It all started with a legendary "OCD-MBA" bouillabaisse.

Our founder Kurt Shisler has always enjoyed cooking and gathering around the table to share time and good food. After he moved to Boston to start business school, he set out to make a meal for his new friends. Kurt roamed the city assembling the finest, freshest ingredients, including seafood picked right off the boat. 14 hours of shopping, chopping and stock-making later, Kurt added the fish, simmered for 10 minutes and ladled out the bouillabaisse to end all bouillabaisses. After the ooohing and aaahhing, one of his guests said, "if only you could put that whole day's work in a jar." And so, Good Clean Food was born.

Today, we're cooking in Maine, making savory regional recipes that sing with authentic flavor. Being here, we're inspired by the local culture of craftsmanship. It helps us remain true to Kurt's ideal that "homemade, handmade" is best.