Pictured, left to right:Cheryl Kerr – Employee Experience Specialist/Community Relations, Buehler’s Medina River Styx location, Paul Stefaniuk – Buehler’s VP of Store Operations, Bonnie Wheeler-McElroy – Employee Experience Specialist/Community Relations, Buehler’s Jackson Township location, Matthew Taylor – Point of Sale, Buehler’s Jackson Township location, Jon Yentz – Store Manager, Buehler’s Jackson Township location, Leslie Genovese – Regional Director, Stark County Campus, Akron-Canton Regional Foodbank, Dave Cleckner – Buehler’s Director of Operations
BUEHLER’S FRESH FOODS THANKS CUSTOMERS FOR PARTICIPATION IN HARVEST FOR HUNGER CAMPAIGN
Wooster, OH – June 3, 2022
“Buehler’s Fresh Foods would like to thank all of our customers and team members who went above and beyond this year in raising money for our community food banks during the Harvest for Hunger campaign. I’m proud to say that this year’s results were one of our best, since we started the campaign 15 years ago. We thank the Akron Canton Foodbank and their outstanding team who work hard to battle food insecurity every day.” Paul Stefaniuk, Vice President of Operations at Buehler’s Fresh Foods.
Buehler’s Fresh Foods raised $161,722.55, which translates into 648,000 meals, through our register campaign and fun employee contests. Everyone involved in this campaign recognizes the continued struggle for folks to put food on their tables due to rising food and fuel prices and how clearly vital the foodbank is to a multitude of families.
The entire Buehler’s team passionately worked together to make this campaign a success for the Foodbanks and all who benefit from their mission.
Cheryl Kerr, Buehler’s Community Relations & Employee Experience Specialist, said, “The store teams did an excellent job with register collections, theme days, raffles, $5 and $10 grocery bags and miscellaneous fundraising. A big thank you goes out to all our customers and employees for their donations and support during this year’s campaign.”
A few facts about the Foodbank:
The Akron-Canton Regional Foodbank distributes food and other essential items through its network of more than 500 food pantries, hot meal sites, shelters, children and senior programs and other hunger-relief programs in Carroll, Holmes, Medina, Portage, Stark, Summit, Tuscarawas and Wayne counties. Food insecurity affects 1 in 6 individuals and 1 in 4 children.
Buehler’s Fresh Foods has proudly supported the Akron-Canton Foodbank as a Harvest for Hunger participant for the past sixteen years. We want to do our part to end hunger in each of the communities we serve. Our partnership with the Akron-Canton Foodbank aligns with our corporate values and goals, hence our continued relationship. We are an organization committed to putting people first and this campaign is all about taking care of people in need in our communities.
About Buehler’s Fresh Foods:
Buehler’s Fresh Foods grocery store was founded in 1929 by E.L. Buehler and his wife, Helen. The family moved the business in 1932 to Wooster, and, after four generations, grew to 14 stores serving the northeast Ohio market. In 2017, Buehler’s became an ESOP (employee stock ownership program) with the belief that selling to their own employees was the best way to assure the continuation of the innovative and creative spirit which made the chain a benchmark for independent grocers.
Buehler’s Fresh Foods operates fourteen Buehler’s Fresh Foods supermarkets located in Wooster (2), Orrville, Wadsworth, Medina (2), Ashland, New Philadelphia, Dover, Jackson Township (Canton), Coshocton, Portage Lakes (Green), Galion and Massillon, Ohio.
Buehler’s Fresh Foods is committed to environmentally responsible behavior, local sourcing of product and supporting the communities in which we operate. For more information visit www.buehlers.com.
BUEHLER’S FRESH FOODS
1401 Old Mansfield Road
Wooster, OH 44691
Contact: Ron James
Director of Beer, Wine & Liquor
Phone (330) 804-1202
rjames@buehlers.com
www.buehlers.com
BUEHLER’S FRESH FOODS ANNOUNCES PLANS TO OPEN GALION LIQUOR AGENCY
Wooster, OH – May 10, 2022
Buehler’s Fresh Foods in Galion, Ohio, plans to open the Galion Liquor Agency in late spring.
The Galion Liquor Agency will be located in the Galion West Shopping Plaza just one door down from Buehler’s Fresh Foods grocery store.
