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Joolie's
Brent Bailey, August 6, 2020

A (Medjool) date with destiny never sounded so delicious. Joolie's was founded by David Kohl, who is so date-oriented he...

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{"id":385810759714,"title":"Joolie's","created_at":"2020-08-01T15:35:53-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/Joolies_240x160_ab846f40-62b1-41f6-b9f4-f49a561dbcfa_large.jpg?v=1596761205\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eA (Medjool) date with destiny never sounded so delicious. Joolie's was founded by David Kohl, who is so date-oriented he literally uses a date-shaped surfboard, and Greg Willsey, a passionate brand-builder. Joolie’s dates come from the decades-old Kohl Family Farm (started by David's grandfather in 1979)\u003cspan\u003e.\u003c\/span\u003e, with 500 acres of date palms, in the Coachella Valley. There, California’s natural sunny climate and the nearby Colorado river makes growing the sweetest, tastiest dates just another day in paradise. The nutrient-packed soil means the naturally sweet, fresh dates are grown without pesticides, herbicides, or fungicides. The Medjool dates, which are naturally low on the glycemic index scale, are hand-picked in three rounds during harvest time to ensure they are at optimal ripeness and sweetness. The company sells both whole and pitted dates, so snack away, add to cakes and cookies, puree in smoothies and shakes, or add to nutty couscous. All nutrient-loaded dates (high in potassium, fiber, and magnesium), are organic, the company continuously works towards more sustainable packaging, and all things considered... sounds like the best date anyone here has had in a long time.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2020-08-06T20:40:00-04:00","updated_at":"2020-08-07T19:08:06-04:00","summary_html":"","template_suffix":"","handle":"joolies","tags":""}
Little Apple Treats
Brent Bailey, October 13, 2019

In 1999, Dan Lehrer and Joanne Krueger needed a change. They had been operating Flatland Flower Farm, a small plant...

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{"id":12426973,"title":"Little Apple Treats","created_at":"2014-02-21T13:25:14-05:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/LittleAppleMaker_medium.jpg?42085\"\u003eIn 1999, Dan Lehrer and Joanne Krueger needed a change. They had been operating Flatland Flower Farm, a small plant nursery, out of their backyard in Berkeley, California, but city life and city space were limiting. A charming little house in the middle of 22 acres of apple orchard in the hills west of Sebastopol became the bigger backyard for a growing business.\u003c\/p\u003e\n\u003cp\u003eThe husband and wife team creates fresh value-added products from heirloom apples growing in the now-certified organic orchard. The pressed juice and dried apple bits are combined with other locally grown ingredients to craft sweet granolas and sticky caramels, among other treats.\u003c\/p\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2019-10-13T18:14:00-04:00","updated_at":"2020-03-10T16:27:15-04:00","summary_html":"","template_suffix":"","handle":"little-apple-treats","tags":""}
Hella Cocktail Co.
Brent Bailey, July 2, 2019

Tobin Ludwig, Eduardo Simeon and Jomaree Pinkard are old friends who share a love for tinkering around behind a bar....

