35 episodes

Join Harmons in our exploration of what’s new and trending in food, the stories behind local products, traditions of cuisine, and so much more as we interview a team of food experts through The Taste of Harmons.

Taste of Harmons Podcast Harmons Grocery

    • Arts
    • 4.9 • 50 Ratings

Join Harmons in our exploration of what’s new and trending in food, the stories behind local products, traditions of cuisine, and so much more as we interview a team of food experts through The Taste of Harmons.

    Understanding CBD

    Understanding CBD

    You might have heard there are some health benefits to CBD, but you might be thinking that seems like a risky choice to take in a country where “marijuana” is illegal in most states. Will CBD get you high? The short answer is no, especially with the topical varieties that are sold at Harmons. But we wanted to go a little more in-depth, and so Greg Jones, our pharmacy director, and Denise Braby, the director of home, health, and beauty, join our podcast hosts Chef Lesli Sommerdorf and Brandon Young to share some great points to help you make sense of all of this information and explain why Harmons sells topical CBD products.
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    There are three species of cannabis plants, and they are cannabis sativa, cannabis indica, and cannabis ruderalis.
    In cannabis plants, the main cannabinoids are CBD (cannabidiol) and THC (tetrahydrocannabinol). THC is the cannabinoid responsible for marijuana’s well-known psychological effects.
    Legal CBD comes from industrial hemp, a variety of the cannabis sativa plant, and hemp fiber is used for things like clothing, paper, and rope. From 1937 to 2018, growing hemp was illegal on a federal level, but the 2018 US Farm Bill changed that, allowing hemp growers to generate cash crop legally as long as it contains less than 0.3% THC. You can extract CBD (cannabidiol), from hemp.
    After the Farm Bill passed, a new industry using CBD was born.
    Cannabis has been around for about 28 million years, evolving on the eastern Tibetan Plateau, and is a close relative of the common hops found in beer.
    While it’s been around a long time, there is still a lot that is not known about it. The topical usage is mainly for pain relief, and we have quite a few topical products in our stores, including Muscle MX. One of the mandates of the government in allowing CBD sales is that medical claims are not made on the packaging or advertising. In Utah, they must also be licensed with the state, and required to provide a COA (certificate of analysis). So, you can be assured anything sold in our stores meets these requirements.
    In this fascinating discussion, Greg and Denise share a lot of information about CBD, and you’ll want to tune in to learn more about CBD, and the effects of it on your body, including a few reasons you might want to use caution when deciding whether or not to try topical CBD.
    About Denise Braby
    Denise Braby is Harmons’ director of home, health, and beauty and has been a director for 10 years. She has a bachelor of science degree in business marketing from the University of Utah, and a background in retail store management, specializing in personal care and clothing. Denise loves her job and is very proud to work for Harmons. 
    About Greg Jones
    Greg was raised in Hunter (now West Valley City, Utah) near the original Harmons West grocery store, where his uncle was one of the first pharmacy managers, and his mother and other family members worked as pharmacy technicians. Greg graduated from the University of Utah College of Pharmacy in 1995, and earned an MBA from the University of Phoenix in 1997.  Greg has been employed at Harmons since 1992, starting as a pharmacy intern, then staff pharmacist, pharmacy manager, and as the Director of Pharmacy since 2001. In his current role, Greg oversees pharmacy operations and is involved with the associate wellness program and dietitian services offered by Harmons.