Mike Davidson, CEO and President of Buehler’s Fresh Foods stated, “We appreciate the opportunity to continue our investment in Galion and the surrounding communities and look forward to bringing an additional service to our Buehler’s Galion supermarket customers. The City of Galion and Crawford County have been very welcoming to us.”
Ron James, Buehler’s Director of Beer, Wine and Liquor added, “We are proud to offer our customers the convenience of one-stop shopping. In addition to liquor, we will also offer a selection of snacks, sodas and mixers, glassware, barware, and premium cigars.
Buehler’s Galion Liquor Agency will include an assortment of over 300 beers and 400 wines. We offer a 10% discount when you mix and match six or more wines, and liquor agency customers may use their debit or credit cards. The hours of operation will be Monday through Saturday, 9 a.m. to 9 p.m. and closed on Sundays.
“For the second time in the last six months, Buehler’s Fresh Foods has shown confidence in the Galion area with the opening of a State Liquor Agency. Buehler’s fills a key vacancy in the Galion West Shopping Center and is part of making it as vibrant of a shopping location as I can remember” added Tom O’Leary, Mayor of Galion.
Buehler’s Fresh Foods was founded in 1929 by E.L. Buehler and his wife, Helen. In 2017, Buehler’s went through a management buyout and formed an ESOP. Buehler’s operates 14 supermarkets, 7 liquor agencies, outside catering, coffee shops and a Food Truck named Ferris. Buehler’s is proud to be recently Certified™ by Great Place to Work. Buehler’s Fresh Foods is committed to environmentally responsible behavior, local sourcing of product and supporting the communities in which we operate. For more information visit www.buehlers.com.
I lost my appetite for mass-produced, grain-fed beef about a decade ago while speeding along Interstate 5 in California’s Central Valley on a cloudy winter afternoon. My epiphany came as I passed a feedlot. Occupying more than a square mile, the complex of fences and feed troughs could accommodate up to a quarter of a million cattle. They spent the last months of their lives in fetid conditions jammed together shoulder-to-shoulder on top of their own excrement and, depending on the season, goopy mud or a haze of thick brownish dust. I could not see a single blade of grass. Most memorable, however, was the putrid sulfurous stench. It somehow seeped in through the closed window of my car miles before I passed the feedlot and lingered long afterward.
I didn’t want that memory to come between me and my grilled sirloins, so I switched almost exclusively to the meat of grass-fed cattle, who live their entire lives grazing on open pasture, as cows are meant to do. In part, I made the change for reasons of animal welfare, but I have learned that going grass-fed also contributed to my own welfare.
A few years ago, I joined about 100 farmers, chefs, and academics at a conference that convinced me of the healthful benefits of grass-fed beef at the Stone Barns Center for Food and Agriculture just north of New York City for the release of a detailed report on grass-fed beef titled “Back to Grass.” Citing many studies, the report’s authors concluded, “Pasture-raised, grass-fed beef is healthier than conventional grain-finished, especially when grass-fed cattle have access to healthy, ample, and diverse pasture.”
For starters, grass-fed beef contains less than half the total fat per serving of grain-fed, according to an analysis undertaken by Susan Duckett of Clemson University, and contains far higher percentages of so-called “good” fats. Although grass-fed and grain-fed meat contain the same amounts of saturated fat, which the American Heart Association says should be restricted because it can increase cholesterol levels in the blood, not all saturated fats have the same impact. Studies show that grain-finished beef has much more myristic and palmitic fatty acids, both of which raise cholesterol. Grass-fed is higher in stearic acid, which does not raise cholesterol levels.
An extensive review led by Cynthia Daley of the University of California Chico published in Nutrition Journal in 2010 reported that research spanning three decades consistently suggests that “grass-only diets can significantly alter the fatty composition and improve the overall antioxidant content of beef.” Antioxidants prevent damage to cells.
She went on to conclude, “Regardless of the genetic makeup gender, age, species, or geographic location [of cattle] direct contrasts between grass and grain rations consistently demonstrate significant differences in the overall fatty acid profile and antioxidant content found in their lipid deposits and body tissues.”
