organizational
u r p e r so na l a nd health
p p
m im
ei e
Th Th
Wonder. AwE. RadicAl amAzeMEnt. How I lOve thEse qualiTIES … Awe is Such a qUintesSENTIally
marvelous qUALity of lIving aN enchANtEd life. AwE, LIke lovE, is nOt evEN an emotiON.
It is, above ALl, a wAy of being IN thE world.
Were she still alive, my mother likely would have loved
that I’m writing here about a rabbi. The fact that what
I’m referencing is less about religion, but rather his uni-
versal insights into the living of a meaningful life, might
have dampened her enthusiasm. Still, she would almost
certainly have reminded me, Abraham Joshua Heschel is
absolutely acknowledged as one of the great Jewish schol-
ars of the 20th century. And while she would pretty surely
have preferred me to be talking here about the Torah, I
have a feeling she’d also have been happy to hear about
how much impact Heschel’s thinking is having on my own.
While Heschel was a scholar of many subjects, the aspect
of his work that I want to focus on here is what he had
to say about a subject that rarely comes up in business
classes. It’s a small word, but, I’ve come to realize, a very
big topic: Awe. As Heschel saw it, awe was integral to our
health and well-being. It’s related to the attentiveness to
which I have written a lot about in Secret #33: “Mindful-
ness Matters” and again in the pamphlet “A Taste of Zin-
german’s Food Philosophy,” in an essay about our “Four
Steps to Great Food.” For Heschel, though, it’s not enough
to just pay attention. He encourages us to go further still.
We need to engage, as he says, with amazement. As Hes-
chel would have it, if we want to lead a good life,
Our goal should be to live life in radi-
cal amazement … get up in the morning
and look at the world in a way that takes
nothing for granted. Everything is phe-
nomenal; everything is incredible; never
treat life casually. To be spiritual is to be
amazed.
Abraham Joshua Heschel was born in Warsaw in the win-
ter of 1907. The youngest of six children, he had prestigious
Hasidic rabbis on both sides of his family, which means he
came into an impressive lineage of Jewish mystics. From
early childhood, Heschel assimilated what he calls “the
supreme value ascribed to learning and learning being a
source of inspiration,” and he would continue to study
hard and, as he often said, with rigorous self-discipline,
for the rest of his life. After a traditional Orthodox ye-
shiva education, Heschel decided to pursue more secular
studies. By the age of 20, he’d already been ordained as a
rabbi; six years later he published his first book—a volume
2 isSue #302 . jan-Feb 2024
o n o
e m ent r p e rsonal and organizational healt
z u
a ma ent on o
al m
d i c
m aze
a
o f r i ca l a
t d
ac f ra
to
a c
—Omid Safi
of Yiddish poems—in 1933. Rather than follow the stan-
dard path that most rabbis would have, Heschel left Po-
land to attend the University of Berlin. There, he immersed
himself in a diverse range of subjects including Jewish
tradition (both Orthodox and Reform), theology, poetry,
and philosophy, befriending in the process many of the
great thinkers of the era, including philosopher Martin
Buber. In 1938, when he was 21 and a student living in a
rented room in Frankfurt, Heschel was arrested by the
Gestapo and deported back to Poland. The following year
(just before the Germans invaded Poland), with the help
of a handful of British rabbis, Heschel managed to make
his way to London and, the next year, to New York. His
departure was fortuitous—Heschel’s mother and sisters
and most of his relatives were tragically killed by the Nazis
in the Holocaust.
Over the course of his career, Heschel would be seen as
a philosopher, a poet, a writer. On Being’s Krista Tippett
called him “a mystic, a 20th-century religious intellec-
tual, a social change agent.” He was definitely a lifelong
learner who said that learning was a source of inspira-
tion and “the greatest adventure.” Heschel saw learning
as “a source of joy.” I can relate to what scholar Arnold
Eisen says of Heschel, sharing that he worked “in an of-
fice surrounded by books, floor-to-ceiling books, with
barely enough room to stand or sit.” Through his study,
Heschel sought to live a life “compatible with the mystery
and marvel of human existence and learning.” Through-
out his life, Heschel authored nearly 30 books. He taught
at the Jewish Theological Seminary in New York until his
death in 1972. I’ve only taken in a small amount of what
he authored, but Heschel’s work has brought me the sort
of awe he so strongly advocated. In the spirit of his drive
for lifelong learning, I look forward to reading a lot more
in the years to come.
Breaking Down Barriers
Although today Heschel is well known and highly thought
of, his unorthodox ways did not originally win him a lot of
fans. When he first arrived in the U.S., he would later say,
“I was a stranger in this country. My words had no power.
When I did speak, they shouted me down. They called me
a mystic, unrealistic.” Later, of course, Heschel was consid-
ered by many to be a hero and something of a 20th-century
h
prophet. The same pattern—to be initially written off as
irrelevant but later revered—could well be what happens
with Heschel’s area of focus. After all, awe might easily be
dismissed as silly or superfluous, a matter to be left for
mountain climbers or religious mystics, but hardly seen as
a critical business and life skill. Heschel helped me to see
awe in the opposite light. I’m not religious, but his state-
ment here holds true for my life, too: “Indifference to the
sublime wonder of living is the root of sin.”
Indifference, I would suggest, is also a contributor to an
unhealthy organizational culture. The inverse of apathy
and inattentiveness is, of course, attention and awe. The
cost of actively engaging with awe is nil but its benefits,
I’ve been learning, can last a lifetime. Increasing our sense
of awe is an easy opportunity to make almost everything
around us—and the quality of our own lives—better. Awe,
Heschel helped me see, builds positive beliefs and opens
the door to excellence.
Throughout his life and his work, Heschel held the idea of
awe and amazement front and center. I’ve been realizing
of late that every leader would be wise to do the same.
Heschel reminds us that “awe precedes faith; it is at the
root of faith. We must grow in awe in order to reach faith.
We must be guided by awe to be worthy of faith.” It cer-
tainly guided Heschel in inspiring ways. Over the years,
he became a national thought leader who was willing to
challenge the norms, both in Jewish thought and also in
American society at large. His daughter, Susannah Hes-
chel, a professor of Jewish Studies, feminist, and Bibli-
cal scholar, says, “My father was a person who said what
nobody else was saying and startled people because he
was so different.”
Praying with Our Feet
Drawing on what he derived from studies of the Hebrew
prophets, in the early ’60s Heschel became active in social
change—“Praying with his feet” is what he called it. For
him, “justice and compassion” were religious principles,
out of which he became one of the early vocal opponents
of the war in Vietnam. On the 14th of January 1963, Heschel
was a speaker at the National Conference on Religion and
Race that was held in Chicago. He opened his talk by going
back to the Bible: “At the first conference on religion and
race, the main participants were Pharaoh and Moses.”
Continued !
Carrying the conversation into the challenges of his own
era (and ours), he said, “It was easier for the children of
Israel to cross the Red Sea than for a Negro to cross certain
university campuses.” Throughout his life, Heschel was
committed to making a meaningful difference. It gives me
chills thinking about the Warsaw-born rabbi walking out
on stage 60 years ago and saying simply and directly that
“racism is man’s gravest threat to man, the maximum of
hatred for a minimum of reason, the maximum of cruelty
for a minimum of thinking.”
It was at that conference that Heschel, then 55, met Dr.
Martin Luther King, Jr. King. King, whose 34th birth-
day was the following day, was also a speaker. In 1965,
Heschel marched alongside Dr. King in Selma, and, in
1968, he introduced King as the keynote speaker at the
Rabbinical Assembly of Conservative Judaism. The as-
