Blue Apron & Partnership for a Healthier America

Thank you to all who donated to support PHA’s Pass the Love with Waffles + Mochi campaign. The fundraiser and Blue Apron’s donation matching has ended. 

We believe wholesome food should be accessible to all, which is why we’re joining Partnership for a Healthier America’s Pass the Love w/ Waffles + Mochi to bring easy-to-cook meals with quality ingredients to families across the country. Together, we can make a difference.

Donate to PHA to help families in need across the US*

PHA’s Pass the Love campaign helps families across America enjoy nutritious, wholesome food by delivering a month’s worth of simple, delicious meals to families in need. 

Learn more about the cause, and donate directly to these efforts below. Blue Apron will match all donations now through 9/24. Order your own Pass the Love w/ Waffles + Mochi meal kit with the Blue Apron Market. 

Double your donation

We’re committed to doing our part too. Donate using the form below and Blue Apron will match your qualifying contributions, up to a total of $55,000.

Cook along with us on September 14

Join Blue Apron, Partnership for a Healthier America, and Chef Sam Kass on September 14 for a live virtual cooking class in support of PHA’s Pass the Love w/ Waffles + Mochi campaign. Watch Chef Sam Kass prepare his Apple Cider Pork Chops and Farro Risotto, and learn a few cooking tips in the process. Find the recipe here, and be sure to get the ingredients in advance if you’d like to cook along.

*Donating to PHA’s Pass the Love w/ Waffles + Mochi supports the sending of Pass the Love meal kits to families facing food insecurity. These are not Blue Apron meal kits.

Meal Prep and WW Make Healthy Fun for Alexis Rose

Alexis Rose Artis is a mother, WW Digital 360 Coach, and healthy lifestyle advocate. Here’s how she uses Blue Apron Meal Prep and WW to make her healthy choices delicious and fun.  

Tell us about your weight loss journey, where were you when you started, where are you now?

After having three children, I’ve lost over 30 pounds with the help of WW. I’m still losing weight by using the tools on the WW app and within the Digital 360 membership. I always say what I love about WW is that I don’t feel restricted and I don’t feel like I’m on a diet. There are no tricks to it- we’re gonna personalize this for you! 

Why is it important for you to share your journey publicly? 

As a female and a mother I feel it’s important to share my journey so others out there don’t feel alone on theirs. As a WW Digital 360 Coach, I lean on sharing my life experiences & personal weight-loss struggles to help people find their power & purpose.

What does eating healthily mean to you? 

For me, eating healthily means having a sense of pride. I’m putting forth the effort to feel good inside which will reflect on the outside. It’s one of the greatest feelings. 

How has this changed over the course of your life and weight loss journey? 

Growing up, I didn’t have a positive image of healthy eating or wellness. I am so proud that I’ve been able to share what healthy eating and wellness looks like with my three children. These are habits and lessons they will have for the rest of their lives. 

How does cooking fit into your healthy eating plan? 

I wasn’t always a confident cook in the kitchen. It was a bit intimidating to venture from the typical meat and veggies dish. As I began to explore recipes,  my confidence soared and my weight loss journey became fun!

How does Meal Prepping fit into your routine, did you have any experience with it before Blue Apron?

Meal Prepping is a weekly routine for me. After I tried it, I knew it would be the key to my weight loss journey. It takes the guesswork out of knowing what and how much to eat.  The major bonus for a busy mom like me is that it’s a huge time saver!  Blue Apron has taken that up a notch by having delicious meals, providing WW tracking information and it’s delivered to my front step. Win! Win! Win! 

Meal Prepping gives you back time in your already busy day! Having something healthy already planned and prepped makes staying healthy so much easier. 

How does Blue Apron change the meal prepping experience? 

Blue Apron has changed my world in so many ways. I now have confidence in the kitchen, my kids love to help, and we have leftovers for days,  which allows me to enjoy more time with my family. 

What made you want to become a WW Coach?

