Beads at the Bar with ClarissaB Designs

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Bring a friend, mom, or daughter to The Beet & build your own necklace with handmade beads by ClarissaB Designs!

Whether you make one for your mom or bring her and craft one together, this is the perfect outing for Mother’s day! Or it can just be a crafty excuse to enjoy a mimosa, we leave that up to you…

Owner and designer Claire Berry will be here between 1 and 4pm, bar assembled, to help lead you through the make-your-own necklace experience.  Come whenever suits your schedule, and leave with a one of a kind accessory made from Claire’s classic, geometric wooden beads!

Prices will vary based on the beads you select for your necklace. For inspiration, check out her current necklaces and styles on the ClarissaB. Designs Instagram page.

Questions? Contact Claire via email at ClarissaBDesigns@gmail.com

Hooray Rosé! Wine Tasting

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When

Wednesday, April 27th / 6:00 to 7:00PM

Location

The Beet at Ellwood’s

With

Craig “Murph” Murphy, Indulge Department Manager

Description

As the weather warms, the days get longer, & we gravitate more towards patios & the outdoors, rosé becomes the natural accompaniment. Indulge in this spring-time favorite & learn something new as we explore three delicious rosé wines from around the world! We’ll answer questions such as, “What’s the difference between rosé and blush? Are all rosés sweet? (NO!) Can rosé wine be fruity and not be sweet? How do they make rosé, and what determines the color?”

Each rosé will be paired with a carefully selected cheese and will be available for purchase after the class, should you find a new favorite!

Cost

$10.00

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.


Hooray Rose Wine Tasting



Questions?

Email Taylor at thebeet@ellwoodthompsons.com.

Cooking Classes with Edible Education: Spinach & Strawberries

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When

Tuesday, April 26th // 6:00 – 7:30PM

Location

The Beet at Ellwood Thompson’s

Instructor

Edible Education™ founder Chef Ann Butler & Team

Description

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

On the last Tuesday of each month, owner and founder Ann Butler and her team of chefs will teach a kid’s cooking class 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: Spinach & Strawberries

Kids and parents can BOTH sign up for these classes, and this month’s staple ingredients will be spinach & strawberries!  Kids will be cooking chia jam, spinach salad with strawberries and parents will be cooking spinach ricotta balls and strawberry ricotta bruschetta.  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.

Cost

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

Register for class

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

Sign up for the class here. Simply scroll to the class & time slot you prefer then click register!

Questions?

Email Taylor at thebeet@ellwoodthompsons.com.

Relocalizing – A Way Forward

The growth of large national chains have been driven by the desire of globalization and economies of scale. The consequence has been the industrialization of our food system with a collection of “too big to fail” agribusiness and food corporations. It has diminished the personal trust and relationship between those who grow our food and those who buy it. The emphasis on scale to expand market share encourages the competitive and predatory behavior of these large chains. So many of the problems today seem to stem from an addiction to growth at all cost (many of those have negative environment and social impacts that are often not understood).

Why do companies need to continually add locations in further and further out locations?

The idea of becoming really good at one’s local place and then going deeper and deeper with quality and service is an admirable thing. Instead of economies of scale we need economies of community. Economies of community can counter with a movement to create networks of farms, highly local distribution channels and motivated citizens all deeply engaged and connected with Richmond and the surrounding area. Such a system makes people a part of something greater than themselves; a community of human beings who choose to establish healthy lifestyles and a clean sustainable environment. The economy needs to be relocalized.

This better system is a more transparent smaller, local one that emphasizes personal connection and a sustainable community. Stay right in your hometown and become the best business you can be, all the while protecting the environment, treating your workers well and being sensitive to the social impacts of what you do. Emphasize community relationships with customers, vendors and collaborate with others in your segment. Support and get better together vs. the ruthless competition that is seen on the national stage. Collaboration among local independent food business, all focused intently on this special place can create efficiencies, more consistency and competitive pricing. Most importantly this inclusive and cooperative mentality fosters a stronger infrastructure that benefits the immediate area and community.

