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cows in the fields in back who seemed quite curious about what was going on over here.
Cooking is still Terri’s passion and it’s what she likes doing best at Ecow. But there’s a lot of cooking to do these days with lunch to be cooked and the ready made food available for take out. So her nephew is now helping out with some of the lunch preparation.
The other thing that Terri wifi tell she loves is the people who are her customers. And they clearly return the favor. There are scores of cow related items in the produce room. Each and every one of them came from a customer.
The move to eating more naturally has definitely impacted her business. Eighty-five percent of what her customers are buying these days falls under the category of natural. I asked her about the increasing focus now on local foods. She said that while there’s lots of talk about it in the store, it doesn’t seem to have greatly influenced anyone’s buying behavior yet.
Ecow is known for it’s fresh, beautiful produce. As Terri shows me around she stops to show me the tomatoes. They are hydroponically grown and she even has a selection of hydroponic heirloom tomatoes. Terri tells me they’re the best tasting out of season tomatoes you’ll find anywhere. The inventory at Ecow is an eclectic mix. And it’s always fun to stop by and see what ’s new.
They’re now taking orders for Thanksgiving. Whether
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