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Kansha Natural Foods, LLC

A pickle like no other! Brought to you by "not just another pickle company".

  • Stage Full Product Ready
  • Industry Food and Beverage
  • Location Clinton, WA, USA
  • Currency USD
  • Founded March 2012
  • Employees 5
  • Website

Company Summary

Kansha Natural Foods, LLC is a manufacturer of hand crafted live culture fermented foods under the brand, Britt’s Pickles. The Company uses natural fermentation processes, proprietary recipes, and time-honored techniques to ferment vegetables and fruits in oak barrels and ceramic crocks. The Company markets to customers in the Northwest through distributors, wholesale, food service, and direct to consumer. The facility is certified kosher.


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    Robert L Hunt
    Managing Member/Director of Sales

    Robert has over 30 years of experience as one of the top Sales & Marketing executives in the Natural Products industry. He has extensive experience in sales, marketing, public relations, advertising and packaging design in addition to experience in owning or managing manufacturing, distribution, and broker representative companies.

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    Britt Eustis
    Managing Member/Founder

    Britt has over thirty-five years’ experience in the organic and natural foods industry in business ownership, management and field operations. His experience in natural foods includes retail, wholesale, distribution, food processing, and organic agriculture.

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    Deborah Noonan
    Managing Member, Director of Product Manufacturing

    Deborah has held supervisory positions for over twenty-two years and has experience in operations, complex manufacturing processes and production. Throughout her history she has been responsible for fieldwork, analysis, personnel management, and OSHA required safety training and regulations. She is experienced in daily operations, oversight of budgets, and quality control.

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    Andrew Berg
    Member/Pike Place Store Manager

    Andrew gained experience in the food industry having worked in a four star restaurant (Hotel Posta) in the Italian Alps as a sous-chef and in France working at Where-Paris Magazine as the editorial intern. Fluent in the French, Italian and German languages, He has worked as a French educator for a French Immersion School in Minnesota. Andrew has worked in artisanal food companies helping them grow into a profitable businesses.


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    Abbot Taylor