New Seasons Market

New Seasons Market and Cycling

noreply@blogger.com (Leah) — Tue, 17 May 2011 23:33:00 +0000

Dear Friends and Neighbors,

I want to let you know about an accident that we were involved in on September 23, 2009.

One of our staff members, who was driving a New Seasons Market van, accidentally hit a bicyclist in Northeast Portland. As a result of this accident, the cyclist was seriously injured. We’re very sorry that our actions caused someone harm and I personally extend my apologies and best wishes for a full recovery to the cyclist and her family.

As often happens in accidents like this, our insurance company played the lead role in compensating the injured cyclist. Our insurance company will pay for her current and her future medical expenses and for what the insurance companies call “non-economic damages.” We’re pleased that the insurance company will be making this payment. It’s the right thing to do since it was our fault.

Even though this was an accident caused by the actions of a business, the system works a lot like your own car insurance works. When a driver gets in an accident the insurance company is notified and the parties begin the process of determining how to settle the case. We never disputed our fault in harming the cyclist. The lawyer for our insurance company disagreed with the lawyer for the injured cyclist about how much should be paid for the “non economic damages.” As a result, the case went to court and left the final decision to a jury of impartial citizens so they could consider all the facts and make a decision. The trial occurred last week and the jury came back with an award that was a compromise between what the two lawyers were asking for. We accept and support their decision. As I said, we are very sorry this accident happened and that the cyclist was injured.

We’re fortunate to live in a place that encourages people to ride bikes. We are a company that actively supports staff and customers in using alternative methods of transportation, including cycling. Every one of our stores offers bike parking for our customers and separate bike parking for staff (and it seems as we are always adding more to both). Our new Hawthorne store has more bike parking than car parking and the often-empty rooftop parking lot shows how devoted our customers are to riding and walking to the store! Every year New Seasons Market participates in the Bike Commute Challenge and most years several of our stores place in the top ten. Our staff delivers Meals on Wheels by bike on company time and we have offered bike repair classes to staff and customers. We have loaner bike helmets, locks, patch kits and pumps for our customers and I can’t tell you how many times I’ve received a customer comment card thanking one of our staff for helping them to fix a flat! We were one of the original business sponsors of the Bicycle Transportation Alliance and we often partner with the Community Cycling Center.

This accident touches us in a very personal way because, as a company that encourages commuter cycling, we unfortunately have had our share of staff members who have been injured by an automobile while cycling. Some were even involved in hit and run accidents and didn’t have the opportunity to have the other party’s insurance company cover their medical expenses. In those cases our staff came together to help our injured co-worker with their uncovered medical expenses by donating vacation time and by making financial contributions. We have created light-duty or part-time positions for staff cyclists who were injured in auto accidents and couldn’t physically work their “regular” job in the store as they did before the accident.

Even with the obvious commitment that New Seasons Market has to our cycling community, this tragic accident clearly shows that we need to do better. It’s a struggle for me to find a silver lining in this situation, but I can assure you that, for us, it has elevated the critical importance of safely sharing the road to an even higher level.

Please feel free to contact me if you have any questions or comments.

Lisa Sedlar

President and CEO

New Seasons Market

The Next Step

noreply@blogger.com (Leah) — Mon, 30 Aug 2010 19:11:00 +0000

The founders of New Seasons Market have always had a goal of making our company more broadly owned. A first step was taken towards accomplishing this goal a number of years ago when a small amount of stock was distributed to the staff members who had been with us from the very first day in 1999. We took another big step last year when we partnered with Endeavour Capital. Today we're excited to announce the next step in this ongoing process.

With the goal of rewarding everyone's hard work, loyalty and commitment to providing great service, our Board of Directors has adopted a plan that enables us to grant unit options to staff. All staff members who have been with the Company on or before June 19, 2009 will receive options based on their position and how long they've worked here. We're excited that so many staff members (about 1500!) will have the opportunity to participate in the future value of the company. The options will vest over a five-year period.

To be clear, this does not mean that New Seasons Market is suddenly getting another 1500 owners. There’s no money changing hands to make this happen. It is important to note that options are not actual ownership interests in the Company. Instead they represent the opportunity to receive payment from the Company or the possibility to exercise some or all of the options in the future but only under certain circumstances.

There are a number of unique features of this plan. First, it’s unusual because the options are being distributed to so many people, instead of just to the senior management of the company. In a privately owned company that’s pretty much unheard of. Second, the fact that our form of ownership is a limited liability company (LLC) as opposed to a regular corporation makes the option plan very complicated (we can’t even begin to tell you how many times the lawyers told us “it can’t be done.”) Third, the ability to actually exercise the options and acquire ownership units is very limited. If the plan provided actual ownership to all of the staff members who will be receiving options, we would be required to make extensive governmental filings, which could be very, very expensive and time-consuming. We’d also have to make some of our private financial information public, which could hurt us and help our competitors.

There are lots of scenarios that could occur, but the bottom line is that the most likely benefit a staff member will get from owning options is the potential payment of cash from the Company if the value of the Company increases.

So how does that happen?

First of course, the Company has to increase in value. Every year the Board of Directors will determine the fair market value of the options. This is usually, but not always, accomplished by hiring an outside firm to do a third party independent appraisal.

Assuming the Company has increased in value from the time the options were granted the most likely scenario in which a staff member would receive the option value is if that person leaves the company. In this instance, the vested portion of their options will be automatically cashed out. There are other examples of how the options could have value but they involve selling the Company or merging with another company and we have no current plans to do that.

One obvious question has to do with the opportunities for newer staff to receive options. We’re sorry that we couldn’t include every single person, but we did have to establish a cut-off date at some point. So while there is not a plan to issue more options now, we will evaluate the opportunity to do so on a recurring basis.

Finally, in a nod to the lawyers, we have to say that this information is not a legal document and that New Seasons Market staff members should not rely on it to make any decisions. All staff members need to read the entire option agreement that they will soon be receiving since that option agreement is the actual legal and binding document.

We’re truly grateful to work with such a great group of people. As the Friendliest Store in Town, our staff is committed not only to providing heartfelt service; they are part of building our local community. With this option plan we’re saying thanks to our staff and we’re helping to ensure that New Seasons Market is around for generations to come.

Thanks,

Lisa Sedlar, President/COO

Brian Rohter, Chairman of the Board of Directors

Reach for the Bars

noreply@blogger.com (Leah) — Thu, 05 Aug 2010 20:09:00 +0000

What we all wouldn’t give for an extra few minutes each day to prepare a meal, sit back, relax and eat.

But when you’re studying all night, on a long hike or bike ride, stuck in an airport, juggling work and family, or just in a time-crunch, sitting down to a home-cooked meal may not be possible.

What to eat?

My gut often makes the choice for me when I’m having a food emergency. You know what I’m talking about— that light-headed, blood sugar crash feeling that tells you “if I don’t eat something right now, that’s it!”

That’s when the huge variety of snack bars out there can come to your rescue.

Raw food bars, protein energy bars, protein bars, nutrition bars, fruit and nut bars, granola bars…there are so many choices, it can be a bit overwhelming.

Well, I started by asking some questions about bars with New Seasons Market Nutritionists Karen Seibert and Leah Kriewall.

What is the history of health bars?

In the US, health bars may have originated from a hearty, healthy and portable Native American food called Pemmican. Find almost everything you need to know about Pemmican, its history and recipes here.

Are all health bars healthy?

Not really. Some bars have as much sugar or artificial sweeteners in them as candy bars. Many of the ingredients in some bars may also be highly processed. Your best bet: read the ingredients and if you have questions, dig deeper.

Are all bars the same?

No. There’s an ideal bar for almost any situation. Expecting a baby? There’s a bar geared towards pregnant moms. Need a quick pick-me-up at work? There’s one for that too. Participating in Cycle Oregon? Try a bar with a low-glycemic index for sustained energy.

What is your opinion on bars?

“Bars are good as a ‘sometimes’ food, and can be used as a supplement to wholesome, regular meals,” says Seibert. Our nutritionists recommend them when you don’t have access to meals, like when you’re traveling, hiking, etc.

As new kinds of bars are added to the mix, variety is key. So try a new one, or make your own! A recipe from our nutrition team follows.

When and why do you eat bars? Share your story in the comments below or on our Facebook page for a chance to win a case of bars of your choice!

RECIPE

Date Brownies (similar to Lära bars)
(Serves 8)

7-8 large pitted dates
¾ cup walnuts, soaked in water for 4 hours
¾ cup almond flour (almond meal)
¼ cup unsweetened cocoa powder
1 teaspoon maple syrup
1 tablespoon water

Optional toppings: raw or toasted coconut, fresh berries

Toss dates, walnuts, and almond meal in a food processor, blend, and add in cocoa powder and maple syrup. Continue to process and add water. More water may be added to desired consistency. Press mixture into a glass baking dish and refrigerate or freeze. Keeps in the freezer for up to a month.

The Deal on Local Summer Fruit

noreply@blogger.com (Leah) — Thu, 22 Jul 2010 15:59:00 +0000

Living in the Northwest has a lot of perks, and our amazing homegrown food is at the top of the list.

It’s hard to imagine a place with better tree-ripened peaches, syrupy sweet berries, richly dark cherries and nectarines that burst with flavor. We’re happy to be able to offer fruit that is picked ripe and ready to eat.

Just like every year, my goal this summer was to outdo last summer's buying spree by continuing to partner with some of the best growers that the Northwest has to offer. My goal is to select local varieties that were bred for flavor, not just to look great.

Buying produce for over 20 years has really given me the advantage of watching growers for a few years and then deciding which ones are worth creating long-term partnerships with. Jim Reed at Columbia Blossom Orchard is one of those growers! Jim has been growing Organically in Mosier, Oregon, since 1993. While his farm isn’t large—30 acres—it’s large enough to give Jim a good living, yet small enough that Jim can be sure the fruit he grows and harvests is the best it can be. Early in the season Jim provides us with our first great Chelan Cherries, tops them with his spectacular Diamond Princess Peaches and finishes with what is becoming a customer favorite, his Red Reliant Seedless Grape.

