Episode 103: Trader Joe's Springs Into a Bunch of Great New Products

- I have spa. - Oh, what is it?

- SPAA, seasonal product abandonment anxiety. When we do these shopping list episodes, I get so excited about a bunch of the new seasonal limited products I fall in love with them and then...

“- And then the season ends, I understand. - Is there a support group I can join?”

- No, but none of the products we're going to recommend in this episode will abandon you. - Ever? - For a while, at least, these products are new, but they're not seasonal or limited in nature. Our intention is if customers like them, they'll stick around.

- All right, then. I'm ready. Let's go inside Trader Jones. I'm Tara Miller, director of words and phrases and clauses. - And I'm Matt Sloan, the culture and innovation guy at Trader Jones.

- We do love our seasonal and limited time products at Trader Jones.

And you never know, sometimes those products can become full-time everyday products.

- A seasonal product, a limited product, well, it's something that we don't plan to sell everyday all year round. And that could be because it's tied to a season in the calendar or even a specific holiday. It could also just be something for which there is no reasonable season

because it's just 50,000 pounds of cheese that we love and it's a limited availability thing. - And in everyday product, it's a product we expect to have everyday. Could we have a situation where a truck didn't arrive when it was supposed to arrive that could happen?

“Could we have a situation where we sold through all of the product we had ordered for that day?”

And we don't get more till the next day? That could also happen. But in general, those products are going to be around all the time. Every time you shop, every day products, well, they could be discontinued as well. It does happen.

- Yep, it certainly does.

And listen, we have a long list, so let's get started. - There's no rush, these things are going to be around for a while. - This is an exciting development because oftentimes we'll introduce flavors of this particular kind of product on a limited basis. This new mochi ice cream flavor is being introduced as an everyday product. It is a salted caramel mochi ice cream surrounded by the sweet rice dough mochi.

- If I'm remembering the panel, the tasting panel conversation was that this is great. When would salted caramel season happen? - Right. - So let's just try this every day. - You can't really think of a time of year when you wouldn't want to eat it.

It's easy to open. And there are six pieces inside a little tray. - Is the word mochi like fish? Is the plural just mochi? - I think so, you could eat the whole container. If you were so inclined to do so, you could eat all six pieces. And it's still like less than 500 calories, even if you eat all six pieces.

But there are 80 calories of piece, so I think it's a nice, just satisfying enough piece of sweet. - I mean, they really just are ice cream bites surrounded by that really fun, squishy mochi texture. The flavor is great, something approaching that classic dulce de leche. - Yeah, and also real salty. - They're also gluten-free.

- Yeah. - Those are really, really, really good. I think we need to move on. - Understood. All right, what's next? - Can we take a little break and talk to Maggie? - I mean, Maggie, Trader Joe's category manager for flowers and plants.

- Absolutely. - Only if she can fit the theme of this podcast. So every product she mentions has to be available year round. - Oh boy, Maggie, is that even possible for you? - Yes it is.

- And Patrick, we could check that box. - Okay, let's do it. - I brought our 20 stem tulip, big bench. Let's assume that we actually offer from January through Mother's Day.

- Okay, well, hold up, skew, mat, please. - Yes, yes, yes, yes. - Target alert, let's do it. - And a while, it's been enabled to do a jargon alert. - Okay.

- skew, SKU, start keeping unit, a classic of grocery industry jargon. It's what we call a product, a unit, a thing, and item, start keeping unit skew. - You just said that it was possible for you to talk to us about something that we have every day.

But then you just said we only have it January. - Through Mother's Day, yes, so this particular item that's offered during the spring is from the Netherlands. We do also offer a summer tulip program. The bulbs come from Chile and Peru.

“Southern hemisphere tulips, and that's why we're able to offer that”

under a different skew, as a 15 stem during the summer months. So we have tulips available, 365 days a year, yes. - So if a rose is a rose, is a rose. And the Netherlands is Holland, let's go Dutch. Why is it that Netherlands is so associated with tulip

and tulip growing? - They're amazing at it. They've been growing for so many years. Matt, you probably know about the story of tulip bulbs being worth their weight and gold.

That it went time, yes. - Tell me and the rest of everybody listening

I feel that's a matter of story, because Matt knows everything

“about everything and I think he probably has a better version.”

