A snack of Chocolate Almond Butter? Justin’s makes it super easy to do so.
Justin Gold was a vegetarian with an athletic lifestyle when he started whipping up his own nut butters in his Boulder, CO home.
It wasn’t long before he was packing them in 16-ounce jars to sell at local stores.
As an outdoorsy kind of guy, though, it dawned on him that so many energy bars and goos were just packed with sugar, not to mention pretty lacking in flavor. So, he thought, “Why not package his nut butters in on-the-go individual squeeze packets”?
Justin’s nut butters come in eight flavors. They’re all natural, made with dry-roasted nuts, organic cane sugar, palm fruit oil, vanilla and sea salt, as well as organic cocoa and organic cocoa butter in the chocolate varieties.
The nut butters stay fresh until you open the packet. Just knead the packet a little before opening to soften the nut butter and to incorporate the oil that naturally tends to separate out.
Rediscovering the cookies I loved as a kid.
If you’re a long-time or native San Franciscan like myself, you probably grew up with these Danish butter cookies.
My aunt would bestow a box on our family every Christmas. The box would be lined with rows of five different types of golden-hued cookies. The oatmeal was always my favorite, and the one I reached for first.
When my aunt retired, so did the cookie gift-giving. And I never had them again.
Bently Ranch New York steak right off the grill.
Bently Ranch of Minden, NV aims to do things the right way.
It started out in 1997, raising cattle for the commodity market. But two years ago, family member and San Francisco local Christopher Bently started raising the cows on pasture to create premium grass-fed, dry-aged beef.
Today, the farm also produces hay for other regional farms, and takes in for no charge everything from yard debris to leaves and grass from its neighbors that goes into creating compost for the ranch.
As noble as those efforts are, the real test, of course, is in the taste of the beef.
Now, it’s a lot easier to try it for yourself, as Bently Ranch just launched a new online store last month.
Imagine tasting four different vanilla ice creams, each sourced with vanilla from a different country.
The same concept of single-origin that’s been applied to coffees and chocolate bars now comes to premium ice cream.
Los Angeles-based Choctal has done just that with its chocolate and vanilla ice creams. Think four different kinds of vanilla ice cream plus four different kinds of chocolate ice cream. How’s that for a surprising way to introduce variety?
The ice creams come in these flavors: Madagascar Vanilla, Mexican Vanilla, Papua New Guinea Vanilla, Indonesian Vanilla, Ghana Chocolate, Kalimantan Chocolate, Dominican Chocolate and Costa Rican Chocolate.
They are made with single-0rigin chocolate and vanilla sourced from around the world. The ice creams are made without eggs or gluten.
True Gentleman’s Jerky in Sinsa Korean Flavored BBQ flavor.
When I — or most women — are in need of a snack, we reach for fruit, yogurt, a handful of granola, a cookie or some pretzels.
It’s meat. Always.
My husband could have had a burger for lunch and could be preparing a leg of lamb for dinner, yet if he gets the munchies, he’ll still crave a meat product of some sort.
That’s a little of the spirit behind True Gentlemen’s Jerky. It was founded by a group of guys who all went to Cal Poly San Luis Obispo together. In search of the perfect snack, they started making their own beef jerky based on a family recipe. Before long, a business was born.
True Gentlemen’s Jerky is made in the Sacramento area from Northern California beef. Recently, I had a chance to try samples.