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The following members sell American Made Products in the Grocery & Gourmet Food Category
One of the products Dixie USA Inc sells is Made in the USA Beverages & Breakfasts. A more complete list of their products is provided by Made in America Secrets, to review their list click here.
For more information about Dixie USA Inc and its American Made products see the following:
Dixie USA Incorporated, founded in Houston in 1975, is the home of the the Dixie Diners' Club, developing, producing, and marketing health food that tastes like junk food?.
Dixie has developed hundreds of exclusive products in the medical, nursing and food markets, having been granted dozens of patents and registered marks throughout the years. After more than two decades as a leader in the development and marketing of medically-related products, Dixie began in 1994 to expand its endeavors to include a truly unique line of soy-based, but great-tasting, health foods. Its product lines, Beef (Not)? and Fat (Not)? fat-free food products continue to grow, with over two hundred exclusive soy-based food items. After a successful introduction in 1993, Beef (Not)? made its TV debut on the Q2 network in 1996. Dixie's exclusive products, including Nutlettes??America's only all-soy breakfast cereal, have been featured in hundreds of magazine, radio, and TV pieces since then. Dixie has recently acquired the Legumes Plus? lentil soup line, and the Harvest Direct? soy products. These new additions are manufactured in Dixie's new plant in Tomball, Texas, along with its existing soy products. Dixie uses additional plants throughout the United States and in several foreign countries to produce raw materials to its exacting specifications.
Dixie markets by direct mail to tens of thousands of loyal customers, and its products are featured in more than one thousand health food stores throughout the country. Dixie has also become a leading manufacturer of custom-blended soy-based private label products.To comply with the confidentiality agreements Dixie has with its private-label clients, its production facilities are not open for tours.
In 2001, Dixie introduced the new Sugar Not? zero-calorie sweetener, made from the Lo Han fruit. Its exclusive formula allows Dixie to market the product not only to the retail and wholesale trades, but also to formulators and other manufacturers..
Dixie is a privately-held multi-million dollar corporation, owned by its officers. Through a related company, Dixie occupies its new energy-efficient 40,000 square foot plant and office on a spacious seven-acres tract designed for future expansion. Dixie enjoys banking and financial relationships developed over more than fifty years providing immediate resources should it ever become necessary to use them.
PERSONNEL
The heart of any successful company is people. At Dixie, most of its team members have been there for more than ten years, and its officers for more than twenty years.
BOB BEELEY, Dixie's Chairman, and founder, received his degree from the University of Texas in business and finance. Following college he served in the United States Air Force Medical Corps, first as a corpsman and later as a hospital administrator. He then worked in sales engineering for The Lincoln Electric Company, Big Three Industries, and is now Chairman of both Dixie USA Inc. and Dixie Pipe Sales Inc. He has served as trustee on numerous hospital, school, bank, and government boards.
BRENDA K. OSWALT, Dixie's President and a Cordon Bleu-trained chef, joined Dixie more than twenty years ago, quickly becoming a partner in and president of the corporation, and has headed the food division since its inception in 1994. Brenda is a national soy authority. She has lectured on soy and the health benefits of consuming wholesoy products on thousands of radio programs, as well as co-hosted television health and food talk shows, educating the American public on the multi-faceted chronic disease protection available to the human body as a result of adding this simple little bean to the basic American diet. Brenda attended Case Western Reserve University, in Cleveland, Ohio, majoring in Anthropology, The History of Man. She received her culinary training at the Cordon Bleu in France, and has authored two soyfoods cookbooks.
JIM OSWALT, Dixie's Executive Vice President, studied engineering at Ohio State University. He then served as a consulting plant engineer for several large engineering companies, including H.K. Ferguson, where he supervised the electrical phase during construction of Houston's Budweiser Brewery. Jim then worked as a consulting engineer for Cameron Iron Works at their then new facility in Houston. More than ten years ago Jim joined Dixie USA Inc. in Houston as their executive vice president for engineering and production.
