When Samantha Paone launched Golden State Pickle Works in 2014, her lacto-fermented veggies quickly started winning awards at Sonoma County’s annual Harvest Fair. A veteran of the Bay Area culinary scene, she knew there was a market for better pickles in grocery stores, and that the health benefits of probiotic foods are important for all. Based in Petaluma, Samantha sources produce from local organic farms. About fermentation, Samantha told the Argus Courier, “One of the things I really like about pickling is that it takes us back to a simpler time before there was so much commercialization of food.” Look for two new varieties in our fridge: Bok Choy Misozuke, and Italian Giardiniera.
