(01:03) Lisa Ray of Hammajack Heat Company joins us to share the delightful origin story behind their uniquely named hot sauce brand – a four-year-old's adorable mispronunciation that became the perfect business name.

(16:12) Lisa walks us through the fascinating fermentation process that gives their sauces distinctive depth and complexity. Though she admits she wasn't initially a hot sauce enthusiast herself, Lisa now crafts some of their most popular flavors, including their best-selling Ginger sauce featuring coconut milk and ginger root. We explore their product line from the original OG sauce to accidental creations like their tomato-free barbecue sauce that became a hit with customers who have nightshade sensitivities.

(22:20) The big news? Pittsburgh's very first Hot Sauce Festival is happening October 4th 2025 at Velum Fermentation on the South Side. Rather than viewing other sauce makers as competition, Lisa has invited 17 competitors to join the celebration, creating a collaborative event featuring food vendors, a hot pepper eating contest, and even a "fire and ice challenge" benefiting Animal Friends for Veterans.

(40:46) We also hear from Ashley Cesaratto about her favorite mobile pizza experience at Vitalia Wood Fired Oven, and Vonn and Quay of Burghade Lemonade share their mouthwatering Jamaican jerk mushroom pasta recipe. 

Whether you're a heat seeker or just curious about Pittsburgh's evolving food scene, this episode delivers a flavorful journey through one of the city's hottest culinary success stories.

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