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

Vendors & businesses donating to relief efforts

From day one of the Almeda Fires, the Co-op team wanted to help the community. They reached out to vendors across the region and country to ask for their help with products, supplies and food to get to the fire victims.

And that help came through in big ways, getting nutritious food to displaced families, home supplies in high demand, and wellness and food for first responders and firefighters. Thank you for supporting these businesses as thanks for their help in our community's relief efforts.

October news at the Co-op

October is typically Co-op month, to highlight how differently cooperatives do business. But instead of talking about the 7 Cooperative Principles, or the ownership benefits of being part of the Co-op, we only need to look at the past four weeks to see what being a cooperative really means.

As part of the co-op family, you've helped the entire community immensely. 

Support Co-op staff to rebuild

The Ashland Food Co-op is dedicated to helping our community and our staff rebuild after the Almeda Fires in early September. 

For immediate support, the Co-op gave $1,000 to staff who lost their homes in the fires, as well as $250 for food and other household needs for anyone displaced due to a level 3 evacuation order.

Change for Good in September: Southern Oregon Land Conservancy

For the month of September, Ashland Food Co-op shoppers can round up at the register to support Southern Oregon Land Conservancy. Since 1973, SOLC has been working on multiple fronts to improve land quality and conservation for humans and nature alike. Check out some of the projects below that SOLC has been working on recently. And mark your calendar for Saturday, October 24, as SOLC hosts an Open Lands Day hike and tour on the Rogue River Preserve.

Chatting about community giving with JPR's "Jefferson Exchange"

Recently, Julie O'Dwyer, Ashland Food Co-op board vice-president, joined a panel of guests on Jefferson Public Radio's "Jefferson Exchange" to discuss how the pandemic has led to an even greater need for community giving and support of local non-profits.

JPR logo

Get to know Ashland Emergency Food Bank

The sixth cooperative principle, "Concern for Community," has become even more important since the pandemic began and economies, locally and globally, started to constrict. To address this, the Board of Directors agreed in April to release 100% of patronage dividends and designate Ashland Emergency Food Bank as a donation option for those dividends - resulting in over $20,000 in donations. And with the early launch of Change for Good register round-up, AEFB was a natural choice to receive round-up donations. 

2020 Co-op Election Results

2020 Co-op Election Results

Ashland Food Co-op owners voted for three open seats on the Board of Directors, and for ten non-profit organizations for the Change for Good register round-up program.

Click a name below to read more about that Co-op Board member.

Co-op Owners Step-Up to Support the Ashland Emergency Food Bank!

AFC and AEFB Press Release - Local Strength!

Release Date: 5-26-2020

In April, the Ashland Food Co-op Board of Directors announced to the community that the Co-op would be returning 100% of the 2019 Patronage Dividend to its owners. The 100% Patronage Dividend return to Co-op owners converted to over $628,000.

The Co-op Board felt in this time of great need it was not the right time for the Co-op to put away funds for the future, but rather to support owners fully so they may have more strength to weather these stormy times.

Free Monday Night Lectures - virtual and recorded

Thanks to the many agile and adaptable experts in the Rogue Valley, the much-loved Free Monday Night Lectures live on - even if everything is moving online.

While we miss seeing community members with a joy of learning showing up at the Co-op Classroom, we hope these recordings teach and inspire you.