Like many, I take a daily supplement of fish oil to make sure I’m getting adequate amounts of beneficial omega-3 fatty acids, which tend to be lacking in the typical North American diet. But research indicates that I would almost certainly be better off skipping the pills and getting my omega-3s from a well-balanced diet, including fatty fish and, as it turns out, grass-fed beef.
According to Daley, omega-3 acids can play a crucial role in preventing heart disease, arthritis, hardening of the arteries, and cancer. They even lower the incidence of depression, memory loss, and Alzheimer’s disease. Grass-fed beef contains higher concentrations of omega-3 acids than grain-fed.
Cattle are designed to eat grasses, not grain. Putting them in a feedlot with a diet of grain raises the acidity of their digestive systems, which reduces the production of compounds called conjugated linoleic acids (CLAs) by a factor of three, compared to production in animals that eat lush green grass. Numerous animal studies have shown that CLAs can prevent cancers and hardening of the arteries, as well as slow the onset of type-2 diabetes. Some research indicates that CLAs might even help obese humans lose body fat.
Grass-fed beef is also packed with vitamins. Beta-carotenes are precursors to vitamin A, which is important for good vision, bone growth, healthy skin and mucous membranes, and immune function. In a 2005 article in the journal Meat Science, a group of Argentinian researchers led by Adriana Descalzo reported that grass-fed beef delivered fully seven times as much beta-carotene as grain-finished. Similarly, grass-fed beef was found to contain nearly three times as much vitamin E, which protects against heart disease and cancer.
As you can imagine, cramming cattle together by the tens, or even hundreds, of thousands on vast feedlots and forcing them to eat an unnatural diet of grain leaves them susceptible to a range of pathogens—some of which might land on your countertop and plate.
To keep animals in their care from getting sick, three quarters of large feedlot operators routinely feed antibiotics to their cattle, even those that are perfectly healthy, “as a health and production management tool,” in the words of the U.S. Department of Agriculture. This practice creates ideal conditions for the development of antibiotic-resistant germs, which some of the most potent drugs in the modern medical arsenal cannot destroy—so-called superbugs.
The acidic conditions in the guts of grain-fed cattle not only hamper production of beneficial fatty acids, but make the animals perfect incubators for E. coli 0157:H7, a bacterium that has evolved to tolerate the acidity of our own stomachs. Although it does not sicken cattle, resistant E. coli from feedlots can spread to humans, either on meat brought home from the store or via contaminated air and water. The result is one of the most worrisome foodborne diseases in the country. E. coli infections can cause nausea, bloody diarrhea, kidney failure, and in some cases lead to a long, lingering death, not a great ad for one of Americans’ favorite meats.
In its 2015 “Beef Report,” Consumer Reports revealed that laboratory-tested samples of beef produced on feedlots were twice as likely as sustainably produced samples to carry bacteria resistant to two or more classes of antibiotics. Three different strains of MRSA, a potentially fatal, drug-resistant Staphylococcus bacterium, were found on conventional meat; none on sustainably produced cuts. Overall, grass-fed specimens had a three times lower likelihood of carrying any resistant bacteria compared to conventional.
As Frederick Provenza of Utah State University reported in the journal Frontiers in Nutrition, “Animals foraging on phytochemically diverse pastures require less anthelmintics [drugs that kill parasites] and antibiotics than animals foraging on monoculture pastures or in feedlots.” In short, pastured cows are healthier than those stuffed with grain. Every month or so my wife and I indulge in a proudly all-American dinner. The menu consists of a wedge of iceberg lettuce with a buttermilk-based blue cheese dressing, oven-baked potato wedges, and hamburgers. It’s thoroughly retro in every way but one: The burgers are made from American-raised grass-fed beef. It’s nice to know that the meat contains only 10 percent fat. And since we tend to err on the rare side when we grill burgers, we like the security of knowing that the patties between the buns are very unlikely to come with a side order of pathogens.
But in the end, what keeps us coming back is the flavor: tangy, moist, and deliciously beefy. Perfect, when all you want is a burger that is truly good—in all respects.
Visit our friends @ https://panoramameats.com/ for more info on things like who is raising the beef, how they are raised and product availabe.
