Jeni Britton Bauer has a thing or two to tell artisans who want to create and sell good local food. "Be a rock star. You have to go out there and go at it like you're trying to be President of the United States." In other words, you probably need to do what she did: Work 80 hours a week. Don't take a salary for years. Be on your toes every single day. This is part of Jeni's story, which has become a story of truly local food making good on a wildly successful scale.
We visited Jeni a few weeks ago to hear her story in person, and to visit the kitchen where all her delicious ice cream is made. But that's not all: She's working on a book, and we wanted a sneak peek of the goodies that home cooks are going to get when it's released next summer.