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The following members sell Made in America Products in the Grocery & Gourmet Food Category
One of the products Starport Foods sells is Made in the USA Asian Sauces. A more complete list of their products is provided by Made in America Secrets, to review their list click here.
For more information about Starport Foods and its American Made products see the following:
We have over 30 years of experience in the formulation, production and marketing of authentic Asian, Pan-Asian and Fusion sauces, seasonings and foods. We have hot prepared Asian food programs for supermarket delis, restaurants, universities and corporate cafeterias nationwide. We custom formulated sauces and seasonings for restaurant chains, supermarket retailers and food and sauce manufacturers.
Our goal is to provide easy to use premium world flavors, recipes and innovative ideas for the foodservice industry.
David Tsang on chef magazine cover imageDavid Tsang and Cheryl Tsang are the creators and founders of House of Tsang?, Oriental Deli?, Starport Foods?, Global Select Foods and Le Krewe Restaurant and Oyster Bar.
David is a renowned chef, specialty food producer, and restaurateur. David has appeared on television and radio shows, in TV commercials, taught cooking classes and authored All That Sizzles cookbook.
david tsang creation of house of tsang sauces imageHouse of Tsang? produced Asian stir-fry sauces, flavored oils, and grill sauces for retail and foodservice business, including pre-cooked frozen appetizers, entr?es and instant soups. Oriental Deli? provided programs for the operation of supermarket Asian take-out delis. This program featured kitchen design, menu and recipe development, software for recipe development and profit and loss calculation, and cook training.
House of Tsang? and Oriental Deli were both sold to Hormel Foods? in 1992.
David Tsang founder LeKrewe restaurant imageLe Krewe Restaurant and Oyster Bar was developed and operated by David Tsang and Cheryl Tsang in San Francisco's Mission District, serving Fusion Cajun Creole cuisine in a festive Mardi Gras setting. The restaurant offered Mardi Gras beads, masks for the guests and lively Zydeco music. Starport Foods? was formed in 1994, offering Innovative World Flavors to the foodservice industry.
deli counter design by David Tsang imageStarport? products make regional cuisines easy. Just add Starport? flavors to any recipe and transform them into authentic meals from Jamaica, Morocco, Polynesia, Korea, Japan, China, Thailand to Southwestern United States. Starport? has national and international distribution.
Asian take out for PizzaHut menu by David Tsang image Starport Foods provides on-going recipe and menu development support. Starport's customers include: Sysco, US Foods, Sodexo (as an approved vendor), Wegmans, Fishers Foods, Peppermill Casinos, Sierra at Tahoe Ski Resort, universities, hospitals, Max's of Manila Restaurant chain (with custom formulation) and others.
Menu shown was developed for Pizza Hut? by David Tsang under House of Tsang?.
SCMBC LogoStarport Foods is a Certified Minority Owned Business with Southern California Minority Business Development Council.
David Tsang is a Member of Institute of Food Technologist since 1988 and an Advisory Board Member in the Department of Hospitality Management at San Francisco State University's College of Business. David's prior management position was the Stanford Linear Accelerator Center Operations Manager at Stanford University.
For more information about Starport Foods and its American Made products see the following:
We have over 30 years of experience in the formulation, production and marketing of authentic Asian, Pan-Asian and Fusion sauces, seasonings and foods. We have hot prepared Asian food programs for supermarket delis, restaurants, universities and corporate cafeterias nationwide. We custom formulated sauces and seasonings for restaurant chains, supermarket retailers and food and sauce manufacturers.
Our goal is to provide easy to use premium world flavors, recipes and innovative ideas for the foodservice industry.
David Tsang on chef magazine cover imageDavid Tsang and Cheryl Tsang are the creators and founders of House of Tsang?, Oriental Deli?, Starport Foods?, Global Select Foods and Le Krewe Restaurant and Oyster Bar.
