Vendor Interview- Big Spoon Jam
Tell our readers a little bit about yourself and your work. This whole jam journey began at Quillisascut Farm School in Rice Washington. I was 38, had just been accepted to Bastyr University for nutrition, and was so excited to get started I decided to take an elective at the farm school the summer before my official start at school. It was (is) the epitome of farm to table and was an intensive instruction in food and community. It was here that I learned that jam could be delicious. My palates memory of commercial grape jelly kept me from ever eating or trying jam or other preserves since childhood and I was thrilled to be enlightened. Upon return, I decided to pursue the combined culinary arts and nutrition degree at Bastyr, the first year it was offered. I continued to make preserves with whatever I could get my hands on, modifying recipes to reduce the overall refined sugar content and replace some of the sugar with honey and other unrefined sweeteners. It was such a joy to shop for local ingredients at farmers markets and return home to preserve them. It was this joy that led me to start Big Spoon Jam.
What are some sources of inspiration for your work? It may sound cliche to say that I am inspired by nature but I am. I am always marveling at the beauty of fruit, its flavor and texture, how my palate responds to it. I love using foraged fruit, interesting varieties of fruit, and unexpected flavors like smoked salts and smoked teas to create and build flavor. I am also inspired by cookbooks from chefs both classical and innovative. Also, I am blessed to have the everyday inspiration of the chefs that I share kitchen space with.
What was the best thing you did with your summer? Hahahaha. I started Big Spoon Jam!!!
Are you showcasing anything new at the winter UCU show? I'm silly excited about a tea smoked pear preserve with vanilla that I made this week. Other fall and holiday flavors are currently being developed in the kitchen and in my head.
What are you most excited about for UCU? I have no idea what to expect! I guess thats exciting in itself. I'm really just so honored to have been accepted into UCU. I crazy love the holidays, so being a part of such a big holiday event makes me kind of giddy. It's thrilling to think that my Big Spoon Jam creations will be holiday gifts.
