Food makers ~ Kaylyn Keane ~ Cranston

Your name: Kaylyn Keane
Product line name: Lost Art Cultured Foods
Website: Lostartculturedfoods.com
Facebook: https://www.facebook.com/Lost-Art-Cultured-Foods-1582554142031115/
Instagram: @lostartculturedfoods


1. Tell us about your product
At Lost Art we create delicious lacto-fermented veggies and sauerkraut using local, organic produce and curated spice blends. Our products are hand-made in small batches and are naturally full of beneficial probiotic cultures. We have three products available year round, Beet-Kraut, Caraway & Cabbage and Kraut-Chi, an Indian spiced mixed veggie kraut.


2. How did you get started making your product(s)?
I got the fermentation bug while living in Australia with my husband.

3. Is there a story behind the name of your business?
We named the business Lost Art as a nod to the traditional art of preserving food through fermentation. In recent generations people have forgotten this skill and along with it lost the many health benefits associated with regularly eating live culture foods. Culturing veggies by lacto-fermentation, the process we use at Lost Art, is fortunately experiencing a revival. We hope to continue to drive this trend towards a norm, making delicious live culture foods a part of every Rhode Islander's diet.

4. Where can we find your products?
We sell our products at a lot of local retailers and independent grocers including Dave's Marketplace, Eastside market and A-market and several others that can be seen on our website www.lostartculturedfoods/retail-locations. We are also at several farmers markets in RI and Massachusetts throughout the year

5. What’s your best seller?
Our Best seller is a race between our 'Beet- Kraut and Curry spiced 'Kraut-Chi'

6. How long have you been in Rhode Island?
I grew up in Chepachet RI and lived in RI most of my life, with the exception of a few years abroad in Ireland & Australia. My husband and I moved back to Rhode Island in 2015 and started two small businesses.

7. What do you {heart} about Rhode Island?
Its tiny! For better or worse everyone knows everyone and someone always knows a guy that can help you out with whatever it is you need done. And, of course, fried clams.

8. Favorite place to take out-of-towners?
Providence west end, I rarely leave there myself

9. Any advice for new/wannabe food makers?
Definitely go for it! And be sure to use the multitude of free resources available to help you including the SBA, social enterprise greenhouse and hope and main. But make sure you have a scale able product or service, if it doesn't get cheaper the more you make, its just going to turn into an expensive hobby!

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