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Sep 04
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Brown Bag Signs its Second Franchisee

By Press

Brown Bag, a DC-based breakfast and lunch restaurant that focuses its menu on healthy cuisine on the fly with an environmentally-friendly edge, has just signed its second franchisee.  Founded in 2002, Brown Bag now has 5 corporate locations, and a franchise location, serving the Washington, DC area.  Their newest franchisee, Robert Cunius, is currently looking for a location in DC.

When Robert Cunius started looking into franchises, one of the most important factors to him was the schedule.  He wasn’t looking for a business that would become his whole life.  He has two daughters with whom he’s very active, and he wanted a business that allowed him to coach their sports teams and spend time with them on evenings and weekends.  Armed with a background in the restaurant business, he felt pretty confident that he could handle a restaurant like the one he’d worked in back in the 90’s, Jennifer Street  Restaurant, a breakfast, lunch and catering business—and that’s where Brown Bag came in.  Robert has been looking at Brown Bag since last December, and after having many back-and-forth discussions with Erich Fuldner, Founder and President of Brown Bag, Inc., he decided to dive in.  Cunius plans on being hands-on in his franchise; he’ll be there every day as its full-time manager.

Brown Bag is known for taking its homemade soups, salads, pastas and sandwiches and raising them above the merely mundane; they take the average workday breakfast and lunch and raise the bar to the level of cuisine—and they do it fast, so as not to delay the customers who rush in and out everyday.  In addition to their breakfast and lunch rushes, Brown Bag has a thriving side business in catering.  In today’s health-conscious world, businesses are more interested than ever in promoting the health of their employees, so catering breakfasts, lunches and other corporate events with Brown Bag is a welcome option. Cunius understands what it takes to be successful in the restaurant business and the value of an active catering business.  “Whether Brown Bag is catering for 10 people or the whole office, we will guarantee the same level of high quality and nutritional ingredients that you find in Brown Bag Restaurant,” says Cunius.

Mr. Cunius is eager to get started in this new venture, and Brown Bag President, Erich Fuldner, is looking forward to the future: “I’m excited to have Robert onboard and to see Brown Bag grow.  I love seeing people get excited about what we do at Brown Bag, and I know Robert’s enthusiasm is going to translate into the success of his location.” Robert and Erich are currently searching the DC area for the perfect location for the newest Brown Bag restaurant.

Aug 30
Love0

Brown Bag Wants to Know: Natural or Organic?

By BBBlog

We all know that consumers are becoming more aware and wary of what goes into their bodies.  They’re asking questions, reading labels, and researching food-related topics more than ever before.  Organic food has been rising in popularity despite carrying price tags that are generally higher than their non-organic counterparts, but it seems that people are losing faith in their “organic” labels and beginning to look more at foods that are “natural.”

What’s that mean, you’re asking?  It goes back to the label reading that I mentioned before. Natural foods usually have far fewer ingredients than your average packaged foods, which probably means fewer additives and preservatives.  Natural foods have the core building blocks of a specific food product—and that’s it.  One simple example: apple sauce.  We looked specifically at Mott’s Original Apple Sauce and Mott’s Original Natural Apple Sauce.  Mott’s Original Apple Sauce has these ingredients listed: APPLES, HIGH FRUCTOSE CORN SYRUP, WATER, ASCORBIC ACID (VITAMIN C).  If you look at the ingredients for Mott’s Original Natural Apple Sauce you’ll find one less ingredient—no high fructose corn syrup, so essentially, the applesauce is unsweetened.  A lot of people are very wary of high fructose corn syrup, so the “natural” label is important to them.  This is just one simple example.

According to Amy Sousa, senior research analyst at The Harman Group and co-author of the research firm’s Organic and Natural 2012 Report, “Organic is important, but it really comes down to ingredient lists more and more.  Consumers really want fresher, less processed, more natural foods, and the more that ingredient list is clean, … the more enthusiasm consumers will have.”  Brown Bag can certainly get behind that way of thinking.  What about you?

The Organic and Natural 2012 report has some interesting info, as well.  According to this report, 60 percent of guests said that their impression of a quick serve restaurant would improve if they offered organic products.  Going further, Sousa states that brands that adhere to a larger social responsibility (whether it be serving natural products, sourcing sustainable proteins, etc.) can actually mean more to consumers than the word organic.  So, maybe we’re not only becoming healthier but more environmentally aware as well.

There is a distinction that’s important to make between organic and natural though.  Organic labeling has certain standards set by the USDA, “natural” does not.  Let’s go back for a minute to that apple sauce.  If you buy organic apple sauce, then you know that the apples used to make the sauce were held to a set of standards by the USDA, and they were produced without pesticides, etc.  This same apple sauce might still be sweetened.  Does that mean that now you have to look for “Organic, Natural Apple Sauce?”  Not necessarily.  Just read the label.  Earth’s Best Organic Apple Sauce has these ingredients: Organic apples, water, ascorbic acid.  The word natural is not part of its title.

There are some foods, and apples are one of them, that are on the Dirty Dozen list (a list compiled yearly of the fruits and veggies that retain the most pesticide residues).  It’s recommended that people always eat organic apples and apple PRODUCTS (that means apple sauce, apple juice, etc.).  This is also something to take into consideration when choosing your food.

Why does eating well have to be so complicated?  Who knows.  It’s a complex world.  Our best advice when choosing your food—be aware, be informed and read labels.  And come see us at Brown Bag!  We promise to always give you exactly what you’ve asked for and the most straight-forward and honest choices around.

