Retailer Story: Katie Brown of Sweet Meadows

March 2nd, 2010

Attention: Be sure you read all the way to the end of the Sweet Meadows Retailer Story! Sweet Meadows has customized a special offer for March 2010 you won’t want to miss!


sweet meadows

“A huge leap of faith!” That is how Katie Brown, owner/manager of Sweet Meadows in Zanesville, Ohio describes the opening of her health food store. Katie and her husband, Shawn, co-own the store along with her parents, Martha and Tim Kimpel.

Their story began several years ago when Katie’s father converted his farm to an all grass based farm and the family began learning the health benefits of grass-fed beef. That led to learning about organic foods and how to live a healthier lifestyle. “When we first converted our farm years ago,” Katie said, “there was no one around raising grass-fed beef. Most people thought we were nuts to even attempt such a thing.” Almost ten years later, there are a number of farms converting to all grass.

They began selling their grass-fed beef at the farmer’s market in 2003. They added pastured pork, poultry and eggs and Katie’s uncle added pastured lamb. They developed a wonderful, loyal customer base and the business began to grow. “Once we changed our lifestyle and diet,” explained Katie, “we quickly realized there was nowhere close to buy the kinds of foods we wanted to eat. We decided at that time if we were going to sell our meats, we might as well sell other products.” In 2004, in a small downtown Zanesville location, Sweet Meadows was born!

sweet meadows

“I had absolutely no experience in the food business or even retail,” Katie said. “We just tried to figure things out as we went along, and made tons of mistakes.” Suffice it to say, these “mistakes” were ironed out with the love and support of her wonderful family and the mentoring of Annerose Schafferin of Bexley Natural Market, who offered names of distributors and contacts and even provided Sweet Meadows with their first cash register.

Katie and her family have always had a goal of being able to support other local farmers by buying their products, as long as they were raised according to the family standards. “When I wrote my first check to buy grass-fed beef from another farmer, I was so excited!” Katie says, proudly. Another source of pride is that in 2009 her father’s farm was the first in Muskingum County to be certified organic.

Katie Brown

Katie soon out-grew her first small location and in 2005, the store moved to its present location on Maple Avenue. The new location is larger which allows for more refrigeration and more products. Sweet Meadows carries a wonderful selection of natural and organic foods. Many products come to mind when Katie is asked about her favorites. “Well, of course, Berlin Breads,” laughs Katie. “The Pumpkin Streusel Spelt bread is my most favorite!” Other favorites include a non-homogenized milk and a Perry County honey. The store continues to grow their product selection based on customer request.

Much hard work is involved in the managing of a natural foods store, especially with two little children in tow. Thankfully, Katie Brown is no stranger to hard work. Katie’s first job was on her family farm, working for a dollar an hour. By the time she reached her early teens, Katie was milking cows and by high school she was managing the dairy.

How many college students get up in the morning, milk the cows, go to school all day, come home, milk cows again and then do homework? Senior year of college brought Katie a change of pace. “My dad was managing a clay mine at the time, so I went to work for him keeping records and running the front end loader.” Katie laughs, “Trucks used to come for clay and couldn’t believe I was the one climbing up into the loader to load them.”

sweet meadows

Much of the success of Sweet Meadows is due to the philosophy by which Katie runs her business: Great customer service. “I greet my customers with a smile and am willing to help or answer questions whenever I am asked. Katie takes requests for new products and places special orders for her customers on a daily basis.

Her relationship with her customers is truly rare. “Because I am here everyday, I know my customers and their families by name. They know my children and my children know them.” Katie’s customers even surprised her with a baby shower for her first daughter. “I love that the relationships go beyond just a customer/grocer,” says Katie. “I feel, as a society we are lacking in common courtesy and I want to give that to my customers.”

“In 2004, there was a real need in our area for organic foods.” Said Katie. Sweet Meadows meets this need and much more!

************Sweet Meadows Special Offers************

Berlin Natural Bakery Product Specials
Buy 1 of any Berlin Natural Bakery “FRESH” spelt baked goods and receive 50% off a second Berlin Natural Bakery item of equal or lesser value. Limit 3 per customer per visit.

Ground Beef Special
Buy any package of Sweet Meadows ground beef and get 50% off any second package of ground beef. Limit 3 packages per customer per visit.

