Category: General

Color of the Year at Nelson-Jameon

For the past 20 years, Pantone has selected a trendsetting color to set the style tone for the upcoming year. This Color of the Year designation serves as creative inspiration for stylists, artists, and designers. They look to incorporate the chosen color into aspects of their work, as well as their lives. This year, the Pantone Color of the Year is Classic Blue. At Nelson-Jameson, our interest in this year’s color goes beyond just the physical characteristics of Classic Blue. Blue is a strong part of our brand—both in style and the feelings connected with its appearance. We are proud to display the Color of the Year not just in 2020, but in our past, present, and future. 

Pantone chose Classic Blue to set the mood as we flip the page into a new decade. Blue is a great selection because it represents stability amidst a world of uncertainty. The color is associated with solidity, dependability, and loyalty. From an emotional standpoint, blue is seen as calming and serene–––encouraging us to grow our mindset through deeper thinking which is important now more than ever. As we navigate through the COVID-19 pandemic, the Color of the Year serves as a great reminder for us to remain calm and confident while hoping for a stable future.

Nelson-Jameson chose blue to represent our brand for many of the same reasons that Pantone chose it as the Color of the Year. We take pride in our industry expertise and trusted reputation—striving for strong connections and resilient communication. As the world races around us, blue grounds us to peace and protection while encouraging forward-thinking. Nelson-Jameson is excited to connect with you in the new decade. Your safe, quality food is our business, and we look forward to serving you in the future.


Pepper Prerogatives

Do you like things spicy? Are you prone to throw a bit (or a lot) of pepperjack on your sandwich to remind you you’re alive? Maybe the mild burn isn’t enough for you…maybe you want to take your taste buds to the edge, shaking the very fabric of common sense, by combining ghost pepper cheese and that cracker?  For those looking to add a bit of “pep” with your pepper, to those aiming to melt their very consciousnesses, Nelson-Jameson is a progressive enabler of the peppery American palate.  

Working together with another family-owned company, EDCO Food Products, Nelson-Jameson hauls approximately 20 truckloads of peppers up to Wisconsin every month. Those peppers are distributed to food processors throughout the nation, including many cheesemakers. While perennial favorites like jalapeno peppers help to fill those trucks up, the American palate for heat also ensures that plenty of habaneros, jalapeno puree, Bhut Jolokia/ghost peppers (among others) join them for the ride up north to Marshfield, WI to be distributed nationally.

The peppers are grown and processed near Chihuahua, Mexico for maximum taste and freshness. Put into a brine, the pecks and pecks of peppers come in pails, drums, and totes that are then used by food manufacturers in everything from cheese to beverages. Once limited to milder varieties in a select few products, the American consumer is now demanding hotter and hotter products of all different kinds.           

So, the next time you open the fridge to add some spice in your life, know that Nelson-Jameson and EDCO are working closely to ensure you can stay an active citizen in Scoville and beyond. We’ll keep the trucks running so you can keep your sinuses open and your sense of adventure just a slice of cheese away. For companies looking to spice up their offerings with peppers, you can contact one of our ingredient specialists at sales@nelsonjameson.com.


Nelson-Jameson is an Essential Business

Nelson-Jameson, Inc. is a distributor to the food, dairy, beverage and agriculture industries. We supply items critical to the production of food including sanitation & janitorial products, personal protective equipment, laboratory products, process equipment, chemicals, and ingredients to plants and customers across all 50 states.  The continued need of these items is critical to the supply chain, and production of products in the food industry.

Nelson-Jameson will continue to operate and serve our customers during the COVID-19 pandemic from the following Distribution Centers:

Amarillo, TX

Marshfield, WI

Turlock, CA

Twin Falls, ID

York, PA

Our team is working diligently to continue to serve our customers and provide them with the supplies needed to avoid disruption in operations.

If you have any questions, please do not hesitate to reach out to us at: COVID19questions@nelsonjameson.com or visit nelsonjameson.com for continually updated information.


Salami, Swiss Cheese, and Productivity Please

Now, it wouldn’t be too unusual to dedicate an entire article to salami and Swiss cheese because of the industry that we work in, but this charcuterie talk may not be what you’re expecting. I’ll pose this question first; have you ever had so many tasks to do and decisions to make at one time that you froze right in your tracks? Or felt so completely overwhelmed that you didn’t know where to start? If you have, you are definitely not alone. Research shows this is a normal response that occurs in your brain under these circumstances. Fortunately, there are some positive ways to approach these situations and help get you back on your productivity track. The ones that I’ve found to work well are the Swiss cheese and salami slice methods. 

Taking small ‘bites” or poking “holes” in a large task or project would be considered the “Swiss cheese” method. This proven productivity method helps you get your work done efficiently. According to the article linked below, “these small steps are sure signs of progress, which motivates  and encourages you to take one step after the other. This progress also gives you tiny shots of dopamine—a pleasure kicker and the agent that ups your motivation. All these motivational spikes from Swiss cheesing your task help you tackle an overwhelming project in small but impactful ways…You started by taking a snackable piece from your cheese block (the overwhelming project). You poked holes in the cheese chunk by continuously doing small tasks one at a time throughout your work day. You created so many holes in the cheese block that you finished it.” Piece by piece, the project becomes much more manageable and before you know it, it’s complete.

Next, we have the salami slice method. This is not only used as a productivity method, but it is also seen in politics and negotiations. It’s anything you take down, slice by slice, until it’s finished. I’ve cited the analogy again from the article linked below. “You find that your salami roll (overwhelming task) is too thick to be bitten into. Any attempts to get started leave you paralyzed with panic and procrastination. You slice your work into manageable items. Prepare a list of tasks that make up the project, and start working on them, not the project. You complete the slices or the small tasks that make up the project. In other words, you conquer the project slice by slice until it’s done. So, in a nutshell, it revolves around slicing your project into smaller parts and focusing on them one-by-one rather looking at the big picture and losing your nerves.” The salami method assists you in organizing your workload as opposed to attacking it randomly.

Both of these methods have something in common—the power of small wins. Next time you are faced with an overwhelming task, hopefully Swiss Cheese and Salami will pop into your brain and provide you with a plan that makes the project easier to digest.

 

Source: https://blog.trello.com/swiss-cheese-salami-methods?utm_source=newsletter&utm_medium=email&utm_campaign=trello-jan2020-newsletter1 


Visit Us at CheeseExpo!

Has it been awhile since you have seen your friends at Nelson-Jameson? Well there is a great opportunity next month to catch up. Stop by our booth, #717 at CheeseExpo April 14th – 16th. The show, which is the largest dairy industry trade exposition in North America, will be held at the Wisconsin Center in Milwaukee, WI.

Many familiar faces from Nelson-Jameson will join more than 3,500 processors and supplier partners in the international cheese, butter, and whey industries who will be attending the show.

We hope you are able to stop by! We always look forward to the chance to have some extra face-to-face time with our customers. Check out the link to register now. Use our promo code EXHIBITS for a FREE pass—including access to the exhibit hall, receptions, and lunches!