Mar 02, 2012 | posted in Press by seedlingprojects

Good Food Award Finalist Sour Puss Makes One Mean Pickle

The Good Food Awards are back — after an inaugural year that brought Alice Waters to the podium, Andrew Barnett to the judging panel, and arame and ginger sauerkraut salad to the table. The not-for-profit organization led by Sarah Weiner and Dominic Phillips has just announced the finalists for a 2012 contest that has set out, in the long-term, “to change the way America feeds itself.” Selected out of 926 contestants, the 144 finalists range from an eight-person goat cheese dairy in Harrisburg, Missouri, to a 400-person brewery in Colorado. United by a taste for such delectables as Abominable Winter Ale, Duck Liver and Apple Mousse, and “Devil Sauce,” the contestants also share a desire to cultivate and produce with sustainable practices.

Sour Puss Pickles, a two-time finalist and one-time winner, is a company with what is beginning to sound like a familiar story. Born out of a tenacious Brooklynite’s stint with unemployment, Sour Puss went from a home operation of Christmas gifts for Chris Forbes’ buddies to a company that puts out a mean pickle — cucumber, ghost pepper, or Thai chile in brine, with classic, spicy, and kirby spears; roasted beets; wax beans; plus relish and chutney. And to the small operation, business means face time with farmers, friends in Brooklyn, and a secret recipe of ramps available in nine-ounce, shelf-stabilized jars.

Read The Atlantic’s full Sour Puss Pickles interview by Daisy Atterbury here