KUTZTOWN, Pa. Gov. Josh Shapiro wants Pennsylvania to be the nations leader in organic farming.

That would mean tripling the states organic sales to keep pace with much bigger California.

Still, according to Ag Secretary Russell Redding, thats not the idle dream of a suburban governor who calls himself competitive as hell.

Pennsylvania, currently third in organic sales, actually has the potential to leapfrog Washington and California within a few years, Redding said April 11 during a visit to the Rodale Institute with the House Agriculture and Rural Affairs Committee.

To put Pennsylvania on top, Shapiro has proposed $1 million in the state budget to create a Center for Organic Excellence. The state has similar centers supporting dairy, beef and poultry.

Pennsylvanias projected path to pre-eminence is based on maintaining its organic sales gains of almost 50% since 2019.

Redding expects the state would do so by growing organic sectors where it already leads the nation poultry and mushrooms.

The state grows most of the nations mushrooms, organic or otherwise, and producers have made strides toward organic management of the phorid fly, Redding said.

Pennsylvania gets almost 90% of its organic sales from livestock, poultry and eggs. But the poultry industrys organic growth depends on the availability of organic grain, much of which comes from out of state.

In partnership with Cargill and Rodale, Fredericksburg-based Bell & Evans offers premiums to farmers during their three-year transition to organic. Thats a period when land must be managed organically but products dont qualify for the organic seal.

Pennsylvania might be able to grow more organic grain, but getting high quality and yields could be tricky. Organic farmers have few tools for managing grain diseases.

What we've experienced is the challenge of managing the grain within an environment of 41 inches of natural rain, Redding said.

Though casual observers may still pigeonhole organic farming as small-scale produce growing, the sector is diverse in both commodities and scale. It adds up to a big industry in Pennsylvania, where almost two-thirds of the states organic operations gross at least $100,000 annually.

With $1 billion in annual organic sales, Pennsylvania has almost twice the sales of fourth-place Texas and is only narrowly behind No. 2 Washington, according to USDA.

Organics produce 9% of Pennsylvania farmgate revenue, compared to 2% nationally. The states organic sales are higher than for cattle, hogs or produce.

Shapiros effort to make Pennsylvania No. 1 in organic production continues a goal of his predecessor, fellow Democrat Tom Wolf.

Under Wolf, Redding launched the 2019 Pennsylvania Farm Bill, which benefited a variety of ag sectors.

It included expanded organic marketing opportunities, as well as free technical assistance for farmers interested in transitioning to organic through the Kutztown-based, internationally known Rodale Institute.

Rep. Dan Moul, R-Adams and the ranking Republican on the House Agriculture and Rural Affairs Committee, talks with Ag Secretary Russell Redding at the Rodale Institute in Kutztown, Pa., on April 11, 2023.

Regulated by USDAs National Organic Program, organic farming emphasizes cultural and biological pest control, and limits the types of pesticides and fertilizers that farmers can use.

Though still a small part of the grocery market, organics have caught on with many consumers. Organic food sales have doubled in the past decade, according to the Organic Trade Association.

For farmers, organics appeal includes getting higher prices than conventional crops, participating in a growing market, and for some, farming in a manner that fits deeply held beliefs.

But organic production can entail higher costs than conventional and be complicated by the reduced set of crop protectants.

Organic farming often means tilling, which many Pennsylvania farmers have retreated from to reduce erosion.

And a 2015 review of 115 studies found organic yields average 19% less than conventional ag.

Gladis Zinati, director of the Rodale Institute's vegetable systems trial, speaks at an institute research plot in Kutztown, Pa., on April 11, 2023. To her left are Rep. Dan Moul, R-Adams, Ag Secretary Russell Redding, and Rep. Barb Gleim, R-Cumberland.

Rodales Farming Systems Trial, which has operated since 1981, has produced different results.

Organic may produce a yield drag in the first few years, but over the long term it produces yields comparable to conventional practices. In years with extreme conditions, organic can outperform conventional, said Jeff Tkach, incoming CEO of the Rodale Institute.

Rodale encourages farmers to manage a split operation, transitioning their acreage to organic incrementally.

Dont go zero to 100 miles an hour out of the gate. Lets take a percentage of the farm, transition that successfully, and then go from there, Tkach said.

Of the 3,200 acres under organic transition in Pennsylvania, 86% are on farms that already have some organic acreage, according to USDA.

While some farmers choose organic for reasons that are more economic than ideological, the system can still be an awkward subject with conventional farmers.

In 2019, some farmers and lawmakers questioned whether Wolf was trying to force organic practices on producers. Similar views have surfaced with Shapiros proposal.

During a March budget hearing, Rep. Eric Nelson, R-Westmoreland, described the clarification he wanted Redding to give conventional farmers.

Its almost more assurances that these existing producers and existing businesses are going to still be able to be enhanced and supported to grow and meet that existing need, Nelson said. Not that Im against the organics.

Redding told Nelson, and confirmed to Lancaster Farming this week, that the Shapiro administration isnt trying to make all farmers go organic. Rather, it wants to bolster a major ag sector and assist those who decide organic is right for all or a part of their farm.

At the end of all of that consideration, it is still a personal decision. It's a voluntary decision, Redding said.

Ag Secretary Russell Redding speaks during a House Agriculture and Rural Affairs Committee hearing on organic farming at the Rodale Institute in Kutztown, Pa., on April 11, 2023. Joining him are farmer Ben Davies, left, and Jeff Tkach, incoming CEO of the Rodale Institute.

When the Pennsylvania Farm Bill was created, Redding considered including a state-level program to oversee organic regulations using delegated authority from the federal government. California is the only state with such a program.

At the time, Redding was concerned that USDA was falling short in protecting the integrity of organic certification. Grain imports from Eastern Europe were under scrutiny for widespread mislabeling.

USDA announced tightened import rules in January, satisfying Reddings concerns for the time being.

For the new state initiative, Redding decided the money could be better spent helping farmers transition to organic and providing them with quality assurance testing.

The states food safety lab could address consumer complaints, provide verification to buyers that a farms products meet organic standards, and help farmers check their own products, he said.

If all goes to plan, Redding said Pennsylvania could become the top organic producer within a few years.

The state has 1,125 organic farms, behind only California, Wisconsin and New York.

But the lucrative, fast-growing organic market is competitive. Beating California and its $3.6 billion organic sales is far from a given.

