S9 Ep47: Waste Less, Taste More: Tasty Guide to Pickling Everything with Sam Paone
“I would say stick to your values because once we start to slip on that, everybody knows it and we’re not authentic anymore— and what people want is the transparency of who’s making their food.” —Sam Paone
Episode Description:
“I would say stick to your values because once we start to slip on that, everybody knows it and we’re not authentic anymore— and what people want is the transparency of who’s making their food.” —Sam Paone
We've all been there—watching those beautiful farmers market finds slowly wilt in the fridge, feeling guilty with every sad, soggy leaf. What if there was a delicious way to rescue those forgotten vegetables and turn them into something not just healthy and edible, but absolutely crave-worthy?
Sam Paone is a culinary alchemist who traded restaurant kitchens for a mission to reinvent pickling. As the founder of Golden State Pickle Works, she transforms organic, seasonal produce into probiotic-rich delicacies that challenge everything people thought about fermented foods.
Tune in for a flavor-packed journey that transforms kitchen waste into probiotic gold as Justine and Sam talk about how fermentation can boost gut health, support local farmers, and preserve seasonal produce as well as the surprising health benefits, cultural significance, and gourmet potential of transforming humble vegetable scraps into delicious, sustainable treats.
Connect with Sam:
Sam Paone is the founder of Golden State Pickle Works, a California-based artisan fermentation company. With a background in restaurant cooking, she transitioned to entrepreneurship, creating organic, hyper-seasonal pickled vegetables, condiments, and salad dressings. Sam is passionate about preserving local produce, supporting organic farmers, and introducing innovative fermented food products. She has developed a unique line of pickles and fermented goods that celebrate seasonal ingredients, and is currently working on a preservation-focused television series. Her culinary approach emphasizes flavor, sustainability, and community connection.
Episode Highlights:
01:45 Golden State Pickle Works: Exploring the Concept of Pickling
10:05 Marketing and Business Challenges
14:56 Community and Customer Feedback
22:44 What’s Next for Sam?
28:54 Advice for Aspiring Entrepreneurs
Tweets:
Ever watched your veggies die a slow death in the fridge? Learn how to transform any veggie into a probiotic powerhouse while supporting local farmers with @justine.reichman and @goldenstatepickleworks founder, Sam Paone. #podcast #entrepreneurship #socialgood #inspiration #impactmatters #NextGenChef #EssentialIngredients #Season9 #GutHealth #SustainableEating #FoodRescue #FarmToJar #FermentationTips #ZeroWaste #HealthyEating #FoodInnovation
Inspirational Quotes:
03:57 “With all the produce that we have around and at the perfection peak, it's a pity not to preserve it and share it all year round.” —Sam Paone
08:10 “Taste is king. Even if it is the healthiest thing in the world, but it tastes disgusting, no one's going to eat it.” —Justine Reichman
09:49 “Starting with the best is always my game.” —Sam Paone
11:34 “The difference that entrepreneurs have is the will, the passion, and the desire. And it's all great until it fails, but they can keep going.” —Justine Reichman
17:29 “People are becoming more trusting as they experience more, and because they are more well informed about what they're putting in their body, they are much more enthusiastic about eating that as well.” —Sam Paone
19:11 “If I'm going to ruin the earth while I do this, I don't want to do this.” —Sam Paone
19:47 “I would say stick to your values because once we start to slip on that, everybody knows it and we’re not authentic anymore— and what people want is the transparency of who’s making their food.” —Sam Paone
29:40 “Your relationships with farmers are very important one.” —Sam Paone
29:46 “There are many resources out there to help you.” —Sam Paone
29:57 “If you just keep going, it's always going to work out.” —Sam Paone
31:45 “Eating should be fun!” —Sam Paone
32:38 “Learn about the founders, because it's not only what you find on the bottle.” —Justine Reichman
Transcription:
Justine Reichman: Hi folks, so excited to welcome you back today. I'm Justine, your host. And here at Essential Ingredients, we have another great episode for you. I'm excited specifically because this topic is so big, and there's so many opportunities for it, and it's something that I'm passionate about, so I hope you are too. What we're going to talk about is fermentation. We're going to talk about pickles. We're going to talk about pickles. We're going to talk about pickling, and we're going to talk about community, giving back to your community and building within your community. So you're not going to want to miss this episode. Stay tuned for Sam. She is the founder of Golden State Pickle Works, and it's going to be a great conversation. There's so much to take away from this. So stay tuned.
