Issuu on Google+

A Hy-Vee People Magazine

Win a

$50

Gift Card! Details, p.28

August 2011

GET COOKING WITH

CURTIS STONE:

All About Our Favorite Celebrity Chef

6

STEPS TO SAFER ONLINE SHOPPING

HOW TO SLEEP BETTER TONIGHT


Welcome! Put on your rally caps, everyone—and your workout clothes as well. This month, your company is helping launch what could be the most important initiative Iowa has ever undertaken—an en masse effort to shed pounds, start moving, and become a collectively healthier state. Iowa Governor Terry Branstad announced the Healthiest State Initiative earlier this month (you can read about it on page 3). And while the project focuses on the Hawkeye state, it could become a template for the nation. No matter what state you live in, Hy-Vee employees have a great opportunity to be leaders in the campaign to live healthier. By now our easier, healthier, happier brand is as familiar to you as a heartbeat—and it applies to employees as well as customers. In the last several years, you’ve read inspiring stories in Hy! magazine and Hy-Vee People about coworkers who have made changes— some small and simple, others more challenging—that have put them on the road to a healthier (and happier) lifestyle. Now it’s time for the rest of us to take stock. But alas, if only knowing we should eat healthier and exercise more was motivation enough, right? Many people associate health with medical care. In reality, that’s just a small part of it. Our jobs, our standard of living, our relationships, our emotional well-being all have an effect on our health. That’s why the Iowa initiative is about changing the environment in which we live, work, and play. You’ll read a lot more about the initiative in the months ahead. But one thing is certain; it cannot succeed without us wanting it to succeed. Once you find your motivation—to be a role model for your kids, to lower your cholesterol, to train for the triathlon, to ward off depression, to gain self-confidence, to reduce stress—you’re well on your way. After all, you’ve invested in your 401(k) for retirement; doesn’t it make sense to invest in your health so you can enjoy it when the time comes?

—Chris

Assistant Vice President, Communications

Assistant Vice President Communications Chris Friesleben Communications Writer/ PR Specialist Larry Ballard Publisher Lexicon Corp. Hy! magazine is published for employees of Hy-Vee, Inc. and its subsidiaries. Copyright 2011 by Lexicon Corp. All rights reserved. Printed in the U.S.A.


Contents DEPARTMENTS 2 Helpful Smile

Employees ask; Hy-Vee answers.

3

Hy-Vee Highlights

6

In the Aisles

Hy-Vee continues its dedication to healthy living; new intranet to launch.

Keep your reusable bags clean; learn about today’s top health foods.

10

In Stock

11

Health Watch

Whip up some fun in your kitchen with these new culinary gadgets.

13

From the Shelf

14

Free Time

28

Break Room

29

Check Out

Check out these must-reads.

Brush up on green lingo, shop safely online, and enjoy family meals.

Fun, games, and the chance to win one of three $50 Hy-Vee gift cards!

See how swimming with dolphins has changed Hy-Vee employee Karl Heille’s life for the better.

Build a better breakfast and protect your eyesight.

FEATURES 16 Get Your Best Rest

Sleep is usually the first sacrifice when busy schedules reign. Get the ZZZ’s you need—and deserve!—with expert tips for sound, restful sleep.

21

Crucial Cleanup

24

In the Kitchen with Curtis

p. 9

p. 15

Grocery stores, like homes, produce a great deal of hazardous waste that’s tricky to dispose of. Here’s how Hy-Vee handles hazardous materials safely.

Get to know the newest member of the Hy-Vee family: Australian-born celebrity chef Curtis Stone, who has quickly risen from obscurity to global superstar.

p. 11

p. 24 Hy magazine

1


HELPFUL SMILE

employees ask

Hy-Vee Answers

Q: F uel prices seem to be getting higher and higher. What is Hy-Vee doing to reduce fuel consumption and costs for its transportation fleet?

A: H y-Vee truck drivers rack up 29 million miles per year. Fuel costs at the Chariton Distribution Center alone

topped $6.5 million in 2010. That’s why company leaders constantly seek out technology and techniques to drive down the per-mile cost and reduce our impact on the environment. Strategies include everything from lower driving speeds and new-generation tires to onboard computers, automatic transmissions, and a dual-fuel system that injects propane. “We’re now testing five tractors with the IFS [International Fuel Systems] dual-fuel system that are actually showing a 16 percent improvement in fuel economy,” says Tod Hockenson, vice president of distribution.

Q: I want to give the Hy-Vee Triathlon a shot next month. I’ve trained for the

race, but I’ve never run a triathlon before. Do I have to qualify for the event?

A: No. But the traditional Hy-Vee Triathlon will be sandwiched between two heart-pounding championship

races featuring some of the top triathletes in the United States and the world. The first is the Hy-Vee 5150 U.S. Championship, which will include qualifiers from some of the nation’s top triathlons. Your race, in which amateurs test themselves against the clock—and each other—in individual and relay events, will be followed by the Hy-Vee 5150 Elite Cup, in which 50 of the fastest male and female athletes in the world chase more than $1.1 million in purses in the sport’s richest race. For registration details, check out hy-veetriathlon.com. See you September 4 in Des Moines, Iowa!

Q: I n the May 2011 issue of Hy! magazine, you stated that the Hy-Vee corporate headquarters moved to West Des Moines, Iowa, in 1989. I’ve double-checked. There was a move that year, but not to the capital city area, right?

A: Y ou are absolutely right, and you’re not the only one who caught us asleep at the fact-check wheel. In late February 1989, we moved into the 54,000-square-foot building in Chariton, Iowa, that now holds the Kids Life Discovery Center. In July 1993, Hy-Vee announced that the corporate offices would move to West Des Moines; the actual move came two years later in 1995. Hy! magazine regrets the error, but is heartened to know our employees are up on their Hy-Vee history. Thanks for reading Hy! magazine!

Do you have a question for Hy-Vee? E-mail it to hy@hy-vee.com and type “Helpful Smile” in the subject line. 2 Hy magazine


HIGHLIGHTS

highlights GOVERNOR TO IOWANS: LET’S GET FIT! Iowa Governor Terry Branstad is encouraging Iowans to get off the couch and start moving. The challenge came during the unveiling of Iowa’s Healthiest State Initiative, a five-year effort to change behaviors that lead to obesity, high cholesterol, diabetes, and other worrisome medical conditions. Joining the governor for the pre-Iowa State Fair announcement were Hy-Vee CEO Ric Jurgens, Wellmark CEO John Forsyth, and former Holmes Murphy & Associates CEO Doug Reichardt. The three executives will provide leadership to an advisory group

charged with raising the Hawkeye State’s collective “well-being index.” The goal, Jurgens says, is to “create less of a need for health care” by capitalizing on Hy-Vee’s goal of making customers’ lives “easier, healthier, and happier.” “If we do this right in Iowa, we could be a template for the rest of the nation,” Jurgens says, adding that the initiative is a way of putting Hy-Vee’s

philosophy—“If you can make a difference, you should make a difference”—into practice. The Healthiest State Initiative will concentrate on better nutrition, increased natural movement and exercise, community ties, family, and faith. Success will be measured using criteria that assess residents’ overall health and wellbeing. Based on these yardsticks, Iowa ranked 19th in the nation in 2010. Hawaii was first.

“This will be one of the most important and ambitious projects ever undertaken in Iowa,” says Helen Eddy, assistant vice president of health and wellness. Jurgens says Hy-Vee is the logical spot to get the job started. The company’s growing HealthMarket areas, its army of dietitians and chefs, and the NuVal Nutritional Scoring System are all evidence of Hy-Vee’s commitment to good health, which is at the heart of the initiative. “Make no mistake about it. We lead the country,” he says. “That’s why I’m confident we can do this.”