sembly greeted King by singing “We Shall Overcome” in
Hebrew. King, John Lewis, Andrew Young, Bayard Rustin,
C.T. Vivian, and other leaders of the Civil Rights Move-
ment were all in conversation with Heschel. Many were
said to have carried Heschel’s The Prophets with them for
reference almost everywhere they went. Had King not
been murdered that day in Memphis, he was scheduled
to be a guest at Heschel’s Passover Seder the following
week, on Friday, April 12, 1968. Imagining that also gives
me goosebumps—a prime indicator of awe of the highest
order, I’ve learned.
In a 1972 interview with reporter Carl Stern for NBC News,
filmed a few weeks before Heschel’s death, Heschel shared
that to his view, “a life without surprise is not worth living.
What keeps me alive is my ability to be surprised.” Stern
asks, “What has surprised you lately?” Heschel, with a
slight smile, enthusiastically answers: “Everything!” We
would do well, I can see now, to follow his example. When
we pay attention to awe, we become both emotionally and
physically healthier and happier. And when we show up
to work every day, we would do well to arrive ready to be
radically amazed!
Radical Amazement
Long before science showed the validity of his feelings,
Heschel understood intuitively that awe opened the door
to almost everything else, explaining:
Awe is more than an emotion; it is a way
of understanding, insight into a meaning
greater than ourselves. The beginning of
awe is wonder, and the beginning of wis-
dom is awe.
Awe is an intuition for the dignity of all
things, a realization that things not only
are what they are but also stand, however
remotely, for something supreme.
Awe is a sense for the transcendence, for
the reference everywhere to mystery beyond
all things. It enables us to perceive in the
world intimations of the divine ... to sense
the ultimate in the common and the simple.
We all know how much technology has changed over the
last 20 years, but the truth is that our understanding of
awe has increased just as much. Ann Arbor-based physi-
cian, Dr. Afton Hasset reports in her book, Chronic Pain
Reset, that “before 2000, little research in this area existed
but since then investigators have shown increasing inter-
est in understanding what the experience of awe means
to mind and body.” Hasset writes that when we feel awe
we are more likely—as Heschel was—to be in a state of
humbleness and to feel a part of something greater than
ourselves. It also has big physiological benefits. Hasset
encourages us to mindfully plan “awelidays” for ourselves,
times and spaces where we’re actively looking for awe!
Heschel once wrote:
Wonder or radical amazement is the chief
characteristicof the religious man’s atti-
tude toward history and nature.
It seems clear that we would do well to make radical
amazement into our regular approach towards work as
well. Adding awe to our daily routines and our organi-
zational constructs will cost us nothing, but the benefits
are very clearly big. Learning to be attentive to awe is, I
realize, a meaningful life advantage. Some, like Heschel,
who grew up with it. He once remarked that his upbringing
was “very rich in moments of exaltation.” As an adult, he
enhanced that early childhood orientation by drawing on
the prophets, Jewish history, and philosophy to arrive at
his adamant advocacy for “radical amazement.”
Awe in the 21st Century
Nearly half a century after Heschel’s death, psychologist
Dacher Keltner helped to lead extensive scientific research
work on awe. His highly recommended book, Awe: The New
Science of Everyday Wonder and How It Can Transform
Your Life, backs up what Heschel knew in his heart. What
is awe? In less religious terms than Heschel tended to use,
Keltner and his colleagues decided on this down-to-earth,
21st-century definition:
Awe is the feeling of being in the presence of
something vast that transcends your cur-
rent understanding of the world. Awe is the
emotion we experience when we encounter
vast mysteries that we don't understand.
Keltner’s work makes clear from countless studies that
awe is not merely an affect. It’s hugely practical and highly
important. The more awe, amazement, and wonder we add
to our days, the more likely it is we will lead healthful, re-
warding, and fulfilling lives. Keltner says, “One simple pre-
scription can have transformative effects: Look for more
daily experiences of awe.” Increased awe correlates with
lower levels of inflammation, and it also appears to facil-
itate more effective learning. Regular experiences of awe
help us shift our primary life focus away from possessions
and money into more ethereal, uplifting, and emotionally
meaningful experiences. Awe increases humbleness. It
slows down our sense of time and enhances generosity
and collaboration. Awe helps you feel more connected to
people around you and to the planet which, of course, in
turn reduces loneliness and increases hope. The subtitle
of Keltner’s book says it well: awe is the new science of
everyday wonder and also very concretely, it can trans-
form our lives.
Awe is, of course, what people experience when they see
natural beauty. It’s also what many find at big sports events
or when they attend religious services. Closer to home
for me, awe is what my partner Tammie talks about when
I get home at night, after she’s rescued a bird, found a
dragonfly at her farm, or watched praying mantis eggs
hatch. Awe is what I see when I watch Bea and Sol, our
two sister rescue puppies chase each other around the
yard with incredible speed and grace, or when Tammie’s
latest rescue, Little Frankie Lee, runs joyfully on his short
legs with her for four or five miles. At work, awe is what I
nearly always experience at the ZCoB huddle when I watch
everyone working so impressively together. Awe is what
I love about a busy shift when the energy (see Secrets
#20/21 for more on energy) is really positive. It is, I think,
what we’re attempting to identify when we tell each other
that a product is a “ten” on our ten-point scale after we’ve
done the Four Steps to Great Food. Awe is also what I get
from learning new things, from connecting things that
weren’t otherwise connected, and, actually, from writing
pieces like this one. In truth, starting to understand awe
actually gave me awe. And as you can probably tell, I’m
experiencing awe and radical amazement as I immerse
myself in Heschel’s insightful work.
Awe and Wonder at Work
Awe, I can see clearly now, is an invitation to experience
the world, and our work, more deeply. As Heschel ex-
plains:
Awe is such a quintessentially marvelous
quality of living an enchanted life. Awe, like
love, is not even an emotion. It is, above all,
a way of being in the world. It is a way of
being with God, soulfully.
In his book, Keltner details the “Eight Wonders of Life”—
check out Awe to get the details. The key of Keltner’s
work here, in a nutshell, is much the same message that
Heschel offered us half a century ago. Awe, Keltner writes,
“is the emotion we feel when we encounter vast myster-
ies that we don’t understand.” Awe and amazement open
our hearts and our minds. We literally feel better. Summer
Allen, Keltner’s colleague at the Greater Good Institute in
Berkeley, says that instances of awe,
… it turns out, are as common in human
life globally as they are measurably
health-giving and immunity-boosting. They
bring us together with others, again and
again. They bring our nervous system and
heartbeat and breath into sync—and even
into sync with other bodies around us.
Where do we get awe most often? Keltner reports from
years of research that “it’s other people around us—ev-
eryday people—who bring us awe, and what we call moral
beauty.” The people in the studies cited awe as something
that came from observing “ordinary people doing amazing
things.” Which means that you and I almost certainly have
access to all the awe we need around us every day sim-
ply by showing up in the world. As Rabbi Jill Zimmerman,
who has spent years studying Heschel’s work and teaches
a Jewish approach to mindfulness says:
Every day, intend to experience a sense of
wonder in what you will encounter. It could
be a baby’s laughter in the grocery line
ahead of you. It might be noticing a tulip
bulb as it begins to appear in the soil after
