burlap & barrel

Ground Black Lime, Royal Cinnamon and Wild Mountain Cumin are among dozens of single origin spices sold by Burlap & Barrel, a public benefit corporation building equitable, transparent and traceable supply chains around the world. In this episode of the Xtalks Food Podcast, Sydney talks about the unique spice company, whose co-founders and co-CEOs discussed Burlap & Barrel’s mission and growth during a recent appearance on the television show “Shark Tank.” Founded in 2016 by Ori Zohar and Ethan Frisch, Burlap & Barrel partners directly with smallholder farmers to source spices that have never been available in the US before, while helping improve the livelihoods of their partners in the field. Although the pair did not close a deal on “Shark Tank,” Zohar and Frisch plan to expand the brand’s product offerings and reach more grocery store shelves in the years ahead. The team praises the brand for bringing new flavors to the market while also partnering with smallholder farmers to improve their livelihoods.

Also in this episode, Sydney talks about some recent plant-based meat recalls from prominent brands including Impossible Foods and Beyond Meat. Last month, Impossible Foods recalled its Chicken Nuggets Made from Plants and Wild Nuggies because of the possibility of small pieces of wood in the products. In 2019, Impossible Foods issued a voluntary recall after a California restaurant found a piece of plastic in a bulk Impossible Burger product. Impossible’s rival, Beyond Meat, is also no stranger to plant-based meat recalls. Beyond Meat’s Pennsylvania’s facility had food safety issues in 2021 and 2022, including mold and Listeria contaminations, according to internal documents and photos leaked to Bloomberg. There is a belief that plant-based products are healthier and less susceptible to pathogens like E. Coli and Salmonella, but faith in the inherent safety of plant-based products is misplaced. The team points out that plant-based meat recalls have become more prevalent because the products are ultra-processed and contain numerous food-grade chemicals as ingredients.

Read the full article here:
Burlap & Barrel Showcase Single Origin Spices on “Shark Tank”
Recent Plant-Based Meat Recalls: Impossible Chicken Nuggets, Beyond Burgers and Others

For more food and beverage industry content, visit the Xtalks Vitals homepage.

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Last week, we learned all about salt and you can’t have salt without pepper! On this episode of Time For Lunch, Hannah and Harry are celebrating this yummy and sometimes sneeze-inducing spice that is essential in every kitchen!

Spice expert Ori Zohar from Burlap & Barrel teaches us where pepper comes from and how it grows. He shares excellent advice for how to experience pepper or any food using all five of your senses. Plus we’ve got jokes, fun facts and, Harry teaches us the recipe for a tasty, cheese, peppery pasta dish called cacio e pepe!

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. 

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For our dance break this episode, we used the beautiful version of the song Morrisson's jig - Leslie's march by Aislinn. License information here. 

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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Join us for a conversation with Barkha Cardoz, wife of the late Chef Floyd Cardoz and architect of the new line of Floyd Cardoz Legacy Masalas in partnership with Ethan's spice company Burlap & Barrel. Barkha received her culinary training at The Institute of Hotel management in Mumbai, India and worked in the Development department at St. Peter’s Preparatory School in Jersey City, NJ. With her husband, she managed their Bombay Bread Bar in New York City from 2016 to 2019 and oversaw fundraising events for The Young Scientist Foundation, founded in 2011 with Floyd’s $110,000 Top Chef Masters win. Barkha is currently the Managing Member of Cardoz Legacy LLC, where she actively executes ongoing legacy projects including the FC + B&B Collaboration Masala spice line.

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We welcome Ethan Frisch and Amy Rothstein to talk about how to maximize flavor in your spice cabinet and in your beverage repitoire. Ethan is the co-host of Why Food? and co-founder of Burlap & Barrel, a Public Benefit Corporation building new international food supply chains that are equitable, transparent and traceable. Amy Rothstein is the founder of Dona, a craft spice-based tea concentrates and soda company. Ethan and Amy talk about the spices that first drew them into their respective businesses and how they began to collaborate.

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Our first dispatch from the Good Food Mercantile of 2019 includes interviews with Beatrice Ughi (Gustiamo), Rolando Beramendi (Manicaretti Imports), Dave Yourd (Regalis Foods), Luke Schmueker (Shacksbury), Suresh Pillai and Carrie Dashow (Atina Foods), and Ethan Frisch (Burlap & Barrel and host of Why Food?). All of these professionals use their platforms to promote the global exchange of food and ideas – from anchovies and caviar, to turmeric and black urfa chili. They put in long hours and hard work to preserve global food cultures and help eaters discover their new favorite ingredient or delicacy!

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