12 the bollard | portland, maine 13fall 2007
a token nod with its “Salute to Ameri-
ca’s Farmers” displays.
Still, the amount of local food avail-
able at these chains is minuscule. As
one local supplier, echoing the state-
ments of many of those interviewed,
said, “They’re not doing nearly enough.”
The very nature of these mega-mar-
kets—with their centralized decision-
making and chain-wide policies—often
puts small-scale growers and producers
at a disadvantage. The chains’ opera-
tions mesh more easily with those of
mega-growers like Earthbound Farm
and Cal-Organic, agribusiness behe-
moths that supply the bulk of Whole
Foods’ produce under guidelines that
stretch the definition of “organic” to the
breaking point.
When author Michael Pollan took
Whole Foods to task for this in his 2006
book The Omnivore’s Dilemma, Whole
Foods ceo Mackey responded with a
forceful defense of the chain’s buying
practices and support for small-scale
growers. But Mackey also acknowledged
that his corporation has to do a better
job working with local farmers, and
pledged to make improvements.
One thing Mackey makes no
apologies for is Whole Foods’ aggres-
sive merger and expansion strategy, by
which it grew from one tiny, struggling
natural foods store in Austin in 1978 to
the dominant force in the fastest-grow-
ing sector of the global supermarket
business today.
As homegrown, independent retailers
continue to get bought out or squeezed
out by giants like Whole Foods, small-
scale farmers and food producers stand
to lose more than they’ve gained.
“That’s one of the long-term risks
in this situation,” said one vendor. “If
Lois’s [Natural Marketplace] and the
other small markets go away, that will
create a situation that will be very dan-
gerous to local producers.”
Selling through small, local retailers
has some distinct advantages over doing
business with Whole Foods, according to
most of the suppliers interviewed for this
story. Here their products don’t compete
against a store brand, and are often priced
lower than they are at Whole Foods.
“Our product is prominent in their
stores. I think they consider it a really
valuable item in their lineup,” said one
vendor who sells to Micucci Grocery Co.
and Aurora Provisions in Portland, and
Lois’ Natural Marketplace in Scarborough,
in addition to Whole Foods.
Some vendors said small, local retail-
ers will often put less of a markup on
local foods than other items they sell.
“We are willing to make a lower margin
[because] we feel like [local foods] are a
great identification point for our store,”
said John Naylor, owner of Rosemont
Market and Bakery in Portland.
“With Rosemont, I can call and say,
‘I’ve got a couple hundred pounds of
tomatoes,’ and John will put me on hold
and ask the kitchen if they can use them,”
another vendor said. “They can make that
transaction in 30 seconds. Whole Foods
can’t do that.”
It’s crucial to have a diversity of buyers,
local food producers stressed. Be-
coming dependent on one big buyer
like Whole Foods is risky. “They
can turn it off like a light bulb,” one
vendor remarked.
How amenable are executives
at Whole Foods’ Austin headquar-
ters to requests that it carry more
local foods and price them more
reasonably in Portland? That’s an
open question, but Gulino did say
the store is eager to “engage cus-
tomers and find out: Are we doing
a good job?”
One surefire way for consumers here
to keep Whole Foods on its toes is to be
the kind of customer the chain purports
to attract: the conscientious shopper
who cares not only about price and se-
lection, but about the quality and origin
of their food, and how their spending
decisions impact the community and
the environment. If you reflect and act
on those values, you may very well find
yourself shopping elsewhere, which in
turn would only improve Whole Foods.
That’s because one thing this chain
and its shareholders certainly appreciate
is the bottom line. The more vigorous
the competition, the more responsive
Whole Foods will need to be to farmers
and other food producers, and customers.
Stacy Mitchell lives in Portland. She
is a senior researcher at the Institute for
Local Self-Reliance and author of Big-
Box Swindle: The True Cost of Mega-
Retailers and the Fight for America’s
Independent Businesses.
