Meet Our Vendor: Sari-Sari Sweets and Sauces, LLC

Where does your passion for food come from?
I have an innate interest in all kinds of food.
Tell us about your culinary journey.
I have always been interested in the discovery process of creating the best taste for all my favorite foods. During my childhood years, I spent a lot of time in my lola’s (or grandmother’s) kitchen to help with daily cooking chores. She did not have any written recipes. I quickly learned to rely on my own instinct to determine when a dish is cooked or when it is sufficiently seasoned. While I attended a University in the Philippines for an accounting degree, I also signed up for classes in a culinary school to learn special baking and cooking techniques. I did not have the intention of starting a food business then and did it more to have better success with challenging recipes. Little did I know that it is where my passion lies.
Where is your favorite place to eat?
I love all artisan bakeries and Asian fusion cuisines.
 
Where do you source your ingredients?
My intention from the beginning was to make use of local ingredients to build a line of Pulburon shortbreads. Six of eight Pulburon flavors were developed with a flair for Pacific Northwest flavors that included dried cranberries, apple liqueur extracts, fresh ground coffee, locally processed chocolates among many other ingredients. Only two Pulburon flavors currently use Philippine-sourced ingredients: purple yam flour for Ube Coconut and pinipig (pounded young rice) for Lemon Pinipig Crisp. The Ube Coconut also contains coconut chips that may come from Asia but are being processed by a US-based company.
Tell us about a new product you are working on.
We just released the gluten-free version of Pulburon shortbreads for all eight flavors. Both original and gluten-free are being sold at the GroWashington stores in Everett and Snohomish. I also started to introduce Filipino Empanadas – Vegetarian and in the process of working with USDA for release of our traditional Empanadas with meat and veggie fillings.
What will our fans find at your booth this fall?
Sari-Sari will have available all products seen in our online store (www.etsy.com/shop/pulburon) plus our newly released gluten-free Pulburon. We experienced a good response for the Ensaymada a la Parmesan during trade shows since it came out summer 2016. We will put out another Ensaymada flavor, Citrus and Cheddar, during the GobbleUp event. Do stop by our booth for a free taste sample.

Meet Our Vendor: Villa Jerada

Where does your passion for food come from?
Food nostalgia from my native home and growing up in a household whose raison d’etre is good eating
Tell us about your culinary journey.
Started as a waiter in the US. Started missing food from home. E-learned my mom’s cooking via MSN at the time. Gradually this turned into a business venture by importing Morocco’s best olive oil. Then moved to local production in Seattle.
Where is your favorite place to eat?
home
Where do you source your ingredients?
we are importers of several ingredients that we use from Morocco. We also source other products from friends of ours who are also in the same field
Tell us about a new product you are working on.
We are working on a new harissa the number two, and some other products
What will our fans find at your booth this fall?
They will find products that are locally made yet they are full of culinary heritage and background. Items that the whole world is enticed to try. Staples of North Africa and the Levant.
What are your goals for your business in the next year?
We have been blessed by the positive feedback we are getting from notorious chefs in Seattle. Now it’s time for Seattlites to enjoy them.
What was your biggest challenge when starting out?
Getting the audience’s attention. Access to good ingredients which led us to import a good part of them.
What’s your favorite part of this food movement?
The support and solidarity of the local community
What’s the best part of your job?
Meeting and talking to people every single day!

Meet Our Vendor: Elles Beads

Where does your passion for food come from?
My passion is making glass beads and using them as handles for food service.
Where is your favorite place to eat?
Biz on Main, Bellevue
Where do you source your ingredients?
Most of my glass comes from Murano, Italy
What will our fans find at your booth this fall?
An assortment of serving utensils
What’s the best part of your job?
Being able to play with fire and melt glass on a daily basis.

Meet Our Vendor: SAKU

We are excited to check out SAKU THIS SATURDAY!
Where does your passion for food come from?
Take an Austrian (SA) and a Persian (KU) and put them in the U.S.! We both come from cultures and families where food is revered. Toss in a our shared passion for organic health and wellness and you have SAKU.
Where is your favorite place to eat?
This tiny little street food stall in Chiang Mai, Thailand…they serve the best sticky rice, fiery but perfectly balanced “som tam” (papaya salad), fragrantly spicy tamarind dip & perfectly grilled chicken.
Tell us about a new product you are working on.
We are working on some exciting new blends to add to our current collection. Hint: two are with rooibos and two with black tea.
What will our fans find at your booth this fall?
Ancient superfoods with a modern twist! Our latte blends are currently based on turmeric, beetroot & matcha…they are organic, nutritious & delicious. They are easy to prepare and make you glow with vitality.
What are your goals for your business in the next year?
To roll out our next four flavors & to sell our products at 100 more shops, co-ops, coffee shops, apothecaries, yoga studios, …

