Stop by the Creamery ­

Cheese Shop
734.929.0500 • 3723 Plaza Dr. ­
www.zingermanscreamery.com
422 Detroit Street, Ann Arbor MI 48104
Deli: 734.663.3354 (DELI), ­
Hands-On
CheEse TaSTings
Next Door: 734.663.5282 (JAVA)
Baking ClasSes
Sandwich of the month Taste of the Southside
Sunday, May 22nd • 4-6pm • $25/advance, $30/at the door (reservations required)
3723 Plaza Drive • 734.761.7255

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 Michigasparagusto
The 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 Demos
Michigan Made Sweets!
Every Friday in May, 11am to 2pm.
Peek behind the curtain to see artisan food-making on Zingerman’s
“A chocolate-dipped, cream-filled op-
“producer’s row.” In this special joint Bakehouse-Creamery-Coffee portunity to learn from the very best.”
Company tasting, we’ll showcase the best offerings of all three busi- —Midwest Living
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
BAKE!-cation Week: Pastry
is happening in a little business park on the south side of Ann Arbor. Tuesday, June 21-Friday, June 24 • 8am-5pm • $1000
Come and learn all of our “not-so-secret” se-
crets to making tasty pastries. Whether it’s
Cheddars and Cheshires! pulling succulent strudel, laminating crois-
Sunday, June 19th • 4-6pm • $25/advance, $30/at the door (reservations required) sants, perfecting a pie crust, or scraping fresh
Now these are some cheeses steeped in history and flavor. We’ll delve vanilla beans for a flavorful angel food cake -
into the deep roots of cheddar cheese and celebrate its prominent we promise to show you many ways to ensure
amazing results you can enjoy for years to
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- come! We’ll serve you a Bakehouse breakfast
dars of every sort, as well as their delicious cousins, the cheshires. and a great lunch everyday too!
You haven’t known beauty ‘til you’ve gazed at a golden-hued, summer- You’ll leave BAKE! with lots of recipes, the
milk, clothbound farmstead cheddar—then gobbled it down. knowledge to recreate them at home, a full
stomach and loads of things you made in class.
CheEse ClAsSes
May is the Last
Learn to Make Fresh Mozzarella month for clasSes
Saturdays Sept-May • Noon-2:30pm • $50 until Sept!
Reservations required
Making your own mozz in your own kitchen is fun and easy and after
Check out the full schedule
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
and register for classes at
wait for tomato season! Spots are limited. Reserve today! www.bakewithzing.com

Shhh!
Join us in the Next Door at Zingerman’s Deli to celebrate Zingerman’s is having Huge warehouse Discount
our favorite sweets made in Michigan. We will feature
THREE special Warehouse on tons of itEms
one producer each week and may even have a few spe-
cial guests. Stop by to taste and learn about some of the SALES this summer! May 13th from 11am- 4pm
great sweets being made in the Great Lake State and get
CAN YOU KEEP June 10th from 11am- 4pm
July 15th from 11am- 4pm
A SECRET?
Eisenhower Pkwy.
10% off treats made by the featured producer. briarwood malL
610-640 Phoenix Dr.
888.636.8162
I-94
Sometimes we schedule tastings after this newsletter gets pub- Pla
zaD
r.
Exit 177
Shoot an email that says "Sign Me Up!"
Phoenix Dr.

610-640
d.

lished. Please check our website, www.zingermansdeli.com for to warehousesale@zingermans.com to

lv

3711 Plaza Dr.

tB

3723 Plaza Dr.

or
rp
Ai

up-to-date information. Phoenix Dr. Ellsworth receive our sale alerts!

3723 Plaza Drive

Roadhouse Special Dinners are 5-course family-style affairs with a little history and a LOT of food
734.929.6060
featuring writers, chefs, authors and more from our own community and all around the country.

“Second Saturday” Tour!

HawaiIAn TraditIons Zingerman’s Cena Classica
#107 May 14 & June 11 • 11am to noon • FREE!
iN ANn Arbor #105
ItalianA: Northern Italy Dinner
Join us monthly for an open-to-the-public,
no-reservation-required event. Sit down
Tuesday, May 17th • 7pm • $45/dinner
Wednesday, June 8th • 7pm • $45/dinner with Coffee Company managing partners Al-
If you have never made it to Hawaii but have always wanted to, now len and/or Steve to tour their facility and
Zingerman’s Food Tours is headed to Piedmont, Italy in October
is your chance to experience a traditional Hawaiian Luau right here in learn about coffee—where it’s grown, how it’s
of 2011 and we are helping put everyone in the Italian mood a few
Ann Arbor! Tim Moore, Michael Moore and Robert Aguiar from the Old sourced and how it’s roasted. Finally, learn
months early! The northwestern region of Italy provides inspira-
Lahaina Luau in Maui are traveling over 4,000 miles to share Hawaii’s how to discern the subtle distinctions among
tion for a menu full of Italian favorites and Chef Alex is working
rich history and regional cuisine with the Roadhouse. the world’s finest coffees as you sample some
with Elph and Jillian, from Zingerman’s Food Tours, to craft a
new offerings and some old favorites brewed
menu traditional to the region.
using a variety of techniques. This event happens
San StreET: #106
the second Saturday every month, 11am-noon.
from cart to Table
Tuesday, May 24th • 7pm • $45/dinner Brewing Methods Class
Sunday, May 15th & Sunday, June 12th
Ji Hye Kim and Kristen Hogue Jackson are taking their memories
1:00pm - 2:30pm • $15/person
of eating Asian street food off of their families’ dinner tables and Kick-OfF DinNer Learn the keys to successful coffee brewing
from the street markets in Asia and bringing it to the Roadhouse.
For this special event they have created a menu reflecting these
with Chef Andrea Reusing using a wide variety of brewing methods
memories, serving guests a family-style menu, passing platters of Thursday, June 30th • 7pm • $45/dinner from filter drip to syphon pot. We will take a
single coffee and brew it 6-8 different ways,
pork buns, pickled vegetables, tea eggs and more. See details for this dinner and a whole weekend of great
each producing a unique taste. We’ll learn
Camp Bacon events on page 6.
the proper proportions and techniques for
each and discuss the merits and differences
For reservations to all events stop by 2501 Jackson Ave. or call 734.663.3663 (FOOD) www.zingermansroadhouse.com of each style.

