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John Grass: “There’s nothing else like this out there. I mean, you look at meatballs, you look at chicken wings—this is coming at it from a totally different direction. I love the way it’s packaged, and it’s a one-bite thing. And I just think it’s a home run.”
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John Grass’s Chicken Grenades
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Robert Luft: “On the show, they served it on a bun. But, you know, it’s pulled pork! You can put it on anything. You can eat it in a pasta, you can put it in mac-and-cheese for the kids, you can put it on your nachos. It’s something they’re going to go for and use.”
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Robert Luft’s Slow and Low Pulled Pork
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Luft and Grass, two barbecue aficionados, share a moment looking at a picture of Luft’s colossal backyard smoker.
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Robert Luft’s custom-built barbecue
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Glo McNeill: “This is brand new. It’s good in that it contains no chemicals. It has a huge popular base: there’s only one in 5,000 who don’t like lemon. It isn’t just a one-off. You’re not going to go out and never go again. People who have bought it have gone back again and again.”
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Glo McNeill’s Luscious Lemon Pudding Cakes
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Melaney Gleeson-Lyall: “My product is actually a totally original Canadian product, and it really represents the First Nations people of Canada. And bannock itself? Everybody on every reserve will know what that means, and it really tells you a little bit about our culture.”
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Melaney Gleeson-Lyall’s Bannock Hazelnut Pie
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Jacqui Keseluk: “I’ve had a dream since I was 15—I know that’s not very long, since I’m only 22—to open up a café and pastry shop. The money isn’t only going to benefit me. It’s going to benefit all of Fall River.”
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Rosy Soobrattee: “It’s something different. People are buying it and eating it in droves. And you know what? It’s needed. I mean, Indian desserts are not in the mainstream. They need to be in the mainstream.”
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Rosy Soobrattee’s Karma Kulfi
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