Dixie Diners' Club Creed
? I will never eat any dish that does not satisfy me, regardless of its fat content or lack thereof. All food must taste good period. I want healthy food that tastes like junk food.
? I want to see honest-sized servings, not skimpy, wimpy ones.
? I will not eat anything I cannot pronounce.
? I love Comfort Foods, Passion foods. I know I need to eat better, but it's got to look like, smell like, feel like, and have the same TASTE of its high-fat brother to make me happy.
? I will never eat watered-down skim milk versions of my high-fat favorites, because I know it will just leave me wanting the real thing even more, so why bother!
? I don't want to make a career out of cooking - the simpler and quicker, the better I like it. The less dirty utensils, the happier I am - I've got a real life, that doesn't include a maid.
? When I do splurge, I want the best! Why else do we splurge? So I'll make Beef (Not!)? and Fat (Not!)? products my mainstay, and splurge on occasion - Without the guilt.
For more information about Dixie USA Inc and its American Made products see the following:
Dixie USA Incorporated, founded in Houston in 1975, is the home of the the Dixie Diners' Club, developing, producing, and marketing health food that tastes like junk food?.
Dixie has developed hundreds of exclusive products in the medical, nursing and food markets, having been granted dozens of patents and registered marks throughout the years. After more than two decades as a leader in the development and marketing of medically-related products, Dixie began in 1994 to expand its endeavors to include a truly unique line of soy-based, but great-tasting, health foods. Its product lines, Beef (Not)? and Fat (Not)? fat-free food products continue to grow, with over two hundred exclusive soy-based food items. After a successful introduction in 1993, Beef (Not)? made its TV debut on the Q2 network in 1996. Dixie's exclusive products, including Nutlettes??America's only all-soy breakfast cereal, have been featured in hundreds of magazine, radio, and TV pieces since then. Dixie has recently acquired the Legumes Plus? lentil soup line, and the Harvest Direct? soy products. These new additions are manufactured in Dixie's new plant in Tomball, Texas, along with its existing soy products. Dixie uses additional plants throughout the United States and in several foreign countries to produce raw materials to its exacting specifications.
Dixie markets by direct mail to tens of thousands of loyal customers, and its products are featured in more than one thousand health food stores throughout the country. Dixie has also become a leading manufacturer of custom-blended soy-based private label products.To comply with the confidentiality agreements Dixie has with its private-label clients, its production facilities are not open for tours.
In 2001, Dixie introduced the new Sugar Not? zero-calorie sweetener, made from the Lo Han fruit. Its exclusive formula allows Dixie to market the product not only to the retail and wholesale trades, but also to formulators and other manufacturers..
Dixie is a privately-held multi-million dollar corporation, owned by its officers. Through a related company, Dixie occupies its new energy-efficient 40,000 square foot plant and office on a spacious seven-acres tract designed for future expansion. Dixie enjoys banking and financial relationships developed over more than fifty years providing immediate resources should it ever become necessary to use them.
PERSONNEL
The heart of any successful company is people. At Dixie, most of its team members have been there for more than ten years, and its officers for more than twenty years.
BOB BEELEY, Dixie's Chairman, and founder, received his degree from the University of Texas in business and finance. Following college he served in the United States Air Force Medical Corps, first as a corpsman and later as a hospital administrator. He then worked in sales engineering for The Lincoln Electric Company, Big Three Industries, and is now Chairman of both Dixie USA Inc. and Dixie Pipe Sales Inc. He has served as trustee on numerous hospital, school, bank, and government boards.
BRENDA K. OSWALT, Dixie's President and a Cordon Bleu-trained chef, joined Dixie more than twenty years ago, quickly becoming a partner in and president of the corporation, and has headed the food division since its inception in 1994. Brenda is a national soy authority. She has lectured on soy and the health benefits of consuming wholesoy products on thousands of radio programs, as well as co-hosted television health and food talk shows, educating the American public on the multi-faceted chronic disease protection available to the human body as a result of adding this simple little bean to the basic American diet. Brenda attended Case Western Reserve University, in Cleveland, Ohio, majoring in Anthropology, The History of Man. She received her culinary training at the Cordon Bleu in France, and has authored two soyfoods cookbooks.
