August 1st, 2016

Rustichella d'Abruzzo

With Nicolina Sergiacomo Peduzzi at the helm, this Italian pasta is still made in small batches using the finest durum wheat semolina flour, the way her father began in 1924. It’s rustic, chewy texture imparts a delectable flavor and holds sauce beautifully.

August 1st, 2016

Columbus Crespone

Hailing from Iowa, Herb & Kathy Eckhouse’s pork house produces the most amazing cured meats with exceptional quality & flavor. See what all the fuss is about –ask for a taste!

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 lightly frying them in olive 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.

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.

June 29th, 2011

American Spoon

Handcrafted preserves made in Petoskey, Michigan. Cooked in small copper kettle batches, capturing the flavor of ripe summer fruit in every jar. Delicious flavors made especially for us include Black & Blueberry and Cherry Berry.

March 1st, 2011

We make mozzarella from cow’s milk curd from BelGioioso 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 the lush open pastures of Ireland—you really CAN taste the difference in its big creamy flavor and softer texture.