Ocean State Foods

04/07/2023

03/31/2023

We added a new highlight/album called H&M 03/2023; besides this post, any new information is contained there. On one of the first frames, we reference that several of our questions were never addressed after 3 months; they are as follows:

What is my reputation from your POV?
Does Hope & Main have media relations?
Does Hope & Main suggest/recommend members & businesses to cover to media outlets?
If so, what is the criteria for recommending these businesses?
Is there a list of guidelines that could be verified retroactively?
Or, is it cherry picking the businesses you want to see make it?

Furthermore, we never referenced the NON highlight via a post; the information in that highlight is highly relevant to this post & the aforementioned highlight. Essentially, the organization chose which organizations it wanted to receive public funds; and in an effort to make things ‘fair’, they actually made them unfair. There is/was no system in place to “fairly” distribute the funds; so they prioritized certain businesses for whatever the reason may be (although we think some potential reasons may be implied)

Let us also take a nod at our market & media highlights/posts; in conjunction with the theme of favoritism/collusion disguised as social causes and sensationalism

If you’re not born a certain way, and can’t be controlled for frivolous reason, you’re not going to eat. We won’t promote you in the media, we won’t give you a spot to sell or let you sell your most popular products, and we won’t buy your products because of something we heard about you but never asked you about; the expectation is to remain silent, and not stir the pot

Maybe you should come make an example out of me, before someone gets any ideas

03/21/2023

This post references the “administration” highlight on IG; or the album of the same name on Facebook. We’re taking a further look at the systems we rely on as a society; and the industries we collectively decided that we “can’t do without”. This is what happens when you create an inelastic demand and a lack of responsibility; for example I wouldn’t need an accountant at our current scale if it wasn’t for taxes. If I could represent myself effectively (and didn’t have to dance around a judge’s ego), I wouldn’t need these BS artists

Losing tons of money and time is bad enough; the real crime is that my faith in both of these professions has been eroded to a point where they’re operating at a negative (they’ve brought a LOSS in value to me; every step of the way)

Even better, is how they fit together. In an “imaginary” world: the accountant spends my money on a lawyer to threaten me to shut-up about how they basically stole my money; and then my lawyer doesn’t care because I don’t have the money to p**s away in court. I mean, the only people that would win are the lawyers right?

Tell me this; what is the incentive to do the right thing, when justice is only available to those who can pay for it? Why should I wait for the court, when I know I could sell the guy’s car and the gold in his teeth by the end of the week? Well, I guess the only thing is that we know the criminal justice system is much more efficient than the civil courts; but I think that too would be overloaded once enough people realize it’s up to them

I can’t even dream that one day, maybe my kids can become one of you; because I can’t even get paid for what I do, or get what I paid for (that kid wouldn’t be able to eat right now, never mind college). The social contract is in breach; and there’s like one loose screw holding the handle on

If we don’t fix the problems, they’re going to keep happening. The owner that never got held responsible, he’s going to steal your grandma’s dessert in the nursing home; and his kids that were able to live a good life on dad’s fraud money will literally take the food out of your children’s mouth

03/20/2023

We’ve been adding content via our stories/highlights; we have a couple posts coming this week to further tie things together. Unfortunately, certain things have an implied negative tone; so we wanted to update you on where we stand, our future plans, and how it all fits together

We have path forward; we’re going to turn Ocean State Foods into a local food hub, amongst other things. We’ve been updating the information on our site, bit by bit; and it’s kind of a “rough draft” for the direction we’re going in. Imagine it like this: anything you can dream us doing, we can potentially do for you. We tried to give you some ideas by laying out our experience/skills/education; but we’re free to do whatever needs to be done if you really want to make a change

In short, we are “doubling down” on our mission; and simply pursuing it from a number of different angles. We’ve done a lot of thinking, and all of our successes personally, professionally, and as a business stem from our ability to both develop & execute realistic systems; so we can pursue our goals by helping you with your’s

The first piece is our consulting; it’s how we intend to pay our bills and dig ourselves out of the holes we had to dig getting here. We’re purposefully not for everyone; consider us so honest that if you bring us into the wrong environment, we’ll end up destroying it so it can be built back better (I said it). We’re for the genuine only; and for those who share our vision & values, not work against inclusivity