a winter sleep. Perhaps it is observing that
you breathe without any conscious effort
on your part. Miracles are everywhere.
Where Has All the Wonder Gone
If the opportunity to be awed is so readily available, why
are so many of us missing it? Like many things in life,
hardly anyone taught us to pay attention. Heschel was
fortunate: He openly credits his upbringing as being “rich
in moments of exultation.” Those of us who aren’t raised
to take note of awe and amazement though can easily
continue to miss out for the rest of our lives. While we
watch the headlines, we fail to see the small fantastic bits
of awesome beauty and excellence that are all around us.
Instead of being regularly inspired, we just get by. For Hes-
chel, that was a religious failure. Scholar of Sufi mysticism
Omid Safi says, “Sin, for Heschel, is ultimately not about
eating this or not eating that, praying in this temple or that
temple, but a losing of that sublime wonder of being truly
alive.” All of which is, I believe, also wholly applicable to
the way we approach our work every day.
Unfortunately, much of 21st-century society is not liv-
ing in wonder, but is, instead, immersed in quick hits
of attention, algorithmic metrics, social media, and the
like. Rather than actively engage with wonder, many are
taught to see mostly what’s wrong and to worry about
why things have gone off course. Biographer Mary Mc-
Gillicuddy writes about the Irish philosopher John Mori-
arty. Moriarty, she says, “believed that the modern ‘lust to
explain things’ … has taken all sense of wonder and awe
isSue #302 . jan-Feb 2024 3
and miracle from the world.” The return to the awe and
amazement that Heschel advocated would appear to be
an antidote. Heschel said, the “opposite of good is not evil,
the opposite of good is indifference,” and it’s clear to me
now that it offers us a cure for the uncaring apathy that
has worked its way into so many people’s lives.
The Wonder of Zingerman's
All of this has helped me, in the last few weeks, to real-
ize for the first time that a big part of what people ex-
perience when they come to Zingerman’s—assuming we
do our work well—is awe. The Zingerman’s Experience,
which is the lead line in our Mission Statement (see Se-
cret #05), should, when we do it right, be an awe-some
experience. I can see now that awe underlies and embel-
lishes almost everything we want to do. I see too, that
when we really live our Mission, we will have effectively
evoked awe. When we fall a bit short, the experience will
be okay, but not awesome. And yet, as Heschel already un-
derstood all those years ago and what 21st-century science
has now proven true: Awe is what we all need to go after.
Closer to home, awe helps people—customers and co-
workers alike—bond into what we do here at Zingerman’s.
Awe inspires loyalty and also leads us to love. The radical
amazement Heschel advocated is also, it turns out, good
business. When we evoke awe, we create life-changing
experiences for guests and staff alike.
All of this came clear to me the other day while getting
interviewed about our Perpetual Purpose Trust by writer
Maureen O’Hagan. She asked me a good question, one that
comes up often in these sorts of conversations: “How do
you describe Zingerman’s to someone who’s never been
here?” I laughed. “It’s hard.”
Later that afternoon, I remembered that I’d already done
the work to answer Maureen’s good question. Nearly ten
years ago now, I asked my friend the fabulous Mississippi
filmmaker Joe York to make a little film about our orga-
nization. My belief was that there is no singular answer
to the oft-asked “What is Zingerman’s?” and the fact that
there isn’t one is actually the point. The organization’s ex-
cellence is embedded in the reality that there is no good
elevator pitch for it. Joe’s film is composed by going around
with his handheld camera and taking close-ups of people
who work here, each answering Maureen’s question in
their own very personal way. In fact, it’s entitled, “What
is Zingerman’s?”
As Joe’s little documentary film makes clear, there is no
single simplistic answer. Or maybe, I see now, the answer is
4 isSue #302 . jan-Feb 2024
awe. Awe, as Heschel says, gives us access to “the meaning
beyond the mystery,” and Joe’s film does the same. It turns
out that when you put together a lot of people’s answers
you get a good composite understanding that far exceeds
the sort of simple explanation that so many people are
after. It still makes me smile all these years later, in part,
because everyone’s answer is unique, and, I realize now,
because I am in awe of their care, commitment, and in-
sight. And it’s because of that awe, I now see, that so many
of us have such a hard time explaining quickly what Zing-
erman’s is all about. As Heschel writes, “What we cannot
comprehend by analysis, we become aware of in awe.”
Wonder for the Future
So what should we do about all this? Very much, I believe,
what we’ve been working to do with other things that
have come to the fore here in recent years. Hope, beliefs,
generosity, kindness, dignity, purpose, all benefit from
increased awareness and diligent practice. Dismissed by
many as “soft skills,” they are all actually incredibly im-
portant. When it comes to the subject at hand here, we
would do well every time we go to work to imagine that we
are passing each day through what poet Gary Snyder calls
“the Gates of Awe.” And once we’ve gone through, we can:
• Talk about awe.
• Comment on awe.
• Tell stories about awe.
• Use stories of awe as an icebreaker at
meetings.
• Remind people—which is part of the work
of increasing hope as well—that they are
part of something much greater than
themselves. Sharing a long-term vision
(see the pamphlet “The Story of Vision-
ing at Zingerman’s”), group gatherings,
the new staff orientation class (see Se-
cret #49), etc. are all ways that we hope
to do that!
Above all, it might be to teach, practice, and talk about
the entire idea of living—and working—as much as we
can, as Heschel suggested so many years ago, “in radical
amazement.” In the spirit of which, I’m appreciating the
beauty of a beyond wonderful day in Michigan, amazed
at what Heschel did over the course of his life. I’m in awe,
too, of all the recent research by Dacher Keltner and his
colleagues that demonstrates how Heschel had it
remarkably right half a century ago.
If you’ve been following what I’ve written in recent years,
you might well be wondering where awe fits into the orga-
nizational ecosystem metaphor. Having spent the last few
months reflecting on it, I got my answer in the conclusion
of Dacher Keltner’s book. Awe, he says,
Integrates us into the systems of life—com-
munities, collectives, the natural environ-
ment, and forms of culture. … The epiphany
of awe is that its experience connects our in-
dividual selves with the vast forces of life. In
awe we understand that we are part of many
things that are much larger than the self.
Awe, then, is what allows us to really experience our eco-
system in all its amazingness. Whether it’s taking in the
beauty of the big picture, or the way that one tiny part of
it is enhanced by being part of the whole, awe opens our
understanding of the universe! Without it, we are isolated
and alone. With it, we are welcomed into the wonder that
was already all around us!
Heschel’s contemporary, the philosopher Rabbi Fritz Roth-
schild writes that Heschel’s “life and work can perhaps
best be understood as an attempt to create a viable syn-
thesis between the traditional piety and learning of East-
ern European Jewry and the philosophy and scholarship of
Western civilization.” I would suggest that this essay is a
comparable attempt to create a viable synthesis between
Heschel’s interpretation of Jewish mysticism and modern
progressive organization. I am in awe of what Heschel was
able to do during the course of his life, and also by realiz-
ing how much impact awe can have on our organizational
and personal health. If we follow Heschel’s lead, the next
bit of amazement is surely right around the corner.
Co-founder of the Zingerman's Community of Businesses
P.S. Sharing stories of awe, I’ve come to believe, helps en-
hance our ability to be aware of it. I would love to learn
about what you learn, to hear about the awe and wonder
you have experienced of late.