You just made his head straight. Matt knows everything about everything. Look at how small his legs are. - Great early examples of speculative markets gone crazy. Was this mania tulipo mania, as it was sometimes called,

where people were using tulips as investment tools, and they thought that they would make a quick buck or a long-term investment strategy would be to buy a bunch of tulips. And if any of those tulip bulbs broke,

when they bloomed, if they had more than one color, they were worth even more. And like so many bubble markets, it came to pop. - Yes. - Would that be a bubble market?

- A bubble market. - Sorry, that's great. Firetalk, okay. - Okay. - So there's been a lot of different people

who have tried to look for different places to grow bulbs all over the world. And for the winter season, the Netherlands is the right growing ground. You need a bit of a microclimate,

and the Netherlands has it for tulip bulb growing. - I don't think these are grown outside anymore. - They are. - The bulbs are so plain. - The bulbs are plain.

- The bulbs are plain. - The bulbs are plain. - The bulbs are plain. - The bulbs are plain.

- Yeah, so when people always ask me,

you like to go to the Netherlands and see the tulips in the fields, I think it's hilarious, because those bulbs that you see when you're flying in on a plane

into the Netherlands in May and June, are the bulbs that are grown for these bulbs to then be grown from. And they go to the wild. They're not picked and harvested.

“They're grown outside to get the actual bulb”

for the next year's crop. Then they take those bulbs and plant those in kind of like a milk crate system inside of warehouses, stacked two to three high.

And the tulips roll around in a warehouse on a conveyor belt, really very rarely every being touched by human hands. If you look at the numbers. - It sounds so romantic.

- It sounds so not. You go ahead and hold on to the romances as of the tulip being harvested in the field.

But the reality is that tulips

are not harvested that way. - When it's always tricky as a customer, because you're leading indicator of field grown tulips was a muddy bunch. And so when you were trying to put them into a vase,

it's like, "Boy, there's a lot of dirt here." Well, because they were grown in the ground in dirt. - We do have some tulips that are still grown in soil, but most tulips have moved to being grown on water. So they're watered to a lot of water.

- A lot of water. - Yeah, they're in a crate. And they put the tulip in the crate in the water and they grow off of the water. - Tulips are a classic cop flower. They're easy, they're so vibrant.

You can get a relatively tight bud tulip to bloom and develop in the vase. - It is still active and growing. They smell water. They'll start to develop.

They're very sensitive. They like wet feet. - Those tulips. - Yes, so we hold them dry. And we have the stores bringing in what they could sell through in a day,

so that we have confidence that the customer will have a good experience at home. It's cool because you get to experience little geotropism which we all need in our lives. Where they might be this little floppy

when you put them in the vase, and then they sort of perk up how does it know which way to grow. It uses gravity. These things are smart, amazing.

- Geotropic, what? - Plants use earth's gravity to know which way is up. - So it's gravity that makes those otherwise potentially floppy tulips stand up straighter once they hit water

and start to open. - Be like a reaction to the gravitational pull. Mine is usually to just fall, but they fight that impulse and they'll go up because they're working to keep photos

synthesizing or to turn light into chlorophyll and food and energy for the plant. - So on our tulips,

we always recommend that you leave them in the sleeve

when you get them home. Give them a cut. Put them in a vase of water and let them drink for about an hour and they'll stiffen up in the upright position

just because the sleeve is holding it that way. - That's a good tip, yeah. - That is my big takeaway from this conversation. Leave them in the sleeve when you get them home. - Yes, we actually have an awesome video.

Just gonna give us a shameless plug. Awesome YouTube video on tulips. I'll add that link into the show notes for this show so people can have a look at that. - We have stuff on YouTube.

- We have a lot of stuff on YouTube. - We sell 130 million stems of tulips a year. - 130 million. - Two lips. - So if you are buying tulips from Trader Joe's,

you cannot buy a fresher tulip anywhere in the United States. It's impossible. They're harvested on Monday. They're in our stores on Thursday. - Even if that harvesting is taking place

in the Netherlands. - Yes, yes.

“Are they teleporting from the Netherlands to our stores?”

'Cause that's really fast. They fly into Los Angeles every day. - And boy, are there petals tired? - I'm sorry. - If you're on a flight from the Netherlands,

- I had to sit next to this. - Okay, you'll come back and talk to us again. - For sure. - Okay. - Thank you, guys.

I appreciate you having us. - All right, what's next on the list? I mean, I'm really hoping it's not limited or seasonal. - No, Matt. None of these are limited or seasonal.

something called prebiotic soda.

