For The United Family®, 2016 marks a historic year, as United Supermarkets celebrates the chain’s 100th anniversary. What began as United Cash Store in Sayre, Oklahoma in 1916 has grown into a multi-banner, Texas-based grocery chain with 66 stores in 36 communities. Today, The United Family operates United Supermarkets, Market Street, Albertsons Market and Amigos grocery locations, as well as United Express fuel and convenience stores, throughout West Texas, Dallas-Fort Worth and eastern New Mexico.
“Reaching our 100th anniversary is a remarkable accomplishment, and a true testament to the hard work and dedication of all our team members through the years, as well as our loyal guests in each of our communities,” said Robert Taylor, who was appointed CEO of The United Family in 2010. “Most importantly, this celebration is a tribute to the Snell family, because without their vision and leadership, United wouldn’t be the beloved supermarket it is today.”
To commemorate a century of service, The United Family designed an entire year of initiatives to benefit and improve the communities it serves, a core value of the company since it was founded by Henry Dewitt Snell. The company kicked off the yearlong celebration with a birthday party at all 66 stores on January 16 with a give-away of a total of 100,000 free cupcakes.
Also in January, The United Family will launch Shop to Support Schools, a school donation program, which will challenge community members to get involved and help improve the future of local children. In addition, the company will take a bite out of hunger, donating 100,000 pounds of apples to local food banks across the company’s service areas in April.
“The company has been very fortunate for an entire century to have owners as well as leaders who believe in the core value of supporting communities and doing the right thing,” said Taylor. “In honor of that legacy and to kick off our next 100 years, the 100th anniversary of United Supermarkets will be acknowledged and celebrated in each of our 36 communities in Texas and New Mexico.”
United moved to the company’s now headquarter city of Lubbock, Texas in 1956 when Jack Snell, son of H. D. Snell, purchased three Taylor Safeways. The company continued its expansion over the next four decades under the leadership of Jack and his son, Robert, and by 1991, United stores were in 20 communities throughout Texas.
The company’s continued growth into the grocery-chain it is today was spurred by a strategic growth plan adopted in 1998, which called for new stores, innovative concepts, diverse market expansion and self-distribution.
Also in 1998, Market Street, a new concept focused on healthy meal solutions for busy guests, was introduced in Wichita Falls. The company now operates 15 Market Street locations, including seven in Dallas-Fort Worth. United Supermercado, which is now known as Amigos, was the next concept offered by The United Family, opening in Plainview in 2000. Today, four locations provide a blend of traditional and cultural favorites for Hispanic shoppers in the Lubbock and Amarillo areas.
To express appreciation for the many communities that have support the company, beginning May 31, The United Family will celebrate 100 Days of Giving, presenting $1,000 to a different local non-profit for 100 consecutive days, totaling a donation of $100,000. Also during that time, the company will donate 100,000 additional pounds of food to local food banks in June in preparation for fall and winter when donations are needed most. Lastly, before Thanksgiving, The United Family will spread joy to area children’s hospitals in 12 markets by distributing 1,200 special 100th Anniversary stuffed animals.
“With these programs, in addition to dozens of ongoing initiatives, this year will truly be worthy of our 100th anniversary,” said Shelby Crews, Senior Community Relations Manager for The United Family. “Giving back to our guests has always been a cornerstone of United Supermarkets, and that emphasis will continue as The United Family enters its next century.”
The United Family remained a family-owned supermarket chain for 98 years until becoming a wholly-owned subsidiary of Albertson’s LLC on Dec. 27, 2013. In order to take advantage of operational and distribution opportunities, Albertsons realigned 12 locations under The United Family. These stores now operate as Albertsons Market stores in Midland-Odessa, San Angelo and eastern New Mexico.
Red Duck Foods has just launched its cocktail sauce at all East Coast Wegmans. The cocktail sauce stays true to its roots with an epicurean edge and the recipe honors the purity of the bounty of the ocean. Crafted with fresh horseradish and a unique spice blend, the cocktail sauce is balanced with a splash of lemon juice that brings out the best flavors in your favorite seafood.
Oregon condiment maker Red Duck Foods was founded in Eugene, Oregon, though now located in Portland, Oregon, by three University of Oregon students on the belief that regular condiments didn’t cut the mustard. Red Duck Ketchup, the company’s first product line, dares to elevate the popular condiment by using high-quality, organic ingredients. With five inventive flavors including, Original, Smoky, Spicy, Curry and a rotating seasonal flavor, Red Duck Ketchup complements dishes from burgers and fries to grilled lamb and baked oysters. In 2015, Red Duck expanded its product list and introduced cocktail sauce to the condiments line. Red Duck’s products focus on using honest ingredients while providing a unique twist on familiar flavors.
