American Spoon

American Spoon began with wild morels. In 1979 Justin Rashid started picking them in Northern Michigan and shipping them to New York for chef Larry Forgione's menu, and in 1982 the two began making preserves from Michigan fruit in a storefront kitchen. The company still cooks in small batches in copper kettles, at a kitchen just outside downtown Petoskey in the Bear River Valley, and buys varieties such as the Early Glow strawberry, Red Haven peach and Rubel blueberry from Michigan farmers and foragers it has worked with for decades. Justin, his wife Kate Marshall and their son Noah own and run it today, with Noah leading the company.