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{"id":6018638,"title":"Hella Cocktail Co.","created_at":"2012-05-03T21:26:32-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/Hella_Bitters_medium.jpg?v=1523914323\" alt=\"Hella Bitters\"\u003eTobin Ludwig, Eduardo Simeon and Jomaree Pinkard are old friends who share a love for tinkering around behind a bar. Hella Bitter was founded in Williamsburg, Brooklyn – but its heart is in the Bay Area where a few of them grew up. Bitters brewing started out as a weekend hobby for Eduardo and his roommate and old friend, Benjamin Harrison; but, inspired by the rise of American cocktail culture, they dove into the small-batch bitters business. \u003c\/p\u003e\n\u003cp\u003eThey launched a Kickstarter campaign to make a 50-bottle batch; it raised twice as much as the goal. Even better, they started to spot bottles of their bitters at top-notch bars and restaurants in New York, Washington D.C. and the Bay Area. \u003c\/p\u003e\n\u003cp\u003eThe current team produces the bitters at Hot Bread Kitchen's incubator space in Harlem. Spices and roots (that's what makes bitters \"bitter\") are \"cold macerated\" in a high proof spirit, like 160 proof vodka. The higher the alcohol content, the more efficient it'll be in pulling out the flavors of the ingredients. Super strong spices like green cardamom or cinnamon stick need to be controlled carefully; the team bundles them in cheesecloth so they can be removed easily before overpowering the recipe. Nature is variable – they really go by taste and not precise timing during maceration. But in general, Citrus takes about one month and Aromatic, about 2 weeks. \u003c\/p\u003e\n\u003cp\u003eSugar is then caramelized, adding essential sweetness, another rich layer of flavor, and that handsome dark brown color. Finally, there is the filtration process – also time-consuming but results in beautiful color and clarity. It's worth observing that many other bitters come in dark bottles but Hella is proud to show off everything in clear glass (and a cool label, too, we might add).\u003c\/p\u003e\n\u003cp\u003eThe team is constantly re-evaluating their production methods as they scale, determined to sell bitters to everyone who wants them without compromising quality. Recently, they upgraded from 30-gallon barrels to 550-gallon containers for maceration. \u003c\/p\u003e\n\u003cp\u003eHella Bitter wants people to use their product to make their drinks a little bit bitter. And they're eager to educate how bitters can be used creatively in food preparation, too. As they put it, \"We’re starting small, and we’re dreaming big.\"\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\np.p1 {margin: 0.0px 0.0px 8.0px 0.0px; line-height: 17.0px; font: 15.0px Helvetica}\np.p2 {margin: 0.0px 0.0px 8.0px 0.0px; line-height: 11.0px; font: 10.0px Helvetica}\nspan.s1 {text-decoration: underline ; color: #053bee}\n--\u003e\u003c\/style\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2019-07-02T14:40:00-04:00","updated_at":"2019-07-02T15:25:03-04:00","summary_html":"","template_suffix":"","handle":"hella-bitter","tags":"","image":{"created_at":"2018-04-16T17:32:33-04:00","alt":"","width":240,"height":160,"src":"\/\/mouth.com\/cdn\/shop\/articles\/Hella_Bitters.jpg?v=1523914353"}}
Yee-Haw Pickle Company
Brent Bailey, June 10, 2019

It wasn't until Allison Cesati found herself in a major pickle that she realized pickling was her calling. It was...

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{"id":13283745,"title":"Yee-Haw Pickle Company","created_at":"2014-04-01T11:00:05-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/yeehawpickles_medium.jpeg?44850\"\u003eIt wasn't until Allison Cesati found herself in a major pickle that she realized pickling was her calling. It was winter, and she had just injured her leg, leaving her unable to get the physical exercise she wanted. But one thing she found herself wanting that was within reach was salt: lots of it. Fearful of filling up on unhealthy chips, Allison sent hubby Andrew to the grocery store to track down a more waistline-friendly salty alternative: pickles. \u003c\/p\u003e\n\u003cp\u003eAllison and Andrew tried to enjoy their new snack choice, but found that it only tasted like chemicals. They were disappointed by the brine of preservatives, sugar and artificial ingredients in mainstream pickles, as well as their practices of outsourcing. So, they decided to take matters into their own hands. \u003c\/p\u003e\n\u003cp\u003eStarting out in 2011 with just waxy store-bought cucumbers in a pot on their camp stove, the Park City, Utah couple gradually began sourcing local ingredients to make pickles in small batches—just 16 jars at a time. Aiming to support local agriculture businesses by keeping production in-house and dedicating attention to detail and sustainability that couldn't be duplicated by their factory-made counterparts, Allison and Andrew founded Yee-Haw Pickle Company. Why Yee-Haw? The couple shares the same enthusiastic exclamation for a powdery day on the slopes as they do for lovingly made pickles. In fact, Andrew and Allison aim to capture the whole ethos of the Mountain West with their brand, adorning the labels with images of a honey cart, an old pickle factory and a bronco buster. After all, these two are trail-blazers on the new frontier of pickling.\u003c\/p\u003e\n\u003ch5\u003e\u003c\/h5\u003e","blog_id":1310142,"author":"Brent Bailey","user_id":23116578850,"published_at":"2019-06-10T15:43:00-04:00","updated_at":"2019-06-10T15:44:00-04:00","summary_html":"","template_suffix":"","handle":"13283745-yee-haw-pickle-company","tags":""}
Nodine's
Mouth Team, June 10, 2019

You know that someone is really hog wild when they “know a guy” specifically for bacon. But when it came...