Walkers showcased its new gluten-free offerings at the Winter Fancy Food Show. The gluten-free line includes Walkers’ conveniently sized, all-natural Pure Butter and Chocolate Chip Shortbread portion packs and Holiday Shortbread Assortment.
Gluten Free aficionados will enjoy the new offerings that feature Walkers Pure Butter and Chocolate Chip Shortbread Rounds. Each portion pack conveniently hosts two shortbread cookies making it a satisfying snack to enjoy while on-the-go. The new Gluten Free holiday assortment brings Walkers back to the festivities for those that have had to give up gluten.
Walkers Gluten Free Shortbread debuted to critical acclaim, the first adaption to the Walkers traditional shortbread recipe in 118 years. The line replaces wheat flour with a blend of rice flour, maize flour, and potato starch, while retaining the same butter and sugar content as the traditional shortbreads. With less than 20 parts per million of gluten, Walkers Gluten Free Shortbread meets the FDA standard for gluten free food, with every batch tested to ensure compliance before its release. The line contains no genetically modified ingredients or hydrogenated fats, and is vegetarian and Kosher OUD. Walkers promises the pure butter taste and texture you love, just without the gluten.
Pernicious Pickling Co. was named a 2016 Good Food Award winner in the Pickles division. The winners of the Good Food Award represent the forefront of American craft food, making products that are “delicious, respectful of the environment, and connected to communities and cultural traditions.” This is a national award with winners from 33 states that were amongst almost 2,000 entries. Winners were processed in a blind tasting with 203 judges held in September 2015.
Winners were announced Thursday evening, January 15, at a star-studded ceremony and gala at San Francisco’s Fort Mason Center for Arts & Culture, featuring luminaries Alice Waters, Nell Newman and Slow Food Founder, Carlo Petrini.
“It is an incredible honor to be recognized and win such a prestigious award,” said Kendra Coggin & Baron Conway, co-founders of Pernicious Pickling Co. “The award represents everything we stand for in our desire to create great tasting and memorable pickles that use the best possible ingredients.”
Pernicious Pickling Co.’s winning entry, Fashionably Dill Pickled Red Beets, are a nod to Eastern European flavors with dill in a sweet and salty brine, enhancing the rich, earthy tones of the beet.
Italian Foods Corporation introduced white balsamic pearls at the 2016 Winter Fancy Food Show, making it easy to bring the fun–and gourmet flair–of molecular gastronomy to American tables.
The new Romantica® white balsamic pearls are translucent, jelly-like spheres of white balsamic vinegar that are a made through the science of molecular gastronomy, said Francesca Lapiana-Krause, General Manager. The white pearls were added because of the interest in the black balsamic pearls Italian Foods Corporation began importing last year, Lapiana-Krause said.
The pearls also have been repackaged. The clear 1.75 ounce jars are topped with sleek metal lids embossed with Italian Foods Corporation’s sun face logo and wrapped in a white sleeve with the red heart that is the Romantica brand icon, Lapiana-Krause said. The sleeve leaves the sides of the jars exposed so consumers can see the tiny vinegar globes within.
Balsamic vinegar pearls deliver small bursts of sweet-tart vinegar flavor and add visual interest to dishes ranging from cocktails to dessert, Lapiana-Krause said. They pair especially well with salads, fish and meat courses, fruit desserts, or can serve as a pretty garnish, she said.
The balsamic pearls have a suggested retail price of $12.99. More information is available by calling 1.888.516.7262 or online at http://www.ItalianFoods.com and https://www.Facebook.com/LaPianaItalianFoods.
Face Rock Creamery announces the first allocation of its premium clothbound cheddar. The 14-month aged cheddar is available from the Face Rock website and through select retail locations including New Seasons and Market of Choice in Oregon and Washington.
“Clothbound cheddar is a rare tradition for American cheesemakers, especially in the West,” shares Face Rock Head Cheesemaker Brad Sinko. “It’s a process that requires equal parts quality ingredients, patience and no small amount of alchemy. Aging cheese reveals the quality of the milk we use, and the terroir of Oregon’s southern coast comes through in a rich, slightly grassy and nutty flavor.”
Sinko’s toolkit is simple – milk, salt and cultures. While most clothbound cheddars are formed into blocks, Face Rock forms its cheese into a wheel. And rather than coat the cloth binding with traditional lard or olive oil to promote the development of a porous rind that releases moisture, Sinko uses butter that he makes in house with the same milk that goes into Face Rock cheese.
