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TAYLOR'S News


  • Upcoming Events

    Butchering 101 ~ Poultry, Seafood and Knife Skills
    Taylor's Kitchen ~ Saturday, January 21st 2012 10AM Join Taylor's Market Danny Johnson for a Butchering 101 class focusing on Poultry, Seafood and Knife Skills. Danny will cover selecting poultry and seafood, butchering techniques and preparation methods. Danny will also cover in this class basic Knife Skills. Class is limited to 25 attendees, a light lunch will be served, $40.00 per person.

  • News

    Wintun Ranch Grass Fed Beef
    Beginning December 1st, our meat department will began offering Wintun Ranch Grass Fed Beef. Wintun Ranch is located 20 miles from Taylor's in Roseville, and owned by the Setzer family long time customers at Taylor's. Wintun Ranch is a beautiful 225 acre ranch, an oasis of nature with open pastures, oak forests and a year round creek all within an urban environ. Wintun Ranch Grass Fed Beef is unparalleled in quality, flavor and tenderness.

    Taylor's Cheesemonger Felicia Johnson in Culture Magazine
    Congratulations to Taylor's Market Cheesemonger Felicia Johnson for her recent inclusion in Culture Magazine's feature on cheesemongers and their tattoos. Felicia and her colleagues across the country show an incredible amount of passion for both their jobs and of course CHEESE! This article was also picked up by The Huffington Post. Culture Magazine is a print magazine about cheese for consumers and the trade, it is available for purchase at Taylor's

    Yakami Orchard Yuzu Marmalade
    Yakami Orchard Yuzu Marmalade is an elusive rare incomparable product. Historically Yuzu Marmalade was restricted in Japan. Highly prized and extremely rare, it was only accessible to Japanese Royalty. This Japanese Marmalade is 100% natural, created by Yakami Orchard using only pure Yuzu fruit and rind, sugar and honey - suitably rough cut and perfectly sweetened. Featured in the Wall Street Journal article on the resurgence of Citrus Marmalades.

    Lava Lake Lamb Now Available in the Meat Department
    Taylor's Meat Department is now featuring Lava Lake Lamb from Idaho. Grass Fed, Free Range Lamb raised without the use of antibiotics, or growth hormones. Delicious mild flavor the lambs graze on wild grasses and flowers. Sustainably and Humanely raised on a landscape of nearly a million acres. Lava Lake has received numerous conservation awards.

    Time Magazine Article
    Josh Ozersky a James Beard Award winning food writer and author of The Hamburger: A History, wrote an article on home butchering that was featured in Time Magazine. Taylor's Butchering 101 classes were featured in the article. Copies of the issue are available for purchase at Taylor's.




Philanthropy

Taylor's in the Community

Donation Request Information

Taylor's Bags

Taylor's Grocery Bag
Where has your Taylor's bag been? Pictured is cousin Antonio in his garden in Pico, Azores. For more information on submitting a photo click here.



Taylor's Market History

When Roy Taylor and Ed Schell opened their grocery store in 1962, the corner market was a staple of every neighborhood. Roy and Ed worked ten to twelve hours a day, seven days a week, 364 days a year, closing only on Christmas Day. Their Taylors Market Original Buildinghard work, attention to quality, and dedication to customer service were rewarded by a loyal customer following.

The next generation of owners, like the first, is a tale of friendship and hard work. In 1969, Ed's son Kevin joined the business, starting out as a clean-up kid in the meat department. In 1983, Danny Johnson walked into Taylor's, looking for work as a butcher. He was 19 years old, and Ed hired him on the spot. "I knew he would fit right in with our family. He was a darn good butcher, too."

Danny and Kevin became fast friends. Danny ran the meat department and Kevin handled groceries. As they stocked the shelves, they tossed ideas back and forth. Where could they get the best local produce? What specialty items did their customers want? How could they make their service even better? Ed and Roy liked what they saw, and gave them more leeway to make decisions about the future of the market.

In 1987, Roy retired, and sold his share of the market to Ed, Kevin and Danny. The partners closed the store for four days in 1988, and completely remodeled. When the market re-opened, customers were treated to beautiful displays of specialty items, local produce, fine wines, and of course, the best meats and seafood in town.

Taylors Market Shoppers In 1988, Aki Kushida and his son, Bruce, brought their fresh local produce to Taylor's, delighting customers who had patronized Aki's produce stand on Fair Oaks Boulevard. Aki retired in the mid 1990s, and Bruce continues to manage the produce department.

The tradition of family and friends includes employees, many of whom have worked for Taylor's for years. Dave Hunter, the store manager, was 17 when he first began working at Taylor's in 1990. Brian McNeil, who handles Taylor's Internet sales, displays, and gift baskets, first began in 1999. Meat Department Manager Paul Carras grew up in the neighborhood and started at Taylor's when he was 15 as a clean-up kid. Danny and Kathy's daughter Felicia is the stores Cheese Monger.

In early 2007 the Schells retired and Danny Johnson and his wife, Kathy, took over the helm.