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Brian from Craic Sauce on the start of the summer hot sauce season
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Sean of Down to Ferment on Fermented Kombucha Hot Sauces
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Sarah of Marshall's Haute Sauce - Portland, Oregon
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Chef Chris Schlesinger of the East Coast Grill and Inner Beauty Sauce
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Merrimack Black - Behind scenes of a collab hot sauce
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Bruce from Hoots Sauce on Scottish fire roasted fermented hot sauce
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Riffing on hot sauce this summer and harvest season
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Tim of Hot Heads Official on growing chili peppers and making spicy collabs
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Debra Sandler of Bazodee on Caribbean-inspired pepper sauces
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Trini Pepper Sauce on sharing Grandma's recipe and Trinidadian flavor
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Erica of Queen Majesty Hot Sauce
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Poor Devil Pepper Co. on fermented hot sauce and sourcing local
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Caroline Pam and Tim Wilcox on starting Kitchen Garden Farm
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Phil on growing chili peppers with hydroponics
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David Delcourt of Seed Ranch Flavor Co on umami flavor and scaling
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Paul and Tasia of Big Red's Hot Sauce on their entrepreneurial journey
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David of Hab Sauce on creating unique hot sauce recipes
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Brian of Craic Sauce and Craft Hot Sauce on creating a hot sauce community
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Paula of River City Flame on bringing Hong Kong flavors stateside
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Geoff of Sabarac on the science and art of hot sauce and chili fermentation
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Former NFL standout Reggie Kelly of KYVAN Foods on starting a CPG company after retirement
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Dan of Small Axe Peppers on the relationship between community gardens and hot sauce
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Allan of Sacred Sauce on travel, music, media and hot sauce
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Josh and John of Old Bones Chili Co on creating delectable smoked habnero hot sauce
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Mikey V of Mikey V's Foods on tips for cooking hot sauce
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Greg from Inferno Farms on lessons learned as a chef and breaking Carolina Reaper record
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Stacy of Secret Aardvark on the story behind the OG craft hot sauce
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Sufia from Silly Chilly Hot Sauce on leaving fashion to pursue her passion of food
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Chef Nino on agriculture and partnering with rural farmers in Zimbabwe
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Thom of Voodoo Chile Sauces on creating a line of unforgettable hot sauces
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Bret and Elijah on the father and son business journey of growing Elijah's Xtreme
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Jen and Oli of Disco Hot Sauce on beats, DJing and making sauce in South East London
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The journey and lessons from four hot sauce companies trying to trademark their brand
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Dave of Silagy Sauce on starting a fire roasted hot sauce company with his sons
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President Dr. Ali Houshmand of Rowan University on making hot sauce for student scholarships
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Matt and Cath of Hoss Soss on Costa Rican inspired flavors and the Oregon sauce community
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Jay of Burns & McCoy on making the leap to full time sauce making and creating super hot hot sauces
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Smokin' Ed Currie of Puckerbutt Pepper Company on creating the world's hottest pepper
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Gene of Karma Sauce on getting their hot sauce on Hot Ones and scaling
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Chris from Char Man Brand on designing sick labels and cranking out flavorful hot sauces
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Steve Seabury of High River Sauces Presents on putting on the biggest and best hot sauce events
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Tim from Pepplish on early days and advice starting a hot sauce company
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Tm from Paulman Acre on experimenting with beer and mushrooms in hot sauces
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Ben from Benito's Hot Sauce on sourcing ingredients from farms for flavorful hot sauces
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Kyle from Hella Hot Hot Sauce on creative hot sauce collaborations
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Jojo of Jojo's Sriracha on why she lives hard and gives a f**k, and why you should too!
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Bob Ferretti from Caldo Hot Sauce on giving back through hot sauce
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Fabian of Pika Pika on Venezuelan cuisine and Berlin chilli sauce
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Jonathan of Crazy Bastard Sauce on spicing up Irish cooking and tips for hot sauce making
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