Blogs

Cleveland Kitchen: Before Cleveland Kitchen, I honestly didn’t have a lot to say about sauerkraut. I saw it as a rather humble condiment, something that I might forget about in the back of my refrigerator or pantry. I appreciated the probiotic benefits but never really found one that resonated with me. At first bite Cleveland Kitchen’s spicy kraut turned me into a lifelong fan. Being refrigerated makes it truly fresh (and alive!) and that speaks for itself in its great crunch and approachable taste. Even my historically non-sauerkraut-eating friends have changed their tunes on these delightful ferments. Beyond their line of sauerkraut, they have also expanded into other ferments like kimchi, pickles, and even dressings. You’ll find me stopping by this booth at least a couple times during the show! 

De La Calle: Tepache has been a treasured beverage in Mexico for generations and if you asked me three years ago what it was, I would have given you a blank stare. When I took my first sip of De La Calle tepache, I immediately found out why this beverage has so many devoted fans. Made from fermenting pineapple rinds, a little bit of sugar, cinnamon, and myriad tropical flavors, De La Calle’s tepache stands out as a truly unique beverage that perfectly captures the cultural depth and vibrancy of Mexico. I see this as a great addition to any refrigerated beverage set. It slots in nicely next to kombucha and has a much more approachable flavor for folks that want a functional fermented beverage. Late last year we had founder Rafa Del Campo on The Buyers’ Desk to talk about the story behind De La Calle and deep dive into his process for bringing tepache to America. If you need a quick refresher during the show, give their Cactus Prickly Pear flavor a shot, it will be sure to hit the spot! 

Evo Hemp: Having owned my own granola bar company in a previous life I have tried pretty much every bar under the sun. It’s rare that I find a bar that impresses me with its taste, texture, and ingredient list. Evo Hemp’s bars check all those boxes! Made with cashew butter, hemp protein, and a mix of pea crisps, this bar has a unique mouthfeel and sticks out compared to many other one-note extruded protein bars on the market. What really seals the deal for me is that the hemp is grown in Minnesota by a BIPOC-owned Farmer Co-op called 40 Acre Co-op. We recently had 40 Acre Co-op’s president and CEO Angela Dawson on The Buyers’ Desk to talk about how she built the first BIPOC-owned Farmer Co-op since the reconstruction era. When you swing by Evo Hemp’s booth make sure to give their birthday cake flavor a try, its truly worth celebrating!