This is a blog written by a guy who has no business taking on a writing project. Lets just get that out of the way. I have been bitten by a foodie bug with a passion for cocktails and food preservation. Although I can blow minds behind a bar or in a kitchen, I’m not planning on entering any essay contests any time soon.

I recently started my first company “Bar In A Jar” in January of 2011. Here I am making Jam, Jelly, and Preserves all based on the cocktails that I have been making for the past 7 years working as a bartender. While I still am bartending at a great restaurant called Zocalo, I am VERY driven to create incredible preserved foods, and succeed in this Specialty Foods industry.

I am very excited to be taking the first steps to my ultimate goal in Preservation. That goal is to open a facility that is able to explore ALL forms of food preservation. We are lucky in these times, we are able to preserve foods at their peak point of freshness, not just out of necessity to survive through harsh winters with no crops. Food preservation is a never-ending adventure that can take so many twists  and directions to create something that has not been done before. The final result may be perfection to some, and just make someone else gag at the thought. That is all in the eye of the beholder, But I think the stranger and funkier the better!

So I have a dream/goal to be able to open a facility with the commercial kitchen that I need to continue my company, but I want it to be so much more. I hope to have a small urban farm to ensure that the produce I use is as fresh as we can possibly acquire. I feel that community involvement is the backbone of this slow food movement, and would be heavily incorporated in this movement of mine. With providing classes and education on how not only to create these preserved products, but how to safely store, and use them in our day-to-day lives! I hope to offer cheese and fruit platters that our community residents can go and enjoy back in our small orchard for a mid-day picnic. Everyone should be able to enjoy the smells of a farm and orchard, even if they do live surrounded by highways and 40 story buildings (Like we do here in Midtown Sacramento)

I would also like to open this space up to other small companies that are trying to make their impact on the food industry. While I believe that I have a lot to offer, I do know that there are people with more knowledge than I have, and we can all learn from each other.

This blog is my journey to opening my dream “Preservation” Facility. To Preserve community, food, business, and all things good! In this blog, I will be documenting my many failures and successes from aging meats, cheese making, jam and jelly for my “Bar In A Jar” Line, and many more to come. As I said before, this is a community driven dream, and I would appreciate and love to hear from anyone with ideas, recipes, knowledge, tips, or if you would like to ask any questions!

Jason Poole


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