PRESS & AWARDS
Awards and press reviews of our squash seed oils and pepitas seed snacks. See the latest review of our butternut squash seed oil in the November 2, 2021 Food section of The Boston Globe and Florence Fabrikant’s 2019 article about US grown pumpkin seeds in the New York Times.
2019 Good Food Award winner for best snack,
Brined & Roasted Pepitas
JANUARY 2019
“12 Snacks Every College Kid Should Have in Their Dorm Room”
(Sweet Chili Butternut Pepitas)
EDITORS PICK, SEPTEMBER 2017
Silver Award Winner, Best Specialty Oil, Butternut Squash Seed Oil
SPECIALTY FOOD AWARD, AUGUST 2018
“Why I’m Obsessed with Pumpkin Seed Oil,
And You Should Be Too”
LEAH KOENIG, SEPTEMBER 2017
“Five Chef-Approved Ways to Fix Your Sad Bachelor Fridge”
(Butternut Squash Seed Oil)
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”
Pumpkin Seed Oil
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
“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
“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
