Ah, but not at my Brooks market. Ms. food/restaurant/cooking obsessed chases possibilities down, and I get answers. The Brooks checkout people at least write it down.
The first thing I chased, years ago, was fish boullion cubes. I know how bad they are but I liked them. Turned out they stopped being manufactured, and they eventually told me they couldn't get them.
They had a store brand of feta cheese I liked. They stocked it once in the sort-of-fancy-cheese display (this is not Sonoma County); a major seller feta cheese I find boring is there all the time. They had the feta I liked from France stocked once but gave up, apparently I'm the only one who bought it, and it was a budget nudge so I didn't wimper. But the store brand that showed up tasted good to me. Wasn't there the next time. I asked. It's been some weeks, but it's there again, in the ordinary cheese aisle. Whoop.
I've been on a bread making kick for it seems a long time now and partly for economy I make all my own, a learning process. I eat less bread (a) and it's pretty good (b).
Mostly I make italian breads, now increasing the starter phase timing so quite sour dough. But I'm interested in rye breads, one of them italian (Bolzano), and that calls for malt syrup.
Old fashioned bagels do too, and I want to play with making bagels.
Anyway, that is how I got to know the manager of the store better. He never did find malt syrup (what is that? - and there are two kinds) to suddenly supply it to almost zero customers (I'm sure it's online, but I try to avoid shipping costs). I figure I'm a one person niche.
Ever after that he always at least nods to me, has been known to wave. Anyway, he listens. I think he must be a good manager. The people who work there keep staying there.
Meantime, I see a balance going on. One of the reasons I liked the store in the first place was that it had a lot of new mexican and mexican products. It was unsophisticated to me otherwise when I first went there. It has improved from my view on things like different flours, asian products, and so on, but also stayed in the zone on new mexican food items.
Except, the chile (how you spell it in N. Mexico) is now less interesting.
I will have to talk with him. Their dried chiles were how I have have been learning.