­1
 Integrated
Design
Process
We’re five months into the project and the giant hole when a change is needed that starts with soliciting input our design because of many eyes, differing voices, and mul-
between the Deli and the Next Door has a basement and from anyone affected by a given change. Who needs to be tiple iterations of choices and strategies. A perfect example
a foundation sitting in it. By fall, steel girders and cement informed and what’s the best way to go about making the is the lengthy debate and dozens of renderings needed
block will rise up and a building’s skeleton will emerge at change? to decide where and how to span the 29-inch difference
the top of the driveway, wrapping around the Zingerman’s between the Deli’s old floor and the height of the Addition’s
Benefits —The USGBC lists these IDP advantages:
patio. No one could envision the expansion at the begin- floor. Stairs? Ramp? Lift? Each option had its pros and cons.
ning—it had no form. It was just a list of desired outcomes. - Time and energy invested up front avoids costly delays We considered the total floor space used, costs, ease of
How did the outcomes become a plan? Month after month once construction begins. access for everyone including parents with strollers, and in
over the course of several years, a team of Deli Managing - Communication is in place long before the first spade the end, IDP convinced us that a wide set of steps and an
Partners, key staff, architects, design consultants, engineers breaks the ground. The design conversation creates rou- adjacent lift was the best solution.
and contractors scrutinized this site—the size of a postage tine feedback loops between all parties that continue The Right Tool—IDP has allowed us to operate strategi-
stamp—weighing strategies on how to fit a feasible building beyond the project’s completion to ensure ongoing per- cally, plan for efficiency and economy, and turn lemons
into an affordable plan. Slowly, the process yielded a design formance. into lemonade. Thanks to the Integrated Design Process,
with flow and a project with the right personality. The plan
- Every party has ownership of and accountability for we have the warmest confidence that the outcome of this
is in motion, the stage is set and we can start to see what
the decisions. If anything goes awry (and something always exciting project will be a familiar Zingerman’s Delicatessen,
will be there.
does), instead of pointing fingers, we are committed to only more so.
Decisions, Decisions—Our goal has been to balance “what working together to fix it.
we need to add,” e.g. a family restroom on the Deli’s first
- Whole systems thinking is the by-product of having
floor, more space for tables, more space for browsing
everybody in the room while decisions are being made.
among oils and vinegars, with “what we want to hold
It’s how golden opportunities reveal themselves because
onto.” Via Facebook, lots of helpful, enthusiastic responses
collaboration naturally seeks out synergies. It’s how a con-
have told us what people want to see. The same wall of
meat and cheeses, lots of samples, the breadbox, tall
versation with Community High School about the use of a
portion of its parking lot during construction resulted in
The Deli is Open
wooden shelves, happy faces, the tile floor, an old style
look, the tucked away patio. Thanks for your input and
an ingenious plan for a shared recycling center. An innova-
tive vision of school-business-community interaction was
During Construction!
everybody can relax because it will all be there.
born out of our garbage! Our Timeline
The Key—It’s a challenge to invent something new and
improved, yet keep it familiar. We’ve used a process and
- Lifecycle costing gives the complete picture in con- May
trast to most building design that only looks at up front Begin excavation of Addition foundation
a team. This journey of shared planning is called the
costs, i.e. materials and labor, and includes the costs of
Integrated Design Process or IDP, a way of making deci- Regrade and resurface former driveway area
maintenance, energy usage and replacement. With this
sions, named and endorsed by the US Green Building
approach, water cooled refrigeration and water cooled air
Reopen area for outside seating
Council. Each day’s work seen through the peek holes is the Resume use of the side doors
conditioning systems that cost more up front actually end
outcome of a long, multi-faceted planning process. Every
up 1) cheaper to run, 2) cheaper to maintain and 3) lasting June
detail of construction and design was vetted by the whole
Build-Out Design Team. Our IDP’s objective was creating
longer—hurray! Continue work on addition foundation
a less crowded, functionally green, Zingy building on the Eye on the Prize —IDP utilizes vision as the unifying fac- Continue interior framing of the Annex
Deli’s cozy, charming site. tor for the team. Our vision included preserving outside
dining, increasing the number of restrooms, bettering our
What’s Staying the Same:
In Sync—Paul Saginaw saw the fit between IDP and
staff’s work environment, improving the services to our - Deli’s Front Door
Zingerman’s as a no brainer. “It’s producing good results
because it’s how we’ve conducted ourselves in business. It’s
guests, and staying open every day during construction. - Bread box
actually a form of Bottom Line Change, the path we already
The clarity and strength of the Deli’s vision of expan- - Walls of meat and cheese
sion has guided us through many decision-making stages. - Tall wooden shelving
follow. Luckily we’re comfortable with collaboration and
Utilizing IDP brought certain members of the team on
trust it.” It’s the recipe that all Zingerman’s businesses use - Tile floor
board much earlier than in most
construction projects. We had our
- Tasty samples
contractor at the table from day - Orange House (aka Annex) stays
one of design because we knew - Patio and outdoor dining
it would be a challenge to keep - Happy faces
our doors open throughout con- - Sandwich menu boards
struction. Conversations with the
- Sandwich running
architect and the contractor made
it possible to plan staging and
- The Next Door
accommodating our operations. If
What’s Exciting & New:
it weren’t for that early collabora-
- 1st floor family restroom!
tion, we wouldn’t be serving corned
beef sandwiches every day during - Two new large restrooms!
construction. - More fun dining areas!
- 2nd floor deck dining!
Zingerman’s Events now has
Hard Choices—It’s normal to
struggle with decisions during the - Shorter wait for sandwiches!
- Roomier, easier retail shopping!
its own event space in Ann Arbor process. We started with what we
thought was best for our opera- - More registers at check out!
Right in the heart of Kerrytown, this intimate and charming restaurant space tions and for our guests, then dealt
is perfect for rehearsal dinners, small weddings and family celebrations. with all the non-negotiable factors Where To Get Build-Out Info
Rustic brick walls, wood floors, a full bar and lounge area set the tone for a impacting our layout and design, - www.zingermansdeli.com/deli-construction-news
memorable evening with your family and friends. e.g. our site’s differing grades, little - Build-Out Bulletin Board - 2nd floor Next Door
room to maneuver big equipment,
Call 734-663-3400 for more information historic codes, zoning regulations,
building codes, setbacks, stormwa-
Zingerman’s Events on Fourth • 415 North 5th Ave • Ann Arbor, MI 48104 ter retention, etc. IDP has improved

