KickStarter Project

Ahh, Yes I didn't make my goal. The good news is that I got a new contract so I'm able to save a bit and prepare to make more food in the future for Red Pandora. The bad part is that I didn't make my goal. But I have to say this. It was a great experience,and next time I'll give myself a shorter goal deadline. The thing about Kickstarter is that Its all or nothing. With that said, its a great opportunity for people who are serious about expanding their business or taking a new idea to the next level.

Thanks so much to everyone who pitched in. It meant so much to me and kept me going. Now that I got that off of my chest, Its time for me to make more food.
Ciao!

GROWING POWER!!

So I went on a tour of Growing Power earlier this week and let me just say that I was blown away! During my tour I was joined by a few farmers who were curious about Growing Powers various methods. I also met a few intern scientist from Africa who were there to observe Growing Powers techniques and a scientist who was based at the Growing Power facility.

Growing Power is a national nonprofit organization and land trust which helps provide equal access to healthy, high-quality, safe and affordable food for people in all communities. Growing Power implements provided hands-on training, demonstrations, outreach and technical assistance through the development of Community Food Systems that help people grow, process, market and distribute food in a sustainable manner.

My goal was to find out how I could purchase their local produce for my food initiative, since I admired their sustainable food producing methods. I found out that they are so far ahead of the game when it comes to urban farming. By the end of the tour my head was spinning do to information overload. I felt that there was so much more that I could do and there is a great need to be a part of a great sustainable food system.

What really got to me was their ability to utilize everything (including garbage) and turn it into something productive.

They use Aquaponics (the method of growing crops and fish together in a re-circulating system).





Long story short Tilapia and Yellow Perch are raised in a large tank of water.
By using gravity as a transport, water is drained from the fish tank into a gravel bed.  Beneficial bacteria break down the toxic ammonia in fish waste to Nitrite and then to Nitrogen, a key nutrient for plant development.  On the gravel bed, they use watercress as a secondary means of water filtration. Crazy, but cool.

Talapia Tank


The filtered water is pumped from the gravel bed to the growing beds, where they raise a variety of crops from specialty salad greens to tomatoes (I tried them and they were delicious).  The water is wicked up to the crops roots with the help of coir (a by-product of coconut shells and a sustainable replacement for peat moss).

The water flows from the growing beds back into the tank of fish. Growing Power uses this type of aquaponics system because it is easy to build and only needs a small pump and heat to get the system running.



Tasty Edible flower (a bit peppery in flavor). This flower helps relieves Bee Stings when rubbed on the irritated area.


Growing Power is also powered by a series of 30 solar panel cells.

Compost
Their ‘living’ systems are composed of carbon residue, microorganisms, minerals, and red wriggler worms. The resulting material is remarkably fertile, giving plants access to the nutrients needed for both plant growth and for human nutrition. The “closed-loop” ecological approach to this system allows for the clean up of contaminants in the soil, for digestion and transformation of food waste, and for the production of fertilizer that is far more effective than chemical treatments.  The high microbial count in their system helps fight off soil disease and breaks down food waste rapidly, keeping plants strong and healthy.


Growing power employees and volunteers hard at work sifting through live compost.
 
Growing Power's compost is made with recycled food waste, farm waste, brewery waste, and coffee grinds.  Bread, dairy, or meat products are not included in the compost.



Very friendly goats!






Very Happy Chickens. I got some huge eggs from them. The chicken coup was super clean!


If you'd like to learn more about Growing Power. Go to
www.growingpower.org/


Growing Power does daily tours at their Milwaukee facility.
5500 W. Silver Spring Drive, Milwaukee, WI 53218

They are also located in Chicago
3333 S. Iron Street, Chicago, IL 60608


 

Truck Rough Draft/Outline

Ok, the graphic designer that I'm working with may kill me because his original design was for a completely different truck. Since I'm working with a different truck I added his graphics to the new scaled drawings I received from the fabrication company. I also changed the color to Charcoal Gray. We were going to use a cream/vanilla color but I felt the logo popped out more on a dark background. Although this isn't the final graphic design (because the designer may make a few more changes) the truck type is pretty much set in stone. Please send your comments. Thanks! 

From Stockholm, Sweden with love!

From left to right. Sandra and Gustav Dejert


Yes, Red Pandora is now International! Weeell sort of ;-)

My Favorite Design Agency Woo Agenture (located in Stockholm, Sweden) tries Red Pandora Popcorn for the first time!


Sandra Tries Some of my Yummy popcorn in Sweden.

Check out Gustav Dejert (the guy behind Red Pandora's design) works
http://www.woo.se/news/gustav_dejert
He's Awesome!

Keep it Rollin!

Hello All!

