Rita, don't miss out on Hellmann's recipes

Hellmann's  to me

Jan 14

To ensure that you continue to receive Hellmann's® e-mails (and prevent them from being filtered as spam) please addhellmanns@newsletter.hellmanns.com to your e-mail address book. View this email on a mobile device. If you can't see the images in this email, click here. This year, enjoy great Hellmann's® taste with half the fat and calories of Real. Hellmann's® Light Mayonnaise makes your favorite sandwiches and recipes delicious, and is now made with cage-free eggs! Grilled Chicken & Roasted Peppers on Ciabatta The Original Potato Salad Hearty Roast Beef Sandwich with Provolone View >  |  Print > View >  |  Print > View >  |  Print > Facebook is a trademark of Facebook, Inc. Hellmann's® is known as Best Foods® west of the Rockies. Click here to visit the Best Foods® site. Terms of Use ©2011 UNILEVER You are receiving this e-mail because you previously gave Hellmann's®, Best Foods® or Unilever® NA permission to contact you. Did a friend send you this e-mail? Subscribe now to start receiving your own newsletter. To stop receiving this communication, remove yourself from our mailing list. We value your privacy. To receive more information, view our privacy policy now. Comments or suggestions? Feel free to contact us anytime. To send written correspondence, please mail to: Hellmann's and Best Foods Consumer Services 920 Sylvan Avenue Englewood Cliffs, NJ 07632

casey  to Hellmann's

12:52 PM

Dear Hellmans,

I am a HUGE fan of mayonnaise. I mean, it's basically butter plus eggs, right? How delicious! Ok, scratch that, it's actually oil plus eggs plus lemon. I bet you guys must have been psyched (in a professional way) when people first started getting scared of salmonella in eggs. Just one more reason (besides convenience) to purchase mayo instead of making it! I did see pasteurized eggs for sale in the supermarket the other day - I do wonder how they do it. Personally, I prefer eggs from my mom's chickens. While not pasteurized, they eat pretty much what we eat, so we're pretty sure they're healthy since we're healthy. More or less. 

I'm still on the fence about light mayo, though. My experiences with MiracleWhip (competing brand, I know) were not favorable - it was like sweet airy weird sweetness. (What's up with all of my parentheses?)  I do like the olive oil mayo, though. Heck it's still oil plus eggs plus lemon, just with a better base oil.

Anyway. Enough pontification on the subject of mayo. The reason I'm actually replying to your email is this: I didn't sign up. You might just tell me, "well un-subscribe", which I do, but you would not believe the number of times I'm signed up for emails that aren't supposed to go to me. Or just sent them randomly. The name "Casey Williams" is just uncommon enough that people assume it's their friend/son/daughter/relative's email and type away.

This case, however, is puzzling. Someone going by "Rita" signed me up for your email. I assume she meant to receive it. But why would someone with the email casey dot williams at gmail go by "Rita"? She did this more than once, too. In case you're interested, Rita the mayo lover also loves Chili's and SC Johnson products (like ziploc baggies). Send that along to your market researchers. 

Finally, I didn't know that you went by "Best Foods" west of the Rockies. Hellman's is so emblematic of mayonnaise to me I can't imagine saying "pass the Best Foods".

I'll be un-subscribing because I don't need any new ideas about how to use mayo. Good luck marketing your mayonnaise to the correct audience - apparently people like Rita!

Best,

Casey A Williams

Boston, MA