Two college pals put their palates together for a spin on the Great American Condiment.
Mark Ramadon is passionate about his high-quality ketchup. "It combines all five basic tastes into an amazing cocktail of flavors that get lost in traditional varieties," he says. The 25-year-old didn't let a lack of formal food training dampen his enthusiasm when he joined Scott Norton, a fellow Brown University classmate, to create
Do you think the specialty food biz is going to continue or go bust?
Food is changing in America, and we think it's a trend, not a fad. Our generation is rediscovering food as a form of entertainment and self-expression.
By John Grossman
Photography by Bobby Fisher