Archive for the 'Uncategorized' Category

Page 2 of 4

Manitoba Harvest Hemp Foods Co-Founder at the Food Mavericks Panel

MikeFataWe’re excited to announce our fourth and final panelist in the first annual Food Mavericks Panel at the Sun Valley Harvest Festival on September 19th. We’ll be hosting co-founder of Manitoba Harvest Hemp Foods, Mike Fata.

Mike is the ultimate spokesperson for his own product. Formerly weighing in at 300-pounds as an unhealthy and unhappy teenager, he was eventually able to lose weight in a healthy way through the introduction of hemp foods, specifically EFAs (essential fatty acids), fiber, and essential amino acids. His focus became quality, balanced nutrition. Lucky for him, hemp is both delicious and contains all of the essentials – protein, omegas, fiber, minerals and vitamins. And so began his path to an overall healthier lifestyle.

Since his discovery of the wonders of hemp, Mike has become passionate about sharing his knowledge and enthusiasm with others about healthy living.  In Canada, he is a mentor for other small business owners and donates his time at community and public events.  He is a Director for the Canadian Organic Trade Association, actively involved in the Young Presidents Organization, and past President of the Canadian Hemp Trade Alliance. Mike is the proud recipient of numerous awards including Young Entrepreneur of the Year, and the Health Food Association’s Organics Leadership.

PrintWe’re really looking forward to hear what Mike brings to the table at our Food Mavericks Panel. Also, inspired  by his visit, some of our own Harvest Festival team will be trying a hemp oil cleanse—we look forward to keeping you updated on their progress and hope to see you in September!

Buy tickets to the Food Mavericks panel here.

Meet the Locals: Farmers and Food Artisans

The Wood River Valley of Idaho is home to a burgeoning culinary scene along with a wealth of agricultural gems, organic producers, and local chefs who curate seasonal menus consistent with the local food movement. So naturally the 4th annual Sun Valley Harvest Festival has become a haven for foodies who appreciate fresh, sustainable, local, and quality ingredients that are key to delicious and healthy meals.

That’s why this year we’ve added a new event to our lineup to introduce you to our local producers, right here in the Valley. Join us for…

body-mtf-01

Meet the Locals: Farmers and Food Artisans
Our very own local market will be sponsoring the first annual “Meet the Locals” event on Friday, September 20th from 1 – 4 pm. Attendees will have a chance to wander around Atkinsons’ and meet different farmers and purveyors in order to better understand where their food comes from. Some of these farms include Southwind Farms in Heyburn, M&M Heath Organics in Buhl, Sweet Valley Organics in Sweet, and Wood River Organics in Bellevue. You’ll get a chance to talk these farmers and learn more about their operations, along with sample their products and working with high-altitude gardening.

Why get involved? Atkinson’s owner Whit Atkinson says, “Our customers want the very best when it comes to produce and we not only want to deliver the best, we also want to support our local and regional farmers. What better way to show and introduce our farmers to our customers then through the ‘Meet the Locals’ event.”

Some other events and organizations that help facilitate this connection between our community and its food sources right here in our Valley:

Edible Idaho Southtaite Idaho’s Bounty
Idaho Preferred
Idaho Wine Commission
Outstanding in the Field
Wood River Farmers Market

Seats still available! Saturday, July 20th: Outstanding in the Field, a “roving culinary adventure”dedicated to “re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it,” is coming to Idaho for the very first time! Local chefs (and former SVHF Guest Chef/James Beard Nominee) Taite Pearson and Sarah Lipton from della Mano will be creating a delicious meal for diners at the Sweet Valley Organics Farm in Sweet, Idaho. Buy tickets here!

Final Guest Chef Announced! The SVHF Welcomes Malika Ameen

photo-about-1a

We’re thrilled to announce a fifth Guest Chef as a part of our Demonstrations and Presentations in Foodie Heaven on Saturday, September 21st. Her specialty is one that is close to ours hearts and has yet to be explored in the Harvest Festival demo kitchens… desserts!

Malika Ameen is a Chicago-based chef and was one of the 12 contestants on Bravo’s new series, Top Chef: Just Desserts. Malika focuses her expertise on using only the finest ingredients and is a master at finding the whisper of spice that will enhance her unique flavor combinations.

Malika was trained in New York and has worked with an array of renowned pastry chefs.  She has been featured on the Today Show and has worked with celebrity clients including Nate Berkus and Michelle Obama.  As a head chef at the famous Chateau Marmont, in Los Angeles, Malika perfected her decadent dessert creations (including her now famous Sticky Toffee Pudding…oh my goodness) and continues to share her passion for indulgent dessert through her business byMdesserts.

