I didn’t even know that sweet pepper relish was a thing when I dropped a sample spoon of the luscious condiment on my tongue. After 3 hours walking the aisles of the massive Fancy Food Show, you get a little tasted out. By that point, you are not expecting to taste something that excites you the way this did. As my tastebuds transmitted the sweet and spicy to my brain, Andrew Schiavetti, founder of Fourth Creek Food Co., smiled widely as if to say, “I’ve been seeing reactions like this all day.” On second bite, I knew I was hooked. “What is this?” I asked as if it came from another planet. Ready with the answer, the rep, explained in detail but all I heard was “amazing”. The story I missed, because my brain was focusing on taste, was one of those my-mom-made-this-awesome-so-we-jarred-it-for-your-pleasure type stories. The best part is their whole line is this good and I am subsequently addicted to bruschetta made solely of their products. Thanks mom Fourth Creek.
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Ashley started Farmbox Direct because she thinks that the freshness of the farm should be available to everyone. Here in NYC we have an incredible framers market network but even then it’s sometimes tough to stop in. When I can, I usually spend the day with a brussel sprout tree or some lacinto kale hanging out of my bag. Farmbox Direct brings the freshness of the farm (or green market) to your door. It’s sort of like a CSA and Hello Fresh smashed together. The box comes with what is fresh, local and at it’s peak, given the unpredictability of mother nature. This is a good thing for adjusting our eating habits back to the seasonal, locavore ways of the past. I remember when I was a kid, my grandmother would spend a weekend canning tomatoes because they didn’t grow in the winter. Not the case today. That’s because those winter tomatoes are greenhouse, pesticide, growth hormone, genetically altered seed, specimens that probably can grow on Mars (and they taste like it too). Ashley’s roots are on a farm which makes her perfect to start a service like this. She understand the enormous impact it can have on farmers and those of us subscribed to their delicious, natural bounty.
Achaar is Indian pickles. Besides the puntastic name of the company, Chitra Agrawal and Ben Garthus make a delicious version of this Indian staple. No joke my Indian mother-in-law raved the entire time she cleaned out the jar. We’ve been smearing it on everything from sandwiches to fish. Word is a new flavor is in the works. You can pick up a jar in Brooklyn, obviously, bt there distribution is expanding quickly. Non-Brooklynites rejoice at one of these locations.
Ahh, the paleo diet. It’s an admirable regimen incorporating the simple foods the cavemen and women who went before us decided to place between their ancient incisors: fruits, veggies, nuts, seeds, meat, eggs, and…crackers? Yep, peeps, you heard correctly – the cracker for the modern-day caveperson is finally here. The homo sapiens at Snackin Free have come up with Paleo Crackers for when you want your neolithic diet with the crunch and convenience of modern, packaged snack food. With only 16 grams of carbs, eight different varieties including Cinnamon Graham, Toasted Onion, and Cheddar N’ Chives, and tasty ingredients like tapioca flour, jalapeno powder, and Himalayan pink salt, there’s something for everyone to love – Neanderthal wannabes and otherwise.
Impossible to drop into Montreal without some David McMillan and Frédéric Morin touchpoint. This trip, it was snacks and drinks at their newish wine bar Le Vin Papillon and some Joe Beef Butcher’s Blend. This souvenir was acquired at a local market in the Westmount proving that the Joe Beef dynasty reaches far from the humble, pioneering roots of Little Burgundy into even the shishiest of Anglo-Quebec ‘hoods. As it should.