What a happy girl and her pickle may look like:
Well then, Happy Girl Kitchen is ready to sell them. I’ll stick with Save Mart, thank you.
It all began when the couple lived on a Norway fjord for a summer and discovered the many pleasures of canning and preserving food. On the family farm where they worked, canning wasn’t just a foodie whim, it was vital to keeping the bounty of the brief harvest season to enjoy during the cold, long winter.
On their return to the States, they began a business called Fearless Pickles, which has since morphed into Happy Girl. These days, they have eight full-time employees as well as a national and international following: Todd Champagne recently shipped an order to a major department store in Switzerland, and food writers near and far are also singing their praises, with recent press in The New York Times Magazine and The Guardian.