When my husband, infant daughter, and I moved onto our northern Minnesota farm in 1972, we didn't know much about organic farming, but we were determined to live off the land. I planted a garden. We bought a cow and learned how to milk her by hand. We survived a winter. Each year we made progress. My vegetable garden grew larger and more productive. I taught myself to preserve its bounty and created soup mixes that I could toss into a slow cooker before I set off for my morning school bus route. Some soup mixes were so tasty, I gave them as holiday gifts to relatives, then decided to market them. My husband built a small commercial kitchen that we named 'the soup building.' As my soup mix sales grew, I added mixes for pancakes and quick breads. Breads need spreads, so I made jam with garden raspberries and wild plums. Everything I make has to be wholesome. No artificial ingredients or preservatives, MSG, or aspartame. My mission is to make delicious, nutritious food that you'll enjoy preparing, and your family will enjoy eating.