Queering the Kitchen with Electric Habitat

In this episode we do a deep dive into the vinegar vat with Electric Habitat owner Marisa Figueroa, whose pandemic pivot into small batch pickles and hot sauces led to locally-sourced pride as a queer maker.

Thanks to our sponsor of this episode:

Eat Local First

https://eatlocalfirst.org

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About the Podcast

Field to Fork

Take a deep dive into the Puget Sound food world, from farming to fine dining.

As part of the Seattle Good Business Network’s Good Food Economy program, Field to Fork is focused on celebrating a resilient, sustainable, and just local food economy. Through thoughtful and lively conversations, we let the experts speak for themselves on their unique experiences and diverse perspectives, providing a highly accessible platform to boost important stories and support independent businesses in the Puget Sound food economy.

www.fieldtoforkpodcast.com

Hosted by Seattle-based chef Becky Selengut and local podcaster Keith Bacon.
https://www.beckyselengut.com
https://www.madewithbacon.com

About your host

Keith Bacon

Writer, producer, and podcaster Keith Bacon adds distinctive flavor and irresistible appeal to creative efforts seen and heard around the world. From three-word taglines to scripted content, Keith’s creative talents have been incorporated into countless advertising campaigns for digital/web, print, TV & radio, and theatrical. Bacon is also in demand for ideation and concept development, naming and branding, scriptwriting and editing, social media strategy and content creation, music supervision, producing, and curation. On top of all that he produces and hosts the hyper-local podcast All Ways West Seattle, and makes incredible coleslaw!