WSDA Blog

Anyone who’s lived through a Washington summer knows berry season is something special. From roadside berry stands to salmonberries on forest trails, this time of year, berries are part of everyday life.

Aisha Newchurch is turning that natural abundance into something more. What began as a hobby grew into Jammin On The One, a licensed business where she makes high-quality jam using local ingredients from nearby farms.

“It just made sense to use what was growing right here,” Newchurch said.



Starting her own business and sourcing locally was a natural choice — she simply used what was already around her. 

“When I first started, I looked around and realized that there was an organic berry farm just down the road from me. I knew how they grew their berries, I trusted their practices, and they even delivered. That just made the most sense.”

That farm, Sidhu Farms in Puyallup, WA, quickly became her go-to source for blueberries and strawberries. Their frozen berries were a game-changer for managing production, allowing her to create year-round without sacrificing quality or sourcing values.



“Yes, I could go out and pick them fresh, but running a solo operation means I must be smart with time. Processing hundreds of pounds of fresh fruit is a huge lift. The frozen local option gives me the flexibility I need while still supporting a Washington farm.”
Sourcing local — not just berries

While some ingredients like mango and peach have to come from larger distributors, there’s a concerted effort to source herbs and flavor additions from within the state, too.

“I just sent an email to connect with Black-owned herb farms here in Washington. If I can get fresh rosemary or even ginger from a local grower, I will. It’s not just about convenience — buying local keeps money in our community and builds relationships that matter.”

This focus shows up in her creative flavor combinations: strawberry or mango habanero, blueberry lemon, and ginger and rotating seasonal jams, like blackberry chipotle for the summer months. These aren’t your average jams. They’re flavor-driven, thoughtfully sourced, and inspired by what’s available close to home.

Choosing the right license: Cottage Food Permit or Food Processor License?

Starting a food business means navigating licensing, and for jam makers like Newchurch, there are a couple of routes: the Cottage Food Permit or the Food Processor License. Both have their pros and cons, and neither is a “bad” option, it just depends on your business needs.

“The process wasn’t hard, really. It was more about figuring out which path fit my business best,” Newchurch explains. “There’s the Cottage Food Permit, which lets you produce from your home kitchen. That one’s more suited for hobby-level production. But I knew I wanted to grow beyond that, so I just went straight for the Food Processor License.”

The Food Processor License allows for larger-scale production, but it requires using a commercial kitchen rather than the one in your home. For Newchurch, that meant renting kitchen time to match the direction she wanted to take her business.

“To build a business, you must think bigger,” she said. “Don’t sleep on churches and their kitchens. They’re a great option when starting out.”

Navigating licensing also meant tapping into WSDA

“When I call WSDA, I'm surprised that people actually answer the phone,” Newchurch said. These days, with everything so automated, it’s hard to get a real person. It’s been nice to get quick answers from someone directly.”

Whether it’s questions about labels or amendments to her product line, WSDA has helped guide Newchurch through the process. When asked about inspections or delays, she added, “Everyone communicated well and showed up on time. It didn’t slow me down at all.”

Jam with purpose

Jam might seem simple, but behind each jar is a thoughtful process: sourcing local ingredients, renting kitchen space, managing inventory, and following health guidelines — all to build something real and local.

“What makes my jam different? It’s the ingredients and the care,” said Newchurch. “I use what’s grown nearby and make every batch myself. I produce what I’d eat myself. I work with other organizations and local food hubs to minimize waste. That means a lot to people.”

And it supports the small farms she buys from, too.

“I just want folks to know where their food comes from — and support the ones who grow it. It’s worth it.”

To learn more about the Cottage Food Permit or the Food Processor License, visit the Washington State Department of Agriculture.