So Sam, thank you so much for joining me today here on the Essential Ingredients Podcast. It's great to have you. Welcome.
Sam Paone: Thank you so much.
Justine Reichman: So for those of you that are tuning in for the first time today, thank you so much. Thank you for joining our community. Thank you for being curious. Thank you for participating so we can continue to grow our community here, both to learn more, to make more informed choices, and to connect and talk about the impact of health on our life, our wellness, the planet, etcetera. So today, we're focusing on Golden State Pickle Works. So Sam, if you would, for those folks whether they've been here or not, are not familiar with what that is, would you just give us a little snapshot?
Sam Paone: Yes. Well, thank you again for having me. This is really exciting. Golden State Pickle Works and Collective Cultures are two brands that I make. We have fermented vegetables, condiments and salad dressing. So basically, I make pickles, pickle things, and things made out of pickles. We really focus on the natural fermentation side of everything. So you get probiotic benefits with everything that we make. Of course, because we are in America and American style pickles do use vinegar and a little sweetener. We do some of those too, but we really focus on all the things you can do with what such a small sliver of what people think is, and then kind of just expand on that.
Justine Reichman: I love that. Okay, so many questions. Where to start? Let's start with that little sliver. What's the little sliver we're focusing on?
Sam Paone: I learned that people understood pickles as long, green, skinny things. Cucumbers, really, cucumbers only. Coming from a chef background in Bay area restaurants, I couldn't even imagine only having a pickled cucumber. And I kind of wondered why the mass majority of people didn't realize that you can pickle anything in the world, and so I started to try and develop on all of those flavors. I do cucumbers while they're in season. But in California, because I'm a very hyper seasonal company and only use organic produce, because cucumbers and pickling cucumbers are only around for about two months out of the year. And although we will ferment and pickle as many as we can, and we'll sell those out, there are so many other vegetables to celebrate throughout the seasons.
Justine Reichman: What's your favorite vegetable to pickle throughout the seasons?
“With all the produce that we have around and at the perfection peak, it's a pity not to preserve it and share it all year round.” —Sam Paone
Sam Paone: The answer is always the newest thing that comes into season, because I've already been pickling all these other things. But one of my newest favorite things that we're doing from a local farm here in Sonoma are these beautiful watermelon radishes. And I love them. It's kind of a sweet pickle, and it's super vibrant and pink. I thought that the kosher dill radishes were really great for that. I feel like with all the produce that we have around and at the perfection peak, it's a pity not to preserve it and share it all year round.
Justine Reichman: So many people are not familiar with all these different things, and we're seeing so many variations. And I do think the market is expanding. People are starting to ferment more things. And one of the conversations that I think is really interesting is the connection between fermentation and gut health.
Sam Paone: Yes. So through fermentation, basically, the only thing that's making a raw vegetable into a pickle is the bacteria that grows while we're aging it. So we make a salt brine and make a really nice environment for the good bacterias to thrive in. All the botulism, all the bad bacterias, they don't want anything to do with that, so we wait for those bacterias to grow. That kind of produces a lactic acid, and that acid is what changes the vegetable into a pickle, all the while producing lactobacillus bacterias, which is what makes our gut so healthy.
Justine Reichman: And so what role did the health, the impact of what you were doing play in your inspiration and you creating these different pickled vegetables?
Sam Paone: To be honest, none at all. None at all. I come from a chef's background, and I honestly care about the flavor. That's why I started this business, because everything I was tasting was not delicious. I was upset that it wasn't so I was like, fine, I'll just make it myself, and I hope that other people will taste this too and realize that this is really what good sauerkraut is, or this is what really great kimchi is. So over the first few years of learning what a business was, because I'd only been a chef or producing really tasty things. I started to read up on all the benefits that all of this had, and I fall in love more and more, and get more inspired every time I learn something new. I'm still learning all about it. I think it's such an amazing thing that happens in science that I stumbled upon and that I randomly chose as my career that is so healthful and very delicious.
