1-2-3 Gluten Free was born from a mission to create great tasting, quick and easy gluten-free twists on classic recipes. Growing up in a celiac family, founder Kim Ullner spent years watching her older sister, who was diagnosed at the age of three, struggle with the challenges of maintaining a gluten-free diet. In 2004, when Kim’s two nieces and nephew were also diagnosed with celiac disease, she took action to make the food they loved simple and safe to enjoy — and the rest is delicious history.Every facet of 1-2-3 Gluten Free is truly a family affair. All members of the clan from the youngest to the young-at-heart are involved in the business. The most discerning critics — the kids and their friends, both celiac and non-celiac — are the first to taste test any new product before it is released. Many of the mixes in the product lineup are named for children in the family, and they beam with pride to see their names on the grocery store shelves.
Made in: Chagrin Falls, Ohio
We love coffee. That’s why we meticulously brew each cup of ethically sourced coffee to ensure the best quality in each cup we serve you. ONE MISSION 100% of our profits help end slavery through the work of International Justice Mission. To date, they have rescued over 40,000 people. END SLAVERY With every cup of coffee that we serve, we want it to help bring rescue to the 40 million men, women, and children caught in slavery.
The founder Mike Fullard is also the plant manager and chief product developer and has over 30 years’ experience in the meat industry. He started working for his father at the age of 12 in their start up raw meat business in their garage. As that business grew, Mike continued learning and working every aspect of the business. In 2006, Mike wanted to pursue a career in the cooked end of the meat business and went to work for a jerky manufacturer as the Plant Manager. He learned everything about the jerky business and in 2010 started up Just Mike’s Jerky Company. His passion has been perfecting blends that are flavorful and good for you.
Easy-to-use ingredients, with extraordinary flavor Extraordinary cooking starts with extraordinary ingredients. But you don’t need to be a gourmet chef to make mouthwatering meals. Kitchen Accomplice helps everyday cooks create delicious, homemade meals with more flavor and less hassle. Our products contain only all-natural, high-quality ingredients to boost your home cooking to a new level of taste – while ensuring you get the most out of your ingredients. It’s really that easy. Kitchen Accomplice originated in the kitchens of More Than Gourmet, which produces classic French stocks and sauces for many of the world’s finest restaurants and chefs. Inspired by a passion for great taste and less waste, More Than Gourmet developed Kitchen Accomplice to help everyday cooks create delicious, flavorful dishes with ease and in the comfort of their own kitchens.
The American dream still does not exist. As a truck driver running up and down Mississippi River, I’ve eaten in most every rib joint and barbecue shack along the way. In all those miles, I never did find the perfect barbecue sauce. So, I spent years coming up with the right combination of all natural flavors, then sold my rig to finance my dream of making the best barbecue ever.
OUR STORY We’re Brandon and Jarred, the NOOMA brothers. We grew up playing hockey, eventually competing at the professional level. As our hockey careers became more serious, our definitions of fitness and what constituted a healthy lifestyle evolved. However, the products we were given remained the same. This was especially true with what we drank. After years of being given sugar-packed, artificial sports drinks, we decided enough was enough. We thought sports drinks needed to be healthier, so we began to make our own. With help from our mentor and business partner Chris, our team created a drink people would love before, during and after workouts. We took the idea of a sports drink and flipped it on its head – this meant using organic ingredients, no added sugar, and an ingredient label anyone could understand. We shared our drinks with fitness communities everywhere – from CrossFit boxes and spinning classes to run clubs and yoga studios. In the process, we received invaluable feedback (and great workouts) that helped shape our drinks. We embraced this feedback, and these communities embraced us. Through it all, we have created an organic, simple-ingredient sports drink loved and inspired by those very fitness communities – we created NOOMA. OUR MISSION NOOMA exists to inspire people to live healthier and more active lives through our clean & organic fitness beverages, community involvement, and wellness knowledge.
