Rays Super Markets

Mary's Memo: #2178 - Sep 6th, 2010

Mon, 6 Sep 2010 05:56:26 -18000

September is Better Breakfast Month. I do hope that no matter what your age, that you take time to “break fast” in the morning. Because I’m always testing recipes, I eat what a lot of you would consider unorthodox foods. If I am tired of eating an entree for my main meal (2’s the limit) I usually finish it for breakfast. Ditto for soups although if soups are good, I freeze the leftovers. If I’m not going to make it again I might have it for the first meal of the day with toast and fruit to get rid of it. There’s no set rule on what we eat for breakfast although toast, cereal, eggs and such are the popular choices. This might sound crazy but since we’re to eat like a king at breakfast, a queen for lunch and a pauper at night you can even make it your main meal! Not conventional but certainly there’s nothing wrong with it, especially over the weekend when we have more time to cook.

GOOD NEWS AND BAD NEWS

A recent systematic review and meta-analysis of 20 prior studies totaling about 1.2 million people has good news and bad news. The good news is that eating unprocessed red meat such as beef, pork or lamb was not associated with an increased risk of heart disease or diabetes. The bad news is that the same can’t be said of processed meats like bacon, sausage, salami, luncheon meat or hot dogs: Eating just 50 grams (1.8-ounces, about one hot dog or two slices of salami) of processed meat daily was associated with a 42 percent greater risk of heart disease and 19 percent increased risk of diabetes. Renata Micha, PhD, RD, of the Harvard School of Public Health, and colleagues combed the scientific literature in the largest research review to date of the health affects of eating meat.
Source: DukeMedicine HealthNews, August 2010..

I MEET THE NICEST PEOPLE AT THE SUPERMARKET

One of the things I like most about working for Chief is meeting new people. These encounters often happen when they ask me a question about fresh produce since that’s where I spend my time when I’m working. Recently a customer asked me about snow peas and pea pods. Both are served in the shell but I prefer snow peas because I think they are more tender. Both kinds are available in the produce department at Chief and Rays. In the 1970s, the food editors of Farm Journal magazine published a series of cookbooks including America’s Best Vegetable Recipes. They sold at 1970 prices, too, and most were only $5.95. Today most magazine format cookbooks in the supermarket cost more than that! Regarding snow peas, the original recipe did call for pea pods but Luke raised snow peas in the garden (when rabbits were not the menace that they are today) so I replaced pea pods with what we had in the garden. This recipe made 6 servings but feel free to cut it in half if it’s more practical to do so.

` CHINESE-STYLE SNOW PEAS

4 scallions with tops, chopped
¼ cup canola oil
4 cups fresh snow peas (about 1 lb.), both tips removed • (1) 5-ounce can sliced water chestnuts, drained
1 cup chicken broth without MSG
1 tablespoon cornstarch mixed with an additional¼ cup chicken broth
2 tablespoons soy sauce

Cook scallions in oil in skillet for 2 minutes. Add snow peas and water chestnuts. Cook, stirring, another 2 minutes. Add remaining ingredients. Cook, stirring until mixture comes to a boil and thickens and is transparent. Simmer briefly until snow peas are barely tender but still crispy. Recipe makes 6 servings.

Source: Adapted from recipe in America’s Best Vegetables by the food editors of Farm Journal, 1970.
EASY ENTRÉE

The leisurely days of summer will soon be over but not our attraction to easy entrées to serve our families. Get this one ready the night before and bake when you get home from work.

QUICK AND EASY CHICKEN AND NOODLES

¼ cup chopped onion
¼ cup chopped green bell pepper
2 tablespoons butter
1 can Healthy Request Cream of Mushroom Soup
½ cup mayonnaise (I use Hellmann’s Light)
2 cups dry noodles, cooked according to package directions
2 cups cut-up rotisserie chicken
1/3 cup buttered crumbs

Sauté onion and bell pepper in butter until tender. Blend soup and mayonnaise together. Add noodles and chicken. Spoon into 1.5-qt casserole. Top with buttered crumbs. Bake in 350°F oven for about 30 minutes or until casserole is bubbly and crumbs are golden. Recipe makes 4 to 5 servings.