Becoming a WW D360 Coach was a decision I made with pure excitement. To be a part of a community that shares the same values when it comes to weight loss allowed me to feel proud and put my best foot forward. Plus, getting to do CoachLIVE experiences has helped me connect with our members in a way I had never imagined. It’s pure magic! You have to be there to experience it! There really is no right or wrong way to be on a wellness journey, the only way is your way.  

Learn more about the Digital 360 program and sign up for a 30 day trial here.

How has motherhood changed your perspective on health and eating well? 

During my  pregnancies it was always a priority that I fed my baby and myself healthy, fresh food. I always made a mental note that I deserved to do the same for myself post-baby.  “A healthy you, makes a happy mama”

What’s one favorite healthy snack? 

I love Skinny Pop White Cheddar Popcorn! It’s only 5 WW Points for 3 1/2 cups. 

What’s one thing you do to promote your mental health?

My wellness routine includes a weekly pamper routine which helps me to focus on my mental health. I run a nice spa-like bath and add lavender epsom salt with my favorite candle burning. This is time for me to let go and release all that is holding me back. This time helps me recharge and reinvigorate!

Blue Apron makes meal prep fun with healthy, easy-to-use meal prep kits delivered to your door.

***After 30 free days, you’ll automatically be enrolled at the standard monthly rate ***

Blue Apron x Chef Sam Kass

Chef Sam Kass is a public health advocate, entrepreneur, and former White House chef. As our newest chef partner, he’s bringing his passion for nutrition to Blue Apron boxes. 

See for yourself, balanced eating can be delicious ​

Blue Apron and Chef Sam Kass teamed up to design six nutritious meals that don’t sacrifice flavor. Each recipe uses high-quality, good-for-you ingredients that you’ll love eating. 

Try the recipes 

Chicken with Roasted Sweet Potatoes, Spinach & Olive Date Sauce

This sauce is sweetened with date syrup, a naturally sweet substitute for sugar.

Shrimp & Pesto Barley with Tomato & Corn Relish

Barley is an ancient grain, and superfood that supports heart health.

Apple Cider Pork Chops with Mushroom Farro Risotto

This recipe uses faro as base for risotto. This hearty grain is rich in both protein and fiber.

Zucchini Crostini with Ricotta & Calabrian Chile Vinaigrette

Try this vegetable-filled add-on as an appetizer or side. 

Cannellini Salad with Oregano, Lemon & Feta

This add-on is a perfect lunch or side dish. 

Roasted Broccoli & Radish Salad

Add a few more vegetables to your table with this add-on.

Share a meal with Chef Sam Kass

Join Blue Apron, Partnership for a Healthier America, and Chef Sam Kass on September 14 for a live virtual cooking class in support of PHA’s Pass the Love w/ Waffles + Mochi campaign. Join in as Chef Sam Kass prepares his Apple Cider Pork Chops and Farro Risotto, and serves up a few cooking tips in the process. Learn more about the Pass the Love w/ Waffles + Mochi campaign.

“When it comes to eating well, cooking at home is the best place to start.”

Chef Sam Kass

When you cook at home, you naturally make healthier choices. Our Blue Apron x Chef Sam Kass recipes make it easy to create nutritious meals without sacrificing flavor. Sign up today for a box delivered to your door.

The Art and Science of Wine

Sometimes, career paths take unexpected turns. Dawna Darjean Jones loves science, but after several years of working in research, she learned she didn’t want to spend her life in a lab. Her journey to winemaking took her through multiple states, and to the highest rungs of education. Her goal was to find a career that challenged and excited her, introduced her to new people, and worked for her family. Today, she’s accomplished all of that, and created some delicious new wines in the process. Read about her journey, and then find her Chenin Blanc and a robust rosé on the Blue Apron Market.

Dawna Darjean Jones in the blending room
Dawna Darjean Jones at work

Q How did you ultimately choose winemaking as a career? 