Compared to Pennsylvania, the Golden State has more than double the number of organic farms, nearly eight times the organic acreage, and 10 times the acres in transition. (Fortunately for Pennsylvania, poultry and mushroom houses can produce a lot of revenue on a modest footprint.)

Between 2016 and 2019, Washington edged past Pennsylvania for second place in organic sales.

The state also needs increased organic processing capacity for both crops and livestock, and a steady flow of organic grain from somewhere to feed poultry.

A Center for Organic Excellence might help meet those challenges.

What do we need to do to keep the momentum? Redding said. Were not going to stay in this work simply by being good people. We are, but theres so many other things we have to do to get out front.

Rep. Eddie Day Pashinski, D-Luzerne and chairman of the House Agriculture and Rural Affairs Committee, talks with a farmer training participant at the Rodale Institute in Kutztown, Pa., on April 11, 2023.

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Boston MarathonBrian Bushard of Newton is running the 2023 Boston Marathon.

In our Why Im Running series, Boston Marathon runners share whats inspiring them to make the 26.2-mile trek from Hopkinton to Boston. If youre running the marathon, you can share your storyhere.

Name: Brian Bushard Age: 27From: Newton

Im not a runner. Not really, at least, unless you count a brief stint on my high school cross-country team, the casual jog once a week, or the occasional long run and inevitable vomit on the side of the road.

But I grew up watching the Boston Marathon.

Every April, I would head to route 135 in Natick to watch thousands of runners jog by so effortlessly, as I would try to understand the exhilaration they must have felt from my seat on the sidewalk. I was never one of them. I was just there for the ride, drinking a Dunkin Coolatta.

Years later, I still dont quite get it. But I appreciate a good challenge.

Then, late last year, I was put in touch with the Natick Community Organic Farm, a local nonprofit dedicated to sustainable food and farming with a mission I stand by. I decided to run and fundraise for the farm, which has been educating generations of kids (including myself) about the importance of local agriculture. If youve visited the farm, youll know. Any donation helps. Thanks!!

Editors note: This entry may have been lightly edited for clarity or grammar.

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Brian Bushard is running Boston for Natick Community Organic Farm - Boston.com

HANFORD, Calif.

FOR IMMEDIATE RELEASE NICHOLS FARMS LAUNCHES NATIONS FIRST-EVER COMPLETE LINE OF ORGANIC INSHELL AND NO SHELL FLAVORED PISTACHIOS HANFORD, CA April 10, 2023 Nichols Farms, a fourth-generation farming family, announced today the launch of their complete line of organic flavored pistachios. The companys popular Organic Roasted with Sea Salt Pistachios are now complemented by six new flavored products:

We soft-launched these new flavors at Fresh Ideas/Expo West in Anaheim last month, said President Jared Lorraine. And the response was amazing. Now that weve partnered with UNFI, we expect to get these into the hands of healthy snackers across the country. The Organic Flavored Pistachios are made from certified Non-GMO, CCOF California-grown pistachios and contain no artificial ingredients. In addition, they feature 6 grams of complete protein per serving and all 9 essential amino acids. Weve carefully crafted these small batch flavors to respond to what consumers are looking for in organic snacks, said Jeff Nichols, Vice President of Supply Chain. The organic flavored no shell pistachios are perfect to take anywhere, and the inshell flavors round out this complete line of pistachios. The all-new organic flavored pistachios from Nichols Farms will be available to ship in the Fall of 2023. For distribution inquiries, please contact [emailprotected] Nichols Farms is a fourth-generation farming family from the heart of Californias fertile San Joaquin Valley. They offer Non-GMO and Organic California-grown pistachios in a wide range of pack sizes and product lines, including Inshell, No Shell, and an Almond-Pistachio Mix. The familys story and additional information are available at http://www.nicholsfarms.com .

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Weve been farming for over 60 years.

Nichols Farms has a rich history in Hanford, the heart of Central Californias fertile San Joaquin Valley. Our grandfather, Nic, was one of the first pistachio and almond farmers to take root in the Central Valley. Today, our fourth-generation farm is committed to delivering natural and healthy nuts from our trees to your table. We continue to teach each member of our family the gold standard in farming and roasting processes, because thats what makes our pistachios and almonds so flavorful. With over 60 years of knowledge and experience, we are confident youll be able to taste the difference.

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Dearborn Library virtually hosts cookbook author Alex Prud'homme

The Dearborn Public Library is hosting a virtual event at 6:30 p.m. Tuesday with author Alex Prud'homme on Zoom. Prud'homme newest cookbook is "Dinner with the President: Food, Politics and a History of Breaking Bread at the Whitehouse" (Penguin Random House, $35.) In the book, Prud'homme, reveals the tastes of 26 American presidents, how meals were prepared, by whom and how those choices affected food policy around the world.

The event will be broadcast in the Henry Ford Centennial Library Auditorium, 16301 Michigan Ave. in Dearborn. Attendees will also have the option of watching on personal devices. Prud'homme, who co-authored Julia Child's memoir "My Life in France," is the grandnephew of the late Paul Child, husband of the late revered icon of the culinary world. To register for the event, go to dearbornlibrary.org or call 313-943-2330.

Tickets are still available for two special screenings of the Free Press documentary film "Coldwater Kitchen at Frame in Hazel Park. Seatings are available on April 28 and April 30 for the dinner and viewing experience. The documentary is based on the culinary training program at Lakeland Correctional Facility in Coldwater, Michigan, following chef Jimmy Lee Hill and three of his students.

Coldwater Kitchen Michigan premieres as the opening night film at the 10th annual Freep Film Festival.

A four-course meal is prepared to feature chef Hills quinoa salad with collards and lime-yogurt dressing, Thai scallops with sweet potato mash, Asian barbecue lamb chops with rice, and a Black Magic cake for dessert.

On hand to discuss the film will be the documentary co-directors, Mark Kurlyandchik, Frames Editorial Director and former Free Press restaurant critic and Free Press Executive Video Producer Brian Kaufman.

Guests have the option of viewing the film first and then dinner or beginning with dinner and then the film. Tickets at framehazelpark.com are $85 per person, plus fees and tax. Wine and cocktail pairings are available. Frame, 23839 John R Rd., Hazel Park.

