Editors Only Story
San Francisco's OG Jam Man
Over the years he’s befriended purveyors at every SF farmer’s market, friendships that inspire his creative canning. “My life revolves around what’s in the market — I prefer to make what’s in season,” says Bryan, inspecting tayberries from his Segway which helps him move around.
During quarantine, his canning has been a salve. “I’ve been making jams and jellies so fast now I’m running out of shelf space” he says, handing neighbors this week’s Meyer Lemon Marmalade.
A veteran and retired technical writer who uses the nom de plume Matte Gray ("like the paint”), Bryan publishes his experimental recipes (e.g., “Flavor Grenade Pluot Jam” and “Nectarine Curry Jalapeño Jam”) alongside an annual production log; both are full of wit and wisdom.
In these unpredictable times, Bryan has one of the sweetest and most inspiring gigs: sharing the simple joy of a one-of-a-kind, locally-sourced spread with others.
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