Take advantage of these offers today by saying to the cashier “I saw the retailer story on Sweet Meadows on Berlin Natural Bakery’s Website and would like to take advantage of the [bread/beef] discount.”

Special Offer Expires March 31, 2010.

*********************************************************

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Simply Irresistible “Stuffed French Toast”

February 18th, 2010

By:  Joy Schrock

stuffed french toast

NOTE:  This recipe requires overnight refrigeration.

It takes approximately 15 minutes to prepare this dish that your family and friends will talk about for a long time.  This is no doubt one of my personal favorites.

There are lots of variables to this recipe based upon your own personal preferences.  Don’t be afraid to adjust the amounts of the ingredients.  For example one time I had a loaf of french hearth bread that was going stale.  I decided to use it to prepare this dish.  To fill the cake pan, I had to adjust the bread slices to 14 and do a bit of creative cutting to fit it into the pan.  When I poured the milk/egg mixture on top, I realized that I needed more.  So I divided the milk/egg recipe into thirds and added 1/3 more to thoroughly cover the bread.  I also needed to add an additional 20 minutes to my baking time due to the additional liquid.  It turned out fabulous with the french bread, but it’s fabulous with just about any type of bread.  Have some fun with this and improvise according to your own taste.

Ingredients:

8-12 slices of bread (several days old)

Approx. 1 Cup Cream Cheese (Whipped)

Approx. 1/2 Cup Jam, Pie Filling or Fruit Preserves of your choice

8 Eggs (Beaten)

2 C. Milk

1/3 C. Maple Syrup

1/2 t. Salt

1/2 t. Cinnamon

Lightly grease cake pan (approx. 9×13, 1 1/2″ deep)

Spread your desired amount of cream cheese on 4-6 slices of bread.  Place cream cheese side up in cake pan.  *Note:  Depending on the bread type and size that you choose, it may take 4-6 pieces of bread to cover the bottom of the cake pan)  Adjust the quantity of the bread accordingly.

Spread the other 4-6 pieces of bread with the preserves of your choosing.  Place these slices face down on top of the cream cheese slices.  You are basically making a sandwich.

In a separate bowl beat eggs, add milk, maple syrup and salt.  Pour over the bread in the pan and sprinkle with cinnamon.  Top slice of bread may float a bit initially, push down gently with a spoon to ensure all the bread is well saturated with the egg/milk mixture.  *Note the bread will not completely soak up all of the egg/milk mixture.  When you bake it the milk/egg mixture will create a type of quiche effect.  Cover with film and refrigerate overnight.

Baking Instructions:

Remove film, cover with foil, bake at 350 degrees on the center rack for 30 minutes.  Remove foil and bake for an additional 25-35 minutes uncovered.  Remove from oven and allow to cool until it reaches the desired temperature for serving.

Cut into squares and sprinkle with powdered sugar. (for presentation purposes only…not a necessity for taste), top with fresh fruit, serve warm with pure maple syrup.  Enjoy!

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What’s in Your Bread?

February 10th, 2010

By Joy Schrock, President of Berlin Natural Bakery

child

Never in a million years when I purchased Berlin Natural Bakery, would I ever have believed the amount of work that it takes to produce something as simple as a great loaf of bread.  After all, I considered myself to be a great baker…how hard could this possibly be?

There are moments in each of our lives that we look back and realize that one decision completely changed the entire course of our lives.  Purchasing Berlin Natural Bakery changed absolutely everything about mine.  Had I known going in to this what I was truly signing up for, I might not have done it.  Actually, I’m quite sure I wouldn’t have.  However, today I feel so fulfilled and incredibly honored to be part of helping to raise the standards of our food supply.  This is not an easy task for many reasons.  However, our rewards are in knowing that what we do truly improves the quality of people’s lives.

The production standards that we have put into place are based upon several decades of research and experience.  We do not change our products to meet the standards of the latest trends or fads.  We stay true to the mission.  What is that mission?  It’s very simple…to produce spelt products that you can trust.  Products that are made with ingredients that you can pronounce and easily recognize, that are NOT genetically engineered and that taste great.  Sounds easy?  Check out the steps we go through to make your loaf of bread.

1)  Contracts are negotiated with small independent farmers throughout Germany.

