Archaeologist to Entrepreneur

After relocating to Vermont, I found that my career in South Eastern Archaeology did not transition well. Luckily my interest in foraged/native foods and herbs thrived in New England. thePotlicker began as a blog to organize my interests, to document the foods I found, and introduce my friends to the foods I missed from home.

When I made my first batch of strawberry jam, there was a thrill that connected for me. My interactions with flavors did not have to be so fleeting. I could preserve it for later. How amazing to turn one piece of fruit into a jelly, or jam, or vinegar, or pickle?! A flower into candy or wine?! I found a sweet spot in jelly and made new flavors, just because I could.

Jamming and canning everything in sight, I eventually ran out of fruit & veggies. Turning to the cupboards for inspiration and ingredients was the inception of Potlickers’ signature Beer Jelly.  The original Beer Jelly and other unique flavors caught the attention of food lovers and taste makers across the country. 

Potlicker Kitchen had over 100 wholesale customers by the end of the first year and doubled in growth every year for the first 5 years. In our 6th year we distributed jam to 42 states & 6 different countries.

By 2018, Potlicker was an established New England brand with appearances on QVC & morning talk shows. Potlicker jam has been stocked in national/regional chains such as Wegmans & Hannafords, yet still found in boutique shops & sugar shacks.

In 2020, COVID threw my values into sharp relief and I made the difficult decision to close my kitchen & warehouse. After much needed rest and healing, Potlicker jams were brought back to market in the Fall of 2020.

My intended shift to co-packing was a wild ride and I chose to shift again by late 2022. Currently Jellies are made in small batches under cottage industry laws, Fruit Jams are largely produced in a commercial kitchen in Vermont.