    • 56 min
    The Salt of the Earth

    The Salt of the Earth

    Redmond Real Salt is the “real” deal when it comes to salt. At Harmons, when creating our made-fresh-in-store items it’s the only salt we use. And there is a very good reason for that. It’s natural, clean salt, which tastes very different than iodized salt. And not only is the taste better; so are the health benefits. So, where does Redmond Real Salt come from? Darryl Bosshardt, grandson of one of the original founders, joins our hosts Chef Lesli Sommerdorf and Brandon Young to share the backstory behind the successful business. You’ll want to listen to this informative podcast to find out just where that salt comes from. (Hint: it’s not the Great Salt Lake.)
    For more information please visit https://www.harmonsgrocery.com 
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    Redmond Real Salt: https://redmond.life/realsalt/
    The Sundance Sea
    Salt is a natural topic in the state of Utah, considering we still have a large body of salty water, the Great Salt Lake, which is visible from the Harmons offices. But that’s not where Redmond gets their salt from. About two hours to the south of the Great Salt Lake there is an ancient seabed, a remnant of the Sundance Sea, an inland sea that existed in North America during the mid-to-late Jurassic Period of the Mesozoic Era (think dinosaurs).
    Fast forward to 1958, when a prolonged drought forced the Bosshardt brothers to abandon their farming lifestyle in central Utah. Aware that Native Americans had once harvested salt rock from their farmland, Milo and Lamar Bosshardt borrowed a little money and went into the salt business with little more than sledgehammers, picks, and a determination to provide for their families. Their salt deposit provided a naturally balanced mineral salt that local ranchers credited for healthier herds. As the salt’s reputation grew, the Bosshardt brothers purchased land from their neighbors, giving them access to the entire deposit, estimated to extend several thousand feet below the surface of the earth.



    Natural Clean Salt


    Today, the family continues to mine the salt and Darryl is proud of their legacy, one that started with his grandfather and great uncle.
    While many salts contain anti-caking agents and even dextrose, and others have been heat-processed and stripped of their natural trace minerals, Redmond Real Salt is unrefined and full of natural minerals and flavor. Not only is the taste different, but so is are the benefits to your health, as everyone needs salt to survive. Just not the high sodium, processed, chemical-tasting salt many people are used to.
    The mine where they work is underground and large but does not really resemble other dangerous types of mines that quickly come to the mind. You’ll want to visit their website to see the very cool pictures of just exactly what the mine looks like and tune into the podcast to hear Darryl go in-depth into the fascinating world of salt mining. 
    You Can Taste the Difference
    As we mentioned before, Harmons exclusively uses Redmond Real Salt, including in our artisan bread and Kitchen items. We believe you can taste the difference. 



    Along with their culinary salt, they also provide products for salting roads and agricultural purposes. They also have a body care line, including toothpaste, and you can even buy some clothing featuring their amazing products. 
    Make sure you listen to the podcast to get the skinny on Redmond Real Salt’s unique product and learn all the ways you can enhance your food and elevate your cooking. 
    Darryl Bosshardt is passionate about healthily living, healthy eating and life-long learning. Darryl grew up working for the family mine

    • 1 hr 5 min
    Food for a Sustainable Future

    Food for a Sustainable Future

    It can sometimes feel like Earth Day, April 22, gets overlooked or pushed aside, and yet the day is extremely important, especially for a sustainable future. Here at Harmons, Kate Whitbeck, director of sustainability, thinks about the earth every day, and pretty much all day. Her job at Harmons is to help us reach our goals as a sustainable company, keeping in mind all the ways we take steps to be earth-friendly, and bringing up places where we can do better. Kate joins our hosts Chef Lesli Sommerdorf and Brandon Young to discuss how Harmons is aiming for a green future.
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    For more information please visit https://www.harmonsgrocery.com 
    Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/
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    For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/
    For information on B-Corp, please visit: https://bcorporation.net/
    Harmons has always focused on being green, creating a cardboard recycling program in 2000; a food waste diversion program in 2008; and a food rescue program in 2010, among other things. In 2020 we recycled 3,270 tons of cardboard. That means 55,590 trees didn’t have to die.
    We also have a food rescue program, donating edible food to the Utah Food Bank. Unlike many other grocers, Harmons pulls fresh food from the shelf before it’s expiration date, so that it won’t be sold close to its expiration, and will offer fresher nutrient content for all the Utah families it feeds.
    And our food waste diversion program means we send tons of food—around 847 tons a year—to an animal feed organization, and whatever is left over is sent to an anaerobic digester that turns the waste into pipeline grade natural gas.
    Kate talks about other ways we are working for a green, sustainable future, such as using LED lighting in our new stores and solar panels on the roof of our Santa Clara store, which provides 40 percent of the store’s electricity. Our Mountain View and Traverse Mountain stores have sky lights to take advantage of natural light, which means less electricity is used.
    With today’s knowledge on the troubles with plastics in landfills and oceans, it’s good to know that Harmons is looking for a way to use compostable packaging whenever possible. We even use bowls made from fiber-based sugarcane in our Kitchen, and paper straws in our cafés.
    We are also planning for the future, as we plan to put recharging stations at our stores that will quickly replenish electric cars and other forms of electric transportation. We currently have one at our City Creek location, and three more are planned to be installed this summer.
    One way that everyone can help reduce our carbon footprint on the earth is to use reusable bags for your grocery shopping, and in April, in celebration of Earth Day and Earth Month, Foodie Club members are rewarded for bringing in their reusable bags, receiving 10 points every time they use a reusable bag. In addition, from April 18-24, 2021, all the proceeds from every reusable bag purchased will be donated to UCAIR, an organization that focuses on improving Utah’s air.
    One program that is near and dear to Kate’s heart is B-Corp, a certification program that evaluates businesses according to the highest standard of social and environmental performance, transparency, and accountability. You can find over 500 B-Corp certified products in Harmons, and the knowledge can help you to shop responsibly. All you have to do is look for the B-Corp logo.
    Kate goes into a lot more detail in the podcast, explaining the differences green efforts make in very relatable terms.
    We hope you listen to blog and find new ways to reduce your carbon footprint and ensure a safe and healthy future for all.
    Kate Whitbeck is Harmons’ director of sustainability.

