It opens up like a miniature grocery bag with handles to sit squarely in your mug of hot water.
Inside of it, organic tea leaves swell and swirl, steeping an exquisitely fresh tasting brew that’s smooth, satisfying and noticeably less tannic.
Take a taste of Ineeka teas, founded by a husband and wife team in Chicago whose families have been in the tea business for generations.
Shashank and Sumita Goel tout their company as the only completely vertically-integrated tea brand in North America. That means they grow their tea on family farms along 15,000 acres in the Himalayas north of India and package the teas, themselves.
Ineeka (“little Earth” in Sanskrit”) grows their tea organically and biodynamically in self-contained systems. For instance, the animals on the farms eat the food grown on the farms. In turn, their manure fertilizes the soil. The company employs 25,000 people who also live on the farms. As Fair Trade certified, the company pays higher than wages than the industry norm, too.
But of course, the proof is in the taste.
Haven’t you scratched your head over the fact that there was an Edible San Francisco, Edible Marin, Edible Monterey Bay and so many others — yet no Edible Silicon Valley magazine?
Wonder no more.
Now, there is one.
Edible Silicon Valley debuted its first issue this month.
Yours truly is proud to be a regular writer for the new publication. Enjoy my first story for the magazine, a profile of Jesse Cool, the Peninsula chef-restaurateur who’s been a long-time champion of sustainable, organic and local foods.
Find yourself in a salad rut this holiday season, where you’re noshing the same ol’ citrus-, persimmon- or apple-topped one over and over again?
Ecopia Farms wants to help break that ho-hum cycle.
The innovative Campbell organic farm, founded by a former CEO of Solectron and a former president of Lockheed Martin Missiles & Space, grows gourmet micro-lettuces indoors under LED lights that now grace the plates of some of the Bay Area’s best restaurants. Now, it’s just introduced two salad kits for consumers.
Each kit comes complete with the farm’s artisan lettuce mix and micro-herbs. The “Holiday Salad” includes Point Reyes blue cheese, candied walnuts, brandied pears, a spiced apple cider vinaigrette, and Maldon salt. The “Winter Salad” includes pickled butternut squash, quinoa with currants, candied pumpkin seeds, Maldon salt and a tangy lemon vinaigrette.
With so much artisan-made, specialty salumi to be found these days, it’s easy to find yourself turning up your nose at the standard selection in the local supermarket.
San Francisco’s Columbus salumeria wants to change that mindset with its new Farm to Fork Naturals.
Founded in 1917, the company has launched a new line of products made with sustainable practices. The animals used are hormone-free. The meats are also nitrate-free, except for those that occur naturally during the curing process.
Recently, I had a chance to try samples of the new products, which are available in Sprouts grocery stores. More supermarkets are expected to carry them soon. They come pre-sliced, so they’re ready to use in a jiffy.
The latest culinary rock star appropriately enough sports a mane of long blond hair, a scruffy beard, a too-cool aura and a laid-back cerebral nature.
If Rene Redzepi put Danish cooking on the map when his Noma restaurant in Copenhagen was named San Pelligrino’s “Best Restaurant” in the world for three years running, then Swedish sensation Magnus Nilsson of Fäviken Magasinet has only solidified the fact that Nordic cuisine’s moment has arrived with a wallop.
Nilsson, who previously cooked at three-Michelin starred L’Astrance in Paris and is a trained sommelier, took over Fäviken Magasinet in a remote, rural part of Sweden four years ago. The rather improbable restaurant is located in an isolated 24,000-acre hunting estate. Like Redzepi, Nilsson is all about cooking only with local ingredients. That may be fine in temperate California. It’s a whole ‘nother thing in the wilderness of northwestern Sweden, where the winters are beyond brutal.
Even so, Nilsson, who’s not yet 30 years old, has managed to turn this tiny, isolated 12-seat restaurant into not only one of the Top 50 in the world, but the most talked-about sensation these days in the culinary stratosphere.
With the launch of his first cookbook, “Fäviken” (Phaidon), he’s been bringing a taste of his innovative cuisine to the United States, including to Coi in San Francisco, where he cooked an extraordinary dinner with Chef-Proprietor Daniel Patterson on Saturday, to which I was fortunate to be invited as a guest.