makers // Mouth.com

Three Keys Coffee
Mackenzie Brady, June 6, 2022

The story behind this maker is music to our ears because it’s a tale of adventure, creativity, inclusivity, and exceptional...

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{"id":557687767074,"title":"Three Keys Coffee","created_at":"2022-06-06T15:43:53-04:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/Edited_DSCF0453_copy_480x480.jpg?v=1654544716\" alt=\"\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThe story behind this maker is music to our ears because it’s a tale of adventure, creativity, inclusivity, and exceptional coffee—all things we at Mouth love and appreciate. Husband and wife co-founders Tio and Kenzel Fallen developed their passion for coffee after visiting several coffee-producing regions. Tio, a mechanical engineer, was intrigued by both the science of roasting and the art of creating an exceptional coffee, an experience that reminded him of making music. (Respect: he had played trumpet for the famed Florida A\u0026amp;M University marching band.) So back home in Houston, Texas, they dreamed up a craft-roasted coffee company inspired by jazz and the place where music, art and coffee intersect. \u003c\/span\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv\u003e\u003cspan\u003eThe result is Three Keys Coffee, named for the three valves of the trumpet. It’s an homage to their ability to produce notes across a creative and complex range of tonal outputs. Just as Hank Mobley, Miles Davis, Dizzy Gillespie, John Coltrane, and others dared to create new sounds while remaining rooted in classical technique, so too does Three Keys elevate the at-home coffee-drinking experience through vibrant bag design, curated Spotify playlists to pair with each roast, and—most importantly!— top-quality, award-winning coffee.\u003c\/span\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv\u003e\u003cspan\u003eListen to this: In just a few short years, their craft coffee riff has drawn accolades from connoisseurs and casual drinkers alike, with four of the coffees scoring 92 or higher on a 100-point scale in blind ratings by Coffee Review, an authority on global coffee reviews since 1997, and one roast, “Congo Square,” named a top 30 coffee of 2021. Another brew was a finalist for the 2022 Good Food Awards and their packaging won a global Sprudge award. Oh, and they were awarded a sustainability grant from Oatly. This all bodes well for their ultimate goal, which is to make “specialty” coffee more accessible to everyone, just as jazz recordings brought live music sets to a more expansive audience. To which we say: Hear! Hear!\u003c\/span\u003e\u003c\/div\u003e","blog_id":1310142,"author":"Mackenzie Brady","user_id":60866166818,"published_at":"2022-06-06T15:46:03-04:00","updated_at":"2022-06-06T15:46:03-04:00","summary_html":"","template_suffix":"","handle":"three-keys-coffee","tags":"","image":{"created_at":"2022-06-06T15:43:53-04:00","alt":"","width":2827,"height":1885,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/Edited_DSCF0453_copy.jpg?v=1654544634"}}
Mr. Bing
Mouth Team, January 4, 2022

Brian Goldberg and Benjamin Duvall met in Beijing while studying abroad, and both developed a love for jianbing—a type...

