Food Imports Are As American As Apple Pie
The post Food Imports Are As American As Apple Pie appeared on BitcoinEthereumNews.com. Chloe Sorvino with Brooklyn Delhi founder and CEO Chitra Agrawal, Ori Zohar, CEO and cofounder of Burlap and Barrel, and tariff lawyer Leah Scarpelli Burlap and Barrel Even after walking thousands of steps these past few days in and out of aisles at the Fancy Food Show in New York City, I’m feeling surprisingly energized. And there are many tastes I can’t get out of my head. That includes the lion’s mane broth from organic mushroom farm Two River, Hold The Pickle dill seasoning (works well as a Tajin-style drink rim!) from a New York City public school teacher, Salad Sprinkles, and smoked maple syrup from Sugar Bob’s. I also sampled dates from Saudi Arabia, matcha from Japan and cheeses from every corner in the world you could imagine. There was wagyu and venison. I also finally tried a fair amount of the crunchy and pistachio-filled Dubai Chocolate, and must admit I’m now fully on board with the trend. There were so many hot sauces, likely with founders dreaming of the 10-times-revenue multiple acquisition of Cholula back in 2020. Most probably won’t get a win that big, but there were several brands with hot sauces I loved tasting and learning more about, including the seed-to-bottle condiment maker Springs Fireplace It’s a husband-and-wife run farm out east in The Hamptons, and their fruity flavors like Aji Peach and Aji Mango are top sellers. Another standout was Hot N Saucy’s Garlic N Peperoncini. Businesses I was less excited to see include Panama Blue, which is labeled on its bottle as “Rainforest Spring Water.” I don’t know all the details of their business, but that water should probably stay in the rainforest? I also did some speaking, as a panelist on the Big Ideas Stage to talk about the future of private label,…
The post Food Imports Are As American As Apple Pie appeared on BitcoinEthereumNews.com.
Chloe Sorvino with Brooklyn Delhi founder and CEO Chitra Agrawal, Ori Zohar, CEO and cofounder of Burlap and Barrel, and tariff lawyer Leah Scarpelli Burlap and Barrel Even after walking thousands of steps these past few days in and out of aisles at the Fancy Food Show in New York City, I’m feeling surprisingly energized. And there are many tastes I can’t get out of my head. That includes the lion’s mane broth from organic mushroom farm Two River, Hold The Pickle dill seasoning (works well as a Tajin-style drink rim!) from a New York City public school teacher, Salad Sprinkles, and smoked maple syrup from Sugar Bob’s. I also sampled dates from Saudi Arabia, matcha from Japan and cheeses from every corner in the world you could imagine. There was wagyu and venison. I also finally tried a fair amount of the crunchy and pistachio-filled Dubai Chocolate, and must admit I’m now fully on board with the trend. There were so many hot sauces, likely with founders dreaming of the 10-times-revenue multiple acquisition of Cholula back in 2020. Most probably won’t get a win that big, but there were several brands with hot sauces I loved tasting and learning more about, including the seed-to-bottle condiment maker Springs Fireplace It’s a husband-and-wife run farm out east in The Hamptons, and their fruity flavors like Aji Peach and Aji Mango are top sellers. Another standout was Hot N Saucy’s Garlic N Peperoncini. Businesses I was less excited to see include Panama Blue, which is labeled on its bottle as “Rainforest Spring Water.” I don’t know all the details of their business, but that water should probably stay in the rainforest? I also did some speaking, as a panelist on the Big Ideas Stage to talk about the future of private label,…
What's Your Reaction?
