Keep Your Food and Family Safe This Summer!

After a long winter and cool spring, temperatures are finally warming up making everyone eager for outdoor picnics and barbecues. While these temperatures are ideal for that, they also provide a perfect environment for bacteria and other pathogens in food to multiply rapidly and cause foodborne illness. You can help prevent harmful bacteria from making your family sick by avoiding the “Danger Zone” and following the “Core Four”. The Danger Zone:  temperature range between 40°F and 140°F

• Keep food out of this range as foodborne bacteria can grow rapidly to dangerous levels that can result in illness
  • Always keep cold food COLD, at or below 40°F, in coolers or in containers with ice or frozen gel packs
  • Keep hot foods HOT, at or above 140°F, on the grill or in insulated containers, heated chafing dishes, warming trays or slow cookers
  • Reheat foods to 165°F

Clean: Wash hands and surfaces often

• Wash hands with warm water and soap for 20 seconds before and after handling food
• Clean kitchen surfaces, dishes and utensils with hot water and soap

Separate: Don’t cross-contaminate

• Have one cutting board for produce and another one for meat, poultry and seafood
• Use separate plates and utensils for raw and cooked foods
  • Wash plates, utensils, and cutting boards that held raw meat, poultry, seafood, or eggs before reusing
• Marinate in the refrigerator and not on the counter keeping raw meat/poultry separate from any veggies you might be using
  • If you plan to reuse the marinade as a sauce be sure to boil it first to destroy any harmful bacteria or make extra to set aside before adding raw meat/poultry
  • Cook: Cook to safe internal temperatures
• Use a food thermometer to ensure food is thoroughly cooked
  • Whole cuts of meat (steaks, chops and roasts) – 145°F with a 3 minute rest time
  • Ground beef, pork, lamb and veal- 160°F
  • Poultry, including ground poultry- 165°F
  • Fish – 145°F
  • Leftovers – 165°F

  Chill: Refrigerate promptly

• Refrigerate perishable food within one hour in hot weather (above 90°F) and within two hours if temperatures are below 90°F
• Place leftover foods in shallow containers for quick cooling

Never taste foods you think might be unsafe.  Most food poisoning bacteria are tasteless, colorless, and odorless.  When in doubt, throw it out!

Raise a Glass to Dairy Month!

Ellie Wilson, MS, RDN  Senior Nutritionist

June 1st is a holiday for our dairy farmers – it is World Milk Day, and kicks off the annual celebration of Dairy Month and all that dairy brings us! Full of flavor and nutrients, packed with protein, familiar and affordable, wholesome dairy brings richness to so many foods. Across the Northeast, dairy is considered a unique “natural resource”, which supports healthy people, healthy communities and a substantial and sustainable positive impact on local economies. We use milk, yogurt, butter, and cheese to bake, batch, sip, and savor our way through delicious and nutritious meals and snacks. Welcome to Dairy Month, an annual national celebration of all that dairy brings us. There would be no dairy without dairy farming, which encompasses time-honored heritage and forward-thinking scholarship – this industry keeps innovating, and is full of hard working, passionate people that ensure animals have the best care, and milk is the highest quality. About 97% of dairy farms are family-owned, generation after generation that have moved the industry forward and treat animals, land and the future with reverence and respect. Dairy also delivers crucial nutrients – milk, yogurt and cheese contribute 51% of calcium and 58% of Vitamin D for just 10% of the calories in the overall American diet. The Great American Milk Drive also kicks off in our stores today – with a $1 or $5 donation at the register, you can join in and get milk to children and families that are less food secure. Check out our Facebook Live visit with our friends at Ivey Lakes Dairy in Stanley, NY, follow the blog, Twitter, Youtube and Instagram learn more about how fresh, nourishing dairy foods make their way from the farm to your table, and the delicious ways you can enjoy them. In case you couldn’t tell, we love dairy – Price Chopper and Market 32 are highlighting dairy and dairy case items all month – you will love the selection and the savings. Celebrate with us!