– Rick

April’s Third Thursday Pairings

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What

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.

When

Every 3rd Thursday Monthly / April 21st  / 5 to 7PM

Where

The Beet

This Month’s Menu

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Cost

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


Third Thursday Pairing



Questions?

Call the customer service desk at 804-359-7525 or email TheBeet@ellwoodthompsons.com.

When in Doubt – Take your Nettles

There’s always a point in a major or minor health situation when you just don’t know what to do. When you’re pulled in a million different directions from books, internet, doctors, alternative health practitioners, unsolicited advice, your own gut feelings, it can feel completely overwhelming. Even some practitioners I know (myself included) can feel a little overwhelmed with someones upfront health story where too many things seem like they need to be addressed right off the bat. But then I remember that coming back to basics is always a good place to start, and my wonderful herb teachers again whisper in my ear from the recesses of my brain, “When in doubt, take your nettles”.

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Herbs can be a wonderful ally for overall support, no matter what the cause or complexity. Stinging Nettles (Urtica dioica) is a shining example of a tried and true herb that is remarkably safe, abundantly accessible, packed with nutrients and readily affordable. I refer to nettles as a general tonic, because it can support so many areas of the body at once without being too terribly specific or competitive with any other forms of medicine. Traditionally, it had a wide range of uses including fatigue, blood loss, arthritis and allergies, however today it’s been a bit pigeon- holed into the Allergy category (which it indeed works wonders to support). Personally, I love to use nettles as a tea infusion to extract all of it’s wonderful water soluble nutrients including vitamin A, C, magnesium, potassium and tannins, zinc, Calcium, Chromium and Magnesium. It is said that nettle leaf has 10-15x the nutrient value of spinach and kale (which I heartedly believe), and it’s perfect for folks that may be malnourished but just wont eat their green leafy vegetables – nettle tea to the rescue!

Preparations:

With nettles, it’s hard to take too much and the dosage can be quite flexible. I often infuse about 3-4 grams of the dried leaf in about 2 cups of hot water for 10 minutes and sip throughout the day. I may do this up to 4 times a day. An overnight infusion in room temperature water is also delicious, and if the earthy + salty taste is not appealing to you you can throw a little peppermint in there to enhance the flavor. When harvesting stinging nettles yourself, let the name warn you that you can’t just go recklessly grabbing this stuff out of the ground. The fresh leaves are covered in tiny little hairs that do, in fact, sting their little hearts out. You need to wear some hefty gloves and harvest carefully, allowing the leaves to dry completely or cook them thoroughly for the stingers to calm down. That being said, the fresh leaves can be incredibly therapeutic when used locally + topically on areas of increased inflammation. The tiny hairs, when used gently on say, an inflamed knuckle, can help to relieve painful inflammation for a time. This takes some practice though, it might be a little painful the first couple of times you try.

If you’re looking for a wonderful daily tonic to enhance vitamin and mineral intake (hello variation to the daily juice or smoothie), nettles are a wonderful herb to incorporate into your daily diet, and they’re abundantly available starting in the late spring and summer! This is a perfect herb to harvest yourself, dry and make your own tea, or even harvest and cook well to make into a delicious, nutrient dense pesto! I’d love to hear how you’re using nettles this season – you can email me a healthcoach@ellwoodthmpsons.com to share your nettle stories!

 

Lindsay Kluge M.Sc, CNS, LDN | HealthCoach@EllwoodThompsons.com

Irritable Bowel Syndrome: Regaining Control of Your Gut

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When

Wednesday, April 12th / 6:00 to 7:00PM

Location

The Beet at Ellwood’s

With

Michael P. Jones, MD,  Ann Leggett, ACNP  and Lynn Farmer, MA, RDN | Read the teams’ bios HERE.