Well I have a new logo made from Graphic Designer Gustav Dejert who resides in Stockholm, Sweden! Yes Sweden. I wanted to use a designer who could capture a 50’s / 60’s pop style with a modern twist.

His illustration and animations hark back to 60s styled graphic design posters which are noted for their outline-free, masking-based and detailed style.


His style was very important to me since the way I prepare my sandwiches, create spreads and make my caramel popcorn is very traditional.

As well as the way I interact with farmers, distributors, bakers and customers although I have a few modern tools at my expense to help things run smoothly.


Other than that I’ve been getting busy for this Years Farmers Market. We also have a few promising things coming up this year that I’m very excited about so I won’t reveal too much because I don’t want to hex it. I’ll just let you know that it means lots and lots of paperwork, working with a few new farms, and creating cool video which I’ll post on my blog as soon as its complete. One thing about going through a rough winter is that it thickens your skin and gives you time to focus on things to come in the spring, summer and fall. I’ll keep you posted after making a few more trips to city hall.

Something Sounds Corny

Sometimes people approach me and ask me how I got started in the food business. I also get questions about my reasons for not using high-fructose corn syrup. I have a lot of reasons why I choose the ingredients I choose, but more often then not my decisions are mostly ethical/moral or at least what I believe to be morally right.

We've all heard that High-Fructose corn syrup is made from corn and has the same calories as sugar so how can it be so bad for you? Notice I said High-Fructose Corn Syrup and not just regular Corn Syrup. There is a difference.
Corn Syrup is made by enzymatic conversion of cornstarch to a syrup mostly containing glucose (also known as blood sugar or dextrose) and is available for home use. It was invented in 1882.

High-fructose corn syrup is made by using other enzymes to convert glucose to fructose. It is as sweet as table sugar (sucrose) but much cheaper. It retains moisture and prevents drying, controls crystallization, and blends with other sweeteners, acids and flavorings. It was invented in 1957.


With that said, I would like to go a step further down the rabbit hole and talk about High-Fructose Corn Syrup, but before I do I need to mention this. I love corn and products from corn. I believe that corn syrup has it's uses in cooking and as a sweetener. I also believe that the public has a right to understand what they are eating.

When people say that its ok to eat high-fructose corn syrup in moderation my usual rebuttal is to “how is that possible?” How is it possible something in moderation that is almost everything we eat (especially processed foods)?

Also, the reason why high-fructose corn syrup is so many products is because of artificially low prices of real sugar in the US which is caused by tariffs on the importation of sugar and (you guessed it) direct subsidies to the corn industry.

High-fructose corn syrup contains high levels of reactive carbonyls compounds which are linked to diabetes and diabetic complications - reported by Chi-Tang Ho, Ph.D., in the 234th National meeting of the American chemical society August 23rd 2007.

The fructose in corn syrup elevates triglycerides levels, increases insulin resistance and confuses the bodies natural sense satiation which can lead to obesity and diabetes. - Reported in the American journal of clinical nutrition in April 2004 .

The consumption of high-fructose corn syrup increased 1000% between 1970 and 1990, far exceeding the changes in intake of any other food or food group. Also reported by the American journal of clinical nutrition.

In the 40 years since the introduction of high-fructose corn syrup as a cost-effective sweetener in the American diet, rates of obesity in the U.S. have skyrocketed, according to the Centers for Disease Control and Prevention. In 1970, around 15 percent of the U.S. population met the definition for obesity; today, roughly one-third of the American adults are considered obese, the CDC reported. High-fructose corn syrup is found in a wide range of foods and beverages, including fruit juice, soda, cereal, bread, yogurt, ketchup and mayonnaise. On average, Americans consume 60 pounds of the sweetener per person every year.

"Our findings lend support to the theory that the excessive consumption of high-fructose corn syrup found in many beverages may be an important factor in the obesity epidemic," - Nicole Avena -Research Associate Princeton University


High-fructose corn syrup and sucrose are both compounds that contain the simple sugars fructose and glucose, but there at least two clear differences between them. First, sucrose is composed of equal amounts of the two simple sugars -- it is 50 percent fructose and 50 percent glucose -- but the typical high-fructose corn syrup used in this study features a slightly imbalanced ratio, containing 55 percent fructose and 42 percent glucose. Larger sugar molecules called higher saccharides make up the remaining 3 percent of the sweetener. Second, as a result of the manufacturing process for high-fructose corn syrup, the fructose molecules in the sweetener are free and unbound, ready for absorption and utilization. In contrast, every fructose molecule in sucrose that comes from cane sugar or beet sugar is bound to a corresponding glucose molecule and must go through an extra metabolic step before it can be utilized. -Research Associate Princeton University



A study done study by the Princeton University research team demonstrated that rats with access to high-fructose corn syrup -- a sweetener found in many popular sodas -- gained significantly more weight than those with access to water sweetened with table sugar, even when they consume the same number of calories. The work may have important implications for understanding obesity trends in the United States.

