■FEATURE lot about where it comes from but in the past five, even 10 years there’s been a lot more awareness,” Sgrignoli said. “I think people have been waking up to the fact that even though it has the USDA seal of approval ... you don’t really know how it was sourced, how it was taken care of.” Along with the in-store items and subscription food boxes, Sgrignoli and Schultz Richter will offer a number or classes including oyster tasting and shucking, sausage-making classes and canning classes. A live stock farmer will come in to teach people the difference between pastured versus conventional livestock. Since opening the grocery store, the partners have been learning new information about local, organic food and want to share their knowledge with the community. “We’re not trying to tell anybody where they can eat but we’re sourcing food that we’re proud of and we want people to understand what goes into producing food where you can feel good,” Sgrignoli said. Classes will start in about two weeks and will hold crowds as small as 10 people and as large as 25.
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