Erewhon: 55 Years of Delivering Healthy Foods to Conscious Eaters

From its humble beginnings as a small market stall in late 1960s Boston to its current chain of eight stores in Los Angeles County, Erewhon has become the go-to spot in the Los Angeles area for all things organic, healthy, and nutritious. On any given day, you might find a gathering of well-known influencers and famous movie stars sipping green smoothies on the patio and posing for Instagram selfies, but Erewhon is also popular with regular shoppers who want the healthiest, freshest food they can find in their neighborhoods. Panorama Organic is proud to be part of the Erewhon product mix.

Erewhon Studio City market
Photo courtesy of Erewhon

When Erewhon founders Michio and Aveline Kushi came to the U.S. from Japan in the early 1950s, the macrobiotic food movement was mostly unheard of outside of Japan. Based on principles of Zen Buddhism, the macrobiotic diet balances the yin and yang of foods, with an emphasis on organic grains, beans, local vegetables, fermented foods, fish, some fruit, and not much meat. Michio Kushi soon became known worldwide as an expert and evangelist for the macrobiotic diet, and the couple began importing products from Japan for the growing group of adherents to the diet in the U.S. 

They called their market Erewhon, an anagram for nowhere, that came from the late 1800s satirical novel of the same name. In the book, Erewhon is a utopian society where people focus on their own good health. In 1968, the Kushis left Boston and opened a Los Angeles store. Erewhon, one of the first natural groceries in the country, paved the way for stores like Whole Foods and Natural Grocers. Unlike their bigger competitors, though, Erewhon remained a single location on Beverly Boulevard in L.A.

In 2011, Tony and Josephine Antoci acquired that store, and in the intervening years, have grown Erewhon to eight markets in Los Angeles County. While they may have increased the number of locations, the Antocis have stayed focused on the founding principles of Erewhon as envisioned by Michio and Aveline Kushi: a place for pure products that promote the health of the individual, the community, and the planet.

To demonstrate that commitment in a concrete way, in 2021, Erewhon became a Certified B Corporation, a designation that shows a business meets “high standards of verified performance, accountability, and transparency on factors from employee benefits and charitable giving to supply chain practices and input materials.” In addition, last year, Erewhon earned USDA organic retailer certification, one of a handful of grocery companies in the country to do so.

Where does Panorama Organic fit into Erewhon’s principled approach to grocery shopping? According to Victor Manes, director of protein at Erewhon, “Panorama Organic checks all the boxes for us. It’s organic, grass-fed, and local, and the regenerative piece and Audubon is big, too. It makes conservation easy for us and our customers. We’re always trying to find the best products for our shoppers, who are health-conscious people who want to eat better to live longer. Panorama Organic helps us do that.”

Kay Cornelius, Panorama Organic’s general manager, agrees that the two companies are a good fit. “Panorama Organic is proud to partner with a retailer like Erewhon that’s committed to bringing healthy, high-quality products to Los Angeles consumers, shoppers who value what we stand for—nutritious organic, grass-fed beef raised regeneratively to preserve critical wildlife habitat, restore the soil and water, and promote biodiversity.”

She adds, “We’re excited to grow with Erewhon as they expand in Southern California.”

Erewhon has locations in Beverly Hills, Calabasas, Los Angeles, Pacific Palisades, Santa Monica, Silver Lake, Studio City, and Venice, with new stores planned in Culver City and Pasadena.

Classic pot roast

Classic Pot Roast

There’s nothing better on a chilly Sunday afternoon than the scent of pot roast cooking in the oven. This one is simple and hearty and perfect for two people.

Serves 2

  • 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds chuck roast
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, peeled and minced
  • 3 cups beef stock
  • 3/4 cup dry red wine
  • 1 pound fingerling potatoes
  • 2 large carrots, cut into 2-inch pieces
  • 1 stalk celery, cut into 1-inch pieces
  • 1/2 cup frozen peas
  • 1 tablespoon fresh chopped parsley, for garnish

Preheat oven to 325°F.  

Place flour, salt and pepper on a large plate or shallow platter and mix with a fork until incorporated. Pat chuck roast dry with a paper towel, then coat with flour mixture on all sides. Set aside and allow to dry slightly. 

Heat oil in a small Dutch oven or large, oven-safe saute pan (with tight-fitting lid) over medium-high heat. Sear the roast until brown on all sides (about 4-5 minutes per side). Transfer roast to a plate.  
In the same pan, sauté onions until transparent, then add garlic and cook 1 minute longer. Add the stock and red wine to deglaze the pan, scraping up any browned pieces as you go.  

