100 Mile Sauce Company is the brainchild of three entrepreneurs that met working together
in the local food scene. After realizing how simple it would be to increase the amount of local
ingredients in everyday meals, they started brainstorming, wondering if barbeque staples
like ketchup could be made more sustainably. Together, Jeff Cullen, Scott Kesling, and Bobby
Marshment-Howell, started experimenting. After weeks of trial and error and taste testing,
they perfected their ketchup recipe. Ready to start producing on a larger scale they reached out
the FEED Kitchens, became a commercial user, got their processes approved and got to work.