Women Honored For Workplace Success Progressive Grocer magazine has recognized two Hy-Vee store directors and five assistant vice presidents as “Top Women in Grocery.” “Our editorial staff has never ceased to be amazed at the level of dedication, talent, expertise, and sheer determination demonstrated by those whose names are submitted by appreciative colleagues and vendor partners,” the magazine’s editors wrote. “The women profiled performed their jobs admirably, with poise and aplomb, despite such daunting circumstances as an adverse economy, cutthroat competition, organizational restructuring and market share hurdles.” The seven honorees, right, will attend a recognition dinner this fall in Chicago. They are profiled in the June 20 issue of the magazine.

Mary Fuhrman Davenport No. 4 (Iowa)

Kristi Masterson Sioux Falls No. 3 (South Dakota)

Juli Egeland Assistant Vice President Auditing Services

Denise Broderick Assistant Vice President Education & Training

Laura Fulton Assistant Vice President East Central District

Helen Eddy Assistant Vice President Health & Wellness

Donna Tweeten Assistant Vice President Marketing

Hy magazine

3


HIGHLIGHTS

Open for Business in Sycamore/DeKalb It was hard to tell who was more fired up: the folks in Sycamore, Illinois, who had waited eagerly for the new Hy-Vee store to open, or the 475 employees who high-fived each other through a pre-opening meeting. The new Sycamore Hy-Vee, the first in the northern Illinois market area, represents an investment of more than $15 million and 92,500 square feet of smiles. The store boasts unique merchandising displays, 1,400+ produce items, more than 150 varieties of specialty cheeses from 17 countries, and other exciting features. In addition, the bakery staff includes a pastry chef and seven cake designers. Before the doors opened, the store signed on as the official grocery sponsor of Northern Illinois University. “We fell in love with this community right away,” says CEO Ric Jurgens. “We hope the people in the greater Sycamore/DeKalb area feel welcomed and feel like they belong here.”

A New Employee Intranet Is Coming Say goodbye to Hy-VeeNet, and welcome a new way to access the tools you need to do your job and stay connected to colleagues. Connect, the new company intranet, will roll out in phases beginning this month. Connect will allow employees to create profiles, post photos and videos, rate content, and stay organized via their Outlook calendars. Users will enjoy easier searching and more powerful document handling. The site’s landing pages are customized by job functions. The Hy-Vee technology team is also developing a mobile version of the site. The new name was submitted by Rob Wirtjes, part-time convenience store clerk at Cedar Rapids No. 7 (Iowa). Rob’s name was drawn from a pool of 11 employees whose entries used the “connect” theme, and he won a $200 Hy-Vee gift card. There were 700 entries in all.

4 Hy magazine

Above: The 475 employees at the new Sycamore (Illinois) Hy-Vee get fired up during a pre-opening meeting that includes pep talks from CEO Ric Jurgens and other officers.

Hy-Vee Employees Complete Health Challenge For the 10th year in a row, Hy-Vee employees stepped up to the challenge to lose weight and maintain more active lifestyles. During this year’s Live Healthy Hy-Vee 100 Day Challenge, which coincides with the annual Live Healthy America event, more than 4,000 employees and immediate family members lost a total of 30,709 pounds. The total activity time of the participants exceeded 7 million minutes—more than 20 minutes a day per person. “The wellness challenge continues to serve as a great way to engage employees at all locations—from distribution centers to stores to the corporate office—and encourages them to work together to live healthy and active lifestyles,” says Kristine Hennings, director of employee benefits. The program encourages participants to be active in all sorts of ways, such as spending 30 minutes outside doing something fun instead of sitting on the couch watching television. It’s a myth that you have to be athletically inclined to be fit, Hennings explains. “You don’t have to be an Ironman triathlete to have an active lifestyle,” she says.


HIGHLIGHTS

AND ‌

THEY’RE OFF About 150 young triathletes from the Lawrence, Kansas, area splashed, pedaled, and dashed their way to the finish line on June 11 in the opening event of the Hy-Vee IronKids Midwest Triathlon Series. It was the first of several regional races that will help determine the field for the 2011 Hy-Vee IronKids National Championships in West Des Moines, Iowa, on September 17. The remaining qualifying races will take place in Dubuque, Iowa; Kansas City, Missouri; Lincoln, Nebraska; Columbia, Missouri; Madison, Wisconsin; and West Des Moines.

Hy magazine

5


IN THE AISLES

BAG THE

BACTERIA

There may be more than the day’s groceries hiding in the bottom of your reusable shopping bags. In a recent study funded by the American Chemistry Council, researchers tested 84 reusable totes from shoppers in California and Arizona and found coliform bacteria lurking in more than half of the bags. Such microbes aren’t likely to pose a serious health risk, but they are a reminder to conscientious shoppers to wash their totes—something most consumers don’t do. (The researchers also found that 97 percent of the people interviewed had never washed their bags.) Fortunately, keeping your bags microbe-free is as easy as following these five steps during and after your trips to the store:  eserve your totes FOR GROCERIES ONLY rather than using them as R multipurpose bags. That means finding a separate duffel for, say, dirty gym clothes or work files.  s an employee, you can help customers avoid cross-contamination inA store by putting their MEAT AND PRODUCE IN SEPARATE BAGS. As a consumer, purchase small, reusable produce bags to further protect your leafy greens and other delicate perishables from contamination and damage.

97%

 atch WHERE YOU PUT YOUR BAGS. They can pick up germs from W the parking lot or grocery store floor—and those same germs can end up on your countertops or in your totes if you stash them inside one another.

of the people interviewed had

never washed their bags. — SOURCE: UNIVERSITY OF ARIZONA AND LOMA LINDA UNIVERSITY

BRAND

Employees at the Yankton (South Dakota) Hy-Vee dig deep to help a coworker recapture a part of his life. Manager of Store Operations Becky Stanga remembers the look on Chol Atem’s face when he realized that the unsold doughnuts from the fuel station would be tossed out at the end of the day. “It just killed him to throw away food,” she says. “On days when you think you have it rough, you just talk to him and find out that it’s nothing compared to what he’s been through.”

6 Hy magazine

Chol fled his Sudanese homeland more than two decades ago as part of the mass migration of boys and young men who set out on foot to escape political violence. They numbered more than 20,000, and became known as “The Lost Boys of Sudan.” He is still unsure of his true age. Humanitarian relief workers brought Chol to Yankton, South Dakota, where he eventually went to college and landed a job at the

 fter unloading your food at home, shake out any debris that may A be hiding in the corners of the bag. LET BAGS AIR OUT rather than wadding them up and stuffing them out of sight right away. WASH YOUR BAGS REGULARLY. Toss fabric bags into the washing machine. Hand-wash plastic bags with warm, soapy water or white vinegar. Then hang them on the line or lay them in the sun to air-dry.

Hy-Vee fuel station. But the

desire to reconnect with the life—and the family— he left behind gnawed at Chol, who one day announced to station manager Teena Frederick that he intended to return to Sudan. The airline ticket alone cost $1,800. So the Hy-Vee crew went to work. They organized a bake sale that generated $800. They contributed $1 here, $5 there. They gave Chol $1,200 and assured him his job would be there when he got back. “He was stunned,” Teena recalls. “But we really wanted him to make this trip.”

Fuel clerk Jerrene Hysell says it best: “He lost his boyhood and nearly lost his life. We wanted to try to give him back part of his past, because he lost so much.”

If you or a coworker have made a customer’s life easier, healthier, or happier, we want to know about it. E-mail your story to hy@hy-vee.com and type “In the Aisles” in the subject line.


