(Health & Fitness
A Forum on
Stem Cell Research
Wednesday, April 21, 2010 • 7 p.m.
Jewish Community Center - West Bloomfield
Please join us for
presenting the political,
economic and ethical
this controversial issue,
(Moderator) Oakland County Treasurer
Ellen Cogen Lipton
State Representative, 27th District
JD and ethics; adjunct assistant professor,
University of Michigan Department
of Health Management and Policy
Founding board member, Michigan Citi-
zens for Stem Cell Research and Cures
Dr. Jack Parent
Associate professor of neurology,
University of Michigan Medical School
Rabbi Ylsrael Pinson Director, Daniel B. Sobel Friendship House
$10/$18 for forum and dessert reception
to order your tickets today!
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Jewish Community Center of Metropolitan Detroit
D. Dan & Betty Kahn Building
Eugene & Marcia Applebaum Jewish Community Campus
6600 W. Maple Road • West Bloomfield, MI 48322
April 15 • 2010
Feeding Need from page 25
Northville, Plymouth, Commerce
Township and Union Lake. Stocking up
on local goods is not a new concept for
the company, but in the current eco-
nomic climate, the practice of showcas-
ing locally made, grown and produced
food items, and nurturing small busi-
nesses, has taken on new meaning and
a new sense of urgency.
"With so many jobs lost and the
economy spiraling, I wanted to com-
municate to shoppers that by selling
Michigan products, we're encourag-
ing the employment of thousands of
our neighbors',' CEO Jim Hiller said.
"Obviously, we cannot buy all of our
foods locally, but anything we can do
to support other Michigan businesses
makes a difference."
In some cases, Hiller's has been an
integral part of nurturing homegrown
businesses, like Polly's Pastries. The
company started a few years ago after
Polly Levey-Carpenter, 51, of West
Bloomfield, dropped into her neigh-
borhood Hiller's store with some of
her homemade mandel bread. Hiller's
agreed to sell it and after several years
of watching her baked goods fly off the
shelves, they now carry Polly's products
"I didn't even have any packaging, I
had nothing when I started:' Carpenter
said. "They opened the doors for me.
How would you get an opportunity like
this unless somebody believed in you?"
Polly's products have become so
popular, she has hired three employees
just to keep up with the demand for her
rugelach, mandel bread and loaf cakes.
She also has a new line of Jewish cook-
ing in the prepared foods section. All of
it is made on-site in Hiller's kitchens.
As if shoppers needed more of an
incentive to buy local, Hiller's also has
programs in place to sweeten the deal.
Their "Hometown First Project" gives
customers who spend at least $100
during one shopping trip sizeable
discounts at select area businesses.
As part of their "Good Deeds in the
Making" promotion, 100 percent of
the proceeds from a pre-determined
prepared dish go to a select charity
group each month. The company gives
approximately $2 million a year in
"We understand our responsibil-
ity to the state; that's why we nurture
small businesses:' Justin Hiller said.
"We have a long tradition with the
local cottage industries. We under-
stand we are responsible for our own
Getting A Product Sold At Hiller's
If you own a restaurant or make a local product you'd like to see sold at
Hiller's stores, you can reach the company at: www.hillers.com ; click on
"contact us" to send a message. Or ask to speak to a manager at any of
the seven Hiller's locations.
Yossi from page 25
General admission at the door:
$15 for forum only
sauce will soon be sold at Whole
Foods, Trader Joe's and other locations.
"It all started two-and-a-half years
ago when Jim Hiller came into the
restaurant," Benjamin explained. "He
said if you would ever like to sell
your food packaged, give me a call."
Recently, Yossi decided to take
Hiller up on that offer. He changed his
restaurant hours and is now serving
lunch Monday through Friday (11a.
m.-4 p.m.) and dinner Saturdays (5-9
p.m.) so he can spend the rest of his
time preparing and packaging food
for supermarket shoppers.
"All of our items are strictly vege-
tarian. They're fresh, no preservatives
added and they're simply delicious:'
Yossi says. "Right now, because of the
slow economy, people are spending
less money going to restaurants. But,
they have to go to the supermarket
and they have to eat. So instead of
waiting for them, I'm bringing the
food to the supermarkets:'
His products are so popular, Yossi
says he'll soon need a larger kitchen
to keep up with the demand. His goal
is to have his fresh Israeli food line
distributed in markets across the
country. That's a pretty ambitious
undertaking for someone who first
arrived in Metro Detroit in 2001, and
opened his restaurant just six years
ago. He and his wife, Lizette, are also
busy raising three sons, Dean, 14,
Jeremy, 11, and Alon, 3.
"Sales are good and are grow-
ing," Yossi said but declined to give
specifics. "We're planning to move
to a commercial kitchen and I have
a partner. I would say this is the
beginning. I'm not there yet, but I'm
on my way!" El