobello Mushroom Fries are created just for us. We’ve tried...

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Toffee Chips

August 28, 2015 in What's New

When you are talking about a product that’s essentially sugar and butter, it’s hard to imagine it being anything but really good. That’s where any toffee starts—at really good. Trader Joe’s Toffee Chips also start there—crunchy, golden-brown, buttery toffee in the shape of rectangular chips, made from a recipe passed down for generations. Really good. But then, we go and generously coat these Toffee Chips in...

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Organic Sriracha Ranch Dressing

August 26, 2015 in What's New

A good Ranch dressing is creamy, herbaceous, and tangy. Sriracha—in addition to being the hottest condiment in the country, figuratively speaking—is known for its chili pepper heat, tempered by just a bit of sweetness. Put them together, and you find yourself with an embarrassment of riches—creamy, spicy, herbaceous, tangy, and just a tiny bit sweet. You also have...

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How to Spot a Great Value

August 24, 2015 in Radio Spots

Spotting a great value can be tricky. At Trader Joe’s, though, values are as easy to spot as pins at a bowling alley, Hawaiian shirts at a luau, or Mandarin Orange Chicken in our freezers...

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Burrata, Prosciutto & Arugula Flatbread

August 24, 2015 in Radio Spots

Pizza as we know it has been around since the tenth century. Before that, ancient Romans enjoyed panis focacius, or what we call focaccia. Today, at Trader Joe’s, you can enjoy panis flatbreadius...

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Popcorn in a Pickle

August 24, 2015 in Radio Spots

What’s the best route to the most innovative take on late summer snacking? It involves a company that’s been making snacks for more than 130 years. This is Tara Miller of Trader Joe’s. The inventive snack in question is Trader Joe’s Popcorn in a Pickle. That name is not just a clever play on words. It’s a solid description of this dill pickle flavored popcorn...

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Cultured Salted Butter

August 24, 2015 in What's New

While invaluable in sautéing and baking, butter—really great butter—stands on its own. What makes really great butter? A little culture helps. We’re not talking about a night at the opera, but about the cherished micro-organisms, also found in yogurt and crème fraîche, which unleash depth and exquisite tartness in cream. Beyond the enviable culture-elicited flavor, butter is bettered when churned and churned and churned. The lengthier churning lowers the...

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