Justine Reichman: What an amazing thing to be able to think locally, use your background as a chef to make something that's super tasty, and then find out that what you're making is actually really healthy. It was so cool. I would call that a triple win. I'm curious. So as it's evolved and as you learn more stuff, have you changed anything as a result of the learning or education that you've gotten of the impact that you're having both on people's gut health, as well as what people want? So
Sam Paone: It's about marketing at this point. Your latest episode was mentioning this. I definitely have come from a small sliver of cooks. I didn't know the first thing about business or anything before I started this. So having to learn it while doing it is kind of frustrating. But the only way to really learn, so I had recently gone through a Marketing Boot Camp where I am differentiating myself from all the other people, because what's good for you is not my main concern. My main concern is I'm living this business the way I want to, by sourcing organically, locally and hyper seasonally, and just highlighting natural flavors and all of that. And I want people to feel confident that they can make something delicious at home, and it just so happens to be really, really good for you.
“Taste is king. Even if it is the healthiest thing in the world, but it tastes disgusting, no one's going to eat it.” —Justine Reichman
Justine Reichman: Okay. I have to ask, you choose organic, you choose local, all these things that people talk about as being the healthier choice. Why are they your choice? That's paramount. That's fair. Let's be honest, taste is king. If it is the healthiest thing in the world and tastes disgusting, no one's going to eat. Who's going to eat it? It's going to be hard. You're going to have a very small portion of the population.
Sam Paone: When was the last time you ate anything because it was good for you?
Justine Reichman: I ate it because I like the taste, but I choose it because of the ingredients in it, or the lack of ingredients that I don't like in it.
Sam Paone: It's important to me because I live it. I work at the Farmers Market. I'm friends with the farmers. I've chosen a life surrounded by food before I became an adult, and preparing food and restaurants with the utmost respect has translated into getting the best ingredients possible to give you the best experience of sauerkraut possible. And organic ingredients taste better to me. They taste like what they're supposed to taste. The politics and all the things around how the Earth is treated and the money that goes behind all the things that are against the organic farmers, I want nothing to do with it. I kind of want to be against that, and I completely understand when people can't buy organic produce. And I always kind of recommend a few ingredients that are fine, just rinse them right off. I understand that it's expensive or out of range for a lot of people, and so I want to try and help intensify those nutrients as much as possible. And starting with the best is always my game.
Justine Reichman: I'm understanding you correctly. It tastes better, it has all the nutrients. And it's not about the health, it's about the taste.
Sam Paone: It's not a way to spray and get the biggest yield while killing something else. Or not focusing on rotational crops, or not supporting the monocultures and all of that.
Justine Reichman: More of your ethos. And so yeah, is it fair to say to understand you is to understand what you want to do by agriculture, by the farmers, by everyone. And as a result, your product is a really good product, and it is better for you, and it is organic. All those things, even if it's for different reasons, your ethos is what people can get behind. So it's not about what's reading on the bottle. It's about understanding who you are as a founder.
Sam Paone: That's the hardest part to come up. Get the word across off of a jar label, which is why trying to be out there, more being verbal, doing more events and just being out there publicly and speaking more about things teaches people about our brand and really what we're about.
“The difference that entrepreneurs have is the will, the passion, and the desire. And it's all great until it fails, but they can keep going.” —Justine Reichman
Justine Reichman: I want to go back to when you were talking about, you started as a chef, and then you transitioned and started this pickling company, and you became an entrepreneur. And there is a concept, is it in your DNA? Did you become an entrepreneur? Were you an entrepreneur? You know what I mean? Some of us have that drive to be scrappy to create a business. And I think the difference that entrepreneurs have is the will, the passion and the desire. And it's all great until it fails. They keep going.
Sam Paone: Keep going back up. We've gone a few times over the last 10 years.