David is a renowned chef, specialty food producer, and restaurateur. David has appeared on television and radio shows, in TV commercials, taught cooking classes and authored All That Sizzles cookbook.
david tsang creation of house of tsang sauces imageHouse of Tsang? produced Asian stir-fry sauces, flavored oils, and grill sauces for retail and foodservice business, including pre-cooked frozen appetizers, entr?es and instant soups. Oriental Deli? provided programs for the operation of supermarket Asian take-out delis. This program featured kitchen design, menu and recipe development, software for recipe development and profit and loss calculation, and cook training.
House of Tsang? and Oriental Deli were both sold to Hormel Foods? in 1992.
David Tsang founder LeKrewe restaurant imageLe Krewe Restaurant and Oyster Bar was developed and operated by David Tsang and Cheryl Tsang in San Francisco's Mission District, serving Fusion Cajun Creole cuisine in a festive Mardi Gras setting. The restaurant offered Mardi Gras beads, masks for the guests and lively Zydeco music. Starport Foods? was formed in 1994, offering Innovative World Flavors to the foodservice industry.
deli counter design by David Tsang imageStarport? products make regional cuisines easy. Just add Starport? flavors to any recipe and transform them into authentic meals from Jamaica, Morocco, Polynesia, Korea, Japan, China, Thailand to Southwestern United States. Starport? has national and international distribution.
Asian take out for PizzaHut menu by David Tsang image Starport Foods provides on-going recipe and menu development support. Starport's customers include: Sysco, US Foods, Sodexo (as an approved vendor), Wegmans, Fishers Foods, Peppermill Casinos, Sierra at Tahoe Ski Resort, universities, hospitals, Max's of Manila Restaurant chain (with custom formulation) and others.
Menu shown was developed for Pizza Hut? by David Tsang under House of Tsang?.
SCMBC LogoStarport Foods is a Certified Minority Owned Business with Southern California Minority Business Development Council.
David Tsang is a Member of Institute of Food Technologist since 1988 and an Advisory Board Member in the Department of Hospitality Management at San Francisco State University's College of Business. David's prior management position was the Stanford Linear Accelerator Center Operations Manager at Stanford University.
One of the products Stinson Vineyards sells is American Made Wine. A more complete list of their products is provided by Made in America Secrets, to review their list click here.
For more information about Stinson Vineyards and its Made in the USA products see the following:
Stinson Vineyards is a family-owned estate winery in Virginia's Blue Ridge Mountains specializing in small lot wines with a distinct French influence. The father/daughter team of Scott and Rachel Stinson takes inspiration from garagiste wineries of France, in both their winemaking techniques and the winery itself, which is built into an old three car garage. The wines of Stinson Vineyards are enjoying growing critical acclaim, and the winery has become a visitor destination for its fine wines, stunning views, and artisan farm store.
Historic Piedmont House
The Piedmont House at Stinson Vineyards was built in 1796, and expanded to current size in the 1840s. Local legend has it that General Stonewall Jackson stayed at the house during his Valley Campaign of 1862. Anchored by this historic house, the total property now consists of 12 acres of which the vineyard block occupies 5. The house retains many of its original details and infrastructure and is a restoration project in progress.
Vineyard
The first vines at Piedmont House were planted over 40 years ago by Father of Modern Virginia Wine Gabriele Rausse. Primarily consisting of Cabernet Sauvignon grapes, the vineyard fell into disrepair through multiple changes in owners. After tearing the disease-ridden vines out on the recommendation of renowned viticulturist and vineyard consultant Lucie Morton, the long neglected soil has been returned to a growable state.
7 acres are currently replanted with carefully selected clones of Sauvignon Blanc, Chardonnay, Petit Manseng, Cabernet Franc, Petit Verdot, Merlot, Cabernet Sauvignon, and Tannat. The new vines and rows are closely spaced in the French method and utilize a Vertical Shoot Position (VSP) trellis system with cane pruning to ensure optimal exposure of the grape clusters to sunlight. Close spacing curtails vine vigor, and careful pruning limits the amount of fruit per vine, resulting in quality berries with concentrated flavors.
