|GHQ| CENTER STORE
THE PORK & MINDY’S PROJECT
Food Network star Jeff Mauro, best known
for his role on The Kitchen and as host of
the Emmy-nominated Sandwich King, has
teamed up with fellow Chicago native,
Harvard Business School grad and award-winning BBQ aficionado Kevin Corsello to
introduce Pork & Mindy’s, a line of grilling,
marinating, dipping and topping sauces.
Pork & Mindy’s sauces are initially avail-
able in Signature Sweet, fiery Sweet Heat and tangy Mustard varieties. Featuring a
proprietary blend of spices and using only high-quality, fresh ingredients, all three
sauces are gluten-free and contain no artificial preservatives or high fructose corn
syrup. They are packaged 20-ounce bottles with a suggested retail price of $5.99.
According to Mauro and Corsello, the Pork & Mindy’s line of sauces was developed
so busy at-home cooks and food-lovers could easily create flavorful dishes, elevating
their favorite meats and vegetables.
For more information, visit porkandmindys.com.
IN THE AISLES By Richard Turcsik
OPPOR TUNIT Y
Officials of Ajiri Tea Co. are on a mission—to
create employment for women in Kenya and
educate the orphans in their communities.
They are accomplishing this by marketing a
line of Kenyan-grown black tea, and ground
and whole bean coffee packaged in handcrafted boxes that look equally at home in
the gift department as in the tea aisle.
Ajiri—the name means employ in
Swahili—tea is available in Black Tea, Black
Tea with Lemon, Black Tea with Mango,
Black Tea with Ginger and Organic Rooibos
South African red bush tea. The teas are produced at the Rainforest Alliance Certified
Nyansiongo Tea Factory, a cooperative
owned by local small-scale farmers that
independently grow the tea on one or two
acre shambas in the Kisii Highlands, an area
ideal for growing tea.
The farmers handpick
the tea to ensure the
The women in the
region design and handcraft each label using the
dried bark from banana
trees. They then individually hand cut, roll and
lacquer long, triangular
strips of magazine paper
to make the beads and
twist dried banana bark
to make the twine.
“Every single box is unique and different
because it is handmade,” says Kate Holby,
vice president of sales and marketing at Ajiri
Tea, based in Upper Black Eddy, Pa. “The car-
tons are too pretty to throw away so people
reuse them and make collages out of them,
or as a pencil cup or to keep spare change
in. Because every box is different and a piece
of art, some people even flatten them out
and frame them.”
A box of 16 tea bags has a suggested
retail price of $8-$12.
For more information, visit ajiritea.com.
The New Frontier
The Alaskan Jack’s Seafood Corp. has
launched an extension of its premium
Frontier Harvest Alaskan Jack’s salmon
products. The two additions to the brand
family both utilize premium Alaskan wild-caught Sockeye salmon and consist of
Frontier Harvest Alaskan Jack’s Pineapple
Teriyaki marinade and Frontier Harvest
Alaskan Jack’s Gold Caribbean Jerk dry rub
Merchandised in either the seafood section of the traditional frozen food aisle or
the freezer case in the seafood department,
both are packaged in 10-ounce boxes with
a suggested retail price of $8.99-$9.99.
“We are very pleased with the contin-
ued support we are receiving from retail-
ers embracing the Frontier Harvest Alaskan
Jack’s line of products, and our brand will
be in distribution nationally during Lenten
2016,” says Steven Chen, CEO and president
of Alaskan Jack’s Seafood Corp., based in
El Monte, Calif. “We remain committed to
the expanded line offerings as we initially
planned in our brand strategy, and have
additional species/flavors yet to launch in
2016. This has been critical in our success-
ful strategy to promote repeat purchases.”
The latest products come on the heels
of an expanded Frontier Harvest Alaskan
Jack’s line launched in fall 2015 that
includes Lemon Herb Butter Cod (
marinade), Chili Lime Cod (dry rub) and Sriracha
Cod (dry rub).
For more information, visit