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Store and Department News | Wheatsville Co-op
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The Latest News from Wheatsville

Meat & Seafood News

First, the fish. This case is as well-curated as the Blanton. We can tell you a tale about every fish in it. Each one is locally sourced whenever possible. And every selection follows the Monterey Bay Aquarium’s sustainability guidelines. We recommend you strike up a conversation with our fishmongers. They always know the best way to prepare a particular fish and can order you something we don’t have on ice that day.

Which brings us to the meat counter. On any given night this can be the star of your dinner plate. We make our own sausages, rubs and marinades from scratch every single day so it’s easy to bring home something spectacular. Of course we have everything you’d see in any ‘ole butcher case except ALL of our meat is humanely and sustainably raised. We only do business with reputable vendors. Consider what you see in the case as a conversation starter with our butchers. Talk to them about what you have in mind and they can custom cut anything your meat-minded heart desires.

New Vendor: Greener Pastures Chicken



Greener Pastures Chicken started up in Elgin, Texas in 2018 where they’re still farming today

Von Miller, Co-founder, grew up raising chickens in Desoto, Texas, and went on to major in poultry science at Texas A&M University while playing college football. Initially, Von took Poultry Science as an “easy class” so he could focus on football. He would fall asleep in class and the professors would make him stand up in front of the whole class and talk about chickens. Now an outside linebacker for the Buffalo Bills, Von continues his award-winning football career while pursuing what’s become a passion of raising happy chickens.

Cameron Molberg, Board President, has been working in organic agriculture for over 15 years with a focus on projects in regenerative organic production systems. Known to some as an “encyclopedia in blue jeans,” Cameron serves as a resource for farmers, consumers, and organizations across the country.

So why should someone but a Greener Pastures chicken? First, they are the only farm in Texas that raises their birds on grass while supplementing their diet with certified organic feed. Second, the chickens live an outdoor lifestyle with full access to sunshine and fresh air. This affects the chemicals they secrete, their body composition, and ultimately the finished product. Third, Greener Pastures is a regenerative farm that adds from 1/4 to 1/2 inch of soil back to the Earth each year. Fourth, and most important, the texture is going to be superior to a traditionally raised chicken. Greener Pastures Chicken actualizes a vision of happy chickens, regenerative organic agriculture, and a better food system for all.

Greener Pastures has 12 staff members working hard to bring this wonderful product to your local co-op. When asked what the best part about working for the company Jose Olalde said “It is a privilege and there is a pedigree around Texas about working at Greener Pastures Chicken. People in the farming community around Texas know about Greener Pastures. When I show them pictures, they think it’s pretty cool. I feel pretty lucky.”

Wheatsville currently carries Greener Pastures Chicken at both store locations. We’re in the process of bringing in other parts as well. Hopefully this will be a new favorite for you all. We’re so happy to partner with such an amazing farm!

- Kerie McCallum

Category Management Coordinator.

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Vendor of the Month - Pederson’s Natural Farms

Making the best Better

Hamilton, Texas

Since 1992, Pederson’s Natural Farms has grown from just two to 92 employees. Our last 20 years have been made up of all-nighters and weekends sacrificed for the betterment of the food you consume. There’s unbridled innovation that has resulted in a five-ingredient bacon that is defined as much by what isn’t in it, as what is. It’s the story of no added sugar, no hormones, no added nitrates or nitrites, no antibiotics, vegetarian-fed, humanely raised, revolutionize-the-market bacon. Though Pederson’s is famous for bacon, we’ve followed that up with a robust line of No Sugar Added hams, sausages, and dogs.

How long have you been in business?
Since 1992

What is your origin story? Who started the business and why?
We are a family company and many folks at Pederson’s have worked there for years or even decades. 

What are your most popular products and why?
No Sugar Hickory Smoked Bacon.  We were the inventors of No Sugar Bacon and it remains our top seller.  No Sugar Old World Kielbasa.  Its incredibly versatile and easy to use.

What makes your products unique? 
Our products are unique for what they don’t have in them.  All of our products are No anti-biotics and hormones ever,  Animal welfare certified and synthetic Nitrite and Nitrate.  Many of our products are Non-GMO, Organic and /or sugar free. 

How many staff members do you have?
We are 102 people strong

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Copper River Salmon

Rising out of the Copper Glacier in the untouched wilderness of southcentral Alaska, the Copper River Delta is one of the last intact watersheds in the world - turbid glacial water flowing through the majestic Wrangell and Chugach Mountains to the central coast where it empties into the Gulf of Alaska. This is where Copper River Salmon’s fishery is located, and where they sustainably harvest the world’s finest salmon.