­2
1. Fresh Milk
Get Your Goat
[header] Get Your Goat at Zingerman’s Creamery and Delicatessen!
Many modern-day goat cheese makers actually start (or supplement) their cheese with frozen

at Zingerman’s
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.

Detroit Street Brick City Goat

2. Traditional hand ladling 2006 & 2007 American Cheese
Society award winner.
Hand ladling gives this cheese an amaz-
ing, evolving texture, from light and

of the curd
A dense, lemony goat brick covered airy when very fresh to firm and per-
with a snow-white mold rind and fect for crumbling over salad when old-
Sadly, most goat cheese on the market is extruded or pumped to speed production and to liberally studded with freshly cracked er. Fresh and crisp with a lemony tang.
pack the cheese for long shelf life storage in supermarkets and distributor warehouses. The green peppercorns.
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. Lincoln Log
By hand ladling we protect the natural fragile texture of the curd. When you bend back a disc Little Napoleon Our May Creamery Special!
of this carefully hand ladled cheese you’ll see that the curd naturally breaks. 2007 American Cheese (see below)
Society award winner.

3. Paper WrapPing
This small, mold-ripened cheese has
a butter-colored rind which develops
blue mottling with age. When very
Good goat cheese needs to breathe! Like good bread, the cheese’s natural flavor and texture young (2 weeks) this cheese has a soft
are best protected by simple paper wrapping of the cheese. Unfortunately most goat cheese creamy texture and a gently acidic
on the market is shipped sealed in plastic to extend shelf life and reduce moisture loss. These flavor. As it reaches middle age (2
plastic sealed cheeses tend to be very gummy and quickly develop bitter, unappealing off to 3 weeks) the cheese is semi-firm
flavors. and develops a full, savory flavor. At
one month, the cheese is firm with a
pungent flavor.
4. Local Milk and Local
Fresh Goat Cheese
Little Ypsi
Akin 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.
Little Dragon
Lightly pressed to make for a modestly
creamier texture than our super fresh
rounds of City Goats, then rolled in tar-

CheEsemaking This cheese has a wonderful, really

light, fluffy texture, and a cool creamy,
ragon leaves. The pressing increases
the rate at which the natural whey in
With fresh cheese—like the Creamery’s award-winning cream cheese—keeping everything in super fresh flavor. the cheese drains, making for a mel-
the neighborhood (so to speak) means that our local goat cheese can arrive at the Deli and lower, sweeter and creamier piece of
Bakeshop more quickly with less transport wear and tear and tasting far fresher than it could cheese.
if it came here from across the country.

5. GoOd Hands Creamery Specials!

Whether it’s working with cow’s milk or goat’s milk, the reality is that artisan cheesemaking Available at the Creamery cheese shop at
is very much a craft. And John Loomis, one of the Creamery’s managing partners and chief 3723 Plaza Drive and at the Deli on Detroit Street
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 May June
the quality of our goat cheese as well. Lincoln Log Bridgewater
$19.99 lb. (reg. $24.99/lb.) $7.99 each (reg. $9.99 each)

Fantasy Camp for CheEse Lovers! Rich texture with hints of citrus, a
mild goat milk flavor and a touch
A rich mold-ripened cheese, studded
with freshly-ground, Tellicherry black
of mushroom finish. It’s great when pepper. The Bridgewater combines a
Zingtrain’s 3rd Annual June 12-14, 2011
sliced thin, topped with red pepper
and broiled quickly. It can also be
slight citrus flavor with the bold spice
of fresh pepper, finishing with gentle
Cheese Mastery Class used on pizza, salads or just as is on
crackers or bruschetta.
hints of mushroom.

Join 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, Fresh CheEse!
to experience cheesemaking with John Loomis at Zingerman’s Creamery, Find us at the Farmer’s Markets! (straight from the cheese maker)
to maximize product selection and to minimize waste.
"After we attended the Cheese Mastery Class last year, sales are up and our AnN Arbor Farmer’s Market Detroit’s Eastern Market
fresh mozzarella program is doing well. The greatest value in my eyes was see- Kerrytown • Saturdays through October Saturdays, 7am-3pm
ing our staff trying and learning new things and bringing that knowledge back and Wednesdays, May-Sept. • 7am-3pm
to their peers and customers." Westside Farmers Market
—Leah Caplan, Chief Food Officer, Metcalfe’s Market, Madison, WI Ypsilanti Downtown Roadhouse Parking Lot, 2501 Jackson Rd. •

You’ll leave our Mastery Class with more than two days of cheese instruction, lots of Farmer’s Market Thursdays, June through October • 3-7pm

tasting, and a hefty book of resource materials to take home with you. Corner of Michigan Ave. and Hamilton •
Tuesdays 2-6pm
Find more information and register
online at www.zingtrain.com.
Call 734-930-1919 with questions!
$1200

­3
 The Mother of All Mother’s Day Presents?
Zingerman’s Staff Picks for Mother’s 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
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-
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
wants to rewrite our will...you might need to change your
joy it? With a spoon, of course.
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
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-
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 Coombe
package en route, and with love and trust precariously
restored to our relationship, our call ended. On Tuesday afternoon) peanut fix.