Meet Our Vendor: Panco Foods – Pan’s Mushroom Jerky

This is a really fun interview to read and makes us so excited to check out Pan’s Mushroom Jerky!
Where does your passion for food come from?
Like many people, I love to travel. While it’s great to see landmarks around the country and world, my favorite thing is learning about different people, cultures, and the food that they make!
Tell us about your culinary journey.
 My family are vegetarian buddhists from Malaysia. They used mushrooms and their own original recipe to create a snack that that not only tasted great, but had a texture they desired. Our recipe has now been updated with some new local ingredients and is now manufactured in the PNW.
Where is your favorite place to eat?
 Anything with noodles in it… I’m going to cheat and say two places that are in Boston. Gene’s Flatbread Cafe serves hand pulled noodles that are delicious. And Mary Chung’s in Cambridge has these amazing Suan La Chow Show dumplings and Dan Dan noodles.
Where do you source your ingredients?
 Some of our ingredients are sourced in the US. But we also have suppliers from around the world. For example, our organic coconut sugar is sourced in Bali and our shiitake mushrooms come from Asia.
Tell us about a new product you are working on.
 We’re working on new flavors of our Mushroom Jerky!
What will our fans find at your booth this fall?
 Samples of our family’s Mushroom Jerky and bags to buy and take home!
What are your goals for your business in the next year?
 Create at least two new flavors of Mushroom Jerky and have great partnerships with retailers around the country so that our product is easy to buy everywhere.
What was your biggest challenge when starting out?
 We’re a small family business so time and money! But we’re excited about the traction we’ve made so far and about the team that we are starting to build to help us grow.
What’s your favorite part of this food movement?
 There are so many great foods out there that you may not know about. We plan to provide more foods that excite your curiosity and most of all excite your taste buds.
What’s the best part of your job?
Connecting with other entrepreneurs and food startups! No matter the size, I have so much respect for all them. I love exchanging knowledge and stories about what we’ve been through.

Meet Our Sponsor: New Seasons

New Seasons Market

New Seasons’ Local Finds Program

Being a local at New Seasons Market is a good thing—it means you’re one of the thousands of people in our community who make really good food. Supporting local ranchers, fishermen, makers and growers is the way we champion the regional food economy. It’s how we encourage local innovation and food-based entrepreneurism. And it’s how we build and foster that connection between you and the people who work hard to bring us such delicious food.

That’s why we’d rather have a 50-year relationship than a 5-year contract. Because at the end of the day, these locals aren’t just vendors. They’re people, and they’re our friends. And we want them to thrive—now, and for generations to come.

Here’s a shout out to a few of our local vendors:

  • Seattle Pickle
  • Timber City Ginger
  • Broadcast Coffee
  • Manini’s Gluten Free
  • Sweet Things by Julie
  • Coco Beza
  • Joe Chocolates
  • Bonnie B’s Peppers
  • And SO many more!!

New Seasons will be featuring the Local Finds program at their booth this weekend at Gobble Up. Come say hello!

Meet Our Vendor: Collisionware

Where does your passion for food come from?
 My passion for food started when I was old enough to help in the kitchen. My mom and grandma would bake the best chocolate chip cookies. When I think about going back home and visiting family, I think of food. Where are we going to eat and what are we going to bake.
Tell us about a new product you are working on.
 I’m trying to step out of my comfort zone of sewing. I’m working on hand dipped rubber spoons. They’ll be a great add on to an oven mitt or gift set.
 
What will our fans find at your booth this fall?
Fans will find a large variety of oven mitts, pot holders and baking accessories. Everything to add an adorable edge to their kitchen.
What was your biggest challenge when starting out?
It took a lot of research and testing to figure out the best way to insulate an oven mitt. I wanted it to fit comfortably and protect against extreme heat. It took some trial and error, but I’m very happy and confident with the outcome.
What’s the best part of your job?
 Getting to wake up and not commute to a job. Within 5 minutes, I’m in my home studio. Coffee in hand, listening to podcasts and sewing.

