August 10th, 2015

Snack Trifecta: Fried, Salted, Flavorful
Dense, meaty, sweet and about ten times more flavorful than almonds we grow in the States. Naturally sweeter than American almonds, the Spaniards kick up the flavor of marconas by skinning the almonds, lightly frying them in oil and then sprinkling with sea salt. The salty/sweet combination is addictive.
You’ll nibble one. Then a few. Soon enough, your hand will be covered in salt and nut flakes from grabbing handful after handful, and then they’ll be gone.

August 10th, 2015

Pio Tosini Prosciutto Di Parma

Making prosciutto in Langhirano, Italy has been a family tradition for the Tosini’s since 1905. These hams have been aged well past the required minimum 400 days and are still inspected by the three family members that run the company before they are sold. Their production is small compared to many others in the industry. Pio Tosini’s prosciutto is incredibly balanced and has a sweetness that makes you want more. Ask for taste, and take home an ounce or two.

June 10th, 2013

Masters of vegetable fermentation, led by David Klingenberger in Ann Arbor, Michigan, The Brinery makes all natural brine-fermented vegetables such as
sauerkraut, kimchi and pickles.

July 7th, 2011


Evoking the mouth-watering spirit of New York deli pickles! This chunky garlicky dill pickle hails from the Lower East Side of New York; it’s the People’s Choice. The people have spoken and we agree with them!!

June 29th, 2011

American Spoon

Hand-made preserves from Petoskey, Michigan.
Cooked in small batches when the fruit is ripe in late summer, sweetened with fruit juice instead of refined sugar. Choose from Black & Blueberry or Cherry Berry. Both are equally delicious!

March 1st, 2011

We make mozzarella from cow’s milk curd from Bel Gioioso every morning. The extremely fresh, milky, sublime flavor will have you spoiled from other store-bought mozzarella.

December 1st, 2010

From a Single-Estate in Greece, these hand-picked organic olives are plump, sweetly briny and buttery. We also sell pitted Kalamata olives by the pound.

September 29th, 2009


Made only when the cows are grazing in open pastures—you really CAN taste the difference in its big creamy flavor and softer texture.