Prickly Foods and Preserves

Inspired by the unique and vibrant desert flavors of The Colorado Plateau, Prickly Foods and Preserves is all about quality produce, superior taste, and innovation.

After gaining experience working for iconic Flagstaff establishments like Fratelli Pizza and Arizona Snowbowl, Owner Harry Bell booked it to Kanab, Utah during Covid where (he) I began working for Wild Thyme Cafe. While proving worthy as a server, my passion grew for kitchen operations.  I experimented with desserts and purveyed wild foods like elderberry and prickly pear. These strange but beautiful foods ultimately landed on a couple menus across Southern Utah fueling the confidence of my entrepreneurial spirit.

During, Phase I, Prickly used produce from local Utah farmers and growers. Attending farmers markets in Hurricane, St George, and Santa Clara, Harry and his Marketing Partner, Gerald Maynard put their culinary and sales skills on the line….ultimately selling lots of pickles and leaving countless folks entertained. 

Innovation and flavor were major key. Pickles were made sourcing local cucumbers empowering small farmers with steady business while offering a significantly tastier and nutritional product. Although we have since discontinued the infamous “Sassy Dill” Pickle product, we are grateful for the experience. Moving forward, we are dedicating our time to fruit leathers and other tasty desert inspired products to come!

This company started in part because I was mistreated in the Food and Beverage Industry…first of my kind, I wish. Unfortunately many people experience misconduct in this industry and in some sort of capacity I want Prickly to represent a beacon of hope for those who have experienced their own discrimination, abuse, or any other unwarranted stress in the industry.