We are happy to announce that our very own American made T-Shirts and Hoodies are now available nationally on the popular food website FOOD52.com!
A BIG thank you to FOOD52 for supporting our small business and of course spreading the love of Local Tastes Better!
Many thanks to Healthy New Albany Magazine for including us in their article on canning in the September/October issue!
There is some great info on preserving for those of you that are interested.
Check out the entire read here, (pages 28-31)
This project has been in the works for a few months now and we are so excited to finally share it with you! We found two great local printing companies here in the Columbus area that were able to deliver exactly what we hoped for in quality and customer service. Some highlights of the new look include a seal sticker with flavor name and batch number, a more resilient hanging tag with pairing suggestions for each flavor, a tiny blurb about how and where we source our fruit, and bar codes. We have already started to incorporate the new look into stores and are in process of updating all of the locations that carry our products. Stop by any...
We are proud to announce that our very own "Mr. Atwood's Jelly" won a 2014 Good Food Award!! As well, our beloved "Billionaire" preserve was also recognized as a finalist in the competition! This award is very exciting for us, however also bitter sweet. The amazing farmer who grew the best Concord grapes we've ever tasted (chemical free none the less), Martin Zelones of Windy Hill Berry Farm, recently passed away. We are extremely heartbroken that we never got to share this great news with him. We will miss our dear friend and hope he is looking down on us and to his memory we dedicate and share this award. For those not familiar with the GFA, below is...
While we were attending the American Cheese Society Conference this year, we got the chance to spend some time with award winning cheesemaker Katie Hedrich, of LaClare Farms. She was kind enough to talk cheese with us and share her experiences in building her creamery from the ground up. Although LaClare Farms has a brand new state of the art facility that utilizes goat milk, the concepts and operational flow will still apply for our own creamery, which for the most part, will focus on local grassfed cows milk. By the end of our conversation, not only did Katie provide us with some noteworthy ideas for our own creamery, but also extended an invitation to come help her make a batch of...
