"I fell in love with the luscious, tangy-sweet balsamic-style Emilia vinegar made in Nebraska from local Sandhills grapes."
--Tina Ujalaki Eecutive food editor at Food & Wine Magazine

"[The vinegars] have become instrumental for us to accomplish what we do on an everyday basis. When we talk about them as a team, everyone just smiles and we know we are spoiled. We often say that we have forgotten how to cook without them. So thank you for what you do..."
-- excerpt from an incredibly heartening note from Clayton Chapman, chef/owner of The Grey Plume (the "greenest restaurant in America").
The Omaha Reader recently did a sweet article on Clayton, his family, and his restaurant.