SANS Preserves Smoothies

Bang-Knudsen represents this new product line that includes vacuum pumps to slow oxidation of smoothies.


The SANS bottle is a reusable, 16 oz., glass travel bottle. The SANS lid includes an innovative vacuum pump mechanism designed to preserve the life of smoothies and juices. The vacuum pump mechanism acts as a preserver by removing the air from the bottle and maintaining a tight seal.


Make your juice or smoothie in advance then take your bottle to the office, on a hike, to the gym, on a bike ride, in the car, to class, anywhere - and drink it on your schedule with sans Fits in standard cup holder.

  • User friendly pump system
  • Non-toxic & BPA Free
  • Food safe
  • Easy to clean.
  • Glass bottle with protective silicone sleeve.
  • Leak proof.
  • Hand wash.
  • 16oz. (480ml.)
  • Wide opening.

Further information call us at 206-767-6970

ScanPan Ǽbleskiver Pan

ScanPan offers its version of theTraditional Danish Ǽbleskiver pan in non-stick cast aluminum. Lightweight and easy to clean with even heat distribution. It is dishwasher safe but easy to wipe clean with a paper towel. This perfect hostess gift is often presented with recipe ingredients, which are available in a mix from Scandinavian specialty stores and on line. Literally translated, Ǽbleskiver means apple slices, but modern variations include jam fillings. Topped with powdered sugar makes this delectable sweet dessert or breakfast dish.

Æbleskiver "Pancake Puffs" (Danish pronunciation: [ˈɛːb̥ləˌsɡ̊iːʊ̯ɐ], [singular: æbleskive]), also called "appleskives" are traditional pancakes in a distinctive shape of a sphere. The name literally means apple slices in Danish, although apples are not usually an ingredient in present-day versions. Somewhat similar in texture to European pancakes crossed with a popover or Yorkshire pudding, æbleskiver are solid like a pancake but light and fluffy like a popover. The English language spelling is usually aebleskiver or ebleskiver.

B-K Represents Fermentation Specialist Kraut Source

If you're already buying fermented foods, you know how expensive that can get. Kraut Source encourages the DIY, artisanal spirit by enabling home cooks to create gourmet live-cultured foods that are delicious, nutritious, and economical.

In today's ultra-fast, tech-crazed, and stress-obsessed world, we need to counter balance all that hyper activity and reconnect with nature by nourishing ourselves with down-to-earth, real, hand-crafted edibles–healthy edibles such as sauerkraut, pickles, and other lacto-fermented foods.

Kraut Source is designed for singles and families of all sizes. The unit fits on wide-mouth mason jars so you can make pint, quart, or half-gallon sized batches. Unlike traditional stoneware fermentation crocks, Kraut Source takes up little space so you can have several batches fermenting simultaneously, and they'll be ready in a fraction of the time. The glass jar enables you to observe your progress. Its elegant, streamlined design also means it will look nifty on your countertop.

Our mission at Kraut Source:

PROMOTE health to people and the planet through cultured foods

ENCOURAGE the world to learn and enjoy making lacto-fermented foods

RESTORE the lost art of homemade, hand-crafted preserved foods

REVIVE domestic culinary arts and inspire families to eat together at the dining table

Nordic Culinary Conference

May 5–7, 2017 | Nordic Heritage Museum Seattle

Bang-Knudsen and ScanPan are participating sponsors of the Nordic Culinary Conference at the Nordic Heritage Museum in Seattle. ScanPan is featured as the exclusive cookware supplier and sponsor in events and classes.

The conference will feature top Scandinavian chefs, including Claus Meyer, an instrumental force in bringing the Nordic food revolution into international awareness.

Chef Claus Meyer

Chef Claus Meyer

Gunnar Gíslason, Executive Chef at Agern in New York City, and the chef and restaurateur behind the critically lauded Dill in Reykjavík, Iceland. 

Sasu Laukkonen, chef and owner of the Michelin star-awarded Chef & Sommelier in Helsinki. 

Titti Qvarnstrom is the first female chef in Sweden to receive a Michelin star. She is the co-owner of Bloom in the Park – recognized as the Best Restaurant in Sweden 2015.

Kalle Bergman is a Swedish-born food writer, media entrepreneur, and Nordic food expert, widely considered one of the foremost authorities on the subject in the United States.

Nordic Heritage Museum is proud to once again partner with Tom Douglas’ Hot Stove Society to bring this exciting culinary program to Seattle.

Conference events will be held across two locations: Nordic Heritage Museum in Ballard, and Hot Stove Society’s dedicated culinary facility in Belltown, located within our conference partner, the boutique, Scandinavian-designed Hotel Ändra.