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Canning/Fermented foods. I think I read about it in "Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes" by Christopher and Kristen Shokey. They mention that their food got so popular amongst their friends that they started selling it at farmer's markets. It took off from there. They started increasing the scale to higher production, but it was hard to find the space to do it. At some point the amount of work required to keep up with the demand became too much for them to handle, and they decided to stop. Great book 10/10 https://www.abebooks.com/servlet/BookDetailsPL?bi=3116773919...