Oogie's popcorn.

• Author: Peterson, Eric
• Position: Brief article

While consulting for a popcorn kiosk manufacturer, Eric Thier noticed a lack of premium popcorn in the snacks aisles at natural markets, so he enlisted Matt Mansi and Darrin Foster to start Oogie's in 2004. After winnowing nearly 20 flavors down to seven, dismissing tiramisu and gluten-free varieties for white cheddar and gouda, they went to market in 2005.

[ILLUSTRATION OMITTED]

"It took off," said Thier, noting that it's now available in all 50 states. Oogie's is wet-popped and dry-seasoned, "the opposite" of the market norm, according to Thier. Roommates at Hofstra University in New York, Thier and Mansi named their gourmet...