PRESS & AWARDS

Awards and press reviews of our squash seed oils and pepitas seed snacks


Good Food Award Winner 2017 - Pepitas Pumpkin Seeds

2019 Good Food Award winner for best snack,
Brined & Roasted Pepitas
JANUARY 2019

 

Food & Wine reviews of pepitas pumpkin seed snack, 2017

“12 Snacks Every College Kid Should Have in Their Dorm Room”
(Sweet Chili Butternut Pepitas)
EDITORS PICK, SEPTEMBER 2017

Specialty Foods Award Winner - Squash Seed Oil, 2018

Silver Award Winner, Best Specialty Oil, Butternut Squash Seed Oil
SPECIALTY FOOD AWARD, AUGUST 2018


 

Pumpkin Seed Oil Press Review, 2017

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

Magazine review of Butternut Squash Seed Oils

“Five Chef-Approved Ways to Fix Your Sad Bachelor Fridge”
(Butternut Squash Seed Oil)
SEPTEMBER 2017

Press Reviews of Butternut Squash Seed Oil as Upcycled Product

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


 

Squash Oil as recommended pantry item

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

What does squash seed oils taste like - review from the Wall Street Journal

“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”
Pumpkin Seed Oil
JULIA HEFFELFINGER, JANUARY 2016



 

Award-winning sunflower seed oil, 2017 Good Food Awards

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

Gourmet Magazine - Butternut Squash Seed Oil review

“…Wonderful stuff…”
RUTH REICHL, NOVEMBER 2008

Pumpkin Seed Oil Review by New York Times

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



 

Boston Globe Squash Oil Review

“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

 

Food52 pumpkin seed oil review

“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

 

Tasting Table culinary seed oil review

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



 

“Made from locally grown sunflowers, the oil is cold-pressed and unrefined, with a charming, nutty flavor. And it’s reasonably priced, making it a fine alternative to extra-virgin olive oil.” (Sunflower Seed Oil)
FLORENCE FABRICANT, NOVEMBER 2016

 

Review of Stony Brook's culinary oil and pumpkin seed production

“With their excellent range of oils, WholeHeartedFoods has shown that technology and tradition can be compatible after all, and that the innovations of food science can be used to promote local and sustainable food production.”
KATIE WHITE, NOVEMBER 2011

Foods for Thoughtful Giving
(Butternut Squash Seed Oil)
DECEMBER 2011