Ad: Sep 2nd - Sep 8th Weekly Specials

Thu, 2 Sep 2010 05:56:26 -18000

Mary's Memo: #2177 - Aug 30th, 2010

Mon, 30 Aug 2010 05:56:26 -18000
FROM THE COOKBOOK SHELF
I like it when wives of candidates “say it with recipes.” Fran DeWine’s 11th cook booklet is now available during husband Mike DeWine’s campaign to be Attorney General of Ohio. Fran DeWine’s Family Favorites is written and prepared by Fran DeWine with illustrations by her daughters and granddaughters. As the mother of eight and now grandmother of 13, Fran DeWine loves to cook and food seems to be the center of their family gatherings.

One of the new recipes in the 11th edition is Chicken Tortilla Soup, a good choice with fall less than a month away. I’ve made it and like all of her recipes, the soup is delicious!

FRAN DEWINE’S CHICKEN TORTILLA SOUP
Sauté together:

2 medium onions, diced
4 cloves garlic, minced
2 tablespoons olive oil Add and sauté for 1 minute:
2 teaspoons oregano
1 tablespoons chili powder Add:
(2) 28-ounce cans crushed tomatoes
(1) 16-ounce package frozen corn
(1 or 2) 4-ounce cans chopped green chilies
(2) 15-ounce cans black beans
1 quart chicken broth
4 cups chopped cooked chicken

Bring to a boil. Simmer about 20 minutes. Garnish with chopped fresh cilantro and tortilla chips (fry some thin strips of corn tortillas for a nice presentation). Garnish with sour cream if you like.

Also from the cookbook shelf we have Not Your Mother’s Fondue by Hallie Harron; Harvard Common Press, softback/$17.95. Fondue is back so dust off your appliance and make appetizers to yummy desserts with this better than ever fondue cookbook! Roca Fondue will appeal to children and grownups.

ROCA FONDUE

4-ounces Almond Roca or Heath bar candy, chopped
1 cup heavy cream
1 cup sweetened condensed milk
1/3 cup sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
2 large eggs

Place candy, cream, condensed milk, sugar and vanilla and almond extract in a medium-size fondue pot over mediumlow heat. Stir frequently until candy is melted. Place the eggs in a small bowl and beat them. Stir in ½ cup of the warm cream mixture. Blend well, then add the mixture to the fondue pot and stir to combine. Serve on lowest possible heat setting. Recipe makes 3 cups. Suggested dippers include animal crackers, marshmallows and chocolate chip cookies.
Source: Recipe used with permission of the Harvard Common Press.

` ABDOMINAL FAT ASSOCIATED WITH GREATER DEMENTIA RISK

Carrying around excessive abdominal fat can place you at high risk for dementia later in life, according to a study in the May 20, 2010 online edition of Annuals of Neurology. The study found a strong association between increasing body mass index (BMI) and lower brain volume in older adults, as well as younger and middle aged adults. The data further suggests that central obesity (the visceral fat component of abdominal obesity) significantly raises the risk of dementia and Alzheimer’s disease. Though researchers said the findings are preliminary, they hope to use the results to help develop better prevention strategies in the future. They added that the results underscore the connection between cardiovascular health and brain health and that by avoiding heart risk factors such as obesity, hypertension, high cholesterol and a sedentary lifestyle, you are also helping preserve brain health and cognitive functions.
Source: DukeMedicine HealthNews, August 2010..
SALAD GETS RAVE REVIEWS!
This salad is appropriately called Dilled Garden Salad because ingredients include the kind you have in home gardens or that you can find reasonably priced at Chief and Rays this time of year.

