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Giving Tuesday

We've started a new one. Guided by an international palate, we fuse unique pickling techniques from around the world to create interesting flavors and textures. Brine makes everything in small batches from our home in L.A.. To achieve optimal flavor, our products age from three weeks to four months, making every pickle worth your patience.

 
 
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The Challenge

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Brine pickles fresh, organic produce from local farmers in California. Even our spices are fresh. Just because pickling is a preservation process doesn’t mean you can use dried-up thyme or week-old asparagus that’s already a little spongy. We want to give our customers crisp, crunchy and delicious pickled vegetables and fruits. Most of all, we want to expand people’s palates and prove that pickles don’t always come in a green or red variety.

 
 
 
 
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The Vision

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Brine pickles fresh, organic produce from local farmers in California. Even our spices are fresh. Just because pickling is a preservation process doesn’t mean you can use dried-up thyme or week-old asparagus that’s already a little spongy. We want to give our customers crisp, crunchy and delicious pickled vegetables and fruits. Most of all, we want to expand people’s palates and prove that pickles don’t always come in a green or red variety.

 
 
 
 
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The Solution

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Brine pickles fresh, organic produce from local farmers in California. Even our spices are fresh. Just because pickling is a preservation process doesn’t mean you can use dried-up thyme or week-old asparagus that’s already a little spongy. We want to give our customers crisp, crunchy and delicious pickled vegetables and fruits. Most of all, we want to expand people’s palates and prove that pickles don’t always come in a green or red variety.

 
 
 
 
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The Proof

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Brine pickles fresh, organic produce from local farmers in California. Even our spices are fresh. Just because pickling is a preservation process doesn’t mean you can use dried-up thyme or week-old asparagus that’s already a little spongy. We want to give our customers crisp, crunchy and delicious pickled vegetables and fruits. Most of all, we want to expand people’s palates and prove that pickles don’t always come in a green or red variety.

 
 
 
 
 
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Quote Attribution, Teaching Artist

 
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 Center For Arts Education

Why Arts Education

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Arts Integration

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California natives Petra Frenkel and Gordon Byun are passionate about pickles. Gordon was raised on a steady diet of kimchi in a traditional Korean family. Helping his mom make the spice mixture and prepare the vegetables, he learned from the best. Petra blames her pickle obsession on her parents who migrated to SoCal from New York. Dissatisfied with the L.A. pickle ecosystem, her parents made kosher pickles at home. Petra became a bit of a pickle-snob, but thinks that everyone should eat delicious things, so it’s really more of an egalitarian snobbery.

Learn More ›

 
 
 
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Aesthetic Learning

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California natives Petra Frenkel and Gordon Byun are passionate about pickles. Gordon was raised on a steady diet of kimchi in a traditional Korean family. Helping his mom make the spice mixture and prepare the vegetables, he learned from the best. Petra blames her pickle obsession on her parents who migrated to SoCal from New York. Dissatisfied with the L.A. pickle ecosystem, her parents made kosher pickles at home. Petra became a bit of a pickle-snob, but thinks that everyone should eat delicious things, so it’s really more of an egalitarian snobbery.

Learn More ›

 
 
 
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Signature Programs

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California natives Petra Frenkel and Gordon Byun are passionate about pickles. Gordon was raised on a steady diet of kimchi in a traditional Korean family. Helping his mom make the spice mixture and prepare the vegetables, he learned from the best. Petra blames her pickle obsession on her parents who migrated to SoCal from New York. Dissatisfied with the L.A. pickle ecosystem, her parents made kosher pickles at home. Petra became a bit of a pickle-snob, but thinks that everyone should eat delicious things, so it’s really more of an egalitarian snobbery.