There is considerable risk; that speaking out will alienate other business owners (especially those on the ”ins”) and it’ll just be another sad story of doing the work and getting nothing back. But this time we’re smarter; and we have a nice list of things to address when we’re slow that further our interests. We’ll have more to say on the consulting; but for now, please don’t hesitate to reach out

First things first though, we need to finish leveling the playing field a bit. The mission to develop our local food systems is a noble one; but unfortunately good things shine bright enough to attract the monsters

03/01/2023

We’re posting our personal experience working in the industry; it’s to be used as a resource so you can come to your own decisions. This post heavily references the highlight “Experience” found on our Instagram; or the same album on Facebook. The entire bulk of the post IS the highlights; because there’s a character limit on IG. The highlights mostly go in reverse chronological order

Why does no-one want to work? Maybe this will help clear it up. Kitchens are like the American dream. Sure, washing dishes or getting screamed at on a Saturday night instead of going out with your buddies isn’t most peoples’ idea of a good time. But, if you put in the work & due diligence, you can rise the ranks; dishwashers to cook, cook to chef, chef to owner, etc. The problem is, when you take away the dream (being able to afford the basics and have a happy healthy family), the job isn’t worth it anymore. The value to the employee is not $/hr; it’s $/hr plus a way to you dreams

The same applies to our business. We tolerated slow money in hopes for the future; but now that we see clearly, we’ve lost it (in terms of cooking professionally). The industry in its CURRENT STATE will never be able to provide the environment needed for me (Bryan) to achieve the things I want out of life

For context, I haven’t even been able to go out on a date, never mind maintain a stable relationship or family, since opening the business. I worked with a lot of sad people in the past; their wife is mad they’re always working, and they don’t know their kids. I don’t want to be like that; I wouldn’t be anywhere close to where I am today without my family, and I intend to pass that on at a bare minimum. That’s why I wanted to build a business first; so an overgrown child can’t hold your life hostage instead of doing THEIR piece

A lot of people have tried to tell us to be quiet. I’m not sure what makes them think we’re interested in smoke & mirrors; and letting predatory organizations pull the wool over our eyes. They NEED you to dump all your time, money, and energy into their false hope; it’s how THEY get paid. If we can stop someone from getting into this mess, at least we’ve done something good

02/03/2023

02/03/2023

Reformatted to include resignations and another experience. 1 more coming for this album

01/27/2023

Hey everyone; I just wanted to give you all an update on our progress

We’ve been focusing on rebuilding & re-centering ourselves; starting personally. When the business relies on you, you tend to prioritize it; and the constant push just to maintain took its toll over time. We’ve been cooking at home, experimenting with some new ideas we’re excited to implement once we’re back; something we’ve only been able to do a handful of times since starting the business. We believe in our grain bowls for a reason

There’s still more to catch up on; and we intend to finish up with the past as soon as possible, so we can focus 100% on the present & future. Our experience is a tool. At this point, we think fully documenting our experiences & challenges can be a useful resource; both to our future activities (as a point of reference), and to others in similar circumstances

We’ve been working on our future too; and we’re taking the opportunity to re-build as “from scratch” as possible. We took our old website down; and replaced it with a new one. Our new website (v4.0) is going to be great; each progressive version has been a significant improvement, and we expect no less of our new site. Everything we could tell you about what we’re going to do can be found there; link in profile/bio. At the time we’re writing this post, our site is essentially written in html; which means it’s extremely basic in format, but the information is relevant. We look forward to looking back on this post, and seeing how far we will take the site; as we continue to learn and improve it functionally & aesthetically

Anyways, that’s all for now. We appreciate everyone that has supported us, and stayed; we lost some people, but have increased our followers since we started (we broke 700 this week, woohoo!). Hopefully you guys aren’t just here for the circus; we really are trying to help here

01/12/2023

This one boils down to: regardless of the actual written regulations, we invested our life/resources into a state approved plan; and then they switched up on us right as we were going into our busy season. It forced us to cut the number of products we could effectively produce and focus on frozen products; it dumbed us down by decreasing our capacity to be creative with our cooking, and utilize local ingredients effectively; and it wreaked havoc on both our financial situation, and the amount of time we have to spend weekly on marketing our products and improving our situation

