Archive for August, 2011

Living the Dream

Monday, August 22nd, 2011

Hi! It is hard for me to believe it has been already 5 years since I cashed in my retirement savings to start the Melt® business, working three jobs and figuring out the food industry on the side. I had no prior experience in the food industry (or business!), with my education and professional experience in fluvial geomorphology (sub-discipline of geology in river processes). My husband and I packed everything to move from Seattle, WA to Hailey, ID with a dream of a better life. I feel very lucky to live in the Rocky Mountains of Idaho, mountain biking and skiing as much as time allows. Have you ever thought of starting a business? If so, I can understand your trepidation: startup takes an abundance of courage, tenacity, and willingness to grow on a personal level. While the learning curve seems at times infinite, here are a few tips I have learned along the way:

It is critically important to use challenges and obstacles as opportunities for finding better solutions and outcomes. This pulls your attention and energy in the most productive direction and if you don’t, then you miss out on better solutions and outcomes.

It takes a village to build a business; take a moment to express your gratitude and appreciation for your village.

If your product is an authentic expression of who you are and solves a genuine need in an innovative way, that grounding will see you through the nay-sayers. If the product truly works for you by solving a problem that is unaddressed in the marketplace, then it probably works for a lot of people.

Coachability is critical for attracting the mentors and connections you need to move forward.

How much money do you need to raise? Triple that number and you may be closer to reality.

Your management team is the most important part of your business – with an outstanding team, any problem or challenge is potentially overcome. Without it you will eventually fail.

The book I wish I read before starting this business: “Eating the Big Fish” by Adam Morgan.

Please feel free to share your thoughts either here or on our facebook page.

 

Flavoured Butters Transformed with Melt!

Friday, August 19th, 2011

We gathered up some of our favorite summer Sauce recipes and put them to the MELT challenge. By putting a butter substitute like MELT Organic into these Butter classics, we discovered that Rich and Creamy MELT Organic redefines the Dollop! It’s like a secret weapon – your guests will never believe that it’s the delicious alternative to butter! If anyone asks…”secret’s in the sauce!”

Sun-Dried Tomato Basil Melt (no Salmon should ever be without this sauce!)

4 Tablespoons Melt

2 Tablespoons oil packed Sun-dried Tomatoes (drained and finely chopped)

1 Tablespoon chopped Basil

1/4 Teaspoon Sea Salt

Fresh Ground Black Pepper

Combine all ingredients in small bowl and blend lightly with fork. Cover tightly and refrigerate for 2 hours and up to one week. Generously top your favorite dish. Enjoy!

Parmesan Chive Melt (shmear on grilled corn, top a baked potato, or toasted baguette!)

4 Tablespoons Melt

2 Tablespoons grated Parmigiano Reggiano Cheese

1 Tablespoons finely chopped Chives

1/4 Teaspoon Sea Salt

Fresh Ground Black Pepper

Combine all ingredients in small bowl and blend lightly with fork. Cover tightly and refrigerate for 2 hours and up to one week. Generously top your favorite dish. Enjoy!

Lemon, Garlic and Herb Melt (kicks up steamed veggies)

4 Tablespoons Melt

1 Teaspoon grated Lemon zest

2 Teaspoon finely chopped Parsley

2 Teaspoon finely chopped Thyme

1 small clove Garlic, finely chopped

1/4 Teaspoon Sea Salt

Freshly Ground Black Pepper

Combine all ingredients in small bowl and blend lightly with fork. Cover tightly and refrigerate for 2 hours and up to one week. Generously top your favorite dish. Enjoy!

Do You Need to Eat Gluten-Free?

Friday, August 19th, 2011

The proliferation of gluten-free food products over the past few years has made it easier to find gluten-free products in nearly every grocery store. About 6% percent of the U.S. population suffers from gluten sensitivity (http://www.umm.edu/news/releases/gluten-sensitivity-celiac-disease.htm  University of Maryland School of Medicine) and about 15% of the U.S. population is affected by gluten sensitivity in some form (including celiac disease and mild intolerance (Gluten Free Network). How can you determine if gluten is affecting your health?

Symptoms for gluten intolerance are varied and may not seem linked. Some of the common symptoms include: aching joints, eczema, headaches, a decline in dental health, exhaustion, and depression (t o name a few). If gluten sensitivity becomes acute, celiac disease – a severe allergic reaction or auto-immune deficiency that occurs in people when they consume food with a gluten component – may be the cause.

Rich & Creamy MELT Spread  is proud to be a gluten-free product.  Reaching for great tasting MELT not only means you’ll be eating organic virgin coconut oil and getting a healthy dose of omega 3 fatty acids, but that you’ll also be reducing the possible irritation that can be triggered by gluten protein. To learn more about gluten allergy symptoms and celiac disease, click here  http://glutenfreenetwork.com/faqs/symptoms-treatments/gluten-intolerance-symptoms-how-do-you-know-if-gluten-is-making-you-sick/ and for more on MELT see http://www.meltorganic.com/health-nutrition/the-perfect-blend/

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