THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Root Cellar Preserves pickles
Root Celler Preserves uses classic recipes for its pickles.

Preserving tradition with their pickles

By Erica Noonan
Globe Staff / June 21, 2006

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

WELLESLEY -- ``We're trying to get away from the corporate pickle," explains Lorne Jones, cofounder of Root Cellar Preserves. He's too tactful to criticize his competitors, but they're floating on every supermarket shelf. They're always a uniform green, nothing memorable, mostly made from cucumbers harvested in fields all over the world. They taste like they come from nowhere in particular. (Full article: 939 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass