Got the following email from MNB reader Cindee Lolik:
Just wanted to comment on the comment about employers taking on the cost of ServSafe certification. Our Co-op has always picked up the cost of certification for our Food Service Managers, but when I read the article, I immediately looked for an alternative to the National Restaurant Association as our business does not want to contribute to the fight against minimum wage. It may be a cost of doing business, but our dollars will not support this organization going forward and I can’t imagine anyone who cares about their staff continuing to use ServSafe or requiring their staff to use it.
Regarding the reformulation of Fat Tire beer, MNB reader Mike Sommers wrote:
Having lived in Fort Collins for 2 years after first moving to CO back in the early 2010s, I can say I’ve been on enough brewery tours that I could be the tour guide. While I haven’t had a Fat Tire in years, when I heard the news I went to my local liquor store and saw some of the original formula/labels on shelf, so thought I better pick it up before I lose the opportunity. Got home, cracked open a bottle, and thought to myself…this isn’t the Fat Tire I remember. 1 of 2 things happened. My mind is playing tricks on me (only 36 so hopefully not) or they changed the recipe early and used old labels anyway.
I reached out to their contact form. I’m sure that team is inundated with comments, etc. at this time, but I am interested to hear what they say.
Why on earth would you change the beer that put you on the map. I know the market is saturated, sales have been down 14%, 5%, and 5%, but changing the recipe can’t be a good thing. Why not have kept Fat Tire and came out with a series of Fat Tires like they’re Voodoo Ranger IPA series. Good luck with that New Belgium!
Will keep you updated if I do hear a response.
I got the following email from MNB reader Duane Eaton about the sale of Frieda’s Branded Produce:
When I was first hired as trade show manager by the Produce Marketing Association in 1979, one of the first exhibitors I met at that year’s Phoenix show was Karen Caplan. We’ve laughed about that a few times over the years because I was in the booth to complain about having to replace some aisle carpeting because someone had gotten spray paint on it. When she asked how I knew the culprit was someone from her booth I showed her a piece with purple paint on it. Case closed.
It seems appropriate that Frieda’s will be part of Legacy Farms because legacy is the word that comes to mind when I think of the Caplan family and the unique company and culture they developed and nurtured. While I too am glad the plan is to keep Frieda’s distinctive branding, I feel it’s equally important that they maintain the legacy of opportunity, mentoring and empowerment Frieda’s has provided to so many women in the produce industry over the past 60 years. I’d like to thank them for the many years of industry support and wish them all the best in whatever future endeavors they may pursue.
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