Foward Thinking
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Ron Savenor, owner, Savenor’s Market
“What does everyone want when they are shopping for food? People either want certified organic or they want to know that it was organically raised. Interestingly enough, I spent my summer driving around the farms, and we are now selling beef, pork, lamb, veal, and poultry from local and small independent famers. I think it’s the wave, personally, and that’s why at Savenor’s we’ve changed the meat case around to showcase all local products, right down to the sausages we make. I have farmers now who I am in love with because they’re providing me with all-organic, grass-fed beef. We’re using local, small, independent farmers and are also using a company out of Missouri who’s doing organic, grass-fed beef and humane pork.
“Grassfed is less expensive than prime beef and a little more than your supermarket brand of beef. Sirloins and tenderloins fetch the most money; basically you’re getting about the price of supermarket grade and you’re getting a far superior product.
“For non-meat products, I see that people want to make more of their own stuff in regard to their own gravy, stuffing, those sorts of things. I think that is a reflection of the economy. People are going to travel less and cook at home more. What I notice is that ithey’re going out, they’re going out to a place that’s going to be a memorable meal; they’re not going to go out to get mediocre food. They’re going to go to Radius or No. 9 [Park]. I think that’s really it: quality versus quantity when it comes to dining out.”