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{"id":556745490466,"title":"Mr. Bing","created_at":"2022-01-04T12:27:58-05:00","body_html":"\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/MrBing_240x160_67f088b8-cadd-46e3-874c-43f0fb46585a_480x480.jpg?v=1641317193\" alt=\"\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBrian Goldberg and Benjamin Duvall met in Beijing while studying abroad, and both developed a love for jianbing—a type of savory crepe—sold by vendors off the back of bicycle carts. So upon returning to America after 10 more years spent living and traveling throughout China, they definitely missed their favorite treat. That’s what propelled them to become street hawkers themselves, establishing Mr. Bing as a popular food stand at NYC markets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe only downside of jianbing is that it’s not exactly shelf-stable! So when the duo decided to move into the product space, their attention turned to the brick-red condiment traditionally tucked inside the crepes. Known as chili crisp, the presiding brand—both in America and abroad—is the famous LaoGanMa, emblazoned with a wise grandmother on the bottle. And while Brian and Ben loved it as much as anyone, they wanted to create a USA-made version, that was vegan, all-natural, and free of gluten and MSG.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOften referred to as the “gold standard of chili crisp” (with all due respect to grandma), their condiment is slightly sweet and not too spicy, featuring exclusively NYC-sourced ingredients, and made with a higher ratio of crunchy bits of garlic and onions than other crisps on the market. It also includes three types of chilies and two types of mushroom powder, for an intense complexity of flavors, all blended together with non-GMO expeller pressed canola oil. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDuring the pandemic, they were actually asked to provide 80,000 servings of chili crisp as part of a first responder pantry box project. And goodness knows, the blend is something every home cook will find themselves turning to again and again and again, since it amps up practically everything, from scrambled eggs to ice cream. Use it as a coating for fried chicken, a mix-in for cream cheese, a vinaigrette for salad, or a topping for garlic knots!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSince Asia has been such a formative part of Brian and Ben’s lives, they’re committed to supporting the community through every part of their business, from partnerships to hiring. They also donate a portion of online proceeds to Hearts of Dinner—a nonprofit that prepares and donates meals to elderly Asians in NYC.\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn other words, Brian and Ben are doing \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003ebing\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e things with chili crisp.\u003c\/span\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2022-01-04T12:28:41-05:00","updated_at":"2022-01-04T12:28:41-05:00","summary_html":"","template_suffix":"","handle":"mr-bing","tags":"","image":{"created_at":"2022-01-04T12:27:58-05:00","alt":"","width":2410,"height":1607,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/MrBing_240x160_93b94fc4-0919-4708-a78a-c03c5ad79d86.jpg?v=1641317279"}}
Barnacle Foods
Mouth Team, November 4, 2021

Lifelong Alaskans, Matt Kern and Lia Heifetz go to great lengths (and depths!) to showcase the natural bounty of their...

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{"id":556332875810,"title":"Barnacle Foods","created_at":"2021-10-28T17:44:36-04:00","body_html":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/Barnacle_Foods_240x160_cf2715ee-5d42-4c7b-945b-e79da8096f8a_480x480.jpg?v=1636058529\" alt=\"\"\u003eLifelong Alaskans, Matt Kern and Lia Heifetz go to great lengths (and depths!) to showcase the natural bounty of their state, using locally grown, harvested and foraged ingredients, that capture the essence of the rich Alaskan coastline.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSo how did they become ambassadors of seaweed-based foods? Like Alaska’s original homesteaders, the duo has always relied on the land. So whenever their fishing expeditions turned up short, they made sure to stock up on wild kelp instead, which grows in abundance along the coast. Preserving their haul for use throughout the year, they created kelp pickles and kelp seasonings, as well as — in a more contemporary tip of the hat to those traditional homesteaders — a wide variety of salty and savory salsas. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAfter years spent stocking the pantries of family and friends, they decided to spread love the Alaskan way on a larger scale, launching Barnacle Foods in 2016. And increased production has only deepened their commitment to leaving the land precisely as they found it, resulting in sustainable practices all the way down the line. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSince it’s naturally plentiful — in addition to being seriously nutritious — bull kelp remains the heart of their business. The team visits different beds during each harvest and removes only small amounts, to cause as little disruption as possible. They also use the very first commercially harvested bull kelp in Alaska. Requiring nothing in the way of arable land or fertilizers, it supports both the ocean ecosystem, as well as the local fisherman who cultivate it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBasically, it’s all part of their mission to return as much to the community as it’s given to them. Because like barnacles on a rock, Matt and Lia are firmly rooted to Alaska. And once you get a taste of their coast-to-kitchen products, you’ll be living that Last Frontier life too!\u003c\/span\u003e\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2021-11-04T16:42:45-04:00","updated_at":"2021-11-04T16:42:46-04:00","summary_html":"","template_suffix":"","handle":"barnacle-foods-1","tags":"","image":{"created_at":"2021-11-04T16:42:45-04:00","alt":"","width":1800,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/Barnacle_Foods_240x160_8c9986a1-6298-48c2-8729-649c8e70313b.jpg?v=1636058566"}}
Mother Shrub
Mouth Team, November 4, 2021

Meredyth Archer grew up in West Virginia on a steady regimen of drinking vinegars, which her grandmother considered a holistic...

