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Good Food for a Survival Kit Sometimes you need to make good choices for your grab bag I've been thinking about this for quite some time. What foods would you really want in your survival kit? I started thinking about this way back in March of ’95, when my Dad was celebrating his 75th birthday with some cronies at one of his favorite restaurants, Rio Grill in Carmel (still open - support them). The party ended early when they were told to get to higher ground as the river was filling the valley with a wall of water. (That is the last time it flooded there. In the valley alone 400 residences were damaged, as were 68 businesses and there were 2,500 evacuations). The owners stayed and used couscous as sandbags to block the front door and then were evacuated out the windows into a waiting police boat. As the three feet of water subsided, it did bring to light what can happen in a moment. It made me think ridiculously, about what food would work best for us as sandbags. Since then, more calmly using the research I do on every product we carry, I realized that typical “rations” are modern mechanized foods put in cans. Foods of the Kings and Gods would be better to have in the waterproof duffle, than a can-of-corn. Here in the Northwest, I think less about flooding and more about getting stuck in my vehicle in the middle of nowhere (a modern version of caught on a dessert island), so the emergency duffle plan is always on my mind. My list starts here. The first and most obvious food to add to your stash is fruitcake. Whether you like it or not, remember, Moses ate it, the Romans ate it, and it was even banned in Europe because it kept so long (over three years) that warring troops could travel great distances, or maybe it was because they thought it was sinful? Preserve the fruitcake by adding brandy, rum, spiced wine, or whiskey once in awhile to keep it moist, wrap tightly and keep in an airtight container. And the alcohol will keep the germs away, maybe. Plus, you can count on it to be there when you open the duffle. Not many fruitcake thefts. Speaking of longevity, the clear winner for food is honey. It lasts much longer than the average lifespan of, say, recorded history. Remnants of honey from 5000 years ago has been found and the honey Tut (King that is) had with him was 2000 years old. Not only does honey supply some important food elements for you, including something sweet, it can also be used topically, acting as a wonderful salve. You can use honey to clean and cover wounds, or just an itch. Honey is perfect for a survival kit. And, we think Tasmanian Leatherwood Honey in a can is perfect. Thick and full of taste, it can complement a strong flavored fish or a mellow chicken. And the empty can is always good to cook in over the fire. Tuna, Sardines, and Anchovies all come in cans. Flip-top cans are easy to open, and filled with goodness that is easy to eat. Often stored in salty brine, this natural preservative keeps things edible. And nothing like being stranded on the side of a mountain in your car to make a can of sardines smell good! Couscous, rice, lentils will last longer than you. And all work with a minimal amount of water to cook and are full of nutritional benefits! Easy to make, filling, and though you probably won’t have enough to stop a flood, they will work to do so. Sea salt, like Trapani, is inexpensive, has a million uses in the kitchen and is perfect for making found food taste good. Modern medicine doesn’t mention the old remedies that used salt for sore throats, burns of the mouth, toothaches, and in addition, it makes a good saline wash for wounds, bug bites and more. It’s an easy, versatile and essential addition to the bag. And last, rice bran oil. Easy to use, versatile, and lasts virtually forever, well at least longer than almost all other oils while staying good for you. You can’t have enough oil, for cooking or for your biodiesel engine (remember those)? So, clearly we have not included other essential pantry items for a "run bag" like chocolate. Chocolate is such a personal food group. Other suggestions? Let us know! This list is based on fun...please don't take it too seriously. Shop Now for Your Gourmet Survival Kit! |
Traditional Dark Fruitcake Recipe When I was looking for fruitcake recipes, I wanted one that was jam-packed with dried and candied fruit -- like the Trappist Monks make in Oregon. I made a few adjustments to this dark fruitcake recipe, but pretty much it is perfect the way it is -- though fruitcake is the perfect cake to make it your own! Make your own or start with the Trappist Abbey's Fruitcake and starting adding your extra alcohol! See the Traditional Dark Fruitcake Recipe! |
