Write Us!
We welcome your comments and give each one attention and serious consideration. Send them to or fill out a Customer Comment form in the Owner Resources area. Each month a small selection is printed in the Reader. The rest can be found in the commons or in the binder near Customer Service. Thank you!
Write Us!
We welcome your comments and give each one attention and serious consideration. Send them to or fill out a Customer Comment form in the Owner Resources area. Each month a small selection is printed in the Reader. The rest can be found in the commons or in the binder near Customer Service. Thank you!

Bulk organization
Q: Please consider moving the dried currants up to the bins that are alpha ordered—blueberries, cherries, cranberries rather than bottom shelf mixed in with raisins. I always have to check every row down there to find currants. Thanks!

A: As far as I know there has been no alphabetical organization in the Willy Pack section of the bulk aisle. Products in Willy Pack are grouped by product type. Since currants are a form of raisin, they are grouped with the rest of the raisins on the bottom shelf. However, I will keep your suggestion in mind when we go to phase II of the bulk aisle upgrade. Thank you. -Jim Green, Bulk Coordinator–East

Condoms & cream cheese
Q: I was surprised that you guys have no condoms! And cream cheese! My two favorite products.

A: Good news! We have both products—the condoms can be found in aisle 6 and the cream cheese is in the dairy cooler next to the bagels. Ask a staff member next time you’re in the store and we can let you know where these products are located. Thanks. -Liz Hawley, Cooperative Services Assistant–East

Q: Where have the sandwiches with fresh mozzarella gone? They have been out of stock nearly every time I’ve been here in the last few months. Any chance you could make a few more each day—either Caprese or Salami—so I might have a chance to catch this elusive beast? They’re my absolute favorite. Thank you!

A: We no longer carry the salami sandwich, only the Caprese. We did experience a mozzarella shortage a few weeks ago. It is tasty and very popular and we hope to carry it on a regular basis. Thank you! -Gina Jimenez-Lalor, Deli Manager–East

Delicious soup
Q: I love your Senegalese Peanut Soup! Please make it more often.

A: I will pass your request along to the cooks. Thanks! -Gina-Jimenez-Lalor, Deli Manager–East

Fantastic produce
Q: Just wanted to say how fantastic the Produce dept. always is. Everyone is so responsive, so helpful. Today (as usual) Jahil was his responsive self—gave me great information on different veggies and the new pink pearl apples. He’s always friendly and willing to share information and response to all requests.

A: Thanks for the feedback. I’ll pass it on to the team! -Andy Johnston, Produce Manager–East

Confusing labels
Q: I think your product labeling of the Ela apples as “conventional” does not serve justice to the range of sustainable production practices used at this orchard. Ela Orchards practice Integrated Pest Management (IPM), a decision-making framework used to reduce human and environmental risk from pest management. Stated as a matter of fact all commercial orchards, even organic, use pesticides. So, recognition should be give to those “non-organic” fruit farms that have taken measurable steps to reduce the use of toxic pesticides from their spray programs. Perhaps labeling that reflects their use of sustainable agriculture would be better for this community.

A: Thanks! I’ll look into getting this changed! -Andy Johnston, Produce Manager–East

Pricing problems
Q: The prices for some bakery items are outrageous! $3.49 for a plain croissant!!! That goes way outside of OUR mission statement—goods proving fairly priced. Please offer items that are more affordable to normal people.

A: Thank you for writing in. After reading your comment, I immediately checked in to the pricing of the new Batch items we recently started carrying and realized there was in fact a data entry error that occurred. This error has been corrected and the price of the plain croissant has been significantly reduced. It is now $2.80, and we are happy to return this difference. Sorry for the inconvenience. Sincerely, Gina Jimenez-Lalor, Deli Manager–East

Coupon handling
Q: Could we find another way for cashiers to handle coupons? They’re frequently forgotten by many cashiers. Perhaps a system prompt earlier in the transaction/before payment? Thanks!

A: Thank you for taking the time to write and share your experience. In cashier training, we’ve stressed the importance of ensuring that all additional discounts (coupons, Bicycle Benefits, bag credits, bottle deposit returns) have been deducted from every transaction before any CHIP funds are added and payment is retained. At this time, there is no prompt that we can implement into our register system that will remind cashiers to deduct coupons, so we have to go on sheer memory. One luxury that we do have is that coupons can be entered at any point of a transaction, as long as the product that is coupon eligible is entered first; given that, many customers present their coupons either with the product (this is generally the most helpful practice, as it also easily allows the cashier to verify that the product meets all requirements and/or stipulations of the coupon) or at the end of the transaction before it is tendered. In many cases where coupons are forgotten, it is usually when they are given to the casher at the beginning of the transaction. While we recognize that it is not necessarily the most convenient matter of course for the customer, staff are always happy to pay out in cash for any coupons that are forgotten. Ultimately, it is the cashier’s responsibility to remember to deduct coupons, and I will make sure that all of our staff are given a reminder on the importance of remembering to do so. My sincerest apologies on behalf of the Front End staff if this matter inconvenienced you, and thank you again for bringing it to our attention. -Jesse Thurber, Assistant Front End Manager–East

Moldy cheese
Q: I have been buying Cedar Grove cheese for years. The last two times I bought Cedar Grove in Willy’s wrapping—mold spots showed up within several days. Can you tell me why this has never happened when in their wrapping?