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{"id":556357845026,"title":"Mother Shrub","created_at":"2021-11-04T16:30:14-04:00","body_html":"\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/MotherShrub_240x160_7e0d6bdf-cd00-473a-964b-5d28c33edde6_480x480.jpg?v=1636057733\" alt=\"\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMeredyth Archer grew up in West Virginia on a steady regimen of drinking vinegars, which her grandmother considered a holistic cure-all for everything. But it turns out that the practice had even deeper roots. As an adult, Meredyth came across a recipe for raspberry vinegar in a family cookbook dating back to the 1800’s, and felt inspired to make her very first batch. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEspecially popular during America’s Colonial era, the non-alcoholic combo of fermented fruit, vinegar and sugar is derived from the Arabic word \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esharab\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e—meaning beverage. And it’s served multiple purposes throughout the world for centuries…to preserve fruit, make water safe to drink, prevent scurvy amongst sailors, and treat all manner of diseases. Not to mention serve as an incredible mixer for cocktails. Those 15\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eth\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e century Brits really knew how to party!\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMeredyth definitely appreciated those latter two purposes. Not only did she distinctly remember sipping the drink as a kid in order to soothe a sore throat, she’d gained a whole new respect for drinking vinegars as an amateur at-home mixologist—and was excited to observe them starting to gain traction in the craft cocktail movement. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAs a professional consultant for creative entrepreneurs, Meredyth realized it was high time to take her own advice. Drawing on the artistic energy and talents of those around her (her husband is a painter who designed the beverage’s label), not to mention that trusty 1800s-era cookbook, she officially launched Mother Shrub in 2015. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAnd the drinking vinegar company with familial roots found sweet success in its first year on the market, winning the Best New Product Award at the Virginia Food \u0026amp; Beverage Expo. When it comes to handcrafted libations designed to stand the test of time, grandmother definitely knows best.\u003c\/span\u003e\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2021-11-04T16:30:14-04:00","updated_at":"2021-11-04T16:30:15-04:00","summary_html":"","template_suffix":"","handle":"mother-shrub","tags":"","image":{"created_at":"2021-11-04T16:30:14-04:00","alt":"","width":2288,"height":1525,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/MotherShrub_240x160_06e822e9-fe79-4318-b802-6d267f9cd704.jpg?v=1636057815"}}
Zaza Snacks
Mouth Team, November 4, 2021

Ever considered going into business with your mother-in-law? In most instances, that sounds like a recipe for disaster. In the...

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{"id":556357812258,"title":"Zaza Snacks","created_at":"2021-11-04T16:27:42-04:00","body_html":"\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/Zaza_240x160_92ece4a9-7d5e-4a75-8df1-d1af2505a1de_480x480.jpg?v=1636057595\" alt=\"\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEver considered going into business with your mother-in-law? In most instances, that sounds like a recipe for disaster. In the case of Zaza Snacks, it’s proved a recipe for success.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eVictoria Hovanessian is an immigrant of Armenian and Lebanese descent, whose been cutting up pitas, sprinkling the triangles with olive oil and za’atar (a blend of toasted sesame seeds, dried sumac, sea salt, and wild herbs), and baking them until crisp for over 40 years. And this salty, savory, and tangy treat has long been a favorite family snack, making reliable appearances at everything from school lunches to birthdays to holidays. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe chips made a particular impression on her son-in-law, Chahe, who eagerly brought them to two friends in the food industry. They readily agreed that the snack was really something special, and the team enthusiastically assembled into a full-fledged, friend and family-owned company. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhile not a part of day-to-day operations, Victoria remains ZaZa’s spiritual center—especially as far as their delectable product is concerned. Referred to as “The Mother Chip,” the recipe starts with pitas freshly baked to their specifications in Brooklyn, that are split for maximum thinness, seasoned with award-winning extra virgin olive oil and a lemony, custom za’atar spice mix sourced in NYC, and baked again for incredibly craveable crispness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSo whether dipped into hummus or crumbled atop salad, you’re sure to find yourself reaching again and again for a snack that’s distinctively Brooklyn, but deliciously rooted in the Middle East.\u003c\/span\u003e\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2021-11-04T16:27:42-04:00","updated_at":"2021-11-09T11:32:08-05:00","summary_html":"","template_suffix":"","handle":"zaza-snacks","tags":"","image":{"created_at":"2021-11-04T16:27:42-04:00","alt":"","width":1080,"height":720,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/Zaza_240x160_70da30f2-4e4d-4222-82bb-0a931537b5e0.jpg?v=1636057663"}}
Old Dog Ranch
Mouth Team, November 4, 2021

This company has gone to the dogs! And we mean that in the best way possible. Maker Mollie Sitkin grew...

