Lorraine
Brinkmann, a former bank employee at Union National Bank, has a
very special skill. As the owner of SPICES-N-SUCH, she never
reckoned that there were so many things to learn about coffee, tea
and spices. Her weekend stand at Zern's is full of fragrant and
mysterious aromas and after more than a decade, Lorraine has
developed an unusual expertise in the world of spices.
Now, nothing stumps or deters her to satisfy customer requests and
fill her own deep well of curiosity with knowledge. Along with her
manager, Chris Hoffman, the duo at SPICES 'N SUCH STAND run an
efficient and busy stand. Lorraine declares" we go to ends of the
earth to find and fill a special order, be it spices, teas or
unusual coffee. We can almost always meet the need, even if our
customer doesn't even know how to pronounce it,"she laughs.
SPICES-'N SUCH at stand # 148, has continually expanded, and
delighted customers can find 70 kinds of coffees, 100 kinds of
boxed tea and loose tea, all purchased from the best sources and
priced by the ounce, real quality products. While she doesn't head
off for Borneo or Tanzania, Lorraine often journeys out of town to
the Home Shows, always searching for something new and different.
Among the loose teas, you can order "Gunpowder Tea;" at 1.00 an
ounce, it is a very high grade of green tea that is noted for form
and flavor. Young leaves are rolled into miniscule balls in the
Guandong Province of China, imbuing it with a sharp flavor, and
light color. Another unusual tea available at SPICES-N- SUCH, is
Lapsang Souchong. Priced at 95 cents an ounce, the tea is dark in
color and delicious when served iced; the tea leaves are smoked
over a wood fire to give the product a refreshing smoky flavor.
Lorraine's imported coffee beans and ground coffee are always very
popular. She will special order the high end and delicious
Jamaican Blue Mountain, (usually priced at over $40 a pound,
certified and pure from an estate). Kona coffee is also a favorite
among high end clients, and for the health purists, organic
Peruvian and Sumatra beans are available.
Look for expanded spices; the popularity of certain items vary by
seasons. In winter, cinnamon and nutmeg seem to be very popular.
During hunting season, customers want coriander and fennel to make
sausage when they bring in venison.
"Or," says Lorraine, "sometimes customers see something on a TV
cooking show, and there is a rush for a certain kind of spice. We
have to be up on what could be happening!"
Anything unusual? "Well, Lorraine laughed, there was recently a
huge run on fennel after a UPI news story declaring fennel as a
preventative for flatulence."
Pick up your free catalogues from Lorraine next time you are at
Zern's, and place your order with Lorraine at 610-367-5753
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