Sarah Frost-McKee FOUNDER & CREATOR Bend, OR
Sarah has always had a passion creating nutrient-dense taste treats with whole foods and local ingredients. Culinary school, travel, and constant meticulous experimentation in numerous kitchens led her to love and appreciate fermented foods. With organic nutrition at the forefront of her creative muse, fermentation became her template to find the perfect blend of incredible flavor and well being.
Paul Trendler FOUNDER & OPERATIONS Bend, OR
Paul's love for food began with his family, who center their time and experiences together around seasonal flavors and unique culinary opportunities. When asked for travel advice, the Trendler's will base all of their recommendations and fond memories of places around food. He too holds nutrition and whole foods at the utmost priority, to properly refuel his psyche, enthusiasm, energy, and motivation for connecting with people, travel, and outdoor recreation.
Billy Nick MARKETING & SALES Bend, OR
"You eat weird". People tell Billy that a lot. Billy is a health obsessed eater, constantly experimenting with different health-focused concoctions in the kitchen. The road of food experimentation has led him to begin making fermented foods and striving to perfect the art of fermentation. The aspects of food he loves most- nutrient density, complex flavors, and being creative. Fermentation provides them all!
Chris Frost-McKee FERMENTER & PERMACULTURIST Grass Valley, CA
If you can't find Chris fermenting in the kitchen, or tending to the family’s garden, he's most likely enjoying a snack with a view of something beautiful. As an accomplished surfer, craftsman, and farmer, he has always found a balance of bringing healthy cuisine into his daily life.
Cristina Africano SALES, MARKETING & HERBALIST Grass Valley, CA
Cristina has always had a true love and appreciation for local agriculture and growing her own food and medicine. With a history of clinical herb and nutrition school and spending years working on organic farms across the west coast, fermenting foods has always been happening in her kitchen.