Concord, NH (PRWEB) September 16, 2011
What began as a small turkey farm in 1929, Blake’s All Natural Foods has evolved into a major player in the organic food industry, while maintaining their integrity, the love of family, and the importance of “gathering”. The Blake story continues at Natural Products Expo East, where they will showcase their certified organic and all natural meals.
With their creative and innovative approach to food, Blake’s promises that they’ll be sampling three new meals at Expo East: Gluten-Free Chicken Pot Pie, Harvest Vegetable Pie, and Upside Down Chicken and Waffle Pie. Every Blake’s meal is made completely from scratch in small batches using the finest organic and natural ingredients. The Blake’s team will be working to create a wow effect for all who attend and visit their booth at Expo East.
As a fourth-generation family business, Blake’s loves speaking to new and old friends alike. Chris Licata, President of Blake’s All Natural Foods, said, “Relationships and family are what drive us. We are excited to connect with like-minded companies, retailers and consumers at Expo East and share our passion for quality, made-from-scratch meals.” Chris has been working hard since 2006 to take Blake’s into the organic market and position them as a leading New-England based natural and organic food company.
Blake's meals can be found across the country in most Whole Foods Market stores as well as in Market Basket, Hannaford, Wegman's, Shaw's, Roche Bros and many other fine natural food stores, Co-ops and grocery stores around the country. Become a fan on Facebook at https://www.facebook.com/BlakesAllNaturalFoods for updates.
For additional information on the news that is subject to this release, contact Chris Licata or visit http://www.blakesallnatural.com. Blake’s All Natural Foods has no affiliation with Natural Products Expo East.
About Blake’s All Natural Foods:
The Blake’s family farm began in 1929 on Silk Farm Road in Concord, New Hampshire, and was founded by Clara Blake. By 1945, Clara’s son Roy established Blake’s Turkey Farm, making the fresh-dressed turkey business his sole focus. Roy was a purist and perfectionist and won countless awards for raising the finest free-range, all-natural turkeys in the country. It was during the early 1950’s that Roy’s son Charlie got his first taste of life as a turkey farmer. One day in the spring of 1970, Charlie found himself with some extra turkey meat in the farm’s kitchen and decided to experiment with his grandmother’s recipe for turkey pot pie. He cut the vegetables by hand, made the gravy and crust from scratch, and baked 12 pies in the oven. Forty-one years later, the recipe is still the same, using only the finest all-natural and organic ingredients. And just like Charlie did 41 years ago, we are still cutting our vegetables by hand and making our gravy and crusts from scratch. There’s simply no other way to make a Blake’s meal.
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