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www.zingermansroadhouse.com

“Second Saturday” Tour! May 14 & June 11 • 11am to noon • FREE!

Join us monthly for an open-to-the-public, no-reservation-required event. Sit down with Coffee Company managing partners Al-len and/or Steve to tour their facility and learn about coffee—where it’s grown, how it’s sourced and how it’s roasted. Finally, learn how to discern the subtle distinctions among the world’s finest coffees as you sample some new offerings and some old favorites brewed

using a variety of techniques. This event happens the second Saturday every month, 11am-noon.

Brewing Methods ClassSunday, May 15th & Sunday, June 12th1:00pm - 2:30pm • $15/personLearn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to syphon pot. We will take a single coffee and brew it 6-8 different ways, each producing a unique taste. We’ll learn the proper proportions and techniques for each and discuss the merits and differences of each style.

“A chocolate-dipped, cream-filled op-portunity to learn from the very best.”

—Midwest Living

BAKE!-cation Week: Pastry Tuesday, June 21-Friday, June 24 • 8am-5pm • $1000Come and learn all of our “not-so-secret” se-crets to making tasty pastries. Whether it’s pulling succulent strudel, laminating crois-sants, perfecting a pie crust, or scraping fresh vanilla beans for a flavorful angel food cake - we promise to show you many ways to ensure amazing results you can enjoy for years to come! We’ll serve you a Bakehouse breakfast and a great lunch everyday too!

You’ll leave BAKE! with lots of recipes, the knowledge to recreate them at home, a full stomach and loads of things you made in class.

422­Detroit­Street,­Ann­Arbor­MI­48104Deli:­734.663.3354­(DELI),­­

Next­Door:­734.663.5282­(JAVA)

Roadhouse Special Dinners are 5-course family-style affairs with a little history and a LOT of food featuring writers, chefs, authors and more from our own community and all around the country.

HawaiIAn TraditIons iN ANn ArborTuesday, May 17th • 7pm • $45/dinner

If you have never made it to Hawaii but have always wanted to, now is your chance to experience a traditional Hawaiian Luau right here in Ann Arbor! Tim Moore, Michael Moore and Robert Aguiar from the Old Lahaina Luau in Maui are traveling over 4,000 miles to share Hawaii’s rich history and regional cuisine with the Roadhouse.

3723­Plaza­Drive­•­734.761.7255

For reservations to all events stop by 2501 Jackson Ave. or call 734.663.3663 (FOOD)

Check out the full schedule and register for classes at

www.bakewithzing.com

San StreET: from cart to TableTuesday, May 24th • 7pm • $45/dinner

Ji Hye Kim and Kristen Hogue Jackson are taking their memories of eating Asian street food off of their families’ dinner tables and from the street markets in Asia and bringing it to the Roadhouse. For this special event they have created a menu reflecting these memories, serving guests a family-style menu, passing platters of pork buns, pickled vegetables, tea eggs and more.

Zingerman’s Cena Classica ItalianA: Northern Italy Dinner Wednesday, June 8th • 7pm • $45/dinner

Zingerman’s Food Tours is headed to Piedmont, Italy in October of 2011 and we are helping put everyone in the Italian mood a few months early! The northwestern region of Italy provides inspira-tion for a menu full of Italian favorites and Chef Alex is working with Elph and Jillian, from Zingerman’s Food Tours, to craft a menu traditional to the region.

Stop­by­the­Creamery­­Cheese­Shop734.929.0500­•­3723­Plaza­Dr.­­www.zingermanscreamery.com

CheEse TaSTings Taste of the SouthsideSunday, May 22nd • 4-6pm • $25/advance, $30/at the door (reservations required)Peek behind the curtain to see artisan food-making on Zingerman’s “producer’s row.” In this special joint Bakehouse-Creamery-Coffee Company tasting, we’ll showcase the best offerings of all three busi-nesses on Zingerman’s Southside and feature the staff’s favorite pair-ings, hear their best food production stories, and talk about their latest ideas. Come see (and taste!) how the most fun in the local food scene is happening in a little business park on the south side of Ann Arbor.

Cheddars and Cheshires! Sunday, June 19th • 4-6pm • $25/advance, $30/at the door (reservations required)Now these are some cheeses steeped in history and flavor. We’ll delve into the deep roots of cheddar cheese and celebrate its prominent place in the story of both British and American cuisines. From the mel-low to the grassy to the crumbly to the blue-infused, we’ll taste ched-dars of every sort, as well as their delicious cousins, the cheshires. You haven’t known beauty ‘til you’ve gazed at a golden-hued, summer-milk, clothbound farmstead cheddar—then gobbled it down.

CheEse ClAsSesLearn to Make Fresh MozzarellaSaturdays Sept-May • Noon-2:30pm • $50 Reservations requiredMaking your own mozz in your own kitchen is fun and easy and after spending a day with us, you’ll have the know-how to do it yourself every time you want the rich, milky taste of really fresh cheese. Don’t wait for tomato season! Spots are limited. Reserve today!

Sandwich of the month

3723 Plaza Drive 734.929.6060

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Hands-On Baking ClasSes

May Will and Kait’s Grilled Cheese Royale!Almost as much evaluation was put into which dress the royal bride would wear as was put into designing this sandwich by the winners of the Hope Clinic auction, Will & Kait (related to the noble couple in homopho-nic names only)! This A-list compilation of blue cheese, mozzarella, provolone and bacon on grilled sesame semolina bread is the result of their mutual fondness for the cheesy, salty, crunchy, melty things in life. This fairy tale of flavor will charm sandwich fans near and far! $11.99/one size

June MichigasparagustoThe time has come once again to showcase our peren-nial pal, our crunchy comrade, that vitamin-rich veg-etable that arrives in June: asparagus! This year, we’re choppin’ up a handful, adding some melted American cheese, loading it aboard 2 slices of grilled brewhouse bread to form a satisfying summer sandwich. Best way to enjoy this? On the Deli’s patio, watching the Addi-tion come to fruition. Oh and in honor of “Know Where Your Food Comes From!” month: the asparagus is hand picked by Deli peeps! The brewhouse bread is made by Zingerman’s Bakehouse with ale from Bell’s of Kalamazoo! $9.99/one size

Deli DemosMichigan Made Sweets!Every Friday in May, 11am to 2pm.

Join us in the Next Door at Zingerman’s Deli to celebrate our favorite sweets made in Michigan. We will feature one producer each week and may even have a few spe-cial guests. Stop by to taste and learn about some of the great sweets being made in the Great Lake State and get 10% off treats made by the featured producer.

Sometimes we schedule tastings after this newsletter gets pub-lished. Please check our website, www.zingermansdeli.com for up-to-date information.

CAN YOU KEEPA SECRET?

Zingerman’s is having THREE special Warehouse

SALES this summer!Shhh!

Shoot an email that says "Sign Me Up!" to warehousesale@zingermans.com to

receive our sale alerts!

May 13th from 11am- 4pmJune 10th from 11am- 4pmJuly 15th from 11am- 4pm

610-640 Phoenix Dr.

Eisenhower Pkwy.

Ellsworth

Phoenix D

r.

Plaza Dr.

Airport

Blvd.

I-94

briarwood malL

Exit 177

3711 Plaza Dr.3723 Plaza Dr.

610-640 Phoenix Dr.888.636.8162

Huge warehouse Discount on tons of itEms

May is the Last month for clasSes

until Sept!

Kick-OfF DinNer with Chef Andrea ReusingThursday, June 30th • 7pm • $45/dinner

See details for this dinner and a whole weekend of great Camp Bacon events on page 6.

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We’re five months into the project and the giant hole between the Deli and the Next Door has a basement and a foundation sitting in it. By fall, steel girders and cement block will rise up and a building’s skeleton will emerge at the top of the driveway, wrapping around the Zingerman’s patio. No one could envision the expansion at the begin-ning—it had no form. It was just a list of desired outcomes. How did the outcomes become a plan? Month after month over the course of several years, a team of Deli Managing Partners, key staff, architects, design consultants, engineers and contractors scrutinized this site—the size of a postage stamp—weighing strategies on how to fit a feasible building into an affordable plan. Slowly, the process yielded a design with flow and a project with the right personality. The plan is in motion, the stage is set and we can start to see what will be there.

Decisions,­Decisions—Our goal has been to balance “what­we­need­to­add,” e.g. a family restroom on the Deli’s first floor, more space for tables, more space for browsing among oils and vinegars, with “what­ we­ want­ to­ hold­onto.” Via Facebook, lots of helpful, enthusiastic responses have told us what people want to see. The same wall of meat and cheeses, lots of samples, the breadbox, tall wooden shelves, happy faces, the tile floor, an old style look, the tucked away patio. Thanks for your input and everybody can relax because it­will­all­be­there.

The­ Key—It’s a challenge to invent something new and improved, yet keep it familiar. We’ve used a process and a team. This journey of shared planning is called the Integrated­Design­Process or IDP, a way of making deci-sions, named and endorsed by the US Green Building Council. Each day’s work seen through the peek holes is the outcome of a long, multi-faceted planning process. Every detail of construction and design was vetted by the whole Build-Out Design Team. Our IDP’s objective was creating a less crowded, functionally green, Zingy building on the Deli’s cozy, charming site.

