Launched during the pandemic, it’s the creation of Seattle’s Jessica Selander who proudly has 17 years of sobriety.
This is no cloying Martinelli’s trying to stand in for wine, as I happily found when trying a sample. Instead, this wine is a balanced blend of varietals, mostly Chardonnay, Pinot Grigio, French Colombard, Chenin Blanc and other whites, Selander noted in an interview with Sip Magazine.
It even won bronze at the 2021 San Francisco International Wine Competition.
Casa Verde’s line includes four products fortified with beans: Garbanzos Al Pastor, Red Bean Posole, Lentil Mole, and Coconut Chowder. Except for the chowder, which is a single serving, the rest are designed to serve two.
Mom and entrepreneur, Saskia Sorrosa, may have not enticed any sharks to bite when she appeared on TV’s “Shark Tank” in 2019.
But she’s sure shown them now, raising more than $4 million and getting her Fresh Bellies into 4,000 stores nationwide.
Her New York company makes plant-based, allergen-friendly snack foods, especially geared to toddlers, pre-schoolers, and beyond.
The daughter of a banana farmer and agricultural entrepreneur in Ecuador, she wanted to create crunchy snacks with the type of bold flavors she grew up on.
Her Groovies are made from sorghum, sunflower oil, and just a handful of other flavoring ingredients such as paprika, onion powder, or dried rosemary. They are vegan, gluten-free, and have no artificial flavors. The sodium count weighs in at 110 to 125mg per 1-ounce serving.
If all you’ve ever done with watermelon seeds is pile them off to the side of a plate or spit them with gusto to see how far they’d fly, Forca Foods wants to convince you to do something entirely different: Eat them.
Its Forca Foods Energy Bites are made from watermelon seeds. In fact, they’re the first of only five ingredients used to make these one-bite cubes. The other ingredients are dates, oats, maple syrup, and fruit or coffee, depending on the variety.
Company Founder Guilherme Maia Silva studied plant sciences at the University of California at Davis, where he wondered why we were making snacks out of such water-intensive crops and ingredients as almonds, walnuts, and dairy. It’s a question that’s only gotten more attention now that California is in yet another year of deep drought.
So, a year ago, he launched his snack that’s centered around watermelon seeds, which, he says, use 94 percent less water than pistachios, 78 percent less water than almonds, and 11 percent less water than dairy. Not only that, watermelon seeds also contain iron, zinc, magnesium, and potassium.