Nancy’s passion for food began at a young age. Growing up in a large family, her best memories occurred in the kitchen and around the dinner table. Her parents allowed their children to participate in the kitchen, instilling a lifelong passion for cooking. After graduating from Bucknell University, Nancy enrolled at the New England Culinary Institute in Vermont. She embarked on a career that would explore many facets of cooking. She owned and operated a small restaurant and catering business in Highlands, North Carolina, allowing her to discover the importance of food sourcing and the connection of family farming to a healthy food system. She sold her restaurant in 2008, and has since sought to marry her love of food and deep family heritage with a meaningful business. Reviving her family’s salt enterprise in Malden, West Virginia was the perfect fit. For her, salt is the most essential cooking ingredient, and she particularly loves to experiment with meat and fish curing. She has 2 children, Lisle and Carter, who both love to cook.