Columbia Gorge Organics in Hood River has been a long-time partner, and a reliably great source for Van and Lambert cherries. I started working with Ron Stewart Sr. in the late '80s when Ron was just starting to transition to organic. Learning by trial and error, the Stewart family never stopped short of working to be the best. Tasting their cherries, one can’t help but appreciate all the work and experimentation that has made the Stewart’s cherries a summertime treat to remember year after year!

Out of Washington are Rebecca and Jimmy at Sunnyslope Orchards, who consistently grow peaches, apricots and nectarines that set the standard for others to follow. And the Takahashi family at Maryhill Orchards have been growing regionally famous Maryhill peaches since the '40s. Situated on a warm spot right on the Columbia River, they get the Eastern Oregon desert heat paired with cool night air coming off the river, resulting in some of the best peaches anywhere.

As I make calls each week to line up our selection, I realize how lucky we are to have local growers who don’t just grow good fruit but grow the best fruit! Come in this weekend and share with us the start of what looks to be another banner year of spoiling ourselves with fantastic local fruit!

Jeff Fairchild, Produce Buyer

Why Bristol Bay Salmon Matters

noreply@blogger.com (Allison M) — Mon, 28 Jun 2010 16:37:00 +0000

by Alan Hummel, Meat and Seafood Director

Thanks to Trout Unlimited, I was part of an exchange between New Seasons Market and wild salmon fishermen from Bristol Bay, Alaska. The fishermen from West Coast Wild Salmon, out of Dillingham, Alaska, spent a weekend in Portland in Summer 2009 talking to our customers and handing out samples of delicious wild salmon. In turn, I got to spend a week on a fishing boat with those same fishermen learning not only how to catch wild salmon on a commercial boat, but also what it’s like to live and work in Alaska, what matters to the people there, and why it’s so important to protect the natural resources that our largest state holds.

Bristol Bay has the largest salmon run in the entire world, with the sockeye season lasting about four weeks during the summer — 40% of the world’s wild salmon come straight out of Bristol Bay, supplying all corners of the globe with this nutrient-rich, renewable food source—that’s about 70 million salmon each year.

In Bristol Bay, salmon is life — 75% of local jobs are related to the fishing industry, so it’s critical to the livelihood of the community. To many of the natives and locals, salmon is a subsistence harvest, and they depend on their annual haul of fish to feed their families.

Life is unpredictable for these hard-working fishermen. Until the season ends, they don’t know how much money their catch will bring in, or whether it will be enough to pay the costs of their business. They work about five days at a time and get around four hours of sleep each night. It’s a pace that was challenging for this city boy to keep up with, and I have a great deal of respect for the people who do this work long-term.

There are basically two methods used for catching wild sockeye. “Volume fishing” uses large nets, spread out under the water until they get full. The nets are then hauled up with the fish ensnared in them. “Quality fishing,” the type West Coast Wild Salmon does, uses smaller nets, pulled up more frequently and handled with more care. The fish also tend to make it to market faster under this method. As a result, quality fished salmon cost a little more, but they’re the freshest you can find. I like to tell our customers when the fish in our stores was caught, not just when it arrived in the store; in this case, the sockeye salmon we get from West Coast Wild Salmon arrive in our stores within two days of being in Bristol Bay’s chilly waters.

The weather up there was unseasonably warm during my visit—pushing 80 degrees every day—which had a visible impact on the fishery. Salmon like cold water (that’s why they hang out off the coast of Alaska), and the water temperature at fishing depth was higher than they prefer. So the salmon were swimming low, and the catch was noticeably smaller. Close to shore, set-netters were catching less as well. But I also learned that on just one day, fishermen pulled 22.5 million pounds of salmon out of Bristol Bay. What a difference a few degrees can make!

There’s definitely a place for both volume and quality fishing. Between 12–17 million salmon spawn upstream into the rivers that feed Bristol Bay, and without the fishing industry, the millions of additional salmon spawning would overwhelm the rivers, deplete vital nutrients and cause damage to the watershed that could take decades to repair. The best thing you can do to help preserve the salmon run in Bristol Bay is to eat the wild salmon that’s caught there. That, and support the efforts to protect the environment surrounding the bay.

It’s difficult to imagine how the country’s largest open pit mine wouldn’t have a devastating effect on the Bristol Bay ecosystem, but that’s what the folks who have proposed the Pebble Mine seem to believe. The mine, to be located on a lake near Bristol Bay, would require huge amounts of fresh water to extract the copper and gold from the ore. That fresh water would have to come from local rivers, and even small amounts of toxic contamination from the mine’s operations could devastate the salmon population—not to mention the area’s drinking water supply. The toxic byproducts would be contained in two permanent lakes near the mine. I’m no mining engineer, and I don’t think anyone can know what the real impact of the mine would be. All I know is that it’s tough to imagine that digging a giant hole in the tundra would have no effect on the environment, the animals or the people in the area. This is one of the few relatively unspoiled areas left on Earth where humans are living with the land, instead of just on it, and it would be heartbreaking to see that destroyed.

Learn more about the efforts to protect Bristol Bay here, or feel free to contact me to learn about how you can get involved.

A Declaration of Strawberry-ness

noreply@blogger.com (Leah) — Wed, 09 Jun 2010 16:00:00 +0000

Oregon Strawberry Week is June 9 – 15

It’s that time of year, when our lush Willamette Valley soil gives birth to the most delicious fruit in the world—the Hood strawberry.

Only available for a limited time, the Hood strawberry is a local staple, renowned for its deep crimson color and intense flavor. To celebrate, we’re officially proclaiming the week of June 9 – 15 as “Oregon Strawberry Week.”

Join us in honoring the mighty Hood strawberry—as well as other local varieties like the Albion—during our first annual Strawberry Festival, Saturday and Sunday, June 12 – 13, at all stores!

This just in from Chris Harris, our local produce buyer:

“Unger Farms is picking strawberries in the rain this morning for delivery to stores tomorrow and will continue throughout the day as long as the rain doesn’t get too heavy. These are the Albion variety, which is hardier and shouldn’t be damaged too much by the wetness.

They are still planning on picking Hoods tomorrow for Saturday delivery, weather permitting. The Hoods are much more fragile and susceptible to damage and shouldn’t be picked when wet. Hopefully skies will be clear by tomorrow. The Hoods are also supposed to be very large, probably because they have been on the plants so long.

If the sun ever comes out and warms things up we should have a good season, with big beautiful berries. If the weather clears up as expected we should have daily delivery of berries going forward.

Here’s more information on the farms that are supplying us this year:

Unger Farms in Cornelius, Oregon, purchased a neighboring 55-acre farm and planted 10 new acres of strawberries. They are providing us with Hood and Albion varieties.
Bella Organic Farm on Sauvie Island, Oregon, has more than doubled its 2009 strawberry acreage to 20 acres! They are growing Tillamook, Hood, Seascape, and Aroma varieties.
This weekend, we will also see some organic berries from Zorn Farm in St. Paul, Oregon, which has increased its strawberry acreage from roughly 2.5 to 15 acres of the Totem variety (very similar to Hoods but not quite as perishable).

The Hood season still looks promising, and because it will only last for three to four weeks, enjoy these delicious berries while you can!”

P.S. If you want to extend the Hood season, you can buy a flat (or two) and freeze some, or make a batch of strawberry refrigerator jam. Here’s one of my favorite recipes—its fast and doesn’t require a degree in chemistry to make:

Strawberry Refrigerator Jam

Ingredients
2 pints Hood strawberries
1 ½ cups cane sugar (I use organic cane sugar)
1 Tbls. lemon juice, freshly squeezed

Preparation
Rinse, hull and slice berries.

Combine berries with sugar and lemon juice.

Allow to macerate overnight, stirring occasionally, until all the sugar is melted.

The next day, bring to a boil over medium heat.

Remove berries to a bowl with a slotted spoon and cook until the consistency of

syrup, or for you chemistry wonks, 220 degrees on a candy thermometer.

Return the berries to the syrup and cook three minutes longer.

Pour into clean containers (glass or plastic) and cool to room temperature, stirring occasionally.

When cool, cover and refrigerate.

Yield: three cups.

The jam will last a few weeks, but you can also freeze it to extend shelf life. Enjoy!

Got a favorite strawberry recipe? Share it here.

Eggert Farms, Environmental Responsibility and Our Growing Regional Food Economy

noreply@blogger.com (Allison M) — Sun, 30 May 2010 17:03:00 +0000

In today’s Oregonian you may have read a story about Eggert Farms--the local family farms from which we buy our Pacific Village organic milk. The article by Scott Learn and Eric Mortenson focused on some of the challenges the farms have had with manure management and the environmental violations they received from the Oregon Department of Agriculture (ODA). These violations relate to the environmental impacts of runoff and in no way affect the quality or safety of the milk.

We just learned about these environmental violations and Eggert Farms’ response. The Eggerts acknowledge that while trying to create a model sustainable organic dairy they made mistakes due to their inexperience in dairy operations. They are taking these challenges seriously by meeting all of the required remedies by the ODA and taking extensive preventative measures. These measures have included installing new irrigation tile in an entire 80-acre pasture, installing berms and drainage ponds to prevent any runoff from the site and installing a drainage cut-off system. The violations required action and we know that Eggert Farms are taking that action. We will stay in close communication with Eggert Farms to make sure the remedies--and ongoing operations--are working to protect the environment.

We get about 85 percent of our milk from Country Lane Farm in Carlton, Oregon, and 15 percent from Rock Ridge and Mayfield Farms in Aurora, Oregon. All three are owned by Eggert Farms.