“Blessed are you who confuse ‘Consumerism’ with ‘Freedom,’ for you shall be delighted
to discover the difference … Blessed are city neighborhoods that people have flown from in fear,
for your children shall return to illuminate the dark economy.”
from “The Beatitudes of Buylessness,” by Reverend Billy and the Church of Stop Shopping
On our second date, in an attempt at bourgeois liberation, I took the woman who would
one day be my ex-girlfriend to Save-A-Lot. I was trying to wean her off Wild Oats. Her
dubiousness turned to disgust when she discovered an open box of cereal that had
been resealed with packing tape. “But the bag probably isn’t damaged,” I parried.
Some months later, I thought I had another chance to convert her when a critter scuttled
across our feet at the meat counter in Wild Oats. “A mouse?” the butcher said. “They’re all over
the place here.”
To the end, however, neither of us would give in.
Shopping at Save-A-Lot is like a trip to an alternate supermarket universe, where the stock
room is the sales floor and the products all look familiar, yet somehow different than the brands
you know.
Cans are displayed in their custom-
designed, perforated-front cartons on steel
shelves or pallets—employees just rip off
the front of the box to stock. This saves the
labor cost of removing items from boxes.
Further labor savings are realized by not
“fronting” cans so customers see the faces of
all the labels neatly arrayed. Instead, most
product labels have two faces.
The produce section is small, limited and
seasonal, though they do seem to consistent-
ly have tropical staples like mangos, papayas,
plantain, and yucca.
Save-A-Lot Salvation A guide to an alternate supermarket universe
by Zachary Barowitz
photos by Mich Ouellette
Editor’s note: Both Stacy Mitchell and Bollard editor and pub-lisher Chris Busby are board members of the Portland Independent Business and Com-munity Alliance (pibca), the all-volunteer, non-profit organization that launched the Portland Buy Local campaign last year. pibca had no role in the research, writing or publishing of this ar-ticle. Bollard Publishing is solely responsible for its contents.
14 the bollard | portland, maine 15fall 2007
The small store and lack of brand
comparison make shopping at Save-A-
Lot a pretty quick chore. The hundreds
of house brands boost your morale—
you don’t feel like you’re buying generic.
As you walk through the aisles, you tend
to stop noticing that these products are
not major brands, but rather re-workings
of those brands’ package designs, color
schemes and fonts. One might even
choose to stop and admire the award-
winning graphic design on a box of
Harris Farms instant mashed potatoes.
To the uninitiated, the checkout
may take you aback. First off, there is
no grocery bagger. Instead, the cashier
leans back and insouciantly grabs an
empty cart in which to deposit the
scanned items. Payment is by cash or
card—no checks. “Bagging,” so called,
is done by the customer at a long table
beyond the checkout.
Most customers eschew the plastic
bags—those of the standard size (and,
I learned, sub-standard strength) cost
two cents; thicker, larger ones cost a
dime each—in favor of the recycled
(and recyclable) cardboard stock boxes
provided for that purpose. There is usu-
ally some heavy brown paper around
that blocks the gap left by the pull-away
front pretty well.
As a grocery store, Save-A-Lot has
a lot going for it. The items it carries
are comparable in taste and quality to
those you’ll find at Hannaford, Shaw’s,
and even Whole Foods (see the graph
on page 17). It’s a franchise, but indi-
vidual stores are locally owned, and its
business practices are more socially
conscious and environmentally friendly
than its chain-grocer competitors’. Most
importantly, it generally has the lowest
prices in town.
So why aren’t you shopping there? If
it isn’t the food and it isn’t the prices or
even the company’s relationship with
Gaia, what’s keeping you away?
Save-A-Lot was founded in 1977
by grocer Bill Moran, who ran it
on the dual premise that a.) Poor
people buy food, and b.) There are not
enough supermarkets in poor neighbor-
hoods. The target customers are people
who “either need or want to save money
on their grocery bills”—44 percent of the
population, by the company’s reckoning.