Justine Reichman: What was that like for you making that transition from working for somebody being a chef in a restaurant, in various restaurants, and then pivoting to now building a business, a brand, understanding how to create multiple products, shelf life, or how long can it be refrigerated? And not that you didn't know that as a chef. But when you're creating a product, it's a whole different ball of wax, from a co pack, and where are you going to do all these different things? So what was that transition like for you?
Sam Paone: By the time I started the business, I was still working in a restaurant, and I knew that I was going to be the last restaurant. I had recently moved from San Francisco in the Bay Area restaurant scene up to Sonoma. And it was a culture shock, for sure, on how restaurants were run. I needed to get used to that, because it was just slower. It's the slownoma, that's the nickname here.
Justine Reichman: I did not know that.
Sam Paone: That's so cute. It's darling. I love it. It's great. It's wonderful for the holiday or whatever. But for a grinding person, it was shocking. And so I realized that, okay, I think I'm done with restaurants, and I became a private chef for a local wine family here. I was a consulting chef at a cafe, and I started to sell my products at Farmers Market's, and had about three jobs for the first year until I basically said, if I tried really hard at a Farmers Market, I think I can pay my bills. And so that started this being my job. I definitely learned so many things along the way. Especially coming from a chef background in a kitchen, I had to learn how to speak to people outside. I never really had to speak with people before. One of the most charming/embarrassing situations that happened very early on, I was speaking and one of my customers said, hey, I don't have a problem with this or anything, but do you swear this with everybody? I was like, alright, noted. I guess I don't say that, but it is also who I am. I naturally swear a lot. So it's very genuine too. It's not angry or anything, but learning how much of my personality I share it with people.
And honestly, because I come from a restaurant, back on hospitality is really my main thing. I want you not just to buy something from me. I honestly don't mind if you don't buy anything from me at all. What I do want is for you to come and check it out, and learn a little bit before you say, no, thank you. Experience a new vegetable, or a new type of pickle, or rutabaga for the first time. if you're tasting the Golden Beet Slaw, I always put out a sample or two just so anybody passing by can just say like, I've heard about fermented food. What is this stuff about? And I really try to just be nice and warm, and teach people that this is why we're hearing about fermented food so much, and it's time that America got on that wheel. And I feel that in 2020, people did start to turn around that label and take a look at what was inside the jar. And it was a pity that it took so long, and what an event to make that happen. But I was very impressed with a lot of people suddenly learning so much about what they were putting in their body, and that's kind of sparked a whole new, I don't know, I feel like a movement, if you will, on people wanting to be healthier and taking their control back as far as grocery shelves and what they want to see in a grocery store.
Justine Reichman: So you've been at this now, and so you're getting you're on the job. MBA, so to speak. So as you've learned, people are more interested in what they're putting in their bodies. And you fell into a place where you created something that's healthy and organic because of your ethos and because of what you liked as a chef. How do you see the future? And what does that look like now that you're hearing that people are interested in health and in what they put in their bodies?
“People are becoming more trusting as they experience more, and because they are more well informed about what they're putting in their body, they are much more enthusiastic about eating that as well.” —Sam Paone
Sam Paone: I've learned that we can always expand more. Just like that cucumber conversation, once you've done all the kinds of pickled cucumbers, now we can go to cauliflower. Now, we can go to peppers. Now, we can go to fennel. Now, we can go to every single other vegetable. And I feel that people are becoming more open. People are becoming more open to what they're trying. Of course, when we go to a new restaurant, we probably pick out the typical thing that they're known for. And then if that's good, then we expand a little bit, then we'll trust them a little bit more. I have a couple of products that are crowd pleasing, kind of well known pickles, if you will. And once I kind of get their trust that it's going to be good no matter what, then they start tasting the weirder, kind of funner seasonal products that we have. I do think that people are becoming more trusting as they experience more. And because they are more well informed about what they're putting in their body, they are much more enthusiastic about eating that as well.
Justine Reichman: So to the listeners and the viewers that are tuning in that are founders, that maybe are working on a product or having conjuring up their first idea, what recommendation would you make to them based on your experience, or maybe that you wish you had known so that you could have made a better choice in the beginning?
