Kansas City Star - 1/19/13
http://www.kansascity.com/2013/01/19/4020769/chow-down-on-local-flavor.html

Chow down on local flavor
by Pete Dulin
Mr. Doggity's Snack Mix
Duane Daugherty of Mr. Doggity's Foods spices up the classic, cereal-based snack mix with loads of local flavor. Prepare this savory blend for a Super Bowl party or any gathering. Savory Addictions and Olive Tree are local companies - substitute alternate brands as desired.
In a large bowl, combine 3 cups each of Corn Chex, Rice Chex and Wheat Chex cereal, 1 cup Savory Addictions Gourmet Nuts (savoryaddictions.com), 1 cup pretzels, 1 cup "Hot & Spicy" Cheez-Its, 1/4 cup Olive Tree butter-flavored Olive Oil (olivetreekc.com), 1 tablespoon Worcestershire sauce, 1 teaspoon seasoned salt and 2 teaspoons Mr. Doggity Foods Bajan-style hot sauce. Spread thin on cookie sheets and bake at 250 degrees for 1 hour. Mix well and serve.
by Pete Dulin
Mr. Doggity's Snack Mix
Duane Daugherty of Mr. Doggity's Foods spices up the classic, cereal-based snack mix with loads of local flavor. Prepare this savory blend for a Super Bowl party or any gathering. Savory Addictions and Olive Tree are local companies - substitute alternate brands as desired.
In a large bowl, combine 3 cups each of Corn Chex, Rice Chex and Wheat Chex cereal, 1 cup Savory Addictions Gourmet Nuts (savoryaddictions.com), 1 cup pretzels, 1 cup "Hot & Spicy" Cheez-Its, 1/4 cup Olive Tree butter-flavored Olive Oil (olivetreekc.com), 1 tablespoon Worcestershire sauce, 1 teaspoon seasoned salt and 2 teaspoons Mr. Doggity Foods Bajan-style hot sauce. Spread thin on cookie sheets and bake at 250 degrees for 1 hour. Mix well and serve.
Kansas City Star - 12/26/12
http://www.kansascity.com/2012/12/25/3977359/come-into-my-kitchen-pumpkin-risotto.html

COME INTO MY KITCHEN
Outdoors beckons this grill master
BY MARY G. PEPITONE
Craig Jones of Lee's Summit has a recipe for Pumpkin Risotto that is cooked on a barbecue grill.
Craig Jones will enjoy these last days of December as the reigning Grill Mayor of 2012, a title he won after receiving more than 4,000 online votes in a national contest sponsored by McCormick brand and the Food Network. Jones has genuine grilling enthusiasm, as he cooks outside on his collection of seven grills and smokers more than 300 days out of the year.
Gay, Jones’ wife of 19 years, is his biggest culinary cheerleader and most trusted taste-tester. Jones’ passion for live-fire cooking inspired him to create Savory Addictions gourmet nuts, a product that fuels his grilling ingenuity.
Residence: Lee’s Summit
Occupation: Workforce management specialist for a telecommunications company
Special cooking interest: Grilling
What was the grilling tip you shared to garner the national “Grill Mayor” title? People who want to cook outside should get to know their grill and cook with it using direct- and indirect-heat methods. Almost any recipe and cooking technique can be performed on the grill. Don’t limit yourself to just barbecue recipes. Any recipe you can do inside can be converted to cook outside, which is a heck of a lot more fun, and of course tastes much better.
Is there a difference between barbecuing and grilling? I really don’t barbecue very much in the traditional way people think of Kansas City-style barbecue. I just love to cook outside.
My first grill was a gas one, and the food I made on it was not very good. Now I grill over a live fire and use charcoal and hickory, apple and cherry woods to help flavor the meat. It’s a quest of mine to tinker with recipes you might only make in the kitchen and adapt them in such a way that they are grill-friendly.
You've said after a snowfall you’re more apt to clear a way to your grills than shovel the sidewalk. What inspires your love of grilling outdoors, despite the weather? I usually grill over an indirect heat, so I’m not staying outside the entire three hours something is on the grill. But I do love the flavor smoke imparts to a dish.
I grew up in the Kansas City area, and my dad was not particularly good at the grill. He would always say that my mom treated us like gods, because she would offer us burnt offerings, so she wasn't a terribly good cook, either. Because of that, I learned early on how to fend for myself in the kitchen for my brother and me.
Today, I love Jamie Purviance, because he does a lot of recipe development for Weber Grills, and Alton Brown, because he gets into the chemistry of cooking.
So how did you develop this recipe for no-stir, on-the-grill pumpkin risotto? This recipe borrows inspiration from Ina Garten's no-stir risotto recipe, but I wanted to infuse it with a flavor that had been kissed by smoke. It started with grilling a pumpkin and then playing with it.
That’s how I started making Savory Addictions gourmet nuts. Someone at work challenged me to make a snack on the grill. Now, we have five different varieties we sell online and at about 20 local retailers. Right now, I’m smoking more than 100 pounds of nuts every weekend. While it doesn't replace my day job, there’s a lot of flavor and fun that goes into everything I grill.
Pumpkin Risotto
Makes 8 servings
1 (2- to 3-pound) pie pumpkin
1 1/2 cups Arborio rice
5 cups simmering chicken stock, divided
1 cup freshly grated Parmesan cheese
1 cup sour cream
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
Prepare a hot fire on one side of a charcoal grill and set grate on highest setting. (To imbue a smokier flavor, add your favorite wood chips.) Make sure you keep fire hot throughout entire cooking process.
Prepare pumpkin by cutting off the top and setting aside. Hollow out pumpkin, removing seeds and strings. Replace top on pumpkin and set on the side of grill without coals. Place lid tightly on grill and smoke pumpkin over indirect heat for 1 1/2 to 2 hours, or until very soft.
Carefully remove pumpkin from the grill and allow it to cool. Scoop out the flesh of the pumpkin and set aside.
Stir rice and 4 cups chicken stock together in a large cast-iron pot or disposable aluminum pan. Set pan/pot on side of grill without coals and place lid tightly on grill. Remove lid every 10 minutes to stir and keep on grill for 35 to 45 minutes, or until most of the liquid is absorbed and rice is al dente.
Carefully remove pan/pot from grill, and stir in remaining chicken stock, Parmesan cheese, sour cream, wine, butter and smoked pumpkin. Stir vigorously for 2 to 3 minutes, or until rice is thick and creamy. Season with salt, pepper and nutmeg. Serve hot.