Trappist Abbey Amazing Fruitcake The Brethren (Monks) of Our Lady of Guadalupe Trappist Abbey in Lafayette, Oregon, make the the most outstanding, brandy soaked fruitcake. Dark, dense, and loaded with fruit and nuts. The monks replace the typical maraschino cherries and green citron with raisins, candied pineapple, and candied cherries. Baked for almost three hours, these fruitcakes are then soaked in fine brandy. Most of the alcohol evaporates and the rich brandy flavor is absorbed. The cakes are then aged for three months to develop the flavor, a unique balance of the sweet fruits and moist walnuts and pecans with a pleasant finish of spices and brandy. It will make believers out of even the most ardent fruitcake skeptics. Keep one in your glovebox! Shop now for Trappist Abbey Fruitcake! |
Leatherwood Honey from Tasmania Tasmanian Leatherwood honey has been recognized by connoisseurs of food around the world for over 100 years. The special appreciation for Leatherwood honey is derived for several reasons. First, its unusual flavor, sweet floral aroma and its complex aromatic palate that lingers; second, its quality factors, bright golden color, low moisture and balance of sugars, and third, its healthy vitality. Tasmania is the smallest and most southern state of Australia, situated some 250 kilometers south of the continental mainland. The island contains a very diverse range of natural elements, rugged mountains, alpine moors, rich agricultural land, gentle valleys with historic towns and villages, hundreds of lakes and sweeping white beaches. Tasmania lies on the latitude 42 degrees South. The only other landmasses that share this latitude are the south island of New Zealand and southern Chile. All else is the vast expanse of the Great Southern Ocean with its prevailing westerly winds, known in this latitude as the "Roaring Forties". It is in the valleys of the remarkable and inhospitable western mountain region with over 100 inches of rainfall per year that the Leatherwood tree grows as a rainforest under-story tree. The Leatherwood tree typically grows to 10 to 15 meters, occasionally to 30 meters in height, attaining maturity at around 250 years old. The trees begin to flower in mid January and continue until early March. The tree bears an abundance of extremely delicate white flowers with a fresh piquant scent. Leatherwood is so named because of the leathery texture of its leaves. The red wine of honey. "This honey is to other honeys like red wine is to grape juice. It has a complex and rich flavor lacking in traditional honeys. Excellent with cheeses and teas." -- kevin Crostada di Miele e Pignoli-Honey Pine Nut Tart "I make an Italian Honey Pinenut Tart(Crostada di Miele e Pignoli) It's fantastic for flavor. The Tasmanian Leatherwood mixed with milder Acacia Honey gives a beautiful floral taste and odor that is simply wonderful." -- michael Shop now for Tasmanian Leatherwood Honey here! |
Acacia Honey from Les Ruchers de Bourgogne! Acacia honey is actually from a false acacia, Robinia pseudoacacia, commonly known as black locust. It is a tree native to eastern North America and widely planted in Europe. Acacia honey has a lower acid content than other honeys and its high fructose content means that it can stay liquid for a long time. Its color ranges from a light yellow to white to clear. The Acacia honey from Apidis is a very pale yellow and very runny. Because it tastes so purely sweet, it is the perfect all-purpose honey to have on hand in your essential pantry. Perfect for drizzling or stirring into your afternoon tea. Shop now for Les Ruchers de Bourgogne Acacia Honey! |
Foods stored in Ring Pull Tabs Some of the best food on the planet is stored in cans with flip-tops! Cans that open with a flip-top make life so much easier, especially when you don't have a can opener. When I was younger I never went anywhere without a small, flat can opener. I am pretty sure I never used it. Now, I carry a much larger one and still don't use the can opener, though the the other parts of my Leatherman, the replacement to my Swiss army knife, I do. We have always been proponents of carrying a can of tuna in the glove box. You never know when you might get hungry! Shop now for Flip-Top Cans! |
/'koos,koos/ CousCous! It is pasta, these little round balls of flour and water. Except it is not really. Couscous is considered the national dish of Morocco. Couscous is made from semolina, the hard part of the grain. Using just water to bind the grain together to form little pasta balls. ORGANIC! And it's excellent! "Easy to prepare and it tastes just like the 'real' couscous I used to buy (not the instant stuff). I stopped buying it when I couldn't find organic so I was thrilled to find this!" -- b Shop now for CousCous! |
