“Hot sauce is dead!” That is how Marcus McCauley, a regenerative farmer, chef and founder of Picaflor, Boulder, Colo., started his three-minute pitch this year at the 14th annual Naturally Boulder Pitch Slam. McCauley’s comment was a show stopper and attention-grabbing headline that gets to the core of a growing trend in “live” foods. In and of itself, fermented or probiotic laden foods are not a new trend. Kimchi, kombucha and pickled foods have been hot for some time now.
But a live hot sauce?