The Pop Calling the 'Kettle' Delicious

Popcorn is a timeless snack that has been enjoyed by generations of people in America. Over the last decade or so, a newfound way to enjoy it by cooking it with sugar has elevated the salty snack to new heights, and created an all-new obsession: kettle corn.

The Finest City Kettle Corn has been in operation for about four years, and are a mainstay at fairs, festivals, and farmers markets across the county.

Co-owners Mike Baker and Tom Yanagihara use high quality ingredients to make the best possible snack.

Baker said that they use "mushroom" corn, a variety which makes for larger light, puffy kernels once popped. They also use rice bran oil to cook the kernels, a Japanese oil which is one of the healthiest oils to cook with.

Once the kernels are popped, which takes about six minutes in the oil, they are placed in a giant soup pot from an industrial kitchen, and the sugar is added. Baker said they also add a bit of salt for a nice flavor contrast.

"It's the combination of sweet and salty that give it that allure," he said.

Baker said he has enjoyed working the Spring Valley Farmers Market since it began last month.

Finest City Kettle Corn sells a 12-inch bag for $3 and a 20-inch bag for $5. Though they do not have a retail shop, they work exclusively at farmers markets, for special events, parties, corporate gatherings and festivals.

For more information on the kettle corn or the company, call (619) 980-0880 or email poppingcorn@cox.net