And yet, here we are. I don't even know in 2025 that this was a thing. Do you know what a prebiotic is, Matt? - I do.

“And then I just wonder, why do we need these things?”

Do we need any of the things that we're going to talk about? - I don't know. - Well, fair. Okay, so maybe you want prebiotic soda. - Yeah, it's lower in sugar than a regular soda.

It includes fiber in theory, aid in digestion. So rather than just drinking empty sugar calories, you're drinking something that not only is not quite so bad for you, but might actually have some potential benefits. And of course, we're not making any claims about this,

but it's tastes good. One can, the strawberry vanilla is 30 calories per 12 ounce can. And the cherry cola is 40 calories per 12 ounce can. And for a can of soda, that's pretty sweet. And there's five grams of fiber in a can of these sodas.

- Even though they have four or five grams of sugar

in the whole 12 ounce can, depending upon the flavor. And the sweetness is really driven by ingredients like stevia or monk fruit extracts that deliver that sweet characteristic without the sugar or the calories that go along with it. - To be clear, there is cane sugar in both of them.

It's just less of the cane sugar. - Sure, there is. - And there is strawberry puree in the strawberry vanilla.

“And there's cherry juice concentrate in the cherry cola.”

So it's like they have real food ingredients in them. The fiber comes from agave inulin. We're going to open them up. - I really like these. - It's a sweet drink.

- And that's when you get the sodas, like the classic sodas is having over the top levels of flavor. Intense flavor. This is a strong tasting good tasting soda. It doesn't taste like it's watered down.

- And we had requests from a lot of customers to bring in a prebiotic soda. And it took us a while to find a couple flavors that we really liked. - We, of course, did not invent this idea.

- For customers, we're saying we see this in the world. We want you to do the Trader Joe's magic, the Trader Joe's ingredients and quality, add an amazing price. Hopefully we meet those expectations.

- Oh, the next product. Let's talk about meeting expectations. Another everyday product. A product that we discontinued a number of years ago. We thought we didn't need it anymore.

And our customers were not happy with us. Spicy, cheese, crunchies. - It's a very on point for this episode. So we do plan on having these along as customers want to buy them.

- Yeah, they were always sort of a, sort of a sleeper fan favorite.

Available for you to buy at your neighborhood Trader Joe's right now. Like you can get them now.

“- I think these are going to sound great.”

Munched on the microphone. - Oh, I wish that you could smell them while you're listening. - That's a podcast development that I can really support. - It's a smelly, smelly, smelly, smelly audio. - Yeah.

- In the world of spicy cheese, crunchies, these hit it. The spicy is up front. The cheese is sort of underneath and then the spicy hits again on the way back. - They're really good.

- Yeah, you actually taste a little chili powder. - Yep. They're really tangy. - But they've got nice heat. Like it resonates sort of on the back of your tongue.

And it builds. If you have missed the spicy cheese, crunchies, we got you. They're back. - Thank you.

- So you'll see these on the snack shelves that Trader Joe's just keep wipes. - You'll leave fingerprints. You'll leave classic cheese crunchier fingerprints. - Yeah, good stuff. - It's kind of like what you want to have happen.

Let's keep going with snacks. - Something new. - So this is not a limited product? - No, this is everyday. Trader Joe's sweet onion style pretzel twists.

- I love these pretzels. - How come? - They're salty, but they have something else going on. - But sweet onion flavor, they're not overly sweet. - They look great, little twists.

A nice level of bake, nice golden brown. - So they're pretzel twists, but not in a classic pretzel twist way. Like they don't have that classic pretzel shape. They're straight, sticked like pretzels that have been twisted around each other.

So it's a twist like that. It almost looks like a stranded DNA. - Mm. - These are worth trying. They're very tasty, very oniony.

- But if you think sour cream and onion potato chips, but take away the cream part, and it just has that sweet onion flavor. Really good, and these should be available in stores now. I mean, you're having a party, you're having a barbecue,

you're putting stuff in a lunch box. Like these are multi-purpose snack. It just occurred to me that these pretzels probably taste really good, dipped in our next product that we're going to talk about.

- Aha. - Trader Joe's hot, honey mustard. In a little squeeze bottle, it looks like a mustard jar. - Yeah, you mustard is in that exact packet. - This one's brand new, just arrived in stores.

