President's Letter - The Wedge Difference: Aisles of Smiles

As if we didn't already know it, recent press reconfirmed it. The Wedge is a gem. MPLS.ST.PAUL magazine's December 2001 cover story featured the Twin Cities' 100 best people, places, and things. The Wedge ranked 22nd; winter 1st. In between: our beloved lakes, parks, the Mississippi, and a few cultural icons. The Wedge ranked higher than any other retail establishment.

The listing highlighted the rationale for the rank. About a quarter of the entries included a photo. The Wedge rated a produce photo and one of the longest descriptions in the article. The caption proclaimed, "A national force in food and food values. The most dedicated staff in town, a produce section that some weeks makes us gasp, an incredible bakery, and a one-stop shop for folks plagued by food allergies. Is the Wedge the Midwest's best grocery store? We could make a case. No island in the stream, it is the crowning achievement of a local co-op movement that, challenged by some of the nation's best mainline grocers, evolved beyond marginalia and dogma to real relevance."

A December StarTribune Taste feature writer rhapsodized about the newly-opened Wedge Bakery's pastries and artisan breads. The inventive staff continue to receive rave reviews for an ever-increasing array of baked goods. The fresh-baked bread aroma attracts an appreciative audience to the bread case. Shoppers extol the virtues of their favorites. Can't make up your mind? Have a bread tasting party. Why, home bakers wonder, can't I make a tender sourdough with a crispy crust like the Wedge's? It's the special oven with temperature and steam controls as bread buyer Ann Sheehan described in the last newsletter. In 2000, Wedge bakers developed the Milk 'n Honey bread line of good quality, organic, soft sandwich bread at a moderate price. Now, it's our largest selling packaged bread.

Health Diary, a TPT2 show, profiled Elizabeth Archerd, Member Services Director, in a December segment on the National Weight Loss Registry. The program showed Elizabeth in the Wedge talking about healthy eating. In the last newsletter, she mixed humor, inspiration, and education to recount her successful weight loss.

What's the common thread in all these stories? Good people doing good and doing well. You're known by the company you keep. The Wedge's success reflects its talented staff. If all the world's a stage, we're privileged to have a star troupe of ensemble players.

If you're having a down day, visit the Wedge. Receive a friendly greeting. Ask the produce people for picks of the day. Can't make up your mind at the deli? Have a sample. Wonder about a product? Ask the knowledgeable customer service staff or storekeepers. What's for supper? Pick up a recipe. Tickle your taste buds with something from the juice bar and bakery. Check with the meat and seafood staff for menu suggestions. Find rejuvenating products in the health and body care department. Share in the friendly banter between customers and staff. Greet your friends and neighbors. Appreciate cheerful cashiers and baggers.

As board president, I've written this column for several newsletters. In the future, other board members will share their passion for the Wedge.