Join us on Saturday, July 20th at the Chef Demonstrations and learn the secrets behind Malika’s successful career in the world of sweets.  We can only begin to imagine the delicious recipes she’ll share with us, not to mention the samplings of the finished product! Buy your tickets to see Malika’s Cooking Demonstration.

Read more about Malika’s career here.

 

An Interview with Allison Evanow, Founder & CEO of Square One Organic Vodka

allison_e_headshotUsing locally sourced, sustainable, and/or organic products is a growing factor in how consumers choose their foods today. But what about changing the way we imbibe? Meet Allison Evanow, a pioneer of the organic spirit industry and member of the Food Mavericks Panel at Sun Valley Harvest Festival, 2013. Allison founded Square One Organic Spirits, and in doing so introduced the world to its first USDA Certified Organic Rye Vodka. Knowing that I’d be able to meet the woman who changed the way we define “artisanal cocktails,” I had a few questions to ask before she arrives here in Foodie Heaven this fall.

SVHF: What inspired your first “culinary cocktail”?

AE: Back in 2006, one of Square One’s first customers was a restaurant in San Francisco that became known for their Basil Gimlet cocktail, using Square One Organic Vodka, lime, simple syrup, fresh basil and fresh thyme as the garnish. The freshness of that cocktail and its incredible ability to be consumed with food without throwing the palate off-balance inspired the foodie side of me. The cocktail affirmed for me the idea of culinary cocktails, in which fresh produce and produce-driven flavor profiles (such as the garden botanicals in our spirits) are the key influences in the cocktail.

From my point of view, culinary-style cocktails have added another facet to cocktail development. Traditionally, cocktails consisted of spirit-forward drinks (i.e. Manhattan, Negronis, etc) or simple combinations of spirits with singular mixers (i.e. rum and coke, vodka orange juice, etc.) Even though there are punch style recipes available as well, the familiar cocktail formula was dominated either by the taste of the spirit or sweetness added to offset the booze factor. With culinary-style cocktails, the introduction of fresh citrus and produce brings along the layering of flavors, like in cooking, to create cocktails that are complex and satisfying on their own and that pair well with food.

SVHF: What made you choose organic rye for the base of your vodkas?

AE: I personally like rye grain for vodka, which is probably influenced by my love of rye whiskey. But more than personal preference, Rye was the original grain fermented for Russian vodka (before potato, wheat, corn etc.) and it is traditionally considered a connoisseurs grain for vodka. Rye is one of nature’s densest and most flavorful grains and when grown organically, rye’s natural qualities are allowed their full expression. Rye is the foundation for all of our spirits. For Square One Organic Vodka and all of our spirits, the rich, nutty taste and luscious roundness of character on the palate is the direct result of our choice of a high quality grain and organic distillation.

SVHF:  Where do you find your inspiration for your artisanal flavors profiles?

AE: I enjoy the creativity of layering flavors and textures in food and in cocktails. I get ideas for new spirits by thinking about how the spirit can be presented in a cocktail. Not just one or two drink recipes. Rather, I want to create spirits that will mix well with a wide range of spirits, complementers, and fresh ingredients for cocktail creativity. For example, Square One Botanical is beautiful simply mixed or you can build on the taste profile of the spirit by including in the cocktail recipe a fresh version of one of the botanicals that are in the spirit.  Square One Basil balances sweetness and gives savory complexity to cocktails in the same way as fresh basil does with food.  Even before I started Square One, I knew the subtle, refreshing qualities of cucumber in food and I knew that I wanted to create Square One Cucumber for cocktails. (by the way, it’s harder than you would think. It took us 3 years to perfect Square One Cucumber).

SVHF: Any future plans for new vodka flavors? Or have you ever considered breaking into a new type of alcohol?

AE: We have this discussion all the time here at the office of Square One.  There are so many cool ideas and new categories we would love to jump into, both because we love exploring new taste profiles and ideas, and we know we have the knowledge and expertise to continue to deliver outstanding spirits to the market.  However, we’ve held back because there’s so much opportunity to build more with our current spirits. We don’t want to muddle the message (pardon the pun!) by adding too many spirits to the portfolio.

