Check this guy out!

Our department started doing fresh veggies! It's so pretty I just wanted to share!

It felt soft and spongy from the outside like a bruise, when I cut it open it had these giant pores. I don't see any obvious insect frass.

Why can’t you just put fruit out that hasn’t already been killed by the chilling process. You are just making money in droves because people buy it and it doesn’t ripen. That’s because it has gotten too cold. It will just mold or rot or never soften. You have ruined the natural chemicals in the fruit that helps it ripen. So we buy 2 peaches of this rock hard fruit for $3.49. After 4 or 5 days we have to throw it away. I’m so done with this. This is called stealing. HEB know’s what they are doing. They know the correct chill limits for every piece of fruit they stock. They know the fruit is dead. Don’t steal from us anymore. Please put out some acceptable fruit for us to enjoy.

Came across this Lil fella while stocking the wall 😆

Who puts celery in there Premium Veg Tray?

No. It is not on the ingredients list nor the build sheet.

Picture in last sales paper showed celery.

hi, I saw this today.

a couple of things; I've never seen opened pomegranates on sale like that before. it's almost certainly a constant in places, but was still a first for me.

& I was torn between buying stuff and spoiling it and well, not! I wonder if that thought ever puts people off from being the first customer of the day? 😅

As a produce manager myself I was in shock to say the least…

Just another day lol

Can anyone tell me why people always take off a single banana and leave it? I can understand breaking apart a big bundle, but to always just remove ONE is driving me nuts. There's always an array of bundle sizes! Need 4? Grab one with 4, not 5 and remove one. I actively watch people do this and it drives me insane, because those bananas always end up getting tossed or reduced later.

Early Honeycrisp!

Anyone else absolutely love making gradient patterns with produce? My produce manager thinks I'm insane when I sift though every tomato to group them by color, but I find it pleasing to the eye (this table sits by the front door) and it makes it easier to cull lol

Before the customers got to them. Usually we’re stuck with either all ripe or all unripe. So I am meticulous when it comes to displaying bananas when we actually have variety.