Posted on Tue, Mar 09, 2010
Posted by Brittny Bird on March 9, 2010
March has truly become one of my favorite months. One of the reasons is that it is National Nutrition Month®. Each year the American Dietetic Association and dietitians across th
e country use March as the month to refocus everyone's attitudes towards eating healthy. I love this years' theme of "Nutrition From the Ground Up." It is a reminder to all of us that the easy way to focus on eating better is to start with the basics: build your nutritional health from the ground up.
Going back to the basics is the first step. Here are a few things to help you to build and strengthen your healthy eating foundation.
1.
Focus on fruits and veggies: Most Americans are not eating the recommended amounts of fruits and vegetables (about 5 cups total each day). Fruits and vegetables are important sources of essential vitamins and minerals as well as being low in calories and fat. I encourage you to count how many you and your family are eating each day to see how you measure up.
2.
Look locally: From farmer's markets to community-supported agriculture, you have many options to find new, fresh foods in your area. At Great Harvest, we love buying local as much as we can and go out of our way to support family-run farms.
3.
Make calories count: Too often, people think of foods as good or bad, so we try to eat only those on the ‘good foods' list. When you're choosing between options, focus instead on the one with more of the vitamins and nutrients that you need. Sometimes, foods with fewer calories aren't always the healthiest options. Remember all foods are good in moderation.
4.
Test your taste buds: A healthy eating plan emphasizes fruits, vegetables, whole grains, low-fat or fat-free dairy and includes lean meats, poultry, fish, beans and nuts. Those are the basics but too often we get stuck in a rut of only eating the same five things. Branch out and try new recipes, new fruits and vegetables, or a tasty, savory whole grain bread.
5.
Be aware of portion sizes: Even low-calorie foods can add up when portions are larger than you need. As a general rule start with a small handful or fist size portion. If you are still hungry, go back for more. Eating slower can also help keep portion sizes in check.
For more information about the basics of eating health check out www.mypyramid.gov and www.eatright.org/nnm.
What things do you do to eat right?
Posted on Wed, Mar 03, 2010
Posted by Mike Ferretti on March 3, 2010
Would you love to meet the brightest minds in your business?
Who wouldn't?
Well, I just did. Annually, we invite all of our franchisees and 
employees to a conference where we deal in depth with a particular topic, do some networking and have a ton of fun. This year we spent 3 days in Napa, CA studying how to make our stores more profitable in the face of an increasingly volatile commodity world and uncertain retail environment.
Every year I come away amazed at how talented and insightful our bakery owners are. I am truly blessed to be able to work with them and honored to have that privilege. The energy they generate and the ideas they share are inspirational.
We also have a chance to build and improve our sense of community. There is one thing we do that is really cool. Each year we take a portion of the revenue we generate at this event (it is not a profit center by any means...we charge some fees to offset costs) and award a scholarship to someone in the Great Harvest family (owner, owner immediate family member, bakery employee, franchise office employee) based upon a very non-traditional selection process.
Our specific goal is to award a scholarship to an interesting and meaningful applicant that falls outside of traditional scholarship channels. We look for passion, vision, and people that have limited traditional funding means available. We look for people giving back that have a need. People that make a sacrifice (social worker or teacher or artist or national park ranger) have a greater need than an investment banker. People a touch out of the mainstream are more interesting, in this context, than people taking a traditional education path. We like people that do things a little bit different and we want to help them stay a little bit on the edge. This helps keep us connected with a fun part of life.
Writing things like this feels gratuitous or as if I am the kid screaming "look at me!" That is not my intention. We think connecting with your community in ways like this makes the world a better place to live and hope to set a good example for others.
Thanks for reading. Do you have any fun community stories to share with us?
Posted on Tue, Mar 02, 2010
Posted by Misti Maisch on March 2, 2010
Green...who doesn't like green? Green is the color of luscious grass and the lucky 4 leaf clover. It's iconic for putting the earth and its preservation first. Green eggs and ham oh Sam I am! Can you say "wheat grass smoothie"? Really, who doesn't love Kermit the frog? We certainly can't forget that it's the color of money either. When we think green, we also think of St. Patrick's Day which happens to be on the horizon.
If you're lucky (no pun intended), you'll find Popeye bread in your local Great Harvest. Of course it has leafy green spinach in it but also so much more. We are talking about sweet roasted red peppers and savory parmesan cheese. This bread makes an incredible roasted chicken sandwich. I like to flatten some chicken breasts and then bake them with a little sea salt, fresh ground pepper, olive oil, and fresh lemon juice. Then I take some of my favorite cheese -- Dubliner Irish Cheddar, of course -- and put that on the chicken. Toast some Popeye bread, assemble, and you have an amazing sandwich. (By the way, Great Harvest bread is so flavorful and moist that you can skip calories from mayo and you won't even know it's missing.)