Brown, Petite Green, Black Caviar, Le Puy, Umbrian Lentils Brown lentils are one of earth's first domesticated crops, and are still one of the most widely used pulse in existence today. They have a relatively short planting and harvesting time and can grow well, even in poor soil. They are easily dried and stored for long periods of time and are quick to prepare. Pardina lentils are a "cinchy" way to add fiber and protein to your diet without adding fat or calories. Their hearty flavor goes a long way to satisfy your "meat tooth," so if you're looking for a way to a) go veggie or eat less meat, b) improve your diet dramatically, c) eat well for less money or d) dine your way to happiness, wealth and beauty, you can't find a better dish for yourself than a heaping helping of lentils. I'm always astonished at how deeply satisfying and rich a simple lentil soup or salad can be. All it takes is just a little bit of seasoning from a squeeze of lemon, some freshly ground black pepper, to a pinch of sea salt to make the Pardina lentils sing. For me, brown lentils recall a younger day of macrobiotic dinners eaten with brown rice and steamed zucchini, all soaked with lots of home-brewed tamari. If that's your thing, bravo; you're probably already a big "lentilhead". What's amazing to me is how they also occupy a space at the other end of the table. Brown lentils are not only easy, they're elegant. Lentils can be braised with duck fat and demi-glace, pureed with parsnips and deep-fried into croquettes, or pressed together with roasted mushrooms and walnuts for paté. Yes, you can have your lentils and relish them, too... no wheat grass juice required. Lentil lovers in Spain go crazy for these because they're the most flavorful lentil around. Grown on the Palouse, in Washington State, these quick-cooking Pardina lentils "muddy" the water, but maintain their shape and taste out-of-this-world delicious. Shop now for Lentils! |
Rice Bran Oil Keeps a good long time Delicate yet not very flavorful, rice bran oil just may be the world's healthiest edible oil. Rice bran oil comes from the most nutritious part of the rice grain, loaded with monounsaturated fats & polyunsaturated fats, as well as vitamin E. These are the good fats that help your body lose weight. Which means that Non-GMO rice bran oil is not only nutritious, but a superior salad, cooking, baking and frying oil that leaves no lingering aftertaste. Extremely versatile, rice bran oil is an excellent choice for baking as well as just about any cooking method, from deep-frying to pan-frying, sautéing to stir-frying, baking to grilling. Healthy and Good "We learned about rice oil a few years ago in New Zealand when the chef told us its healthy benefits vs other oils that are not so good for us. We use it mostly when cooking eggs (over easy is one way but mostly scrambled with a mix of veggies). It is light and actually tasteless but it cooks your food perfectly. Until I found this oil I was ordering my rice oil from the UK so this oil is much easier and quicker to receive. Count me as a fan, a big fan." -- john Shop now for Rice Bran Oil! |
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Soy Sauce and Butter Recipe A famous french chef was asked once what his favorite "sauce" was and he said simply "soy sauce and butter". Called Asian-Fusion Soy Butter in the hip world of modern cooking, it is most likely a combination recipe that has been around since soy sauce was invented in the third century, combined with the formula for butter, which was carved out some 4,500 years ago. It is this wonderful marriage of two “can’t live without” ingredients, that creates a wonderful rich and hearty sauce that, when used on a white fish to both marinate and cook will create culinary bliss. The recipe varies, but most often it is lots of butter combined with soy sauce. We have taken the basics and have experimented and taste tested. What we found is this. Keep in mind that this a baseline recipe and you should modify it to match your personal taste as well as the “dish” you are making. We mix equal parts of good butter to a combination of Ketjap Manis and Soy Sauce. We like 75% Ketjap Manis with 25% Soy Sauce. A one to one mix of butter to soy sauce. We then whisk in 1 tablespoon Dark Muscovado Sugar and 1/2 teaspoon of Sesame oil. Additionally you can add minced ginger, a sprinkling of chopped green onion in the final stages of cooking when making a protein. We also have used the soy butter on plain rice with wonderful satisfaction. The key here is the better the ingredients, the better the taste. See the Soy Sauce and Butter recipe here! |
Ketjap Medja Back-in-Stock Also better known as Kecap Manis (soy sauce sweet), this Ketjap Medja is imported from Indonesia via Holland (the Dutch occupied Indonesia from 1602 to 1949) and is sweetened with a syrup of palm sugar. The Ketjap Medja consistency is like a thick, dark amber, late harvest grade b or c maple syrup, and is very dark in color. To the nose, it smells like soy sauce, just not as sharp, and though you can smell sweet, it doesn't smell sweet. Perhaps it does not smell refreshing or appealing. Quite frankly, it smells nothing like the taste. To the mouth, you can take a spoonful without the fear of a salty bomb that a straight soy sauce might instill upon you. It is smoky, it is sweet, and it finishes in this weird salty edge, like a