IN THE AISLES Leading the way in ENERGY AND UTILITIES EFFICIENCY, the newly relocated FAIRFIELD (IOWA) store is the first Hy-Vee store to be developed and certified at the gold level in accordance with the U.S. Environmental Protection Agency’s GreenChill standards.

If all American supermarkets reduced their refrigerant emissions to 12 percent, we’d save 240 tons of ozone-depleting substances yearly. — S OURCE: U.S. ENVIRONMENTAL PROTECTION AGENCY

Teaming Up in Omaha Hy-Vee has a major presence in Omaha and Papillion, Nebraska, and the stores work together and independently to serve the metro area.

This is the seventh in a series of profiles highlighting communities in each of Hy-Vee’s eight states.

Together, the 11 Omaha and Papillion (Nebraska) Hy-Vee stores boast serious charitable muscle—and put it to good use. “We all support a lot of different things,” says former Omaha No. 2 Store Director Jeff Mueller, now at Marshall (Minnesota). Each February the stores team up to host the Omaha Wine and Food Experience, which raised almost $70,000 this year for the Children’s Respite Care Center and Children’s Square U.S.A. The stores also combine efforts for Stuff a Truck, an annual event during which employees pack up paper bags full of food that customers can purchase for Mission for All Nations, a charitable organization that helps people in need. Local athletes benefit, too. Hy-Vee is the official grocer of the University of Nebraska Cornhuskers. The Omaha stores also sponsor Creighton University’s men’s basketball and women’s basketball and volleyball games, and they promote women’s athletics at the University of Nebraska at Omaha. The Juvenile Diabetes Research Foundation (JDRF) is a significant beneficiary of the city’s fundraising activities. Hy-Vee’s biggest effort involves selling advertising space to vendors and hosting in-store demos of their products. A portion of the profits from the advertising and product sales is donated to JDRF. The individual stores support their neighborhoods as well—particularly by donating to churches, schools, and nonprofits. All this community involvement has one stellar result: The 11 (soon to be 12, when another store opens later this fall) Omaha and Papillion stores are able to do a whole lot of good for their neighbors. Above: Attendees sample wine at the Omaha Wine and Food Experience (left); a few of the many bags filled with food for the annual Stuff a Truck event (top right); Hy-Vee employees unload a semi filled with food bags (below right). Right: The Desert Dome is the world's largest indoor desert—and one of the zoo's most popular attractions. It contains 84,000 square feet of plant and animal life from three international deserts.

Omaha, Nebraska

Population: 408,958 Number of Hy-Vee stores: 11

Did you know?

Omaha’s Henry Doorly Zoo features America's largest indoor tropical rain forest, the world's largest geodesic enclosed arid desert, and much more. Hy magazine

7


IN THE AISLES

FOOD TRENDS:

In each issue of Hy! magazine this year, we’re looking at top food trends, from foodies to flavors. Here, we discover healthful benefits hidden in some foods.

GOOD HEALTH MEETS

Today’s health foods are packed with nutrients—and they taste great, too. Try these top picks for 2011.

Antioxidants may help reduce the risk of cancer and heart disease, fight infection, and help repair tissue. STANDOUT SOURCE: Tart cherries restore your muscles after a hard workout—plus they contain some of the highest levels of antioxidants of all fruit. They’re packed with vitamin C, potassium, and magnesium, too. When the fruit is out of season, juice and dried cherries are healthy alternatives. Also try: raspberries, blackberries, blueberries, pomegranates, cinnamon, turmeric, red and purple potatoes, carrots, pumpkin, sweet potatoes, spinach

Fiber improves digestion, helps reduces the risk of heart disease, lowers blood cholesterol levels, and aids in weight loss.

Omega-3 fatty acids help protect against heart disease and strokes, lower cholesterol, lessen inflammation, and boost cognitive function. STANDOUT SOURCE: Chia seeds prove that big nutritional benefits can come in small servings. Sprinkle the versatile seeds on oatmeal and add to salads and baked goods. “It adds a nice crunch to food,” says Ellen Ries, RD, LD, dietitian at West Des Moines No. 1 (Iowa). Also try: sardines, walnuts, wild-caught salmon and mackerel, flaxseed oil, kale, spinach

Protein strengthens bones, muscles, and blood; lowers cholesterol; and reduces the risk of hypertension.

STANDOUT SOURCE: Teff, an African cereal grass, has 8 grams of fiber per 2-ounce serving. It has a mild, nutty flavor and is a good choice for gluten-free diets. “Ancient grains, like teff, are easy add-ins to rice blends,” says Jennifer K. Nelson, RD, LD, director of clinical dietetics/nutrition at the Mayo Clinic.

STANDOUT SOURCE: Buffalo meat offers all the flavor of red meat without the guilt—it's lower in calories and fat than beef. And it's versatile: "You can use bison in recipes just as you would use beef, but it should be cooked at a lower temperature and for a shorter amount of time to prevent overcooking," Ries says. Cook bison to an internal temperature of 140–160 degrees.

Also try: quinoa, millet, black or brown rice, oatmeal, jicama, citrus fruits, beans, pears, prunes, figs, bran cereals, nuts

Also try: beans of all types, almonds, milk and cheese, eggs, lean beef, lamb, turkey, cod, tuna, soy

8 Hy magazine


IN THE AISLES

ON THE

CLOCK

MEAT DEPARTMENT Here’s what I thought it would be like on the clock in the Ankeny (Iowa) Hy-Vee meat department: I’d throw on an apron, sip my Starbucks, whack the fat from a few slabs of tenderloin, and walk out a few hours later with a thick rib-eye wrapped in white paper. Well, I had the apron part right. The first thing meat manager Jamie Jorgenson does is smile and tell me that my cup of joe is a no-no. Bringing in outside food and drink isn’t allowed, and it’s the first of many lessons I will learn about the lengths Jamie

and his 22-member staff go to when it comes to consumer safety. For example, there’s the temperature log, the every-threehours cleaning log, and the meat log—a paper trail that provides the backbone of the operation. The detailed forms document the history of each morsel of meat from the time it’s cut to when it lands in a shopper’s cart. “It’s just safety,” Jamie says, matter-of-factly. He disappears in a whoosh. Jamie moves a lot. And he moves fast. They all do. From wrapper “Queen La” Tina Ent to the ultraexperienced butchers, the Ankeny meat team is in constant motion.

Yet no shortcut is taken; no regulation is overlooked. Seafood manager Cody Leggett says the laundry list of safety measures and double-checks is partly government-issue, “but a lot of it is Hy-Vee.” “We’re a leader when it comes to this stuff,” he says. “It’s not worth risking our reputation.” I keep Cody’s comments in mind as I prepare trays of twice-baked potatoes and slice open Anaheim peppers to stuff with cream cheese and wrap in bacon. The trays all get a sudsy immersion and a careful once-over with a clean paper towel before they are replenished and returned to the case. Every job

is done with care. I go through a dozen pairs of sanitary gloves during my shift. Amid all the wrapping, cutting, trimming, cleaning, and logging, I learn the most important part of the job: the smiling. Everyone takes turns waiting on customers. “We work the case hard,” Jamie says. Then whoosh, he’s on the move again. Above: During his stint at the Ankeny (Iowa) Hy-Vee, Hy! magazine writer Larry Ballard (left) helped prepare six different varieties of twice-baked potatoes to be sold that same day.

Hy magazine

9


IN STOCK

These days, we’re spending more time in the kitchen to squeeze the most from every food and drink dollar. Hy-Vee has

added these cool products to help you get the most bang for your buck with flavor-filled results.

Be your own barista Don’t call it a coffeemaker. Tassimo’s T20 Home Brewing System by Bosch is a fully automated hot beverage machine. In just one minute, it brews your coffeehouse favorites—espressos, lattes, hot cocoa, or even a simple cup of joe—with a touch of a button. The machine’s easy-to-use T discs deliver the right size and flavor of drink with no heat-up time. Perhaps best of all? There’s no tip jar.

