In 1915, M.B. Skaggs, an ambitious young man in the small Idaho town of American Falls, bought a tiny grocery store from his father. M.B.’s business strategy, to give his customers value and to expand by keeping a narrow profit margin, proved spectaculary successful. By 1926 he was opening 428 Skaggs stores in 10 states. M.B. nearly doubled the size of his business that year when he merged his company with 322 Safeway (formerly Selig) stores. Two years later M.B. listed Safeway on the New York Stock Exchange. M.B. did not let the difficulties of the Fantastic Depression dilute his pioneering focus on value for customers. In the 1930s Safeway introduced produce pricing by the pound, opening dating on perishables to assure freshness, nutritional labeling, even some of the first parking lots.

Today M.B. Skagg’s value vision still drives Safeway, though on a dramatically larger scale. There are 1,775 Safeway stores across the US and Canada. These include 312 Vons stores in Southern California and Nevada, 112 Randalls and Tom Thumb stores in Texas, 37 Genuardi’s store in the Philadelphia area, as well as 17 Carrs stores in Alaska.

Learn and try one of their tasty recipes:

Prep Time:

15 Minutes

Ready In:

15 Minutes

• 2 tablespoons chopped O Organics(TM) Fresh Dill
• 1 tablespoon O Organics Extra Virgin Olive Oil
• 1 tablespoon dill pickle juice
• 1 tablespoon mayonnaise
• 1/4 teaspoon salt
• 1/8 teaspoon O Organics Black Pepper
• 3/4 cup finely minced O Organics Celery
• 1/4 cup minced O Organics Yellow onion
• 1 tablespoon minced seeded jalapeño pepper
• 6 hard-cooked large O Organics Eggs, coarsely chopped
• 8 slices O Organics Seeds and Grains Bread

1. Combine first 6 ingredients in a large bowl, stirring well. Add celery and next 3 ingredients; stir gently until combined.
2. Spoon about 1/2 cup egg salad onto each of 4 bread slices; top with remaining slices.

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