2)  Soil preparation and crop rotation standards are set, farmers are well trained and their farms are inspected.

3)  Genuine German certified spelt seed is planted.

4)  Farm equipment is cleaned and inspected to ensure no cross contamination:  seeder, combine and trucks.

5)  Routine farm inspections are done to ensure no chemicals are being used and that the quality standards of the spelt grain are being met.

6)  Genuine German Spelt is harvested and tested to ensure that it is “chemical free”.

7)  Genuine German spelt grain is stored in its tight outer hull, in a separate stand alone facility that has never been used to store other grains.  This facility is cooled and air blown…ensuring the grain does not become susceptible to mold or pests.

8)  The spelt is de-hulled upon demand of shipment.  Equipment used in de-hulling is only used for Genuine German Spelt.

9)  The grain is packaged and shipped in a sanitized and inspected container.

Dr. Franck and his staff oversee the entire process of our Genuine German Spelt grain…from certified seed production …till it reaches our doors.  Their standards are so high, they can literally trace a bag of grain to the field or the lot in which it was grown.

Then it’s our turn:

1)  The spelt grain arrives at Berlin Natural Bakery…an ALL spelt bakery.  It is stored in coolers until milled.

2)  We stone grind the grain daily on site at the bakery.

3)  The flour we stone grind today…is used to produce the products we bake tomorrow.  Our flour is not stored for months, which ensures no rancidity or susceptibility to pests.

4)  Our stone grinding method allows us to preserve the whole grain.  We lose less than 1% during our milling process.

5)  We bake only small batch breads.  We do not over work the dough, add dough conditioners, gluten or preservatives.  This can only be achieved by baking small batches.  We have highly skilled bakers that oversee the entire baking process to ensure consistency and quality of every product.

6)  Our products are double bagged for freshness.

7)  Baked and shipped fresh daily.

8)  Our bakery holds the highest Kosher Certification “Orthodox Union”.  Soon to be Non-GMO Project approved.

Isn’t it amazing what all we go through to produce a loaf of bread?  Fortunately we didn’t have to meet these standards overnight.   Many of them have been established and implemented over the years due to our never ending need to know the truth and to do what is right…regardless if it’s what is easy.

Many of you may not even care about these standards and fortunately for you…you don’t have to.  You can count on us to continue to do our best to ensure you receive our best.

We know you have a choice regarding the spelt baked goods that you purchase.  Thank you for choosing ours!  We consider it an honor to serve you.

Peace & Blessings,

Joy

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Recipe: Fusilli with Gorgonzola Sauce and Almonds

February 2nd, 2010

fusilli

For 4 Servings:

18oz ALB-GOLD Pasta Fusilli

1 onion

1-2 cloves of garlic

2 tbsp butter

1/2 cup cream

1/2 cup vegetable stock

1/2 milk

1/2 cup gogonzola

1/2 bunch basil

1/2 bunch parsley

1/2 cup hazelnuts or almonds

Directions

Boil the ALB-GOLD Fusilli al dente in saltwater.

For the sauce peel and cut the onions and garlic into precise strips.
Sautee in butter in a skillet until transparent.
Add vegetable stock and milk. Simmer this for a few minutes.

Add the gogonzola, let it simmer until the gorgonzola is melted.
Season it with salt and pepper and add the basil and parsley.

Serve the ALB-GOLD Fusilli with the sauce and the chopped almonds.

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If You Love Non-GMO Foods Read This

January 27th, 2010

non gmo foods

Megan Johnson from the Non-GMO project just let us know about this and we felt it was worthwhile for you to know about.

Here is her announcement for you to read…

——

Hi Non-GMO Project Participants!

We are in the final days of Whole Foods Market’s New Year’s Resolution Facebook app. This is a great chance to promote your participation in the Non-GMO Project!

In case you haven’t seen the app yet, here’s the deal: On December 28th, Whole Foods launched a new Facebook application geared toward inspiring consumers with New Years resolutions and supporting non-profits, including the Non-GMO Project.

Every time someone resolves that “This is my year to know where my food comes from and support the Non-GMO Project,” the Project gets a vote and is a step closer to doubling a $10,000 donation from Whole Foods.

Users can vote once per day, and voting closes January 31st, 2010.

