“To see the whole world in front of you and that you can use what you learned to literally help people with their lives was incredible. It was like a fire in the belly, and I remember thinking, ‘OK, now what do I do with this?’”
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Sarah Marshall, of Marshall’s Haute Sauce, took a moment to check in with Cat and raise a glass. In this wide-ranging conversation, Sarah and Cat taste some of her infused wine and dive into a wealth of topics, including the value of collaboration, the pandemic’s impact on farmers and makers and, most importantly, what Marshall’s Haute Sauce has on tap for spring.
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At times when other things weren't available or manufacturing was down or shipping was down, our local farmers in the Ann Arbor area, and really throughout Michigan, stepped up in ways that were — I actually have goosebumps talking about this — that was so inspiring, so incredible.
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“This is the right time for us to launch this because we want to launch it the right way. We want to launch it by focusing upon, if you will, throwing the doors open and making sure that everyone is invited in, and it doesn't become yet another white male bastion of a bunch of guys, comparing their incredible breadth of knowledge instead of remembering what the purpose is. Which is to make customers feel wanted, feel taken care of and therefore, interested in wine and wanting to come back and do it again.”
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Local food matters. It’s not a “trend” or a feel-good slogan. Across the nation, our local and regional food systems have real, substantial economic and social value. Listen in as Cat talks with leaders in Western Colorado’s regional food system as they discuss the value of relationships … and what happens when those relationships are tested.
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The Wheelers knew they had the best quality product around, but they could not shake their dismay at the fact that, in the end, that didn’t matter. There was no way to differentiate themselves from less quality-minded boats, which meant that the end consumer was not benefitting from their efforts. They knew that, if they wanted to get quality product into people’s hands, they would have to find another way.
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“I’m a let’s just do it sort of person … I am willing to take risks to make things happen. To see the fruits of my labor – I know at the end of the day it’s going to work out. I enjoy people experiencing my cookies. It’s my purpose.”
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Nutritionist Emily Josenhans and her sommelier husband Jeff founded Domaine Santé to produce grape nectar, which is a natural sweetener made from sustainably-sourced California wine grapes and an alternative to natural products like sugar, honey and agave, as well as artificial sugar substitutes like Stevia and Splenda.
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“Neither of us was interested in hanging out and doing the motions and then end up one day having regrets of having not tried something when we were young enough and had the energy to do it.”
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Rebecca and I have always had the conversation that when there are things that are not right with the world, what can you do? We generally believe that what you can do is close to home and when you can effect things close to home, you can make the world better. You can impact what’s local. That’s a big part of our philosophy.
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I realized we are producing something that is equivalent to fine wine. When you come to our booth, you experience a honey tasting just like you would a wine tasting. We explain the flavor profile to you and the honey pairings. If we took our bees around to different farms, we’d have little to no variation and it would be the same all the time.
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A lot of gluten free crackers are rice-based. The whole premise of New Beat Foods is eating different. As far as I know, there’s nobody else doing a gluten-free quinoa cracker in the United States. Just within my kitchen, dancing, listening to music, creating recipes, doing what I love…
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The blessing for me and anyone in agriculture is to be able to see your vision come to life and introduce it to people. If you have that vision, that feeling, reach out, work with your community, work with local associations, never be afraid to ask for help and support others as they’re coming up.
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A lot of times you’ll have a blackberry or cherry vinegar that’s really just a grape vinegar with flavoring added. But this is literally the fruit. And then the flavor is unique because of that. This vinegar is intense. It stays on the palate for a long time, and then goes up into your ears and your eyes. It’s not for everyone!
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We want to raise general awareness of the existence of session mead. Letting folks out there know that there’s an alternative to beer that invests economically at two levels. By purchasing with us, you’re supporting the community and Michigan farmers.
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The onset of the pandemic changed the way artisan makers like Sarah do business — farmers markets adapted the way they operate, restaurants pulled back on wholesale orders as they shifted to carryout … the culinary landscape changed seemingly overnight.
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Grant LeBeau and his father Rick launched Rickaroons in 2012, combining their expertise and values to create an energy bar company that — for all intents and purposes — embodied a lifestyle.
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In order for us to have nutritious pastures to feed the sheep, we need to have good soil to grow on. This is true for all farms, but not all farms recognize it or care for it as much as they should. It’s the thing on which any healthy farm is built: a healthy soil structure.
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With synthetic fertilizers, it’s just a dead chemical that is just being poured on the plant. In order to create a healthy plant, you have to feed the soil. Especially with cover crops. We’ll grow a cover crop that could be as tall as a person when it’s reached maturity, then we mow it down and let the soil digest it. It’s just the natural system of life on earth.
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Chef and photographer Janette Gomez of The Fig & The Knife creates delicious, healthy dishes inspired by her various cultural influences. She’s traveled around the world, seeking to find people who can teach her about the flavor profiles of their home country. But years before her travels, she inherited her love of cooking from her grandmother. Her grandma filled their home with Cuban flavors, using equal parts love and creativity.
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