We went from cook, package, type/print menu, and communicate allergens; to type & print labels, cook, package, label containers (twice, or else buy more expensive containers and/or labels), type/print menu, full ingredient list (online or paper slip), and communicate allergens. This could ARGUABLY not be a big deal for a company with a fixed menu; but we were transitioning into 2 menus of 4-6 items each week (and that’s just the kitchen). There’s volatility in the local food supply, so it’s best to not commit too hard to a menu until you have what you need in hand (so menus change). On the flip side, it’s easier to change your plans on what’s for dinner with what you have; than be missing something that didn’t arrive on the boat from *insert epicenter of next global crisis here* (different kind of volatility). Local is part of our mission; and we were hoping it would give us an edge marketing such an “inconsistent & no-frills” product (but relatively affordable, tasty, and oftentimes healthy)

The effects of these new requirements go on to affect other aspects of operations as well. Now the menu isn’t so new & inviting every week, or you don’t have time to make customer favorites consistently (because you’re trying to utilize what you DO have and stay on-brand); that effects sales. Now you’re wasting product because you over-produced, so you focus on frozen; etc, etc

We never had enough for us; never mind hiring someone to alleviate the aforementioned, and losing double. The few times we got help, we’d have slow markets that week; and in hindsight, it wasn’t worth it

01/09/2023

We understand markets were good leading up through the pandemic. They were good for us too; even with limited options available in 2021. Last winter (2022) was brutal; we were rejected from everything except 1 market. The only other market available to us required mandatory COVID vaccinations for vendors; and giving into tactics like that only makes things worse down the line

We were hopeful going into the 2022 season with 4 markets a week lined up. The increase in effort did not amount to an increase in profitability. People weren’t spending the same this past summer as they were before; the fall was more of the same. It’s hard to gauge exactly since they’re different markets on different days; but we can use our summer Wednesday market as an example. It was on the same day, at the same time, and the same place; and our sales were down over 30% a day from the year before. The last couple of weeks made the summer look good, with the exception of one week before Christmas; but our sales for that week are what we consider to be the weekly minimum to stay cooking

I’m sure I’m not the only one that thinks markets aren’t the same as they used to be; but most people don’t want to admit it for one reason or another. While our neck is on the line, we might as well tell you some more too

In 2021, we had to back out of Mt Hope Farm farmers market; after being asked to not sell any of our products containing seafood; after another vendor complained that we were selling meals with cooked fish. This forced us to lose our only weekend market; severely debilitating our ability to sell our food.

Markets are hard to get into in general sometimes; just ask the Aquidneck Farmers Market. Despite applying/inquiring several times, there’s never enough room for us; although it doesn’t stop them from collecting the application fee

Finally for now, this summer we were asked to change our hummus’s name, label, and description to appease another producer; despite ours having existed before theirs, being very different (local), made from scratch, and sold at a better price point. Competition is the basis of a free market. More nepotism; this time bordering on collusion & price-fixing

01/06/2023

It’s hard to pick where to start; so we’re just going to dive right in! There’s character limits so this is more of a jump-off than an all inclusive argument; there’s more coming!

Whether by accident, or malignant intent, several organizations tasked with promoting RI businesses (especially food related) have passed us over; part of our mission is to support the community and local food system, but we need their help to achieve our goals

EVIDENCE OVERVIEW
(1) 1st pic RI monthly
(2) 2nd pick sign at Hope & Main
(3) Remaining pics, raw text from ‘Shop in RI’ article
(4) IG Story/FB Album named ‘H&M 12/2022’ (purple & blue sections)

The relationships of Hope & Main to various media organizations/agents are in question here. We imagine that finding the story is just as important as writing it, printing it, and getting it distributed; much like selling our food & vision is just as important as cooking & delivering the physical food. When you show us a page like the one in RI Monthly (1), it’s hard to think there wasn’t some sort of recommendation on behalf of H&M. How is it that 6 of the companies featured are present/past H&M members? We’re like 95% sure 5/6 of those companies started in 2022 too. To be clear, we’re NOT talking bad about these featured companies; we’re happy to see them supported!

How about the sign? Same thing; brand new companies were represented. Maybe they’re more worthy than us, but why is it that ProJo knows about the existence of 6 month old companies (please don’t misinterpret me); but doesn’t know about a company called OCEAN STATE FOODS that’s a SMALL BUSINESS in RHODE ISLAND that sources LOCAL INGREDIENTS to be SUSTAINABLE and help the COMMUNITY and works out of HOPE & MAIN. We’re like a food writers’ dream just off the buzz words, so what gives?

