Pub Week

The Wiley Canning Company Cookbook is now alive in the world.

I started Wiley Canning Company in July 2020 with a goal to gather those I love through delicious ingredients. Canned, pickled, and preserved fruits and vegetables, inspired by my family and upbringing, are at the core of Wiley.

On March 27, 2023, fifty of my closest friends, relatives, and members of the Wiley community gathered at June to enjoy creative dishes that incorporated several recipes from The Wiley Canning Company Cookbook. This evening was one of the most special moments of my life, one I might describe as personally holy. It was an absolute dream come true, and I will be sustained by the gratitude I feel for years to come.

Together, we pursued and brought forth great meaning throughout Pub Week.

The Wiley community raised funds for The Covenant School through every purchase of The Wiley Canning Company Cookbook through our website.

The Wiley Canning Company Cookbook became a #1 New Release on Amazon.

Author Margaret Littman wrote a beautiful piece for Nashville Scene: The Wiley Canning Company Cookbook Updates the How-Tos of Preserving.

Nashville put their arms around Wiley Canning Company as Parnassus, The Bookshop, and White’s Mercantile began carrying the cookbook in their stores.

Many of you shared moments privately and publicly as you began to experience the cookbook.

The moments above and below were captured at June by Zachary Gray as we honored the birth of The Wiley Canning Company Cookbook. In this room sat my husband, my parents, their partners, my sisters, their partners, and several of my closest friends who make me want to love and live better and bigger, including my out-of-town loves ones who were there in spirit.

Candles for Evelyn Dieckhaus, Hallie Scruggs, William Kinney, Katherine Koonce, Cynthia Peak, and Mike Hill

Carissa Shapiro

Chef Sean Brock slicing aged ham to pair with fresh bread, cultured butter, and jams from The Wiley Canning Company Cookbook

Chef Sean’s and my Q&A

A celebration of recipes from The Wiley Canning Company Cookbook, including Pickled Eggs, Pickled Shrimp with Chef Sean Brock, Pineapple Coconut Jam, Pickled Radicchio, and Pickled Onions

Chef Michael Werrell

Chef Michael

Chef Sean’s and my Q&A

Chef Michael and Chef Sam Jett

Chef Sean Brock

Fried green tomatoes with Pickled Garlic, Pickled Banana Peppers, Pickled Radishes, Pickled Sweet Peppers, and Pickled Onions from The Wiley Canning Company Cookbook