Read Article Your Brain on Yogurt featuring Esoteric Food Co.
20 DAYS OF GIVEAWAYS: Pickle Power: Zuké Pickled Things
Local entrepreneurs see fermented veggies as superfoods By Eileen Dolbeare Winter 2013 Number 20 READ ARTICLE
Why Parents Make Great Entrepreneurs: Advice From A Pair Of Artisanal Pickling Pros By Jude Stewart | January 16, 2013 The prodigious juggling skills necessary for parenthood translate well to entrepreneurship. Here’s some advice on how to hang in there from the founders of Esoteric Food Company, maker of Zuké pickles. Working women know the dilemma well: How can you start a family without torpedoing your career? America’s stingy parental-leave policies, platinum-expensive daycare, and a business culture that pays lip service to work-life balance but not much more, are enough to make any frustrated parent ask: Could you blaze a more accommodating career path on your own? The answer is yes, but it takes guts, planning, and patience to […read more]
Foodie Underground: You Can Ferment That by Anna Brones on August 6, 2012 in Food You’ve been making your own kombucha for months (ok, years) and pickling is old news to you, but have you taken your fermented food obsession to the next level? Grabbed a slot at the local market and opened up a stand to sell your goods? Spend any time at your weekend farmers market and you’re sure to find an artisan pickle, kraut or kim chi maker. “We can pickle that,” might be the mantra of any lover of the television show Portlandia, but all jokes aside, fermented foods are good for you (and often served in mason jars). Making fermented foods at home however is […read more]
Home Fermented food makes a big bubble on DIY scene, store shelves Posted: 07/14/2012 01:00:00 AM MDT By Douglas Brown The Denver Post Still life with fermented food, like ruby kraut , and simple sauerkraut and pickles as Willow King and Mara King business partners for Esoteric Food Company in Boulder demo a couple of their kraut recipes at Willow King’s home on Friday, June 1, 2012. Fermented foods are gaining popularity. Cyrus McCrimmon, The Denver Post (THE DENVER POST | Cyrus McCrimmon) What will Denver bed-and-breakfast owner Milan Doshi do with the 1,500 pounds of Thai peppers growing in the garden across from his old house? The rows of oregano? The purple carrots? He will force them […read more]