DILLED GARDEN SALAD

1 cup cherry tomato halves
½ seedless cucumber, sliced thin
1 small sweet onion, sliced thin
½ cup seedless kalamata olives
4-ounces mozzarella cheese cut in ½ inch cubes Vinaigrette:
¼ cup canola oil
2 tablespoons white wine vinegar
1 teaspoon dill weed
¼ teaspoon kosher salt
¼ teaspoon sugar
¼ teaspoon fresh ground pepper

Place all salad ingredients except cheese in large serving bowl; toss lightly. Whisk together vinaigrette ingredients in a small bowl and toss with salad mixture. Refrigerate overnight to blend flavors. Add cheese cubes just before serving. Recipe makes 10-1/2 cup servings.

Mary's Memo: #2176 - Aug 23rd, 2010

Mon, 23 Aug 2010 05:56:26 -18000
MAINTAINING A HEALTHY WEIGHT
You can do it if you’re physically active for about an hour a day, according to recent research. A study published in the March 24/31, 2010 issue of the Journal of the American Medical Association showed that women who succeeded in maintaining a normal weight and gained less than about 5 pounds during a 13 year period averaged 60 minutes of moderate-intensity activity daily through the study.

Polly deMille, RN, RCEP, an exercise physiologist at the Women’s Sports Medicine Center at Weill Cornell affiliated Hospital for Special Surgery, says you don’t have to go to a gym and work out for an hour. Instead, think about how you might fit a brisk walk into your daily routine. Chores count, too. Moving quickly through daily activities such as mowing, raking the lawn and gardening will get the heart rate into the moderate zone. Watch calories, too. Trying to lose weight by exercising alone is a losing battle since you have to burn 3,500 calories to lose just one pound of fat. Keep physically active while also following a healthful diet including plenty of vegetables and fruit, lean meat or poultry, low-fat dairy products and whole grains or other high-fiber foods. Follow a healthful diet even if you don’t lose weight because you’ll feel better and cut your risk of chronic diseases. Also, some activity is better than none.
/> Source: Weill Cornell Medical College Food & Fitness Advisor, August 2010.

FUTURE OF FOOD MAGAZINES

I subscribed to Gourmet until it folded last summer. The problem food magazines have is that most of the recipes in the magazines can be accessed on the computer and they’re free! I do know that you are taking advantage of this free source because many of you shop with internet recipes. Even the Food Network recipes are available on the internet. I’m happy that the internet and cooking shows have broadened your taste in food.

SCALLOPS IN BUTTERY WINE SAUCE
I cleaned out the refrigerator freezer a few days ago. I must confess that once again I threw out anything I didn’t recognize but salvaged frozen sea scallops from a recent fish and seafood sale at the Bryan Chief. At the time I made a mental note to use the scallops as soon as possible. I like scallops and know from experience that they brown better when as much moisture as possible is removed by patting dry with a paper towel. I took this recipe from http://myrecipes.com and altered it a trifle.

`

1-1/2 pounds large sea scallops
1 tablespoon light olive oil
½ cup dry white wine
1-1/2 teaspoons chopped fresh tarragon (I used ½ teaspoon dried)
¼ teaspoon kosher salt
1 tablespoon butter
Fresh ground black pepper to taste
Pat scallops dry with paper towels. Heat oil in large nonstick skillet over medium high heat; add scallops. Cook 3 minutes on each side or until done. Transfer scallops to a serving platter; keep warm. Add white wine, tarragon and salt to pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts. Add pepper. Pour sauce over scallops and serve immediately. Recipe serves 4.

BLT SEASON

BLT’s taste best when they’re made with homegrown tomatoes. Matter of fact, every tomato dish is better when it’s made with locally grown tomatoes, even the Impossible BLT Pie!
IMPOSSIBLE BLT PIE
BLT’s taste best when they’re made with homegrown tomatoes. Matter of fact, every tomato dish is better when it’s made with locally grown tomatoes, even the Impossible BLT Pie!