Save-A-Lot’s strategy is to open
stores in sub-prime (low-rent) locations
near high concentrations of low-to-
middle-income families—underserved
neighborhoods where other chains have
pulled out in favor of sprawling suburbs
with wealthier demographics.
In 1993, Save-A-Lot became a subsid-
iary of the supermarket conglomerate
Supervalu (which also owns Shaw’s),
though Moran stayed on as president
and ceo until last year, and is still an ad-
visor to the company. There are over 1,150
stores nationwide, most concentrated in
Appalachia and around the Great Lakes,
with a big cluster in Florida.
Save-A-Lot is what’s known in
industry jargon as a “hard discounter,”
or, in their own corporate terminology,
an “extreme value, edited assortment”
grocery chain. The company runs
bare-bones, no-frills operations to keep
prices low, and stocks only the most
popular products (and sizes of those
products), including over 400 different
house brands.
The idea is to provide a decent stan-
dard of basic foods—as opposed to local,
gourmet or artisanal offerings—cheaply.
Save-A-Lot boasts that it can save you
up to 40 percent on your grocery bill.
Research for this article compared the
unit price of 26 house and national
brands of dairy products, canned goods,
meat, produce, and frozen foods, and
found Save-A-Lot to be 29 percent
cheaper than Hannaford.
The company claims their house
brands are as good or better than their
competitors’. “We have buyers in the
fields,” said John Hammontree, owner
of the Save-A-Lot in Portland’s Union
Station Plaza on St. John Street. “We
only sell grade A vegetables in our
canned goods—many supermarket
house brands sell grade B.”
Hammontree was a marketing director
for Supervalu before he decided to open his
own Save-A-Lot in 2000. The city of Port-
land encouraged this by giving him a loan for
the Union Station store. Hammontree also
owns the Save-A-Lot in South Paris.
At an average of about 15,000 square feet,
Save-A-Lot stores are much smaller than
conventional supermarkets and miniscule
compared to big-box retailers like Wal-Mart.
The stores stock about 1,250 items (compared
to 30,000 at a typical supermarket), which
are all delivered on one truck from one of 16
national distribution centers (the Portland
store is supplied out of Coxsackie, N.Y., a
town south of Albany). “We have virtually
no storage, so everything is out on the floor,”
Hammontree told me.
Running smaller stores reduces overhead
expenses: lower rent, lower heating and air
conditioning costs, a smaller staff with flex-
ible responsibilities. There are no labor- and
equipment-intensive departments like phar-
macies, floral departments, bakeries, or delis.
Security costs are low. “We don’t sell liquor
and cigarettes,” Hammontree said, “so there
is nothing worth the risk of stealing.”
The “edited assortment” of products
means that, for example, there are two
brands of ketchup, two kinds of mustard,
and one kind of mayonnaise—all available
in just one size. “We keep it simple,” said
Hammontree. “We don’t have sales or loss
leaders [products priced extremely low to
lure customers into the store in the expecta-
tion they’ll buy other, more expensive items].
Our prices are consistent and sometimes go
down due to greater buying power.”
All this economizing (small stores, super-
streamlined supply chain, urban locations)
saves not only money, but energy, making
Save-A-Lot a relatively “green” enterprise. On
the other hand, the cost-cutting also extends
to using non-union labor, though according
to their Web site, Save-A-Lot has hired over
4,000 people formerly on public assistance.
Save-A-Lot carries the types of non-
food items one expects to find at a
conventional grocery store (dish soap,
toilet paper, etc.), and these are generally of
passable quality. When food shopping there,
I usually stick to the basics, like pasta, meat,
fresh and frozen vegetables, and canned
goods from the large Goya section. Beyond
the staples, Save-A-Lot sells a downright
depressing assortment of canned, frozen,
microwavable, nitrate-rich prison meats, and
the kind of instant foods one expects to find
on a hotplate in an SRO.
