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b'Now we switch roles, Masoni interviews Marshall. Sarah Marshall\'s first food experience was her Mom\'s homemade approach to meals. Referring to her as a Hippie Mom, Marshall remembers her Mom\'s home-baked bread in a coffee can. Although not all that practical because it tended to crumble and had too many seeds, it was sweet and comforting and was a family activity. And it lead Marshall to the local-sourcing, homemade taste that is the foundation for her company today. Her passion for canning bloomed when she was a social worker in the Portland, Oregon area. The work was emotionally tough, and canning food at home became her therapy. As she canned more and more, she began teaching others. And she started creating sauces for the children she oversaw. Since many were on the "spectrum", she had to pay special attention to avoiding additives, so her penchant for pure, fresh food took hold. Her recipes reflected this philosophy and became the blueprint for her future products. Taking business classes while still a social worker, Marshall considered a food cart at one time, but decided to can and distribute her sauce instead. Now, her company is a certified kitchen in her home where she, husband and daughter have made a life doing what they love.\\n\\n"Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall\\n\\nWe record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland.\\n\\nAudio engineer, mixer and podcast editor is Allon Beausoleil\\n\\nShow logo was designed by Anton Kimball of Kimball Design\\n\\nWebsite was designed by Cameron Grimes\\n\\nProduction assistant is Chelsea Lancaster\\n\\n10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes\\n\\nListen to the "Masoni and Marshall the meaningful marketplace" live on-air every Friday at 9:00am pacific time on Startup Radio Network at startupradionetwork.com'