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Publix

bgibson135

Tallywood Shopping Center #1575

3114 Raeford Rd
Fayetteville, NC 28303

Store:(910) 321-0114 (Option #2 for Bakery)

Open until 10:00 PM

GreenWise Sprouted Multigrain Bread, per slice (43-46g), contains approximately 100 calories, 1g total fat, 140mg sodium, 20g total carbohydrates (including 3g fiber), and 5g protein. It is USDA Certified Organic and made with sprouted wheat berries and millet, but does contain honey and wheat ingredients, so it is not gluten-free. 

Here are the typical nutrition facts for one slice (43-46g): 

  • Calories: 100
  • Total Fat: 1g (1% Daily Value)
  • Saturated Fat: 0g (0% Daily Value)
  • Cholesterol: 0mg (0% Daily Value)
  • Sodium: 140mg (6% Daily Value)
  • Total Carbohydrates: 20g (7% Daily Value)
    • Dietary Fiber: 3g (11% Daily Value)
    • Total Sugars: 2g
  • Protein: 5g

Key Ingredients: 

  • Organic Sprouted Wheat Berries
  • Organic Sprouted Millet
  • Organic Honey (as an added sugar)
  • Organic Wheat Gluten
  • Organic Rolled Oats
  • Organic Sunflower Seeds, Organic Flax Seeds, Organic Cracked Wheat, Organic Cornmeal

Important Notes:

  • Contains Gluten: As it contains wheat and other grains, this bread is not gluten-free. 
  • USDA Organic: The product is certified organic. 
  • No Artificial Ingredients: The bread is free from artificial colors, flavors, and preservatives. 

I had a really good visit and experience at Publix this morning. Normally, I walk over to the fresh bread section, walking past the cakes and cookies. There was a baker working at the counter, but I didn’t strike up a conversation although I wanted to ask someone if they ever would sell an “assortment” of breads where I could maybe get a couple of pretzel rolls, four dinner rolls, and a half loaf of Rye bread. I am single and I don’t need a whole loaf of Rye, or four pretzel rolls, or six dinner rolls. Some will go bad before I eat them all, and in fact, I probably wouldn’t eat the dinner rolls, except that I am currently in my “lamb” stage, cooking lamb at home and trying to replicate a good meal that I had when Sherefe would offer a lunch special on the lamb, with a Greek salad and yeasty dinner rolls.

As I was walking over to the bread section, I noticed an employee walking past me leaving that section. I looked at the bread and then walked away from the area. I walked toward the back of the store. I don’t recall why I stopped by a display of “real” bunches of sunflowers, but I recall looking down at them to see if they were real. They were real, but seemed wilted.

I then walked around the corner and as I did the female employee that had walked away from the bread section came around face to face, and we had to step aside. She even said something to the effect that, “Oh we meet again.” She took a few steps, but I turned around and called out to her, “do you work in the bakery section”. She turned and acknowledged that she did work in the bakery. I said, “Can I ask you a question”. I then said that I was single, and that often I did not need to buy a bunch of bread, but could I buy an assortment. The employees’ name was “Cyndi” (sp) and she was very energetic and mentioned that there was another customer that already was purchasing an assortment of breads, and that it was no problem for them to create an assortment for me. I said, “That’s fantastic (or great)”. She said to come see her in the bakery when I want to buy an assortment. I thanked her and walked away.

Now I walk down, past the frozen seafood freezer, past the seafood section, past the meat counter, and then along the packaged meats section. Part way down the area is a small section of lamb. There was one package of lamb shoulder and I picked it up looking at the per pound price, which was about $7.49 per lb. and that was about 20 cents less that the lamb I had purchased there about a week before.

I then walked back to the meat counter. There was a young butcher working at a table. He was in the process of trimming meat, or maybe just cutting it into smaller pieces. He did not look up as I arrived at the counter, and I waited to see if he would look up from his current task. After about 30 seconds, I asked if I could ask a question. He looked up. I asked how often they had lamb. He said they tried to keep lamb in stock, and that they had to cut the lamb up. *I had in another article mentioned that their lamb looked “locally” packaged, which was different from the packaged lamb at Harris Teeter. Now, Harris Teeter had a large selection of lamb. **Almost no one has much lamb in the local grocery stores. It is not something that I have seen on display in “southern” groceries.

I walked away from the meat counter and started up an isle toward the front of the store. There was a young man, store employee, stocking the shelves. I navigated past him, and I think he said something positive toward me, which made me stop, as I was beside the Hispanic section. The area where the Herdez Salsa Ranchera should be was at about eye level with me. Since I had already had two positive encounters with store employees I decided to initiate another dialogue. I asked, “Can I make a suggestion”. He turned his attention toward me.

I went through my “spiel” regarding the Herdez Salsa Ranchera, having been stocked when the store first opened, but was soon discontinued and had not reappeared since. He looked on his phone at an app and suggested that if I could supply the bar code from the can of Salsa Ranchera, that he might be able to see if they could stock this item. I thanked him and headed to the front of the store to pay for my package of lamb.

The cashier was very attentive and asked if I was ready to check out. As I was paying for my lamb, I struck up a conversation with the cashier. I suggested that if she could try the lamb, with some “char” on it it might be very good, since I had a good experience with it. I mentioned Sherefe and that it was closed, and she seemed to be aware of the restaurant and she was surprised that it was closed. Sherefe has been closed at least a couple of years, so she must live in a different direction.

I had a bake at home whole wheat dinner roll (not what they called it). You see how beautiful the lamb shoulder chop was getting on the stove top. The salad had Spring Mix greens, Vidalia onion, Kalamata olives, Campari tomatoes and feta cheese. I used avocado oil, red wine vinegar, yellow mustard, Agave nectar, sweetner, and salt & pepper for the salad dressing. This was a very comforting meal!

][ADDENDUM 01/04/25]: I haven’t completely reread the above posting, so if I am redundant, sorry.

I’ve continued to shop at Publix and have a good relationship with one of the bakers. I don’t know her name, but we recognize each other readily, and I do know she is from Jacksonville, FL originally. But, I can ask, as I did yesterday, if I can have “half a loaf and sliced, please,” and they will do it for me. They will slice the load, separate it into two, at half price each, and then let me choose which one I want. I bought a multi-seeded dark loaf (half) and I saw some sourdough English muffins and bought a bag of those. I had one of the English muffins this morning, with white American cheese, a slice of fresh ham (I bought at a HT across town yesterday, after eating at Pharaoh’s Legacy for lunch) and an egg I prepared in the microwave onion cooker. *I do need to toast the bread first.

I had never been to that Harris Teeter, although I had eaten at Pharaoh’s Legacy quite a few times. It was a very nice HT, and I think it may be the “flagship” HT in our area. Much like the WalMart on the other side of town is probably the best one in Fayetteville. I was looking for eggnog, but I guess that season is gone. I think they (all stores, all brands) either sell out before Christmas, or send it back to the company directly after Christmas. *I just thought, Fresh Market might still have some.

I buy most of my bread at Publix, but also some of the LaFarm Bread at Whole Foods in Raleigh. The two other things I buy at Publix are the frozen Heads/Shells/Tails off medium shrimp, and their Round Bone Lamb Chops imported from New Zealand.

I’ve not had a round bone lamb chop in quite a while, nor have I fixed my Shrimp/Kielbasa/Zucchini dish in some time. I’m almost surprised that I really only have two meals a day to prepare, and if, as yesterday, I bring home half of my lunch (lamb gyro pita & Greek salad) I’ve got to insert that into one of two meals in the next couple of days. [end]