PRESS & AWARDS


“Why I’m Obsessed with Pumpkin Seed Oil,
And You Should Be Too”
LEAH KOENIG, SEPTEMBER 2017

“12 Snacks Every College Kid Should Have in Their Dorm Room”
EDITORS PICK, SEPTEMBER 2017

“The Lowdown on Upcycled Foods, Our Favorites.”
ALEXANDRA LIM-CHUA WEE, AUGUST 2017



 

“Butternut Squash Seed Oil Is Exactly What Your
Pantry Has Been Missing”
ROCHELLE BILLOW, AUGUST 2015

“Tastes as delicious as it smells…a haunting and hard-to place taste—hints of apricot, chanterelles, a soupcon of peanut butter.”
SARA DICKERMAN, JULY 2011

“6 Must-Buy Condiments for 2016”
JULIA HEFFELFINGER, JANUARY 2016



 

2017 Good Food Award winner for best sunflower seed oil.
2014 winner for butternut and delicata oils.
JANUARY 2017

“…Wonderful stuff…”
RUTH REICHL, NOVEMBER 2008

“Pumpkin seed oil contributes intense nuttiness with fruity overtones to vegetable dishes, salads, mushrooms, eggs, risottos, pastas and seafood.”
FLORENCE FABRICANT, MARCH 2014



 

“A nutty, toasty taste for fall in acorn, butternut, delicata, buttercup, and pumpkin. One is buttery, one has a hint of caramel, one is golden, another green.”
KATHLEEN PIERCE, SEPTEMBER 2010

“As a finishing oil — sprinkle sparingly over soups, mashed potatoes, and fish. Bonus: They add a fantastically vibrant finishing touch of color too.”
ANNA HEZEL, MAY 2012

“The hardest part of dinner–or dessert–is choosing which bottle to reach for.”
TRESSA EATON, OCTOBER 2011