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Before long, regulars at the stand were clamoring for Annie's BBQ sauces, so in addition to cooking up ribs, she also started bottling and selling her sauces. Soon after, she and husband Peter Backman began planning a family. She eventually shifted her full-time focus to bottling and selling her sauces so that she could combine her culinary interests with being a stay-at-home mom. She started by making the sauces on her stovetop, bottling them and labeling the jars out of their home until the volume of requests overwhelmed the equipment. "We eventually rented the local co-operative cannery where we made and bottled the sauces with the help of our friends and family." From the back of her Nissan pick-up truck, Annie sold her BBQ to local stores and specialty food shops and by 1984, her sauces attracted a local following. This was the year Annie's Naturals officially launched. Her test kitchen, housed in part of the original BBQ shack she operated in the early 1980's, remains to this day the place where Annie creates her innovative and unique salad dressings and condiments. As the company's primary product developer, Annie has a reputation as a trendsetting culinary and natural foods pioneer for the innovative flavors and ingredient combinations she creates. She has always used real ingredients such as raspberry concentrate from Oregon vs. raspberry flavor, and ethnic ingredients such as tahini, shiitake mushrooms and ginger, creating a line of salad dressings that mirrored...

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