Burger Sundays: Zana in downtown Birmingham has launched "Burger Sundays." From 4-8 p.m. on Sundays, the menu includes two burger options. The One Night Stand burger ($30) is a half-pound brisket short-rib patty topped with slab bacon, Raclette cheese, mushrooms, fried shallots and bourbon mustard on a Challah bun. Zana's Smashburger ($20) is a brisket short-rib with onions, monster sauce, American cheese, lettuce, tomato and pickles on an onion bun. You can add an additional patty and bacon for an upcharge. The Smashburger is also on Zana's happy hour menu served 4-6 p.m. Tuesday through Friday. For info: zanabham.com.

Pizza Cat: Another metro Detroit location has opened at 30915 Ann Arbor Trail in Westland. It's the third metro Detroit Pizza Cat. Now in its soft opening phase, a grand opening will take place on April 20. During the grand opening, Pizza Cat will offer small cheese and pepperoni pizzas for $4.20 until 4:20 p.m. that day. Pizza Cat is known for its weird pizzas with different toppings like pizza with Flaming Hot Cheetos as an ingredient and those topped with pickles or the makings of a Reuben sandwich. You can also expect plenty of other toppings, including traditional ones like pepperoni and sausage, chicken and brisket. Pizza Cat is also known for pizzas with edge-to-edge cheese, sauce and ingredients, gluten-free and keto pizzas and chicken wings.

A new e-commerce shopping service launched at Fresh Thyme Market in Michigan, including Canton, Farmington and Troy. The Midwest-based grocer is offering a new, easier pickup option designed with savings in mind when shopping online. Fresh Thyme Market Pickup customers, according to a new release, will have more access to the market's fresh food and natural and organic foods at in-store prices online. Orders can also be canceled or edited until the selection happens. The service is available at Michigan stores. Pickup orders under $35 have a $4.95 fee. The fee for orders over $35 is $1.95, according to freshthyme.com.

"We are proud to be able to bring our great in-store shopping experience to life, online,said Liz Zolcak, president of Fresh Thyme Market, in a news release. With our new appealing and convenient e-comm experience, we can provide more shoppers with savings without sacrificing quality or freshness."

For Fresh Thyme Market Pickup information, go to freshthyme.com. The markets also offer delivery through Instacart.

Fresh Thyme Market is billed as a local, community-focused grocer. They have 71 stores in 10 states throughout the Midwest.

Contact Detroit Free Press food writer Susan Selasky and send food and restaurant news to:sselasky@freepress.com. Follow @SusanMariecooks on Twitter.Subscribe to the Free Press.

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When Wendy Davidson laced up her shoes to run the Chicago Marathon in 2016, the challenge wasn't so much about scoring a fast time for the self-described non-runner. Davidsons goals were far more personal and ambitious: stretching her limits and making herself uncomfortable.

Today, shes aiming to bring the same philosophy and drive from that endurance race to the corporate office as the new CEO of Hain Celestial, a $1.5 billion leader in the natural and organic food and beverage space.

I ended up learning [from the race]that you need to take big, bold moves, make yourself super uncomfortable, Davidson said in her first media interview since taking over in January. For me at [Hain], the biggest unlock is how do we make sure that we are consistently challenging our way of thinking. How might we do that differently, and not allow the status quo, even if its successful, to be a place where we get too comfortable.

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Permission granted by StephGrantStudios

Davidson took over the top post from Mark Schiller who was instrumental in stabilizing Hain. During his four years at the helm, Schiller prioritized slimming down the sprawling food and personal care giantthrough the divestiture of non-core assets while curtailing a sharp slowdown in sales and shrinking margins.

Davidsons agenda is far different: Shes been hired to grow the business.Thats how Im wired, she said. Im the right person at the right time.

A seasoned CPG veteran, Davidson is no stranger to the food space, with experience at Kellogg, McCormick & Co. and Tyson Foods. The 53-year-old executive also has deep insight into healthier offerings like those sold by Hain after previously serving as president of the Americas for Glanbia Performance Nutrition, a maker of healthy food, drinks and other products including Think! Bars and SlimFast.

Davidson's agenda to grow Hain hinges predominately in three areas: driving more from its existing portfolio through innovation, boosting brand awareness and accelerating distribution. She's wasted little time making changes that could help Hain achieve the lofty goals she has set out.

In an effort to ramp up connections and build trust with employees, Davidson holds weekly tea talks with 10 randomly selected people to see whats on their minds and what she should be thinking about. She also organizes monthly town hall meetings her first one came just three days after starting where employees are encouraged to ask her anything.

Hainalso has embraced an operating model where product developers, packaging engineers, marketers and brand builders, among other employees, can work anywhere throughout the country a practice designed to give the company access to the best people. Later, these individuals will come together at a central location to test, discuss and troubleshoot.The idea, Davidson said, will help get products to market faster, create more relevant items and improve execution when a product is launched.

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Permission granted by Hain Celestial

Outside the company, Hain plans to increase public awareness starting in the second half of the year for many of its largest offerings such as Sensible Portions and Terra chips, several of which stopped advertising and promotions in the last year.

But an even bigger part of making the companys products more top-of-mind will come through the wider distribution of its better-for-you offerings beyond just big-box stores and health and wellness retailers where the lions share of its items are sold.

These include getting its Celestial Seasonings teas into hotel rooms and its better-for-you snack brands into places like college campuses and school cafeterias.

Its a strategy similar to Davidsons time at Kellogg, where for seven years she was responsible for increasing consumption of the food makers brands, including Pringles, Cheez-Its, Rice Krispies Treats and Corn Flakes cereals, outside of the home.

Davidson also is eyeing a deeper presence for Hain in convenience stores where consumers are on-the-go but many of them are looking to eat healthier.Hain currently has a less than 1% share of this channel.

We have a solid portfolio of brands in a solid group of categories that are big and growing, that have tailwinds because of where the consumer is at, she said. We need to drive from our core right now, and I think we have lots of potential to do that.

Despite all the promise,Casey Lea, global director of quantitative research at ISS Governance, said Hain continues to face falling margins, three-straight quarters of losses and a stock price hovering near its lowest point in four years.Sales growth, while improving, remains negative.

During its second-quarter earnings releasedin February, net sales dipped 4.8% from the quarter a year earlier to $450 million despite an increase in North America, a region that contributes nearly two-thirds of the companys overall business.

Lea said it could be a tough road given the strong downward trajectory, but also a big opportunity for Davidson and the companys shareholders if she can turn Hain around.

You're coming into a business that has clearly been, everything's been going the wrong way, he said.The expectations are pretty low for the company. So they are cheap.The market hasn't priced in a whole bunch of improvement."