BUEHLER’S FRESH FOODS THANKS CUSTOMERS FOR PARTICIPATION IN HARVEST FOR HUNGER CAMPAIGN
Pictured, left to right:Cheryl Kerr – Employee Experience Specialist/Community Relations, Buehler’s Medina River Styx location, Paul Stefaniuk – Buehler’s VP of Store Operations, Bonnie Wheeler-McElroy – Employee Experience Specialist/Community Relations, Buehler’s Jackson Township location, Matthew Taylor – Point of Sale, Buehler’s Jackson Township location, Jon Yentz – Store Manager, Buehler’s Jackson Township location, Leslie Genovese – Regional Director, Stark County Campus, Akron-Canton Regional Foodbank, Dave Cleckner – Buehler’s Director of Operations
BUEHLER’S FRESH FOODS THANKS CUSTOMERS FOR PARTICIPATION IN HARVEST FOR HUNGER CAMPAIGN
Wooster, OH – June 3, 2022
“Buehler’s Fresh Foods would like to thank all of our customers and team members who went above and beyond this year in raising money for our community food banks during the Harvest for Hunger campaign. I’m proud to say that this year’s results were one of our best, since we started the campaign 15 years ago. We thank the Akron Canton Foodbank and their outstanding team who work hard to battle food insecurity every day.” Paul Stefaniuk, Vice President of Operations at Buehler’s Fresh Foods.
Buehler’s Fresh Foods raised $161,722.55, which translates into 648,000 meals, through our register campaign and fun employee contests. Everyone involved in this campaign recognizes the continued struggle for folks to put food on their tables due to rising food and fuel prices and how clearly vital the foodbank is to a multitude of families.
The entire Buehler’s team passionately worked together to make this campaign a success for the Foodbanks and all who benefit from their mission.
Cheryl Kerr, Buehler’s Community Relations & Employee Experience Specialist, said, “The store teams did an excellent job with register collections, theme days, raffles, $5 and $10 grocery bags and miscellaneous fundraising. A big thank you goes out to all our customers and employees for their donations and support during this year’s campaign.”
A few facts about the Foodbank:
The Akron-Canton Regional Foodbank distributes food and other essential items through its network of more than 500 food pantries, hot meal sites, shelters, children and senior programs and other hunger-relief programs in Carroll, Holmes, Medina, Portage, Stark, Summit, Tuscarawas and Wayne counties. Food insecurity affects 1 in 6 individuals and 1 in 4 children.
Buehler’s Fresh Foods has proudly supported the Akron-Canton Foodbank as a Harvest for Hunger participant for the past sixteen years. We want to do our part to end hunger in each of the communities we serve. Our partnership with the Akron-Canton Foodbank aligns with our corporate values and goals, hence our continued relationship. We are an organization committed to putting people first and this campaign is all about taking care of people in need in our communities.
About Buehler’s Fresh Foods:
Buehler’s Fresh Foods grocery store was founded in 1929 by E.L. Buehler and his wife, Helen. The family moved the business in 1932 to Wooster, and, after four generations, grew to 14 stores serving the northeast Ohio market. In 2017, Buehler’s became an ESOP (employee stock ownership program) with the belief that selling to their own employees was the best way to assure the continuation of the innovative and creative spirit which made the chain a benchmark for independent grocers.
Buehler’s Fresh Foods operates fourteen Buehler’s Fresh Foods supermarkets located in Wooster (2), Orrville, Wadsworth, Medina (2), Ashland, New Philadelphia, Dover, Jackson Township (Canton), Coshocton, Portage Lakes (Green), Galion and Massillon, Ohio.
Buehler’s Fresh Foods is committed to environmentally responsible behavior, local sourcing of product and supporting the communities in which we operate. For more information visit www.buehlers.com.
Buehler’s Fresh Foods Announces Plans to Open Galion Liquor Agency
BUEHLER’S FRESH FOODS
1401 Old Mansfield Road
Wooster, OH 44691
Contact: Ron James
Director of Beer, Wine & Liquor
Phone (330) 804-1202
rjames@buehlers.com
www.buehlers.com
BUEHLER’S FRESH FOODS ANNOUNCES PLANS TO OPEN GALION LIQUOR AGENCY
Wooster, OH – May 10, 2022
Buehler’s Fresh Foods in Galion, Ohio, plans to open the Galion Liquor Agency in late spring.