12 slices bacon, crisply cooked and crumbled
1 cup shredded Swiss cheese
1/2cup Original Bisquick mix
1/3 cup light mayonnaise (I use Hellmann’s)
¾ cup milk
1/8 teaspoon pepper
2 large eggs
2 tablespoons light mayonnaise
1 cup shredded romaine or mesclun greens
6 thin slices of tomatoes
Heat oven to 400ºF. Coat a 9-inch pie plate with cooking spray. Layer bacon and cheese in pie plate. In medium bowl, whisk together Bisquick mix, 1/3 cup mayonnaise, milk, pepper and eggs until blended. Carefully pour mixture over bacon and cheese. Bake 25 to 30 minutes or until the top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with lettuce. Arrange tomato slices on lettuce. Recipe makes 6 servings.
Note: If only serving part of the pie add a dab of mayonnaise to each portion, some lettuce and 1 slice of tomato

Mary's Memo: #2175 - Aug 16th, 2010

Mon, 16 Aug 2010 05:56:26 -18000
GLUTEN INTOLERANT: LISTEN UP!
Anne Byrne, known for making cake mixes taste homemade, has a new cookbook, The Cake Mix Doctor Bakes Gluten-Free, coming out in November. It includes 76 gluten-free recipes for cakes, bundts, cookies, brownies and bars. Each recipe has a photo, a dairy-free option and advice on storing. For more information about the gluten-free cookbook e-mail the author at Anne@cakemixdoctor.com.

EATING NUTS IMPROVES CHOLESTEROL LEVELS

Consuming almonds, walnuts, pecans and several other types of tree nuts lowers LDL (bad) cholesterol levels, according to research results published May 1, 2010 in the Archives of Internal Medicine. The researchers performed a meta-analysis on data from 25 studies and found that consuming 67 grams or about 2.4 ounces, of nuts per day reduced total cholesterol by five percent and LDL cholesterol by 7 percent. Among study participants with an initial triglycerides level of 150 mg/dL or higher, triglycerides came down by an average of just 10 percent. Eating nuts had the most pronounced effect on people with higher initial LDL levels (over 160 mg/dL) and on people who were in the normal-weight range with a body mass of less than 25.

Source: Weill Cornell Medical College Food & Fitness Advisor, August 2010.
HIGHER-PROTEIN DIETS SUPPORT WEIGHT LOSS, BUT MAY LOWER BONE DENSITY
Overweight and moderately obese postmenopausal women using diets based on higher protein intake also need to be aware of potential bone loss, according to recent research from Purdue University.

“We know that when overweight, postmenopausal women reduce their energy intake to successfully lose weight, they can lose less lean body mass when they consume higher amounts of protein and include lean meats, such as pork loins, ham, beef and chicken, in their diet,” said Wayne W. Campbell, professor of foods and nutrition. “However, we also found that these older women lost bone mineral density faster than women who consumed normal protein diets that did not contain meats but got their protein from vegetarian, dairy and egg sources. The finding is of concern for the 43 to 80 age group that is susceptible to osteoporosis.” “Each individual needs to evaluate, or consult with a dietitian about how to achieve and sustain a healthy body weight and body composition, including muscle and bone,” Campbell said. “It is also important to note that these studies were relatively short, so studies to evaluate how protein intakes impact body composition and bone beyond the period of active weight loss would be helpful.” `
The findings are published online in the Journal of
Gerontology: Medical Sciences and will be printed in September.
Purdue News Service.

I subscribe to an internet newsletter from Ocean Spray Cranberries at http://oceanspray.com/recipes. Oatmeal Cranberry White Chocolate Chunk Cookies got my attention this summer. Cranberries and oranges go together so I added 1 teaspoon of pure orange extract the first time I made them. Otherwise I followed the recipe exactly. I thought the cookies were a bit dry and no wonder because the recipe called for only 2/3 cup butter for 1-1/2 cups flour and 1-1/2 cups old fashioned oats, not enough in my opinion for 3 cups dry ingredients. The second time I made them I increased the butter to 1 cup (2 sticks) instead of 2/3 cup and I increased the brown sugar from 2/3 cup to 1 cup. They tasted better than the first batch but were flatter than I like a drop cookie to be. Since I thought the recipe still had merit I decided to make them one more time. Daughter Mary Beth was here for the weekend and she thought they were wonderful and I liked them best of the 3 batches. This time I kept the butter at 1 cup, skipped the increased brown sugar, added an additional ½ teaspoon of orange extract, upped the white chocolate chips from 2/3 to 1 cup and chilled the dough before baking.

