Ridiculously Delicious Challenge Update: Sorry that we delayed and then delayed again. I am still reeling from 70 hour weeks in December. Trying to get all those brain cells firing again and I am struggling to motivate. We ARE working on it though. Expect an announcement this week.
Whether or not to be paternalistic with food choices? I am constantly conflicted regarding whether we should take a tough position on what we do and don’t sell. I know that we aren’t going to ever sell the worst of the worst. For example, I have my brother and father in my ear almost weekly about how we can make boatloads of money selling foie gras. I agree with them, but I don’t give a fuck. Foie is on my dirty dozen list. A much more difficult question is whether we should sell the duck legs and breasts that are a by-product of foie production. Still undecided on that one.
One thing is certain: that we write our product descriptions to give as much information about the product as possible, regardless of, for example, whether it pisses off one of our truffle oil producers that we state that their product may contain petroleum flavoring extracts. And, we use the word “may” because the truffle product industry is as non-transaparent as possible, so we really don’t know.
In the office, I often state that “I reserve the right to contradict myself” on many matters … product selections being one of them. This week we got in a few dozen varieties of dried fruit samples, most of which we’ll be adding to the store in bulk. Among the many fruits was both a natural dried papaya (ingredients: papaya) and a more conventional dried papaya (ingredients: papaya, sugar, sulfur dioxide, FD&C yellow #5 and #6). Obviously, we are adding the former. But, some people might actually want the latter because it’s color is vibrant orange or because it is less expensive. (natural on the left, other on the right)
My instinct is to just sell the natural papaya … but is that too big brotherish? Does disclosing the ingredients (which we always try to do) go far enough? Or, should we simply avoid the non-natural papaya?
It was definitely a fun way to wrap up a Friday … a bottle of champagne and tasting a few dozen dried fruits, including some really interesting varieties like cantaloupe, persimmon, etc.