JIM OSWALT, Dixie's Executive Vice President, studied engineering at Ohio State University. He then served as a consulting plant engineer for several large engineering companies, including H.K. Ferguson, where he supervised the electrical phase during construction of Houston's Budweiser Brewery. Jim then worked as a consulting engineer for Cameron Iron Works at their then new facility in Houston. More than ten years ago Jim joined Dixie USA Inc. in Houston as their executive vice president for engineering and production.
Dixie Diners' Club Creed
? I will never eat any dish that does not satisfy me, regardless of its fat content or lack thereof. All food must taste good period. I want healthy food that tastes like junk food.
? I want to see honest-sized servings, not skimpy, wimpy ones.
? I will not eat anything I cannot pronounce.
? I love Comfort Foods, Passion foods. I know I need to eat better, but it's got to look like, smell like, feel like, and have the same TASTE of its high-fat brother to make me happy.
? I will never eat watered-down skim milk versions of my high-fat favorites, because I know it will just leave me wanting the real thing even more, so why bother!
? I don't want to make a career out of cooking - the simpler and quicker, the better I like it. The less dirty utensils, the happier I am - I've got a real life, that doesn't include a maid.
? When I do splurge, I want the best! Why else do we splurge? So I'll make Beef (Not!)? and Fat (Not!)? products my mainstay, and splurge on occasion - Without the guilt.
One of the products Doux South sells is Made in the USA Organic Pickles. A more complete list of their products is provided by Made in America Secrets, to review their list click here.
For more information about Doux South and its American Made products see the following:
Chef Nick Melvin can trace his life-long passion for the southern tradition of pickling to his childhood, when he would stand in his mother's New Orleans kitchen and pickle vegetables from the family garden. Now with the launch of Doux South, Nick continues the family tradition of pickling with his own modern touches. As a farm-to-table chef in Atlanta, Nick has developed close friendships with the best organic farmers in the area. Nick knows that to get the best flavor, you need the best products, and his respect for the farmers' hard work and dedication is obvious in the magical way he preserves their produce.
For more information about Doux South and its American Made products see the following:
Chef Nick Melvin can trace his life-long passion for the southern tradition of pickling to his childhood, when he would stand in his mother's New Orleans kitchen and pickle vegetables from the family garden. Now with the launch of Doux South, Nick continues the family tradition of pickling with his own modern touches. As a farm-to-table chef in Atlanta, Nick has developed close friendships with the best organic farmers in the area. Nick knows that to get the best flavor, you need the best products, and his respect for the farmers' hard work and dedication is obvious in the magical way he preserves their produce.
One of the products Dragons Lair Estate sells is Made in the USA Coffee. A more complete list of their products is provided by Made in America Secrets, to review their list click here.
For more information about Dragons Lair Estate and its American Made products see the following:
DRAGON'S LAIR sits on five acres of fertile, rocky, volcanic land at the 1100 foot level on Mauna Loa volcano in Honaunau, South Kona. You can find us on the makai (ocean) side of Mamalahoa Highway, between mile markers 105 and 104.
This perfect elevation gives us the sunny mornings and cloudy afternoons with rain in the wet season that the trees need to grow and ripen, yet enough sun and warm breeze to be able to completely sun dry our coffee.
The photo shows our home in the midst of the mature coffee trees AFTER we had pulled out all the vines and weeds - before then all you would have seen is a continuous mound of green! The farm when we bought it was overgrown with grass and vines, and the trees neglected, in need of pruning and fertilizing. But we knew that with hard work and love, the farm would respond.
Now we have three acres supporting 2000 vigorous coffee trees, and the rest is a mixture of mac nuts, bananas, avocados and scrumptious tropical fruits!
Our coffee trees are all Kona Typica, the traditional Kona heirloom coffee tree which derived from Arabica Typica. Arabica Typica is used in many parts of the world to grow quality coffees, but it is the unique combination of climate, soil, and meticulous hand-tending that distinguish Kona from the rest. Truly a heritage coffee.
