Salt & Barrel started at a farmers market in the Willamette Valley — one folding table, eight jars of fig preserves, and a hand-lettered sign. We'd spent a year learning to can from a third-generation preserver in rural Oregon, and the first batch sold out by noon.

Today we work with seventeen small producers across three continents. Every jar, bottle, and tin comes from someone we've met, whose kitchen we've stood in, whose fields we've walked. No brokers. No commodity lots. Just food made by people who'd be proud to serve it at their own table.