BELLINGHAM, WA - Haggen, the Bellingham-based retail chain that acquired 146 of the Albertson’s and Safeway locations during its large merger, is cutting back hundreds of employee hours in Washington locations.
According to the Seattle Times, the company reduced employee hours by more than 500, about a fifth of the usual work time. One employee told the publication that the store is logging about 1,700 hours per week, nearly 400 less than what they recalled for the slower-traffic weeks when the locations were under Safeway and Albertson’s.
As we previously reported, Haggen recently announced that stores in its Southern California and Arizona locations will see a number of job reductions and cutbacks as it continues to adjust to its newly doubled store count. In the acquisition, the company purchased 26 Washington locations, expanding itself in the market.
“Waves we created as we converted stores in new markets are still settling, and we expect there to be some ebb and flow in our workforce,” Haggen said in a statement, according to the Seattle Times, when asked about the cutbacks in the Pacific Northwest region. According to the report, the chain did not address the exact numbers described by the Seattle Time’s source, only saying that weekly work hours were “adjusted to accommodate the natural seasonal summer slowdown, and could be increased as sales return in the upcoming back-to-school and holiday seasons.”
Tom Geiger, Spokesman for United Food and Commercial Workers (UFCW) Local 21, said in the report that a couple of locations cut “hundreds and hundreds of hours” since June. While he speculated this is due to lack of customer traffic, reasons have not been confirmed officially.
Stay tuned to AndNowUKnow for the latest retail and industry news.
NORTHEASTERN UNITED STATES - The national heat wave continues, this time with the East Coast catching some record high temperatures as well.
This past Wednesday was the hottest day so far in 2015 in New York City at 96 degrees and Concord, NH set a daily record high of 96 degrees, beating the old record of 95 degrees set in 1949.
While temperatures are not necessarily breaking records everywhere, it’s the duration of this heat wave that's particularly notable. New York City is likely to see highs in the 90s into early next week. The Weather Channel reports that NYC has already experienced six days with 90-degree heat, with highs in the 90s recorded on back-to-back days for just the second time this year on Tuesday and Wednesday. Washington, D.C. has already seen its fair share of 90s in 2015, with 32 days total, with the average being 36 for the entire year.
The Weather Channel is also reporting that places like Hartford, CT, Providence, RI, Washington, D.C., Baltimore and Philadelphia will see highs in the 90 continuing through the beginning of next week.
Frank Giannasca, Senior Meteorologist with The Weather Channel, said, ”Upstate New York, 90's all the way. Vermont, New Hampshire, Southern Maine."
While so far it's unclear how long this heat wave will last, NBC News assures us it won't be finished anytime soon. Giannasca said the region is in for a warm, humid stretch up at least until the weekend, with temperatures remaining in the 90s.
According to AccuWeather Long Range Expert Paul Pastelok, a series of fronts will gradually trim humidity and temperatures across the Midwest and into the Appalachians starting later this week and continue into the middle of August.
"While humidity levels will drop along the I-95 corridor, daytime temperatures are likely to still climb well into the 80s to the lower 90s after the humidity departs by Friday," Pastelok said.
With the heat taking both coasts of the country by storm, you can be sure that AndNowUKnow will continue to update you, so stay tuned!
SALINAS, CA - D’Arrigo Bros. Co. is taking measures to maximize the efficiency of water use throughout its growing, packing, and shipping practices in Salinas Valley, Imperial Valley, and Arizona.
“Over the years we have continuously researched and measured ways to conserve and protect the water used to grow our top quality Andy Boy commodities,” Chad Amaral, Vice President of Sales Operations for D’Arrigo Bros., said in a press release. “As a steward of the land, we have adopted more efficient irrigation production systems over the years and we are proud to share our water management practices in our Farm and Water Conservation and Protection Case Study.”
According to Marketing and Culinary Manager Claudia Pizarro-Villalobos, the study underscores several aspect including:
- Water conservation
- Soil health and fertility
- Water resource protection
- Evaluation and field research
“We are committed to long term water sustainability since we as a family and company understand that our decisions today will impact generations to come,” she said.
According to D’Arrigo Bros., it has created a comprehensive case study as part of its longtime practice to be proactive in finding sustainable solutions for water use.
Highlights to the company’s effective water conservation and farm protection practices and more information about the case study can be found at www.andyboy.com. To go directly to the case study clicke here.
Stay tuned to AndNowUKnow for all the latest practices and innovations happening throughout the produce industry.
UNITED STATES - Demand for blueberries is hitting its stride as we head into August, and growers tell me they have the quality to match.
With the season well past its peak in most regions, market prices are trending upwards as demand is currently exceeding supply. Though volume is dependent on a grower by grower basis, some growers in Michigan are reporting that their crop is down significantly from last year with the recent cold winters on the books. Regardless, growers have been able to stay on top of their harvest and so far, quality and sizing are looking strong.
Lori Hickey, Marketing Manager for HBF International, noted that the company is entering into the final phase of its season with about a month left of harvesting.