The Galion Liquor Agency will be located in the Galion West Shopping Plaza just one door down from Buehler’s Fresh Foods grocery store.
Mike Davidson, CEO and President of Buehler’s Fresh Foods stated, “We appreciate the opportunity to continue our investment in Galion and the surrounding communities and look forward to bringing an additional service to our Buehler’s Galion supermarket customers. The City of Galion and Crawford County have been very welcoming to us.”
Ron James, Buehler’s Director of Beer, Wine and Liquor added, “We are proud to offer our customers the convenience of one-stop shopping. In addition to liquor, we will also offer a selection of snacks, sodas and mixers, glassware, barware, and premium cigars.
Buehler’s Galion Liquor Agency will include an assortment of over 300 beers and 400 wines. We offer a 10% discount when you mix and match six or more wines, and liquor agency customers may use their debit or credit cards. The hours of operation will be Monday through Saturday, 9 a.m. to 9 p.m. and closed on Sundays.
“For the second time in the last six months, Buehler’s Fresh Foods has shown confidence in the Galion area with the opening of a State Liquor Agency. Buehler’s fills a key vacancy in the Galion West Shopping Center and is part of making it as vibrant of a shopping location as I can remember” added Tom O’Leary, Mayor of Galion.
Buehler’s Fresh Foods was founded in 1929 by E.L. Buehler and his wife, Helen. In 2017, Buehler’s went through a management buyout and formed an ESOP. Buehler’s operates 14 supermarkets, 7 liquor agencies, outside catering, coffee shops and a Food Truck named Ferris. Buehler’s is proud to be recently Certified™ by Great Place to Work. Buehler’s Fresh Foods is committed to environmentally responsible behavior, local sourcing of product and supporting the communities in which we operate. For more information visit www.buehlers.com.
Grass-Fed Beef
Grass-Fed Beef
By BARRY ESTABROOK | PHOTOS BY CANDICE VIVIEN
I lost my appetite for mass-produced, grain-fed beef about a decade ago while speeding along Interstate 5 in California’s Central Valley on a cloudy winter afternoon. My epiphany came as I passed a feedlot. Occupying more than a square mile, the complex of fences and feed troughs could accommodate up to a quarter of a million cattle. They spent the last months of their lives in fetid conditions jammed together shoulder-to-shoulder on top of their own excrement and, depending on the season, goopy mud or a haze of thick brownish dust. I could not see a single blade of grass. Most memorable, however, was the putrid sulfurous stench. It somehow seeped in through the closed window of my car miles before I passed the feedlot and lingered long afterward.
I didn’t want that memory to come between me and my grilled sirloins, so I switched almost exclusively to the meat of grass-fed cattle, who live their entire lives grazing on open pasture, as cows are meant to do. In part, I made the change for reasons of animal welfare, but I have learned that going grass-fed also contributed to my own welfare.
A few years ago, I joined about 100 farmers, chefs, and academics at a conference that convinced me of the healthful benefits of grass-fed beef at the Stone Barns Center for Food and Agriculture just north of New York City for the release of a detailed report on grass-fed beef titled “Back to Grass.” Citing many studies, the report’s authors concluded, “Pasture-raised, grass-fed beef is healthier than conventional grain-finished, especially when grass-fed cattle have access to healthy, ample, and diverse pasture.”
For starters, grass-fed beef contains less than half the total fat per serving of grain-fed, according to an analysis undertaken by Susan Duckett of Clemson University, and contains far higher percentages of so-called “good” fats. Although grass-fed and grain-fed meat contain the same amounts of saturated fat, which the American Heart Association says should be restricted because it can increase cholesterol levels in the blood, not all saturated fats have the same impact. Studies show that grain-finished beef has much more myristic and palmitic fatty acids, both of which raise cholesterol. Grass-fed is higher in stearic acid, which does not raise cholesterol levels.
An extensive review led by Cynthia Daley of the University of California Chico published in Nutrition Journal in 2010 reported that research spanning three decades consistently suggests that “grass-only diets can significantly alter the fatty composition and improve the overall antioxidant content of beef.” Antioxidants prevent damage to cells.
She went on to conclude, “Regardless of the genetic makeup gender, age, species, or geographic location [of cattle] direct contrasts between grass and grain rations consistently demonstrate significant differences in the overall fatty acid profile and antioxidant content found in their lipid deposits and body tissues.”