A Carefully Curated
Collection of Cookbooks
An Interview with Zingerman’s Deli Book Buyer, DarrelL Jackson
Zingerman’s News: So! Tell us a little bit about what
you do at the Deli, and how you got started with
curating the cookbooks we offer?
Darrell: I’ve been at the Deli for 9 years. I suppose I’m a
bit of a Mr. Do It All (a nod to the ’90s NJ rap group, Lords
of the Underground) in regards to my skill sets in the spe-
cialty foods subspecialties. A former bread buyer at the
Deli, I'm still an ever curious home baker. I dig goat cheese,
honey, and making links between products that we stock
with recipes both historical and modern. I’m a life-long
bookworm. My mom's fancy bound Time Life volume and
her more accessible Betty Crocker Cookbook with the tabs
set me off on my journey. When it comes to the book sec-
tion at the Deli, I always had a bigger plan for this all.
Trevor [Ed note: that’s Trevor Murray, Deli Specialty Foods
Manager] and I kept bugging the folks who were doing the
ordering at the time, saying “Hey this title would be cool!”
I showed a lot of enthusiasm, and then after a while, the
reins were handed over to me!
Zingerman’s News: Fantastic! So, what is your vision
for the cookbook selection?
Darrell: People don't come to us for the mass market
stuff. They come to us for a curated, nuanced experience.
And I'd like to reflect that in the books. Not everybody has
the time to go to the library and be a library rat, and I want
to be that person for them. I love shopping for cookbooks
for myself and giving them as gifts. I think it’s the most use-
ful subset of books outside of, maybe, How to Fix a Bike.
I think in today's busy world where people might be
crunched for time to read, cookbooks are the easiest
short story. You have a narrative through line for the whole
thing, and much like a book of short stories, you might
follow one protagonist through all this stuff, but these
are just different little vignettes. Picking up a cookbook
that's well written is kind of like picking up a book of short
stories that you can also use. Maybe like a book of poetry,
but you can feed people, too. They don't necessarily have
to hear the story of the food, but it is really cool if that
can happen as well.
I want to have a mixture of rustic, kooky, stylized ... And I
If you’ve been inside the Deli recently, you may have noticed the col-
lection of cookbooks we have for you to peruse. Having recently led
a Zingerman’s Food Tour to Basque Country, the sight of the Basque
Country cookbook stopped me in my tracks. Looking through the book,
I was immediately taken back to a place I fell in love with. I grabbed the
book, a tin of white anchovies, some Berria de Onetik Bleu des Basques
cheese, and went home to continue my journey. That’s just what a book
can do—it can take you to another time, and another place. It can wel-
come you in and stir up emotions—as well as an appetite!
I wanted to know more about how these books are being chosen, so I
sat down one afternoon with Darrell, our book buyer extraordinaire,
and chatted about the Deli’s curated collection. I heard about his vision
for the books, as well as a few surprises!
Director at Zingerman's Press
and Tour Guide in Spain
don’t want it to be prohibitively expensive for folks, like an of Jubilee from Tony Tipton-Martin, and then we’re going
El Bulli cookbook. I love what they put out. But also, $400 to bring in Juke Joints, Jazz Clubs, and Juice. We've got this
for a cookbook is a particular market. It's like our Balsamic fantastic one that I'm over the moon about—Lune: Crois-
vinegar. I don't want the stuff in the Lucite case to be the sants All Day, All Night. It's all about this rocket scientist
only thing that we sell. I want to have a Judaica section, I who turned croissant maker, and she's obsessed. And we
want to celebrate Ari’s books, and I also want to have a lot have some weird novelty ones, which I'll just buy a small
of female authors. And authors with a particular melanin amount of. I'd like it to be fun as well. It doesn't need to be
component—so I feel like I'm actually cooking with folks sober. I think we're a pretty goofball bunch here. so I want
who I grew up around. it reflected in the books that we have a sense of humor.
And for the seasonality thing, there's no reason Zingerman’s News:
that we should have one that's just stuck on As you approach this
the shelf. Much like fruit, it's gonna go work, you’re think-
out of season. In Michigan at least, ing , “I want to di-
you're not getting tomatoes at Chromatic culinary versify this section,
the farmers market right now. connoisseurs coalesce! but also I'm going to
So I think the books should Coffee table book that change it up through-
move like that. The publish- is also a fully functional out the year.” Other
ing industry always rolls cookbook. You made an than our Zingerman’s
along, and there will always effort to look good today, books, are there any
be something new. When I why not extend that cour- that you’ve chosen to
bring in a fantastic cook- tesy to your plate? keep in the rotation?
book—like last year’s First Make meals/life more beautiful!
Darrell: There are so
Generation: Recipes from My many books. When I go
Taiwanese-American Home by -DarRelL to the bookstore, I look for
Frankie Gaw—even when it sells something new, as well as the
well, I will still love bringing in other old stuff. I look for reprints of things
voices. So now we're going to move on to that I thought didn't get enough service. So
Jon Kung with his book Kung Food: Chinese American I'll bring back something like Nose Dive by Harold McGee
Recipes from a Third-Culture Kitchen: A Cookbook. (Kung or I'll bring back Salt by Mark Kurlansky. I'll bring back
is a Detroiter, by way of Toronto.) Pizza Camp by Joe Beddia a little bit later. But my goal is
to have a seasonal calendar. Your bookshelf should move
I want to have something that feels like tourism, too—
and grow, right?
much like the Zingeraman’s Food Tours. If all food is as-
pirational in one way or the other, then with a cookbook, I have one on pierogi coming back, and the Noma Guide de
you can take a trip. I want people to take vacations, and Fermentation—that's never gonna get old, but I'm going to
any good travel agent will offer more than just this one bring in another one on fermenting. I want you to be able
location. We have different baking and cooking princi- to do this on your counter. If you're a college student, I
ples in different parts of the world. I’m bringing in a book want you to be able to do this. If you're in assisted living,
about food in Kazakhstan, which is a little like a travelog. I want you to be able to enjoy food. Right? All this stuff.
We have Diasporican: A Puerto Rican Cookbook by Illy- So I want this to be a complete loop—servicing as many
anna Maisonet, which we’re almost sold out of. And then people as I can realistically and still have them be fun and
we’ll bring in something new. We’ve got a few copies left clever things that we offer.
isSue #302 . jan-Feb 2024 5