In­ Sync—Paul Saginaw saw the fit between IDP and Zingerman’s as a no brainer. “It’s producing good results because it’s how we’ve conducted ourselves in business. It’s actually a form of Bottom Line Change, the path we already follow. Luckily we’re comfortable with collaboration and trust it.” It’s the recipe that all Zingerman’s businesses use

when a change is needed that starts with soliciting input from anyone affected by a given change. Who needs to be informed and what’s the best way to go about making the change?

Benefits —The USGBC lists these IDP advantages:

- Time and energy invested up front avoids­costly­delays once construction begins.

- Communication is in place long before the first spade breaks the ground. The design conversation creates rou-tine­ feedback­ loops between all parties that continue beyond the project’s completion to ensure ongoing per-formance.

- Every party has ownership­ of­ and­ accountability for the decisions. If anything goes awry (and something always does), instead of pointing fingers, we are committed to working together to fix it.

- Whole­ systems­ thinking is the by-product of having everybody in the room while decisions are being made. It’s how golden opportunities reveal themselves because collaboration naturally seeks out synergies. It’s how a con-versation with Community High School about the use of a portion of its parking lot during construction resulted in an ingenious plan for a shared recycling center. An innova-tive vision of school-business-community interaction was born out of our garbage!

- Lifecycle­ costing gives the complete picture in con-trast to most building design that only looks at up front costs, i.e. materials and labor, and includes the costs of maintenance, energy usage and replacement. With this approach, water cooled refrigeration and water cooled air conditioning systems that cost more up front actually end up 1) cheaper to run, 2) cheaper to maintain and 3) lasting longer—hurray!

Eye­on­the­Prize —IDP utilizes vision as the unifying fac-tor for the team. Our vision included preserving outside dining, increasing the number of restrooms, bettering our staff’s work environment, improving the services to our guests, and staying open every day during construction. The clarity and strength of the Deli’s vision of expan-sion has guided us through many decision-making stages. Utilizing IDP brought certain members of the team on

board much earlier than in most construction projects. We had our contractor at the table from day one of design because we knew it would be a challenge to keep our doors open throughout con-struction. Conversations with the architect and the contractor made it possible to plan staging and accommodating our operations. If it weren’t for that early collabora-tion, we wouldn’t be serving corned beef sandwiches every day during construction.

Hard­ Choices—It’s normal to struggle with decisions during the process. We started with what we thought was best for our opera-tions and for our guests, then dealt with all the non-negotiable factors impacting our layout and design, e.g. our site’s differing grades, little room to maneuver big equipment, historic codes, zoning regulations, building codes, setbacks, stormwa-ter retention, etc. IDP has improved

our design because of many eyes, differing voices, and mul-tiple iterations of choices and strategies. A perfect example is the lengthy debate and dozens of renderings needed to decide where and how to span the 29-inch difference between the Deli’s old floor and the height of the Addition’s floor. Stairs? Ramp? Lift? Each option had its pros and cons. We considered the total floor space used, costs, ease of access for everyone including parents with strollers, and in the end, IDP convinced us that a wide set of steps and an adjacent lift was the best solution.

The­ Right­ Tool—IDP has allowed us to operate strategi-cally, plan for efficiency and economy, and turn lemons into lemonade. Thanks to the Integrated Design Process, we have the warmest confidence that the outcome of this exciting project will be a familiar Zingerman’s Delicatessen, only more so.

Zingerman’s Events now has its own event space in Ann ArborRight in the heart of Kerrytown, this intimate and charming restaurant space is perfect for rehearsal dinners, small weddings and family celebrations. Rustic brick walls, wood floors, a full bar and lounge area set the tone for a memorable evening with your family and friends.

Call 734-663-3400 for more information

Zingerman’s Events on Fourth • 415 North 5th Ave • Ann Arbor, MI 48104

The Deli is Open During Construction!Our­TimelineMay

Begin excavation of Addition foundation Regrade and resurface former driveway area Reopen area for outside seating Resume use of the side doors

JuneContinue work on addition foundationContinue interior framing of the Annex

What’s­Staying­the­Same:- Deli’s Front Door - Bread box - Walls of meat and cheese - Tall wooden shelving - Tile floor - Tasty samples- Orange House (aka Annex) stays- Patio and outdoor dining- Happy faces - Sandwich menu boards - Sandwich running - The Next Door

What’s­Exciting­&­New:- 1st floor family restroom!- Two new large restrooms!- More fun dining areas!- 2nd floor deck dining!- Shorter wait for sandwiches!- Roomier, easier retail shopping!- More registers at check out!

Where­To­Get­Build-Out­Info- www.zingermansdeli.com/deli-construction-news- Build-Out Bulletin Board - 2nd floor Next Door

Integrated Design Process

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[header] Get Your Goat at Zingerman’s Creamery and Delicatessen!1. Fresh MilkMany modern-day goat cheese makers actually start (or supplement) their cheese with frozen curd they buy in from other producers in order to keep cheese supplies adequate throughout the year. We’ve chosen to make cheese using only fresh milk meaning that you get a fresher flavor and finer texture to the cheese.

2. Traditional hand ladling of the curdSadly, most goat cheese on the market is extruded or pumped to speed production and to pack the cheese for long shelf life storage in supermarkets and distributor warehouses. The pressure on the curd severely damages the texture of the cheese leaving it pasty and sticky. And it impacts the flavor as well, leaving it somewhat bitter and often downright unpleasant. By hand ladling we protect the natural fragile texture of the curd. When you bend back a disc of this carefully hand ladled cheese you’ll see that the curd naturally breaks.

3. Paper WrapPingGood goat cheese needs to breathe! Like good bread, the cheese’s natural flavor and texture are best protected by simple paper wrapping of the cheese. Unfortunately most goat cheese on the market is shipped sealed in plastic to extend shelf life and reduce moisture loss. These plastic sealed cheeses tend to be very gummy and quickly develop bitter, unappealing off flavors.

4. Local Milk and Local CheEsemakingWith fresh cheese—like the Creamery’s award-winning cream cheese—keeping everything in the neighborhood (so to speak) means that our local goat cheese can arrive at the Deli and Bakeshop more quickly with less transport wear and tear and tasting far fresher than it could if it came here from across the country.

5. GoOd HandsWhether it’s working with cow’s milk or goat’s milk, the reality is that artisan cheesemaking is very much a craft. And John Loomis, one of the Creamery’s managing partners and chief cheese maker, is very, very good at his craft. This is the guy whose work won the Creamery the “Best Cream Cheese in America” recognition from the American Cheese Society (only a year after we started making it!). And his gentle hand and years of experience contribute a lot to the quality of our goat cheese as well.

Detroit­Street­Brick2006 & 2007 American Cheese Society award winner. A dense, lemony goat brick covered with a snow-white mold rind and liberally studded with freshly cracked green peppercorns.

Little­Napoleon2007 American Cheese Society award winner. This small, mold-ripened cheese has a butter-colored rind which develops blue mottling with age. When very young (2 weeks) this cheese has a soft creamy texture and a gently acidic flavor. As it reaches middle age (2 to 3 weeks) the cheese is semi-firm and develops a full, savory flavor. At one month, the cheese is firm with a pungent flavor.

Fresh­Goat­CheeseThis cheese has a wonderful, really light, fluffy texture, and a cool creamy, super fresh flavor.

City­GoatHand ladling gives this cheese an amaz-ing, evolving texture, from light and airy when very fresh to firm and per-fect for crumbling over salad when old-er. Fresh and crisp with a lemony tang.

Lincoln­LogOur May Creamery Special! (see below)

Little­YpsiAkin to a French crottin, it has a beau-tiful, buttery-yellow rind and a paste that runs the gamut from dense and soft when younger to firm and flinty as it ages.

Little­DragonLightly pressed to make for a modestly creamier texture than our super fresh rounds of City Goats, then rolled in tar-ragon leaves. The pressing increases the rate at which the natural whey in the cheese drains, making for a mel-lower, sweeter and creamier piece of cheese.

Get Your Goat at Zingerman’s

Creamery Specials!Available at the Creamery cheese shop at 3723 Plaza Drive and at the Deli on Detroit Street

Fantasy Camp for CheEse Lovers!Zingtrain’s 3rd Annual Cheese Mastery ClassJoin cheese professionals and serious enthusiasts from around the country for an intensive cheese education.

Designed in conjunction with renowned cheese expert Daphne Zepos and Zingerman’s in-house specialists, this class is for individuals who are looking to improve their ability to taste, describe and evaluate cheeses, to experience cheesemaking with John Loomis at Zingerman’s Creamery, to maximize product selection and to minimize waste.

"After we attended the Cheese Mastery Class last year, sales are up and our fresh mozzarella program is doing well. The greatest value in my eyes was see-ing our staff trying and learning new things and bringing that knowledge back to their peers and customers."

—Leah Caplan, Chief Food Officer, Metcalfe’s Market, Madison, WI

You’ll leave our Mastery Class with more than two days of cheese instruction, lots of tasting, and a hefty book of resource materials to take home with you.

