The Truth Behind Food Labels with Dr. Anna Hristova



Wednesday, March 30th | 7:00 to 8:00PM | Advanced registration encouraged but not required


The Beet at Ellwood’s


Is what you eat safe?
Do you really eat what you think you are eating?
Are there items on food labels that are misleading?

Find the answers to these questions and more in an interactive lecture with Neurologist Dr. Anna Hristova (Dr. Ani).  Dr. Ani has extensive knowledge and experience on how food affects our lives and health.

Starting with a brief, powerful video introduction from world-renowned nutritionist and dietitian Jeff Novick, this lecture will cover common mistakes people make when assessing food and will provide knowledge on ingredients in food that are lesser known and detrimental to our health.  Uncover knowledge hidden on food labels and learn the red flags, warnings, and smart substitutions you can make to improve your health and lower your exposure to chemicals, pesticides, toxins and more through food.

About Dr. Ani

Dr. Ani is known to combine non-traditional with traditional methods of healing and adamantly works to bring you to greater health by implementing non-toxic and non-invasive solutions to health issues.  She takes the time to find the emotional roots of your symptoms before launching into any physical analysis, as she knows that sickness can feed on unprocessed emotional imbalances lingering in your system.  Dr. Ani has been quoted saying, “We need to treat the body, the soul and the spirit at the same time if we long for complete restoration of our health.”

Dr. Ani is an impressively trained individual with over 24 years of medical and neurological experience, spanning three continents and multiple degrees, honors and rewards.  We are lucky to have such a highly regarded doctor in the midst of RVA’s community.




This class is $10 and may be paid for at Customer Service prior to the event,  upon arrival for the event the day of, OR through PayPal below:

The Truth Behind Food Labels with Dr. Ani


Email or call 359-7525.

Cooking with Edible Education: Carrots & Snap Peas



Tuesday, March 29th // Two Opportunities // 4:30 – 5:45 and 6:30 – 7:45PM

(The 4:30PM class is full!)


The Beet at Ellwood Thompson’s


Edible Education™ founder Chef Ann Butler & Team


We’ve partnered with Edible Education™ to host monthly cooking classes for kids and their parents!

On the last Tuesday of each month, owner and founder Ann Butler and her team of chefs will be teaching cooking classes in The Beet.

“Ann’s goals and organization fit right into our goal to create a personal connection with our customers,” says Hood, who is on a mission to feed the heart and soul of his community through his commitment to selling and serving local and organic foods.

Butler says she’s thrilled to be teaming up with Ellwood Thompson’s Market.  “If kids get 50 hours of culinary education by the time they are 12, it’ll change the way they feel about food.  I have seen too many children think that Raman noodles and Red Bull are a complete meal.  I started my company with one idea in mind — if kids cut it, touch it, and taste it, they’ll eat meals that are not only yummy, but will keep them healthy for the rest of their lives.”

This Month’s Topic: Carrots & Snap Peas

Kids and parents can BOTH sign up for these classes, and this month’s staple ingredients will be carrots and snap peas!  Kids will be cooking Carrot Cake Pancakes with Pineapple Compote + Tropical Carrot Smoothie with Turmeric + Ginger, and Parents will be cooking Curry Carrot Yogurt Dip & Homemade Naan, Sugar Pea and Berry Salad.  After each class, there will be a chance to purchase special child and parent “Cook it at home” bags with ingredients from the day’s classes.


$25 for kids // $45 for kids + parent

Register for class

Space is limited for this class so advance registration is required.

The 4:30 class is now FULL, so please sign up for the 6:30PM class here.  Simply scroll to the class & time slot you prefer then click register!


Email Taylor at

The Brain Gut Connection with Dr. Zach Bush

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Could gut health be the underlying cause to many of your symptoms?
In this lecture with Dr. Bush, you will:

  • Learn how your gut biome determines your overall health.
  • Learn how environmental pesticides and herbicides wreak havoc in your digestive system.
  • Learn about the gut brain injury.