    • 54 min
    Just Say No To Coronavirus

    Just Say No To Coronavirus

    In this special episode of the Taste of Harmon Podcast, Greg Jones, director of pharmacy operations for Harmons, joins our host Brandon Young to talk about coronavirus and the light at the end of the tunnel. It’s been a long year, but now COVID-19 vaccines are widely available to most Utahns and will shortly be available to all adults. Greg and Brandon discuss the details of the vaccine, how safe vaccines are, and the most important one, the fact that vaccines work!
    Listen to this episode and subscribe to be notified about all upcoming episodes.
    For more information on Coronavirus, please visit our FAQ's page at https://www.harmonsgrocery.com/covid_vaccine/
    Learn more about Harmons Grocery at https://www.harmonsgrocery.com
    Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/
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    For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

    • 23 min
    The Science of Bread

    The Science of Bread

    If you are one of those people who used the extra time spent at home becoming a pandemic baker, this is the podcast for you. Jason Lindsey, our Artisan Bread Program Specialist, joins our hosts Chef Lesli Sommerdorf and Brandon Young in the latest episode of our Taste of Harmons Podcast, and he is passionate about bread, including sourdough.
    Listen to this episode and subscribe to be notified about all upcoming episodes.
    You can watch the Telly Award winning "Art of Good Taste - Artisan Bread" video here: https://vimeo.com/299887706
    For more information please visit https://www.harmonsgrocery.com 
    Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/
    Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy
    For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/
    If you are one of those people who used the extra time spent at home becoming a pandemic baker, this is the podcast for you.
    Jason Lindsay, our artisan bread program specialist, joins our hosts Chef Lesli Sommerdorf and Brandon Young in the latest episode of our Taste of Harmons Podcast, and he is passionate about bread, including sourdough.
    The following video gives you an idea who Jason is and what he believes in, and also a look behind the scenes of our artisan breadmaking program.
    The word artisan, defined, means a worker in a skilled trade, especially one that involves making things by hand. Jason dives deeper into that definition by explaining that an artisan baker is a craftsperson trained to mix, ferment, shape, and bake a handcrafted loaf of bread. And that is exactly what he—and all the artisan bakers that he trains—does every day.
    As pandemic bakers learned, making bread is a science, and baking the best bread means knowing all the elements of climate and altitude, along with using the best ingredients (properly measured) and finest pieces of equipment, to insure a wonderful product.
    Harmons uses Miwe ovens from Germany, and their importance in our end product is something you will want to hear Jason explain.
    Jason is a baker by trade and has worked at it for 33 years, including owning his own bakery. He has been with Harmons for 14 years. When he started at Harmons, he knew he had found his home. One of the most important things about the company is “We never stop innovating.”
    The bread program was in its infancy when he arrived, and we now make numerous kinds of bread every day, a bread of the day, and seasonal varieties.
    One of the questions we often hear is why is our bread crust so dark? Jason explains this in detail (hint: caramelization makes for the best flavor) along with sharing many other fascinating facts about bread. From our “touchiest” bread—brioche—to our classic sourdough, all our breads have their own process and it takes time and expertise to put out the quality artisan breads you’ve come to expect from Harmons.
    About Jason Lindsay: 
    Jason Lindsay is currently the artisan bread program specialist at Harmons, and has been with the company for 14 years. He trains all the artisan bakers that work for Harmons.
    Jason is a baker by trade, and has worked in the industry for 33 years, including time spent running his own bakery. 
    He is extremely passionate and knowledgeable about bread, and enjoys sharing his skill with others. 