Well, there’s 3 options we see right off the bat:
(a) we slipped through all the cracks
(b) we were never recommended/promoted by our “incubator”
(c) they know we’re here, and are choosing not to interact with us for some reason

“It’s your business, how about you promote it yourself?” Very true; but that’s not the subject right now. The status of ‘incubator’, and nepotistic promotion is

01/03/2023

Hey everyone, we hope you had nice New Years. We have some updates for you in 2023

We’re suspending all of our markets for 2023; indefinitely. The markets were never supposed to be the centerpiece to our business; they were supposed to be a place we could promote our products while getting some extra sales. Online ordering & delivery is the only way we can properly scale our concept; and I don’t think enough people are quite ready for that yet

In terms of the website, we’re pulling all of our products. Nothing is available for order; not even gift cards. We’re hoping to start adding products again later on; once we finish closing out this chapter. In the meantime, we’re going to continue our organization’s mission; while catching up on all the stuff we had to forgo in order to get us here in one piece

One of the biggest reasons we started Ocean State Foods was justice. It got to the point the chef couldn’t proceed with his life; because of the volatility and injustice of the industry (at least while working for someone that doesn’t actually do the job they hire you to do, and constantly holds it against you). At a minimum, we were hoping this opportunity could keep chef working & busy; this wasn’t supposed to be a “get rich” scheme. We won’t get into the nitty gritty on this post; if you poke around our profile, you’ll start to get an idea of what’s coming next. We tried to achieve our goals of positive change through the creative process of cooking; now, we’re going to expedite the necessary changes to our industry

Our concept is good; and I wouldn’t change a thing in our history. The kitchen will reemerge when the time is right; although I don’t know if that is months or years right now. In the meantime, we hope you continue to follow & support us; but we understand if you want to go. I’ve got to say though, pretending we don’t exist isn’t going to help with much at this point; what’s done is done, and we intend to see it to the end. If you want to watch it happen or not, that’s what’s up to you; but as they say, “ignorance is not an excuse”

Thank you to our customers that supported us so far, and we hope to see you again; sooner than later

12/02/2022

Hey, it’s us (any I’s are from the perspective of Bryan the owner & chef). Not really feeling it too hard this week, so we didn’t go through the motions. We’ll be at our markets, and we’ll have some specials (definitely potato salad). There will be a menu, and we may or may not post it. It’s hard to motivate with constantly diminishing returns; especially when the returns were never that high to begin with, and the outlook for winter markets is seeming bleak

Markets are a tough business lately; it feels like we’re kind of paying to be a wall decoration while people sip their coffee and feel good about supporting local (there may be a few too many holiday markets too). Not all of you of course; we appreciate our regulars so so much, and appreciate all of your support in getting us to this point! Maybe our food sucks; I don’t think it does but maybe. If it does, you should let us know so we can do something about it

The idea was people would like our food and what we’re doing, and help us to promote ourselves; including media organizations & maybe even the politicians that claim to be about small business (yet allow our state to rank 46/50 in the nation). Maybe it would have been JWU; after getting kicked out for failing my writing course 3 times because I couldn’t engage with their professors, I returned for 3 undergrad/grad degrees directly relevant to this business (and we’re like 10 miles away from each other, and I’m personally connected to some of their professors/managers, so it’s not like they didn’t know)

I can’t decide if they’re all vultures waiting to pick apart our concept once it dies, for their own devices; or a peacock that looks nice but buried its head in the sand cause they’re scared and don’t know what to do. I guess it’s tough to sell 250k degrees for an industry that is in so much trouble; if you accept that that is the situation, and not the idealist version manufactured in academia

Chef’s entire personal life has been on hold for over two years, waiting for things to work; not even work, show a little improvement. Instead they’re getting worse; it feels like every system we rely on is rotting and becoming non-essential; in the simple fact that they’re expensive & ineffective (symptoms of overregulation of EVERYTHING). It would seem the entire world is in trouble; and this business was supposed to be our piece of the answer