Hello! Our names are Joshua, Jamie, Alixandria, and Oriana. Thank you for visiting our page! As a family we believe in shopping small and supporting our community. We aim to live intentionally and are continuously learning what that means to us. The four of us believe that more love and conversation could bring people closer together. Where’s is the best place to start? Right where you are! Or the nearest dinner table! Our food choices matter. For us topping off a well prepared meal with a little (or a LOT of) spice is our favorite way to come together! Join us?! Hello! We are the Sheets – Smetzer family and We. Love. Hot. Sauce. We began selling our sauce in May of 2016. All of our sauces are made with love in small batches and hand labeled by the four of us. Our girls can work a heat gun like no other! Why the name? My last name is Sheets and I’ve worked in kitchens for a long time. In the kitchen the humor rides a fine line of appropriateness and clean jokes. Most of it ends up sauced in the fun of sharing dirty slightly off-key laughs. Mine has always been unfiltered. Somewhere along the joking the name Ol’ Dirty emerged. Professional kitchens can be a crazy place… Why our hot sauce? We wish to share our love of great food and even better hot sauce with everybody (Whether they like it or not! Ha!) It’s pretty much that simple. When creating our hot sauce recipes we focus on the layering of flavors. Condiments should complement your food, not cover it up. We love to cook and create in the kitchen together as a family. We have experimented over the years and we keep coming back to the love and passion of making healthy, tasty, and of spicy creations!
Inspired by the Carolinas. The journey began in 2003 during our travels throughout the Carolinas. It was there we discovered True Q in what is known as “The Cradle of Q” – famous for decades-old recipes, smoked in small roadside shacks by second and third generation pitmasters. We learned the low-and-slow secret to great barbecue and brought that rich tradition north to share with family and friends. After perfecting our craft on the competition barbecue circuit, we opened our first Old Carolina Restaurant in Massillon, Ohio in 2006. Since then, we’ve expanded to 10 restaurants throughout Ohio and Pennsylvania and have been recognized as one of the Top Ten BBQ Chains in America. It’s been an amazing journey and the most important thing we’ve learned along the way is to never take shortcuts. At Old Carolina, we slow-smoke our meats on-site all night, every night and we’re committed to producing authentic southern barbecue, served with genuine hospitality every day.
Started in May 2012, Founder and Chief Pickling Officer, Andrew Rainey found himself with extra time and money after a breakup. While strolling the aisles of a grocery store he landed in front of one of his favorite foods, pickles. “When you are in a pickle, eat your way out!” —Randy All he saw were the same old pickles, same ingredients, same size, same brands and same old flavor. Sure they are good, but he wanted exceptional. Instead of buying pickles, he bought vinegar, salt and cucumbers. The next day he went to his grandmothers house to try out this new hobby. They made the Spicy Dill Spears with no recipe or idea how to make pickles. They just enjoyed each others company and had fun. After teaming up with a few friends, countless hours of experimenting, getting feedback from friends and family – Randy’s Pickles has evolved into more than just a weekend hobby. Creating a better pickle, in a bigger jar with bigger flavor.
Now you can taste an original classic “old world” family recipe originating in the small village of Rotendella, located in the Matera, (Basilicata), region, of southern Italy “Peppers in Oil” became popular in United States back in the late 19th century; an ethnic cultural food recipe favorite Introduced by European immigrants arriving in this country during that historic era. The Brier-Hill, (Little Italy} , community of Youngstown Ohio is one area where the strongest impact prevailed with respect to the art of gardening, cultivating, and canning the mild to spicy and extremely flavorful marinated peppers in oil This is also where our family recipe story beginning with “Pappo” and “Nana” Guido starts……… A favorite food staple of the European culture, RJ’s Pepper Pantry has perfected this traditional and cultural family recipe into a trendy specialty gourmet style; grocery, deli, and restaurant offering. Marinated Peppers in Oil are an extremely versatile product than can be enjoyed in so may ways:
In 1960 my parents Metodi and Milica emigrated from Macedonia to America in search of a better life for my sisters and me. They brought with them many recipes from their village and our Roasted Mediterranean Pepper Relish is one of my favorites! I have memories of my grandparents, parents, sisters, and I sitting in our driveway year after year fire-roasting, peeling, seeding, and chopping our homegrown peppers and combining them with our homemade Roma tomato sauce. This week-long process would result in a charred yet sweet and delicious pepper relish that always made each holiday and family gathering so special. After many years of enjoying this recipe with our family and friends, I decided it was time to share it with the world! We use high-quality, simple ingredients in order to best emulate the taste of the “Old Country.” This means absolutely no preservatives, artificial colors, or ingredients. Please enjoy it as we have for many years!