Carefully sourced fruit from other Virginia growers adds the complexity of different terroirs and microclimates to the wines. Grapes come from as far North as Virginia's Shenandoah Valley and as close as Mount Juliet/Grace Estates.
Winemaking
Wines are made on premises by father/daughter winemaking team Scott and Rachel Stinson.
The Stinsons are devotees of French wines, especially those from the Bordeaux and Loire Valley regions. Traditional French winemaking methods are employed under the guidance of winemaking consultant Matthieu Finot, including whole berry fermentation for reds and sur lie aging (on the spent yeast lees) for whites.
Focus is placed on European-style wines that emphasize subtlety and complexity rather than power and super-ripeness of West Coast wines.
Winery & Tasting Room
Stinson Vineyards's winery and tasting room are designed by owner/architect Scott Stinson. Built into an existing three car garage on the property, the facility is a true small scale garagiste winery offering stunning 360-degree views of the surrounding mountains,
The tasting room also doubles as a unique farm store offering grass-fed beef, farm-raised pork and chicken, free range organic eggs, local produce, and garden fresh herbs.
For more information about Stinson Vineyards and its Made in the USA products see the following:
Stinson Vineyards is a family-owned estate winery in Virginia's Blue Ridge Mountains specializing in small lot wines with a distinct French influence. The father/daughter team of Scott and Rachel Stinson takes inspiration from garagiste wineries of France, in both their winemaking techniques and the winery itself, which is built into an old three car garage. The wines of Stinson Vineyards are enjoying growing critical acclaim, and the winery has become a visitor destination for its fine wines, stunning views, and artisan farm store.
Historic Piedmont House
The Piedmont House at Stinson Vineyards was built in 1796, and expanded to current size in the 1840s. Local legend has it that General Stonewall Jackson stayed at the house during his Valley Campaign of 1862. Anchored by this historic house, the total property now consists of 12 acres of which the vineyard block occupies 5. The house retains many of its original details and infrastructure and is a restoration project in progress.
Vineyard
The first vines at Piedmont House were planted over 40 years ago by Father of Modern Virginia Wine Gabriele Rausse. Primarily consisting of Cabernet Sauvignon grapes, the vineyard fell into disrepair through multiple changes in owners. After tearing the disease-ridden vines out on the recommendation of renowned viticulturist and vineyard consultant Lucie Morton, the long neglected soil has been returned to a growable state.
7 acres are currently replanted with carefully selected clones of Sauvignon Blanc, Chardonnay, Petit Manseng, Cabernet Franc, Petit Verdot, Merlot, Cabernet Sauvignon, and Tannat. The new vines and rows are closely spaced in the French method and utilize a Vertical Shoot Position (VSP) trellis system with cane pruning to ensure optimal exposure of the grape clusters to sunlight. Close spacing curtails vine vigor, and careful pruning limits the amount of fruit per vine, resulting in quality berries with concentrated flavors.
Carefully sourced fruit from other Virginia growers adds the complexity of different terroirs and microclimates to the wines. Grapes come from as far North as Virginia's Shenandoah Valley and as close as Mount Juliet/Grace Estates.
Winemaking
Wines are made on premises by father/daughter winemaking team Scott and Rachel Stinson.
The Stinsons are devotees of French wines, especially those from the Bordeaux and Loire Valley regions. Traditional French winemaking methods are employed under the guidance of winemaking consultant Matthieu Finot, including whole berry fermentation for reds and sur lie aging (on the spent yeast lees) for whites.
Focus is placed on European-style wines that emphasize subtlety and complexity rather than power and super-ripeness of West Coast wines.