Eggert Farms is third party certified organic by Oregon Tilth—certification that includes ensuring that cows are pastured as often as possible. It is a challenge for all Western Oregon dairy farms to have their cows on pasture during the winter and spring when muddy fields can be dangerous for the cows. I live on a small working farm and as a cow owner, I can tell you that cows don’t like to go out in the rain, and like you and I, would rather stay nice and dry. The Eggerts are committed to the health and well-being of their cows and to meeting new organic standards that clarify the requirements for time on pasture and the percentage of feed that comes from pasture grazing. Animal Welfare Approved—one of the most stringent animal welfare certifiers—has certified Eggert Farms for its humane treatment of its cows.

Having a sustainable regional food economy that meets the growing demand for local organic foods means having a variety of farm sizes. Every farm or ranch, from the tiny berry farmer in Hillsboro to family cattle ranches in Central Oregon has an important role to play in meeting our regional food needs. For example, the Oregon strawberry crop appears to be on track to start in early June. We will be bringing in berries from three farms ranging in size from 15 to 55 acres. Similarly, Oregon enjoys a great diversity of organic dairy farms--from farms with a dozen cows to those with more than 1,000. Eggert Farms, an example of the diversity in Oregon’s dairy community, is an important part of providing local, organic milk at an affordable price.

The opinions expressed in the Oregonian article bring to light the complexities that exist in creating a robust local food economy while respecting the needs of the neighboring communities. Hopefully, what results from this set of challenges are improvements that will protect the environment and a dialogue that helps create a stronger local food economy and community as a whole.

Please let me know if you have any questions about the story, our Pacific Village milk or our sustainable practices. Just send me an e-mail to lisas@newseasonsmarket.com.

Lisa Sedlar, President and COO of New Seasons Market

Celebrating 10 Years: You’re the Reason We’re Still Local After All These Years!

noreply@blogger.com (Allison M) — Wed, 24 Feb 2010 23:50:00 +0000

Can you believe it’s been a decade already? Ten years ago, our three founding families shared a vision of what a neighborhood market should be. We wanted to create community stores with a wide selection of fresh and local foods, where grocery shopping would be easy and fun. To make that happen, we knew we would need knowledgeable, enthusiastic staff who would be eager to go the extra mile to make sure each customer has an enjoyable shopping experience. We wanted our stores to help strengthen our regional food economy and to be actively involved in the community, supporting the organizations that give our neighborhoods character. On Leap Day 2000, we made the leap and opened the doors of our very first New Seasons Market in Raleigh Hills.

We’ve grown a lot since then, expanding from 64 staff members to over 1,700, and we'll open our 10th store this fall. We couldn’t have come this far without you. You voted with your dollars to help sustain local farmers, fishers, ranchers and artisans. With your support, we’ve built solid partnerships with hundreds of local food producers, like Kathy Panner, allowing them to grow their own businesses and employ even more people in our community. You’ve also made it possible for us to contribute millions of dollars to thousands of nonprofits in the area. Check out our 2010 Sustainability Report for details about how we’re giving back to our community and how we’re fulfilling the vision that inspired us.

Stop by and celebrate our anniversary with us. We’ll have outrageous prices on all your favorite foods, with some items priced the same as they were the year we first opened! Plus we’ll be giving away lots of great prizes, including a Smart Car (yes, a Smart Car!), 10 snowboards and over $3,000 in New Seasons Market gift cards. We’ll have lots of fun events and special activities just for kids. So come on by, enter to win and enjoy the festivities.

Got a special New Seasons Market story you’d like to share? Maybe you met your sweetie in the aisles, enjoyed a Farm Plate Special with a good friend or found a parking space on a Saturday! Let us know, we’d love to hear it.

Thanks,
Lisa Sedlar
President and COO

The Essential Party Cellar

noreply@blogger.com (Allison M) — Wed, 23 Dec 2009 22:32:00 +0000

By Toni Ketrenos
New Seasons Market Wine Buyer

Save a bundle and fortify your wine collection! New Seasons Market will take 20% off of your purchase of 12 or more bottles of wine. Savvy wine shoppers can take advantage of this discount and stock their cellar (or wine rack, closet or pantry) now for the whole season. Here’s a buying guide to make it easier than ever this year:

1-3 bottles of bubbly: How I love Champagne! But not everyone loves the astringency and yeasty quality of these cool-region wines, and I can empathize with anyone turned off from their $30-plus price tags. Fortunately there are dozens of alternatives under $20. Most folks will want a bottle of bubbly for the moment the clock strikes 12 at the start of a new year--but don’t stop there. The spritz cleans the palate nicely, so I find sparkling wines an ideal fit for any meal. I adore them with cheese (the acidity cuts through cream like nothing else!), and the crispness also plays well off of seafood. If you feel like something festive Christmas morning, make sure to get an inexpensive Cava or Prosecco for mimosas. (Fresh-squeezed blood oranges are outrageous, or put a spin on it and use pomegranate juice for something different.) Keep one bottle in the refrigerator to elevate any everyday occasion. Pop it (and sparkling cider for the kids) as you decorate the Christmas tree. Savor it as you wrap presents late at night. Open it when a friend drops by unexpectedly and they will never feel so welcomed! Prosecco has been big this year, as people discover that the flavors are softer and slightly peachy. The Mionetto “Il Prosecco” is down to just $9.99 this year if you’re looking for a budget-friendly choice, or try Riondo or Toffoli. The $9.99 Trocadero Blanc de Blancs from France (although not Champagne) is another great value. You’ll find lots of treasures from the Cava district of Northeastern Spain – from $7.99 standards that make a great mimosa to more sophisticated bottles like Mont Marcal or Rimart that could fool some connoisseurs into thinking they’re drinking Champagne.

1 special bottle to give as a gift There’s usually someone on your list who appreciates at great bottle of wine. With 20% off, you can splurge a little extra this year on your boss/father-in-law/child’s teacher/brother. If it’s someone who lives out of town, I’d urge you to explore the wines of our small local producers. These wines are in very limited supply and aren’t available in most states.

2 bottles of Oregon Pinot Noir Pinot Noir is one of the most food-friendly varietals. Being of medium body, it almost never overwhelms a dish. It deftly walks that middle ground to balance between poultry and red meat – you can serve it with either without ruffling a sommelier’s feathers. It also pairs incredibly well with salmon because of the soft tannins. Oregon has built an international reputation for its Pinot Noir, so your out-of-town guests may hope to try some of the smaller wineries not available in their hometown. Prices have actually come down a bit this year. My quick picks at the $20 mark include Illahe, Broadley, Ayres, J. Christopher “Floyd’s Cuvée” and the Ponzi “Tavola.”

2 bottles of aromatic white wine Neither heavily oaked nor overly sweet wines play well with a wide range of foods. With all the potlucks and buffets over the next month, go for the most versatile wines you can find. Look for varietals like Chenin Blanc, Albarino and Verdejo. Although it’s not an “aromatic white” according to wine-geekdom I also find Pinot Gris to be a good choice due to the round fruit, balanced acidity and traces of minerality. Some bottles to look for: MAN or Dry Creek Chenin Blanc, Morgadio or Martin Codax Albarino, MartinsanchoVerdejo, and Eyrie or St. Innocent Pinot Gris.

1 bottle of basic white Brining your turkey? Many recipes call for anywhere between 1 cup and 1 bottle of white wine. Some chefs swear by basting their turkey or ham with 1 cup of white wine just before it comes out of the oven or deglazing the pan with it as they start to make the gravy. I find it brightens the flavor and makes the turkey flavor pop. I stand by the rule “Never cook with anything you wouldn’t drink” so stay away from the monster brands. (After all, if you hate parsnips, you’d probably substitute carrots, right? Think of wine the same way – an ingredient that adds a layer of flavor.) Besides, the rest of the bottle won’t keep so plan to share it with your sous chefs while the entrée cooks. Check out the Oisly-Thesee Sauvignon Blanc from the Loire Valley, Chateau Ste. Michelle Dry Riesling or Domaine Maubet Côtes-de-Gascogne Blanc.

1 bottle of fortified wine for cooking Go through all your recipes in advance to find out what you might need. Many festive recipes call for Port, Sherry, Madeira or Marsala. Our 20% mixed case discount applies to these, too, so be sure to get them now. These wines will keep for a month or if kept away from light and heat. If you don’t remember when you bought that bottle in your pantry, it’s time to replace it. It might not make you sick, but the flavors won’t be what the recipe needs. Even if you don’t need any to cook with, nothing beats a nip of Port on a cold night. Plus, it pairs great with all those cookies and chocolates.

Fill the rest of the case with your favorite everyday wines. Having some of your favorite on hand will bring a welcome treat after a hectic post-work shopping trip. It’s also best type of wine to give as a hostess gift, especially if you don’t know what that person likes. After all, if you enjoy it enough to keep coming back to it’s not a stretch to think that your friend or coworker will like it as well. Plus, if you have a story to tell about the wine, like a visit to the winery or your first taste at a favorite restaurant, it makes the wine seem like an even more special treat. And if you don’t give them all away, you’ll have a few bottles left for yourself in January when the holidays are just a memory. Cheers!

News to Share: The Next Generation

noreply@blogger.com (Brian Rohter) — Thu, 10 Dec 2009 16:55:00 +0000

In the summer of 1999 Chuck Eggert, Stan Amy and I sat down at the Widmer Gasthaus Pub to share a pitcher and dream about what it would mean to create a new grocery company that had a true commitment to its community. While we had high hopes, I don’t think any of the three of us could have imagined the amazing place that New Seasons Market has become. What a wild and gratifying ride it’s been! I’ve been incredibly honored and fortunate to work along side our seventeen hundred staff members for the last ten years. Their commitment to our core values, day after day, combined with the ongoing support from our customers and community has made my job fun and exciting. Thanks to all of you for the important part you’ve played in modeling a new way of doing business.

And now it’s time for the second generation of leaders to step up and take charge. To help make that happen, early next year I’m going to retire as CEO. My new role will be Chairman of the Board. Lisa Sedlar, our current President, will be promoted to President and COO and will assume my current responsibilities.

