Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/375622
At the outset of the Great Depression, Rose Biggi started Beaverton Foods selling horseradish door to door. Today the company garners more than $25 million in sales every year, selling 600 SKUs of mustards, salsas, sauces, and, of course, horseradish. BY JULIE BESONEN Domonic Biggi, Beaverton Foods Adding Just the Right Flavor W hen thinking of Italian ingredients, horseradish is not the first food that springs to mind. But the sinus-clearing white root is what helped the Italian immigrant Biggi family get through the Great Depression in Beaverton, Ore. Not by eating it, however. In 1929, Rose Biggi started grating and bottling her husband Louis' horseradish crop, working out of their basement. Rose Biggi Domonic Biggi (left) and Gene Biggi PHOTOS: BEAVERTON FOODS producer profle 40 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com