makers

Yee-Haw Pickle Company
Brent Bailey, June 10, 2019

It wasn't until Allison Cesati found herself in a major pickle that she realized pickling was her calling. It was...

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{"id":13283745,"title":"Yee-Haw Pickle Company","created_at":"2014-04-01T11:00:05-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/yeehawpickles_medium.jpeg?44850\"\u003eIt wasn't until Allison Cesati found herself in a major pickle that she realized pickling was her calling. It was winter, and she had just injured her leg, leaving her unable to get the physical exercise she wanted. But one thing she found herself wanting that was within reach was salt: lots of it. Fearful of filling up on unhealthy chips, Allison sent hubby Andrew to the grocery store to track down a more waistline-friendly salty alternative: pickles. \u003c\/p\u003e\n\u003cp\u003eAllison and Andrew tried to enjoy their new snack choice, but found that it only tasted like chemicals. They were disappointed by the brine of preservatives, sugar and artificial ingredients in mainstream pickles, as well as their practices of outsourcing. So, they decided to take matters into their own hands. \u003c\/p\u003e\n\u003cp\u003eStarting out in 2011 with just waxy store-bought cucumbers in a pot on their camp stove, the Park City, Utah couple gradually began sourcing local ingredients to make pickles in small batches—just 16 jars at a time. Aiming to support local agriculture businesses by keeping production in-house and dedicating attention to detail and sustainability that couldn't be duplicated by their factory-made counterparts, Allison and Andrew founded Yee-Haw Pickle Company. Why Yee-Haw? The couple shares the same enthusiastic exclamation for a powdery day on the slopes as they do for lovingly made pickles. In fact, Andrew and Allison aim to capture the whole ethos of the Mountain West with their brand, adorning the labels with images of a honey cart, an old pickle factory and a bronco buster. After all, these two are trail-blazers on the new frontier of pickling.\u003c\/p\u003e\n\u003ch5\u003e\u003c\/h5\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2019-06-10T15:43:00-04:00","updated_at":"2019-06-10T15:44:00-04:00","summary_html":"","template_suffix":"","handle":"13283745-yee-haw-pickle-company","tags":""}
Nodine's
Mouth Team, June 10, 2019

You know that someone is really hog wild when they “know a guy” specifically for bacon. But when it came...

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{"id":31167021090,"title":"Nodine's","created_at":"2019-06-10T11:47:42-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/NodinesSmokehouse_large.jpg?v=1560181629\" alt=\"Nodine's Smokehouse Calvin and Ronald Nodine\"\u003eYou know that someone is really hog wild when they “know a guy” \u003cem\u003especifically\u003c\/em\u003e for bacon. But when it came to Ronald Nodine, he loved bacon \u003cem\u003ethat\u003c\/em\u003e much. Whenever he needed to restock his supply, he drove out to the foothills of the Berkshires to visit a farm that made small-batch bacon.\u003c\/p\u003e\n\u003cp\u003eAfter years of this routine, Ronald made his regular drive to the farm and found out there was no bacon to be seen. The farmer told him that the small-time operation was closing—he was ready to retire. He offered Ronald a pretty savory deal—$100 and he’d hand over his client list and would train Ronald in basic butchery and meat curing. Ronald was suddenly faced with a difficult decision—continue life as an engineer or channel those skills into bacon production. Sold!\u003c\/p\u003e\n\u003cp\u003eRonald, his wife Johanne and their child Calvin moved to Torrington, Connecticut, to pursue their new endeavor. Unfortunately, Ronald’s bacon mentor passed away two weeks before the new plant was finished and before he could pass on any of his essential knowledge. But Ronald was already in too deep to give up. He audited classes at the University of Connecticut, majoring in Bacon. (Jk, but wouldn’t that be \u003cem\u003eawesome??\u003c\/em\u003e) We never would’ve guessed that at UConn you can learn about Old World bacon techniques (such as brining meats instead of curing), pomace (aka sustainable apple pulp used to flavor meats) and vegetable powders to enhance flavor... leave it to a true bacon enthusiast to find those specialized classes.\u003c\/p\u003e\n\u003cp\u003eThat was 1969. Nodine’s now produces much more than bacon, including poultry, fish and cheeses. They’ve expanded from Torrington to a retail location in Goshen and a restaurant in Canton. Ronald recently hung up his apron, passing the torch to Calvin, who caught bacon fever at age 9.\u003c\/p\u003e\n\u003cp\u003eWhat hasn’t changed is an uncompromising dedication to the finest, high-quality ingredients and their incredibly innovative foods that are always \u003cem\u003ebacon\u003c\/em\u003e us crazy.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-10T11:47:00-04:00","updated_at":"2019-06-10T14:16:10-04:00","summary_html":"","template_suffix":"","handle":"nodines","tags":"artisanal bacon, Calvin Nodine, Connecticut makers, Nodine's, Nodine's Smokehouse, Nodine's Smokehouse bacon, Ronald Nodine, small-batch bacon","image":{"created_at":"2019-06-10T11:47:42-04:00","alt":"","width":432,"height":288,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/NodinesSmokehouse.jpg?v=1560181662"}}
Beekman 1802
Mouth Team, June 10, 2019

