I'm also quite annoyed that the Grahams have no problem selling their product elsewhere, but haven't rewarded the Kickstarter backers who gave them money in the first place.
As one of the 500+ Kickstarter backers STILL waiting for not only our pickles, but even just a simple update from the Grahams, I'd like to express my displeasure at their business practices. It is mildly disheartening to see them selling rewards that were promised to backers more than six months ago.
I would strongly urge any local, or national, business even thinking about taking on this family's product to evaluate the comments in their Kickstarter and get a view of how they operate.
Taking 15+k and walking avoiding speaking to the people that got them to where they are now is disgusting.
my fav E&H jukebox song was Experiment in Terror, Impala
All Night Long, North Mississippi Allstars
Let's Stay Together, Al Green
Let's Get It On, Marvin Gaye
What r your favorite songs from Russell's incredible jukebox.
Me: For once in my Life, Stevie Wonder
Build me up Buttercup by The Foundations
For Russell's friends.
Where is Parker's?
I don't know...
Possibly a big fan of lard balls, too?
But, Kay, what did you think of the guy in the pig t-shirt?
I mean, really, the Michelin Guide ain't got nothin' on phrases like this:
I wasted no time popping the lard bon bon in my mouth. I wish I didn't know there was lard in it, because I could have eaten 10!
I actually loved the cold pork and beans the most.
I wished I had brought my purse so I could take some home to my monkeys.
I really liked the fried bologna and the corn fritters.
I like food articles that describe all of the unique food offerings that were available at a high-profile event.
This one reads like a drunk's review of a buffet in Tunica.
"H'yuk...I ate a lot of stuff made outta a pig. H'yuk, there was dranks, too. I had fun."
I love food articles with lots of photos. Well done !!!!!
Structure of a Stacey Greenberg article
Me, me, me, me...look at me. Food.
Look what I did. Food. I'm special.
Over here...look at me.
Boscos's has a hot wing pizza with a ranch base, blue cheese crumbles, celery and chicken chunks, it's pretty good. Also, while it's a chain, Mellow Mushroom has a pretty good buffalo chicken pizza. Now if only Little Italy would get onboard..
Ne1 wanna match collard cooking? Do we include shrimp?
Why did you waste my time?
The Salt and Pepper Shrimp is yummy and doesn't have a ton of noodles with it, if you're looking for something lighter!
I am so excited about this!!
Hi, I am one of the co-founders of Nourishe. There are lots of great questions here about cross contamination and our products so I thought I'd jump in on the discussion...despite the fact it's been a while since these comments were posted.
Gluten free (GF) seems to be the fastest growing food product segment and it can definitely be difficult to know what is safe to purchase. Especially if the product is not certified GF. I am gluten sensitive which is not nearly as serious as celiac disease, but I definitely understand what it feels like to be "glutened." I am hopeful the new FDA requirements around GF will create positive change within the food industry even though many feel it does not go far enough.
We do use The Cannery facility which also handles wheat. Our production is purposely limited to times when the facility is not in use by anyone else. We use a "prep" area not located in the baking/kitchen area. All surfaces are stainless steel and sanitized before starting. We use only our own equipment, including our own dedicated mixer (we bought it new).
We are currently implementing regular gluten testing on batches of finished mix. Almost every ingredient we source is certified gluten free. The few that aren't are randomly tested and we are constantly on the lookout for certified GF sources. Our ingredients are also double sealed and stored in containers with lids to prevent contamination during storage.
Our baking mixes are not certified gluten free, as it is quite costly (like certified organic) and not feasible for us until we have a dedicated GF facility. It is in the future plans as we grow. We certainly understand that many celiacs will not be comfortable purchasing our product until we are certified GF.
The Trolley Stop and it's owners have been a fantastic business partner. They currently carry our mixes in their market. And while I completely understand commentor kalisah about wanting prepared baked goods versus mixes, we are not prepared to enter that business until we can ensure that what we are serving meets every standard, both the federal guidelines and those we set for ourselves.
We welcome any questions. You can email me at nicole (at) nourishe.me. - Nicole Heckman, Nourishe Co-Founder
OMG! OMG! "RUN" don't walk to "Blues City Hot Dogs"! Absolutely unbelievable! Iymon and Macy made our visit so nice! I can't wait to come back ;p
By Leonard Gill
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