Fun follows function It’s time to add a little joy to the kitchen. Jo!e’s whimsical gadgets are reliable and inexpensive—plus they bring a measure of hipness to basic food preparation. From the colorful produce “pods” that store tomatoes, onions, and more, to the chicken-inspired egg tools, Jo!e’s fun-infused products guarantee that your three meals won’t be square.

Small but mighty Who says you can’t get big taste from a small package? Nescafé’s petite Dolce Gusto Piccolo is the ideal machine for cubicles, dorm rooms, and other tight spaces—and it’s got a sleek, stylish design to boot. Precisely designed flavor capsules are turned into rich, frothy hot drinks or refreshing cold beverages in seconds, thanks to a professional-grade pressure system. Thermoblock technology heats your water fresh every time in about a minute.

10 Hy magazine


HEALTH WATCH

Better-for-You Breakfasts If your morning routine skips breakfast, you’re missing out— an a.m. meal boosts brainpower. “Breakfast feeds the brain and helps improve your attention and problem-solving abilities,” says Susannah LeVon, RD, LD, dietitian at Cedar Rapids No. 3 (Iowa). And it benefits your body by providing you with nutrients and preventing unwanted weight gain. “Eating in the morning jump-starts your metabolism,” LeVon says. Amp up your day the right way with these pointers:

Build a balanced breakfast. Stay full and focused until lunchtime by including low-fat protein, fiber-packed complex carbohydrates (found in whole grains, fruits, and veggies), and a small amount of healthy fat (monounsaturated or polyunsaturated fats, such as those found in avocados and canola oil) in your morning meal.

Make simple swaps. A few

fast fixes can boost your breakfast’s nutrient value. Nix sugar-laden oatmeal packets in favor of quick oats from a canister. LeVon combines a serving of oats with milk and frozen blueberries, and pops the bowl in the microwave for 2–3 minutes. And instead of slathering syrup and butter on pancakes or waffles, top them with a dollop of nut butter or yogurt and fresh fruit, LeVon says.

Don’t get hung up on what breakfast ‘should’ be. What’s important is that you eat something in the morning.” — SUSANNAH LEVON, RD, LD CEDAR RAPIDS NO.3 (IOWA)

Rethink breakfast. Who

says a bowl of cereal defines breakfast? If that slice of leftover veggie pizza looks good to you, eat it! “Don’t get hung up on what breakfast ‘should’ be,” LeVon says. “What’s important is that you eat something in the morning.”

• Yogurt parfait. Layer vanilla

cheese, and sliced veggies in a whole wheat tortilla.

yogurt, sliced fruit, nuts, and ¼ cup of granola in a cup or bowl.

• Breakfast burrito. Fill a whole

Grab and go. Say goodbye

• Roll-ups. Spread peanut butter

Meals Made EASY

Put a twist on pizza night with this full-flavored pasta dish that’s sure to please everyone. Thanks to minimal prep time, you can devote more of your precious mealtime to what really matters: friends and family.

to the fast-food drive-through window. You’ll eat healthier and still get out the door on time with LeVon’s easy breakfast ideas:

on a whole wheat tortilla and wrap it around a peeled banana. Or if breakfast fare isn’t on your brain, roll up turkey, low-fat

Pepperoni Pizza Pasta Bowl

wheat tortilla with scrambled eggs, salsa, and low-fat cheese.

(Serves 5)

All you need 8 o  z Hy-Vee linguine pasta 1  ( 14.5-oz) can Hy-Vee diced tomatoes with roasted garlic and onion 1/2  cup diced green bell pepper

2  c ups sliced fresh mushrooms 24 slices Hy-Vee pepperoni, quartered 1  ( 2.25-oz) can Hy-Vee sliced ripe olives, drained 1/2  c up Hy-Vee shredded Parmesan cheese

All you do 1 P  repare pasta in a large saucepan according to package directions. Drain; return pasta to saucepan. 2 A  dd tomatoes, bell pepper, mushrooms, pepperoni, and ripe olives to pasta. Heat through over medium heat, stirring frequently. 3 S prinkle with Parmesan cheese before serving. Nutrition per serving: 300 calories, 9g fat, 4g saturated fat, 0g trans fat, 15mg cholesterol, 710mg sodium, 40g carbohydrate, 3g fiber, 5g sugar, 13g protein. Recipe from the Hy-Vee Test Kitchen

Hy magazine

11


HEALTH WATCH

SAFEGUARD YOUR VISION Your chances of developing age-related vision problems, such as cataracts, macular degeneration, and glaucoma, increase with every birthday. Fortunately, you can ward off eye issues with these protective measures:

REGULAR EXAMS. Have your vision checked yearly, even if you don’t suspect any problems, recommends Katie Hanson, optometrist at the Ames No. 1 (Iowa) Vision Center. “There are a lot of eye diseases that are hard to pinpoint on your own because you may not notice the symptoms,” she says. SUN PROTECTION. Short-term unprotected sun exposure can cause photokeratitis, or sunburn of the eye. Long-term exposure may cause cataracts. Select sunglasses that block ultraviolet (UV) rays (they should be 99–100 percent UVA- and UVB-resistant) and have large lenses. Sport your shades year-round, and don a wide-brimmed hat for extra protection. REFRESHING BREAKS. If you’re glued to a computer screen most of the day, take regular breaks. Hanson recommends the 20-20-20 rule: Every 20 minutes, take a 20-second break and look 20 feet across the room.

LOOK TO LASIK If you suffer from nearsightedness, farsightedness, or astigmatism, LASIK eye surgery may eliminate your need to wear glasses or contacts. It’s a procedure that changes the shape of your cornea to correct your vision. Risks include dry eyes, vision disturbances, and unsatisfactory results. To see if LASIK is right for you, visit fda.gov and search for “LASIK.”

Dunk your favorite veggies into a savory dip without guilt. This slimmed-down version is high in flavor and low in calories. Serve it as a satisfying after-school or after-work snack, or pack it in your lunch bag.

Creamy Vegetable Dip

(Serves 16, about 2 tbsp each)

All you need 1  (8-oz) container Hy-Vee low-fat plain yogurt 1  (8-oz) block Hy-Vee reduced-fat cream cheese, at room temperature 1/3  cup Hy-Vee finely shredded Parmesan cheese

2  tbsp finely chopped green onions 2 tsp Hy-Vee Italian seasoning 1  tsp Hy-Vee garlic powder Fresh vegetables

All you do 1 In a medium bowl, combine yogurt and cream cheese with mixer until smooth. Stir in Parmesan cheese, green onions, Italian seasoning, and garlic powder. Cover and refrigerate at least 2 hours. Serve with fresh vegetables. Nutrition per serving: 60 calories, 4g fat, 2.5g saturated fat, 0g trans fat, 5mg cholesterol, 100mg sodium, 2g carbohydrate, 0g fiber, 2g sugar, 2g protein. Recipe from the Hy-Vee Test Kitchen

12 Hy magazine

LOADS OF LUTEIN. Lutein is a carotenoid that may protect against cataracts and macular degeneration. “It’s like sunglasses for the inside of your eyes,” says Anne Cundiff, RD, LD, dietitian at Des Moines No. 4 (Iowa). You’ll find lutein in leafy green veggies, such as kale or cooked spinach, and in orange and yellow produce, such as carrots, sweet potatoes, and pumpkin. You can also buy it in supplement form. To reap lutein’s benefits, consume 10–20 milligrams daily, Cundiff recommends. A HEALTHY LIFESTYLE. Simple moves can protect your eyes. Exercise regularly, stop smoking, and eat a well-balanced diet chockfull of vitamins and minerals.