Learn More ›

 
 
 
 
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Professional Development

Amet consectetur adipiscing elit pellentesque habitant morbi tristique. Pellentesque massa

California natives Petra Frenkel and Gordon Byun are passionate about pickles. Gordon was raised on a steady diet of kimchi in a traditional Korean family. Helping his mom make the spice mixture and prepare the vegetables, he learned from the best. Petra blames her pickle obsession on her parents who migrated to SoCal from New York. Dissatisfied with the L.A. pickle ecosystem, her parents made kosher pickles at home. Petra became a bit of a pickle-snob, but thinks that everyone should eat delicious things, so it’s really more of an egalitarian snobbery.

Learn More ›

 
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Case Study

 
 
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Program/Project Name

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PROGRAM

Program Name
Project Name

DATE

Date x, 2018-Date x, 2018

PARTICIPANTS

Participant Group 1
Participant Group 2
Participant Group 1

FUNDING & ACCOLADES

Funding 1
Funding 2

 
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Program Overview

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Vel facilisis volutpat est velit egestas dui id. Mattis nunc sed blandit libero volutpat sed cras ornare. Elementum curabitur vitae nunc sed velit dignissim sodales ut. Amet mauris commodo quis imperdiet. Semper auctor neque vitae tempus quam. Vel turpis nunc eget lorem dolor. Vel pretium lectus quam id leo in vitae turpis. Facilisi etiam dignissim diam quis enim lobortis scelerisque fermentum dui. Tortor posuere ac ut consequat semper viverra nam libero. Penatibus et magnis dis parturient montes. Imperdiet dui accumsan sit amet nulla facilisi morbi tempus. Dictum at tempor commodo ullamcorper a lacus vestibulum sed arcu. Vel fringilla est ullamcorper eget. Massa placerat duis ultricies lacus sed turpis tincidunt id.

 
 
 
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Program Details

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Dictum at tempor commodo ullamcorper a lacus vestibulum sed arcu. Vel fringilla est ullamcorper eget. Massa placerat duis ultricies lacus sed turpis tincidunt id.

Vel facilisis volutpat est velit egestas dui id. Mattis nunc sed blandit libero volutpat sed cras ornare. Elementum curabitur vitae nunc sed velit dignissim sodales ut. Amet mauris commodo quis imperdiet. Semper auctor neque vitae tempus quam. Vel turpis nunc eget lorem dolor. Vel pretium lectus quam id leo in vitae turpis. Facilisi etiam dignissim diam quis enim lobortis scelerisque fermentum dui. Tortor posuere ac ut consequat semper viverra nam libero. Penatibus et magnis dis parturient montes. Imperdiet dui accumsan sit amet nulla facilisi morbi tempus. Dictum at tempor commodo ullamcorper a lacus vestibulum sed arcu. Vel fringilla est ullamcorper eget. Massa placerat duis ultricies lacus sed turpis tincidunt id.

 
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— Quote Attribution

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Program Outcomes

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Dictum at tempor commodo ullamcorper a lacus vestibulum sed arcu. Vel fringilla est ullamcorper eget. Massa placerat duis ultricies lacus sed turpis tincidunt id.

Vel facilisis volutpat est velit egestas dui id. Mattis nunc sed blandit libero volutpat sed cras ornare. Elementum curabitur vitae nunc sed velit dignissim sodales ut. Amet mauris commodo quis imperdiet. Semper auctor neque vitae tempus quam. Vel turpis nunc eget lorem dolor. Vel pretium lectus quam id leo in vitae turpis. Facilisi etiam dignissim diam quis enim lobortis scelerisque fermentum dui. Tortor posuere ac ut consequat semper viverra nam libero. Penatibus et magnis dis parturient montes. Imperdiet dui accumsan sit amet nulla facilisi morbi tempus. Dictum at tempor commodo ullamcorper a lacus vestibulum sed arcu. Vel fringilla est ullamcorper eget. Massa placerat duis ultricies lacus sed turpis tincidunt id.

 
 
 
 
 
 
 
 

Funding and Accolades

 
 
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Quote Attribution, Teaching Artist

 
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