We are so excited to introduce to you the talented new member of our Allgood team, Tori. She's passionate about making a positive impact on the world, and that is evident to anyone that knows this Park City local. From working in ski apre bars to working in environmental non-profits like Recycle Utah to co-founding her own company with her siblings, Tori has a combination of customer-service, humanitarian, and start-up jobs that give her a diverse set of skills that will enhance how we operate at Allgood Provisions. For you to get to know Tori better, we put her in the hot seat: What's your perfect way to enjoy a free day? Getting outside and exploring! Depending on the season, I'm either on my...
What if there was a food that could be ready-to-eat in 15 minutes, would have a delicious, wholesome flavor, and would fill your home with the nostalgic aroma of Fall? Now, we are so pleased to introduce to you the Oven Stoked series to fill that void described above. Fall is here, and it's time to celebrate. Introducing the Oven Stoked series from Allgood Provisions So, what's the stoke all about? The Oven Stoked series allows home cooks with all ranges of talents to reach deep, gourmet flavors with a few quick and simple steps. It's the easy, crowd-pleasing option for the pre-dinner snacks, the Super Bowl parties, and for the busy holidays. It's simple: choose your gourmet blend of flavors and nuts,...
Photo Credit: Emily B. Hall Hugh Acheson Restaurants: Empire State South (Atlanta, GA) 5&10 (Athens, GA) The Florence (Savannah, GA) The National (Athens, GA) Books: The Broad Fork, Pick a Pickle, A New Turn in the South Awards: Food & Wine’s Best New Chef (2002), the Atlanta Journal Constitution Restaurant of the Year (2007), a five time (2007, 2008, 2009, 2010, 2011) James Beard nominee, James Beard winner (2012) for Best Chef Southeast & Best Cookbook in American Cooking (2012) Hugh Acheson wears many hats. You know, the figurative kind. Originally from Canada, Hugh is changing the way we think about Southern food. We aren't talking about biscuits and gravy, we're talking about seasonal produce, pickles and jams, and local eating that are ready for their well-deserved spotlight as...
Often we are faced with difficult decisions regarding food and nutrition. Perhaps a fish is healthy and nutritious for our bodies, but it is also endangered. Another option might be the best choice for the environment, but a poor choice for our bodies. How do we make choices that are great both for our body and for the environment? America's Green Nutritionist, known to her family and friends as Kate Geagan, is here to help. With her book Go Green Get Lean, consulting competence, speaking finesse, and media communications experience, Kate lays out a healthy food system from the ground to our taste buds giving us a clear path to find healthy and environment-friendly choices. We were honored to be able to pick her brain today:...
At Allgood, we spend a tremendous amount of time and energy to find the highest quality ingredients from farmers who operate in a sustainable and ethical manner. In addition, we donate a portion of every sale to non-profits throughout the globe. To that extent, we're always exploring how other companies source their materials, how their products are made, what their product is packaged in, and overall whether or not these brands value larger profit margins over basic human rights. We believe that every purchase is a vote of support. Personally, we want to buy products from the companies who spur us to do more for the community and for the environment. Cotopaxi is one of these companies that we HAVE to support. Their transparent, ethical...