Zuka Zak has truly
cast a spell with this
one. The history of this
constellation of dump-
lings, the regions that they
originate from, and confi-
dent, easy-to-follow recipe
writing makes this a winner.
Pick it up and expand your horizons past
the potato/bacon/cheddar mainstays.
-DarRelL
Zingerman’s News: I love cookbooks, but I rarely
cook out of them. I have many, and I still buy them.
I love to be inspired by them. Is that also something
you imagine folks doing when they come here and
pick up a book?
Darrell: Yes, sure! I think about it this way. If you’re a pot-
ter, and you go to a museum, you're not necessarily going
to do like Kehinde Wiley and take on creating a statuary.
But you're gonna be inspired and then hopefully move that
into whatever your practice is. You don’t have to do it to
perfection or “get it all right.” I didn't bring in the Noma
book where you have tweezers and you need to get a Mal-
lard that you've shot and you take the left wing and you
bandage up all the feathers. I want the books to be an in-
spiration. I want this to be an easy space for everybody to
navigate. I'd like it to be like the favorite bookshop in the
movie that has an eccentric owner who slides around on
a ladder.
Zingerman’s News: As you said, you don't have to buy
these because you're going to cook something out
of them. There's an entire world of travel or perhaps
a new writing style, or a cultural lesson in there for
you. What’s the deeper connection you see waiting?
Darrell: Coming back to the farmers market and season-
ality, the cookbooks make it come alive in a different way.
If you have that ephemerality model of things, much like
a cheese coming in and out of a season, then you just
have a slightly different time signature—if the farmers
market is 4/4, then I'm trying to operate in 5/4. Because
cookbooks don't go bad unless maybe you drop them
and break the spine, and then they're still good—you
can look forward to spring when certain recipes are
in season. Or augment them at other times of the year.
I want everybody's cookbook collection to be kind of
like their album collection. Imagine it like a moment
in your life … you're pulling it down, you're listening
to it, you’ve got your whole scene set. You might want
a breakup cookbook. Or a falling-in-love cookbook. Or a
this-is-a-really rough-time cookbook. Or this is the repast.
Or grandma memories. All of these different things. I want
there to be occasions there.
Check out our cookbook collection, carefully
selected by Deli Specialty Foods staffer and
epicurious bibliophile Darrell Jackson.
Plus, find the ingredients you need to start
cooking! From baking supplies—including
Michigan eggs, butter, and milk—to pantry
provisions—from honey to hot sauce, beans
to bulgur, and so much more.
Visit shop.zingermansdeli.com
Get Your Goods:
Goods:
Pickup at the Deli or Opt for home delivery in the Ann Arbor area in under 3 hours.
6 isSue #302 . jan-Feb 2024
Hopefully, it's curated enough that I'm getting it down to
where you can come in here and you can be guaranteed
some novelty. I want to be a destination for all that stuff.
For folks to walk in and feel, “Wow, what a book section!
I can't get this collection anywhere else.” I want to make
sure that people who had trouble finding parking can easily
find a book they love.
Zingerman’s News: So our definition of Great Food
at Zingerman’s is “full flavored, and traditionally
made.” Are you using this as a guide in choosing the
books and the recipes within?
Darrell: Certainly. That's most of them—the cocktails,
the bagels… And the Lavash book! It’s just gorgeous, with
Armenian flatbreads. Also, as I’ve been looking at it, what
is tradition except people having their circumstances dic-
tated by whatever the constrictions of the time are? So,
yeah, they’ll have “tradition,” and they'll have a riff on tra-
dition. Like the Chinese Sausage Corn Dog. So you could
skewer it through, cook it, and put it in a corn dog batter.
Traditionally, that's American Fair food. And traditionally,
that is Chinese snacking food, right? Then you have the
third culture kind of thing where people are immigrating
from one place to another, and you're melding those two
things. That's it. It is technically a traditional mashup. I also
test these recipes before I put a book on the shelf, which
is the joy of having galley copies.
Zingerman’s News: You’ve cooked out of each one of
these books on the shelf?!
Darrell: Of course I do. It would be like trying to sell a car
I haven’t driven. We have astute guests, and someone is in-
variably going to ask me how something worked out. And
I'd rather let them know that I actually read that miscel-
lany about how you're gonna achieve a better pie crust or
this is the problem with this sticking on page 273. I'd much
rather have a close reading of it than just go with what the
publisher said, or that the cover was cool. I mean, I saw
Ant-Man Quantumania based on the poster, and man,
I'm not doing that again. I usually cook a pantry item, a
dessert, and a few others.
Clear your
throat and channel
your best Edith Piaf.
The opening chords of
"La Vie En Rose" are ris-
ing in the background from
a portable speaker. Is that a
ripe brie you smell? You have
that baguette/brick of gour-
met butter in your basket. You are picturing your
favorite scene in "Amelie" and smiling to your-
self while Monsieur Hulot does a layered prat-
fall in the background.
Pick up this book, ya big Francophile!
-DarRelL
Zingerman’s News: That’s amazing! If I walk into any
bookstore and ask, “What recipe did you cook out
of this book?” Who is going to say, “Well, I made
the challah on page 72, but I made it with goose fat
instead of oil…”
Darrell: Ha. It's not amazing. It's just life. Ideally, that’s
what you should be getting from a bookseller—just as any-
body behind the line can tell you what the cheese goes
with. I have plenty of opinions on honey and oil and all that
other stuff. That’s also why you have to curate it, right? Be-
cause I can't take on 100 books. If I get a stack of 20 books
from the library or from the publisher, I can at least skim
them and see how they’ve put it together, and how they
are to read. You can kind of see how a recipe will go, what
the interesting flavor notes are on a particular recipe, and
whether you feel like duplicating it.
You can quickly search for a recipe online. What’s the
point of spending 35 or 40 dollars on something? That's
why I think the personal anecdotes that are included
really go a long way. I just try to walk through all that stuff.
When choosing what you’re going to spend your money
on, for me, it’s from an era of buying CDs with the money
that I made from my job over the summer. There are some
stinkers in there where you wish you got the Maxi single
instead. So I want to make sure people don't have just one
hot recipe and the writing is suspect. That's where you lose
faith in the place that you're buying the book from, right?
As we aim for great food, I treat it like corn beef; you're
trimming, you're getting the silver skin off, and you're get-
ting the best possible cut.
Zingerman’s News: Given your long history of cook-
ing, what are some things that you've learned in
these books that were helpful tips you’d like to
share?
Darrell:
• To get started, you don't need any more equipment
than you have. Just get a sharp knife.
• That said, if you can find a mold for a particular re-
petitive task, buy that mold—be it plastic or metal.
For pelmeni, ravioli, pierogi, and more!
• Put a little vodka in your pie crust to make it flakier.
• This is from Sister Pie: Grating a little Mimolette
cheese into your pie crust—it boosts everything.
• If you're doing a cornstarch slurry, why not put a
little turmeric in there?
• You don't have to spend a whole bunch of money.
You don't have to buy a Cornish game hen. Just make
it work for you and your budget.
• Learn a recipe well, and then make little alterations.
Much like songs, where you play that one favor-
ite song on a loop (or at least my wife does) over
and over. Find your cookbook. That's gonna be your
album. Let's just do a Beyoncé thing. You find your
“Break My Soul” in that cookbook and rock with that
one. Then play all the remixes. If a flavor combina-
tion worked well with rice, try it on a potato. Cook
that one until you’re tired of it, until the page is cov-
ered with sauce stains.
Zingerman’s News: What else do you want people to
know about the collection?
Darrell: We have so many fun books coming in. I’m happy
to talk to you about a recipe. I wanna know how your dish
turned out. Give me a call, send me a picture. I'm happy to
do all that stuff. I love food, and I hope other people love
food too in different ways—it's a nice kind of quilt of things.
Or rather, a tablecloth. Mixed metaphors and all that stuff.
Everything should be in conversation with everything else
in the Deli. This whole collection is moving and flowing.
Come ask me questions. I'm happy to talk your ear off.
 taSTY nEW ADditIoNs TO tHe
zinGERMaN’S comMUnITy
usheriNg In 2024 witH ARI’S LaTEst flAVOrFUL fiNDS

