OUR STORY

Coddiwomple Canning Company is owned and operated by Kimberly Harrington and Brian Cauley, a married couple based in South Philadelphia.

The business began with a focus on producing and selling retail products, rooted in our combined backgrounds in the restaurant industry. After years working in kitchens and hospitality, we were drawn to canning as a way to preserve seasonal ingredients and extend the life of local produce beyond the growing season.

As we spent more time working with farmers and seeing firsthand how much perfectly usable produce goes unsold or unused, our focus began to shift. We saw an opportunity to apply our culinary and operational experience in a more direct, practical way—helping farms make better use of what they grow.

Over time, Coddiwomple evolved from a retail-focused brand into a custom preservation service. Today, we work directly with local farmers and food producers to turn surplus and peak-season crops into shelf-stable products. This shift allows us to support regional agriculture, reduce food waste, and help keep more locally grown food in circulation.

Our work is grounded in the same principles we developed in restaurants—attention to quality, consistency, and process—but applied in a way that supports the broader local food system.

KIMBERLY

I grew up spending most of my time outdoors—exploring the woods and fields around my home. Meals were always made from scratch, and my family placed a strong emphasis on using local, sustainable ingredients. My first job at an ice cream shop sparked an early interest in customer service, which came naturally to me.

I moved to Philadelphia in 2007 and began working in fine dining restaurants. I was drawn to the energy of service and the role restaurants play in bringing people together. Creating spaces where people can share a meal and connect is what’s kept me in the industry, and it’s something I still value in my work today.

BRIAN

I grew up with a large family garden and spent much of my time outdoors. Some of my earliest memories are of picking blueberries at my grandmother’s home in the Pocono Mountains. My first jobs were in restaurants—starting as a dishwasher and later working as a line cook—where I discovered my interest in cooking.

I went on to study at Johnson & Wales University in Providence, earning a degree in Culinary Arts. After graduating, I moved to Phoenix and worked my way up to Executive Chef. In 2004, I relocated to Denver to help open new restaurants, eventually moving into general and operations management roles. In 2010, I returned to the Philadelphia area to be closer to family and focus on a more balanced lifestyle.