For example, Square One Botanical and Square One Basil have been extremely well-received in the by bars and restaurants that quickly understand the versatility of our spirits and that we bridge the gap between traditional flavored vodkas and juniper-driven gins.  But these are still new ideas for most people, so we’re busy helping our distributors (and their sales teams) understand our approach to cocktails so they can present new cocktail ideas to bars and restaurants that are just beginning to incorporate culinary cocktails on their menu. And there’s room to build Square One’s line of spirits in many major cities that are just now gaining momentum with culinary cocktails. So for now, we hold back on our aspirations and ambitions and continue to hit the street to introduce Square One Organic Spirits, one cocktail at a time.

SVHF:  What makes the perfect refreshing summer cocktail?

AE: Muddled fresh fruits with a bit of herb can be an easy winner. As peach season is coming up, – here’s a recipe that’s perfect for that over-ripe and bruised peach in your fruit basket:

Peaches & Herb
Lots of ice and ripe peach make this the perfect smash cocktail for a warm summer’s eve.

2 oz. Square One BotanicalPeaches & Herb

3 lemon verbena leaves (or mint leaves)

1 thick slice of ripe white peach

1/4 oz. lemon juice

1/4 oz. agave nectar

1 thin slice of peach and 1 lemon verbena leaf for garnish

Muddle lemon verbena and peach in rocks glass.  Add lemon juice and agave nectar and top with lots of crushed ice.  Pour Square One Botanical over crushed ice and stir well with a bar spoon.  Garnish with a thin peach slice and lemon verbena leaf.

Look for Allison at our first annual Food Mavericks Panel, and her Square One Organic Vodkas at the Martini & Caviar Party on Saturday night at Roundhouse Restaurant!

 

Foodtrainers Bridge the Gap Between What We Know and What We Consume

headshot-laurenLauren Slayton MS RD is a self-proclaimed foodie who believes good taste and healthy eating need not be mutually exclusive. In fact, her career at Foodtrainers is based on helping her clients look and feel their best without sacrificing delicious meals. Lauren says, “Often clients come to me saying ‘I love food, it’s a problem’ but I enjoy showing them that whether they’re training for a triathlon or trying to lose weight, being a foodie is an asset, provided they make the right choices.” Being a foodie can be an asset? Obviously, we can’t wait to hear more.

Ms. Slayton’s upbringing contributes to her passion for helping her clients make good decisions and her ability to create food plans to fit their lifestyles. Lauren was raised in a very “food-centric family,” with a mother “who worked full time but still cooked every night and my Italian father [who] instilled an appreciation of food (and long meals) in me.” Growing up without exposure to processed foods and awareness of a need for balance in one’s diet ultimately led her to complete a Masters in Clinical Nutrition at New York University. Through her work as a private consultant to clients she helps to “bridge the gap between what we know we should be eating and what we actually consume.”

As a participant of our Food Trends panel, Ms. Slayton will be involved in a discussion about current food topics like juicing, gluten-free, coconut water, and pickling. As a “Foodtrainer,” her job consists of consulting 40-50 savvy clients a week, and she says staying on top of these trends is a must. For example, Lauren wrote a recent blog about the explosion and relatively new “coolness” of Kale, comparing it to the Kardashians. We really look forward to hearing more about these foodie hot-topics from her perspective!

Foodies on the Road: Trokay Restaurant in Truckee

As we all know, no foodie road trip is complete without a few gastronomically-driven pit stops along the way. We were only one day into our trek to California when we stumbled by chance into an amazing restaurant in Truckee. After a long hot drive across the Nevada desert we were famished and exhausted. We found a rustic old hotel in the center of downtown Truckee called, surprisingly, The Truckee Hotel. Think of the Mercantile building in Ketchum (where Enoteca is located) and assume that it was built before there was electricity. It was very charming and I loved the claw foot tub/shower and the sink in the bedroom.

After checking in we wandered down the street looking for a place to eat and walked into a restaurant called Trokay to look at the menu. We knew right away this was the place for us! We sat down, ordered a bottle of the Willakenzie Sierra Leon Pinot and selected the four course tasting menu. The in-house pastry chef descended the staircase to our right with a small tin canister of what we were to find held house made breads including gougères, porcini dusted breadsticks, and mini buttermilk biscuits with a ramp preserve…yum! We were very excited about how this was shaping up.

Next they brought us a few amuse bouches, starting with a spoonful of braised rhubarb with shaved mountain sorrel, followed by a roasted garlic top dusted with porcini powder and a tarragon leaf set garnished with a streak of tarragon aioli.

Next another round of house made bread including a potato foccacia, mini French baguette, and walnut bread with house-made salted butter.