Note: This recipe can also be made in an oven, set to a temperature of 350 degrees.
Per serving: 316 calories (40 percent from fat), 15 grams total fat (8 grams saturated), 32 milligrams cholesterol, 35 grams carbohydrates, 15 grams protein, 705 milligrams sodium, 1 gram dietary fiber.
Mary G. Pepitone is a freelance writer who lives in Leawood. She also writes a nationally syndicated home column. Email her at [email protected] to nominate a cook.
Read more here: http://www.kansascity.com/2012/12/25/3977359/come-into-my-kitchen-pumpkin-risotto.html#storylink=cpy
Outdoors beckons this grill master
BY MARY G. PEPITONE
Craig Jones of Lee's Summit has a recipe for Pumpkin Risotto that is cooked on a barbecue grill.
Craig Jones will enjoy these last days of December as the reigning Grill Mayor of 2012, a title he won after receiving more than 4,000 online votes in a national contest sponsored by McCormick brand and the Food Network. Jones has genuine grilling enthusiasm, as he cooks outside on his collection of seven grills and smokers more than 300 days out of the year.
Gay, Jones’ wife of 19 years, is his biggest culinary cheerleader and most trusted taste-tester. Jones’ passion for live-fire cooking inspired him to create Savory Addictions gourmet nuts, a product that fuels his grilling ingenuity.
Residence: Lee’s Summit
Occupation: Workforce management specialist for a telecommunications company
Special cooking interest: Grilling
What was the grilling tip you shared to garner the national “Grill Mayor” title? People who want to cook outside should get to know their grill and cook with it using direct- and indirect-heat methods. Almost any recipe and cooking technique can be performed on the grill. Don’t limit yourself to just barbecue recipes. Any recipe you can do inside can be converted to cook outside, which is a heck of a lot more fun, and of course tastes much better.
Is there a difference between barbecuing and grilling? I really don’t barbecue very much in the traditional way people think of Kansas City-style barbecue. I just love to cook outside.
My first grill was a gas one, and the food I made on it was not very good. Now I grill over a live fire and use charcoal and hickory, apple and cherry woods to help flavor the meat. It’s a quest of mine to tinker with recipes you might only make in the kitchen and adapt them in such a way that they are grill-friendly.
You've said after a snowfall you’re more apt to clear a way to your grills than shovel the sidewalk. What inspires your love of grilling outdoors, despite the weather? I usually grill over an indirect heat, so I’m not staying outside the entire three hours something is on the grill. But I do love the flavor smoke imparts to a dish.
I grew up in the Kansas City area, and my dad was not particularly good at the grill. He would always say that my mom treated us like gods, because she would offer us burnt offerings, so she wasn't a terribly good cook, either. Because of that, I learned early on how to fend for myself in the kitchen for my brother and me.
Today, I love Jamie Purviance, because he does a lot of recipe development for Weber Grills, and Alton Brown, because he gets into the chemistry of cooking.
So how did you develop this recipe for no-stir, on-the-grill pumpkin risotto? This recipe borrows inspiration from Ina Garten's no-stir risotto recipe, but I wanted to infuse it with a flavor that had been kissed by smoke. It started with grilling a pumpkin and then playing with it.
That’s how I started making Savory Addictions gourmet nuts. Someone at work challenged me to make a snack on the grill. Now, we have five different varieties we sell online and at about 20 local retailers. Right now, I’m smoking more than 100 pounds of nuts every weekend. While it doesn't replace my day job, there’s a lot of flavor and fun that goes into everything I grill.
Pumpkin Risotto
Makes 8 servings
1 (2- to 3-pound) pie pumpkin
1 1/2 cups Arborio rice
5 cups simmering chicken stock, divided
1 cup freshly grated Parmesan cheese
1 cup sour cream
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
Prepare a hot fire on one side of a charcoal grill and set grate on highest setting. (To imbue a smokier flavor, add your favorite wood chips.) Make sure you keep fire hot throughout entire cooking process.
Prepare pumpkin by cutting off the top and setting aside. Hollow out pumpkin, removing seeds and strings. Replace top on pumpkin and set on the side of grill without coals. Place lid tightly on grill and smoke pumpkin over indirect heat for 1 1/2 to 2 hours, or until very soft.
Carefully remove pumpkin from the grill and allow it to cool. Scoop out the flesh of the pumpkin and set aside.
Stir rice and 4 cups chicken stock together in a large cast-iron pot or disposable aluminum pan. Set pan/pot on side of grill without coals and place lid tightly on grill. Remove lid every 10 minutes to stir and keep on grill for 35 to 45 minutes, or until most of the liquid is absorbed and rice is al dente.
Carefully remove pan/pot from grill, and stir in remaining chicken stock, Parmesan cheese, sour cream, wine, butter and smoked pumpkin. Stir vigorously for 2 to 3 minutes, or until rice is thick and creamy. Season with salt, pepper and nutmeg. Serve hot.
Note: This recipe can also be made in an oven, set to a temperature of 350 degrees.
Per serving: 316 calories (40 percent from fat), 15 grams total fat (8 grams saturated), 32 milligrams cholesterol, 35 grams carbohydrates, 15 grams protein, 705 milligrams sodium, 1 gram dietary fiber.
Mary G. Pepitone is a freelance writer who lives in Leawood. She also writes a nationally syndicated home column. Email her at [email protected] to nominate a cook.
Read more here: http://www.kansascity.com/2012/12/25/3977359/come-into-my-kitchen-pumpkin-risotto.html#storylink=cpy
KCTV 5 - November 18, 2012

Super Savory Cheese Ball featuring Savory Addictions Gourmet Nuts
KC Fox 4 News - Thanksgiving 2012

Craig Jones, owner of Savory Addictions, shows two easy side dishes that you can grill for Thanksgiving.
Pete Dulin October 2012
http://www.petedulin.com/index.php/2012/10/03/craig-jones-crowned-food-networks-and-mccormicks-grill-mayor-2012/

Craig Jones Crowned Food Network's and McCormick's "Grill Mayor 2012”
Meet the Mayor
Craig Jones of Lee’s Summit, Missouri loves to smoke, no doubt about it. Not cigarettes, mind you. He’s a grill man that loves to smoke just about any food you can imagine. His dedication to grilling and smoking recently earned him notoriety. Jones has been named Grill Mayor of 2012 in a national online contest sponsored by McCormick’s and hosted on the Food Network lifestyle network.
