Having grown up with a limited barbecue sauce pantry—mostly tomato-based—I was really excited when V Spehar expanded my world by introducing me to the South Carolina mustard version, Lillie’s of Charleston’s “Hab Mussy” (Have Mercy). Founder Tracey Richardson uses her dad Hank Tisdale’s recipe and it is great on all kinds of porky bits—ribs, chops, […]
Main content starts here, tab to start navigating As a model in front of the camera, Somali-born Hawa Hassan was always participating in someone else’s story. With her company, Basbaas Sauce, she is telling her own story. She proudly shares a heritage she once put aside as a refugee coming to this country alone at […]
Main content starts here, tab to start navigating An environmental journalist and a climate policy expert moved from analyzing the challenges to addressing the problems by sourcing beautiful teas from organic estates nestled in the hills of northern India. Shop Alaya teas are gentle yet distinct. To appreciate them, slow down and take notice rather […]
The fifteen-year-old beloved San Francisco food and social justice organization La Cocina works with talented chefs (mostly women, BIPOC and immigrants) to provide the resources necessary to help their businesses thrive. Developed in the kitchen incubator, products like Christine Doerr’s NeoCocoa chocolates and Guisell Osorio’s Sabores del Sur chocolate-covered alfajores are adored. Luckily, La Cocina […]
Main content starts here, tab to start navigating Sana Javeri Kadri’s spice company Diaspora Co. is arguably one of the most influential sustainably-sourced brands today. It all began when Sana wanted to make the late-2016 turmeric latte trend more equitable and rooted in its cultural origins by sourcing turmeric from a small family farm in […]
Main content starts here, tab to start navigating Chef-community builders Mavis-Jay and Sicily Sierra set out to uplift Black food stories, culture and heritage from a place of joy and resilience. And that means, in part, making delicious hot sauces and a sweet and smokey dry rub and other mixes, available to all. Shop The […]
Main content starts here, tab to start navigating “Mole to our family is everything,” says Bricia Lopez Maytorena of Los Angeles’s iconic Oaxacan restaurant, Guelaguetza. The intense mole paste is made by a family in Mexico with loads of different chiles from ancho, mulato, Mexican pasilla, black chilhuacle and spices. All it takes is ten […]
Main content starts here, tab to start navigating In the old cafeteria of a decommissioned middle school in rural Pueblo, Colorado, right in the heart of chili pepper-growing country, Jojo Collins is making fiery, small-batch, wild fermented chili sauce. Just three kinds: red, green and unicorn (of course!). Shop With only 5 ingredients, and none […]
Main content starts here, tab to start navigating Nidhi Jalan found her life’s mission when she heard a friend at a dinner party say she’d make more Indian food if it weren’t so labor-intensive. Starting with a stand at Brooklyn’s Smorgasburg, she eventually created four simmer sauces that put Indian flavors on speed dial. Shop […]
Main content starts here, tab to start navigating As a chef at The Boonville Hotel in California, Krissy Scommegna put the classic Basque Piment d’Espelette on everything. The problem? It wasn’t local and it was expensive. As a solution, she figured out how to grow, dry and grind peppers. She and her husband Gideon Burdick […]
Skip to main content Main content starts here, tab to start navigating Three women, introduced through their kids and bonded by a love of food, launched a tahini brand Seed + Mill in Manhattan’s Chelsea Market hoping foodies would flock to try tahini soft serve and cardamom halva. And flock they did. With CEO Rachel […]
Andre Springer is a drag artist whose performance has centered around their homemade hot sauce. Fauzia Abdur-Rahman is a street cart vendor with a twenty-five year following for her Jamaican-Fusion food and jerk seasoning. They have one important thing in common. They are part of Hot Bread Kitchen’s small business community, which helped them scale […]
Main content starts here, tab to start navigating Pastry chef Auzerais Bellamy set up a website four years ago to test an idea: itty bitty Blondies. She had 500 orders in two weeks and Blondery was born. Her brilliance is in applying the scale and elegance of a French petit four to a classic American […]
Main content starts here, tab to start navigating In Ethiopia’s Gera Forest, NGO consultant Ariana Day Yuen tasted raw honey recently harvested from local Geteme trees. It was thick and chewy with hints of citrus and fresh flowers. Yuen now works with smallhold forest farmers to produce four single-tree honeys under her Forested Foods’ Maryiza […]