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Food and health is something we take very seriously, all the way down to the seeds we source for our spicy condiments. We aim to feed people as we wish to be fed. This means we’ve put into place the highest standards for our kitchen space — sourcing, cooking, bottling, etc. 

Growing into our own dedicated Yellowbird kitchen has allowed us to maintain our high standards and, for that, we’re proud to say that in light of the current health concerns we haven’t had to make any revisions to our processes. We are, however, being overly cautious to triple check all health measures we’ve worked into our cook house. 

If you have questions or concerns about the current state of our COVID–19 actions, please email our co–founder, Erin Link, at

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