I believe that people are genuinely happier in the spring, and why not?  Flowers are blooming, trees are budding, and gardening is in the air.  I know that some of you reading this who love it are already thinking about what to plant in this year. I also know that a lot of people do not have a garden, but are thinking about starting one.  If that’s you, it’s easier than you think to be successful.  You don’t even need a lot of space to create a garden and have good yields from your plants.  We recommend using our 4’X4’ cedar raised bed made in the USA to maximize your backyard garden.

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The customer comments about “pink slime” have really upset us.  They felt we were not honest in our responses to their question “does your ground beef have pink slime?”  Could we have handled this better?  We are so sorry that people felt betrayed.   However, at no time were we trying to mislead or duck the issue.

Why was this so hard?  It had to do initially with defining what is pink slime.  When the storm erupted, “pink slime” was defined by the media as beef trimmings treated with ammonia, in a process developed by BPI.   And our ground beef did not use trimmings that were being referred to as pink slime, so to that we said “no.”  Quickly though, the issue became broader, and we tried, unsuccessfully, it appears, to clarify that our supplier, Cargill, had a similar process, but using citric acid, not ammonia.  And we continue to defend it as a process that was safe and wholesome.  At the end of the media firestorm, it was impossible for most consumers to get past the “yuck” factor.

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Two weeks ago I went to the Veggie Party at our Pittsford, NY store.  We held the party there in order to get ready for our bigger party on March 10th, when we will be rolling it out to all stores.  As soon as I walked in the door I knew I was in for a good time. The music was going, balloons all around, and everywhere I turned, more veggies to enjoy.   Fortunately we were able to capture some of the action.  Check it out!

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Cod Al Forno with Roasted Tomatoes

The folks in our seafood departments are occasionally asked about the “sustainability” of a particular fish. Other customers want to know whether we’re making responsible decisions to protect seafood for future generations. Let me tell you a little story.

Wegmans Food Markets had been in business for almost 60 years before we added a seafood department. We started at the Pittsford, NY, store in 1974; customers loved it, so before too long seafood was being sold in all our stores. At that time, there didn’t seem to be any concern about the supply of fish… the oceans were large and they were filled with fish.

In the 1980s we began to have trouble getting certain types of fish. And the main ports were receiving seeing fewer and fewer fish, and the size of them was decreasing. So we started asking questions, and we even went to the ports to talk with boat captains. We learned that the National Marine Fisheries Service was setting quotas and closing certain fishing areas for specific time periods to protect the fish populations. We realized that if fishermen kept working at the current rate, the world was going to run out of fish. That was unthinkable, but true. And for us, it was the beginning of thinking about “sustainable seafood.”

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We had a great response and would like to thank all of you who Rocked with us by sharing your passion around the guac!

With over 500 entries this is what Rockin’ the Guac looks like!

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