Picture it: Wisconsin. Small town. Justin finds himself staring at the lengthy list of ingredients on a bottle of fancy shmancy honey mustard. Perplexed at why a seemingly simple sauce would require so many additives, he runs home, does some research and whips up his first batch. Over the next handful of years Justin takes to making mustard as more of a hobby, testing it out on friends and family, until he packed up and moved to Seattle. Enter: Bryan. Fresh out of college and intrigued by Justin's mustard making talents, Bryan suggests turning Justin's hobby into a small business. With support from their employer Molly's - offering after hours kitchen space - Mustard and Co. was born in 2013. Now, years later, what started out as a two man operation has quickly evolved into a powerhouse in the world of small batch accoutrements. Why? Many mustard grinding procedures destroy mustard's pungent spiciness. From the beginning, Justin and Bryan had a vision to borrow simple, traditional techniques to develop a process that ensures the mustard seed is never subjected to heat, thus preserving its spicy volatile oils. Couple this approach with premium ingredients like organic extra-virgin olive oil and a flavorful balsamic vinegar, and no thickeners or emulsifiers. You'll recognize all of our ingredients, so what you see is what you get - fresh, raw, and bold mustard. #EatBoldlyChapter Two.
With Bryan off to pursue new adventures, enter the Locivore team. Micah, Pierson, and Rebekah are advocates for a thriving local food system and the co-founders of Locivore, a Washington Social Purpose Corporation (and new parent of our distributor and sister company Stocked). Locivore’s mission is to bolster the resiliency of local communities through engagement with, and building regenerative food systems. Together, this new crew of four has big dreams for the future of Mustard and Co. - celebrating our producers and local community of makers, crowd-sourcing new flavors, and giving farmers a face. #EatBoldyLiveBoldly
Born in small-town dairy country Wisconsin, Justin learned the value of good hard work, family and community connection, and simple living. His first encounter with a food cooperative, in Grand Marais, MN, sparked an interest, which lead to a passion for healthy, quality food and interesting flavor combinations.
Feeling like a tree in an undersized pot in the Midwest, Justin found his way to the nourishing soils of the Pacific Northwest. He brought with him a recipe, perfected in his attic lab in Minnesota, for Mustard and Co.’s flagship Honey Curry variety, and began selling it at local farmers markets and specialty stores throughout Seattle. What started with one flavor of unusual mustard has grown into a full line of gourmet, high-quality mustards sold at more than 500 locations nation-wide.
Food is fundamental. For some it is at the center of their focus, for others it’s like the paint on the walls - maybe you notice it, maybe you don't. Yet all of us eat or we die.
Born and raised in Alaska, Micah learned about the intense respect that Native Alaskan culture has for their food sources. That interest, and the influence of growing up in a restaurant, led him to explore the world working as a traveling chef throughout Asia, Europe, and the USA.
Micah sees food as an opportunity to educate and bring people together, to make massive improvements in the quality of our daily life, and increase the health of ourselves and community. He is a co-founder of Locivore, a Washington Social Purpose Corporation and parent company of Stocked General. Locivore’s mission is to bolster the resiliency of local communities through engagement with, and building regenerative food systems.Today his goal is to create a diet that feeds our whole food system, that enriches our children's lives, and increases the biodiversity of our ecosystems. To do so he blends inspiration from Kaiseki, Native American, rustic Italian, and medieval French cuisines and brings their values to the Pacific Northwest. He can usually be found outside cooking over a wood fire or working on the foundations of a local King County cuisine. More at micahmowrey.com.
Rebekah Papé, Chief Cultural Officer
A systems thinker by training and a designer at heart, Rebekah is passionate about exploring and nurturing community through collaboration and reflective practice focused on consensus-based outcomes. She blends training in New Economy holistic business principles, NVC methodology, and Integrated Skills for Sustainable Change to shape a thriving company culture. Learn more about her work and passion for regenerative food systems at rebekahpape.com.Rebekah holds an MA from Antioch University in Whole Systems Design, specializing in Sustainable Food Systems, Permaculture Design, and Sustainable Change. She has 200 hr and 500 hr yoga teacher certifications with advanced training in Ayurveda, Pranayama, Meditation, and Compassionate Communication. Rebekah recently completed the Next Economy Business Fundamentals Course with the second cohort of the Lift Economy MBA Program.
Food is Pierson’s life, and cooking the catalyst that has fueled his passion. The ultimate truth seeker, he is constantly asking big questions and relentlessly digging deeper to focus on the bigger picture. He is often heard discussing the importance of farms and to get your hands in the dirt. Farming and cooking are the ways Pierson connects to the world we live in. Farming has taught Pierson many lessons, but the glaring truth is the underlying importance to accessible fresh food. Intuitively he knows that local fresh ingredients are the foundation of delicious and nutritious food.
Pierson studied culinary arts, spent 15 years working in a James Beard Awarded restaurant, and has even cooked for President Obama on multiple occasions. Despite his resume and experience, he still understands how daunting it can be to learn to cook from scratch. He has made it his focus to pave the road and show how easy it can actually be to provide for oneself and the profound rippling effect that cooking skills can have.