ROUSES_Summer2023_Magazine Pages-Web

“I don’t think there is any other supermarket that has a better magazine, and I don’t know if there are any food magazines that are better, anywhere.” — Donny Rouse, CEO, 3 rd Generation

Mary Ann Florey was practically raised in Regina’s Kitchen, the legendary lunch spot in Mobile, Alabama. She uses her expertise — and friends and family — to help research, develop and cook recipes to go with our stories. Harley Breaux, our marketing coordinator, keeps us in line and on track. She and the rest of our amazing marketing team also contribute ideas for stories and recipes and photos. Romney Caruso is our go-to food photographer. He has been a professional photographer for more than 25 years. You may not know that we prepare and photo graph most of the food in this magazine at our Downtown New Orleans store. The photo studio is really our office. We don’t use any clever tricks to make the food look delicious, like subbing mashed potatoes for ice cream. And we eat almost every thing we make on shoot days — everyone brings Tupperware; the rest we deliver to the Community Refrigerators around town. Patti Stallard is our copy editor, proof reader and copywriter. She has decades of editorial experience in marketing and

publishing, and her copyediting comments are so insightful and witty that we could easily dedicate an entire magazine to them one day — and probably will. We take turns reading them out loud to each other. ROUSES FAMOUS I am honored every time you tell me you read an issue. I am tickled pink when you’ve recognized me in one of our stores. I know someone who plays in a second line band who describes himself as “city famous.” Me? I am Rouses famous, and proud of it. I have shared a lot of myself on these pages. And you have shared a lot with me in return. I love hearing your family stories and reading your family recipes. I wish I had more of my own to share, but I’m better at appreciating food than preparing it. It’s not just me, either. People tell our Marketing and Advertising Director, Tim Acosta, they feel like they know him from his magazine column, “Cooking on Hwy. 1.” It happened this week on an intro ductory Zoom call! I’ve been with Tim in

stores when customers have come up to ask him, “Whatcha cookin’?” He needs an hour to answer. I spent most of my career on the adver tising agency side helping a variety of local brands, as well as major national brands like Ruth’s Chris Steak Houses, define their personalities, before I crossed over to Rouses Markets full-time. None of it was as fun — or as fattening — as this. In my Editor position, and in my role as Creative Director for Rouses Markets, I’m lucky enough to work with some pretty amazing people, and to share my ideas and much of my world with you. This magazine really has been a passion project for our entire Marketing department for 10 years. The magazine is lagniappe — a little something extra — but we wouldn’t give up the extra work for anything. We do it because we love to do it. And we hope you love it, too.

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