This isn’t a giving up post; it’s a realignment one. We posted a meme a couple days ago on our story addressing this (if you don’t watch our stories you might want to going forward); basically we are expanding our scope beyond cooking & distributing local foods. Ocean State Foods is going to be what it needs to be at this time; for the good of its mission and all of its stakeholders. We’ve wasted so much time trying to get simple professionals & organizations to do what they’re supposed to do; and nobody is going to do something about it until someone puts the figurative gun to their head (it’s been our experience every step of the way for years). We hope to turn the wastes we have incurred, into gains for all. Imagine, if you will, pouring a little water on the floor to see where the leaks are; hopefully plugging up some of the holes works, but sometimes you have to rip the whole thing up and start fresh

So come & get it this weekend! If we don’t sell enough; we’re going to suspend fresh market specials until things improve. And, if the math still doesn’t match up after that, we’re going to stop showing up to markets because it’s just not worth it (this isn’t a one week of support will fix all situation though). We’re about a month or two from wholesale (an entire additional set of requirements, therefore additional work), and we’d much rather dedicate our time there and to our newfound (rather honed) mission; than to cooking a bunch of food for people that “just ate” if you know what I mean

See you soon, my friends

11/25/2022

We hope everyone had a nice Thanksgiving! Menu is live for the weekend; order by 7am the day-of to reserve your food and take advantage of our web pricing. We have normal hours this weekend & next week. Pâté is back again; you guys bought it so fast we couldn’t even put any out for sampling (that’s good, thank you)

Pre-order pricing:
Grain salad - $3.99/cup
Soup - $5.99/pt
Liver Pâté - $4.99/4oz
Crostini - $1.99/cup

Check out even more products on our site (oceanstatefoods.com)

Sourcing for market specials:
Schartner Farms
Big Train Farm
Hillside Mushrooms
Carr's Ciderhouse
Baffoni's Poultry Farm
Cook's Valley Farm
Barden Family Orchard
Buck Farms

11/23/2022

Wheat berries, red kidney beans, bok choy, beets, sweet potato, cabbage, bbq seitan, aromatics, and herbs

Our grain bowls feature: two servings of cooked mixed vegetables, a serving each of whole grains & beans (a complete protein), and an additional source of protein (meat or plant-based). Order this meal & more like it online for only $9.99! Pickup options available 7 days a week; and we deliver locally! Visit us at ‘oceanstatefoods.com’ for more info

Sourcing for this meal:
Green Thumb Farms, Inc.
Ward's Berry Farm
Cook's Valley Farm
Schartner Farms
Movement Ground Farm
Born From Pain Vegan Bakery (Rhode Island)
Buck Farms (Maine)

11/23/2022

Re-post from the weekend! We like to keep a record of what we’ve done, and the menu wasn’t typed up in time for our Friday post (it’s a lot logistically just to get these menus done, and sometimes we’re not sure what’s actually going to happen with the time we have). It was a good weekend; thanks for everyone that came out. We sold out of a few things this weekend, including the caponata; so say goodbye until the eggplant is back next year! Reminder that this is LAST week’s menu; we’ll post this week’s menu Friday

Sourcing for last weekend’s specials:
Schartner Farms
Big Train Farm
Hillside Mushrooms
Carr's Ciderhouse
Baffoni's Poultry Farm
Cook's Valley Farm
Movement Ground Farm
Virginia & Spanish Peanut Co.
Farming Turtles
Buck Farms (Maine)

Three things for the holiday:
(1) No deliveries Thursday; no pickups Thursday or Friday
(2) We have a normal schedule this weekend
(3) Happy Thanksgiving!

11/18/2022

Menu is up for the weekend! Order online, and pick up your order at the market for the best deal. We’ll share the actual menu (like we usually do) to our story; it’s not quite done yet

Grain Salad - $3.99/cup
Borscht - $5.99/pt
Chicken liver pâté - $4.99/4oz
Hummus plates - $9.99/each
Crostini - $1.99/cup

Normal market schedule; Sunday is a special Thanksgiving market, so there’s extra vendors!

Saturday @ Farm Fresh Rhode Island
Sunday @ Tiverton Farmers Market

11/11/2022

Menu is up for the weekend!

