I know that I talk a lot about Spicy Shark, but when their sauces are so good and they do so much good for the environment, they deserve all the lauding I can load on them!

We recently talked about their first annual New England Hot Sauce Festival, which took place at the end of July at the Smuttynose Brewery in NH.

In that segment, we mentioned how, in addition to hosting over 25 other area spicy sauce slingers and legendary heat eater Mike Jacks, the event would also support area marine life by donating proceeds to their shark-saving partners at Blue Ocean Society for Marine Conservation and the Seacoast Science Center.

Well, I am thrilled to report that the event attracted over 2,000 guests and raised nearly $10,000 for the two organizations! I am also excited to say that the second annual event is already in the works.

In the meantime, I wanted to say that, especially as Spicy Shark supports others, we need to support them as a local independent company. That is why I am urging my fellow condiment crazies to visit www.thespicyshark.com to see all they have to offer.

Among my personal favorites (as if I could possibly narrow the list!) are the Nurse Shark jalapeno (which is a good entry point for those who may fear the sear), the smoked maple sriracha (which combines local syrup with Asian-inspired awesomeness), and the Blue Shark blueberry syrup that brings a bit of pleasant pain to my pancakes and helps me wake up in the morning.

No matter what you choose (there are also collections and other cool gear), you are sure to enjoy and, even when your mouth is burning, you can still feel good knowing that you are helping cool friends survive and thrive.

As the old saying goes, you catch more flies with honey than with vinegar.

And while few of us would want to actively catch flies, the idea that sweetness can be more productive than sourness is valid.

But don’t tell that to our friends at American Vinegar Works! 

In their eagerness to support other local makers and produce the most amazing flavors of vinegar that have ever been found in America (which may explain their name), AVW has partnered with Maine Mead Works and The Best Bees Company to produce a limited edition unfiltered honey vinegar that combines the best of sweet and tangy together in a taste sensation that goes great on everything from fires to salads and is worth the occasional finger dip and lick as well!

As both AVW and Best Bees (who help build and sustain hives for other honey lovers) are both Sustainable Business Network award winners, their pairing is as natural as the honey. And as Maine Mead inspired the flavor, they can buzz in at any time!

With its woodsy nose (yes, you can describe such fine vinegars like the wines from which many of them come!) and warm, honey-tinged glow that shines as brightly as its flavor, the new honey vinegar enhances AVW’s already impressive menu that includes an IPA vinegar that was honed with help from Harpoon, a Porter vinegar produced in partnership with Mayflower Brewing, a cider-based set that was corralled by Pony Shack Cider, and an expansive vineyard of wine-based vinegars that were pressed from as far afield as CA.

If you are new to the virtues of vinegar, the AVW website (www.americanvinegarworks.com) has tons of recipes and tips, as well as gift packs and other piquant presents. It is also a great way to see what else is new (which there apparently is always, with at least two more varieties coming this year alone!). No matter which flavor (or flavorS) you choose, you are sure to attract other fans and be the queen (or king) of your next hive-hosted hang.

As Matt’s Meals fans know, I LOVE syrup! In fact, in addition to slathering pancakes and waffles with faves like Ackerman’s, Anderson’s, Sugar Bob’s, and Cochrane’s ski-inspired Slopeside (some of which I am not too proud to admit I drink from the bottle!), I recently came upon a new maple-based sensation at the Boston Local Food Fest that would make even my dear grandma happy!

Inspired by his mother’s recipe, Ron Cort created Nana’s Special Sauce to keep his kids as happy as he was as a kid whenever it was time for family breakfast. Fortunately, the family secret is now being shared with other families all over!

Instead of just pouring pure maple on her waffles and pancakes, Ron’s mother (a.k.a., “Nana” to his kids who ate it all through college and still enjoy it to this day) made them more like real cakes by adding butter and more than a touch of marshmallow!

Today, with help from the food folks at Cornell (who also produce the New Leaf line of amazing “alternative” syrups), Nana’s Special Sauce continues to please and surprise new generations, not only with its delicious flavor and satisfying consistency but also with its versatility- No longer limited to breakfast, Nana’s special syrup is great on ice cream, in beverages, in the many recipes that show up on their website (www.nanasspecialsauce.com), and (if direct bottle drinking is frowned upon in your home) just on a spoon!

In addition to making kids and parents happy with its sweet and sticky flavor, the family-run company also makes people happy by donating proceeds to charities like No Kid Hungry and St Jude’s Hospitals for Children. It is a sweet deal all around and one that I recommend you get in on before breakfast tomorrow!