Since 2010, Shagbark Seed & Mill has been providing Ohio’s cooks with Ohio-grown, Certified Organic dry beans and freshly milled grains. We connect our family farm partners with restaurants, schools, bakeries, and home kitchens throughout our region. We grind your grains weekly at Shagbark’s stone mill in Athens, and partner with local bakeries and tortillerias to produce Shagbark’s 100% Spelt Pasta, Fresh Corn Tortillas, Original Tortilla Chips, Black Bean & Corn Tortilla Chips, and Cornbread Crackers. Shagbark’s milling and seed-cleaning hub is Certified Organic, which means we are third-party Certified by OEFFA, to protect the quality of Certified Organically Grown crops. Farming under Organic Certification means active crop rotations, no petro-chemicals, no GMO seeds, and agricultural practices that build soil, support healthy ecosystems, and protect water. We also offer rock-bottom pricing to school and community food access programs and sponsor community festivals, camps, activists, and art in our region. The results? Strong communities, clean water, healthy soil, good company, and great eating! Ready to join the Staple Food Revolution? Join us and try all of Shagbark’s products!
Our famous sloppy joe sauce started in Grandma JoAnn’s kitchen during the 1960’s. This sauce has been a family recipe for decades and is always requested, desired, and enjoyed by all. It’s ideal for many dishes so please enjoy this sauce as much as our family and friends have enjoyed it throughout the years! Donald Hill the owner of Traditions Sauces and Brickyard Sloppy Joe Sauce is a University of Toledo graduate and a US Navy Veteran who served in Marine combat in Afghanistan. While serving in the military he was eating a MRE (meal ready-to-eat) that contained sloppy joe sandwich. He ate some and it was awful and made him long for the sloppy joes he enjoyed growing up. When he returned he along with his mother mixed up an old family recipe and it was so good he got to wondering if they could sell it commercially.
We believe in real food and treasure hunts for well-loved family recipes, and that sharing those treats brings greater joy than baking them. Check out some of our favorite recipes here. At The Toasted Oat, we handcraft our heritage recipes with the same artisan ingredients you choose when baking in your kitchen.