960175_10151624518497326_632749012_n

Our first courses were next. Ed had the Treviso salad with radicchio, tangerine sections, and walnut vinaigrette. I had an earthy but sweet beet salad with local chevre, mountain sorrel, and candied walnuts.

Next course for me was the Kampachi sashimi, which was served in a bowl with a lid that was opened when brought to the table. Inside the lid was young pine smoke, which slightly infused its flavor into the fish. The only thing more exciting than the presentation was the innovative flavor of smokiness juxtaposed with fresh fish. Ed had the Dungeness crab salad, which was also delicious.

My main course was lobster with a citrus sabayon and a carrot puree with curry—an extremely unique preparation that I’ve never experienced. Not to be one-upped, Ed ordered the Wagyu beef tenderloin and short rib with a porcini mushroom ragout, cream of stinging nettle, and a crisp potato ball (can you tell that my food descriptions are getting worse as I drank more wine?).

Dessert for me was a Blue Bottle latte semi freddo with a beignet and a mocha créme. Ed had the deconstructed pear tart. While these were both incredible, the highlight of dessert was the wine.  We were given a taste of Royal Tokaji, a late harvest wine from Hungary. This is by far the best dessert wine we have ever had and was worth coming to Truckee for alone.

The 1st Annual SVHF Oktoberfest by Sawtooth Brewery

by Kendall Friedman

 

Paul Holle is a really good guy, but that’s not the only reason to drink his beer. With Paul Holledraughts like the Freeheeler Rye IPA, Flow Trail Pale Ale and my personal favorite, the Chili Cerveza, there is something for all of us beer lovers. The Sawtooth Brewery was the brainchild of Paul and his partner Kevin Jones. In a small ski town with no local brewery to speak of, it was an obvious solution to an obvious problem. And their business model fit perfectly with our mountain lifestyle. If you brew it, they will come. And we did.

I had a chance to sit down with this homebrewing-whiz-kid-turned-brewmaster-savant of our local Ketchum watering hole, the Sawtooth Brewery. Over a beer (a triple Belgian style, if you must know), we had a chance to discuss where his idea came from, where it’s going, and why their Oktoberfest event will fit perfectly with the Harvest Festival. We chatted tangentially in between questions (mostly due to my slight inebriation from the brew), but here’s the gist:

Me: What gave you the idea (and guts!) to start a local brewery?

Paul: Well, Ketchum needed one! I guess you could say it was a combination of the right opportunities at the right time. Plus, I had been home brewing since 2007 and there’s nothing I love more than sharing drinks with my friends.

Me: You guys are very involved in our community….What are some of your favorite events that you work with and supply beer for?

Paul: The first that comes to mind is our Anniversary Party—it’s so fun to have all of our friends out at once for such a big event. We also really enjoyed being at the Fat Tire Crit at last year’s Ride Sun Valley Bike Festival. Halloween is also a good one…basically, anything we have an excuse to close the street down for is a good excuse to pour!

Me: I know that you guys have some exciting irons in the fire with upcoming plans….Care to share?

Paul: Yup…We’re working on an expansion. Basically, we’re looking for the funding to consolidate our four sites into one in order to increase production by 400%. We’re also looking into canning our beer (naturally, my first thought here was “hot springs-friendly containers”!) and barrel aging. (Paul says the new space they’re looking at is 7,000 square feet. To give you context, their current location is 1,000. Kind of a big deal.)

Me: Tell me about your plans for the Sun Valley Harvest Festival’s first Oktoberfest…and will there be lederhosen?

Paul: Yes! I suppose if you’re wearing it? We’re hoping this event will really be all about the beer, but there will be traditional German food (we’re talkin’ brats and pretzels), live music, and the release of our Oktoberfest beer. We’ll also serve some other German lagers and our seasonal Pumpkin Spice Cream Ale. There’s even no cover charge; buying a stein gets you in and serves as your drinking vessel for the day/afternoon/evening, and is good for all future Oktoberfests. Basically, we just want everyone to embrace the mindset of “beer” and “fun.” This town loves theme parties and excuses to dress up—in this case, we don’t even need an excuse to throw the best beer party ever!

Naturally…I agreed with this sentiment. I walked away from this conversation slightly more intoxicated and enlightened by Paul’s wise words: “The best beer is the one in your glass.” In the case of Sawtooth Brewery, that’s pretty darn good.

Stay tuned for more details about this exciting new event we’ll be co-hosting with Sawtooth Brewery on Saturday, September 21st. Cheers!

