6 Products to Step Up Your Barbecue Game

Written by: Madelyn Gagnon

Fourth of July is the perfect day to spend time with family and friends around the grill. But this year, stand out from the basics and transform your party with this mix of products that enhance your meal, as well as your grilling skills. Brooklyn Brine Co. is whipping up some one-of-a-kind pickle creations that […]


Read

Flo Bertheau: The Mindful Chef

Meal Delivery in the Service of Health

Written by: Amanda Kay Mannshahia

What do you do with a negative medical diagnosis? Do you ask for a “cure”? Try to get on the fastest acting medication? Or do you embark on a journey to discover health by a means other than prescription pills and hospital visits. For Florence Bertheau, it was the 2008 diagnosis of her daughter’s Autism […]


Read

Craft Elixirs

Alchemy at its Finest

Written by: Amanda Kay Mannshahia

For generations, ancient alchemists spent their lives searching for the elixir of life. Through a seemingly magical process of transformation and creation, they strived to find the key to eternal life. However, as history has shown, we’ve yet to unlock the mystery of such a formula. At Craft Elixirs, the modern-day alchemists behind artisanal THC-infused […]


Read

Candy Tamales

Decolonize Your Diet’s Xocolatamal (Chocolate Tamale)

Written by: Amanda Kay Mannshahia

Everyone loves the holidays, and most importantly, holiday food. But this holiday season, instead of sticking to a traditional menu, spice things up with this twist on a traditional Mexican delicacy. Voted “Best Vegetarian Tamale” in a 2013 community tamale competition, the recipe for these mouth-watering xocolatamales can be found in Decolonize your Diet: Plant […]


Read

Alaska Crab Beignets

Alaska’s Wild Harvest

At Tutka Bay Lodge, Foraging is as natural as Alaska Seafood

Written by: Roger Morris

We are at Tutka Bay Lodge, which overlooks an inlet of Kachemak Bay—a 40-minute floatplane flight south of Anchorage—learning more about Alaska seafood and how to prepare it. But almost as important as the seafood itself, at Tutka Bay, the Dixons and their guides wouldn’t think about meal planning without first foraging in the dense woods and along the rocky seashore for ingredients to accompany the bounty from the nearby oceans and rivers.








Read

Chef john Ash

Chef John Ash

Renowned chef, author and teacher, Sonoma County, CA

Written by: Jesse Hom-Dawson

John Ash has been a prominent figure in the Northern California food community for over 30 years, opening his namesake restaurant John Ash & Company in 1980. Since then, he’s published four cookbooks, won numerous awards and spends his time teaching, consulting and speaking, at various events around the country. As a pioneer of high-end […]



Read

Sorrel Pesto

Sorrel: The Pungent Plant

A Flavorful and Leafy Green that can spice up a variety of dishes

Written by: Jesse Hom-Dawson

A perennial herb related to rhubarb and buckwheat, sorrel (not to be mistaken with the Jamaican hibiscus drink, also called sorrel) is a leafy green that resembles spinach in looks, but mimics arugula in taste with its bright and slightly bitter flavor. In season from spring through summer, sorrel is a versatile ingredient that can […]



Read

Chef Victor Scargle

Executive Chef of Lucy Restaurant & Bar at Bardessono in Yountville, CA

Written by: Jesse Hom-Dawson

  Chef Victor Scargle may have a varied and impressive resume, ranging from Michael Mina’s Aqua to Cindy Pawlcyn’s Go Fish, but what remains constant is his dedication to using local and seasonal ingredients in his cooking, in the kitchen, at work and at home. It’s understandable then, when The Clever Root asked him for […]



Read