For this guide, I’ll mostly stick to the
highlights.
grocery The milk, apple juice, tomato-vegetable juice,
olive oil, frozen beef liver ($.99/lb.), eggs
and parmesan cheese are all fine, if unre-
markable. Likewise, I’ve never been disap-
pointed with the meats, though the fresh
chicken legs lacked flavor, even for chicken.
The pork is generally as good or better than
my local butcher’s, and the turkey wings
are quite good when boiled in a flavorful
broth—e.g., soy sauce and Worcestershire,
or Old Bay seasoning (which Save-A-Lot
stocks, but I could not find at Wild Oats
or Hannaford).
I’m not sure how it made it onto the list of
the 1,250 most popular items, but the Tropi-
cal brand frying cheese (just slice and fry, no
need to bread it) was very good.
The Krrrrisp Kraut sauerkraut sold here is
real sauerkraut, which means it is fermented,
not pickled. Fermented foods preserve the
vitamins and have health benefits similar
to yogurt. According to the Weston A. Price
Foundation, eating sauerkraut will cure acne.
I found a bottle of Autocrat coffee
syrup—a rarity outside the Ocean State. In
Rhode Island they drink coffee milk like
people in other states drink chocolate milk.
16 the bollard | portland, maine 17fall 2007
Apart from being sweetened by corn
syrup, this stuff is good, especially
when added to the end of the milk in
the carton and shaken ’til frothy.
I compared Save-A-Lot chocolate syr-
up, cling peaches, Triscuit-style crackers,
and cream cheese to well-known brands
and detected no distinct difference,
except in the case of the crackers, which
were unpleasantly oily. Neither choco-
late syrup was as tasty or flavorful as the
coffee syrup.
The breads at Save-A-Lot are pretty
mushy and corn-syrupy, but the English
muffins are ok.
I once saw a classy-looking woman
in one of those expensive quilted hunt-
ing coats stocking up on $.49 Banquet
chicken pot-pies. Unfortunately, I
found them to be a good source of
saturated fats and not much else—
especially not chicken.
For some reason, Save-A-lot aban-
dons its limited-selection strategy when
it comes to smoked, cured, and nitrate-
rich meats, offering many varieties of
bacon, packaged cold cuts, kielbasa, and
hot dogs. The best item among these
is the 8 oz. package of Armour hard
salami for $1.99, followed by the liver-
wurst ($1.50/1 lb. package), bacon, and
salt pork.
The kielbasa was adequate when
cooked, but not palatable out of the
package like real kielbasa (any self-
respecting kielbasa-eater will find their
way to Medeo European Food & Deli,
in Westbrook). About the best thing I
could say about the sliced turkey breast
is this: it was so salty that if I closed my
eyes, I would have thought I was eating
ham. This is not my favorite section, but
the mixed meats and sauerkraut make a
decent quick-and-dirty choucroute garnie.
I’m not a big wine drinker, but for $4
a bottle, the Corq Dorq, which comes in
a choice of colors, is not bad. (The new
$4 Summerfield wine at Whole Foods is
better, if less distinctive.) The Crocodile
Rock Aussie chardonnay tastes like
someone dumped a cup of sugar into
a bottle of bad wine.
frozen foodsFish & Meat
Save-A-Lot has a large selection of
frozen, uncooked/unbreaded fish fillets,
including whiting, tilapia, salmon, or-
ange roughy, ocean perch, and pollock.
Nearly all of these are products of China.
Aside from general concerns about the
safety of food from the People’s Repub-
lic, the frozen fish is excellent, though
I find the ocean perch somewhat bland.
Save-A-Lot also has quarter-pound pack-
ages of Chilean salmon that’s smoked
in the USA. The flavor is mild, and
at $14/lb., the price is good, though I
prefer the grab-bag of sinewy lox trim-
mings sold in other stores for $9/lb.
