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

It always seems to happen in the moments between moments.

From that tranquil silence comes sailing in with its multi-color storm of opportunity. Often, these opportunities are not all they seem to be—thank the Universe for this fact; otherwise, I would lack such a deep connection with the infinite realm.

For those of you who follow Third Coast Superior, we have designated a particular market to work with. Based on our mutual vision, mission, and integrity, it is no secret that Whole Foods Market will be the ideal match for our specialty food/grocery rollout.

It came between moments—an olive branch or an opulent lemon tree.

I had forgotten all about applying for their progressive program, LEAP (Local Emerging Accelerator Program). An opportunity for new businesses to receive mentorship from within the Whole Foods Network to streamline, refine, educate themselves, and ultimately receive a potential placement at Whole Foods Market.

I think it's brilliant.

It was Friday, the 17th of May. The sun was setting, and all was calm. And “bing!” When I first glanced at the email, I didn’t think I felt anything. And then I did.

This would be Whole Foods' first time reaching out to us, so my stomach swirled, and my eyes followed the words in slow motion.

I couldn't believe it! We were semi-finalists and had been chosen to move forward to be determined finalists quickly, in as little as ten days. All we had to do was submit samples ASAP!

This was the easy part. Chad and I can pivot in a way that will make your head spin. We also collectively work at an impressive and exceedingly successful speed.

We had planned on bottling our Saignee in mid-June, but the other half of what we had pressed had already gone into Barrique, having only been so for less than a month. That batch had not yet received the sachet of botanicals that are so unique to our Barrique-Aged bottling.

So many activities! Water activity - CHECK!

In short, or maybe this won't be short, our to-do list was lengthy to be able to submit to Whole Foods:

We had not yet received our 400 cases of bottles and corks, the printer had not created the plate for our label yet, and we were both respectively head down with other aspects of the business.

This is where we both thrive.

We both come from backgrounds where would-be chaos is harmoniously orchestrated. We were alive and had this wonderful opportunity gifted to us that we have worked so hard for.

Off goes the email, thanking the folks at LEAP and informing them that we would indeed be shipping a sample of our Saignee but could not provide them with an unfinished sample of the Barrique-Aged bottling, matter not the outcome.

You just can’t go wrong with the truth.

So we did what we did. Chad finessed the printers, and I, the bottle supplier. We would have everything we needed to ship our beloved Saignee sample, in its lone glory, to what we were certain would become its new home.

This story would be dull if it weren't for the opulent lemon tree.

And it came with lemons covering the ground beneath her. Our lemon tree came in the form of an email that Tuesday, I think, from LEAP.

The obviously kind, professional, and very considerate head of the foraging team for our region had reached back out to us.

Third Coast Superior’s first batch of Saignee Fish Sauce is ready for Whole Foods LEAP sample shipment.

There was a bit of internal miscommunication regarding sauces, so as suddenly as we were “in,” we were out. I thanked them for their consideration, kind words, and, ultimately, the LEMON TREE.

Most of us remember the idiom about what to do when we have an abundance of lemons.

We are both so aware that we have no control over the opportunities we receive—it is what we make of them and how humans stay in the flow and seize the moment.

Again, acceptance is the key to happiness and, ultimately, success. Neither of us blinked.

Chad and I felt grateful for the recognition. Knowing that we are so focused, logistically, and energetically prepared for the many opportunities that will surely come our way, we made a wonderfully fulfilling pivot.

After the blur of activity, we now sat with our first case of Fish Sauce. What else could we do except turn to our “Pre-Release Allocation List.”

Without hesitation, we chose Yia Vang at Union Hmong Kitchen (and the anticipated Vinai) to receive the first 2023 Method De Saignee Fish Sauce bottle.

It was a blast to meet him and talk shop and the future.

Chef Vang and his CDC, Timothy Truong, thoughtfully invited us to sit down for dinner. We feasted on Crispy Pork Belly with 5-spice, Kua Txob, and tamarind-glazed Sticky Spare Ribs. Our fish sauce is going to be in good hands!

Chad and I had a magical day together, bottling, labeling, filling, and corking.

It was even more magic to meet this warm, gentle, and boundary-transcending man and chef and witness his genuine smile. It is a truly wonderful blessing.

So, thank you, thank you, Whole Foods Market! Our week would not have been as glorious without the Lemon Tree.

And thank you, Yia Vang and Tim Truong, for gracefully receiving us!

Third Coast Superior Fish Sauce gone wild on Spirit Mountain, Duluth, MN.

Keep an eye out for updates on Third Coast Superior's fermentation process as it nears completion, leading to the creation of a beautifully bottled fish sauce.

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