Winery & Tasting Room
Stinson Vineyards's winery and tasting room are designed by owner/architect Scott Stinson. Built into an existing three car garage on the property, the facility is a true small scale garagiste winery offering stunning 360-degree views of the surrounding mountains,
The tasting room also doubles as a unique farm store offering grass-fed beef, farm-raised pork and chicken, free range organic eggs, local produce, and garden fresh herbs.
One of the products Sweet Grass Dairy sells is Made in the USA Cheeses. A more complete list of their products is provided by Made in America Secrets, to review their list click here.
For more information about Sweet Grass Dairy and its American Made products see the following:
Despite its recent arrival, Sweet Grass Dairy's roots stretch back for generations.
The Wehner family has been dairy farmers in Western New York since immigrating from Germany. When he left home for the University of Georgia in the early 1970s, Al Wehner didn't imagine he'd continue that tradition. A winter free of blizzards and ice storms began to change his mind. After meeting his future wife, Desiree, his move south became permanent.
For nearly 20 years, the Wehners followed the familiar path of conventional dairy farmers.
They ran a farm with more than a thousand of cows, milked three times a day, made silage, and normally had to cull at least 30 percent of their herd every year. Often, due to the demands of farm work, there was so much employee turnover from season to season they would issue 100 to 200 W-2 forms in a single year.
By the early 1990s, the 80-hour work weeks and years without an adequate vacation were piling up. A seemingly innocuous seminar at a conference in Wisconsin changed their lives.
The Wehners Chart a New Course
It seemed like a simple concept, New Zealand-style rotational grazing.
This system emphasizes a style of grazing where herds are regularly and strategically moved from one pasture to another within a 24-hour time frame. Additionally, rotational grazing relies on irrigation systems that provide a continual water source. This combination maximizes the quality and quantity of each paddock while providing an even amount of grazing throughout the pastures so both the farm and the animals remain in peak health.
Making these changes required the Wehners' to re-invent every piece of their operation.
Resisting the bigger is better mantra that dominated the U.S. agricultural landscape, they downsized their herd, purchased irrigation equipment, took their cows out of the concrete barns, and placed them on lush Georgia pasture for upwards of 22 hours a day.
Their new philosophy boiled down to letting cow be cows. What seemed like common sense to the Wehners, mystified many. Peers predicted openly that they'd be out of business within a year. Nearly two decades later, the Wehners are still going strong.
Sweet Grass Dairy is Founded
Call them dreamers. Call them crazy. But, don't call them easily satisfied. As the last of their three kids prepared to leave home, Al and Desiree went in search of a new challenge.
Desiree found one in California.
After enrolling in a cheese-making class at Cal Poly University, she fell in love with goat cheese. Desiree returned to Georgia with a new mission.
For an entire year, she made cheese nearly every day. Her creations filled a row of aging refrigerators lining the family's back porch. When friends or family visited, Desiree's two high-school age sons begged friends and family to take armfuls of cheese home with them.
Desiree's vision and unwavering commitment led to the founding of Sweet Grass Dairy in 2000. Its mission to show people a better way to make food began with a herd of 11 dairy goats and grass-based jersey cow's milk from the family's own herd.
It didn't take long before cheese lovers across the nation took notice.
Sweet Grass Dairy Begins To Take Off
After just two years, with demand exploding, the Wehners knew they needed help. They turned to their daughter Jessica and their newly minted son-in-law, Jeremy Little.
Growing up in Toledo, Ohio Jeremy never thought he'd end up south of the Mason-Dixon line. A life-long South Georgian, Jessica never saw herself staying close to home. He wanted to be a chef. She was looking forward to a career in marketing. Both believed that big city lights were beckoning.
A casual conversation over a holiday dinner, transformed their thinking.
Realizing that something special was taking root in Thomasville, within two weeks of their chat, Jeremy and Jessica returned to Thomasville for good. She managed sales and marketing while he took over learning how to run the day-to-day cheese-making operation.
