Meet the Meat Department
Welcome back to our Behind the Scenes blog series. So far you’ve meet the dynamic Produce and Deli teams. Next up, the department that is packed with protein, meet the Meat Department.
Did you know?
- All of the fresh beef and lamb are local grass fed and grass finished meats.
- None of the seafood products contains Sodium Tripolyphosphate.
- The Meat Department offers a variety of fresh house-made chicken and pork sausages daily.
- All of the fresh meat and seafood is custom cut and packaged in-house daily.
- The brown eco-friendly meat trays used for packaging are manufactured in the USA and Non-GMO project verified, tree-free, recyclable and BPI certified compostable trays.
The Meat Department is just seven employees and one giant packaging machine named Digi. Even though they are small in number, they are big in quality and hard work. From hand cutting fresh meat and seafood to ensuring the organic integrity of your protein-centric holiday dinners, the Meat Department is always on point.
Assistant Manager Brian Swift (pictured above on the right) is no exception. He also brings quite the sense of humor to the crew. Brian has worked in the Meat Department for 10 years and as Assistant Manager for the last three. He gave me a glimpse into the day to day shenanigans. I mean operations, day to day operations.
Describe a typical day in the meat department.
A typical day in the meat department? Hmm… Well I start with a six shot espresso and gaze out our window, looking at the beautiful mountains. Then I look up, out of our skylight, and see the beautiful blue sky. I finish my sixth shot of espresso and get back to reality and realize I'm in a room with no windows or skylight. However, I’m surrounded by top quality meat and seafood, good people, and Sinatra on the radio. This is my life and I love it.
What is your bestselling item?
Our bestselling item is definitely salmon. Depending on the season, King, Coho or Sockeye sell the best. The 20% ground beef is popular as well.
Tell me about some of the cool farms the AFC Meat Department sources from.
Some of my favorite farms are Emerald Hills and Magnolia Farms. Both are small farms near Roseburg. If you have the chance, I strongly suggest visiting them if you are in the area.
If you were stranded on a desert island, and could only take 3 items from the Co-op with you, what would they be and why?
Stranded on a desert Island? Yeah right! I work in rooms ranging from 33 degrees to 48 degrees. You will never catch me on a desert Island. However, if I was ever stranded in Alaska, I would take my knives, a lighter and J.R. from the Deli to cook all my meals.
Share with us one of your favorite "meat-centric" recipes.
I’m a big fan of using a smoker to cook my meats. My three favorites are brisket, pork shoulder and baby back ribs. I like to use a simple dry rub of chipotle powder and brown sugar, let it sit overnight and then slow smoke the meat the next day.
Anything new or exciting coming down the pike?
We recently installed all new energy efficient meat cases that have very nice LED lighting. Also, we now carry Kinder Organic BBQ sauces and started stocking Gary West jerky, a local favorite from Jacksonville.
As summer approaches, grilling is hot on everyone’s mind. For your outdoor, or indoor entertaining, here are some Meat Department Staff favorites.
Niman Ranch Chipotle Cheddar Sausages - Sam Roberts
These sausages have a lot of flavor and are great for summer grilling. The cheddar and chipotle combo works perfectly together.
Emerald Hills Flat Iron Steak - Graham Pedersen
Their beef has excellent flavor. It’s a delicious cut of meat, no matter how you cook it.
Magnolia Farms Lamp Chops – Chris Romero
Magnolia Farms lamb chops are my go-to. I like to pan sear the chops with olive oil and herbs, then bake in the oven.
That’s a wrap on the Meat Department. Next up, we’ll visit the land of bulk beans, world class chocolate, diapers and everything in between, the Grocery Department.
More Co-op News
Unwavering Spirit in a Time of Change
By Emile Amarotico, General Manager
It’s been two months since my last update on our Co-op community, but it could just as well have been two years ago, or from an alternate reality! Needless to say, life at the Co-op has changed, and it hasn’t been easy for employees or shoppers. But despite the challenges, it has been an inspiring and reaffirming time that reminds us why we love the cooperative enterprise.
Staying Sustainable in A Changing World
By Rianna Koppel, Sustainability Coordinator
In the midst of a health crisis, how can we focus on sustainability? Let’s be real - these are tough times!
What does sustainability look like now? I like to refer to the definition of sustainability - meeting the needs of the present without compromising the ability of future generations to meet their needs. How can we meet the needs of the present, while keeping the future in mind?