How Peanut Butter Met Jelly

Ellie Wilson, MS, RDN, CDN

April 2nd is National Peanut Butter and Jelly Sandwich Day! The peanut butter and jelly sandwich is a lunchbox icon, enjoyed by generations. Just as iconic are two of the brands America has grown up with – Skippy Peanut Butter, and Welch’s Concord Grape Jelly. How they got together went something like this…

• 1894 – Peanut butter was invented, but it is oily and hard to transport
• 1918 – Welch’s “Grapelade” (jam) is introduced, and added to U.S. soldiers rations
• 1922 – Joseph Rosefield invents processing to keep ground peanuts and peanut oil blended
• 1923 – Welch’s brings their famous Concord Grape Jelly to market
• 1932 – Joseph Rosefield starts his own company, Skippy Peanut Butter

  Timing was key – a few years later, World War II and American soldiers marched across nations. Shelf stable, high protein Skippy Peanut Butter and delicious Welch’s Concord Grape Jelly sandwiches went with them. After the war, returning soldiers shared their love for this dynamic duo with friends and family, and the rest is PBJ history. This uniquely American meal maker has the right stuff to be a go-to staple:

• Taste and texture: sweet, salty, creamy, crunchy – something for everyone
• Thrifty and practical – budget friendly and quick to make
• Comfort food – PBJ sandwiches are easy to enjoy, every day or once in a while
• Food safety – no cooler required, PBJ sandwiches are good travelers

  What’s the right way to cut a PB&J sandwich? There’s always some energetic debate about the right way to cut a sandwich, and since today is PB&J Sandwich Day, we’re putting the debate front and center! Visit our Facebook page today to vote on your favorite PB&J cut and join in on the sandwich cutting conversation!

Mussel Magic in March

Ellie Wilson, MS, RDN, CDN  Senior Nutritionist

March is warm and cold, sunny and snowy, cloudy and clear – every day is different.  As schedules heat up, having something easy on hand for a warm lunch or dinner is always a good idea. Pier 33 Mussels are frozen fresh and go from freezer to skillet. Easy to season and savor, a glug of olive oil around the pan, a generous pinch of parsley, chopped garlic, and a splash of wine, and you can serve up a simple entrée over pasta or steamed veggie noodles in 10 minutes. They shine as a quick addition to a Manhattan clam chowder, and marry well with a bold curried coconut sauce – check out this Thai Red Curry Mussels recipe (https://www.pricechopper.com/recipes#/10969.) They also pack a nutrition punch as a good source of B12, selenium, zinc, and folate. Pier 33 mussels are a versatile and delicious way to add seafood to your day, and get you closer to the two servings per week recommended for good health. Check out other varieties in the frozen seafood case. Try today and save $1.00 off any TWO (2) Pier 33 Mussels with AdvantEdge e-Coupon through March 31^st! Don’t forget their fresh frozen salmon – quick to cook and easy to enjoy, lean protein and omega 3s will get you energized for spring!

Shingrix, The New Shingles Vaccine is Here!

Written by Kim DeMagistris, PharmD, RPh Pharmacy Clinical Coordinator, Price Chopper/Market 32 Supermarkets You may have heard about the shingles vaccine and wondered, “Should I get this new vaccine?” or “Do I need the new vaccine if I already received Zostavax?” Shingles is a painful rash that develops in about 30% of people. As we get older our immune systems don’t work as well and because we have been exposed to chickenpox as kids, the virus is already inside us waiting to erupt as Shingles! The shingles rash usually presents with blisters and can be painful and itchy. Sometimes the rash will go away after a couple of weeks but some patients have lingering pain known as post-herpetic neuralgia. Other complications of Shingles can include blindness¹. Shingrix is now recommended by the Centers for Disease Control (CDC) for patients 50 and older. Most patients born before 1968 will be eligible for this vaccine and if you have had Zostavax then you will need to be revaccinated with Shingrix! Shingrix is more effective than Zostavax and we now know that Zostavax boosts your immunity for only about five years. That means that after five years of receiving Zostavax, you may no longer be protected.² It is easy to be vaccinated! Just speak with your local Price Chopper/Market 32 Pharmacist for more information. Shingrix is given as a two dose series, which means you will get a second shot about two months after the first. When patients receive both doses of Shingrix, the vaccine is about 97% effective.³ Get vaccinated today! Click to see where the vaccine is offered. You can also learn more about all our Pharmacy+ services here. For more information about shingles and the Shingrix vaccine, check out the information below from the CDC https://www.cdc.gov/vaccines/vpd/shingles/public/shingrix/index.html   References:

