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Sauce King NYC Judge Ori Zohar on Spicing Up your Spice Cabinet and More

This week Food Karma’s Communications Director, Dylan Heuer talked with Sauce King NYC judge Ori Zohar. Ori is the co-founder of Burlap & Barrel, a single origin spice company. He comes from a business, marketing and operations background but Burlap & Barrel wasn’t his first foray into food. In 2010, Ori started an activist ice-cream cart in New York City, serving flavors inspired by political movements around the world and donating the profits to charity. Seven years later Ori and his partner in the endeavor, Ethan Frish, wanted to take their activist business model to the next level and founded Burlap & Barrel together. The spice company is a certified Public Benefit Corporation, working to build new international food supply chains that are equitable, transparent and traceable. Dylan asked Ori about what this mission looks like in practice, how home cooks can better utilize their spice cabinet, and what he’ll be tasting for as a Sauce King NYC judge.

The following interview has been edited lightly for clarity and length.

Shaquanda’s Hot Pepper Sauce was Born During a Drag Performance, Then Became a Successful Business

By: Dylan Heuer

Photo Credit: ShaquandaWillFeedYou

Andre Springer is the founder of Shaquanda’s Hot Pepper Sauce. He first created the product to complement his performance at Bushwig, a Brooklyn-based festival celebrating drag, music and love. Springer had no intentions of selling the sauce, which he designed purely as part of his act. But once festival-goers had a taste, they couldn’t wait to buy a bottle. His brand was born that day and is appropriately named after Springer’s alter-ego, Shaquanda. Six years later, Springer’s company now includes four sauces and beginning this week, they can all be purchased in Whole Foods stores across the Northeast. His sauces combine his Barbadian heritage with his Brooklyn upbringing, fusing ingredients and memories that result in unique flavor profiles and an unforgettable story.

Featured Chef Interview: Roxanne Spruance of the History Channel show, “The Butcher”

Roxanne Spruance talked to Food Karma’s Communications Director, Dylan Heuer, about finally being a judge – rather than a TV show contestant – on “The Butcher,” the importance of shifting consumer trends around meat, and why she is excited to return to Pig Island.

Featured Chef Interview: Meghan Love of Mable’s Smokehouse in Williamsburg, Brooklyn

Meghan spoke with Food Karma’s Communications Director, Dylan Heuer, about serving authentic country barbecue in New York City, the challenges she faces as a female business owner, and the dish with a “cult-following” she’s preparing for Pig Island.

Chef Spotlight On: Tank Jackson of Holy City Hogs in Charleston, South Carolina

Food Karma’s Communications Director, Dylan Heuer recently talked with Tank Jackson about his Heritage breed hogs, why he considers himself a “hippie farmer,” and what he’ll be making at Pig Island NYC!