Sarah Henry
my mom called me, so surprised by the bounty that had ap-
peared at her door her voicemail exclaimed, "Thank you! I Server, Zingerman’s Roadhouse
love you! You’re back in the will!" My mom is very hard to shop for, and no matter what
Retail, Zingerman’s Delicatessen I got her in the past she always seems to do the “OH,

Charlie Frank
Candyman, 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.
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!
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!
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 Decaf

We 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
Mother’s Day Father’s DAy without the caffeine. Stop in and try some while we have it!

Brunch Sunday, June 19th, 2011

Sunday, May 8th, 2011 •
9:00 am to 2:00 pm
Give your mother the gift of good
food – bring her to brunch at the
Roadhouse! Great food and no
dishes to wash!
JUNE —Daterra Estate, Brazil Peaberry
Bring Dad in for brunch or
One of the first three coffees we purchased from Daterra. It is quintessential Brazil—light, pea-
dinner, we’ll be serving up
nutty, sweet and rich. Its flavor is so unique to Brazilian Coffees that we use this coffee in our
steaks all day!
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-
Brunch fills up fast.
doxes in the coffee world, this light roast produces a very rich mouthfeel. Both Allen and Anya
Reserve today!
love making this in a press pot.

­4
 Celebrate the 40th Anniversary of
the Legacy Land Conservancy at their

“Back to The
MotheR’S Day is May 8 Country” GAla
Father’s DAY IS June 19 Misty 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,

Mom and Dad Too Far Away to

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

Wish Them a Happy Day in Person?

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
Zingermans.com Saves the Day 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
with Great Gifts by Mail available EXCLUSIVELY at
www.zingermans.com
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
Custom Zingerman’s Pastry The Deli Sandwich Conservancy blend of chardonnay and vignole grapes. Additionally,

Sampler Gift Box

every guest will receive a very special European-style chocolate treat
of their Dreams from Scott Huckestein of Schakolad Chocolate Factory. Jolly Pumpkin
Create your own assortment Zingerman’s ale and Arbor Brewing Company’s special keg beer as well as beer from
of Zingerman’s brown- Legendary Reuben Wolverine State Brewing Company will also be flowing.
ies, scones and cookies.
Sandwich Kit Tickets for this fund-raising event are $125 per person ($90 is tax-deduct-
Choose the mix you’d
If you know someone
like and give us a ring or ible). For ticket information contact Legacy at 734.302.5263 or email
who loves real deli fare,
visit www.zingermans.com susancooley@legacylandconservancy.org.
sending this gift will
where you can custom- cement your status as the
ize your box online. Your most clever, generous
personal selection is hand friend they have. Some assembly is required, but con-
packed to order in our fun, sidering it has been known to make grown men weep
cartoon gift box. in appreciation it’s totally worth it.
Available in 6 and 10-piece Choose from four classic sandwiches:
assortments • Corned Beef Reuben
• Pastrami Brooklyn Reuben
CofFEecakes • Turkey Georgia Reuben (Cooked in peanut oil)
Handmade, all-natural, real butter • John & Amy’s Corned Beef & Pastrami Double Dip
coffeecakes have been our top-selling ­
Mother’s Day gift for almost two decades.
Our coffeecakes aren’t built on any secrets. Giving Thanks!
They’re also not built from too much Praise The Lard Gift Box
sugar, shortening or other It’ll take a special
shortcuts that mar the kind of faith for the
flavor of many “gour- recipient to make it
met” pastries that look through this gift box,
nice but taste bland. tallying up at over two
Their honest flavor is and a half pounds of
easy to enjoy and kind of pork, plus bread and
addictive. chocolate. When done,
they will surely tes-
Sourcream Sweet Butter tify. Arkansas Peppered
Bacon, Sam Edwards
Loaded with fresh Tea Cake
Virginia Breakfast Sausage Links, Broadbent’s
sourcream, real butter, The same recipe as
Kentucky Smoked Sausage, La Quercia’s Prosciutto,
toasted walnuts and our classic Sourcream
Zingerman’s Peppered Bacon Farm Bread. To round
ribbons of Indonesian Coffeecake, minus the
things out, Mo’s Bacon Chocolate Bar. Gift pack-
cinnamon. walnuts and cinnamon.
aged in a Zingerman’s bag.

Lemon Poppy Seed Buckwheat

With fresh lemon juice,
real lemon oil, loads
of butter, real vanilla
and a passel of Dutch
poppy seeds.
Hot Cocoa Cake
Made with Scharffen
Berger cocoa so it’s
not too sweet, though,
to be honest, it makes
breakfast feel perfectly
decadent.
Summer Fling
Built on our usual base
of everyday heroes like
fresh eggs, vanilla and
real butter, then loaded
with slow-toasted
coconut and lime.
Honeycake
Buckwheat 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, realLy goOd AmErican fOoD MeEts
amAzING locaL taLent
cloves, ginger,
and nutmeg.
Wednesday Nights on the Patio - 6pm to 9pm
Begins May 25!
Reservations
recommended
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