In addition to causing significant weight gain in lab animals, long-term consumption of high-fructose corn syrup also led to abnormal increases in body fat, especially in the abdomen, and a rise in circulating blood fats called triglycerides. The Princeton University researchers say the work sheds light on the factors contributing to obesity trends in the United States.

"Some people have claimed that high-fructose corn syrup is no different than other sweeteners when it comes to weight gain and obesity, but our results make it clear that this just isn't true, at least under the conditions of our tests," said psychology professor Bart Hoebel, who specializes in the neuroscience of appetite, weight and sugar addiction. "When rats are drinking high-fructose corn syrup at levels well below those in soda pop, they're becoming obese -- every single one, across the board. Even when rats are fed a high-fat diet, you don't see this; they don't all gain extra weight."

Freaky huh?

I Love Fall!

When it gets just nippy outside, the leaves change various hues of red and people everywhere start to eat root vegetables (well, I really don't like that part). While I was drinking a spiced pumpkin coffee I started thinking about how the aroma of cinnamon, nutmeg and my obsession with Pumpkin and Sweet potato pie reminded me of fall. (I also thought about how ridiculous I looked drinking a foamy spiced pumpkin latte with extra whip).

After finishing my drink I decided to make another popcorn flavor that incorporates the flavors of fall.

That's how I came up with the flavor Pumpkin Pie Madness.

By making a Pumpkin Pie caramel made with Real Austrian Pumpkin Seed Oil. I was able to add a deep rich flavor. What's different about this caramel is that I use real Austrian pumpkin seed oil and its sprinkled with Hand Cut Madagascar vanilla beans, and Cane sugar. I also added toasted pumpkin seeds and various spices.



Honestly it actually does taste like pumpkin pie. So if you find it a bit cumbersome trying to walk down the street while snacking on a pumpkin or sweet potato pie this snack is just for you!

Get it soon because its a seasonal product.

By the way
If you haven't tried Austrian Pumpkin seed oil your missing out because the flavor is rich and intense. I try to find any excuse to use it whenever I can. Try rubbing it on portobello mushrooms, salmon or sprinkling it on a salad. Yes, it's that good.

Southport Grocery Blog

The people at Southport actually wrote about Red Pandora on their blog so I was pretty flattered.

Check it out


As I mentioned before these guys are great!! Friendly staff, great food and hard to find groceries.

By the way, Please, Please follow their blog. Very Fun, informative and creative. You will thank me later. You can find out everything you need to know about their products.

News Article

Daily Candy
If you haven't read about it already Daily Candy wrote an article about Red Pandora.




Daily Candy Article

Very Cool!

Whats New!

As I sit here typing I wonder where all of the time has gone. Its been pretty busy but it isn't as crazy as it was when I first started (as in no more working until 7 a.m. the next day). I have few more staff members and they have been great. I've been catering more of my Yummy Sandwiches so all is well.


I'm starting to limit where Red Pandora products are sold in order to ensure quality. I also need a bit more time to work on my new food project that's underway and aimed to be released early next year! Its been a lot of work so keep your fingers crossed and stay tuned!
I'll give you a hint, I've been working closely with a Swedish designer for the project.

Finally we are on the Southside!

Which is ironic because I'm originally from the Southside (How'd that happen?)
Yes my friends at Robust Coffee are now selling Red Pandora popcorn at their cool cafe. Not only are these guys mad cool but they sale a wide variety of good eats. Its pretty much the only place on the Southside that serves Alterra Coffee. This place is definitely a hidden gem in the city.



6300 S Woodlawn
(between 63rd St & 64th St)
Chicago, IL 60637
Neighborhood: Woodlawn

Yes, My friends its true.

Its true that you may see me looking around in different stores checking out how my product is doing. I usually wear a disguise which is simply an extra tight Orange neon spandex shirt, my Fannie pack filled with brie cheese and other goodies, and my jumbo headphones listening to 80's. I know what your thinking. How can someone possibly be that cool?!? Sigh. Just kidding guys. People may actually think I dress like that and will expect me to start wearing tight shirts. Umm, its not going to happen;-)

What's great is that the places that sell my product are the same places that I frequent. This weekend I made a few stops. Lush was Bustling and delightful as usual, and Southport grocery served up a great brunch. I also got a chance to visit the Noble Grape.

Hi Celeste!!!!!












Lush was also great!

In Stores Now!

Red Pandora Caramel Corn is on sale at
Family Grounds Cafe,
3652 N Lincoln Avenue
Chicago, IL 60613
http://www.familygroundscafe.com/
This is a very cool cafe which is all about community and kids. Its the only cafe that has a indoor playground for kids. Family Grounds cafe allows parents time to catch up and enjoy adult conversation while the kids play. Genius!




