A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

Food Entrepreneurship in Vermont Part I: SharkBite Hummus

Screen Shot 2015-06-13 at 1.58.47 PM
The very entrepreneurial food world here in the Burlington area of Vermont is not just the farmers with added-value products as part of their farm offerings. It’s also creative, independent thinkers, each with a good food idea that they hope will take off to be the next Ben & Jerry’s. Natalie and I have the fun of talking to people who have good ideas almost every day. What we find exciting is when those good ideas turn into terrific new food products.
Read Natalie’s lively description of our visit to the test kitchen of Monty Dalley, one of those local entrepreneurs with a good food idea. In fact, Monty’s hummus is so good, my first bite brought me back to the delicious hummus I ate in Armenia a few years ago. I’ve been longing for that perfect blend of chickpeas, tahini, olive oil and spices ever since. I call Monty’s good food idea the best hummus I’ve ever eaten in the United States. The secret is all in the freshness of the chickpeas and the perfect proportion of the ingredients. I can’t wait until SharkBite Hummus is sitting on a shelf at Healthy Living!
À Bientôt,

Screen Shot 2015-06-13 at 1.27.34 PM

Leading The Nation
Vermont is known for leading the nation in the sustainable food movement—having the greatest number of farmers markets and organic farms per capita than another other state, it draws farmers, chefs, food enthusiasts, and food entrepreneurs alike. Monty Dalley, the Vice President of Manufacturing & Product Development of Perrywinkle’s in Burlington, Vermont is one of those food entrepreneurs who is in the process of establishing SharkBite Hummus LLC.

Screen Shot 2015-06-13 at 2.07.04 PMA Comfortable Place To Be
Monty, whose mother is half Syrian, grew up eating Middle Eastern food, like tabouleh, baba ganoush, kibbeh, spinach pie and hummus. His mother was also in the restaurant business, so Monty grew up around kitchens and restaurants. To him the kitchen was a “comfortable place to be.” However, despite the fact that hummus seemed to go “mainstream” all over the United States, Monty still had difficulty finding a traditional flavorful chickpea hummus in Vermont without preservatives and additives. Monty took the matter into his own hands. Around twenty batches and three months later, he has perfected the recipe. However, Monty’s goal is not just to supply a traditional hummus to the Vermont market, but also support a healthy diet.

Screen Shot 2015-06-13 at 1.07.57 PM

As You Eat Better You Feel Better
There is one thing that sets SharkBite Hummus apart from all others on the market in the United States today – the chickpeas are sprouted. Sprouting the chickpeas not only adds one additional gram of protein to every two tablespoon serving size, increases vitamin and mineral benefit but it also makes it easier to digest. Monty wants to “raise awareness around the health benefits of eating something that is sprouted because “as you eat better, you feel better.”

Although SharkBite Hummus is not on the market yet, they have sold many tubs and even large party platters to friends and coworkers and now friends of co-workers. Right now everything is “word-of-mouth.” However, everything from packaging label design, to the nutritional facts labeling is complete and is set for printing production.

Screen Shot 2015-06-13 at 1.06.23 PM

Starting A Business In The Burlington Area is Simple
Monty invited us to see his production facility—a small, modest kitchen in an apartment near Fort Ethan Allen in Colchester, Vermont. With a home catering license, he is able to make and sell his hummus right out of his kitchen, which he has been doing in small batches using a standard size Cuisinart. The Public Health inspector from the Vermont Dept. of Health made it easy for Monty to understand the cleanliness standards and temperatures needed to obtain a home catering license. For example, the hummus must get down to forty-two degrees within four hours after processing. The friendly Public Health Inspector wanted him to succeed and taught him tips for ensuring he always met these standards, emphasizing, “the freezer was his friend!” Monty stated that, “starting a business in the Burlington area is simple and energetically supported by the various agencies that oversee food based establishments.”

