San Francisco is not the same city it was in 1896. However, its beer has remained the same. The city’s own Anchor Brewing Company has produced its signature Anchor Steam craft beer for more than a century. Beloved by locals and beer enthusiasts around the world, the Anchor Steam brew has experienced little change to the recipe or process. This is a result of the brewer’s dedication to preserving its heritage – a signature trait of the company. 

Little did George Paulose know when he began his humble cashew processing and distributing business in his garage that his products would eventually reach a worldwide market. The name “AMES” is an amalgam of family names – his daughters, Amy and Emily, and his wife, Susan, provide the initials for the corporate moniker. Emily’s Chocolates was named for Paulose’s daughter.

If you want an original Italian sandwich, there’s only one restaurant to visit in the Northeast: Amato’s. The sandwich stuffed with meat, cheese and fresh vegetables would be nothing without its signature ingredient, which – according to the book “Mouth Wide Open: A Cook and His Appetite” by John Thorne – is “bread, bread, bread. Fresh every day.” The book, like many food historians, credits Amato’s with creating the original Italian sandwich. 

An army travels on its stomach, it is said, and so Cincinnati’s Wornick Foods deserves a lot of the credit for getting America’s soldiers where they need to be. The company was one of three original manufacturers supporting the development of what is now the modern combat ration, the Meal Ready to Eat (MRE). Today, the company continues to lead the way in manufacturing military rations, but it also has adapted its shelf-stable food technology for the commercial foodservice industry. 

Wakefield Peanut Co. has maintained close bonds with local peanut farmers since its founding in 1965. “The thing that makes us special and unique is our connection with the farmer and our quality control,” explains Sue Laine, who owns the company with her husband, Jimmy Laine. “Some of our peanut farmers have been our customers since 1965.

When it comes to flour milling, Stafford County Flour Mills Co. is something of an artisan. According to President Reuel Foote, the Hudson, Kan.-based company has been perfecting the fine art of flour milling for more than a century. In an industry dominated by corporations, Stafford County Flour Mills takes great pride in being one of the last independent flour mills left in the United States. 

In the late 1980s, the partners of Sinner Bros. & Bresnahan (SB&B) sat down for a conversation that would forever change the course of the nearly 60-year-old company. As an agricultural producer of soybeans, wheat, corn and beef, Robert Sinner, part-owner and partner of SB&B, says the company’s revenues had begun to suffer along with other farmers across the Midwest due to the most severe drought the region had seen since the 1930s. 

Under its tagline “Crust You Can Trust™,” Rustic Crust excels in its niche of providing organic, all-natural pizza crust, sauces and frozen flatbread pizzas to consumers nationwide. The Pittsfield, N.H.-based company was established in 1996 by CEO Brad Sterl. It evolved from an upscale chain of pizza restaurants specialized in Old World European-style pizzas that Sterl had been a partner in. Disappointed in the quality of pizza ingredients available to his restaurant, he started producing his own pizza crusts and sauces, and quickly grew a following.

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