Noccioliva Suprêmes from the Bakehouse
If you like croissants and you have a crush on any combination
of dark chocolate and hazelnuts, man, have we got a treat for CroisSant cIRCles
you! The Bakehouse has put together these super tasty stufFed wiTh artIsAn
hazelnut choCOLaTe
new Noccioliva Suprêmes!
spread fRom ItALY
If you aren’t yet familiar with the term “Suprême,”
this popular pastry has been taking New York by storm
over the last year. We have our own version here in
Ann Arbor. The Bakehouse’s butter-laden croissant
dough is formed into a circle instead of a crescent
and then filled with an artisan hazelnut chocolate
spread. Noccioliva is, impressively, not all that
sweet at all but it is remarkably tasty! It is made from
a very high percentage (38%) of Italian hazelnuts
(some of the best in the world), dark chocolate,
extra virgin olive oil, and a small bit of sugar. The
finished pastry is super rich, really buttery, and
terrifically tasty!
Ari's favorite
tinned tuna!
IASA Italian Yellowfin Tuna
at the Cream Top Shop
A terrific tuna from the tiny town of Cetara on
the southwest coast of Italy, near Salerno. While
I know the majority of the market has long been
in love with whiter albacore, I’ve always been
more inclined to the darker color and fuller
flavor of yellowfin, which is exactly what we’re
getting from the small, family-owned firm of
IASA (pronounced “ee-yah-sah”).
The town is known for its fish—Cetara’s been said for centuries to have the best seafood
on the Amalfi coast. The name comes from cetaria, an ancient method for the local
trapping of wild tuna. During the fishing season, April through September, the com-
pany employs a team of 50 local workers. Lovely whole pieces of filet are hand-placed
into glass jars; this tuna is awesome!
A Zingerman’s Culinary Tour of
the Canary Islands Debuts
Conde Nast Traveler called the Canaries some of “Spain’s Secret Islands.” Their recommen-
dation? “To truly get away from it all, look beyond Spain’s usual suspects and discover one
of these lesser-known escapes.” If you want to heed that expert advice, if you’re looking for
a once-in-a-lifetime culinary tour to a place that hardly anyone you know will have been, a
place with great wine, exceptional cheese, volcanic beaches, and
a style of cooking all its own, come with us on the Zingerman’s
Seven days of
Food Tour to the Canary Islands.
exceptional eating,
drinking & learning The debut tour this year (February 24–March 3) sold out quickly,
but another one has been added to the calendar for 2025
(February 22–March 2). I know it’s a ways out on the calendar,
but that one will likely sell out too, so I wanted to put
the word out there now while there are still seats! Eu-
ropeans have long gone there as one of the continent’s
top tourist destinations and soon it will be the same for
those who live on this side of the Atlantic. My forecast
is that Americans are going to discover them as well, not
just for the beaches, but for the unique culture and ex-
ceptional cooking!
They’ve been called “the Fortunate Islands,” because
the weather is pretty much a moderate and marvelous
spring-like 12 months out of the year, which makes them
a great place to get away from the last month of winter
here in southeastern Michigan. Sign up soon for the 2025
tour before those seats are sold out!
Wonderful tiNnEd
fish From a teRrifIc
woman-OWNed Superb Sardines
company
and Anchovies
from Fishwife
Some of the tastiest tinned fish we’ve gotten in of late are com-
ing from the folks at Fishwife. Founder Becca Millstein is the
woman who’s leading the way, and she and the team there are
doing some wonderful work! Writing in the New Consumer a
couple of years ago, Dan Frommer says, "Fishwife, a Los
Angeles-based startup, is reinvigorating a grocery cat-
egory one can at a time." Everything about their fish—
including these newly arrived from Spain sardines—
is excellent. I’m in awe of the whole project, everything
from the eating quality of the little fish to Becca’s
values-based approach to business to the beautiful illus-
trations on the package by designer Danny "Danbo" Miller.
The fish are carefully canned at a third-generation company
in northern Spain on the Cantabrian Coast and the only Ma-
rine Stewardship Council fishery in Europe. And, unusual for
the tinned fish world where most items are packed in lower
quality, lower cost olive oil, the Fishwife sardines and an-
chovies are packed solely in extra virgin olive oil from a
third-generation single farm in Galicia. What should you
do with such delicious little fish? A Bakehouse baguette
spread with good butter and topped with anchovy filets is
so awesomely good I could probably eat it almost every day. (Take note
that in anchovy fishing areas this is a typical breakfast meal to have with
morning coffee!) The sardines are terrific on their own, for sandwiches,
on pasta, or with rice. Experiment and enjoy!
You can also now get the Fishwife sardines and anchovies at the Road-
house as part of the new, previously mentioned, Breadventure appe-
tizer. With the addition of these terrific, tinned fish; the super Bay of
Fundy-raised, Maine-smoked (over cherry, apple, hickory, and oak)
salmon; and all the other diverse accouterments, it’s becoming quite a
Scandinavian sort of smørrebrød! Swing by the Deli or Roadhouse and
score some Fishwife fish soon!
Marqués de Valdueza
Agridulce Vinegar
If rare, sweet-sour,
super-aged vinegars
Very rare and wonderful
are your thing, like
they are mine, you’ll aged vinegar from
western Spain!
want to grab a bottle
or two of this special
new arrival ASAP. It
belongs in the same
family as long-aged Balsamics from
Italy, the lovely PX Sherry Vinegar
from southern Spain, the little-known
but terrific Banyuls from France, and
the amazing Rozendaal vinegars from
South Africa. Agridulce Vinegar from
the Marqués de Valdueza is a very lim-
ited edition. Only 4,211 bottles were pro-
duced for the whole year! For context,
a large vinegar factory might do that in
a single day!
The vinegar is made solely with the es-
tate’s own products. Hand-harvested
grapes are crushed to produce fresh
juice, known in the wine world as “grape must,” which is slowly re-
duced down over many years to concentrate the natural sugars and
the complex flavors. The other ingredient that is carefully blended with
the aged must is the Valdueza’s very fine wine vinegar. Made using the
traditional, natural Orleans method, the wine vinegar was begun over
a decade ago, in 2013. The resulting condiment is compellingly bright,
almondy, and aromatic with an amazingly long finish.