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{"id":31167021090,"title":"Nodine's","created_at":"2019-06-10T11:47:42-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/NodinesSmokehouse_large.jpg?v=1560181629\" alt=\"Nodine's Smokehouse Calvin and Ronald Nodine\"\u003eYou know that someone is really hog wild when they “know a guy” \u003cem\u003especifically\u003c\/em\u003e for bacon. But when it came to Ronald Nodine, he loved bacon \u003cem\u003ethat\u003c\/em\u003e much. Whenever he needed to restock his supply, he drove out to the foothills of the Berkshires to visit a farm that made small-batch bacon.\u003c\/p\u003e\n\u003cp\u003eAfter years of this routine, Ronald made his regular drive to the farm and found out there was no bacon to be seen. The farmer told him that the small-time operation was closing—he was ready to retire. He offered Ronald a pretty savory deal—$100 and he’d hand over his client list and would train Ronald in basic butchery and meat curing. Ronald was suddenly faced with a difficult decision—continue life as an engineer or channel those skills into bacon production. Sold!\u003c\/p\u003e\n\u003cp\u003eRonald, his wife Johanne and their child Calvin moved to Torrington, Connecticut, to pursue their new endeavor. Unfortunately, Ronald’s bacon mentor passed away two weeks before the new plant was finished and before he could pass on any of his essential knowledge. But Ronald was already in too deep to give up. He audited classes at the University of Connecticut, majoring in Bacon. (Jk, but wouldn’t that be \u003cem\u003eawesome??\u003c\/em\u003e) We never would’ve guessed that at UConn you can learn about Old World bacon techniques (such as brining meats instead of curing), pomace (aka sustainable apple pulp used to flavor meats) and vegetable powders to enhance flavor... leave it to a true bacon enthusiast to find those specialized classes.\u003c\/p\u003e\n\u003cp\u003eThat was 1969. Nodine’s now produces much more than bacon, including poultry, fish and cheeses. They’ve expanded from Torrington to a retail location in Goshen and a restaurant in Canton. Ronald recently hung up his apron, passing the torch to Calvin, who caught bacon fever at age 9.\u003c\/p\u003e\n\u003cp\u003eWhat hasn’t changed is an uncompromising dedication to the finest, high-quality ingredients and their incredibly innovative foods that are always \u003cem\u003ebacon\u003c\/em\u003e us crazy.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-10T11:47:00-04:00","updated_at":"2020-03-11T10:15:34-04:00","summary_html":"","template_suffix":"","handle":"nodines","tags":"artisanal bacon, Calvin Nodine, Connecticut makers, Nodine's, Nodine's Smokehouse, Nodine's Smokehouse bacon, Ronald Nodine, small-batch bacon","image":{"created_at":"2019-06-10T11:47:42-04:00","alt":"","width":432,"height":288,"src":"\/\/mouth.com\/cdn\/shop\/articles\/NodinesSmokehouse.jpg?v=1560181662"}}
Brooklyn Candle Studio
Mouth Team, June 10, 2019

Tamara Mayne has a big family. There are family members in New York, Virginia, California... so you can imagine when...

