makers // Mouth.com

Ritual Chocolate
Brent Bailey, March 18, 2014

Based in Denver, Colorado, Ritual Chocolate handcrafts single origin chocolate bars using traditional European methods. Robbie and Anna make their...

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{"id":12956217,"title":"Ritual Chocolate","created_at":"2014-03-18T14:40:24-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/RitualChocolate_0259_BW_medium.jpg?43587\" style=\"float: left;\"\u003eBased in Denver, Colorado, Ritual Chocolate handcrafts single origin chocolate bars using traditional European methods. Robbie and Anna make their chocolates with just two ingredients: cacao and cane sugar. They promote transparency in traceable ingredients and environmentally and socially responsible farming practices.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-03-18T14:39:00-04:00","updated_at":"2019-05-14T14:49:58-04:00","summary_html":"","template_suffix":"","handle":"ritual-chocolate","tags":""}
We Rub You
Brent Bailey, February 28, 2014

Sisters Ann and Janet Chung grew up in a household not unlike other Korean families, with a unique BBQ sauce...

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{"id":12570717,"title":"We Rub You","created_at":"2014-02-28T11:39:13-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/WeRubYou-edited.jpg?13800704700147905573\" alt=\"\"\u003eSisters Ann and Janet Chung grew up in a household not unlike other Korean families, with a unique BBQ sauce recipe. This sauce was enjoyed on anything from classic, thin-sliced beef loin (bulgogi) to barbecued short ribs (kalbi).\u003c\/p\u003e\n\u003cp\u003eIn the summer of 2011, with encouragement from their Korean barbecue-loving friends (“chingoos” in Korean), they set up a sauce stand at Brooklyn Flea’s Smorgasburg market in New York. They sold out bottles, weekend after weekend. It became clear that the city’s demand for the addictive flavors far outpaced the current supply, so the sisters launched We Rub You with original and spicy sauces to better deliver the fix.\u003c\/p\u003e\n\u003cp\u003eWe’re so glad Ann and Janet are, per the label, “sharing love for Korean food.” Of 125 finalists, We Rub You’s Spicy Korean BBQ Marinade won the 2013 sofi Award for Outstanding Cooking Sauce from the Specialty Food Association.\u003c\/p\u003e\n\u003cp\u003ePhoto courtesy of USA Today. \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-02-28T11:39:00-05:00","updated_at":"2019-05-14T15:03:46-04:00","summary_html":"","template_suffix":"","handle":"we-rub-you","tags":""}
JCoCo
Brent Bailey, February 27, 2014

The J in JCoCo stands for Jean Thompson, owner and culinary envelope-pusher who creates chic yet unpretentious chocolate bars. Jean...

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{"id":12546421,"title":"JCoCo","created_at":"2014-02-27T13:03:01-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/jcoco_medium.jpg?39714\" style=\"float: left;\"\u003eThe J in JCoCo stands for Jean Thompson, owner and culinary envelope-pusher who creates chic yet unpretentious chocolate bars. Jean and her team in Seattle source fine chocolates from Belgium and Vanuatu, then throw in interesting combinations of flavors that complement the chocolate’s natural elegance without overwhelming it.\u003c\/p\u003e\n\u003cp\u003eJCoCo partners with organizations like Northwest Harvest, Hopelink, the Food Bank of New York and SF-Marin Food Bank to turn each chocolate purchase into a fresh, healthy meal for someone who would otherwise go without.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-02-27T13:02:00-05:00","updated_at":"2020-03-10T16:11:50-04:00","summary_html":"","template_suffix":"","handle":"jcoco","tags":""}
Jar Goods
Brent Bailey, February 20, 2014

A fashion photography studio manager, Melissa Regan Vitelli didn't understand how people were supposed to get their bills paid, connect...