Save-A-Lot carries Mississippi catfish
nuggets (fish pieces lightly battered and
coated in corn flour) that are great fried,
though I usually microwave or boil
them. The frozen, pre-cooked shrimp,
a product of Thailand, are decent.
In the freezer case, near the ice
cream (which, along with the fudge
bars, friends tell me is excellent), you’ll
find ground turkey meat at $1/lb. in
tubes similar to sausage casings. This
is good for chili, Bolognese (especially
with canned roast beef mashed in; more
on that later), or as Thai meatballs with
a can of red curry mixed into them.
Prepared FoodsPotato-and-cheese-filled pierogi (Pol-
ish dumplings) are the gateway item I
use to convert friends to Save-A-Lot. The
product price healthiness flavor
frozen broccoli
wf: $1.99/1 lb. bagsal: $.99/1 lb. bag
Both are 100 percent frozen broccoli; the sal brand is a product of Guatamala, the 365 is a product of Ecuador
Both items were placed in the microwave at the same time for the same duration. 365 was slightly fresher
tasting; sal a little watery.
canned green beans
wf: $.99/14.5 oz.sal: $.47/14.5 oz.
Both are products of the usa. The 365 has no salt, whereas sal is high in sodium (see flavor). Since this much salt is not healthy in a normal diet,
we’ll give a big nod to Whole Foods. Plus, there was a voluntary recall as a precaution against botulism by the company that supplies
sal and other brands.
The no-salt 365 beans were boarding-school bad. sal was much better. The sodium differential made it an unfair comparison, but in the end, does anyone
actually like canned green beans anyway?
cannedtomatoes
wf: $1.29/28 oz.sal: $.49/14.5 oz.
Equal sodium. The nutritional information is about equal. Interestingly, though both have the same amount of dietary fiber, Whole Foods lists it as a higher percentage of daily value. Both brands list calcium chloride
(chalk, used as a thickening agent, which can cause stomach upset or heart irregularities) in the ingredients, although sal lists it lower
(according to quantity) in the ingredients list than 365.
Most tasters found the 365 tomatoes firmer and better, though my sample had a large, unpleasant core. On the other hand, the juice from sal was richer and better-tasting, which implies that it
was cooked longer.
mac ’n’ cheese wf: $.89/7.25 oz. boxsal: $.34/7.25 oz. box
365 has more natural ingredients, whereas sal is made with bleached flour, food additives, and artificial color.
While sal tasted like regular mac ’n’ cheese, the 365 was unpopular with the tasters, who called it “bland,”
“salty,” “crunchy,” and reminiscent of “Tang.”
marinara sauce
wf: $1.99/32 oz.sal: $1.79/32 oz.
$.99/32 oz.
Both 365 and sal brand Ferrato’s, the more expensive sal entry, have good ingredients. The cheaper sal brand contains corn syrup. This
category is pretty even, but the richer ingredients give 365 the edge.
The 365 sauce tasted like someone made an effort to make decent sauce: “spicy and complex.” sal
sells two varieties of basic tomato sauce. The more expensive one with the better ingredients was
palatable, but not much better than spiced tomato paste, while the cheaper one was just sweet.
bacon wf: $4.99/12 oz.sal: $2.99/16 oz.
Bacon is not a health food. The 365 brand says it’s “uncured,” though it contains pork, water, sea salt, and “evaporated cane sugar,” which presumably is the same as evaporated cane juice. The sal brand is
cured with sugar, but contains harmful sodium nitrate.
The tasters all preferred the sal bacon for a bigger up-front flavor, being less “Save-A-Lotty,” and having
a better texture.
cola wf: $2.29/6 packsal: $.63/2 lt. bottle
Have we really gotten to the point where “pure cane sugar” is considered healthy? The 365 brand boasts on the can that it uses non-gmo sugar in place of corn syrup. For the record, refined white sugar is harmful. Still, it’s healthier than Bubba Cola, which is made with corn
syrup. Both contain food additives.
