Funky jazz
Q: Please don’t make me listen to rap music. Something relaxing please. And the customer service desk should have control. The music is loud in the back. Funky jazz would be great.
A: Thanks for your comment! With the store music we are striving for representation and hope everyone is able to hear something they enjoy. While we use several different musical groupings, none of them are specific to rap, but some songs like that end up in the Funk or Groove groupings. I can see about lowering the volume at North. Thanks! -Eric Wehrheim, Brand Coordinator
Avocados from Mexico
Q: I am unable to purchase avocados at your store because they come from Mexico. Mexican avocados are run by drug cartels. www.latimes.com/world-nation/story/2019-11-20/mexico-cartel-violence-avocados. Thank you.
A: Thanks for reaching out! At this point in the season, Mexican avocados are the only avocados available to us. That said, I’m happy to say that our organic Mexican avocados are sourced from small farmer Co-ops in Michoacan, Mexico; they are Certified Fair Trade under the International Fair Trade mark; and their supply chain is overseen by Equal Exchange—a company that is dedicated to transparent, cooperative supply chains.
You can learn more about Equal Exchange avocados on their website. If you are interested in knowing that your avocados aren’t contributing to violence and cartel activities, these are avocados that you can feel good about purchasing!
If you have any additional questions about our avocados, please ask! I can also put you in touch with the folks at Equal Exchange—they are always happy to answer questions about their supply chain. Best, Megan Minnick, Purchasing Director
Private cooking class
Q: Hi- I am working on planning a party and we are interested in a cooking class for an event. Do you have any options for hosting private group classes.
A: Thanks for thinking of Willy Street Co-op! We do offer private group cooking classes for groups up to 15. The cost is $200 for a 2-hour class + ~$10/person for ingredients (this varies depending on the menu you select).
If you’re interested in scheduling a class, please fill out the form at willystreet.coop/private-classes, and we can work out the details from there. Best regards, Liz Hawley, Education and Outreach Coordinator
Welcoming pergola
Q: During member appreciation week a nice welcoming pergola appeared in the produce section at Willie West that made the space very warm and inviting. It’s gone now and my husband and I have asked why it was taken down—and were given two different answers. First my husband was told it was taken down because it was hard for shoppers to maneuver around…Because he didn’t think that answer made any sense, we asked again when we were in today and were told it was only up for a special display during customer appreciation week. What’s true? Also, please bring the pergola back! We loved how inviting it made the space, and now without it, walking into the produce section just looks kind of plain and cold and not as inviting. Thanks for listening!
A: Thanks for writing about the pergola—I’m so glad you liked it! I understand that it must have been confusing to get two separate lines of reasoning from staff at Willy West, but it turns out that both were mostly right.
The pergola was meant as a short term display method to highlight our “World’s Largest Display of Fair Trade Produce” attempt. Our intent from the start was to only have it up during that display—basically the latter half of Owner Appreciation week. We liked it so much that there was some talk internally about keeping it up, but in the end we decided that it would be too much of a choke point for customer traffic, especially headed into the busy holiday months.
Again, I’m really glad you liked it. Myself and a few other staff members hatched the idea of a pergola, and honestly, we thought it might look a little crazy, but in the end it did really create a wonderful welcoming structure. Thanks again for writing! Best, Megan Minnick, Purchasing Director
Reader delivery
Q: I just received my November issue of the Reader. Yes, today is December 11! Is there some reason I can’t receive this newsletter in the month that it is dated for? I feel like the coop could do a little better than this!