Find more information and register online at www.zingtrain.com. Call 734-930-1919 with questions!

AnN Arbor Farmer’s MarketKerrytown • Saturdays through October and Wednesdays, May-Sept. • 7am-3pm

Ypsilanti Downtown Farmer’s MarketCorner of Michigan Ave. and Hamilton • Tuesdays 2-6pm

Detroit’s Eastern MarketSaturdays, 7am-3pm

Westside Farmers MarketRoadhouse Parking Lot, 2501 Jackson Rd. • Thursdays, June through October • 3-7pm

Find us at the Farmer’s Markets!Fresh CheEse!

(straight from the cheese maker)

MayLincoln Log$19.99­lb.­(reg.­$24.99/lb.)

Rich texture with hints of citrus, a mild goat milk flavor and a touch of mushroom finish. It’s great when sliced thin, topped with red pepper and broiled quickly. It can also be used on pizza, salads or just as is on crackers or bruschetta.

JuneBridgewater$7.99­each­(reg.­$9.99­each)

A rich mold-ripened cheese, studded with freshly-ground, Tellicherry black pepper. The Bridgewater combines a slight citrus flavor with the bold spice of fresh pepper, finishing with gentle hints of mushroom.

$1200

June 12-14, 2011

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The Mother of All Mother’s Day Presents?Zingerman’s Staff Picks for Mother’s Day

For May and June we have two outstanding coffees from the Rainforest Alliance-certified Daterra Estate. We’ve long been a fan of Daterra Estate’s coffees. They are a large estate in Brazil and lead the coffee world in sustainable production practices. They are also one of the first to become Rainforest Alliance certified which is built on the three pillars of sustainability—envi-ronmental protection, social equity and economic viability. We’re proud of our 8-year relation-ship with Daterra. Our espresso is a blend of different coffees which Allen and Ari developed at

the Daterra farm.

MAY —Daterra Estate, Brazil Decaf­We are featuring the first ever Daterra Estate Swiss Water™ decaf. Our friends at

Daterra asked us if we’d be interested in having some of their coffee sent to the state-of-the-art Swiss Water™ plant and we jumped at the opportunity!

This is by far the best decaf we have ever tasted. It retains the classic Brazilian light caramel sweetness and still has a rich clear and smooth body. All of the flavor

without the caffeine. Stop in and try some while we have it!

JUNE—Daterra Estate, Brazil Peaberry­One of the first three coffees we purchased from Daterra. It is quintessential Brazil—light, pea-nutty, sweet and rich. Its flavor is so unique to Brazilian Coffees that we use this coffee in our blind cupping classes. This is a very delicate coffee to roast due to the small size of peaberry. We are extremely careful to roast it slowly but to maintain a light color. In one of many para-doxes in the coffee world, this light roast produces a very rich mouthfeel. Both Allen and Anya love making this in a press pot.

Mother’s Day BrunchSunday, May 8th, 2011 • 9:00 am to 2:00 pmGive your mother the gift of good food – bring her to brunch at the Roadhouse! Great food and no dishes to wash!

Father’s DAySunday, June 19th, 2011Bring Dad in for brunch or dinner, we’ll be serving up steaks all day!­

JoeG IT, Zingerman’s Service Network

I was a sophomore at the University of Michigan, and like a good student free of parental supervision, I partied my ass off one weekend—Mother’s Day weekend. After drinking for two days and spending that Sunday locked in the Grad Library trying to bang out a weekend’s worth of home-work in a single night, I hadn’t so much as emailed my own mother.

Monday morning my mom sent me one of the best guilt trips ever delivered in the history of parenting and I knew I was in trouble. I called my dad for help. He laughed, "She wants to rewrite our will...you might need to change your plans for your future if you don’t fix this." I called Kristie at Mail Order and we put together a gift box: Benton’s ba-con, sour cream coffeecake, Roadhouse Joe coffee, some preserves, and a loaf of Farm. Knowing the breakfast treats would arrive the next day, I called Mom.

I apologized, praised her years of selfless giving and sac-rifice, assured her that if awards were given out for moth-ering she’d win every category. Without mentioning the package en route, and with love and trust precariously restored to our relationship, our call ended. On Tuesday my mom called me, so surprised by the bounty that had ap-peared at her door her voicemail exclaimed, "Thank you! I love you! You’re back in the will!"

Charlie FrankCandyman, Zingerman’s Candy Manufactory

My mom raised a candy maker and I give her Zzang! bars. It is a good arrangement. She loves them not just because I make them (although I think that has something to do with it!), but she’s a good critic and when she says something is good she’s right—aren’t most mothers? She likes candy and maybe that is partly responsible for me turning out the way I did.

Lois Weinblatt

Professional Presents Concierge, Zingerman’s Mail Order

My mom knows her chocolate. She ran her own business selling hand-dipped truffles for 18 years, and we’re lucky enough to have a stockpile for family and friends to this day. When it comes to her Mother’s Day gift, I know that a jar of the Venchi Hazelnut & Chocolate Spread will make for one very happy chocolatier. Venchi has been refining its chocolate expertise for over 130 years and uses the highest quality Piedmontese hazelnuts they can find for this luscious spread. But what my mom really cares about is that it just tastes darn good. And her favorite way to en-joy it? With a spoon, of course.

Vanessa Sly

Retail Manager, Zingerman’s Delicatessen

My mom loves Koeze peanut butter. When she comes to visit, she eats it straight out of the jar with a spoon. For mother’s day, I get her her own jar, as well as a tin of Virginia peanuts, so she can get her late night (and mid-afternoon) peanut fix.

Sarah HenryRetail, Zingerman’s Delicatessen

I know what I’m getting my mom for Mother’s Day. I’m put-ting together a basket filled with great items from Zinger-man’s Deli! I’m starting with a large canister of Pasolivo olive oil, a heart shaped piece of Lumiere goat cheese, a round of Kunik cheese as well as half a pound of Auscut-ney Mountain Cheese. To go with all that, a loaf of Sesame Semolina bread from Zingerman’s Bakehouse and a half pint of Lucques olives. I cannot wait to give all this deli-ciousness to her!

Sara Richardson

Marketing Manager, Zingerman’s Bakehouse

When I was growing up I loved to help my mom in the kitchen. Two weeks after high school graduation, I was borrowing my mom’s minivan to attend culinary school. My first semester, for final exams I was assigned key lime pie. I practiced the recipe at home on my mom, but the recipe made 5 of them! After that I thought maybe she’d had her fill of key lime pie for life, until one Mother’s Day I brought home a key lime pie from work. She has probably tasted everything we bake after all these years and the key lime pie is still one of her all time favorites.

Ally Hurst

Sales, Zingerman’s Bakehouse

My mom absolutely loves our eclairs! The tender pate choux, pastry cream and decadent chocolate ganache sends her into orbit. And since I share the same love, I completely understand. In fact (as I slowly nod my head), maybe that’s what I’m getting for Mother’s Day this year.

Terry CoombeServer, Zingerman’s Roadhouse

My mom is very hard to shop for, and no matter what I got her in the past she always seems to do the “OH, that’s really nice” with a look like she’s smelling some 20-year-old brie. That was until I went to the Deli and started making my own mother’s day baskets with olive oil, Askinosie chocolates, some organic lollipops, Comté cheese, country ham, maybe a book, or t-shirt and a plethora of other goodies. Now she can’t wait to see what crazy awesome stuff I bring her, and what she doesn’t want goes to my step dad and brother. She may not love everything, but she likes enough to make me look like a hero compared to my sister who got her another wallet!

Roaster’s Pick!

Brunch fills up fast. Reserve today!

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Mom and Dad Too Far Away to Wish Them a Happy Day in Person?Zingermans.com Saves the Day with Great Gifts by Mail

MotheR’S Day is May 8Father’s DAY IS June 19

SourcreamLoaded with fresh sourcream, real butter, toasted walnuts and ribbons of Indonesian cinnamon.

Lemon Poppy SeedWith fresh lemon juice, real lemon oil, loads of butter, real vanilla and a passel of Dutch poppy seeds.

Hot Cocoa CakeMade with Scharffen Berger cocoa so it’s not too sweet, though, to be honest, it makes breakfast feel perfectly decadent.

Summer FlingBuilt on our usual base of everyday heroes like fresh eggs, vanilla and real butter, then loaded with slow-toasted coconut and lime.

Sweet Butter Tea CakeThe same recipe as our classic Sourcream Coffeecake, minus the walnuts and cinnamon.

Buckwheat HoneycakeBuckwheat honey sweetens this cake and joins a list of other great ingredients like golden raisins, toast-ed almonds, fresh orange and lemon zest, Indone-sian cinnamon, cloves, ginger, and nutmeg.