A When my family relocated to Texas, it was time for me to make a career change. I wanted to find something that made me feel just as my last job in National Security did. The only thing that I kept coming back to was wine. I had spent time on vineyards doing research, and I loved it there. I felt free, the air was clean, the sunshine was good for me, and I loved meeting the people. I missed California, and I wanted to be part of that again, even though I was moving to Texas. Things fell together when I figured out a way to balance traveling back and forth to California while primarily living in Texas with my family. 

Q What’s your favorite part of your job? 

A My favorite part of the job is harvest, and the smell of fermentation. I can’t get past that smell, it was one of the things that drew me into winemaking. I got my first whiff of fermenting wine in 2010, the year my daughter was born. I simply fell in love with the aroma of fermenting wine while I was pregnant with her. I think I loved it so much because all I could do at that time was smell wine! To this day, I still love that smell. It signifies the beginning. Fermentation is the beginning of everything for wine. 

Q How would you describe your approach to winemaking?

A I wish I could say winemaking was just about understanding science, but there is a lot of art there, too. My wines are inspired by tradition, but not bound by it. When I blend a wine, I like to really taste each component individually, and think about what would enhance it. I want to make wines that you’d be happy drinking on their own, long after you’ve finished dinner. My wines are something both a connoisseur and a novice would enjoy. 

“If I can encourage another generation of winemakers, then my purpose is served.”

— Dawna Darjean Jones

Q:  What impact would you like to have on the wine world?

A I want to feel like I’m opening up the wine world to those for whom it has been invisible. It’s really fulfilling to feel like you’re passing the torch to someone else. I feel like I have passed the torch by generating some interest—especially for minorities and women. For African Americans, winemaking isn’t traditionally a field that people think about going into, or even consider as an option. Since beginning my wine career, so many young women have reached out to me to ask how I got here. I do my best to answer them, because I want them to understand what’s possible. There are a lot of young women who now think about winemaking as a valid scientific career option. 

At‌ ‌Patriot‌ ‌Pickle,‌ ‌Burgers‌ ‌& ‌Pickles‌ ‌Are‌ ‌Meant‌ ‌to‌ ‌Be‌ ‌Together‌ ‌

Patriot Pickle began its journey when the founders needed the ‌‌perfect‌ pickle for their chain of sandwich shops. Their ‌New‌ ‌Jersey‌ restaurants had been serving up ‌hot‌ ‌dogs‌ ‌and‌ ‌hamburgers for years, and they considered‌ ‌the‌ ‌pickle‌ ‌an‌ ‌essential‌ ‌ingredient. When‌ ‌their‌ ‌preferred‌ ‌pickle‌ ‌vendor‌ ‌went‌ ‌out‌ ‌of‌ ‌business,‌ ‌they‌ ‌couldn’t‌ ‌find‌ ‌a‌ ‌new‌ ‌product‌ ‌that‌ ‌lived‌ ‌up‌ ‌to‌ ‌their‌ ‌standards.‌ ‌Rather‌ ‌than‌ ‌settle‌ ‌for‌ ‌serving‌ ‌their‌ ‌meals‌ ‌with‌ ‌subpar‌ ‌pickles,‌ ‌they‌ ‌took‌ ‌matters‌ ‌into‌ ‌their‌ ‌own‌ ‌hands.‌ ‌ ‌

Their‌ ‌search‌ ‌eventually‌ ‌led‌ ‌them‌ ‌to‌ ‌create‌ ‌their‌ ‌own‌ ‌ideal‌ ‌burger‌ ‌companion.‌ ‌In‌ ‌2004,‌ ‌Patriot‌ ‌Pickle‌ ‌was‌ ‌officially‌ ‌launched.‌ ‌Their‌ ‌goal‌ ‌was‌ ‌to‌ ‌create‌ ‌an‌ ‌exceptionally‌ ‌crisp‌ ‌cucumber‌ ‌pickle‌ ‌that‌ ‌could‌ ‌complement‌ ‌meaty‌ ‌dishes,‌ ‌and‌ ‌also‌ ‌serve‌ ‌as‌ ‌a‌ ‌snack‌ ‌on‌ ‌its‌ ‌own.‌ ‌Today,‌ Patriot‌ ‌Pickle‌ is the largest refrigerated pickle manufacturer in the Northeast. 