Buy online & save:
Potato egg salad $3.99/cup
Pickled shallots $4.99/cup
Baked bacon & tomato pasta $9.99/ea
Frozen specialty $5.99/cup
Grain bowls $9.99/ea

Find us at Farm Fresh Rhode Island & the Tiverton Farmers Market this weekend! And then, the Thanksgiving ‘Meet Your Maker’ market at Hope & Main is this coming Wednesday the 16th

We’re not doing turkey dinners or anything this year; but some of our frozen dips/spreads would go great with any appetizers/platters for the holidays. We’ll put something nicer together for the December holidays, something to really grab your attention; but here’s your Thanksgiving/Friendsgiving reminder in the meantime

Finally, we’re going to be starting up at the ‘Pawtucket Indoors Farmers Market’ by Seymour Foods; Wednesday nights after Thanksgiving! We’ll share a link to the event in the comments. Have a good weekend!

11/04/2022

Here’s a picture of last week’s pasta salad; it seems like people liked it, so we’ll make more soon. We DO NOT have pasta salad this week! Please, come to the market; but not for the pasta salad

Our markets this weekend are Saturday 9a-1p Farm Fresh Rhode Island, and Sunday 10a-1:30p at the Tiverton Farmers Market. It’s the first winter market at Farm Fresh (so 60+ vendors); plus there’s a few new/additional vendors Sunday, so come check it out

The menu is live for the weekend! You know the deal, but here’s your reminder. Order online to get the lowest price. Then, pick it up at one of our markets, or at our kitchen at Hope & Main (7 days a week); OR, get it delivered Monday. Just keep in mind that the fresh products have a use-by date of 11/9 (Wednesday) when choosing your time slot!

Specials & Regular Menu (online price):
Grain salad ($3.99/cup)
Corn & Sweet Potato Soup ($5.99/pt)
Eggplant dip ($5.99/cup)
Red wine pickled shallots ($4.99/cup)
Grain bowls ($9.99/ea)
Frozen specialty ($5.99/cup)

Sourcing for this week’s specials:
Confreda Greenhouses & Farms
Schartner Farms
Movement Ground Farm
Carr's Ciderhouse

10/29/2022

The menu is live for the weekend. Order by 7am tomorrow for same-day pickup! We only have one special this week; pasta salad w/ local roasted eggplant, corn, mushrooms, sweet potato, fire cider vinaigrette, and herbs ($6.99/pint)

We’re dealing with an issue that boils down to us paying a professional for a service; and them not following through, and “dropping” us as a client when it hit the fan. Then they kept the money; forcing us to either: double down with someone else, triple/quadruple down in court, or do it ourselves

It’s a big problem, but honestly it happened at the right time where we can really do things right; which is going to help us out down the line. Time is the biggest impact here; while we are using our time catching up to where we need to be, we can’t do as much in the kitchen (and we post at 10pm on Friday instead of 3pm on Thursday)

We’re trying to focus our energy on things that are productive and that help the situation; but we also feel responsible to try and help others avoid the mess we were put in. Regardless, we’re looking forward to cooking different specials for you like we used to as soon as possible

The pasta salad this weekend is going to be really fresh; good thing we have a blast chiller, because we’re cooking up this batch bright and early before our Saturday market

See you this weekend!

10/21/2022

Earlier in the month, we had our largest production to date; which kind of reaffirmed the potential of what we’re doing here. As a one man operation in the kitchen, we (I) can seriously drive the cost of food down for this winter at least; but it’s provided we have the demand to do it. It feels like we’re sort of caught in the cycle of charging a higher margin to cover the fixed costs of a smaller production; but ultimately selling less units because of it

We need to sell more food to reach our goals; and it’s more in a units sold way, rather than profit margin way. By cooking larger batches, our products cost us less to produce; which means we don’t have to charge you as much for them. And, this is also why the website is so important to our concept

The idea is that instead of hiring 5 people and paying them, we hire two people; and they get the job done efficiently, with the aid of technology. That saves us (the company) a lot of money; which we once again can pass onto you, in the form of a lower price. So yes, it requires you to order ahead of time on our site; but you’re getting/saving money because of it (a penny saved is a penny earned, right?)

Prices on the website reflect our new pricing strategy; $9.99 grain bowls, $5.99 specialty, and market specials ranging from $3.99 to $10.99. These prices are available online only; products at markets are priced to include additional service costs, but online orders are available for pickup at the market. Please see the pickup & delivery schedule above and/or on our website

By lowering our prices, we’re hoping to break the cycle and increase the number of units we sell; and increase the amount of local ingredients we’re utilizing on a weekly basis

We have a lot of information to communicate today, so we’re triple posting. Check out our expanded pickup schedule, and market specials on the other two posts