Mara and Willow were invited to share their thoughts on what it takes to run a business in Boulder. Read more here. Save Save Save Save Save Save
About matt salter
This author has yet to write their bio.Meanwhile lets just say that we are proud matt salter contributed a whooping 16 entries.
Entries by matt salter
Check out this new interview with our own Willow king as she sits down with The Good Trade to discuss natural food ethics and fermentation. Read all about it here: Save
What a week for Ozuké! First we show up in a japanese magazine blog, and now we show up in Origin Magazine, One of the top Yoga, Art, Music, and Conscious lifestyle taste makers. Click on the image below to read all about it!
It’s not everyday we find ourselves gracing the pages of fashion magazines, let alone cutting edge Japanese taste makers, Fashion Headline Japan!. follow this link for the google translation of the page or here in the original Japanese
Check out the this great article on Mara and Willows culinary voyage that lead to the creation of the umami umeboshi! Read it here!
In honor of Willow and Mara’s Ume Success, here are two recipes for cocktails with their fermented fruit. The first cocktail is sweeter, and if you have the CheriBoshi, use those. If not, Umeboshi plums are fabulous. Ozuke Boulder (as in this is not a Manhattan) 1 tsp agave or honey 3 dashes Angostura Bitters […]
The Daily Camera just posted this great write up on our newest and trending product. We hope you get to try this delicacy before it’s gone. Extra thanks to Cindy Sutter and The Daily Camera. Read all about it here
When we started years ago, we could have only dreamed of gracing the pages of this exemplary gastro periodical.We are truly honored to receive such glowing praise from one of our favorite food magazines. Read the article HERE
(click on the image to see full size) Here’s one from last year. A small story about the magic of fermentation and a Yummy recipe from Mara as well. Thanks Yoga Journal!
Originally posted by Alexa @ www.superfoodsuperlife.com Ferment all the way with Ozuké June 18, 2015 One of the foods that I never thought I would fall in love with is pickled vegetables. I had grown up loving deli pickles, but nothing more than that. How was I to know there is such a simple yet […]