Transfer roast back to the pot. Add the potatoes, carrots and celery. There should be enough liquid in the pot to cover the meat and vegetables about half way. Add a little more stock, if needed. Bring the liquid to a simmer, then cover the pan with a tight-fitting lid and place in oven for 1 ½-2 hours, until tender. Remove pot from oven and uncover. Add frozen peas to the pot and replace the lid, allowing to sit for 3-4 minutes until peas are cooked. 

Transfer roast and vegetables to a platter, garnish with parsley. Serve with rice or polenta. 

8 Tips For Making Your Holidays Hassle-free (In The Kitchen, At Least)

We’re heading into what, for many, is the most intensely social time of the year. Parties, dinners, decorating, baking—it can all be a little overwhelming. But when it comes to hosting holiday dinners and parties, staying organized and doing some pre-planning can make your entertaining easier and more enjoyable for everyone, especially you. Then you can relax and appreciate all the rest of the festivities, too.

  1. Keep it simple. Now isn’t the time to experiment with a bunch of new , complicated recipes. Cook things you’ve made before using as many on-hand ingredients as possible. Keep the beverage list short—beer, wine, and a do-ahead batch cocktail, along with a non-alcoholic choice for those who don’t want to drink.
  2. Make a plan, and don’t wait until the last minute. Whether you’re doing dinner for two or cocktails for 50, advance planning makes the event easier. Develop your menu, gather and read through your recipes, make a shopping list and a timetable. But, stay flexible. In these days of uncertainty, guests get sick at the last minute, an ingredient you need may be in short supply (or really expensive), your oven decides to quit working—any number of situations could put a crimp in your plans. Take a deep breath and shift accordingly. There’s always a solution or alternative.
  3. Inventory your equipment and supplies well in advance. Make sure you have everything you need, like roasting pans, pie plates, and serving pieces. If you have holes to fill, make a stop at your local thrift store. Sometimes you can find what you need without spending a fortune. Make sure all of your table linens, if you’re using them, are clean and ready to go.
  4. Don’t think you have to make everything from scratch. It’s perfectly fine to take some shortcuts when you’re cooking a huge meal. Frozen pie crusts, frozen vegetables, even canned cranberries can all work with a little dressing up. Even Ina Garten doesn’t hesitate to use store-bought ingredients.
  5. Do as many things in advance as you can. Bake the pies, chop the vegetables for the stuffing, set the table, cook the sweet potatoes. Everything you can do ahead of time will make it easier on the day of.
  6. Embrace the principle of mise en place. That means chopping, measuring, and organizing all the ingredients and tools you’ll need for each recipe. It may seem a bit time-consuming at first, but once you get the hang of it, you’ll never go back to your old habits again. It makes the actual cooking way more efficient. Real Simple explains how to do it.
  7. Clean as you go. This is when a helper can make a big difference. While you’re focused on the cooking tasks, someone else can be washing up the pots and pans and measuring cups so they’re ready to go for the next recipe. If you don’t have someone else to pitch in, then take a few minutes to do it yourself. It makes the next cooking task easier when you’re not trying to move around dirty dishes from the last one. And when the avalanche of after-dinner dishes hits the kitchen, you’ll have an empty dishwasher and sink ready for them.
  8. Let go of your expectations and perfectionism. Your guests won’t remember a dry turkey, but they will remember how you made them feel welcome and loved, and that’s the most important part of all. 
Coffee-rubbed steak with side of spiralized potatoes and glass of water

Coffee-rubbed Steak with Spiral Potatoes

This recipe from our friends at Whole30 features a flavorful rub that blends ground coffee, chile powder and other spices to jazz up the flavor of your steak. The crispy spiral potatoes served alongside are can’t-stop-eating-them good!

Serves 4

  • 1 ½ tablespoons finely ground coffee beans or ground instant coffee
  • 1 ½ tablespoons hot chile powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon powdered mustard
  • 4 grass-fed ribeye steaks
  • 3 medium russet potatoes, peeled and spiraled
  • 1 ½ to 2 tablespoons avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Adjust the oven racks so one is about 4 inches from the broiler heat and the other is lower in the oven. Preheat the oven to 425°F. Line a rimmed baking pan with foil. 

In a small bowl, combine the ground coffee, chili powder, paprika, salt, and powdered mustard. Place the steaks on the un-heated rack of a broiler pan or baking pan. Rub the steaks all over with the coffee mixture. Set aside.

Place the spiraled potatoes on the lined baking pan and pat dry with a paper towel. In a small bowl, combine the oil, garlic powder, salt, and pepper. Drizzle over the potatoes and gently toss to coat. Roast the potatoes on the lower oven rack, tossing once halfway through, for 20 minutes.

Set the oven to broil, leaving the potatoes on the lower rack. Place the steaks on the upper rack. Broil the steaks, turning once halfway through, until medium-rare (130 degrees F) or desired doneness. Use a meat thermometer for best results. Remove the pan with the steaks from the oven, tent with foil, and allow the steaks to rest until the potatoes are done.

