Health & Wellness

Eat Healthy Together: Happy Healthy Spring Rolls

Now that summer is officially here, I find the heat has this magical power of bringing my family closer together.  We spend more time outside doing fun water activities, or having dinner on our patio as the warm breeze dances around us.  Usually I would be thrilled to serve a robust salad loaded with a bounty of vegetables, but my son doesn’t seem to find the idea of a salad a great choice.  I think it’s the raw vegetables in a bowl that makes him turn his nose up to the hot sun in dismay. The thing is, I had to find a way to get him to eat his vegetables. 


I’ve tried several different approaches to the vegetable coaxing, and have come up short time and time again. As a last attempt, I decided to get his little hands involved in the process, and made our mainly raw vegetable dinner interactive. I thought of spring rolls solely based on the fact that they are super light and fresh (perfect for the heat), require no stove time, and my boy and I can make them together. 

I put this idea to the test several days ago, and started by going down the international aisle at Walmart. I found the rice wrappers there and showed them to my son. He was intrigued by their firmness, and tickled at the fact that he would be able to dip them in water and they would become soft. I told him we needed to find food to put inside, but it could only be vegetables and meat. After about a second of pondering the idea, he agreed. I said to him we would use carrots and cucumber (which are two veggies he eats already), and then I slipped in some other vegetables that I wanted him to try.


We got home, and I laid out all the ingredients on a plate, and placed a big bowl of water in front of him so he could start dipping the wrappers. This experiment worked like a charm. He loved making the rolls and we had dinner in the patio that night.  No complaints.

This recipe will work with any vegetables you would like to roll.  Here’s what I used.


Ingredients for spring rolls:

  • 10 rice wrappers
  • 40 cooked shrimp (cleaned, deveined and tail removed)
  • 10 green lettuce leaves (rib removed)
  • 10 portobello mushroom slices (1/2-inch thick)
  • 1/3 cup thinly sliced purple cabbage
  • 5 teaspoons salted peanuts
  • 10 carrot sticks (1/4-inch thick)
  • 10 cucumber sticks (1/4-inch thick)
  • 10 yellow bell pepper strips (1/4-inch thick)
  • 10 red bell pepper strips (1/4-inch thick)
  • 10 sprigs of cilantro leaves

Ingredients for sauce:

  • 1 teaspoon peanuts (crushed)
  • a pinch of chile flakes (the kind you put on pizza)
  • juice of half a lime
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 5 tablespoons rice vinegar

Directions:

  1. Fill a large bowl halfway with warm water.

  2. Dip a single rice wrapper into the warm water until it starts to soften, and becomes bendable. About 15 to 30 seconds.

  3. Remove rice wrapper from water and lay on a flat, clean work surface. 

  4. Place 3 or 4 shrimp in the center of the wrapper.

  5. Then top shrimp with a leaf of lettuce, a portobello mushroom slice, a pinch of purple cabbage, ½ teaspoon salted peanuts, 1 carrot stick, 1 cucumber stick, 1 yellow bell pepper strip, 1 red bell pepper strip, and a sprig of cilantro.

  6. Fold one end of the rice paper over the shrimp and vegetables, then fold the opposite side as well. 

  7. Fold the right side of the rice wrapper over the food, and roll it closed. 

  8. Place on a dish and repeat with remaining wrappers, shrimp, and veggies.

  9. To make the sauce: Combine all ingredients for sauce in a bowl and mix well. 

Serve by spooning or dipping spring rolls into sauce. Enjoy! 
Walmart Mom blogger Nicole Presley is a Mexican-American gal obsessed with food. She has an original recipe blog called Presley’s Pantry that is packed with sweet desserts and a tribe of Mexican food dishes.

Join Walmart's Eat Healthy Together Challenge for a chance to win a $25 Walmart gift card. Learn more at: foundation.walmart.com/eathealthytogether.