Red Pandora Caramel Corn is now on sale at Half Acre Brewery,
4257 N. Lincoln Ave
Chicago, IL 60618
http://www.halfacrebeer.com/
Not only does Half Acre Brewery have great beer and a great brewery that you can tour they also have some great caramel corn to go with it. So be a pal, stop by and ask for it.



Update!

Next week June 14th Red Pandora products will also be sold in:

W Grocer (for people looking for that late night snack.)
http://www.wgrocer.com/
Located in Wicker Park
2060. North Avenue
Chicago, IL 60647

Milk & More (A great variety of specialty foods)
Located in Lincoln Park
Chicago, IL 60614
702 W. Diversey Pkwy

The Noble Grape (Sophisticated, Approachable Wines)
802 N. Bishop St. (At Chicago Ave.)
Chicago, IL 60642
702 W. Diversey Pkwy

Southport Grocery & Cafe (I can't say enough good things about this place. The food here is phenomenal!)
3552 N. Southport
Chicago, IL 60657
http://www.southportgrocery.com/



I'll keep you posted on stores that will provide my product until my website goes up. So check this blog frequently.

New Bags!

Finally, Finally, Finally I finished the new design of the bags. All of the bags are zipper heat sealed bags, produced and designed here in the US.











Showing off the bags. By the way, this guy makes great pasta and pesto sauce






When we say hand made bags, we mean it. This process was painstaking, since we changed designs, but we were definitely happy with the results. Special thanks to Mimi for helping.

Special Thanks to a great Photographer

No I am not obsessed with myself People. Just finished a photo shoot

Kym Janisch. Thank you for all of your hard work on the photos. You are such a genious!!!

Photo's That didn't make the shoot

For a while now I've been trying to set up a photo shoot for PR but do to my crazy schedule, it was pretty hard. Below are the photos that didn't make it (Due to lighting and my stupid looking face or a combination of the two)

Overall we had fun

Get out of me kitchen!!!!!!!

New Packaging

My new packaging will be made of corn and will decompose within a few weeks within land fields. Less waste is always good. Here's a glimpse of the finished product

My New Lab

Yup, my new cooking laboratory with all of the bells and whistles. I usually spend most of my nights and mornings here making food for you

Convection versus Conventional

If I were to say that the past few days have been busy, that would be an understatement. And since I've been busy I managed to squeeze in my weekly testing in the kitchen.

So, I decided to bake my turkey in a Convection oven instead of a conventional oven. For those of you who are not familiar with a convection oven. Here's a brief description.
Convection ovens circulate heated air using a fan. The fan motor is in a separate enclosure, to protect it from overheating and melting any plastic components including wire insulation. Food warms faster in a convection oven, because the moving air strips away the thin layer of air which otherwise would surround and insulate the food.

I heard all of these great things about the convection oven so I put it to the test. First of all (from my experience) if your roasting a turkey using a convection oven you need to loosely cover your turkey with aluminum foil or a top with a vent. Although I heard multiple comments suggesting that you do not need to cover a turkey cooking in a convection oven because you need the heated air to circulate evenly over the bird I decided to go against it. What about basting? Well it is “suggested” that you don't need to baste a turkey using a convection oven because the skin acts as a shield and traps the turkeys natural juices inside. Which is true. Another thing that is true is that your turkey skin will be turned into a leathery chewy mess. Your dog or kitty cat will love this, but I'm not so sure if your guest will find it appealing. So do what I do, give it to your in-laws (kidding). I decided to lightly wrap my turkey with aluminum foil in order to let the air circulate evenly around the turkey, but of course I ran into a problem. After lightly covering the turkey I opened up the oven door and noticed that my aluminum foil was being blown around everywhere. Didn't realize how powerful the convection oven fan was. So I secured the aluminum foil around the turkey.

My turkey did cook much faster, but since I didn't baste and cover it, the aroma from the spices, just wasn't there and the skin was tough. The inside was a bit juicy though. Overall I'm going to continue to use a conventional oven to bake turkeys. I strongly believe its still all about the bird that you use. In my opinion free range and hormone free just tends to be more juicier and flavorful. Its an ethical thing as well.

Horray!!

I got all of my licenses and passed inspections. All 50 of 'em (just kidding). In order for me to sell food to other stores I had to get an inspection from the Illinois Department of Health as well as the the Chicago Department of Health. Both went smoothly. But I decided to take a picture of all of the licenses and certificates needed (just in case you don't believe me ;-) Whats really incredible is that all my documents (inspection docs) aren't included in this photograph. I guess I need a wider lens for that ;-)