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History

I come from a long line of "foodies" - a family who enjoyed having gardens, making meals, doing their own canning, making homemade sausage, etc. My maternal grandmother made her own yogurt and peanut butter and had a cellar full of canned and pickled items. The first time I made soup was at age ten, when I asked my mom to show me how to make what was a favorite of mine, Cream of Potato soup with bacon. Ever since, I’ve enjoyed food and cooking, taking classes and studying and following the connection between food and nutrition.

As an adult, I have always enjoyed making my own stocks and soups, and sharing those with friends and neighbors. It always seemed a good way to get a meal in a bowl with all fo those foods which are sources of finer, vitamins, minerals and anti-oxidants. Winter with cabbage, beans and meats. Summer with gazpacho. A great way to use the things I could find in the farmer’s markets.

When I shared with friends and neighbors my vision for a local shop with stocks, soups sauces, fresh "locavore" produce, herbs and spices, they encouraged me to start with the home delivery idea. That’s how the “Stock Option” came to be.

I have also had a life-long love affair with flavor dynamics and flavor pairings in food preparation. I love to share those with others who enjoy fresh and healthy eating. And soup is just a great vehicle for delivering both flavor and nutrition. And with good artisan bread, and a fresh herb/vegetable garnish, it’s not just soup, it’s a meal.


Jack