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Business

A New Angle on Our Fresh Produce Departments

As a store manager, nothing compares to the thrill of actually seeing or hearing a customer react to a change I’ve worked with a team of associates to bring to life. In fact, since the remodel of our store earlier this year, I’ve purposely spent more time in our fresh produce department, just to watch and listen.

My store was among the first of our remodeled locations to unveil Walmart’s new Fresh Angle approach, which places fresh, unpackaged vegetables front and center. When you walk into our store today, you're intentionally greeted with a farmer’s market vibe. We’ve lowered the profile of our fixtures so customers can see across the entire department. We’ve captured the field-to-store experience, and in a way that’s easier and more enjoyable for customers to navigate. But – while the positive feedback on the visual aspect of the program represents a victory in itself – that barely scratches the surface of what Fresh Angle is all about.

The fact is, “looking” fresh only goes so far. The key is making sure the fresh produce our customers buy in our stores continues to look and taste the same when they pull it out of the fridge three days later. That’s the real driving force behind this new approach, which has been rolled out at 180 stores to date and more than 3,000 by the end of the year.

In addition to improving the sight lines across our produce department, we’ve reconfigured our fixtures to look fuller while holding fewer products. At the same time, we’ve maintained our broad assortment.

Why fewer products? Pressure and time go a long way in determining the freshness of an item. By reducing the depth of our produce fixtures, our avocados are no longer stacked four or five deep. Same goes for tomatoes and so many other popular fresh items. By reducing the depth of our fixtures, we’ve reduced the volume of product we’re holding on the sales floor at any given time. And, given the clock on freshness begins ticking the moment fresh fruit and vegetables are picked, we’re essentially passing increased freshness on to our customers – and working even harder to reduce food waste.

It was eye-opening how a department could look so abundant with less. It’s helping us reduce throwaways and operate more efficiently across the board. We’ve also received positive customer feedback at stores where Fresh Angle has been implemented.

Customers want fresher products so they can enjoy them longer. With Fresh Angle, we’ve developed a vehicle to deliver on those expectations. The impact has been immediate – and it’s growing. It just makes sense.

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Health & Wellness

Walmart Associate Conquers North Pole Marathon

Some people will go a long way to support charity. For Dorn Wenninger, vice president of global food sourcing for Walmart U.S., not even the North Pole is too far.

Dorn was one of 56 runners from 21 countries who participated in the 14th annual North Pole Marathon on April 9. Dubbed the “World’s Coolest Marathon,” the 26.2-mile race not only challenges endurance athletes with its snow-covered, icy terrain and bone-chilling weather, it also supports a variety of worthy causes with hundreds of thousands of dollars raised each year.

Crossing the finish line after five hours and 17 minutes, Dorn captured first place and secured his spot in an exclusive group of 428 people worldwide who have completed the marathon since 2002.

This year’s competitors ran to raise money for a variety of causes worldwide. Dorn, who has been with Walmart almost six years, serves on the boards of two nonprofit organizations: Cobblestone Farm in Northwest Arkansas and Amigos de las Americas. He will continue to raise money for Cobblestone Farm, which produces organic produce that is then donated to local food banks.

“I’m passionate about healthy eating, farming and produce,” he said.

His passion also extends to running. In January, he participated in a marathon in Trinidad and Tobago, where the temperature was 130 degrees warmer than the lowest temperature he experienced while at the North Pole.

Knowing that running on snow and ice would be different, he trained for the North Pole event on dirt and gravel trails. But the terrain wasn’t his only concern. With temperatures between -25 and -43 degrees Fahrenheit, his respiration froze and built up on his face mask. He used three different masks throughout the five-hour run and ended up with early signs of frost bite on his nose.

His North Pole adventure was supposed to last one and half days, but a crack in the runway prevented Dorn from flying out for three days. Despite the delay, he said the trip was an amazing experience.

Running is a great way to deal with stress, he said – even on 6 feet of ice floating on 14,000 feet of Arctic Ocean. It also can have a positive impact on other areas of life, from personal to business.

