Contact: Valerie Sanderson
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I am passionate about re-localization of our food system. I started my business because I wanted to buy food from local farmers and create food that promotes them!
I produce soups and sauerkrauts in my 200 square foot commercial kitchen. When I began in 2011, the company was known as Soups in Season, but I have since changed the name to reflect my expanded product selection. I offer 3 different flavours of sauerkraut sold at retail outlets and 30 different soups that I sell to restaurants.
My philosophy of buying local certified organic ingredients has affected my choice of recipes – I create soups that have ingredients that are likely to be available at the same time and use what we have in abundance. This has affected the creation of infrastructure around the property that supports my business – like building a mostly below ground root cellar and a dry storage room in our garage to preserve the local bounty of ingredients.
Currently, all of the soups sold at the Kootenay Bakery and Railtown Coffeehouse and some of the soups at Oso Negro and Ellison’s Market are from my kitchen. My sauerkraut is sold at the Kootenay Coop in the packaged sauerkraut section, at their salad bar and in their Reuben sandwiches. I sell packaged soup, sauerkraut and kombucha at Burrell’s convenience store in Uphill. I live in Uphill and almost all of my food is sold within Nelson with a little sauerkraut going to Nakusp and Crawford Bay. I am a strong believer in keeping things local.
Also on our property is the Uphill Bakery run by my husband. As well as supporting local food systems and organics, we try to use sustainable practices wherever we can. We minimize our energy use in a variety of ways, are exploring the use of electric vehicles for our deliveries and consider the environmental impact of our packaging.
When our products are available:year-round