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Harmons Specialty Cheese Buyer Honored by La Guilde Internationale des Fromagers Harmons Neighborhood Grocer Specialty Cheese Buyer Mariah Christensen was nominated and inducted into the Garde et Jure for the Guilde Internationale des Fro- magers, making her the second person in Utah to be recognized with this honor. Har- mons Neighborhood Grocer, founded in 1932, operates 18 locations throughout Utah. The Guilde is comprised of 6,000 members representing 35 countries, and is dedicated to educating and maintaining knowledge and respect for the art of cheese making. Their dedication to this craft mir- rors Harmons' commitment to bring cus- tomers the finest specialty domestic and imported cheeses so that they can experi- ence premium products not normally found at other grocers. "To be recognized with this distinction is a significant honor in the cheese industry," said Christensen. "I am proud and honored to be inducted into the Garde et Jure on be- half of Harmons. This honor show- cases our commit- ment to quality, selection and serv- ice in our specialty cheese depart- ment, and I am grateful for this opportunity." Christensen is one of eight Certi- fied Cheese Professionals (CCP) working for Harmons and leads the certification program for all of Harmons cheese mon- gers at the store's 18 locations. The CCP process is intensive, requiring several months of studying, training, and passing a comprehensive exam—a process similar to that of becoming a sommelier of wine— but Christensen wouldn't have it any other way. Educating others and sharing her pas- sion about cheese comes nat- urally. It is this passion that has taken her across the globe to develop relationships with some of the world's top cheese makers. "When it comes to cheese, Mariah's knowledge and ex- citement is contagious," said Harmons co-Owner and Vice President for the Customer Bob Harmon. "She is proud to share her knowledge with other Har- mons cheese mongers and our customers, and we can't think of a more deserving per- son for this recognition." For Christensen, being part of the Guilde Internationale des Fromagers means Har- mons' customers can expect to see the finest quality and selection of cheese avail- able. Each of Harmons 18 locations carries from 150 to 200 unique cheeses. Thanks to Christensen's commitment, new products are continually added. "For us, it is all about developing a true relationship with the cheesemaker, whether they're close to home or in another country. When we look to bring a new product into Harmons, we examine the maker's produc- tion methods, animal welfare, milk source, and more," said Christensen. "The result is finding delicious, unique cheeses that will appeal to our customers. When I can intro- duce someone to an amazing product they've never tried before, I know that I've done my job well." GN GOURMET NEWS APRIL 2018 www.gourmetnews.com Retailer News RETAILER NEWS 1 0 Sahadi's Opens Second Location in Industry City A fixture on Atlantic Avenue in Brooklyn, New York, since 1948, Sahadi's is opening a second location at 34 -35th Street in Brooklyn's Industry City. The 7,500 square foot space is projected to open later this year and bring dozens of new jobs to the neighborhood. This is the very first expan- sion of the third-generation, family-owned business. Known for its highly curated se- lection of imported foods and top-quality domestic goods, the Brooklyn-based com- pany is the latest iconic food proprietor to join Industry City's 25 food and beverage purveyors. "Our family and our business have deep roots in Brooklyn. We live here, we work here," said co-Owner Christine Sahadi Whelan. "Brooklyn is a dynamic place. We're constantly looking for ways to inno- vate while preserving what our longtime customers know and love. The Industry City store will allow us to share the beloved Sahadi food and hospitality in a new, modern set- ting." The design of the new store will create a warm and relaxed community vibe — a departure from the ticketed, bazaar-like at- mosphere at the original location. The In- dustry City store will be just a few blocks from Sahadi's longtime production facility in Sunset Park, Brooklyn. The Sunset Park warehouse houses an 18-foot-tall roasting machine which freshly roasts top quality nuts and seeds, stores thousands of pallets of imported delicacies, and supplies ac- counts across the country. "We were artisanal before it was cool," said co-Owner Ron Sahadi. "We closely monitor everything that has a Sahadi label on it, and we're looking into importing new Lebanese products (possibly even Lebanese wine and beer!) to serve to customers in the Industry City space." "We're excited to expand our footprint in Brooklyn," said co-Owner Pat Whelan. "And keep good, solid manufacturing and hospitality jobs in our community. We've always been committed to diversity in hir- ing practices and are looking forward to working with Industry City's Innovation Lab in the months to come." Offering fine ancient grains and exquisite spices, over 200 bulk bins of freshly roasted nuts, dried fruits, and imported olives, old fashioned barrels of coffee beans and the simple ticket dispenser — Sahadi's is an Old World place where customers discover new tastes. Specialty cheeses, smoked fish, and pâtés pack the refrigerated cases. The deli and bakery are where to find prepared foods, like hummus, tabbouleh, kibbeh, kebabs —around 30 dishes are prepared daily and change seasonally. Originally from Lebanon, the family first established Sahadi's in Manhattan in 1895. Wade Sahadi moved the shop to Atlantic Avenue in Brooklyn in 1948, with his son Charlie Sahadi taking over in 1967, with the help of his wife Audrey and his siblings Bob and Richie. It's currently helmed by Charlie's children, Ron Sahadi and Christine Sahadi Whelan, and her hus- band Pat Whelan. The flagship store is lo- cated at 187 Atlantic Ave, Brooklyn. Sahadi's is open for business from 9 a.m. to 7 p.m., Monday through Saturday. GN Sprouts Continued from PAGE 1 weather this close to the Mexican border. Sahuarita Mayor Tom Murphy and Vice Mayor Melissa Hicks were on hand to help cut the ribbon. The store is important to the town of 30,000 because it will generate much-needed sales tax revenue as well as providing 132 new jobs, the mayor said. Be- fore this store opened, many local residents had been making the drive to Tucson to buy their groceries, adding to a 75 percent tax leakage out of a community that has no local property tax, so that municipal functions are funded only by state shared revenue and a local sales tax. "Shopping local sounds like a quaint idea, but it's ac- tually the life blood of the community," Murphy said. "It helps pay for the next park or the new police officer." The new Sprouts store will also signal other companies, added Joe Erceg, President and CEO of the Green Valley- Sahuarita Chamber of Commerce. "It sends a message out to other companies that not only is Sahuarita open for business, but it's a great place to do business and it's growing," he said. Murphy echoed that op- timism, noting that other companies may rely on their knowledge that Sprouts con- ducted its due diligence before deciding to locate the new store, and that will call their attention to the presence in Sahuarita of young professionals as well as older con- sumers concerned about health who are part of Sprouts' target demographic. "It says to people who have outlets in Tucson that this is one more place to look at," Erceg said. GN

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