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Fancy Brunch Bites

March 18, 2015 in Holidays and Gatherings

In 1895, Guy Beringer put brunch on the map when he published “Brunch: A Plea” in the British periodical “Hunters Weekly.” In his overture to this breakfast-meets-lunch meal, the tone was set: “Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.” A century later, brunch is as liberating and invigorating as ever.  To gear up for Spring – high brunching season – we put our culinary whimsy to work, taking three Trader Joe’s tried-and-true – Polenta, Buttermilk Biscuits & Trader Potato Tots – and transforming them each into single-serving, “fancy” muffinized brunch bites. They’re naturally “cheerful, sociable and inciting,” naturally.

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Organic Carrots of Many Colors

March 17, 2015 in Radio Spots

The average American consumes more than eleven pounds of carrots every year. And that’s just the orange ones. Organic Carrots of Many Colors come in yellow, white, red, and purple, in addition to orange. They’re naturally sweet and crunchy, and the colors really pop...

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Kale Sprouts

March 17, 2015 in Radio Spots

Kale Sprouts. Never heard of them? That’s okay. We gave them that name, so unless you were in our heads, you couldn’t have known. Kale Sprouts are exactly what you might think they are, once you’ve heard the name – a hybrid of Brussels Sprouts and Kale. They’re the result of about 15 years of cross-breeding Russian Red Kale and Brussels sprouts. A long wait, and worth every minute...

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