“Achieving the seemingly impossible helps demonstrate that almost anything is possible, even when others don’t believe it is,” he said. “Determination, focus and persistence go a long way in achieving goals.”

Dorn never imagined he’d win the North Pole race, but with that victory in hand, he now has his eye on a few other challenges just as difficult – or more so.

“It's incredible what people are capable of when they put their mind to it,” he said. “The thought of running a marathon at the North Pole sounds so extreme that it's virtually unbelievable. I welcomed the challenge of proving, to myself, that it is possible.”

Photos courtesy of North Pole Marathon.

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Heritage

Remembering Don Soderquist, Retired Walmart COO

Walmart’s culture – defined by our core values of service, respect and excellence – has always been key to our success.

That culture lost a very significant champion this week, as Don Soderquist, a key member of our company’s leadership team until his retirement in 2002, passed away.

Don joined Walmart in 1980 as executive vice president of administration and logistics and was a driving force behind our company’s growth. In fact, he led us through a period of significant progress from 1988 to 1999 when he served as vice chairman and chief operating officer. During his tenure, the company’s revenue increased from $1 billion to more than $200 billion.

Don epitomized the term servant leader. He was always thinking of others, provided great feedback and was encouraging to so many people. He had a deep passion for integrity, and it was Don who drafted our original core values. Don became known as the “Keeper of the Culture” after our founder, Sam Walton, passed away because he not only helped define our values – he lived out our culture and spoke passionately about it year after year. He truly believed that ordinary people could do extraordinary things when they worked together, and he taught the beliefs and values that supported that conviction for the rest of his life. Even after his retirement, he invested his time and energy into many associates who still work for the company.

After retirement, he established The Soderquist Center for Leadership and Ethics in Northwest Arkansas to provide values-focused development training to future generations of leaders. In 2005, he wrote the book “The Walmart Way” to teach others how to apply the lessons that made Walmart successful to their own lives and careers. He was also involved in numerous charitable organizations and served on several corporate boards.

Don touched so many lives here, and he will be dearly missed by his family and all of us at Walmart.

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Sustainability

One ‘Perfect’ Solution for Saving Ugly Apples

As the world’s largest grocer, Walmart knows food waste is a big issue.

For more than a decade, we’ve been doing our part by changing the way we do business and working to create a zero waste future, especially where fresh produce is concerned. Last week, my colleague Frank Yiannas wrote about our dedication to reducing food waste in the U.S., outlining our progress and the ways we’re making a difference with innovative date labeling, as well as the Spuglies potato launch and our wonky veg program at Asda.

Now, we’re excited to announce that after months of discussion, a brand of apples from Washington state, called “I’m Perfect,” will make its debut in Walmart stores this week. One of the challenges growers have is that Mother Nature can throw a curveball such as a hailstorm, high winds or even a string of very hot sunny days, which can damage the exterior finish of fruits. While the texture and flavor remain perfect, the exterior damage usually renders these fruits unsellable in the fresh market because they fail to meet traditional grade standards. We’re proud to be the first retailer to bring these apples to you.

These “beautifully imperfect” apples will eventually be available in 12 varieties from Granny Smith to Red Delicious. For now, about 300 stores in Florida will offer the apples in five-pound bags.

From helping our growers find alternate uses for these less than gorgeous fruits, such as making apple juice or selling small apples for lunch kits, we are committed to identifying options to get less than perfect fruit to market and thereby reduce this type of food waste.

What excites me the most about the launch of these “I’m Perfect” apples is that it is a result of working with our suppliers to build the infrastructure and processes that create a new home for perfectly imperfect produce. Because ugly produce can occur unexpectedly in any growing season or crop, we want to have the systems in place to offer this type of produce whenever it may occur.

The “I’m Perfect” product is just one example of the ways we are aiming to reduce food waste, supporting growers, and providing value to our customers.

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