Straight from Portland comes the creation of Unbound Pickling's Pickled Okra.

With a passion for creating and eating good food, Jesse + Katie Hancock launched Unbound Pickling, focusing their attention of capturing and pickling the wide array of produce found through the Pacific Northwest. Sourced through direct relationships with farmers, ensuring peak-freshness, each individual jar of gourmet pickles is hand packed.

The FareTrade met up with Jesse + Katie Hancock to learn more about what goes into their Pickled Okra and the philosophy behind Unbound Pickling. Catch the interview

below:

Company Name:

Unbound Pickling

Founder/Creator:

Jesse & Katie Hancock

Location:

Portland, OR

Company Launch (Year):

2009

What Inspired You To Start Your Company?

We both have a shared passion for creating and eating good food — it’s been a part of our relationship since the beginning. It was our dream to start a business in which we could work together and build on our love of food. Using our garden, we already did a lot of creative pickling for home use and fun, but saw that there weren't too many people on the west coast creating this type of product commercially.

Tell us about your products.

We create unique all-natural pickles using high quality ingredients and locally sourced produce whenever possible.

What Does “Artisan” Mean To You?

A craft or skill applied through experience into something highly special and consider art.

What Drew You To Food?

We inspire each other - feeding off the mood and emotion of one another. We’ve pretty much self taught ourselves everything. Our parents provided the basics, but since the being of our relationship, we’ve made it a point to learn and try new cuisine. It’s really been the one true hobby/activity that we've stuck with.

Where Does Your Food Inspiration Come From?

Usually through travel and then creating different recipes from various cultures at home. Also, through experimentation, researching food trends and flavor combos.

What Products Are You Working On Now?

We are working on a spicier pickle - this has been most requested. Plus, we're

continuing to play with pickling various fruits.

Favorite Product?

Katie likes the okra. Jesse likes the pickled beets best.

Latest Ingredient Obsession?

Tarragon - especially in sweeter pickles.

What Did You Have For Dinner Last Night?

Sole meuniere & roasted asparagus

What Person, Living Or Dead, Would You Most Like To Have Try Your Product?

Oprah Winfrey

What’s The Best Piece Of Advice You’ve Gotten In Building Your Business? What Advice Would You Give Other Artisans?

Go at your own pace and don't try to expand too quickly or exceed the capacity your business is capable of doing - don't over commit. mPlan, plan, plan. The better you plan and prepare ahead of time, the more equipped you are to react to market

demands, challenges and unforeseen change.

What Other Local Food Artisans or Chefs Do You Admire?

Across the board in Portland, there are so many artisans creating unique products in so many different categories, it' s hard to choose just a couple!

If You Had To Choose Your Last Meal, What Would It Be?

A well prepared medium rare bone in rib-eye steak.

Favorite Restaurant or Food Experience?

Back when Katie and I were first dating, she made the most awesome seafood

chowder ever. To this day we still talk about it.

What’s Do You Enjoy Doing Outside of the Kitchen?

Hunting big horn sheep. (sorry, Jesse's kidding) Mostly, spending time with each other and our young kids. We also like to travel as often as we can afford.

What’s Your Favorite Kitchen Soundtrack?

Violent Femmes & Sports Radio :-)

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