isSue #302 . jan-Feb 2024 7

 Vermont The co-star of a
Monnalisa Marzolino at the Cream Top Shop
new Roadhouse
Cultured Butter appetizer
Monnalisa Marzolino is a marvel-
with French ous new sheep’s milk cheese from
Super tasty soft
Sea Salt sheep’s milk cheese
central Italy that’s just recently
arrived at the Cream Top Shop. I
from Tuscany think it’s terrific. Modest but with
The good folks at Vermont Creamery are
working wonders with their old-school a very full, mouth-filling flavor, the
cultured butter! For the last three or four Marzolino is mellow and milky,
months it’s been a co-star with the Bake- with a semi-soft texture, and a
house artisan breads on the Roadhouse’s new terrific long clean, creamy finish.
Breadventure appetizer.
The dairy is located about two kilometers from the
It starts with fresh cream from the Vermont cows at St. ancient Tuscan town of Sienna, and the family has
Albans Cooperative Creamery. The co-op, which was started all the way artisan food shops in the town, in addition to their
back in 1919, has over 350 members. The fresh cream is received at the farmland. The folks who make it, the Morbidi family, are
Creamery and pasteurized. Live cultures are added to the cream and deeply committed to caring for the land and the animals
allowed to ripen, much as one would do with yogurt or cheese. The both. Their own herd accounts for about 1/3 of the milk they
cream is allowed to rest in the vat for 24 hours, where it thickens and use, the rest comes from neighboring farms. Antonio Morbidi is the third generation in
develops wonderfully tangy flavor notes of buttermilk and hazelnuts. the family to run the farm and the dairy and the fourth generation is now in training, too.
Essentially, it’s made as all good butter was a century and a half ago.
I love the Monnalisa Marzolino with that marvelous Pear Mostarda from the Quince and
You really can taste the difference. The butter has been getting regular
Apple folks in Madison (it’s at the Cream Top Shop as well—grab a jar soon). Good too
rounds of oohs and aahs from folks who’ve tried it over the last few
months! At very high 86% butterfat, it’s creamy, super-tasty, complex, on a grilled cheese, pizza, or salad. Or just stick some on the table while folks sip wine
and gently nutty. (You can, of course, buy a whole log of the Vermont and watch how frequently they reach for more of the Marzolino.
butter at the Roadhouse if you ask.)

