February 07, 2013
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VOLUME 37, NUMBER 13 FEBRUARY 7, 2013 FREE THE WEEKLY NEWS & LIFESTYLE JOURNAL OF MT. WASHINGTON VALLEY We’’re on Wiinter Tiime!! Ski to the Clouds March 3rd Registration Open! SnowCoach Tours Cross Country Skiing Snowshoeing Tubing Hill Outfitters Shop Glen View Café GREAT GLEN TRAILS OUTDOOR CENTER Rt 16 Pi kh N t h A SALMON PRESS PUBLICATION • (603) 447-6336 • PUBLISHED IN CONWAY, NH Valley Feature Pickles-N-Things spices up Made in Maine products in Fryeburg By Rachael Brown stuff he didn’t know. In can- Chris Baker says cooking ning, if someone doesn’t know has always been in her blood. what they are doing, a Mom Though she has had a love of and Pop operation can kill all things food for a long time, you,” says Baker. it wasn’t until 2004 that with Baker and Cox talk about her food skills, her technology their cottage industry, and skills, and the help of her chef what it takes to be a home can- fiancé, Richard Cox, she creat- ner in Maine. ed Pickles-N-Things. The Let’s begin with licensing made in Maine jams, jellies and food safety. The state of and spreads, relish salsa and Maine visits once a year, the chutney, pickles, pickled veg- FDA every three years, says etables, mustards, sauces, rubs, Baker. fiery foods and BBQ are craft- “We have been licensed by ed out of her home. the State of Maine since 2004. “My father had a restaurant You have to have clean record in Rangeley before I was born, keeping and meet their you could say it is in my blood, requirements, including FDA like some people become con- requirements. Every batch cert pianists. I have always [products] we make has a lot been creative,” says Baker, code. I have a certificate in speaking from her living room food safety from the in her Fryeburg home, where University of Maine in Orono. the products are made. The FDA required me to-I “We live in Fryeburg, rather was in a course along B&M than in New Hampshire Baked Beans- and I am glad I Rachael Brown because cottage industry is not did,” says Baker. Chris Baker, a.k.a The Pickle Lady, and her fiancé, Richard Cox, have a commercial kitchen and licensed home friendly in New Hampshire. She adds that the tester canning business in their Fryeburg home. They invite customers to contact them. We have a commercial from the University of Maine kitchen, are inspected by the was surprised she used fresh you don’t make it right, you does not give her recipes out, craft shows per year. State of Maine and FDA. tomatoes in her salsa. can get botulism,” says Baker. she shares recipes, which use “I love doing craft shows; it Food licensing is friendlier “Every other salsa uses “I have been educating peo- her products on the website. is a great retail part of the here in Maine, but there is canned tomatoes. We use ple to ask for food licenses. It Take for example: Stuffed business, a wonderful group of more competition. I know fresh Maine tomatoes all year is funny I have never had a French Toast with Pickles-N- people…we seem to have a four or five people who have round. It doesn’t make a dif- store ask for my food license,” Things Pie Jam, Ham Salad loyal following,” says Baker, gone out of business. They ference the season. They have she says. with Wicked Good Relish, or adding they have won quite a don’t think of all of the to be firm. Firmness and con- Marketing, Internet, sales Chris’ Crockpot Chili with few awards over the years. aspects,” says Baker. sistency that’s important,” she distribution: Baker and Cox do Wicked Hot Relish, and Even with all the work she Baker has thought about all says, adding their Blueberry it all. Smokey Pit Barbeque Rub, for already does, Baker talks about the aspects, from creating Salsa is the number one selling “I have always been good dessert none other than future plans, ideas for the sec- recipes for the products, label- product. with technology; since Pumpkin Whoopie Pies with ond half of the year. ing, nutritional information, Nutritional information and Windows 95, I taught myself,” Pumpkin Butter, of course. “I may try some home par- marketing, sales, product dis- listing of ingredients is impor- says Baker. Not only does Baker have ties, like Pampered Chef, or tribution, both retail and tant for consumer safety and Customers can order direct- cooking in her blood- she tells have more cooking demon- wholesale to licensing and web curiosity. ly from the Web site: how when she was little her strations here,” she says. design. “We do put nutritional www.picklesandthings.com. Mom would come home only Baker encourages people to “Chris is a good seller; she information on our products. They