ML Interest Tag: quantity

Why Do We Love Trader Joe’s So Much? It’s All a Clever Mind Game

by Karly Wood

It turns out, there’s an actual real reason why people love shopping at Trader Joe’s and it’s not just because of those Hawaiian shirts. In a recent interview with Business Insider, psychologist Barry Schwartz discussed the grocer’s uncanny ability to draw in customers in an almost cult-like following.

We’ve long touted the greatness that is Trader Joe’s here at Red Tricycle, so it comes as no surprise that there have been actual, semi-scientific discussions about just what draws people to its doors in droves. Here’s what we found out.

photo: Phillip Pessar via Flickr

For starters, Trader Joe’s has always been about quality over quantity. Its coordinated branding includes simple and fun labeling, not to mention tasty ingredients that go a long way with customers.

While its stores may not carry hundreds of each type of product, the ones they do carry are tried and true. This plays heavily into not only controlling supply costs but also giving customers just enough variety to feel like they have options, but not so many that they can’t make a decision. Needless to say, it’s a solid business model that is ultimately focused on providing the best customer service.

Photo: Daveynin via Flickr.

Trader Joe’s also has the market cornered when it comes to the frozen food aisle. While most of the country’s grocery stores utilize standing freezers with open-and-shut doors that leave the frozen food aisle chilly and uninviting, Trader Joe’s prefers “coffin cases” that are low to the ground and easily accessible.

All those differences make for a warmer shopping experience, not to mention customers who rather enjoy shopping for freezer goods alongside the adjacent non-frozen treats. Instead of the “get in and get out” mentality, patrons can explore products without a blast of cold air in their face.

And about that packaging? It turns out the whimsical hand drawings and catchy descriptions do more than just make the products look good––they also give that human element we all want in life. They make us feel like we need that bag of birthday cake popcorn—even though we just came in for a bag of organic apples.

Checkmate, Trader Joe’s.

––Karly Wood

 

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Now Open: An Eatery for Cookie Dough Lovers

by Ayren Jackson-Cannady

Of course you know the risky business involved with eating raw cookie dough (hello, bacteria from uncooked eggs!), but it’s sososo hard to resist…even just a tiny taste. Now, thanks to the opening of Sophie’s Dough, a gourmet edible cookie dough parlor in the Pentagon City Fashion Centre, you can have your double chocolate chip dough and eat it too!

Photo: Ayren Jackson-Cannady

Who’s genius idea was this?
Sophia Fellers, owner of Sophie’s Dough, always thought you should be able to enjoy cookie dough without the worry of getting sick. Touché. So, she tested and perfected a handful of recipes, and used her professional experience and Business degrees from George Mason University to open the first edible cookie dough shop in Northern Virginia and D.C. (it should be noted that there are a couple of cookie dough caterers and pop up shops in town, but Sophie’s is the first brick and mortar). Bonus points for being in a mall–for when carb loaded kids need to walk off some of that dough power before heading home.

Photo: Sophie’s Dough

What’s in the dough?
Sophie’s uses high quality ingredients to make dough from scratch daily at the shop. They use organic milk and brown sugar, heat treated flour (to kill bacteria) and NO eggs whatsoever. You and your family can confidently eat a little or a lot. The most popular flavors among cookie dough lovers of all ages are: Classic Cookie, Birthday Cake and Cookie Monster. You can get your dough in a variety of ways: scoops, sandwiches and milkshakes (yes, people). You can add a scoop of ice cream to your cookie dough or additional toppings. Scoops come in one, two and three. A single scoop is a good kid size serving, but if it can’t be eaten in one sitting, the dough stays delish for up to a week in the refrigerator.

Photo: Sophie’s Dough

Need a break from the sheet cake standby for the next party?
This sweet spot offers larger quantity special orders. One day notice is required, but you can order and pick up a fresh quart (approximately 10 servings) for $30 of whatever flavor you choose. Or, you can order a box of one dozen single scoops ( mix and match) $40.

Photo: Sophie’s Dough

What about a party for one?
For those times you just need to enjoy your cookie dough solo…while binge watching something on Netflix, Sophie’s also delivers scoops via Postmates. Drops mic.

Sophie’s Dough

1100 S Hayes St. (Arlington, Va)
Online: sophiesdough.com

Have you tried Sophie’s Dough yet? Share your thoughts in the comments. 

—Ayren Jackson-Cannady

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See the Results After Teacher Installed Pedaling Desks in Classroom For Students

by Red Tricycle

We can appreciate any teacher uses some imagination to help students. Bethany Lambeth, who teaches math at Martin Middle School in Raleigh, North Carolina, did just that. Ms. Lambeth installed pedaling bikes underneath the students desks hoping it would channel their energy, improving both their concentration and quality of work.

Bethany Lambeth had the idea of giving students more exercise after she switched from teaching elementary school to middle school and saw the decrease in concentration as a result of not having recess. Ms. Lambeth heard about Desk Cycles while reading an article, and she immediately thought they would be perfect for her classroom. However, she had one problem — who would fund it?

Luckily, their school had the opportunity to apply for a $2,000 grant from 4C for Children, a non-profit organization that strives to help child care providers prepare our youth for the future. The four C’s represent creativity, collaboration, communication, and critical thinking, and Lambeth proposed that the pedaling desks would combine all four.

And as it turns out, she was right. Ms. Lambeth told CBS News, “I have noticed an increase in the quality and the quantity of student work. Last year I noticed an average of a 50 percent decrease in the amount of missing work for my struggling students.”

Win-Win!

Would you encourage the use of pedaling desks? Let us know in the comments below!

