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Pop Art
Brent Bailey, August 18, 2014

Popcorn and pop art have more than a few things in common. Sure, they’re both light, fluffy and widely loved,...

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{"id":14993521,"title":"Pop Art","created_at":"2014-07-30T13:26:11-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/popartmakerphoto_240x160_090ef990-8415-4b7e-9b6c-406c96a69f8c_large.jpg?v=1496769348\" alt=\"\"\u003ePopcorn and pop art have more than a few things in common. Sure, they’re both light, fluffy and widely loved, but they’re also both examples of how a bit of creativity can transform something ubiquitous to something unique. As artsy individuals, Mike and Venessa Dobson saw popcorn’s potential as a canvas and set about putting the “art” in artisan popcorn. At first they freestyled, brainstorming adventurous flavors (like Nori!) and tossing them with air-popped kernels.\u003c\/p\u003e\n\u003cp\u003eTheir Salt Lake City, Utah-based operation quickly grew from a home-kitchen and farmers’ market arrangement to a carefully tested recipe prepared in a professional kitchen, bringing out-there flavors to crowds of popcorn fans nation-wide. Even as they grow, they hold on to that homemade appeal. Pop Art uses only organic corn, GMO-free ingredients, hormone-free cheeses and all-natural sweeteners. \u003c\/p\u003e\n\u003csmall\u003e\u003c\/small\u003e\n\u003cp\u003e\u003cem\u003ePhoto courtesy of Utah Business\u003c\/em\u003e\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-08-18T16:32:00-04:00","updated_at":"2019-05-14T14:45:38-04:00","summary_html":"","template_suffix":"","handle":"pop-art","tags":"","image":{"created_at":"2017-06-06T13:16:30-04:00","alt":"","width":213,"height":160,"src":"\/\/mouth.com\/cdn\/shop\/articles\/popartmakerphoto_240x160_ec0d1d41-5f30-4e2f-ac92-f13893744774.jpg?v=1496769390"}}
Clif Family Kitchen
Brent Bailey, August 18, 2014

The Clif Family Kitchen is the cuilnary half of the Clif Family Farm, a dreamy Napa Valley enclave owned by Gary Erickson...

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{"id":12499313,"title":"Clif Family Kitchen","created_at":"2014-02-25T11:48:26-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/garyandkit.jpg?59657\"\u003eThe Clif Family Kitchen is the cuilnary half of the Clif Family Farm, a dreamy Napa Valley enclave owned by Gary Erickson and Kit Crawford (top dogs of the famous Clif Bar \u0026amp; Company).\u003c\/p\u003e\n\u003cp\u003eThe two share a passion for natural food and wine, raising animals and growing produce on their gorgeous property in St. Helena, California. The small-batch culinary side of their new endeavor offers roasted nuts, olive oil, wine vinegars, spreads and more! We’re so excited to see another creative side of Clif.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-08-18T11:29:00-04:00","updated_at":"2019-05-14T13:44:28-04:00","summary_html":"","template_suffix":"","handle":"clif-family-kitchen","tags":""}
Rustic Bakery
Brent Bailey, July 16, 2014

Husband and wife team Carol LeValley and Josh Harris started out with beautiful flatbread crackers they baked to accompany the...

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{"id":14843101,"title":"Rustic Bakery","created_at":"2014-07-14T14:27:31-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/RusticBakery2.jpg?58028\"\u003e\u003c\/p\u003e\n\u003cp\u003eHusband and wife team Carol LeValley and Josh Harris started out with beautiful flatbread crackers they baked to accompany the artisan cheeses of Marin county. But they realized there was a huge demand for a bakery and cafe serving fresh, local foods with care and creativity. Rustic Bakery was born, growing to include cafes, a wholesale kitchen and over 100 employees.\u003c\/p\u003e\n\u003cp\u003eAs they've grown, Rustic Bakery has never let go of their devotion to quality, local sourcing and, most of all, great taste. We think that a box of their amazing sweet or savory cookies is the perfect starting point to a delicious homemade meal in your own kitchen, an incredible cheese course, or a satisfying afternoon snack. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-07-16T17:02:00-04:00","updated_at":"2019-05-14T14:51:01-04:00","summary_html":"","template_suffix":"","handle":"rustic-bakery","tags":""}
Malvi
Brent Bailey, July 16, 2014

Laura Curtis, a Culinary Institute of America grad, was working as a research and development chef for a large supermarket chain...

