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The holidays are upon us. Don\u2019t wait until the last minute to find meaningful gifts for family and friends. We\u2019ve already done the heavy lifting for you by compiling a holiday gift guide chock-full of products crafted by Clemson graduates \u2014 everything from custom skateboards to cufflinks to caviar.<\/p>\n
Happy gifting!<\/p>\n<\/div><\/section><\/div>
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PROVISIONS\u00a0 \/\u00a0 \u00a0<\/span>SPIRITS & SWEETS<\/a>\u00a0 \u00a0\/\u00a0 \u00a0GARB<\/a>\u00a0 \u00a0\/\u00a0 \u00a0TRIMMINGS<\/a>\u00a0 \u00a0\/\u00a0 \u00a0DIVERSIONS<\/a><\/strong><\/p>\n<\/div><\/section><\/div> Marshallberg Farm<\/strong><\/span><\/p>\n Osetra Caviar Sampler<\/strong><\/span> When he was a political science major, Brian Reburn \u201907 never imagined he\u2019d be intimately involved with producing caviar. A small family business, Marshallberg Farm is owned by his wife Lianne\u2019s family, and its size belies the fact that it\u2019s the largest producer of Russian Sturgeon meat and Osetra caviar in North America. marshallbergfarm.com<\/a><\/span><\/p>\n<\/div><\/section><\/p><\/div> Van Cleve Gourmet Seafood<\/strong><\/span><\/p>\n Chesapeake Family-Sized Blue Crab Pie<\/strong><\/span> Monica Van Cleve-Talbert \u201908 and her mother and sister founded The Van Cleve Seafood Co. in 2013, a spinoff from the seafood market and restaurant they operated for 13 years in Spotsylvania, Virginia. One of their signature products is this blue crab pie, featured last year in Oprah Magazine<\/em>\u2019s \u201cO\u201d List of Favorite Things.<\/span><\/p>\n vancleveseafood.com<\/a><\/span><\/p>\n<\/div><\/section><\/p><\/div> Clemson Blue Cheese<\/strong><\/span><\/p>\n Clemson Blue Cheese Wheel<\/strong> There\u2019s not a single alum to credit here, but hundreds of students have had a part in creating this artisanal cheese since 1941. It\u2019s not cured in Stumphouse Tunnel anymore, but it is produced on campus in Newman Hall and aged for six months.<\/span><\/p>\n clemsonbluecheese.com<\/a><\/span><\/p>\n<\/div><\/section><\/p><\/div> THE PLANT BASED SEAFOOD CO.<\/strong><\/span><\/p>\n Plant Based Crunchy Coconut Shrimp<\/strong> A spin-off from Van Cleve Seafood by Monica Van Cleve-Talbert \u201908 and her family to address the growing trend of plant-based foods, the Plant Based Seafood Co. was awarded the \u201cMost Innovative Product\u201d of 2020 by Prepared Foods Spirit of Innovation awards for its crunch coconut shrimp.<\/span><\/p>\n plantbasedseafoodco.com<\/a><\/p>\n<\/div><\/section><\/p><\/div> The Nut House<\/strong><\/span><\/p>\n Small and Large Pecan Sampler<\/strong><\/span> The Nut House is owned and operated by Yon Family Farms in Ridge Spring, South Carolina. Kevin \u201998 and Lydia McGill \u201987, M \u201989 operate the farm, along with Nicole Schutte Yon \u201914, Corbin N. Yon \u201916, Thomas Drake Yon \u201914 and Sally Yon Harrison \u201913.<\/span><\/p>\n nuthouseandcountrymarket.com<\/a><\/span><\/p>\n<\/div><\/section><\/p><\/div> MARSH HEN MILL<\/strong><\/span><\/p>\n Grits, Cornmeal, Preserves, Dressings and More<\/strong><\/span> From their farm on Edisto Island, South Carolina, Greg \u201901, M \u201902 and Betsy McKoy \u201904 Johnsman supply individuals and restaurants around the country with their small-batch Marsh Hen Mill grits, flour and cornmeal ground in the farm\u2019s historic mills.<\/span><\/p>\n marshhenmill.com<\/a><\/span><\/p>\n<\/div><\/section><\/p><\/div> Bradford Watermelons<\/strong><\/span><\/p>\n Watermelon Pickles<\/strong><\/span> Nat Bradford \u201997 found seeds from his grandfather\u2019s renowned heirloom watermelon and set about reintroducing it to the world. Order these pickles now; if you\u2019re lucky enough to be in Sumter next summer, swing by and buy a watermelon. Better yet, grow your own (see \u201cDiversions\u201d below). bradfordwatermelons.com<\/a><\/span><\/p>\n<\/div><\/section><\/p><\/div> Split Creek Farm<\/strong><\/span><\/p>\n Feta Marinated in Oil<\/strong><\/span> Jessica Bell \u201901 started volunteering at Split Creek Farm, a commercial Grade A goat dairy, before she was old enough to work. She was later hired and then became the owner in 2017. The farm regularly wins awards in national competitions for their cheese, fudge and milk.<\/span><\/p>\n splitcreek.com<\/a><\/span><\/p>\n<\/div><\/section><\/p><\/div> White House FARMS<\/strong><\/span><\/p>\n Andy\u2019s Charleston Gold Rice<\/strong><\/span> Don \u201976 and Hayden Quattlebaum are the owners of White House Farms in Georgetown, South Carolina, a property that has grown rice since the 1700s. They are proud to introduce Andy\u2019s Charleston Gold Rice, featuring the logo of the Andy Quattlebaum Outdoor Education Center at the Snow Complex on the Clemson campus.<\/span><\/p>\n www.whitehousefarms.com<\/a><\/p>\n<\/div><\/section><\/p><\/div> SAVOR THE FLAVOR<\/strong><\/span><\/p>\n Southern Garlic Cheese Grits<\/strong> Betty Lee Brunson founded Savor the Flavor in 1992. Now, her son-in-law Bobby Thomas \u201969 and her granddaughter Carolyn Hodge continue the family tradition of offering family-favorite grits and rice blends.<\/span><\/p>\n
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\n$227<\/strong><\/span><\/p>\n
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\n$49.99<\/strong><\/span><\/p>\n
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\n$29.74<\/strong><\/span><\/p>\n
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\n$13.99<\/strong><\/span><\/p>\n
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\n$25 \/ $35<\/strong><\/span><\/p>\n
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\n$3.95-$24.00<\/strong><\/span><\/p>\n
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\n$14<\/strong><\/span><\/p>\n
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\n$11<\/strong><\/span><\/p>\n
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\n$9<\/strong><\/span><\/p>\n
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\n$4<\/strong><\/span><\/p>\n
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