Featured Local Food Artisans
Bounty Granola
Bounty Granola is a family run business making small batch, craft granolas in Hoboken, NJ. A brother and sister led operations, with mom as an assistant baker. Bounty Granolas are deliciously decadent and hearty, with lots of nuts, seeds, and dried fruits. Baked with extra virgin olive oil to give them a beautiful toasted color and taste, a touch of real maple syrup for a pinch of sweetness, and finally a sprinkle of sea salt, this is an addictive, healthy treat. Hand packed in reusable mason jars to give them that homemade feel, they also make great gifts. Available in bulk to restaurants and stores, and sold locally at farmers markets, coffee shops and small grocers.
Contact info:
www.bountybatch.com bountymarket@gmail.com
A& I Nutreats
A&I Nutreats selections are hand-baked, gluten-free, vegan, organic, low glycemic and soy-free cookies and treats. Based in Hoboken, NJ, they offer a variety of wholesome snacks and treats to several locations throughout Hudson County; these treats make a great health conscious treat. Almond Maple cookies, Choco- late Chip cookies, Banana mini muffins, Chocolate Al- mond cookies, Raw Chocolate Truffles, Raw Chocolate Balls, Date & Almond mini-loaf, Nut & Seed bread, Pumpkin Spice muffins, Chickpea Peanut butter cookies and more.
Contact info:
idit@ainutreats.com 646-696-8166
www.ainutreats.com
Om Sweet Home
Decadent treats and desserts including custom cakes, cupcakes, donuts, frozen yogurt and more. These healthy tasty treats are soy-free, palm-oil free, vegan, gluten-free, non-GMO. Made with organic ingredients this local food artisan delivers the goods. Food sensitivi- ties, allergies or intolerances are no problem here.
Contact info:
dawn@simplyhomegoods.com 973-420-2255
www.om-sweethome.com
20 Hudson County
NAHudson.com
Paleo recipes contain no grains, dairy, yeast or refined sugars, explains Wardein. “They require nut and seed flours, coconut oil and natural sugars like honey or maple syrup. So they are naturally higher in protein and fiber and lower in carbs than the average gluten-free recipe.” “We’re experimenting with the community supported ag- riculture model with local fruit,” says Erin Schneider. She and her husband, Rob McClure, operate Hilltop Community Farm, in LaValle, Wisconsin, which produces value-added products with organically grown crops. “We have salsas, pickles and jams. Our black currant and honey jam is sold before it’s made. Rob’s garlic dills have their own following.” Wiscon- sin’s cottage food law restricts sales to only high-acid foods.
Quality over Quantity In Royal Oaks, California, Garden Variety Cheese owner, cheesemaker and shepherd Rebecca King feeds her 100 milking ewes organically raised, irrigated pasture grass and brewer’s grain to yield award-winning farmstead easier-to- digest sheep cheeses from her Monkeyflower Ranch. “Many first-time customers like my story as a small producer and want to buy direct from the farm. They keep buying because of the taste,” says King.
“My marinara and pizza sauces are made in small batches by hand in a home kitchen, enabling us to hot pack them to retain the ingredients’ natural favors,” says Liz James, owner of The Happy Tomato, in Charlottesville, Virginia. Her sauces are also low in sodium and contain no sugar, saturat- ed fat or gluten. James’ production is facilitated by Virginia’s home food processor license, which lets her work from home and sell wholesale. Whole Foods Market is among her major retail accounts.
When home-based cottage food businesses are spurred into expansion to keep up with demand, a situation some- times complicated by state limits on sales volume, many opt for renting space in the growing number of incubator, or community, kitchens nationwide. “We did farmers’ markets for three years and went from seven customers to thousands,” says Wardein, who now rents a commercial kitchen space. “Returning customers are the momentum that has pushed us forward.”
“By growing food in and around our own neighbor- hoods and cities, we decrease our dependence on an often- times unjust and ecologically destructive global food system and build stronger, more connected and resilient communi- ties,” affirms Yassi Eskandari-Qajar, director of SELC’s City Policies program. “We think it’s important to produce what grows well on our soil and then sell it, so that ecology drives econom- ics, rather than vice versa,” says Schneider. “Random things prosper in our area, like paprika peppers, elderberries, hardy kiwi, garlic, pears and currants. It’s our job as ecologically- minded farmers to show how delicious these foods can be.”
Lisa Kivirist and John Ivanko are co-authors of the new book Homemade for Sale, a guide for launching a food business from a home kitchen, plus ECOpreneuring, Farmstead Chef and Rural Renaissance. Learn more at
HomemadeForSale.com.
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