The contest invited grill enthusiasts from around the country to give a key grilling tip accompanied by a photo. Jones’ “Master of the Grill” entry garnered over 7,777 views and more than 4,000 votes of online support during 20 days in August.
“I’m truly humbled by the generous support of friends, and friends of friends,” says Jones. “All of these wonderful people rallied around a cause and just wanted to help. I’m overwhelmed by the responses.”
As the new Grill Mayor of 2012, Jones will be flown to New York City for a private tour of the Food Network studios and have dinner at a Food Network chef’s restaurant, among other prizes.
A Man Who Loves the Grills
Jones has always liked grilling outside. At first, it was just the normal sort of grilling. A change in lifestyle and work schedule enabled Jones to pursue his interest in grilling year-round. He says, “I love using smoke as a spice. Every wood gives a slightly different flavor. For each dish I make, my first thought is, ‘How can or should I incorporate smoke into this dish?’”
Prior to 2005, he worked a very hectic retail lifestyle and traveled up to four days a week and worked 12-16 hours a day. “For a time, this also consisted of moving around the country quite a bit,” says Jones. His wife Gay also hopscotched across the country with him. “From 1993-2000, we lived in Kansas City, MO, Dale City, VA, Washington, DC, Baltimore, MD, Albuquerque, NM, and then back to Kansas City in 2000.”
When he left retail and began working in the corporate offices of Sprint in the Kansas City area, Jones had a lot more time on his hands. “I decided that I needed a hobby, so I got it in my head that I was going to cook over live fire,” he says. His ambitions went beyond burgers and brats. “I thought I would try to do gourmet food over live fire, as well as adapt everything that people normally would cook inside to cook outside.”
He began to refine his cooking over live fire as much as possible. Currently, he owns seven grills. He says, “I used to say that I cook over live fire over 340 days a year, but since starting Savory Addictions Gourmet Nuts that has backed down to about 300+ days a year. Earlier on I was truly doing more gourmet-type meals such as rack of lamb.”
As he’s gotten busier, the meals have become less complicated without sacrificing flavor. His favorite dish to prepare on the grill is Chicken Provençal. He says, “It’s a great recipe from Chef Jamie Purviance. of chicken legs marinated in oil, garlic, and herbs de Provence then smoked until golden brown. I serve it with pea risotto and asparagus spears.”
A Savory Story
Jones’ grilling enthusiasm even includes nuts. He created a business based on a signature item that he created on the grill – Savory Addictions® Gourmet Nuts.
“With me, it really is all about flavor,” says Jones. “We season deluxe nuts by hand in small batches, and then smoke them over real wood. What you get is an explosion of sweet, savory and smoky flavor that’s really addicting.”
Savory Addictions Gourmet Nuts are available online as well as in several Kansas City specialty retailers. The Kansas City Star Food Issue 2012 listed Savory Addictions #2 on a list of 35 “people, places and things that make us drool” and that make Kansas City a great food town.
Jones’ Super Savory Cheese Ball recipe appears in the cookbook Last Bite: 100 Simple Recipes from Kansas City’s Best Chefs and Cooks, due out in late October from Kansas City Star Books. The book was edited and written by Pete Dulin and features vivid color photographs by Roy Inman.
About Savory Addictions:
Savory Addictions Gourmet Nuts (cashews, almonds, pecans, Brazils and macadamias) are small batch artisan nuts, seasoned and smoked over real wood for sophisticated palates. The flavor is an addictive blend of sweet, savory and smoky. Savory Addictions contains no food colorings, MSG, high fructose corn syrup or preservatives. They are proudly hand-crafted in the greater Kansas City area.
Meet the Mayor
Craig Jones of Lee’s Summit, Missouri loves to smoke, no doubt about it. Not cigarettes, mind you. He’s a grill man that loves to smoke just about any food you can imagine. His dedication to grilling and smoking recently earned him notoriety. Jones has been named Grill Mayor of 2012 in a national online contest sponsored by McCormick’s and hosted on the Food Network lifestyle network.
The contest invited grill enthusiasts from around the country to give a key grilling tip accompanied by a photo. Jones’ “Master of the Grill” entry garnered over 7,777 views and more than 4,000 votes of online support during 20 days in August.
“I’m truly humbled by the generous support of friends, and friends of friends,” says Jones. “All of these wonderful people rallied around a cause and just wanted to help. I’m overwhelmed by the responses.”
As the new Grill Mayor of 2012, Jones will be flown to New York City for a private tour of the Food Network studios and have dinner at a Food Network chef’s restaurant, among other prizes.
A Man Who Loves the Grills
Jones has always liked grilling outside. At first, it was just the normal sort of grilling. A change in lifestyle and work schedule enabled Jones to pursue his interest in grilling year-round. He says, “I love using smoke as a spice. Every wood gives a slightly different flavor. For each dish I make, my first thought is, ‘How can or should I incorporate smoke into this dish?’”
Prior to 2005, he worked a very hectic retail lifestyle and traveled up to four days a week and worked 12-16 hours a day. “For a time, this also consisted of moving around the country quite a bit,” says Jones. His wife Gay also hopscotched across the country with him. “From 1993-2000, we lived in Kansas City, MO, Dale City, VA, Washington, DC, Baltimore, MD, Albuquerque, NM, and then back to Kansas City in 2000.”
When he left retail and began working in the corporate offices of Sprint in the Kansas City area, Jones had a lot more time on his hands. “I decided that I needed a hobby, so I got it in my head that I was going to cook over live fire,” he says. His ambitions went beyond burgers and brats. “I thought I would try to do gourmet food over live fire, as well as adapt everything that people normally would cook inside to cook outside.”
He began to refine his cooking over live fire as much as possible. Currently, he owns seven grills. He says, “I used to say that I cook over live fire over 340 days a year, but since starting Savory Addictions Gourmet Nuts that has backed down to about 300+ days a year. Earlier on I was truly doing more gourmet-type meals such as rack of lamb.”
As he’s gotten busier, the meals have become less complicated without sacrificing flavor. His favorite dish to prepare on the grill is Chicken Provençal. He says, “It’s a great recipe from Chef Jamie Purviance. of chicken legs marinated in oil, garlic, and herbs de Provence then smoked until golden brown. I serve it with pea risotto and asparagus spears.”
