We welcome another new tenant to the Food Enterprise Center (FEC), Artisan Deli Foods which produces raw fermented white cabbage sauerkraut.
Ursula Thomas-Masshard, who operates the company with her husband Barry, said she “grew up” at her grandfather’s sauerkraut company in Switzerland.
“He bought a small farm in the hilly region outside of Zurich in 1920 and started to make sauerkraut,” she said. “My father took over the family business in 1960 and, throughout my childhood, I was always in the factory helping out.”
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