Sharing stories from our Price Chopper Family to yours.

Jane’s New Items

Written by Jane N. Golub

Director In-Store Marketing Programs


                DOLE POWEAR UP GREENS is a new line of packaged greens delivering powerfully nutritious and delicious fresh blends that can easily be tossed into a wide variety of recipes throughout the day.  From omelets, scrambles and frittatas at breakfast, to salads, sandwiches and soups at lunch, to pizzas, stir-fry and pasta at dinner, the possibilities are endless.

These blends of rich dark greens are brimming with bold flavor and powerful nutrition that provide an excellent source of vitamins A, K, C and calcium, magnesium and folate as well as offering antioxidant benefits.

Dole’s New Power Up line includes DOLE Power Up Baby Kale, DOLE Power Up Baby Kale & Greens, which is a blend of baby kale, baby spinach, baby green chard and baby red chard, and DOLE Power Up Spring Mix and Greens, a blend of spring mix, baby green chard and baby green kale.

Look for the New Dole Power Up Greens and other Dole Salads in the Produce Department.


                Presto Pasta is pasta that comes in convenient microwaveable steam bags.  Your favorite pastas steam to perfection in the microwave in just 2 – 5 minutes with no pot or stove required, making it super easy to make and enjoy.

The remarkable thing about Presto Pasta is achieving “cooking perfection” every time in just 5 minutes!  The steam bag takes the guesswork out of cooking and makes cleaning up easy.  With Presto Pasta, preparing delicious perfectly tender pasta has never been easier.

Presto Pasta is a great addition to any meal or as a main course.  Pair Presto Pasta with your favorite sauce or have it with no sauce at all.  Presto Pasta is available in a 20 oz. family size or in a multipack containing four single serve pouches inside, so measuring the perfect portion is easy.

Look for Presto Pasta from Reames in the Frozen aisle.

houser-kimWritten by: Kimberly Houser, PharmD, RPh

It is time to get your flu shot and all Price Chopper Pharmacies have flu vaccine in stock!

Did you know that the flu virus can begin to circulate as early as October?1 In addition it can take up to two weeks after you receive your flu shot for full protection to develop. The earlier you get vaccinated the better!

The best way to prevent the flu, is to get your flu shot. The Center for Disease Control (CDC), recommends that everyone over the age of 6 months receive their flu vaccine to help prevent illness2. This includes pregnant women and patients with chronic health care conditions like diabetes.

Price Chopper Pharmacies carry the new Quadrivalent flu vaccine. This vaccine provides protection against four strains of flu virus. Traditional flu vaccines provide protection against three strains. The Quadrivalent vaccine adds protection by covering an additional strain of flu virus!

High Dose flu vaccinations are also available for Seniors 65 years of age and older. This vaccine creates a stronger response to the flu vaccine and has been shown to be about 24% more effective.3 Flu vaccinations are covered by many insurance plans, including Medicare.

Price Chopper Pharmacies have many programs to help you and your family save money and live well. Free Diabetes Medication and Supplies, Free Antibiotics, Discounted Medications through RxAdvantEdge, Free Prenatal and Children’s Vitamins, Enhanced Refill System, and Medication Therapy Management services are all available.

Stop by your local Price Chopper Pharmacy to get vaccinated today and ask about other vaccinations that you may be due for including pneumonia and shingles shots. Don’t wait!


  1. Centers for Disease Control and Prevention, National Center for Immunization and Respiratory Diseases (NCIRD) [Internet]. 2013 [cited 2013 July 31]. Available from:
  2. CDC. Prevention and control of seasonal influenza with vaccines. Recommendations of the Advisory Committee on Immunization Practices–United States, 2013–2014. MMWR 2013;62(No. RR-07).
  3. Carlos A. DiazGranados, Andrew J. Dunning, Murray Kimmel, Daniel Kirby, John Treanor, Avi Collins, Richard Pollak, Janet Christoff, John Earl, Victoria Landolfi, Earl Martin, Sanjay Gurunathan, Richard Nathan, David P. Greenberg, Nadia G. Tornieporth, Michael D. Decker, H. Keipp Talbot. Efficacy of High-Dose versus Standard-Dose Influenza Vaccine in Older Adults. New England Journal of Medicine, 2014; 371 (7): 635 DOI: 10.1056/NEJMoa1315727


Jane’s New Items

Written by Jane N. Golub

Director In-Store Marketing Programs


oats-apple-cinnamon-53ozA new Greek Yogurt, Chobani Oats, is a deliciously satisfying hearty start to your day.

