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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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.
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Meet Board of Director Julie O'Dwyer
When not working on Board of Director efforts, my profession is an Interior and Building Designer. I own the Ashland Design Studio, located in the Historic Railroad District, and have a design services studio there - JulieO Design. I have been in the architectural design business my whole life; from crawling around my father's architectural studio to traveling around the world working on buildings large and small to now having created my own niche in the local building community. I took a few years off this path to own and run Tease Restaurant here in Ashland.
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For the month of November, we are once again teaming up with Smart Chicken® for the Smart Chicken® Smart Giving program.
Here’s how it works.
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From the General Manager's Desk
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This spring, National Co-op Grocers recognized Ashland Food Co-op as a Co+efficient Sustainability Star for our excellent sustainability efforts.
Our Sustainability Vision aims at being carbon neutral by 2030. We’ve taken a great stride toward this by installing a 39 kilowatt solar electric system on our rooftop with the capacity to generate approximately 7% of our electricity usage. The cost was partially offset by a $27,000 REAP (Rural Energy for America Program) Grant.
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With all the local products that we offer, it’s hard to pick a favorite. But that’s exactly what we asked our staff to do. Here are some of their go-to local eats.
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Many of us wait all year for this moment. We spend the winter months dreaming of a certain fuzzy stone fruit, its sweet juices dripping from our face and the buttery golden pie crust those yellow-orange slices will inhabit.
Good news! The wait is over. That local, sweet orb of sunshine has finally arrived. That’s right. Rolling Hills peaches are here!
2017 Board Election Results
We're Sustainability Stars!
Deep in our hearts we've always known we were sustainability stars, but now we have an award to prove it.
We recently received a Co+efficient Sustainability Star award from National Co-op Grocers (NCG) recognizing our positive environmental and community impacts.
Co+efficient, NCG’s sustainability program, measures social, environmental and local economic impacts from participating food co-ops across the country.
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Dine In and Bike Your Way to Savings
Did you know that approximately half of our landfill waste stream is composed of Deli trash? A significant part of that is “to-go” containers, which are sometimes used for dining in and don’t end up “going” very far at all.
Sustainability matters in everyday actions and we want you, our customers, to help us reduce unnecessary waste and make the most ecologically sound choices possible.