1. Immunization Action Coalition. Shingles (zoster): questions and answers. Information about the disease and vaccine. http://www.immunize.org/catg.d/p4221.pdf. (Accessed October 29, 2017).
2. Clinical Resource,Shingles Vaccine: FAQs. Pharmacist’s Letter/Prescriber’s Letter. December 2017.
3. Product information for Shingrix. GlaxoSmithKline. Research Triangle Park, NC 27709. October 2017.

We ❤️ Pears in February

Ellie Wilson MS, RDN Senior Nutritionist

Savvy seasonal eaters know a great secret – the luscious pear is at its peak during the winter months. Different varieties offer flavor adventures and fresh opportunities for a fast, functional snack. Packing six grams of fiber, Vitamin C, and 5% of the daily recommendation for potassium, pears are a nutrition powerhouse. The Dietary Guidelines for Americans recommend about 2 servings of fruit daily – if you are adding more fruit to your fresh approach to healthier eating, one pear gets you halfway there! “Pears ripen from the inside out, and play well with other produce that does the same in a basket on your kitchen counter, like bananas and avocados. Check the neck for ripeness by pressing near the stem with your thumb – if it gives to pressure that means it is ripe and ready for a lot of sweet enjoyment! Pears are a recipe sweetheart during American Heart Month – and have the American Heart Association Heart Check to prove it! Slice pears and dip in dark chocolate for a valentine treat, chop and top steel cut oatmeal and cinnamon for a breakfast with (heart) benefits, or poach in cranberry juice and kiss with cinnamon mascarpone cheese and chopped walnuts to delight someone special. (https://www.pricechopper.com/recipes#/9201).  Overripe pears are great for sauces and smoothies – “pear” them up with avocados and spinach for a snack attack smoothie bonanza. Find fresh promotions in stores throughout February, and learn more ways to enjoy more pears at USAPears (http://usapears.org/),

New Year, New You

Ellie Wilson, MS, RDN Senior Nutritionist

Happy New Year! The New Year is a time for a fresh start, and many people put their energy into wellness for their families and themselves. Making a plan is usually easier than sticking to it, but we want to help you find success, and offer some solutions highlighted by New Year, New You shelf tags throughout the store. If more veggies are on your list, Fresh Express salads makes quick work of a salad for lunch or dinner. Add Tyson’s Grilled and Ready Chicken to round it out with some lean protein – a meal in less than 5 minutes that leaves you plenty of time for the gym. Another way to up the ante on vegetables and a secret weapon for weight loss is to sub soup for your sandwich. Well, Yes! Soups from Campbell’s are all new varieties that combine plant proteins, like white beans and lentils, with roasted chicken, whole grains, and vegetables in savory broth. Add them to your menu plan and keep one in your desk for busy days as a back-up plan. Breakfast is key to high energy and focus in the morning. In the Dairy case, find the shelf tags on 64 oz. Silk beverages or So Delicious Almond milk – they are a tasty base for breakfast smoothies. Pop the frozen Jimmy Dean Frittata in the microwave, and round it out with some delicious cut fruit from the Produce department. On the go, Muuna Cottage Cheese has some great flavors (MMMMango!) that travel well and are packed with 15 grams of protein, pieces of fruit and calcium. There is more in the store – find the New Year, New You shelf tags in the dairy, sports drinks and cereal/granola bars aisles. Enjoy a happy, healthy New Year!

