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The Saucy Duo Behind Lisa’s 1973 Is On A Mission To Power Up Your Meals

Co-Founders Lisa Roberts Hurd & Kristin Hurd. Photo by Glynis Carpenter.

OUR NAMES

Lisa Roberts Hurd & Kristin Hurd

OUR HOME BASE

Roxbury, Connecticut

OUR BIZ

Lisa’s 1973, a premium collection of refrigerated, plant-based dressings and sauces filled with organic and functional ingredients—and amazing taste! We are 100% women-owned, LGBTQ-owned, and mom-owned.

Our flavors were born in Brooklyn and have a fun, 1970s vibe: Studio Fifty Fresh (Thai Basil), Groovy Zest (Hot Honey Lemon), and Disco Spice & Everything Nice (Cilantro-Jalapeño). During the pandemic, we moved our home base to Litchfield County, Connecticut. 

OUR INSPIRATION

Lisa: Kristin and I were both dealing with serious health issues. I had chronic autoimmune conditions and Kristin was diagnosed with a stage 4 heart condition that required open heart surgery—and we were only in our 30s! An anti-inflammatory diet became non-negotiable for us both; however, being food enthusiasts, the taste experience had to be just as phenomenal as the health benefits.

Kristin: Lisa and I think we nailed it because the most common user reviews include the words obsessed, addicted, love, and wow. 

Lisa’s 1973 flavors: Studio Fifty Fresh (Thai Basil), Groovy Zest (Hot Honey Lemon), and Disco Spice & Everything Nice (Cilantro-Jalapeño). Photo by Glynis Carpenter.

WHAT WE’RE KNOWN FOR

As a brand, we are known for creating an unexpected wow factor with our flavors, while also being ultra-clean. That means our products have no gums, preservatives, additives, artificial flavorings, or industrial oils. Just simple, delicious, and good-for-you ingredients.

As a family, we are known for our brunches! We love to bring family and friends together over a wonderful meal with memorable ingredients, flavors, and lots of laughter.

HOW WE’RE DIFFERENT

Lisa: We really stand behind 1973. Besides my birth year, this was the year of Roe v. Wade, the Endangered Species Act, and the end of Vietnam War. It was a year that represented forward-looking change and empowerment. The United States Supreme Court may have attempted to curtail women’s rights, and our status as free and equal citizens, but as a brand, Lisa’s 1973 wants to make sure that we make women’s health, inclusivity, love, sustainability, and food equity a priority. Our customers can donate to Planned Parenthood at check out with a “round-up” option. 


Kristin: We really prioritize the taste experience, and listening to what our customers want is most important. Lisa’s 1973 is allergen-friendly, gluten-free, dairy-free, soy-free, organic, and made with ingredients that are superstars for your brain, mood, and digestive health. 

Flatbread Pizza with Studio Fifty Fresh (Thai Basil).  Photo by Glynis Carpenter.

HOW WE’RE DOING

We are doing really well and excited about where Lisa’s 1973 is headed! We have some exciting partnerships in the works, a cookbook, and are really happy about the traction in premium stores in Manhattan, Brooklyn, the Hamptons, and Connecticut—with lots more to come.

HOW THE BOMBESQUAD CAN SUPPORT US

We would love for you to experience Lisa’s 1973! Orders can be placed through our website, or you can request it at your favorite store. You can also pre-order the cookbook, and please follow us on TikTok and IG. (Bombesquad members can use code BOMBE1973 for 15% off your order.)

OUR SECRET SKILLS

Lisa has very animated jazz hands. Kristin sets a stunning table.

OUR MOTTO

Cooking + Love = Happiness. This motto comes from Chef Alain Sailhac, one of Lisa’s mentors when she was a student at The French Culinary Institute, now known as the International Culinary Center.  

ESSENTIAL KITCHEN TOOLS

Le Creuset - we love it all: the Dutch Oven, the Skillets, the Grill Pan, the Braiser.

OXO Y-Vegetable Peeler

Wüsthof 7” Hollow Edge Santoku Knife

Single orgin Black Urfa Chili from Burlap & Barrel.

PANTRY STAPLE

We’re obsessed with Burlap & Barrel’s Black Urfa Chili

SQUAD SHOUTOUT

Shout out to every female-identifying professional in the culinary industry who shares her heart and craft to help raise social and environmental awareness through food.