Kettle & Fire
Erin Seiler has a strong background in food science and research and development. Erin began their career in 2014 as an Experimental Foods Product Development Abstract at The University of Akron. From 2017 to 2019, Erin worked at Campbell Soup Company as a Food Technologist and R&D Co-op. In 2019, they joined Sovos Brands as a Food Technologist and eventually became a Senior Food Scientist. Currently, Erin holds the position of Director of Research Development at Kettle & Fire.
Erin Seiler's education history includes a Master's Degree in Food Science from Rutgers University, which they attended from 2016 to 2018. Prior to that, they earned a Bachelor's Degree in Food and Environmental Nutrition from The University of Akron, where they studied from 2012 to 2016. Erin also pursued a degree in Nutrition Sciences at the University of Akron during the same time period. Before their undergraduate studies, Erin completed their high school education at Spring-Ford High School from 2008 to 2012. Additionally, Erin obtained a certification in Servsafe from the American National Standards Institute in February 2015.
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Kettle & Fire
Kettle & Fire is a food and beverage company that combines marrow bones with organic vegetables and filtered water in steel kettles. The mixture is slow-simmered for 20-24 hours at 130 F. This provides enough time for nutrients, collagen, and amino acids to soak into the broth. They only use bones from grass-fed, grass-finished organic cows andpasture-raised chickens.Kettle & Fire maintains strict standards to deliver bone broth made from the bones of cattle that are humanely raised, with no antibiotics or hormones, 100% grass-fed and grass-finished. The company was founded in 2013 and is based in Austin, Texas, USA.