If‌ ‌you’re‌ ‌imagining‌ ‌a‌ ‌huge‌ ‌factory‌ ‌with‌ ‌warehouses‌ ‌full‌ ‌of‌ ‌pickles—stop‌ ‌right‌ ‌now.‌ ‌Patriot‌ ‌Pickle‌ ‌takes‌ ‌their‌ ‌‘always‌ ‌fresh,‌ ‌always‌ ‌crisp’‌ ‌promise‌ ‌seriously.‌ ‌The‌ ‌pickles‌ ‌are‌ ‌manufactured‌ ‌based‌ ‌on‌ ‌order‌ ‌quantity.‌ ‌They’re‌ ‌being‌ ‌made‌ ‌and‌ ‌sent‌ ‌to‌ ‌customers‌ ‌constantly.‌ ‌On‌ ‌average,‌ ‌it‌ ‌only‌ ‌takes‌ ‌30-45‌ ‌days‌ ‌for their‌ ‌pickles‌ ‌to‌ ‌get‌ ‌to‌ ‌consumers.‌ ‌This‌ ‌short‌ ‌storage‌ ‌time‌ ‌makes‌ ‌a‌ ‌huge‌ ‌difference‌ ‌in‌ ‌texture‌ ‌and‌ ‌taste.‌ ‌ ‌

patriot pickle packaging

Patriot‌ ‌Pickle‌ ‌now‌ ‌offers‌ eight‌ ‌different‌ ‌single serve pickles under the Crisp brand,‌ with flavors ranging from ‌classic‌ ‌kosher‌ ‌to‌ ‌savory sweet‌ ‌horseradish. All‌ ‌of‌ ‌the‌ ‌pickles‌ ‌are‌ ‌produced‌ ‌at‌ ‌a‌ ‌solar‌-powered‌ ‌plant‌ ‌in‌ ‌Wayne,‌ ‌New‌ ‌Jersey. ‌Patriot‌ ‌Pickle‌ ‌ships‌ ‌to‌ ‌restaurants‌ ‌across‌ ‌the‌ ‌country,‌ ‌but‌ ‌they‌ ‌make‌ ‌sure‌ ‌to‌ ‌spread‌ ‌the‌ ‌love‌ ‌around‌ ‌their‌ ‌Jersey‌ ‌home.‌ ‌‌They‌ ‌donate‌ ‌their Pickleade brand of pickle juice to local high school football teams. This electrolyte-rich brine serves as a pickle-flavored sports drink replacement.   ‌ 

Patriot‌ Pickles‌ ‌are‌ ‌crisp,‌ ‌tangy,‌ ‌and‌ ‌refreshing.‌ ‌They were made to thrive alongside burger, and that’s why they’re ‌the‌ ‌little‌ ‌slice‌ ‌of‌ ‌green‌ ‌that‌ ‌brings‌ ‌a‌ ‌zip‌ ‌to‌ ‌Blue‌ ‌Apron’s‌ ‌Craft‌ ‌Burgers.‌ ‌Try‌ ‌for‌ ‌yourself‌ ‌to‌ ‌see‌ ‌how‌ Patriot Pickle created‌ ‌the‌ ‌perfect‌ ‌burger‌ ‌companion.‌ ‌ ‌

Spice Up Your Summer with Adventurous Eating

Summer adventures can happen anywhere. You can find them on a trip, in your own backyard, or even in your kitchen. This year, try spicing up your summer with adventurous flavors.

It’s easy! An adventurous flavor is just one that is new to you. It could be as simple as cooking something for the first time, or giving a second chance to a food you didn’t love right away. These are some of our favorite ingredients to use when we’re craving a bold summer adventure. 