The 560 independent fishing families of south-central Alaska are, small business owners dedicated to long-term sustainability of wild salmon stocks, the environment and a way of life. Their passion not only preserves our livelihood but also ensures an abundance of future generations of wild salmon. They consider themselves more than fishermen, they are conservationists.

Copper River Salmon is working to preserve the rich, natural legacy of the Copper River. That’s why every fish they pick from the net is treated with the utmost respect and care. Copper River salmon are caught by a small fleet of independent fishermen, on one and two-man boats. This craft has been handed down for generations along with passion, knowledge and perseverance.

The Copper River is the birthplace of three wild Alaskan salmon species. Every year from May through September, King, Sockeye and Coho return to the Copper River to make the arduous 300-mile migration up the turbulent waters in order to spawn. Because the Copper River is so long and steep, gaining an average elevation of 12 feet per mile, these fish must pack on sufficient fat reserves to fuel their epic journey—resulting in salmon that is rich in heart- healthy omega-3 fatty acids and flavorful oils. The distinct regional DNA and lifecycle of these fish yields the world’s finest salmon.

This year Wheatsville is proud to offer their exceptional Sockeye salmon for a limited time.

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Local vendor Spotlight: Gourmet Ranch

Gourmet Ranch, a specialty meats division of Jake’s Finer Foods, is a purveyor of custom-cut meats. Texas born and bred in 2000, Gourmet Ranch provides Wheatsville with fresh, humanely raised, antibiotics-free, and local chickens. With full-service butchery capabilities, they specialize in freshly cut chicken products. All products are transported in temperature-controlled packaging to ensure product safety and integrity. Chickens are farmed in Seguin, Texas (we love supporting local) and processed at a state of the art facility in Houston, Texas. Gourmet Ranch chicken is currently used by our Deli and Meat Department for many items.
If you have not yet tried the fried chicken I encourage you to do so. Whether you grill it, bake it, fry it,
or broil it, bird is the word!

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Sustainable Seafood

Sustainability is one of those tricky words that gets tossed around the natural foods world. We have emotional and intellectual responses and definitions for the general idea that for something to be sustainable it must go on indefinitely without harm to itself or its surroundings. Sometimes what is good for the goose is not good for the gander. It would be impossible to have a unified theory of sustainability because different animals have different needs. In terms of seafood, in order to be sustainable, freshwater fish need to be farmed and saltwater fish should generally be wild caught. But things get more granular still. Not all wild caught fish is the same. How wild caught fish is harvested can affect sea life from the surface all the way to the sea floor via bycatch. Bycatch is the unintentional catch of species other than what is being fished for. Bycatch is typically not sold but thrown away. Additionally, some nets and lines used in fishing can destroy sea life habitats.

Knowledge of seafood industry practices has generally been low, leading to third party seafood sustainability certifiers filling the void. These agencies look at how fisheries (wild caught fish) and aquaculture (farmed fish) interact with the environment they grow and harvest in with care taken to ensure species will be able to maintain themselves, harvests are safe for consumers, and that seafood is handled in a humane way. Wheatsville meat and seafood department utilizes two of these agencies to determine our
seafood selection. 

The Monterey Bay Aquarium Seafood Watch
program has been around since 1999 and is based out of an actual aquarium. Their program is one of the first resources developed to address seafood sustainability. They use science based, peer reviewed methodology to evaluate fisheries and aquaculture. Monterey Bay provides regional pocket guides as well as a website to raise consumer awareness of the best choices in sustainable seafood. Wheatsville meat
and seafood department only offers “best choice”, “certified”, and “good alternative” choices from
the Monterey Bay Seafood Watch list.

The Marine Stewardship Council is a non-profit organization based in London that use a third-party team to establish the highest standards of traceability and sustainability. Certification under this program is voluntary and standards exceed internationally recognized best practices for fisheries. Products with the Marine Stewardship Council seal can be traced back to a certified sustainable fishery. The Marine Stewardship Council  is the only global wild-capture fisheries certification program that simultaneously meets best practice requirements set by the UN Food and Agriculture Organization, Global Sustainable Seafood Initiative, and ISEAL.

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Local Vendor Spotlight: Force of Nature Meats

Force Of Nature Meats – Defying the impossible & going beyond grass fed


How regenerative agriculture works: through properly managed grazing, ruminant animals can improve soil health, stimulate deep rooted grasses, increase biodiversity, propagate seeds, aerate soil, and sequester atmospheric carbon.

All Force Of Nature bison is sourced from regenerative Texas ranchers who focus on working with nature to enrich wildlife habitat, biodiversity, and soil health. This unique way of managing land creates meat that is not only good for consumers, but also the planet.