Because Lisa plays a huge role in the company, it’s sometimes easy to forget that there was a time before she was here. From the beginning, I committed to leading New Seasons Market for ten years, so five years ago we launched a search to find someone to eventually replace me. We were lucky enough to connect with Lisa and convince her to become our President. She and I have been working “joined at the hip” since then and she is truly ready to step-up. Lisa brings a broad perspective to the job because of her varied experience. First of all she’s a formally trained chef, so her love of local, fresh food influences everything else she does. But most importantly, Lisa worked her way up into her position, so she completely gets what it’s like to work the front-lines of our business. She started her career in grocery as a clerk at a small store in Michigan, and since then has been a department manager, Director of Purchasing, Vice President of Sales and Marketing and of course, our President. Lisa has gone native here in Portland. She is well known in the community for her service on the boards of the Oregon Food Bank, the Sustainable Business Network and the Portland Public Market. She is also on the business advisory committee of the Food Alliance and the Food Innovation Center. Congratulations to Lisa for her promotion and for a job well done.

One of the primary goals of the founders of New Seasons Market has been to figure out a way to have the ownership of the company more broadly-based. This could happen through an employee stock ownership program or some type of community stock offering or a combination. We’ve been working to achieve those goals for the last five years, but it has been a complicated and challenging process and over the last year or so we realized we could use some help.

As a result, we’re very pleased to announce that Endeavour Capital, Portland’s own private capital firm and a leader in helping food and retail companies move to broad-based employee ownership is becoming an investor in New Seasons Market. Endeavour’s investment will allow many of our current shareholders to sell some of the stock they own in the company. Endeavour’s expertise is the next step towards transitioning New Seasons Market to a new ownership structure. At the end of this process, the majority of the company will be owned by the original shareholders and staff members.

I want to emphasize that the company is not being sold. For the past four or five years, there’s barely been a week that we haven’t received a phone call or letter from some private equity firm trying to buy us. We’ve never even returned a phone call because our commitment to being a mission driven, locally-owned company has never wavered. There are a number of things about Endeavour that make them unique and the right partner for our community.

First of all Endeavour is headquartered in Portland. Second, a significant portion of their investment capital comes from right here in our region from groups like the Oregon Public Employees Retirement System, the University of Oregon Foundation, the Oregon Community Foundation, the Meyer Memorial Trust and more. In other words, New Seasons Market will play a part in supporting some of Oregon’s best foundations and retirement programs. Third and probably most important is that Endeavour shares many of our values about how to do business. I know people say stuff like that all the time, but what I’m talking about is actually included in the written operating agreement that we’ve signed with Endeavour. For instance take a look at this section:

“In determining what a director (member of the company Board of Directors) believes is in the best interest of the corporation, the director may consider (among other things):

a) Economic, environmental, social, legal or ethical interests the director may reasonably regard as appropriate for responsibly conducting the corporation’s business;

b) The interest of the corporation’s employees, customers and suppliers and other persons who have business relationships with the corporation;

c) Effects the corporation has on the communities or geographical areas in which the corporation operates;”

That may sound like common sense to you and me, but for the most part, this type of contractual understanding is pretty much unheard of.

Okay, so what is going to change? Not much. Lisa has been leading the day-to-day efforts for the last couple of years, so nothing in the stores should be different. Aside from my leaving, the rest of the management team will remain the same. The staffing levels in the stores and the types of products and services we offer will be the same. Our commitment to our local farms and ranches will be the same. The support that we offer to the communities where we do business will be the same.

We will be expanding our Board of Directors. Chuck, Stan and I have been the board since Day One and we’re going to continue in those roles. Stephen Babson and Bradaigh Wagner, from Endeavour will be joining us and sometime in the next six months or so I expect we’ll be adding at least one or possibly two independent directors. We all believe the new, broader perspectives that will come with the new board members will be a benefit to our company.

I’m excited about this new phase we’re entering into and think it will add value for all stakeholders; our customers, neighborhoods, staff, farmers, ranchers, fishers and other suppliers and our shareholders. Since Lisa is going to be running the show my job will be to support her when she asks but mainly to stay out of her way. I’ll still be around –– you’ll see me in the community, or in the stores and you can get a hold of me at brianr@newseasonsmarket.com. Please let us know if you have any questions and we’ll do our best to get them answered. Thanks.

Hawthorne Design Decision

noreply@blogger.com (Allison M) — Fri, 23 Oct 2009 12:55:00 +0000

By Brian Rohter, CEO, and Lisa Sedlar, President

Hello Friends and Neighbors,

As you know for the last few months we’ve been working on finalizing the design of the New Seasons Market that we’re opening on Hawthorne, between 40th and 41st. We’re very grateful for the warm welcome we’ve received and we’re really looking forward to being an active and contributing member of the neighborhood.

While everyone seems to be excited about our overall plans, we heard lots of questions and concerns about our proposal for how to get cars and trucks in and out of our parking lot. As you may remember, the plan calls for a ramp to the second floor parking lot to be located on one side of the building and the receiving door for freight (and the associated parking area for smaller delivery trucks) to be located on the other side of the building.

The plan that we brought to the neighborhood meeting this summer showed the ramp entrance on 41st and the receiving door on 40th. We designed the store like that because we felt it best met the needs of all of the stakeholders, including our customers, neighbors, staff, suppliers, drivers on Hawthorne and the side streets, pedestrians and bicyclists. During numerous meetings, neighbors, adjacent business owners, city staff and the Bicycle Transportation Alliance shared their various perspectives about how this issue could be resolved. After listening to everyone’s point of view, only one thing was clear: We needed more help to figure out how to proceed.

As a result, we hired Kittleson and Associates, a transportation planning consulting company to perform a traffic study and to make a recommendation about which design would best meet the needs of the stakeholders. Kittleson is an independent third party, with no stake in the outcome of our project. We didn’t ask them to come to any specific conclusion and they get paid the same fee regardless of which scenario they recommended. We will admit that we were hopeful that the Kittleson report would suggest having the delivery area on 40th because it would make operating the store much more efficient.

However, their study clearly indicates that the best option is to flip the building design from our current proposal and to put the parking ramp on 40th and the receiving area on 41st. According to Kittleson, this will create a safer environment for vehicles, bicycles, pedestrians and neighbors on the side streets and contribute to a better flow of traffic on Hawthorne as a whole and in and out of our parking lot. You can read the entire Kittleson report here and here.

On Wednesday October 21, we met with representatives from the Portland Bureau of Transportation to share the results from the Kittleson report. Everyone at the meeting agreed that following the recommendations of the independent third party was the best way to go.

This means that we’re going to design and build a store that has the parking ramp on SE 40th and the delivery area on SE 41st. We’re thankful for all of the input that we received from the neighbors, the city and the Bicycle Transportation Alliance. It was very helpful to us in making this decision.

We realize that some people may be disappointed with this outcome. We apologize for that and assure you that we’ll continue to work with you to be a good neighbor.
Please feel free to get back to us if you have any questions or comments.

Thanks again.

Thank You, Local Vendors!

noreply@blogger.com (Allison M) — Thu, 06 Aug 2009 20:40:00 +0000

By Lisa Sedlar, President

This past Saturday was our 8th annual Local Producer appreciation dinner and I have to say that it was the best one yet. The food was off-the-charts delicious with a menu that featured locally grown and produced foods and flavors that were definitely at their seasonal peak—I think it’s safe to say that we all put on a couple of pounds by the time the night was over!

But the dinner isn’t just about the food. It’s our opportunity to acknowledge our local farmers, fishers, ranchers and producers—AKA, our agricultural rockstars! This year, it felt more vital and poignant than ever to highlight the important work our local producers do to help sustain and enhance our regional food economy as their work ensures the long-term health of our regional food supply.

It’s not news to anyone that we are experiencing tough economic times and as a result of this recession our farmland and farmers are in peril. In January of this year, the price of milk collapsed by a staggering 30% and the price of milk has fallen by 50% YTD. Many dairy ranchers are finding themselves in a position where they can no longer afford to keep their herd and consequently, dairy farmers are getting out of farming altogether. If this trend continues, we could potentially lose up to one-third of our family dairy farms.

Our partners at The Organically Grown Company told us that local farmers are really feeling the pinch of this economy. Josh Hinerfeld told me that Oregon farmers have experienced significant commodity deflation with apples being the most notable—down nearly 40%! Pears were down 10% and this summer, our local berry farmers (including all strawberry varieties) experienced a 13% decrease.

On the surface, this may sound like a good thing for eaters. But for our farmers it’s not. It doesn’t cost our farmers any less to grow and harvest the food. In fact, the cost of fuel, feed and fertilizer has risen upwards of 25% and labor costs remain high. So you can imagine how difficult it is for them to stay in business, let alone make a profit when their costs have gone up so dramatically and the market won’t bear price increases.

Couple this with the fact that the average age of farmers in Oregon is pushing 58 years old and you can see that we have a problem with the preservation of our farmland. My question is what plan do we have in place to preserve our farmland for the next generation (and the ones that follow)?

We need to ensure that our agricultural lands stay in agricultural production because once our farmland becomes a strip-mall or a new housing development, there’s no going back and our region’s food security is further threatened. We know that flying and trucking our food from further away is not sustainable. And as eaters, we can all vote with our dollars to support our local farmers, fishers and ranchers—now more than ever, they need us and we need them!

Information on 2008 Food Safety Incident: E.coli Infection Connected to Organic Baby Spinach

noreply@blogger.com (Allison M) — Mon, 15 Jun 2009 21:53:00 +0000

By Brian Rohter, CEO

A few days ago we received information that one of our customers had contracted an E. coli infection in 2008, sometime between August and October. It was determined that the infection had come from eating organic, baby bulk spinach that had been grown on a farm that had E. coli contamination. Our customer had purchased the baby spinach at our Arbor Lodge store in North Portland. Late Wednesday (June 11th) was the first time we heard anything about it at all. We’re very sorry that spinach that was for sale at one of our stores made someone sick.