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{"id":556357779490,"title":"Old Dog Ranch","created_at":"2021-11-04T16:25:09-04:00","body_html":"\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/OldDogRanch_240x160_6b2f71e2-4043-45fc-8cfb-778368c7cc1c_480x480.jpg?v=1636057451\" alt=\"\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis company has gone to the dogs! And we mean that in the best way possible. Maker Mollie Sitkin grew up on Old Dog Ranch—a fifth-generation family farm on the Calaveras River in San Joaquin County, California. When her parents purchased 100 acres from her great grandma, they named it after two of their long-lived canine companions, Molly and Poppy. Clearly, they loved them so much, they named their daughter after one too!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn respect for the land her ancestors have lived on and farmed since 1912, Mollie began crafting a line of walnut-based snacks, using walnuts from the orchard her father planted the year she was born. That 10-acre orchard stands on the land where Mollie’s great-great-great grandfather raised crops for his sheep a century ago. And since then, it’s become the first regenerative certified organic walnut farm in America, showcasing top quality, intensely buttery, golden-hued Chandler walnuts with easy-to-crack shells that thrive in the deep and rich topsoil of the area. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAnd they’re not the only carefully-tended product that Mollie makes delectable use of. Ranch-grown peppers are smoked over pruned walnut branches to add gentle heat to snacks. The honey used to sweeten nut butters hails from their hives. And primary ingredients such as organic Meyer lemons and rosemary come from other local, family-owned farms. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMollie works with a team of three, to craft nut-based snacks by hand in small-batches. And they always make sure to take a break midday, for a shared lunch using ranch-grown produce and other farmers market finds. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe’re in total puppy love with this wholesome, family-focused business!\u003c\/span\u003e\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2021-11-04T16:25:09-04:00","updated_at":"2021-11-04T16:25:10-04:00","summary_html":"","template_suffix":"","handle":"old-dog-ranch","tags":"","image":{"created_at":"2021-11-04T16:25:09-04:00","alt":"","width":640,"height":427,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/OldDogRanch_240x160_b95dd76f-9239-479c-a2e5-ba4f7c8c8e14.jpg?v=1636057510"}}
Seemore
Mouth Team, November 4, 2021

Cara Nicoletti seemed destined to follow in the footsteps of her grandfather, Seymour, who ran his family’s butcher shop for...

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{"id":556357681186,"title":"Seemore","created_at":"2021-11-04T16:09:20-04:00","body_html":"\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/Seemore_240x160_e334cf3c-fe42-44dd-953d-fe61629e1e79_480x480.jpg?v=1636056475\" alt=\"\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCara Nicoletti seemed destined to follow in the footsteps of her grandfather, Seymour, who ran his family’s butcher shop for 60 years. She definitely made a name for herself as a clever-wielding female in an otherwise male-centric industry, working in well-known shops such as the Meat Hook in Brooklyn, nabbing frequent press mentions, and authoring a memoir\/cookbook called \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eVoracious\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDrawn to whole animal butchery (which focuses on using each and every part), she was struck by the unsustainable practice of customers coming in daily to purchase big hunks of meat. Her solve—stay with us—was to place an emphasis on sausages, which make savvy use of off-cuts of proteins that can be further supplemented by a variety of fillers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGranted, \"fillers\" is traditionally a dirty word in sausage-making, bringing to mind unappetizing add-ins like sawdust (yes, that’s a thing). Yet in Cara’s case, the extras are vegetables...and lots of ‘em. Incorporating produce ups the nutritional quotient, makes her meat considerably more eco-friendly, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eand\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e pays off dividends in terms of flavor. In fact, gathering up to-be-discarded bounties of vegetables from greenmarkets at the end of the day inspired some of Cara’s best-selling flavors. Withered bunches of carrots, celery, and dill turned into matzo ball soup-infused sausages, while bruised tomatoes and basil became chicken parm. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHer company, Seemore, may be named after and inspired by her grandfather, but there’s nothing old-school about this modern-minded maker. Not only is Cara the founder of one of the first and only women-owned and operated butcher businesses in the United States, she’s poised to change the way that America consumes meat.\u003c\/span\u003e\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2021-11-04T16:09:19-04:00","updated_at":"2021-11-04T16:09:20-04:00","summary_html":"","template_suffix":"","handle":"seemore","tags":"","image":{"created_at":"2021-11-04T16:09:20-04:00","alt":"","width":2250,"height":1500,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/Seemore_240x160_4a5207af-483f-4024-b306-b85522bf80c3.jpg?v=1636056560"}}
Partake Foods
Mouth Team, November 4, 2021