A Savory Story
Jones’ grilling enthusiasm even includes nuts. He created a business based on a signature item that he created on the grill – Savory Addictions® Gourmet Nuts.
“With me, it really is all about flavor,” says Jones. “We season deluxe nuts by hand in small batches, and then smoke them over real wood. What you get is an explosion of sweet, savory and smoky flavor that’s really addicting.”
Savory Addictions Gourmet Nuts are available online as well as in several Kansas City specialty retailers. The Kansas City Star Food Issue 2012 listed Savory Addictions #2 on a list of 35 “people, places and things that make us drool” and that make Kansas City a great food town.
Jones’ Super Savory Cheese Ball recipe appears in the cookbook Last Bite: 100 Simple Recipes from Kansas City’s Best Chefs and Cooks, due out in late October from Kansas City Star Books. The book was edited and written by Pete Dulin and features vivid color photographs by Roy Inman.
About Savory Addictions:
Savory Addictions Gourmet Nuts (cashews, almonds, pecans, Brazils and macadamias) are small batch artisan nuts, seasoned and smoked over real wood for sophisticated palates. The flavor is an addictive blend of sweet, savory and smoky. Savory Addictions contains no food colorings, MSG, high fructose corn syrup or preservatives. They are proudly hand-crafted in the greater Kansas City area.
Lee's Summit Journal October 4th 2012
http://www.lsjournal.com/2012/10/05/89797/napa-valley-of-barbecuing-and.html
By Toriano Porter

‘Napa Valley of barbecuing and grilling’ Lee’s Summit man, wife take love of grilling to next level
By Toriano Porter
[email protected]
What exactly is a “Grill Mayor?”
Ask Craig Jones of Lee’s Summit and he’ll tell you.
In September, Jones was voted Grill Mayor 2012 in a national online contest sponsored by McCormick’s seasoning and hosted on the Food Network lifestyle network.
The contest invited grill enthusiasts from around the country to give a key grilling tip accompanied by a photo. Jones’ “Master of the Grill” entry garnered more 7,777 views and more than 4,000 votes of online support during 20 days in August.
Thing is Jones didn't start campaigning for votes until more than halfway through the contest.
“The voting was suppose to be between Aug. 1 and Aug. 20,” Jones said Oct. 3, a day before he appeared on an area television station’s morning newscast to offer grilling tips to viewers. “As my wife will tell you I get distracted with so many things – I totally forgot about the contest. About the 12th of August, I thought I needed to check into the contest. I had zero votes. Through Facebook and a lot of friends I said ‘hey guys you know me. You know I post pictures almost every night. Help me on this.’
“Because of that the web page had over 7,000 views which was like three times more than anybody else…and I was voted the Grill Mayor.”
Jones said he cooks outside on his collection of seven grills and smokers more than 300 days a year. His passion for live-fire cooking inspired Jones and his wife, Gay, to create a business based on a signature item he created on the grill – Savory Addictions Gourmet Nuts.
Jones seasons deluxe nuts by hand in small batches, and then smokes them over real wood, creating an explosion of sweet, savory and smoky flavor that permeates the nuts.
Savory Addictions Gourmet Nuts are available online ( www.savoryaddictions.com) as well as in several Kansas City area specialty retailers, including A Thyme for Everything and The Red Door Wine Store in downtown Lee’s Summit.
The Kansas City Star Food Issue 2012 listed Savory Addictions No. 2 on a list of 35 “people, places and things that make us drool” and what makes Kansas City a great food town.
“I work alongside Craig in the kitchen from front to back,” Gay Jones said of her role in Savory Addictions. “Everything from prepping the nuts to the smoking process to the cooling, bagging, sealing and delivering. I’m kind of there with him on everything. It’s definitely a joint effort.”
As Grill Mayor of 2012, Jones and his wife will fly to New York City next June for a private tour of the Food Network studios and have dinner at a Food Network chef’s restaurant, among other prizes. The couple plans to enjoy the sights and sounds of the Big Apple, but also use the experience as a chance to spread the word about their savory concoction.
“I’m really excited and really for a couple of different reasons,” said Craig Jones, a workforce management specialist at Sprint. His co-workers there are the ones who inspired the Joneses to create Savory Addictions. “I watch Food Network a lot and I think it would be cool to go to the studios and see what it’s like. I think it would be cool to see what that process is like there.
“For our business as well – Savory Addictions. I think it can be a good contact for us to get known. I would love to get our product in some of the hands of the guys up there because it is so unique. Nobody does what we do.”
Added Gay Jones: “Definitely looking forward to the trip. Being able to represent what we call the Napa Valley of barbecuing and grilling which is Kansas City. We’re looking forward to being good stewards and representatives in that aspect. I’m really looking forward to bringing our great flavors to the people of the East Coast.”
As for the title of Grill Mayor 2012, Craig Jones won with one simple tip: “Any recipe that you can do inside can be converted to cook outside....which is a heck of a lot more fun...and of course tastes much better,” the winning entry stated in part.
“Basically my tip was that you should be cooking outside 12 months out of the year,” Craig Jones said. “Not just burgers and brats, but anything. Anything you cook inside you can cook outside. If you know your grill (well) you can make it work like an oven.”
By Toriano Porter
[email protected]
What exactly is a “Grill Mayor?”
Ask Craig Jones of Lee’s Summit and he’ll tell you.
In September, Jones was voted Grill Mayor 2012 in a national online contest sponsored by McCormick’s seasoning and hosted on the Food Network lifestyle network.
The contest invited grill enthusiasts from around the country to give a key grilling tip accompanied by a photo. Jones’ “Master of the Grill” entry garnered more 7,777 views and more than 4,000 votes of online support during 20 days in August.
Thing is Jones didn't start campaigning for votes until more than halfway through the contest.
“The voting was suppose to be between Aug. 1 and Aug. 20,” Jones said Oct. 3, a day before he appeared on an area television station’s morning newscast to offer grilling tips to viewers. “As my wife will tell you I get distracted with so many things – I totally forgot about the contest. About the 12th of August, I thought I needed to check into the contest. I had zero votes. Through Facebook and a lot of friends I said ‘hey guys you know me. You know I post pictures almost every night. Help me on this.’
“Because of that the web page had over 7,000 views which was like three times more than anybody else…and I was voted the Grill Mayor.”
