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It’s November and like all Novembers I’m starting to do some HOLIDAY obsessing … food, feast, family! Menu plans and “who does what?” Shopping and more shopping. 

To get ready, I met with Mindy Elmergreen, who’s a long-time Core Shopper, mother of three boys who eat constantly, yoga instructor, and friend who seems super-organized and calm about the whole thing. Mindy brought along her boys for extra fun, and we sat down for a hilarious, informative chat.   

Katy: Hey Mindy, first off, thanks for doing this. I know how busy you are! One of the things I’ve always focused on at Healthy Living is the sense of community. Does that term – sense of community – fit? 

Mindy: Absolutely. The first thing that comes to mind is your staff. They make me feel part of the Healthy Living brand. They listen to me, answer questions, and seem genuinely interested. So, in that way, I feel part of your community. 

And thinking of my own community, I also meet friends at Healthy Living … sometimes unexpectedly in the aisle and sometimes planned in the Café. One community-like thing I love about shopping here is that I feel comfortable asking another guest what they’re buying and why they love it. There’s the “happy-to-be-here vibe!” of a strong community. 

Katy: Love that you meet friends here. It reminds me of many, many years ago when Healthy Living was a tiny store where I had about six customers a day. Occasionally, I heard people running into friends in our ONE aisle. 😊 I clearly remember feeling overjoyed whenever this happened and realized one of my goals was to have a place where people met … where there would be community! 

So with the holidays coming up, what’s been your experience shopping at the store? How does it feel? Is there still that happy-to-be-here vibe? 

Mindy: There’s just a ton of inspiration and a great vibe. Displays, abundance of products, your Produce section, and I love those QR codes in Produce that bring me to fantastic recipes. The vibe is there more than ever! Uh oh … look who’s here … Hi boys. 

Katy: Welcome Benji, Owen, and Jonas. Benji, I remember you in your mom’s backpack and now … wow … 

Katy: So, Benji, according to your mom, you’re constantly eating. True?  

Benji: True!  

Katy: Well, with Thanksgiving coming right up, you are probably positioned to do some major eating. What’s your favorite part of the Holiday? 

Owen: In the past, I really liked fooling Jonas. I’d tell him to eat a cherry … but handed him a cranberry, which is very sour. He fell for it every time … but now he’s wised up, so that’s over.  Now what I like best is pretty much everything! 

Benji: I actually like chicken more than turkey. What I don’t like is that I usually try to taste everything before dinner, and then I’ve lost my appetite. 

Owen: Waiting for dinner is the part I dislike most. But I love leftovers! 

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After thanking Mindy and her boys, I got to thinking about my own favorite parts of Thanksgiving. Mostly, I love that my whole big, noisy, fun family gathers. We come from far and wide to eat, drink, and be very merry. The other part of Thanksgiving that I absolutely love is the cooking. Here’s the stuffing (my favorite part) I make every year.

My Wild Mushroom Stuffing 

My Wild Mushroom Stuffing is a family classic. I find that ingredient amounts can really be up to your preferences. Folks who love whole wheat bread use it. Those who like more mushrooms add more. Those who can’t stand celery add less. Etc.! 

Here’s how I do it … but you do YOU! 

Ingredients:

• 3 loaves of bread of your choice (I use baguettes) – cubed and stale  
• 6  big onions – chopped 
• 5 stalks of celery – chopped fine 
• Butter 
• Olive oil 
• Mushrooms – I do a mix of cremini, oyster, and any other interesting-looking wild mushrooms, chopped. I usually use about 6-8 cups.  
• 1 cup chopped parsley  
• 1/4 cup chopped fresh sage 
• 4 tablespoons fresh thyme leaves 
• 3 tablespoons chopped fresh marjoram – I love this herb!  I BELIEVE in marjoram!!!! 
• Vegetable broth or chicken stock 
• Chestnuts (jars) – like maybe a whole jar, chopped up. 
• Dried cranberries to taste (I use about a cup)
• Salt and pepper 

Directions:

1. In a big pot, sauté chopped onion and finely chopped celery in butter and oil, stirring occasionally for about 10 minutes.  
2. When the onion is translucent, add mushrooms and continue to sauté until the mushrooms are softened. Add the cranberries and chestnuts. 
3. Remove from heat and stir in parsley, sage, marjoram, and thyme. Salt and pepper to taste.  
4. Toss with the bread cubes until well blended. Add stock. (don’t drench it … just enough to make it nicely moist.)  
5. Put it in a baking dish (or several dishes) and put lots of butter on top and bake at 350 degrees for about 30-45 minutes. 

This earthy, herby stuffing always gets my family’s thumbs up! 

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By the way, have you pre-ordered your Thanksgiving menu yet?  I only want the freshest, BEST ingredients for my family table, and I know you do, too. We have options for any dietary preference and any size gathering, with the freshest turkeys, legendary pies from Hilary, and everything else! 

Sure, the holidays can be a stressful time. You might worry that the turkey won’t be done in time. Someone else might obsess over making a pie. Will someone spill cranberry juice on the couch? A nervous cook might ask what “translucent onions” means!  For me, there are a thousand things to think about. But mostly, it’s a time of gratitude and celebration. 

Thanks for reading and Happy Thanksgiving,

Katy