Three 2018 sofi Awards for Date Lady
By Lorrie Baumann
Colleen Sundlie was in the United Arab Emirates with her husband and infant son, Henry, and she was experimenting with ideas for taking refined sugar out of her diet when she stumbled, almost literally, over date syrup. Today, Pure Date Syrup and California Date Syrup have won two of the three sofi Awards won this year by Date Lady, the company she founded after her return to the United States, with a silver award for Pure Date Syrup in the category for dessert sauces, dessert toppings or syrup and a gold award for California Date Syrup in the condiment category. The third sofi-winning product was Date Lady’s Coconut Caramel Sauce, which won a bronze award in the category for vegan products. All of the Date Lady products are USDA organic, non-GMO, gluten free and kosher and made without any fillers, preservatives or artificial ingredients.
Sundlie discovered date syrup in a market in the town where she lived with her husband and two-month-old son after they moved to the United Arab Emirates so her husband could take a job teaching there. “I had this little two-month-old baby. He was blond, and we stuck out like sore thumbs. Emirati women would pinch his cheeks – ‘Habibi!’” she said. “We did a lot of walking, which people there don’t do – it’s hot. We would go to the market and people would gather around – ‘Habibi, habibi!’”
The women introduced her to date syrup, which was a common ingredient for them. “Date syrup there has been used for thousands of years,” Sundlie said. “They were telling me in broken English that it would be really good for the baby.”
Sundlie had already been interested in taking refined sugar out of her diet, so she decided to give it a try, thinking that the thick brown syrup looked rather like molasses and could perhaps be used the same way. “I was just blown away by the flavor! It’s a lot more mild than molasses. It’s as sweet as honey, but it has more complexity,” she said. “You can use it more in savory applications, but it’s also great as a condiment.”
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Sundlie and her family enjoyed eating the date syrup on their pancakes and waffles and over their yogurt so much that they brought suitcases of the stuff home with them when they came back to the United States in 2008. After that supply was exhausted, Sundlie found that she couldn’t get more unless she went to obscure Middle Eastern grocery shops, and even then, she was never sure about the quality of what she was getting. She decided that if she was going to keep nourishing her taste for date syrup, she was going to have to figure out how to make it herself. That involved searching for a supplier of dates. She quickly discovered that not a lot of them were being grown in the U.S., where they were generally grown for use as ingredients. “It’s hard to believe now, but dates were not a really popular fruit. People didn’t know what to do with them,” she said. It wasn’t like the Middle East, where dates are such a prized crop that there are boutique shops where there might be 100 different varieties of dates displayed in pyramids at different prices according to the varietals. In order to find enough dates, she went looking for date farms in Egypt and the United Arab Emirates. “We had to find an organic producer, which hardly existed at that time,” she said. “All kinds of crazy things happened because it is a hard product to find to bring to the United States because we have such high expectations for our products here.”
Some of the dates used to make Date Lady’s current product line – the date syrup has just one ingredient, and that’s organic dates – are imported from Tunisia, but Sundlie has finally found enough dates from a grower in the Coachella Valley, near Palm Springs, California, to begin making the syrup from California produce.
The product line has expanded to include the sofi Award-winning Coconut Caramel Sauce as well as a Chocolate Spread sweetened only with date syrup and made in their facility in Missouri, where the family moved after returning to the U.S. Date Lady has recently purchased larger machinery to keep up with the demand for the products, which appeal both to the epicureans who enjoy the luxurious complexity of the Date Syrup and to the health-conscious consumers who are using it to replace refined sugars. The Date Syrup can be used in addition to, or instead of, honey or maple syrup and as a substitute for refined sugar in baked goods. “Our business has really just exploded. We’re building the facility up to keep up with demand,” Sundlie said “The Coconut Caramel and Chocolate Spread have been very popular, so we’re looking at adding some more products. We’re keeping very busy – that’s for sure.”
For more information, call 417.414.2282 or email info@ilovedatelady.com.
Oregon’s Rose City Pepperheads and New York’s Little Bird Kitchen Take Home Top Honors at the 2019 Scovie Awards
Rose City Pepperheads of Portland, Oregon, took home tasting honors at the 2019 Scovie Awards. The pepper jelly company was awarded the grand prize in the tasting division at the 22nd annual competition for Raspberry Habañero Jelly. The runner-up in the tasting division was C&J Farms of Corsicana, Texas, for Spice Pecan Honey.
In the marketing and advertising division, Little Bird Kitchen of Plainview, New York, took home the grand prize for Fire Syrup Singles product packaging. The runner-up was Texas Creek Products of Carlton, Washington, for the product packaging for Pure Evil Capsaicin Drops.
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The Scovie Awards Competition is produced by Sunbelt Shows, Inc., also the producer of the National Fiery Foods & Barbecue Show where many of the winning entries can be sampled from March 1-3, 2019 at Sandia Resort and Casino in Albuquerque, New Mexico.
Who Knew Wisconsin Was Horseradish Heaven?
By Lorrie Baumann
Imagine yourself up a thick roast beef sandwich on a crusty French roll with a slab of an aged Alpine-style cheese from Wisconsin – I’ll let you pick which one – maybe a slice of Beefsteak tomato and a really good dab of a nice horseradish mustard.