Meet Our Vendor: Wedgwood Wilderness Lodge

Where does your passion for food come from?
I have a great need to create, be it a sewing project or a great meal for family and friends.
Tell us about your culinary journey.
It began with Betty Crocker’s Cook Book for Boys and Girls. It was a gift from my mother on my 8th Birthday. I began sewing and making my own clothes about 3 years later. I grew up in a large family so I had lots of practice in trying out recipes and to this day have a hard time cooking for less than 10 people. I discovered that sewing gave me a unique, one of a kind look that was fashion forward and cost a fraction of retail offerings.
Where is your favorite place to eat?
Snappy Dragon
Where do you source your ingredients?
The textiles for my aprons are re-purposed and up-cycled from thrift stores, factory overruns and close outs.
Tell us about a new product you are working on.
I have a 1/2 apron I am working on made from tailored shirts.
What will our fans find at your booth this fall?
My aprons are a mash up of textile design, fashion design and graphic design. I like to think of them as “June Cleaver–Bitchin’ Style”. I give a “nod” to good food, good drink and general FUN!
What are your goals for your business in the next year?
Continue sewing with re-purposed textiles. Learn how to get my product in front of the right audience.
What was your biggest challenge when starting out?
Trusting myself and fear of failure.
What’s your favorite part of this food movement?
It is a very accepting community that loves sharing thoughts, processes and advice while putting out products that are made with love.
What’s the best part of your job?
Seeing completed product after working hard.

Meet Our Vendor: OlyKraut

Where does your passion for food come from?
My background in farming and enthusiasm for fermentation led me to create a business that supports the organic farmers in the region while producing incredibly healing and delicious fermented sauerkrauts and pickles for the community.
Tell us about your culinary journey.
 My first batch of sauerkraut was the result of an abundance of cabbage and I thought, “I like sauerkraut, I’ll try it.” That was the first time I had tasted raw, sauerkraut and I ate 2 gallons in 2 weeks! After that, the more I learned about the incredible health benefits of fermented foods the more enthusiastic I became. I love to cook and make things that taste good and are also healthy, and the fermentation process adds an exciting challenge and amazing secret weapon in the fight for flavor. I studied food systems and science, and sustainable agriculture at The Evergreen State College and have been experimenting at home and at OlyKraut for the last decade+ and it’s truly my pleasure to be selling something that I feel so good about and can stand behind 100%!
Where is your favorite place to eat?
After my own kitchen, I tend towards grocery store salad bars and then beyond that, I love the Chelsea Oyster Bar in Olympia, or Plum Bistro in Seattle. I was a vegetarian for about 25 years and have recently added in seafood but my vegetarian roots are deep.
Where do you source your ingredients?
We buy from organic farms in Washington and Oregon mostly. The things we can’t get locally, we order through Organically Grown Company, an organic produce distributor out of Oregon, who does a great job vetting their suppliers. We also buy some things through GloryBee, the Olympia Food Coop, and High Quality Organics.
Tell us about a new product you are working on.
Our seasonal product is Pickled Cranberries, and it is sweet and spicy and kind of a treat! We buy the cranberries from Starvation Alley Farm, the first organically certified cranberry farm in Washington State! We then add salt, sugar, ginger, cinnamon, and cloves and they really taste like the festive season.
What will our fans find at your booth this fall?
Our four signature flavors, Original, Eastern European, Smoke & Kale, and Spicy Garlic sauerkrauts, along with the Sipping Brines in all of those flavors, as well as the Pickled Cranberries, and the Cranberry Brineade.
What are your goals for your business in the next year?
 We hope to increase our presence around the Pacific Northwest and maybe get into Fred Meyer and QFC!!
What was your biggest challenge when starting out?
Distribution and cashflow, probably. Before we worked with commercial distributors, it was very challenging to coordinate all the logistics involved. We tried to partner with other businesses to share costs and fuel and that worked, but it took a lot of time. Also, we would get requests for products to places we just could not deliver, and that was challenging. The cash flow continues to be a challenge, mostly because we are growing again, and that always costs money.
What’s your favorite part of this food movement?
The fact that people care about health and sustainability along with the flavors! People are starting to ask about where ingredients come from and know the names of the farms in their food shed. It’s exciting and it’s great to see so many folks enthusiastic about good food.
What’s the best part of your job?
I love interacting with farmers all the time and being in touch with our agricultural system. I also love seeing our employees learn skills and grow in their jobs. I like how all the moving parts coordinate just enough to crank out a really great product and I like working with our crew to make that magic happen.

Meet Our Vendor: Element Fe Knives

Where does your passion for food come from?
My mother was a back-to-the-land homesteader in the seventies, and we grew our own food year round. This led to a lifelong appreciation of ethically raised meat and vegetables. Cooking around the nation in my twenties gave me an education in the great variety of culinary styles.
Where do you source your ingredients?
Most of my metals and woods are upcycled from Bellingham area metal and furniture manufacturers, using what would otherwise be recycled or burned.
What was your biggest challenge when starting out?
Though I saw success making rustic knives from found materials, the job became a journey when I set my sights on making the finest tool possible, with the help of the best local chefs and advanced studies in metallurgy.
What’s your favorite part of this food movement?
The commitment, joy, and integrity of the young people who are farming, cooking, and appreciating locally grown foods!
What’s the best part of your job?
Customers and chefs who are delighted to cook with knives from my shop- whether it’s a meal at a fine restaurant or just a note from a happy home cook!