Taylor Collins, Land Steward and Co-founder of ROAM Ranch says, "We pasture raise our 100% grass fed bison in a multi-species setting which mimics the biodiversity found in nature. By using our bison herd as a tool to positively impact our land, we are proving that properly managed livestock can restore ecosystems, heal soil, nourish consumers, regenerate rural economies, and invigorate wildlife habitats."


REGENERATIVE GROUND BISON (90/10 BLEND)

Our 100% grass fed, regenerative bison is the most versatile product we make. As a cornerstone species across North America, these bison have spent their lives grazing on regenerating grasslands and restoring proper ecosystem function. Our ground bison is perfect in burgers, tacos, chili, meatloaf, and any other incarnation of delicious meat form you can imagine.

TEXAS GROUND WILD BOAR

Perhaps the most flavorful solution to environmental degradation in the state of Texas, our wild boar is harvested from invasive free range animals that cause over $2.5 billion dollars in annual damage. With numbers at around 5 million, these feral pigs represent the last species of truly wild land animals that can be harvested to feed a growing human population. Leaner in composition and more flavorful than farmed pork. Try using our ground wild boar in exchange of other proteins in your favorite recipe. Conservation focused. Wild caught.

REGENERATIVE BEEF ANCESTRAL BLEND

Our Ancestral Blends are developed to conveniently incorporate the nourishing properties of organ meats into a modern diet. With careful attention to detail, we created a product that has comparable taste and texture to what you would expect with regular ground meat. Try using our Beef Ancestral Blend in place of ground meat in your favorite recipe, and enjoy the health benefits of our most nutrient dense product. Regenerative. Grass-fed, grass-finished.

GRASS FED GROUND VENISON

Our Ground Venison is naturally lean and loaded with flavor. A wild game protein once accessibly only by hunters, Force of Nature now makes enjoying the diversity present in nature's bounty more accessible for the modern consumer. We believe that when ground, wild game meat becomes less intimidating and easier to cook with. Prepare our grass fed venison meat as you would any other lean red meat protein and enjoy one of Mother Nature's best kept secrets. Grass-fed, grass-finished. Pasture raised.

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Local Farm of the Month: Richardson Farms

Owned by Jim and Kay Richardson, Richardson Farms was founded in 2000, and is located in Rockdale Texas. The Richardsons are conservation-minded and care deeply about the health and well-being of their animals. Jim has a unique perspective concerning animal care and welfare gained through 35+ years of veterinary practice. He has continued to farm and have bountiful gardens throughout his professional working years. He and Kay share their love of farming with others through their CSA, and Ag-Education farm tours. Kay is a retired Registered Nurse and they have three children: Mike, Kari, and Lance. The farm is now managed by their son, Mike, a firefighter/paramedic who grew up with a passion for the farm.

The hogs are pastured and fed with a grain supplement that they produce on their farm. There are no growth hormones or antibiotics used. All of their livestock are in large open areas or pastures and are free to interact with each other.

Keeping the pigs happy!

Richardson Farms likes to keep the pigs happy! They often “water down” the pigs to keep them cool in the summer! It also makes a big wallow for the pigs to play in!
These mud wallows serve several purposes:
     1) the mud helps to keep them cool,
     2) helps protect them from sunburn,
     3) helps keep down external parasites, and
     4) pigs just love it!

The Richardsons grind their own pig feed from grain raised on the farm. The corn is raised using conservation tillage techniques, also called “no till” farming. They do not plow the fields after the crops have been harvested, allowing the residue of the past crop to lay on top of the soil to decay naturally. This helps control weeds and allows earthworms to do the “plowing.” It also saves on diesel and reduces compacting of the soil by the tractor. This conserves topsoil, by allowing the root system to hold the soil during the rain, allowing water to run off clear. The topsoil is also enhanced by nutrients from the previous crop.

Their windmill is fully-functional. The well was hand-dug over 50 year ago and still works. They use the wind to pump natural, good quality, potable water into large, above-ground storage tanks. The water is then pumped in underground pipes to the fields providing excellent natural water for the animals.

An old Vanburen grain drill is still used on the farm. This grain drill was Jim’s grandfather’s that he farmed with many, many years ago. It may look old, but it works as good as a new one. It even has handwriting from Jim’s grandfather under the lids to indicate what settings to put the drill in for certain crops. There have now been 4 generations that have used this grain drill.

Nothing is more important to Richardson Farms than happy and healthy animals!!

