What we do:

HOSA is small-batch fermented hot sauce made slowly in the Pacific Northwest. Woman owned and operated, we value art, honest food, ecological sustainability, human rights, and the power of food to bring people together. Every purchase you make with us helps to support local farmers, creators, and likeminded small businesses.

We will always choose to use our business to support sustainability and human rights whenever possible. Our peppers come from small, local farms and our salt is harvested from the deep waters surrounding the San Juan Islands (sanjuanislandseasalt.com). Our shipping materials are recycled from our friendly, local comic store (shop.thecomicsplace.com). We use just 3 or 4 ingredients to naturally ferment our sauces for at least 6 weeks. Every bottle of our small-batch products are filled, sealed, packed, and shipped by hand in Bellingham, WA. HOSA is made by and for people who care about the impact that even small purchases can have regionally, on the environment at large, and in their own kitchens.

Who we are:

Owner Michelle Schutte sources, ferments, processes, tests, fills, tags, counts, boxes, stacks, sells, delivers, and ships every ounce of HOSA out of our processing kitchen in downtown Bellingham—a space she renovated herself, with a little help from friends and a sledgehammer in hand. When she's not stirring her cauldron and herding metaphorical cats for HOSA, she can be found in her art studio with a real-life cat named Bear in her lap, swimming in Lake Whatcom with her old dog Maybe, and experimenting in her home kitchen at the whim of her own cravings.  

Founder Jacob Covey started HOSA with a vision for making food as exciting and meaningful as our attachment to other useable artworks like record albums or books. A wizard in his own right, he believes in the power of physical objects and the community they foster. Jacob continues his connection to HOSA with his quiet support and love.