The son of Hungarian immigrants, Tony Packo was a native of Toledo’s East Side. He was born in 1908, just a stone’s throw from Consaul and Genesee Streets. Tony learned the restaurant business while working for his older brother, John, who owned the Consaul Tavern located on what is now the Original Tony Packo’s parking lot. In 1932, Tony and his wife, Rose, received a $100 loan from relatives to open a sandwich and ice cream shop. Mind you this was during the hardest of hard times, the first years of the Great Depression. Tony’s signature sandwich, sausage with sauce on rye, was created when he decided to add a spicy chili sauce to enhance the flavor of the sandwich. He used a Hungarian sausage called Kolbasz but because it was so large, decided to cut it in half. Not only did it resemble the size of an American hot dog, he could sell it for 5 cents, a deal during those tough times. Because Tony was Hungarian-American and lived in a Hungarian neighborhood, Tony’s creation was called the Hungarian hot dog. Those who knew the Old Country’s food say there was no such thing as a Hungarian hot dog, until Tony invented it. Packo’s food was an instant hit in the neighborhood and word quickly spread around town about the delicious new hot dog at Tony Packo’s restaurant. By 1935, due to the success of the sandwich and ice cream shop, Tony and Rose were able to buy a building of their own. They purchased a wedge-shaped establishment at Front and Consaul Streets, which, over the years grew in size and fame as it became home to what is today’s Original Tony Packo’s Restaurant. The Most Popular Buns in the Midwest In 1972, Burt Reynolds was starring in a production of “The Rainmaker” at a Toledo auditorium. At the suggestion of Tony’s daughter, Nancy, Reynolds stopped by the restaurant to enjoy a meal after one of his shows. When asked for his autograph, Reynolds picked up a hot dog bun and signed it! Thus began the tradition of “bun signing”. Since that time, celebrities from all walks of life have been asked to sign a Packo “bun”, which is now a foam replica of the real thing. Buns signed by presidents, actors, musicians, astronauts and more can be seen in all Packo restaurant locations. The M*A*S*H Connection Tony Packo’s gained world-wide fame when M*A*S*H character Corporal Maxwell Klinger, who was played by Jamie Farr, another Toledo native, made mention of the Packo restaurant in six episodes of the show. In a 1976 episode, Klinger says, “If you are ever in Toledo, Ohio, on the Hungarian side of town, Tony Packo’s got the greatest Hungarian hot dogs.” With those words, Klinger put Packo’s on the map. In another episode, the M*A*S*H hospital ordered a batch of sausage casings from Packo’s to use in a blood-filtering machine. In yet another episode, Klinger spends time talking with a wounded soldier from Toledo. They share stories about their favorite places, including Tony Packo’s. When the soldier returns home he sends Klinger a shipment of Packo’s hot dogs as a thank you gift. Packo’s was also mentioned in the two-and-a-half hour final episode of M*A*S*H. Photos of the M*A*S*H cast, their signed buns, and other M*A*S*H paraphernalia can be seen hanging in the Original Tony Packo’s restaurant.
the origin of Milo Why the name Milo? Far before it was trendy, the name Milo was a Leal family name going back generations. Jonathan’s paternal grandfather Otis Milo Leal (named after an uncle Milo, believed to be the first) passed the name on to his son (and Jonathan’s father) William Milo Leal. Jonathan’s sister Jenny continued the tradition, with one of her twins being named Ethan Milo (joining Isaac William). Counting the company (and it is Jonathan’s baby!), the name Milo is now in its 6th generation and going strong! Vino de Milo is one of two brands owned by Milo’s — check out our other company, JB’s Best Sauces! where we started logoVino de milo began at a food business incubator, the Appalachian Center for Economic Networks (ACEnet). After some fits and starts, we finally got it figured out. A beautiful logo, the addition of wine, and we were off! It all started when an eggplant sauce for a catering gig led to a packaging experiment in the adjoining bottling facility. One thing led to another, wine was suggested & added, and vino de milo was born. Gifted graphic designer Kevin Morgan hand-drew the Vino de Milo chef on canvas using colorful charcoal. The name and the logo are perfect accompaniments to the beautiful ingredients you’ll find in each of our products. a commitment to fresh & local ingredients Some of our local suppliers for ingredients include: Hirzel: A fourth-generation family farm near Toledo, Ohio, they supply the tomatoes for our products. Woeber’s Mustard: A family-owned company in Springfield, Ohio, we get our Dijon-style mustard and most of the vinegars in our salad dressings from them. a commitment to quality Founded in 2003 by Jonathan Milo Leal, vino de milo has grown from 3 pasta sauces into a full line of from-scratch-made products, encompassing salad dressings, pasta sauces, bruschetta toppings, salsas, and BBQ sauces. Unlike many food companies, we make all of our products ourselves, using locally-sourced ingredients whenever possible. creativity and versatility As we’ve grown, we’ve added products and capabilities. We have an R&D chef on staff who develops all of our new products, and can easily customize new products for our retail customers. We continue to innovate; this year, for example, we added a new Moroccan Marinara, a truly unique pasta sauce that’s unlike anything you’ve ever tasted, and completely authentic to the culture that inspired it.
