Having reached the peak of success in their first vocations, these career changers took the leap into the specialty food industry. Read on to learn how the people behind Askinosie Chocolate, Dulcet Cuisine and Bone Doctors’ BBQ found their second calling, proving that food isn’t ...

@font-face { font-family: "Times"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }If you weren’t working in specialty foods, what would you be doing instead?@font-face { font-family: "Times"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in ...

Jim MacIsaac, Owner, Highland Sugarworks (March 30, 1958 – November 1, 2011)

It began with a literal journey: Embarking on an effort to start their own business, in 1993 Caryl Levine and Ken Lee left their home in Berkeley, Calif., for a two-month market-research trip to China. Among dozens of concepts they uncovered, one stood out from ...

When Greg Parham started J&M Foods in 1987, his were among the first cheese straws to the marketplace. Today, the competition is fierce. Parham talks about how he keeps his business on top, stays profitable in a sluggish economy and shares the biggest perks of ...

Over nine years, this innovative chocolate maker has created a successful brand through launching its own cafés, focusing on high-quality ingredients and regularly taking risks on unusual flavor combinations.

Steve Smith of Steven Smith Teamaker talks about favorite varietals, business philosophies and what he learned from founding Stash and Tazo.

Randy Harvey and Harry T. Jones of Blackberry Patch talk about   favorite foods, new products and the priorities that drive their   business.

Martin Wine Cellar, a specialty food and wine mini-chain, has thrived for 65 years by continuing to evolve and adapt in the face of serious challenges, including the destruction of its New Orleans store during Hurricane Katrina.

John Macy, founder of John Wm. Macy’s CheeseSticks, talks about early missteps, future plans and the clam bakes that got the whole thing going.

While celebrating a big anniversary in the food business, Jonathan King and Jim Stott talk about early successes, challenging growing pains and the products they love best.

More than 30 years ago, Suzie and Jan Barhyte created European-style mustards to serve with sandwiches at their Oregon deli.

Joseph Gellert, president and owner of World’s Best Cheeses, talks about driving tractors, best-selling brands and changing the company name from Cheezwhse.

At this New Jersey specialty food store and nursery, customers get the best of both worlds: premium prepared and packaged foods offered with the sensibility of a family who has farmed the land for generations. By Denise Shoukas

Mark Rajeski, president of Brands of Britain, talks about learning curves, favorite imports and eating fresh crab and cold beer. By Susan Segrest