Frederick and the Chocolate Factory

“I want surprises in my chocolate…I don’t want purity. I like peaks and valleys. Good beans, bad ones. The perfect and the flawed. Today, everyone wants the established names, the Ocumares, the Madagascars. I like getting in a truck and driving sixteen hours to a village that hasn’t replaced its original stock with the latest hybrid. Every bean is a story.”

frederickschillingSpoken like a true, passionate, chocolate purist. These words come from Frederick Schilling, founder of Dagoba Chocolate, and one of our Food Mavericks panelists at the Sun Valley Harvest Festival. Ever had an organic chocolate bar? Chances are you probably have as they are in no short supply today in stores across the country. What you may not know is this movement to eat sustainable chocolate was started by Frederick, and not as you would think. It was certainly not Frederick’s lifelong dream to be Charlie in the Chocolate Factory. One day skiing at Arapahoe Basin he decided he had to make his own confections (one with milk chai and the other with raspberry and rose hips). Before he knew it, Frederick was at his own booth at the Fancy Foods Show in New York peddling his hand-poured and wrapped chocolates. Three days later he was a complete hit (and completely out of samples).

In the years since, Frederick has sold his original business and has moved onward and upward to become the co-CEO of Big Tree Farms, a vertically integrated sustainable supply chain and organic food product development company based in Bali, Indonesia and Ashland, Oregon. Even with that on his plate, Frederick hasn’t given up his passion and talent for chocolate. More recently he co-founded AMMA Chocolate, an internationally award winning super premium brand of chocolate, based in Brazil.

Learn more at the Food Mavericks panel and about Frederick’s entrepreneurial journey through the chocolate industry, and how he’s reached his current achievements without losing site of his passion for sustainable food.

Get to Know Our 2013 Harvest Festival EmCee

Care to learn more about Ashley Koff, RD, celebrity dieAshley Koff, RDtitian, owner of the “AKA: Ashley Koff Approved” label, and official Master of Ceremonies for the 2013 Sun Valley Harvest Festival?  I had the pleasure and opportunity to interview Ashley to learn more about what drives her quality-focused foodie lifestyle. Here’s what she had to say…

1. What started your interest in healthy eating?

As a kid and young adult, I dealt with digestive issues and didn’t realize it and that better quality foods (along with a protocol to heal my digestive system) could help. Instead I either just thought I was unlucky (why was my belly the bloated one always?) or later as body image was a factor I just took more and more foods out of my diet. Looking back, I realize that growing up food made me sad and frustrated. Thankfully, my life plan included learning about what helped my body feel better – and it was eye opening when that meant I had more choices, not fewer. Healing myself (through working with others) connected me to food in a different way as well as to a different community of people – those who celebrate food for its variety of tastes as well as healing and health properties. What’s that commercial say “I’m not just the President of the club, I’m a member…” That’s how I feel about my job and being a foodie, more specifically a Qualitarian.

2. Describe what you mean by eating like a “Qualitarian,” and how that affects your overall lifestyle?

Quality — better vs. lesser — is the best way to determine whether your body will more easily recognize and use food. When our body easily knows what to do with what it’s getting, it works efficiently and effectively. The net result: better health. Being a Qualitarian means that you are someone who looks at the quality of what you consume as a key part of your decision to choose or skip something.

3. You’re extremely involved in raising public awareness of the value of healthy eating; what would you say is your core message to those looking to make this lifestyle change?

Yeah you could say it’s my day job and my night job – and I will say I have the best job out there (for me). I could quote quotes we see often and which deserve it – Gandhi’s “be the change you want to see in the world” or Hippocrates “Let food be thy medicine and medicine be thy food” … But I won’t because you said my “core message” and this gives me the opportunity to mention what I think is the biggest factor in health – your core… specifically your digestive system. If it’s not working optimally (and most people’s are not) you can’t get other health or appearance you seek. Truly you can NOT get them without a healthy digestive system. So start there. I share tips on my blog, my YouTube videos, and I wrote a book targeted both at people with digestive issues, but it also works to prevent them (Recipes for IBS)

4. How do you choose an “Ashley Koff Approved” product?

First, I must say that when I started AKA I boldly said “this is the only unbiased logo out there” boy was I SO wrong. It’s the exact opposite. It’s 100% biased. It’s what I think about a category or a food at that moment. My thoughts come from influencers, researchers, my own research including site visits and recipe trials and interviews. I like to ask the question “Just because they can, should they?” And I also evaluate how the brand is being marketed. I worked in advertising – had global food companies as clients – I know the tricks and appreciate the gray areas. Really the only thing that doesn’t go into AKA evaluation is money. At AKA, we say “The AKA stamp can’t be bought, it’s earned.” But it’s also not static, it’s always evolving and if one day your product that was AKA no longer reflects what’s better quality or your marketing bothers me then you lose your AKA. I’m not out there to punish
brands…I’m here to celebrate those that are making lives better and easier with better quality options.