Yoder’s Fine Foods also known as Yoder’s Cider Barn was started in 1975 primarily as a custom cider pressing operation. The owners and operators were Levi & Wilma Yoder. It was strictly a Fall-operated business, open from September through December. A son, Sheldon, soon started wholesale routes in Columbus and surrounding areas, with apple cider being the only product produced. Twelve years later the family felt the need to expand the business to something that was operational year round. So in 1987, with son Steve on board as well, the company began producing apple butter and nine varieties of jam. In 1994, because of losing a major retailer’s cider business, the company started to change directions even more, as 40 new varieties of jam and fruit butters were added. In addition to losing a large portion of the cider business, the laws and regulations concerning unpasteurized cider began to slowly become more restrictive and demanding. Because the company strongly believed in the superior quality and taste of unpasteurized cider, a decision was made to not pursue pasteurized cider. Because of that decision, less than 1% of gross sales are now from cider. The company still produces unpasteurized cider in season, and sells it at our retail location only. In 1996, the business was transferred from Levi & Wilma Yoder to sons Sheldon and Steve. On June 12, 2013, Levi went to live with his Heavenly Father, leaving the family with a wonderful legacy, and fond memories. In 2007, because of the change of direction in business production, we’ve decided to change our business name to Yoder’s Fine Foods to better reflect our line of work. Presently Yoder’s Fine Foods employs eight full-time and four part-time workers. The business is open year round and always welcomes visitors. Yoder’s Fine Foods is truly grateful for God’s kind blessings on our business, and for the many people who have already bought and enjoyed our “Fine Foods.” May God bless all of you! The Yoders and Crew
A commitment to fresh & local ingredients JB’s Sauces is one of two brands owned by Milo’s, founded in 2003 by Jonathan Milo Leal. (The other company is Vino de Milo). JB’s includes a wide range of salsas and BBQ sauces, all made with Ohio-grown ingredients, and all made from scratch. Unlike many food companies, we make all products ourselves in small batches, with a strong attention to quality and care! Taste and see what makes us different — and then let us know what you think by visiting our Facebook page, or by e-mail.
Though the first Inca Tea™ blend was sold in 2014, our origins reach back thousands of years to ancient Peru. Since pre-Incan times, Peruvians have cultivated purple corn in the cool mountain regions of the Andes. Generations later, people in the region continue to use purple corn as a staple in their diet. Inca Tea founder Ryan Florio discovered purple corn on a 10-day hike with friends 16,000 feet in the mountains. The group’s guide boiled purple corn, cinnamon and cloves with freshly cut apples and pineapple to create a drink locals call chica morada. The refreshing herbal tea beverage – packed with phenolic compounds that have antioxidant and anti-inflammatory properties – gave the hikers a healing boost of energy to continue their journey. “I have had some major knee and back surgeries. So my doctors advised me not to go hiking into the remote Andes mountains,” Ryan recalls. “But I never felt better than while I was there.”
What started as a garnish on a salad has turned Hen of the Woods into a snack food company with the mission of creating flavor focused tasty treats that everyone everywhere can enjoy. Our kettle chip journey began in 2013 at a local farmer’s market at Washington Park in the heart of Cincinnati, Ohio. From the beginning our goal was to create a well-balanced, unique kettle chip that spoke to our years of culinary experience and expressed how we thought snack foods could taste. As a team of chefs, we focused on what we thought made a chip fantastic; flavor, texture, the quality of ingredients, and treating the ingredients respectfully. Today we are in over one hundred stores across five states; and we still produce each one of our unique seasonings in house. The foundation we created with our flavors is something we believe sets us apart.
Located in Wadsworth, Ohio, our company has been producing premium popcorn for over thirty years. Since the day we opened our goal has been to produce the finest quality popcorn in America. We are hopeful that, once you have had a chance to taste our product you will agree that Homegrown brand snacks are something that you will enjoy with family and friends for many years to come.