Screen Shot 2015-06-13 at 1.13.09 PMHis Top Priority
As we watched Monty add the sprouted chickpeas to the Cuisinart along with his proprietary blend of tahini and spices, he explained that the quality of humus is determined by texture. To get the texture just right, Monty plays with not only the ratio of tahini and spices, but the temperature of the ingredients and the timing of combing them. Although the taste of the hummus is Monty’s top priority, he also emphasizes creating a product that supports other local businesses. He currently works with Healthy Living in South Burlington to order large quantities of organic chickpeas and hopes to partner with Pete’s Greens for fresh, seasonal herbs and veggies to add as a topping to his hummus.

Monty, along with his wife Jodi and sons, Mason, Jake and Cam have created such a delicious treat, that their own family now requests this nutritionally enhanced version of the traditional family side dish. Although SharkBite Hummus isn’t available in markets yet, you can contact them at information@sharkbitehummus.com to try this delicious hummus layered with flavors of garlic, tahini & cumin, and feed the frenzy.

Screen Shot 2015-06-13 at 1.27.34 PM

Posted: 6-13-2015

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Screen Shot 2015-06-13 at 1.58.47 PM The very entrepreneurial food world here in the Burlington area of Vermont is not just the farmers with added-value products as part of their farm offerings. It’s also creative, independent thinkers, each with a good food idea that they hope will take off to be the next Ben & Jerry’s. Natalie and I have the fun of talking to people who have good ideas almost every day. What we find exciting is when those good ideas turn into terrific new food products.
Read Natalie’s lively description of our visit to the test kitchen of Monty Dalley, one of those local entrepreneurs with a good food idea. In fact, Monty’s hummus is so good, my first bite brought me back to the delicious hummus I ate in Armenia a few years ago. I’ve been longing for that perfect blend of chickpeas, tahini, olive oil and spices ever since. I call Monty’s good food idea the best hummus I’ve ever eaten in the United States. The secret is all in the freshness of the chickpeas and the perfect proportion of the ingredients. I can’t wait until SharkBite Hummus is sitting on a shelf at Healthy Living!
À Bientôt,

Screen Shot 2015-06-13 at 1.27.34 PM

Leading The Nation Vermont is known for leading the nation in the sustainable food movement—having the greatest number of farmers markets and organic farms per capita than another other state, it draws farmers, chefs, food enthusiasts, and food entrepreneurs alike. Monty Dalley, the Vice President of Manufacturing & Product Development of Perrywinkle’s in Burlington, Vermont is one of those food entrepreneurs who is in the process of establishing SharkBite Hummus LLC. Screen Shot 2015-06-13 at 2.07.04 PMA Comfortable Place To Be Monty, whose mother is half Syrian, grew up eating Middle Eastern food, like tabouleh, baba ganoush, kibbeh, spinach pie and hummus. His mother was also in the restaurant business, so Monty grew up around kitchens and restaurants. To him the kitchen was a “comfortable place to be.” However, despite the fact that hummus seemed to go “mainstream” all over the United States, Monty still had difficulty finding a traditional