Posted by Patrick on November 10, 2017
This weekend, you’ll see our new Super Stockholder Sunday.
We’re swapping up our Daily Deals system at Rainbow.
Not enough people were taking advantage of this system, which was a bit confusing. There was ONE day that all our shareholders loved, though - Shareholder Sunday!
We’re keeping that!
But we’re going to rework how our OTHER deals and specials work for members, shareholders, and non-members, so if you have anything you’d like to see, let us know.
Shareholders now get 20% off on Sundays in addition to their normal benefits, which include:
20% off on Member’s Weekends
10% off once per month on a ticket above $25
10% off on all purchases in the High Noon.
Thanks for sticking with us, and feel free to let us know if you have any ideas for future promotions for our community!
Posted by Patrick on October 03, 2017
Greetings, Rainbow members and shareholders.
October is here, the fall weather is very slowly drifting in, and big changes are coming to the Fondren neighborhood.
That means that this year’s annual meeting is right around the corner, and more important than ever.
Sunday, November 5th, we’ll meet at Rainbow for what will undoubtedly be one of the most important annual meetings in Rainbow’s 30 plus years of history.
Fondren is changing. The natural food industry is changing. Your coop is caught up in all this, and we have three board members with terms that expire, or who are resigning, this year.
That means that 2017’s influx of board members will be massively important for years to come.
We need you. We need people who get things done. People who are capable of researching, who have contacts within the community, who understand the basics of business. We can teach you a lot about the cooperative economy, ways to work on a responsible board of directors, and the particulars of Rainbow, but your drive and dedication are all you.
Only current shareholders of Rainbow Natural Grocery Cooperative are eligible for the Board of Directors.
If you want to run for the board of directors, and you’re a current shareholder, the process is simple. Go to the customer service desk at Rainbow and ask for a form. They’re there on display if you just want to pick one up. Fill it out and return it. I’m collecting them all in a big folder. You can nominate someone else (who is a shareholder) but they must be eligible for and accept your nomination.
If you want to be on the ballot, you have to fill out that form before Thursday, October 26, 2017. Being on the ballot is a big advantage, but we have had a few directors be elected via write in vote. There are not thousands of votes cast each year - you and five or six like-minded shareholders could easily select a swath of Rainbow’s future.
In-store voting begins Sunday, October 29 and ends at the annual meeting on November 5th. At the meeting, we will have in-person ballots to fill out, and we will announce the results at the end of the meeting on Sunday, November 5th.
Posted by Admin on September 27, 2017
At Rainbow we like to encourage everyone to eat local, seasonal fruits & veggies because it improves sustainability, helps local food producers, and helps the local economy. That’s why this month we’ve been playing a game on Facebook to encourage our fans and followers to vote for their favorite type of seasonal produce that’s currently available at Rainbow. Hands down, the winner was BROCCOLI!
We promised to feature our “Seasonal Produce Showdown” winner in a custom recipe that we would share across our social media channels for you to enjoy and replicate at home. We hope this inspires you to shop locally and seasonably with us at Rainbow. And in the meantime, enjoy this awesome BROCCO-LICIOUS recipe!
Our Seasonal Produce Showdown on Facebook!
Our criteria were to a) feature the winning ingredient, in this case broccoli; b) make something seasonally appropriate with ingredients you can find at Rainbow, and; c) make something that can be enjoyed by anyone regardless of dietary restrictions (or easily adapted to do so.) So, this month we chose to use our star ingredient in (wait for it)...
We started with our key ingredient.
And chopped our mirepoix (excuse our French): carrots, onion, celery and garlic.
Ready, set, veggie!
Then we tossed our veggies (except the broccoli… patience, my dears!) in a quarter cup of olive oil that was heating in our pot, and cooked them until the onions were translucent and the other veggies had just begun to soften, about 6-7 minutes.
Next, toss in a quarter cup of flour. This is going to mix with the oil to create a roux… it’s our secret to making this vegan-friendly soup oh so creamy. We stirred the flour into our veggie and oil mixture until it was lightly browned and free from that raw flour taste (about 2 minutes.)
Then came the glorious vegetable stock. Into the pan it went along with a good stirring to incorporate the roux. Patience is the key here, stir at fairly regular intervals while the broth thickens and comes to a simmer, about 20 minutes.
Finally we can add in our rockstar! Toss your broccoli into your soup base.
This is all coming together so beautifully.
Then pour in the non-dairy milk of your choice, we used almond milk. Also go ahead and throw in your nutritional yeast for some cheesy magic. (We would recommend not using coconut milk, even the unsweetened kind. Coconut and cheese-y flavors don’t really mix, if you catch our drift.) Bring everything back to a simmer and let it go for 25-30 minutes until your veggies are nice and softened and all the flavors have had a chance to come together.
From here you have a VERY IMPORTANT DECISION TO MAKE! Okay, not really, but it is totally your call: you can either enjoy as is, or you can puree part or all of your soup if you prefer a smoother texture to a chunky one. We personally went half and half. We pureed half the soup in our blender and recombined it with the rest because we still wanted to retain some of those nice big bits of broccoli.
Finally, serve your soup up in a mug or bowl with some crusty bread from Rainbow and GO. TO. TOWN. Full recipe below!!
I love you too, soup.