candy of a Chinese preserved plum. And like the smell, the taste is hard to describe. There is no pucker producing bite to this quite delicious treat. This is the best secret ingredient when making a marinade for a flank steak. Drizzle into a fresh carrot soup. On its own it leans sweet, with the salty undertones that enhance the flavor and less adding a pronounced salt. Paring it with soy sauce, fish sauce, and or sesame oil, is my favorite way to use it. Recent use has been to lightly fry tofu in ghee, and then finish with Ketjap Medja, Shoyu, a touch of Black Garlic Molasses and a healthy sprinkle of sesame seeds on top of rice. One of the few essential pantry items I do not like to be without! The best I have tasted!!! "I love this ketjap manis. Just the right sweetness and thickness, without any chemical aftertaste like so many others. Last a good long time, keep it in the refrigerator and pull it out whenever you want sweet and salty to a dish. I use a squeeze bottle to "dress" plates and soups. And it is perfect for marinades." -- x Ketjap Medja #1 "Love this sauce for its thick sweet qualities. My favorite uses are in stir fry and for marinating and basting pork. I always keep some on hand!" -- laurel Shop Now for Ketjap Medja Sweet Soy! |
Fra' Mani Salame Nostrano Is Back-In-Stock! A shipment has just arrived! Salami we think of as slices. And as slices it is wonderful for it's robust flavor. It is this flavor that makes it more than just a sandwich. Think of small cubes, slices of slices, in pasta, in salad, pizza, tortilla, mac'n'cheese, and in your next omelette! And eating this Nostrano today reminded me how great, great salami is. We get so used to the pre-packaged stuff we forget that the good is really good! And I mean in every way. The real truth is that with this salame there is no unpleasant leftover taste of the unknown. And that is why this or any Fra' Mani is worth eating! Nostrano means "our own," and this is Fra' Mani's unique expression of a classic Northern Italian salame. Seasoned simply with sea salt, cracked black pepper, garlic and white wine, it is a touch milder than the salametto, yet still tangy and flavorful. Each Nostrano is tied by hand in a basket weave pattern. It is easily sliced thinly or thickly with a good sharp knife, and it's ideal for a party, a hungry family or as an addition to a large salumi platter. Fra' Mani pork comes from family farmers committed to the well-being of their animals and their land. The hogs are never given antibiotics, artificial growth hormones, growth-promoting agents or meat by-products. They eat only the finest grains and natural feed. This old-fashioned way to raise hogs produces pork of outstanding quality, which is the essential ingredient in all Fra' Mani salumi. Fra' Mani dry salami are made from the finest-quality fresh pork and natural hog casings. Hand-tied with natural twine and slowly mold ripened. Extended aging in the Fra' Mani cantina di stagionatura for highly-developed flavor and aroma. Fra' Mani Handcrafted Salumi is based in Berkeley, California, founded by nationally recognized Chef Paul Bertolli. The culmination of Bertolli's zeal for authentic handcrafted food, Fra'Mani brings the art of traditional Italian salumi to America's discriminating palates. Fra' Mani handcrafts salumi from the finest-quality, all-natural pork in the pastoral Italian tradition. Shop now for Fra' Mani Salume Nostrano! |
Marinated Flank Steak It is the Marinade - Recipe A terrific, tangy marinade for grilled meat or chicken. We love this marinated flank steak with a simple plate of rice and a green vegetable. Easy, quick to mix, the quality of your soy sauce makes all the difference. The sesame oil and the ginger are key ingredients, as well. See the Marinated Flank Steak Recipe! |
Pink Grapefruit and Gin this is a 3-part experience! Pop the top and get a resounding POP! (Ok so not always.) The first look in is a flat top glossy gel with little bubbles and slivers of grapefruit just below the surface. Dive your spoon in like it is cutting through a glassy pond in summer. The spoon, if withdrawn without scooping, will show a nicely covered surface with bits of gel. Without the influence of the bits and pieces of pink grapefruit, the gel still encompasses the flavor of a ginned-up fruit! Sweet, but not too sugary as the sharp edges of the grapefruit cut through to balance nicely. A bite with the pink grapefruit bits is just another excellent dimension overall. As the gel melts away, full of flavor, you chew the peel and it is so pleasing! Not giant chunks gnawing has to happen here, more like a chew you look forward to! It is a three-part experience. First the gel, full of delicious flavors combined to be one; next the bite or chew of the grapefruit giving body with little hits of pink grapefruit flavor; and finally, finishing with a trailing grapefruit nuance filled with a dry gin. What a joy to eat off a spoon...though a crisply toasted fresh bread would be the cat's meow! Shop now for Hawkshead Pink Grapefruit and Gin Marmalade! |