flavorful chickpea hummus in Vermont without preservatives and additives. Monty took the matter into his own hands. Around twenty batches and three months later, he has perfected the recipe. However, Monty’s goal is not just to supply a traditional hummus to the Vermont market, but also support a healthy diet. Screen Shot 2015-06-13 at 1.07.57 PM As You Eat Better You Feel Better There is one thing that sets SharkBite Hummus apart from all others on the market in the United States today – the chickpeas are sprouted. Sprouting the chickpeas not only adds one additional gram of protein to every two tablespoon serving size, increases vitamin and mineral benefit but it also makes it easier to digest. Monty wants to “raise awareness around the health benefits of eating something that is sprouted because “as you eat better, you feel better.” Although SharkBite Hummus is not on the market yet, they have sold many tubs and even large party platters to friends and coworkers and now friends of co-workers. Right now everything is “word-of-mouth.” However, everything from packaging label design, to the nutritional facts labeling is complete and is set for printing production. Screen Shot 2015-06-13 at 1.06.23 PM Starting A Business In The Burlington Area is Simple Monty invited us to see his production facility—a small, modest kitchen in an apartment near Fort Ethan Allen in Colchester, Vermont. With a home catering license, he is able to make and sell his hummus right out of his kitchen, which he has been doing in small batches using a standard size Cuisinart. The Public Health inspector from the Vermont Dept. of Health made it easy for Monty to understand the cleanliness standards and temperatures needed to obtain a home catering license. For example, the hummus must get down to forty-two degrees within four hours after processing. The friendly Public Health Inspector wanted him to succeed and taught him tips for ensuring he always met these standards, emphasizing, “the freezer was his friend!” Monty stated that, “starting a business in the Burlington area is simple and energetically supported by the various agencies that oversee food based establishments.” Screen Shot 2015-06-13 at 1.13.09 PMHis Top Priority As we watched Monty add the sprouted chickpeas to the Cuisinart along with his proprietary blend of tahini and spices, he explained that the quality of humus is determined by texture. To get the texture just right, Monty plays with not only the ratio of tahini and spices, but the temperature of the ingredients and the timing of combing them. Although the taste of the hummus is Monty’s top priority, he also emphasizes creating a product that supports other local businesses. He currently works with Healthy Living in South Burlington to order large quantities of organic chickpeas and hopes to partner with Pete’s Greens for fresh, seasonal herbs and veggies to add as a topping to his hummus. Monty, along with his wife Jodi and sons, Mason, Jake and Cam have created such a delicious treat, that their own family now requests this nutritionally enhanced version of the traditional family side dish. Although SharkBite Hummus isn’t available in markets yet, you can contact them at information@sharkbitehummus.com to try this delicious hummus layered with flavors of garlic, tahini & cumin, and feed the frenzy. Screen Shot 2015-06-13 at 1.27.34 PM