For Middle-eastern inspired dishes, try adding a dash of za’atar. This blend of dried herbs is delicious on roasted vegetables and meats, or even in grain bowls. It often includes oregano, sesame seeds, sumac, and Aleppo pepper. This blend has a pleasantly tangy flavor. 

Zaatar (left) and Aleppo pepper (right)

Sweet and smoky guajillo peppers are a delicious way to take your tastebuds on a quick trip to South America. We love to use them in Mexican-inspired dishes, and as the base of lightly spicy sauces. 

For even more spice, turn up the heat with this Japanese-style pepper blend. Chicmi Togarashi is a traditional spice blend used in Japanese cooking. There are many different recipes, but traditional blends usually include ginger, orange zest, and nori in addition to ground pepper. That means this blend packs a lot of sweet and savory flavor along with some heat. 

Kick your summer adventures off the right way with dinner and a movie. Get cooking, and don’t miss Disney and Pixar’s new movie, Luca, now streaming on Disney+.

Offsetting Plastic with Peanut Butter & Co

What’s your favorite way to eat peanut butter? We love it in savory peanut sauces just as much as we adore a sweet peanut butter cookie. There’s no wrong way to enjoy this nutty spread, and now Blue Apron’s peanut butter provider is making it even better with a commitment to sustainable packing.  

Even if you practice recycling, you can’t control the amount of plastic that is used in shipping and production of your favorite goods. Peanut Butter & Co founder Lee Zalben understands this. He believes that it shouldn’t be solely the work of peanut butter lovers to figure out packaging waste. That’s why the brand has vowed to offset all of the plastic used in the production and distribution of its product. 

What does it mean to offset plastic?

Peanut Butter & Co has partnered with the Plastic Credit Exchange (PCX) to offset 100% of the plastic that they use. That includes the plastic jars that end up in grocery stores, the plastic used to wrap each case of peanut butter, and the protective plastic used on pallets for shipping. Peanut Butter & Co tracks all of its plastic usage and purchases equivalent credits from the Plastic Credit Exchange. The PCX then works to remove the equivalent amount of plastic from the environment, recycling it into new products such as soda bottles and toys. 

What impact does plastic offsetting have? 

According to their website, the PCX has diverted over 18 million kilograms of plastic from the ocean. Participating in this program gives Peanut Butter & Co an opportunity to control the impact of their products after it leaves their warehouse. 

Blue Apron is proud to partner with suppliers who take sustainability seriously. These are a few of our favorite recipes starring Peanut Butter & Co peanut butter.

5 Ingredient Peanut Butter Cookies

Curry-Peanut Chicken

Chicken Sate with Peanut Sauce & Marinated Green Tomatoes

For more nutty goodness, get a Blue Apron box delivered to your door.

Blue Apron x Chef Roy Yamaguchi

Chef Roy Yamaguchi is known as an innovator of Hawaii-inspired cuisine. Now this award-winning chef is bringing his signature mix of classic preparation and Asian culinary traditions to Blue Apron with a series of limited-time recipes. These meals are guaranteed to help you master new techniques. After you’ve polished up your kitchen skills, enjoy a bold flavorful dinner with a wine pairing hand-selected by our team of chefs and sommeliers. See the menu below. 

Limited-time Recipes from Chef Roy Yamaguchi

Soy-Ginger Marinated Shrimp with Crispy Garlic & Lemongrass Rice

Learn how to make your own crispy garlic. It’s the perfect final touch that will make any rice dish feel restaurant-worthy. 

Seared Steaks & Sesame Mashed Potatoes with Charred Shishito Agrodolce & Bok Choy

Try Chef Yamaguchi’s spin on a classic Italian agrodolce. This sweet and tart sauce is the perfect compliment to charred shishito peppers. 

scallops and burre blanc

Sweet & Sour Chicken with Tomato Gastrique & Ramen Noodles

A gastrique is a classic French sauce. Master this essential culinary technique at home with guidance from Chef Roy Yamaguchi.