5. At the SVHF, we equally see the importance in sourcing local and regional sustainable foods – what are your favorite ways to incorporate these into your diet?

Well the first thing to note is that these words have more buzz than a bee hive these days and we need to be equally careful playing in either. Local is not a health descriptor in the nutrition sense – it can be, when combined with things such as organic, non-GMO etc — and then it’s super healthy because it also means as a community you are all (farmers and buyers) taking care if your health and the environment. That’s super sustainable. But present me with local that’s GMO, pesticide sprayed, no crop rotation etc – well that’s the least sustainable as we are seeing all over the globe & there’s no way “local” should be a selling point there. So I buy and grow local organic, I support local organic serving restaurants, and for foods that aren’t available local (like my daily dose of chocolate — I buy organic and fair trade, even “bio” when available – it’s local to someone and I pay attention to how it’s being transported but I’m grateful to my global “local” neighbors for taking care of their lands and sharing their bounty.

6. What current projects are you working on? Any that you’re looking forward to starting?

I’m updating [AKA] right now – we have this massive database of over 20,000 products reviewed – but the presentation online isn’t consumer friendly. I recognize this and know that while I know every brand and what they make, people don’t shop for brands they shop categories first and then brands within it. I’m excited about our new tool!

I’m always starting something new, so follow me on social media @AshleyKoff on Twitter, AshleyKoffApproved for Facebook & Instagram, and YouTube to see if my newest project is a fit for you (I’m always interested in hearing your wants and needs as well as constructive criticism).

7. What events do you most look forward to about the Sun Valley Harvest Festival?

Umm the whole week! Oh yeah, I’m coming early and staying late! I can’t pick a favorite… But I do know the group in Sun Valley as well as those coming to share their expertise and products in the Food Mavericks & Food Trends Panel Discussions are some of my favorite people so what I’m looking forward to is every moment with each of them… And if I’m totally honest, the River Guide Cooking Demonstration, I know it’s not right to pick a favorite but this one’s unlike anything I ever get to do or see unless I’m with my little brother and his fellow guides in Bristol Bay AK or Portland OR.

Don’t miss the chance to see Ashley at the 2013 Sun Valley Harvest Festival! In addition to being our emcee for the weekend, Ashley will be moderating the Food Trends panel as well as giving a talk — “A Case for Quality”– at Zenergy Health Club & Spa, one of our sponsors for the weekend. See you in Foodie Heaven!

Nuts About Nut Butter: CEO of Justin’s To Appear at the SVHF Food Mavericks Panel

If you thought butter came two ways—dairy or peanut—you’ve been living under a rock. Justin’s nut butter started out as a healthy homemade snack and has turned into abody-fmp-01 sustainable, protein-filled, tasty revolution in the food industry. And you don’t need to be a granola-crunching, Birkenstock-wearing member of a commune to access this tasty treat; Justin’s products are sold nation-wide, everywhere from small, locally-owned markets to Whole Foods Market, Safeway, Target, Wegmans…you name it. Both hippies and corporate CEOs have something in common now…everyone’s nuts about Justin’s. 

The nut butter revolution began as many great ideas do; a simple need was discovered and met. Justin Gold, a native of a small town in Pennsylvania and graduate of Dickinson College (notably my Alma Mater—go Red Devils!), started creating nut butters in a simple food processor in his kitchen. The active, health-conscious vegetarian was looking for an easy (and delicious) way to incorporate more protein in his diet, and in doing so began creating different flavors and varieties such as peanut, hazelnut, and almond butter. In four short years, an idea conceived in a home kitchen turned into a now-famous gourmet line of organic products, including jars, squeeze packs, and the recently released candy bars and peanut butter cups.

While the company has grown exponentially since its inception, it still maintains its core mission and values. That is, to be “committed not only to great flavor, but also to integrity of ingredients and business practices.” What does that mean? Justin’s sticks to its guns when it comes to using the most sustainable, environmentally-friendly products along with the best organic and natural ingredients.

Needless to say, Justin is a great fit at our inaugural Harvest Festival Food Mavericks Panel, at which he will discuss foodie entrepreneurship and how he has built such a wildly successful business while staying true to original beliefs and goals.

AllProducts