­
5

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!
6
A four-day festival of our fa
Roadhouse Thursday, June 30th
A benefit
Special Bacon performanc
Dinner
James Beard award-nominated chef
at the Ark
Andrea Reusing from The Lantern res- featuring Andre Williams a
Goldstars and special gue
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. Jon Langford & Skull Orch
David Chang of Momofuku fame says
To find out how to buy a ticket, go to
"her recipes are so approachable and
theark.org/how_to_purchase_tickets.
her stories insightful that they blaze
html Proceeds from this event benefit
a path towards great home cooking."
the Southern Foodways Alliance.
Together Andrea and Alex have crafted
a special menu full of seasonal local
ingredients and, you guessed it, bacon. $20/ticket
$45/ticket To reserve a seat, go to www.zingermansroadhouse.com
or call 734.663.3663 (FOOD)
Why You REALLY Don't Want
to Miss Camp Bacon 2011
and interview with zingerman's co-founder and
camp bacon originator ari weinzweig
How did you come up with Camp Bacon? What are your favorite bacons right now?
Well…it came from some strange corner of my mind. I just kind of Wow. There are a lot. We have about a dozen different ones right
made it up while I was writing the bacon book—that would be better now at the Deli and honestly they’re all great. The point actually is
known I guess as Zingerman’s Guide to Better Bacon. The thought of that different ones are great for different uses. And the book gets
having a summer camp where it was all about bacon—everything you into all that. I love Allan Benton’s dry cured, hickory smoked,
always wanted to know about bacon and all the bacon you could eat, Tennessee bacon for a dish that calls for a big, totally bold, bowl
backed up by bacon-based games, learning, singing and all that kind you over meaty, smoky, intense flavor. I love the Arkansas peppered
of good stuff. I just really threw it in some early draft sort as a joke… bacon...it’s so good on that TLBBLT sandwich at the Deli (recipe is in
having gone to a religious Jewish camp as a kid…bacon wasn’t exactly the book), or with the pimento cheese macaroni and cheese that we
on the menu so maybe this was my instinctive version of a fantasy do at the Roadhouse. And of course Nueske’s applewood smoked
camp. But I liked the idea of it so I left it in the book. And then after bacon is so much a part of almost everything we do—we cook it up
the book came out and we were getting really good response on it every morning at the Deli and the Roadhouse and it goes out with all
we decided we should take what was really just my strange little those orders of eggs, bacon sandwiches, etc.
food-based fantasy (so to speak) and make it into a reality. So we did.
And, let’s see, I love Sam Edwards’ dry cured Virginia bacon—really
my favorite with scrambled eggs. And I love the Hungarian bacon—
So last year was the first time ever? 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
Yep, the first Camp Bacon was last year in June. It was great. People
an open fire. Catch the drippings on some good rye bread from the
had fun, they learned a lot, they ate a lot of bacon. It was great energy
Bakehouse, and if you like a grab a piece of raw onion to eat with it.
all the way around. We had four bacon makers, bacon cooking
And I really like Herb Eckhouse’s new Tamworth bacon—dry cured in
classes, bacon history, four bacon poets, and all sorts of great people.
Iowa, no nitrites, great flavor. And Nick Spencer’s old-style dry cured
And the evening before, Andre Williams, the man who made the song
British bacon. They’re all good!
“Bacon Fat” back in 1956, came and played live.
What motivated you to write Zingerman’s Guide to 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
Better Bacon in the first place? as fundraiser for Southern Foodways Alliance. It’s really my favorite
Well…it seemed like nearly everyone was talking and writing about
food-oriented non-profit. They do a great, great job with preserv-
how much they loved bacon and how much they liked to eat it but
ing, honoring and keeping alive all the amazing traditional foods and
hardly anyone was really talking about what made a better bacon
foodways of the South. A lot of what I’ve learned about southern food
better from lousy bacon, what made one bacon different from
in general, and in this case bacon in particular, has been from connec-
another, who the artisan bacon makers really were, the difference
tions I’ve made through Southern Foodways. They’re based in Oxford,
between Canadian, British and Irish bacons…So I just thought I’d
Mississippi. Doing Camp Bacon this year to help raise money to support
write a small book about it.
 a benefit for

avorite cured meat

Friday, July 1st
Camp Saturday, July 2nd Down Sunday, July 3rd

ce Bacon town
Main Event Street Fair
and the An all day event at Zingerman’s Roadhouse, fea-
turing plenty of bacon, bacon learning, and such
Bacon Street Fair–from 11 am to 2 pm,
at the Ann Arbor Artisan’s Market in the

est luminaries as Allan Benton, John T. Edge, Brian

Polcyn, Molly Stevens, Andrea Reusing, Jan Longone,
historic Kerrytown district. Food vendors
and bacon producers from Ann Arbor and
hard (acoustic) Emile DeFelice, poets, writers and more. To reserve a all over the country will be serving up
delicious bacon-y tastes and food. Open
seat, go to www.zingermanscampbacon.com or email
baconbits@zingermans.com. to the public. Donation requested for
Proceeds from this event benefit the Southern entry. Proceeds benefit Washtenaw 4-H.
Foodways Alliance.

$195/ticket
(includes breakfast, lunch and more
bacon than you knew you could eat) 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

their work would be an appropriate way to help “pay them back”

for all the help they’ve given us here over the years.
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
Pimento Cheese On the
at Zinge menu
rm
from England, now living in Chicago for many years. He’s played and Bacon Mac Roadho an's
use!
Who’s coming to Camp this year? 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
Ingredients:

