Yakattack a USA company founded by Luther Cifers in 2009 inventing and innovating products for the marine and kayak fishing industry. YakAttack is now recognized by Inc. Magazine and ranked No. 507 of 5000 in the Inc. 5000 ranking private US companies in 2015! 

This is a huge stride for an all USA all Made in USA company. Federal and and State Regulations make it hard for entrepreneurs to start and maintain a private business in the US. The only way to be successful is have a great leader and a team that is as confident that everything they do will lead to success! YakAttack has over come these hurdles with dreams and ideas carved into reality to make our everyday kayak fishing even better by the use of the accessories that started out in a garage with materials from a local hardware store.

Read below for the Official Press Release.

 

 

YakAttack LLC Ranks No. 507 on the 2015 Inc. 5000 with Three-Year Sales Growth of 902%

Burkeville, VA, August 12, 2015 – Inc. magazine today ranked YakAttack LLC No. 507 on its 34th annual Inc. 5000, an exclusive ranking of the nation’s fastest-growing private companies. A 3 year sales growth of 902% from 2011 to 2014 puts YakAttack in the 90^th percentile of an elite group of companies making the list, which represents the most comprehensive look at the most important segment of the economy—America’s independent entrepreneurs. Companies such as Yelp, Pandora, Timberland, Dell, Domino’s Pizza, LinkedIn, Zillow, and many other well-known names gained early exposure as members of the Inc. 5000.

“This is a special moment for us,” said YakAttack President Luther Cifers. “Since starting in a friend’s basement with a minimal investment back in 2009, we’ve worked relentlessly to grow YakAttack organically, creating American manufacturing jobs by providing the marketplace with simple, smart solutions for kayak and small boat rigging. Our team has worked hard and we’re very proud of this accomplishment.”

The 2015 Inc. 5000, unveiled online at Inc.com, is the most competitive crop in the list’s history. The average company on the list achieved a mind-boggling three-year growth of 490%. The Inc. 5000’s aggregate revenue is $205 billion, generating 647,000 jobs over the past three years. Complete results of the Inc. 5000, including company profiles and an interactive database that can be sorted by industry, region, and other criteria, can be found at www.inc.com/inc5000.

“The story of this year’s Inc. 5000 is the story of great leadership. In an incredibly competitive business landscape, it takes something extraordinary to take your company to the top,” says Inc. President and Editor-In-Chief Eric Schurenberg. “You have to remember that the average company on the Inc. 5000 grew nearly six-fold since 2012. Business owners don’t achieve that kind of success by accident.”

YakAttack LLC is a developer and manufacturer of rigging accessories for paddlesports, small boat, and marine markets, focused primarily on kayak fishing. Located in Burkeville, VA, YakAttack currently employs 24 people.

CONTACT:

John Hipsher, Sales and Marketing Manager

434.392.3233

john@yakattack.us

The 2015 Inc. 5000 is ranked according to percentage revenue growth when comparing 2011 to 2014. To qualify, companies must have been founded and generating revenue by March 31, 2011. They had to be U.S.-based, privately held, for profit, and independent–not subsidiaries or divisions of other companies–as of December 31, 2014. The minimum revenue required for 2011 is $100,000; the minimum for 2014 is $2 million. The complete Inc. 5000 list can be found at http://www.inc.com/5000.

 

Visit YakAttack’s Website and Online Store at www.YakAttack.us

This New Jersey (Red) Clam Chowder recipe is a modification of Emeril Lagasse‘s Manhattan Clam Chowder

Ingredients:

• Fresh Raked 2 dozen quahog or large cherrystone clams, scrubbed and rinsed, shucked, opened clam shells discarded

If you do not rake fresh clams and or want to save some time use 1 pt tub of shucked minced clams from the fish market and 1 dozen quahog or “chowder clams” reserve the juice)

• 4 slices bacon, cut into 1/2-inch lengths (I fry up the bacon in the stock pot until crispy remove then suck up 1/2 the grease with a paper towel. You need some grease)
• 2 cups finely chopped onion (I use a whole medium sized onion)
• 1 cup finely chopped celery (3-4 stalks)
• 1/2 green bell pepper chopped
• 3/4 cup diced carrot
• 1 1/2 tablespoons minced garlic
• 3 bay leaves
• 1 1/2 teaspoons dried oregano leaves
• 4 sprigs fresh thyme (you can use dried)
  
• 1/2 teaspoon crushed red pepper (careful with this)
  
• 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups) (i generally use 3-4 large Yukon gold potatos)
• 1 cup chicken stock (or broth)
  
• 6 Jersey Red Plum Tomatoes fresh from the garden (or 1 (28-ounce) Tuttorosso diced tomatoes)
• 1/4 cup chopped parsley leaves (fresh is best)
  
• Freshly ground black pepper
• Salt (to taste i add this in when all clams are cooked)

Directions:

Shuck 2 dozen clams reserving all juices and bodies. Using a a fine-meshed sieve, strain broth into a bowl. (You should have about 6 cups of clam broth. If not, add enough chicken broth to bring the volume up to 6 cups.) I like to remove the stomach portion of the clam. (If you purchase the tub of shucked clams from the store or fish market typically the stomachs are already removed.) Cut the rest of the clam into 1/2 – 1/4″ pieces. Set clams and broth aside.

In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Add tomatoes, parsley, chicken stock, clam juice and clams along with salt and pepper if necessary. Continue to cook for 10 to 15 minutes. In a separate pot bring 4 cups of water to a boil. Peel and chop potatoes onto 1/2″ – 3/4″ squares. Boil until al dente. Drain and add to stock pot to continue cooking for 2 minutes.

Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

You can freeze this in servings for up to 6 months or can it for shelf/pantry use.

Gear Review: Thermos Water Bottle

An essential piece of kayaking and kayak fishing gear is a water bottle. Its imperative that you stay hydrated through out the day of being in the sun fishing and paddling. I prefer ice cold water on those hot days. Most water bottles will not keep water cold or even cool for long sitting in the sun. The only option is to carry a cooler in this option until i invested in a thermos.

The Thermos Vacuum Insulated 24-Ounce Stainless Steel Hydration Bottle is special because it keeps water cold all day! On a hot day of fishing I typically will consume (2 bottles) or 48 oz of water. The Hydration Bottle is important to avoid Heat Stroke. This Thermos works with both Hot & Cold but for hot it recommends you do not drink from the bottle.

Description:

• Rigid stainless steel construction
• Thermos vacuum insulation technology for maximum temperature retention
• Keeps beverages cold for up to 18 hours
• Sweat proof design eliminates water rings
• Hygienic push button sip through lid with locking mechanism
• Locking Lid but allows 1 handed operation
• Wide opening for easy drinking
• Screw off top for ease of filling and cleaning
• Dimensions 10.25 inches x 10.25 inches x 3 inches

Cost: $25.00 + Free Shipping on Orders over $35.00 on Amazon.com