Salem, Oregon, Monday, November 21. 1955
THE CAPITAL JOURNAL
Section 3 Page 8
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. 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 .
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. V.'
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