Town Tine Hot Sauce was created by Bernard King and Eibhlín Cooke in the summer of 2020 and was a product of their keen interest in hot sauce, fermented foods and, in reality, boredom as a result of the Covid-19 restrictions that were in place in Ireland at the time. Although both parties had loved hot sauce prior to making their first batch, neither had ever thought that they would ever be making and selling it in their local community and beyond.

Paul and Tasia share their nine year hot sauce journey and how their story started well before that. Big Red's Hot Sauce is located in Phoenix, Arizona.

On the podcast David discusses his love for creating music and being an MC, how his Dad's Indonesian culture has influenced his hot sauce and cooking, and creating new recipes.

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.

Some say that it all started with Wayne’s preparation of French crepes for the international food fair in his 6th grade elementary school class: the launch of a well-established career as a saucier, baker, and menu designer in the culinary industry.

Their journey began in 2007, opening asuccessful restaurant in Denver, CO. The hotspot delighted foodies withhomemade New York style bagels, paninis, salads, and the ever-theatricalliquid nitrogen ice cream. The restaurant was beloved by locals and touristsalike.

I grew up in a small rural village in the South Island of New Zealand. My parents were trying to live a post hippy, self sufficient life. They grew most of our food and made lots of the things we owned and used in our lives.

Like many things in this world, BOMBANANA Hot Sauce began as a happy ‘accident.’ We never intentionally set off to create a unique hot sauce for our community - just to make a sauce we really like. But here we are.

I remember as a little boy seeing my grandfather putting such an amount of Indonesian sambal oelek on his fried rice, the whole plate turned fiery red. My grandfather had worked in Indonesia in the 50’s and learned to appreciate spicy food. Soon enough, I was hooked as well.

"I’ve always loved to cook," says Joe Stewart, owner of Dat’s Nice Hot Sauce. He explained, "The Datil peppers fascinated me because they were spicy hot with a kind of sweet tang!”

Growing up in South Africa with a British father and Madeiran mom with such a massive extended Portuguese family exposed me to a vast richness in cultural diversity. In people, personalities, language, music and flavour.