Cheeses quickly went from selling out of local markets to flying off retailers' shelves across the Southeast. Chefs from all over Florida and Georgia featured the cheeses on their menus. The newly formed team ramped up production and started a small-size distribution business.
The Littles Take The Reins
In 2005, the Littles purchased Sweet Grass Dairy and began writing their own story.
Since the Littles took over, Sweet Grass Dairy has doubled its production, expanded its cheese-making operation, been featured in countless cook books, added an off-site retail store, and pushed its distribution business into almost 40 states.
Despite the success, the Littles know that Sweet Grass Dairy's success now, and in the future, is owed to its humble beginnings - 11 goats and a commitment to a better way.
For more information about Sweet Grass Dairy and its American Made products see the following:
Despite its recent arrival, Sweet Grass Dairy's roots stretch back for generations.
The Wehner family has been dairy farmers in Western New York since immigrating from Germany. When he left home for the University of Georgia in the early 1970s, Al Wehner didn't imagine he'd continue that tradition. A winter free of blizzards and ice storms began to change his mind. After meeting his future wife, Desiree, his move south became permanent.
For nearly 20 years, the Wehners followed the familiar path of conventional dairy farmers.
They ran a farm with more than a thousand of cows, milked three times a day, made silage, and normally had to cull at least 30 percent of their herd every year. Often, due to the demands of farm work, there was so much employee turnover from season to season they would issue 100 to 200 W-2 forms in a single year.
By the early 1990s, the 80-hour work weeks and years without an adequate vacation were piling up. A seemingly innocuous seminar at a conference in Wisconsin changed their lives.
The Wehners Chart a New Course
It seemed like a simple concept, New Zealand-style rotational grazing.
This system emphasizes a style of grazing where herds are regularly and strategically moved from one pasture to another within a 24-hour time frame. Additionally, rotational grazing relies on irrigation systems that provide a continual water source. This combination maximizes the quality and quantity of each paddock while providing an even amount of grazing throughout the pastures so both the farm and the animals remain in peak health.
Making these changes required the Wehners' to re-invent every piece of their operation.
Resisting the bigger is better mantra that dominated the U.S. agricultural landscape, they downsized their herd, purchased irrigation equipment, took their cows out of the concrete barns, and placed them on lush Georgia pasture for upwards of 22 hours a day.
Their new philosophy boiled down to letting cow be cows. What seemed like common sense to the Wehners, mystified many. Peers predicted openly that they'd be out of business within a year. Nearly two decades later, the Wehners are still going strong.
Sweet Grass Dairy is Founded
Call them dreamers. Call them crazy. But, don't call them easily satisfied. As the last of their three kids prepared to leave home, Al and Desiree went in search of a new challenge.
Desiree found one in California.
After enrolling in a cheese-making class at Cal Poly University, she fell in love with goat cheese. Desiree returned to Georgia with a new mission.
For an entire year, she made cheese nearly every day. Her creations filled a row of aging refrigerators lining the family's back porch. When friends or family visited, Desiree's two high-school age sons begged friends and family to take armfuls of cheese home with them.
Desiree's vision and unwavering commitment led to the founding of Sweet Grass Dairy in 2000. Its mission to show people a better way to make food began with a herd of 11 dairy goats and grass-based jersey cow's milk from the family's own herd.
It didn't take long before cheese lovers across the nation took notice.
Sweet Grass Dairy Begins To Take Off
After just two years, with demand exploding, the Wehners knew they needed help. They turned to their daughter Jessica and their newly minted son-in-law, Jeremy Little.
Growing up in Toledo, Ohio Jeremy never thought he'd end up south of the Mason-Dixon line. A life-long South Georgian, Jessica never saw herself staying close to home. He wanted to be a chef. She was looking forward to a career in marketing. Both believed that big city lights were beckoning.
A casual conversation over a holiday dinner, transformed their thinking.