Jones said he cooks outside on his collection of seven grills and smokers more than 300 days a year. His passion for live-fire cooking inspired Jones and his wife, Gay, to create a business based on a signature item he created on the grill – Savory Addictions Gourmet Nuts.
Jones seasons deluxe nuts by hand in small batches, and then smokes them over real wood, creating an explosion of sweet, savory and smoky flavor that permeates the nuts.
Savory Addictions Gourmet Nuts are available online ( www.savoryaddictions.com) as well as in several Kansas City area specialty retailers, including A Thyme for Everything and The Red Door Wine Store in downtown Lee’s Summit.
The Kansas City Star Food Issue 2012 listed Savory Addictions No. 2 on a list of 35 “people, places and things that make us drool” and what makes Kansas City a great food town.
“I work alongside Craig in the kitchen from front to back,” Gay Jones said of her role in Savory Addictions. “Everything from prepping the nuts to the smoking process to the cooling, bagging, sealing and delivering. I’m kind of there with him on everything. It’s definitely a joint effort.”
As Grill Mayor of 2012, Jones and his wife will fly to New York City next June for a private tour of the Food Network studios and have dinner at a Food Network chef’s restaurant, among other prizes. The couple plans to enjoy the sights and sounds of the Big Apple, but also use the experience as a chance to spread the word about their savory concoction.
“I’m really excited and really for a couple of different reasons,” said Craig Jones, a workforce management specialist at Sprint. His co-workers there are the ones who inspired the Joneses to create Savory Addictions. “I watch Food Network a lot and I think it would be cool to go to the studios and see what it’s like. I think it would be cool to see what that process is like there.
“For our business as well – Savory Addictions. I think it can be a good contact for us to get known. I would love to get our product in some of the hands of the guys up there because it is so unique. Nobody does what we do.”
Added Gay Jones: “Definitely looking forward to the trip. Being able to represent what we call the Napa Valley of barbecuing and grilling which is Kansas City. We’re looking forward to being good stewards and representatives in that aspect. I’m really looking forward to bringing our great flavors to the people of the East Coast.”
As for the title of Grill Mayor 2012, Craig Jones won with one simple tip: “Any recipe that you can do inside can be converted to cook outside....which is a heck of a lot more fun...and of course tastes much better,” the winning entry stated in part.
“Basically my tip was that you should be cooking outside 12 months out of the year,” Craig Jones said. “Not just burgers and brats, but anything. Anything you cook inside you can cook outside. If you know your grill (well) you can make it work like an oven.”
Kansas City Star, August 23, 2012
http://www.kansascity.com/2012/08/23/3772329/last-bite-grilled-pineapple-with.html
By Pete Dulin

“People don’t think about grilling fruit such as pineapple,” says chef Craig Jones of this recipe, which pairs sweet and salty flavors. “They are blown away when they find out there is soy sauce in their dessert.”
To prepare sauce, whisk together 1/2 cup honey, 2 tablespoons fresh lime juice, 2 teaspoons fresh grated ginger and 2 teaspoons soy sauce. Set aside.
Heat grill to medium temperature. Coat fresh slices of 1 peeled pineapplewith vegetable oil. Cook pineapple on grill for 8 minutes, turning over once. Afterward, arrange slices on top of vanilla ice cream, drizzle honey-ginger sauce on top and serve.
Jones suggests making the sauce ahead of time so it will be ready whenever you want to grill dessert.
Savory Addictions, based in Kansas City, makes seasoned, smoked gourmet nuts.SavoryAddictions.com
To prepare sauce, whisk together 1/2 cup honey, 2 tablespoons fresh lime juice, 2 teaspoons fresh grated ginger and 2 teaspoons soy sauce. Set aside.
Heat grill to medium temperature. Coat fresh slices of 1 peeled pineapplewith vegetable oil. Cook pineapple on grill for 8 minutes, turning over once. Afterward, arrange slices on top of vanilla ice cream, drizzle honey-ginger sauce on top and serve.
Jones suggests making the sauce ahead of time so it will be ready whenever you want to grill dessert.
Savory Addictions, based in Kansas City, makes seasoned, smoked gourmet nuts.SavoryAddictions.com
Kansas City Star, March 17, 2012
http://www.kansascity.com/2012/03/17/3493536/in-kansas-city-well-smoke-anything.html

In Kansas City we’ll smoke anything
Craig Jones of Lee’s Summit estimates that he cooks food over a live fire about 300 days a year, so it was probably just a matter of time until he hit on the idea of putting nuts in his smoker. The resulting snack was so popular with co-workers and friends that Jones and his wife, Gay, decided to rent commercial kitchen space and package their invention.
Their product, Savory Addictions Gourmet Nuts, are all-natural and free of preservatives or high-fructose corn syrup. The strong smoky flavor comes from burning wood, not a bottle. Herbs and spices add sweet and spicy notes.
The nuts aren’t cheap — starting at about $15 for an 8-ounce bag, depending where you buy them — but neither are the nuts themselves. Jones uses a blend of cashews, almonds, pecans, Brazil nuts and macadamias from artisanal
producers.
The nuts are sold online (savoryaddictions.com and Facebook), and at Cellar Rat Wine Merchants, Dodge City Beef, Olive Tree, Chocolaterie Stam and Pryde’s of Old Westport.
Craig Jones of Lee’s Summit estimates that he cooks food over a live fire about 300 days a year, so it was probably just a matter of time until he hit on the idea of putting nuts in his smoker. The resulting snack was so popular with co-workers and friends that Jones and his wife, Gay, decided to rent commercial kitchen space and package their invention.
Their product, Savory Addictions Gourmet Nuts, are all-natural and free of preservatives or high-fructose corn syrup. The strong smoky flavor comes from burning wood, not a bottle. Herbs and spices add sweet and spicy notes.
The nuts aren’t cheap — starting at about $15 for an 8-ounce bag, depending where you buy them — but neither are the nuts themselves. Jones uses a blend of cashews, almonds, pecans, Brazil nuts and macadamias from artisanal
producers.
The nuts are sold online (savoryaddictions.com and Facebook), and at Cellar Rat Wine Merchants, Dodge City Beef, Olive Tree, Chocolaterie Stam and Pryde’s of Old Westport.
