Press
Only the best kind of nerd spends 10 years developing a spice rub
March 07, 2017
"Dust the piquant mixture on a porterhouse or pork chop charring on the grill, or on baked chicken or fish. Its earthy flavors give soup, chili, scrambled eggs, or tofu a complex kick. The tin, with its bright red label of an adorable bespectacled cow, won’t languish in the back of a cupboard."
Local spice maker expands in New England, New York
March 07, 2018
"With two spice blends available, Wood launched a gift set, featuring one tin of each blend and a recipe card. She hopes to eventually write a cookbook to go along with the gift set, highlighting the unique ways people have used Herd Nerd."
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