1/4c. extra-virgin olive oil (any neutral oil or vegan margarine will do)
1 big head broccoli, chopped (about 3 - 3 1/2 cups)
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
2 cloves garlic, minced
Salt & Pepper to taste
1/4 cup flour
3 cups vegetable broth*
2 cups nondairy milk such as almond milk*
2-3 tbsp nutritional yeast, depending on taste
*Feel free to adjust the liquid amounds to make this as thick or as thin as you like. Ours was medium thick, which is what we like in a hearty soup like this.
Add carrots, onion, celery and garlic to a pot heated to medium high with the 1/4 cup of oil. Cook until onions are translucent and veggies are starting to soften, 5-7 minutes.
Sprinkle 1/4 cup flour over veggies and cook, stirring constantly until the flour has obtained a light to medium brown color, about 2 minutes.
Add in your stock stirring to incorporate your vegetable/roux mixture, whisking to get rid of any lumps. Let the mixture come to a boil then reduce heat to medium low and let simmer until slightly thickened, about 20 minutes.
Add in chopped broccoli, milk and nutritional yeast. Stir and raise temperature to medium high until the mixture begins to boil. Reduce heat back down to a simmer and let cook 25-30 minutes until broccoli is tender and flavors have come together. Puree part or whole mixture if desired.
Enjoy with crackers, crusty bread, croutons or any of your favorite soup accompaniments!
Posted by Admin on August 08, 2017
One of my favorite new products at Rainbow is the Beyond Meat® Beyond Burger(™). The Beyond Burger is a plant-based burger patty that has been blowing up the internet lately thanks to its similarities to real beef. It’s been lauded as looking, tasting, and “acting” closer to a real beef patty than any other vegetarian burger before it. It’s even won over some die-hard carnivores!
So this weekend I decided to cook up these babies to give them a try for myself and show you two different recipes you can make using the new Beyond Burger.
The burgers come two to a box and are packaged like pre-shaped ground beef patties. The label boasts 20 grams of protein per burger. It’s important to note that Beyond Meat uses pea proteins for their burgers. These aren’t your typical soy protein burgers, which is great for those worried about too much soy in their diet. They’re also gluten free. If you buy them frozen be sure to thaw them before cooking.
Right off the bat these are easily more impressive to look at than most veggie burgers—at least the ones that try to simulate real meat. They’re appetizingly thick and have the texture and moistness of ground beef as well. So, let’s get these babies cooking for our burger recipes!
That sizzle, tho.
While cooking, the patties sizzle and “bleed” out moisture just like a real beef patty. The package suggests 3 minutes per side to mimic a medium cooked burger, so that’s what I went for.
I’d recommend either a non stick skillet or a well-oiled one. (Cooking spray didn’t do the trick in my case.) I lost some of the nice crust that formed when trying to flip mine (#amateurchef), but what I managed to salvage did have a nice seared, meaty char to it.
Now, onto the recipes…
Recipe #1: The Beyond Meat Mushroom Swiss Burger
Assembly time! Earlier I caramelized some onions nice and slow over low heat for about an hour to bring out their natural sugars and give them an almost jam-like consistency. I used a whole grain bun, but you could easily go for a gluten-free variety—available at Rainbow!—if you’re about that life.
Seriously, I could eat these onions by themselves.
Then I topped the patty with some mushrooms I had sauteed—divine! (Another thing I loved about this burger is that it’s perfectly bun-sized. It doesn’t shrink when cooked and there’s none of that pesky bread overhang as you can see below.)
Finally, I topped it all off with some melty, ooey-gooey swiss cheese and my fave barbecue sauce. (You can easily make this vegan using your favorite non-dairy cheese or omitting it altogether.)
...And DIG IN!
This burger was fantastic. The texture of the burger is almost identical to ground beef and it stays super moist—it even “bleeds” its juices when you squish it. And, the center stays nice and pink too, giving you a real burger experience. The mushrooms just add to the overall umami flavor, and those caramelized onions add a smoky sweetness that’s complimented by the tangy barbecue sauce. I definitely joined the clean plate club with this one!
Recipe #2: The All-American Classic Beyond Burger
I put the other patty in the fridge for the next night’s dinner and am happy to report that it kept very well. It didn’t lose any moisture or taste being reheated in the microwave the next day, so these would be great to cook up in batches and have ready for dinners throughout the week. Now, onto the assembly!
Start with a squirt of mustard.
Top the patty with the classic, all-American burger trifecta: lettuce, tomato and onion (all from Rainbow!), and a squirt of ketchup.
And seal it with a kiss! (Or, you know, with the top bun.)
(But we won’t judge you if you do wanna kiss it. This burger is bae.)
Y’all… As gourmet as the first burger was, believe it or not, this was my fave. The flavor of the patty just goes so well with classic burger toppings. The crisp, brightness of all the fresh veggies contrasted the dense meatiness of the patty perfectly, just like fresh veggies on a “real” burger do. If you eat dairy this would be amazing with a slice of American cheese melted on top, but I wanted to try the full vegan experience with this one.
All in all, the Beyond Burger is really impressive in its “burgeriness.” If I were craving a burger—which is basically every waking hour of my life—and someone handed me this, it would definitely satisfy my craving. I HIGHLY recommend that you come by Rainbow and pick up the Beyond Burger to try for yourself. When you do, be sure to let us know how you prepare it—I’d love to see your own recipes! You can share your creations on our Facebook, Twitter, and Instagram!
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!