Fascinated by both food, science and the place where the two come together, Lola’s Local Food Lab owner Kim Shkapich produces a variety of creative spice rubs, cold-brew beverages and drinking vinegar.
As bitter as a drinking vinegar might sound, these "shrubs" are actually sweetened vinegar-based syrups that can be added to boost beverages and dressings. Experimental flavors like blueberry basil, golden beet and cucumber dill have a wide range of uses and can be added to everything from sparkling wine and carbonated water to salad dressings.
What makes the small-batch vinegar-based shrubs even more impressive is that the ingredients are grown and sourced locally. As Shkapich puts it, the unusual vinegar-based products "reflect the terroir of where they’re grown."
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