For years, Hain employed a strategy of rolling up brands that dramatically increased the size of its portfolio. The companys growth-at-all-costs mentality proved disastrous.

After a half-decade where revenue grew more than 20% annually, Hain was suddenly facing a slowdown in sales and shrinking margins. Its stock came close to being delisted and an activist investoragitated for change.

At one time, more than a third of its nearly 60 brands were losing money and it owned a disparate group of offerings spanning 37 different categories.

Today, the company is vastly smaller, overseeing 32 brands globally.

In the U.S. alone, it manages 20 brands, including Celestial Seasonings teas, Sensible Portions Garden Veggie Straws and Greek Gods yogurt,and a personal care portfolio of cleansers, shampoos, sunscreens, and lotions. About half of these items are No. 1 or No. 2 in their category, according to the company.

For me at [Hain], the biggest unlock is how do we make sure that we are consistently challenging our way of thinking. How might we do that differently, and not allow the status quo, even if its successful, to be a place where we get too comfortable.

Wendy Davidson

CEO, Hain Celestial

After her predecessor spent much of the last several years divesting brands,Davidson said there is substantial growth potential in the current portfolio without the need to make significant changes.

I see it as more maybe a little bit of shaping in the portfolio, she said. But I dont see any big, big divestitures that we need to do. And I dont see any giant white space that we need an acquisition to fix.

Davidson said she is reviewing Hains brands that are strong in one region, such as tea or snacking in the U.S. and meat-free items in the U.K and Canada, to determine whether they can play in other parts of the globe where the company has operations. Shes also assessing if any of its offerings could move into adjacent categories that are in demand with consumers, like bringing its snacking brands into bars or teas into on-the-go hydration.

Davidson acknowledges that Haingoes up against industry juggernauts,including Hershey,MondelzInternational, Campbell Soup and PepsiCo,that operate in many of the categories it sells products.

These same CPG companies have latched on to rising trends such as better-for-you snacking to launch their own offerings or to improve the quality of existing ones in their portfolio by cutting salt, sugar or adding other attributes like organic to make them more appealing.

Still, Davidson is undeterred, saying Hain operates in a sweet spot where the company is big enough to tap into the marketing prowess and innovation knowhow employed by her competitors while benefiting from the nimbleness and pinpoint focus valued by smaller upstarts operating in a specific niche.

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Permission granted by Hain Celestial

Hain has a large variety of brands across various usage occasions to meet natural and organic needs throughout the day snacks, cooking oil, soup, peanut butter, tea, yogurt and cookies. This gives Hain the scale it needs to have credibility important to increasing its reach with customers and piquing the attention of prospective retailers, Davidson noted.

The food manufacturer also has products with a lower price point in the premium better-for-you segment, making them more attractive to a wider swath of shoppers.

In addition, Hain operates only in the natural and organic category. It doesnt have the distraction of some of its larger CPG competitors who have a few items commingling with other lesser healthy options as part of a much bigger portfolio,Davidson noted.

We're not a big CPG. And we're not a small single-brand startup. We play in the middle, she said. So how do we out-small the big and use nimble and agile ways of working to move faster than they can move? And how do we help out-big the small by leveraging our scale and capabilities to punch above our weight?

As she digs in at Hain, Davidson will inherit many of the same problems other food and beverage companies are facing: the continued emergence of the consumer from COVID-19, rising inflation and supply chain disruptions. Hain will be better positioned to accelerate its turnaround as conditions improve.

Davidson acknowledged in the past few years,the company wasnt fully ready to take the training wheels off to drive growth with these outside distractions weighing on the business.

I'm excited about the potential of the company, because I do think we have some really good building blocks, she said.We have great people. We have great brands, we have a great business, but all of them have opportunities for investment.

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For some people, grocery shopping can be a dreaded household task, clouded by thoughts of crowded aisles and long lines. For others, it's an opportunity to discover new products, brainstorm creative meal ideas, and experience a sense of accomplishment when checking off a to-do list.

Regardless of where one stands, it's fair to say that shoppers have their preferred place for purchasing food, which could be driven by prices, product quality, or proximity to one's home.

No one knows food like a professional chef. Have you ever wondered where these food experts like to buy their food when they're not busy whipping up meals in their restaurant? We've got you covered. From local gems to regional favorites, here's a look at where five chefs in the United States like to do their grocery shopping.

RELATED: 9 Best Specialty Grocery Stores in America, According to Chefs

When you're craving seasonal produce, nothing beats the fruit and vegetable offerings at a farmers market. "It is often more expensive, but I think it's a win-win," saysEmilie Berner, lead chef of online plant-based culinary arts and food operations at the Institute of Culinary Education (ICE).Berner prefers to do her grocery shopping at farmers markets when possible, noting the plentiful selection of them in the Los Angeles area, where she recently moved.

"I'm getting more delicious and nutrient-dense produce while supporting local food systems, which, in turn, supports my values," she says. "So going to a farmer's market is satisfying on multiple levels."

Michelle Palazzo, pastry chef at Franchette, a French bistro in New York City, is partial towards farmers markets, as well. She says that she will "try to get all [her] groceries" at Union Square Greenmarket, which is open year-round.

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As a resident in Manhattan's East Village, Palazzo is also a fan of mini specialty grocery chain Gourmet Garage and high-end grocery store Mulberry Market. Gourmet Garage began as a supplier for restaurants and chefs. It has since expanded into four retail locations in New York City. Mulberry Market has a standalone location on, you guessed it, Mulberry Street.

"I love the premium ingredients these stores offer," Palazzo says. "I know I can walk out with fresh, high-quality, and trusted items I can use in both my personal and professional baking."

H Mart has been the go-to grocery store forJi Hye Kim since she moved to to the United States in 1992. "They tend to have really fresh fruits and vegetables and they focus a lot on Asian produce and fruits," says theaward-winning chef and the owner of Korean restaurant Miss Kim in Ann Arbor, Mich., adding that she will buy cases of fruit instead of purchasing it individually.

Beyond the produce options, Kim highlights her love for H Mart's pre-made banchan (Korean side dishes), home goods section, and snack offerings.

"I can spend hours in their junk food aisle," she says. "I'm indifferent to things like cereal because I didn't grow up with it, but put me in a shrimp chips aisle in H Mart, and I will get so excited like kids in a candy store that just try to grab as much as I'd like."