Sam Paone: One thing that I am glad about is we never went back on our values. Throughout 10 years, we have gone through very scary times and have really debated, can we afford glass? Can we do that? No, was a lot of the time. We're not certified organic. We're just living it. We don't pay for that seal because I don't have the money to pay for that seal. However, we live it, and it is all 100% organic. We just don't have that extra amount of money.
Justine Reichman: Talk to that point of forgetting what's in the label and understanding who the founder is, if we look at the label, we're not going to know if it's organic certified.
Sam Paone: Only just looking for that little seal, just turn around the jar and you'll see it has an asterisk on there. You know that it is all organic. That's what I urge people to do. I feel like if you, okay, as far as the glass thing goes, I kept going back and forth because I thought we were going to go out of business because of our packaging being insanely expensive. But I don't want to do that. If I'm going to ruin the earth while I do this, I don't want to do this. So it was super hard, for sure, but it needed to get figured out. And I hate raising prices, but that's what it had to be. As soon as we could, we started buying in bigger bulks and bigger pallets. But I still only have a small amount of space to order, so I can only accept maybe one and a half pallets at a time. And because of that, I only get this amount per jar, and so people really do understand. People want us to be in business. And if we're going down, I would just say, stick to your values. Because once we start to slip on that, everybody knows it. And now, we're not authentic and genuine anymore. And that's what people want,that transparency of who's making their food. It's because for so long, these big corporations have been making what we put in our bodies, and it's making us sick. Know the farmer, the butcher, and know the people who are making your food.
“I would say stick to your values because once we start to slip on that, everybody knows it and we’re not authentic anymore— and what people want is the transparency of who’s making their food.” —Sam Paone
Justine Reichman: So from what I can hear from you, you're really drawn by the community. What do you want to give the community something that's really meaningful, that's good, that's healthy, that's organic? You want to work with the local farmers. You want to get to know your community. So as it relates to building your business, what role does community play in it for you?
Sam Paone: If the community doesn't buy my things, I'm out of business. Over the last eight or so years, I feel like I've just been keeping up with the jarring and trying to sell that way. But recently, I've made a point of saying yes more and hosting workshops, which I honestly thought would take away from my business sales. But of course, it doesn't because people are not going to be going home and making sauerkraut. They just want to learn how to make sauerkraut, and that was a fun adventure. And they got their hands dirty and smooshed up sauerkraut for a cabbage for about 10 minutes. But the community really helped me shape our line. Just because I liked the tartar sauce, doesn't mean that everybody else is going to like the tartar sauce. They're the ones keeping it in their refrigerator for a month as it explodes out of the bottle. The salad dressings, the sprouted cashew thing, we learn a lot by people's feedback and learning by that. So I'm really happy that the Farmers Market patrons, whenever they give feedback, it really is because that I should know. I should know that that thing got boring. I should know that it didn't last the way it did. Or I should know that she accidentally left that in her cupboard and not in the refrigerator for two years. And this is going to be a really cool experiment. And that was really cool to see. One time, somebody came back two years later with a jar in their cupboard that was supposed to be left in the refrigerator, and we both opened it up. I tasted a bite, and I was like, that's really cool. That's still sauerkraut. It's two years outside in a cupboard, and it was still totally wow. That was nothing you planned. No. She brought it back because she made a big mistake, and she was very scared. But the natural fermentation, when you start off the right way, the good always wins. The good bacteria always win. And that's kind of the biggest thing to have confidence in, is knowing how to prepare that environment for success. So other than the workshops, I also have a series coming out called Jarring Everything Up In a Jar. It's preservation. A hyper seasonal preservation show.
Justine Reichman: So where are we going to be seeing this?
Sam Paone: On Eat This TV Network. I don't even know what television is anymore, honestly. I think that because I've been in the restaurant business for so long, I do get a couple of calls here and there for Top Chef for Guy's Grocery Games or random things locally to film, and everything has been a competition/elimination show. And of course, I'm not going to do that. I don't have the time to go and do something and then get eliminated. So I might as well just say, I'll leave that to everybody else who feels that they would win. This opportunity came about because they didn't say anything about any competition or elimination. All they wanted me to do was film anything I wanted, as far as preservation shows goes. And so I went to New York, filmed the show Pilot. They ran it with their ratings, and everything came back to where they wanted to offer a 12 episode series.
