Conversations with Bill Marett

Today we’d like to introduce you to Bill Marett

Hi Bill, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
In 2009 I started cooking competitively on the Kansas City Barbecue Society circuit. I designed seasoning blends for the pork, beef and chicken that we had to cook for the competition. Then in 2013 my wife Margarette, suggested we start selling our seasonings and we haven’t looked back. We now have 12 different varieties of seasonings, and have branched out with our locally roasted, small batch coffees, and hot honey. We also produce a hot chocolate mix that is a family recipe that has lasted three generations.

We all face challenges, but looking back would you describe it as a relatively smooth road?
The biggest challenge is creating the recipe when we decide on a new variety of seasoning. The hardest ones are the ones that contain the fewest ingredients, because it’s easy for one flavor to become too prominent. When we have it narrowed down to three or four different recipes, we produce a batch of each and give it to friends and relatives to try and then give us their feedback.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
After retiring from a major retailer, we started producing our seasonings and selling at farmers markets and festivals around the state. There are a number of small stores around the state that carry our products. One thing that sets us apart is that there are no additives, preservatives or MSG in any of our seasonings. Several of our seasonings are used competitively by cooking teams. We have even combined seasonings and coffee with our Island Java Rub, a coffee based rub for beef, pork and chicken.

How do you think about happiness?
Family is what makes me the happiest, especially when we are cooking together. My wife, three sons, one great daughter-in-law and older brother are my inspiration and what keeps Shipwrecked Seasonings going. The customers are what keeps me smiling at events, I really enjoy talking with customers at markets and festivals. It is the best way to learn what the public is wanting and getting suggestions from them is a great way to create a new seasoning. I can talk for hours about cooking, grilling and smoking different meats. Remember “If You Can Cook It, We Can Season It”.

Contact Info:

• Website: https://www.shipwreckedseasonings.com
• Instagram: instagram/shipwreckedseasonings
• Facebook: https://Facebook.com/shipwreckedseasonings
• Other: info@shipwreckedseasonings.com