This week’s Omnivorous is about Katie Das of Das Foods, a former Kraft food scientist who makes artisanal Breton-style sea salt caramels in a decommissioned licorice plant in Alsip. She has one assistant and a moody 1937 Ideal Wrappng Machine she calls Steve. She’s moving the operation to Wauconda this month.

Here she is making a 50-pound batch of candied ginger and pistachio caramels.