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APR 2014

Publix Opening in Ballantyne Grocer jumps into Charlotte’s competitive, rapidly changing market By Ely Portillo, The Charlotte Observer Super Markets is set to open its first store in on Wednesday, as the Florida company attempts to muscle its way into the crowded Charlotte grocery scene with a foothold in Ballantyne. The company previewed its store, which Charlotte division Vice President Chuck Roskovich called a “historic milestone,” for reporters on Tuesday. The 56,000-square-foot building on Providence Road West, off Johnston Road, is among the company’s biggest, executives said. It’s larger than the average grocery store, but smaller than the at Morrocroft, which tops 72,000 square feet. The Publix features expanded prepared-food and health and wellness sections, which the company is piloting in Charlotte while it works to introduce them more widely. Dee-Dee Harris and her family’s Harris Land Co. owned and developed the site with Publix. She said Tuesday the store was five years in the making and started with a cold call to Publix’s real estate department after she visited one of their stores in Florida. Publix is entering an increasingly crowded and rapidly changing Charlotte grocery market. Matthews-based Harris Teeter, the region’s No. 1 grocer by market share, was acquired by Cincinnati-based in January in a $2.5 billion deal. That followed a 2012 move in which Harris Teeter swapped stores with to gain eight new Charlotte- area locations, reducing Lowes Foods’ presence in Charlotte sharply.

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APR 2014

Whole Foods is opening two new area stores, while plans to open more Neighborhood Market stores – a smaller type of Walmart store focused on groceries – in the Charlotte area. is revamping its stores and image in an attempt to win back market share. And to supplement its new stores in the Charlotte area, Publix bought seven Bi-Lo last year, which it is overhauling and preparing to reopen as Publix stores. Roskovich said the competitive atmosphere in Charlotte is not a hindrance. “It’s a distraction,” said Roskovich. “We focus on what we do. Ultimately, the winner is going to be the consumer.” Publix operates almost 1,100 stores, clustered in the Southeast and stretching from Florida to North Carolina. In addition to its planned 14 Charlotte-area stores opening over the next two years, the company is opening supermarkets in Cary, Winston-Salem and Asheville. The company’s stock is owned by its employees, and though Publix is not publicly traded, the company regularly reports its financial results. In its most recent quarter, Publix said sales were up almost 6 percent compared to the same quarter last year, to about $7 billion. Profits dipped 2 percent, to $360 million, as Publix’s expenses increased. The company’s next area store openings are tentatively set for the end of March in Rock Hill and the end of April in Matthews.

Vidalia Onion Story Steve Wallace The Vidalia Onion Story takes root in Toombs County, Georgia over 60 years ago, when a farmer by the name of Moses Coleman discovered in the late spring of 1931 the onions he had planted were not hot, as he expected. They were sweet! It was a struggle to sell the onions at first, but Moses persevered, and managed to sell them for $3.50 per 50- pound bag, which in those days was a big price. Other farmers, who through the Depression years had not been able to get a fair price for their produce, thought Coleman had found a gold mine. They began to follow suit, and soon after, their farms were also producing the sweet, mild onion. In the 1940's, the State of Georgia built a Farmer's Market in Vidalia, and because the small town was at the juncture of some of South Georgia's most widely traveled highways, had a thriving tourist business. Word

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APR 2014

began to spread about "those Vidalia onions". Consumers, then, gave the onions their famous name. Reorders were made, and "Vidalia Onions" began appearing on the shelves of and A & P grocery stores. Through the 1950s and 60s, production grew at a slow but steady pace, reaching some 600 total acres by the mid 1970s. At that point, a push was made for Vidalia Onions to be distributed throughout the nation, and several promotional efforts were begun. Onion festivals became an annual event in both Vidalia and nearby Glennville, Georgia, and production grew tenfold over the next decade. In 1986, Georgia's state legislature passed legislation giving the Vidalia Onion legal status and defining the 20- county production area. The Vidalia Onion was named Georgia's Official State Vegetable by the state legislature in 1990. In 1989, Vidalia Onion producers united to establish Federal Marketing Order No. 955 for the crop. This USDA program established the Vidalia Onion Committee and extended the definition of a Vidalia Onion to the Federal level. The Marketing Order provided a vehicle for producers to jointly fund research and promotional programs. Beginning in 1990, technology borrowed from the apple industry was adapted to begin the controlled atmosphere (CA) storage of Vidalia Onions. Now some 20,000,000 pounds of Vidalia Onions can be put into CA storage for up to six months, thus extending the marketing of the Vidalia's through the fall and into the holiday season. In 1991, the Vidalia Onion Committee began to annually honor one individual with introduction into the Vidalia Onion Hall of Fame. The committee considers the recipient's character, reputation and overall contribution to the growth and success of the Vidalia Onion. Inductees must be a leader in one or more of the following areas: protecting and promoting the name of the Vidalia Onion; protecting and promoting the quality of the Vidalia Onion; advertising and promoting the Vidalia Onion; sales of Vidalia Onions and creative selling methods; or research and growth development of the Vidalia Onions… We hope you enjoy Vidalias... one of Georgia's many treasures.

