I have an unnatural penchant for simple, straightforward things. Design is one of them. When I was a kid I loved the no-frills aisle in my supermarket. To this day, simple food packaging gets me jazzed. Public Goods is the latest in the short line of cleanly designed packaging available. The trick to these companies is that the food needs to be equally as good as the package design. Yeah, we eat with our eyes but only until it touches our tongues. So when my first box arrived I admired the unboxing but then tore right into a pack of ramen. Slurping down the last little bits of noodles was the acknowledgment of quality and validation of the small membership fee that allows these inexpensive, yet quality, items to show up on my doorstep. They jumped off as a Kickstarter and now are in full swing with stock across personal care, household, grocery, vitamins and supplements, and pet supplies. We heavied up on the grocery department but threw in some dental floss for good measure. Pro tip 😉 Oral hygiene is key when you are always eating. If you’re fast, you might still be able to catch the sale they were running on membership this month.
More Food Stuff
It took two American pandemic’s to create Peter Luger’s Delivery. Remember 1887, their founding year, was before 1918 Spanish Flu season. We’ve been vocal about our love for this establishment and its place in a New Yorker’s New York history. Legend has it, they get first pick from all the meat that comes through the boroughs. That means if they were to turn into a butcher shop, they would instantly be the best butcher in the city. If you believe this lore, well, that butcher shop is now open for business. Launched yesterday with 6 pre-fixe packages, the legendary cuts can be yours to take home. There’s no mention of how to cook them to the delicious perfection they have mastered in restaurant, nor are they accompanied with those kitschy doneness tags they stick out of the chop when it comes bubbling to the table. For that, you’ll have to hit the interwebs. There’s one modification to the packages and we found it a bit odd. A drop down allows you to add on 2 or 4 packs of their supermarket bacon. (We’re head-scratching on that one a little) None-the-less, for the cost of the rest of your grocery bill you can have steak for 4 at your home table. Sizzling, “shine” dripping, monogrammed plate not included.
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.
Last year I explored Maine for the first time ever on a four day road trip. As I pecked around Portland to Belfast to the LL BEAN HQ, I found lots of great bites. One of my favorites was the very publicly applauded, yet new to me, Raye’s Mustard. With 100 years of history and what seems like as many flavor concoctions, there’s a version for everyones taste. Boasting small batch crafted, high in antioxidants, gluten-free, low sodium and no GMOs, makes you love it even more. Founded in the family smokehouse to produce mustard for Maine’s burgeoning sardine industry, the origins story only adds to the quintessential American dream story. We dig the Raye’s Horseradish Mustard on a roast beef sando, in fact, we knocked back one of those today.