By helping us spread the word, you can simultaneously promote your connection to the Project AND increase our odds of winning funding that will go directly towards building non-GMO awareness.

Below is some suggested language for spreading the word through social media channels. If you want to put out an e-newsletter, you can pull content from this link and from this link If you want more ideas, let us know!

Also, remember that simply engaging everyone at your company by inviting them to vote every day can make a huge difference. The contest is close right now!

MAKE A QUICK POST RIGHT NOW TO YOUR TWITTER AND FACEBOOK PAGES. THE FOLLOWING CONTENT IS TWITTER-FRIENDLY AT 138 CHARACTERS. REPOST DAILY THROUGH SUNDAY!

Join us in a commitment to the Non-GMO Project! Show your support on Whole Foods’ new Facebook app between now and 1/31/10

Go Here To Download Facebook App

Thanks so much for your help, and for your participation in the Non-GMO Project!

——

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Succulent Raspberry Cheesecake Recipe

January 25th, 2010

By Cindy Widder, General Manager of Berlin Natural Bakery

rasberry cheesecake

As the hustle and bustle of the holidays is winding down, I am sharing this delicious recipe for Raspberry Cheesecake that will delight all of your friends and family. Whether for a New Year’s celebration or “just because”…this dessert makes a spectacular display and tastes even better than it looks.

I used to think that making cheesecake would be so difficult, and for that reason, I didn’t even attempt it for many years. Thankfully after finally giving it a shot, I found out that the belief that making cheesecake is difficult is a total misconception.

The directions may look daunting, but give it a whirl. Just take it step by step and you’ll be done in no time. I think you’ll be delighted with the results. I know your family and friends will be!

Raspberry Cheesecake

Ingredients

For the crust:

* 3-4 Berlin Natural Bakery oatmeal Gem Spelt cookie crumbs (1 1/2 cups)
* 1 tablespoon sugar
* 6 tablespoons butter, melted

For the filling:

* 2 1/2 pounds cream cheese, at room temperature (5-8oz pkgs)
* 1 1/2 cups sugar
* 5 whole extra-large eggs, at room temperature
* 2 extra-large egg yolks, at room temperature
* 1/4 cup sour cream
* 1 tabelspoon grated lemon zest (simply grate the outside peel of 2 lemons)
* 1 1/2 teaspoons pure vanilla extract

For the topping:

* 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
* 3 half-pints fresh raspberries (I used approx 1 1/2 cups)

Directions

Preheat the oven to 350 degrees F.

To make the crust, combine the Oatmeal Gem cookies, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: I actually used a larger springform pan (at least 10-inch) as this makes a large cheesecake. If you use a 9 –inch, it will just be thicker.

Enjoy! If you’ve never attempted to make cheesecake before, you won’t be sorry you tried this.

For our next recipe, I’m going to move away from desserts and give you a recipe for a scrumptious breakfast casserole. You will need the following ingredients: bacon, ham, onion, a loaf of Berlin Natural Bakery spelt bread (any kind), potatoes (or frozen hash browns), cheddar cheese, eggs, milk, Worcestershire sauce and ground mustard. This is another recipe that can be assembled ahead and then baked the next day.

Have a wonderful New Year. Until next time….Happy Baking!!

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6 Negative Side Affects To Eating Genetically Modified Foods

January 21st, 2010

Genetically modified organisms also known as (GMO’s) can be found in as many as 60-70% of the foods in the US.

As we have written about in the past dangers of GMO’s, a genetically modified organism according to The Non-GMO Project are organisms that have been created through the gene-splicing techniques of biotechnology (also called genetic engineering, or GE).

This relatively new science allows DNA from one species to be injected into another species in a lab, creating combination’s of plant, animal, bacteria, and viral genes that do not occur in nature or through traditional crossbreeding methods. The use of genetically modified organisms in foods was recently banned in Europe, but the US isn’t to that point yet due to the highly political nature of what is keeping GMO’s on the market and in our food.

Here are six of the dangers that have been discovered by consuming genetically modified foods…

1. Food Allergy Symptoms Increase Dramatically

food allergies

According to scientific research, it has been shown that those who eat genetically modified foods tend to see an increase in their allergic reactions to the types of foods they are already allergic too. By eating these genitically modified foods people also form allergies to foods which they were never allergic to before.

