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July Food Holidays & Events

July Food Holidays & Events

July 4 - Happy Independence Day and Happy National BBQ Day!  🍔🧨 We will be closed on Monday, July 4 to celebrate Independence Day. We will resume regular hours on Tuesday, July 5. 

July 6 - National Fried Chicken Day 🍗

July 7 - National Macaroni Day 

July 9 - National Sugar Cookie Day 🍪

July 10 - National Pina Colada Day 🍍🥥

July 11 - National Blueberry Muffin Day 🫐

July 13 - National French Fry Day 🍟

July 14 - National Mac & Cheese Day 🧀

July 15 - National Gummy Worm Day 🪱

July 16 & 17 - Ice Cream Social with Ankarsrum 🍦 We'll be raffling off an Ankarsrum Mixer & Ice Cream Attachment, all benefitting Jimmy Valvano's The V Foundation to help "achieve Victory over Cancer". 

July 17 - National Ice Cream Day 🍦

July 20 - National Hot Dog Day 🌭

July 23 - National Vanilla Ice Cream Day 🍦

July 30 & 31 - Sidewalk Sale! We're hitting the streets with some extra special deals! Bring cash and your best offers on some gently used electrics & cookware from our test kitchen. 

July 31 - National Avocado Day 🥑

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May Food Holidays

May Food Holidays

May Food Holidays:

April 24 - May 15 - Wellness Mats Sanction Sale! 

May 1 - The Return of the Pittsburgh Marathon 👟 Also, National Lemonade Day 🍋

May 3 - National Teacher's Day 🍎

Need a great gift to say "thanks"? Click here to shop our handpicked collection!

May 5 - Happy Cinco de Mayo! 🌮

May 6 - National Beverage Day 🍸

With so much new barware arriving in store, you definitely want to check out these new Barware Tools!

May 8 - Happy Mother's Day 🌸

Need some inspiration when it comes to shopping for one of the most important people in your life? We came up with an entire collection of gifts that any type of mom would like to receive, click here to shop it now! 

May 10 - National Shrimp Day 🍤

Planning to celebrate? We have all the essentials to prep your shrimp, and plenty of other seafood accessories! Click here to shop now! 

May 15 - National Pizza Party Day 🍕 

Homemade Pizza is the Pizza for you and me! Click Here to shop all of the Pizza Accessories you may need! Also, don't forget this is the final day for the WellnessMats Spring into Savings Sale!

May 16 - National Barbecue Day 🥩

May 20 - National Pick Strawberries Day 🍓


May 25 - National Wine Day 🍷

May 27 - National Grape Popsicle Day 🍇

May 28 - National Hamburger Day 🍔

May 30 - Happy Memorial Day 🇺🇸


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5 Ways to Be Eco-Friendly In The Kitchen

5 Ways to Be Eco-Friendly In The Kitchen

5 Ways to Be Eco-Friendly In The Kitchen

Make Use of Your Kitchen Scraps

Save those food scraps! Well, at least some of them. Save your vegetable scraps in an eco-friendly container in the freezer until it's full. Then add the scraps to a pot and fill with water until just covered. Boil the scraps for 30 minutes & remove solids with a slotted spoon or strainer. This homemade Vegetable Broth will stay in your fridge for 4 days, or freeze for at least 3 months.

Start Using a Compost Bin

Did you know that around 70% of household & yard waste can be composted? Pick up this habit for an all-natural way to fertilize your garden or flowers. Having a tabletop compost bin is an easy reminder to be eco-friendly and redirect your fruit and vegetable scraps, coffee grounds, moldy bread, stale crackers and cereal and more away from the trash can and the landfills. 

Switch to Reusable Containers & Utensils 

As we move back into the office, or just on to go, be mindful of your single use plastics while eating lunch at work, school, or on the go! Set yourself up for eco-friendly success and keep a travel set of utensils in your lunch bag, car, or backpack to cut down on the single use plastics!

Click Here to Shop Reusable Lunch Bags & More Accessories!

Swap Single-Use Paper Towels for Multi-Use Swedish Dish Cloths

Wet-it cloths are designed to absorb like a sponge and wipe like a cloth, replacing the need for ordinary paper towels and sponges. The cloths are extremely versatile, streak-free, lint-free and stylish. Not only that, they are reusable, sustainable, biodegradable and compostable.
There are multiple ways to clean your cloths once dirtied:

  1. Place cloth on top rack of dishwasher then let air dry

  2. Put cloth in the washing machine with other kitchen textiles

  3. Wet the cloth and place in microwave for 3 minutes (CAUTION: the cloth will be very hot)

  4. Place into a boiling pot of water

The cloths can also be dried in the dryer, but expect minimal shrinkage as the cloth contains cotton!