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{"id":31166595106,"title":"Brooklyn Candle Studio","created_at":"2019-06-10T11:13:05-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/BrooklynCandle240x160_large.jpg?v=1560179569\" alt=\"Brooklyn Candle Studio founder Tamara Mayne\"\u003eTamara Mayne has a big family. There are family members in New York, Virginia, California... so you can imagine when it came to big holidays like Christmas, it is nearly impossible to get everyone a gift, not to mention a thoughtful one.\u003c\/p\u003e\n\u003cp\u003eGifting is strangely what led Tamara to candle-making. Browsing the aisles of a New York City Michael’s crafts store during the holiday season of 2012, she glanced at an at-home candle making kit. The wheels started turning… a gift that was practical, personal and used her creative skills? It was a q-\u003cem\u003ewick\u003c\/em\u003e sell.\u003c\/p\u003e\n\u003cp\u003eShe admits that her first experiments were “just a disaster.” She took the kit home to her studio apartment on the Lower East Side, only to realize she needed jars. She bought 24 jars of tomato sauce at a local Trader Joe’s, which she poured out into Ziploc bags and proceeded to soak in the tub to remove the labels. Most people would’ve given up at this point, but not Tamara. The challenge only made her more invested.\u003c\/p\u003e\n\u003cp\u003eAfter rave reviews from her family, she started experimenting with scents, aromatherapy and wax types and temperatures. At her day job as a designer and fashion art director, she would steal moments away to design candle labels or launch packaging. But things really took off when she opened an Etsy shop, the official opening of Brooklyn Candle Studio in 2013. Less than a year had passed since making her first candle, but orders streamed in as more and more people learned of her aesthetically pleasing product. Within months, an order for 1,000+ candles came in—it was time for her to take her hot idea and leave her day job.\u003c\/p\u003e\n\u003cp\u003eTamara’s candles stand out not only for their exquisite perfume and packaging. Sustainability is at the core of the business – each product is 100% soy wax, derived from American-grown soy beans and lead-free cotton wicks. The candles are preservative and petroleum-free, cruelty-free and vegan, and the jars and packaging are all recyclable. And Tamara carefully curates the collection of makers who influence the product, from the perfumers (who spend 6-8 months experimenting per scent) to the packaging engineers to the glassmakers.\u003c\/p\u003e\n\u003cp\u003eTamara claims still can’t believe that the whole thing started as a simple gift for her family members. But you understand that the company is backed by a burning passion when you hear her wax poetic about the benefits of a good candle.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-10T11:13:00-04:00","updated_at":"2019-06-10T11:13:18-04:00","summary_html":"","template_suffix":"","handle":"brooklyn-candle-studio","tags":"artisanal candles, Brooklyn Candle Studio, Brooklyn makers, Tamara Mayne","image":{"created_at":"2019-06-10T11:13:05-04:00","alt":"","width":733,"height":489,"src":"\/\/mouth.com\/cdn\/shop\/articles\/BrooklynCandle240x160.jpg?v=1560179585"}}
2 Queens Honey & Tea
Mouth Team, June 7, 2019

Artist and designer Charles Wilkin was ready for a change, something to bring his New York life some “danger.” Immediately,...

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{"id":30459592738,"title":"2 Queens Honey \u0026 Tea","created_at":"2019-04-05T13:10:29-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/2QueensHoneyCrop_large.jpg?v=1554735391\" alt=\"2 Queens Honey\"\u003eArtist and designer Charles Wilkin was ready for a change, something to bring his New York life some “danger.” Immediately, his mind went to skydiving... but when he asked his partner and friends if they’d join him on the adventure, not one was interested. He went back to the drawing board and came up with the idea of beekeeping. Bees are dangerous, right?\u003c\/p\u003e\n\u003cp\u003eHe now chuckles at his naivety, “I quickly discovered that bees are not dangerous at all, but incredibly gentle creatures that are so important to the world.” Danger or not, his interest was piqued. Instead of diving right in (as he might’ve off a plane), he started slow and took a beekeeping class in the city. He quickly learned about the declining numbers of honeybees and how this negatively impacts agriculture and our environment on the whole. This newfound knowledge inspired him to make it his bee-siness to change the plight of the honeybee, even in a small way.\u003c\/p\u003e\n\u003cp\u003eLuckily, he and his partner had a property upstate in Narrowburg near the Catskill Mountains, perfect for cultivating a young hive... or so he thought. The first hive was a “dismal failure” (his words) due to a harsh winter, but Charles was determined. He took a more academic approach to the project, learning that there were three key components to a successful colony: plentiful water, open fields, and seasonal plant varieties. He chose strategic locations for his bee yards, stationing 15 new ones on his property and others on neighboring farms.\u003c\/p\u003e\n\u003cp\u003eLike the queen bee maintaining her hive, his work keeping his colonies healthy is never done. He is constantly, ahem, buzzing between his hives and is committed to producing 100% raw honey and spreading his knowledge about the importance of the honeybee to our world.\u003c\/p\u003e\n\u003cp\u003eAs for the name of the company... Charles glances over at his partner and winks. Oh, \u003cem\u003ehunny\u003c\/em\u003e.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-07T16:58:00-04:00","updated_at":"2021-02-13T15:43:09-05:00","summary_html":"","template_suffix":"","handle":"2-queens-honey-tea","tags":"2 Queens Honey, maker, Makers, New York Makers","image":{"created_at":"2019-04-08T10:56:58-04:00","alt":"","width":1138,"height":759,"src":"\/\/mouth.com\/cdn\/shop\/articles\/2QueensHoneyCrop.jpg?v=1554735418"}}
Peter Luger Steak House
Mouth Team, June 5, 2019

Little known fact: Peter Luger Steak House, the famed, legendary Brooklyn establishment, wasn’t always called Peter Luger. In fact, when...