“We will start seeing a steady decline in production numbers in the next couple weeks with harvesting finishing up around the end of August/first week of September,” she said. “There were some low demand challenges earlier in the season, but we are seeing a strong demand now that will more than likely exceed production numbers over the next month.”
Lori added that volumes seem to be consistent with the 2014 season, but quality will continue to remain steady through the remainder of the season.
Mario Flores, Director of Blueberry Product Management at Naturipe Farms, concurred.
“The quality out of Michigan is really good. The earlier varieties may have taken more of a hit than later varieties because of the cold weather. Overall, even though you see fewer berries on the bush, the sizing helps to re-balance that,” said Flores.
The USDA reported blueberry prices on flats 12 1-pt cups with lids out of Michigan at $16.50 - $18.50 for large sizes. On 5 lb cartons, prices were reported at $8.00 - $9.00 for large sizes, and on 10 lb cartons, prices were listed at $18.00 - $20.00 for large sizes as well.
Supplies are expected to decline until some companies, such as Driscoll’s, move into the Central Mexico, Argentina, and Chile seasons in September/October.
“We experienced a strong increase in summer Pacific Northwest volume this year and we also had good volume increases in both Florida and North Carolina,” said John Johnston, Director of Blueberry Business at Driscoll’s. “The Georgia and New Jersey seasons were impacted by some severe weather (a freeze in Georgia and heat/rain in New Jersey), but we had plenty of excellent quality fruit available in all areas.”
In the Pacific Northwest, the USDA reported blueberry prices on flats 12 1-pt cups with lids out of Oregon and Washington at $16.00 - $18.00 for medium-large sizes. For flats 12 6-oz cups with lids, prices were reported at $12.00 - $14.00 for conventional medium-large sizes, and $22.00 - $24.90 for organic medium-large size blueberries.
“We experienced strong and steady demand through the peak season for both conventional and organic fruit,” continued Johnston. “We anticipate that post-season prices will increase earlier this year as the Pacific Northwest season began about two weeks early and will end earlier than normal.”
For the past couple of weeks, growers have been seeing good demand and good promotions. It appears that there’s lots more optimism across the industry, especially going into August.
Stay tuned to AndNowUKnow as we continue following the season.
SAN JOSE, CA - Is blending the secret to mushroom consumption? It was on Saturday, July 25th, when Chef Domenica Catelli took the title for the PMA Foodservice Expo’s 2015 Luncheon Competition, bringing first place home to the Mushroom Council.
The winning dish, Chef Catelli’s Ultimate Burger 2.0, is her own creation and was voted the winner by attendees based on both innovation and flavor.
“The response I have received by my restaurant guests to the Ultimate Burger 2.0 has been incredible,” Chef Catelli, Co-Owner of Catelli’s Restaurant in Sonoma, California, said in a press release. The restaurant has featured her Blend burger since Memorial Day, 2015.
“Even my regular, meat-loving customers who previously ordered the all-beef burger tell me the new Blended burger is the best, juiciest burger they have ever had,” she said. “The challenge was in providing 50% mushroom to meat mix and to get the texture and flavor perfect. By my standards, that has been achieved.”
Chef Catelli created the burger, a 50/50 blend of mushrooms and meat, in participation with the Better Burger Project, a campaign to encourage participants to Blend their burgers with mushrooms and meat to create a healthy yet delicious, more sustainable burger, according to the Mushroom Council.
The luncheon contest, which challenged participants to “innovate the plate” by featuring produce as a main entree both creatively and deliciously, allowed attendees to meet with Chef Catelli and learn about the Better Burger Project while enjoying an Ultimate Burger 2.0.
According to the Mushroom Council, more than 220 chefs and restaurants have participated in the Better Burger Project this year, having featured Blend Burgers on their menus since Memorial Day.
Currently the Mushroom Council is holding a contest in which the five chefs with the most posts on Instagram through today, July 31st, will be invited to the James Beard Foundation Conference in October to prepare their Blend burgers.
NORTHWEST UNITED STATES - The Northwest is dealing with yet another historic heat wave to close out July. While the current blast of triple digit temperatures will subside next week, this will not be the last we see this summer.
According to The Weather Channel, a strong ridge of high pressure is building over the Northwest as the jet stream presses northward. This then allows temperatures to hit 5 to 20 degrees above average in parts of northern California, Oregon, and Washington into the weekend.
Overall, this is one of the hottest Julys on record in parts of the Northwest. Seattle, WA, and Eugene, OR both saw their hottest July on record, according to data from the Southeast Regional Climate Center. Yakima, WA, Portland, OR also saw their second hottest day on record July 27.
Washington
For parts of central and eastern Washington, this round of hot temperatures probably won't be quite as intense as the late-June record-breaking heat wave. The Weather Channel noted that Yakima peaked at 108 degrees in that heat wave, setting a June record, but this time around highs are forecast to be a “refreshing” 100 to 107 degrees into early next week. Spokane temperatures will stay in the middle 90s to near 100 degrees for the week.