    • 1 hr 8 min
    Meet Cooking School Chef Daniela

    Meet Cooking School Chef Daniela

    Chef Daniela Oliveira, the instructor at our Mountain View Cooking School, came to America from Brazil, a country where “every celebration revolves around food.” In the latest episode of the Taste of Harmons Podcast, Chef Daniela joins our hosts Chef Lesli Sommerdorf and Brandon Young to discuss how she ended up in America and what drives her to cook and create. 
    Listen to this episode and subscribe to be notified about all upcoming episodes. Be sure to leave a rating and/or review, we'd love to hear from you.
    To sign up for a cooking class at any of our Cooking School locations, visit us at https://www.harmonsgrocery.com/cook-with-us/ 
    For more information please visit https://www.harmonsgrocery.com 
    Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/
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    Chef Daniela de Oliveira grew up in Brazil where she learned the value of mixing ingredients to create food with a multicultural flavor. She dreamed of attending culinary school and opened up a catering company in Brasilia where she provided food for weddings, small parties, university events, and government agencies. With this experience giving her first-hand insight into what it takes to succeed in the culinary industry, she knew she had found the career she wanted.
    In 2002, Chef Daniela moved to the United States where she lived in New Orleans, Los Angeles, and Portland. She gained even more passion for the industry while attending a variety of cooking classes while living in these cities.
    In 2011, her dream came true when she moved to Utah and was accepted into Utah Valley University's Culinary Institute, graduating with an associate of applied science degree in culinary arts.
    While working on her degree, Chef Daniela had the opportunity to hone her culinary skills as an assistant to several renowned chefs in events such as the Sundance Film Festival's ChefDance VIP dinners, and the Signature Chefs Gala of Utah.
    She began her professional career in 2013 at Culinary Crafts, where her passion for cooking and skills as a culinary chef developed further, and when Culinary Crafts was awarded the exclusive contract for the University of Utah’s The Tower at Rice Eccles Stadium, she was named chef de cuisine.
    In 2017, Chef Daniela redirected her professional and personal life, and made the decision to work as director of dietary services for an assisted living facility before joining Harmons at Mountain View, where she is a chef and instructor at the cooking school.

    • 58 min

Customer Reviews

4.9 out of 5
50 Ratings

50 Ratings

Strawbs88 ,

It’s nice to have a bougie store so close to home

In my childhood when my mom would say let’s go to Harmon's I’d know that day was about to get exponentially better and we would get all sorts of fun stuff to taste for the night and we would have no idea what we would be getting but we knew it would be good or defiantly something interesting. This podcast defiantly goes more in detail about specific subjects and the sustainability that is defiantly possible or goes with it. It’s bougie, it’s fun, and the associates are always so nice and have actual people vibes.

801podcasts ,

Good listen

I just want to give a shout out to the guy that said shower beers in the craft beer episode. There is nothing more relaxing. Over all great information and still engaging. You guys are doing a wonderful job!

Cazzie0925 ,

Flowers

Amanda is so knowledgeable about all things flowers. I enjoyed Cheryl’s story about the greenhouses in South America.

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