Each and every product that comes out of our plant is produced in small batches using the finest ingredients that we can find. We make homemade caramel and toffee from scratch using real butter. We source GMO FREE corn and pop with Coconut Oil. When a product of ours contains peanuts, we caramelize the peanuts and handle the finished product with care to assure you that the peanuts are evenly distributed throughout the product. We know it is our job to impress you with our quality and attention to detail.
The Amish Country Store is a family owned and operated business that was started in 1999 by Terry and Darlene Whalen. Terry and Darlene have dealt with Amish families for a long time, they work very hard to bring you some of the best Amish made products you can find. They have listened to all of your requests over the years, working to bring the things you want, from all Natural Jams and Jellies to homemade pickles.
We began making this mustard over 30 years ago for our own personal use. When friends would come over for barbecues and comment on how good the mustard was, we would naturally just give them a jar. We NEVER, EVER, thought of this as being a business. Before long, we were making more for friends than we were for our own personal use. We entered this mustard in the Fiery Food Challenge in 2001 and won first place in the condiments division, and 3rd place for best new product of the year. We didn’t have it in a store yet, but I wanted to see how it stood up to the competition. The next couple of years were quite hectic in our life; we sold a business, moved, and took care of an ailing mother. In 2004 we entered the competition again and won first place. In 2005 we placed second in the Scovie Awards. This confirmed what we always knew, Ben’s Mustard is an exceptional product.
The company was started in the 1920’s by Joseph “Joe” Bertman. He was an immigrant from Poland, and the oldest of several children. He started the company when he was in his early twenties, with a partner, and then bought him out within a couple of years. He was an old fashioned business man who could be making sales calls, loading trucks, reviewing books, or buying produce on any day. If one of his customers wanted something that he did not have available, he would go out to his garage and “concoct” something that would do the trick. There are many family legends about this. Because he was so well respected, he expanded his sales territory from Pittsburgh to Toledo. He handled every category of food and had exclusive distribution rights to many products in the period shortly after WWII. At one point, he was warehousing many items and running 22 trucks and a team of salesmen to service his customers.
Unique Cajun and Creole inspired restaurant owned and operated by Chef Johnny Schulze from Baton Rouge Louisiana who trained in New Orleans. His restaurant experience is in high-end restaurants; Atlanta GA, Hartford CT, Nantucket MA and Wadsworth OH. Chef Johnny has extensive training and experience in both Northern Italian and Classical French cuisines. His menus are eclectic, and his culinary style is both simple and sophisticated. Having grown up in South Louisiana, he brings his love of Creole and Cajun inspired cuisine to Northeast Ohio via Zydeco Bistro’s mobile restaurant. With Zydeco Bistro opened for business, Chef is offering professional chef consulting, formal yet practical training in ServSafe® food safety, catering, cooking demonstrations, personal chef, guest restaurant chef and mobile
Behind the success of Mom’s Gourmet was creative food aficionado Patsy Flattery. Patsy, a.k.a. “Mom,” had what every great gourmet cook has … culinary inventiveness mixed with a dash of “I can do it better.” While raising her four children on a modest budget, Mom was always cooking and creating wonderful new dishes. Her kids never worried about what they were having for dinner. They always knew whatever it was, it would taste great!
My journey with Kombucha Tea began in 2007 while researching the benefits of raw superfoods and age-old ferments on the living body. I received my first bucha from a friend upon the diagnosis of my own digestive sensitivities to gluten & dairy. She mentioned that it had a ton of probiotics making it a wonderful raw food supplement for the digestive system. She also said that it acted as a sustainable energy source & made her skin glow! I eyed the weird/fizzy elixir and needless to say after my first couple of sips my tummy & mouth were both speaking “KOMBUCHA” and have been ever since. I received a starter mother culture within a few weeks & began sharing the tea with friends and family whenever the possibile. Now after an evolution of 250 generations and 20,000 bottles of kombucha, it’s my sincere privilege to share this apotheosis with my local community and culture at large.