Like many, I take a daily supplement of fish oil to make sure I’m getting adequate amounts of beneficial omega-3 fatty acids, which tend to be lacking in the typical North American diet. But research indicates that I would almost certainly be better off skipping the pills and getting my omega-3s from a well-balanced diet, including fatty fish and, as it turns out, grass-fed beef.
According to Daley, omega-3 acids can play a crucial role in preventing heart disease, arthritis, hardening of the arteries, and cancer. They even lower the incidence of depression, memory loss, and Alzheimer’s disease. Grass-fed beef contains higher concentrations of omega-3 acids than grain-fed.
Cattle are designed to eat grasses, not grain. Putting them in a feedlot with a diet of grain raises the acidity of their digestive systems, which reduces the production of compounds called conjugated linoleic acids (CLAs) by a factor of three, compared to production in animals that eat lush green grass. Numerous animal studies have shown that CLAs can prevent cancers and hardening of the arteries, as well as slow the onset of type-2 diabetes. Some research indicates that CLAs might even help obese humans lose body fat.
Grass-fed beef is also packed with vitamins. Beta-carotenes are precursors to vitamin A, which is important for good vision, bone growth, healthy skin and mucous membranes, and immune function. In a 2005 article in the journal Meat Science, a group of Argentinian researchers led by Adriana Descalzo reported that grass-fed beef delivered fully seven times as much beta-carotene as grain-finished. Similarly, grass-fed beef was found to contain nearly three times as much vitamin E, which protects against heart disease and cancer.
As you can imagine, cramming cattle together by the tens, or even hundreds, of thousands on vast feedlots and forcing them to eat an unnatural diet of grain leaves them susceptible to a range of pathogens—some of which might land on your countertop and plate.
To keep animals in their care from getting sick, three quarters of large feedlot operators routinely feed antibiotics to their cattle, even those that are perfectly healthy, “as a health and production management tool,” in the words of the U.S. Department of Agriculture. This practice creates ideal conditions for the development of antibiotic-resistant germs, which some of the most potent drugs in the modern medical arsenal cannot destroy—so-called superbugs.
The acidic conditions in the guts of grain-fed cattle not only hamper production of beneficial fatty acids, but make the animals perfect incubators for E. coli 0157:H7, a bacterium that has evolved to tolerate the acidity of our own stomachs. Although it does not sicken cattle, resistant E. coli from feedlots can spread to humans, either on meat brought home from the store or via contaminated air and water. The result is one of the most worrisome foodborne diseases in the country. E. coli infections can cause nausea, bloody diarrhea, kidney failure, and in some cases lead to a long, lingering death, not a great ad for one of Americans’ favorite meats.
In its 2015 “Beef Report,” Consumer Reports revealed that laboratory-tested samples of beef produced on feedlots were twice as likely as sustainably produced samples to carry bacteria resistant to two or more classes of antibiotics. Three different strains of MRSA, a potentially fatal, drug-resistant Staphylococcus bacterium, were found on conventional meat; none on sustainably produced cuts. Overall, grass-fed specimens had a three times lower likelihood of carrying any resistant bacteria compared to conventional.
As Frederick Provenza of Utah State University reported in the journal Frontiers in Nutrition, “Animals foraging on phytochemically diverse pastures require less anthelmintics [drugs that kill parasites] and antibiotics than animals foraging on monoculture pastures or in feedlots.” In short, pastured cows are healthier than those stuffed with grain. Every month or so my wife and I indulge in a proudly all-American dinner. The menu consists of a wedge of iceberg lettuce with a buttermilk-based blue cheese dressing, oven-baked potato wedges, and hamburgers. It’s thoroughly retro in every way but one: The burgers are made from American-raised grass-fed beef. It’s nice to know that the meat contains only 10 percent fat. And since we tend to err on the rare side when we grill burgers, we like the security of knowing that the patties between the buns are very unlikely to come with a side order of pathogens.
But in the end, what keeps us coming back is the flavor: tangy, moist, and deliciously beefy. Perfect, when all you want is a burger that is truly good—in all respects.
Visit our friends @ https://panoramameats.com/ for more info on things like who is raising the beef, how they are raised and product availabe.