A single trestle table. Two stockpots. A box of paper cups, the lid still half on. We arrived at Santos at six in the morning to set up, and the first customer showed up at half past, asking what was in the pot.
What was in the pot was eighteen-hour Liquid Gold — the same recipe we still cook now. The plan was to give samples and sell jars to take home. Within twenty minutes the samples had become breakfast for half the market, and the jars were going faster than we could explain what they were.
“We sold out in ninety minutes, and we weren't quite ready for that.”
— On the first pop-up
Ninety minutes in we packed away the empty pots and stayed for another two hours, talking to people who'd come back to ask when the next one was. That answer — what we'd do next, who we'd cook for — is roughly what RIPE Europe has been figuring out ever since.