Realizing that something special was taking root in Thomasville, within two weeks of their chat, Jeremy and Jessica returned to Thomasville for good. She managed sales and marketing while he took over learning how to run the day-to-day cheese-making operation.
Cheeses quickly went from selling out of local markets to flying off retailers' shelves across the Southeast. Chefs from all over Florida and Georgia featured the cheeses on their menus. The newly formed team ramped up production and started a small-size distribution business.
The Littles Take The Reins
In 2005, the Littles purchased Sweet Grass Dairy and began writing their own story.
Since the Littles took over, Sweet Grass Dairy has doubled its production, expanded its cheese-making operation, been featured in countless cook books, added an off-site retail store, and pushed its distribution business into almost 40 states.
Despite the success, the Littles know that Sweet Grass Dairy's success now, and in the future, is owed to its humble beginnings - 11 goats and a commitment to a better way.
One of the products Sweets sells is American Made Bulk Chocolates. A more complete list of their products is provided by Made in America Secrets, to review their list click here.
For more information about Sweets and its Made in America products see the following:
Sweet Candy Company is one of the oldest family-owned and operated candy companies in the United States. Sweet Candy Company has been making quality taffy, milk chocolate and dark chocolate Orange Sticks, and cinnamon bears for almost 120 years. Additionally, Sweets makes an array of gourmet chocolate candies, holiday candy, sugar free candy, and nostalgic candy - an assortment ranging from chocolate covered peanut clusters to marshmallow Easter eggs and jelly beans. Browse our candy and gift offerings on our website or visit us in person in Salt Lake City, Utah. Sweet's is proud to be an American company and invites you to taste the quality candy that has made it a staple in so many homes for decades. Kosher Certified. American Made.
For more information about Sweets and its Made in America products see the following:
Sweet Candy Company is one of the oldest family-owned and operated candy companies in the United States. Sweet Candy Company has been making quality taffy, milk chocolate and dark chocolate Orange Sticks, and cinnamon bears for almost 120 years. Additionally, Sweets makes an array of gourmet chocolate candies, holiday candy, sugar free candy, and nostalgic candy - an assortment ranging from chocolate covered peanut clusters to marshmallow Easter eggs and jelly beans. Browse our candy and gift offerings on our website or visit us in person in Salt Lake City, Utah. Sweet's is proud to be an American company and invites you to taste the quality candy that has made it a staple in so many homes for decades. Kosher Certified. American Made.
One of the products Tasty Brand sells is American Made Organic Fruit Snacks. A more complete list of their products is provided by Made in America Secrets, to review their list click here.
For more information about Tasty Brand and its Made in America products see the following:
We can't tell you how happy we are to meet you! Okay, so we're not actually meeting in person, but this is kind of like a meeting since you're visiting us here in our new online home. And who knows? Maybe one day we'll actually meet face-to-face! Thanks for stopping by & taking the time to learn more about Tasty Brand ? we hope you like what you see here & that Tasty Brand will become a part of your family's life.
Here's a little about us: we're two moms on a mission! We set out to create delicious snack foods that are the answer to everyone's growing concerns about the food supply. We wanted to offer people something that puts a big smile on their faces, but that doesn't contain any junk, like high-fructose corn syrup, artificial colors & flavors, etc. We're big believers in choosing organic and non-GMO verified products because what you eat really matters! Originally, we had kids in mind, but we quickly realized that Tasty Brand is for everyone! After all, who doesn't like gummies & cookies? So, go ahead ? treat yourself to TASTY!
Have a TASTY day,
Liane & Shannan
About the Co-Founders
After many years of friendship & creative collaboration, Liane Weintraub & Shannan Swanson started Tasty Brand, Inc. to fulfill their vision for healthy & safe snack foods that offer kids & families all the fun of conventional snacks, but none of the junk.