It was October 2006, and Josh Kilmer-Purcell and Brent Ridge were partaking in that most classic of Manhattanite autumnal rituals:...

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{"id":31166660642,"title":"Beekman 1802","created_at":"2019-06-10T11:22:17-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/BeekmanBoys240x160_large.jpg?v=1560180203\" alt=\"Beekman 1802 Mercantile founders, John Kilmer-Purcell and Brent Ridge\"\u003eIt was October 2006, and Josh Kilmer-Purcell and Brent Ridge were partaking in that most classic of Manhattanite autumnal rituals: upstate apple picking. Driving up Route 20, they had no idea how much their lives were about to change.\u003c\/p\u003e\n\u003cp\u003eStumbling upon the past oasis town of Sharon Springs, they happened upon a grand white Georgian-Federal house with Palladian windows among the rolling farmland. It was so pristine and grandiose that they mistook it for a museum. Apples suddenly took the backseat—the two were so transfixed by the building that they changed routes to a local hotel. Inquiring with the front desk, they found that it was actually a house… and it was on the market. As fate would have it, the real estate agent was moonlighting as the hostess of the hotel restaurant. They immediately arranged a tour.\u003c\/p\u003e\n\u003cp\u003eSeven months later, and the two owned the newly christened Beekman 1802, named for the original owner and the year of construction. And they fully embraced their new idyllic life. Previously, they grew vegetables on the roof of their Upper East Side condo, but now they had unlimited space. They began an organic garden from heirloom seeds and spent hours making foods with time-honored techniques. They also enmeshed themselves within the local farming and maker community. Josh, a writer and partner at an ad agency, set up Beekman 1802 Mercantile, a blog to document their city-to-farm lifestyle.\u003c\/p\u003e\n\u003cp\u003eOne day they took in a neighboring farmer and his herd of 80 beloved dairy goats. With surplus goat milk, they started making cheese and soap… but then they had a surplus of cheese and soap! The shop opened by necessity, and their eager followers were only too willing customers. They amassed a team of 14 local makers, and began selling more goods. The \u003cem\u003eTimes\u003c\/em\u003e noticed. Then the Cooking Channel approached them with a deal for \u003cem\u003eThe Fabulous Beekman Boys\u003c\/em\u003e. Then, on a whim they competed on \u003cem\u003eThe Amazing Race\u003c\/em\u003e… and won. Turns out a farm can be much bigger than its fences.\u003c\/p\u003e\n\u003cp\u003eSomehow they still find time to be makers, producing goods seasonally, “because that’s how the goats, chickens, pigs and gardens do it.” And they personally vouch for everything, because they eat, use and wear everything they sell.\u003c\/p\u003e\n\u003cp\u003eHow do you like them apples?\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-10T11:24:00-04:00","updated_at":"2019-06-10T11:24:15-04:00","summary_html":"","template_suffix":"","handle":"beekman-1802","tags":"Beekman 1802, Beekman 1802 Mercantile, Brent Ridge, Josh Kilmer-Purcell, New York Makers, Sharon Springs New York, Upstate New York","image":{"created_at":"2019-06-10T11:24:10-04:00","alt":"","width":992,"height":661,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/BeekmanBoys240x160.jpg?v=1560180250"}}
Brooklyn Candle Studio
Mouth Team, June 10, 2019