Aging cheddar dramatically intensifies flavor and transforms the cheese into a creamy, slightly crumbly texture with small pockets of crunchy cheese crystals. After 14 months in a carefully controlled cave environment, Face Rock’s clothbound cheddar presents as a rich and exquisitely flaky cheese that delivers complex flavor. The deep creamy yellow hue of the cheese is the visual indicator of decadent high-quality butterfat content.
Butterfat quality is at the heart of any cheese’s flavor, and is linked directly to a dairy cow’s feed. Face Rock sources its milk from a single herd of Holstein, Brown Swiss and Jersey cows that graze year-round on nutrient-dense pastures located on Oregon’s rugged south coast, where nature simply has to work harder.
Anchor Packaging won the 2016 Sustainability Award Certificate of Merit from the World Packaging Organization (WPO). This sustainability award for the Embraceable™ platter and dome follows the prestigious 2016 World Star Packaging Award for this product announced last month. The Embraceable package also won the 2015 AmeriStar Design Excellence Award and the Best New Product in Foodservice by Convenience Store News.
WPO judges awarded Anchor a high sustainability score for responsible raw material sourcing and reduction, energy optimization, and recovery that includes reusability, recyclability, and ease of disposal.
The Embraceable black platter is an 11” x 8” oval designed and patented with a locator ring in the bottom to hold a standard 8-ounce squat paper food container. This popular serving size for chili, soups, oatmeal, grits, mac & cheese, and many other items often accompanies a main dish, sandwich, or salad. The clear, anti-fog, vented PP lid contains an integral sealing flange that forms a lid over the paper container at the same time that it forms a leak-resistant seal on the platter. This seal eliminates the lid for the paper container, which saves expense and reduces the amount of packaging consumed, thereby reducing carbon footprint. It also improves consumer convenience, as the meal travels in one container, rather than two.
Both base and dome work well for hot foods held under heat lamps, chilled ready-to-heat meals in the microwave, and for assorted hot and cold food applications, thus reducing SKUs. The strong and durable, cut-resistant black PP base withstands temperatures up to 230°F. Bases are made with natural mineral additives reducing the use of petroleum-based resin by 40%. Elimination of the extra lid for the paper container also demonstrates your environmental commitment to reduce waste.
Anchor Packaging’s products include affordable, upscale, to-go packaging to merchandise prepared ready-to-heat meals in supermarkets, and takeout meals offered by restaurants and other foodservice operations. Anchor’s unique product line includes stock and custom rigid packaging, as well as a broad line of cling film wraps.
Rogue Creamery wins twice at the 2016 Good Food Awards for its Flora Nelle and Rogue River Blue cheeses. Over 800 people attended the celebration including Slow Food Founder Carlo Petrini and Alice Waters. The Good Food Awards honors companies who have a reputation for making tasty, authentic and socially responsible products. The competition featured 1,937 entries and showcased regional flavors from across the USA. Rogue Creamery distinguished itself, receiving top scores from the 215 judges and passing a rigorous vetting to confirm that it met the Good Food Awards Standards; these standards include environmentally sound agricultural practices, good animal husbandry, transparency, and responsible supply chain relationships. “I am honored to be among this group of cheese makers recognized for their fine cheeses and their holistic, organic, biodynamic and sustainable make processes. Today, Cheese is being recognized along with the practices connected to creating it, and Rogue Creamery is proud that we make our cheese sustainably and organically in the GMO free Rogue Valley. Thank you to those cheesemakers who are a part of this change and Good Foods for putting it into their judging criteria which I now refer to as their manifesto,” said David Gremmels, President and Cheesemaker during his speech at the Good Food Awards.
Rogue Creamery is joined by two other Oregon Cheese Guild cheesemakers: Ancient Heritage Dairy and Goldin Artisan Goat Cheese, who were also winners and are helping Oregon lead the way toward creating a vibrant, delicious and sustainable food system.
Flora Nelle: This organic, natural- rinded, blue is set with calf rennet, has a crumbly, yet creamy texture, and combines savory, tropical, and sweet cream flavors. The result is a robust and piquant blue with subtle hints of blueberry and a rind that enhances the spicy-nutty and intensely blue flavors that truly capture the Rogue Valley Terroir.
Rogue River: Made annually, starting on the autumnal equinox, it is produced at the turn of the season and is made with richer, late-season milk. This blue, finished with pear-brandy soaked grape leaves, has a decidedly complex flavor that reflects the unique seasonal influences of the Rogue River Valley.