Chobani Greek Yogurt Oats blends creamy authentically strained Greek Yogurt with real fruit and steel-cut whole oats for a flavorful filling combination of protein and fiber.  With 10 grams of protein, 8 grams of whole grain and as much fiber as a serving of instant oatmeal, it is sure to sustain you.

Chobani Greek Yogurt Oats is available in four flavors:  Apple Cinnamon, Blueberry, Banana Maple and Cranberry.

Chobani Greek Yogurt Oats is made with all natural ingredients and is Gluten Free.

Look for Chobani Greek Yogurt Oats in the Dairy aisle.

DOLE CHOPPED SALAD KITSChoppedSunflowerCrunch304x304

Dole has expanded their chopped salad line with two new All Natural Chopped Kits – each with a blend of crunchy cabbage, crispy lettuces and vegetables.

The Chopped Sunflower Crunch Kit is a sweet and savory salad with smoked bacon, sunflower seeds and Dole’s Sweet Onion and Citrus Dressing.

The Chopped Sesame Asian Kit is a light and refreshing salad with crunchy garlic wontons, sliced almonds and Dole’s Toasted Sesame Ginger Vinaigrette.

These kits also include kale, the increasingly popular green that combines a distinctive taste with high levels of antioxidant vitamins A, C and K, calcium and phytonutrients.

All Dole Chopped Salad Kits are all natural and contain no artificial colors, flavors or ingredients.

Look for all five Dole Chopped Salad Kits in the Produce Department.

Written by: Ellie Wilson, MS RDN  Senior Nutritionist

Jeff JonesThis week, I had the great pleasure of visiting Jeff Jones at Vermont Hydroponic Tomatoes in Florence, VT. The directions to the farm brought me over 3 miles down a winding side road with few houses. As I drove down the driveway, the GPS kept telling me to turn around when I could make “a legal u turn” in that encouraging/demanding computer voice. There was no need – I had arrived at the farm. But there was no barn, no tractor, and no duck pond – three long white plastic sheet-topped Quonset huts greeted me, along with the buzz of insects in the sun.

I have a question for our farmers about game-changing technology or practices that they see as significant – this farm is using some of the most cutting edge techniques. Hydroponic farming – a farming technique that relies on a closed water-based planting system, is actually old technology enjoying a rising popularity for a number of reasons. As population increases, pressure on land and water availability has turned into an opportunity for hydroponics to create local agriculture in many parts of the world. A number of Caribbean islands use hydroponics because they rely primarily on rain for fresh water, and have to import produce. This is where Jeff first encountered it, after a unique career. Rising from being a produce clerk in a traditional food retailer, a produce manager at 18, and being recruited to improve produce programs in a variety of island settings after making changes at one retailer on Nantucket that topped all sales records, Jeff has some great insights on best practices. He is passionate about the possibilities hydroponics offers, especially with water conservation – hydroponics uses 1/3 less water than conventional farming. He has helped Price Chopper be the first retailer to grow cherry tomatoes inside a store. Talk about innovating fresh!!! It is also very safe – this operation has both GAP and SQF certification, which makes the farm one of the strongest in food safety practices in the Northeast.

The operation and the tomatoes are eco-friendly – the plants are started in little rock wool holders in January, moved into larger containers as they grow, then placed on ground coconut husks to anchor the plants. The nutrients they need are added in to the water that is circulated through the system, a hive of bees at the back of the farm building pollinates the tomatoes, and they are harvested from March through December. No pesticides are used in production, and the packaging is also post-recycled material. The operations are also very energy efficient.