Sauvignon Blanc Agrodolce Vinegar In Italian, agrodolce means "sour and sweet," and this nuanced vinegar beautifully expresses both. Albert and Kim Katz have long been fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the flavors and natural sugars, with the bright and crisp acidity of authentic Orleans Method vinegar. The versatility of this elixir will expand your repertoire! For a simple salad dressing, add just a drizzle of olive oil, along with salt and pepper. You'll need less oil with the balanced acidity in Agrodolce than in your regular dressing recipe. Try Sauvignon Blanc vinegar in a pear, walnut, and blue cheese salad with a splash of walnut oil. It marries well with salads and other dishes that include goat cheese, or with goat cheese alone. Mix it with a bit of mustard, black pepper, herbs and olive oil to marinate chicken for the grill or to roast. Toss with peak summer tomatoes for a refreshing appetizer with fresh mozzarella. To achieve Agrodolce, they harvest Sauvignon Blanc grapes from the Suisun Valley that borders Napa on its west side. The grapes have intentionally been left on the vine for at least a month to six weeks longer than if they were to be made into a dry finished wine. By harvest time they are almost "raisiny" from their concentration of fruit and sugars. This is the same tradition used for hundreds of years to make the great Sauternes of France. The unfermented juice from the grapes is blended with their proprietary wine vinegar and slowly aged in oak barrels until it becomes a balanced Agrodolce Sauvignon Blanc vinegar. The finished vinegar is almost sherry-like in color and complexity with hints of vanilla from the wood, and sweet apricot, fig and pear from the late-harvest grapes - but all supported by a strict backbone of crisp acidity from the vinegar base. This Katz Sauvignon Blanc vinegar is a must-have condiment for any essential pantry! Shop now for Albert's and Kim's Agrodolce Sauvignon Blanc Vinegar! |
Chateau Virant AOC Olive Oil Amazing Gold Medal Award winning French Olive Oil! To the nose, it is wild and full of olive and is super tingly to the inner nostril hairs. The color is a light yellow green, without any dark shadows or edges on the spoon. To the tip of the tongue, there are some great wonderful soft touches. It feels good. The flavor of the oil is distinct and you can taste it here with just a touch. Full of richness, a mouthful will surprise you. It starts like a nice French oil, buttery and vapory and just as it disappears there is an explosion of olive and just before, if you pay attention, your nose will tingle again, and then you will get this, almost an assault, a large push of tickle, actually a massive tickle that makes you cough. Some might think it is a peppery finish, which it is, yet it is not an Italian peppery kick. It starts so round and finishes with a great olive cloud. The punch is the surprise and the flavor is so special. This is the best this oil has been in forever! Chateau Virant Famille Cheylan, AOP Huile d’Olive D’aix-en-Provence, is the Concours Général Agricole, Médaille d’OR (Gold Medal) winner, Paris 2020! Château Virant is produced by a family-run business. In the 1950s, they were the first in France to cultivate both, olive groves and vineyards and make use of both for commercial production. The olives are cold-pressed on the property the same day they're picked, and the oil is kept in stainless steel vats with balloon-like coverings, protecting the contents from any exposure. The groves are maintained throughout the year with great care. Overall, Chateau Virant's strict procedures in crop management, harvest, handling of the fruit and cleanliness and speed of oil production results in top-ranking in lab analysis by the French and European authorities. This distinctive French olive oil has won so often at the annual Agricultural Show in Paris - it won a gold medal 9 out of 10 consecutive years - that the French Ministry of Agriculture awarded it a special Prize of Excellence in 2002 and 2004, for representing one of the best producers for integrity in production and excellence in results. This is an Aix-en-Provence AOC olive oil, which, among other qualifications, means that it is a blend of the particular designated olive varieties, primarily the two "queen" olives of Provence, the Salonenque and the Aglandau, as well as as small amount (15% total) of Picholine, Grossanne and Lucques. Shop now for Chateau Virant! |