We don’t know the name and we’ve had no direct contact with the person who became ill. We spent a good part of the last few days trying to gather more information. I immediately called the epidemiologists for Multnomah County and for the state of Oregon. We’ve been told by the state epidemiologist that the contamination was limited to one farm and that the individual who got the infection from baby spinach purchased at our store did not become seriously ill. For that we are very grateful.

Since this incident took place more than eight months ago, there’s no imminent danger and there’s no recall, so there’s no reason for anyone to throw away their spinach or to stop eating spinach. We no longer are selling any products from the farm where the spinach was grown.

There are three points regarding food safety I need to share with you.

First, we promise transparency about what occurs at New Seasons Market. If there’s a problem, we’re going to let you know as much about it as we possibly can, as soon as we possibly can. That’s why I’m making this post today.

Second, since we opened the doors of our first store in 2000, we’ve had over 36 million customer visits and this incident is the very first time we’ve been told by any health agency that a customer became ill from eating something they purchased at one of our stores.

Third, I think what surprised me the most about this incident was the fact that, even though multiple agencies had investigated the situation and even though they had issued an internal report in January, no one ever let us know that there had been a problem. In the last few days, I’ve had some great conversations with the food safety folks at both the county and state levels. These are clearly smart, hard working people who are committed to doing everything they can to make sure that our food supply is as safe as possible.

I told the state epidemiologist that in instances like this I thought it was critically important to develop a communication plan that would ensure that retailers, restaurants and others would be immediately informed so they would be able to better protect our customers regarding food safety issues. He agreed whole-heartedly. I volunteered to contact Dr. Bruce Goldberg, the director of the Oregon Department of Human Services to share my concerns about this gap in the system. I’ve asked Dr. Goldberg to put together a group of stakeholders to immediately develop a protocol for addressing food safety problems in the future. I’ve suggested that the group include participants from the state and county health departments, the grocery and restaurant industry, food distributors, food manufacturers, farmers and other food producers and the general public. I’ve suggested that the meetings of this group be well publicized and that the media be invited.

Finally, I do want to assure you that we take food safety really seriously. The safety of our customers and our staff is, by far, our number one priority. We’re very supportive of the existing Oregon Department of Agriculture inspection program. We also voluntarily contract with an independent third party inspection company to do unannounced food safety inspections in our stores 36 times a year. We voluntarily require all staff working in our kitchens, delis, meat departments, seafood departments, produce departments, bakeries and food demonstration departments to pass a food safety course and obtain an Oregon food handlers card before they start work at New Seasons Market. Over one thousand of our staff members, more than half of the total number of people who work here, have completed that training. Additionally, over two hundred of our managers have received ServSafe certification, which means they’ve completed a comprehensive training program on food safety. A manager at each of our stores performs a food safety audit every day.

I wish that I could promise everyone that none of the food we sell would ever have any safety risk. Unfortunately, I can’t make that guarantee and of course, in all honesty, neither can any other grocery store, restaurant or food producer. This incident clearly reinforces the idea that we need new food safety and public health policies for the 21st century. We’re going to continue to be an active participant in the design and implementation of these much-needed programs.

We’ll keep you updated. Thanks.

(Hood) Strawberry Fields Forever!

noreply@blogger.com (Allison M) — Wed, 03 Jun 2009 18:13:00 +0000

By Lisa Sedlar, President

Summer in Oregon is my favorite season...but not for the reasons that you may think. I'm one of those Portlanders who adores the rain, so it's not that I'm a sun-starved, can't-stand-another-drop-of-rain person. The reason I love summer in Oregon can be summed up in two words: Hood strawberries. This is the strawberry that all other strawberries aspire to be. Their flavor is so intensely sweet and luscious it might cause you to wonder why have you wasted your tastebuds on those rubbery, bland, pseudo-strawberries from elsewhere. There’s just nothing like the flavor of our local Hood strawberries. So you can imagine my delight when I received this update from Chris Harris, our local produce buyer:

"The warm weather has brought on the local berries sooner than expected. And this year, we could have more local organic strawberries than we have ever seen before. We have four growers lined up to supply us:

Unger Farms in Cornelius, Oregon, will be delivering the classic Hood variety of strawberries to stores daily starting this Saturday.
Bella Organic Farm on Sauvie Island, Oregon, has 6 to 8 acres devoted to organic strawberries with Hoods, as well as three ever-bearing varieties: Tillamook, Seacrest, and Aroma. Attached are pictures from my visit to Bella Organics yesterday.
This weekend, we will also see some organic berries from Zorn Farm in St. Paul, Oregon, who has about 2.5 acres of the Totem variety (very similar to Hoods but not quite as perishable)
And next week we will see some organic berries from Ken Efimoff in Woodburn, Oregon, who has about 1.5 acres of Hoods. With all these local growers…we should be able to get fresh organic berries delivered to our stores six days a week.

The Hood season will only go for three to four weeks, so enjoy them while they last”

Sounds like we will have a bumper crop of local berries, so if you want to extend the Hood season you can buy a flat (or two) and freeze some or make a batch of strawberry refrigerator jam. Here’s one of my favorite recipes—it’s fast and doesn’t require a degree in chemistry to make:

Ingredients:
2 Pints Hood Strawberries
1 ½ c. Cane Sugar (I use Woodstock Farms Organic Cane Sugar)
1 T Lemon Juice, freshly squeezed

Preparation:
Rinse, hull and slice berries and combine with sugar and lemon juice.
Allow to macerate overnight, stirring occasionally, until all the sugar is melted.
Next day, bring to a boil over medium heat.
Remove berries to a bowl with a slotted spoon and cook until the consistency of syrup or for you chemistry wonks: 220 degrees on a candy thermometer.
Replace the berries in the syrup and cook 3 minutes longer.
Pour into clean containers (glass or plastic) and cool to room temperature, stirring occasionally.
When cool, cover and refrigerate.
This recipe yields 3 cups and the jam will last a few weeks. You can also freeze it to extend the shelf life.

Maybe you have a great strawberry recipe or story you’d like to share?

Inside the Farmer-Chef Connection

noreply@blogger.com (Allison M) — Mon, 13 Apr 2009 19:14:00 +0000

By Krista Anderson
New Seasons Market Company Chef

As Head Chef for New Seasons Market, I’m always looking for ways to bridge the gap between the people who grow our food and the people who eat it. Connecting one-on-one with the farmers and ranchers themselves is the best way to make that happen, and there’s no better opportunity to do that than at the Farmer Chef Connection conference. Imagine dozens of local food producers coming together for an all-day networking opportunity with regional food buyers, sharing food, swapping ideas and making offers, building relationships that will benefit both parties and ultimately, the consumer.

The Farmer Chef Connection conference is the innovation of the Portland Chapter of Chefs Collaborative. I was part of the original Portland CC Steering Committee, which we formed in 2000, sitting around a table at Greg Higgins’s restaurant. The first conference was held in 2001 at WillaKenzie Winery in the Willamette Valley. Each year since, attendance has grown, and the conference has benefitted greatly from the administrative support and partnership of the local non-profit, Ecotrust.

This year—the ninth!—the conference was hosted by the Portland Chapter of Chefs Collaborative, and held at Clackamas Community College, with about 220 farmers, ranchers, pickle makers, cheese makers, educators, lawyers, nutritionists, chefs, and students in attendance. Our own Jon Beeaker, Store Chef at the Raleigh Hills New Seasons Market, was the host of the event, multi-tasking between introductions on stage and preparing lunch in our makeshift kitchen. Our keynote speaker was Brent Foster, an environmental attorney for the Oregon Department of Justice. He spoke at length about the implications of the installation of liquefied natural gas pipelines which would cross the state of Oregon from east to west, and the legal battles farmers and ranchers may face as those pipelines are installed. Brent showed photos of the damage the digging does to precious farmland and waterways, and cautioned against importing yet another fossil fuel from overseas. This is a hot topic, and there are very strong opinions on all sides of the issue. It’s worth learning more about, and you can read details of the proposals along with some of the different perspectives here, here and here.

The second speaker was Sheila Martin, Director of the Institute of Portland Metropolitan Studies at Portland State University. Her presentation emphasized the importance of maintaining strong relationships between the rural growers of our food and the urban consumers. Keeping our connections strong is vital to preserving our food networks for generations to come.

We had our choice of workshops to attend throughout the day:

In “Innovative Ideas for Marketing Local Products in an Economic Downturn,” we heard how Sun Gold Farm is exponentially growing its business and securing its future through the sale Community Supported Agriculture shares. We heard from David Barber of Three Square Grill and Picklopolis about the importance of making personal contact with local buyers to introduce new products, and Piper Davis from Grand Central Baking shared some of their strategies for cutting costs while maintaining quality. The question of whether farms need to maintain a website came up, and the value of having one was discussed. Simply offering contact information and a few photos can go a long way towards putting a face on the farmer.

In “Meat Inspection Logistics,” the discussion focused on the option of creating a state inspection program in Oregon. The idea is to speed the flow of meat from farm to plate, but there are still lots of hurdles to overcome.

“Buying and Selling Direct” covered the dos and don’ts of interacting with food suppliers and buyers.

“The Future of Food: Supporting the Next Generation of Farmers and Chefs” is at the root of establishing a sustainable food system.

One of the highlights of this event has always been the potluck lunch. Farmers and producers attending the event are paired up with registered chefs, playing perfectly into the “connection” theme. It’s been my responsibility to connect the donated food with the volunteer chefs, and to develop a menu based on these pairings. Each year, the lunch gets even better, and this year was no exception: Rich Indian Spiced Lamb, Kale and Garbanzo Bean Stew was the result of partnering Upper Dry Creek Ranch, Truitt Brothers and Organically Grown Company with New Seasons Market chefs; Sweet Briar Farms whipped up some Pulled Pork and Coleslaw; Prairie Creek Farms teamed with the Institute for Culinary Awakening to create a colorful Good Earth Medley of vegetables; and Sweet Oregon Mint provided mint tea as well as the mint we used in our New Seasons Market Mint Chocolate Brownies. This is just a tiny sampling of the bounty of dishes that were available, all made possible through donated food and time from the participants.