Move the pan with the potatoes to the upper rack and finish under the broiler, watching carefully and tossing occasionally, until golden and crisp, about 5 minutes.

Recipe courtesy of The Whole30 Fast and Easy Cookbook by Melissa Urban. Learn more about Whole30 here.

Open-faced steak sandwich with sliced roast beef, spinach leaves, sliced tomato, and cheese on the side

When Does an Ordinary Sandwich Become Extraordinary? When You Add Panorama Organic Beef, Of Course.

A sandwich is, at its most basic, a piece of meat between two pieces of bread. The 4th Earl of Sandwich is credited with giving the quick and easy meal its name, but for centuries before the Earl devoured his dinner of salt beef and thick bread while working at his desk (or at the gaming table, depending on which story you believe), in almost every culture, people both rich and poor wrapped bread around meat and sometimes cheese. 

A recent consumer survey found that sandwiches have become a go-to for people eating at home because they’re easy, healthy, and budget-friendly. If the same old ham and Swiss on rye or turkey with avocado just aren’t exciting your taste buds anymore, we’re here for you. Panorama Organic’s grass-fed beef makes your boring sandwich into a gourmet meal, all while delivering health benefits to you, restored ecosystems to birds and wildlife, and prosperity to American family ranches.

All of our beef, whether fresh, frozen, or prepared, is organic and 100% grass-fed, with no-GMOs, antibiotics or hormones, or imported mystery meat. Our ranchers treat their animals with special care so they deliver the best-tasting beef to your table.

Two burgers with onions, pickles, and cheese on cutting board with tomatoes on the side

When it comes to sandwiches, the most obvious and popular choice is the hamburger, a staple of barbecues and backyard parties across America. Panorama Organic offers four different types of ground beef—the standard 80/20 and 85/15 blends, a 93/7 blend for those who prefer a leaner product, and our new Chef’s Blend, a combination of ground chuck, brisket, and short rib for big, beefy taste. You’ll find plenty of creative burger ideas on our recipe page—everything from a simple classic burger to a Southern version with fried green tomatoes.

Taking the burger idea one step further, there’s nothing more comforting than a cold meatloaf sandwich made with leftover meatloaf. Add some mustard, mayo, cheddar cheese, tomato, and lettuce, and dinner is served.

If you have hours to spend, a slow-smoked brisket with spicy barbecue sauce makes not only a great dinner, but with the addition of cole slaw and sturdy rolls, an amazing sandwich the next day. If you don’t have time to spend tending the smoker, you can also braise the brisket in chile sauce.

Get spicy with steak in this carne asada sandwich, which includes roasted red pepper and green chile, red onion, avocado, and a lime-infused sauce. If you don’t want to take the time to roast and peel your own peppers, you can find roasted red peppers packed in olive oil and frozen or jarred green chile at almost any grocery store. They’ll do in a pinch.

Panorama Organic’s steak strips make great kabobs. Stuff the grilled meat and veggies into pita bread and drizzle with a little tzatziki for a healthy and delicious Mediterranean dinner. Or, cook them up in a grill pan with onions, pile on a sub roll, top with melty Provolone, and you have a classic Philly cheesesteak. 

Meatball sandwich with cheese and marinara sauce on baguette

Last year, Panorama Organic launched a line of fully cooked prepared products to make your life easier. Our hotdogs, meatballs, and hickory-smoked sausage are all made from the same organic, grass-fed beef as our higher-end cuts, and offer the same delicious flavor in a healthy, easy to dress up package.

The meatballs are great in soups and over spaghetti, of course, but they also make a delicious meatball sandwich or sliders. Broil them for a few minutes to get them nicely browned, add your favorite marinara sauce and some cheese to a hoagie roll, and you have a dinner to please everybody.

The uncured hickory-smoked sausage is great on the grill, but you can also cook it in a skillet with some green peppers and onions for a tasty sandwich on your favorite bread. If you want to get especially creative, simmer it for a few minutes in some beer before putting it on the grill or in the pan. 

And then there’s the humble hotdog. Ours are fully cooked, uncured, and made of 100% grass-fed, organic beef. You can go the simple all-American route with some mustard and relish or add chili and cheese. For a Chicago dog, add onions, tomatoes, pepperoncini and a poppy seed hot dog bun. Our favorite is the Sonoran dog with bacon, beans, jalapeno, avocado, tomato, onion, and cheese, all served up in a bolillo bun. 

What kind of creative sandwiches are you creating with Panorama Organic beef? Post a picture on Instagram  or Facebook and tag us. We always appreciate seeing what our customers are doing.