Heart Part

Knife, fork and scoop combine in one biodegradable utensil

Share food with a loved one with Heart Part, a cleverly designed eating utensil that opens up into two pieces combining fork, knife and scoop. Recently spotted at the NY International Gift Fair, the Heart Part appeals to both food and design nerds with its smart use of form and space. As possibly the perfect—or at least the cutest—alternative to wasteful plastic cutlery, the Heart …

Bourbon Barrel Foods

Repurposed casks add distinctive notes to small-batch sauces and spices

Based in Louisville, Kentucky, the city known as the gateway to bourbon country, Matt Jamie has found a new way to repurpose barrels that have been used to age the region’s signature spirit. Bourbon Barrel Foods makes micro-brewed and barrel-aged soy sauce, Worcestershire sauce, marinades and sorghum salad dressing, as well as barrel-smoked salt, sugar pepper and paprika once the whiskey has been drained. The …

Sqirl Jam

Sourcing fruits for Jessica Koslow's line of boutique preserves

One bite of crusty bread spread with Sqirl raspberry and fresh lavender jam made by Jessica Koslow creates an explosion of local flavor. From the taste of such a juicy creation, it’s hard to believe that Koslow swears she barely ate fruit as a child. Now, her sweet preserves are quickly gaining popularity among discerning consumers and pastry chefs alike. The day after Koslow returned …