Tamara Mayne has a big family. There are family members in New York, Virginia, California... so you can imagine when...

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{"id":31166595106,"title":"Brooklyn Candle Studio","created_at":"2019-06-10T11:13:05-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/BrooklynCandle240x160_large.jpg?v=1560179569\" alt=\"Brooklyn Candle Studio founder Tamara Mayne\"\u003eTamara Mayne has a big family. There are family members in New York, Virginia, California... so you can imagine when it came to big holidays like Christmas, it is nearly impossible to get everyone a gift, not to mention a thoughtful one.\u003c\/p\u003e\n\u003cp\u003eGifting is strangely what led Tamara to candle-making. Browsing the aisles of a New York City Michael’s crafts store during the holiday season of 2012, she glanced at an at-home candle making kit. The wheels started turning… a gift that was practical, personal and used her creative skills? It was a q-\u003cem\u003ewick\u003c\/em\u003e sell.\u003c\/p\u003e\n\u003cp\u003eShe admits that her first experiments were “just a disaster.” She took the kit home to her studio apartment on the Lower East Side, only to realize she needed jars. She bought 24 jars of tomato sauce at a local Trader Joe’s, which she poured out into Ziploc bags and proceeded to soak in the tub to remove the labels. Most people would’ve given up at this point, but not Tamara. The challenge only made her more invested.\u003c\/p\u003e\n\u003cp\u003eAfter rave reviews from her family, she started experimenting with scents, aromatherapy and wax types and temperatures. At her day job as a designer and fashion art director, she would steal moments away to design candle labels or launch packaging. But things really took off when she opened an Etsy shop, the official opening of Brooklyn Candle Studio in 2013. Less than a year had passed since making her first candle, but orders streamed in as more and more people learned of her aesthetically pleasing product. Within months, an order for 1,000+ candles came in—it was time for her to take her hot idea and leave her day job.\u003c\/p\u003e\n\u003cp\u003eTamara’s candles stand out not only for their exquisite perfume and packaging. Sustainability is at the core of the business – each product is 100% soy wax, derived from American-grown soy beans and lead-free cotton wicks. The candles are preservative and petroleum-free, cruelty-free and vegan, and the jars and packaging are all recyclable. And Tamara carefully curates the collection of makers who influence the product, from the perfumers (who spend 6-8 months experimenting per scent) to the packaging engineers to the glassmakers.\u003c\/p\u003e\n\u003cp\u003eTamara claims still can’t believe that the whole thing started as a simple gift for her family members. But you understand that the company is backed by a burning passion when you hear her wax poetic about the benefits of a good candle.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-10T11:13:00-04:00","updated_at":"2019-06-10T11:13:18-04:00","summary_html":"","template_suffix":"","handle":"brooklyn-candle-studio","tags":"artisanal candles, Brooklyn Candle Studio, Brooklyn makers, Tamara Mayne","image":{"created_at":"2019-06-10T11:13:05-04:00","alt":"","width":733,"height":489,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/BrooklynCandle240x160.jpg?v=1560179585"}}
2 Queens Honey + Tea
Mouth Team, June 7, 2019

Artist and designer Charles Wilkin was ready for a change, something to bring his New York life some “danger.” Immediately,...