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{"id":8613083,"title":"Jar Goods","created_at":"2013-08-14T10:38:36-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/JarGoods300_medium.jpg?38817\"\u003e\u003c\/p\u003e\n\u003cp\u003eA fashion photography studio manager, Melissa Regan Vitelli didn't understand how people were supposed to get their bills paid, connect with friends and still, somehow, find a moment to cook. She didn't have time to stand over a pot on the stove all day, but she still wanted to eat food that tasted like she had. So she teamed up with her sister-in-law, Laura Vitelli Roth, to crank out shortcut jarred goods made with natural ingredients.\u003c\/p\u003e\n\u003cp\u003eThe duo started Jar Goods with a recipe from Laura’s father, John Vitelli Sr., who owned and operated Jule’s Italian restaurant in Jersey City. The Classic Red sauce is a direct descendant of the tomato goodness John used to stir up in his kitchen (but now with actual measurements).\u003c\/p\u003e\n\u003cp\u003eNow that they’re working full-time, providing hungry, busy people like us with a versatile red sauce that actually tastes like vine-ripened tomatoes, Melissa still says her biggest challenges are “time management and fitting everything in.” But with help from family, friends and strangers, they’re improving the quick-and-easy pantry one jar at a time, and at least Melissa always has something delicious to serve for dinner. Heat, stir and your pasta is photo-ready. \u003c\/p\u003e\n\u003ch6\u003eOn being a Midwesterner:\u003c\/h6\u003e\n\u003cp\u003eI grew up in Cleveland, Ohio. I will always call it pop, not soda.\u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003ch6\u003eWhy the Vitelli Family recipe?\u003c\/h6\u003e\n\u003cp\u003eThe tomato sauce shelf at the store is a major offender - I find other jarred red sauces are too watery, thin and sweet, yet somehow tasteless. Thus, my father-in-law's sauce was a no-brainer for our first product. We allow the tomatoes, olive oil, onions and garlic to shine through and use a very minimal amount of salt and sugar.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-02-20T16:33:00-05:00","updated_at":"2019-05-14T14:19:58-04:00","summary_html":"","template_suffix":"","handle":"jar-goods","tags":""}
Hudson Henry Baking Co.
Brent Bailey, February 14, 2014

Hudson Henry Baking Co. blossomed out of the commercial kitchen of a former bed and breakfast in Charlottesville, Virginia, purchased...

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{"id":12037437,"title":"Hudson Henry Baking Co.","created_at":"2014-02-03T13:57:53-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/hope_hudsonhenry_medium.jpg?29981\" style=\"float: left;\"\u003eHudson Henry Baking Co. blossomed out of the commercial kitchen of a former bed and breakfast in Charlottesville, Virginia, purchased in 2012 by Hope Lawrence and her husband, Dave.\u003c\/p\u003e\n\u003cp\u003eIn this kitchen, Hope bakes small batches of her Good News Granola with Vermont maple syrup, then packs it into gorgeous bags designed with inspirational tips and other “good news.”\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-02-14T16:13:00-05:00","updated_at":"2019-05-14T14:14:09-04:00","summary_html":"","template_suffix":"","handle":"hudson-henry-baking-co","tags":""}
W&P Design
Brent Bailey, February 4, 2014

Josh Williams and Eric Prum of Brooklyn-based W&P Design draw inspiration from their Virginia roots to craft vintage American kitchenware...

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{"id":12060661,"title":"W\u0026P Design","created_at":"2014-02-04T11:36:33-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/W_PDesigns_medium.png?30211\" style=\"float: left;\"\u003eJosh Williams and Eric Prum of Brooklyn-based W\u0026amp;P Design draw inspiration from their Virginia roots to craft vintage American kitchenware and drinking tools.\u003c\/p\u003e\n\u003cp\u003eOne such invention, the Mason Shaker, was born out of a Southern summer. Too many mint juleps shaken in an altered Ball Mason jar led to a workshop reimagination. The final four-piece cocktail shaker melds modern utility with classic sensibility, keeping with W\u0026amp;P’s simple yet stylish bar accents.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-02-04T11:35:00-05:00","updated_at":"2019-05-14T13:48:42-04:00","summary_html":"","template_suffix":"","handle":"w-p-design","tags":""}
BjornQorn
Brent Bailey, February 3, 2014

The approach behind Brooklyn-based BjornQorn “solar popcorn” is pretty simple – just organic corn, and sun. Bjorn Quenemoen’s background as...