Togarashi Scallops with Beurre Blanc, Soy Mustard & Sushi Rice

Learn how to make a classic French butter sauce at home. Chef Yamaguchi pairs this beurre blanc with a soy mustard sauce to perfectly fuse French technique and Japanese flavor in one dish.

Charred Gochujang Pork Chops with Sour Cherry Soy Sauce & Ginger-Honey Carrots

These carrots are glazed with honey, butter, and ginger. Glazing is a classic technique, and the combination of ginger and soy sauce brings in the Asian influence. 

Complete the Meal

Blue Apron’s chefs and sommeliers hand-selected the perfect wine pairings to let these recipes shine. Our Umami wine bundle includes bottles to complement both the delicate aromatics and powerful savory flavors in these recipes.

Try Bold Flavors and Classic Techniques

Chef Roy Yamaguchi developed his signature style by fusing classic French techniques with the Asian flavors he grew up eating. During his career, he’s shared that vision widely as the Chef and founder of over 30 restaurants. Chef Yamaguchi was also one of the pioneering chefs and co-founders of Hawaii regional cuisine, a movement that celebrates the unique regional ingredients and fusion of cultures that make Hawaii a culinary destination.  

Chef Yamaguchi’s Blue Apron recipes celebrate all of these influences. Cook along at home and you’ll learn to make traditional sauces that you can use again and again, all while enjoying delicious meals featuring Asian-inspired flavors.

Good Bread Takes Time at Tribeca Oven

There are no shortcuts when it comes to baking a truly sustainable, great-tasting loaf of bread. Tribeca Oven’s commitment to the perfect loaf starts well before it’s time to preheat the oven. Their journey to make the best possible baguettes, boules, sourdough, and more starts in the Midwest.

Kansas is the largest producer of wheat and flour in the U.S., and high-quality bread starts with high-quality flour. That’s why Tribeca Oven partnered with the Central Plains Wheat program. The Central Plains Wheat program, which is part of the field to market initiative, is dedicated to supporting farmers who use regenerative agricultural practices. These farming techniques, like no-till fields and crop rotation, are designed to keep the soil healthy. Using chemicals or planting fields with the same crop every season can exhaust the soil. Tribeca Oven and the Central Plains Wheat program are committed to keeping the earth and its resources in good health for the next generation, and they partner with farmers who share that goal. 

shaping tribeca oven bread
Shaping bread at the Tribeca Oven bakery

After the flour has been milled, the work is just beginning. Tribeca Oven has used old-world bread making techniques to create flavorful loaves for over 30 years. The process for creating each loaf is unique, but Tribeca Oven’s products never include preservatives, dough conditioners, non-bioengineered ingredients, or artificial colors and flavors. 

baking bread
Maybe one of these loaves showed up in your home

Blue Apron and Tribeca Oven share the goal of bringing high-quality delicious food to our customers. Blue Apron is proud to send Tribeca Oven’s baguettes, rustic club heros and focaccia in our boxes. Check out our upcoming menu to try this unique artisan bread for yourself.

A Multi-Pronged Approach to Sustainability at Emmi Roth

Creating a sustainable business practice can feel like juggling a dozen frying pans. Electricity usage, waste generated, and carbon emissions all need to be considered and balanced carefully. It’s not as simple as just flipping a switch. Cheesemaker Emmi Roth, creator of Wisconsin-made Roth Cheese, has been walking this line delicately for years. For a multi-pronged approach, Emmi Roth considers the origins of their milk, the production of their product, and the operations of their creameries. It’s a lot to focus on at one time, but it’s the only way to move forward with creating a cheese that’s delicious and truly sustainable.

cheese in cellar
Photo by Anthony Wahl

Emmi Roth operates in the two cheese capitals of the world: Switzerland and Wisconsin, but they don’t use the same blanket approach globally. While their Swiss operations work only with milk meeting the “Suisse Garantie,” their domestic operations work with farmers who follow the National Dairy Farmers Assuring Responsible Management (FARM) Program. No matter where the cheese is made, it starts with high-quality milk. 