Examiner.com February 1, 2012
http://www.examiner.com/food-in-kansas-city/savory-addiction-gourmet-nuts-get-sweet-for-valentines-day
By Sharmin Meadows - Kansas City Food Examiner

Savory Addictions Gourmet Nuts get sweet for Valentines Day
Local area couple Craig and Gay Jones launched Savory Addictions Gourmet Nuts in October of 2011, after friends, coworkers and total strangers kept asking for more after sampling test batches. The sweet, savory and smoky flavor is unlike anything found on the market today, and took over five years to perfect. Many describe the taste as reminiscent of nights around a campfire…cozy, comforting, exciting.
According to co-owner Craig Jones, “It’s a flavor-pop in your mouth.” The formulation was born of his passion for producing great flavor over live fire. Jones cooks over live fire 300-plus days of the year, even during Kansas City’s extreme weather swings.
In honor of Valenitnes Day, Savory Addictions has created a sweet blend. The Sweet Addictions blend contains, Savory Addictions signature smoked nuts, a new seasoning, dark bittersweet chocolate, and tart Montmorency cherries. This Sweet Addictions blend is only available for a limited time.
Savory Addictions Gourmet Nuts are currently available in the Kansas City area at Cellar Rat Wine Merchants (Kansas City), Dodge City Beef (Shawnee), and Olive Tree (Overland Park), as well as online at www.SavoryAddictions.com.
About Savory Addictions:
Savory Addictions Gourmet Nuts (cashews, almonds, pecans, Brazils and macadamias) are small batch artisan nuts, seasoned and smoked over real wood. These nuts have a flavor unlike anything on the market today – an addictive blend of sweet, savory and smoky. Savory Addictions contains no food colorings, MSG, high fructose corn syrup or preservatives. They are proudly hand-crafted in the greater Kansas City area at the Ennovation Center, a certified commercial kitchen.
About the creators:
Craig and Gay Jones have always been supporters of the local Kansas City food scene. They are certified Kansas City Barbeque Society judges, disciples of The Kansas City Test Kitchen, have produced video reviews for the annual Kansas City Restaurant Week fundraiser, and are members of the Kansas City Food Artisans and Slow Food Kansas City. They are graduates of the Kauffman Foundation FasTrac® Entrepreneurial program. They live in Lee’s Summit, Missouri.
For information on other great food finds in Kansas City, visit What You're Missing KC!
Local area couple Craig and Gay Jones launched Savory Addictions Gourmet Nuts in October of 2011, after friends, coworkers and total strangers kept asking for more after sampling test batches. The sweet, savory and smoky flavor is unlike anything found on the market today, and took over five years to perfect. Many describe the taste as reminiscent of nights around a campfire…cozy, comforting, exciting.
According to co-owner Craig Jones, “It’s a flavor-pop in your mouth.” The formulation was born of his passion for producing great flavor over live fire. Jones cooks over live fire 300-plus days of the year, even during Kansas City’s extreme weather swings.
In honor of Valenitnes Day, Savory Addictions has created a sweet blend. The Sweet Addictions blend contains, Savory Addictions signature smoked nuts, a new seasoning, dark bittersweet chocolate, and tart Montmorency cherries. This Sweet Addictions blend is only available for a limited time.
Savory Addictions Gourmet Nuts are currently available in the Kansas City area at Cellar Rat Wine Merchants (Kansas City), Dodge City Beef (Shawnee), and Olive Tree (Overland Park), as well as online at www.SavoryAddictions.com.
About Savory Addictions:
Savory Addictions Gourmet Nuts (cashews, almonds, pecans, Brazils and macadamias) are small batch artisan nuts, seasoned and smoked over real wood. These nuts have a flavor unlike anything on the market today – an addictive blend of sweet, savory and smoky. Savory Addictions contains no food colorings, MSG, high fructose corn syrup or preservatives. They are proudly hand-crafted in the greater Kansas City area at the Ennovation Center, a certified commercial kitchen.
About the creators:
Craig and Gay Jones have always been supporters of the local Kansas City food scene. They are certified Kansas City Barbeque Society judges, disciples of The Kansas City Test Kitchen, have produced video reviews for the annual Kansas City Restaurant Week fundraiser, and are members of the Kansas City Food Artisans and Slow Food Kansas City. They are graduates of the Kauffman Foundation FasTrac® Entrepreneurial program. They live in Lee’s Summit, Missouri.
For information on other great food finds in Kansas City, visit What You're Missing KC!
Kansas City Star January 29, 2012
Last Bite | Savory Cheese Ball super snack for the big game
http://www.kansascity.com/2012/01/28/3388857/last-bite-super-savory-cheese.html
By PETE DULIN

Super Savory Cheese Ball
Prepare this cheese ball for your Super Bowl party or any gathering where cheese is given due respect. The recipe is from Craig Jones of Savory Addictions, a local company that makes “small-batch artisan nuts” that are seasoned and smoked over wood.
Place these ingredients in a food processor and blend for one minute, scraping sides as needed: 8 ounces softened cream cheese, 1 cup shredded, smoked gouda, 1 cup gorgonzola, 2 tablespoons mayonnaise, 1 tablespoon port wine and 1 teaspoon minced garlic.
Shape cheese mixture into a ball, place in middle of a sheet of plastic wrap, wrap and refrigerate for 3 hours until firm. Unwrap cheese ball and roll it onto 1/2 cup coarsely chopped mixed nuts until fully covered. (Jones, of course, recommends his company’s gourmet nuts.) Serve with crackers or bread.
Optional: Add 1 tablespoon of your favorite barbecue sauce. Note: Savory Addictions nuts can be purchased at the Kansas City Store, Olive Tree in Hawthorne Plaza and Pryde’s in Westport, among other retailers.
Prepare this cheese ball for your Super Bowl party or any gathering where cheese is given due respect. The recipe is from Craig Jones of Savory Addictions, a local company that makes “small-batch artisan nuts” that are seasoned and smoked over wood.
Place these ingredients in a food processor and blend for one minute, scraping sides as needed: 8 ounces softened cream cheese, 1 cup shredded, smoked gouda, 1 cup gorgonzola, 2 tablespoons mayonnaise, 1 tablespoon port wine and 1 teaspoon minced garlic.
Shape cheese mixture into a ball, place in middle of a sheet of plastic wrap, wrap and refrigerate for 3 hours until firm. Unwrap cheese ball and roll it onto 1/2 cup coarsely chopped mixed nuts until fully covered. (Jones, of course, recommends his company’s gourmet nuts.) Serve with crackers or bread.
