Behind the Scenes: The Deli
Welcome back to our Behind the Scenes blog series. We recently took you into the colorful world of Produce. Now we’d like to introduce you to the department that enters beast mode daily: the Deli.
Did you know?
- The Deli is working to eliminate all GMOs or GMO related products from their recipes and moving toward 100% organic products. Presently, they use 82% organic products and constantly look for ways to get to 100%.
- The Deli processes more than 200 lbs. of fresh chicken daily. That means they prep and cook more than three tons per month and 36+ tons in a year.
- Roughly sixty people work in the Deli, about one-third of AFC total employees, at any one time throughout the year.
- One of the most popular dishes is meatloaf and it’s made in SIXTY pound batches. They use ground turkey and Emerald Hills grass-fed beef, alternating the two from one day to the next.
If you’ve ever stepped foot in the Deli, you’ve likely seen Justin Robeson (black backwards hat, 2nd from back right in the photo above). Maybe he took your sandwich order, maybe he delivered your smoothie, or maybe he gave you a sample of soup. He has worked at the Co-op for 8 years, the last 5 years as Assistant Manager of the Deli Kitchen. He was able to escape the Deli hustle and answer a few questions.
Describe your department in three words.
Making miracles happen.
What is the most popular Deli item?
Butternut Squash Lasagna.
If you were stranded on a desert island, and could only take 3 items from the Deli with you what would they be and why?
A knife, a lighter, and the Brandy because I will survive thrive.
Can you tell us a little known fact about your department?
The Deli dishwasher runs more loads than any machine in the Rogue Valley.
What's the busiest time of year for the Deli and why?
Thanksgiving week is the busiest because it is a food holiday. We cater the store meal on the Monday of Thanksgiving week, then prep, cook, and organize Deli Thanksgiving meal orders, and in general are just extra busy in the store… it’s a long week.
Would you rather...
Eat from the hot bar or order off the Deli menu? Order off the Deli Menu.
Coffee or tea? Coffee in the morning, Iced Tea in the afternoon.
Smoothie or Kombucha? Smoothie.
Breakfast burrito or breakfast sandwich? Breakfast burrito.
Between the Hot Bar, Cold Salad Bar, Green Salad Bar, Smoothies, Specialty Sandwiches, and Build Your Own Burrito, the Deli has a lot to offer. The selection can be overwhelming, especially if you are a first timer. Even if you’re not, you might be stuck in a rut like me. I could eat Noble Braised Pulled Pork and Butternut Squash Lasagna every day. To help navigate the plethora of choices, here are some staff recommendations.
“It's hard to choose a favorite food item... so I am going to pick two! I LOVE our hummus. It is straight to the point, authentic and is a staple in my fridge. I also love the Sesame Kale Salad on the cold bar. It's gingery and delicious,” says Deli Chef Adriann Ribis.
Deli Chef James Whitmire favors the breakfast burrito. “My favorite Deli Food right now is the basic breakfast burrito. It really gets me powered up in the morning. You can’t beat fluffy organic eggs, melted pepper jack cheese and tater tots. If you really want to get crazy, you could add a little Cholula or salsa in there.”
That’s the Deli. A dynamic department churning out 60 lb batches of meatloaf and meeting the vegan, vegetarian, gluten free, on-the-go meal needs of the Rogue Valley. Next up, we’ll talk salmon, beef, chicken and turkey and meet the Meat Department.
More Co-op News
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Reducing our waste has continued to be of greater concern for Rogue Valley residents, especially since January, when options for recycling became even more limited. While the Ashland Food Co-op is ramping up our efforts to reduce waste as a business, there is a lot that our community can do at home to help the cause.
On the Road to Sustainability
By Laura Pfister, Media Coordinator
Forty six years ago, a group of families formed a buying club to access sustainable, local organic food as an alternative to modern industrial agriculture. This humble foundation of social and environmental responsibility started the Ashland Food Co-op and has shaped every decision we’ve ever made. It’s how, over four decades later, that a small buying club became a 30 million dollar, 17,500 square foot Certified Organic Retailer diverting 82% of their discards from the landfill.