Our Grandfather, John (Hans) Dauwalder, trained as a master cheesemaker in Switzerland, and came to the United States in the 1920’s to display his artisan talents in a growing cheese market. After several successful years at the Bunker Hill Cheese Co-op, John decided to return to his hometown in Switzerland to further his romance with Lili Mueller. The two fell in love and were married in 1933. In 1948, John and Lili, together with their two children, Peter, our Father and Marguerite, our Aunt, sold the family farm in Switzerland to join John’s Brother Crist in the United States. Crist had purchased Bunker Hill Cheese in 1935 and asked John to join him in building the family cheese business. In 1962, our parents Peter and Nancy, who were married in 1955, acquired Bunker Hill Cheese. Today it is one of the premier cheese retailers east of the Mississippi River, and one of the most successful wholesale manufacturers serving clients throughout North America. Our family business continues to be the primary outlet for the local farms in the region. The relationship between the farmers and the Dauwalder family is personal, and together we are committed to continuing on into the 21st century.
Butter Your Nuts was founded in 2015 by owners Brad and Jessica. The idea for Butter Your Nuts came from Brad in 2007 when he was vacationing in the Outer Banks, NC when he thought of the name, Butter Your Nuts, and thought it would be a great idea of a nut butter business. Having been very active in bodybuilding and powerlifting for most of his life, he understood the power of healthy fats and the important role they played in an athletes diet. Having tried several “natural’ peanut butters in the stores and only being left in disappointment, he began making his own in a food processor and found the quality and taste was much better than store bought and he knew exactly what was in it. After years of research, he began reading about stone-ground nut butters and the nutritional advantages they have over other production methods. Now fast forward to 2015, nobody still creating a nut butter business named Butter Your Nuts, so Brad and Jessica started researching it and finally got in contact with the correct people at the Ohio Department of Agriculture who were able to point them in the right direction to get started and the rest has been history! While Brad is no longer involved in bodybuilding, him and Jessica are still active athletes and compete in several triathlons during the summer months.
Saturnino Carfagna emigrated to the United States in 1919. Ellis Island officials gave him the name “Sam.” After working as a laborer in three two-year stints and returning a few times to his home in the Abruzzo-Molise region of Italy, Sam made enough money to allow his wife, Nonna Maria, his three children, and his mother-in-law to move to the United States. In 1925, Sam’s family arrived and settled on a farm in New Albany, Ohio. Food was always Sam’s passion and in 1937 he established his own store on Cleveland Avenue in the Linden neighborhood of Columbus, Ohio. Soon the store became known for its quality meats, Italian deli and groceries, and outstanding service. Saturnino often said, “Give our customers what they want, not what you want.” His success in business was due largely to his innate business sense, his kindness, his keen sensitivity to the needs and wants of his customers, and his strict demand for selling quality products.
Cleveland Jam started when founder Jimmy Conti was reluctant to throw away his left over “bottom of the barrel” homemade wine. After many taste tests and recipe configurations in the kitchen, Jimmy came up the perfect recipe for his left over spirits. His homemade jam was a hit among family and friends and from there on he decided to start up Cleveland Jam. Today Cleveland Jam has its flagship brands and has also partnered up with Cleveland and surrounding area wineries and breweries to bring a line of some good rockin’ jam!
Arriving in Cleveland in 1920, our family brought from Sant’Agata di Militello their traditions and flavors from the old world. Like many hard working Italians of that era, they settled in the heart of the city, the Mayfield and Murray Hill area. Over the years, “Cleveland’s Own Little Italy” has been proud to share with you that same fresh aroma and great taste. From our family’s kitchen to yours, Boune Appetite! Besides our delicious sauces, we are a wholseale distributor of meats, cheeses, pasta, olives, and Italian specilty foods.