We are continually working to improve the soil condition and the trees while maintaining a balance harmonious with nature. We use no herbicides or pesticides on our coffee! Hand-weeding and mowing is hard work, but it is worth it. We also use all the green waste from our orchards. Prunings, coffee cherry skins, etc, all go back to nourish the soil.
Isn't it a wonderful sight?
Kona Coffee
Rows of Kona coffee trees laden with stunning, sweet-smelling blossom, Kona snow. Each Spring the refreshing rains cause several blossomings like this which sets the fruit for fall harvesting.
Harvest usually starts in August and goes through December. The average coffee tree yields 10-15 pounds of cherry a year, which is about one-and-half to 2 pounds of roasted coffee. If you order three pounds of coffee from us, you are buying the fruit of two entire trees.
It truly is a labor of love.
The cherry is entirely hand-picked, with each tree being visited six to eight times to select only the red, ripe cherries. We process our coffee on the day it is picked for perfect freshness. The coffee is put through our wetmill which removes the red skins. Then it is fermented overnight to remove the sticky layer, repeatedly washed, and spread on the sun deck to dry. This wet-method of processing is the only one used on gourmet beans, and the fermentation is what gives our coffee its characteristic bright, clear flavor.
And, yes, the view you see really is the sweeping panoramic of the Kona coast through our coffee trees..... Not a bad office view is it?
Here is our 512 square foot elevated hoshidana (sun-drying deck), FULL of drying coffee. Our coffee is completely sun-dried - no unpleasant propane drying drums for us! Six or so days of Kona sunshine treat it gently yet perfectly to the right moisture content. Coffee at this stage is covered with a brittle golden skin, and is called parchment coffee. We moisture-test daily to bring the parchment coffee into store at the perfect level.
We store the parchment coffee until it is needed, then it goes through our dry-mill to remove the parchment layer to produce the green bean.
Green beans are sorted to remove any imperfections, and then custom-roasted to order. Our wet mill and dry mill operations, and our custom roaster, are on the lower level of the drying deck . Our storage and packing/shipping room is just a few feet away. The coffee gets packed while still warm from the roaster, in air-valve bags which insure you taste that fresh-roast flavor.
Unlike many Estates, we are able to do everything that is needed right here on the farm. Our beans do not leave our care until they are winging their way to your cup!!!!
For more information about Dragons Lair Estate and its American Made products see the following:
DRAGON'S LAIR sits on five acres of fertile, rocky, volcanic land at the 1100 foot level on Mauna Loa volcano in Honaunau, South Kona. You can find us on the makai (ocean) side of Mamalahoa Highway, between mile markers 105 and 104.
This perfect elevation gives us the sunny mornings and cloudy afternoons with rain in the wet season that the trees need to grow and ripen, yet enough sun and warm breeze to be able to completely sun dry our coffee.
The photo shows our home in the midst of the mature coffee trees AFTER we had pulled out all the vines and weeds - before then all you would have seen is a continuous mound of green! The farm when we bought it was overgrown with grass and vines, and the trees neglected, in need of pruning and fertilizing. But we knew that with hard work and love, the farm would respond.
Now we have three acres supporting 2000 vigorous coffee trees, and the rest is a mixture of mac nuts, bananas, avocados and scrumptious tropical fruits!
Our coffee trees are all Kona Typica, the traditional Kona heirloom coffee tree which derived from Arabica Typica. Arabica Typica is used in many parts of the world to grow quality coffees, but it is the unique combination of climate, soil, and meticulous hand-tending that distinguish Kona from the rest. Truly a heritage coffee.
We are continually working to improve the soil condition and the trees while maintaining a balance harmonious with nature. We use no herbicides or pesticides on our coffee! Hand-weeding and mowing is hard work, but it is worth it. We also use all the green waste from our orchards. Prunings, coffee cherry skins, etc, all go back to nourish the soil.
Isn't it a wonderful sight?
