Hi, Kathleen,
My sister Helen used to get things from Schwans but in order for them to
deliver, you have to buy things online now. They used to deliver here in La
Habra but now they only do it if you buy online.
Rosie
-----Original Message-----
From: ourplace-bounce@xxxxxxxxxxxxx [mailto:ourplace-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Panix
Sent: Friday, February 05, 2016 4:25 PM
To: ourplace@xxxxxxxxxxxxx
Subject: [ourplace] Re: O.T. Schwan teams with up-and-coming chefs to update
menu
Man I wish we could get them here. But I'm not sure we can. Maybe I'll have to
call them and see what they say. It one time I did call schwans and they said
they couldn't deliver in Manhattan because of the congestion and the parking
situation but I don't know if that is changed. It sure would be nice if we
could get them. Yes it really would. And I think they even take food stamps
unless they change that policy. I hope that they didn't but I'll maybe I'll
just have to find out.
Sent from my iPhone
On Feb 5, 2016, at 7:13 PM, Sharon Conkling <sharonconk@xxxxxxxxxxx
<mailto:sharonconk@xxxxxxxxxxx> > wrote:
Linda, Schwans has a healthy eating section and they also have some
single sized meals now. They also have the cooking instructions. When I order
she comes every two weeks between a certain and a certain time. She does not
come if I don’t order anything. They have lots to choose from.
Sharon and Pearl
From: ourplace-bounce@xxxxxxxxxxxxx
<mailto:ourplace-bounce@xxxxxxxxxxxxx> [mailto:ourplace-bounce@xxxxxxxxxxxxx] ;
On Behalf Of Linda Gehres
Sent: Friday, February 05, 2016 4:03 PM
To: ourplace@xxxxxxxxxxxxx <mailto:ourplace@xxxxxxxxxxxxx>
Subject: [ourplace] Re: O.T. Schwan teams with up-and-coming chefs to
update menu
My mom has offered to get me some Schwan’s dinners so I won’t be just
eating TV dinners and/or burgers. Don’t know that their food is any healthier,
really. Someone I knew said she gained a good deal of weight from eating their
dinners. I wouldn’t be surprised. I haven’t had a Schwan’s meal since the
late 90’s.
Linda G.
From: ourplace-bounce@xxxxxxxxxxxxx
<mailto:ourplace-bounce@xxxxxxxxxxxxx> [mailto:ourplace-bounce@xxxxxxxxxxxxx] ;
On Behalf Of Karen Delzer
Sent: Thursday, February 04, 2016 8:51 PM
To: ourplace@xxxxxxxxxxxxx <mailto:ourplace@xxxxxxxxxxxxx>
Subject: [ourplace] Re: O.T. Schwan teams with up-and-coming chefs to
update menu
Oooo, I love Schwan's stuff, and used to get it a long time ago. We've
been tempted to start up again, but they're so expensive! I know that if we do
it, we'll be in for penny, in for a pound, and so have been putting it off.
Sure would make life easier, though. *sigh*
Karen
on 02:09 PM 2/4/2016, Vickie said:
Don’t know if anyone uses Schwan, but thought you might be interested
in this article.
Vickie
Schwan teams with up-and-coming chefs to update menu
MINNEAPOLIS -- The Schwan Food Co. is putting a little top chef swagger
into its signature foodstuffs. The company, best known for delivering frozen
meals to consumers' doorsteps, has assembled a team it calls the "future stars
of the culinary world" to help introduce new products and update existing ones.
"We know consumer taste is evolving, and we know that if we are to stay
relevant to the consumer we have to evolve our portfolio," Schwan CEO Dimitrios
Smyrnios said.
Seven chefs from around the country, including Minneapolis standout
Jamie Malone, are part of an inaugural group known as the "Chef's Collective,"
which is working with Schwan's own chefs to put a new spin on products across
the spectrum of the company's divisions, including its retail outlets at
grocery and convenience stores as well as school lunches. Chef-inspired pizzas
will make their way into the lineup this summer, and new flavor combinations of
Schwan's Edwards Desserts pies are now on the baking sheet.
Schwan executives got the idea to involve high-profile chefs more than
a year ago as a way to buttress its $12 million "clean label" initiative to
move away from processed foods and incorporate more natural and healthful
ingredients. The company already has taken steps to simplify its foods and
remove artificial colors, transfats and other ingredients that turn off
consumers.
The group gathered twice last fall, visiting the Twin Cities and
Schwan's headquarters in Marshall, about 130 miles southwest. They went on a
whirlwind taste tour, hitting 16 restaurants in 48 hours, and traveled to
Marshall, where they met food scientists, worked in the test kitchen and dined
at Smyrnios' home.
"They asked us to lend some innovation and new ideas to develop
products, but also spread the word about frozen food," said Dana Tough, who
with his business partner, Brian McCracken, runs four of Seattle's most highly
regarded restaurants. "It's gotten such a negative rap. There literally is no
more natural way to preserve foods than to freeze it."
Tough grew up on a farm in rural Montana, where the Schwan food truck
was 'like the ice cream man,'in terms of bringing thrills and happiness to the
people. "If you were going to get fish in winter, that's where it would come
from," he said.
For Malone, a James Beard Award Foundation semifinalist as a "rising
star" for her work at the Sea Change Restaurant and Bar, participating in a
corporate endeavor was eye-opening. "I've always been interested in
sustainability," she said. "But learning about the process for a company so
huge was really interesting. Every decision they make is so impactful," she
said. "I know it isn't a perfect world. We can't all be 100 percent sustainable
the day we decide that's important. But seeing what their process is about, how
they make decisions, how they follow through on their commitment, was
fascinating."
As part of the Chef's Collective, Schwan will continue to partner with
other chefs from top restaurants, food trucks, cookbooks and TV shows. The idea
is to 'scout'for emerging ingredients, cooking methods and global cuisines to
create new foods. These are "people who know ingredients, from wholesome to
indulgent," Smyrnios said. "This is not a one-and-done. This is a long-term
initiative."
Tough was impressed with the mind-set of Schwan workers, who are
committed to high-quality and healthy convenience foods. "I hope the projects
we were involved in will not just create buzz, but will lead to lasting and
remarkable changes," Tough said. "It was a good experience for us to have some
input into a company that has such an important job -- feeding the masses."
You are subscribed to Ourplace (
ourplace@xxxxxxxxxxxxx
). To unsubscribe, send blank email with "unsubscribe" in the subject line; do
not include quotation marks:
ourplace-request@xxxxxxxxxxxxx
. To contact the owner or moderator, send email to
ourplace-moderators@xxxxxxxxxxxxx
. Please do not put your complaints on the list. Thanks for your cooperation!