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{"id":12036269,"title":"BjornQorn","created_at":"2014-02-03T13:13:58-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/qorn_hands_square_medium.jpg?29790\" style=\"float: left;\"\u003eThe approach behind Brooklyn-based BjornQorn “solar popcorn” is pretty simple – just organic corn, and sun.\u003c\/p\u003e\n\u003cp\u003eBjorn Quenemoen’s background as a corn farmer’s son paired perfectly with former college dorm-mate Jamie O’Shea’s ideas about solar-powered mirror kettles and cookers. They now pop kernels in small batches on a small farm in New York’s Hudson Valley, all year ‘round, and finish with a toss in flavorful, vitamin-packed nutritional yeast.\u003c\/p\u003e\n\u003ch5\u003e\u003c\/h5\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-02-03T13:13:00-05:00","updated_at":"2020-03-10T13:44:42-04:00","summary_html":"","template_suffix":"","handle":"bjornqorn","tags":""}
Three Jerks Jerky
Brent Bailey, February 3, 2014

Three Jerks Jerky in Venice, California, are passionate beef jerky lovers who know that the best cut of meat produces...

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{"id":12034885,"title":"Three Jerks Jerky","created_at":"2014-02-03T12:23:44-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/ThreeJerksJerky-edited_large.jpg?7468280659487021804\" alt=\"\"\u003eThree Jerks Jerky in Venice, California, are passionate beef jerky lovers who know that the best cut of meat produces the best piece of jerky. After countless experiments with different cuts and flavor profiles, they settled on tender filet mignon, without nitrates, nitrites and preservatives.\u003c\/p\u003e\n\u003cp\u003eFormer college roommates and longtime friends Daniel Fogelson and Jordan Barrocas cofounded Three Jerks Jerky in 2012 after extreme disappointment in the American jerky market. These self-taught jerky masters are transforming a popular product into a premium snack.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-02-03T12:22:00-05:00","updated_at":"2020-03-09T14:57:56-04:00","summary_html":"","template_suffix":"","handle":"three-jerks-jerky","tags":""}
Bee Local
Brent Bailey, January 31, 2014

Portland, Oregon-based Bee Local doesn’t jar honey from just one local hive. Founder Damian Magista focuses on urban neighborhood-specific, artisan...

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{"id":11980997,"title":"Bee Local","created_at":"2014-01-31T14:38:54-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/beelocal_edited.jpeg?61546\"\u003ePortland, Oregon-based Bee Local doesn’t jar honey from just one local hive. Founder Damian Magista focuses on urban neighborhood-specific, artisan varieties that reflect the plants and forage available in each area.\u003c\/p\u003e\n\u003cp\u003eBee Local’s bees currently buzz around Portland farmlands and rooftops, Oregon’s Mount Hood and the larger Willamette Valley, among farther locales.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2014-01-31T14:38:00-05:00","updated_at":"2019-05-07T16:08:32-04:00","summary_html":"","template_suffix":"","handle":"bee-local","tags":""}
Sutter Buttes
Brent Bailey, October 22, 2013

Alka Kumar and Arek Kazmierczak loved to explore the world through food, but what they learned was that the best...

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{"id":9702506,"title":"Sutter Buttes","created_at":"2013-10-17T15:28:32-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/SutterButtesArek_medium.jpg?19866\"\u003eAlka Kumar and Arek Kazmierczak loved to explore the world through food, but what they learned was that the best food always comes from home – wherever that home might be. They started Sutter Buttes Olive Oil Company in 2009, near the Sacramento Valley volcanic formation created 300 million years ago. The area is loaded with fruit orchards, which amazingly affects the flavor of the olives growing nearby.\u003c\/p\u003e\n\u003cp\u003eAlka and Arak source all the olives for their spreads and oils from Northern California, and many come from groves within the Sutter Buttes region. The spreads are made in small batches so that each jar has the same, jaw-dropping flavor, no matter where in the world it might wind up. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2013-10-22T11:39:00-04:00","updated_at":"2019-05-14T14:54:31-04:00","summary_html":"","template_suffix":"","handle":"sutter-buttes","tags":""}
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