Optional: Add 1 tablespoon of your favorite barbecue sauce. Note: Savory Addictions nuts can be purchased at the Kansas City Store, Olive Tree in Hawthorne Plaza and Pryde’s in Westport, among other retailers.
KC Magazine January 2012
http://www.kcmag.com/
By Kaitlin Motley

Roasting on an Open fire
Make no resolutions-enjoying Savory Addictions gourmet nuts should not be an exercise in discipline. Devotee of the sweet, savory and smoky snacks (starting at $8) are known for grabbing repeat handfuls before giving up and finishing the bag. Creator Craig Jones turned his passion for outdoor cooking into a party trick when he challenged himself to depart from this traditional main and side dishes and make a snack food for a get-together. Now, he and his wife, Gay, have turned trick into treat with bags of whole cashews, almonds, pecans, Brazils and macadamias seasoned with herbs and spices and smoked over live fire. Using high-quality nuts and ingredients and not preservatives or high-fructose corn syrup, Craig refined what he calls a“flavor pop,” crafted with real wood smoke rather than a smoky-flavored coating or salt. Savory Addictions debuted at Cellar Rat (1701 Baltimore Ave.) and are also available at the Olive Tree (4949 W. 119th St., Overland Park) and Chocolaterie Stam (8747 N.W. Prairie View Road). – Kaitlin Motley
Make no resolutions-enjoying Savory Addictions gourmet nuts should not be an exercise in discipline. Devotee of the sweet, savory and smoky snacks (starting at $8) are known for grabbing repeat handfuls before giving up and finishing the bag. Creator Craig Jones turned his passion for outdoor cooking into a party trick when he challenged himself to depart from this traditional main and side dishes and make a snack food for a get-together. Now, he and his wife, Gay, have turned trick into treat with bags of whole cashews, almonds, pecans, Brazils and macadamias seasoned with herbs and spices and smoked over live fire. Using high-quality nuts and ingredients and not preservatives or high-fructose corn syrup, Craig refined what he calls a“flavor pop,” crafted with real wood smoke rather than a smoky-flavored coating or salt. Savory Addictions debuted at Cellar Rat (1701 Baltimore Ave.) and are also available at the Olive Tree (4949 W. 119th St., Overland Park) and Chocolaterie Stam (8747 N.W. Prairie View Road). – Kaitlin Motley
The Pitch - Fat City Blog - December 20, 2011
http://www.pitch.com/fatcity/archives/2011/12/20/five-local-gifts-for-eaters-that-you-can-still-get-before-christmas
By Jonathan Bender

Five local gifts for eaters that you can still get before Christmas
If you're panicking because you looked up and it's suddenly five days until Christmas, let go of that stress, grab a Nutcracker Ale and let someone think you've been planning ahead for at least 10 days with our help. Fat City has put
together a quick list of five local foods (and/or cooking devices) that are easy to get your hands on and will earn you a healthy amount of Christmas cheer. Also, it's the first night of Hanukkah for those looking for a gift to put
something a fire-safe distance from their menorah.
For the smoking enthusiast in your life: Savory Addictions. Gay and Craig Jones apply a spice mix and then wood-roast mixed nuts. The results are smokey, sweet and salty — a seriously grown-up version of bar nuts. For the meat lover in your life: beef jerky from Dodge City Beef (11115 Johnson Drive, Shawnee). This is the kind of jerky that makes you believe that the entire concept of jerky needs to be rethought. You might not be able to rope a calf, but you can still feel like a cowboy for a few bites.
For the cook in your life: Walk into Pryde's Olde Westport (115 Westport Road). Tell them exactly how much you have to spend and whether the person in your life is a baker or a cook. Let them ask you a few questions about gadgets and what's in the kitchen currently (you'll have to do a bit of scouting). Then just follow the salesperson and buy whatever they suggest. It will not be the wrong choice. They will wrap it nicely. You will score major points with this gift. I have done this for more occasions than I would care to admit.
For those with a sweet tooth in your life: povitica. If you need to ship it and you want someone to have a taste of home, the Strawberry Hill Povitica Company is the way to go. If you're in town, Pallo Povitica offers free home delivery on orders over $25 and will be at the City Market this coming Saturday.
For anyone in your life: Grace's Best Sunflower Seed Cookies. It's the kind of throwback cookie we take for granted in today's modern world. You get a tiny bit of salt from the sunflower seeds and then oats and vanilla from the cookie underneath. The cookies made in Parkville are available at Hy-Vee, Cosentino's, McGonigle's,
or online.
If you're panicking because you looked up and it's suddenly five days until Christmas, let go of that stress, grab a Nutcracker Ale and let someone think you've been planning ahead for at least 10 days with our help. Fat City has put
together a quick list of five local foods (and/or cooking devices) that are easy to get your hands on and will earn you a healthy amount of Christmas cheer. Also, it's the first night of Hanukkah for those looking for a gift to put
something a fire-safe distance from their menorah.
For the smoking enthusiast in your life: Savory Addictions. Gay and Craig Jones apply a spice mix and then wood-roast mixed nuts. The results are smokey, sweet and salty — a seriously grown-up version of bar nuts. For the meat lover in your life: beef jerky from Dodge City Beef (11115 Johnson Drive, Shawnee). This is the kind of jerky that makes you believe that the entire concept of jerky needs to be rethought. You might not be able to rope a calf, but you can still feel like a cowboy for a few bites.
For the cook in your life: Walk into Pryde's Olde Westport (115 Westport Road). Tell them exactly how much you have to spend and whether the person in your life is a baker or a cook. Let them ask you a few questions about gadgets and what's in the kitchen currently (you'll have to do a bit of scouting). Then just follow the salesperson and buy whatever they suggest. It will not be the wrong choice. They will wrap it nicely. You will score major points with this gift. I have done this for more occasions than I would care to admit.
For those with a sweet tooth in your life: povitica. If you need to ship it and you want someone to have a taste of home, the Strawberry Hill Povitica Company is the way to go. If you're in town, Pallo Povitica offers free home delivery on orders over $25 and will be at the City Market this coming Saturday.
For anyone in your life: Grace's Best Sunflower Seed Cookies. It's the kind of throwback cookie we take for granted in today's modern world. You get a tiny bit of salt from the sunflower seeds and then oats and vanilla from the cookie underneath. The cookies made in Parkville are available at Hy-Vee, Cosentino's, McGonigle's,
or online.
