“Live to the point of tears.” ~ Albert Camus

I’ve been doing a lot of reflecting as of late.

I reflect specifically on the tremendous opportunity I, as a human, and we, as a company, have enjoyed learning and growing with our newfound knowledge. “Live to the point of tears.”

Yes, that is the journey we have entered.

It must be close to six months now since we made the wisest, most difficult, and most fruitful decision to bring on the premier food safety and food science consultant team in the industry.

I want to spend a little time giving thanks and bowing to Elise Forward, President, and Tom Weaver, Operations Director of Forward Food Solutions, for their commitment, professionalism, and incredible patience. Not to mention their remarkable sets of skills and vast knowledge of the science behind not only food safety regulations but, more importantly, the SCIENCE involved in creating these metrics. I’m bowing. Thank you both!

This brings me to an early moment in our relationship.

For some background, we had our process down and the product perfected. After all, it was such a simple process involving two and three ingredients, all of the highest quality, and a simple proprietary fermentation process.

Our heads were clearly in the clouds, happy enough to teach ourselves what we didn’t know ourselves or through classes.

Elise turned to me and, with her usual direct tone (which I love), said, “Listen, I’m going to be direct here. All your experience as a chef in the food service industry has absolutely zero, zip, no relevance in this process. So, I need you to really start listening and doing exactly as I instruct. O.K.?”

There exists no “safe process” for fish sauce proven by data, trials, testing, writing, more trials, and more writing within the FDA’s purvey for the United States.

We were writing, testing, proving, and presenting our pioneering process of safely fermenting Lake Herring with Sea Salt to the FDA, and the stakes could not be higher. “Live to the point of tears.”

The science behind theoretically avoiding every possible harmful outcome using Hazard Analysis and Critical Control Points has opened my eyes to a whole new world to study and learn about. And when I accidentally allow my mind to attempt to take in the whole process moving forward, yes, I cry.

But then I let go again and return to the moment where I am safe---where I can do anything.

So, Elise, to answer your question, “Have I scared you off yet?” Quite the opposite.

You have helped me grow and realize my limitations and my strengths. And for that, I want to thank you deeply. Tom Weaver, you are a Maverick and a gentleman. Thank you!

My advice: when you are able, live to the point of tears. See the edge from beyond it.

Spirit of the Great Lake, Third Coast Superior Fish Sauce.

As always, we want to thank our small circle of sources:

Bodin Fisheries and Bill Bodin

Jacobsen Salt Co.

Pinch Spice Market and Tom and Family

Thank you! From the bottom of our hearts and souls, we thank you for your continued devotion to our mission to create not only the most amazing fish sauce on earth, the only one in North America, but also our evolution into vegan garums and especially our unwavering commitment to regenerating our ecosystems and communities.

We also want to thank all the amazing sauce lovers out there, whether you're a celebrity or quiet like me.

We see you, we feel you, and we feel the love. You will all feel the sauce soon.

To read other Third Coast Superior blog posts, including Steven’s recipes, visit Third Coast Blog.