Description

Would you like to…

  • Feel better with fewer medications
  •  Get help eating to reduce symptoms
  •  Better manage your stress
  •  Reduce symptoms with gut-directed hypnotherapy

Join Michael P. Jones, M.D. and his experienced team of digestive health professionals for a discussion on Managing the Symptoms of IBS

Understand how the symptoms of IBS can be caused and controlled by better understanding the complex link between the gut, the mind and diet. Effective therapies will be discussed including dietary strategies, probiotics, gut-directed hypnotherapy and complementary and herbal therapies.

Cost

$10.00

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.


Dr. Mike Jones IBS: Regaining Control of Your Gut



Questions?

Email Taylor at thebeet@ellwoodthompsons.com.

Is Sugar Preventing You From A Good Night’s Sleep?

(Nick Lasky writes this post for the ET Food Advocate)

Do you have trouble getting to sleep or staying asleep? Do you wake up feeling sluggish and unrested?

Your sweet dreams may actually be too sweet! A  recent study from Columbia University suggests that consuming too much sugar will decrease the quality of your sleep. In the study, the people that ingested the highest amounts of sugar during the day had the most trouble at night due to sleep ‘arousals.’ An arousal is when you are pulled out of deep sleep but not so much that you wake up, leaving you in a lighter and less rejuvenating level of sleep.

The same results were found in those that consumed more refined carbs, like white bread and pasta. This is because refined carbs turn into sugar in your body after they are digested.

Dog is lying on the bed

Discovering this study led me to dig deeper to see what else I could find about how sugar affects your sleep. And with 50-70 million Americans being affected by sleep disorders, this could be something affecting over 20% of the population!

During sleep, we are designed to burn fat because it is a slow process. Carbs and sugar on the other hand we burn very quickly. According to John Douillard, because of undetected blood sugar issues, many people are not entering into fat metabolism at night and instead their bodies are attempting to burn the sugar and carbs like they did during the day.  “With sugar and short chain carbs delivering only short, quick emergency bursts of energy, sleeping through the night becomes an insurmountable task,” claims Douillard.

The unfortunate part is that this problem creates a vicious cycle that becomes very difficult to break.  Studies have shown that the less sleep you get, the higher your blood sugar levels will be. Higher blood sugar levels cause less ‘long-lasting fat metabolism’, which, in turn, leads to less sleep!

If you want to be able to sleep deeper and longer then it is recommended you add more fiber to your diet. More fiber has been linked to longer sleep and slow wave sleep, most likely because fiber slows down digestion.

—-Nick Lasky for Ellwood Thompson’s Food Advocate

Optimize Your Hormones for Optimal Health

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When

Tuesday, April 11th / 6:00 to 7:00PM

Location

The Beet at Ellwood’s

With

Mary Frazier Colfer, MD, FMNM  |  Dr. Colfer graduated magna cum laude from Virginia Tech with a double major in biology and animal sciences.  She attended medical school at the Medical College of Virginia at VCU.  After completing her residency in Emergency Medicine at the University of Virginia, she practiced emergency medicine for 14 years.  She also spent two years serving as the medical director for the Fan Free Clinic.  She recently completed a Fellowship in Metabolic and Nutritional Medicine offered in partnership between The George Washington University and the University of South Florida. Dr. Colfer sees men and women. She is an ally of the LGBTQ+ community and has training and experience in trans-health.

Description

Join Dr. Mary Colfer, a board-certified Fellow in Metabolic and Nutritional Medicine, for this exciting and interactive workshop. Learn how hormones, sleep, food intolerances, and stress affect your weight. Learn the various ways to manage these factors. Participants will learn how they can optimize their hormones to optimize their health. Visit her website at www.MaryColferMD.com.

Cost

$5.00

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.


Optimize Your Hormones for Optimal Health



Questions?

Email Taylor at thebeet@ellwoodthompsons.com.

NEW ITEM! // Chocolate Chirp Cookies

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Check out the newest confection for our Bakery Department, Chocolate Chirp Cookies!

These cookies are made with cricket flour… and yes, cricket flour is made from real crickets!

These sweet treats are a great source of protein, iron & B12. Ten grams of cricket flour packs a whopping seven grams of protein.

Hop on over to Ellwood’s a taste one for yourself!