Justine Reichman: Congratulations.
Sam Paone: Oh, thank you. I am responsible for half of the production costs, so until I raise another 10 grand, it's not happening.
Justine Reichman: That's amazing, though. What an accomplishment in itself.
Sam Paone: Just exposing a bit. I will teach you how to make all the stuff on, maybe a dish or two using it, and then we'll garnish with something.
Justine Reichman: So preservation. What does that mean to you?
Sam Paone: Our entire culture is a preservation of everything. Up until today, when we travel or experience the preservation of what makes that country and those people, I grew up in such a diverse community in Hawaii, like plenty of cultures all mishmashed. And then moved to Denver, Colorado where it was a culture shock of how many people did not look like me.
Justine Reichman: Can I just tell you, I grew up in New York City, very diverse. I now live in Marin County.
Sam Paone: That was a culture shock.
Justine Reichman: I love Marin County, don't get me wrong. But in Hawaii where you lived, or in New York where I live, it's really beautiful. It's beautiful because you can embrace so many cultures and get an education in a way that you can't from people that are different from you grow up differently.
Sam Paone: The most common way we get to travel is through food. Whenever we decide what we're going to eat or anything special that's happening, my question to whoever I'm cooking for is, where do you want to go? Where should we go with this food? What country do you want? And then we can start narrowing down what to eat. But it is an experience. And as far as preservation goes in our business, I'm preserving the best ingredients at the time the best way I know. I do a lot of this. This business started, founded upon two different items. One was an up cycled cauliflower, cauliflower leaf kimchi. Because in Sonoma, we have the most pristine produce, and I couldn't bear composting the leaves of the cauliflower. I had already used the florets for the soup, but we don't need the green leaves for the soup. So they were just too beautiful, and I made a kimchi out of it, and that was the start of kimchi-ing, and all those scraps.
And as anybody knows about ramps, they are just so precious that you even eat the frilly, tiny little roots. And so I would take the tips and roots, I would ferment that because it still tasted like a beautiful ramp. It just wasn't a perfect little leek looking onion. And I would dehydrate that and then powdered it up, and that would be a sour salt, a fermented ramp powder seasoning. Working in restaurants too, you're not throwing anything away you need. You need every single ingredient, every piece of the ingredient because you paid for it to help you in that way. It's like the eyebrows of the dish. It's all the extra things that you can do to differentiate, like that's the personality. That's our personality. Our condiment line came about because at the restaurant, we were doing a special dinner for a French cookbook Arthur Georgeanne Brennan, and I had read that her favorite dish in Paris or France is Le Grand Aioli, and all it is some vegetables with aioli, and it's delicious. I happen to have some fermented onions, leeks and fennel, and so I pre rated that up, and maybe tried to make an aioli out of just using those ingredients because I don't need the acid anymore. I've got the fermented veggies, and that's where our fermented Allium Aioli came around. Whether you think you like fermented kimchis, sauerkraut or pickles, I bet you like a flavorful sauce.
Justine Reichman: I think it's so creative and inspiring. I think about it as a home chef, right? Somebody that likes to cook at home, to be inspired to figure out what else I can make. If you're making pork, maybe there's a kimchi, like a pickled something or other that would be really nice on that. Traditionally, I think of apples or pears, but it doesn't have to be. It could be like a pickled cranberry, watermelon, pickle or watermelon radish thing.
Sam Paone: Very true, very true. So last night, I just had pork and served our Kimchi Mayo with it, which is not just chopped up kimchi into mayonnaise. It's fermented ginger, onion and garlic with a little green chili flavor, and Moroccan sauerkraut that has green apples, celery and fennel in it. So it was great.
Justine Reichman: Sam, thank you so much. And for those founders that are listening, those chefs that are listening that maybe have ideas on creating their own product, are there maybe three tips you might want to give them from your experience going from a chef to a product?