May 25 Royal Garden Trio

June 1 Bull Halsey

June 8 Soundogs

June 15 Chris Buhalis

June 22 The Forty Two

June 29 Dave Boutette

realLy goOd AmErican fOoD MeEts amAzING locaL taLent

Wednesday Nights on the Patio - 6pm to 9pm

Begins May 25! Reservations recommended

Custom Zingerman’s Pastry Sampler Gift BoxCreate your own assortment of Zingerman’s brown-ies, scones and cookies. Choose the mix you’d like and give us a ring or visit www.zingermans.com where you can custom-ize your box online. Your personal selection is hand packed to order in our fun, cartoon gift box.

Available in 6 and 10-piece assortments

CofFEecakesHandmade,­all-natural,­real­butter­coffeecakes­have­been­our­top-selling­­Mother’s­Day­gift­for­almost­two­decades.

Our coffeecakes aren’t built on any secrets. They’re also not built from too much

sugar, shortening or other shortcuts that mar the

flavor of many “gour-met” pastries that look nice but taste bland. Their honest flavor is

easy to enjoy and kind of addictive.

available EXCLUSIVELY at www.zingermans.com

Celebrate the 40th Anniversary of the Legacy Land Conservancy at their

“Back to The Country” GAlaMisty Farms, 8040 Scio Church Rd., Scio Township, June 9, 2011 • 6-9 p.m.

The Legacy Land Conservancy (formerly Washtenaw Land Trust) is a local non-profit that protects forests, prairies, farms, wetlands and waters–today and forever. The Conservancy has helped protect over 3,500 acres and has a goal of protecting 25,000 acres within the next twenty years.

In honor of their 40th anniversary, they’re hosting a special night of local food at Misty Farms in Scio Township featuring an all-star lineup from the local food scene, and we’re really excited to be a part of it. Chef Alex from the Roadhouse will prepare the main course and Chef Brandon Johns from Grange Kitchen and Bar will create appetizers. Heather Price from Sandhill Crane Winery in Jackson County is prepar-ing a special recipe for dessert, local fruit cobbler, and Sandhill Crane wine will be served at the event, including a limited edition Legacy Land Conservancy blend of chardonnay and vignole grapes. Additionally, every guest will receive a very special European-style chocolate treat from Scott Huckestein of Schakolad Chocolate Factory. Jolly Pumpkin ale and Arbor Brewing Company’s special keg beer as well as beer from Wolverine State Brewing Company will also be flowing.

Tickets for this fund-raising event are $125 per person ($90 is tax-deduct-ible). For ticket information contact Legacy at 734.302.5263 or emailsusancooley@legacylandconservancy.org.

Giving Thanks!Praise The Lard Gift BoxIt’ll take a special kind of faith for the recipient to make it through this gift box, tallying up at over two and a half pounds of pork, plus bread and chocolate. When done, they will surely tes-tify. Arkansas Peppered Bacon, Sam Edwards Virginia Breakfast Sausage Links, Broadbent’s Kentucky Smoked Sausage, La Quercia’s Prosciutto, Zingerman’s Peppered Bacon Farm Bread. To round things out, Mo’s Bacon Chocolate Bar. Gift pack-aged in a Zingerman’s bag.

The Deli Sandwich of their DreamsZingerman’s Legendary Reuben Sandwich KitIf you know someone who loves real deli fare, sending this gift will cement your status as the most clever, generous friend they have. Some assembly is required, but con-sidering it has been known to make grown men weep in appreciation it’s totally worth it.

Choose from four classic sandwiches:• Corned Beef Reuben • Pastrami Brooklyn Reuben• Turkey Georgia Reuben (Cooked in peanut oil)• John & Amy’s Corned Beef & Pastrami Double Dip

6

How did you come up with Camp Bacon? Well…it came from some strange corner of my mind. I just kind of made it up while I was writing the bacon book—that would be better known I guess as Zingerman’s Guide to Better Bacon. The thought of having a summer camp where it was all about bacon—everything you always wanted to know about bacon and all the bacon you could eat, backed up by bacon-based games, learning, singing and all that kind of good stuff. I just really threw it in some early draft sort as a joke…having gone to a religious Jewish camp as a kid…bacon wasn’t exactly on the menu so maybe this was my instinctive version of a fantasy camp. But I liked the idea of it so I left it in the book. And then after the book came out and we were getting really good response on it we decided we should take what was really just my strange little food-based fantasy (so to speak) and make it into a reality. So we did.

So last year was the first time ever?Yep, the first Camp Bacon was last year in June. It was great. People had fun, they learned a lot, they ate a lot of bacon. It was great energy all the way around. We had four bacon makers, bacon cooking classes, bacon history, four bacon poets, and all sorts of great people. And the evening before, Andre Williams, the man who made the song “Bacon Fat” back in 1956, came and played live.

What motivated you to write Zingerman’s Guide to Better Bacon in the first place?Well…it seemed like nearly everyone was talking and writing about how much they loved bacon and how much they liked to eat it but hardly anyone was really talking about what made a better bacon better from lousy bacon, what made one bacon different from another, who the artisan bacon makers really were, the difference between Canadian, British and Irish bacons…So I just thought I’d write a small book about it.

What are your favorite bacons right now? Wow. There are a lot. We have about a dozen different ones right now at the Deli and honestly they’re all great. The point actually is that different ones are great for different uses. And the book gets into all that. I love Allan Benton’s dry cured, hickory smoked, Tennessee bacon for a dish that calls for a big, totally bold, bowl you over meaty, smoky, intense flavor. I love the Arkansas peppered bacon...it’s so good on that TLBBLT sandwich at the Deli (recipe is in the book), or with the pimento cheese macaroni and cheese that we do at the Roadhouse. And of course Nueske’s applewood smoked bacon is so much a part of almost everything we do—we cook it up every morning at the Deli and the Roadhouse and it goes out with all those orders of eggs, bacon sandwiches, etc.

And, let’s see, I love Sam Edwards’ dry cured Virginia bacon—really my favorite with scrambled eggs. And I love the Hungarian bacon—you can eat it raw the way you do prosciutto or pancetta. Or you can eat it the way they do there—put it on a stick and hold it over an open fire. Catch the drippings on some good rye bread from the Bakehouse, and if you like a grab a piece of raw onion to eat with it. And I really like Herb Eckhouse’s new Tamworth bacon—dry cured in Iowa, no nitrites, great flavor. And Nick Spencer’s old-style dry cured British bacon. They’re all good!

What's got you excited about this year's Camp Bacon?The same only even more so! For one thing too we’re going to do it as fundraiser for Southern Foodways Alliance. It’s really my favorite food-oriented non-profit. They do a great, great job with preserv-ing, honoring and keeping alive all the amazing traditional foods and foodways of the South. A lot of what I’ve learned about southern food in general, and in this case bacon in particular, has been from connec-tions I’ve made through Southern Foodways. They’re based in Oxford, Mississippi. Doing Camp Bacon this year to help raise money to support

A benefit performance at the Ark featuring Andre Williams and the Goldstars and special guest Jon Langford & Skull Orchard (acoustic)

Friday, July 1stRoadhouse Special Bacon DinnerJames Beard award-nominated chef Andrea Reusing from The Lantern res-taurant in North Carolina celebrates her new book, Cooking in the Moment and joins Chef Alex to kick off Camp Bacon with a special bacon dinner. David Chang of Momofuku fame says "her recipes are so approachable and her stories insightful that they blaze a path towards great home cooking." Together Andrea and Alex have crafted a special menu full of seasonal local ingredients and, you guessed it, bacon.

$45/ticket

THurSday, June 30th

A four-day festival of our favorite cured meat

Why You REALLY Don't Want to Miss Camp Bacon 2011and interview with zingerman's co-founder and camp bacon originator ari weinzweig

To reserve a seat, go to www.zingermansroadhouse.com or call 734.663.3663 (FOOD)

To find out how to buy a ticket, go to theark.org/how_to_purchase_tickets.html Proceeds from this event benefit

the Southern Foodways Alliance.

$20/ticket

I was raised vegetarian. And I’ve never been to camp.

In this, my very own quirky journey through life, being the director of Camp Bacon is like winning an Oscar. Or perhaps even the Nobel Prize.

Bacon greased my delicious slide into the world of eat-ing meat. Way back when I was still vegetarian, I was cooking an Indian dinner with a friend of mine–we started each of our dishes the same way–seasoning the oil with spices, browning onions and then he threw in some bacon. I threw in, well, tomatoes. But oh, that heady aroma. I was hooked! Weeks later, back at home, cooking dinner, I found myself wanting to add bacon to a curry. Bacon! Really? Having never eaten it in my life? And so began my foray into the world of eating meat, with bacon as my inspiration to explore.

I realize now that my story is hardly unique. The story of bacon is littered with the intentions of ex-vegetarians such as I. The power of bacon, as the world seems finally willing to admit publicly, is rather its own thing.

And yet, when I step out of the confines of the idea, it still seems crazy. Within it, however, it is so very obvi-ous–for this universally compelling food, a compel-ling occasion must be created. Camp Bacon. Of course. I’m so glad Ari dreamed it up. I’m ridiculously pleased to be here.