Wednesday, March 23rd / 6:00 to 7:30PM


The Beet at Ellwood’s


Dr. Zach Bush

Zach Bush MD was President of his medical school class at the University of Colorado Health Sciences Center with his MD, and later became Chief Resident for the department of Internal Medicine at the University of Virginia.
Over the last 12 years, Dr. Bush has continued to further his medical and basic knowledge- he is among the few physicians in the nation that is triple board certified, having completed training and certification in three fields including Internal Medicine, Endocrinology and Metabolism, and Hospice and Palliative care.  He has published peer-reviewed articles and book chapters in the areas of infectious disease, endocrinology, and cancer.


FREE with advanced registration

Register for this class

Seating is limited for this class so register in advance to reserve you & your party’s seats. RSVP HERE, at Customer Service, or by calling 359-7525.


Email Taylor at

Joel Salatin presents “You Can’t Study What Isn’t”

3.22.16 FSS Joel Salatin NP banner


Tuesday, March 22nd  /  6:00-7:30PM


The Beet at Ellwood Thompson’s


Joel Salatin, Polyface Farms

Joel Salatin, 57, is a full-time farmer in Virginia’s Shenandoah Valley. A third generation alternative farmer, he returned to the farm full-time in 1982 and continued refining and adding to his parents’ ideas.

The farm services more than 5,000 families, 10 retail outlets, and 50 restaurants through on-farm sales and metropolitan buying clubs with salad bar beef, pastured poultry, eggmobile eggs, pigaerator pork, forage-based rabbits, pastured turkey and forestry products using relationship marketing.

He holds a BA degree in English and writes extensively in magazines such as STOCKMAN GRASS FARMER, ACRES USA, and FOODSHED.

The family’s farm, Polyface Inc. (“The Farm of Many Faces”) has been featured in SMITHSONIAN MAGAZINE, NATIONAL GEOGRAPHIC, GOURMET and countless other radio, television and print media. Profiled on the Lives of the 21st Century series with Peter Jennings on ABC World News, his after-broadcast chat room fielded more hits than any other segment to date. It achieved iconic status as the grass farm featured in the NEW YORK TIMES bestseller OMNIVORE’S DILEMMA by food writer guru Michael Pollan and the award-winning film documentary, FOOD INC.

A sought-after conference speaker, he addresses a wide range of issues, from “creating the farm your children will want” to “making a white collar salary from a pleasant life in the country.” A wordsmith, he describes his occupation as “mob-stocking herbivorous solar conversion lignified carbon sequestration fertilization.” His humorous and conviction-based speeches are akin to theatrical performances, often receiving standing ovations.

Topic Description

More and more today we’re seeing an anti-livestock prejudice sweep the culture.  From resource depletion to global warming to elitism, the vegan alternative is gaining popularity.  But what if an alternative exists that the researchers don’t know exists?  With classic humor and hard-hitting science, Joel Salatin debunks the foundational data points that lead toward error.  The truth is that what shouldn’t be is, and what should be isn’t.  And it’s hard to study what isn’t.


This event is fully booked – please email Taylor at to join the wait list.



Event Tickets

There is limited seating for this event so you must purchase your ticket ahead of time at Customer Service, by calling 359-7525, or through the secure PayPal link below.

This event is fully booked – please email to join the wait list.


Call the customer service desk at 804-359-7525 or email Taylor at

Are You Poisoning Yourself With BPA-Free Products?


(FOOD ADVOCATE NOTE: This Food Advocate Blog has been guest written by Nick Lasky)

Here is the bottom line: “a BPA-free label doesn’t mean a product is free from other harmful chemical compounds that are slightly different but have a different name [1].


Many studies now show that plastic products with Bisphenol S or BPS also cause hormone disruption in your body, just like BPA. The chemical compound BPS behaves very similarly, acting as an endocrine disruptor, which causes harm to your body by interfering with how your cells respond to naturally occurring hormones.


After the “Great BPA Scare,” plastic companies began to look for alternatives that would meet the public demand for products that are BPA-free. While many of the plastic products we currently consume no longer contain BPA, many of them do contain BPS, making those “BPA-free” products effectively no safer than before. 

girl drinks water from a bottle

This is a worldwide problem.  Alarmingly, 81% of urine samples from eight different countries contained traces of BPS, according to a study in 2012.

By using BPS instead, manufacturers have the ability to stick a “BPA-free” label on their product, which is something that influences health-conscious consumers like you and I.  However, the BPA-Free Package program, one group that certifies products as BPA-free, has stopped operations due to the certification creating a “false halo of health” amidst the increasing evidence of the negative health impacts of BPS and BPF, a similar chemical compound. 