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Screen Shot 2015-06-13 at 1.58.47 PM The very entrepreneurial food world here in the Burlington area of Vermont is not just the farmers with added-value products as part of their farm offerings. It’s also creative, independent thinkers, each with a good food idea that they hope will take off to be the next Ben & Jerry’s. Natalie and I have the fun of talking to people who have good ideas almost every day. What we find exciting is when those good ideas turn into terrific new food products.
Read Natalie’s lively description of our visit to the test kitchen of Monty Dalley, one of those local entrepreneurs with a good food idea. In fact, Monty’s hummus is so good, my first bite brought me back to the delicious hummus I ate in Armenia a few years ago. I’ve been longing for that perfect blend of chickpeas, tahini, olive oil and spices ever since. I call Monty’s good food idea the best hummus I’ve ever eaten in the United States. The secret is all in the freshness of the chickpeas and the perfect proportion of the ingredients. I can’t wait until SharkBite Hummus is sitting on a shelf at Healthy Living!
À Bientôt,

Screen Shot 2015-06-13 at 1.27.34 PM

Leading The Nation Vermont is known for leading the nation in the sustainable food movement—having the greatest number of farmers markets and organic farms per capita than another other state, it draws farmers, chefs, food enthusiasts, and food entrepreneurs alike. Monty Dalley, the Vice President of Manufacturing & Product Development of Perrywinkle’s in Burlington, Vermont is one of those food entrepreneurs who is in the process of establishing SharkBite Hummus LLC. Screen Shot 2015-06-13 at 2.07.04 PMA Comfortable Place To Be Monty, whose mother is half Syrian, grew up eating Middle Eastern food, like tabouleh, baba ganoush, kibbeh, spinach pie and hummus. His mother was also in the restaurant business, so Monty grew up around kitchens and restaurants. To him the kitchen was a “comfortable place to be.” However, despite the fact that hummus seemed to go “mainstream” all over the United States, Monty still had difficulty finding a traditional flavorful chickpea hummus in Vermont without preservatives and additives. Monty took the matter into his own hands. Around twenty batches and three months later, he has perfected the recipe. However, Monty’s goal is not just to supply a traditional hummus to the Vermont market, but also support a healthy diet. Screen Shot 2015-06-13 at 1.07.57 PM As You Eat Better You Feel Better There is one thing that sets SharkBite Hummus apart from all others on the market in the United States today – the chickpeas are sprouted. Sprouting the chickpeas not only adds one additional gram of protein to every two tablespoon serving size, increases vitamin and mineral benefit but it also makes it easier to digest. Monty wants to “raise awareness around the health benefits of eating something that is sprouted because “as you eat better, you feel better.” Although SharkBite Hummus is not on the market yet, they have sold many tubs and even large party platters to friends and coworkers and now friends of co-workers. Right now everything is “word-of-mouth.” However, everything from packaging label design, to the nutritional facts labeling is complete and is set for printing production. Screen Shot 2015-06-13 at 1.06.23 PM Starting A Business In The Burlington Area is Simple Monty invited us to see his production facility—a small, modest kitchen in an apartment near Fort Ethan Allen in Colchester, Vermont. With a home catering license, he is able to make and sell his hummus right out of his kitchen, which he has been doing in small batches using a standard size Cuisinart. The Public Health inspector from the Vermont Dept. of Health made it easy for Monty to understand the cleanliness standards and temperatures needed to obtain a home catering license. For example, the hummus must get down to forty-two degrees within four hours after processing. The friendly Public Health Inspector wanted him to succeed and taught him tips for ensuring he always met these standards, emphasizing, “the freezer was his friend!” Monty stated that, “starting a business in the Burlington area is simple and energetically supported by the various agencies that oversee food based establishments.” Screen Shot 2015-06-13 at 1.13.09 PMHis Top Priority As we watched Monty add the sprouted chickpeas to the Cuisinart along with his proprietary blend of tahini and spices, he explained that the quality of humus is determined by texture. To get the texture just right, Monty plays with not only the ratio of tahini and spices, but the temperature of the ingredients and the timing of combing them. Although the taste of the hummus is Monty’s top priority, he also emphasizes creating a product that supports other local businesses. He currently works with Healthy Living in South Burlington to order large quantities of organic chickpeas and hopes to partner with Pete’s Greens for fresh, seasonal herbs and veggies to add as a topping to his hummus. Monty, along with his wife Jodi and sons, Mason, Jake and Cam have created such a delicious treat, that their own family now requests this nutritionally enhanced version of the traditional family side dish. Although SharkBite Hummus isn’t available in markets yet, you can contact them at information@sharkbitehummus.com to try this delicious hummus layered with flavors of garlic, tahini & cumin, and feed the frenzy. Screen Shot 2015-06-13 at 1.27.34 PM

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Screen Shot 2015-06-13 at 1.58.47 PM The very entrepreneurial food world here in the Burlington area of Vermont is not just the farmers with added-value products as part of their farm offerings. It’s also creative, independent thinkers, each with a good food idea that they hope will take off to be the next Ben & Jerry’s. Natalie and I have the fun of talking to people who have good ideas almost every day. What we find exciting is when those good ideas turn into terrific new food products.
Read Natalie’s lively description of our visit to the test kitchen of Monty Dalley, one of those local entrepreneurs with a good food idea. In fact, Monty’s hummus is so good, my first bite brought me back to the delicious hummus I ate in Armenia a few years ago. I’ve been longing for that perfect blend of chickpeas, tahini, olive oil and spices ever since. I call Monty’s good food idea the best hummus I’ve ever eaten in the United States. The secret is all in the freshness of the chickpeas and the perfect proportion of the ingredients. I can’t wait until SharkBite Hummus is sitting on a shelf at Healthy Living!
À Bientôt,

