Food that tells a story

Here at The Preservery, we are committed to using what we like to call storied ingredients. That means, first, that we make as much as we can from scratch so we're buying ingredients and not processed food. It also means that we get to know every supplier from whom we purchase ingredients. When it comes to the world of food labeling, the terms local, natural, organic, free-range, grass-fed, and the like have become diluted and lost much of their meaning. That's why we make sure we know the origins of every ingredient we purchase so that whether it comes from the urban farmer down the street or it's a fairly traded spice from the other side of the world, each of our ingredients has a story worth telling and re-telling.

our ingredient tenets


Big Food is getting scary. For instance, did you know that only 10 major companies control nearly all the packaged foods you buy at the grocery store? Here at The Preservery we are fiercely independent and one of our primary goals is to support other independent food companies through the ingredients we purchase. If their sources aren't transparent, they aren't for us! And we give equal measure to ensuring our own transparency by telling the stories of our suppliers and making our ingredient sources known.


Much of what makes an ingredient storied is the integrity with which it was grown or made. We look at not just the ingredient, alone, but the entire system to which it is connected. We're working, in our own small way, to improve the food system by only purchasing ingredients that are part of a healthy, sustainable system, themselves. From the person who cultivates the seeds and lovingly tends to their soil to the distributors who deliver the final product.


No matter how great the story of an ingredient is, the most important factor is great taste. Sure, we love that Anson Mills Rustic Polenta Integrale is milled from an heirloom Italian variety of corn that nearly went extinct, even in Italy, but what we love even more is that it tastes better than any other polenta we've put in our faces.