Flamigni Contadino Easter Colomba This mixed fruit here is the perfect match of Pear, Apple, Peach and Apricot in the wonderful cake/bread of Flamigni Colomba. This Italian Colomba fruit cake has not too much of anything, just about perfect of everything. I never pass up having a sample when no one is looking. Colomba is a very Italian thing. Panettone, as you know, has been well accepted here and most everywhere in the world. Still, panettone it is not "commonly" known. Colomba, is even less known. In Italy it is all important at Easter (Sunday April 4th) as part of the celebration. The best holidays are ones with food traditions! No matter if you celebrate or not, some of the best foods have a long history embedded in beliefs. And why they taste so good, as far as I can tell. Colomba is a panettone in dove's clothing. The dove went to Noah with an olive branch in its beak and has thus become a recognizable sign of peace. And why the Colomba is shaped to resemble a dove. Peace is a good thing. Shop now for Flamigni Contadino Easter Colomba! |
ChefShop Cocoa Powder! Great Stuff "Bought for truffle-making Christmas. Wow, this is the best! I have always loved Valhrona, but glad I gave this a try. I planned to share/ gift give, as 500 truffles later, I've hardly used any......... Can't say enough great things about it. ...." -- jodi Shop now for Cocoa Powder! |
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Got questions? Call or email and we will do our best to answer your questions! We love sharing our taste opinions about all our products. STORE HOURS: Monday thru Saturday: 10 to 5 Closed Sunday. Please let us know if you would like a private shopping time and we will do our best to accommodate you. We have multiple HEPA medical grade air filters running 24 hours a day now in the shop. Please keep in mind we are limiting the number of people in the shop at one time and masks are required. Please if you are feeling sick for any reason please choose a different time to visit. We may perform random temperature checks. | |
Last week's #1 Best Seller! Red and Black Currant Vinegar Perhaps one of the best out-of-this world tastes I have had in a long time. Pull the cork and inhale a nice whiff of fruity, sweet currant with a slight tickle that subtly reminds you this is a vinegar. The color in the spoon is wicked dark! Point a super-bright LED flashlight straight in and it is still dark with the edges showing a rich red color. Even though it is dark it is a very heartwarming and enticing color. Dip your tongue in a spoonful and it will make your tongue tingle. With the dip you get a little Welch’s grape juice feel, though not really. With a pursed lips sip from the spoon you get a full bodied feel right away. What a great flavor! Currant, which you may not know, is a little grape-like, or wine-like, maybe blueberry-like, too. What you know right away is that it is tasty. Tasty good!! Perhaps the flavor is like a pure cranberry juice, just a whole lot nicer. Or maybe it is a wine.... It has a twist, of course, and that is the vinegar. With a good taste from the spoon there is first flavor, full and rich. Next as you move the “flavor” around with your lips and tongue, not only is there a depth, there is an evolution of change in how it feels. At first, it feels like a full “bite” and then it spreads out giving you flavor, then it rolls up across the roof as your tongue spreads it out to the edges and down your cheeks, finishing very dry on the edges of your tongue. It tells you a story that it is a vinegar by pouncing at the back of your throat! Holy mackerel! This is soooo good! It has so many elements that all come together in progression to create this flavor that is identifiable and rewarding, all the while disappearing before you feel like the friendship has had a chance to become real. At first, I thought it would have a singular purpose. You know like for one dish, a one dish vinegar. Instead, I am thinking it is a salad, not just acid to greens, but a significant partner in every bite. Or a stew of meat and vegetables might benefit, well, like a wine that softens and sweetens the pot. Perhaps there should be restrictions on how you use it. Such as only with the fresh bounty of spring or summer tomatoes, vanilla ice cream with blueberries, or everyday in a new mixed drink. It is so interesting, it is the friend you meet in the speakeasy and talk all night long with about art and politics...this multi-faceted flavor rich vinegar is special. Just by the spoon you will be happy. This almost secret vinegar is a surprise. Mislabeled before it arrived, inside it is the delicious treat! Shop now for Acetoria's Red and Black Currant Vinegar!! 
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| This Week's Recipes |
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Basic Chocolate Ice Cream Recipe This is the most basic of ice cream recipes. We have found that ChefShop cocoa makes a great chocolate ice cream. Carrot Soup Recipe Crazy simple and good! Sausage and White Bean Stew Recipe |
| See what you missed in previous Newsletters |
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Amazing New Vinegar, Customer Faves, Choices Hot Chocolate Headlines, Flavor Packed Ingredients, Recipes and More Cold Pressed Quince, Green Walnut, Risotto, Recipes and More |
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