Happy Day of the Dead and All Saints’ Day! I’m writing this from a festive New Orleans where I've been partaking in the Halloween celebrations this week. I actually can't believe I got this email out on time!
Did you have a chance to listen to our latest podcast with Mikey Vee? It was one of my favorite interviews and it’s packed with a lot of knowledge about cooking and hot sauce. You can check out the episode below or search Craft Hot Sauce Podcast on your favorite podcast player.
Mikey V’s Hot Sauce will be featured in our Craft Hot Sauce Club alongside Fraktured Sauces. Fraktured is a seed-to-sauce company, meaning they grow their own peppers and make the sauce from what they produce at their farm. Be sure to check out their craft hot sauce profile below!
You may or may not know that Craft Hot Sauce doesn’t pay the bills, so I have an office job. I was poking fun at some coworkers and broke down the different types of hot sauce people in my workplace. I'm curious what persona you most identify with, but check out the article and let me know which persona fits you best!
Before I go, I wanted to give you a heads up about this month’s premium Craft Hot Sauce Club. It’s great for a holiday gift, for the workplace, and obviously for yourself. We have some awesome sauces from Mikey V’s and Fraktured, so it's a great month to join if you haven't tried it before.
Craic Sauce just got selected as a vendor for the NYC Hot Sauce lottery, so I gotta get to work and cook up some sauce! But have a great weekend, and thanks for reading!
Fiona and Cheyne from Fraktured Sauce shared their craft hot sauce profile revealing more about their farm in Northern PA and their fermented hot sauces.
Do you work in an office? I do, and after evaluating the different preferences and tendencies of my coworkers with hot sauce, I broke down the different types of hot sauce people in your office.
A hot sauce that was started on Halloween! 🎃
"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"
I identified with the author while reading this article about having a great harvest season with peppers that did not stop growing! I hope you had a chance to make at least a few batches of hot sauce with fresh local produce!
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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.