Camp Bacon 2010 was the first. A remarkable time. Allan Benton telling stories of a life that few could dream up. Molly Stevens teaching us how to braise bacon in her compelling conversational style. Herb Eckhouse leading the group through the prepara-tion of pancetta for curing. Poets. Producers. Pigs. Performers. Philosophers. Professors. Pupils. And yes, Personalities with a capital P, like Andre Williams, who can only be experienced, any rendering on paper being too colorless for one such as him. And the people, they came! From as far as Texas and as close as home. And they spent an entire precious day of their lives eating bacon, listening to folks talk about bacon, applauding poetry written about bacon, and telling us, over and over again–this is brilliant (we’re not crazy). Do it again.

So we are. Camp Bacon 2011. Come!

­7

their work would be an appropriate way to help “pay them back” for all the help they’ve given us here over the years.

Who’s coming to Camp this year?We’ve got bacon maker Allan Benton coming back. Chef Andrea Reusing from Lantern restaurant in Chapel Hill is coming up to do a special dinner at the Roadhouse on Thursday night featuring bacon and her new book, Cooking in the Moment. Molly Stevens will be back as well—her last book All About Braising is really one of the great cookbooks; anyone who really wants to learn serious cooking should check it out, and she’s a great teacher too. Brian Polcyn, chef at 5 Lakes Grill will be coming. He co-wrote Charcuterie which is probably the best book out on that subject, not to mention that he’s a talented chef, nice and funny too. He’ll be doing some teaching about how to cure bacon. Plus we’ve got Meg Noori doing something on the history of bacon in the Native American community and reading bacon poetry in Ojibwe. Mark Essig is coming up from Asheville to talk about the history of the drovers (the people who moved the pigs from farm to city). Food historian Jan Longone from the Clements Library will share some bacon history.

Emile DeFelice is going to come up from Caw Caw Creek Farms in South Carolina where they raise the hard to find Ossabaw hogs. Which reminds me—we’ll be showing award winning documentary film maker Joe York’s new film, which features Emile and Caw Caw Creek. Apparently Emile is quite the tango dancer, which you can see in the film. I think I’m gonna work on him to do a bacon tango for us. And of course there’s loads of bacon to eat all through the day. People who come to Camp will probably taste about ten or twelve different bacons, and most all of them in a couple different forms. Plus more bacon poetry!

What about music?I’m actually really excited. Through the generosity of everyone at the Ark we’re able to host an amazing show on Friday night to sup-port the fundraiser. We’ve got Andre Williams coming back! One year older and I’m sure wiser and wittier as well! He just finished recording a new album (not out yet!). I wrote a lot about him in the bacon book! He is…quite a guy, who’s written some pretty great R&B songs—”Jailbait,” “Mustang Sally,” “Greasy Chicken.” He’s 75 years old—lo that I would be have half as much energy as he does if I get to that age.

And, this year we’ve also got Jon Langford coming. He’s produced and played with Andre. He’s a great artist and musician, originally from England, now living in Chicago for many years. He’s played with all sorts of bands that I really like but hardly anyone will have heard of—the Mekons and the Waco Brothers are the best known. His artwork is amazing as well! They’ll both be at the Ark on Friday night—for anyone who loves quirky, out of the main-stream R&B and country and western, you should see this show. Get tickets early before it sells out.

and then Sunday?Sunday is our Bacon Street Fair—we’re going to have it at the Artisan Market in the Farmer’s Market space Sunday -000. It’s going to be a fundraiser for the 4-H Clubs to help kids’ agricultural learning here in Washtenaw County. Folks will be able to taste bacon, buy bacon, books, and all sorts of other bacon-alia!

A benefit performance at the Ark featuring Andre Williams and the Goldstars and special guest Jon Langford & Skull Orchard (acoustic)

Down town Street Fair

Friday, July 1st SaTurday, July 2nd Sunday, July 3rd

Pimento Cheese and Bacon MacIngredients:

4 ounces sliced Arkansas peppered bacon (about 2 to 3 slices)

Coarse sea salt to taste

½ pound really good macaroni (we use the Martelli’s from Tuscany— the one in the yellow bag)

2 teaspoons butter

2 tablespoons diced onion

1 bay leaf

1 tablespoon all-purpose flour

¾ cup whole milk

2 tablespoons heavy cream

½ teaspoon Dijon mustard

6 ounces Zingerman’s Pimento Cheese (or make your own—the recipe for ours is in Zingerman’s Guide to Better Bacon)

1 teaspoon extra virgin olive oil

A small handful of chopped celery leaves for garnish (optional)

Procedure:

Fry the bacon in a large heavy-bottomed skillet over medium heat until done. Remove from heat. Remove the bacon from the pan, reserving 2 teaspoons of the hot fat. (You’ll be using this to make the sauce–save the extra fat for another use.) Chop the bacon and set aside.

Bring a large pot of water to a boil. Add lots of salt, then pasta. Stir well. Cook for about 11 minutes (if using Martelli) or until the pasta is almost but still firmer than al dente. When the pasta has reached this point, drain it and set it aside.

While the pasta is cooking, melt the butter and 2 teaspoons of bacon fat in a medium saucepan over medium-high heat (being careful not to scorch the butter). Add the onion and bay leaf and sauté until the onion is soft, about 4 to 5 minutes. Remove the bay leaf. Add the flour, and cook for a minute or so, stirring constantly to form a paste. Slowly add the milk, a little at a time, stirring constantly to avoid lumping. When the flour and milk have been completely combined, stir in the cream. Keep the mixture at a gentle simmer (not at a high boil) until it thickens, about 2 to 3 minutes. Reduce the heat to medium. Stir in the mustard. Simmer for 2 to 3 minutes more and set aside.

Using the same large skillet you used to fry the bacon, heat the olive oil over medium-high heat. When the oil begins to smoke, add the sauce and the pimento cheese. Cook for a minute or so, then add the drained, still warm noodles. Toss thoroughly and continue to cook for 2 to 3 minutes more, stirring occasionally until approximately 15% of the mixture has caramelized to a delicious golden brown. (You can do more or less caramelization to taste.) Stir in the peppered bacon. Adjust seasoning.

Serve in warm bowls with a generous garnish of chopped celery leaves. Dig in!

A four-day festival of our favorite cured meat

a benefit for

Why You REALLY Don't Want to Miss Camp Bacon 2011and interview with zingerman's co-founder and camp bacon originator ari weinzweig

Bacon Street Fair–from 11 am to 2 pm, at the Ann Arbor Artisan’s Market in the historic Kerrytown district. Food vendors and bacon producers from Ann Arbor and all over the country will be serving up delicious bacon-y tastes and food. Open to the public. Donation requested for entry. Proceeds benefit Washtenaw 4-H.

More Camp Bacon info online!

Go to www.zingermanscampbacon.com for more great bacon news and join the Camp Bacon community to get updates on our facebook page:

www.facebook.com/zingermanscampbacon

An all day event at Zingerman’s Roadhouse, fea-turing plenty of bacon, bacon learning, and such luminaries as Allan Benton, John T. Edge, Brian Polcyn, Molly Stevens, Andrea Reusing, Jan Longone, Emile DeFelice, poets, writers and more. To reserve a seat, go to www.zingermanscampbacon.com or email baconbits@zingermans.com.Proceeds from this event benefit the Southern Foodways Alliance.

$195/ticket (includes breakfast, lunch and more

bacon than you knew you could eat)

Camp Bacon Main Event

Buy the bOok that started it aLl!

available at all Zingerman's locations or

www.zingermans.com

On the menu at Zingerman's roadhouse!

­8

It’s hardly new news to advocate putting one’s organizational principles down on paper. But, sadly, all too many places write them up and then fail to actually use them in any meaningful way. As with mission statements or visions, it may not seem urgent that you take the time to write your principles down and get agreement on them. It’s certainly not the most glamorous work one can do. But if I had to choose between spending my time on a typical team-building exercise and reaching agree-ment on a set of values or principles, I’d take the latter 10 times out of 10. You actually get great team-building just by defining the ethics and values of your organization, and the document you end up with will help you make more effective decisions.

I want to preface this piece by stating up front that I know full well that we’ve never lived our own ethical standards perfectly; that we’re always striving to improve, to more effectively close the inevitable gap between what we say and what we do. Getting guiding principles down on paper won’t eliminate that gap. But, used well, the process can help us to more effectively become the organization of our choosing, rather than being constrained by the unpleasantness of present-day realities.

Whether you talk about “values,” “ethics,” or what we at Zingerman’s call “guiding principles,” the key is to be clear about what your values are and thoughtfully address the role they play in your work. At Zingerman’s, our Guiding Principles define how we’re going to behave and interact with those around us as we work toward our long-term vision and mission. In other words, the Guiding Principles are not why we’re here or what we do; they’re the framework for how we’re going to relate to others around us while we work. Put simply, our commitment to these principles is a way of affirming that, for us, as for many others, the ends don’t justify the means.

We came up with eight guiding principles in the early ‘90s, and we still live by the same eight today. Although I believe strongly that ours are great for us, I would never argue that they’re right for others. What’s really essential is that everyone you work with be clear on what your principles are and agrees to live by them during their tenure in your organization.

Zingerman’s Guiding Principles

1. Great Food! At Zingerman’s, we are committed to mak-ing and selling high- quality food.

2.­Great­Service! If great food is the lock, great service is the key.