While some tasters preferred Bubba’s weak cola taste (“seltzer-y,” “like rc”), confirmed Coke drinkers
liked 365. Neither was very good.
strawberry jam
wf: $1.59/10 oz.sal: $1.99/32 oz.
The 365 fruit spread is made with concentrated white grape juice and strawberries. sal’s brand lists strawberries first among the ingredients,
but then lists both corn syrup and high fructose corn syrup. In either case, strawberries are among the foods most contaminated by pesticides.
The sal strawberry preserve was very fruity, not too sweet, and had large chunks of fruit, whereas the 365
version was drippy and undistinguished.
tomato juice wf: $1.99/46 oz.sal: $1.99/64 oz.
Both offerings are from concentrate. The sal brand is a vegetable juice (like V-8) including carrot, beet, parsley, lettuce, celery, watercress, and
spinach; the 365 is just tomato. Both are high in sodium.
The 365 was watery; sal was a bit richer, but not as bold as V-8.
chocolate crème cookies
(oreo-oids)
wf: $2.99/20 oz.sal: $.99/16 oz.
The 365 has much lower sodium, no corn sugars, and no saturated fat; the sal brand has 2.5 grams of saturated fat in three cookies.
The sal cookies had a better chocolate flavor and a better-tasting, fluff-like crème. The 365 cookies were too sweet and had a lumpy, lard-y, translucent crème.
At a recent dinner party, a focus group blind-tasted similar foods from Whole Foods Market’s in-house brand, 365, and
Save-A-Lot (sal) house brands. The taste comparisons were, of course, subjective; the healthiness metric is based on listed
ingredients, nutritional information, and information from A Consumer’s Dictionary of Food Additives, by Ruth Winter, with
nitrates and corn syrup constituting red flags. sal scored overwhelmingly better in price, and somewhat better in taste. Whole
Foods was moderately better on healthiness.—Z.B.whole foods (wf)
save-a-lot (sal)
slight advantage
advantage
big advantage
even
bubba vs. 365
Ω continued on page 33
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Save-A-Lot Salvation
flavor is essentially potato; the cheese
adds richness. I prefer boiling to fry-
ing. Add frozen peas (or shrimp or other
vegetables) to the water and serve with a
sauce containing one or all of the follow-
ing: butter, olive oil, caramelized onions,
anchovies, ricotta cheese, feta, and salami.
At 18 pierogi for $1.20, this works out to
about 40 cents for a meal-sized portion.
The cheese ravioli ($2/lb.) is of much
the same quality and taste—just thicker
and minus the potato filling.
The frozen burritos are not bad, but
they benefit from being served enchilada-
style. Whip up a sauce from canned toma-
toes, canned chipotle peppers (available in
the Goya section) and melted cheese.
Of the assortment of microwavable
sandwiches, the White Castle hamburg-
ers and Marketfare Deli Pride fish and
breaded-chicken sandwiches are the most
distinguished. (Avoid the composite sub-
stance called “Barbeque Rib.”)
VegetablesFrozen veggies generally go for $1 per
1 lb. bag. All are good. The collard greens,
pepper mix, and Asian vegetables (broc-
coli, peppers, water chestnuts, etc.) are
my favorites. Try the collards mixed with
caramelized onions and water-packed feta
from Micucci’s.
produceThe papayas, at $.89/lb., are of pretty
consistent quality, but they can take up to
two weeks to ripen—like many tropical
fruits, they should be eaten only after they
turn truly ugly.
The grapefruit, at $5/5 lb. bag, are
also of consistently high quality, juicy
and sweet. As with all citrus, find the
heaviest ones.