2. Bodily Toxicity Increases

body toxicity

As individuals ingest more and more genetically modified foods and organisms into their body it has been shown that the bodies toxicity increases which leads to a ton of other potentially serious health problems. As stated by NaturalNews.com it has been shown that there is a definite link between Obesity, Cancer and Toxicity.

3. Negative Reproductive Effects

reproduction

In lab tests done on animals there were cases where once the animals ingested genetically modified food they became completely sterile in a matter of weeks. What was interesting in fact was that in some cases these animals were force fed the food because they didn’t want to eat it themselves naturally.

4. Negative Effects To Digestive System

digestion

They are finding that GMO’s are a breeding ground for bacteria and virus’s and since the digestive system is where the body is exposed when ingesting these harmful foods, reversing the damaging effects of these foods is nearly impossible. In other cases on mice and rats, there is documented proof that the digestive system grows bigger for some strange reason.

5. Unknown Genetic Effects On Humans

unknown

The jury is still out on all of the known causes about how Genetically Modified Organisms will negatively affect the greater human race, so it would be best to avoid them at all costs knowing the long term health risks of ingesting these foods on a regular basis.

6. Death

Death

In some cases death has also been a challenge in working with GMO foods where rats and mice die in a matter of weeks by eating genetically modified food.

As everything adds up over time, and the more these genetically modified foods are pushed on us as Americans, knowing the dangers going in and actively speaking out against it may save more lives now and in the future.

Sources:

http://www.seedsofdeception.com/Public/AboutGeneticallyModifiedFoods/index.cfm

http://www.globalresearch.ca/index.php?context=va&aid=7277

http://www.seedsofdeception.com/Public/GeneticRoulette/

http://www.conditionnutrition.com/reviews/top-10-dangers-of-genetically-modified-food/

http://www.i-sis.org.uk/GMOSandHumanHealth.php

Special Note: We at Berlin Natural Bakery make our products from 100% Genuine German Spelt created from certified seed that is 100% all natural and GMO FREE.  We are proud to be a part of the Non-GMO Project.


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NEW Product Announcement From Berlin Natural Bakery

January 19th, 2010

alb gold pasta

We have formed an exclusive relationship with one of the highest quality spelt pasta producers in the world, and are now carrying their high quality and great tasting Spelt Pasta products for you to purchase and enjoy!

To visit our online store to see for yourself…

*Click Here:* http://budurl.com/SpeltPastaB

Here are some more details about this new line of products…

The company we chose to exclusively partner with is named Alb-Gold.

Alb-Gold is known to be one of the highest quality certified organic and Non-GMO spelt pasta manufacturers in the world, and also uses the SAME exact spelt grain that we use in our bread.

We promise that if you love our bread, you will definitely love this pasta!

Order Today!

*Click Here:* http://budurl.com/SpeltPastaB

There are 11 varieties for you to choose from between normal pasta and egg noodles, and we are even giving you the option to mix and match your product order giving you greater flexibility throughout the ordering and product selection process.

We at Berlin Natural Bakery are excited about this strategic partnership with Alb-Gold and know from our heart to yours that it is the best possible spelt pasta product we could offer you to purchase.

We look forward to serving you!

If you have any questions, comments or concerns please don’t hesitate to contact us! We would be happy to assist you.

Sincerely,

Joy Schrock
President
Berlin Natural Bakery

P.S. As always orders of $34 or more qualify you for free UPS ground shipping.

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German Egg Noodles & Pasta…the ULTIMATE Foodie’s Food!

January 15th, 2010

By: Joy Schrock, President of Berlin Natural Bakery

alb gold pasta

There is no doubt that being of Amish (German & Swiss) descent pretty much means the only food you love as much as bread is noodles. Any self respecting Amish cookbook is loaded with recipes for casseroles using noodles.

Last year when attending a natural health trade show, I ventured into the isles where the latest foods from other countries were being presented. The Germany section has always been one of my favorites. Decadent chocolates, assorted kase (cheese), stollen, strudel, pretzels, beer and my favorite German food of all time Spaetzle. I could not wait to discover the newest German foods that were finally going to be available here in the U.S.

