Say Hello To Duncan Case-Perry, Middleburg Heights Dairy Manager
How long have you been with Heinen's?
I’ve been with Heinen’s…let’s see. I started in March of 2010, so a little over four years ago.
How’d you make your way to Dairy?
It’s kind of funny how that happened. First I was hired into frozen foods and was there for only six
months, then I moved to the grocery department. Then my market manager at the time thought it would
be a good idea for me to learn about the dairy department, so I went to Rocky River for that.
I was trained by the dairy manager there, Ed Sheets. He’s amazing. He taught me everything about dairy,
about customer service, and even about life. I very much appreciate all of the time and teaching he did
with me. He really was amazing. Now I’m the Dairy Manager at our Middleburg Heights store.
You say there’s a lot going on in the Dairy Department these days?
Yes. There are so many categories that have just blown up over the past few years. For example, the
Greek-style yogurts. They’re the bestselling yogurts. It’s not only because of the flavors, it’s the higher
protein content, too.
Then there’s milk. It used to be just the typical milk products. Now there are so many different ones. For
example, there are two grass-fed cow’s milk that are Ohio local: Hartzler’s of Wooster and Snowville of
Pomeroy. Those two companies are making milk the way it was meant to be made.
What do you like introducing customers to?
It’s not one item specifically, but rather sharing the knowledge of any product in depth. Being able to tell
a customer the source and how it’s produced. It’s always a wow for them and makes such a difference. I
Can you give us an example?
Right now we have Noosa Yoghurt on sale. The style of that yogurt originates in Australia’s Noosa region
and now it’s produced in the foothills of Colorado. Just before the fruit is added to it, it’s infused with
honey. The result is a much fuller flavor than you’d get with other styles.
Do you have a favorite dairy product?
I’m a big fan of cheese in general—just can’t get enough of it. My favorite would be the Heinen’s New
York White Extra Sharp Cheddar.
Do you cook at home?
I do—and I probably could cook more than I do. It all depends what kind of mood I’m in. I actually grew
up in California and only came to Ohio in 2008. So for me, I’d say my favorite food genre is anything
So name some things we’d always find in your refrigerator.
You’ve moved here from California. How’s Ohio working out for you?
- First and foremost, a good IPA. I really enjoy a good beer.
- Fresh ginger
- Probably too much sriracha because I’m a spicy food freak.
- Soy sauce
- I make a lot of salads and my own dressing. So always there’d be a good balsamic vinaigrette
and plenty of mixed greens.
So I’m not a huge fan of the winter, but I can deal with it. I like Ohio because I do have family here, so
that’s great. And believe it or not, even in California, I grew up a Cleveland sports fan. So I’ve been
through all the pain with everyone and now I get to cheer here with my fellow fans. That’s very