MEDIA MENTIONS
“‘I think that fermented foods have changed lives,’ he says. ‘My form of love and expression is just being able to give that to the community.’” Chicago Reader: "Chasing the Perfect Pickle"
“As one bigtime aficionado puts it, ‘Ordering from Vargo is kinda like ordering weed in New York in the 1990s. You DM them, get a menu, place your order, and send the money. He delivers.’” Chicago Magazine: "Best Instagram-Only Food"
“I think it was my love of Jewish delis as a child that led to my fascination of properly done brined pickles.” Chicago Tribune
“My go-to, which is basically jarred umami, is Vargo Brother Ferments’ Chili Crisp, which Sebastian Vargo makes with multiple peppers and dried shiitakes.” Chicago Magazine: "Local Obsessions"
“Fermentation eschews the traditional sense of what makes food ‘safe’. We need to create a set standardized guide for fermented food to follow, and change our view of living foods in general.” Fermentation Association: "Chicago, a Fermentation Hub"
“Hanna and Vargo have provided kitchen support for a handful of Foodballs since we started this series last August, but this is the first time they’ve headlined. I couldn’t be more geeked about tasting how their fine ferments transform fast-food cult classics like the McRib.” Chicago Reader: "Fast Food Favorites Pop-Up"
“This Morita Beet Hot sauce is a tangy smoky sauce with subtle nuances that will drive your tastebuds wild.” Forbes: "Most Exciting Hot Sauces"
“‘The pop-up scene was on fire,’ says Hanna. ‘It was very trendy and cool. But you can’t rely on something to be cool to sustain you. It has to be deeper than that.’” Chicago Reader: "Skill Share Workshop"
“Normalizing garlic breath is a top priority for artisanal pickle makers Sebastian Vargo and his wife Taylor Hanna.” New New City Big Heat Big Heat
“refresh the palette with this tangy, savory hot sauce. The company also makes a variety of kombucha, kimchi, kraut and other fermented items.” 12 Chicago Hot sauces to try: WBEZ
“The chili crisp market is an increasingly competitive one, which makes sense for those who are familiar with the magic it brings to savory and sweet dishes a like. This version from chefs Sebastian Vargo and Taylor Hanna, however, stands apart.” Eater Chicago: "Holiday Gift Guide"