Oregon
For Friday, temperatures will hit 100 degrees for the Portland, OR area, and stay in the upper 90s through the weekend. The National Weather Service even issued an excessive heat warning for the Willamette River Valley of western Oregon. Farther south, Medford, OR could approach 110 degrees Friday, where the high temperature has only reached for nine days since 1911.
California
In Northern California, highs are expected to be in the 110s in Redding, with low 100s forecast in our home-base of Sacramento. Sacramento set a daily record high of 107 degrees on Wednesday, with Redding rounding out at 111 degrees. Temperatures will trend downward in both of these cities by this weekend, but expect it to remain very hot.
Further relief from the heat will come to the entire Northwest next week as the ridge breaks down, but that does not mean an end to additional heat waves, AccuWeather is reporting.
"Heat will come back during the second week of August for about three to four days," said AccuWeather Long Range Expert Paul Pastelok.
Get ready for a hot one, West Coast, and stay tuned for continued updates into August.
CINCINNATI, OH - Lynn Marmer, one of Kroger’s senior managers and its first female corporate officer, has announced her intention to retire in early 2016.
As Group Vice President for Corporate Affairs, Marmer contributed to growing Kroger’s supplier diversity program to $1 billion annually, creating a national program of fresh food rescue that donates 200 million meals annually to food banks across the U.S., and creating four award-winning cause marketing campaigns that contribute millions of dollars to Kroger’s signature community programs, according to a press release.
Rodney McMullen, Chairman and CEO, praised Lynn for her ability to advance Kroger’s community engagement, sustainability, and customer relations initiatives.
“Lynn has been a trusted counselor and advisor to three CEOs during a period of significant change in food retail,” said McMullen. “We wish her and her family all the best in retirement.”
The eighteen-year Kroger veteran first joined the company in 1997 as a Senior Attorney in the legal department. She was appointed to her current role the following year. She also serves as President of The Kroger Foundation.
Additionally, Marmer has been involved with numerous civic problem-solving groups and nonprofit boards, including Cincinnati Zoo, Interact for Health, the Cincinnati Regional Business Committee (CRBC), amongst others.
Her replacement will be named at a later date.
AndNowUKnow would like to wish Marmer the best in this next exciting phase of her life.
WENATCHEE, WA - Stemilt has awarded $37,500 in college scholarships to local students through its participation in Washington Apple Education Foundation’s (WAEF) scholarship program. ‘
“Education is paramount to our future success as a company, and for the fruit industry as a whole,” said Courtney Mathison, who oversees Stemilt’s corporate social responsibility committee. “We are thrilled to help send six students and children of Stemilt team members to college this year. The WAEF scholarship program takes college from a dream to reality for many in our community, and we couldn’t think of a better cause to support than that.”
Since 2015, the WAEF has awarded 225 scholarships to local students totaling $850,000, according to a press release. Stemilt has supported local students through this program since its inception in 1994.
Eduardo Ramos, a Wenatchee High School graduate and son of two Stemilt employees, received the Thomas K. Mathison Memorial Scholarship, which totals $22,500. The scholarship honors Stemilt’s late Founder and tree fruit industry pioneer, Tom Mathison.
Five other children of Stemilt employees received scholarships from the company ranging from $2,500 to $4,000. These scholarship recipients included:
- Teresa Bendito, a graduate of Wenatchee High School and soon-to-be pre-med major at Eastern Washington University
- Diana Chavira-Lopez, a graduate of Eastmont High School and nursing major
- Noell Huck, a graduate of Naches Valley High School who plans to study biology and hopes to become an allergist
- Roxana Claro, a junior at Washington State University studying psychology and human development
- Ernesto Castro, a sophomore engineering major at Washington State University
These recipients were honored along with others during WAEF’s annual scholarship luncheons held on July 20th in Yakima, WA and July 27th in Wenatchee, WA.
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DELTA, BC - Village Farms looks to awaken the passion in consumers by coming out with exclusive items, emphasizing flavors, and making themselves easy to recognize and find.
Senior Vice President and Chief Marketing Officer Douglas Kling and Director of Brand Marketing and Communications Helen Aquino took the time talk about Village Farms’ approach, what’s new, and what’s hot at the company.
“Consumers really are the primary customer of everyone, whether you’re a grower, a retailer, or a distributor it doesn’t matter, if the consumer doesn’t want the product it has no meaning,” Doug tells us. “So we’re trying to drive the passion through better flavor and unique exclusive items, and that’s we have done, that is what we will continue to do, and this is the evolution of that.”
Helen tells us that the company has had strong positive feedback on all of its new varieties. As we’ve previously reported, Village Farms just released two exclusive new cherry tomato varieties, and the award-winning Heavenly Villagio Marzano® - which Helen reported has been particularly commended.
Other additions include a re-designed website and QR codes on the company’s packaging.
“We have QR codes on our pack now, and these are all chef-inspired recipes from our new Corporate Chef Darren Brown,” Helen tells us. “All of the recipes he’s created are just for us using our exclusive varieties, so you can’t find those any place else.”
To see Chef Darren Brown talk more in depth about how he likes to use these exclusive varieties, click here. And to see our entire interview with Doug and Helen, check out the short video above.