Gourmet News

Super King Markets Recognized by United Grocers

Published February 10, 2016

Super King Markets has been announced as the recipient of Unified Grocers’ 2016 “Ben Schwartz Retail Grocery Visionary Award.” The award is named after Ben Schwartz, the 96-year old former Unified Chairman of the Board.

Unified Grocers President and CEO Bob Ling (left) presents the award to Vache, Peter and Mary Fermanian

“This is the eleventh year that Unified has given the award to an outstanding independent retailer. On behalf of the entire Unified team, I’d like to congratulate and thank Super King and the Fermanian family for being part of our family,” said Bob Ling, President and Chief Executive Officer, Unified Grocers, in presenting the award. “The Ben Schwartz Retail Grocery Visionary Award is given annually to the company in our membership that best embodies the spirit of Ben. There are lots of great stories of success in our membership, but I can think of no better recipient for this award. Super King has built a reputation as a forward-looking, creative and visionary company and I’m excited to see them grow and thrive as a Unified member in the years ahead.”
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The Fermanian family opened the first Super King store in Anaheim in 1993. The company has grown and evolved, building a strong market share in and around Los Angeles. Today, Super King operates six markets, with locations in Anaheim, Altadena, Claremont, Van Nuys, Northridge and Los Angeles.

“Ben Schwartz is a legend in our business and it’s an honor to receive this prestigious award. My thanks to Unified,” said Super King co-founder Vache Fermanian in accepting the award surrounded by the rest of the Fermanian family on stage.

In addition to the award that was presented to Super King Markets, a duplicate is on permanent display in the lobby of Unified’s headquarters building in Commerce, California. A plaque recognizing Super King Markets has been added to the permanent award.

Specialty Food Producer High on Hemp

Published February 10, 2016

By Greg Gonzales

When it comes to hemp-based foods, no company has been as close to the frontier as Manitoba Harvest. With its beginnings in the legalization of hemp in Canada, the company focuses on providing quality hemp foods and consumer education, and incorporates sustainability and forward thinking into its daily operations.

After hemp foods helped him lose weight and gain energy as a teen, CEO and Co-founder Mike Fata started Manitoba Hemp Alliance, a pro-hemp advocacy group that helped legalize hemp in Canada. Once the legislation passed in 1998, he and his partners began Manitoba Harvest Hemp Foods, helping to open the doors to an entirely new market and set the standard for the industry.

Manitoba Harvest products are all made from hemp hearts. These shelled hemp seeds have a somewhat nutty flavor, rich and creamy with a taste like sunflower seeds or pine nuts, and the versatility of the food makes it an easy addition to lax and rigorous diets, and everywhere beyond and between. Manitoba Harvest raw hemp hearts and hemp oil can be added to cereals, ice cream and salads. And the hemp heart bars make a convenient and healthy snack for kids, commuters, hikers or anyone on the go. The bars come in chocolate, vanilla and apple-cinnamon flavors to please multiple palates.

Food sourcing can get difficult when finding a seller, with a lot of questions about quality, contamination and farming practices, but Manitoba Harvest is the largest vertically integrated hemp foods producer. The company grows, manufactures and sells its own product lines, so it has control over product quality from seed to shelf and is the largest hemp seed contractor worldwide. In 2012, the company’s manufacturing facility received British Retail Consortium’s Global Standards Certification, and the products are also certified organic, GMO-free and all-natural.

The company is also a certified B Corporation, meaning Manitoba Harvest is held to higher standards of social and environmental performance, along with transparency and accountability. That includes taking good care of the team: All employees are paid 20 percent more than living wages, with bonus eligibility. On the sustainability side, 75 percent of the company’s printed materials use sustainable materials while half the energy used in corporate offices comes from renewable sources. The company also educates farmers about hemp’s potential, and encourages them to grow more hemp acres, which continues its efforts to spread the word about hemp foods.
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The buzz around hemp-based foods has been about their dense nutritional value, along with taste. A single 30-gram serving provides 10 grams of plant protein, 10 grams of omegas and only three grams of carbohydrates. Hemp hearts also provide iron and vitamin E. Their high nutrition puts them in the superfoods category, even surpassing chia and flax.