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{"id":14842549,"title":"Malvi","created_at":"2014-07-14T13:04:29-04:00","body_html":"\u003cp\u003e\u003cspan\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/Malvi-edited_large.jpg?810378924246534810\"\u003eLaura Curtis, a Culinary Institute of America grad, was working as a \u003cspan\u003eresearch and development chef for a large supermarket chain when she first made her now-trademark hibiscus marshmallows. One bite, and she new she'd never eat a commercial marshmallow again. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eWhen she tried sandwiching one of her fluffy marshmallows between two thin, buttery cookies she realized she might be onto something. Her husband suggested she name her creations Malvis, short for \u003cem\u003emalvavisco\u003c\/em\u003e, the Spanish word for marshmallow. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey teamed up to transform her creation into a business, successfully funding their start-up with a Kickstarter. One of the secrets to their success is Curtis' careful sourcing of ingredients and preparation. They use Taza chocolate,\u003c\/span\u003e a Mexican-style organic dark chocolate made in Massachusetts. Marshmallows are always infused with whole ingredients, like freshly dried hibiscus for their hibiscus marshmallows, espresso they brew themselves and whole vanilla beans.\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"line-height: 1.2;\"\u003eMaker Website: \u003ca href=\"http:\/\/www.malvimallow.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003emalvimallow.com\u003c\/a\u003e\u003c\/span\u003e\u003c\/h5\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-07-16T17:02:00-04:00","updated_at":"2020-03-10T16:35:00-04:00","summary_html":"","template_suffix":"","handle":"malvi","tags":""}
Doux South
Brent Bailey, July 16, 2014

Nick Melvin of Doux South is a lifelong pickling devotee, having been trained in the Southern style by his mother,...

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{"id":14469181,"title":"Doux South","created_at":"2014-06-11T13:32:33-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/DouxSouthphoto_medium.jpg?54806\"\u003eNick Melvin of Doux South is a lifelong pickling devotee, having been trained in the Southern style by his mother, with vegetables straight from their garden in New Orleans. Now in Georgia, Nick is adding his own modern touches, and uses produce from local organic farmers in the area.\u003c\/p\u003e\n\u003cp\u003eA tip straight from the maker: “With pickles this good, you may feel like crying when there are none left. Thankfully, the adventure does not end there – because Doux South pickle brine is a terrible thing to waste!”\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-07-16T17:02:00-04:00","updated_at":"2019-05-14T13:52:35-04:00","summary_html":"","template_suffix":"","handle":"doux-south","tags":""}
Jacobsen Salt Co.
Josie Adams, July 16, 2014

The Jacobsen family's love of good sea salt blossomed in Scandinavia. When they returned to Oregon, they decided to start hand...

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{"id":14018289,"title":"Jacobsen Salt Co.","created_at":"2014-05-02T11:51:58-04:00","body_html":"\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/426658_506076942779235_917931284_n_medium.jpg?47877\"\u003e\n\u003cp\u003eThe Jacobsen family's love of good sea salt blossomed in Scandinavia. When they returned to Oregon, they decided to start hand harvesting it themselves. They chose a gorgeous spot in the cold, pristine waters of Netarts Bay, along the coast. (Google the \"three capes.\") Fun fact: They're the first company to harvest salt in this area since Lewis and Clark!\u003c\/p\u003e\n\u003cp\u003eIn 2011, Jacobsen Salt Co. was born. Since then it has transformed from a local small business to a nationally recognized brand as America’s leading salt maker. Now, their gorgeous salts are used in restaurants and kitchens alike to “finish” dishes and candies with beautiful, clean taste and perfect texture.\u003c\/p\u003e\n\u003cp\u003eTheir mission? \"To provide every American with the finest elemental cooking ingredients and kitchen staples that inspire people to cook, eat and live well.\" Now that's something we can get on board with. \u003c\/p\u003e","blog_id":1310142,"author":"Josie Adams","user_id":89720457,"published_at":"2014-07-16T17:02:00-04:00","updated_at":"2017-11-16T10:10:09-05:00","summary_html":"","template_suffix":"","handle":"jacobsen-salt-co","tags":""}
Marcia's Pickled Munchies
Brent Bailey, May 20, 2014

Marcia Nodel (chef, mother and self-professed dog lover) launched her own movement more than 30 years ago – “elegant snacking,”...

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{"id":13982881,"title":"Marcia's Pickled Munchies","created_at":"2014-04-29T15:36:06-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/MarciasMunchies-edited.jpg?515606285985665752\" alt=\"\"\u003eMarcia Nodel (chef, mother and self-professed dog lover) launched her own movement more than 30 years ago – “elegant snacking,” promoting foods free of additives but full of flavor. \u003cbr\u003eMarcia's Pickled Munchies brings you American food classics in heirloom fashion. Thinly sliced pickled cucumbers have been on the American table since the 1930s, when they were placed between slices of buttered bread to make a whole meal, giving rise to the name \"bread and butter\" pickles. Marcia's celebrates this farm-to-table tradition with all-natural, hand-packed pickles made in Michigan. They are fat- and gluten-free, and the fermentation process makes them high in beneficial probiotics and vitamins!\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-05-20T09:53:00-04:00","updated_at":"2019-05-14T14:23:29-04:00","summary_html":"","template_suffix":"","handle":"marcias-pickled-munchies","tags":""}
Gilded Nut Snack Co.
Brent Bailey, April 30, 2014

John Powers used to ride his bike home at lunchtime in grade school to capitalize on his mother's delicious home...

