Meet Eve Larsen, Franklin Store Deli Manager

Eve (she/her) has been working at Seward Co-op since she was 23 years old. She started at the Cheese counter, held several role in the Bakery department, and now, over seven years later, she manages the Deli at Franklin. “I think my favorite thing about the co-op is its capacity to change. It certainly is not the same place that it was when I started, and I appreciate everyone who has put work into making it what it is today.”

A big part of Eve’s work in the Deli is problem solving, something she loves about her new role. Eve also loves sampling the food she makes. Some of her favorites at the Seward Co-op Deli? “I’m so here for the chicken wild rice soup. That soup has kept me going during some dark times.” During Harvest time, she especially loves a hot apple cider treat at the drink counter and roasted Brussels sprouts from the Hot Bar.

What keeps Eve inspired about the work she does? “Knowing that we’re an organization that offers hundreds of jobs to the community that I live in and understanding that I do play a part in keeping our business running.”

Meet Aric Nelson, Friendship Store Deli Manager

Aric (he/him) began his time at Seward Co-op at the Franklin store in 2011, when he was a Dish Washer in the Deli. Over the years, Aric worked his way through most of the kitchen roles, did a stint in the Meat & Seafood department at the Friendship store, and then moved onto work outside the co-op as a brewer. He’s since returned as the Deli Manager at the Friendship store.

Aric returned to work at Seward Co-op because he felt he’d be treated fairly and could put his talents to good use. He also believed the job would be a better work-life balance and allow him to “work for a company that has proven its worth and good intentions over many years.”

Like Eve, Aric likes the problem solving work in his new role. He also loves the food. “I’m a fan of all of our bone-in chicken recipes for the Hot Bar. It’s hard to go wrong with Kadejan Chicken!” Pies are also a favorite for Aric, along with the seasonal brined turkey on the Hot Bar.

“I love food and I enjoy the moments of creativity and freedom you can get cooking, but more so I get inspired by the people I work with and the people we serve,” Aric says. “It’s extremely rewarding to know you are helping to provide a safe and stable work place for some or a tasty and reliable food source for others.”