Hitting the Road from Hickey Bottom
By Lorrie Baumann
Rebecca McCrea has spent most of the last half of this year running her Hickey Bottom Barbecue Company from the road. Starting on May 18 from her home in Butler, Pennsylvania, she’s walked more than 2,600 miles across the country to Los Angeles, California, to raise money for the Best Friends Animal Society.
Along the way, she ran Hickey Bottom Barbecue Company from roadside motel rooms and her cell phone with some help from friends back home and a sister who pitched in to pay her household bills and mow her lawn. “I have my cell phone in my hand all the time,” she said from a few days’ hike from Los Angeles. “I have people helping me out here and there who know a little bit about [the business].”
Her desire to hike cross-country started with knee surgery and a decision that, after a month of healing, she was ready to take a hike. “Back when I was a teenager, I always wanted to hike the country, and I never did it,” she said. “I’m 45 years old. If I don’t do it now, I never will. And if I’m going to do it, why not do it for a good cause?”
McCrea founded Hickey Bottom Barbecue in 2013 with three flavors of the barbecue sauce she’d been making for friends and family for years. “They said that I ought to bottle it,” she said. “It went well, so I thought, why not give it a shot? I didn’t want to dive into it just because my friends like it.” She named her new company after a quiet country road in western Pennsylvania, a place that she says reflects a way of life that includes hard work and doing your best for your family and neighbors, keeping their word and standing behind their agreements. She wants her company to reflect that also, she said.
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The Hickey Bottom Barbecue sauces are gluten free and made without high fructose corn syrup, colors or preservatives. “I’ve tried to make a better quality product for the consumer,” McCrea said. They come from a company that’s certified as a women-owned business. They’re manufactured in North Carolina and distributed in brick-and-mortar stores on the northern East Coast and nationally through Amazon, retailing at prices ranging from $2.99 to $10.
The range includes her Sweet BBQ, Honey BBQ and Hot BBQ sauces as well as a Smokey Hot Sauce and a Grillin’ Rub. The three barbecue sauces are packaged in 20-ounce PET plastic bottles, while the Grillin’ Rub comes in a 6-ounce plastic spice shaker bottle, and the Smokey Hot Sauce is packaged in a 5.25-fluid ounce glass bottle.
As for McCrea herself, she was planning to end her cross-country hike by driving back home in the chase van that had been following her along the road with water and baggage and getting back to her routine of running her business from its home base. “I miss my family and friends,” she said. “I hope to grow nationally. It’s a small company, so it takes a lot of time, but hopefully, one day it will be national – brick-and-mortar national.”
For more information, visit www.hickeybottombbq.com.
Wild Planet Foods Releases Tuna in Glass Jars
Wild Planet Foods, the leading provider of sustainable seafood, is expanding its line of ultra-premium wild tuna with the release of its new Skipjack Wild Tuna in Pure Olive Oil and Petite Tonno Wild Tuna in Pure Olive Oil. This is the company’s first-ever Petite Tonno offering.
Hand-packed in pure olive oil, these solid fillets of tuna can be served atop salad, in a favorite pasta dish or in a sandwich for a flavor-packed treat. At 170 calories per 3-ounce serving for the Petite Tonno and 200 calories per 3-ounce serving for the Skipjack, these nutrient-rich items feature 22 grams and 20 grams of protein respectively. Both new products are gluten free and certified by the Non-GMO Project as well.
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Both products are available in 6.7-ounce glass jars with 1.5 servings per jar (drained). Each has a suggested retail price of $6.99.
New Coffee Creamers Appeal to the Dairy-Cautious
By Lorrie Baumann
Austin, Texas-based Picnik is launching from its foodservice origins into the retail market with a line of creamers designed to provide those with concerns about dairy products to enjoy a creamy coffee again. The launch, helmed by consumer packaged goods veteran Andy Malloy, includes Dairy-Free Collagen and Vegan Creamers along with a fresh look for the line, which also includes Picnik’s unsweetened Original Creamer.
All Picnik Creamers are keto-certified, Non-GMO Project Verified, and contain zero sugar or net carbohydrates. Like Picnik’s Original Creamer, the two new options are unsweetened, powered by MCT [medium-chain triglycerides] oil for an energy and brain boost, and have a similar flavor profile to half-and-half. “This allows people to indulge in a way that people with dietary restrictions can’t otherwise do,” Malloy said. “Many of Picnik’s values fall into that better-for-you category that I’m passionate about.”
The Picnik’s new Vegan Creamer is made with coconut cream, cashew milk and MCT oil for a silky dairy-free creamer that’s paleo-friendly and keto-certified. The Picnik’s new Collagen Creamer features grass-fed collagen and rich cashew cream to offer an added boost for hair, skin, gut and joints. It’s paleo-friendly and keto-certified.
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The products, like the Picnik’s Original Creamer, are now offered in vibrant and modern packaging that puts a spotlight on the ingredients that appeal to paleo-, keto- and other nutrition-conscious shoppers while creating a strong and attractive brand block on shelf. The recipes for the products were developed by brand Founder Naomi Seifter, who opened Picnik in a food trailer made from a repurposed shipping container in Austin in 2013. From her food trailer, she offered grab-and-go lunch items along with the butter coffee that developed a cult following for her the brand. In 2016, she opened her first brick-and-mortar cafe full-service restaurant in Austin. “My initial reaction was a bit of awe because it was extremely crowded and busy, and you could tell that people just loved being there,” Malloy said of his first visit to the cafe. “It has healthy food that tasted amazing.”
Seifter expanded with a second food trailer and developed her first ready-to-drink coffee in 2017. Malloy joined the brand just this year after a career that included 20 many years with Frito-Lay and, most recently, as chief executive officer of Hail Merry. He’s made a specialty of growing brands in the CPG industry and has partnered with Seifter on this end of the business. “Naomi created Picnik after a life-changing difference in what the fats did for her physical health and mental clarity. Now they’re getting back to where they started with functionality for physical and baking needs,” he said. “She is the gatekeeper to innovation and built all the recipes. We have a chef in our restaurant who helps as well, but the making of our products comes through her and her physical health and mental clarity.”
“I created Picnik after discovering the life-changing difference that high-quality fats and other functional ingredients could have on physical health and mental clarity,” Seifter said. “Based on the response we received to our Original Creamer, we knew we wanted to expand the line so it was more inclusive of all dietary needs. Inclusiveness is a core value we live by, so I’ve worked hard to create our new offerings keeping in mind consumers who are vegan or prefer plant-based food as well as the millions out there who are already putting collagen in their coffee daily.”
For more information, visit www.picnikaustin.com.