Meet the Women behind Get Zingy
Blending Old World tradition with modern, nutrient-rich peppers and a bold ZING — meet Carole, Stacey, and Sydney.
Together, they carry forward a thriving family business rooted in passion, culinary heritage, and innovative spirit, crafting flavors that honor the past while exciting today’s taste buds.
Stacey — Nutrition Nerd — Flavor Keeper — owner
Culinary enthusiast + MS in Human Nutrition | 25+ yrs @ Abbott Nutrition 🍼 | Former restaurant owner | Inspired by her mom Carole’s legendary pepper relish |💛Founder of the Get Zingy family relish biz | Rooted in tradition, driven by purpose | Sharing heritage through bold, clean pepper relish flavors 🌶️🧄🧅🌿
Each jar is a tribute to bold flavors, wholesome ingredients, and the deep bond between mother and daughter. Through her expertise and passion, Stacey transforms a cherished tradition into a vibrant, flavorful brand.
Carole — Flavor Matriarch — B&B Hostess — founder
Guardian of a cherished Hungarian wax pepper recipe, passed down through generations | Owner of Mitchell Creek Bed & Breakfast 🏡 | Her love for food, wine, family, and celebration sparked a tradition of bold, homemade flavor 💛 | though her journey was cut short, her spirit lives on within us | Honored daily by the Get Zingy family through every jar they share 🫙
Carolina was inspired by Carole — often found in the kitchen, glass of Chardonnay in hand, turning meals into memories and bringing everyone together.
Sydney — Fermentation Fanatic — Wine Lover
Third-gen pepper relish maker 🌶️| CSU Food Science grad 🎓 | lab lead @ Chalk Hill Winery🍷 | Creator of bold flavors like beet + garlic & red onion + radish | Rooted in tradition, driven by taste 💥
Sydney is a third-generation Hungarian wax pepper relish enthusiast with a degree in Food Science and Fermentation from Colorado State University. She’s passionate about flavor, wine, and tradition—and brings that energy to both her work at Chalk Hill Winery in Sonoma and the family pepper business. Sydney’s creative touch has led to new relish blends like beet + garlic and red onion + radish, keeping their heritage alive while exploring bold new tastes.