Leawood Lifestyles - December 2011 issue
http://www.leawoodlifestyle.com/2011/12/06/kansas-city-couple-debuts-savory-addictionstm-gourmet-nuts/
Kansas City Couple Debuts Savory Addictions Gourmet Nuts

Flavor: It’s the addiction you can live with. That’s the mantra of a local area couple who introduced Savory AddictionsTM Gourmet Nuts this month to the delight of Kansas City foodies. Craig and Gay Jones launched the delectable snacks this month after friends, coworkers and total strangers kept asking for more after sampling test batches. The sweet, savory and smoky flavor is unlike anything found on the market today, and took more than five years to perfect. Many say the taste is reminiscent of nights around a campfire…cozy, comforting, exciting. Savory Addictions Gourmet Nuts are currently available in the Kansas City area at Cellar Rat Wine Merchants, Dodge City Beef and Olive Tree, as well as online at SavoryAddictions.com.
Lee's Summit Journal - December 1st, 2011
http://www.lsjournal.com/2011/11/30/76699/aww-nuts.html
By Rob Roberts

According to Craig and Gay Jones, there’s a reason they roast those chestnuts over an open fire.
Savory Addictions Gourmet Nuts, a new business formed by the Lee’s Summit couple, doesn’t incorporate any chestnuts into the mixed-nut blend it introduced to the Kansas City area retail market recently. But it does roast every batch of cashews, almonds, pecans, macadamia nuts and Brazil nuts over an open fire.
Combined with just the right seasonings, the fire-roasted nuts boast a sweet, savory and smoky flavor that the Joneses decided to market after recent taste tests, Craig Jones said.
During the Greater Kansas City Home Show in March, he explained, only two of roughly 500 customers sampling Savory Addictions’ mixed nuts said they didn’t care for them, both because they don’t like anything smoke-flavored. On the other hand, the nuts have attracted rave reviews from people like Ryan Sciara, owner of Cellar Rat Wine Merchants in Kansas City.
After trying his first sample of Savory Addictions nuts a few months ago, Sciara wrote the Joneses to say the nuts were “absolutely fantastic” and perfectly named. He also encouraged them to bring the nuts to market and now is among four specialty food retailers carrying them in their stores.
The nuts, also available through www.SavoryAddictions.com, were more recently a hit during the Holiday Boutique at the Overland Park Convention Center, where the Joneses made hundreds of sales during the Nov. 10-14 show. And to think that it all started with a bet.
The Joneses both work corporate jobs, Gay at Coventry Health Care and Craig at Sprint-Nextel Corp., and he frequently employs his outdoor-cooking skills to win barbecue, chili and other cooking competitions at work. One day, Craig explained, Sprint employees were planning a snack day and one of his co-workers said, “I’ll bet you can’t figure out how to cook a snack outside.”
Craig, who cooks out over charcoal and wood more than 300 days a year, accepted the challenge and said “people went nuts” over the flavor he was able to infuse in his roasted nuts.
Over the next several months, he continued tinkering with the recipe to make it even more irresistible. And encouraged by the positive responses they were receiving, the Joneses decided to enroll last May in the Kauffman Foundation’s FasTrac entrepreneurial program.
“They said that if we could find the right price point that they thought we had a viable business opportunity,” Gay Jones said. So the couple decided to go commercial.
The nuts are now roasted, seasoned and packaged in a commercial kitchen within the Independence Regional Ennovation Center, a mixed-use incubator for new businesses that serves the couple’s production needs perfectly, she said. The Joneses don’t have any illusions of making millions from their new sideline, in part because the nuts are too expensive to produce to compete with grocery-store nut offerings.
But they’re currently working to get the nuts stocked in more area specialty foods outlets, including stores in Lee’s Summit, the couple said. - By Rob Roberts, [email protected]
Savory Addictions Gourmet Nuts, a new business formed by the Lee’s Summit couple, doesn’t incorporate any chestnuts into the mixed-nut blend it introduced to the Kansas City area retail market recently. But it does roast every batch of cashews, almonds, pecans, macadamia nuts and Brazil nuts over an open fire.
Combined with just the right seasonings, the fire-roasted nuts boast a sweet, savory and smoky flavor that the Joneses decided to market after recent taste tests, Craig Jones said.
During the Greater Kansas City Home Show in March, he explained, only two of roughly 500 customers sampling Savory Addictions’ mixed nuts said they didn’t care for them, both because they don’t like anything smoke-flavored. On the other hand, the nuts have attracted rave reviews from people like Ryan Sciara, owner of Cellar Rat Wine Merchants in Kansas City.
After trying his first sample of Savory Addictions nuts a few months ago, Sciara wrote the Joneses to say the nuts were “absolutely fantastic” and perfectly named. He also encouraged them to bring the nuts to market and now is among four specialty food retailers carrying them in their stores.
The nuts, also available through www.SavoryAddictions.com, were more recently a hit during the Holiday Boutique at the Overland Park Convention Center, where the Joneses made hundreds of sales during the Nov. 10-14 show. And to think that it all started with a bet.
The Joneses both work corporate jobs, Gay at Coventry Health Care and Craig at Sprint-Nextel Corp., and he frequently employs his outdoor-cooking skills to win barbecue, chili and other cooking competitions at work. One day, Craig explained, Sprint employees were planning a snack day and one of his co-workers said, “I’ll bet you can’t figure out how to cook a snack outside.”
Craig, who cooks out over charcoal and wood more than 300 days a year, accepted the challenge and said “people went nuts” over the flavor he was able to infuse in his roasted nuts.
Over the next several months, he continued tinkering with the recipe to make it even more irresistible. And encouraged by the positive responses they were receiving, the Joneses decided to enroll last May in the Kauffman Foundation’s FasTrac entrepreneurial program.
“They said that if we could find the right price point that they thought we had a viable business opportunity,” Gay Jones said. So the couple decided to go commercial.
The nuts are now roasted, seasoned and packaged in a commercial kitchen within the Independence Regional Ennovation Center, a mixed-use incubator for new businesses that serves the couple’s production needs perfectly, she said. The Joneses don’t have any illusions of making millions from their new sideline, in part because the nuts are too expensive to produce to compete with grocery-store nut offerings.
But they’re currently working to get the nuts stocked in more area specialty foods outlets, including stores in Lee’s Summit, the couple said. - By Rob Roberts, [email protected]