THE READER
June 2007

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Cover

Customer Comments

General Manager's Report

Board Report

FY08 Operations and Capital Budgets

Grocery News

Produce News

Off-Site Kitchen News

Health and Wellness News

Specials Information

Book and Housewares News

Recipes & Drink Recommendations

Producer Profile: New Century Farm, Phil's Fresh Eggs, Yuppie Hill Farm

Ask the Midwife

Good Food

Newsbites

Community Calendar

 

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Customer Comments

Nutritional information

Q: I love the Deli stuff. Unfortunately, I cannot keep indulging without nutritional info breakdown (servings per container, calories per serving, etc.). Since you already print out labels with ingredients would it be possible to add nutritional info?

A: Thank you for the suggestion. We are currently investigating software that will help us do this. We’re still in the early stages, but I’m keeping my fingers crossed. -Dan Moore, Prepared Foods Manager

Coffee request

Q: Please bring in 16 oz. bags “Peace Coffee” Espresso blend. Thanx!

A: Thank you for your request. Due to space constraints we aren’t going to bring this product in at this time. However, we can special order 1 bag at a time of Peace Coffee if you’d like to do that. I hope you find this adequate. -Jesse Jensen, Grocery Coordinator

Raw carob powder

Q: Could you maybe carry raw carob powder? Also are your hemp seeds (bulk) irradiated?

A: I’ve looked through many different distributors’ catalogs, but I have been unable to find any that carry raw carob powder. I was able to find a website www.alissacohen.com where you can buy raw carob powder direct. I will ask around and see if one of our distributors can pick this product up. Our hemp seeds are not irradiated. They are dehulled using cold temperature gravity force to separate the inner seed and the oils. -Jesse Jensen, Grocery Coordinator

Thanks for the recipes

Q: Hey, thanks for the recipes in the newsletter! I made the Colcannon from the March issue (minus the broccoli) and it was fantastic! Keep ‘em coming!

A: Thanks for letting us know. If you have any recipes you’d like to share, please send them our way. -Brendon Smith, Communications Manager

Great class

Q: I loved the Chinese cooking class with Paul Tseng. If he offered another course I would definitely take it. He was very personable, an enthusiastic teacher and an excellent cook.

A: Thank you! Paul says he had a great time teaching the class and we’ve got another one planned for this month! Check out the Community Room Calendar on pages 8-9. -Lynn Olson, Cooperative Services Manager

We love Enchilada Pie

Q: Please make Enchilada Pie more often—as much as possible. We love it! And miss it. Thanks!

A: D’oh! I just sent off next week’s menu, but I’ll make sure to get this back on the following week! -Dan Moore, Prepared Foods Manager

Housewares request

Q: Am in need of a small ceramic grater for fresh ginger, such as the macrobiotic folks use. I imagine CSA still has them but it is a hard place for me to get to. Any chance we could get some in our gift or pottery or misc. kitchen utensil areas?

A: The only graters we can get through our vendors are plastic, steel or aluminum, but they do come in small sizes. Let us know and we can special order one for you. Thanks! -Vanessa Tortolano, Housewares Buyer

More muffins

Q: Could you please make a larger variety of vegan muffins? Too often blueberry. How about the banana flax, choco chip, etc.

A: Thanks for writing. In response to many customer requests we put the muffins and scones on a schedule so if you always shop in the same day, you’ll always see the same flavor. Please see the ad on page 25 and soon our website to see the schedule. -Dan Moore, Prepared Foods Manager

Product placement

Q: Hey-the bulk whole-wheat flour really should not be stored next to the hot fridge. That fridge kicks out lots of heat and flour (especially whole wheat) should be kept cool. Please find a better spot for it. Thanks.

A: Thank you for your comment. When that section was reset, the top selling items were the ones placed closest to the cooler. We have checked the temperature in these products at various times of the day. With the rotation of the whole-wheat flour and no findings of a high temperature, we feel the integrity of the product is not being compromised. -Jesse Jensen, Grocery Coordinator

Willy Pack tape

Q: The little sticky tape that you put on most nuts, dried fruits, etc. are very hard to get off. We have to tear the bag. This wastes plastic bags. Could you use the wired non-stick closures? We can reuse them and the baggies.

A: We’ve switched back to the tape that has a piece of paper on it to allow you to pull the tape apart and reseal it. All the Willy Pack items will have this easier-to-use tape once the other product sells down. -Jesse Jensen, Grocery Coordinator

Bring back the pints

Q: Why don’t you carry Tofutti in pints anymore? You still have the Cuties but no pints. It’s so much better than some of the other brands you carry!

A: I am sorry; we stopped stocking the Tofutti pints because they hardly sold. We would be happy to special order a case of eight 16 oz. containers for you. Without significant demand it is not likely we will carry pints anytime soon. -Matt Hofstede, Grocery Supervisor

Nutritional additives at the Juice Bar

Q: Juice Bar: Need list of nutritional additives on menu. I cannot select a juice tailored to my body without knowing the full array of ingredients/options for juices. Would also theoretically boost revenue for bar if people started using additives more.

A: Thanks for the suggestion. Our Communications department has already designed one. It was recently hung. -Dan Moore, Prepared Foods Manager

Seeking seeded fruit

Q: Just putting in a vote for seeded fruit. All the seedless varieties of watermelon, citrus, etc. are wreaking havoc with our ecosystems especially bee population. I can deal with a few seeds—please keep buying seeded fruit—less hybridization is better! Thanks.

A: We’ll bring it in when it’s an option. Unfortunately, many growers and shippers have switched to producing seedless due to market demand. -Andy Johnston, Produce Manager