Although Emmi Roth is part of a global company, they’ve prioritized working with local farmers. The average dairy  farmer who supplies milk for Roth cheeses is located within 60 miles of one of their three creameries in Wisconsin, and has an average herd size of 100 cows. By partnering with more than 150 small Wisconsin farms, Emmi Roth has been able to produce larger amounts of cheese without compromising on values. 

sustainable cheese farmer

At the plant in Platteville, Wisconsin, Emmi Roth has installed 1,602 solar panels. They estimate that during the lifetime of this plant, the panels will eliminate over 14,000 tons of CO2 emissions. As they continue to evolve their sustainability program, they’ve vowed to convert to 100% recyclable packaging by 2027, as well as cut their water usage by 15%, and reduce their landfill-bound waste by 50%. Emmi Roth has pledged to be Net Zero by 2050.

Emmi Gruyère with spring ingredients from the farmers' market
Emmi Gruyère with spring ingredients from the farmers’ market

Blue Apron is proud to send Roth branded cheeses and other products made by Emmi Roth as part of our Meal Kits. Partnering with like-minded suppliers is just one way that we strive to meet our sustainability goals. To taste the fruits of their labors, pick your next cheesy dinner here.

All About Hofseth’s Norwegian Steelhead Trout

norwegian steelhead trout farm
A Hofseth farm nestled in a beautiful fjord

Hofseth’s pristine Norwegian fjords might not be exactly what you picture when you think of farmed fish, but that’s a good thing. Hofseth strives to produce high-quality products like its Norwegian steelhead trout in an environmentally conscious manner. The result is a delicious fish with a clean flavor that Blue Apron is proud to introduce to its menu

What makes steelhead trout unique?

Hofseth’s Norwegian Steelhead Trout is known for its vibrant color, firm flesh, and lean protein content. It packs a powerful nutritional profile: it’s an excellent source of niacin, vitamin B12, and omega 3 fatty acids. Steelhead trout is ranked as one of the healthier food options by the Monterey Bay Aquarium Seafood Watch, and chefs love its firm texture and satisfying bite. 

What are some of the challenges of farming steelhead trout?

steelhead trout smolt
“Smolt” is the life cycle stage during which young trout migrate to the sea

Hofseth owns and operates the whole value chain for steelhead: from smolt to processing. Unlike many other farming countries, farmers in Norway don’t use antibiotics. They work with clean fjords and extensive preventive measures. Our goal is to produce fish in a carbon-neutral way, and we recently received certification that all our processing facilities utilize 100% renewable energy.

What’s unique about the way Hofseth operates?

Hofseth operates as efficiently as possible throughout the supply chain. Our processing plants are equipped with the newest machinery, ensuring both accuracy and maximum speed. As one of the few processors in Norway, Hofseth facilities are within 2 hours of transport from our farms, resulting in fresher fish while incurring substantially lower risks. Freshly frozen products have the advantages of low spoilage, substantially lower costs, consistent quality and low carbon emission due to transfer by sea. After processing, steelhead off-cuts from our seafood processing facilities are provided to feed suppliers to use in the creation of animal feed products that contain high quality biomarine ingredients. This ensures that no part of the fish goes to waste.

What do people misunderstand about aquaculture?  

The misconception of what farm raised seafood looks like is a challenge for every seafood supplier. Many people envision crowded, dirty pens, but that’s not always the case. Hofseth’s steelhead trout is raised in the beautiful, pristine fjords of Norway, in deep open waters with low pen density. These practices ensure maximum comfort for the fish. We replicate the diet of wild steelhead, and ensure they’re given all-natural feed. 

What are the benefits of eating Hofseth fish? 

We manage every aspect of our operation, from smolt to delivery, and because our fish never leave the Hofseth supply chain, we guarantee its quality and taste. Steelhead Trout thrive in the Norwegian Fjords, where glacial rivers meet the sea. High in vitamins A, D, and B12, antioxidants, as well as Omega-3s, Steelhead is a healthy fish that tastes as clean as the waters it comes from.