James Beard Award-winning chef Ken Oringer is also a frequent shopper at Asian markets like H Mart. "To be immersed in a different culture when you grocery shop is always fascinating to me," says the Boston-based co-founder of JK Food Group."And there's always so many things that I discover when I'm there."

In addition to purchasing produce and whole fish from these stores, Oringer has an appreciation for the diverse selection of gluten-free products such as rice flour, rice paper, and tofu skins, as his family follows a gluten-free diet.

Another specialty market Oringer likes to visit is Italian marketplace chain Eataly, which is home to multiple restaurants, food and beverage counters, and cooking classes.

The chef shares that he will buy produce and dried goods from this Italian market, adding that the meat and fish offerings are "amazing." He also says that he frequently gravitates towards Eataly's more unique food offerings.

"They always attract me to try different things as well, whether it be a different kind of canned seafood, or pistachio paste, or black truffle pesto, or what have you," he says.

With 394 locations across the U.S., Sprouts Farmers Market is widely known for its fresh produce and healthy selection, which makes it a haven for chefs like Berner."They have great produce and bulk sections where you can even get your spices in bulk," she says. "I like grocery stores that offer that option as a way to reduce costs and packaging."

From the freshly made sub sandwiches to the variety of in-store dining options, there's a lot to love about Rochester, N.Y.-based Wegmans, which has locations in the northeast and mid-atlantic regions of the U.S.

"Wegmans is a gigantic grocery store that has everything that I could ever need to cook for my house when I do cook at home, which is very rare," says corporate chefAJ Capella of Montclair Hospitality Group,who oversees the ramen restaurant chain Ani Ramen.The New Jersey-based chef points out that the regional grocery chain offers antibiotic and hormone-free proteins, noting that he only purchases his fish from Wegmans.

"I [also] really like their bakery department. All their bread is really good," Capella adds. Wegmans' bakery department has an assortment of items ranging from pastries and desserts to artisan breads and dietary restriction-friendly products.

Known for its natural and organic food offerings, Whole Foods currently has more than 500 locations across North America and the UK. The Austin, Texas-based supermarket chain also carries locally-grown seasonal items, with Orlinger pointing out that he loves when Whole Foods sells local producelike strawberries and peachesover the summer.6254a4d1642c605c54bf1cab17d50f1e

While Capella shares that he will opt for this grocery chain when he needs "a quick something," Berner says that she will "make special trips to Whole Foods to get their chicken jalapeo sausages, as well as their marinated barbecue tofu."

Trader Joe's is often celebrated for its creative variety of productsan element that has "pleasantly surprised" Oringer, who says he has a newfound appreciation for the neighborhood grocery chain now that one of his restaurants, Faccia a Faccia, is right around the corner from it.

In terms of products, the Boston-based chef is a fan of TJ's roasted nut options, corn chips, hatch green chili salsa, and Gluten-Free Everything Bagels. He also calls TJ's frozen foods section "really creative," mentioning options like the Chicken Tikka Masala and Chana Masala.

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8 Grocery Stores Where Chefs Love To Shop - Eat This, Not That

This week marks the annual Food Waste Prevention Week, an entire week devoted to educating and inspiring culture change around wasted food. When we waste food, were wasting all of the natural resources that went into producing that food and contributing to climate change throughout the lifecycle of that food, including when it is disposed of in landfills or incinerators. Furthermore, wasted food represents wasted money that many folks cant afford to lose, especially as inflation makes our food more expensive.

This week is about preventing food from becoming waste because, though there are climate benefits from composting and keeping food and organic materials out of landfills, weve still wasted all of the water, energy, and land that went into producing, transporting, cooling, processing, and storing the food at every other step of the food supply chain. By preventing food from going to waste and better optimizing our food production, we can prevent further land conversion, biodiversity loss, and agricultural production pressures.

NRDC has been part of the national planning team for Food Waste Prevention Week and we are delighted to see many of our local, regional, state, and national partners joining this movement.

More than 500 partners across the country and around the globe are participating in their own ways. Many Food Matters city partners are holding in-person events, joining local morning newscasts, and sharing their work on social media.

To kick off the week, NRDC and EPA co-hosted a webinar on Local Solutions to Food Waste, featuring Food For the Soul,Hamilton County R3Source,Food Shift, andAlameda County StopWaste. Thesecounty agencies and non-profit food rescue organization pairs have teamed up in their communities on reducing food waste. We heard compelling narratives about dignity, waste as a construct, and relationship-building in our work to recognize the full value of food and all people from farmworkers to eaters.

Food Waste Prevention Week originated in California in 2018 with a statewide push to recognize how food waste intersects with the work of numerous state agencies. This year, a handful of state Departments of Environment and Natural Resources have recognized the importance of reducing food waste and have signed up to participate in the week. Though Florida and Tennessee have held onto the lead, Oregon and Washington have been vying for a top spot on the partnership leaderboard with more than 45 partners participating from each of the Pacific Northwest states.

Tennessee Department of Environment and Conservation is hosting a week of family-friendly events including a day of service with food pantries and a statewide food drive. Oregon Department of Environmental Quality is collaborating on a workshop with cooking tips and demos on backyard composting food scraps.

A bipartisan caucus, led by US Representatives Chellie Pingree (D-ME) and Dan Newhouse (R-WA), was relaunched this week to promote food waste reduction across the food supply chain, educate Congress on food waste issues, and boost federal agency work on food waste reduction strategies. As Congress wades through the Farm Bill this year, opportunities to reduce food waste abound, and we look forward to seeing some of our coalition recommendations come to fruition.

Earlier this month, US EPA released their latest data on generation and management of food waste in the country showing that were backsliding on our national goal to cut food waste in half by 2030. In 2019, the most recent year for which data is available, we generated more food waste per capita than in prior years and we landfilled more food waste than ever before.

Though we are pleased to see so much conversation about preventing food waste this week, we need to see much more action from all levels of government, from every food business, and from each household to ensure that good food nourishes us rather than feeding climate change.

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Food Waste Prevention Week Across the Nation - NRDC (Natural Resources Defense Council)

One of the newest online grocers in the industry, Martie, just opened a Texas-sized warehouse in Dallas that will serve as its new nationwide shipping center, the discount grocery toldWinsight Grocery Business.

Martie cofounder Louise Fritofjsson said in interview that the 38,000-square-foot warehouse enables the company to make Texas Marties 11th state in the grocers delivery area. It also is preparing the 14-month-old company to expand to the rest of the country, she said. Fritofjsson said their goal is to be available nationwide by the end of the third quarter. Fritofjsson noted that the company's growth is fueled by seed funding from Upfront Ventures, Day One Ventures and Summiteer.

