Not Your Average Condiment
According to Andrew Smith, author of Pure Ketchup: A History of America’s National Condiment, more than 840 million 14-ounce bottles of ketchup are purchased (and discarded) around the world each year.
What a waste, we say. So consider this new alternative to your average squirt, which we saw in today’s New York Times Dining Section: Katchkie Ketchup is made in the Hudson Valley area of New York with locally grown tomatoes. Jars of this tangy, corn syrup-free condiment can be purchased at Zabar’s or ordered by calling their personal shopper line (212-787-2000).
What a waste, we say. So consider this new alternative to your average squirt, which we saw in today’s New York Times Dining Section: Katchkie Ketchup is made in the Hudson Valley area of New York with locally grown tomatoes. Jars of this tangy, corn syrup-free condiment can be purchased at Zabar’s or ordered by calling their personal shopper line (212-787-2000).
Posted by: Audrey Tempelsman on Mar 27, 08 at 12:20 PM PDT
Foodie understands the need for ketchup. My sister puts it on eggs and even pizza. I'm suyrprised we don't go through more of it with people like that.
Posted by Foodie on 03/27/08 06:10PM PDT
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