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{"id":30459592738,"title":"2 Queens Honey + Tea","created_at":"2019-04-05T13:10:29-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/2QueensHoneyCrop_large.jpg?v=1554735391\" alt=\"2 Queens Honey\"\u003eArtist and designer Charles Wilkin was ready for a change, something to bring his New York life some “danger.” Immediately, his mind went to skydiving... but when he asked his partner and friends if they’d join him on the adventure, not one was interested. He went back to the drawing board and came up with the idea of beekeeping. Bees are dangerous, right?\u003c\/p\u003e\n\u003cp\u003eHe now chuckles at his naivety, “I quickly discovered that bees are not dangerous at all, but incredibly gentle creatures that are so important to the world.” Danger or not, his interest was piqued. Instead of diving right in (as he might’ve off a plane), he started slow and took a beekeeping class in the city. He quickly learned about the declining numbers of honeybees and how this negatively impacts agriculture and our environment on the whole. This newfound knowledge inspired him to make it his bee-siness to change the plight of the honeybee, even in a small way.\u003c\/p\u003e\n\u003cp\u003eLuckily, he and his partner had a property upstate in Narrowburg near the Catskill Mountains, perfect for cultivating a young hive... or so he thought. The first hive was a “dismal failure” (his words) due to a harsh winter, but Charles was determined. He took a more academic approach to the project, learning that there were three key components to a successful colony: plentiful water, open fields, and seasonal plant varieties. He chose strategic locations for his bee yards, stationing 15 new ones on his property and others on neighboring farms.\u003c\/p\u003e\n\u003cp\u003eLike the queen bee maintaining her hive, his work keeping his colonies healthy is never done. He is constantly, ahem, buzzing between his hives and is committed to producing 100% raw honey and spreading his knowledge about the importance of the honeybee to our world.\u003c\/p\u003e\n\u003cp\u003eAs for the name of the company... Charles glances over at his partner and winks. Oh, \u003cem\u003ehunny\u003c\/em\u003e.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-07T16:58:00-04:00","updated_at":"2019-06-07T16:58:55-04:00","summary_html":"","template_suffix":"","handle":"2-queens-honey-tea","tags":"2 Queens Honey, maker, Makers, New York Makers","image":{"created_at":"2019-04-08T10:56:58-04:00","alt":"","width":1138,"height":759,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/2QueensHoneyCrop.jpg?v=1554735418"}}
1732 Meats
Mouth Team, June 5, 2019

Growing up, Ari Miller and his dad would often spend long weekends road tripping. They’d trek through the Napa Valley...

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{"id":31145525282,"title":"1732 Meats","created_at":"2019-06-05T18:19:11-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/1732Meats240x160_large.jpg?v=1559828763\" alt=\"1732 Meats Founder \u0026amp; Family\"\u003eGrowing up, Ari Miller and his dad would often spend long weekends road tripping. They’d trek through the Napa Valley in search of a gooey grilled cheese or a sloppy burger. But their favorite – and the measure by which they judged a greasy spoon – was bacon.\u003c\/p\u003e\n\u003cp\u003eAs Ari matured, his mother (a professional judge) reasoned with him (as most parents would) that “bacon” wasn’t \u003cem\u003eexactly\u003c\/em\u003e a career choice, more of a menu choice. For a decade, he worked in banking, and then went to law school (to his mom’s delight). Upon graduation in 2013, he informed her that law had no appeal after all. No, his childhood obsession was still \u003cem\u003ebacon him crazy\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eBy this point, Ari had gone from casual bacon eater to a hog wild bacon enthusiast. He had already been making his own for 12 years. It started in college, where he would make 20-pound batches using a dorm room fridge converted into a mini curing chamber. After he got married, he would cure pork belly in the kitchen while slabs of pancetta hung in the bedroom of his home in Lansdowne, Pennsylvania. (Literally bringing home the bacon.) As he says, “This was the first side project that energized me more than anything I had ever done.” He’s lucky that his wife and two daughters were willing to have their home turned into a meat chamber – and even more willing to be the taste testers.\u003c\/p\u003e\n\u003cp\u003eAfter a successful test run at the local farmers market, Ari took the leap to turn his obsession into a full-time job. He found a USDA-approved 10,000 square-foot warehouse, complete with a 700 square-foot curing chamber. The new space, opened in 2015, allowed him to expand from bacon into other charcuterie such as guanciale, lamb prosciutto and dry-cured pork loin. No matter the type of meat, Ari maintained a dedication to humanely and sustainably-raised animals – no hormones, no antibiotics and when possible, all-natural heritage breeds.\u003c\/p\u003e\n\u003cp\u003eIn his very first year, Ari won a Good Food Award in charcuterie. Now, that’s what we call \u003cem\u003ebacon\u003c\/em\u003e care of business.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-05T18:28:00-04:00","updated_at":"2019-06-06T09:46:17-04:00","summary_html":"","template_suffix":"","handle":"1732-meats","tags":"1732 meats, 1732 meats bacon, artisanal bacon, artisanal butcher, bacon, butcher, gourmet bacon, gourmet butcher, Pennsylvania makers, small-batch bacon","image":{"created_at":"2019-06-05T18:19:11-04:00","alt":"","width":1302,"height":868,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/1732Meats240x160.jpg?v=1559773151"}}
Arcadia's Kitchen
Mouth Team, June 5, 2019