Sit on that a while. Hungry yet?
Now, still in your imagination, take away the horseradish. Missing something?
It is very likely that you owe that zing to Silver Spring Foods and to Eric Rygg, the company’s President and a fourth-generation member of the family-owned company founded by his great-grandfather, Ellis Huntsinger. He started the company after his business selling lightning rods door-to-door fell victim to the Great Depression, and he needed something to fall back on, and he needed it in a hurry. He turned to his farm for something else he could sell even in the midst of widespread financial collapse. “He grew melons and sweet corn and strawberries and horseradish,” Rygg says. “The product they were able to harvest was great but very seasonal. He was looking for something he could sell in the winter months.”
Horseradish comes from a root from a plant that grows well in Eau Claire, Wisconsin, which is where Silver Spring Foods is located today as the world’s largest grower and processor of horseradish. The company’s product range has expanded since those early days to encompass more than 100 condiment products, some with a zing that comes from sriracha, some with a bite from chile peppers, some with a wow from wasabi, and of course, a whole range of sauces that get their zip from horseradish. They include Horseradish Steak Sauce, Cranberry Horseradish, the best-selling Beer ‘n Brat Mustard, Jalapeno Mustard and Chipotle Mustard as well as its newest product, Applewood Smoke Flavored Horseradish Sauce. “We may very well be the largest grower or the largest processor, but definitely the largest grower and processor because it’s very rare to do both,” he said. “We got our 
start in horseradish, and we continue to do horseradish, but we do a lot of other things, too.”
Ellis Huntsinger’s worthy descendants tend to believe that any sandwich has a better bite to it if it bites back a bit. “My horseradish roots run deep,” Rygg says with a straight face – he’s got a whole bunch of those lines, collected through the generations, so you don’t necessarily want to get him started down that road. That sandwich idea is his, too – he’s scheming just now to persuade Eau Claire’s chefs to come up with a recipe for a sandwich that the city can adopt as its signature contribution to culinary history in much the same way that Philadelphia is firmly identified with the Philly Cheesesteak. He doesn’t yet know what that sandwich is going to be – that’s up to the community – but he’s sure that it ought to have horseradish and a slice of a beautiful Wisconsin cheese. Probably roast beef, and there’ll be some kind of bread. But definitely horseradish. “No roast beef sandwich left behind,” Rygg says. “With horseradish, we’re in a great position to do that. I just think about all those sandwiches out there that don’t have that great combination.”
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As married as Rygg thinks horseradish is to roast beef, it also has a long history of fooling around – very publicly – with shrimp. Horseradish is used most often in seafood cocktail sauces, and Silver Spring Foods has a thriving private-label and co-packing business, so odds are that if you’ve enjoyed that dollop of cocktail sauce the last time you ordered a shrimp cocktail or you tasted a little extra zip in your Bloody Mary, that came from Silver Spring Foods. “Our mission is to make food taste better. We say that we bring excitement and flavor to food,” Rygg says. “We believe that horseradish
gives the food we love the extra zing it needs to go from traditional to traditional with a twist. Without adding sugar or fat, it’s like free flavor.”
Under his leadership, the company now has its sights set on expanding its reach into the specialty foods market with products like the Cranberry Horseradish, and Applewood Smoke Flavored Horseradish, which Rygg says is his current favorite among the product line. He ascended to the company presidency in October of this year after an apprenticeship that started with work in the horseradish fields while he was in high school and continued through his presidency of Kelchner’s, a company subsidiary known in the mid-Atlantic states for seafood sauce, while he was studying business in graduate school. He likes that Applewood Smoke Flavored Horseradish on a turkey sandwich with lettuce and tomato and maybe some avocado, but the sauce has the versatility to work in a variety of recipes. “It’s really good with everything – roast beef sandwiches, seafood, mixed into mashed potatoes, or over vegetables,” Rygg says. “It’s really starting to catch on in the market now. Smoke flavors are hot.”
“Before launching that, I would have said the Beer ‘n Brat Mustard,” he adds. “It’s not for amateurs. It’s pretty hot.”
The Beer ‘n Brat Mustard, like other horseradish products, gets its heat from a naturally occurring chemical called allyl isothiocyanate. It’s produced by an enzyme-catalyzed chemical reaction that occurs naturally as soon as the plant’s roots are crushed in the air – the plant’s natural defense from being eaten by rooting wildlife – we’re looking at you, pigs. \
There’s a reason why most of us leave our handling of raw horseradish roots to the professionals, and allyl isothiocyanate is it. Its potency is at its maximum when the roots are first crushed, tapering off slowly as the reaction’s raw materials are exhausted. The addition of a little vinegar when the sauce’s heat level is just right interrupts the reaction, giving the sauce a shelf life of up to six months. As Ellis Huntsinger himself discovered, the addition of a little cream to the horseradish sauce moderates the reaction to give it just a little extra shelf life, but either way, the clock on the sauce’s heat starts ticking as soon as the horseradish root is crushed, so a horseradish sauce is best enjoyed within six months of its production.
For further information, visit www.silverspringfoods.com.
