After relocating to New Mexico and settling into a house behind Hatch Chili roasters, Carmit and Jacob's artisan fate was sealed. Soaking up the perfect, smokey sweetness of the roasting Hatch, they embarked on a Culinary Adventure. Sampling the freshly roasted chilies - from medium to face-meltingly spicy, inspiration struck Jacob and Carmit to craft a product that would both honor the chili from the "Land of Enchantment" and allow them to share its flavor with the world!
Read MoreTransplants from Bainbridge Island, just outside of Seattle, WA - brothers Jon + Patrick Mathisen developed an affinity towards sustainable, local and organic eating traditions while working their grandmothers farm. While traveling through India and Southeast Asia, they garnered an appreciation for the distinct spices and flavor profiles of the region and were inspired to marry their culinary philosophy with these newfound ingredients. Ginger - perfectly embodying the piquant tastes of their travels and harnessing the health benefits they look for in their food, Pat + Jon set out to create their interpretation of Ginger Beer.
Read MorePushing the philosophy of "farm-to-table" Bob Klein started community grains as a way of bringing the movement to wheat production. While initially intended to be used in pasta for his restaurant, Oliveto, Bob is expanding his reach while helping to user in a new era of grain growing.
Read MoreFrom working the foreign exchange floor for Bank of American to the pastry line in high-heels, Cassandra found her true passion in the kitchen. Now producing her own line of caramel products, she is sharing her sweetness with the world.
Read MoreStarted by two sisters who grew up in Italian restaurant kitchens, Melissa and Laura started Jar Goods with the mission to offer delicious, simple specialty foods in jars - ready to use in any home pantry. Using their grandpa's recipe, Melissa and Laura are sharing their family secret with the world.
Read MoreBrother + sister owner-operators of Koda Farms, Ross + Robin have taken their grandfathers thriving farm into the 21st century. With a focus on purity and quality, Koda Farms produces a line of authentic Japanese style rices, with an eye towards environmental soundness.
Read MoreAfter receiving a bee hive as a gift, Damian began placing hives in different areas of Portland. Noticing a distinct difference in the honey based on hive location, inspiration struck and Bee Local was born.
Read MoreMakers behind the Clif Family powerhouse, Kit Crawford + Gary Erikson took over the farm and vineyard from Gary's father in 1998. As avid cyclists, Clif Family is perhaps most famous of their Clif Bar line of products. Now with a line of spice blends and their own food truck, Kit and Gary are sharing their passion for wine and food with the America.
Read MoreIndie Jams are seasonal, small-batch jams inspired by music. Using organic fruit sourced from local farmers, Meredith Lockwood combines her passion for singing and songwriting with her love for food to create unique, mouth-watering jams that promote both the local music and local food scenes.
Read MoreWith his old-school approach to canning, Rondo Mieczkowski is keeping his grandmothers recipes alive and flavorful through Coldwater Canyon Provisions. With a focus on seasonal California produce, Mieczkowski plays each of his over 50 products straight, highlighting the main ingredient in each can. "This is California produce...they're really pretty great on their own", says Mieczkowski.
Read MoreMarrying their backgrounds of design and culinary, Scott Ketchum + Steve Gonzalez have teamed up to bring superior pastas to the restaurants of New York City. With a focus on using only the finest flours produced in America + extruded through bronze dies, Sfoglini produces a staple batch of pastas, intermixed with seasonal offerings - according to what is currently in season.
Read MoreSoda master behind Butchertown Soda Co. in Louisville, KY, Joe's goal is to create clean, small-batch sodas that reflect he vitality of the Butchertown district of Louisville he calls home.
Read MoreEstablishing herself as a powerhouse in the jam and canning world, Rachel + Blue Chair Fruit has won numerous accolades for her jams + marmalades. From a passionate side project to a growing business with 5+ employees, a cookbook and a burgeoning product offering, Rachel has turned BCF into the go-to resource for all things jam + marmalade!
Read MoreAfter meeting on Marcell's Quantum Kitchen in Los Angeles, Jarrid + Robyn scoured the city for the perfect Beignets. Unable to find any - they packed up and moved to Florida to start The Poor Porker. With only a Coleman stove and a cast iron dutch oven, they opened a booth at their local farmers market and instantly garnered a following. Pairing their beloved Beignets with their chicory smoked coffee, their following has exploded. Crafty, inventive and passionate, Jarrid + Robyn are the model of what it means to follow your dream.
Read MoreBrooke + Sam's Bluebird Grain Farms is a true small-batch operation. Nothing is pre-packaged until an order is placed. Working closely with nature, they are hands-on in each step of the process themselves - from growing the grains to shipping them to customers. Situated in Washington's Methow Valley, the farm is irrigated by a natural mountain spring, with an emphasis on soil nutrition without compromise. The result is a revival of ancient wheats that is loaded with flavor and nutrients.
Read MoreMeet Lawrence Dass - founder of Akka's Handcrafted Foods and creator of this month's featured product, Eggplant Relish! After moving from Southern India to California, Lawrence struggled to discover true Indian flavors in his new homeland. After his sister reintroduced the flavors of his youth on a visit, Akka's was born.
Read MoreMeet Katy Chang. Part chef, artisan + short-film producer, Katy is helping to both promote globally local food and cuisine within the Washington D.C. area and producing it herself. At Eat's Place, her food incubator and "pop-uppery", Katy hosts chefs from around the globe who take over the kitchen for a one to two month pop-up! Over at Baba's Cooking School, Katy crafts her artisan products, cooks and shares short films she produces about the food she loves (in both English + Mandarin!).
Read MoreGrowing up in California's Central Valley, Jesse developed a love for both food and the land that it comes from. As a 23 year veteran of the culinary industry, Jesse has taken on Sparrow Lane in order to combine all of this culinary loves and share his passion with the world.
Read MoreBefore taking over the family pickle business with his brother Joe, Bob was an actor, comedy writer and pickle maker in Brooklyn, NY. Moving back to the Detroit area with his wife + son in tow, Bob oversees business administration, account management + brand development for McClure's.
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