Posted by Patrick on July 26, 2017
“Reports of my death have been greatly exaggerated.” - Mark Twain
Did you know that Mark Twain didn’t really say that? I knew that. Because Rainbow has recently become acquainted with rumors of our demise.
We’re still here. We’re still in business. Now, you might not know that if you’re going over to Whole Foods Market, but you shouldn’t be trusting the people who work in big box corporate stores, anyway. What you’ll get is misinformation. Misinformation like “Rainbow closed,” which is what their employees have been telling people who ask about your beloved cooperative.
Rainbow closed for two days to clean up after a flood. But we’ve been back open for almost two weeks now, and it’s just a little frustrating to have a 13 billion dollar company getting their basic details wrong. Maybe one of their employees could ask their new boss Alexa to take them to our website.
Frankly, we’re a little disappointed that you believed the dudes at Whole Foods in the first place. It’s easy to give Rainbow a call - we know, because a lot of you did just that when you heard this - and find out it’s not true.
So, to celebrate the wrongness of the Corporate Overlords, we’re throwing a pop-up Still In Business Sale. It’s like a “going out of business” sale, except for the going “out of” part. Really more of a “business” sale.
Friday, July 28th, we’re having a member’s day and we’ll put some special samples and stuff in Rainbow for you to come try. Members get their 10% discounts, shareholders get their 20% discounts, and we’ll all have a good time generally being open and in business and not deploying a fleet of drones.
Posted by Patrick on July 14, 2017
We successfully cleaned up and reopened Thursday, July 13th. We’re still doing touches of cleaning and drying, so be careful not to step on a power cord while the dehydrators are running! Still, though - this weekend everything is proceeding as usual, with our weekly membership discounts on Sunday!
Posted by Patrick on July 11, 2017
Rainbow will not be open at nine this morning. Our 4th flood of 2017 is being cleaned up. When the City of Jackson installed a new drainage system for this street due to your overwhelming pressure at city council meetings and phone calls to your city council members, we were told that we would only see flooding once or twice every five years.
This is the 4th time this year.
Stay tuned to this page to see when we reopen. I wish I had a good idea when it will be.
Thanks, Rainbow Community. We put up with these setbacks for you.
Posted by Patrick on July 03, 2017
Rainbow will be open on July 4th for our normal business hours. High Noon Cafe will be closed July 4th for a deep cleaning. The soup and salad bar and deli will all be available.
Posted by Patrick on May 29, 2017
You always hear that you should eat more brown rice instead of white rice, right? Healthy brown rice may have a low price, but sometimes it doesn’t cook up as nice, no matter what device you might decide to use, right?
Well listen up, Rainbow has some advice, it’s easy to use, and not too precise, you can mess with it without a roll of the dice, add ingredients, or excise, you’ll make a nice bowl of rice that will entice, no matter how you slice it. You’ll be so cool they’ll claim you’re on ice.
Here’s how you do it:
Makes 2-4 cups of cooked brown rice.
Set aside 1-2 cups of uncooked brown rice - I prefer short grain, it tends to fluff a little easier, but Basmati and Jasmine are both great substitutes. Don’t heavily season Jasmine rice, it’ll provide it’s own wonderfully floral scent.
Get your largest pot - it’ll need to hold 3-4 QUARTS of water (and the rice). Add 3-4 quarts of water to the pot. You can substitute any amount of broth you’d like, but I don’t recommend using more than 1 quart of broth and 3 quarts of water. A quart is a LOT of broth, don’t use more than that unless you really want to weigh it down. It’ll make it less fluffy. You probably want your rice fluffy. Too much broth will render it heavy and slick.
Start that water on high on your stovetop while you add your seasonings. These are optional:
½ to 1 tablespoons of your preferred oil. You can use less oil if you used broth. You don’t have to use oil. I like a little butter, coconut oil, or toasted sesame oil for flavor.
Salt. I like a dash of sea salt.
Bay leaves, 1-2.
1-2 whole peeled cloves of garlic.
1-2 dried African bird peppers.
A glug of soy sauce and/or fish sauce.
A couple of 1” sprigs of ginger.
Obviously you don’t want to put ALL of those in there at once, but mix in what you’d like! My favorite for Asian-themed dishes is garlic, pepper, fish sauce, and ginger. I’ll use bay leaves, salt, rosemary and thyme for more Western European dishes, or red beans and rice, and straight salt/oil for simple dishes.
Once the water is at a ROLLING boil (roiling), add your rice. Leave the top OPEN and let it boil for 45 minutes on HIGH. You really want that rice to roll around in there to keep it from getting heavy and stuck together. Feel free to stir it from time to time - you don’t have to, but you can. Leaving the top off can make the kitchen a little warmer, but also makes the house smell DELICIOUS.
Do not eat your house. The brown rice will be much better.
Once the 45 minutes are up, turn OFF the stove, and pour the rice and water through a colander. You won’t need the water again, so feel free to pour it down the sink. If you want a little as a keepsake or for other cooking needs (it’ll be starchy and spiced as you spiced the rice, and good for Very Little) you can do that before you pour it out.
IMPORTANT: Once you pour out the rice, put it BACK in the HOT POT, and COVER IT. That’s important. You’ll leave the hot pot full of hot rice on the stove steaming in it’s own goodness for 15 minutes. After 15 minutes, pick out your twigs and sprigs of seasonings, toss it with a fork, (this is a good spot to throw a little rice vinegar on there if you want) and enjoy fluffy brown rice!
Posted by Patrick on May 26, 2017