From Sea to Soup: The Evolution of Blount Fine Foods (2012, 2015)
This richly illustrated corporate history book tells the story of how a World War II-era shellfish processing company evolved to become a producer of soups and gourmet prepared foods. Written in an engaging, informal style, the narrative starts in the early postwar days when colorful founder Nelson Blount, owner of a struggling new seafood business in Rhode Island, learns of a newly discovered bed of ocean quahogs in the Atlantic. From these early days of processing clams for clients like the U.S. Army and Campbell’s Soup, the story quickly takes the reader through to the company’s innovations in creating prepared foods, with generations of family leadership along the way.
The book is filled with sidebars of illuminating anecdotes and historical photographs to bring the characters and the company to life. The story is based on oral history interviews with key personnel, supplemented with research into company archives and secondary research conducted at repositories such as the Library of Congress and the National Archives.
Soft cover, 9.5”x9.5,” 80 full color pages. Published in 2012 and updated in 2015.