Jeff chooses two types of tomatoes, beefsteak and cherry, based on taste and sugar content (degrees Brix again!), as well as resistance to disease. In our stores, you will find their displayMB hydro tomato2 at the end of the tomato section of produce, beautifully ripe and flavorful. They work with the Vermont Food Bank, donating when excess is available. This operation has created about 10 jobs, and its sister operation in Quebec has created about 40 more. Price Chopper is their primary customer, but they also work with other retailers in the Northeast, keeping it regional to manage costs and ensure the best quality tomatoes are in stores.

Jeff is looking hard at the future too – currently navigating the permits and politics around partnering with a biomass energy company, Beaverwood, in Fairhaven, a little south of their current location. This partnership would allow them to expand to a 10 acre site, and to tap into the warmth the biomass facility sheds as a byproduct of their energy generation, warmth vital to growing tomatoes in Vermont. It’s a great opportunity for synergy.

I learned much of what I have shared here while enjoying fresh tomatoes sliced with basil and a cherry wood smoked fresh mozzarella that just rocked – (I immediately shared that item with our cheese manager when I got back!).  Jeff’s favorite recipe is to take one of the beefsteak tomatoes, hollow it out and chop up the centers, then mix with crab meat and Cholula sauce. Serve over greens, and enjoy each burst of flavor as it comes together, with a glass of wine to finish the fun. I can’t wait to try it!


Jane’s New Items

Written by Jane N. Golub

Director In-Store Marketing Programs


Superior Brownie Bites are crafted to be something special and reminiscent of what Mom used to make when you were a kid.  With a flaky exterior and soft moist center, this is the perfect dessert to be enjoyed at a family function or alone at home.

Slightly warmed in a microwave or oven, family and friends will think you just whipped the batch up!  Enjoy them with a scoop of your favorite ice cream, hot cup of coffee or tall glass of cold milk.

These chocolaty treats are available in the Bakery and are sure to be a big hit for everyone!

DOLE KALE CAESARDole_Kits_304x304_kalecaesar

Dole offers you a new way to eat Caesar and a tastier way to eat Kale with their new DOLE KALE CAESAR Salad Kit.  This new kit is the first to combine the best of both worlds – powerfully nutritious greens you want and the wildly delicious Caesar flavor you adore.

The Dole Kale Caesar Salad Kit features a blend of bold, tender baby kale, spinach and crunchy broccoli shreds along with shaved Parmesan-Romano cheeses, roasted garlic croutons and Dole’s popular Caesar dressing.  Like all Dole Salad kits, it is all-natural and contains no artificial colors, flavors or ingredients.

This is just one of a number of new Dole salad products specifically formulated with kale – a delicious way to get vitamins A, C, K and calcium.  And since this is a salad kit, you just open, toss and enjoy!

Look for the Dole Kale Caesar Salad Kit and other Dole Salads in the Produce Department.

Black Horse Farm

Written by: Ellie Wilson, MS, RDN

Black Horse Farm

Coxsackie, NY

Farmers – Lloyd Zimmerman and Family

LloydZBlackhorseLloyd Zimmerman did not grow up farming – he was a NYC kid, child of two college professors, but he became interested in agriculture because his family had a summer home in the country. At 21, he graduated with a degree in agricultural economics, and purchased an old farm in Coeyman’s Hollow with the help of his parents. He farmed part-time, while working for New York State, eventually working in the Governor’s office on agriculture and civil defense. In 1964, the farm started making money and he “retired” from state service. He and his wife raised lamb, initially, and one of his first customers was Central Markets. After Vietnam, market pressures moved him into vegetables, and he hasn’t looked back.

His favorite part of farming is watching crops grow, and working with the broad group of people in the produce business. While he did not grow up farming, his children did, and two daughters, Chellie Apa and Lisa Buhrmaster, now run major aspects of the operation. They employ on average about 55 people – this is a diverse and dynamic business. At this time of year, his day starts at 4:30 AM, but has started as early as 2:30, which some of their team starts still because they are packing trucks. That work is essential to bringing in those fresh items – time between field and fork is important.

