Nicholas Gregory spent part of his life as a farmer in Kansas and made his way south here to Atlanta. Spending much of his life growing things and educating others in the culinary world, it was natural for him to turn something that grows into something even more delicious. Lucky me/us/you that he chose peppers.
Pulp has an incredible lineup of lacto-fermented hot sauces with varying levels of heat. The primary offerings, White Hungarian Pepper, Serrano, Habanero Carrot, and Fresno Chili all pack intense flavor and incredible freshness.
Nick’s story is awesome and we caught up at The Shed at Ponce City so I could hear more of his story.
Podden och tillhörande omslagsbild på den här sidan tillhör The Atlanta Foodcast. Innehållet i podden är skapat av The Atlanta Foodcast och inte av, eller tillsammans med, Poddtoppen.