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Organic Month Vendor Spotlight: Organic Valley & Organic Prairie

What is your origin story? Who started the business and why?

It all started in 1988. We were a handful of Midwest family farmers fed up with the state of American agriculture. Family farms were going extinct. Our friends and neighbors were discarded by a bankrupt agricultural system, and we were told to “get big, or get out!” Industrial, chemical farming was the only existing option for survival; never mind its effects on our health, our animals, and our environment.

But we didn’t want to be industrial, chemical farmers, and we didn’t want to be at the mercy of corporate agriculture. We had to do something. So one farmer, George Siemon, put up posters calling us to band together, and we did. Family farmers filled the county courthouse (photo below) and we all agreed: there had to be a better way—a more sustainable way—to continue farming in a way that protects the land, animals, economy and people’s health. And that’s how our farmer-owned cooperative was born, with George as CEIEIO.

Before a year had passed, we started selling organic dairy, and people could tell the difference. Our local communities began choosing our premium, organic milk over other options, and we realized that we were certainly right about one thing—people wanted quality food.

Organic Prairie meats are produced by our independent cooperative of organic family farms. We are pioneers of the organic meat industry. We began producing our delicious meats—without the use of antibiotics, synthetic hormones, or pesticides—back in 1996. We insisted on third-party organic meat certification long before federal organic standards were established. We were the first in the industry to ban animal by-products from our cattle’s diet, and we played a vital role in shaping federal organic meat certification standards—the strictest in the industry.

What makes your products unique? Why should someone buy them?

When you spend your milk money on Organic Valley, we give you fresh food you can trust. It all comes from the family farms of our cooperative. With your support, we make real changes in the world one small step—and farm—at a time.

At Organic Valley, we like to keep things honest and simple. Like dairy produced with no added hormones, antibiotics or toxic pesticides. Produce grown the organic way, with none of the toxins or synthetic fertilizers. And cheese made by farmers and artisans who care about the environment, the animals and you—our customers.

Organic Prairie farmers are committed to providing your family with the healthiest, most wholesome meat, raised humanely in accordance with organic principles and practices—respecting the dignity and interdependence of human, animal, plant, soil and global life. We know that meat produced organically is the safest, best choice for our families, and we’re proud to make it available for yours to enjoy!

Why is organic better?

  • Organic farmers use sustainable methods of pest-control. Non-organic farms use toxic pesticides and herbicides. These chemicals are really harmful to wildlife and human health, contaminating our food, air, and water, and accumulating in our cells. Organic farming practices, however, strictly forbids the use of these chemicals—making bees happier and food more nutritious.
  • Research shows that organic foods are higher in antioxidants and other nutrients, like omega-3 and CLA essential fatty acids. And organic crops have been shown to contain significantly less concentrations of cadmium—a toxic metal on par with lead and mercury. Organic food really is better for you. And it tastes better too.
  • Synthetic hormones and antibiotics are frequently given to non-organic farm animals to change their reproductive cycles and speed up their growth. We believe cows are healthiest and happiest when they’re allowed to live without being pumped full of chemicals—it helps them produce the highest quality milk we pride ourselves on.
  • When non-organic farmers feed their animals antibiotics to keep them from getting sick, they kill many of the pathogens—but not all of them. The germs that survive go on to reproduce, leading to antibiotic-resistant infections that pose a real threat to animals and people alike. Instead of relying on antibiotics, our organic farmers use natural holistic measures to promote and maintain animal health—keeping everyone healthier in the process.
  • Genetically engineered crops are a relatively recent invention with potentially harmful impacts on the ecosystem and on human and animal health. We still don’t know a lot about them and organic standards forbid the use of genetically engineered seeds or animals—including clones.


What else would you like us to know?

  • We’re The Un-Corporation Our farmers own the company. Not the other way around. (That’s why they’re on the packaging!)
  • We’re a cooperative of more than 2,000 small family farms. Organic Valley isn’t a giant corporation. We’re a cooperative of farmers across the country who share the same commitment to growing food the right way. We’re not driven by profits; we’re driven by principles. To make sure we stayed true to our mission, we made our company a cooperative. That means 2,000+ small family farmers own the company, not a bunch of Wall Street suits. And our board is made up entirely of our farmers. One farm, one vote.
  • We used to be a bunch of idealists. And we still are today. We believe in the idea that, if consumers demand high-quality organic food, grown the right way, we could all change the way we treat our land, our animals and our bodies.
  • We’re proudly independent. And we’ll never sell. We’re a bunch of farmers. So, of course we take the long view. We never take short cuts for short-term profits. We’ve always done things our way. And we always will.

SOCIAL NETWORK
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