H/T: CBS News

 

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RECALL ALERT! Frozen Vegetables Recall, Including Target Brand and Many Others

by Red Tricycle

The U.S. Food and Drug Administration has announced a voluntary recall of some mixed vegetables and frozen peas distributed nationwide. The National Frozen Foods Corp. of Seattle is voluntarily recalling a limited quantity of Not-Ready-To Eat frozen green peas and mixed vegetables due to potential to be contamination with Listeria monocytogenes.

Brands including Bountiful Harvest, First Street, Great Value, Live Smart and Market Pantry, which were distributed in retail stores nationwide between September 2, 2015 and June 2, 2016, are affected. To see the complete list of recalled items, click here or visit http://www.fda.gov/

 

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RECALL! Quaker Quinoa Granola Bars May Contain Listeria

by Red Tricycle

 

The Quaker Oats Company announced a voluntary recall of a small quantity of Quaker Quinoa Granola Bars after an ingredient supplier was found to have distributed sunflower kernels that may be contaminated with Listeria.

The vast majority of potentially affected Quaker products were withheld before reaching retail shelves, but the products being recalled were distributed nationwide and are as follows:

  • 6.1 ounce boxes of Quaker Quinoa Granola Bars Chocolate Nut Medley with UPC code 10030000322410000 and Best Before Dates of: 10/16/2016, 10/17/2016
  • 6.1 ounce boxes of Quaker Quinoa Granola Bars Yogurt, Fruit & Nut with UPC 10030000322434000 and Best Before Dates of: 10/10/2016, 10/11/2016

If you are interested in more information, please go to www.quakeroats.com.

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Fueling the Parenting Universe

by Jacqui Boland

At Red Tricycle, we believe the best memories are created when families do fun things together and we believe every day is an opportunity to create new stories. 

It’s not just our point of view. There is science to back up the notion that experiences bring people more happiness than actual possessions and that quality family time trumps quantity.

Our research shows that while our readers are very capable and confident parents who regularly schedule family time, they only do fun things together on average 2x a week.

As a result, this brand-new newsletter is designed to fuel the parenting universe with daily inspiration for family fun.

It’s short (we know you’re busy) and includes three actionable ideas that you can do together with your family that day. Whether it’s watching a silly video over breakfast, preparing a recipe together at dinner or hosting an impromptu dance party, we provide the inspiration and opportunity to spend time together each day having fun.

Look for this email first thing every morning and you’ll start your day with a reason to celebrate.

Ride on!

Jacqui Boland

ceo + founder | red tricycle

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Where to Cash in on Soft-Shell Crab Season

by scott wardell

Despite what year-round “spider” crab sushi rolls might tell you, soft shell crabs are a highly seasonal item, available in very limited quantity, especially on the West Coast. Supplies of these freshly molted crabs, a product of Chesapeake Bay shellfish, are usually exhausted by July, so order them up anywhere you see them. We recommend you take this list of Bay Area restaurants serving soft shells, and squeeze in as many dishes as humanely possible in the next few weeks. Carolyn Alburger of 7×7 writes:

SoMa’s RN74 (301 Mission St.) has a crispy soft shell with ginger-celery leaf remoulade on its lunch and dinner menus, and at the bar there’s a soft shell crab sandwich with oven-roasted tomatoes, caper aioli and Old Bay fries.

At Fifth Floor (12 Fourth St.) David Bazirgan has a soft shell crab po’ boy served with yuzu aioli and housemade kimchi on a Firebrand bun. Get it with a pint of Scrimshaw Pilsner and a shot of Jameson 12-year for $25 at the bar.

In the Mission at Range (842 Valencia St.), there is a soft-shell crab with roasted apriums, basil and hazelnuts available for dinner.

Still got a hankering for some succulent crab? Read 7×7′s complete list of the top spots for soft shell crab this season by clicking here.

This is our weekly guest post from our friends at 7×7, a site that keeps you up on the best of SF. We’ve teamed up for an exciting partnership to bring you a fantastic Date Night idea each week. Be sure to check out their blog for hourly doses of the best of SF.

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Date Night: Autumn Beer Suggestions

by Erin Lem

Autumn sure is packed with fun kids events, but that doesn’t mean you (mom and dad!) have to sit on the sidelines. Nothing screams grown-up fun more than a road trip through the Bay Area to visit some great breweries and taste delicious autumn-themed beers. Our friends at 7×7 have put together fabulous suggestions on places to try tasty brewskies that will make you feel the Fall Spirit in the best way possible. Sit, relax, and drink up…. adults need their treats, too.

Just as seasons vary from one part of the country to another, so do regional seasonal beers. In the east, the local brewpubs are all about pumpkin ales this time of year. On the west coast, we have the succulent orange squash as well, which is the subject of a future blog, but right now it’s the end of our hop harvest season and time to enjoy beer bittered with fresh or “wet” hops. We asked the experts for their tasty suggestions for autumn brews.

Dave McLean, brewmaster and owner of Magnolia and the owner of Alembic Bar, explained the concept of fresh hopped beers. “Hops are very fragile when picked and need to be carefully dried to preserve them for use throughout the year. Fresh hop beers eliminate the drying step and are made using just-picked hops that are taken from field to waiting brew kettle in as short a time as possible, before any degradation might occur. This usually means getting them from the grower to the brewer in less than 48 hours.” He adds, “Since the hops aren’t dried, the flavor profile manifests all of the hops. Essentially, none of the most volatile flavors and aromas are driven off during processing.” Dave notes that Magnolia still has a limited quantity of their wet-hopped beer, High Time Harvest Ale, available, but expects that it, like the season itself, will soon be gone.

To finish this 7×7 article, click here.

Written by Scott Mansfield

This is our weekly guest post from our friends at 7×7, a site that keeps you up on the best of SF. We’ve teamed up for an exciting partnership to bring you a fantastic Date Night idea each week. Be sure to check out their blog for hourly doses of the best of SF.

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