3.­A­Great­Place­to­Shop­and­Eat! Coming to Zingerman’s is a positive and enjoyable experience for our guests.

4.­Solid­Profits! Profits are the lifeblood of our business.

5.­A­Great­Place­to­Work! Working at Zingerman’s means taking an active part in running the business. Our work makes a difference.

6.­Strong­Relationships! Successful working relation-ships are an essential component of our health and suc-cess as a business.

7.­A­Place­to­Learn! Learning keeps us going, keeps us challenged, keeps us on track.

8.­An­Active­Part­of­Our­Community! We believe that a business has an obligation to give back to the community of which it is a part.

What We’ve Gained from Having Guiding Principles in Writing

1.­Clear­expectations­lead­to­better­.­.­.­everything

At every level of organizational life we’ve found that clearer, more effectively defined expectations help a lot. Job satisfac-tion goes up. Less time is wasted arguing over things that were decided ages ago. Energy that used to go into mind reading can be diverted into more productive pursuits like reading good books or waiting on customers.

2.­Clear­expectations­create­a­more­balanced­life

Living your organizational life in keeping with your values feels better and is less stressful and more rewarding. You’re being true to yourself and your peers, family, customers, and friends.

In The Answer to How Is Yes, Peter Block points out that the recent emphasis on balancing home life and work life is mis-placed. I agree: It’s all one life. Yours. While balance is all well and good as a goal, real life isn’t broken down into completely clear chunks labeled “work” and “home.” The reality of the world is that no one who’s passionate about more than one thing is likely going to ever really have enough time to do it all. I think we’re going to get farther by embracing the struggle than avoiding it.

What Block so insightfully argues is that the bigger issue of bal-ance is the conflict between people’s personal values and the values of the places where they go to work every day. Because suppressing your values while you’re at work is a very difficult way to live. No matter how good the money may be, how scary it may be to consider changing jobs, how daunting it is to bring this issue up with co-workers, you can’t deny the enormous stress caused by living this kind of double life.

Getting your organization’s guiding principles on paper—assuming that they match your own values fairly closely—is the first step toward rectifying this situation. Even if you dis-cover a gap between your personal values and those of the group, at least you’re closer to understanding the situation, which is usually the first step toward fixing it. If it turns out there’s no gap, more power to you. Either way, life is likely to be more balanced when you’ve written down the guiding principles and actively put them into practice.

3.­You­attract­like-minded­people

If we’re up front about our principles we’re more likely to attract people with a similar set of values. Think about it the other way, too: if we don’t have clear values—or, worse still, don’t live by the ones we have—then we may attract unprin-cipled (or differently principled) people to our business!

I should add that, while a solid set of well-implemented guid-ing principles makes a very big difference for us in recruiting like-minded staff members, we don’t advertise the principles. We’ve always chosen to let the world judge us by our actions rather than our words. If others are aware of our principles, it’s because we’ve actually lived up to our own standards, not because we’re telling them what they should do.

4.­You­achieve­alignment­amongst­principals­on­principles

It’s unfortunately way too common for leaders of an organi-zation to have significant but unstated conflicts over values. Failure to put our principles on paper allows us as leaders to avoid coming clean with each other: ethical differences will stay in the closet and we’ll act out our conflicts on our staff or even our customers. Whereas I’ve found over and over again that if we agree on a long-term vision for the organization and a clear set of principles then we can get through almost any difficulty or challenge.

5.­Guiding­principles­lead­to­better­decision-making

Guiding principles form a framework within which we can more effectively make day-to-day decisions. Decisions in business are rarely black and white. A clear ethical framework makes our decision-making more consistent and effective in the midst of uncertainty and change—which in turn helps the organization develop in a positive and progressive way.

A Recipe for Writing Your Guiding Principles

1.­Draft­what’s­in­your­heart

The first step is to draft a list. If you could have your way with the world—at least, your world—describe how you’d want your organization to work. What will day-to-day life be like: how will you talk to each other, work with each other, coordinate with the community or relate to the world around you? (By contrast, guiding principles are not bottom-line, strategically critical results. They aren’t market differentiators. They aren’t something to do just because you read about them in this book. They’re values that you really hold dear. And hopefully they’re values that most members of your organization share.)

Whatever comes to mind is worth writing down. But remember that this is about what you truly believe to be the core values of your organizational life. The principles you put your name to should be ones that you—as individuals and as an organiza-tion—are fully ready to live by.

Please don’t just throw down what you think others want to hear—this has to really be from the heart. Remember, you’re

going to have to live with the results. In fact, I’d recommend that you hold true to your principles even if they become a strategic disadvantage. Why? Because if you’re willing to forgo your guid-ing principles when they become inconvenient, then it’s prob-ably not worth your time to write them down in the first place.

When you’re doing this work, don’t be afraid to put down ideas that feel like they’re common sense. What may seem obvious to you isn’t necessarily so to anyone else. Take the issue of learn-ing. Paul and I always shared the drive to learn more about what we were doing and seek out ever-better ways to do it. But through painful experience we learned (more often than I’d like to admit) that most folks don’t share this drive; and that even those who are for it in theory frequently fail to actually follow through. Are they bad people? Not at all. It’s just that, based on their behaviors, at least, they live a different set of values around learning than we do.

2.­Take­the­“should”­test

You know that internal monologue we have, where we cri-tique the behavior of the people working around us? I call it the “shoulds”: “people should be on time,” “people should have more fun,” “people should be more supportive of each other.” That sort of stuff. If you have shoulds in your head about the way the people in your organization ought to be behaving, I’d suggest that you probably should include them on your list. Because if something’s in your head that way, essentially it’s an unspo-ken expectation. And in my experience unspoken expectations don’t work.

Ironically, many folks with whom I’ve discussed this argue vocif-erously that they “shouldn’t” have to bother writing down their principles because it’s so “obvious” that this is the way adults/good staff/professionals ought to act. To which I just say, “No, you should have to.” It’s part of the work of building a great busi-ness. If we don’t write it down, it’s not going to happen. And we’ll stay stuck in the shoulds instead of sharing the expectations we really hold in our hearts.

3.­Test­the­draft­with­stories

For each item on your list of principles, find a few stories from your past that illustrate what you believe in. Share them with others. Talk about how they apply: how they helped you (per-haps unknowingly) or how you might have handled things differ-ently. Real-life examples are important because they recognize the challenging and complex ways that life unfolds every day. As you do this it’s likely that you’ll discover that some of the items on your draft list don’t work as well for you as you first thought. Nothing wrong with that—if everyone involved is in agreement, just take them off the list.

4.­Test­stories­against­the­draft­

Now do the opposite. Think of some of the most difficult situa-tions you’ve had to work through over the years. Is there a prin-ciple that would have helped? If so, make sure it’s on the list.

5.­Write­a­glossary

Having drafted, tested twice, and then re-drafted, it’s time to sit down to develop what we call a “glossary,” where you actu-ally give written clarity to your broad, conceptual statements. In my experience this is the most difficult—but also most valu-able—part of the work.

As you’ve seen above, one of our principles here is that, “At Zingerman’s we are committed to making and selling high-quality food.” Sounds good, right? Who could argue with that?

­9

Probably no one. And because many organizations stop with that sort of simple statement they never get to the more mean-ingful questions like, “What the heck do you mean by ‘high-qual-ity’?” The issue at this point is less commitment and more clari-fication: we need to have a definition of what the phrase “high quality” really means. Because, let’s face it, quality is clearly defined very differently at Subway than it is at Zingerman’s.

Since we’ve agreed on definitions, everyone here can quickly and succinctly tell customers who ask that “great food at Zingerman’s” means:

“Flavor in our food comes first. We choose our products first and foremost on the basis of flavor. We sell food that tastes great. We want our food to be full-flavored, delicious and enjoy-able to eat.”

And,

“Traditionally made and great-tasting foods from around the world. We sell foods that have roots, a heritage, a history. We seek out traditionally made, frequently hand-crafted foods, which are primarily of peasant origin. These are foods that people have been eating for centuries and will continue to eat for centuries to come.”

Are those the only possible definitions of “quality”? Not at all. There are probably thousands, including many very good ones. But they just aren’t ours. So when we’re trying to make a decision on a new product we begin with those two simple but all-important statements: if a prospective product isn’t really flavorful and if it isn’t pretty traditional we’re probably not going to sell it, no mat-ter what everyone else is doing.

Is that a difficult decision to make? In a sense. Although I want things to be black and white, these sorts of principle-based deci-sions rarely are. But when we evaluate an opportunity in light of our guiding principles, we know in our hearts and heads what the right decision is—we’ll pass up the short-term gain from a trendy product if it doesn’t meet our ethical framework for quality.

I’ll cite another example. Under the heading “Great Relationships” our principles state that, “Successful working relationships are an essential component of our health and success as a business.” Again, that’s nice, but it’s still so general as to be almost meaning-less. So in our glossary we spell out what a successful working relationship is:

“We are committed to each other’s success. Each of us is commit-ted to the success of everyone else who works at Zingerman’s. We go out of our way to support each other, to listen well, to facilitate and encourage each other’s growth and advancement.”

