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]
On Behalf Of Linda Gehres
Sent: Friday, February 05, 2016 4:03 PM
To: 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."