A: Thank you for reporting your experience to me. Any time you find mold on your cheese, I invite you to return the product to us. You may have already done this, but I want to extend the offer to you to come back to the Cheese department after making that return and we can help you find a piece without mold or even cut you a fresh piece to whatever dimension you wish. There is someone on duty in the Cheese department from 8:00am until 6:00pm, except Mondays and a few Sundays where it is 9:00am to 5:00pm. As for the mold itself, this summer, being our first in the store, we had a few surprises like this crop up. We have seen more mold on cheese than we did during the cooler weather. I have a few ideas about why this mold showed up on your cheese: 1.) The biggest contributor is this, I think: our coolers were pretty stressed during the hot weather. In some cases, with other coolers in the Deli, it was just a matter of adjusting defrost cycles or base temperatures to compensate for the heat and humidity. In the case of the tall black cooler that houses the Cedar Grove cheese, I think it was some of that, but mostly we were packing it too full of cheese, disrupting airflow. We’ve corrected this and are hoping the cheese stays cooler and drier as a result. 2.) Another possibility is the wrap we’ve been using. I switched to a thinner plastic wrap for a few weeks, to try it out. It did not perform well; we noticed tears in the wrapping at the corners of cheese. It may be that this was the cause of your moldiness. I’ve since accepted defeat and gotten rid of that wrap and begged the forgiveness of my staff for subjecting them to it. 3) The last possibility is that we’ve missed something in our processing. I don’t think that is the case, but mold spores can travel from a cheese they’re intended to be in (blue, brie) to one they’re not pretty easily if we don’t watch our cleaning and slicing methods closely. My staff and I have had a conversation about this and we’re going to redouble our efforts at eliminating cross-contact between cheeses until we see a reduction in the problem. I hope this provides some clarity around your experience. We are committed to ensuring that it not be a regular one for you. Again, thank you for your patronage and please don’t hesitate to find us behind the counter if you need anything at all. -Patrick Schroeder, Cheese Coordinator–West

Music madness
Q: The music being played at Willy West must STOP! The current blend of Top 40 commercial pop and adult contemporary turns my stomach! Furthermore, it seems in direct contradiction to your mission statement. For the health of the community and to extend the life of your produce, get the “Kraft cheese of sound” out of here, NOW!!! Studies have shown that plants respond to bad music. If anything could wilt the flowers, it is Bon Jovi and the rest of the soulless and ill-humored auditory rape that is being forced upon the customers here. What is this, Cub foods? Or Wal-Mart grocery!?!?!? NO! It is NOT! Support local organic farming, YES! Support local organic music, YES? Thank you for your time.

A: Thanks for letting us know how you feel about our music selections. By law, we’re required to purchase licensed music services. We continue to receive new selections and add them to our playlists. Hopefully this will get a little more tolerable as we add other music. Thanks. -Lynn Olson, Director of Cooperative Services

Needs service
Q: Oh my gosh!! If I go back by the fish/meat counter—if the meat person (who ignored me) can NOT wait on me—could you PLEASE have a sign that states that only “fish” employees can help with the fish? I stood there for at least 5 minutes—all I wanted was 1/4 lb. of sea scallops—sea people lost my sale because no one helped me!! I want to spend my money here—what the heck? And do not blow me off!!

A: I am sorry this is happening to you! There are several ways I can suggest a solution. Some might not be as practical as others but here is a start. 1.) When you are about to come here, you could place a call to the direct line of West’s Seafood Center at 836-1450 and let them know what you want and they’ll have it ready. 2.) When you come to the counter at seafood and no one is there ask ANY employee to page the MOD (manager-on-duty) and they can either serve you or get the appropriate person quickly. The business reality is that the Seafood Center is an independent business under our roof and all their operations are under their control. Let me know if you have further trouble. -Mike Byrne, Store Manager–West

Bicycle Benefits
Q: Here is a conversation I had a week ago when I checked out: Me (showing my bike helmet and sticker): “I have Bicycle Benefits.” Checker: “Did you actually bike today?” Me: “Yes, obviously.” Checker: “Well, I ask only because I see your keys here and thought maybe you drove your car.” Me: “No, there’s not a car key on here. It’s my bike lock and house key (showing proof of no car key.)” My question: Why do you even offer this if we’re treated with hostility and suspicion? What do I need to do differently not to get this treatment next time?

A: I am equally disappointed at the comments made by one of our cashiers. Our customer service failed and it will be an agenda item at the Front End meeting next week. Sometimes our employees think about how things come across after they say it and we pride ourselves on always taking the high road. Thanks for alerting us so we can use it for training. -Mike Byrne, Store Manager–West

Tenney Nursery & Parent Center

Mark E. Saunders, CFP

Ian Colin MacAllister

Debra A. Stroik, Attorney At Law