Brian from Craft Hot Sauce and Craic Sauce is interviewed on the 495 podcast. Brian shares how to started growing peppers, making his first batch and going on to start an educational hot sauce website and hot sauce company.
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.
Paula of River City Flame in Richmond Virginia shares her stories living overseas while serving in the military and what inspired her to bring flavors and her favorite condiment from Hong Kong to the US.
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.
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 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.