It all started with a move. Entering into retirement, Luis Somoza and Robert Gray decided to leave behind the hustle...

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{"id":31145361442,"title":"Arcadia's Kitchen","created_at":"2019-06-05T17:47:20-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/ArcadiasKitchen240x160_large.jpg?v=1559771215\" alt=\"Arcadia's Kitchen founders\"\u003eIt all started with a move. Entering into retirement, Luis Somoza and Robert Gray decided to leave behind the hustle and bustle of Manhattan and flee to the country. They settled into the sprawling rural landscape of Southbury, Connecticut and, for a moment, relished in their provincial idyll.\u003c\/p\u003e\r\n\u003cp\u003eNew Yorkers to the core, they eventually started to get restless. What exactly were they going to do with all this time? As they discussed it over dinner, the answer was right in front of them on the table—share their love of cooking with the new community.\u003c\/p\u003e\r\n\u003cp\u003eLuis and Robert’s cooking had always been a fusion of Spanish and Italian influences, inspired by their maternal grandmothers who cooked Old World recipes with New World ingredients. The first recipe they decided to show off to their Connecticut neighbors was a riff on salsa verde, a sauce long made by Luis’s side of the family. The riff isn’t in the ingredients themselves, but \u003cem\u003ehow\u003c\/em\u003e the ingredients are cooked. They slow-cook peppers and onions on low in olive oil using the Italian \u003cem\u003esoffrito\u003c\/em\u003e method, whereas most Spanish sauces call for everything to be boiled and blended. It’s a more patient technique hailing from Robert’s side of the family, and it draws out a richer flavor.\u003c\/p\u003e\r\n\u003cp\u003eThe sauce was such a hit with Luis and Robert’s neighbors that they started selling it in local stores along with prepared salads and other Italian-Spanish fusion goods. They’ve even written a cookbook, \u003cem\u003eUncomplicated Tuscan Cooking\u003c\/em\u003e… which has a light Spanish influence.\u003c\/p\u003e\r\n\u003cp\u003eLooks like “retirement” is treating them to \u003cem\u003ela dolce vita\u003c\/em\u003e… or should we say \u003cem\u003ela vida dulce\u003c\/em\u003e? Whether Italian or Spanish, it’s pretty sweet.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-05T17:47:00-04:00","updated_at":"2019-06-05T17:47:20-04:00","summary_html":"","template_suffix":"","handle":"arcadias-kitchen","tags":"Arcadia's Kitchen, artisanal makers, artisanal salsa, Connecticut Makers, gourmet salsa, Salsa makers","image":{"created_at":"2019-06-05T17:47:20-04:00","alt":"","width":543,"height":362,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/ArcadiasKitchen240x160.jpg?v=1559771240"}}
Peter Luger Steak House
Mouth Team, June 5, 2019

Little known fact: Peter Luger Steak House, the famed, legendary Brooklyn establishment, wasn’t always called Peter Luger. In fact, when...

