Jovial Organic Rice Harvest

Experiencing the connection between farming and food is the true gift of my job. When I have the chance to get out on the farm and see our ingredients still in the soil, I feel the magic of life on earth. Sounds very emotional, but I am being sincere. After all of these years, visiting a farm, shaking hands with the men growing our food, seeing wildlife run in the fields, listening to the buzz of thousands of insects, and admiring the birds soaring above, it puts our company mission into perspective. Work hard, ask questions, be knowledgeable, and go to all lengths to bring the Jovial customer the absolute best product possible, on all levels. That's what I work at every single day.

I love to feel that I am the liason between the end customer and an organic farmer. This week, I travelled to the Piedmont region of Italy to watch one farm harvest the last of their rice for the year. The way we run our operations is unique in that we never buy rice flour on the market. We make alliances with millers and farmers and create a small network of trusted people that grow our ingredients. We know where our rice comes from, and more importantly, we are very selective about the land where it is grown. I love to show you where your food comes from, and share this connection with the farmer.

In just a few weeks, the fresh crop will be dried, cleaned and milled for pasta production. We make our gluten free pasta on a weekly basis, and only mill enough flour for one week's production so it is always at its absolute freshest. Once the pasta is dried, it will stay fresh for years, so when you open a box, you will always smell the aroma of fresh whole grain rice, never with any hint of rancidity. Now that you've seen the pictures, maybe you'll keep an image of the farm in the back of your mind the next time you cook up your favorite pasta dish!

As always, I wanted to thank each and every one of your for supporting our products and making my work a beautiful reality. I am so grateful!

All my best,
Carla