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{"id":13456389,"title":"Gilded Nut Snack Co.","created_at":"2014-04-07T13:37:29-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/GildedNut_medium.jpg?45243\"\u003eJohn Powers used to ride his bike home at lunchtime in grade school to capitalize on his mother's delicious home cooking. He’d return to school and take snack orders for his friends through the playground fence, rushing to the local convenience store for the loot.\u003c\/p\u003e\n\u003cp\u003eThis early discovery of (snack) food led to his realization that plain pistachios seemed pretty boring. So after much spice cabinet raiding and recipe doctoring, the Gilded Nut Snack Co. was born.\u003c\/p\u003e\n\u003cp\u003eGilded Nut buys its jumbo pistachios from small California farms that let them ripen on the tree, so the pistachios open naturally. Then, coats them in cold-pressed extra virgin olive oil before tossing them in herb and spice blends and lightly roasting them for crunchy, flavorful snack perfection.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-04-30T16:12:00-04:00","updated_at":"2019-05-14T14:06:49-04:00","summary_html":"","template_suffix":"","handle":"gilded-nut-snack-co","tags":""}
Newfangled Confections
Brent Bailey, April 30, 2014

Carrie Abbott looks back on her childhood candy store memories with joy. She remembers picking her favorites: “peanut, caramel, lemon,...

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{"id":12502457,"title":"Newfangled Confections","created_at":"2014-02-25T14:28:30-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/1523081_695651360466637_942976128_o_medium.jpg?47201\"\u003eCarrie Abbott looks back on her childhood candy store memories with joy. She remembers picking her favorites: “peanut, caramel, lemon, cinnamon, chewy, and fruity.”\u003c\/p\u003e\n\u003cp\u003eAt Newfangled Confections in Indianapolis, Indiana, Carrie updates the ideas behind classic confections and repackages them in adorable, gift-worthy boxes. This packaging inspired Carrie’s Frittle, a sturdy but toothsome combination of rich fudge + salty brittle. Frittle is gluten-free (like all of Newfangled’s candies) and vegan, so we can all celebrate the vintage indie goodness.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-04-30T09:42:00-04:00","updated_at":"2019-05-14T14:26:48-04:00","summary_html":"","template_suffix":"","handle":"newfangled-confections","tags":""}
The YES Bar
Brent Bailey, April 23, 2014

“If it's in our bar, it's good for you. And when you eat it, it will be yummy. Like, really...

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{"id":13865373,"title":"The YES Bar","created_at":"2014-04-23T14:48:40-04:00","body_html":"\u003cp style=\"text-align: left;\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/Yesbarphoto_medium.jpg?46683\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e“If it's in our bar, it's good for you. And when you eat it, it will be yummy. Like, really yummy.” We say YES to that!\u003c\/p\u003e\n\u003cp\u003eAbigail Wald didn't set out to found a food company. She just really wanted to say no to saying no. It’s not a pleasant word, especially when you have to say it to your young kids—over and over. Abigail’s six-year-old son had to have several heart surgeries, and her five year old struggled with food sensitivities. In the process, the former veteran voice actress discovered the healing power of healthy food, but she found herself having to tell her sons “No” to just about every treat they requested. She was frustrated by the lack of choices, and it got to the point where Abigail was sobbing over a pile of her kitchen contents on the floor before she realized she had to take matters into her own hands.\u003c\/p\u003e\n\u003cp\u003eShe vowed to invent a snack so delicious and so healthy that she could say “yes,” every time Arthur asked for it. She ended up with a circular energy “bar” that tastes like a cookie and is so good, Arthur and adults alike clamor for it. One bite of these babies and you’ll be shouting “Yes!” too.\u003c\/p\u003e\n\u003cp\u003eTo make the bars, Abigail rooted out everything healthy, organic and naturally free of gluten, dairy, soy and corn from her Laurel Canyon, California kitchen pantry: nuts, seeds, honey, maple syrup, pure vanilla bean powder and dark chocolate. She got to work perfecting the consistency, experimenting for months before it was just right. But even “before they were perfect,” both sons, Abigail’s husband and all of their friends were fervent for the bars. Her husband even used them to fuel fifty mile bike rides. Bolstered by the response, Abigail started shopping her wares, and found that local stores loved them, too, and wanted to sell them. Her treats became a surprise health-food hit in body-conscious Los Angeles. \u003c\/p\u003e\n\u003cp\u003ePaleo friendly, GMO free, naturally free of gluten, dairy and soy, these totally yummy bars can be enjoyed by virtually anyone. \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-04-23T14:47:00-04:00","updated_at":"2019-05-14T14:57:19-04:00","summary_html":"","template_suffix":"","handle":"the-yes-bar","tags":""}
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