It was amazing to hear about some of the innovations that the people involved in our local food economy are implementing. One group is establishing a Community Supported Kitchen, similar to a CSA share, but with prepared foods, all in the style of Sally Fallon’s Nourishing Traditions. To wrap up the day, everyone was invited to visit the Tasting Pavilion, where locally grown foods, both fresh and preserved, were available for sampling. At the same time, a documentary called Ingredients was screened. Check out a clip from it here: http://www.youtube.com/watch?v=dF05b7MbR7s

What I took away is an affirmation of how vital these relationships are. We know that the farmer is invested in the success of our business, as we are in his. When I see these connections being made, I know that the ranchers, farmers, chefs and artisans aren’t just buying and selling. They’re cinching up the ties that bind our regional food economy together, and they’re ensuring that the rich agricultural land that surrounds this urban area will be here for future generations to farm. By educating ourselves and our community about the issues surrounding sustainability in our local food system, the culinary community can be a catalyst for positive change. With this knowledge, we can help to create markets for good food and ultimately help preserve local farming, ranching and fishing communities.

Our food system can only become stronger through the sharing of ideas, and we’d love to hear yours. Let us know your thoughts on how we can establish a sustainable food system that will ensure plenty of agricultural land and fresh food for generations to come.

Response to: "Death on a Factory Farm"

noreply@blogger.com (Jennie F) — Thu, 19 Mar 2009 18:14:00 +0000

By Alan Hummel
New Seasons Market Meat & Seafood Merchandiser

Some of you may have seen or read about HBO’s new documentary called Death on a Factory Far m. In this film, there were many scenes depicting the unhealthy, inhumane conditions that most hogs live in prior to processing. It’s heartbreaking because it doesn’t have to be this way. Our current system of industrial farming is not sustainable and each of us can do our part to fix it by voting with our dollars. Every time we purchase bacon or pork chops that were produced in a sustainable manner we send a strong message to the people who are responsible for raising the animals. Our cash is a commodity crop and we can influence the way our food is grown by spending it on sustainably produced products.

So what do we mean when we say “sustainably raised pork”? We mean that first and foremost, we know where and how our hogs are raised. We’ve actually been to the farm to see for ourselves, and not only do we know the farmers, but we’ve enjoyed dinner together, watched their kids grow up, and they’ve become like family to us.

Our Pacific Village Pork is raised on two Northwest farms by Greg Rieben and Paul Klingeman. Greg and Paul raise their hogs without antibiotics and on a strictly vegetarian diet on farms in Banks, Oregon, and Ephrata, Washington. They are hands-on hog farmers, and they take a lot of pride in their level of involvement with the animals on their farms. They know everything about how their pork is produced, from the first days of the piglets’ lives to the final delivery to our stores. Each is actively involved in organizations overseeing the hog farming industry, including the Oregon Pork Producers Association, which educates consumers about the industry and provides support for small pork farmers throughout the state, and the Oregon Farm Bureau.

In large-scale factory farm operations, sows are routinely confined in gestation and farrowing crates, which are narrow cages that allow just enough room for the sow to stand up and lie down, but no space to turn around. Our Pacific Village hog farmers don’t use farrowing crates, opting instead for roomy pens that give the mother pig plenty of space to move around and a safe warm place for the piglets.

We’re always looking for ways to help our farmers improve their operations, and we’re willing to pitch in and get our hands dirty in support of our hog farmers’ fantastic stewardship of the animals and the land. Recently, our Meat Department Managers teamed up to help raise a hoop structure for the Rieben’s on their farm in Banks. This structure will be able to house more hogs in humane, sustainable way, and you can take a look at the hoop-raising and finished structure in this video.

These small, local hog operations are far removed from the unsanitary, inhumane conditions of factory farms that have been spotlighted in the media. Agricultural animals are not subject to the same anti-cruelty laws as your family’s pet dog, or even the raccoon that lives in your tree, so it’s up to individual farmers to make ethical choices in raising their animals. As a result, there are enormous hog operations nationwide that abuse this lack of animal rights protection.

Given the choice, it just makes sense to support farmers like Greg and Paul who provide us with our Pacific Village meats. These Home Grown hog ranching families are committed to delivering natural, antibiotic free, vegetarian-fed pork to New Seasons Market customers, and we’re truly invested in their success. Plus, when you choose a Pacific Village product, a portion of your purchase goes directly back to support our community’s farms through grants to area farmers’ markets.

And you don’t have to take our word for it. Food Alliance, a third-party sustainable agriculture certifier, has worked closely with our hog farmers on implementing sustainable farming practices. You can find a detailed list of the requirements for certification, from food safety to humane animal care, at http://www.foodalliance.org/.

Let us know if you have any thoughts or questions and maybe you might even want to share your favorite bacon recipe with us!

Here are two other thought provoking articles by New York Times Op-Ed Columnist Nicholas D. Kristof: "Our Pigs, Our Food, Our Health" and "Pathogens in Our Pork".

What’s the Story with Our Bulk Peanut Butter Recall?

noreply@blogger.com (Brian Rohter) — Fri, 20 Feb 2009 00:39:00 +0000

Well, let me first say that this is the most broad-sweeping food recall I have ever experienced in my 20-plus years in the food business. In total we have removed more than 135 different recalled products from our shelves. The most important priority for us is to protect the health of our customers and staff, and we take that responsibility very seriously. The minute we are alerted by the FDA of a product recall we send instructions to our stores to remove and destroy the affected product. We then post information about the recalled product on our website and create signs to post on the store shelves.

We have received a few questions from customers asking why we did not issue a press release for the recalled self-serve peanut butter. The answer is that the FDA does not require (or even suggest) that retailers issue press releases for recalled products because they require the manufacturer to issue this press release and GloryBee Foods did indeed do that for the peanuts in question.

As this whole peanut-salmonella debacle has been unfolding, the FDA has changed their position on bulk peanut butter. Initially, because we were not considered to be a manufacturer, we were not required to issue a press release for the recalled peanuts. Ten days after we received the initial recall for the bulk peanuts, the FDA revised their position and determined that because peanuts are ground into peanut butter in the store, that constitutes manufacturing. So on February 12 they asked us to issue a press release, and we did immediately.

To further clarify, The Oregonian posted an article on their website this morning regarding our bulk peanut butter recall. The article originally stated that there was a 10 day lag time between us removing the product from our shelves and issuing a press release for the recalled product. That is because the manufacturer recall on the product was in place already.

Lynne Terry of The Oregonian has updated the article and clarified that we have been in full compliance with the FDA through this entire process. You can find the article here.

The chronological facts of the bulk peanut recall are as follows:

On February 2, 2009 we received a recall notice from the FDA for the bulk peanuts that we purchase from GloryBee for our self serve grinders. We removed all peanuts from GloryBee immediately upon receiving notice and posted customer signage and posted information on our website. As a part of our compliance with the FDA, we were not told to issue a press release for this product at that time.

We sanitized our self serve grinders twice and purchased new bulk peanuts from a source not implicated in the FDA recall.

On February 12, 2009 the FDA realized that there were retailers involved in the manufacturing of the peanut butter and as a result notified us and other retailers to issue a press release letting our customers know about the Feb 2nd recall for the GloryBee bulk peanuts. We complied immediately and issued the FDA approved press release within hours of the notification on February 12, 2009, and received confirmation from the AP newswire service that the release had been sent successfully.

The FDA failed to post our recall notice over their “recall alerts” system until last night just after midnight, which is why news organizations are posting information about it today.

I assure you, we’ve been on top of each and every peanut-related recall that’s affected products in our stores, and we’ve posted information both in our stores and on our website within minutes of notification. The safety of the food we sell is our absolute top priority, and recalls are always treated with the highest level of attention and sense of urgency. In fact, the FDA has inspected our stores for compliance with regard to recall procedures and not only did they commend us for our 100% compliance, they commented that “we over-communicated with our staff and customers.” We think it’s nearly impossible to over-communicate when it comes to the health and safety of our customers and staff, and we will continue to be vigilant when it comes to your health.

For the latest information on recalls of products sold at New Seasons Market, please check our website’s recall listings here and visit the FDA’s recall page for full information regarding all recalls.

Thanks for reading.

We're Finally Getting Back To Minding Our Own (Local) Business

noreply@blogger.com (Brian Rohter) — Fri, 16 Jan 2009 19:22:00 +0000

Thank you, thank you, thank you. I'm always so impressed by the power of a united community. Because of all of the voices that chimed in from the Portland area and from all over the country, we've been able to bring the issue with Whole Foods to a resolution that works for us.

As you probably know, we've never taken a position on the dispute that Whole Foods has with the Federal Trade Commission (FTC) about their takeover of Wild Oats. We tried really hard to stay out of the crossfire of this fight, because it really has nothing to do with us. Obviously, we wish we weren't being forced to give any of our internal financial records to one of our competitors, but we're pleased that a compromise was reached. As part of the settlement, I promised not to disclose the actual terms of the agreement, but I can tell you that there is a big difference between what the original subpoena demanded and what we're going to actually turn over.

Thanks again for your help in protecting the future of New Seasons Market. We're excited about getting back to minding our own (local) business.

We're Just Trying To Mind Our Own (Local) Business. Updated Monday 1/12

noreply@blogger.com (Brian Rohter) — Tue, 13 Jan 2009 00:51:00 +0000

We just heard that Whole Foods Market is planning to have a press conference tomorrow to announce that their CEO, John Mackey, has sent letters to grocers throughout the country explaining why he wants them to turn over their internal private documents to the Whole Foods lawyers. We assume that Whole Foods is taking this step because (as we last heard) only about half of the 94 grocery companies that were subpoenaed had responded to Whole Foods and many of those who did respond only turned over partial and incomplete records. We’re also aware that, in addition to us, one other company has taken legal action to try and stop the Whole Food's subpoena.