“We’ve got to do something about putting brand new compounds in products without having consulted with biologists about what they do claims Cheryl Watson. Watson is a professor in the biochemistry and molecular biology department at the University of Texas and lead author of the BPS study published in Environmental Health Perspectives. 


With so many things to look out for, it can seem overwhelming and hard to keep up with all of the latest information and news that affect our food and consumption decisions. But here are some simple guidelines when it comes to plastic:


1)   Whenever possible, AVOID PLASTICS.


2)   Never put plastics in the Microwave, Dishwasher or in the Sun. Heating can break down plastics and allow BPA, BPS and similar chemicals to leach into your food/drink.

3)   Drink from glass and stainless steel containers.


4)   Store food in glass containers as much as possible.


5)   Say goodbye to old and scratched plastic containers. Over time tiny pieces of plastic can break off and find its way into your or your children’s bodies.





Vertical Tasting of Beaujolais Villages



Monday, March 21st / 6:00 to 7:00PM


The Beet at Ellwood’s


Craig “Murph” Murphy, Indulge Department Manager


For this month’s Indulge event, we’re taking you on a vertical tasting of Beaujolais Villages 2012-2013-2014!

Tasting the same varietal of wines from the same maker and the same vineyard, leaving the production year as the “single” variable, allows you to see how dramatic or subtle a wine changes from year to year.

You’ll learn how the weather conditions of each year affect how the wine will taste and how it can enhance the ageability of the wines, plus you’ll gain a better feel for the winery’s style and composition.



Register for this tasting class

Seating is limited for this class so register in advance to reserve you & your party’s seats. Pay below or at Customer Service.

Vertical Wine Tasting of Beaujolais Villages


Email Taylor at

St. Patrick’s Day Third Thursday Pairing



Each small plate in this monthly pairing is thoughtfully prepared by our Executive Chef, Todd Johnson, and our Senior Bakery Manager, Ingrid Schatz based on what’s local, seasonal and fresh!  From their menu, Indulge Manager Craig Murphy uses his expertise to chose just the right beer or wine to highlight the small plates’ flavors and bring the pairings to life.  Add live music to the mix and you have the makings of a lovely Thursday tradition.


Every 3rd Thursday Monthly / March 17th / 5 to 7PM / Special St. Patrick’s Day menu!


The Beet

This Month’s Menu



$10 / person or $15/couple in advance
Pay as an individual or couple below:

Third Thursday Pairing


Call the customer service desk at 804-359-7525 or email

The FDA Is Accused Of Failing To Protect Children From The Dangers Of Food Coloring

Coloring food with artificial dyes is a long time practice of food manufacturers to make their food products more appealing to consumers.  Children are especially targeted with bright color foods to increase their desire for unhealthy food products.

Recently, the nonprofit Center for Science in the Public Interest (CSPI), released a report that accuses The Food and Drug Administration (FDA) for “failing to protect children” from the disturbing behavioral problems caused by artificial food dyes. Even though evidence of the dangers to children from artificial food dyes has continued to mount since 2011, the CSPI says the FDA’s continued inaction is disturbing.  Since the 1970s, researchers has been studying the potential link of artificial food coloring to the rise in rates of attention deficit hyperactivity disorder (ADHD) in children.

Colorful bonbons

In contrast, since 2010, the European Union has require warning labels for various food dyes.  Certain studies indicate that children are eating very significant amounts of food dyes in their daily diets.  A recent study conducted by Dr. Ameena Batada of the University of North Carolina and the CSPI found that more than 90% of child-oriented candies, fruit-flavored snacks, and drink mixes and powders are artificially colored. It also showed that a majority of child-oriented foods made by such companies as Kraft, PepsiCo, and General Mills are dyed with artificial colors.

The CSPI’s report, titled Seeing Red, says in order to protect children, the FDA should:

(1)  Ban synthetic dyes in foods and beverages since they do not meet the legal safety standard. Companies that wish to use a synthetic dye in food must submit convincing evidence showing that the dye is safe and does not cause adverse behavior.

(2)  As an interim measure, require warning labels on dyed foods stating:

“WARNING: This food contains synthetic food colorings that may impair the behavior of some children.”