1 cup unsalted butter, softened
2/3 cup packed light brown sugar
2 large eggs
1-1/2 teaspoons pure orange extract
1-1/2 cups old-fashioned oatmeal
1-1/2 cups unsifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
(1) 6-ounce package Ocean Spray Craisins
1 cup white chocolate chips

Using an electric mixer, cream butter and sugar together until fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add gradually to creamed mixture. Stir in Craisins and white chocolate chips. Chill dough until firm. Drop by rounded teaspoonfuls onto parchment-lined cookie sheets. Bake for 10 minutes or until lightly browned on top. Recipe makes about 4 dozen cookies. Store in a covered container.

Mary's Memo: #2174 - Aug 9th, 2010

Mon, 9 Aug 2010 05:56:26 -18000
WHAT’S NEW?
First there was Pepperidge Farm Deli Flats and now there’s Aunt Millie’s 90 calorie Slimwiches and Arnold Sandwich Thins. In addition, Thomas has introduced Bagel Thins including Everything, Whole Wheat and Honey Wheat. I really like the “thin” concept.

Consumer Reports gave a thumbs-up to All Oxi-Active Detergent, in the supermarket since February 1, 2010. Scottie Unger, Assistant Manager at the Bryan Chief reports that it’s moving so fast they can hardly keep it in stock! It does a great job of cleaning but it would be even better if also available without perfume or dyes for those of us with sensitive skin.

FROM THE COOKBOOK SHELF

Daughter Mary Ann found this week’s Grecian Orzo Salad in the Naperville, IL, newspaper but it was taken from Weber’s on the Grill: Steak & Sides, published this year by Sunset for $14.95. She made it first and thought it would be a good recipe for me to serve to Bryan Chief shoppers. Except for a few tasters that thought it had too many ingredients, most gave it rave reviews. I judge the success of a recipe at the Chief by how many customers buy the ingredients to make it while they are shopping. I increased the lemon zest a trifle and also added more lemon juice. Sometimes orzo is mistakenly thought to be rice but it’s definitely pasta and available with other pasta products.

GRECIAN ORZO SALAD

Vinaigrette:
Zest of 1 lemon
Juice of 1-1/2 lemons
¼ cup light olive oil
1-1/2 teaspoons chopped fresh dill
1 clove garlic, minced
¼ teaspoon kosher salt
1/8 teaspoon ground pepper Salad:
1 cup orzo, cooked al dente
2 ounces crumbled feta cheese
¾ cup finely diced red bell pepper
¾ cup halved cherry tomatoes
1/3 cup seeded kalamata olives cut in thirds*
2 tablespoons sliced scallions, white and light green part only
1-1/2 tablespoons fresh oregano (fresh herbs available in produce department)

In a small bowl, whisk together vinaigrette ingredients. Bring medium saucepan of salted water to a boil. Add orzo and cook according to package directions. Drain orzo and place in a salad bowl. `Add vinaigrette and feta cheese and toss well. Add bell pepper, cherry tomato halves, olives, scallions and oregano and toss again. Serve immediately. *Save time by buying olives already seeded at Chief and Rays.

POOR LIFESTYLE CHOICES INCREASE DEATH RISK
Smoking, lack of physical activity and alcohol consumption are associated with a significantly increased risk of death from cardiovascular disease (CVD), cancer and premature mortality, especially when combined. According to a report in the April 26, 2010 issue of Archives of Internal Medicine, a Norwegian study observed 4,886 participants age 18 and older during an average 20 years of follow-up. In that time, 1,080 participants died, 431 from CVD, 318 from cancer and 331 from other causes. The risk of death from all causes and from each cause increased with each additional unhealthy behavior.