My favorite bread in March is the Gouda and Stout bread. If your local bakery isn't using Guinness beer in this recipe, chances are they are using a local microbrew. This bread is a great side to some hearty stew. Many of our Great Harvest bakeries will also be baking Irish Soda Bread , Chocolate Mint Cookies, and quite possibly some Blarney Scones. The Blarney Scone takes its name from the Blarney stone of the famous Blarney Castle which happens to be a world landmark and one of the greatest treasures in Ireland. Millions have flocked to the castle to kiss the stone which legend believes gives the gift of eloquence. Oh, only if it were that easy!
Does your family have any favorite food traditions for St. Patrick's Day?
Posted on Thu, Feb 25, 2010
Posted by Debbie Huber on Feb. 25, 2010
Recessions are scary. Yes, we hear experts say that recessions are a good time to start a business, but experts have been wrong before. What about people who have actually done it? Listen to this 4 minute interview with the Great Harvest Bread owner in Wenatchee, WA for her side of the story.
Photo of Chris & Kyle Skalisky, Great Harvest Wenatchee, WA
Anyone else have a recession start-up story to share? Or any stories about Chris & Kyle's bakery?
Posted on Tue, Feb 23, 2010
Posted by Brittny Bird on Feb. 23, 2010
Today's million dollar question: What makes a whole grain a whole grain?
If you are like most Americans, your answer probably included saying that whole grain is brown, only wheat, only fiber, only the bran, the same as multi-grain, tastes bad and is never sweet. Hopefully if you have eaten at Great Harvest, you didn't include the last two in your answer.
The truth is every grain starts out as a whole grain. Grains have three parts: the bran, the germ and the endosperm. If after processing (milling, grinding, etc.) all three parts are still there, it is a whole grain. If any parts are removed, like removing the bran and germ for white flour, it can't be a whole grain.
Did you know that whole wheat is the same as whole grain? Whole wheat just specifies which type of grain is the whole grain. At Great Harvest, all of our whole wheat products are made from our daily fresh ground whole wheat flour - nothing is added and nothing is removed!
What's your favorite whole grain food? We'd love to hear.
Posted on Fri, Feb 19, 2010
Posted by Mike Ferretti on Feb. 19, 2010
To be honest, we don't. Like a lot of companies, we talk about it and wish for a utopian society where we all fairly comment on each other's work habits and skills and strengths and irritants. But, we are human. We never quite get it right. So we do the best we can and keep looking for a better way. If you know of one, please share it with us in the comment section.
Something we do have nailed is customer reviews. In this case, customer means a franchisee, not a bread buying customer. Every decade or so we have our franchise agreement reviewed by the Association of Franchisees and Dealers to make sure we meet their standards for a fair franchise agreement. The AAFD is the country's leading advocate for franchisees and we respect their opinion. We are in our periodic review process as I type this and hope that our agreement is recertified as fair. And, if it isn't we will know where we are lacking and work to fix the issues.
We think we run a fair business and like to share that with others. A number of years ago, a company called Fran Survey approached us. They do peer reviews of franchise companies and sell those reviews to people interested in buying a franchise. That is a great selling tool for us but more importantly, it is a better management tool. The report is put into a format that can be published, but we get to see the raw responses in anonymous form. Every year we take those and see if we can fix the problem areas. Some we just can't for a variety of reasons. For example, we always hear "We should do national advertising." Maybe, but while we are a good sized company, we still are small enough to where local efforts are best. But, we fix what we can. This year, the one we are tackling is "The CEO doesn't spend enough time in our bakeries." To better hear what people need for me to hear, I have c
ommitted to taking a trip into bakeries every other month for 2010 and listen to what our owners have to say in person. There is no substitution for direct interaction. CBS is even doing a reality show now on CEO's in the field.
My first field trip this year was a blast and I was able to see an idea we have been tossing around successfully validated in the field. Any time you can spend more time with your customers, that is a good thing. In the meantime, let us know if you have the 360° employee review process figured out...
Posted on Tue, Feb 16, 2010
Posted by Bonnie Harry on Feb. 16, 2010
Fifteen years ago, Scott Creevy marched into his Boulder Great Harvest bakery with a spray can of paint and wrote "Be Loose and Have Fun" across a wall. He was inspired by a "No Shirt, No shoes, No Problem" newsletter written by Great Harvest founder and friend, Pete Wakeman. Scott was intent to remind himself and his employees that life can be all too serious and work should be fun and serve our lives, not
the reverse. His employees watched with wide eyes, but this kind of action was not a complete surprise from their boss. Scott does nothing half-way. He leads with his heart and his passion, and it's served him well.
