February 5, 2019 – The creative and community-minded jam maker behind Electric Beetroot Confiture and the Drought Responsibility Project is getting ready to launch a new social enterprise to turn would-be waste into tasty jams, jellies, vinegars, shrubs and maybe even flavored salts for local breweries, wineries, nonprofits and small organic farms—products that can help them earn extra revenues.
“This will hopefully be a game-changer for all of us. It’s a win-win on so many levels,” says Tabitha Stroup, chef-proprietor of Friend In Cheeses Jam Co., of her new co-packing project, Terroir in a Jar. “I’m super excited about it.”
After noticing that particularly at peak of harvest, local farmers were being forced to either turn excess food into compost, offload it at next-to-nothing prices or try to preserve it … Read More