On The GO


FROM THE SHELF

Must-ReadBOOKS Looking for ways to make your life easier, healthier, and happier? Check out three great books that can help move you closer to your goals.

Just Clean Enough By I.B. Caruso & Jenny Schroedel Publisher: Adams Media 224 pages, $10.95 When you spend all day scrubbing and dusting, you may get a perfectly clean home, but you also miss out on quality time with family and friends. And truth be told, who would rather scrub the floor than enjoy a picnic with the kids? The good news: You don’t have to choose. You can keep your home in tip-top shape without forking over all your spare time. Follow the 365 easy tips in this book to keep your home guest-ready in little time. Try ideas like stashing a basket in every room to catch clutter, storing stain removers around the house to fight stains quickly, and using silicone oven liners for a fast cleanup after cooking or baking.

Moonwalking with Einstein: The Art and Science of Remembering Everything By Joshua Foer Publisher: Penguin Press 320 pages, $26.95 In 2005, Joshua Foer, a freelance journalist, attended the U.S. Memory Championship in the hopes of finding the world’s smartest person. What he found, however, surprised him: The competitors who could memorize 27 decks of shuffled cards in an hour were not savants—they were normal people who had perfected their memory skills. For the next year, Foer trained his memory to compete in the championship, learning tricks like mnemonics and assigning distinctive images to items he wanted to memorize. He ended up winning the 2006 contest, and with the techniques listed in this book, you can challenge your brain and master the “art of memory,” too.

The Great Fitness Experiment: One Year of Trying Everything By Charlotte Hilton Andersen Publisher: Clerisy Press 224 pages, $14.95 Which fitness program is going to get you the best and quickest results? And which ones should you run from? If anyone knows the answer to those questions, it’s Charlotte Hilton Andersen, an avid blogger (thegreatfitnessexperiment.com), who spent a year trying every workout routine under the sun and documenting the experience. CrossFit? The Action Hero Workout? Kettlebells? She’s tried them all, and in her hilarious fitness memoir, she explains the pros and cons of each. Also sprinkled throughout the book are candid anecdotes about Andersen’s past experiences with eating disorders and low self-esteem. Read this if you need to enliven your worn-out fitness routine— and if you’re due for a good laugh.

Hy magazine

13


FREE TIME

Say What? Green Lingo, Defined It seems like green-living terms are everywhere these days. Here’s a handy glossary to help you figure out what these eco words mean.

greenwashing

renewable energy

upcycling

Misleading marketing that makes a product or company seem environmentally responsible when it’s not. TerraChoice, an environmental marketing agency, has found that 95 percent of 5,296 North American products claiming to be green are just greenwashing. Before purchasing a product, check reviews at greenwashingindex.com.

Energy that comes from natural sources (think sunlight, wind, tides, and geothermal heat) and is constantly replenished.

Transforming materials into better-quality products without breaking them down first. For instance, turning used soda bottles into plastic bird feeders, or candy wrappers into picture frames. Materials that are downcycled, on the other hand, are turned into lower-quality products that are weaker than the originals.

phantom load

carbon footprint

The power consumed while an electronic device is off or in standby mode. You can avoid phantom load (also called vampire power or standby power) by unplugging electronics when you’re not using them or plugging them into a smart power strip, which automatically cuts off power when they’re not in use.

The amount of greenhouse gases produced by a person or company. It’s measured in units of carbon dioxide emitted by burning fossil fuels, whether directly (driving your car) or indirectly (purchasing a product produced by a factory). To determine your carbon footprint, visit carbonfund.org.

SAFE WAYS TO SHOP ONLINE This back-to-school season, skip the crowds and grab your laptop instead. Online shopping is easy, quick, and hassle-free—as long as you protect yourself from scams. Jennifer Leach, a consumer education specialist with the Federal Trade Commission, which manages OnGuard Online (onguardonline.gov), the federal government’s online safety site, offers these security tips:

Don’t store your credit card information on the site. It may take a

Never shop on a public computer, such as one at the library, or on an

Fast action can lessen the repercussions of identify theft. Report any issues right away to your credit card company, bank, and your state’s attorney general (naag.org).

unsecured wireless network, such as one at a coffee shop. “Transactions that ‘go through the air’ can be grabbed,” Leach says. Only make purchases on a computer that has a firewall and up-to-date security protection.

few minutes to reenter your information on your next purchase, but you’ll be better protected.

Never e-mail personal information, such as your credit card or Social Security number. E-mail is not secure.

Make sure the site is secure. “Always look for the ‘https’ in the

URL address or a locked padlock icon on the screen before you buy,” Leach says.

Know whom you’re dealing with. Ensure that the merchant has an

actual physical address and phone number; contact the Better Business Bureau (bbb.org) to verify the retailer’s reputation.

Use a credit card. “If you need to protest a purchase made with a credit card, you may only be liable for up to $50 depending on how fast you report it to your credit card company,” Leach says. “With a debit card, your account is typically out the money you spent.”

14 Hy magazine

With a DEBIT CARD, your account is typically out the money you spent.” — J ENNIFER LEACH, CONSUMER EDUCATION SPECIALIST, FEDERAL TRADE COMMISSION


FREE TIME

Make Time for

Family Meals

Music lessons. Soccer practice. Homework. With such a jam-packed schedule, fitting in time for family dinner often seems next to impossible. But there’s good reason to squeeze in a sit-down meal with the entire brood. Research shows that children who eat meals at the dinner table with their families have healthier diets, communicate more with their parents, are better adjusted, and are less likely to participate in risky behaviors than those who don’t. Making a family meal doesn’t have to be stressful. Thanks to Hy-Vee’s new partnership with celebrity chef Curtis Stone, we’re learning that it’s easy and affordable to whip up delicious meals everyone will love. So what are you waiting for? Try these pointers to carve out—and enjoy—together time at the dinner table on even the most hectic days.

Make a plan.

Enlist the whole family in developing a menu and shopping for the coming week’s meals. That way, you have everything on hand to pull together dinner in minutes without having to make a last-minute dash to the store.

Keep it simple.

Focus on family favorites and easy-to-assemble recipes—just be sure to sneak in the “good” stuff, such as fruits, veggies, and whole grains, wherever you can. For instance, encourage each family member to create his or her own personal-size pizza.

Get everyone involved.

Rather than disappearing into the kitchen alone to whip up dinner, encourage your entire family to help. Get older kids to chop, stir, or make a portion of the meal. Even little ones can tear up lettuce for salad or place napkins on the table. And don’t forget that those extra bodies come in handy when it’s time for cleanup.

Create a no-TV-or-phone zone.

If there’s a television within viewing or hearing range of the dinner table, shut it off while you eat. Make a rule that cell phones and other gadgets aren’t allowed during dinnertime. The focus should be on food, family, and fun. This simple, inspirational belief is the cornerstone of Hy-Vee’s partnership with Stone.

Encourage positive conversation.

Once you sit down at the dinner table, keep the topics light. Discuss the highlights of each family member’s day, chat about current events, or brainstorm ideas for what to do over the weekend. The dinner table isn’t the place for lectures or reprimands—make it enjoyable for everyone!

Think beyond dinnertime.

Weeknights can be particularly hectic. If you can’t fit in a family meal every night of the week, don’t stress. Instead, look for other ways to sneak in table time. What about eating breakfast together on some days or setting aside Saturdays for a family brunch? Hy magazine

15


GET YOUR

Best Rest Skimping on shut-eye? Get your sleep schedule back on track with these tips and tricks for getting a good night’s rest.

16 Hy magazine


Let’s face it: Life is busy. From obligations at work and school to the myriad social activities, sporting events, and hobbies that fill our calendars, sometimes it feels as if there aren’t enough hours in a day. And studies show that when things get especially hectic, Americans tend to skimp on what they need most: sleep.

