julia ward
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We live on a stunningly beautiful planet.

But the state of our environment today isn’t ideal.

 
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Hi, I’m Jules.

An environmental engineer, yogi and optimist.

This is a site dedicated to our personal wellbeing, global climate action, and the link between the two.

Change on all levels starts with the individual and I believe the more joy, balance and clarity we bring to our own lives, the better chance we have at creating a more sustainable future together.

 

Oh, and I’m heading to Antarctica…

But I need your help!

Quality
Ingredients

Brine pickles fresh, organic produce from local farmers in California. Even our spices are fresh. Just because pickling is a preservation process doesn’t mean you can use dried-up thyme or week-old asparagus that’s already a little spongy. We want to give our customers crisp, crunchy and delicious pickled vegetables and fruits. Most of all, we want to expand people’s palates and prove that pickles don’t always come in a green or red variety.

"The new pickle."

— Postprandial Magazine

Batch :
No. 3

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Pickle
Pioneers

California natives Petra Frenkel and Gordon Byun are passionate about pickles. Gordon was raised on a steady diet of kimchi in a traditional Korean family. Helping his mom make the spice mixture and prepare the vegetables, he learned from the best. Petra blames her pickle obsession on her parents who migrated to SoCal from New York. Dissatisfied with the L.A. pickle ecosystem, her parents made kosher pickles at home. Petra became a bit of a pickle-snob, but thinks that everyone should eat delicious things, so it’s really more of an egalitarian snobbery.