Screen Shot 2015-06-13 at 1.27.34 PM

Leading The Nation Vermont is known for leading the nation in the sustainable food movement—having the greatest number of farmers markets and organic farms per capita than another other state, it draws farmers, chefs, food enthusiasts, and food entrepreneurs alike. Monty Dalley, the Vice President of Manufacturing & Product Development of Perrywinkle’s in Burlington, Vermont is one of those food entrepreneurs who is in the process of establishing SharkBite Hummus LLC. Screen Shot 2015-06-13 at 2.07.04 PMA Comfortable Place To Be Monty, whose mother is half Syrian, grew up eating Middle Eastern food, like tabouleh, baba ganoush, kibbeh, spinach pie and hummus. His mother was also in the restaurant business, so Monty grew up around kitchens and restaurants. To him the kitchen was a “comfortable place to be.” However, despite the fact that hummus seemed to go “mainstream” all over the United States, Monty still had difficulty finding a traditional flavorful chickpea hummus in Vermont without preservatives and additives. Monty took the matter into his own hands. Around twenty batches and three months later, he has perfected the recipe. However, Monty’s goal is not just to supply a traditional hummus to the Vermont market, but also support a healthy diet. Screen Shot 2015-06-13 at 1.07.57 PM As You Eat Better You Feel Better There is one thing that sets SharkBite Hummus apart from all others on the market in the United States today – the chickpeas are sprouted. Sprouting the chickpeas not only adds one additional gram of protein to every two tablespoon serving size, increases vitamin and mineral benefit but it also makes it easier to digest. Monty wants to “raise awareness around the health benefits of eating something that is sprouted because “as you eat better, you feel better.” Although SharkBite Hummus is not on the market yet, they have sold many tubs and even large party platters to friends and coworkers and now friends of co-workers. Right now everything is “word-of-mouth.” However, everything from packaging label design, to the nutritional facts labeling is complete and is set for printing production. Screen Shot 2015-06-13 at 1.06.23 PM Starting A Business In The Burlington Area is Simple Monty invited us to see his production facility—a small, modest kitchen in an apartment near Fort Ethan Allen in Colchester, Vermont. With a home catering license, he is able to make and sell his hummus right out of his kitchen, which he has been doing in small batches using a standard size Cuisinart. The Public Health inspector from the Vermont Dept. of Health made it easy for Monty to understand the cleanliness standards and temperatures needed to obtain a home catering license. For example, the hummus must get down to forty-two degrees within four hours after processing. The friendly Public Health Inspector wanted him to succeed and taught him tips for ensuring he always met these standards, emphasizing, “the freezer was his friend!” Monty stated that, “starting a business in the Burlington area is simple and energetically supported by the various agencies that oversee food based establishments.” Screen Shot 2015-06-13 at 1.13.09 PMHis Top Priority As we watched Monty add the sprouted chickpeas to the Cuisinart along with his proprietary blend of tahini and spices, he explained that the quality of humus is determined by texture. To get the texture just right, Monty plays with not only the ratio of tahini and spices, but the temperature of the ingredients and the timing of combing them. Although the taste of the hummus is Monty’s top priority, he also emphasizes creating a product that supports other local businesses. He currently works with Healthy Living in South Burlington to order large quantities of organic chickpeas and hopes to partner with Pete’s Greens for fresh, seasonal herbs and veggies to add as a topping to his hummus. Monty, along with his wife Jodi and sons, Mason, Jake and Cam have created such a delicious treat, that their own family now requests this nutritionally enhanced version of the traditional family side dish. Although SharkBite Hummus isn’t available in markets yet, you can contact them at information@sharkbitehummus.com to try this delicious hummus layered with flavors of garlic, tahini & cumin, and feed the frenzy. Screen Shot 2015-06-13 at 1.27.34 PM

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3 Responses to “Food Entrepreneurship in Vermont Part I: SharkBite Hummus”

  1. John & Carol Beede says:

    Congrats to Monty and Jodi!! so excited to read this. Best wishes for much success. love to all!

  2. Nancy Dalley says:

    Equally as delicious as it is nutritious, SharkBite Hummus is a high quality product. Take it from a mom who knows – try it; you’ll like it. Enjoy!

  3. Nena Bella says:

    I loved being part of this interview – he is so care taking! What a gorgeous man.

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