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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Nov. 21, 1955)
Salem, Oregon, Monday, November 21. 1955 THE CAPITAL JOURNAL Section 3 Page 8 " : j- : . : . - ; . ; : . New Ultta Modern Berg's Downtown Market Opens on Tuesday: Latest Service, Food Handling . Methods Stressed Berg'i Downtown Market.- C2Sbe thrown and thus kept off the Marion street, representing an in-. floor and from cluttering around vestment of a half-million dollars the checkstands. ' Beta's Souftd SvStClI in huilrfins. fixtures ftrwi stork. 1 in .ji,.,i.ku kMi..tKM t. 1 1 Dick Van Osdol beads the vege table department. He has been with Berg's at Keiier store. Jod Johnson, for 17 years with Berg's, is assistant manager for the gro cery department in the new mar-, ket. Al Benson is in charge of the lunch counter, Kale Gilbert runs the bakery department. Bo'h have been with Berg'i for some time. thing else very new in the market. Of Latest Design thus allowing for interesting dis play of groceries. This system of shelving also allows lor some spec ialties to be featured in baskets along the array of produce. Main entrance for the market is on the Marion street side. There is also an entrance off the Church street side. A lunch counter is set Lftk In the upper picture are three of the Berg's Downtown Market employes shown at the ultra Modern checkout stands, left to right: Don Drees, Pearl Albright, Margie Johnson. l v Mmfs.r I in building, futures and stock, opens for business at I a.m. Tues day. The concern, covering 16.000 square feet, offers the ruost up-'o-date in super markets, and in grocery packazmg and service. The market will be open I a.m. to 10 p.m., seven days a week. "We are really proud to open this new market to serve the people of Salem and surrounding areas," states Elmer 0. Berg, president of up ,t the southwest corner, .ne curporauon mai now operates , Meats Depfrtmeat Huge four markets, three in Salem area Along the east side of the build- at Center Street Shopping Center. jg is the meats department, one at Keiier, and now in the Meier It ln! ranliminiis rminler dinlav- Frank's Salem area and one jg the fresh meats and the frozen in Portland. meats On feature about the Bob Peterson is to be manager . meats department is that the work- of the new Berg's Downtown Mar-I men now operate in a warm room, ket. He has been with Berg's since ' only the meal being in frozen corn opening of the Center Shopping i partmcnls as they work. Heat in Center store and recently has been the tloor is used, thus avoiding manager of Berg's at Keiier. drafts from off the refrigerated Between 45 and 50 will be on the counters. staff of the new market, including j The huge vegetable and fruit de- full-time and part-time help. All nartment counters run along the are Salem residents, all of them ! north side of the building, a big having gone to Salem schools and ; section here featuring the frozen several attending Willamette tni-, fruits and vegetables. versity. Carts used bv customers are the SelecMaa Diversified I latest design. There are two sizes. The new market will offer a wid-1 In the larger ones, each has its er and more diversified selection I seat for the young child ac of foods and special emphasis on ! companying its mother and the An interior view is depicted above in the new Berg'i Downtown Market, opening Tuesday, ' showing the latest in fixtures and shelving. Stuffed Olives as Garnishes Give Appeal Garnishes often make the differ ence between "just a meal" and I meal that is something special. Pimiento-stuffed green olives as a garnish give a touch of distinctive elegance when used in ways like these: Top hamburger patties with olive dices. Use olive slices to decorate mold ed salads and canapes. Arrange olives kabob-style with pickled onions and Swiss cheese cubes for a delicious addition to the appetizer tray. Sprinkle small olive wedges over cabbage slaw to add flavor, text ure and color. Finely chop olives for an excel lent hot or cold soup garnish. Add new interest to meat, fish and vegetable sauces by adding LIVER TREAT Cut calf's liver into finger length srtips. Toss the liver into flour seasoned with salt, pepper. dry mustard and paprika. Fry in butter. Make a thin brown sauce from the drippings in the pan and bouillon and serve over the liver. chopped olives, or sprinkle on top just before serving. The sound and intcr-otlice com munication system at Berg's Downtown Market includes the litest developments in the audio field. It is a custom installation job, designed by Roger Mason, field engineer, and C. E. Wilson, factory engineer, DuKane corpo ration, the store installation su pervised by Louis duBuy of the Universal Sound Corporation, Sa lem, distributors of DuKane equipment in west central Ore gon. Twenty-six hvud speakers are used in the installation, 14 for music and putriie address, and 12 for inter-oflice communication. Dual buttons on the speaker sta tions located at the checkstands make it possible for the checkers to originate calls to the office or to make announcements over the entire public address system. The 12 speakers mounted flush in the ceiling transform the ceil ing into a huge loud speaker, probably the largest in the north west, with an infinate baffle area of some 15.000 sauare feet. Mm.r will be at low level. The wide I range amplifiers have virtually . . .