Getting to Know Sue: A Chat with Kowalski's Nutritionist Sue Moores

At Kowalski's, we're lucky to have some pretty amazing talent to tap. When it comes to staying in the know about trends and topics related to specialty foods, recipes, cooking, nutrition, wine and the best of the best in perishable foods, our department heads, merchandisers and specialists are tops. This month we're getting personal with the specialist behind our Good Foods for Good Health program, Sue Moores, M.S., R.D. She's the spunky and spirited voice of reason when it comes to all things good-for-you, and our good fortune in finding her is a loss for rock bands and dance troupes everywhere (or so she says).

Sue Moores, M.S., R.D.Name:
Sue Moores, M.S., R.D.

Occupation:
Registered dietitian for Kowalski's Markets

Age:
Old enough to know about good food.
 

Q. When you were little, what did you want to be when you grew up?
A. A drummer in a band or a professional tap dancer.

Q. What was your first job in the field of diet/nutrition?
A. Nutritionist at St. Joseph's Hospital, St. Paul.

Q. How did you wind up in this business?
A. My mom thought I showed enough interest in food that I might be suited for dietetics – plus it started to dawn on me that the drummer and tap dance careers were probably not going to pan out. A colleague referred me to a job as the dietitian for a natural/organic grocery store start-up. I was one of the first 3 employees. It was a great opportunity to learn the business from the ground up.

Q. What are the challenges of working for a grocery store?
A. There are lots of moving parts, lots of aspects to the business. My work is one piece of it. It's a good challenge – coming up with crafty (enticing) ways to complement what's happening in the stores.

Q. What's your favorite food from Kowalski's?
A. Currently, the Freekeh with Curry Salad in the Deli. Achilles' heel: Kowalski's Dark Chocolate-Covered Grahams.

Q. What do you like to cook at home?
A. With spring in the air...lots of fresh salads.

Q. What's something few people know about you?
A. I started a non-profit program called Roots for the Home Team this past year. We work with youth gardens in challenged areas of the Twin Cities, buy the vegetables the kids grow and together serve fresh salads at weekend Twins' games.

Q. Do you have any "vices" when it comes to food?
A. A rockin' good Key Lime Pie.

Q. What dietary "trend" do you wish would die?
A. The shrill nature of how many people talk about food and health. It's depressing and destructive.

Q. What's something in your career that you wish you had done differently?
A. I have been SO lucky – I've worked with incredible people who have given me lots of room to create and use my "stir-the-pot" DNA to do entrepreneurial, innovative things on the food front. I wouldn't give up the track I've had for anything.

Q. What's your favorite restaurant?
A. Any neighborhood-ish restaurant that appreciates food, has a happy nature about it and is proud of what it serves. There are many in the Twin Cities. Usual haunts: The Strip Club and 128 Café in St. Paul, Haute Dish and Grand Café in Minneapolis. Closer to home: Acqua and Ingredients [both in White Bear Lake].

Q. What's next?
A. Finding more ways to make people happy and excited about healthy foods. We try to deliver that vibe at Kowalski's. Healthful is delicious. No kidding!

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