The business operates online only and purchases overstocked products from manufacturers before selling them to consumers at discounts of up to 70% off. The grocer, which is currently in business in 10 other statesCalifornia, Oregon, Washington, Arizona, Nevada, Idaho, Utah, New Mexico, Colorado, Wyoming and Montanaoffers more than 800 items from national brands such as KIND, Kelloggs, Quaker and Annies Homegrown.

I want to build the IKEA of food, Fritofjsson said, referencing the Swedish housewares store known for selling low-priced furniture that consumers assemble themselves. She said IKEA is a model for her grocery business because its affordable and its customers are proud to shop there. Its a treasure hunt; you go in for one thing and leave with 20, Fritofjsson said.

The online store only offers packaged goods, so no produce or perishable items, and shoppers can also peruse household and bath goods like laundry detergent and toothpaste. Fritofjsson said about half of the goods available on Martie are simply overproduced by manufacturers, which typically make more than they estimate they will sell to account for potential loss. Other items available might be seasonal, such as Valentines Day chocolates after Feb. 14. About a quarter of Mmartie's products are nearing their sell-by date, she said.

In addition to making packaged goods available at a discount, the overstock grocer is also diverting perfectly good packaged goods from the landfill, Fritofjsson said. She noted that over the last 14 months, the company has already diverted a million pounds of food from landfills, and its saved shoppers more than $2 million.

We offer the best deals on products you know and love, ship everywhere within the states we operate (including rural zip codes), and enable shoppers to make a sustainable choice," she said in a statement. "Were very excited to have launched in Texas, a strategically important market for us, as we continue our expansion from the West Coast towards the East.

To keep Martie's prices low, its delivery times (typically two to three days) are not as speedy as some other retailers and platforms. But those in Dallas can expect to have their orders within 24 hours, Fritofjsson said.

She said the goal of providing inexpensive packaged goods is to help fight food insecurity, noting that as many as 9 million children in the United States face inaccessibility to healthy food. And although Martie is a discount grocer, that doesnt mean shoppers can't purchase healthy, organic foods through the portal, Fritofjsson said.

She said that when she began researching the idea for the discount grocery business, Fritofjsson realized food shortages werent the problem, but logistics were. I felt theres enough (food) to go around, but its the going around part that is the problem to solve, she said.

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Martie launches online overstock grocer in Texas with new warehouse - Winsight Grocery Business

PRESS RELEASE

Published April 12, 2023

The global organic fertilizer market is anticipated to increase at a CAGR of 6.0% from 2019 to 2029, reaching a market value of USD 11.8 billion by the end of the forecast period, according to a recent analysis by Persistence Market Research. Due to the increased use of organic farming methods in nations like China, India, and Japan, the Asia-Pacific region is predicted to have the fastest-growing market.

As people become more aware of the advantages of organic farming and the need to lessen agricultures impact on the environment, the market for organic fertilizer is anticipated to rise significantly over the next years. To improve soil fertility and crop growth, organic fertilizers are made from natural resources like animal and plant waste. The market is being driven by the rising demand for organic food and the expanding popularity of sustainable farming methods.

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What are the Key Questions Answered in PMRs Report on Organic Fertilizer Market?

Organic Fertilizer Market Segmentation

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Research Methodology Organic Fertilizer Market

The research process used by PMR analysts to create the organic fertiliser market report includes extensive primary and secondary research. Analysts have offered sharp insights and precise forecasts of the organic fertiliser industry by examining the market-validated data that has been gathered and verified by appropriate resources.

Analysts conducted interviews with C-level executives, vice presidents, sales and marketing managers, regional managers, raw material suppliers, brand managers, industry players, and investors as part of the main research phase. Analysts have highlighted the growth prospects of the organic fertiliser market based on data gathered through interviews with reliable sources.

To gain the requisite information of the organic fertiliser market, analysts did an in-depth analysis of several annual report publications, while papers, research publications, industry association publications, case studies, and company websites.

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The Chemicals and Materials division of Persistence Market Research offers distinct and pin-point analysis about chemicals and materials industry. Chemical coverage extends from commodity, bulk, specialty and petrochemicals to advanced materials, composites and nanotechnology in particular with special emphasis on green alternatives, recycling and renewable technology developments, supply-demand-trade assessment. Our research studies are widely referred by chemical manufacturers, research institutions, channel partners and government bodies for developing The Way Forward.

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Global Organic Fertilizer Market to Experience Robust Growth with ... - Digital Journal

The frozen food aisles have become much more popular over the past few years thanks to factors like COVID-19 forcing people to prioritize foods with a longer shelf life, brands making better-quality frozen food options, and people living busy lives and appreciating the convenience factor that these foods offer. What was once a section of the grocery that was thought of as a space that simply housed ice cream and frozen veggies is now a treasure trove of convenient food that allows us to eat the foods we love in minutes (or seconds, depending on what you are choosing).

But while there is no disputing that leaning on frozen foods has its perks, there are some choices that are less-than-ideal when it comes to options that support our health. Some frozen food choices can be relatively high in sodium, fat, or sugar. And some brands lean on preservatives or other unhealthy ingredients to extend their shelf life.

If you are a frozen food lover and you are focused on supporting your overall health, it would likely be helpful to be armed with a list of options that aren't the best choice for helping you attain your goals. If you are searching for such a list, read on to learn which frozen grocery options are the worst frozen foods in America.

Eating ultra-processed meats like sausage and pepperoni is linked to outcomes like an increased risk of developing certain cancers. These pizza rolls contain sausage, pepperoni, and imitation mozzarella cheese, making it a snack stuffed with questionable ingredients.

Better Choice: Snow Days Pizza Bites

Snow Days Pizza Bites grain-free and organic pizza bites are made with real cheese, organic veggies, and olive oil.

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If you are craving the taste of a strawberry dessert, this may not be the best choice for you. Sure, it offers a strong strawberry flavor, but it is also made with ingredients like corn syrup, artificial flavors, and Red 40 food dye.

Better choice: HALO Top Strawberry Frozen Yogurt Pop

Icelandic-Style Skyr Halo Yogurt Pops are made with creamy yogurt, crunchy granola, and real fruit as ingredients. And since they only contain 100 calories per serving, they can be a part of a healthy and balanced diet.

