We've been honored to receive attention from some incredible journalists and publications. An abbreviated list is below.

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New Spice Company Sells Seasonings From the Source
New York Times | 
July 10, 2017

"Burlap & Barrel sells vibrant spices imported directly from small farms around the world."

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How Burlap & Barrel is Disrupting the Spice Supply Chain
Food+Tech Connect | June 8, 2017

While eater demand for local, sustainable and organic food has grown, spices are often an after thought. As a result, the spice industry remains rooted in opaque practices that value neither fair labor practices or sustainability.Burlap & Barrel wants to change that through its single origin spice e-commerce platform. In additional to focusing on environmental sustainability, Burlap is committed to improving the welfare of smallholder spice farmers who are typically shortchanged in standard international supply chains.

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Yes They Can! How the Queer Kitchen Brigade is Coming to Puerto Rico's Aid
Village Voice | 
November 10, 2017

"'I really appreciate the grassroots aspect of their work, both here — volunteers making food with donated ingredients — and in Puerto Rico, delivering the pickles and other preserves to community groups,' [Frisch] said. 'Burlap & Barrel is all about connecting the ends of the spice supply chains, and I can’t think of any better way to do that than by using spices grown by rural farming communities in Vietnam, Egypt, and Canada to help feed their counterparts in Puerto Rico.'"

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Burlap & Barrel Builds International Spice Supply Chain Networks
MAKE Magazine | August 1, 2017

Ethan Frisch is a former line cook and pastry chef of some of NYC’s top restaurants, and a former international aid worker that visited a variety of places, including Afghanistan and the Syrian/Jordanian border. “As a professional cook, I learned about the importance of high quality ingredients, and as an aid worker, I worked with communities looking for international markets for the food they grew,” he says.

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A Former Chef Brings Direct Trade to the Spice World
Edible Brooklyn | March 9, 2017

Having a foot in the worlds of food and international development led Ethan Frisch to create his spice company, Burlap and Barrel. He’d worked as a line cook and pastry chef in both New York and London, an ice cream maker serving politically inspired flavors on city streets, and as a logistics manager and policy advisor with various international organizations. All of this combined gave him the perfect set of skills to bring, for example, wild mountain cumin from Afghanistan into the restaurants of New York City.

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