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{"id":31135662114,"title":"Peter Luger Steak House","created_at":"2019-06-05T11:07:53-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/PeterLugerBuilding240x160_large.jpg?v=1559747187\" alt=\"Peter Luger Steak House\"\u003eLittle known fact: Peter Luger Steak House, the famed, legendary Brooklyn establishment, wasn’t always called Peter Luger. In fact, when it first opened in 1887, it was called Carl Luger’s Cafe, and it was primarily a hall for billiards and bowling.\u003c\/p\u003e\n\u003cp\u003ePeter was the owner, but his nephew and business partner, Carl, was head of the kitchen. For about 20 years, the restaurant remained a local haunt, with only Williamsburg neighbors dropping in. But with the opening of the Williamsburg Bridge in 1903, a new crowd of businessmen started crossing the river for Carl’s high-quality steaks and the rather solemn tone set by Peter, who was known to hover around the dining room with a stoic glare. He wasn’t enough to scare meat-loving Manhattanites away.\u003c\/p\u003e\n\u003cp\u003eIn 1920, a seemingly inconsequential neighbor moved in across the street. It was Sol Forman, a silver wares manufacturer and distributor. And though this was definitely convenient for the restaurant, which quickly hired Sol as a supplier for restaurant necessities, it wasn’t until decades later that Sol would truly impact Luger’s legacy.\u003c\/p\u003e\n\u003cp\u003eWhen Peter Luger passed away in 1941, the restaurant fell into disrepair. Sol, who was known to eat two and sometimes three steaks in one day, refused to find another lunch spot. When, by 1950, the desolate steakhouse went to auction, he eagerly went to bid...and was the only one who bothered. Deed in hand, he soon went to work restoring Lugers to its former glory. His wife Marsha became the head of meat inspection and purchasing. She immediately honed her new task, beefing up on her butchery knowledge under the tutelage of a former USDA grader. Together, Sol and Marsha built out the on-site dry aging facilities and built Peter Luger into a national name, a destination for discerning carnivores.\u003c\/p\u003e\n\u003cp\u003eToday, the Forman family members carefully select the meat and still operate the restaurant. They attribute their continued success with “not messing with much.” The scrubbed oak tables, chairs and bar have been in place since Luger. Succulent steaks (10 tons a week!) continue to flow ceaselessly from the kitchen. The mood even still remains reverential. But, of course, it’s not a billiards hall anymore.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-05T11:07:00-04:00","updated_at":"2019-06-05T16:30:39-04:00","summary_html":"","template_suffix":"","handle":"peter-luger-steak-house","tags":"","image":{"created_at":"2019-06-05T11:07:53-04:00","alt":"","width":1174,"height":783,"src":"\/\/mouth.com\/cdn\/shop\/articles\/PeterLugerBuilding240x160.jpg?v=1559747273"}}
Willa's Shortbread
Mouth Team, June 5, 2019

Does your family have that sacred secret recipe that’s handed down through the generations? The oldest aunt or grandmother might...