I had my first phone conversation with Scott in 1989
; he was a Great Harvest icon and I was a rookie at Great Harvest's home office. I was slightly intimidated by his direct and serious manner. The first time I actually met him face to face was at an informal Great Harvest convention in Isla de Mujeres, Mexico. How could I have thought this man with the twinkle in his eye, quick smile, and wry sense of humor was intimidating? Scott is truly a kid at heart. If he's serious, it's about caring for the people in his life -- his family, his friends, his employees and his customers.
Scott and Sally Creevy opened their Great Harvest Bread store in Boulder, CO in 1983. They were pioneers in a company in its infancy. Great Harvest was a perfect fit for this couple. Scott is fiercely independent and happy to make decisions. They wanted to be their own bosses, with flexibility to spend time with their kids and enjoy their lives. As one of the first 10 stores in the system, the slate was wide open for defining what a Great Harvest bakery could be. The bread of course was the core, but over the years Scott and Sally built the epitome of the neighborhood bakery, a culture in which they raised their two girls and connected with the people of Boulder. Their 20-year newspaper ad says it all, "Yes, we make great whole grain breads but this is why you love it."
The Boulder Great Harvest, true to the freedom spirit, does things its own way and has been a leader in many innovations. Scott appeared in a local video blog (Baking with Scott.) A monitor above their sandwich counter runs a slide show including bakery shots, rafting and Grand Canyon hiking trips. One of the first stores to go full bore with sandwiches, Scott and Sally added a friendly touch. Sandwich customers are on the honor system for paying. Giving generously to others has tied right into their philosophy. They were one of the first stores to spontaneously have a charity bake day for the firemen's families of 9-11. They would have helped anyway but it was personal. Scott's nephew escaped from one of the trade towers and told them he would never forget the faces of those firemen entering the building.
Scott is an avid skier and hiker. He and bakery owner friends, Bill 
Dial and Barry Sparks, have hiked the Grand Canyon for a number of years. In the winter, he plays basketball to keep in shape. Coming on 30 years in the business, the only telling sign Scott and Sally have aged is the fact their girls are grown and on their own. If a lifestyle can truly keep you young and sharp, these two have found the secret.
Have any of you been in the Creevy's Great Harvest in Boulder, CO? Any stories to share?
Posted on Fri, Feb 12, 2010
Posted by Kate Ord on Feb. 12, 2010
Here's a piece of information my co-workers didn't know abou
t me. My family tree includes Johnny (Chapman) Appleseed - the patron saint of horticulture, gentle humanitarian and fashion icon. From what I know of him, he's a darn good example of someone who followed his bliss and convictions. Of course, it's what all of us want - a life well lived and one that contributes something positive to the world.
Michael Pollan in his 2001 book, "The Botany of Desire," profiled my great, great, great "Uncle Appleseed." Since then, I think I've read every book written by this author. His words capture the sentiments held by so many of us at Great Harvest about creating a lifestyle in sync with our values. He underscores that creating, and consuming, pure-and-simple, close-to-nature products is indeed a noble pursuit.
For those of you unfamiliar with Michael Pollan's work, he has become one of the most influential writers in America on issues relating to real, simple, unprocessed food. His most recent book, "Food Rules," provides inspiration for a healthy and sustainable diet.
My all-time favorite book of Pollan's is the "Omnivore's Dilemma." It's a page turner. He explores the origin and political nature of food, and answers the question "what is the quality of the life of the steer who becomes my steak dinner?" This book changed my eating habits completely and gave me another reason to be proud of the whole grain breads Great Harvest bakery owners produce. We can trace every whole grain to a family-owned farm, and every ingredient in our breads is recognizable - freshly milled whole grain flour, purified water, yeast, honey, salt.
Michael Pollan's books have made me think and buy locally. For the first time in my life I know where a bunch of the food in the fridge comes from. I even know several farmers on a first-name basis. I also have a bevy of hens (Thelma, Louise and Betty) who provide fresh eggs. I have come to appreciate knowing where my food comes from, and the sheer pleasure of preparing and eating foods closest to nature. For a city girl, this is a major life transition.
So who influences your food choices? An eccentric member of your family tree who planted apple seeds along the tributaries of the Muskingum River? Your mom? Your home-ec teacher? A physician? An author? Please share!