Crazy Monkey Baking’s Granola Cookie Crunch® is the creation of Teresa Humrichouser. Before graduating from Ohio University with bachelor’s degrees in nutrition and food service management, Teresa decided that if she was going to be happy with a career, it would have to involve baking. A pure student of baking, Teresa has taken numerous baking classes, worked in retail artisan bakeries, and spends a majority of her time perfecting her formulas in her home kitchen. Upon arrival of her second child, Teresa challenged herself to make an enjoyable snack for the family that didn’t contain all of the sins of modern baking (partially hydrogenated fats, high fructose corn syrup, food dyes, preservatives, etc.). Teresa started with an oatmeal chocolate chip cookie recipe, and over the next few months it evolved into what is known today as Crazy Monkey Baking Granola Cookie Crunch®. What started out as a “Cottage Food Production Operation” under Ohio law in 2009 has now turned into a commercial bakery operation, licensed by the Ohio Department of Agriculture.
Take a moment, if you will, to sit back, relax, and enjoy a good story about turning dreams into reality, and about the little company that could… and still does for that matter. The name Frog Ranch comes from a time when co-owners Craig Cornett and Kristi Hewitt were sitting on the deck of their newly acquired homestead, an old timber-framed “hippie love-shack” in the middle of 40 acres of woods in Millfield OH. Craig was casually lamenting his bleak financial situation and the house that was in great disrepair – though still a good bargain for two college kids. They sipped a few beers, listening to the spring peepers (small chorus frogs) performing their twilight ritual near the pond on the hill, and Kristi made the observation that at least they had purchased a nice “frog ranch.” They had a good laugh, and the homestead had a name! A few years later, they began to clear land for a garden. The plot wasn’t ready until late summer, when vegetable plants were hard to come by, and the only plants available were some wilting “Buy One Flat for $1, Get One Free” Hungarian peppers. It was an irresistible temptation, and for five bucks they filled up the bed of their truck. That first year, those rather questionable looking pepper plants were so prolific that Craig and Kristi turned to family for assistance. Craig’s grandmother provided an old family recipe that yielded about two hundred quarts of pickled peppers. Friends and neighbors beat a path to their door for samples and word quickly got out about the pungent perfection at the “frog ranch.” One urging led to another, and it was decided that a sincere effort should be made to further the dream.
Gertie’s won the 2009/2010 Center for Innovative Food Technology (CIFT) award. Since then Kyle has appeared multiple times on television and has had numerous appearances in Toledo papers and publications for the development of this winning BBQ sauce. Established in 1984 Kyle and Ramona Baker named the sauce (Gertie’s) after Kyle’s mother Vernice Gertrude Baker. Gertie was an outstanding cook that worked as a lead cook for many years. With her southern-style recipes, her cooking quickly became a favorite everywhere she worked! Gertie was very loving, and the best Mother anyone could wish for. Her love of people and her passion for cooking has been put into every jar of Gertie’s award winning BBQ sauce.
Welcome to Great Lakes Smoked Meats located in Northern Ohio on the shores of Lake Erie. Since 2009, we are a family owned business, born out of a necessity for fresh smoked meats in North East Ohio. Our mission is to provide superior products made of the finest ingredients to ensure the highest quality time and again.
Z’s was established in May of 2010 out of a passion for everything ice cream. Mr. Z’s vision was to create an ice cream store like no other. From our cherry wood work to our stone wall fireplace this is far from just another ice cream store. Yet a beautiful building is nothing without a superior ice cream product. So Mr. Z’s daughter began the trial and error process months before the store opened to create the creamiest most delicious vanilla bean ice cream. You see, every ice cream flavor has its humble beginning as vanilla. Here at Z’s, we respect the vanilla! We also have great respect for the cows that provide us fresh dairy that is never treated with BHG hormones and our local farmers that provide us with fruit, honey and maple syrup just to name a few of our local ingredients. So in a society that is all about automation and cutting corners, we do things a little different here at Z’s. Every scoop of ice cream you eat at Z’s is homemade, hand churned and hand packed and we wouldn’t have it any other way.