There was one particular booth that I just had to stop at and investigate further. I noticed an entire line of spelt noodles and spelt pasta on the shelves in different shapes and sizes that I had not seen before. Upon further investigation, there it was in all its glory “Spelt Spaetzel”. I could not believe my eyes. I was so excited you would have thought I won the lottery.

Of course I had to stop and talk to these folks for a while. I love talking to German’s about spelt or what they refer to as dinkel. They grow up understanding its superior nutritional value. It is part of their heritage and it is their grain of choice. It’s never been crossbred with wheat varieties. It has been preserved in its original state because it migrated naturally to their region thousands of years ago. Spelt thrives there and is used to prepare all types of foods as well as treat all types of illnesses.

After only a few minutes of talking to the gentlemen from Alb-Gold, I realized that I had in fact met another manufacturer as fanatical about their standards as we are. This meeting although coincidental, felt more like fate. As much as I believe in what we do, it is at times very discouraging to watch others take short cuts that we are unwilling to take. Short cuts that reduce costs, increase profits, but in time will cause harm to the people that buy them. After all, our products are sold in natural health stores and purchased by people who make a commitment to their health. We are being relied upon to do what is right…regardless if it’s easy. Meeting the folks at Alb-Gold proved to me that a manufacturer could in fact reach exceptional success…without compromising the standards that made them successful in the first place.

pasta

They were kind enough to give me several bags of the spaetzel noodles to take home with me. The first thing I made was chicken & noodles and WOW…the only thing that exceeded their standards was the taste. Not only did they taste great, but they also held up well and reheated well. I was very impressed.

After exchanging several emails with the founder and CEO Klaus Freidler we very soon came to an agreement to work together in the U.S. with their spelt noodle line. Our products truly are complimentary to each other. We both use the same variety of spelt grain, both companies have exceptionally high standards and our products both promote the same health benefits. We are so proud to be working with the fine folks of Alb-Gold.

Below is an introduction and brief summary of what Alb-Gold represents, their standards, their products and their passions.

Alb-Gold Premium PastaQuality in harmony with nature.

Home of the Swabian Spaetzle and Pasta. Alb-Gold is a traditional family owned company located in the state of Baden-Wuerttemberg in Germany. The company’s head office is situated in South Germany on the Swabian Alb- between the Black Forest, the city of Stuttgart and Lake Constance. This area is the home of the Swabian Spaetzle and the cradle of pasta-making in Germany.

Company Philosphy – Only the very best

As a food manufacturer, we take responsibility for delivering healthy products – that our customers must be able to trust us. We use only the best organic or GMO-free raw materials, which are carefully processed and made into the best premium pasta on the market. Only very few manufacturers can compete with our variety and high standards.

We are totally committed to ensuring that our customers enjoy healthy foods. We follow the principles of sustainable pasta production with goals like protecting the environment and the landscape, saving the pureness of our seeds and keeping the diversity for subsequent generations.

Alb-Gold is one of Germany’s organic pioneers when it comes to pasta. Over the past 20 years we have developed an extensive range of organic fresh and dried pasta/egg pasta (filled and unfilled). Optimizing the quality of our products to meet our customers demands is our daily challenge.

Raw Materials

Alb-Gold pasta is made by using high quality raw materials. The basis for our pasta are pure Durum Wheat and regionally grown German Spelt. The egg pasta is produced with free-range chicken eggs which are cracked open on a daily basis.

Our raw material suppliers are important to us – for years we have worked closely with the farmers who deliver our eggs and grain. Therefore we can guarantee that the products we use are the best quality available on the market. We are GMO-free chain of producers!

non gmo

Transparency in food production and in the supply chain are an important component of our philosophy. Our production centers in Trochtelfingen and Riesa are both glassed-in facilities. During daily tours, we show our customers exactly how we produce our goods.

In making this contribution we establish a well founded trustfulness and proximity with our customers. These solid foundations define our daily business – to provide high quality organic food.

The full line of Alb-Gold Spelt Egg Noodles will soon be available via Berlin Natural Bakery’s on line store.

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Why GMO Foods Are Incredibly Dangerous

January 11th, 2010

In past posts we have talked about the dangers regarding Genetically Modified Organisms which are also known as (GMO)’s. In this video below it does a great job showing why GMO foods are dangerous to our health, and should be avoided at all cost. Be sure to set aside some time to watch this as the value delivered is powerful.

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