sarah gordon

Happy Halloween!! In this episode, I the The Loft Dweller gather you... my congregation of faithful acolytes to celebrate in infernal fashion... for tis the Season of Decay... And who is this in the library? someone new joins our congregation of ghouls and lost souls! Leon!! JOE GOLEM: OCCULT DETECTIVE VOLUME 1--THE RAT CATCHER AND THE SUNKEN DEAD (https://digital.darkhorse.com/books/583accf9cace428785fa36f3e88acf4f/joe-golem-occult-detective-volume-1-the-rat-catcher-and-the-sunken-dead-hc) TREMOR DOSE (https://www.comixology.co.uk/Tremor-Dose-comiXology-Originals/digital-comic/813651) VICIOUS CREATURES (https://sarahgordon.gumroad.com/l/YZBgTV) BROTHERS DRACUL (https://aftershockcomics.com/brothers-dracul/) A SPECIAL PLAYLIST FOR THE SEASON OF DECAY... (https://open.spotify.com/playlist/2XcaQvumgpF4Phw3nwvYD8) PERFECT FOR ALL YOUR HALLOWEEN RITUALS... Send any questions or feedback to (mailto:acecomicals@gmail.com) acecomicals@gmail.com. And also please subscribe (http://www.acecomicals.com/subscribe) and leave us a review! If you like what we do please consider donating to us (https://ko-fi.com/acecomicals) at https://ko-fi.com/acecomicals. All contributions will be used to defray the cost of hosting the website. Ace Comicals, over and out!#

Our panelists include Sarah Gordon and Sheila Fain, owners and founders of Gordy’s Pickle Jar; Meaghan and Shane Carpenter, the owners and founders of Hex Ferments; and Lauren Sandler, the Director of Preservation for Foodshed, Inc.

Sarah Gordon and Sheila Fain are the founders of Gordy’s Pickle Jar, the much-loved, small batch pickle company from Washington DC. Founded in 2011, Gordy’s quickly become a DC favorite not only for its delicious product line but also for its commitment to craftsmanship, community, and sustainability. The brand has received numerous accolades from the press, including the Washington Post, Food & Wine, Bloomberg, and The Food Network, among others (http://www.gordyspicklejar.com).

HEX Ferments are Maryland-based food alchemists, dedicated to sourcing from local and organic farms. They believe in creating partnerships from these providers of sustenance to create unique ferments that support our individual health as well as the health of our local foodshed. HEX ferments employs a traditional process – they do not use heat or white vinegar – so that they’re creations are teeming with beneficial bacteria, healthy acids and enzymes. They balance old world quality and flavor with modern interpretations, and choose optimal, nourishing ingredients. HEX Ferments is a certified B-Corporation, 100% Wind Powered. (http://www.hexferments.com)

Lauren Sandler is the production manager of Canningshed, a Maryland-approved food manufacturing facility that produces seasonal jams, jellies, and hot sauce, as well as fermented, dried, and frozen foods.  Born and raised in Baltimore, Lauren worked as a line cook at Franny;s Restaurant in Brooklyn, NY, where she developed a commitment to working with local growers and produce. Everything made at Canningshed is sourced from independent Mid- Atlantic growers, from the lavender dried for tea to the vinegar used in Snake Oil Hot Sauce.  Lauren and her team are particularly committed to minimizing food waste: beyond constantly exploring new ways to use the generally unused parts of food (from cherry pits to fibrous leek greens), Canningshed ferments, cans, dries, freezes, and juices, so that they can provide seasonal local produce year long.

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The day before things kicked off at the Good Food Mercantile at Union Market in Washington D.C., the festivities began with Good Food USA's Small Business Breakfast Panel: Tips & tricks on starting, scaling, and surviving your venture. Introduced by Sarah Weiner, Executive Director of the Good Food Foundation, the panel was moderated by Ezekiel Emanuel. Emanuel is an oncologist, bioethicist, and health policy expert at the University of Pennsylvania—though you may recognize his name from his work on the Affordable Care Act and former First Lady Michelle Obama's Let's Move Initiative—and he is now working with Shawn Askinosie to create a premium chocolate bar with beans from Madagascar.

The panelists are superstars of the good food movement, including Elias Cairo of Olympia Provisions, Danielle Vogel of Glen's Garden Market, Ann Yang of Misfit Juicery, Shanika McCloud of Greenplicity, and Sarah Gordon of Gordy's Pickle Jar. They share their stories, their struggles, and the best business advice they've ever received.

Many thanks to Union Market for providing this recording!