Floyd Cardoz collab with Burlap and Barrel

We love our chips here in America. The ladies of Six Foods wanted to make something better than the potato chip that was also sustainable. Chirps Chips were born from cricket flour saving 1999 gallons of water compared to what it takes to make a cow. it used to be have your cake and eat it too. In this healthful thinking food climate it’s turned into have your chips and protein too. The Six Foods team has launched with three flavors, BBQ, cheddar and (the classic) sea salt. I couldn’t find much on their process just yet but I’m sure there’s more knowledge to be dropped soon as Chirps hit the shelves. For now dig into a combo pack.

We’ve been big into barrel aged things that traditionally have never seen the inside of a barrel. SOSU Barrel Aged Sriracha takes it to the next, next level by applying this trend to a hot sauce. Just when you thought your hot chicken was perfected, along comes this depth in a jar to add yet another layer of complexity to your dinner party wow-pertoire. Secretly we dip carrots straight into the jar when no ones looking for a quick snack.

Today’s the day of atonement. I only know this as an honorary member of “the tribe” having sat through my fair share of Yom Kippur dinners. This is the meal that breaks the fast of the past 24 hours. This was the day that sent all my Jewish friends home from soccer practice early to beat sundown in high school. The thing is, my jew crew didn’t really do the fasting part very well BUT they definitely did the breaking part excellently. The typical Jewish cuisine gets a poor rep. This, under the trained taste buds, is a falsely perpetuated opinion perhaps the same way Portlanders say it’s always grey in Stumptown. For context and as a case in point, I’ve sampled some incredible homemade gefilte fish that can go toe to toe with any cultural cuisine. To this end, Jewish food needs better press and a little more marketing oomph to jump the hurdle into main stream. Ashley Albert is spearheading the effort with her artisanal matzo company from Brooklyn, The Matzo Project. Salted, cinnamon or everything (as in bagel) are your delicious choices. You can’t pick wrong. We’ve tasted them all. You might be asking why I didn’t post this last week. That’s the point you should be stocking this year round. Eating it instead of chips or Triscuits. Plus, those of you who partake in the festivities, you’ve got Sukkot in five days. Stock up.

I met Hansen Shieh in the “new” products aisle at the Fancy Food NYC. He was first in a long line of new vendors and the Earthy. Spicy. Tingly. did it’s job. It drew me right in and had me asking for more. That more was a couple spoonful of Hansen’s truly deep sauces. Incredible flavors on their own, how he can bottle them that way is even more impressive. Typically the jar of sauce looses something from mom’s kitchen to co-packer. Aside from the sauce Hansen knows his stuff, tells a great story and is super gracious. Closing deals is a big part of the show and not being a buyer, I sometimes have trouble focusing purveyors to talk beyond the sale. Not the case with Hansen. Since that talk, we’ve had some Earthy Spicy Tingly in the pantry at all times.