A Buyers Guide To Vidalias • Vidalia® onions should have a light, golden-brown exterior and a milky white interior. They should be rounded on the bottom and slightly flat on top. • Vidalia® onions bruise fairly easily, so handle them with care. • To enjoy Vidalia® onions longer than the 10-12 weeks they're available each year, buy in large quantities and store them properly. • Keep Vidalia® onions cool, dry and separate to ensure they stay fresh. • Or, store them in the legs of old, clean, sheer pantyhose. Tie a knot between each onion, and cut the knot when you are ready to use it. Hang Vidalia® onions in a cool, dry, well ventilated area. • Vidalia® onions also can be stored on racks or screens as long as they don't touch and are kept in a cool place.

To freeze a whole Vidalia® onion: peel, wash, core and place onion in freezer bag. Frozen onions should be used for cooking, because freezing changes their texture.

Best Way To Enjoy Vidalias

• Vidalia ® onions are perfect in a wide variety of salads and sandwiches, where other onions might be overpowering in taste. • Top hamburgers and steaks with thick slices of Vidalia ® onions for added flavor. • For a delicious side dish, Vidalia ® onions taste great grilled, baked, or all by themselves.

Whole Vidalia ® onions can be stuffed in a variety of ways. Try them with cheese, mushrooms or spinach.

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4 APR 2014

Apparently Gary, Victor, John and David were busy bees on the first day of this event with a Blue Diamond Educational session. Barbara Smith is seen with Victor and the Head Bee is seen explaining their new program: Honeybees pollinate our almond trees and 1/3 of the world’s food supply. The health of honeybees is important so Blue Diamond is donating to Honeybee Research. BeeCause We Care. Learn more at BlueDiamond.com. Also see the four new Blue Diamond products made with Real Honey, after the Expo photos.

5 APR 2014

Top left, David, John and Gary are outside the Anaheim Convention Center ready for day one of the show. Top right, Gary is with Brian Thomas of GH Cretors. Bottom left Gary and Victor are with Mark Denman and John Maynard in the RiceSelect booth.

6 APR 2014

Top left, Carin Simmons, Victor and Jeff Sadler are at the Briannas booth. Bottom left, Victor is seen with his new car! There must be a story that goes with that picture! We all want to know, did you get inside Victor? Below is a shot of the Blue Diamond booth.

7 APR 2014

Top left, Gary and Victor are with Chris Wilson of Mighty Leaf Tea. International Food Associates hosted a dinner. Below left, Victor and John Kacsan are with Sandy Motyl at the IFA dinner. Mike Davis of Conrad Rice Mills is with Elaine Brown of IFA at the IFA dinner. And below is another shot of Mike Davis.

8 APR 2014

Gary, Victor, John and David are seen in the photo booth at the Marukan 40th Anniversary Meeting.

9 APR 2014

Blue Diamond is introducing four new items: Honey Cinnamon Nut Thins, Honey Mustard Nut Thins, Hint of Honey Almond Breeze and Hint of Honey Vanilla Almond Breeze. Victor tells us these items will be presented to Publix in the coming months. For the Nut Thins, there will also be a new four-flavor shipper consisting of 12 each of Honey Cinnamon, Honey Mustard, Almond and Hint of Sea Salt flavors. Blue Diamond is promoting this shipper as a “Sweet Merchandising Option.”

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Upcoming Trade Shows Show Dates Location KeHE CAW May 3-4 Carolina, PR UNFI May 14-15 Foxwood, CT KeHE Table Top May 16 Orlando, FL Monel May 16-17 Orlando, FL

April Promotions

Promo Month Promo Period Brand Product Line Description APR 4/2-4/15 Mighty Leaf 20 SKU'S 15 CT HOT TEA APR 4/16-4/29 CHOLULA HOT SAUCE APR 4/16-4/29 RICESELECT PEARLED COUSCOUS

Let’s Celebrate!

April-May Birthdays Apr. 28 Rachel Kruse (Organicville) May 5 Steve Krebs (Walden Farms) May 27 Patrick Myers (Cholula) May 30 Andy Bachman (Marzetti) All content for future issues should be emailed to Adrienne Martin at: May Anniversaries [email protected]. 4 Years Mike For photos, please include where it was 3 Years Adrienne Martin taken and what product is being showcased.

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