Hi, my name is Parker, and I used to work as a chef. Then, I moved to a small town in the country and ended up helping a friend who had a small jam business. We jarred jam in an industrial kitchen we hired from a restaurant, and we did it in the middle of the night when the restaurant was closed. Through that process and those long overnights, I learned a ton about processing food safely and efficiently. This blog has a range of tips related to that as well as facts and ideas related to food manufacturing in general. I hope you enjoy reading it.