I'm going to dip one of these pretzels in it. You want to go for it?

- It's a really good combination. And yet, I don't think the pretzels need any adornment. I don't think they need a dip. - Either my expectation or my memory is that that hot, honey mustard was spicier.

- I got a little heat. - Not crazy, spicy. - No. It's definitely got sweetness, but it tastes like mustard. If it were too hot, it might be off-putting.

- It'd be great on a sandwich, a burger, a dog. Ingredient-wise, it's somewhere between regular mustard and an aioli. And with that addition of the oil,

“I think this would be good to slather on something”

that you roast or bake. So roasted pork, chicken thighs, baked toast with this. - A sandwich on a pretzel bun with this as your spread of choice. - All right, you heard it here, everybody's spread of choice. That's available, that's ready to go.

That's in stores. - Wow, do you smell that? - What? - I'm at, hey Tara. - No, not you, Alex.

Maybe it's what you're cooking. - I think it probably is what I'm cooking. - Absolutely. - I have some miso black cod sample fish here. - Wow.

- Wow. - This is new, right? - Wait a minute, wait a minute. - Wait. - This is something that we can count on

is this in everyday product? - It is in everyday product. - Okay, good. - Appreciate it. - It is a black cod also known as sable fish.

It was cod off the coast of Alaska, and the icy cold waters, where the fish produces extra oils to help keep it warm. - There's more of those omegas that all those fish oils that it makes a more flavorful fish.

- And it also gives us a little more forgiveness when we cook it. If you go a little long on your cook, it doesn't dry out. - I think of this as a rich eating fish.

Texturally flavor-wise, it's not light.

“But in the best way, it's very satisfying.”

There's a lot going on just the fish here. But I think that's why you have a stronger flavor for that marinade to go on it. - Yeah, we should probably talk about the marinade. It's produced by one of the oldest miso houses in Japan.

It's miso, sugar, mirin sake. And those things together provide us an umami sweetness on this angshuous, oily fish. That's just delectable. - If you go to a restaurant in New Order this,

you know it's probably going to taste delicious. So it's, you know, it's worth the spend. But it's spending. - Yeah, that's exactly why we sought out this product. Our objective was an amazing value.

Something that our customers could take from the freezer and have an amazing meal for less than half of what it would cost at a restaurant. - And the quality is incredible. That's the combo we look for when we think about value.

But a lot of us get anxious when we're faced with preparing fish at home. How easy is this? - It could be as easy as you make it.

The most important piece here is that you hit

145 degrees internal temperature for food safety reasons. There are multiple ways that you can approach cooking this. We picked three to put on our label. First and foremost, we suggest thawing this product before cooking it.

Over night works, up to day, maybe even more if you like, in the fridge. - In the fridge, correct. And that gives the fish the opportunity to absorb more of this marinated more of that flavor.

But I've been guilty myself of trying to make a quick lunch and cooking it from frozen, following all of the methods that we suggest on the label. And they deliver still exceptional results. The only difference is maybe adjusting cook time a little bit

longer to still hit your internal temperature of about 45 degrees.

“- When you take it out of the package, is it liquidy?”

- There's a little extra liquid in marinated in the package. Our suggestion is to discard the extra marinated. You don't need it dripping wet. - Okay. - Serum bake is my personal favorite way of preparing this product.

It develops an amazing caramelization and crispy skin.

- And then our other two good options, what do we have? - Broil in bake, which is an adaptation of the Serum bake if you don't want to use a pan and then an oven. You can do it all on the oven, so we start with the high heat broil in the oven

to develop that caramelization lower the temperature until the fish reaches internal temperature. - Okay. - And then we have the most convenient way of doing it, which is air fry.

- I've seen a bunch of folks online talking about popping this and air fryer. - Yeah, and what I like to do when I do it in the air fryer is put a little piece of foil underneath the fish. Just so that doesn't stick to the air fryer,

basket itself. - Okay. - I haven't been able to produce a crispy skin in the air fryer. They actually usually will just be discarded. - I think that way. - And I've seen a lot of chatter

on the social media channels about how delicious this is and what a great value it is.

It's basically two servings, right?

- Yeah, I could definitely eat both portions myself. However, they are very filling. - Even if you were to eat the whole package, it's a $10 purchase as opposed to going to a restaurant and paying $40, $50, $60 for me so black hot on menu.