Kona Coffee
Rows of Kona coffee trees laden with stunning, sweet-smelling blossom, Kona snow. Each Spring the refreshing rains cause several blossomings like this which sets the fruit for fall harvesting.
Harvest usually starts in August and goes through December. The average coffee tree yields 10-15 pounds of cherry a year, which is about one-and-half to 2 pounds of roasted coffee. If you order three pounds of coffee from us, you are buying the fruit of two entire trees.
It truly is a labor of love.
The cherry is entirely hand-picked, with each tree being visited six to eight times to select only the red, ripe cherries. We process our coffee on the day it is picked for perfect freshness. The coffee is put through our wetmill which removes the red skins. Then it is fermented overnight to remove the sticky layer, repeatedly washed, and spread on the sun deck to dry. This wet-method of processing is the only one used on gourmet beans, and the fermentation is what gives our coffee its characteristic bright, clear flavor.
And, yes, the view you see really is the sweeping panoramic of the Kona coast through our coffee trees..... Not a bad office view is it?
Here is our 512 square foot elevated hoshidana (sun-drying deck), FULL of drying coffee. Our coffee is completely sun-dried - no unpleasant propane drying drums for us! Six or so days of Kona sunshine treat it gently yet perfectly to the right moisture content. Coffee at this stage is covered with a brittle golden skin, and is called parchment coffee. We moisture-test daily to bring the parchment coffee into store at the perfect level.
We store the parchment coffee until it is needed, then it goes through our dry-mill to remove the parchment layer to produce the green bean.
Green beans are sorted to remove any imperfections, and then custom-roasted to order. Our wet mill and dry mill operations, and our custom roaster, are on the lower level of the drying deck . Our storage and packing/shipping room is just a few feet away. The coffee gets packed while still warm from the roaster, in air-valve bags which insure you taste that fresh-roast flavor.
Unlike many Estates, we are able to do everything that is needed right here on the farm. Our beans do not leave our care until they are winging their way to your cup!!!!
One of the products Dry Creek Olive Co. sells is American Made Extra Virgin Olive Oil. A more complete list of their products is provided by Made in America Secrets, to review their list click here.
For more information about Dry Creek Olive Co. and its Made in America products see the following:
Translated from the Italian word for tractor, Trattore felt like the suitable name for the land where my passions combine - on 40 acres of steep rolling hillsides in Dry Creek Valley, planted in vineyards and olive trees. This ranch is a tribute to my appreciation for the craftsmanship and enduring tradition of an iconic old red tractor that I brought over from Europe and is seen both on our wine label and working among the vines on our property today. It's also where our commitment to rich farming traditions in the vineyard and attention to detail in the cellar come together to produce our collection of wines and olive oils.
More than that, Trattore offers a sense of place where we look forward to sharing with guests who want to slow down and enjoy the stunning views of Dry Creek Valley over a glass of wine. Perhaps we can even interest you in a vineyard and orchard tour? from a tractor's point of view.
Tim Signature
Tim Bucher
Owner, Farmer and Tractor Enthusiast
For more information about Dry Creek Olive Co. and its Made in America products see the following:
Translated from the Italian word for tractor, Trattore felt like the suitable name for the land where my passions combine - on 40 acres of steep rolling hillsides in Dry Creek Valley, planted in vineyards and olive trees. This ranch is a tribute to my appreciation for the craftsmanship and enduring tradition of an iconic old red tractor that I brought over from Europe and is seen both on our wine label and working among the vines on our property today. It's also where our commitment to rich farming traditions in the vineyard and attention to detail in the cellar come together to produce our collection of wines and olive oils.
More than that, Trattore offers a sense of place where we look forward to sharing with guests who want to slow down and enjoy the stunning views of Dry Creek Valley over a glass of wine. Perhaps we can even interest you in a vineyard and orchard tour? from a tractor's point of view.
Tim Signature
Tim Bucher
Owner, Farmer and Tractor Enthusiast
One of the products Eva Gates sells is Made in America Jelly & Preserves. A more complete list of their products is provided by Made in America Secrets, to review their list click here.