Never underestimate the ability of mothers to move mountains. Denise Woodard was enjoying the security of a corporate job at...

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{"id":556357615650,"title":"Partake Foods","created_at":"2021-11-04T16:06:16-04:00","body_html":"\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/Partake_240x160_a2f58678-9d33-4d55-ad33-23ba32e3a834_480x480.jpg?v=1636056315\" alt=\"\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNever underestimate the ability of mothers to move mountains. Denise Woodard was enjoying the security of a corporate job at Coca-Cola, and had no real desire to ever leave…until her daughter came along, that is. Around Vivi’s first birthday, she had a major allergy scare, and the family discovered she couldn’t eat tree nuts, eggs, bananas, or corn (a surprisingly tough one to work around!)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAfter implementing all sorts of diet restrictions, and stocking up on whatever allergy-free treats were available on the market, Denise realized that safety came at the expense of a whole lot of fun. She also saw how many social events—from birthday parties to holidays to simple after-school get-togethers—heavily revolved around food, and she didn’t want her daughter to be “the kid with the lame snacks.”\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDrawing on the entrepreneurial spirit inherited from her parents (even at Coca Cola, she always had side hustles) Denise entered a local Jersey City business competition called the Rising Tide Challenge. She walked away with seed capital to start an allergy-free cookie company, and was officially inspired to fly the corporate nest! \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDenise may have experienced the sweet taste of success right out of the gate, but that didn’t mean things were destined to be easy. She exhausted her savings, sold her engagement ring for half of what it was worth, and was rejected during fundraising 86 times. Which brought Denise face-to-face with the fact that while the fastest growing group of entrepreneurs in this country are black women, they receive less than 1% of funding. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eJust as she was on the brink of being unable to take another no, Denise got one very important yes. Make that a $1 million dollar yes from Jay-Z’s Marcy’s Venture Company, which was all the dough that Partake needed to slip into high gear!\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNowadays, Vivi is definitely the cool kid, sharing her allergy-free but unquestionably delicious snacks on a nationwide scale. But Partake is less about what they take away (nuts, egg, dairy, soy, artificial flavors and preservatives) than what they give back. Amongst many other philanthropic endeavors, the company is a founding member of Food Equality Initiative’s 7% fund, working to ensure that families in need have access to the food and education they deserve.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDenise Woodward and her advocacy-minded cookie company are baking new ground in a really big way.\u003c\/span\u003e\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2021-11-04T16:06:16-04:00","updated_at":"2021-11-04T16:06:17-04:00","summary_html":"","template_suffix":"","handle":"partake-foods","tags":"","image":{"created_at":"2021-11-04T16:06:16-04:00","alt":"","width":1800,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/Partake_240x160_c6bd5cc7-c1cf-44a2-aeda-32f94b78a4b8.jpg?v=1636056377"}}
Bakefully Yours
Mouth Team, November 4, 2021

Sarah Seligman isn’t afraid of going against the grain. The Virginia native had always loved baking and experimenting in the...

