After multiple years of taking home blue ribbons at the Kentucky State Fair for canned, pickled, fermented, and dehydrated foods, I'd like to take the show on the road. Unfortunately, Kentucky has some of the most restrictive cottage laws in the country. Most of these items must be prepared in a commercial kitchen if they are to be sold commercially.

I would like to make and sell items such as jams, jellies, fruit butters, pickles, relishes, condiments, kimchi, sauerkraut, fruit leather, jerky, lox, and more at farmers markets in the Louisville area.

Furthermore, Louisville has an abundance of food desert neighborhoods, some of which I have lived in over the years. Access to food in these neighborhoods is very limited, and grocery stores continue to shut down and exacerbate the problem. There are some developing non profit organizations that are working to combat these issues. I have a long-term goal of working with some of these organizations to add more variety to their food shares via preserved locally-sourced foods.

I work full-time as an environmental scientist, and hold a total of 4 university degrees. My background as a scientist has provided a lot of insight and assistance towards understanding the science of food preservation. My work addresses issues related to environmental justice, of which I consider food justice a critical component. Furthermore, I am a descendant of a long line of Appalachian women that have shared their knowledge and passion for food preservation and sustainability over many generations.

Mission or business tagline: Can all that you can!
Food business category: Food artisan or value added producer (not a baker) <%
Product types:
Consumer packaged goods
Oils or vinegars
Business stage: Pre-venture (idea phase, no legal documents) <%
Preferred method of contact:
Country: United States <%
Most recently updated Feb 28, 2020