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Tuesday September 8, 2009 Edition
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Spending Time With The “Salsa Fanatics”

The jar to look for in your local store or co-op. Mild, Medium, Hot, and Sweet 'n' Sassy.
photo by Cookie Steponaitis
The jar to look for in your local store or co-op. Mild, Medium, Hot, and Sweet 'n' Sassy.
Tom and Linda Fountain-Provost the owners of Profoun Salsa, standing by the salsamobile.
photo by Cookie Steponaitis
Tom and Linda Fountain-Provost the owners of Profoun Salsa, standing by the salsamobile.

Tuesday September 8, 2009

By Cookie Steponaitis

   It all started with too many tomatoes. It was the summer of 2004 and Tom & Linda Provost’s garden was overflowing with tomatoes. Finding it almost impossible to keep up with picking them, Tom and Linda decided to make some pasta sauce and some salsa. “It was a combination of his recipe and my taste buds,” Linda recalled. “We brought this huge bowl down to a family gathering and people kept coming up to us and asking, “Where did you get this salsa?” When we replied, “We made it,” the response was always the same. “You need to sell this!”

    That one summer afternoon launched what is a steadily growing business for Tom & Linda. Linda went out and bought canning jars that next day and the business began.

   “It was a huge learning curve,” remarked Tom. “Making Salsa came natural, but finding our way through the process of rules, regulations and procedures for making and selling a food product. While both Tom and Linda work full time jobs, Profoun Salsa has grown steadily since 2004. Currently they sell to seventy-five stores through out the state and have made the menus of Fire & Ice Restaurant, The Joe Theismann Restaurant in Alexandria, Virginia and a variety of markets and delis across the state.

    Not only do the pair cut and clean the 600 lbs of tomatoes, 150 lbs of onions, 75 lbs of peppers and rest of the salsa natural ingredients once a week and prepare every jar that bears their label; they deliver the product themselves, averaging close to 50,000 miles of driving a year. While proud of the fact that to date they have not borrowed a dollar for their business, both are quick to praise the farmer’s market network for their role in supporting and launching other entrepreneurs with a dream and a product, made in Vermont.

    With a product line that includes Hot Salsa, Sweet and Sassy, Mild and Medium Salsa, both while Tom and Linda are proud that their product is all fresh, nothing artificial or canned, they also know that people like to deal with them because of their open and honest manner of doing business. “I strongly encourage any Vermonter with a dream and a product to follow that dream,” commented Linda. “Do your research, work hard and let your product speak for you.”

    If you would like to get in touch with Tom and Linda, or send some inquiries about Profoun Salsa, contact them at www.profounsalsa.com or look for them at the local markets including the Vermont Holiday Craft Store at the University Mall in November or December.  The Provosts love what they do and it shows. As Tom remarked, “We dedicate ourselves to producing the very best flavor with all fresh and natural ingredients. Nothing phony, only rich natural flavor. Mom always said if you need to skimp on something, don't let it be food.” The Valley Voice salutes the hard work, ingenuity and talents of Tom and Linda and encourages the readers to try a jar of the salsa. Our personal favorite is the Sweet and Sassy, which has a hint of maple syrup!


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