The English Provender Co. reinvigorates the pickle category with latest innovation

/0 Comments/in /by

Published on 23/10/2015 by Fiona Briggs in Condiments, Product Time The English Provender Co. has launched a range of premium pickles, set to revolutionise the stagnating pickle market and drive consumer engagement.  Building on the brand’s proven success within the wider category – the number one chutney brand in the UK with 13% market share […]

Read more

Families flock to Habersham Harvest Festival on perfect autumn day

/0 Comments/in /by

A group of youngsters struggles to eat plates full of pickles in a minute during a pickle eating competition at the Habersham Harvest Festival in Beaufort on Saturday. “It was really sour,” said contestant Kailey Kreiss, 10, second from right. Jay Karr jkarr@islandpacket.com  BY JAY KARR   –   The Beoufort Gazette Carnival rides, a […]

Read more

PRODUCT REVIEW: The art of canning requires a funnel

/0 Comments/in /by

By Catherine Krummey   –   Grand Forks Herald This fall, I reluctantly (and later happily) became one of those people who can their abundant summer produce. After hearing stories about my mom making pickles and my brother making his own salsa—both through canning—my boyfriend was inspired to make pickles. I got my grandmother’s refrigerator pickle […]

Read more

Good Times Burgers & Frozen Custard Turns up the Heat with New Burger

/0 Comments/in /by

Regional All-Natural Quick Service Chain Introduces the Jalapeño Cream Cheese Burger DENVER, Oct 22, 2015 (BUSINESS WIRE) — Good Times Restaurants Inc. GTIM, +2.09% operator of Good Times Burgers & Frozen Custard, a Colorado favorite quick service restaurant chain best known for its fresh, high-quality, all-natural products, is firing up the month of October with […]

Read more

An easy introduction to modern fermenting

/0 Comments/in /by

By Diana Henry   –   The Telegraph If a man ever asks you to try his “new greens”, I’d advise you to take him up on the offer. That was the invitation I received from pickling and fermenting expert Nick Vadasz. A week later I’m standing in an industrial unit in Hackney peering into a big […]

Read more