Click Here to Shop All Swedish Dish Cloth design!

Kick Teflon to the Curb, for good!

Yes, it's convenient because of it's non-stick properties! But by now it is well-known that not only do some cheap coatings release toxic chemicals, but they also tend to damage easier and therefore need to be replaced more often. Next time your teflon non-stick pan needs replaced, consider a more sustainable option, such as cast iron, stainless steel or new mineral enforced granitium coating on Ballarini's Parma Plus Pans.


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Grace's Sourdough Bread Guide

Grace's Sourdough Bread Guide

Grace's Sourdough Bread Guide: 

What You'll Need: 

  • Sourdough Starter that doubles in size within 12 hours after feeding at room temperature. (The link to Sourdough Starter Guides that Grace used can be found below).
  • Large Mixing Bowl
  • Scale
  • Proofing Basket with Liner, or a Dish Towel
  • Bowl Scraper
  • Dutch Oven or Bread Cloche (Oven Safe up to 500° F)
  • Pot Holders or Oven Mitts (Heat Safe up to 500° F)
  • Bread Lame
  • Non-Stick Parchment Paper
  • Cooling Grate



  1. Add flour and water. You can use any combination of flour that adds up to 500 grams, altogether. Grace recommends that the majority be bread flour. For this loaf, we used 450 grams white bread flour, 25 grams rye, 25 grams spelt. Add between 70 - 80% of the flour's weight in tap water. Grace did 75% of 500 grams (which is 375 grams of water). Mix until shaggy - you want all of the flour to be wet. Let rest for one hour. This part of the process is called "autolyse". 
  2. Add 20% of the flour's weight in ripe (doubled and bubbly) sourdough starter. In Grace's recipe, this calculated to 100 grams. Mix gently. 
  3. Add 2% of the flour's weight in salt. In Grace's recipe, this calculated out to 10 grams. Mix your dough with the "Stretch and Fold" motion for about 10 minutes. Let rest for one hour. This part of the process is called "Bulk Rise" or "Bulk Fermentation".

Bulk Rise or Bulk Fermentation

  1. After one hour, wet your hands and gently stretch and fold the dough 4 times. Let rest for another hour. Repeat this process of resting and then folding 3 to 7 times, or until the rested dough has doubled in size and large bubbles have formed on the surface. 


  1. Lightly flour a clean surface and pour the dough out onto it slowly, taking care to not pop the bubbles that have formed. Use your bowl scraper as needed to help transfer the dough if it is sticking to the bowl. Lightly flour your hands and fold the dough, much like an envelope, then cover it with a towl and let it rest on that surface for 30 minutes. 

Shaping and Final Proof

  1. Generously flour your proofing basket.
  2. Shape your dough to fit the shape of your proofing basket. Grace used a round basket, so they shaped the dough into the shape of a ball.
  3. Transfer the dough into the basket (seam side down) and generously flour the sides of the dough so that it doesn't stick to your liner or dish towel. Let it rest at room temperature for 40 minutes to 1 hour, or until you can poke it with a floured finger and it springs back slowly. 
  4. Refrigerate for an hour or up to 3 days - until you're ready to bake it. Cold dough is easier to score, which is why it's important to refrigerate it, even if you plan on baking your loaf right after the final proof. 


  1. Preheat the oven to 500° F with the dutch oven or bread cloche inside the oven. Grace preheated her dutch oven without the lid just to make transferring the dough easier later, but you can preheat the whole thing if you prefer. ** If using a cloche, preheat the whole cloche. Let the oven heat up for around an hour to make sure the heat is evenly distributed.**
  2. Take the dough out of the fridge and coat the top with flour. Turn the basket out onto a piece of parchment and carefully peel off the liner. You can coat this side of dough with flour as well, but it is purely an aesthetic choice. Quickly and deeply slash the top of the loaf with your lame. 
  3. Take the dutch oven or cloche out of the oven and use the parchment to help lift the dough into the dutch oven. Cover with the lid and bake at 500° F for 20 minutes.
  4. Reduce heat to 450° F and remove the lid from the dutch oven, continue to bake for 30-40 minutes, or until the top of the bread is deep golden and brown.
  5. Turn the bread out onto a cooling rack and let it rest for at least an hour. If you cut into it too early, the texture can turn out gummy. Enjoy!

Further Guides & Reading:

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