Phil talks about different methods of hydroponics, peppers he’s most excited about growing, and lots of advice for those looking to learn more about growing peppers and hydroponics.
My mother is South American and my father is from the Middle East, and dinner at our house while I was growing up often involved a number of table condiments both spicy and not. For example, my father introduced me to schug (pronounced “skoog”) at a young age, which is...
My name is Ron and I’m proud to be the founder of Fartley Farms, a small-batch hot sauce company based out of Columbus, OH. Being in the same city where CaJohn’s originated gives people a certain level of expectation when it comes to hot sauce, but we feel like we’ve held up pretty well here at the start of our journey.
Geoff Barker, fermented hot sauce maker and owner of Sabarac (Australia) shares different techniques of fermenting and discuss some tips for beginners.
Former NFL player and owner of Kyvan Foods, Reggie Kelly, comes on the Craft Hot Sauce Podcast. Reggie shares how cooking is such a big part of his life, mantras that he’s held tight that have helped him be a top performer on the gridiron and in business, and talks about some early business mistakes he encountered.
I remember all the Louisiana-style hot sauces at seafood restaurants in Galveston, Texas back in the early 90s. The high vinegar content made them great for eating raw oysters jambalaya, etouffee, and gumbo.
My influences come from growing up in Southern California being surrounded by so much great Mexican food, I developed a love and appreciation for Mexican cuisine. One of my first memories with hot sauce was noticing all the different hot sauces there are to try.
Gene from Karma Sauce in Rochester, New York shares what happens to your business when your sauce is featured on Hot Ones on YouTube, how he got started making hot sauce, and what it's like to grow all the peppers that go into your hot sauce.
$ 39.00