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{"id":31135662114,"title":"Peter Luger Steak House","created_at":"2019-06-05T11:07:53-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/PeterLugerBuilding240x160_large.jpg?v=1559747187\" alt=\"Peter Luger Steak House\"\u003eLittle known fact: Peter Luger Steak House, the famed, legendary Brooklyn establishment, wasn’t always called Peter Luger. In fact, when it first opened in 1887, it was called Carl Luger’s Cafe, and it was primarily a hall for billiards and bowling.\u003c\/p\u003e\n\u003cp\u003ePeter was the owner, but his nephew and business partner, Carl, was head of the kitchen. For about 20 years, the restaurant remained a local haunt, with only Williamsburg neighbors dropping in. But with the opening of the Williamsburg Bridge in 1903, a new crowd of businessmen started crossing the river for Carl’s high-quality steaks and the rather solemn tone set by Peter, who was known to hover around the dining room with a stoic glare. He wasn’t enough to scare meat-loving Manhattanites away.\u003c\/p\u003e\n\u003cp\u003eIn 1920, a seemingly inconsequential neighbor moved in across the street. It was Sol Forman, a silver wares manufacturer and distributor. And though this was definitely convenient for the restaurant, which quickly hired Sol as a supplier for restaurant necessities, it wasn’t until decades later that Sol would truly impact Luger’s legacy.\u003c\/p\u003e\n\u003cp\u003eWhen Peter Luger passed away in 1941, the restaurant fell into disrepair. Sol, who was known to eat two and sometimes three steaks in one day, refused to find another lunch spot. When, by 1950, the desolate steakhouse went to auction, he eagerly went to bid...and was the only one who bothered. Deed in hand, he soon went to work restoring Lugers to its former glory. His wife Marsha became the head of meat inspection and purchasing. She immediately honed her new task, beefing up on her butchery knowledge under the tutelage of a former USDA grader. Together, Sol and Marsha built out the on-site dry aging facilities and built Peter Luger into a national name, a destination for discerning carnivores.\u003c\/p\u003e\n\u003cp\u003eToday, the Forman family members carefully select the meat and still operate the restaurant. They attribute their continued success with “not messing with much.” The scrubbed oak tables, chairs and bar have been in place since Luger. Succulent steaks (10 tons a week!) continue to flow ceaselessly from the kitchen. The mood even still remains reverential. But, of course, it’s not a billiards hall anymore.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-05T11:07:00-04:00","updated_at":"2019-06-05T16:30:39-04:00","summary_html":"","template_suffix":"","handle":"peter-luger-steak-house","tags":"","image":{"created_at":"2019-06-05T11:07:53-04:00","alt":"","width":1174,"height":783,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/PeterLugerBuilding240x160.jpg?v=1559747273"}}
Willa's Shortbread
Mouth Team, June 5, 2019

Does your family have that sacred secret recipe that’s handed down through the generations? The oldest aunt or grandmother might...