Sam Paone: Don't be afraid to try to bring down the premium cost of your product. I come from a type of restaurant that didn't care how much we needed to charge, and it's a completely different game when you're putting something into a jar and competing with everybody else on the shelf. I know I will never be able to compete on price. It's just never going to happen. I need to make everything else shine even more to where people choose that. And for chefs, have a particular idea on what they want, and then they execute it. And it's taken just a couple years to realize that there are different ways to do it. And just because I don't want to do it yet, the life of business, ebbs and flows in the economy makes you. It's still super delicious, and I'm still very proud of what we're doing. I'm still not backing down from our values. And I get to employ a couple people along the way, and I do love pushing this folder up the hill.
Justine Reichman: What are the three things that you've learned in your process?
“If you just keep going, it's always going to work out.” —Sam Paone
Sam Paone: One, that your relationships with farmers are very important. And there are many resources out there to help you. That's two. Three for the win, everybody already knows this as chefs. But if you just keep going, it's always going to work.
Justine Reichman: Awesome. Sam, that was great. Oh, my God, well done. So Sam, for those friends here on the EI Podcast, the community that's tuning in, that's loyal, that have become our friends because they listen to the whole podcast, is there a discount code you can offer them?
Sam Paone: Yes. Just type "ESSENTIALINGREDIENTS" on your checkout at goldenstatepickleworks.com.
Justine Reichman: So just before we wrap things up, what are we going to see? Are there any new ones that we can look forward to? New things that you're going to be producing in the next couple years that we should stay up to date?
Sam Paone: Yes. So we always rotate our products seasonally. So as our Moroccan sauerkraut and kosher dill radishes are going out of season.Of course, we're going to see our half sour cucumbers, pickled peppers, and Italian green beans. We're expanding on our soda line. We're doing a lot of uses with our ferments in condiments.
Justine Reichman: Awesome. Sam, that was so great to get to know you, to have you on this podcast. I hope everyone had as much fun as I did tuning in today. I'm so inspired. I'm inspired as an entrepreneur, and I'm inspired as somebody just interested in how to upcycle, and what to do with food that I end up throwing away, and eating better for my gut biome, because we learned that this is healthy. I mean, I kind of knew that before. My point is that, I walk away from this episode feeling inspired, not just eating should be fun. I want to come and take a class. We'll all take it on the same day. So let us know if you want to do it too, and we'll make a class for the community.
Sam Paone: It would be so fun.
Justine Reichman: Okay, Sam, thanks so much for tuning in. For those folks that just tuned in for the first time, thanks so much for joining the community. For those folks that are loyal and weekly listeners, we couldn't do it without you. And to our amazing founder, Sam, to share the inspiration, the story, the drive to build, to be part of a better for you world is what keeps her building this great, organic, healthy product. So learn about the founders, because it's not only what you find on the bottle, right? And I have to give credit where credit is due. To be honest, I had a conversation last week with the founders of EO, and they were the ones that really highlighted that for me. Because I asked about what was on their jar, and what was behind it, and it was really about what's in front of it, and so that inspired me to ask you that, and to really dig in deeper with that. For them, I'm grateful that I had that opportunity, that conversation, because it allowed me to speak with you in a new way, and I really appreciated hearing about you. I think I got a lot of great insight from you that I might not have otherwise had. So thank you to Susan and Brad. Thank you, Sam.
“Learn about the founders, because it's not only what you find on the bottle.” —Justine Reichman
Sam Paone: Thank you so much.
Justine Reichman: Okay, so for those folks that want to get in touch with you, Sam, what's the best way to connect?
Sam Paone: Instagram at Golden State Pickle Works, and our website at www.goldenstatepickleworks.com.
Justine Reichman: Awesome. Thanks so much everyone. And don't forget to follow us on essential.ingredients on Instagram, or justine.reichman. If you want to watch the video cast, maybe this time you don't want to watch, you don't want to listen, don't forget we're on YouTube. We have a channel there. You can look at the NextGen Purpose, and we'll have our Essential Ingredients Podcast there for viewing. They're all uploaded. There's shorts, and there's longer form videos, and it's a great place to catch this. So we'll see you here again next week for another great episode. But in the meantime, Sam, this was awesome.
Sam Paone: Thank you so much.