This has been a particularly important issue for us in our organiza-tional development, but it’s not an easy principle to uphold. Every one of us works with at least one other person who we believe could do better in his or her job. Unfortunately, standard social operating procedure is that the more we get frustrated with that person (we’ll call him Bill), the more likely we are to tell everyone but Bill. But if we’re truly going to honor our commitment to Bill’s success, then we need to go directly to him. And if we, as leaders, allow someone who’s frustrated with Bill to fail to share their con-

cerns with him then we’re sending a message that our principles aren’t really all that important.

Take note that Bill’s actual performance is a totally separate issue. If someone won’t talk to him productively (even with our coaching and encouragement), then ultimately it’s that person—not Bill—who is going to have to leave the organization, because that per-son is the one who is simply not upholding our principles.

Making Guiding Principles More than Just a Piece of PaperPutting our Guiding Principles on paper was a significant achieve-ment. But the far more important accomplishment has been suc-cessfully, if imperfectly, weaving them into our everyday work. Here are some of the ways we’ve made that happen:

1.­Make­the­principles­part­of­the­hiring­process

Prospective team members need to know about our standards and understand that they’ll be expected to live them and teach them. If there isn’t alignment between our organizational values and the applicant’s, then the working relationship isn’t going to be suc-cessful, regardless of how impressive the person’s resume may be.

2.­Take­time­to­talk­about­decisions­in­the­context­­of­your­values

Management decision-making, like cooking, is a craft, not a sci-ence. The only way to build understanding of what our values mean is to agree on how we’ll apply them to real issues. This is no different than making time to taste food together: Without shared tasting experiences we’re left with nothing more than platitudes about “high-quality” and “full-flavor.” Only when we all taste the same dish at the same time and compare sensory notes can we really know what terms like “spicy” or “long finish” mean to us. Similarly, only by taking time to talk through ethical issues and how they impact our work can we really get straight with each other on what it means to “treat people with dignity” or “give ser-vice to the community.”

A Lapsed Anarchist’s Approach to Building a

Great Business4­Reasons­to­Buy­This­Book­­

(courtesy of its readers)­“The book really, really helped me with the visioning. I’ve been here dozens of times and I still learned a lot and realized all these things I hadn’t understood. The book is fabulous!” —Harvey­Sackett

"It’s written by someone who’s really doing the work, not just giving a theory; it’s written by someone who’s really passionate about what they’re saying; it’s got real stories of what you’ve been through in building the business. It’s one

of the best business books I’ve ever read.” —Craig­Matteson

"I think this book is fantastic! The best creative works go beyond their select ideas and connect us to the universal. Your book does this; it’s greater than the sum of the essays.” —Keith­Ewing

"You choose to embrace values that are ethical and live by them. It gives me hope and inspires me to do the same

with my own endeavors.” —Sarah­Khan

Founded by Zingerman’s in 1986 to rescue food from local businesses and distribute it to hungry folks in the area, Food Gatherers grew rapidly and became an independent not-for-profit in 1997. It is now the primary distributor of food in Washtenaw county. They work to alleviate hunger and eliminate its causes in our community by reducing food waste through the rescue and distribution of perishable and non-perishable food; coordinating with other hunger relief providers; educating the public about hunger; and developing new food resources.

Grillin’ is Food Gatherers biggest fundraiser and, well, it’s also a really good time. There’s a LOT of really flavorful food along with beer and wine, as well as games for the kids hosted by Ann Arbor’s Hands-On Museum. You can’t turn around without running into someone you know and there is live music all day long. Best of all, the money goes to feed people in our community. Food Gatherers was recently ranked #2 in the nation by Charity Navigator! Food Gatherers has received the coveted 4-star rating from this independent charity evaluator. This “exceptional” rating means they exceed industry stan-dards and outperform most charities in achieving their mis-sion, with 95% of their budget going toward their programs.

For FoOd GatherERs 2011A Fundraiser to help those in need in our communitySunday, June 12th from 3-8pm • Washtenaw Farm Council Grounds • 5055 Ann Arbor-Saline RoadFood Gatherers is stoking up the coals for Grillin’, their biggest annual fundraising extravaganza. This much-anticipated community picnic raises funds to help fight hunger where we live. Zingerman’s Roadhouse, Deli and Bakeshop are selling tickets. Information and reservations online at www.foodgatherers.org

G u i d e to G o o d Lea d i n g, Pa rt 1

Named One of

Inc. magazine’s

2010 Top Books for

Business Owners!

G u i d e to G o o d Lea d i n g, Pa rt 2

A Lapsed Anarchist’s Approach to Being a Better Leader

“I devoured Ari’s G2GL part 1 with the same excitement and pleasure of a Zingerman’s Classic Reuben. I am already salivating for part 2.” —Joe­Di­Duro

Zingerman’s BusineSs "Secrets" Revealed!

Coming falL 2011

What is Food Gatherers?

"Secret" #11 from Zingerman’s Guide to GoOd Leading, Volume 1: A Lapsed AnarchiSt’s ApProach to Building a Great Business

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3.­Teach­the­principles­regularly­

Without question the act of getting up in front of our peers, partners, and staff to teach the principles has made it far more likely that we’re going to live them. If nothing else, it’s embarrassing to talk about our values and then not live them. At Zingerman’s I review our principles every two weeks or so when I teach the orientation for new staff. And we bring them up in every class we do, too, whether it’s about cheese maturing, management, training, or trimming pastrami.

4.­Examine­your­reward­systems­and­see­how­­they­support­your­principles

It’s essential that our reward and pay programs be in sync with, and actually support, our values. What mes-sage would we send if we were to say, “we work as a team” in our principles, but then have all our bonus programs based on individual performance? What if our values say that we “encourage people to stand up for what’s right” but then someone gets the boot if they speak up about an ethical conflict? Conversely, it’s imperative that we formally and informally recognize employees who exemplify our values in their work.

5.­Beware­the­“principle­police”

One thing that happens when you establish ethical standards is that a few folks will discover the pleasure of pointing out where they think others have failed to live up to them. At first these people may seem like well-meaning moralists. They will profess extreme loyalty to the organization’s values. But don’t be fooled. While they may be right about what others are or aren’t doing, they’ll spend a lot more time pointing fingers than they will working to turn the situation around. If you really look at their behavior closely you’ll see that they’re actually the ones who aren’t living the values, because while they’re quick to find fault with others, they’re unlikely to appreciate what’s working well. And while they’re quick to criticize, they’re typically very slow to actually raise their concerns directly with the individual involved.

6.­Mind­the­gap

We need to schedule regular time to assess the gap between our stated values and our actual behaviors. Why? Because we will fall short. And when we find those shortfalls we need to quickly confront them: acknowledge that we’ve erred, apologize to those affected, figure out what to do to make the situation right. In most cases it’s really more about quick and effective recovery from failure than it is about attain-ing perfection.

7.­Tell­stories

Talking about being a “principle-centered organization” is all well and good but it’s about as meaningful as tell-ing new staff that you’re committed to “great service.” I’m sure that Enron had a nice set of principles written down somewhere. The problem is that they weren’t liv-ing them. And that problem is exacerbated greatly when principles are left as nebulous niceties. Telling stories is one of the best ways I know to imbue something that’s otherwise vague or abstract with meaning. “Remember the time that Lou handled this situation . . . ?” Or, “one day this happened and it was really tough but this is how we handled it . . .”

Final­Thoughts

Having a documented set of Guiding Principles isn’t a cure-all for every issue your organization needs to confront. While it’s easy to point fingers after the fact, big gaps in ethical integrity often happen gradually, even invisibly. In my experience the shortfalls that outsiders moralize about are almost always the result of a long series of small and seemingly innocuous decisions. As a result, it’s easy for those involved—when they’re working in isolation and not being pushed to assess their decisions in an ethical context—to ratio-nalize each instance on its own. And then one day, the crisis comes and no one can figure out what went wrong.

Lest you think this stuff is all too earnest, let me share one of our Guiding Principles at Zingerman’s: “Working at Zingerman’s,” we wrote, “means taking an active part in running the business. Our work makes a difference.” And in our glossary one of the ways we define a great place to work is, “We like to have fun.” We’ve learned that having fun isn’t something that just happens. Instead, it’s the result of conscious deci-sions that we make when we come to work every day (or go anywhere else we’re going). It’s really a perfect item to include in our principles, because when someone comes to work with us we want to make sure we expect them to have fun while they’re with us. To make things all the clearer, we add in the glossary, “And we take our fun very seriously. So don’t mess with it.”

I guess the same goes for all our Guiding Principles. We take them seriously. So don’t mess with them! They really have made a big difference in what we do and in the way our organization works.

May – Mint Julep - $8.00It’s the drink synonymous with the Run for the Roses and indeed every May, vast amounts of Mint Juleps are enjoyed to celebrate the Kentucky Derby. The Mint Julep, a cocktail of Very Old Barton bourbon, simple syrup and mint served over crushed ice, tastes great while dining on the Roadhouse patio this summer.