Democracy and Co-ops
By Annie Hoy, Board Director
This month, AFC Owners will democratically elect a slate of board candidates. These candidates are co-op owners, just like you and me. By holding annual elections, co-ops around the world and close to home are expressing Cooperative Principle 2: Democratic Member Control.
2019 Patronage Dividends are available now
From the Board of Directors:
This year, the Co-op Board of Directors is taking unprecedented action to distribute 100% of the over $628,000 2019 Patronage Dividend to our owners. In this time of great need, there is no holding back. This is not the moment to put away funds for the future, but rather to support our owners fully so that we may all have more strength to weather the storm.
Beans from Scratch
Michelle isn't serving up samples right now, so she's serving up kitchen tips instead! Here's her tried and true approach to cooking dry beans, plus some extra tips for upping your flavor, saving time, and cook other legumes. (Ingredients and modifications are below the video.)
Ingredients
Tips to Stay Safe and Limit Waste
By Mahlea Rasmussen, Education Coordinator
Inspired by Bea Johnson's Zero Waste Home
We are in uncertain times and some of you may be second-guessing some of your zero waste practices and replacing them with safety measures for you and your family. I was proud not to have chemical cleaners in my home and never used plastic gloves - but now those products are being suggested for staying clean and safe. Here are some tips to keep your home safe while working towards more sustainability.
Ashland Food Co-op employees are heroes, worthy of respect and gratitude
Until a crisis like this occurs, few think of Grocers as essential service providers. However, our employees have been here day in and day out, risking their health and the safety of their loved ones, to provide food for our community. This is not a job that can be done from home or from what is now considered a safe social distance. Our employees have worked with the utmost professionalism, care, and concern for shopper well-being.
Meet Reagan Roach, AFC Executive Chef & Prepared Foods Manager
The Co-op's general manager, Emile Amorotico, sat down with the newest addition to the co-op's management team, Reagan Roach. Get to know Reagan in the interview below - and say hi when you see him in store!
5 Things You Didn't Know the Co-op Carries for Cold, Flu & Immune Protection
- Wishgarden Herbs - Kick Ass Immune: Your total frontline immune defense!
- Oshala Farm - Oshala Fire Cider: Locally made in the Applegate. It tastes so good you could craft a healthy dressing with this fire cider!
- Mickelberry Gardens - Elderberry: Great Immune support for kids and adults. Made in Oregon.
Choose To Reuse
by Rianna Koppel, Co-op Sustainability Coordinator
At the Ashland Food Co-op, we are committed to becoming Zero Waste by 2030. Along the way, we’ve learned a lot about packaging and single-use at our store. Our owners care deeply about reducing plastic waste, and we do too!
Reusable Bags
At the co-op, we have many different bag options… So what's the best choice?
Lisa Beam: Why I'm a Board Member
Why serve on the Board of Directors at the Ashland Food Coop? This was the question that I was faced with about a year ago.
I have lived, worked and shopped in Ashland for the last 20 years. Many of those years I have actively participated on non-profit boards, civic organizations and committees. However, in the last few years I stepped away from those responsibilities to focus on family and business life.
Henry in the Garden: The Pollinator Plan
By Henry Herting, Co-op garden volunteer
It's that fun time of the year when we get to plan our gardens. This year since our pollinators are taking such a hard hit, we are planning a pollinator garden.
Some plants that are considered good for pollinators are not so good fo the gardeners. They are invasive; they are weeds. Nobody likes weeds in their garden - who likes getting down on their knee pads and clawing at deep-rooted weeds growing in places where you don't want them?
Rogue To Go at the Co-op
We are excited to announce the official launch of Rogue To Go at the Ashland Food Co-op!
Rogue To Go is a reusable container pilot program. The pilot connects five participating restaurants by offering a reusable container that can be used for meals to-go and help eliminate single-use boxes. These O2GO containers are made locally in Bend, Oregon by OZZI. The bright green containers are 100% recyclable through a specialty recycler - truly zero waste!
How can you start using Rogue To Go? Check out the steps below and follow along with a walk-through video.
Apply for an AFC Gives community grant
For over 25 years, the Ashland Food Co-op has been re-investing in the local community by awarding grants to non-profit organizations doing important work in the Rogue Valley. Putting the seventh cooperative principle, "concern for community," into action, over $30,000 was donated in 2019 - and in 2020, there are even more opportunities for non-profits.