Each bag tells you the origins of the beans and when they were roasted.
Magazines, newspapers, farm-fresh produce boxes, artisan chocolates, and a whole lot more. You can get most anything these days by subscription service delivered right to your door. So why not single-origin coffee beans?
Moustache Coffee Club offers just that.
The Los Angeles-based company sources freshly roasted, single origin beans every week from small-batch, Los Angeles-area roasters and ships them to you at home or your office. You choose the frequency: weekly, bi-weekly or monthly.
A novel new cereal.
I don’t think I’m alone when I say I’m in awe of the two guys behind Back to the Roots.
Nikhil Arora and Alejandro Velez had just graduated from the Hass School of Business at the University of California, Berkeley when they turned their backs on lucrative job offers in investment banking and business consulting. Instead, they turned their attention to starting their own business — creating DIY mushroom-growing kits using spent Peet’s coffee grounds.
That single product launched them at Whole Foods and other major retailers. Next, their Back to the Roots company devised a Water Garden, a self-cleaning fish tank that grows fresh herbs in a compact aquaponics system.
Now, they’ve set their sights on the cereal industry. The result is Organic Stoneground Flakes ($4.99 for an 11-ounce container), which bills itself as the first U.S. grown, 100 percent stoneground cereal on the market. It’s made with only three ingredients: organic, non-GMO stoneground whole wheat from California, sea salt from the San Francisco Bay, and a touch of organic cane sugar from Florida.
Push aside the Greek. Make way for Icelandic yogurt. This one is full of shreds of coconut.
Remember the first time you went gah-gah for Greek yogurt?
Then, prepare to go insane for the Icelandic style.
I admit I’d never had Icelandic yogurt (skyr) until recently when Petaluma’s Smari sent me samples to try.
In short, they blew my taste buds away.
Icelandic yogurt has been made for generations from nonfat milk that’s heated with a culture, then strained and strained again. Smari makes its from organic, grass-fed Jersey and Guernsey milk, which is thicker, richer and more nutrient-dense than most. While its original yogurts were made from skim milk, it recently introduced the first Icelandic-style yogurts made with whole milk.
What you notice with these yogurts is how exceedingly creamy and thick they are, especially the whole milk varieties. They’re the consistency of a decadent pudding.
Umpqua oatmeal contains a generous amount of custom-milled oats.
Umpqua. Say it with me now, “ump-kwah.”
Not that you need to be able to pronounce it to enjoy this premium single-serve oatmeal product.
Named for the valley of the same moniker in Southern Oregon, it’s where this oatmeal product was developed by a couple of moms who were tired of feeding their kids mass-produced oatmeal packets that contained a whole lot more than good-for-you oats.
What makes their oatmeal different is that it’s made with custom-milled oats. So much so, that they’re actually groats — the whole hulled grain — that cook up more chewy rather than mushy and include more fiber.
Because the oatmeal is made in a manufacturing plant that also produces wheat products, it is not certified gluten-free. However, the makers say that the oats consistently test within the acceptable tolerance level for gluten-free certification.
Miso Ramen in a flash — with the help of Nona Lim.
Bowls of brothy noodles are the ultimate comfort dish. But you can work yourself into a tizzy in the time and care it takes to create one from scratch.
Oakland’s Nona Lim makes it easy to enjoy your favorite Asian noodle bowl in a flash. Lim grew up in Singapore, and worked as a consultant in the tech industry, all the while training competitively in fencing. After moving to the food-centric Bay Area, she knew she wanted to start a business built around healthful and tasty food.
Her broths, soups and noodles are made in small batches. Find them in the refrigerated section at such stores as Draeger’s, Sigona’s, and Whole Foods for about $4.40 per package.
I had a chance to taste a couple of samples recently. The broths are super convenient — all you have to do is warm them up in a saucepan. The noodles — wide Pad See Ew, flat Laksa ones, and thinner Pad Thai ones — are all made from rice, so they’re gluten-free. Just boil them in water for a minute, drain, then add to your bowl of broth.
Then, get as creative as you like by adding tofu, chicken, mushrooms, cabbage, Sriracha, green onions — or pretty much anything you like.