I'm sitting in the middle of a pile of tree bark. All around me are magazine size pieces of weathered wood, curled at the edges like a giant pile of pencil shavings. I pick up a rough, dried out piece and wonder how something so wrinkled and worn can be the source of a product that has taken on a life of its own.

I'm not alone in my thoughts, for next to me is Gordon Jones. Along with his wife Sherrie Yearling they are the brains and braun behind Hickoryworks - a small (its just the two of them) business based out of their rustic and well-worn home in the middle of the woods somewhere in Brown County. The pair produces syrup that has a cult-like following among chefs and foodies across the country. And it's all because of the dried-up bark shavings we're sitting on. Not just any tree bark, mind you, but Shagbark Hickory from which Gordon makes Shagbark Hickory Syrup - one of Indiana's quirkiest culinary delights.

Gordon and Sherrie don't look like your typical backwoods couple. He's fit and tan with a thick shock of white hair and a toothy grin. Petite Sherrie, with blonde hair and doe-like brown eyes, looks as if she should be heading to the tennis court, not the kitchen to label bottles of syrup. Both are former corporate executives who managed successful businesses in Florida. One day they got tired of the rat race and decided to move back to Indiana to a large piece of property Sherrie inherited from her family. But of course, once an entrepreneur always an entrepreneur, and the quick-witted Gordon soon started delving into a number of "homegrown" experiments. The one that finally worked was the Shagbark Hickory Syrup.

"I got the recipe from a guy whose grandmother was an Indian and made syrup from the tree," says Gordon. "I'm a ten year overnight success story", he laughs.

That's about how long it took him to perfect the recipe, but once he did it took the culinary world by storm.

"We got three thousand orders the day after an article on Shagbark ran in Gourmet Magazine," laughs Gordon. "Yes, we panicked."

Because, you see, it truly is JUST Gordon and Sherrie running the business. Gordon dries the bark, makes the syrup and then bottles it (by hand!) It is either in an imported Italian bottle or a larger plastic jug-like container. Then Sherrie puts the wax seal on every glass bottle of syrup (along with a sexy wax stamped "H" insignia) and then labels and ships all orders.

"We don't want any help. We like the quiet", says Sherrie wryly.

In addition to mail orders, the pair also makes the rounds of local Farmers Markets and fairs selling their wares and giving samples that turn more tasters into Shagbark Hickory Lovers.

So what does it taste like? Like nothing you've ever tasted. It's an acquired taste for sure, as the syrup is neither sweet nor sticky like a maple variety. Instead it has an earthy, nutty yet fruitlike quality and is more on the thin than thick side. But once shagged by the bite of the bark there's no going back.

"We have chefs all over the country who order it by the gallon because they use it in everything," says Gordon.

If you want to try it at home visit their website for product info and stores that carry the addictive addition to any dish-either sweet or savory. www.hickoryworks.com

Spring has sprung and it's time to shed the winter doldrums and go bare footin'. Okay maybe the mud doesn't feel as wonderfully divine on your toes as it does for Guinness and Harp but you can bare your tastebuds and enjoy the easy drinking, award winning assortment of wines from Barefoot Cellars. And you won't be booting your budget either.

Michael Houlihan and Bonnie Harvey opened the Sonoma County winery in 1986. They started with two varietals, Cabernet Sauvignon and Sauvignon Blanc and sold them in 1.5 liter bottles. "We loved the name and the concept of being barefoot and living the carefree lifestyle", says Harvey.

The lifestyle worked because today Barefoot Cellars offers 20 different varietals including three styles of sparkling wines. While their inventory has grown their dedication to making ready to drink, fruit forward wines at affordable prices has not. It's hard to pay more than ten dollars for a bottle of Barefoot wine yet the taste is fresh, balanced and very food friendly.

Try the whites with seafood, chicken or creamy pasta dishes. The reds are right for anything off the grill. And don't think you can only go Barefoot in the summer. These wines are tasty year round. If you are a wine cork collector, you will want to get a bottle for that reason alone. The cork features a bare foot which makes the stopper as carefree and desirable as the wine inside the bottle.

Barefoot Cellars Sauvignon Blanc - Softly tangy, dry, white wine with fresh aromas and smooth flavors of lime zest and honeydew melon.

Barefoot Cellars Chardonnay - This dry soft white oozes aroma and flavor of tropical fruit, vanilla and honeysuckle. Well balanced and delicious with white sauced pasta, or with mild cheeses as an aperitif.

Barefoot Cellars Merlot - Medium bodied dry red with inviting aromas and silky satisfying flavors of plum, blackberry and soft cocoa. Great bottle for cheddar cheese topped burgers off the grill or sweet and tangy sauced ribs.

Barefoot Cellars Zinfandel - Bright, bold, dry red packed with aromas and flavors of ripe cherry, raspberry, soft vanilla and hint of black pepper. Perfect match for steaks on the grill, red sauce pastas and bold cheeses.

Barefoot Cellars Cabernet Sauvignon - Ripe, dry but jammy style red wine with aromas and flavors of toasted oak, spices, wild blackberries, bing cherries. Bring on the Beef!