According to the National Sleep Foundation’s 2011 Sleep in America poll, 43 percent of Americans between the ages of 13–64 say they rarely or never get a good night’s sleep on weeknights. One of the biggest contributors to this sleep loss may be our inability to slow down. We need to put away that late-night project and budget sufficient snooze time. Experts say the problem has grown as technology—particularly the Internet—has evolved and become more widespread. In fact, research suggests in the past century, as new electronic gadgets, resources, and time-savers have become more accessible, the amount of time individuals spend sleeping has decreased by approximately 20 percent. “We have a 24-hour society, and we try to pack too much into the day,” says Ruth Benca, MD, PhD, director of the Center for Sleep Medicine and Sleep Research at the University of Wisconsin-Madison. “We view sleep as expendable. We don’t value sleep like we value getting everything else done.”

The True Costs of Sleep Deprivation

Though remaining constantly connected may make people feel more productive, it actually could be having the opposite effect. David Rapoport, MD, associate professor of medicine and director of the sleep medicine program at the New York University School of Medicine, says some people perform better on less sleep than others, but everyone pays a price for sleeping less than he or she should. Skip a few hours of sleep and you’ll feel some immediate consequences:

We view sleep as expendable. We don’t value sleep like we value getting everything else done.” — R UTH BENCA, MD, PHD

• Irritability—Simply put, sacrificing sleep makes you grouchy. You’ll be more likely to snap at a spouse or friend or lose your cool at work. • Distracted driving—Many people don’t realize how impaired they are when sleep deprived, and this can be dangerous behind the wheel. “Approximately 30 to 50 percent of people have admitted to falling asleep—at least temporarily—behind the wheel,” Rapoport says. This statistic is disconcerting, he explains, because a person usually nods off three to five times before they realize it is happening. Stay off the road if you’re sleepy. • Forgetfulness—Skip those all-nighters: Not sleeping can make it more difficult to remember lessons learned during the day. “We believe sleep plays a very important role in processing memory,” Rapoport says. Hy magazine

17


Fight Fatigue A poor night’s rest can be stressful, but your body can usually handle an occasional night of sleeplessness. Try these yawn-busting activities if you struggle to stay alert the next day: DRINK A CUP OF JOE. Caffeine is okay as long as it is consumed in moderation. Stop drinking at least six to eight hours before you plan to go to bed, as caffeine can have effects long after the last Caribou Coffee run. JUMP AROUND. Aerobic exercise can mitigate some of the effects of sleep deprivation, so try to find time to squeeze in a quick workout. GET OUTSIDE. Exposure to bright lights sends a signal to your body that it’s time to be awake. TAKE A 20-MINUTE NAP. A short snooze could give you the energy to make it through the day.

Stop Counting Sheep

Even when you leave enough time for sleep, you may toss and turn throughout the night. The main cause of sleeplessness is stress, says Ann Romaker, MD, medical director at St. Luke’s Health System Sleep Disorders Centers and program director for the sleep medicine training program at the University of Missouri-Kansas City. Romaker notes that medical conditions, such as restless leg syndrome or sleep apnea, can also lead to sleeplessness. So can the use of prescription drugs, alcohol, nicotine, or caffeine. Though everyone deals with the occasional bout of insomnia, Romaker says you should contact your doctor if you have been experiencing repeated difficulties sleeping for about three months. Struggling with the occasional poor night’s rest? Beat sleep saboteurs with these tips: • Set a schedule. Establish a regular bedtime and wake time—and stick to it seven days a week. Getting up at a different time on the weekend than during the week is like forcing your body into a “self-imposed other time zone,” according to Rapoport. “It’s much healthier to try to maintain one schedule throughout the week,” he says. • Find a routine. Your body needs a set of cues to know it’s time for bed. Try calming activities, like reading a book or drinking a glass of warm milk. • Unwind. Don’t take your worries to bed with you. Spend 20 or 30 minutes after dinner journaling about items causing anxiety or creating tomorrow’s to-do list. • Exercise. It’s a great way to release stress and burn extra energy. Just make sure to exercise at least three hours before you want to go to sleep. • Don’t watch the clock. “It’s very worrisome if it’s two in the morning and you can’t sleep,” Rapoport says. “The more you look at the clock, the more anxious you get.” If you can’t sleep, get up and do something you find boring to relax. • Turn off those gadgets. Bright lights from laptops, cell phones, and televisions can reset your internal clock—and provide a distraction from sleep. For a better night’s rest, keep technology out of the bedroom. “Studies done on teenagers suggest that the more gadgets they have in the room … the less sleep they get,” Benca says. • Create a sleep sanctuary. A comfy, cool, quiet, dark bedroom welcomes slumber. Set the mood for sleep with a fan, dimmable lights, light-blocking window treatments, and a white noise machine, if needed.

18 Hy magazine


Taking Sleep Apnea Seriously

Approximately 30–50% of people have admitted to falling asleep—at least temporarily— behind the wheel.”

If you wake up yawning after a full night’s rest—or someone complains about your snoring—you may have sleep apnea. “Take your bed partner seriously if he or she says you’re doing something funny at night,” says Ann Romaker, MD, medical director at St. Luke’ s Health System Sleep Disorders Centers and program director for the sleep medicine training program at the University of MissouriKansas City. This chronic sleep disorder consists of lapses in breathing— or shallow breathing—while you sleep. Essentially, you’re fighting for air. It’s an ailment that’s more serious than you may think. According to Romaker, sleep apnea can increase your risk of strokes, heart attacks, diabetes, and obesity. People with this disorder are also three to five times more likely to be in a serious car accident that involves personal injury, according to a study by the Vancouver Coastal Health Research Institute and University of British Columbia respirologists. “We really underestimate its effect on health,” Romaker says. If you suspect you have sleep apnea, see your doctor. Treatments vary, and your doctor can help you find the best therapy for your lifestyle.

— DAVID RAPOPORT, MD

MISSING ZZZ’S: the If you constantly push back your bedtime, a sleep deficit can occur. “It’s just like money,” says Ann Romaker, MD, medical director at St. Luke’s Health System Sleep Disorders Centers and program director for the sleep medicine training program at the University of Missouri-Kansas City. “If you

Effects of Sleep Debt

spend more than you’ve got, you’ve got a problem.” Sleep debt adds up rapidly. Skipping an hour of sleep every day for a week has the same effect on your body as missing an entire night’s rest. Luckily, you do not need to pay back the balance minute for minute, says Ruth Benca, MD, PhD, director of the Center for

Sleep Medicine and Sleep Research at University of Wisconsin-Madison. Because sleep has both qualitative and quantitative aspects, you can often make up hours of lost sleep by sleeping more deeply. Usually a short-term sleep deficit can be made up in just a few nights of recovery sleep.

Hy magazine

19


SNACKS TO EAT FOR

Bet ter Sleep

Having a small snack two to three hours before bedtime could help you sleep better, says Nicole Arnold, RD, LD, dietitian at Boone (Iowa). Eating foods containing tryptophan (found in lean proteins, such as turkey or chicken) with a complex carbohydrate can help your body produce the chemicals it needs for rest. Foods high in calcium, like cottage cheese, or magnesium, found in certain nuts, are also good pre-bed treats. Arnold recommends these snacks:

SMALL BOWL OF OATMEAL WITH FRUIT

OATMEAL-RAISIN COOKIE

CHEESE AND CRACKERS

HANDFUL OF ALMONDS

FIND YOUR

Sleep Number SLICE OF WHOLE WHEAT TOAST TOPPED WITH HONEY

20 Hy magazine

On average, most adults require seven to nine hours of sleep each night to feel fully rested; however, some individuals need as few as six while others must have as many as 10. To determine your ideal sleep length, find a time when you are relaxed and have few obligations—like the middle of a vacation. See how long you sleep before waking naturally. This will generally be the amount of sleep you need to be at your best.