- That's right. And from what we're hearing from our customers and crew, it rivals what you'll find on those restaurant menus. - Okay, I want to talk about the ground country-style pork sausage that's in a fresh meat case.

- I think we need to talk about this. - This seems so basic. I think what we could probably do is offer some clearifications on where this name comes from. Why we call it this, it is a slightly unusual name.

Country-style sausage is synonymous with breakfast sausage or even a mild pork sausage, something along those lines. But the name implies that it's a sausage made in a way

We use a coarse grind and we're using herbs and spices

that produce a mild flavor profile. That's adaptable to whatever recipe you might want to use it in. Producing a way that it's similar to how a farmer might have made this on their farm. - So different from city sausage.

That's right. - I don't even know where to go with that. So I'm going to do a weird fast. - No weird fast. - Change direction.

- It's not in a format that we've usually had.

“- I think in that industry it would be like bulk sausage, right?”

It's not in a casing. - There's a better name for it and I want you to do a jargon alert for us. Alex, noodle grind. - That is right.

We call this a loose noodle grind. - Sorry. - It's my new band name. - And we call it that because it looks like a packet of ramen noodles.

It's how it comes out of the grinder.

It's easier to handle when cooking it breaks apart.

You can make your crumbles. You can make your patties. We didn't want to suggest that its only use was for breakfast. When really this product can be used at any time of day for nearly any recipe.

Things like casserole, sausage gravy, made in a breakfast patty, using caches, makes 50/50 with ground beef for an interesting burger. Rapped inside a biscuit or croissant dough for a sausage roll. Stuffed peppers used in soup.

Rappin' around a soft cooked egg and make a scotch egg. - Possibilities are endless with this product. - Now I want a scotch egg. - I want a sausage roll. If you took our puff pastry.

That's not in everyday product, is it? - But we have crescent rolls that are everyday product. That would work the same way. Or biscuit dough. - I don't.

- Yeah, you could totally make a sausage roll. Though the biscuit dough would be really great too. - If you're using ground beef ground turkey, you could swap this in. - Or mix it in.

- Yeah. You could make a pasta sauce. - You could do meat loaf. Mix this with ground beef or ground turkey to make a meat loaf that has just like a different level of flavor.

- That's right.

“- I think I'm going to also treat myself”

like a biscuits and gravy situation. - Why not? - Well, I'm ready for the invite. - Thanks for stopping by, Alex. - How about something new in the refrigerated section?

- Mm-hmm. - A freshly prepared entree stuffed poblano peppers. I'm very much looking forward to this. - They should be readily available. If not right now, then very very very soon.

- Keep an eye out stuffed poblano peppers. - With chicken, brown rice, moderate jack cheese, corn, and a creamy cilantro sauce. You kind of had me at stuffed poblanos, and then you get to what they're stuffed with.

And I'm all in poblanos are generally mild, but every now and then it might be a little spicy. - Maybe a little spicy? - Although it's not a jalapeno level. - No.

- But really great flavor. That's what the poblano has. This is a nice variation on that classic turkey rice stuffed bell pepper. This is just more interesting. - A stear way more delicious in my opinion.

And I love a good basic stuffed bell pepper. - Yeah, me too. You can cook this in the microwave, and it's done in just a few minutes. You can also put it in the oven if you want it

to have a little crispy or top, because the cheese will sort of brown and maybe crisp up a little bit on top. - You talk about the air frying in there? - I wasn't going to, but since you brought it up,

I think that's a really great idea. Because if you're just looking for a quick lunch, you might not have time to put it in the oven. Is this in the fresh part of the refrigerated case or the deli part?

- Exactly, you'll find it. Ask a crew member. That's what I always do. - We hope you like it. The plan is for this to be in every day offering.

- And a nice fresh accompaniment would be a little salad, a chopped salad. - Bag salads are boring. And this is not that. And we gave it such an enticing exciting name.

We really worked hard on this chopped salad blend. - So, I mean, we worked overtime to come up with this.

“But what's important is that it looks like a very basic salad,”

but it's made ingredient is really special. It's Escarol. - Yeah.

- Finally, Chickery gets its moment in the sun.

It's-- - It's goodness. I love Escarol. - It is deceptively simple, right? - Mm-hmm.

- It's not a salad kit. It's a bag of salad that you make, right? So, you can add your own things to it. You can add your own dressing, whatever you're in the mood for in that moment.

