“because all across America we saw talented craft food makers flying under the radar…”
It’s been a bumper year for American craft makers. In every nook of the country there’s someone stone grinding, hand crafting or wild harvesting something new. Yes, sounds like a lot of buzz words to us too sometimes, but when we visit the spaces of these makers, we’re in constant awe of the craft, the care and the stories behind them. Take MariElena and Joe Raya at Bittermilk, who slow age each batch of their old fashioned mixer in Willett Kentucky bourbon barrels or Josh Henderson at Skillet Street Food, who began selling bacon jam as a burger condiment out of a food truck and now has a loyal following and a mini empire up in Seattle.
We started Mantry because all across America we saw talented craft food makers flying under the radar and wanted to help people discover their products and their stories. Last month we crossed $1,000,000 invested in supporting American makers and we appreciate every subscriber, gift, post and hashtag that made that happen.
Enough small talk, thanks for checking out Mantry, we hope you uncover some new favorites, learn a couple tricks then roll up your sleeves and get cookin’
Reggie Milligan, Co-Founder
Father’s Day 2015 Curator’s Letter | “Bourbon BBQ” Mantry
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