This frozen treat is essentially an ice cream version of a candy bar. Made with added sugar and artificial flavors, this bar leaves a lot to be desired in the ingredient department. And with so little fiber found in these treats, it is unlikely that they will provide a significant amount of staying power.

Better choice: KIND Frozen Treat Bar, Dark Chocolate Almond Sea Salt & Nut

With a whopping 7 grams of fiber per bar, KIND Frozen Treat Bars will help people feel a bit more satisfied after snacking on these vs. other comparable options. This creamy almond frozen treat combines three delicious flavors: dark chocolate chunks, chopped almonds, and sea saltall layered with smooth nut butter.

The breading on these spicy nuggets results in a hefty amount of carbs per serving. The artificial flavors, soybean oil, corn syrup, and wheat flour found in these nugs may be unappealing ingredients to some.

Better Choice: Applegate spicy chicken breast bites

Enjoying spicy chicken bites doesn't mean you have to lean on deep-fried options loaded with unhealthy ingredients. Applegate Spicy Chicken Breast Bites are casein-free, made from chickens that are never treated with antibiotics and are humanely raised. Plus, they are made with only white meat chicken.

Plant-based may sound healthier than animal-based beef. But that isn't always the case. In the case of this faux beef, the ingredients include textured soy protein, caramel color, canola oil, and natural flavors.

Better Choice: No Bull Veggie Burger

Not all plant-based meat alternatives are created equal. No Bull is made with ingredients like organic lentils, organic carrots, and organic chia seeds, and it is free from anything artificial. And with a whopping 7 grams of fiber per serving, this burger can offer some gut health support, too.

While we won't argue that starting your day with protein is a smart move if you are focused on weight management, this breakfast option may not be your best bet as a vessel for this important macro. With additions like caramel color, soy protein concentrate, and added sugar, you may want to think twice before you grab this meal-on-a-stick.

Better choice: Premier Protein Frozen Pancakes

Premier Protein Frozen Pancakes are packed with 15 grams of protein per serving, and with around a minute in the microwave, these pancakes will keep you full and focused without the mess and cleanup in the morning. These pancakes have far less fat than the sausage-pancake-stick combo, with only 3.5 grams per serving (0.5 grams saturated fat).

With a whopping 530 calories and 27 grams of fat per serving, this dish is not the most weight management-friendly by any means. And one serving also provides almost 40% DV of sodium, which is a factor that people with high blood pressure should be aware of.

Better choice: Saffron Road Chicken Enchiladas Poblano Frozen Meal

Saffron Road Chicken Enchiladas Poblano Frozen Meal is a delicious dish made with roasted dark meat chicken, spinach, and Oaxaca cheese. Hand-rolled corn tortilla enchiladas in a smooth, creamy poblano peppers chili sauce, this option is gluten-free and halal. It I also made with chicken that is not raised with antibiotics.

This pasta dish is high in carbs, sodium, and fat. While it may be delish, it isn't the best choice to lean on when pasta night shows up on your calendar.

Better choice: Kevin's Natural Foods Beef Bolognese Pasta Kit

Kevin's Natural Foods Beef Bolognese is made with cauliflower pasta, grass-fed ground beef, and an Italian-style tomato sauce. This pasta dish is free from soy, gluten, or dairy, making it a Paleo-friendly option. Plus, it is made with zero added sugar, and it provides a whopping 10 grams of protein per serving. Also, since this dish is ready to be enjoyed in just 5 minutes, it is a fantastic option for busy people who want a good-for-you meal on the table ASAP.

These sausage links aren't just made from pork or other meats. Soy protein concentrate, BHA, and BHT are some ingredients you will find on the food label for these sausages. And nutritionally speaking, the 5 grams of saturated fat provides 25% DV of this nutrientnot the best food to eat to start the day on the right foot.

Better choice: Applegate Organics Chicken and Apple Breakfast Sausage

Casein, gluten, and dairy-free breakfast sausage makes for a better-for-you breakfast option. Made with organic chicken, organic apple, and real spices, you won't find any fillers or unnatural flavorings in this product. Bonus? Applegate Organics Chicken and Apple Breakfast Sausage come from animals that are humanely raised.

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With this sandwich, you're starting your day with (read: nutrient-stripped) carbs in the form of a croissant crust, and with only one gram of fiber, you're going to be hungry not too long after you're done eating this. And the cured meats found in this option aren't helping matters either. Over time, frequent consumption is linked to an increased risk of certain cancers.

Better Choice: Eggland's Best Three-Cheese Omelet

Eggland's Best Three Cheese Omelet is a great solution for those who want an egg dish ASAP without compromising on nutrition and quality. Made with Eggland's Best eggs, which have 25% less saturated fat, 6 times more vitamin D, and 10 times more vitamin E compared to ordinary eggs, this frozen omelet packs 15 grams of protein per serving. For a grab-and-go breakfast made with quality ingredients, simply cut your cooked omelet in half, and enjoy it in between two slices of whole-grain toast.

Even though this pizza isn't made on a croissant crust, it is still not the best choice when it comes to frozen pizzas. Note that mozzarella substitute appears before real mozzarella on the ingredient list, which means that more of the "cheese" used is not real mozzarella.

Better Choice: Milton's Craft Bakers Cauliflower Crust Pizza

Totally gluten-free and made with real cauliflower, this perfectly crispy pizza is made with only quality ingredientsincluding real cheese only!

The amount of sodium found in this breakfast bowl is way too much for something to be considered heart-healthy. And with only 1 gram of fiber, this is hardly the best meal to start your day with if you are trying to reach the 2530 grams of fiber recommended by the American Heart Association.

Better choice: Tattooed Chef Breakfast Bowl with Plant-Based Sausage.

Made with cage-free scrambled eggs, tater bites, real peppers, and a cheese sauce, Tattooed Chef Breakfast Bowl is packed with nutrients and quality ingredients.

Banquet's Sweet & Spicy Asian Style Boneless Chicken Strips are covered in a sauce that brings a little heat and a little sweetness. Together, it makes for a mega-salty meal that has as much sugar as you would get from one Original Glazed Krispy Kreme Donut.

Better choice: Sweet Earth General Tso's Tofu Bowl

This spicy bowl is packed with flavor and is made with nutritious and simple ingredients. Brown rice and broccoli add fiber, while the sweet-and-sour sauce coating the crispy tofu isn't drowning in added sugar.

With 920 calories per entre, this mac and cheese is better left on the grocery shelf. There are much better options out there to help you get your macaroni fix.