Staff Picks: Earth Friendly Products
In celebration of Sustainability Month in April, we asked our Sustainability Committee to share their favorite eco-friendly product.
2018 Kids Summer Camps
We’ve teamed up with Rogue Valley Farm to School to offer three different camps this summer. Each week campers will dive into food production, preparation and exploration, with a mix of farm and kitchen experiences that delight the senses and inspire the soul. Join Rogue Valley Farm to School staff as they cultivate the ability to grow and cook delicious, healthy, seasonal meals. Monday - Wednesday at the Co-op Community Classroom, Thursday & Friday at the Farm at SOU.
Update on our Strategic Initiatives
By Ed Claassen, Board President
Your Board and Management Team invested a significant amount of time in 2014 developing a set of strategic initiatives that we believe are vital in shaping the future of our business and furthering our mission. We formed a Strategic Planning Steering Committee consisting of 3 Board members and 3 Management Team members to guide the implementation of these initiatives.
2018 Electronic Coupon Schedule
To further our sustainability efforts and to serve you better, we began offering Electronic Owner Coupons in January 2017 at the register.
No more forgetting to bring your owner coupons. No more waiting for your newsletter to arrive. Cashiers simply ask if you want to use your owner coupons when you check out.
As we enter our second year of Electronic Coupons we wanted to share a couple of friendly reminders and the 2018 month by month schedule.
Please note:
What Does Democracy Have to Do with Cooperatives?
By Annie Hoy, Marketing Manager
We often refer to cooperatives as “democratic enterprises.” But what does that really mean? The Ashland Food Co-op, like all other co-ops in most economic sectors, is owned and controlled by the people who use its services.
Co+op Basics: High Integrity, Low Price
Looking to stretch your grocery budget? So are we! We've lowered the price on over three hundred items to create a set of high integrity staples for every shopper. Welcome to Co+op Basics.
Co+op Basics includes over 300 pantry and household staples. From beef to milk to cereal, we’ve lowered the margin and price on all those items to make organic, healthy food accessible to every shopper.
Co+op Basics Staff Favorites
After the holidays, we usually find our pocket books a little lighter. Here are a few favorite Co+op Basics items our staff turn to when the money is a little tighter.
Proposals Sought for the 2018 Community Grants
The funding cycle for the 2018 Co-op Community Grants for nonprofit organizations is now open.
Every spring, for more than 20 years, we’ve been donating to area nonprofits through our Community Grant program. We are committed to creating healthy, sustainable communities and this program helps us fulfill that commitment by supporting the amazing work of local nonprofits. The Community Grant program is also the highlight of Cooperative Principle 7, Concern for Community, and is something we take to heart.
From the General Manager’s Desk
By Emile Amarotico
As we commence our lap around the sun in 2018, I wish to recognize the longstanding contributions of an amazing group of professionals. We are blessed with the dedication of eleven department managers expertly coordinating the daily flow of people, products and services that breath life into our Co-op!
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Lynne (35+ years’ tenure) our Grocery Manager oversees keeping the aisles abundant with shelf stable products and coolers full of fresh perishables.
The Role of the Board in Co-op Governance
By Gwyneth Bowman, Vice President
After serving on the AFC Board for fourteen years my passion for the Co-op model has strengthened my commitment to the Cooperative Principles and Values. Of special importance is how we work together as a governing body with one voice. We are the ultimate decision-makers of our Co-op and hold a trusteeship for the benefit of our owners and community.
Fall Favorites from the Co-op
Like it or not, the cool weather has arrived. Whether you are heading out for a hike or enjoying a good book by the fire, the Co-op Deli has what you need to fuel your favorite fall activity. Stay warm with these comfort food recommendations from the Co-op Deli.
From the General Manager's Desk
By Emile Amarotico
A recent visitor commented that our parking is totally inadequate to our business volume. What’s true is that we cannot create more parking due to space and municipal code constraints. Thus, the value of each available space is increasing over time. Assuming only half of Co-op shoppers use automobile parking, each space supports at least $200,000 in annual sales.