This chart can be found at http://www.stonyfield.com/why-organic/organic-vs-natural

Aug 22
Love0

It’s Not Too Late to Grow Your Own: Brown Bag Talks Late Season Veggies

By BBBlog

We know that quite a few of our customers like being able to grow their own vegetables.  When you grow your own, you know exactly what went into them; so if you want organic fruits and vegetables, then you’re in control.  While most summer gardens are winding down for the year, it’s not too late to plant late-season or fall vegetables.  You’ve done all of that work getting your garden ready, so what could be better than getting a little more out of it, than stretching your growing season out and carrying fresh vegetables into the autumn months?

If you had early spring plantings, then you’re looking at much the same vegetables for fall.  We’re talking about cooler weather, so it just makes sense that those vegetables that grew well in the early spring, would like autumn in the DC area.  So, when you’re gathering your seeds, etc. for planting, here’s what you’re looking for: carrots, beets, broccoli, cabbage, Swiss chard, kale, peas (bush peas are better than climbers this time of year) and all kinds of salad and Asian greens.  Most of these can be direct-seeded right into the garden, but broccoli can be started indoors in the summer months under lights or in a greenhouse to protect it from the hot sun.  The best way to choose which seeds to sow depends mostly on your first frost date (to find out when your first frost date is, check here).  Once you’ve found your first frost date, check the back of the seed packet for the number of days to harvest, (try to choose disease-resistant varieties that mature quickly) and count backward from your first frost date—then add two weeks (because most plants grow more slowly as the days begin to shorten).  Once you’ve calculated all of this, you’ll know if you still have time to sneak in a late-season planting.

Early fall is also a great time to make a permanent place in your garden for hardy perennial herbs, fruit bushes and fruit trees.  You should be able to take advantage of end-of-the-season sales on oregano, marjoram, thyme, sage, sorrel, mint, blueberries, strawberries, currant bushes, grapes and apple, plum, peach and pear trees; you’ll probably find some great deals and the cooler temperatures will allow the roots to become established before the winter kicks in.  You’ll get next to nothing from these plants this year, but next year, they’ll be ready to go as soon as spring makes an appearance.

The weather has been a bit unpredictable this year, so if your first frost threatens to come a bit early, cover your plants with burlap or another breathable fabric (try to keep the fabric off the actual stems by propping the fabric up with stakes or other material).  Remove the fabric during the day and replace at night.  If you have vulnerable plants in containers that are too large to bring indoors, try pulling them under the eaves of the house and placing them close together to protect them from frost.

Happy late-season gardening to you!  If you find some of these tips particularly useful, come in and let us know or drop us a line on Facebook  or Twitter!

 

Aug 15
Love0

Farmer’s Market Pros: How to Shop Like You’re in the Know (Even if You’re a Newbie)

By BBBlog

The Brown Bag is certainly an advocate of farmer’s markets everywhere.  We think they’re a great way to get fresh fruits and veggies while also being a responsible citizen of your planet.  When you shop at your local farmer’s market, you’re doing what’s best for you, your community and your planet.  Farmer’s markets are more likely to have fruits and veggies that have been picked at their peak of ripeness than your average grocery store, and produce picked at its ripeness magic moment have more vitamins and nutrients than produce picked early so that it will keep well until it can make it to your grocery store shelves—so, you’re getting more nutritional bang for your buck at the farmer’s market than you would at your local grocery.

What’s more?  When you shop at farmer’s markets, you’re supporting the farms in your local community and making sure that your community continues to have access to fresh, local produce.  You’re reducing your carbon foot print because those fruits and veggies that you’re taking home didn’t have to be flown in from Peru, they were simply trucked a few miles down the road and right to you.  You’ll be eating seasonally, which scientists say is healthier for humans, as well as being healthier for the environment as a whole (think carbon footprint again).  Have we convinced you yet?

All of this being said, we understand that sometimes trying something new can be a little bit stressful.  Maybe you’re thinking, “I went to the farmer’s market once and I didn’t know what half the stuff was!” or “How do I know what’s organic and what’s not?”  Our answer: Ask questions.  Eating seasonally means that sometimes you’ll be trying things you’ve never cooked or eaten before, and you may be thinking, “I don’t even know where to start with kale!”  Not to worry!  The people selling at the markets do know what to do with their produce; so, if you’re confused or wary, ask them for suggestions.  Very often, farmers will have a recipe or two printed and available for customers to take home.  And if you’re wondering which fruits and veggies are organic but can’t find signs to indicate, just ask.  The farmers at markets have all the info you’ll need about the things they grow, and they’ll be more than happy to tell you about how they grow it.

A few other tips to shopping the market like a pro:

  1. Go early.  Late risers tend to get the produce that’s been picked over, so get up early and nap later.
  2. Take cash.  Most farmers will not have a credit card machine ready and waiting.  We know that many of you live and die by credit cards and never have cash, but make life easier for everyone and stop by the ATM before  you go to the market.
  3. Bring your own bag.  This is not a necessity, as most farmers will have plastic bags handy for your purchases, but if you’re looking to do your shopping for the week, you may need more room to carry things.  Also, bringing your bag saves resources and gives a hand up to the planet (and every hand counts!).
  4. Farmers markets aren’t all about produce.  They are some of the best places to discover local farms with sustainable and environmentally friendly farming practices.  Consider buying your eggs, milk, cheese and fish/meat here as well!
  5. Don’t haggle—you’re not at the flea market.  Farmers work hard–really hard–and a lot of the farmers you’ll meet at local markets are working hard to bring organic produce and other products to your community.  They’re innovative in their farming practices and often may incur more costs in their farming techniques than larger, commercial farms.  They need to make a living too.

Give your local farmer’s market a try, if you haven’t already.  We’re pretty sure you won’t be disappointed.  If you’re looking for a list of local DC-area markets, click here.