Tag Archives: seasons


Create Your Own Seasoning Blend with Spestle

When I read Spestle’s pitch for Startup Alley I thought it was either a prank or a goofy placeholder for a stealth startup: “Spestle lets you create custom seasoning & herb blends.”

But Spestle is real and serious. It’s a service that enables you to create a custom seasoning blend, complete with your own packaging, and sell it online. When someone buys your spice mix, Spestle will make the blends to order, handle fulfillment, and cut the creators a check — just like a print-on-demand service.

Here’s how it works: Once you’ve figured out your blend, you login to Spestle and use the virtual cutting board (shown above) to input your recipe. Then you upload your artwork and voila — you’re in the pork rub business.

Is that really a business model? Perhaps not, but co-founder Steven Waskey says there’s another angle: wholesale.

“What if you’re a restaurant owner and you want to share your secret recipe with your employees?” he asks. You could have Spestle manufacture custom blends to send out to your store managers with them none the wiser as to what’s in it. You still have to share your secret with Spestle, though.

That sounds like an edge case to me. What seems more likely is that a chef would come up with a blend that they’d like to sell, but don’t want to spend their time, or their employees’ time, measuring out spices.

via TechCrunch

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Do You Drink Seasonally?

When beer columnist Jonathan Moxey came in to pick up a few bottles at Serious Eats Headquarters recently, he sighed, lifting the imperial stouts and barleywines into his bag. "After this," he said, "something lighter." And he wasn't just talking about the weight of the big bottles—it feels like it's not quite the right season for Abyss anymore, and as the weather warms, I won't be quite as eager to uncork heavier red wine, either.

As we move into spring, are you changing your drinking habits? Do you tend toward heftier Imperial-style beers in winter, and move toward saisons and pale ales in spring? Do you switch from moody brown spirits like bourbon and rye to lighter cocktails made with tequila or white rum?

Is there a season for every drink, or do you stick with your favorites through every season?


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