Liane was born & raised in Manhattan, NY where city life presents some challenges to healthy eating & living. After attending Columbia University (BA), Oxford University & the Annenberg School of Journalism at USC (MA), she worked as a local television news reporter (United Paramount Network). She has also been a regular contributor to a number of local & national print/online publications. In that capacity, she encountered many people with heart-gripping stories, the most touching of whom were children. Her commitment to the environment & to children's causes are an integral part of Tasty Brand.
As a journalist, she understands the power of story-telling & is committed to spreading Tasty Brand's message far & wide. A self-taught cook, Liane has a passion for food & good nutrition.
Liane & her husband Richard have 2 children ? Ava, 9 & Cole, 8.
Shannan grew up in an iconic American family in Tulsa, Oklahoma. Her grandfather & his family founded Swanson Frozen Foods which literally changed the face of American at-home dining. The Swanson TV-Dinner became the must-have item of its generation virtually overnight. After college at the University of Denver (BA), Shannan followed her dream of pursuing a career in fine cuisine, attending the legendary Le Cordon Bleu in Paris, from which she earned a Grand Dipl?me.
She moved to Los Angeles to work under Wolfgang Puck & eventually opened her own private catering business. As a chef, Shannan's philosophy is to create delicious & harmonious flavors without contrived ingredients.
Shannan & her husband Eric have 2 children: Louisa, 10 & Sonny, 7.
For more information about Tasty Brand and its Made in America products see the following:
We can't tell you how happy we are to meet you! Okay, so we're not actually meeting in person, but this is kind of like a meeting since you're visiting us here in our new online home. And who knows? Maybe one day we'll actually meet face-to-face! Thanks for stopping by & taking the time to learn more about Tasty Brand ? we hope you like what you see here & that Tasty Brand will become a part of your family's life.
Here's a little about us: we're two moms on a mission! We set out to create delicious snack foods that are the answer to everyone's growing concerns about the food supply. We wanted to offer people something that puts a big smile on their faces, but that doesn't contain any junk, like high-fructose corn syrup, artificial colors & flavors, etc. We're big believers in choosing organic and non-GMO verified products because what you eat really matters! Originally, we had kids in mind, but we quickly realized that Tasty Brand is for everyone! After all, who doesn't like gummies & cookies? So, go ahead ? treat yourself to TASTY!
Have a TASTY day,
Liane & Shannan
About the Co-Founders
After many years of friendship & creative collaboration, Liane Weintraub & Shannan Swanson started Tasty Brand, Inc. to fulfill their vision for healthy & safe snack foods that offer kids & families all the fun of conventional snacks, but none of the junk.
Liane was born & raised in Manhattan, NY where city life presents some challenges to healthy eating & living. After attending Columbia University (BA), Oxford University & the Annenberg School of Journalism at USC (MA), she worked as a local television news reporter (United Paramount Network). She has also been a regular contributor to a number of local & national print/online publications. In that capacity, she encountered many people with heart-gripping stories, the most touching of whom were children. Her commitment to the environment & to children's causes are an integral part of Tasty Brand.
As a journalist, she understands the power of story-telling & is committed to spreading Tasty Brand's message far & wide. A self-taught cook, Liane has a passion for food & good nutrition.
Liane & her husband Richard have 2 children ? Ava, 9 & Cole, 8.
Shannan grew up in an iconic American family in Tulsa, Oklahoma. Her grandfather & his family founded Swanson Frozen Foods which literally changed the face of American at-home dining. The Swanson TV-Dinner became the must-have item of its generation virtually overnight. After college at the University of Denver (BA), Shannan followed her dream of pursuing a career in fine cuisine, attending the legendary Le Cordon Bleu in Paris, from which she earned a Grand Dipl?me.
She moved to Los Angeles to work under Wolfgang Puck & eventually opened her own private catering business. As a chef, Shannan's philosophy is to create delicious & harmonious flavors without contrived ingredients.
Shannan & her husband Eric have 2 children: Louisa, 10 & Sonny, 7.