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.
4 ounces sliced Arkansas peppered ¾ cup whole milk
known. His artwork is amazing as well! They’ll both be at the Ark
bacon (about 2 to 3 slices) 2 tablespoons heavy cream
on Friday night—for anyone who loves quirky, out of the main-
stream R&B and country and western, you should see this show. Coarse sea salt to taste ½ teaspoon Dijon mustard
Get tickets early before it sells out. ½ pound really good macaroni 6 ounces Zingerman’s Pimento
(we use the Martelli’s from Tuscany—
the one in the yellow bag)
Cheese (or make your own—the
And then Sunday? 2 teaspoons butter
recipe for ours is in Zingerman’s
Guide to Better Bacon)
Sunday is our Bacon Street Fair—we’re going to have it at the 2 tablespoons diced onion 1 teaspoon extra virgin olive oil
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
1 bay leaf A small handful of chopped celery
learning here in Washtenaw County. Folks will be able to taste 1 tablespoon all-purpose flour leaves for garnish (optional)
bacon, buy bacon, books, and all sorts of other bacon-alia!
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
Buy the bOok that use.) Chop the bacon and set aside.
started it aLl! 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
available at all brown. (You can do more or less caramelization to taste.) Stir in the peppered
Zingerman's locations or bacon. Adjust seasoning.
www.zingermans.com Serve in warm bowls with a generous garnish of chopped celery leaves. Dig in!

­7
 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. Great Service! If great food is the lock, great service
is the key.
3. A Great Place to Shop and Eat! Coming to
Zingerman’s is a positive and enjoyable experience for
our guests.
4. Solid Profits! Profits are the lifeblood of our business.
5. A Great Place to Work! Working at Zingerman’s
means taking an active part in running the business. Our
work makes a difference.
6. Strong Relationships! Successful working relation-
ships are an essential component of our health and suc-
cess as a business.
7. A Place to Learn! Learning keeps us going, keeps us
challenged, keeps us on track.
8. An Active Part of Our Community! 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. Clear expectations lead to better . . . 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. Clear expectations create a more balanced life
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.
­8
In The Answer to How Is Yes, Peter Block points out that the going to have to live with the results. In fact, I’d recommend that
recent emphasis on balancing home life and work life is mis- you hold true to your principles even if they become a strategic
placed. I agree: It’s all one life. Yours. While balance is all well disadvantage. Why? Because if you’re willing to forgo your guid-
and good as a goal, real life isn’t broken down into completely ing principles when they become inconvenient, then it’s prob-
clear chunks labeled “work” and “home.” The reality of the ably not worth your time to write them down in the first place.
world is that no one who’s passionate about more than one
When you’re doing this work, don’t be afraid to put down ideas
thing is likely going to ever really have enough time to do it
that feel like they’re common sense. What may seem obvious to
all. I think we’re going to get farther by embracing the struggle
you isn’t necessarily so to anyone else. Take the issue of learn-
than avoiding it.
ing. Paul and I always shared the drive to learn more about
What Block so insightfully argues is that the bigger issue of bal- what we were doing and seek out ever-better ways to do it. But
ance is the conflict between people’s personal values and the through painful experience we learned (more often than I’d like
values of the places where they go to work every day. Because to admit) that most folks don’t share this drive; and that even
suppressing your values while you’re at work is a very difficult those who are for it in theory frequently fail to actually follow
way to live. No matter how good the money may be, how scary through. Are they bad people? Not at all. It’s just that, based
it may be to consider changing jobs, how daunting it is to bring on their behaviors, at least, they live a different set of values
this issue up with co-workers, you can’t deny the enormous around learning than we do.
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. You attract like-minded people
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- 2. Take the “should” test
ing principles makes a very big difference for us in recruiting You know that internal monologue we have, where we cri-
like-minded staff members, we don’t advertise the principles. tique the behavior of the people working around us? I call it
We’ve always chosen to let the world judge us by our actions the “shoulds”: “people should be on time,” “people should have
rather than our words. If others are aware of our principles,
more fun,” “people should be more supportive of each other.”
it’s because we’ve actually lived up to our own standards, not That sort of stuff. If you have shoulds in your head about the way
because we’re telling them what they should do. the people in your organization ought to be behaving, I’d suggest
that you probably should include them on your list. Because
4. You achieve alignment amongst principals on principles if something’s in your head that way, essentially it’s an unspo-
It’s unfortunately way too common for leaders of an organi- ken expectation. And in my experience unspoken expectations
zation to have significant but unstated conflicts over values. don’t work.
Failure to put our principles on paper allows us as leaders to
Ironically, many folks with whom I’ve discussed this argue vocif-
avoid coming clean with each other: ethical differences will stay
erously that they “shouldn’t” have to bother writing down their
in the closet and we’ll act out our conflicts on our staff or even
principles because it’s so “obvious” that this is the way adults/
our customers. Whereas I’ve found over and over again that if
good staff/professionals ought to act. To which I just say, “No,
we agree on a long-term vision for the organization and a clear
you should have to.” It’s part of the work of building a great busi-
set of principles then we can get through almost any difficulty
ness. If we don’t write it down, it’s not going to happen. And we’ll
or challenge.
stay stuck in the shoulds instead of sharing the expectations we
really hold in our hearts.
5. Guiding principles lead to better decision-making
Guiding principles form a framework within which we can more 3. Test the draft with stories
effectively make day-to-day decisions. Decisions in business are
For each item on your list of principles, find a few stories from
rarely black and white. A clear ethical framework makes our
your past that illustrate what you believe in. Share them with
decision-making more consistent and effective in the midst of
others. Talk about how they apply: how they helped you (per-
uncertainty and change—which in turn helps the organization
haps unknowingly) or how you might have handled things differ-
develop in a positive and progressive way.
ently. Real-life examples are important because they recognize
the challenging and complex ways that life unfolds every day. As
A Recipe for Writing Your Guiding Principles 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.
1. Draft what’s in your heart
Nothing wrong with that—if everyone involved is in agreement,
The first step is to draft a list. If you could have your way with
just take them off the list.
the world—at least, your world—describe how you’d want your
organization to work. What will day-to-day life be like: how 4. Test stories against the draft
will you talk to each other, work with each other, coordinate
with the community or relate to the world around you? (By
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-
contrast, guiding principles are not bottom-line, strategically
ciple that would have helped? If so, make sure it’s on the list.
critical results. They aren’t market differentiators. They aren’t
something to do just because you read about them in this book.
5. Write a glossary
They’re values that you really hold dear. And hopefully they’re
Having drafted, tested twice, and then re-drafted, it’s time to
values that most members of your organization share.)
sit down to develop what we call a “glossary,” where you actu-
Whatever comes to mind is worth writing down. But remember ally give written clarity to your broad, conceptual statements.
that this is about what you truly believe to be the core values In my experience this is the most difficult—but also most valu-
of your organizational life. The principles you put your name able—part of the work.
to should be ones that you—as individuals and as an organiza-
tion—are fully ready to live by. As you’ve seen above, one of our principles here is that, “At
Zingerman’s we are committed to making and selling high-
Please don’t just throw down what you think others want to quality food.” Sounds good, right? Who could argue with that?
hear—this has to really be from the heart. Remember, you’re