Source: Duke Medicine Health News, June 2010.

KEEP THE HEAT OUT OF THE KITCHEN: MICROWAVE!
In the 70s and 80s we did more meal preparation in the microwave. It’s 2010 and still a good way to prepare quick entrees for your family and keep the kitchen cool while doing it! Sweet and Sour Pork is an example. Made with a cheaper cut of pork, it’s the perfect choice for a hot August day .

MICROWAVE SWEET AND SOUR PORK

1-1/2 pounds pork shoulder steak, cut into thin strips
20-ounce can pineapple chunks canned in juice, drained, reserving juice
¼ cup packed light brown sugar
¼ cup cornstarch
¼ teaspoon kosher salt
½ cup cold water
2 tablespoons reduced sodium soy sauce
1 tablespoon red wine vinegar
½ large green or red bell pepper, thinly sliced
½ medium onion, thinly sliced

Arrange pork strips in 8x12-inch (2-quart) glass baking dish. Cover with wax paper and cook on medium-high for 7 minutes. Remove meat and set aside. Combine brown sugar, cornstarch and salt with reserved pineapple juice, water, soy sauce and vinegar. Blend cornstarch mixture with pan juices. Add meat, pineapple, bell pepper and onion. Cook, covered, at medium-high heat for 15 minutes, stirring every 5 minutes or until pork is done and sauce is thickened. Serve on rice. Recipe makes 6 servings.

News: OGA Member Stephanie Skylar Discusses Interchange Fees with Senator Sherrod Brown

Tue, 1 Jun 2010 05:56:26 -18000
Last week, OGA (Ohio Grocers Association) was invited to participate on a press conference call to discuss the "burning" issue of interchange fees. Senator Brown was specifically looking for a small business perspective and being extremely knowledgeable on the issue and the pending federal legislation, Stephanie Skylar, President and CEO of Chief Super Market, Inc. was selected to be on that call. Stephanie did an outstanding job articulating the damaging effects of interchange rates on our businesses and represented not only OGA and Chief Super Market, Inc., but our entire industry with distinction. A big THANK YOU goes out to Stephanie for her participation on that very important and timely call. Listen to audio from the call.

News: Sen. Brown Highlights How Wall Street Reform Will Help Small Businesses, Consumers by Cracking Down on "Swipe Fees"

Wed, 19 May 2010 05:56:26 -18000
WASHINGTON D.C. - As the U.S. Senate gears up for a final vote on Wall Street reform legislation, U.S. Sen. Sherrod Brown (D-OH) outlined how the bill would help Ohio retailers, businesses and consumers by cracking down on "swipe fees" charged on debit card purchases. Brown is fighting for a provision, passed as an amendment to Wall Street reform, that would help reduce the swipe fees that small businesses pay on credit and debit card sales. "High swipe fees cut into the already tight profit lines for small businesses across Ohio. And too often, the cost is passed along to the consumers," Brown said. "Wall Street reform will prevent unreasonable swipe fees from undermining the growth of small business." Brown was joined today by Tony Kenny, President of Speedway SuperAmerica - which has more than 440 locations in Ohio and is headquartered in Enon, Ohio, and Stephanie Skylar, President & CEO of Chief Super Market, Inc.-- which operates 13 stores in Northwest and West Central Ohio. Ohio convenience stores paid more than $341 million in interchange fees in 2008. "Credit card fees are hidden to our customers and have increased at a double digit annual compound growth rate during the past decade. We expect that our petition campaign will carry more customer voices to Congress demanding that they address the problem of credit card swipe fees," Kenney said. "Interchange swipe fees are one of the highest operating costs we face, and as a 1-2% profit margin business, any reduction in these fees will be a true win for small businesses and consumers. We operate 12 grocery stores in Northwest Ohio. If fees were reduced, our business would have more funds to invest back into the business to hire more workers, invest in improvements, and provide greater benefits to our customers. I look forward to the ultimate passage of this legislation," Skylar said. Swipe fees are charged by credit card companies in order to cover the cost of processing a credit or debit card transaction. Although processing costs have decreased, fees continue to rise. Visa and MasterCard charge interchange fees of between 1 and 2 percent of the transaction amount. High swipe fees hurt small businesses by charging fees that cut into increasingly tight profit margins. The provision, which passed with bipartisan support in a vote of 64-33, would:
Prevent Visa and MasterCard from continuing to increase debit card interchange fee rates, which are currently 1-2 percent of the transaction amount even though the actual cost of processing a debit transaction is far less.
Direct the Federal Reserve to issue regulations to ensure that interchange fees imposed on debit card transactions would be "reasonable and proportional... to the cost incurred in processing the transaction. The rules would have a carve-out for small bank debit cards).
Stop Visa and MasterCard from raising debit interchange fees simply because their market power means that merchants can do little to fight back. Reducing debit interchange fees would be like a tax break on every debit card sale a merchant makes. Interchange rates in the U.S. are the highest in the world and Visa and MasterCard continue to raise domestic interchange rates. In April, Visa lowered many European debit rates by as much as 60 percent while increasing many U.S. rates by 30 percent.

