Navigating Life, One Bite at a Time

For all of us that are out here trying to find the tastiest bites, snap the perfect pic or discover new experiences (especially in New York City)— I’m your TRAVELEEN_GURL! I’m curating all the things I love into this one destination, and I hope you’re able to find your new favorite thing through one of my guides or lists.

I’m 🤱🏽 a mom to a human being, and a longtime dog mom 🐶🐶, so I’m also sharing all the things I love for all my babies— only the best, of course.

We’re making our way through NYC on wheels, one foot (or paw) in front of the other, one day at a time and I’m so happy to be able to share my journey with you.

Quality
Ingredients

Brine pickles fresh, organic produce from local farmers in California. Even our spices are fresh. Just because pickling is a preservation process doesn’t mean you can use dried-up thyme or week-old asparagus that’s already a little spongy. We want to give our customers crisp, crunchy and delicious pickled vegetables and fruits. Most of all, we want to expand people’s palates and prove that pickles don’t always come in a green or red variety.

"The new pickle."

— Postprandial Magazine

Pickle
Pioneers

California natives Petra Frenkel and Gordon Byun are passionate about pickles. Gordon was raised on a steady diet of kimchi in a traditional Korean family. Helping his mom make the spice mixture and prepare the vegetables, he learned from the best. Petra blames her pickle obsession on her parents who migrated to SoCal from New York. Dissatisfied with the L.A. pickle ecosystem, her parents made kosher pickles at home. Petra became a bit of a pickle-snob, but thinks that everyone should eat delicious things, so it’s really more of an egalitarian snobbery.