Hi! I’d like to introduce myself, I’m Luz, the New Deli, Meat and Cheese Manager. I have spent my whole professional life working with food. I have extensive co-op deli experience going all the way back to The Wedge in 1986! My grandmother, who didn’t have running water or electricity cooked for the whole village and I was her hostess at 5 years old. She taught me to cook using all the ingredients that we grew from pigs to tomatoes to papayas.

I have spent the last few months getting to know what you all want to see happen in your deli and to find ways to try to meet the needs of this community. To my surprise and delight, coming from Sinaloa Mexico, you all like spicy foods. 

I have been looking into recipes, and discovered that the menu of recipes included only one level of spice: chipotle peppers.  As a result, I have been bringing in or developing recipes that have the heat that people want, using different kinds of peppers for different flavor profiles, but aren’t so spicy that they can’t be enjoyed by all.

Another of your concerns is the use of canola oil. We have reworked recipes and have eliminated canola oil from all soup and salad recipes and replaced it with extra virgin olive oil.

I want to make sure that the recipes represent a selection that is exciting for you and reflects some new flavors as well as a wide assortment of new tastes and greater diversity.

You may have noticed that we have started a lunch time Pop Up Hot Bar. We’ll continue these, so look for those offerings weekly, we’ll have different themes to ensure that everyone can find something just right for lunch that day!

My goal in the deli is to create excitement around food that is readily available, affordably priced, and made with good ingredients