(3) Update information on the FDA website and in other materials to accurately inform the public that food dyes can impair the behavior of some children.

PARENTS AND CHILD CARE PROVIDERS !!!!   Take precautions to avoid feeding children any food products containing artificial food dyes.  READ FOOD PRODUCT LABELS CLOSELY.   Read food product labels closely to see if any artificial colors or artificial dyes are listed.  Avoid products containing artificial food colors and dyes whenever possible.


Intuitive, Seasonal Eating

When I counsel people about nutrition, it’s never just an “eat this and not that” conversation. Making a “good” list and a “bad” list is generally just too broad or too restrictive, and there are always exceptions. Most of the time when we talk about diet, folks already have one in mind that they want to try, or one they’ve been struggling to make work but not feeling quite right about it. Why can’t we humans get it right? Why are we the only species on the planet that just don’t know what to eat? Well, it’s not always simple. Our bodies are complex. Our food supply is adulterated. Availability of food might be scarce. And of particular importance – we’ve lost our innate intuitive sense of what our body really wants. We have access to so much information about food now that we can certainly make an educated decision about what to eat, but with too much information (most of it conflicting and far too generalized), we get flustered and (even worse) afraid of food altogether. So how can we look back and connect with our intuitive ability to know what to eat?

First, start by reading the first blog post I ever wrote entitled You Are Not What You Eat so we can get the “story and ego” out of the way of our dietary choices. Then we can move on to focusing on the three inner wisdom steps of connecting with the whole: the body, the season, and the food.

When was the last time you connected with your breath, cleared your mental chatter and focused on what your body was saying before you prepared (or bought) your food? It might have been while (if ever). I find that the more I do this myself, and the more I counsel people on this process, the more trusting they become of their food choices across the board – allowing them to trust their own decisions before diving head first into the black hole that is the internet for nutrition guidelines. The more focused and aware we become of our own body, the more accepting and thoughtful we become of what we put in our mouth. When the impulse might be saying “sweet!”, but innately you hear your body is saying “nourishing, colorful, vibrant”, you will naturally take the time to prepare what the body really needs, not what it impulsively wants. I’ve even had vegans of 5 years hear their body crave meats, and although ethically they’re opposed, we turn it into a ritual of gratitude that’s not about the food, but about the process of preparation, the thoughtful act of nourishment, and the gratifying ritual of giving thanks. It may not be an all-the-time thing, but cultivating that innate wisdom of connecting with the body to ask is a profound and powerful tool to claiming your own health.

How much time do you actually spend outside every day? Have you ever grown your own food, or visited the farms where your food comes from? How much do you know (or want to learn) about seasonal eating? Just like plants, the human body uses every aspect of nature that our food uses including sunlight, minerals from the soils, clean water, oxygen, and temperature. We have more in common with what’s on our plates than you might consider. Eating seasonally helps to keep us connected to our environment in a deeply rooted way, and eating seasonally enhances our relationship with the world around us, nourishing our body and keeping us balanced with everything the seasons have to offer.

Can you visually identify the foods that you eat on a daily basis? When you purchase something in a package, does it even resemble the original food source anymore? How many foods in the grocery store or at the farmers market can you identify? Much like people, foods have their own story, personality, and vibrancy that they can offer to us if we’re willing to get to know them. I’m sure you’ve heard the quote, “If your grandmother couldn’t identify that food, don’t eat it”, and that brings us to the reality of adulteration in our foods in a half hearted effort to fit “healthy” eating into an already too-busy life. People just love foods that take minimal effort to prepare, and as soon as something comes in package, jar or freezer section, the more degraded and processed the food becomes (often with plenty of additives to make it shelf stable). When we can develop a relationship with our whole foods in a similar way that we develop relationships with people, I’m pretty confident we would have a much healthier relationship with what we put in our mouth, and a much more trusting relationship with the foods that we eat to support our health.

When you’re looking to expand your knowledge of new whole foods, fruits and veggies, take stroll through Ellwood Thompsons’s produce department to see what’s in season and what’s grown nearby. If you don’t recognize something, give it a try and have fun with preparing the food! Remember, take some time every single day before at least one meal to mentally check in with your body and listen to what your body is asking for. Your inner intuition will never steer you wrong.


Lindsay Kluge M.Sc, CNS, LDN |