Resolution Solution

Ellie Wilson, MS, RDN Senior Nutritionist

Happy, healthy New Year! Every January, I am asked to share the best ways to get started on a healthier lifestyle. My top picks are:

• Eat more seafood
• Eat more produce
• Drink more water

“More” is the key. Adding beneficial foods and practices is far easier than taking anything away, and more fun. Smart options throughout the store make it easy to keep your resolutions afloat and enjoy a great plate that is delicious and doable on your always busy days. Enjoying seafood twice per week is a powerful first step. Meal maker solutions in the Seafood department include Pier 33 Ocean Raised™ Salmon.  Frozen fresh, they will take you from tide to table quickly and easily. Single serving and family four packs are ready for dinner in less than 10 minutes! Add a fresh salad and you have upped the ante on both produce and water – water in produce is part of how we can improve water intake, a simple benefit bogo. Put salmon on the menu every week and you are half way to that two servings per week that are recommended by the Dietary Guidelines for Americans and the American Heart Association. Nourish your family and teach your children well with lifelong food habits that support their good health. This family- friendly Asian Ginger Broiled Salmon https://www.pricechopper.com/recipes#/8866 is a great fit for a busy night. The e-coupon https://www.pricechopper.com/coupons#/?coupon_id=385534 makes this a smart start to healthy year!  www.pier33gourmet.com

Sweet Success – National Diabetes Month

Ellie Wilson, MS, RDN, CDN   Senior Nutritionist

When I was seeing patients with diabetes, one of their biggest frustrations was finding a low calorie sweetener that would taste good, be convenient and meaningfully help them manage sugar intake. The products available then had no calories, but they also did not have a good taste, and were hard to use regularly.

Time has passed, and sweeteners have come a long way. Splenda® Naturals Stevia Sweetener has found the best way to bring flavor out and calories down. The sweet stevia leaf, long used in South America, is processed by drying the leaves and soaking them in water to tease out and capture their sweet elements – natural steviol glycoside compounds such as: Reb A and Reb D. The different steviol glycosides have different taste profiles.  Reb D content in Splenda® Naturals is important, as that has none of the bitter notes that some alternate stevia sweeteners have. Splenda® Naturals  is great in recipes and as the sweetener for coffee and tea. The packets make it easy to carry with you, especially as you make your way through the fun events and shopping the holiday season brings upon us.

How to enjoy it? This great recipe for Beef Satay with Peanut Sauce will wow your guests and help keep calories and carbs in check, and this AdvantEdge card e-coupon keeps you on budget – win-win!

More in the Store – Allergen Friendly and Gluten Free Ellie Wilson, MS, RDN, CDN  Senior Nutritionist   The annual Capital Region Allergen and Gluten Free Expo (http://www.allergenexpo.com/) will take place on October 21^st, on the first floor at Crossgates Mall, from 10 AM to 3 PM, with 50 exhibits and educators sharing their expertise and products. This is a great annual event, and Price Chopper/Market 32 is proud to be a major sponsor. Part of our commitment to support health and wellness, we also sponsor the FARE (Food and Allergy Research and Education, https://www.foodallergy.org/) walk each year at the Crossings in Albany, which just took place in September. We know how challenging navigating allergies and gluten issues can be, so we strive to make it easier to locate those items that will meet your needs in our stores. Twenty-two Capital Region Price Chopper/Market 32 stores, listed below, have a special Allergen Friendly section, typically near the Gluten Free section, bringing solutions together, saving you time and stress. All stores have a Gluten Free aisle and freezer sections, and shelf tags – gluten free options have outgrown the small section of old and are found throughout the stores. Store teammates also want to help you locate items – just ask! Enjoy a great day of education and community at the Expo!   Allergy Friendly product sections can be found at these stores:

Store #	Store Name/Location	Store #	Store Name/Location
#1	Eastern Parkway – Schenectady, NY	#138	Market Bistro – Latham, NY
#3	Brunswick – Troy, NY	#139	Amsterdam, NY
#38	Glenville – Scotia, NY	#140	Pittsfield, MA
#39	Wilton Mall – Saratoga, NY	#148	Park Avenue – Worcester, MA
#40	Glen Street – Queensbury, NY	#158	Route 50/Ballston Ave – Saratoga, NY
#42	Catskill, NY	#159	Bethlehem – Slingerlands, NY
#111	East Greenbush, NY	#175	Altamont Ave – Rotterdam, NY
#112	Shopper’s World Plaza – Clifton Park, NY	#188	Albany-Shaker Rd – Loudonville, NY
#116	Cobleskill, NY	#191	Balltown Rd – Niskayuna, NY
#130	Endicott, NY	#196	Glenmont, NY
#133	Westgate Plaza – Albany, NY	#246	Chatham, NY