Not a lot of consumers are familiar with hemp foods beyond what they know about hemp fibers and psychoactive varieties of the cannabis plant. According to Kelly Saunderson, Manager of Corporate and Public Affairs, the best strategy is to let people try hemp foods for themselves. To prove it, Manitoba Harvest sent out 2 million samples. While attending various trade shows, Saunderson said she’s noticed a before-and-after kind of reaction to trying hemp hearts.

“You pour them in a sample cup, in their hand, and they get this look on their face,” she said. “You can kind of see the transformation on their face; they like it.”

With the company’s December acquisition of Hemp Oil Canada, Saunderson said to expect further company growth in coming years, along with new and delicious hemp food products.

To learn more about Manitoba Harvest and hemp heart products, go to manitobaharvest.com or call 1.800.655.HEMP.

Cheddars from Oregon with an “In Your Face” Attitude

Published February 10, 2016

By Lorrie Baumann

Face Rock Creamery is a three-year-old operation on the southern Oregon coast that’s already producing award-winning Cheddars with “in your face” flavors. Face Rock Creamery 2 Year Extra Aged Cheddar won a first place award for aged Cheddars between 12 and 24 months from the American Cheese Society in 2015 and its Vampire Slayer Garlic Cheese Curds won a first place award for flavored cheese curds in the 2013 American Cheese Society competition. “We’ve been really fortunate to win these awards right out of the gate, and it’s given us some credibility and momentum, so that’s been wonderful,” says Face Rock Creamery President Greg Drobot.

Face Rock Creamery is located in Bandon, Oregon, a town of about 3,000 people with a heritage of cheesemaking. Cheese had been made in Bandon for about 100 years from milk produced at dairies upstream along the Coquille River and barged down the river to the cheese factory that employed 50-60 of the town’s residents until 2005, when a large cheese company bought the creamery to shut it down.

Drobot happened to have moved to Bandon in 2005 to pursue a real estate project, and when the project was completed, he was looking for something else to do when local resident and friend Daniel Graham suggested that he think about starting a new creamery and reviving that part of their heritage. “I thought at first it was nuts…. I didn’t know anything about cheesemaking, but it’s such an integral part of everyone’s like here that it stuck with me,” he says. “When we reopened, we had community members coming in in tears to talk about how they felt that the cheese plant was a part of their family legacy. I’m really proud and happy that I can do that.”
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He wrote a business plan, got a loan, and suddenly, he was starting a cheese business. He took his plans up to Seattle and showed them to Brad Sinko, a son of Joe Sinko, who’d owned the cheese plant before it had been bought and closed. Sinko was the founding cheesemaker for Beecher’s Handmade Cheese, another award-winning maker of fine Cheddars, and after he’d finished reviewing the drawings for the new plant, he said he might be interested in coming to work there. “He was top of the world, a rock star in the cheese community, and I didn’t even think it was a possibility that he’d come back to Bandon,” Drobot says. “I about fell off my chair when he told me that. It changed things a lot.”

Sinko moved back home to Bandon, and the plant started operating in May, 2013. The plant employs about 25 people directly and provides employment indirectly for about another 15, including delivery drivers and service providers. Holstein, Brown Swiss and Jersey cow milk is sourced from Bob and Leonard Scolari’s family dairy just up the valley, where a temperate climate and coastal rains mean that the cows can be on pasture about 70 to 80 percent of the year. Products include conventional aged Cheddars as well as flavored varieties like In Your Face, a three-pepper Cheddar; Vampire Slayer, which is flavored with garlic; and Super Slayer, which has both peppers and garlic. “Cheese is, for a lot of people, intimidating, but we want to make sure people have fun and enjoy their cheese, so that’s the route we went, especially with some of our flavors,” Drobot says. “We put kind of a fun twist on it.”

The Face Rock Creamery cheeses are currently sold in 2,500 retail locations across 10 states. “We would like to continue to move west and continue to spread the word about Face Rock,” Drobot says. “We want to continue to make wonderful cheeses. We would like to be nationally distributed. We’re never going to be a commodity cheese, we’re always going to be small batch, but the flavors have national appeal.”