Lakeview Farms’ Post

WHY SRIRACHA WAS IMPOSSIBLE TO FIND AND NOW TASTES BAD “If you like hot sauces and the like you probably have been a big fan of sriracha... specifically the sriracha made by Huy Fong Foods. But, you may have noticed that since 2020 there have been noticeable times where it was sold out for months and months. Even worse - now that it is back on shelves it tastes like crap. I did some digging. All of the peppers for Huy Fong Foods Sriracha were grown on Underwood Ranches in Ventura County, CA. Family-owned farm (since the 1800s) that grew along with Huy Fong Foods. Starting at 400 acres and growing to almost 4000 to support the popularity of sriracha. This was when it tasted good. In the late 20-teens Huy Fong decided to demand money back from the farm for... no one really fully understands why. They then severed the contract leaving Underwood with 4000 acres of hot peppers and no one to buy them. Meanwhile Huy Fong approached a number of other farms scattered across southern California and had them quickly spin up pepper concerns. This put a massive dip in their supply and they lost a year of sauce-making basically. Then bad weather knocked out a lot of these farms and they lost another season or two. Also the quality and flavor across multiple farms was inconsistent. Meanwhile Underwood sued Huy Fong, won, received 23 million dollars, hired back their workers, and got back to growing. Additionally they were able to mitigate a lot of the weather issues the last few years through better technique and had bumper crops. So they made their own sauce - Underwood Dragon Sriracha... and lord strike me down if it doesn't taste much more like the older sriracha than whatever Huy Fong Foods is making now. Anyways, they don't seem to sell to stores but you can buy directly from their website. I did and I've been putting it on everything. I wasn't paid to write this... I just like doing exhaustive research about things I enjoy. (EDIT to adjust Underwood Farms to Underwood Ranches, and change location from Ventura to Ventura County)” - via Sean Baptiste on FB #business #businesscompetition #competition #fortitude #successstories

Freddie's Farm founders, Laurie and Charlie Fermor, launched their kids' fruit and veg snack business on the eve of a global pandemic. Through positivity and hard work, they turned challenges into opportunities, leading to a win on Channel 4's Aldi's Next Big Thing. This triumph saw their products hit Aldi shelves nationwide, introducing the challenge of managing rapid growth. Their story is a beacon of resilience, showcasing how to navigate adversity and embrace expansion opportunities. 👉 Discover more about their journey and growth strategies here https://lnkd.in/ecEPBGRh #actioncoach #actioncoachhastings #freddiesfarm #BusinessResilience #GrowthMindset

Freddie's Farm founders, Laurie and Charlie Fermor, launched their kids' fruit and veg snack business on the eve of a global pandemic. Through positivity and hard work, they turned challenges into opportunities, leading to a win on Channel 4's Aldi's Next Big Thing. This triumph saw their products hit Aldi shelves nationwide, introducing the challenge of managing rapid growth. Their story is a beacon of resilience, showcasing how to navigate adversity and embrace expansion opportunities. 👉 Discover more about their journey and growth strategies here https://lnkd.in/ewKx-KQk #actioncoach #actioncoachhastings #freddiesfarm #BusinessResilience #GrowthMindset

Unsettling fact: Most grass-fed beef organ meats go to landfills to rot. Why? Several reasons: #1- White folks like me don't know that those organ meats are the most nutrient-dense parts of the animal, so we don't buy it #2 - Black and brown folks who do know that organ meats are super valuable often don't have access to grass-fed beef for lots of reasons #3 - It's hard for grass-fed meat processors to get the equipment and labor required to prepare these organ meats for sale So what are we going to do about it? We're going to throw a party! If you are a big thinker who loves food, and will be in Colorado this January, come join us! We're bringing together ranchers, meat processors, food entrepreneurs, investors, and scientists to learn about this problem, eat some tasty food prepared by Chef Edwin Sandoval of Xatrucho, and start building some businesses to solve this circular economy problem. Because if we want regenerative ag, we've got to be regenerative consumers! Register here for your ticket: https://lnkd.in/gvHz2zjm Fun Fact: You may be wondering what the largest beef processors do with these organ meats. They have enough economies of scale that they can actually save these meats from landfills by cleaning them and sending them to countries who value them. They've pioneered access to these important meats for a long time. Thanks CSU Spur, Colorado State University, the Meat Summit, the International Livestock Forum, and others for your support of Colorado's ranchers!

'Meat is just a vehicle for plants'—flavor, smoke, char, and salt. 🌿🔥 Brett Christoffel and his company All Y’alls Foods are replicating the best barbecue experience with plants so we can leave the animals alone! 🐾💚 Learn more about how All Y'alls Foods is transforming Texas–and the world–through its mouth-watering plant-based snacks in the full episode: https://lnkd.in/dN96ZqK #VeganMainstream #VeganBusiness #Business #Vegan

Always love working with Brandi and Noel. Congrats, guys, on your Fox 5 feature. #nationalcerealday #smallbusinessstrategy #smallbusinesssupport #blackbusinessowners #blackbusiness #DMVbusiness #smallbusinessowner #minorityownedbusiness #womenownedbusiness

Awesome dinner idea from Allison Vaux and GoodLeaf Farms! #Microgreens are a fantastic source of nutrients too and they’re easy to incorporate in smoothies, on sandwiches, in sauces, as salad toppers, etc. (even I can manage to use them!). And because they’re grown without chemicals and locally, they last in your fridge (no more throwing out half a pack of mushy brown greens a day or two after opening…). #verticalfarming #foodwastereduction Power Sustainable Lios

The #produce section tends to be pretty close to the entrance of most #supermarkets, so why do so many of us push our carts right past it? This video discusses several parts of the #grocery store where you can get your #fruit fix! #NationalNutritionMonth #ghc #optimizehealth

This is the environment my dulcimer and I will be part of today, May 29 - at the weekly Montgomery's Inn Farmers' Market, in the village of Islington, Etobicoke (silent 'k'), southwest Toronto. Can you imagine a lovelier setting for a market? It's so inspiring, too, to see the piles of fresh produce from southern-Ontario farmers, and lovingly-made baked goods, jams, sauces and prepared foods...as well as the incredible bake-oven bread made right in 19th-century Montgomery's Inn (there's a modern kitchen!) Montgomery's Inn Farmers' Market, every Wed. 2-6 pm, at 4709 Dundas St. W. https://lnkd.in/dCTuFTA7 and https://lnkd.in/gm5rRbx9 (I took these pics last year.) #farmersmarkets #torontofarmersmarket #ontariofarmersmarkets #etobicokeontario #historicsites

I’m back loafing around in the Waitrose bread aisles. With retailer permission. To interview shoppers. I’m not sour about this dough, either. I’m doing shopper research with Kizzy Beckett for Wildfarmed in Waitrose stores across the country after the launch of Wildfarmed sourdough, sliced white and seeded, and rolls. Is the branding connecting with shoppers on shelf? Did the activations and advertising get noticed? Was the sampling at stores tasty? This is a huge and significant launch in bread: ~ life-changing for UK farmers, life-enhancing for the soil in which they grow the wheat 🌾, better for the planet and better for us. #wildfarmed #bread #breadlaunch #regenerativefarming #shopperresearch #insights