Specialty Food Magazine

WINTER 2015

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Most Soups Cook In About 30 Minutes! ™ kale & quinoa vegetable soup mix ™ west coast No Added Salt, Preservatives or MSG — Many Gluten Free, 16 Varieties v e g e t a b l e l survival and well-being depends on our natu- ral environment," Ross says. "Maple trees are such an integral part of our natural environ- ment here in Vermont, but this extends to the rest of New England, into the Midwest, and definitely in Canada." Tonewood values the expertise of its sugar makers. "We support our local maple farmers by paying them a premium for their syrup as well as a labor rate. We also hope to pay them a dividend once Tonewood is in a financial position to be economically sustainable," Ross says. The farmers get additional recognition through the com- pany's marketing efforts, being featured on Tonewood's website, blog, and social media channels, and through its public relations programs. And each bottle of maple syrup sports the name of the family that made that batch. "We want consumers to get a glimpse [of ] who produced that bottle of maple syrup," she explains. "This is a labor of love and there is so much culture and history that these families have that needs to be shared with those who love maple." Making the Cut… Currently, Tonewood works exclusively with two sugar-making families. "Our partnering farmer families are fifth- and sixth-generation sugar mak- ers who are our neighbors in the Mad River Valley here in Vermont," Ross says, adding that she expects to add more local suppliers as the business expands. Even with growth, she plans to keep it local. "Our criteria is that they are small- Winter Fancy Food Show Booth 637 WINTER 2015 77

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