June – Hilty Dilty - $8.00The perfect sweet and tart summer drink, made with Apricot brandy, pomegranate grenadine and freshly squeezed lime juice. A summer time staff favorite!

HopPy HOur!Mon-Fri 4-6pm$1.00­off­all­draft­beers­and­wine­pours­$1.00­entire­bar­menu

Travel the world with Zingerman’s!Reserving spots now for Piedmont, Italy, Fall 2011

Zingerman’s Food Tours is about connecting with people and places through the food. We take a small group, settle in, and explore a cuisine and culture at a reasonable, balanced pace. We cook, we

eat, we talk with locals, and we learn directly from the artisanal food producers about what they do. The relationships with people in the

areas we visit, and within each group as we spend time together, are so rewarding and a key part of what makes each tour special. These are key principles of Slow Food too, and we are excited to be going to Piedmont, birthplace of the Slow Food movement, in fall 2011.

zingermansfoodtours.com • 888-316-2736Log on for more information about our tours, and to sign up for our e-news.

Call or email any time, or find us on Facebook. We’d love to hear from you!

2 0 1 1

Only one that we know of!

Can you name the one nationally recognized leadership training program that wins rave reviews from• Bootstrapping Entrepreneurs • Corporate CEOs • Non Profit Leaders • Bankers • Busboys • Creative Attorneys • Public School Teachers • Successful Restaurateurs• Psychology Professors • Restaurant Managers • Booksellers • Food Co-ops

• General Managers • MBAs • Nationally Known Naval Enginneers• Bartenders • Training Professionals • Liberal Arts Majors • Conservative Republicans • Liberal Democrats • Independents • Anarchists • And Food Lovers from All Over the World?

Check out Zingerman’s full-flavored, out of the box leadership seminar series at www.zingtrain.com

Upcoming Seminars at Our TraiNIng Space In AnN ArborBottom Line TrainingMay­16-17,­2011­When times are tough, smart business can pull ahead of the pack by investing in their employees. Now is the time to catapult your organization forward while others are floundering. If business is slow, you’ve got the time. It really is a very small financial commitment to make a big impact down the road.

There is a workable middle ground between the equally inef-fective extremes of big business training bureaucracies and the “no-time-for-training-so-we’ll-run-around-like-crazy-being-frustrated-all-day ” approach of so many small businesses. It’s called “Bottom-Line Training”®: Zingerman’s training system that is designed for the real world for real small businesses that don’t ever have “enough” time or people or training resources.

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Cranberry Pecan Bread May 6-7This is a dense loaf packed with dried cranberries and toasty pecans. It’s a well known phenomenon in our store that cus-tomers grab a sample of this on their way out; they might get as far as their car door, but they always come back in to buy a loaf! It’s deliciously habit forming. Great­for­Mother’s­Day!

Scallion Walnut Bread May 13-14Our crusty, slightly sour farm bread with toasted walnuts and fresh chopped scallions. Makes a great instant stuffing for roast chicken.

Potato Dill Bread May 20-21Roasted potatoes, fresh dill and scallions mixed up in a round of our chewy tangy sourdough. Great on a tuna melt or toasted with cream cheese.

Loomis Bread May 27-28Tangy farm bread with chunks of Zingerman’s Creamery Great Lakes Cheshire cheese (created by Creamery partner John Loomis) and roasted red peppers from Cornman Farms in Dexter, MI. A Zingerman’s exclusive!

Blueberry Buckle May 28The buckle is an American coffeecake that dates back to colo-nial times. Our sweet and moist version has a bounty of wild blueberries, sweet butter, a touch of orange and cinnamon, and is topped off with a remarkable butter-crumble crust.

Pumpernickel Raisin Bread June 3-4Chewy, traditional pumpernickel bread with juicy red flame raisins and a sprinkle of sesame seeds. Great toasted with a schmear of Zingerman’s Creamery award-winning cream cheese.

Chernushka Rye Bread June 10-11Chewy traditional Jewish rye with peppery chernushka seeds. This one definitely has a following.

Peppered Bacon Farm Bread June 17-18Everything is better with bacon, right? We think so. Check out applewood smoked bacon and black pep-per in a crusty loaf of our signature farm bread. Our most popular special bake! Great­for­Father’s­Day.­

Bacon Pecan Sandy Cookies June 18This recipe was developed for our Bakin’ with Bacon class. It’s a sweet and salty satisfying mix—applewood smoked bacon and toasted pecans in a melt-in-your-mouth buttery cookie, sprin-kled with a pinch of sugar and salt. Bacon lovers gotta try ‘em.

Porter Rye Bread June 24-25A moist and slightly sweet loaf made from a bit of organic mus-covado brown sugar, Bell’s Porter from Kalamazoo, MI, a pinch of lard, and lots of flavor-packed rye flour.

Bakeshop—3711 Plaza Dr. • 761.2095Deli—422 Detroit St. • 663.DELiRoadshow—2501 Jackson Rd. • 663.FOOD

Most of our Special Bakes are available for shipping at www.zingermans.com or 888.636.8162

We have made some great specialty breads over the years that developed their own small followings, so we bring them back for a weekend here and there just for fun. If you’re looking for a little bread adventure check out this calendar.

Jewish Rye Bread $4.50/1.5 lb. loaf (regular $6.99)

The bread that’s been the base of well over a hundred thousand or so sandwiches at Zingerman’s Deli since 1992. Plenty of rye flour (believe it or not, most "rye bread" sold in America has hardly any rye flour), a natural sour starter (not the usual canned shortcut), and lots of time. It takes more than 5 hours to let the dough develop. A perfect pairing with hot corned beef.

Rustic Italian Round$4.50/1.5 lb. loaf (regular $6.25)

One of our best selling breads for its versatil-ity. It has a beautiful white crumb and a

golden brown crust. This is that great simple, white

European loaf. All it needs is some sweet butter.

CheesecakeChoose from three flavors, all made with fresh cream cheese from our neighbor, Zingerman’s Creamery. New York style with real vanilla bean and butter pastry crust. Muscovado brown sugar with local sour cream glaze and graham cracker cornmeal crust, or dark chocolate with our own black magic brownie crust. Available in 7" rounds.

Lemon Sponge CakeLight and lemony sponge cake with lemon curd between the layers and a caramelized

meringue exterior. A pretty, flavorful and light ending to any

feast. Plus it’s wheat free!

JuneJuneMay

May

"America’s Very Best Deli Rye." -Saveur

In the April issue of Saveur, Roadfood authors Jane and Michael Stern headed out to find the best rye in the U.S. Dissatisfied with what they tasted in New York City, they traveled across the country looking for the best rye before declaring, “we found it in Ann Arbor, Michigan.” The authors spent the day with Bakehouse founder Frank Carollo learning how the bread gets its signature flavor and firm shiny crust.

Of the 500 or so loaves Zingerman’s might bake in a day, about 20 or 30 are baked es-pecially to be saved to make tomorrow’s rye. This traditional step allows us to connect today’s baking with future baking and enhances the flavor of the rye. After slicing and mixing with water, the “mash"” is added. The “mash” is combined with the rye sour culture that we’ve perpetuated since 1992 to produce what co-managing partner Amy Emberling calls “turn of the century, Lower East Side American rye.” Frank Carollo, the other manag-ing partner, explains that their rye gets its firm, shiny crust by being brushed with cold

water just before loading, spending about five minutes in a steam-filled oven and finally

being brushed with cold water again after the 40 minutes of bak-

ing. This technique, common among Jewish bakers in New

York City 100 years ago gives our rye the distinct,

crinkly and chewy crust.

Ask for a taste next time you stop by the Bakehouse, Delicates-sen, or Roadhouse. It’s

featured all over the Deli sandwich menu, and it’s

our bread of the month for May!

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Rye bread is the foundation of over 20 different sandwiches at the Deli. Start with the classic #2 Reuben!

Learn to make it at home at BAKE!, Zingerman’s hands-on teaching bakery. Check our class schedule at www.bakewithzing.com

Buy a loaf, slice it up and top it off with a lot of really good butter. We’ve got a bunch of great rye va-rye-ities!

• Traditional Jewish Rye Bread• Caraway Rye Bread• Onion Rye Bread• Chernushka Rye Special Bake, June 11-12 (see below)

Buy Rye from www.zingermans.com and we’ll ship it straight to your house! Or, pick up the Deli Sandwich kit (see page 5) and make the Reuben of your dreams right in our own kitchen!

Friday­is­Rye-day!Every Friday we bake up the mammoth 2 kilo rye loaves and sell them only at Zingerman’s. The flavor is fuller, richer and more intense and if you don’t want to walk away with over

4 pounds of bread, we’ll happily slice off a half or quarter loaf.

"An edible monument that calls out for cold cuts, hot cured meats, and smoked fish—or for nothing more than a stick of softened butter to lay bare the pure joy of good old-fashioned rye bread." —Saveur

Call ahead to order your special loaves from:

20% OFF Whole cakes of the month and slices at

the Bakehouse or Deli Next Door coffee shop!

Ways­to­get­your­Rye­Bread­at­Zingerman’s!