CRUCIAL CLEANUP Hy-Vee is stepping up efforts to safely remove hazardous materials.

Hy magazine

21


As an organization, A squeeze bottle of toilet bowl cleaner is knocked from the shelf. The plastic container cracks and leaks fluid onto the floor.

Not long ago, a store employee would have simply mopped up the mess, tossed the container into the trash, and moved on. No more. Now federal laws that govern the disposal of hazardous materials require a careful approach to that blue puddle. The regulations are part of a comprehensive new program designed to keep Hy-Vee stores compliant amid ramped-up enforcement by federal and state regulators. “Retailers have always been subject to these laws; they aren’t new,” explains Mike Smith, director of real estate and sustainability. “What’s fairly new is the scrutiny that retailers are under.”

CRACKING DOWN The government’s sharpened focus can be measured in dollars. Over the past five years, state and federal agencies have fined retailers more than $61 million for improper handling of hazardous waste. The U.S. Environmental Protection Agency’s (EPA) 2010 budget contained more money than ever before for rooting out violators. Hy-Vee’s program, implemented earlier this year, includes detailed procedures for disposing of hazardous waste. The plan was developed

Products classified as hazardous waste are placed in closed bins until they can be transported elsewhere. Each bin is labeled with the chemical name, product examples for easy organization, and the specific Hy-Vee store in which it’s located.

22 Hy magazine

Hy-Vee is tightly run

when it comes to [managing hazardous waste];

THEY ARE A LEADER.”

— S TEVE PELTIER


TRY THIS AT HOME with the StrongPak Retail Compliance Program, a Georgia company and a division of Stericycle, that works with about 2,000 retailers around the country to identify and transport waste flagged by the EPA or state regulators.

IDENTIFYING THE OFFENDING ITEMS “Go to the cleaning aisle, there are a whole host of products on the government list,” Smith says. “If we spill it, or it in any way cannot be used for its intended purpose, the product must be handled correctly.” The potential for trouble doesn’t stop in the cleaning aisle, says StrongPak’s Steve Peltier. For example, pure vanilla, because of its high alcohol content, is also considered hazardous when it becomes waste. Likewise, a leaking bottle of hand sanitizer cannot be put in the dumpster. Even an aerosol can whose spray button has been knocked off must be handled in accordance with federal and state guidelines.

RAISING THE BAR The importance of compliance is compounded by the “cradle-to-grave” concept at the heart of the federal law: The generator of the waste is responsible for it forever. Under Hy-Vee’s program, waste is put in sealed bags, labeled, and categorized in special bins before it is picked up by a licensed transporter and taken to a federally certified storage facility. The entire process is governed by a manifest that tracks and verifies each step along the way. “The law says you keep the final copy of the manifest for three years; we keep them forever,” Smith says, adding that training is crucial to the program’s success. “You need to have someone trained on every shift to recognize hazards and know what to do,” he says. “Usually things are labeled in some way—‘harmful if swallowed,’ for example—that will give you a clue, but not everything is spelled out in packaging.” Peltier says Hy-Vee’s proactive approach to the problem has made it easier to put an effective program into place. “As an organization, Hy-Vee is tightly run when it comes to this; they are a leader,” he says. “The company presents itself very well in the industry.”

You may not think of your home as a generator of hazardous waste, but many products used to clean, repair, and power things around the house contain hazardous chemicals that can make them flammable, reactive, or explosive under certain conditions. Here are some of the most common types of hazardous household waste (HHW):

• Chemical-based household cleaners • Batteries • Compact fluorescent lightbulbs • H air-coloring products, hairsprays, nail polish, and nail polish remover

• B ug killers, weed killers, and flea collars • P rescription medications and used bandages • L eftover paint and paint thinners • C ar products such as motor oil, antifreeze, coolant, and brake fluid

• G arden gear such as conventional fertilizers and household pesticides

Just like grocery stores, households should have plans for proper disposal of HHW. These items should not be poured down the drain or into storm sewers, dumped on the ground, or put in the trash. Rules vary by community and are becoming stricter every day.

The U.S. Environmental Protection Agency recommends storing hazardous products in their original containers and leaving their labels fully intact. When it

comes time to dispose of them, call your local fire department for instructions, or check with a local environmental, health, or solid waste agency for waste management options. In addition, look into special drop-off programs and collection days designed specifically for HHW, which many communities now offer.

Americans generate 1.6 MILLION TONS of household hazardous waste yearly. — SOURCE: U.S. ENVIRONMENTAL PROTECTION AGENCY

Hy magazine

23


In the Kitchen with Curtis

We go behind the scenes with celebrity chef Curtis Stone, the charming Aussie who helps simplify cooking and makes family meals

fresh and fun.

24 Hy magazine


Many youngsters fantasize about being famous. From the first crack of a baseball bat, some imagine

themselves in the major leagues. Others hear the deep riffs of a bass guitar and dream of being a rock star. The newest member of the Hy-Vee family has always been captivated by food and the role it plays in bringing people together. It never occurred to him that being a chef would catapult him onto a worldwide stage from which to share his core beliefs. “I’m a pretty simple dude,” says Curtis Stone, master chef, TV host, author, and Hy-Vee’s newest marketing partner. Food was a big part of Stone’s youth in Melbourne, Australia. His mom and grandmother were both good cooks; his best friend’s dad was a chef. Enamored with a chef ’s lifestyle, Stone often landed at his friend’s house for dinner. One night they were having chicken soup. He watched with intrigue as a whole chicken went into the pot to make a savory broth. He was spellbound when it was pulled out, the bones removed, and the tender meat cut up. His mouth watered when fresh vegetables were added to the steaming broth. “I loved that sort of process and the romance of it all,” Stone says. Ultimately, he realized that food does much more than nourish the body; it nourishes the human spirit and creates bonds among people. “I think we do some of the most important stuff in the world around food,” he says. “Whether it’s a wedding, an engagement, a family dinner, or a birthday, it always involves a meal.”

‘‘

The beauty of good food is that it can

be simple.’’

– CURTIS STONE

Centered on Family

Stone has fond memories of his mother preparing dinner for him, his brother, and his sister. The single mother cooked while the kids set the table. Everyone helped clean up, all the while sharing stories about the best and worst parts of their day. It was a ritual Stone would like to see families return to. “Imagine trying to run a team and not train together or run a business and not have meetings. There’s no support or structure there,” he says. “I think the family meal is really important.” It is Hy-Vee’s commitment to the principles of food, family, and fun that made the partnership a natural fit. Despite Stone’s impressive culinary background—after studying in Melbourne, he traveled Europe and came under the wing of London’s renowned Chef Marco Pierre White—Stone insists that cooking doesn’t have to be complicated. “Chefs become these ridiculous icons, but what we really do is cook dinner,” he says. “The beauty of good food is that it can be simple.” Simple is one of the words Stone chose when asked to describe his cooking in five words. Delicious, natural, seasonal, and relaxed were the other four. Those same words describe Stone’s personality, which makes him the perfect champion to revive the family meal. Hy magazine

25


‘‘

My whole mission in life is to bring confidence to people’s kitchens and happiness to people’s dinner tables.’’ – CURTIS STONE His stint as host of cable TV’s “Take Home Chef ” helped him realize the many challenges families face, such as money or weight issues. Whatever the circumstance, good things can happen just from cooking a nice, simple dinner. “If we give customers a little guidance, point them toward the right ingredients, and send them home with a recipe, we’ll build their confidence from within,” he says.