Look for Hofseth’s Norwegian steelhead trout coming to the Blue Apron menu this spring.

Creating Personal Goals Instead of Giving Up On New Year Resolutions

January starts with a burst of cold air and a wave of promise. Everywhere you turn, people are making resolutions to read more, eat better, and be their best selves. Come February, the excitement has worn off and old habits have crept back into our daily lives. This year, instead of setting your New Year’s resolutions aside, try taking a moment to reevaluate and to turn them into personal goals. 

Personal goals vs. New Year’s resolutions 

eating together outside

New Year’s resolutions have a deadline: you must conquer them within a year. Personal goals, on the other hand, can always be a work in progress. That means that it doesn’t matter so much if you slip up in February, as long as you remind yourself why you care, and keep working towards your goals in the long term. Personal goals should be achievable and full of wiggle room. It’s not about passing or failing, it’s about creating the life you want little by little. 

To get you started, here’s how five writers are thinking about their personal goals for this year. 

Anne Mauney from fANNEtastic Food

My personal goal is: Get fresh air every single day 

I find that getting outside, even if only briefly, makes a huge difference in my mood and mental wellbeing. Even if it’s just a quick walk around the block, fresh air always leaves me feeling refreshed and more able to tackle the rest of the day. Before covid started, I was always getting out in some fashion, but now with being home all day and working from home I found there were a lot of days where I’d never make it outside, and it really left me feeling bummed out. Getting outside, no matter how gross or cold it is out, is a simple and free thing that I can do every day for an immediate mood boost.

Hitha Palepu

My personal goal is: To re-evaluate my relationship with alcohol

I had gone into this resolution when the nightly glass of wine had already become two glasses, and was starting to become 3. My body needed the break and to establish a new relationship with alcohol. Reading the book Quit Like A Woman taught me a lot. I’ll be continuing Dry January for the foreseeable future without an end date in mind. 

Instead of pouring a glass of wine, I’ve been making a CBD-infused mocktail to mark the end of work. I’ve also been taking more baths as well!

Katherine Younger from Kath Eats Real Food 

My personal goal is: Replace bad habits with good ones 

I believe that our everyday habits create the foundation of our health, so I am trying to incorporate as many good habits into my days as possible, such as getting 8+ hours of sleep, having a salad for lunch or dinner, cooking as many of my meals from real food as possible, and reading a little each day (and many more!) I’m also working on some of my less-than-ideal habits like being a little too dependent on my phone and technology, multitasking less and focusing more, and not having too many glasses of wine each week 😎

What I have learned is that habits do not change on their own. And it’s easier to add than subtract. Instead of trying to eliminate a habit completely, the transition is easier if you replace it with a new one. So instead of saying no drink at all at 5:00, I’m trying to stock my fridge with healthier options, like kombucha or tropical seltzers, to sip while I cook.

Gina Harney from The Fitnessista

My personal goal is: To read more books this year

personal goal to read more books

To make this goal more specific, I decided to read three books each month: one related to personal development, one fun/fiction book, and one related to fitness or wellness in some way.I checked all three boxes for January!

 Moving forward,I’m counting audiobooks towards my goal. I have already discovered how easy it is to listen to audiobooks while doing chores,  things around the house, or while we’re on neighborhood walks. It’s a great way to multitask and learn while you’re doing other things. 

Grace Atwood from The Stripe

My personal goal is: To eat more vegetables

personal goal to eat more vegetables

So far, this is going really well! I have been having a green juice every morning, and I love BA’s Wellness menu. It’s a great way to sneakily get more veggies. 

So far I have learned that getting your vegetables doesn’t have to be boring. The tilapia with garlic and olives on a bed of chickpeas and tomatoes and spinach felt SO hearty, but it was also packed with vegetables and good for you ingredients.

Now it’s time to try it for yourself! Take a look at your New Year’s resolutions. If you haven’t already conquered it, try adjusting it to make it into a goal you can work towards year in and year out.