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{"id":31135531042,"title":"Willa's Shortbread","created_at":"2019-06-05T11:01:01-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/WillasShortbreadsMaker240x160_large.jpg?v=1559746700\" alt=\"Willa's Shortbread founder\"\u003eDoes your family have that sacred secret recipe that’s handed down through the generations? The oldest aunt or grandmother might safeguard it. Well, in the case of the Allen family of the Highlands of North Carolina, their family secret recipes are their shortbread and cheese biscuits recipes. Almost 40 years ago, grandmother Willa Allen began baking traditional shortbread from her home kitchen. It was reserved only for special occasions at her local country club.\u003c\/p\u003e\r\n\u003cp\u003eBut word travelled fast… as did demand. She expanded her kitchen, adding in a second oven, and started to offer the baked goods at her local markets. Locals were no longer willing to wait for those special occasions at the club—Willa’s shortbreads were an everyday necessity. Her name first became legendary in the Carolinas, but as people moved away, Willa received mail orders from across the country. Another expansion to a larger commercial kitchen in Flat Rock, NC, was necessary to keep up with orders coming in from local gourmet stores and bed and breakfast inns.\u003c\/p\u003e\r\n\u003cp\u003eIn 2006, Willa decided it was time to hang up her apron, but more importantly, it was time to pass on her secret recipes. Her son Clark Allen and his wife, Tracy, along with her sister Teresa Rion and her husband, Eric, partnered up and acquired the ever-expanding baked goods dynasty. Production moved out of the Allen home of North Carolina to the rolling hills of Goodlettsville, TN, but everything is still made by hand in small batches with all-natural ingredients, no preservatives or artificial ingredients. Just as Willa did. And those family recipes? The Allens and Rions still keep them under lock and key.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-05T11:00:00-04:00","updated_at":"2019-06-05T11:01:01-04:00","summary_html":"","template_suffix":"","handle":"willas-shortbread-1","tags":"Bakers, Cookie makers, Gourmet cookies, Tennessee Makers, Willa's Shortbread, Willa's Shortbread founder","image":{"created_at":"2019-06-05T11:01:01-04:00","alt":"","width":708,"height":472,"src":"\/\/mouth.com\/cdn\/shop\/articles\/WillasShortbreadsMaker240x160.jpg?v=1559746861"}}
Marshall's Haute Sauce
Mouth Team, June 5, 2019

Sarah and Dirk Marshall were both social workers in Portland. Obsessed with building community among their clients, they found that...

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{"id":31135498274,"title":"Marshall's Haute Sauce","created_at":"2019-06-05T10:55:30-04:00","body_html":"\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/MarshallsHauteSauce240x160_large.jpg?v=1559746416\" alt=\"Marshall's Haute Sauce founders Sarah \u0026amp; Dirk Marshall\"\u003eSarah and Dirk Marshall were both social workers in Portland. Obsessed with building community among their clients, they found that the single best way to bring people together was food. Sarah, in particular, would her home crockpot into the residential development where she worked, and in her spare time, taught kids about the basics of healthy food preparation and canning methods.\u003c\/p\u003e\n\u003cp\u003eLittle did they know that one of Sarah’s small lessons would turn their lives around. When she concocted a habanero curry sauce, it wasn’t just the kids who took note. The adults gave rave reviews and many even encouraged her to turn the sauce into a business. Finally by 2011, she cooked up enough confidence struck out on her own.\u003c\/p\u003e\n\u003cp\u003eIt only took two years for demand to grow to the point that Sarah tapped Dirk... It was time for him to leave social work and start pitching in. Dirk recognized it was time to retire the ol’ crockpot and helped Sarah move the operation into a commercial kitchen space. And with Dirk on board, they had extra time to expand the community around the hot sauces. A network of local farmers and makers formed to supply their ever-growing demand for fresh produce and small-batch products.\u003c\/p\u003e\n\u003cp\u003eSarah proudly proclaims, “We believe in small business owners, farmers and producers and work with as many as we can find.” (Hey, we could say the same!) Local Willamette Valley Pinot Noir in their Cranberry Red Habanero Sauce. Bee Local honey for any sauces that need a little sweetness. And they exclusively use Jacobsen Salt-Works salt. (Those last two happen to be Mouth makers, too!) Each sauce is a tour to different local makers. Guess you could say it’s a \u003cem\u003ehaute\u003c\/em\u003e take of Portland’s best.\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2019-06-05T10:55:00-04:00","updated_at":"2019-06-05T10:56:26-04:00","summary_html":"","template_suffix":"","handle":"marshalls-haute-sauce","tags":"artisanal hot sauce, gourmet hot sauce, Hot Sauce, Marshall's Haute Sauce, Marshall's Hot Sauce founders, Oregon makers, Portland makers, Sarah and Dirk Marshall","image":{"created_at":"2019-06-05T10:55:30-04:00","alt":"","width":847,"height":565,"src":"\/\/mouth.com\/cdn\/shop\/articles\/MarshallsHauteSauce240x160.jpg?v=1559746530"}}
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