ship all over the world to find her whipping up some- contact her. also is a photographer; makes There is a software program for retail, and only in the US thing special, like making jelly “Feel free to contact us. baskets, too,” says Richard where you input the recipe’s for wholesale. Baker makes roll when she was ten-she also People think they are bother- Cox, her fiancé and back of the ingredients and it calculates. her own labels. Each label is has a natural sales ability. ing us they are not. We want house chef. People like to know the sugar different. “I have pretty much always people to know us, to buy local The two met online when content on our Blueberry Pie “Made in Maine products been self employed. I sold call us make an appointment,” checking out each other’s pro- Jam,” she says, adding it con- are big,” Cox says, adding they Tupperware, had a van had she adds. files. tains 40 percent less sugar are working on applying to be people under me. I learned a Products can be found local- “I am a chef. What intrigued then traditional jam. able to label as such. lot. In the 1990’s I made coun- ly at Zeb’s, Everything For me was our common ground- Baker advises when buying Speaking of labels, Baker try craft baskets, got knowl- Less, Good Times Restaurant it drew us together. But her home made products to look designs her own, prints her edge of craft shows talked to and Bar, Weston’s Farm Stand, business is a different kind of for the contact and lock code. own. other crafters,” says Baker, Spice and Grain. pressure than mine,” says Cox. You also search the state’s agri- What began as a business who has been a telemarketer. For more information: “Richard has been a chef for cultural Web site to check to offering eight items has spread Baker learned the craft show www.picklesandthings.com or 28 years. I am teaching him see if the company is listed. “If to over 30. Though Baker circuit and displays at 30 or 40 call: 207-713-3996. On the Cover Inside Index The Healing Garden Valley News........................................Pages 3-4 Powder Bear's birthday Valley Folks & Focus.............................Pages 6 Our favorite medicinal herbs – Page 15 Jack Ellis, Events Coordinator at King Pine Ski Out & About.........................................Page 18 Area in East Madison, presented the resort's mas- The Great Outdoors Valley Education................................Pages 7-8 cot, Powder Bear, with a birthday cake during Clearings - Page 19 Valley Business.................................Pages 9-11 Powder Bear's Snow Fest on Feb. 2. Calendar .........................................Pages 24-25 Kids on Skinny Skis Skiing with Sven ...................................Page 15 Photo by Dennis Coughlin Becoming a Junior Snow Ranger - Page 20 Skiing Hither And Yon ..................Pages 26-27 Page 2 | The Mountain Ear | Thursday, February 7, 2013 Valley News Snowflake ornament created to raise money for Angels & Elves organization NORTH CONWAY — know…and I strive to be more Gone but not forgotten, like her daily,” Tricia said. Cynthia Shaw, age 56, passed Hannaford’s manager Jeff suddenly and tragically after a Cox reminisced and smiled, fall while skating with her “You know, Cindy would have grandchildren last Jan. 27 in loved this idea, but been very Schouler Park. uncomfortable with all the A devoted customer service attention on her.” manager for Hannaford’s in On Feb. 6 at 5 p.m., all the Ski & Stay... N. Conway with 30 years of attention was on Cindy Shaw, service, Cindy was much loved when her family, friends, and $ by all for her fun loving, self- co-workers gathered at from 82ppdo less, and generously caring Tuckerman’s Tavern in spirit. Intervale, to celebrate her Slopeside That spirit lives on in a memory and the launching of Snowflake Ornament created Courtesy her Angels & Elves STAY HERE • SKI FREE by Brownfield artist, Karen Cindy Shaw Ornament. Twombly present- Twombly. In Cindy’s memory, ed a check for ornaments that Monday - Thursday Twombly and Shaw’s family Mom was so passionate about have already sold to the 1-800-Free-Ski members have decided to Christmas and children. Angels & Elves foundation donate $10 from the sale of “Christmas was clearly my which is run by the Kiwanis each $20 ornament to the mom’s favorite time of year. It Club, who meets every Angels & Elves organization wasn’t just a holiday, but more Wednesday evening. of N. Conway. Shaw favored like a season!” says her daugh- Hannaford’s of N. Conway the 1996 design created by ter. “She always put her chil- provided hors d’ouerves and Twombly who renamed it in dren and grandchildren first donated a generous check of her honor.