“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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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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