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Duncan Forbes, salami monger of North Country Charcuterie, says March 16 brought a lot of fear and uncertainty, both as human beings in an unprecedented situation and as a small, family-owned business.

Despite all the disruptions caused by the pandemic, people still have to eat. Those who produce food—both fresh items and packaged goods—have had to adjust to many changes, from the move to online selling and ordering to the need for contactless delivery. Business models had to change. Adapting to the circumstances became the key to survival.

Article by Edible Columbus Photography By Devin Trout Tis the season for family gatherings, tailgating and celebrations. Why not enjoy these moments with a locally made charcuterie board? For this... Read More