Posted on Tue, Feb 09, 2010
Posted by Debbie Huber of Feb. 9, 2010
I found the Levite Chronicles blog from a Chris Brogan post
and have been a fan ever since. I like Jon's idea of a social media chaplain, but more than that, I am always impressed when a person or business creates a new niche and fills it. Kind of like the "whole wheat bread made with fresh ground flour daily" niche. ;-)
Jon Swanson did a series of interviews called Five Questions. Since imitation is the sincerest form of flattery, I'm going to copy his idea. I interviewed my friend (and first supervisor!), Hans Wendt, about his experience with Great Harvest for the past 20 years. He and his wife, Rene, own the Great Harvest Bread Co. in Bellingham, WA.
What makes a great franchise business?
Hans: You know me well enough that you can predict this answer - freedom! The Freedom Franchise is the most important feature of the Great Harvest franchise system for me. Secondly, the ownership and staff at headquarters are fair and just people. Even if I disagree with the direction they're going on a topic, I still believe they are being fair about it. Third, I like the bread and I can feel good about selling it. It tastes great and is good for you so it's easy to be passionate about it. I don't have to sell my soul to make a living.
What are some of the disadvantages of owning a small business, especially a Great Harvest Bread Co.?
Hans: There could be easier ways to make a living. It's a lot of work and a lot of responsibility. Now that I'm a business owner, I have empathy for all my former employers. I know that the owner of any business has a large burden to bear. Sure, I enjoy the "other benefits" of business ownership, but it was an adjustment for me to learn to deal with the risks. I spent some sleepless nights worrying about a customer falling in my lobby on a wet floor. I had to teach myself to shed the worry about risk (and I increased my liability insurance.)
What are those "other benefits"?
Hans: I get to work every day with people I like because I hired them. I am never presented with moral or ethical dilemmas from management above me. Though hard work and long hours, I pick my hours so I could go to all my kids' games and performances. It can be hard to leave town, but I love the flexibility in my schedule.
What is it like to live in a border town for the 2010 Winter Olympics?
Hans: The hotels are all booked. I've heard that Canadians are coming down here just to get away from the chaos. The city has been working on development projects for a couple of years -- replacing sidewalks and streets to look good for Olympics. We're targeting the extra people in town with Red, White and Blueberry Swirl bread on our menu.
How painful was it to answer my questions?
Hans: Much easier than the interview I did last week with a local radio station about our first annual "Toast Festival!"
Have any of you been in the Bellingham, WA Great Harvest or another locally owned Great Harvest? What's you favorite bread there?
Posted on Fri, Feb 05, 2010
Posted by Mike Ferretti on Feb. 5, 2010
September 11. We all have stories. One of our DC area bakeries was owned by a couple that had Pentagon ties. He worked there. She used to. They lost some friends in the attack. Like the entire country, we were all aching to do something. But, we were sitting 
in Montana 2000 miles away. What could we do? We did the only thing we knew. We baked bread. We opened our training bakery to the public and sold the bread. We took all of the money we raised and sent it to the Pentagon 9/11 Victim Relief fund. A bunch of Great Harvest bakeries did the same thing in their towns. We felt better. But...
One of our field reps, Kayla Conner, came up to me at the end of the day as I was all happy with what we had done and said, "You know, that was awesome, but is it enough? We did a great thing but that is the only time the home office has ever done that. We have tons of organizations in Montana that need help. Can't we do something for them, too?"
Wow. Talk about getting a reality check. She was totally right. The fifth line of the Great Harvest Mission Statement reads Give generously to others.
It was time for the home office to start to walk the walk. It was something we all wanted to do, but we just never had as an office. That was no one's fault. We just hadn't. We were generous people doing generous things individually in the community, but not as a group.
So, we thought about how could we fix that. Someone came up with the brilliant idea of making it a part of the training that our franchisees receive when they buy a store. Prior to that, we had encouraged bakeries to give back to their communities, but had never led by example. The bakeries were living generosity but were we? From that moment forward, every training class that has come into the Great Harvest system has opened the training bakery for a day, baked and sold bread, and given all of the money to a local southwest Montana charity. Over 50 classes. Over 50 bake days. Over $200,000.
That has become a part of our training culture. People that join the Great Harvest family of bakery owners get the spirit of generosity from the day they graduate to being an owner. It isn't just a line in our mission statement. It is something we care enough about to shut the office down for these days (did I mentio
n that these things have become so popular that trainees can't handle them on their own so we close the office for the day and join in the effort with them?) so that we can really live the dream.
And all because one field rep had the guts to say three little words. Three words everyone wanted to say but she actually did.
"Is it enough?"
Kayla Conner photo