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-
"Secret" #11 from Zingerman’s Guide to GoOd Leading, Volume 1:
A Lapsed AnarchiSt’s ApProach to Building a Great Business
Zingerman’s BusineSs
"Secrets" Revealed!
Guide to Good Leading, Part 1
A Lapsed Anarchist’s
Approach to Building a
Great Business
4 Reasons to Buy This Book ­
(courtesy of its readers)
“The book really, really helped me with the visioning. I’ve
cerns with him then we’re sending a message that our principles been here dozens of times and I still learned a lot and realized
aren’t really all that important. all these things I hadn’t understood. The book is fabulous!”
Take note that Bill’s actual performance is a totally separate issue. —Harvey Sackett
If someone won’t talk to him productively (even with our coaching "It’s written by someone who’s really doing the work, not
and encouragement), then ultimately it’s that person—not Bill— just giving a theory; it’s written by someone who’s really
who is going to have to leave the organization, because that per- passionate about what they’re saying; it’s got real stories of
son is the one who is simply not upholding our principles. what you’ve been through in building the business. It’s one
of the best business books I’ve ever
Making Guiding Principles More than Just a read.”
Piece of Paper —Craig Matteson
Putting our Guiding Principles on paper was a significant achieve- "I think this book is fantastic! The best
ment. But the far more important accomplishment has been suc- creative works go beyond their select
cessfully, if imperfectly, weaving them into our everyday work. ideas and connect us to the universal.
Here are some of the ways we’ve made that happen: Your book does this; it’s greater than
of the sum of the essays.” —Keith Ewing
1. Make the principles part of the hiring process Named One
e’s
Inc. magazin for "You choose to embrace values that
Prospective team members need to know about our standards and To p Bo ok s
2010 ners! are ethical and live by them. It gives me
understand that they’ll be expected to live them and teach them. Business Ow hope and inspires me to do the same
If there isn’t alignment between our organizational values and the
with my own endeavors.”
applicant’s, then the working relationship isn’t going to be suc- —Sarah Khan
cessful, regardless of how impressive the person’s resume may be.
2. Take time to talk about decisions in the context ­
of your values
Management decision-making, like cooking, is a craft, not a sci-
Coming falL 2011
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
Guide to Good Leading, Part 2
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 A Lapsed Anarchist’s Approach
same dish at the same time and compare sensory notes can we
to Being a Better Leader
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 “I devoured Ari’s G2GL part 1 with the same excitement
other on what it means to “treat people with dignity” or “give ser- and pleasure of a Zingerman’s Classic Reuben. I am
vice to the community.” already salivating for part 2.” —Joe Di Duro
For FoOd GatherERs 2011
A Fundraiser to help those in need in our community
Sunday, June 12th from 3-8pm • Washtenaw Farm Council Grounds • 5055 Ann Arbor-Saline Road
Food 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
What is Food Gatherers?
Founded by Zingerman’s in 1986 to rescue food from local Grillin’ is Food Gatherers biggest fundraiser and, well, it’s also
businesses and distribute it to hungry folks in the area, a really good time. There’s a LOT of really flavorful food along
Food Gatherers grew rapidly and became an independent with beer and wine, as well as games for the kids hosted by Ann
not-for-profit in 1997. It is now the primary distributor of Arbor’s Hands-On Museum. You can’t turn around without
food in Washtenaw county. They work to alleviate hunger running into someone you know and there is live music all
and eliminate its causes in our community by reducing food day long. Best of all, the money goes to feed people in our
waste through the rescue and distribution of perishable and community. Food Gatherers was recently ranked #2 in the
non-perishable food; coordinating with other hunger relief nation by Charity Navigator! Food Gatherers has received the
providers; educating the public about hunger; and developing coveted 4-star rating from this independent charity evaluator.
new food resources. 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.
­9
3. Teach the principles regularly
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. Examine your reward systems and see how ­
they support your principles
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. Beware the “principle police”

