Happy Spring! Hope you've been keeping well. March was a busy month of production, making some of our biggest batches of Craic Sauce yet, but during that time I also got to meet a few folks in the craft hot sauce community.
One of them was Chef Nino, who is a chef, farmer, and entrepreneur in Zimbabwe. It's a shorter podcast episode, but take a bit of time to hear more about his big hot sauce plans and mission to inspire the youth to get involved in agriculture in Zimbabwe and Africa:
Not quite so far away from me, I met Gabe from The Spicy Shark in Portsmouth, New Hampshire. He started a hot sauce company recently, and I had a chance to try their sauce over lunch together. Their sauces are unique and have a ton of flavor! They also do hot maple syrups and honey. Take a moment to read why he started a hot sauce company and learn more about their sauces here.
The Spicy Shark and Karma Sauce will both be included in all April orders of the CraftHotSauce.com Subscription Box. Karma Sauce exploded in popularity after getting featured in the popular YouTube series "Hot Ones". You can try their sauces, but also learn more about that incredible journey in our podcast with their owner Gene:
Before I go, are you curious what this group's favorite hot sauce is? I am starting a survey about people's favorite hot sauces and will report back to you all. Hope you have a great week!
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I wanted your first note of the year to come from the hot sauce part of your life. Happy New Year! I hope you’re in good health and I’m counting on 2022 being a great year ahead.
I’m here to share a recent conversation I had, which is now on the Craft Hot Sauce Podcast. Sometimes when I write this newsletter or market a hot sauce, it’s not my most natural channel of communication. The podcast has grown to be my favorite way of connecting with the wider craft hot sauce community and sharing those experiences with you.
Hope you’re enjoying your week as we ease into the winter months. In the past couple of newsletters I’ve described the hustle and bustle of the chili pepper harvest season. I feel like the mania that built up during summer peaked a couple weeks ago at the NYC Hot Sauce Expo.
The event was everything we hoped for with lots of engagement with hot sauce enthusiasts and makers. We gave out more samples of Craic Sauce over a two day period than ever before, receiving lots of positive feedback, especially with our Brian Boru’s Curry sauce.