We’re introducing you to our passionate team of experts. Today’s featured Deli crew member is veteran Specialty Foods staffer, Jackson Konwinski!
Meet Jackson
Jackson grew up just north of Ann Arbor in Whitmore Lake, and came to A2 to pursue a degree in electrical engineering. During college, Jackson had a work-study job split between high-level computer repair and computer lab installation and maintenance. “I love learning how things work and designing systems,” Jackson says. “I still constantly find myself analyzing our systems at work, trying to come up with ideas how they can be improved.” Before joining us at the Deli, Jackson worked in data entry and purchasing at Bivouac in downtown Ann Arbor.
When he’s not at the Deli, Jackson loves making and sharing food with friends. He also loves hiking in the mountains and all things music — listening, playing, singing, and going to concerts! One of his favorite food memories (he’s got a lot!) is going up north to celebrate Christmas with an elaborate holiday meal with family. Jackson says, “You had to start training and stretching out your stomach at Thanksgiving to be ready for all the food!”
Jack-son of All Trades (Jackson at the Deli)
Jackson has been at the Deli for a whopping 15 years! Not only is he in charge of the gorgeous wall of Zingerman’s loose-leaf teas (be sure to check out our events schedule for future tea classes and tastings!), he was part of the team that spearheaded the idea of anniversary gifts as a way to reward longtime employees, and helped eliminate a lot of plastic waste in our meat handling systems. At a separate job at DemNET Technologies that he previously held concurrently with Zingerman’s, he was part of the team that won an award in 2020 for the design and installation of a high-end lighting automation system!
When it comes to the day-to-day of the Deli, Jackson is the go-to guy for old institutional knowledge, pairing suggestions, or any personal shopping questions. If you’ve got a question, chances are Jackson has the answer. He loves letting the guests in on little Deli secrets, like getting Greek dressing by the bottle or bread ends at 10 cents a pop. “Getting to use my whole brain to help people solve problems and genuinely make their days better is my favorite part about working at the Deli,” Jackson says. That, and learning how to crack a whole wheel of Parmigiano Reggiano! In terms of the Deli’s future, Jackson is most excited for us to host live music events.
Jackson’s excellent service isn’t just reserved for our guests; he’s also incredibly generous to our newer hires, or anybody on the team that needs a hand. One of his proudest moments is being able to accommodate a newer hire in the face of health issues that had a difficult impact on his work schedule. He really cherishes the passionate and thoughtful community of folks here! Jackson values the long-lasting core team of people and the culture he’s been a part of for a decade and a half: “The positivity and respect we have for each other is a big part of the reason we can all be so passionate about the food we sell. When you shop with us, I hope that we exude that kind of energy, making the experience special because the food and the service were far beyond expectations.”
5 Fun Facts:
1. Jackson has a 2nd Dan Black Belt in Tae Kwon Do.
2. If Jackson had a Deli sandwich named after him, it would have kielbasa with mustard and sauerkraut — or anything built on a grilled onion roll.
3. His dream Deli meal is a #333 (a retired sandwich) with extra garlic mayo, side of creamed herring, side of jalapeno peaches, Rhubarbade, Horchata, and an Ari ’n’ Paulner (our take on an Arnold Palmer). (Having three drinks is not a typo! Jackson is serious about his beverages!)