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 Can you name the one nationally
recognized leadership training program
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.
that wins rave reviews from
6. Mind the gap
• Bootstrapping Entrepreneurs • General Managers
We need to schedule regular time to assess the gap between our stated values and our actual behaviors.
• Corporate CEOs • MBAs
Why? Because we will fall short. And when we find those shortfalls we need to quickly confront them:
• Non Profit Leaders • Nationally Known Naval Enginneers
acknowledge that we’ve erred, apologize to those affected, figure out what to do to make the situation
• Bankers • Bartenders
right. In most cases it’s really more about quick and effective recovery from failure than it is about attain-
• Busboys • Training Professionals
ing perfection.
• Creative Attorneys • Liberal Arts Majors
7. Tell stories • Public School Teachers • Conservative Republicans
• Successful Restaurateurs • Liberal Democrats
Talking about being a “principle-centered organization”
• Psychology Professors • Independents
is all well and good but it’s about as meaningful as tell-
• Restaurant Managers • Anarchists
ing new staff that you’re committed to “great service.”
• Booksellers • And Food Lovers from All Over the World?
I’m sure that Enron had a nice set of principles written
• Food Co-ops
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 Only one that we know of!
otherwise vague or abstract with meaning. “Remember
the time that Lou handled this situation . . . ?” Or, “one Check out Zingerman’s full-flavored,
day this happened and it was really tough but this is how
we handled it . . .”
out of the box leadership seminar series
at www.zingtrain.com
Final Thoughts
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
Upcoming Seminars at Our TraiNIng Space In AnN Arbor
of a long series of small and seemingly innocuous decisions. As a result, it’s easy for those involved—when Bottom Line Training
they’re working in isolation and not being pushed to assess their decisions in an ethical context—to ratio- May 16-17, 2011
nalize each instance on its own. And then one day, the crisis comes and no one can figure out what went When times are tough, smart business can pull ahead of the pack by investing
wrong. in their employees. Now is the time to catapult your organization forward while
Lest you think this stuff is all too earnest, let me share one of our Guiding Principles at Zingerman’s: others are floundering. If business is slow, you’ve got the time. It really is a very
“Working at Zingerman’s,” we wrote, “means taking an active part in running the business. Our work makes small financial commitment to make a big impact down the road.
a difference.” And in our glossary one of the ways we define a great place to work is, “We like to have fun.” There is a workable middle ground between the equally inef-
We’ve learned that having fun isn’t something that just happens. Instead, it’s the result of conscious deci- fective extremes of big business training bureaucracies and the
sions that we make when we come to work every day (or go anywhere else we’re going). It’s really a perfect “no-time-for-training-so-we’ll-run-around-like-crazy-being-
item to include in our principles, because when someone comes to work with us we want to make sure we frustrated-all-day ” approach of so many small businesses. It’s
expect them to have fun while they’re with us. To make things all the clearer, we add in the glossary, “And called “Bottom-Line Training”®: Zingerman’s training system that
we take our fun very seriously. So don’t mess with it.” is designed for the real world for real small businesses that don’t
I guess the same goes for all our Guiding Principles. We take them seriously. So don’t mess with them! ever have “enough” time or people or training resources.
They really have made a big difference in what we do and in the way our organization works.

2011

May – Mint Julep - $8.00

Travel the world with Zingerman’s! It’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
Reserving spots now for Derby. The Mint Julep, a cocktail of Very Old Barton bourbon, simple
Piedmont, Italy, Fall 2011 syrup and mint served over crushed ice, tastes great while dining on the
Roadhouse patio this summer.
Zingerman’s Food Tours is about connecting with people and places
through the food. We take a small group, settle in, and explore a June – Hilty Dilty - $8.00
cuisine and culture at a reasonable, balanced pace. We cook, we The perfect sweet and tart summer drink, made with Apricot brandy,
eat, we talk with locals, and we learn directly from the artisanal food pomegranate grenadine and freshly squeezed lime juice. A summer time
producers about what they do. The relationships with people in the staff favorite!
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. HopPy HOur!
zingermansfoodtours.com • 888-316-2736 Mon-Fri 4-6pm
Log on for more information about our tours, and to sign up for our e-news. $1.00 off all draft beers and wine pours­
Call or email any time, or find us on Facebook. We’d love to hear from you!
$1.00 entire bar menu

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 "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!
Ways to get your Rye Bread at Zingerman’s!
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!
Friday is Rye-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

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.

Cranberry Pecan Bread May 6-7
This 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. Great for Mother’s Day!
Scallion Walnut Bread May 13-14
Our crusty, slightly sour farm bread with toasted walnuts and
fresh chopped scallions. Makes a great instant stuffing for
roast chicken.
Potato Dill Bread May 20-21
Roasted 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.
Call ahead to order your Bakeshop—3711 Plaza Dr. • 761.2095
special loaves from: Deli—422 Detroit St. • 663.DELI
Roadshow—2501 Jackson Rd. • 663.FOOD
Loomis Bread May 27-28
Tangy 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 28
The 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 3-4
Chewy, 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.
Most of our Special Bakes are available for shipping
at www.zingermans.com or 888.636.8162
Chernushka Rye Bread June 10-11
Chewy traditional Jewish rye with peppery chernushka seeds.
This one definitely has a following.
Peppered Bacon Farm Bread June 17-18
Everything 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! Great for Father’s Day.
Bacon Pecan Sandy Cookies June 18
This 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 24-25
A 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.

20% OFF
Whole cakes of the month and slices at
the Bakehouse or Deli Next Door
coffee shop!
May Jewish Rye Bread June Rustic Italian Round
May Cheesecake June Lemon Sponge Cake
$4.50/1.5 lb. loaf (regular $6.99) $4.50/1.5 lb. loaf (regular $6.25) Choose from three flavors, all made with Light and lemony sponge cake with lemon
The bread that’s been the base of well over One of our best selling breads for its versatil- fresh cream cheese from our neighbor, curd between the layers and a caramelized
a hundred thousand or so sandwiches at ity. It has a beautiful white crumb and a Zingerman’s Creamery. New York style with meringue exterior. A
Zingerman’s Deli since 1992. Plenty of rye golden brown crust. This is real vanilla bean and butter pastry crust. pretty, flavorful and
flour (believe it or not, most "rye bread" sold that great simple, white Muscovado brown sugar with local sour light ending to any
in America has hardly any rye flour), a natural European loaf. All it cream glaze and graham cracker cornmeal feast. Plus it’s
sour starter (not the usual canned shortcut), needs is some sweet crust, or dark chocolate with our own black wheat free!
and lots of time. It takes more than 5 hours to butter. magic brownie crust.
let the dough develop. A perfect pairing with Available in 7" rounds.
hot corned beef.

­11