Powerhouse Nibble Chocolate Bar

from Shawn Askinosie Dark Chocolate Caramelized Almonds and
Milk Chocolate Caramelized Hazelnuts
S h aw n A s k i n o s i e wa s
one of the first bean-to- two cacaos come In our never-ending efforts to
bar chocolate makers in together from improve the flavor of our food, Two terrific new
the U.S. 15 or so years ago farms with nearly two years ago we began to confections from
women leaders French Broad
and he remains one of the migrate some of the chocolate we
Chocolate in Asheville
best to my taste today. His use at the Bakehouse. For years
newest bar features the we’d long been using well-known
cacao beans of two co-ops, and well-regarded dark chocolate
both of which are led by wise and caring from a couple of large European
women. Monica Guarman, who works in firms. Over the years though, it became ever clearer
the Amazon, and Mama Mpoki, who leads that what we once considered high-quality could
the Mababu Coop in Tanzania. Both of be improved upon. Enter our friends at French Broad
the two “origin” bars made from their Chocolate. We made using their bean-to-bar dark
cacao—the Askinosie Amazonia bar chocolate from Nicaragua in half a dozen products—what
and the Tanzania bar—are outstanding. a wonderful improvement that was! Try it in the Chocolate
I’ve eaten both regularly over the years. Here they come together for a special Cherry Bread, the Dobos Torta, and the Townie Brownies just
one-time-only joint appearance in a super tasty new bar of dark chocolate, coated to name a few.
liberally with cracked cacao nibs to make it even more engaging and enticing.
The result is a compelling combination of crunchy nibs and smooth chocolate In the last couple of months, we’ve also begun bringing in some of French Broad’s superb
in each bite. It’s dark but not too dark. items. Two that are at the top of my list are their Dark Chocolate Caramelized Almonds
and their Dark Chocolate Caramelized Hazelnuts. Both are terrific. The main flavors you
I’ve been eating it as is, but it’s also great, as a Roadhouse guest reminded me get from each are the chocolate and the nuts, and both are of very high quality. While the
the other day, with red wine after dinner. Some folks I know have been putting a two confections have a bit of sugar, neither is particularly sweet. What they are is super
bit of that wonderful Georgia Grinders almond butter on it. The Askinosie folks delicious! My friend Jael Ratigan, co-founder of French Broad, told me that they worked
say it’s got a “satisfying crunch meets creamy-dark-chocolate-richness.” I say it’s for many months to get the ratios of chocolate, nuts, and sugar just right. I think they hit
super tasty, fun to eat, and hugely enjoyable with lots of mouth-watering fruit- their mark! On top of how good they taste, the pale Carolina-blue packaging is particularly
iness. It’s a chocolate bar I can eat—and already have eaten—often. lovely. Great to gift for Valentine’s Day or just something special to stash in your desk!

New pamphlet on dignity by Zingerman’s Co-Founder Ari Weinzweig

“a revolutiOn of dIgNiTy In OUR DAiLY lIVEs”

Making a Difference for Everyone We Work With, All Day, Every Day

Dignity has long been part of what we do here at Zingerman’s. It’s embedded in many of our
approaches—Servant Leadership, Open Book Management, Bottom-Line Change®, our Training
Compact, etc. All are based on treating people with dignity. Dignity is referenced in our 2032
Vision and our Statement of Beliefs. In this forthcoming pamphlet, Ari shares why that’s all a good
start, while also suggesting that we all have more work to do. He says:
Any organization that works hard to make the six elements of the Revolution of Dignity come
alive is likely to be high in hope, rooted in positive beliefs, higher in humility, etc. We can each
do this work in our own way. All of the approaches we use here at Zingerman’s support this
work: if we can help keep hope high, work to make our beliefs ever more positive, make sure
that Servant Leadership is the norm, and make empathy and compassion everyday activities,
we will help make the Revolution of Dignity real.
Ari's writing has won praise from progressive leaders around the world. Seth Godin, author of an
array of best-selling books on marketing, business, life, and art—including his most recent, Song of
Significance—says: “The essence of Ari’s philosophy is simple: It's possible to care.” Stephen
Satterfield, co-host of the Netflix series “High on the Hog,” says that Ari’s books and pamphlets
"Give hope!"
Making a Differenc
Ari's contributions to the American Food & Beverage community are invaluable, but not just e for Eve ne We
All Day, Everyryo
Day
Work With,
the enormous success of his businesses that need to be studied but his convictions! It gives
hope! I ALWAYS take something away from Ari's writing and am grateful for how generous he
has been in sharing.

8 isSue #302 . jan-Feb 2024

 ™

ing G i f t s for Va lentin

u c
d

e 's
In

Da
-
Awe

Nestled just inside Zingerman’s Cofee Co., out on Plaza Drive by Zingerman’s Bakehouse and Creamery, our Candy
Store has the best sweet treats for your sweetheart (and everyone else from your coworkers to kiddos). You’ll
find a wide range of made-by-hand candy bars, like the berry-delicious Wowza!, made with raspberry chocolate
y
ganache, raspberry nogat,and thick-cooked raspberry preserves.
The shelves are also stocked with curated treats from fellow artisan candy makers from Missouri to
Massachusetts, Iceland to Sweden, and beyond. Get ready to be tempted by varietal chocolate bars, gummies,
hard candies, nougat, licorice, caramels, brittles, peanuts, and more.
Come by soon to meet our candy-loving crew and sample some of our superb, sweet, hand-crafted candies, choc-
olates, and confections! We’ve got great gifts for Valentine’s and sweet stuff to brighten any dark winter day!

Visit Zingerman's Candy Shop

on Plaza Drive!

3723 Plaza Dr. #5

3723 Plaza Dr. Ann Arbor, MI 48108 3711 Plaza Dr. Ann Arbor, MI 48108 422 Detroit St. Ann Arbor, MI 48103 (inside Coffee Co.) Ann Arbor, MI 48108 3723 Plaza Dr. #5 Ann Arbor, MI 48108
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