Say hello to Conundrum Trail Mix! My 72 year old mom has a weekly hiking group ranging from their 60’s to 90’s. They hike in the summer as well as the winter. I think they should all have this on hand to keep them going during their long hikes!
Where does your passion for food come from?
Utilizing fresh and local ingredients to create something new and exciting has been a passion from an early age.
Tell us about your culinary journey.
The majority of the jobs I have worked have been in the food service industry. Conundrum started out of a desire to actually enjoy the trail mix I was eating on the go or out on a hike.
Where is your favorite place to eat?
I am originally from Georgia, so I would say some place that does southern food well. It doesn’t even to be fancy. Sometimes less is more.
Where do you source your ingredients?
All of the nuts are direct from the farm. Freddy Guy Hazelnuts in Oregon, Diamond Grove Pecans in Georgia, & Briden Wilson almonds from California. Bob’s Red Mill in Oregon is another source. Their quality is outstanding and they are employee owned.
Tell us about a new product you are working on.
Currently, I am toying around with a trail mix that will utilize ingredients exclusively from the West Coast.
What will our fans find at your booth this fall?
We will be showcasing a 4oz stand up pouch of the trail mix. Samples as well of course.
What are your goals for your business in the next year?
Each year, Conundrum has almost doubled. I would very much like it to be my only job at some point next year.
What was your biggest challenge when starting out?
Financials. I did not take out loans when I started. And while it was difficult at first, I am so glad I did not.
What’s your favorite part of this food movement?
Creativity. I might not always enjoy something put in front of me, but I will always appreciate it.
What’s the best part of your job?
Connecting with people over something as simple as trail mix.