But everything is chopped and ready to go. Read us the ingredients that are in it. Of course, ingredients are listed in predominance by weight as they make up the recipe of a given product. So, here we go.

The largest component first down to the smallest Escarol and dive sometimes pronounced on deave. Red cabbage, carrots, radicchio. And actually, if you gave these a quick stir fry or wilt, they would be really nice too.

If you even wanted to make something with Alex's country style around sausage, then throw this in at the last minute. That would be an interesting stir fry or boy kibble as the young folks talk about these days. - Wait, what?

- It's a whole movement, boy kibble. I'm not really sure I understand it, but it's the boy equivalent of girl dinner. - I guess so. - So, that girl's got girl dinner and now boys

are being compared to dogs? - So, boy, yes. If the shoe fits, fetch it.

this chopped salad blend is equally appropriate

for warm or hot or just cold. - And it's ready, like you don't have to do anything. I think this is a great blend. I haven't seen it out there anywhere else, especially not with our very creative name.

- And so, to not let that throw you, this is such a great thing. - Yeah, it just launched within the last month or so.

“- And remember, only you can make this product every day.”

- Oh, pressure. Wow, I hadn't thought about it like that. - That is the good pressure that every single product faces in our stores. It comes down to whether or not customers agree.

- Wow, Matt, we're coming into the home stretch. - We? - It's a bow time. - We have two more products to talk about. And now we're going to Trader Joe's coconut,

cashew, candy, clusters, lots of alliteration here.

- They're just so good. - They are so good, and they're reflective of a trend at the tasting panel. The snackification of all things. If I could count up the times, we hear things as being snacky.

Snacks, snacking, snack time. Of course, leading into snack activities. This is that trend made real in an actual product, and it's pretty darn good. - Yeah, it's cashews that have a coconut coating on them,

and they're drizzled with caramel, and they're drizzled with chocolate.

“- It's greater than the sum of its parts.”

- Yeah. - 'Cause way more interesting than a regular candy bar. - These have not shown up in stores yet. They should be in some time around the end of March. They're in a little pouch with a zip top,

so you can take a couple out,

and then save the rest for later coming soon. - Okay, what's next? - Okay, next is last, actually. - Next is last. - Next is last.

- This is just what you've been asking for, Matt. - It is. - I've been having my boy kibble, and now I want to be do-ey. - Do-ey, decimal?

- Here we do-ey and Louis, the cousins. - Okay, this is kind of a skincare phenomenon. The idea that you want your skin to look like you've, almost like you've just come out of the shower. - So do we not clammy?

- Never clammy. - Okay. - This was inspired by beauty, regimens, beauty products coming out of Korea. There's this trend toward what they call glass skin.

So where your skin is just so smooth and hydrated, and clear that it almost looks like it's smooth. It's a pain of glass. Now, maybe we'll see that- - For some of us that will only ever be a conceptual thing,

off in the distance far, far away. - By the way, it's called do-ey skin serum. I don't know that we ever got to that. - We did now. - I'm going to put some on my skin,

and we're going to see how do we, I look. I want to hear the truth.

“- This one, I think, is arriving in stores”

probably within the next week or so, after this podcast becomes available, you don't need a lot of this serum to go along way, and so it's in a one ounce bottle. It's a lot of serum.

- Is that sort of the nature of the idea of a serum? It's not like a slather on copious amounts kind of thing. - If you're going to slather on copious amounts of anything, it would be your moisturizer. But the serum sort of goes underneath on your clean skin,

not an expert on these skin care products, but I use a lot of them. I love the value that we deliver on these products. - I think customers really can on that, and there's so much excitement around that.

- Very small part of the store is small on purpose. - Yep, because of the small size of that part of the store, some of them are limited in nature. - So why would this not be that then? - Because this is a product that we decided

that our customers would really appreciate having every day. That it is a broad enough appeal, such a great value, and that different types of skin want different kinds of serum. - That makes sense to me. - That's our last product.

- What a list! - How many of these products do you think will still be on the shelves a year from now? - I'm going with optimism here, Matt. I'll say, these are all great.

Our customers will love all of them, and all of them will be at your neighborhood Trader Joe's for a very long time. - Well, I hope so too. - Trader Joe's has no plans to discontinue this podcast.

- It's true, we are limited, but not seasonal. I mean, we are so every day. - Hit that free subscribe or follow button. It is free and worth every penny. - Until next time, thanks for listening.

- And thanks for listening.