For more information about Eva Gates and its Made in the USA products see the following:
In 1949, Eva Gates' strawberry patch was unusually abundant. Instead of letting all those strawberries go to waste, Eva made jam. Well, preserves actually. Equipped with the recipe handed down to her by her grandmother and her wood cook stove, she set about putting up all the strawberries that her garden produced. The jars she gave away were so well liked that friends and neighbors began asking for them-even offering to pay! When she mentioned to her husband, George, that she wished she could make a business out of it, he told her that if something was good enough, people would buy it.
They began cooking the preserves in their two-room log home on a wood cook stove, five pints at a time. By 1954 they had built a new log home and turned the original over to the business, but continued to use the wood range until 1966 when they had an electric range custom-built to duplicate the operation of the wood stove. That electric range is the same one that all Eva Gates products are still cooked on, and still in five pint batches!
Today, Eva's grandchildren and great-grandchildren carry on her tradition of excellence, making six kinds of fruit preserves and three syrups (all added to the line by Eva between 1950 and 1956). These regional varieties capture the most distinctive flavors of the wild Northwestern Montana Rockies. We haven't forgotten what made that first batch sell so well in 1949. Everything is made from the exact same recipes, without additives or preservatives, with the same methods used for over 56 years. Two cooks prepare, cook, bottle and label every jar by hand. All of the preserves and syrups are still truly homemade, just like your grandmother probably made in her own kitchen. Ownership and management of Eva Gates Homemade Preserves has remained in the family.
After Eva retired, Maxine Gates ran the business (1973-1985). Eva's granddaughter, Pamela Gates Siess took over in 1985. Today, Eva's granddaughter, Gretchen Gates oversees daily operations. Many other family members also contribute to the business. Even though we are no longer in the two-room log house, having moved to downtown Bigfork in 1979, we still have the same homey atmosphere. You can still stop in for a visit, watch the preserves being made and taste the delicious results. So next time you're in Bigfork stop in, or call to discuss your special order with a member of our family.
For more information about Eva Gates and its Made in the USA products see the following:
In 1949, Eva Gates' strawberry patch was unusually abundant. Instead of letting all those strawberries go to waste, Eva made jam. Well, preserves actually. Equipped with the recipe handed down to her by her grandmother and her wood cook stove, she set about putting up all the strawberries that her garden produced. The jars she gave away were so well liked that friends and neighbors began asking for them-even offering to pay! When she mentioned to her husband, George, that she wished she could make a business out of it, he told her that if something was good enough, people would buy it.
They began cooking the preserves in their two-room log home on a wood cook stove, five pints at a time. By 1954 they had built a new log home and turned the original over to the business, but continued to use the wood range until 1966 when they had an electric range custom-built to duplicate the operation of the wood stove. That electric range is the same one that all Eva Gates products are still cooked on, and still in five pint batches!
Today, Eva's grandchildren and great-grandchildren carry on her tradition of excellence, making six kinds of fruit preserves and three syrups (all added to the line by Eva between 1950 and 1956). These regional varieties capture the most distinctive flavors of the wild Northwestern Montana Rockies. We haven't forgotten what made that first batch sell so well in 1949. Everything is made from the exact same recipes, without additives or preservatives, with the same methods used for over 56 years. Two cooks prepare, cook, bottle and label every jar by hand. All of the preserves and syrups are still truly homemade, just like your grandmother probably made in her own kitchen. Ownership and management of Eva Gates Homemade Preserves has remained in the family.
After Eva retired, Maxine Gates ran the business (1973-1985). Eva's granddaughter, Pamela Gates Siess took over in 1985. Today, Eva's granddaughter, Gretchen Gates oversees daily operations. Many other family members also contribute to the business. Even though we are no longer in the two-room log house, having moved to downtown Bigfork in 1979, we still have the same homey atmosphere. You can still stop in for a visit, watch the preserves being made and taste the delicious results. So next time you're in Bigfork stop in, or call to discuss your special order with a member of our family.