Among the potatoes, both the super-
enormous bakers and the Green Giant
boilers with the red skin and yellow flesh
($3/5 lb. bag) are of above-average qual-
ity. The celery is good, as are the Hacky
Sack–sized avocados. At press time, red
peppers were at $1.59/lb.; they can go as
low as $.79/lb.
canned foodA 14.5 oz. can of Diane’s Garden toma-
toes ($.54/lb. unit price) is cheaper than
the same size can at Hannaford, but Han-
naford’s 28 oz. can was less by unit price
(I did not compare quality). Buy the whole
tomatoes, since the diced-with-peppers
variety comes with added sugar.
Among the other canned goods, I
usually stock up on sardines. Aside from
being packed in soybean oil, these are
about the best fish you can buy in terms of
being cheap, sustainably harvested, high
in Omega-3’s and, due to their small size,
low in toxins. Serve on buttered toast or
in a sandwich with cabbage, mayo, and
vinegar-miso-molasses sauce.
A curious item is the canned roast beef
(stew meat, really) in thick gravy. This is a
product of Brazil. Although it can be used
in a pinch for a quick stew, try mashing
it up in a heavy skillet, then add canned
tomatoes and tomato paste for “spaghetti
and gravy.”
The canned octopus ($.99) is good
and firm, and can be eaten as a salad with
chopped celery, peppers and onions, or
skewered on a toothpick with an olive, a
pimento, a pickled carrot and a caper. By
contrast, the canned smoked oysters are
typically mushy.
At Save-A-Lot, you don’t pay extra
for an attractive environment, at-
tentive staff, or the convenience of
one-stop shopping. That said, the lack of
variety and specialty foods are drawbacks.
Save-A-Lot works best as a complement
to the offerings of local butchers, bakers,
specialty and ethnic shops, and seasonal
farmers’ markets—all of which have their
own advantages over the large chains.
Other big grocers hype up their
environmental credentials and worldli-
ness (or, alternately, localness), but carbon
atom for carbon atom, none are greener
than Save-A-Lot. As for being worldly or
local, consider that it’s not uncommon to
find the Union Station Save-A-Lot entirely
filled with customers from the neighbor-
hood wearing native dress or speaking a
foreign tongue. Seen that crowd at Whole
Foods lately?
Though Save-A-Lot is firmly en-
trenched in the logic of capitalism and sits
at the anus of the Big Food-chain, there is
nevertheless hope for liberation within the
system. To borrow from Marx:
The abolition of [the grocery shopping
experience] as the illusory happiness of
the people is the demand for their real
happiness. To call on them to give up
their illusions about their condition is
to call on them to give up a condition
that requires illusions.
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03 Honda Civic with 118K Miles sold for $9645
FOR SALE
02 Buick Century with 110K Miles - $5495
01 Nissan Sentra with 113K Miles - $5695
02 Saturn SL2 with 92K Miles - $6695
01 Chevy Impala with 118K Miles - $5995
30 day warranty on all vehicles sold
$100 gas gift card with every used carpurchased by Bollard readers!
640 Forest Avenue, Portland – 874-7425www.myspace.com/HARMONSAUTOMOTIVEwww.myspace.com/HARMONSAUTOMOTIVE
640 Forest Avenue, Portland – 874-7425www.myspace.com/HARMONSAUTOMOTIVE
I HATE T-SHIRTS CU
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207.
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I HATE T-SHIRTS CU
STO
MSC
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N P
RIN
TIN
G
207.
329.
5385
ONE COLOR ONE SIDE $6$8
INK SHIRT
ONE COLOR TWO SIDEINK SHIRT
A $20 PER SCREEN FEE WILL BE ADDED TO INITIAL ORDERS. SHIRTS REQUIRING MORE THAN ONE COLOR INK WILL HAVE $1 ADDED PER INK. EVERY JOB IS DIFFERENT SO PRICES MAY VARY. PLEASE, GIVE US A CALL SO WE CAN DISCUSS YOUR NEXT T-SHIRT ORDER.
minimum order: 25 shirts