Better Choice: Kidfresh Wagon Wheels Mac & Cheese

With no artificial ingredients, 12 grams of protein per serving, and hidden carrots in each bite, this kid-focused frozen meal can be enjoyed by both kids and kids at heart.

If you are trying to avoid artificial food dyes and artificial flavors, then this treat is definitely not for you.

Better choice: Wyman's Just Fruit

Made with frozen wild blueberries and Greek yogurt bites, Wyman's Just Fruit is a frozen treat that gives the mouthfeel of Dippin' Dots but offers much more in the nutrition department. Wild blueberries are an antioxidant powerhouse, and each serving contains only 45 calories per cup.

The Buffalo-style TGI Fridays wings are yet another high-sodium option. The chain offers up plenty of other frozen options, so maybe go with the spinach artichoke dip instead?

Better choice: Wholly Veggie Buffalo Cauliflower Wings

Most Americans have a hard time consuming the appropriate amount of vegetables every day. If you get a hankering for something buffalo, Wholly Veggie cauliflower wings can help people meet their goals. Made with real cauliflower but served like chicken wings, these gluten-free, vegan snacks are made with quality ingredients and provide 2 grams of fiber per serving.

It is tempting to eat the entire pizza if you opt for this one. But doing so will provide more sodium, protein, and fat than what people should be eating in an entire day. The processed meat found on this pizza isn't great for our health, either.

Better choice: Banza Supreme Pizza

Banza Supreme Pizza leans on the humble chickpea to make its crust, resulting in a gluten-free option that provides protein and fiber. And instead of using processed meat as a topping, pizza eaters will find Beyond Meat as a topping addition.

There is no denying that including fish in our diet is a wise choice to support our heart and brain health. But this option is packed with sodium, carbs, and fat.

Better choice: Frozen Salmon Filets

Opting for a frozen salmon filet will allow you to have total control over how much sodium your final dish contains. Simply thaw, season, and cook for a healthy protein addition.

This cheesy and meaty meal serves up plenty of unappealing ingredients such as nitrites, caramel color, and interesterified soybean oil. And the 28 grams of saturated fat is certainly not a selling point either.

Better choice: Blake's Chicken Pot Pi

Blake's is made with quality ingredients and has a made-from-scratch flavor. It also has much more saturated fat than other options out there.

Making your own burger without added salt won't result in a patty that contains nearly as much sodium as this one does. It also has quite a bit of saturated fatbefore you've even added a slice of cheese!

Better choice: Teton Waters Ranch Mushroom & Onion Burger

These burgers are a blend of beef and mushrooms, helping people sneak in some much-needed veggies at mealtime. There are no hormones and no antibiotics used on the cows. They are also super simple to make, too.

Eat two scoops of this and you'll consume more calories than you would with a McDonald's burger with a small side of French fries. And that isn't even taking the sugar quantity into account.

Better choice: Noosa Cookies & Oh-So-Creamy

Noosa Cookies & Oh-So-Creamy contains live probiotics, so enjoying this treat may help support gut health. Plus, it contains no artificial anything.

These pops are basically sugar, water, and artificial colors and flavors. While they are a nostalgic treat, they are really doing nothing for us when it comes to health support. They do turn our tongue different colors when we enjoy them, which is always fun, though.

Better choice: ReHarvest Provisions Very Berry

Yes, these pops are on the boogie side, and their price point is much higher than the Fun Pops. But ReHarvest Provisions Verry Berry pops are made with nutrient-dense ingredients like berries and zucchini. Bonus? Many of the ingredients found in these pops support skin health, too, so indulging may leave you with glowing skin!

Snacks made with high fructose corn syrup, sugar, and artificial flavors don't scream "good for you." It may be best to leave these treats for a special occasion versus an everyday occurrence.

Better choice: Yass Poppables

If you are seeking a bite-size sweet treat, Yasso Poppables can fit the bill. Packed with real frozen yogurt and coated with chocolate and crunchy quinoa, these snacks can help support your health a bit better than some alternatives.

These waffles are low in fiber and can use more protein to up the satiation factor. If you top your waffles with syrup, factor the 6 grams of sugar into your total intake at breakfast time. It is easy to see how the sugar intake can add up.

Better choice: Birch Benders Protein Toaster Waffles

A better toaster waffle choice is Birch Benders Protein Toaster Waffles. With 11 grams of protein per serving and made with quality ingredients, these waffles are a great brekkie to start your morning off right.

While cheese can be a part of a balanced and healthy diet, breaded and fried options of this beloved dairy option can make this otherwise healthy food a not-so-great choice.

Better choice: Wholly Veggie Mozzarella Style Sticks

Wholly Veggie Mozzarella Style Sticks are vegan, gluten-free, non-GMO, and made with cauliflower powder as a coating. Nothing artificial and totally delish.

Hoping these are better than the drive-thru version? Probably not. Potatoes are a healthy vegetable that provides fiber and vitamin C. But if they are prepared with salt and fat, your resulting dish can end up being a calorie and sodium bomb.

Better Choice: Alexia Crispy Rosemary Fries

Made with less added fat and salt than other frozen potato options, these fries are loaded with flavor and still allow people to enjoy a spud-packed side once in a while.

Just because they're touted as portion-controlled and low-calorie, doesn't mean you should stock up on these. This frozen option is relatively high in added sugars. And the 800 mg of sodium doesn't help matters either.

Better choice: Kevin's Natural Foods Cilantro Lime Chicken

Lean on this paleo-friendly, high-quality protein dish for a quick and easy chicken night. Pair it with some homemade rice and veggies for an ultimate good-for-you meal.

Made with more rice than chicken, there's nothing fun about this party in a bowl.

Better choice: PuraVida Foods Flame Grilled Fajitas Rajas

A combo of poblano peppers, bell peppers, and red onions tossed in EVOO, pink salt, and peppercorns, this fajita mix is a much better-for-you choice. Plus, you can control how much rice you enjoy with this combo, toowhich is a good thing when you are supporting your overall health.

Never settle for a frozen dinner with about a half-day's worth of blood pressure-spiking salt. You can do much better by choosing many other options out there.

Better choice: Just Bare Lightly Breaded Chicken Breast Filet

Opt for a lightly breaded chicken breast and add your own low-sodium sides for a better-for-you meal.

RELATED:17 Best Fast-Food Cheeseburgers In America

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The 30 Worst Frozen Foods in America Eat This Not That - Eat This, Not That