Steven Rofrano

The food colorings, I think there's just no excuse for that.

Like, I think our Cobanero chip is... It's spicy. It's like, I don't know, tomato. Yeah, you've got Redmond salt. Yeah. Yeah, there's tomato powder. There's beet powder for a little bit of sweetness. And, like, that creates a pretty nice color, honestly.

Like, I think our Cobanero chip is... It's spicy. It's like, I don't know, tomato. Yeah, you've got Redmond salt. Yeah. Yeah, there's tomato powder. There's beet powder for a little bit of sweetness. And, like, that creates a pretty nice color, honestly.

Like, I think our Cobanero chip is... It's spicy. It's like, I don't know, tomato. Yeah, you've got Redmond salt. Yeah. Yeah, there's tomato powder. There's beet powder for a little bit of sweetness. And, like, that creates a pretty nice color, honestly.

Yeah, there should be natural variation.

Yeah, there should be natural variation.

Yeah, there should be natural variation.

We have this with our potatoes, for example. We have two harvests. There's two different suppliers. One's in Idaho. The other's, I think, Florida. I forget. So we have potatoes for six months. They're stored well, but because we don't use toxic storage methods, so there's this thing called CIPC. I actually forget what it stands for. 85% of potatoes in the U.S.

We have this with our potatoes, for example. We have two harvests. There's two different suppliers. One's in Idaho. The other's, I think, Florida. I forget. So we have potatoes for six months. They're stored well, but because we don't use toxic storage methods, so there's this thing called CIPC. I actually forget what it stands for. 85% of potatoes in the U.S.

We have this with our potatoes, for example. We have two harvests. There's two different suppliers. One's in Idaho. The other's, I think, Florida. I forget. So we have potatoes for six months. They're stored well, but because we don't use toxic storage methods, so there's this thing called CIPC. I actually forget what it stands for. 85% of potatoes in the U.S.

are sprayed with CIPC, and it prevents the spores or the eyes from sprouting because, obviously, there's only two potato harvests. If you want potatoes all year round, you've got to store them somewhere. And so we have to prevent them from sputting. And so if you just like gas them with this toxic crap, like, yeah, you can prevent them from creating eyes, but we can't, we won't use that stuff.

are sprayed with CIPC, and it prevents the spores or the eyes from sprouting because, obviously, there's only two potato harvests. If you want potatoes all year round, you've got to store them somewhere. And so we have to prevent them from sputting. And so if you just like gas them with this toxic crap, like, yeah, you can prevent them from creating eyes, but we can't, we won't use that stuff.

are sprayed with CIPC, and it prevents the spores or the eyes from sprouting because, obviously, there's only two potato harvests. If you want potatoes all year round, you've got to store them somewhere. And so we have to prevent them from sputting. And so if you just like gas them with this toxic crap, like, yeah, you can prevent them from creating eyes, but we can't, we won't use that stuff.

So yeah, you can do things with temperature and humidity and keep them dark, right? Potatoes actually are sensitive to light, like literally, they will wake up. So you have to trick them into thinking they're underground, all these things. But even still, they will change. And over time, some of the starch is turned into sugar in potatoes.

So yeah, you can do things with temperature and humidity and keep them dark, right? Potatoes actually are sensitive to light, like literally, they will wake up. So you have to trick them into thinking they're underground, all these things. But even still, they will change. And over time, some of the starch is turned into sugar in potatoes.

So yeah, you can do things with temperature and humidity and keep them dark, right? Potatoes actually are sensitive to light, like literally, they will wake up. So you have to trick them into thinking they're underground, all these things. But even still, they will change. And over time, some of the starch is turned into sugar in potatoes.

And so that creates like there's about a six-month cycle of variation of potatoes where you'll see brown spots and whatever stuff. But it's like you want a potato chip that's not made with crap. That's what you're going to get. It's actual potatoes. It's like french fries in a bag. I think someone said that earlier today. Like that's what it tastes like. That's what it is. Yeah, yeah. You know?

And so that creates like there's about a six-month cycle of variation of potatoes where you'll see brown spots and whatever stuff. But it's like you want a potato chip that's not made with crap. That's what you're going to get. It's actual potatoes. It's like french fries in a bag. I think someone said that earlier today. Like that's what it tastes like. That's what it is. Yeah, yeah. You know?

And so that creates like there's about a six-month cycle of variation of potatoes where you'll see brown spots and whatever stuff. But it's like you want a potato chip that's not made with crap. That's what you're going to get. It's actual potatoes. It's like french fries in a bag. I think someone said that earlier today. Like that's what it tastes like. That's what it is. Yeah, yeah. You know?

It's not like Frito-Lay's where everything is the same shape and color and texture and size and consistency. It's like, that's not how food works.