We hope that Whole Foods will be announcing a new and more reasonable proposal about the amount and type of information they are requiring and the protections they are offering regarding confidentiality. We’re certainly willing to cooperate with reasonable requests, but unfortunately what Whole Foods has officially demanded so far just isn’t reasonable. They have tried to force us to give them information that isn’t necessary for their case and which could harm us competitively. The so called "protective order" they've offered doesn't come close to providing real security for us. If you’d like to have a better understanding of how we ended up in the crossfire of this legal dispute and how it has affected New Seasons Market, you can take a look at this blog that I posted last month.

We’ve been in negotiations with the Whole Foods attorneys for the last three weeks in an attempt to find a solution to this problem. We promised to keep the details of our conversations confidential, but I can tell you that we’re hopeful that the proposal that Whole Foods makes tomorrow will be similar to some of the constructive ideas that have already been discussed and will give us a fair way to resolve this issue.

We’ll keep you updated as we learn more.

It's Getting Harder to Mind Our Own (Local) Business. Updated Monday Evening 12/29

noreply@blogger.com (Brian Rohter) — Tue, 30 Dec 2008 03:44:00 +0000

Monday Evening 12/29 Update is at the end of this post.

On Wednesday we heard from our attorneys that the Federal Trade Commission ruled that we have to turn our confidential internal financial, marketing and planning information over to Whole Foods Market. Here’s a link to the ruling. We disagree with and are disappointed in this decision. We’re huddling with the lawyers to figure out what our next step is going to be. It looks like we're going to appeal but I’ll get back to you once we have a clear direction. This isn’t over yet.

In the meantime, if you’re wondering why one of our competitors is demanding access to our private information, you can read about the details on this link.

Also, the Oregonian has written about this once more. Here's a link to the story in Friday's paper. I have a few comments to make on some of the information in the story.

I'm glad that Laura Gunderson, the reporter, pointed out that only 50 of the 93 companies that Whole Foods issued the subpoenas to have responded, even though the deadline is long past. It's comforting to know that we're not the only company saying "no" to these unreasonable demands.

And we appreciate that the FTC judge said "no" to Whole Foods really over the top demand that we should be forced to search through the email accounts and computer files of every New Seasons Market staff member who worked on a computer anytime in the last three years. That would have been hundreds of people.

Having said that, I can only shake my head at the judge's position that our private files will somehow be protected. The reason I'm doubtful is because this same promise was made in in this same case in 2007 and what really happened was quite different. First of all, one of Whole Foods lawyers, who is actually an employee of their company and who is on their “Leadership Team”, was allowed to see "confidential" information that was submitted. Second, the FTC accidentally posted information that was marked "confidential" on their web site. Those two incidents have contributed to my lack of confidence in the process.

Thanks again to the hundreds of people in Portland (and actually all over the country) who have offered us their support.

Update on Monday Evening 12/29
As many of you know, today was the deadline that the FTC set for us to submit our internal documents to Whole Foods. Lots of people have asked what happened with that. I can tell you that we have not turned over any information, but our lawyers have told me to stop discussing the other aspects of this case for the time being. I’ll get back to you with more details as soon as I can. Thanks again for all of your interest and well wishes.

We're Still Just Trying To Mind Our Own (Local) Business. Updated Monday 12-15

noreply@blogger.com (Brian Rohter) — Mon, 15 Dec 2008 19:54:00 +0000

Here's the latest on our ongoing legal issue with Whole Foods. Remember, the crazy thing about this is that it has nothing to do with New Seasons Market. It's about Whole Foods defending their takeover of Wild Oats. We're not in any way a party to the lawsuit and don't have an opinion one way or the other about how it should be resolved.

As you probably remember, we had filed a “motion to quash” with the Federal Trade Commission (FTC). It asked that we not be required to turn over our private internal records to Whole Foods. (Here’s the link to my original blog post that explains the situation in detail.) Whole Foods then filed a response to our motion, attempting to justify why we should let them have our files. Here’s the link to the Whole Foods response.

Unfortunately, the tone in Whole Foods legal filing is quite different than the soothing words they’ve been posting on blogs and editorial pages around Portland and the rest of the country.

I’ll give you a couple of examples.

On the blogs they compliment us saying stuff like, “We know that New Seasons and many other fine natural foods stores are serving their customers well . . .” But, in the court filing they say we are, “smearing Whole Foods”.

On the blogs Whole Foods acknowledges the difficult situation they're putting us in and they say, "I know our subpoena represents a major cost in time and money for the New Seasons team. From our own direct experience, I know what it takes to provide this information, and I assure you we do not take the impact of this on New Seasons lightly.” But, in the court filing they continue to insist on access to our records and they say, “[the] burden to New Seasons would at most be slight” and “Confidentiality concerns raised by New Seasons are equally contrived”.

It’s not looking to me like Whole Foods is about to offer any kind of reasonable compromise soon.

Of course, the legal system being what it is, our attorneys have filed a response to the Whole Foods response. As usual, the lawyers are definitely making out! Here are the two links to the new motion our lawyers filed: Non- Party New Seasons Market Inc.'s. Motion for Leave to File Reply and Declaration of Robert Newell.

We expect a ruling from the FTC sometime soon and when we have it we’ll post it. In the meantime, I hope you’re finding the time to get outside and enjoy this amazing weather.

We're Just Trying To Mind Our Own (Local) Business--Updated Sunday December 7th

noreply@blogger.com (Brian Rohter) — Sun, 07 Dec 2008 17:06:00 +0000

The Oregonian has published their third piece in the last five days about Whole Foods Market’s demands for our internal emails, weekly sales data and marketing and growth plans. Here’s the link to it and here’s the link to the editorial that ran on Thursday and the story that ran on Wednesday.

We're very encouraged by the incredible amount of interest in this situation. We’ve heard from media outlets from all over the country and our blog continues to get lots of comments (although to be honest, in the last couple of days, it kind of looks like the same person is posting there over and over again).

Just to review the situation—Whole Foods Market is in a dispute with the Federal Trade Commission (FTC) about their takeover of Wild Oats. As it turns out, because of this dispute, Whole Foods has an opportunity to try and force us to give them copies of some of our most confidential financial records and strategic plans. We think there are lots of other ways they can make their case with the FTC without putting us at such a big risk. Want more information? Here’s the link to my original blog explaining the situation in detail.

There are a few things I’d like to comment about in today’s Oregonian story.

Whole Foods continues to insist that the documents they are demanding from us will be safe and that only their “outside lawyers” will see them. This is exactly same promise that was made last time files were subpoenaed in this case. Unfortunately, in the middle of that round, Whole Foods filed an amended motion to allow their “inside lawyer” to see the confidential information. They claimed that even though this “inside lawyer” was an employee of Whole Foods and was on their “Leadership Team”, it was okay for her to see everyone else’s private data because she wasn’t engaged in “competitive decision making”. Obviously, we’re very worried that might happen again.

Whole Foods also doesn’t seem to want to talk about the actions and the statements of some of their corporate executives which have led us and so many others to be concerned. If they hadn’t said stuff like, “…[m]y goal is simple – I want to crush them and am willing to spend a lot of money in the process.” and “...elimination of a competitor in the marketplace, competition for sites, competition for acquisitions, and operational economies of scale. We become the Microsoft of the natural foods industry.” and if their CEO John Mackey had not been caught posting derogatory information online about Wild Oats, using a made up screen name, we might not be quite as worried about what they planned to do with our private internal files.

The Oregonian mentions that Whole Foods is willing to make some “tweaks” to please us. That’s an accurate statement. Tweaks they are. Whole Foods is still demanding almost everything and is still insisting on the files we’re most concerned about.

The article states that we’re the only company looking to legally avoid the subpoenas. We have some new information about that. As of last Friday, only 50 of the 93 companies that have been subpoenaed have responded. The subpoena we got from Whole Foods demanded that we turn over all of our files to them on November 4th—over a month ago. I’m assuming that all the other companies had the same deadline. That means that almost half of the companies subpoenaed have not complied yet. I know for sure that some other grocers are waiting to see what happens with us before they decide what to do.

I’ve stated repeatedly, to the FTC and the media and Whole Foods that I think it’s silly to imagine, even for a second, that Whole Foods has some kind of monopoly on selling natural and organic foods in the Portland area. Having said that, I certainly am not an expert on the other 28 cities that are involved in this and I don’t have an opinion one way or the other about what should happen there.

Update on "We're Just Trying To Mind Our Own (Local) Business." The Oregonian Weighs In.

noreply@blogger.com (Brian Rohter) — Thu, 04 Dec 2008 01:12:00 +0000

The Oregonian has weighed in with their perspective about Whole Foods Market subpoenaing copies of some of our most confidential financial records, including our strategic plans, our marketing plans and our studies about where we are considering opening new stores. Here's the Oregonian story from this morning's paper, New Seasons fights chain's subpoena and here's the editorial board's take on the situation, Special on chutzpah, Aisle Three.

Looks like there's a problem with the link to the Oregonian editorial right now. Here's a copied and pasted version:

Special on chutzpah, Aisle Three

by The Oregonian Editorial Board
Wednesday December 03, 2008, 4:11 PM

Whole Foods, already under fire for its anticompetitive conduct, pushes its luck
There's silly and there's federal government silly, as New Seasons Market is finding out.

The privately owned, Portland-based chain of natural and healthy grocery food stores has been asked, and may be ordered, to provide a raft of confidential information to a much larger competitor, Whole Foods Inc. Information such as "all documents discussing competition with Whole Foods or Wild Oats," "all market studies relating to competition," "all documents relating to the sales of natural or organic products in your stores," and, most audaciously, "for each store provide the total weekly sales for each week since Jan. 1, 2006." That's what Whole Foods' lawyers say they want from New Seasons.

And what has New Seasons done to call down such burdensome demands for disclosure of its private, proprietary information? Its crime is running a successful chain of grocery stores in the niche that Whole Foods has tried to dominate, partly by its takeover of Wild Oats, the chain that has since disappeared from the Portland area.