-4..,,. V" . fl 3 i Elmer O. Berg, above, it shown above busy with last minute details preparatory to opening of the new Berg's Down town Market, C2S Marion, at I a.m. Tuesday. Berg, wbe hat been in the grocery business in Salem since IJt, heads the corporation that now operates four super markets, three ia Salem, one in Portland. ialSssisMiiwMm&sln?! Berg states. The concern will es-j smaller carts are for the little up-to-date hanri.'mg methods. Mr. j seat is the new non-tip kind. The;,la' frequency response from 20 i I iu -fir.wu cycles per secona at h rated output and S to 100,000'! cycles at lower levels. The pre-1 amplifiers have individual tone 1 1 controls for music, public address ,i ana checkstand speaker stations ' and may be pre set for the best i quality from each source. The entire music system is capable of i lauwuiiy reproducing music or speaking fed into it from radio, I television, tape, record or micro-1 phone, and the limits of repro-1 duction are limited only by the j source. Diamond needles are used on the record player to keep rec-1 ord and needle wear to a mini-1 mum. inis is the third Berg in stallatirn by Louis duBuy. I just before serving. m j I . U.S." No. 1 FANCY IjW K GUARANTEED FRESH! Jj I I Your Family Deserves The Very Best , , . J C II And These PlumpBirdl Are f M Finest Money'Can Buyl f m f pecially stress frozen foods meats, fruits, vegetables, etc. A large parking area is provided i at the front side of the store on the Marion street side. As one of the specialties, a mas sive rotiss-o-mat is to be operated the meats department. With this rotiss-o-mat customers may walk in and order any size of roast bee , all cooked and ready to eat. iher specialty will be ice dis from an automatic ice mak ing machine. The ice discs will be packaged in cellophane bags and kept on hand in a huge refrigerated counter for custom?rs to take as they like. Tnerc arc many other interesting features in the new market not seen in this area much before. There are the new type cash reg isters that "do practically every thing but talk." They do all the bookkeeping on a transaction give the total amount of the pur chase , the amount rendered by the customer, and the amount of change to be returned to the customer. Eight modern check - stands of unusual design are set up in the market along the south side of the building. Rubber belts automatical ly operated keep produce moving along as the cashiers check out for the customers. I Between the checkstands, with four on cither side, is another un ique feature a huge box well where all discarded boxes may folk who go shopping with their parents. OKices for the new market are upstairs along the east side of the building, the second story being at the east end. In addition to the office for the manager, Dick Eck ley, advertising and promotion manager for Berg's, also has his office here. Three mechanical conveyors are operated to take the grocery stock upstairs. At the back of the store where the stock is delivered are two levels, one for each floor at the back of the building. Accom modations have been provided for S trucks to unload simultaneously. The clerks room and women s lounge also are. on the second floor. ' A big foods and bakery depart ment are at the west end of the market. Commercial bakery pro ducts will be sold here but Mrs. Myrtle Liudahl, who operates the catering and baking service in Berg s at the Center street store, will bake pies for the new market. The dairy department also is in the west end of the market as well as the milk and beverage refriger ators. The new building was erected by Viesko and Post of Salem and all the sub-contractors were local con cerns. In adidtion to the personnel listed above. Don Drees, who has been with Berg's for 12 years, will manage the meats department. Congratulations To ESQ02 . Congratulations BERGS e?wW!iaMBaW FUTURE INSULATING CO Northwests Largest Applicators of Fibreglas Insulation 1295Vi Shady Lane, Salem Plus a Complete Selection of Fresh nK I ftl rUIV MTTiJ. 1 'vIaismmaaaaimjfx Capons & Fryers for Your Holiday Selection. 11 Fresh Pacific Oysters rt. 65 c Fret'h LUTEFISK Fresh tattern Oysters pt, 1.45 Fresh Olympia Oysters - Speciall LEPSE FN YOUI HOLIDAY COCKTAILS If lis DEirsutRAi PM111 SM1IMP MEAT . EM Fresh Seafood ' and 'Poultry JH FJ. Cm1. Fh. J-44J4 I BERGS .I Dress Up Vegetable Offerings Vegetable cookery can show im agination just as any other type of cookery ... so why Just "cook a vegetable" because you feel you should? Here are some suggestions to help make your vegetable cook ery the talk of the neighborhood. boldea laulinewer Parmesaa Separate a large cauliflower into flowerets. Cook, covered in 1-inch boiling salted water until lender. Do not overcook. Cool, flip into beaten egg, then in fine drv crumbs. Fry to a golden brown in butler. Sprinkle with grated Parmesan cheese. Serve at once. Brussels Sprouts with Sour Cream Brussels Sprouts should resemble firm, miniature heads of cabbage: i should . be compact and bright green in color. i Remove any loose or discolored leaves and cut off bit of stem end. Wash thoroughly in cold water. Cook, covered, in 1 inch of boiling, salted water only until tender.' about S to 10 minutes. While 'sprouts are conking, beat together 1 cup thick commercial sour cream. 2 tablespoons vinegar. 1 tablespoon fresh lemon juice. 1 tablespoon finely minced green onion, h teaspoon salt, 3 tahle- i spoons sugar and pepper to taste. ! Spoon nver sprouts and serve im- mediately. Crookneck ar Zucchini Squash ' Supreme ' I 1 Crookneck and Zucchini squash 'have soft edible skin and delicate flavor. For four servings of this delectable vegetable dish buy 2 I pounds squash Wash, but do not peel. Cut into 4 inch slices. Cook. , covered, in a very small amount of hailing salt water until tender 'S to 10 minutes). While cooking, fry together 1 onion, finely cut. 1 peeled and mimed clove of gar lic and 4 slices of bacon, cut into small squares. Mix with drained hot cooked squash. Season with salt and paper.' Salem Sand & Gravel Co. 1405 N. Front St. Salem .onqra tulai ions To BERGS Finish Hardware by Oregon Builders Hardware, Inc. 611 N. Capitol After Jan. 1: 465 So. 12th Salem's Leading Builders Hardware Headquarters VEnn coLLins JaUMXIIJO HEAT1JPG VEITIIAT10H "m $70 Silvertor Reed Salem e e COOKIE GLA7.F. Slightly beaten egg ynk thinned' wilh waler will give pastry or cookies a shiny glare. CONGRATULATIONS and BEST WISHES to BERG'S wmm MARKET DU KANE Wicln Range Sound System W UNIVERSAL SOL'ND CORPORATION I)iiij dti Buy Slriri, Oregon Conratuiationd BERGS Viesko & Post ( General Contractors Salem IfllSd CIAI MEAT . e . V.' '3 O 0 e