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{"id":556357582882,"title":"Bakefully Yours","created_at":"2021-11-04T16:03:36-04:00","body_html":"\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/BakefullyYours_240x160_8c4ab9d7-a99d-4f27-a663-18ae7a62d039_480x480.jpg?v=1636056092\" alt=\"\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSarah Seligman isn’t afraid of going against the grain. The Virginia native had always loved baking and experimenting in the kitchen, from the time she was 10-years-old. And she’d even entertained the idea of going to culinary school to become a pastry chef. But actually owning a business had never been a goal of hers, and when her parents insisted she get a “real” degree, she ended up majoring in Intelligence Analysis and Criminology at George Mason University. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe FBI actually hired Sarah 2 years before graduation, but her clearance was denied. Seeking a temporary job, she began working retail at a butcher shop (clearly, Sarah has a strong stomach!), which proved another curve on her meandering road towards becoming a paleo pioneer. The owners allowed her to learn and work all aspects of the business, and Sarah realized she loved the hustle and drive. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHer decision to adopt a paleo diet—after which she discovered a surprising lack of tasty \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eand \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eallergy-free sweets at grocery stores and coffee shops in the D.C area—started Sarah’s wheels spinning. Buoyed by help and advice from her employers (not to mention plenty of trial-and-error when it came to fiddling with gluten and grain-free recipes), Sarah launched Bakefully Yours in 2012.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMarketing herself as making “sweets for everyone,” Sarah’s mission is as simple as her ingredients—to craft 100% gluten-free, vegan, and grain-free treats that are every bit as delicious as they are wholesome. And for someone who’d never imagined herself as a business owner, she’s been incredibly successful at navigating it all by herself. Essentially running a one-woman show, Sarah’s become accustomed to wearing multiple hats; from accounting to website building to pitching herself to potential retailers (which she’s also accomplished admirably, at 100 wholesale partners and counting). \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe FBI’s loss has clearly been the allergy-free dessert-loving world’s gain! \u003c\/span\u003e\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2021-11-04T16:03:35-04:00","updated_at":"2021-11-04T16:03:36-04:00","summary_html":"","template_suffix":"","handle":"bakefully-yours","tags":"","image":{"created_at":"2021-11-04T16:03:36-04:00","alt":"","width":2390,"height":1594,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/BakefullyYours_240x160_cadd91b6-467f-4df9-8876-7fed0c52b89a.jpg?v=1636056216"}}
SuckerPunch
Mouth Team, November 4, 2021

Illinois-based artist and gallery curator, David Van Alphen made a pledge to start eating more healthily after his sons were...

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{"id":556357517346,"title":"SuckerPunch","created_at":"2021-11-04T16:00:06-04:00","body_html":"\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/files\/Suckerpunch_240x160_49f2e602-b8e7-466b-a599-2390a08b6967_480x480.jpg?v=1636055854\" alt=\"\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIllinois-based artist and gallery curator, David Van Alphen made a pledge to start eating more healthily after his sons were born. But he didn’t always have much luck making better choices at the supermarket, especially when it came to cleaned-up versions of one of his favorite treats—pickles! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAfter six-months of trial and error, and the development of a proprietary 11-spice blend (which works its way into every one of his brines), David clocked a culinary KO. He hit the ground running with his line of hand-packed pickles in 2011, taking his company’s name from friends who praised the flavor as hitting you “like a suckerpunch.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA lot of the credit goes to the smaller size of the scrupulously-selected, farm-grown cukes, which allows for maximum snap and crunch. And David certainly doesn’t pull any punches when it comes to in-your-face seasonings, from copious amounts of garlic to smoky arbol chilies. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePickles aren’t the artist’s only canvas—David also brings a designer’s eye to the packaging. The brand’s iconic boxer emblem is a nod to vintage prizefighters, set against a colorfully bold and saturated background. What a knockout product!\u003c\/span\u003e\u003c\/p\u003e","blog_id":1310142,"author":"Mouth Team","user_id":48867525,"published_at":"2021-11-04T16:00:05-04:00","updated_at":"2021-11-04T16:00:06-04:00","summary_html":"","template_suffix":"","handle":"suckerpunch","tags":"","image":{"created_at":"2021-11-04T16:00:06-04:00","alt":"","width":1024,"height":682,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0100\/5392\/articles\/Suckerpunch_240x160_a5ca044a-d26d-435d-8187-1bc5cf615ae5.jpg?v=1636056006"}}
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