Hear Celeste Croxton-Tate talk about her “food love origin story” on Heritage Radio Network for their Let’s Talk About Food feature.
Boston.com
Celeste Croxton-Tate was featured in Boston.com’s article, “The dishes that shaped some of Boston’s Black restaurant owners”.
Growing up in Roxbury, Croxton-Tate would oscillate between watching cooking shows on WGBH and observing her Caribbean neighbors making vibrant, spiced curries.
“My culinary background stems from sitting in the kitchens and watching my family and neighbors use a myriad of fresh and dried spices and herbs for dishes made from scratch,” she shared. “My favorite [dish] was, and still is, jerk chicken with coconut rice and peas and fried sweet plantains.”
redtomato.org
Find out how to make Celeste’s savory apple pie in this segment of Red Tomato’s, The Magic of Heirloom Apples.
In 2020, Red Tomato invited Celeste Croxton-Tate to a virtual discussion joined by Simon Renault of Scott Farm, to inspire more fun and surprising ways to cook with heirloom apples. Celeste is a celebrated cookbook author and owner of Lyndigo Spice.
Behind the Business Blog
Celeste Croxton-Tate and Lyndigo Spice were featured on the BTB Showcase detailing how the business has been impacted by COVID-19, her recently published The Lyndigo Spice® Cookbook: A Culinary Memoir, lessons learned about running a business, and more.
Do your research. My research was going out and buying other chutney’s so I would know what I didn’t want mine to taste like. Find out what licensing you need for your business. Find out if you need insurance. What equipment you need if you’ll be a part of a commercial kitchen. Make sure you have your proper credentials in order. Be careful what you name your company. Don’t go and register a [business] name that’s so common.
Be aware who your competition is, don’t try to mimic. Just see what they are doing. I wanted to put out a product that nobody else was doing.
Chowhound
Lyndigo Spice and its founder, Celeste were featured on Chowhound in their article about what Juneteenth personally means to her.
For others, food lends itself as a tangible symbol, a way to viscerally pay homage to their ancestors. Celeste Croxton-Tate, the owner of spice store Lyndigo Spice in Boston, Massachusetts, always prepares candied yams and macaroni and cheese—her sons’ favorites—but it’s her stewed okra that is much more meaningful on Juneteenth.
Boston Globe
Lyndigo Spice was featured in the Food & Dining section of the Boston Globe!
A Boston police officer for 23 years, Croxton-Tate turns to the kitchen to release job stress. She works the midnight shift, 11:45 to 7:30 a.m., leaving days free to cook. In 2006, encouraged by friends and family, the Roxbury native, who raised two boys as a single mother, launched a catering business.
PBS/WGBH
Watch our tv debut on Food Flirts with the Brass sisters!
In their never-ending bucket list journey, the Brass Sisters discover what a food incubator is, learning about chutney, out of the ordinary cookies and savory rugelach. Wanting to thank their new food friends, Sheila and Marilynn whip up cashew & chutney treats into a ‘tower’ of rugelach, drizzled with balsamic and fluff drizzle.
BostonVoyager
Check out our feature, "Meet Celeste Croxton-Tate of Lyndigo Spice® in Dorchester" in the BostonVoyager.
So, as you know, we’re impressed with Lyndigo Spice® – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
Lyndigo Spice® is a line of chutneys, relishes fruit spreads and a spice blend. My whole line is low in sugar & sodium, fat free, gluten free, all natural, vegan and preservative free. My chutneys and relishes aren’t just for cheese and crackers, you can cook with them too. The Original Spice Rub is a low sodium smoked paprika based rub and can be used in all types of dishes from meat, veggies, popcorn and sprinkled on fruit like sliced apples.
Click here to read more!
WGBH.org
Check out our interview, "CommonWealth Kitchen Helps Food Businesses Cook Up Success" with WGBH's Callie Crossley!
Dorchester's CommonWealth Kitchen isn't just a shared-kitchen space that's home to 50 local culinary businesses, most of which are owned by women, people of color and low-income residents of Massachusetts. It's also a place where entrepreneurs can learn more about the behind-the-scenes of the food industry and a space where they can collaborate and contribute to each other's work.
Click here to read more!
Boston Magazine
We were featured in bostonmagazine.com as a pantry essential!
By night, Celeste Croxton-Tate works as a police officer. By day, she whips up relishes and chutneys—including this fennel, onion, fig, and currant version—in Dorchester’s Commonwealth Kitchen.
$10, Whole Foods South End.
Click here to read the full article.
MA Food Entrepreneurs: Lyndigo Spice
Check out our feature in MA Food Entrepreneurs on massvacation.com!
The culinary culture in Massachusetts is incredible, so we’re taking a moment to highlight a few cuisine wizards putting the Commonwealth on the foodie map in this “MA Food Entrepreneurs” mini series. First up, Lyndigo Spice!
Edible Boston
Check out our feature in Edible Boston.
Hingham Wicked Local
Check out these clippings with Lyndigo Spice CEO, Celeste Croxton-Tate from the Hingham Wicked Local article.
Boston Globe
Lyndigo Spice was mentioned in the Boston Globe!
Hyde Park resident Celeste Croxton-Tate is prepping a red pepper relish she makes for her business, Lyndigo Spice. The sweet aroma permeates the workspace at CommonWealth Kitchen, the shared Jamaica Plain space. She adds apple cider vinegar, mustard seeds, and spices to give the relish a piquant Caribbean twist. On her worktable are a dozen jars of sweet, savory,...
Click here to read the full article.
Boston.com
Check out photos featured from the 2015 HUBweek in which Lyndigo Spice was a part of!
HUBweek is a week-long series of events and experiences that will celebrate the intersection of art, science, and technology in the city of Boston.
Click here to check out all the behind the scenes photos.
Banner Biz Magazine
Check out an interview with Lyndigo Spice's, Celeste Croxton-Tate in Banner Biz Magazine, pgs 32&33.
Tell us your origin story – what was the spark that took you from concept to startup?
Growing up I always watched cooking shows on WGBH (Channel 2) instead of Saturday morning car- toons. I bought a subscription to ELLE Magazine, which had a recipe card in it every month, and I would make the recipe for dinner on Sundays for my family. I remember one dish called for fresh garlic and ...
Click here to read the entire interview.
Boston Globe Magazine
Check out our mention in the Boston Globe Magazine.
...Lyndigo Spice, a chutney operation owned by a Boston police officer that made it onto the shelves at Whole Foods in just three months.
Click here to read the full article.