A: Each issue of the newsletter is mailed out on the same day every month (targeted to reach mailboxes the 1st of the publication month). It hasn’t varied in the 20 years I’ve been doing it. They are sent bulk mail, which can sometimes take more time outside of the Madison area. If you are having trouble getting mail on time, I would contact your local post office and file a complaint. Once we send them to the post office, it is in their hands. Thanks for writing! -Liz Wermcrantz, Editor
Check out greetings
Q: Hi there! I just wanted to leave a note about check out greetings. I was speaking with a friend who has checked out several times at Willy North and has been asked “What is your owner number?” or “Owner number?” right after a person of color has checked out in front of her and been asked “Are you a member?” first instead of just “What is your owner number?” to begin with. I think this stands out to her because she is not a member, so the assumption is always incorrect. Even though the difference is small I was hoping it could be standardized to have cashiers ask everyone if they are members first and then ask for a number in order to reduce the implicit construction of racial biases in people’s minds about who is and who is not a member of the co-op. It’s totally possible this policy already exists but in any case I wanted to underline its importance! Thank you so much!
A: Thank you so much for the message and for bringing this to our attention. It is absolutely important that we be reminded of implicit biases, and make sure all staff are aware. We do not currently have a policy on whether or not staff ask a customer for an Owner number or if they have an Owner number. I personally switched to only asking customers if they have an Owner number with us awhile back. I never want to make anyone feel like they have to be an Owner to shop, all are welcome. We often get Owners shopping at the Co-op daily, in this case, cashiers are likely to ask, “What’s your Owner number?” If a cashier is not certain that a customer is an Owner, we agree with your message, and will train staff to ask if the shopper has an Owner number with us. Thank you so much for writing to us. All the best, Stacy Iruk, Front End Manager—North
Fresh vs. frozen
Q: Hi, I just wanted to let you know that the fresh Ferndale Turkey that I purchased for Thanksgiving was partially frozen. There was ice in the cavity and the innards were still frozen. The flesh of the turkey was not the creamy white color that I am used to when purchasing a fresh turkey but had the pink hue of a thawed turkey.
The fresh sticker was on the wrapper and it was my understanding that ‘fresh’ means never frozen. I am disappointed that I did not get the fresh turkey and wonder if anyone else had this experience. Just thought you aught to know.
A: Thank you for taking the time to write. I’m sorry you had this experience, I understand how the bird feeling frozen while it says it is fresh can be confusing, and if you are not satisfied with the turkey we can refund your purchase. This issue comes up at least once or twice a year because admittedly the turkeys do feel frozen but according to the U.S. Department of Agriculture, which regulates these terms, the definition of “fresh” means it has never gone below 26 degrees.
So even a bird labeled “fresh,” and one that will give a bit to thumb pressure, could have an icy interior, that doesn’t mean the bird is frozen. It just means that the liquids coming off the bird have been frozen. There is a good reason for this. Fresh turkey is not something that is sold year-round. The only way to supply the millions of people who want to buy a fresh turkey and have them all last until Thanksgiving is to chill them to below 32 degrees. This happens with every brand of fresh turkey I have ever worked with. I will pass this comment on to Ferndale to let them know about your experience. If you have any other questions please feel free to reach out to me directly. -Jeremy Johnson, Meat & Specialty Category Manager
Wonderful cashiers
Q: Willy St. Co-op cashiers are wonderful people. They are consistently present, consistently kind, and they make extended eye-contact—almost every one, almost every time. There is no robotic “have a great day,” rushing to the next transaction. They are people maintaining authenticity in a professional, consumer environment. Right on Willy St. I see you.
A: Thank you so very much for sharing your great experiences with us. It means a lot to hear from you about the excellent customer service that our cashiers are giving. Our Front End Managers do a very thorough training and really like to focus on giving the best customer service that they can give. We look forward to seeing you in the store soon and have a beautiful day! -Amanda Ikens, Owner Resources Coordinator—East
Tipi bulk carrots
Q: I just want to pass a positive compliment about the bulk carrots we stock, currently from Tipi in Evansville. They’re so nice, and as a chef, I really appreciate being able to select those best suited to what I’m preparing, AND get carrots none of which are cracked. KUDOS!
A: Thanks for the kind words! I agree they are a far superior carrot in my book also. I have passed your positive feedback onto the produce manager and shared it with the staff. We hope this message finds you well and happy holidays! -Amanda Ikens, Owner Resources Coordinator—East