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{"id":31135531042,"title":"Willa's Shortbread","created_at":"2019-06-05T11:01:01-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/WillasShortbreadsMaker240x160_large.jpg?v=1559746700\" alt=\"Willa's Shortbread founder\"\u003eDoes your family have that sacred secret recipe that’s handed down through the generations? The oldest aunt or grandmother might safeguard it. Well, in the case of the Allen family of the Highlands of North Carolina, their family secret recipes are their shortbread and cheese biscuits recipes. Almost 40 years ago, grandmother Willa Allen began baking traditional shortbread from her home kitchen. It was reserved only for special occasions at her local country club.\u003c\/p\u003e\r\n\u003cp\u003eBut word travelled fast… as did demand. She expanded her kitchen, adding in a second oven, and started to offer the baked goods at her local markets. Locals were no longer willing to wait for those special occasions at the club—Willa’s shortbreads were an everyday necessity. Her name first became legendary in the Carolinas, but as people moved away, Willa received mail orders from across the country. Another expansion to a larger commercial kitchen in Flat Rock, NC, was necessary to keep up with orders coming in from local gourmet stores and bed and breakfast inns.\u003c\/p\u003e\r\n\u003cp\u003eIn 2006, Willa decided it was time to hang up her apron, but more importantly, it was time to pass on her secret recipes. Her son Clark Allen and his wife, Tracy, along with her sister Teresa Rion and her husband, Eric, partnered up and acquired the ever-expanding baked goods dynasty. Production moved out of the Allen home of North Carolina to the rolling hills of Goodlettsville, TN, but everything is still made by hand in small batches with all-natural ingredients, no preservatives or artificial ingredients. Just as Willa did. And those family recipes? The Allens and Rions still keep them under lock and key.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-05T11:00:00-04:00","updated_at":"2019-06-05T11:01:01-04:00","summary_html":"","template_suffix":"","handle":"willas-shortbread-1","tags":"Bakers, Cookie makers, Gourmet cookies, Tennessee Makers, Willa's Shortbread, Willa's Shortbread founder","image":{"created_at":"2019-06-05T11:01:01-04:00","alt":"","width":708,"height":472,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/WillasShortbreadsMaker240x160.jpg?v=1559746861"}}
Marshall's Haute Sauce
Mouth Team, June 5, 2019

Sarah and Dirk Marshall were both social workers in Portland. Obsessed with building community among their clients, they found that...

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{"id":31135498274,"title":"Marshall's Haute Sauce","created_at":"2019-06-05T10:55:30-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/MarshallsHauteSauce240x160_large.jpg?v=1559746416\" alt=\"Marshall's Haute Sauce founders Sarah \u0026amp; Dirk Marshall\"\u003eSarah and Dirk Marshall were both social workers in Portland. Obsessed with building community among their clients, they found that the single best way to bring people together was food. Sarah, in particular, would her home crockpot into the residential development where she worked, and in her spare time, taught kids about the basics of healthy food preparation and canning methods.\u003c\/p\u003e\n\u003cp\u003eLittle did they know that one of Sarah’s small lessons would turn their lives around. When she concocted a habanero curry sauce, it wasn’t just the kids who took note. The adults gave rave reviews and many even encouraged her to turn the sauce into a business. Finally by 2011, she cooked up enough confidence struck out on her own.\u003c\/p\u003e\n\u003cp\u003eIt only took two years for demand to grow to the point that Sarah tapped Dirk... It was time for him to leave social work and start pitching in. Dirk recognized it was time to retire the ol’ crockpot and helped Sarah move the operation into a commercial kitchen space. And with Dirk on board, they had extra time to expand the community around the hot sauces. A network of local farmers and makers formed to supply their ever-growing demand for fresh produce and small-batch products.\u003c\/p\u003e\n\u003cp\u003eSarah proudly proclaims, “We believe in small business owners, farmers and producers and work with as many as we can find.” (Hey, we could say the same!) Local Willamette Valley Pinot Noir in their Cranberry Red Habanero Sauce. Bee Local honey for any sauces that need a little sweetness. And they exclusively use Jacobsen Salt-Works salt. (Those last two happen to be Mouth makers, too!) Each sauce is a tour to different local makers. Guess you could say it’s a \u003cem\u003ehaute\u003c\/em\u003e take of Portland’s best.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-05T10:55:00-04:00","updated_at":"2019-06-05T10:56:26-04:00","summary_html":"","template_suffix":"","handle":"marshalls-haute-sauce","tags":"artisanal hot sauce, gourmet hot sauce, Hot Sauce, Marshall's Haute Sauce, Marshall's Hot Sauce founders, Oregon makers, Portland makers, Sarah and Dirk Marshall","image":{"created_at":"2019-06-05T10:55:30-04:00","alt":"","width":847,"height":565,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/MarshallsHauteSauce240x160.jpg?v=1559746530"}}
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