Lloyd chooses his seeds based on science and savvy – sweet corn and tomatoes should have a good, sweet taste, so they start there, and then look at some of the scientific specifications of a product, like the measurement of sweetness, called degrees Brix. They work with the seed salesman to locate varieties of new items that have a good reputation and production.

There are very strict standards and procedures in place around harvest and packing – cleanliness is king, and Black Horse Farm is GAP certified. GAP stands for Good BlackhorsecabbageAgricultural Practices, and it is a system of practices and record keeping that helps farmers ensure food safety is being managed. Price Chopper only works with farms that are GAP certified, as part of our commitment to ensuring our customers can be confident that they really are getting the best quality fruits and vegetables from us. Attention to refrigeration, hand washing and other aspects of safe food production are part and parcel of their work. They also sort their produce with those less fortunate in mind, and work with local food pantries to supply good food that is not premium grade.

There are some game changers on the horizon – Lloyd sees two that he thinks will impact farming in enormous ways. The first is the use of drones – he has been wishing for these for over 20 years, and is excited that they are coming to farming. The other is the advanced education farmers are starting to benefit from, as children return to their family farms with degrees in agronomy, veterinary science and business.

I really enjoyed speaking with Lloyd – his gravelly voice ebbed and flowed as we spoke, full of passion and humor and knowledge. With helping people eat more fruits and vegetables so central to my role, I asked what he thought would help people do a better job, and he thought helping people understand what local produce is and who the farmers are is a great start. We completely bonded over favorites – tomatoes, on a delicious BLT sandwich with a malted milk (I make mine with the Price Chopper pre-cooked bacon – slices are nice and thin, great for sandwiches).  So, please take my advice – take advantage of the season and enjoy the bounty Price Chopper brings you from farmers like Lloyd Zimmerman – sweet summer!

Check out this recipe for Lemon & Garlic Glazed Corn on the Cob!

Written by: Ellie Wilson, MS, RDN

UntitledIn my work as Senior Nutritionist for Price Chopper, I have been part of the team that helps our customers understand our commitment to quality, of being the best in fresh, and how that heritage has driven what we do. We embody what people are seeking so much these days – a company that is, itself, homegrown, conceived here in upstate New York, with one family shepherding it forward throughout the Northeast, always seeking to innovate for our customers and deepen its roots in each community we serve.

Of course, one of the things I focus on is our produce department. Produce is central to a healthy diet, and helping customers purchase, prepare and best of all, enjoy the great variety of produce items we work so hard to responsibly source and present to our customers is one of best parts of my job.

There is a unique history to how we work with our farmers. The supermarket industry is relatively young, and no business has been more involved in the farm to fork movement than this one. Creating that channel has taken a lot of collaboration and investment, and started here with some very thoughtful efforts by Bill Golub, beginning around 1943. As Central Market (Price Chopper’s original name) started to grow, it needed a larger volume of produce and fresh products for customers. When  Bill Golub realized they were having to source fresh items from different areas each year, he started working with egg producers to create an organized industry, so Central Markets would have a reliable supply of the highest quality eggs available. Cornell University and several producers all partnered to discover and develop best practices, and they were very successful.  That recipe has served our shoppers well, and we have grown deep connections to some generations of farmers and producers in our communities, to ensure the highest quality, freshest local foods are on your table.

Flash forward to 2014, and you will find a constantly renewed passion to continue this legacy. Price Chopper has developedfdn a food hub, designed to answer the needs of today’s farmers and the demands of our discerning customers for the best local, high quality, safe and delicious apples, squash, cauliflower, cabbage, pumpkins, corn, onions, peaches, tomatoes and more. We work with big and small farmers throughout the Northeast, and help them access the food safety training and other resources they need to be successful. We haul product and produce two ways, so the trucks are always full, protecting the environment while providing the highest quality in service.  

When it’s grown here, we get it here. I consider myself the chief promoter of produce, so you know how important ensuring we have the best of the best, and how we partner with the farming community to bring it to you, to be one of the most important things I think we do. I am going to be getting to know our farmers, and bringing their commitment to you here, through our blog. I hope you will join me for some delicious, nutritious, colorful connections that will give us all the insights we are craving lately – where our food is coming from, and who has grown it for us.

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