Laura and Jared of Poor Devil Pepper Company share their journey with starting their fermented hot sauce company, collaborating with artists, sourcing from local farmers, and their zero waste approach.
The Kitchen Garden is a 45-acre organic specialty vegetable farm located in Sunderland, Massachusetts. Tim Wilcox and Caroline Pam started the farm in 2006 after meeting at the Union Square Greenmarket in New York City in 2003, where they both worked as market managers.
It all started on Halloween in 2015 when we bought a lot of jalapeños for a recipe to make bacon-wrapped stuffed poppers. Instead of letting the jalapeños go to waste, we created our Jalapeño Lime hot sauce, which is the same recipe we use today.
My name's Mark and I run Singularity Sauce Co. I'm a Scottish sauce maker based in Aberdeenshire. I create sauces using local and seasonal produce, wherever possible. You want to know more? Great! Read on.
We start with sourcing our key fresh ingredients from local and regional farms and suppliers to reduce our carbon footprint. Our pepper supplier is only a few miles down the road from our facility. Our labels are made from recycled paper and of course, our glass bottles and PET lids are recyclable.
It all started in 2009 when I was trying to make the perfect hot wings with something other than Frank’s Red Hot. After countless trips to my local hot sauce store, my obsession with wings changed to hot sauce.