Where to Buy Michigan Restaurant Condiments, Sauces, and Spice Blends - Eater Detroit
"Supply costs quickly became an issue for Spencer in Ann Arbor, when a nationwide jar shortage from the rising demand for at-home canning nearly doubled the cost of its glass jar packaging. Operating takeout-only, Spencer repurposed its mason jar water glasses to sell seasonal homemade spice blends and condiments used on the dinner menu, like fried shallot za’atar, tomato skin togarashi, and peach jam." - Judith Rontal