In the spring of 2007, the Federal Trade Commission weighed in with objections to the planned merger, arguing convincingly that it would reduce competition and thus, raise prices to consumers. The agency showed that Whole Foods had secretly plotted to crush Wild Oats and dominate the industry, specifically citing its concerns about price competition in Portland. (At roughly the same time, Whole Foods CEO John Mackey was discovered to have been posting critical comments about Wild Oats on public blogs under a pseudonym.)

Despite the continuing regulatory opposition, as you may have noticed, the merger proceeded. After taking control of Wild Oats, Whole Foods quickly shut down three of the newly acquired stores in the Portland area and renamed the rest.New Seasons stayed out of all that messiness. CEO Brian Rohter said the chain never expressed any opinion about the merger and obviously, wasn't a party to it.

Yet now, as the rather pointless dispute between the FTC and Whole Foods grinds on, New Seasons is being asked to supply its primary competitor with a raft of private information that would never otherwise be available for outside scrutiny. And Rohter says his lawyers tell him he may actually be forced to comply with the request, although New Seasons has filed its objection to doing so.

Nothing about Whole Foods' behavior so far suggests that this is a benign request for onformation. Rather, it is a nakedly anticompetitive maneuver intended to hamstring its strongest rival in the Portland area.

The FTC is entitled to proceed with its dispute with Whole Foods, and in the end, may improve competition in the market by doing so. But it shouldn't reward Whole Foods' history of deceptive conduct by granting it the key to its competitors' vault of secrets.

Quash the Whole Foods subpoena. Let the company compete in the marketplace, not in a Washington, D.C., hearing room.

If you don't know what we're talking about and want to learn more, take a look at the blog posting below this one, We're Just Trying To Mind Our Own (Local) Business. There's lots and lots of info (and many opinions) there.

We're Just Trying To Mind Our Own (Local) Business

noreply@blogger.com (Brian Rohter) — Mon, 01 Dec 2008 18:36:00 +0000

By Brian Rohter

You may have heard that New Seasons Market has found ourselves caught in the crossfire of an ongoing legal dispute between the Federal Trade Commission (FTC) and Whole Foods Market. The disagreement has to do with whether or not the Whole Foods merger with Wild Oats should be “allowed to proceed”. Yes, we know that seems like a crazy thing to be fighting about since all the Wild Oats stores that were around here have already been closed or turned into Whole Foods stores, but neither the federal government or Whole Foods asked us for our opinion about that.

You also are probably trying to figure out what this could possibly have to do with us. That’s a great question. Since we’ve been minding our own (local) business and have never expressed an opinion one way or the other about this merger, we were wondering the same thing.

As it turns out, because of their legal dispute with the FTC, Whole Foods has an opportunity to try and force us to give them copies of some of our most confidential financial records – for instance what our sales are, week by week, at each of our stores. They’ve also demanded all of our files that detail our strategic plans, all of our marketing plans and all of our studies about where we are considering opening new stores. You can see the entire subpoena here, and below is a partial list of what they’re trying to get (quoted directly from the subpoena):

3. All documents relating to Whole Food’s acquisition of Wild Oats, including documents discussing the effect of the merger on you.

4. All documents discussing competition with Whole Foods or Wild Oats, including responses by you to a new Whole Foods or Wild Oats store and responses by you to prices, product selection, quality, or services at Whole Foods or Wild Oats stores.

5. All market studies, strategic plans or competition analyses relating to competition in each Geographic Area, including documents discussing market shares.

6. All market studies, strategic plans or competition analyses relating to the sale of natural and organic products, including the sale of natural and organic products in your stores.

7. All documents relating to your plans to increase the shelf space at your stores allocated to natural and organic products, the number of natural and organic products sold in your stores, or the sales of natural or organic products in your stores.

8. All documents discussing your plans to renovate or improve your stores to sell additional natural and organic products or to open stores emphasizing natural and organic products.

9. Provide documents sufficient to show, or in the alternative submit a spread sheet showing: (a) the store name and address of each of your stores separately in each Geographic Area; and (b) for each store provide the total weekly sales for each week since January 1, 2006 to the current date.

I have to believe that any reasonable person would agree that it’s really over the top for Whole Foods to be asking for this information, especially since we have nothing to do with their lawsuit. It takes away the level playing field, creates an unnecessary risk for our business and has the potential to have a negative impact on our network of local growers, ranchers and suppliers. It also could permanently damage the fragile regional food system that we’ve been working to create and, in the end, could reduce options for Portlanders who choose to shop at locally owned stores.

New Seasons Market is a small, locally owned company that competes against large, multi-national chains including Whole Foods. Whole Foods has about 270 stores in cities all over North America and in England. We have 9 stores in the Portland area. Allowing Whole Foods to look through all of our private information about how we operate and what our plans are for the future unfairly adds to their already large size and financial advantage. We’ve been able to build a successful local business being David against their Goliath, and we’re happy to keep doing that, but we do object to having one hand tied behind our back.

Whole Foods says that we should give our information to their lawyers and they claim the lawyers won’t let anyone else in the organization see them. That’s like trusting the fox to guard the henhouse – and we don’t have any faith it’s going to work like that.

I’m sorry to say this, but some of the people at Whole Foods have a history of less than stellar behavior when it comes to competing fairly. There are two obvious examples of this. First, last year, their CEO John Mackey was caught posting derogatory information online about Wild Oats, using a made up screen name. Here’s a New York Times story about that.

Second, during the first round of this law suit last year, the FTC released a bunch of e-mails that some Whole Foods executives had sent over the previous few years. You can find the entire (really lengthy) FTC report here, but just to give you a flavor of it, below are a few excerpts of Whole Foods’ comments in regards to Wild Oats:

“Wild Oats needs to be removed from the playing field...”

“…[m]y goal is simple – I want to crush them and am willing to spend a lot of money in the process.”

“...elimination of a competitor in the marketplace, competition for sites, competition for acquisitions, and operational economies of scale. We become the Microsoft of the natural foods industry.”

Yikes!

This case has been going on for about 18 months. This is the second time Whole Foods has tried to get access to our records. Last year they also filed a motion to try and get our financial records turned over to them; not just to their “outside” lawyers, but to executives who are on the Whole Foods payroll and work in the Whole Foods corporate offices in Austin, Texas. What possible reason do we have to believe they won’t just try and do that again?

When I received this subpoena my immediate reaction was disbelief. I was confident there was no way our legal system would force us to give our private business records to one of our competitors. It looks like I may have been wrong about that. We’re fighting this (and running up whopping legal bills in the process) and here's a copy of the motion we filed with the Federal Trade Commission. Amazingly, our lawyers tell us that there’s a chance we’ll lose the case and will be required to turn over the information.

Of course I asked what would happen if we refused. The answer was that we could be held in contempt of court and subject to large fines or even jail time. In case anyone is planning on visiting me there, I really love doing the daily Oregonian crossword and also M&M Peanuts. (My wife Eileen doesn’t think this is very funny.)

We’ll keep you posted on this as the situation evolves.

What's the Deal With Organic Fertilizer?

noreply@blogger.com (Jennie F) — Fri, 21 Nov 2008 02:10:00 +0000

By Jeff Fairchild, Director of Produce for New Seasons Market

You may have seen the article in Monday's Oregonian about the California fertilizer supplier who was selling non-organic fertilizer and calling it organic (“Organic Farms Got Spiked Fertilizer”). Not only did the supplier participate in indefensibly unethical behavior, but the article indicates that there was a lag time of over two and a half years between the California Department of Food and Agriculture first learning of the issue and the time the product was finally removed from the market.

We were troubled to learn that non-organic fertilizer was used on supposedly organic produce, and I imagine that all of the farmers affected were very disturbed by the news. Organic farmers spend a lot of time and money to receive their certification, and for a fertilizer supplier to misrepresent their product is potentially devastating to organic farmers, both small and large, who could face huge penalties or even loss of their certification.

Even more distressing to us is the slow response time by the investigating agency. What seemed like a simple, open-and-shut case was drawn out over an inexcusably long period of time. While there are two sides to every story, I just can’t think of a good reason for that.

Our growing partners were as surprised and dismayed as we were to learn of this. Our Home Grown farmers are committed to growing organic produce for all the right reasons. They share the goal of not only producing abundant, fantastic produce, but also of being sustainable stewards of their land through biological pest control, crop rotation and soil balancing. Organic farming is far more than a business choice for them--it's a serious environmental commitment. Nobody takes it lightly when their livelihood and credibility are jeopardized by the dishonesty of a vendor.

Earthbound Farm, who was named in the article, has taken steps to avoid being defrauded in the future. They've issued a statement that says, "To protect the organic integrity of our crops and our farms from being victimized again, we have instituted a stringent organic verification process for all liquid fertilizers. Any of our farmers using any kind of liquid fertilizer must subject it to nitrogen testing and process validation by an independent, third-party lab to ensure that any product marketed as organic is legitimately organic." Of course, most smaller farms don’t have the resources to conduct their own tests of the fertilizers that they purchase, and have to rely on oversight by the certifying agencies. To their credit, certifying agencies across the country are ramping up their inspections of fertilizer producers, and some are asking that the fertilizers themselves be tested and approved by an outside party.

While this incident is discouraging, I don't think that we should lose faith in organic produce as a whole. We have to trust that third-party certifiers like Oregon Tilth are doing their jobs well, and preventing this from being a widespread problem. We're lucky to have so many fantastic local resources for organic produce, and our buyers have open, honest relationships with most of the farms that provide New Seasons Market's fruits and vegetables. We partner with Organically Grown Company (OGC), who is a certified organic handler with some of the most stringent standards in the country. We have complete trust in the auditing and record-keeping system that they have in place, as well as their 25 years of experience handling organic produce.

We know that this issue is as important to our growing partners as it is to our customers and to us, and we’ll be keeping an eye on the story with the hopes that this bad situation will lead to even better controls on the quality of the food we’re eating.