Specialty Food Magazine

Summer 2016

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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/691740

Contents of this Issue

Navigation

Page 100 of 187

J ulie Jeremy is a native Californian, which is where her specialty food company, Native Kjalii, got its oddly spelled name. "I made it up," she says, explain- ing it's pronounced, 'Cali,' like the first two syllables of the state. San Francisco, where she was born and raised, is home base for the enterprise, its local bounty the inspiration for her preservative-free, fire-roasted salsas. And since tortilla chips are salsa's natural vehicle, she was driven to also develop higher-quality, GMO-free, taqueria-style chips. It takes creativity and grit to establish a successful food business. This San Franciscan has spent two decades developing both. BY JULIE BESONEN PHOTOS: NATIVE KJALII FOODS Julie Jeremy, Native Kjalii Foods Fire-Roasted Flavor producer profle 98 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Summer 2016