Climbing the Culinary Ladder

Not every trip to the kitchen has been blooper-free for the man dubbed one of the sexiest men alive by People magazine. Early in his career, Stone was doing a lemon cake demonstration at a large event. Thirty minutes before the show started, he put a cake in the oven, the one he would pull out, fully baked, during his demonstration. As he walked on stage, he noticed the oven was off. He flipped it back on and hoped for the best. When it was time for the finished cake, he noticed “a little too much wobble” in the center, so he went into stall mode. “I just kept talking about lemons and about food,” Stone says. “I could see people start to drift off.” No longer able to ignore the producer’s pleas to wrap it up, he took the cake from the oven, thinking he’d pulled off a miracle. Instead, lemon batter spread across the table. It was a rare, embarrassing moment for the young chef. He recovered nicely. Today he is both a chef extraordinaire and a businessman. He writes cookbooks, designs cookware and utensils, and is a mega-media star. All the while, he stays true to his “simple dude” Aussie upbringing. Away from work, he likes to surf, hike, and walk his golden retriever. He also loves to explore the nightlife of the cities he visits. And he wants to travel the globe and experience as many different cultures as possible. But whether at work, at home, or at play, food will always be the centerpiece of his life. “To me, cooking should be fun and should never stand in the way of spending time with family and friends,” he says. “My whole mission in life is to bring confidence to people’s kitchens and happiness to people’s dinner tables.” This feature was written for Hy! magazine by Rich Schneider, an intern in the communications department at the Hy-Vee Corporate Office. Rich graduated in May from the University of Nebraska–Lincoln with a degree in journalism.

26 Hy magazine


Cooking with Curtis It was all about food, family, fun, and friendly competition when 2,500 Hy-Vee employees watched celebrity chef Curtis Stone prepare one of his recipes at Iowa State University’s Hilton Coliseum in June. Stone, host of TV’s “Top Chef Masters” and “America’s Next Great Restaurant,” delivered his philosophy of food and cooking, which centers around easy dishes made of fresh, seasonal ingredients, and served to family and friends gathered around the dinner table. To illustrate his point, Stone pitted Jon Wendel, executive vice president of supply chain and marketing, against Olympic gymnast Shawn Johnson to see who could make the best fettuccine bolognese following his guidance. Appropriately, Stone wore his signature black-and-white-striped apron as he played referee. The bantering began immediately. Wendel asked for a milk crate so the audience could see the short gymnast. Johnson pointed out Wendel’s lack of cooking skills as he struggled with a sharp knife. Stone, meanwhile, checked to ensure there were enough Band-Aids nearby. As the cooking continued, both contestants pointed out

the other’s mistakes to the panel of judges, made up of Hy-Vee produce managers and chefs. When Johnson worried that Wendel was pulling ahead, she challenged Curtis and Jon to a gymnastics competition. Glancing at Johnson’s biceps, Stone instantly replied, “I’m looking at me and I’m looking at Jon, and I don’t think we’re having that competition.” In the end, no winner was declared, except perhaps the members of the audience, who savored the aroma of the mouthwatering dish. Plus, Wendel’s wife now knows there’s at least one meal he can prepare in the kitchen.

By the Numbers:

Curtis Stone Commercial Spots What’s it like working with Bravo TV’s “Top Chef Masters” host for five days in Kansas City, Missouri, to produce seven commercial spots for the first phase of the Curtis Stone marketing plan? Here’s just a partial list of the people, gear, time, and product involved:

400 scene selections smiling Hy-Vee employees

124 hours of production/editing 62 crew members singing children

4 city blocks of cable 1 megastar celebrity chef Hy magazine

27


FUN & GAMES

Have a few minutes of downtime? Take a break to exercise your mind, answer questions, and have a laugh.

WORD SEARCH

BREAK ROOM E N O I S I V Q L E R N

S S M L P Z O S T R H J

Y O U P D P F S Y E G C

U I A E E V A C Z S S G

Q D I E R F L I W K F R

D L L X K V N A P S E E

S S X A A A K I S H Y E

V A E D G S Z U M X L N

J R U R A Z M U Q A W W

B M O R A D Q W S F U A

C Y B E R Y L I M A F S

P E B M G D K P F F T H

N X H Q R L B J I I H I

G H U E S U W L Z Q P N

L J H S D B L S Q Y L G

Q E N V I R O N M E N T

BREAKFAST CYBER ENVIRONMENT FAMILY GREENWASHING LASIK NEBRASKA ORGANIZE PIZZA REUSE SLEEP VISION

Win a $50 Hy-Vee Gift Card! Keep reading Hy! magazine—we’re giving away THREE $50 GIFT CARDS. Peruse the pages of this issue to find the answers to the three questions below. E-mail your responses to hy@hy-vee.com by September 15, 2011. (Type “Contest” in the subject line.) You can also mail them to Hy! magazine, 5820 Westown Parkway, West Des Moines, IA 50266. Three entries will be drawn randomly from all correct answers, and each winner will receive a $50 Hy-Vee gift card. Here are the May issue winners: Amanda Marks, Dubuque, Iowa Jenny Krueger, Sioux Falls, South Dakota Barb Gray, Donnellson, Iowa

EDGE CITY © TERRY & PAT LABAN. KING FEATURES SYNDICATE

28 Hy magazine

How many miles do Hy-Vee truck drivers accumulate yearly?

What are the three characteristics of a comfy, sleepwelcoming bedroom?

What percentage of Americans fail to clean their reusable shopping bags?


CHECK OUT

Unforgettable Friends They remember him.

Each time Karl Heille, a loss prevention officer at the Hy-Vee corporate office, visits the Dolphins Plus Marine Mammal Research Facility in Key Largo, Florida, he can count on a bottlenose welcome the minute he enters the water.

Diving in

Dolphinese

Karl was a collegiate swimmer in the 1980s when he discovered Dolphins Plus during a holiday break. All it took was one playful session in the water for him to know he’d be back. “I went down there on a wing and a prayer with everything I owned, rented a room, and asked what I could do to help,” he says. Karl conducted educational briefings and tended to the dolphins for almost six years while researchers tried to unlock the mysteries of how they communicate, learn, and behave. The hours were long, he says, “but it was my dream job.”

Dolphins are highly communicative creatures. Here is what scientists have discovered about these marine mammals:

Part of the pod Li’l Bit, Isla, Dinghy, Samantha—Karl speaks lovingly of the dolphins he came to know. He celebrated their accomplishments, nursed them when they were sick, and mourned them when they died. “They really do become family,” he says. But Karl knew he would have to leave his adopted family behind to care for his own. His two young children would be better off growing up in the Midwest, he decided. So he took a farewell splash with his pals, who somehow knew change was afoot. “I could feel they had a sense of abandonment,” he recalls. Karl, who had worked for Hy-Vee during college, moved his family north and landed a stocking job at Des Moines No. 1 (Iowa). He later switched to the security field and moved to the corporate office. A new life and career were born, but he never forgot his old friends. He and his family still make an annual pilgrimage to the Florida Keys to swim with the dolphins. “They truly are incredible animals; they have distinct personalities,” he says. And they remember him.

» Bottlenose dolphins know more than 100 words and

understand the difference, for example, between “bring the surfboard to the man” and “bring the man to the surfboard.”

» Dolphins can produce sound at frequencies up to 200

kilohertz, which is 10 times higher than what humans can hear. They can also project sound in different directions without turning their heads.

» D olphins use a process called echolocation to find prey

and navigate in the dark. By making special tongue clicks— the sounds of which bounce off objects—dolphins can determine the distance and size of objects around them.

If you or a fellow employee have an interesting hobby or after-work activity, we want to hear about it. E-mail hy@hy-vee.com and type “Check Out” in the subject line. Hy magazine

29



Hy! August 2011