News: Survey Drawing Winner

Tue, 20 Apr 2010 05:56:26 -18000
Congratulations to Therese Klaus from Delphos who participated in our survey and was drawn to win a $300 gift card. Thanks to everyone; the response was great!

News: Chief and Rays Give Over $20,000 in Groceries

Thu, 24 Sep 2009 05:56:26 -18000
Defiance, OH -- Over $20,000 worth of groceries was grabbed during the 36 shopping sprees held at Chief and Rays this summer. Local residents had a chance to win one of three 90 second shopping sprees held this summer at Chief and Rays Supermarkets. Customers who spent $50 in one transaction received an entry form to enter the shopping spree contest. Each store had three winners. While customers and store associates cheered them on, the winners had fun filling up their carts. One customer stated, "I know it was luck that my name was drawn - but I had a blast grabbing groceries." Another winner said, "My family and I have a stockpile of food!" Annette Hoeffel, Director of Marketing, stated "The economy right now is especially difficult in Northwest Ohio where unemployment rates are above the state average. We wanted to find a new way to help our customers fill their pantries and freezers. This is a prize that our customers truly need and can appreciate. It literally puts food on their table."

News: Ohio First Lady, Frances Strickland, To Visit Rays Market

Tue, 22 Sep 2009 05:56:26 -18000
Lima, OH. Family Meal Night - a Day to Eat Dinner as a Family is Monday, September 28th. This day is committed to encouraging families to sit down and eat dinner together as a simple, yet effective means of maintaining the bond between parent and child. Research by the National Center on Addiction and Substance Abuse (CASA) at Columbia University also has shown that the more a child eats dinner with his or her family, the less likely that child is to smoke, drink alcohol, or use illegal drugs. First Lady of Ohio, Frances Strickland, will present the Family Meal Night message to 6th grade students from Shawnee Middle School at Rays Market on South Cable Road on Monday, September 28th at 11:30 a.m. Mrs. Strickland will also speak about National Preparedness Month which is September. The First Lady will then "shop" with the students at Rays to find items to make a preparedness kit. The students will be given information on how to make a family emergency plan and encouraged to sit down at dinner with their families and develop their emergency plan. In honor of the visit from the First Lady of Ohio, samples will be given throughout the store from Ohio Proud vendors 11:00 a.m. to 3:00 p.m. including Ballreich's Potato Chips, Velvet Ice Cream, Mission Kitchen BBQ Sauce, and meats from John Morrell. Ohio Proud will also be handing out giveaways during the event. Ohio Proud identifies and promotes food and agricultural products that are made in Ohio and grown in Ohio. Rays understands the importance of shopping local and is proud to feature many products made or grown in Ohio.