The Baobab
Wisdom is like a baobab tree; no one individual can embrace it. ~Akan Proverb
The word “superfruit” has been thrown around a lot to describe the nutritional strengths of various fruits: blueberries, acaí berries, avocados, bananas, blackberries and more, but there is one superfruit that most people outside of Africa haven’t heard of: the Baobab, one of the most nutrient rich fruits on the planet. Read more 
Idaho Snowberry Honey
Marvel at the beauty and simplicity of nature’s perfect sweet. Honey really is one of nature’s miracles transforming nature’s nectar and flower dust into liquid gold.
Honeybees are the original locavores and artisan producers of food that bears the imprint of where the honey is made with the not so subtle nuances of flavor, sweetness, color and consistency revealed in each batch. Whether the bees gathered the nectar and pollen from the blossoms on the Tupelo trees in Florida or the blossoms from the Snowberry bush in Idaho, each honey bears the unmistakable imprint of where it was made. Hence, the types of honey often reflect the source of the nectar and pollen be it wildflower, lavender, clover, citrus orange blossom, or the Idaho Snowberry. Read more
Veggie-Go’s
Most fruit leathers are made from fruit puree concentrate (usually apple) combined with juice concentrate but not Veggie-Go’s by Naked Edge Snacks of Boulder, Colorado. Made with whole organic fruits and vegetables, spices, and organic flax seeds, Veggie-Go’s are delicious snack leathers with no added sugar and only 2-4 grams of naturally occurring sugar in each serving (most fruit leathers have 8-12 grams of sugar per serving). Gluten-free, non-GMO verified, kosher, vegetarian, and vegan, Veggie-Go’s are a delicious snack for both kids and adults. Read more
“Tongues of Flame”
And suddenly the whole Pandora’s box of race, with all the unconscious, unintended, even unrecognized withholdings of respect, status, privilege, even rights we never thought about, much less understood at the time, embedded as they were in custom and usage, would open up to silence us completely.
Flax Granola by CCB and G
Flax Granola by Columbia County Bread and Granola (CCB and G) wins the prize for the most unique and forward thinking granola on the market by making a line of granola without added oils and challenging the traditional recipe for granola that calls for oats as a base. Instead, the company relies on flax seeds, baking them slowly at a low temperature to preserve the integrity of flax’s rich omega 3 fatty acids and to provide the crunchy texture granola fans have come to expect. But that’s not all. The company uses spices including nutmeg, cinnamon, and cloves to give the granola a slightly sweet yet savory flavor.
Maya Kaimal Simmer Sauces
The aroma of fresh curry leaves cracking in hot oil with mustard seeds and dried chilies led Maya Kaimal, a graduate of Pomona College to become an award-winning cookbook author and a leading authority on Indian cuisine. Taking her passion one step further, Maya decided to take those recipes and cook her homemade sauces using wholesome and all natural ingredients and traditional techniques like caramelizing onions and toasting spices to build deep layered flavors in the sauces that most of us only know from restaurants. Bottling up those sauces and selling them through grocery stores and on-line retailers was the next logical step to bring Indian cuisine into our own kitchens. Read more
Cacao Sweets and Treats on a “Sundae”
Sunday evenings usually signify the end of the weekend so what better way to end the day then with a sundae topped with Dark Chocolate Hot Fudge or Salted Caramel Sauce by Cacao Sweets & Treats? Two luscious and decadent sauces poured over ice cream are hard to beat with the most difficult decision being which sauce to choose: the rich, dark chocolate hot fudge sauce or the creamy, silky caramel sauce with a hint of Himalayan pink salt? Both sauces will turn an ordinary Sunday into a scrumptious sundae. Read more
“The Soul of All Living Creatures”
Evolution favors the wolf who focuses on what matters most: finding food, remaining healthy, resting, breeding, caring for young – not confronting and dominating others. The same is true for all species.
Several weeks ago, the New York Times Magazine published “Zoo Animals And Their Discontents,” an article about Dr. Vint Virga, a veterinarian and animal behaviorist who tends to the psychological welfare of animals in captivity. Virga is to zoo animals what Freud, Frankl, and Jung were to humans. So, when an animal in captivity displays anxiety, depression, phobias, obsessive-compulsive behavior and other maladies, Virga is called in to diagnose and treat the afflicted animal. Read more
Granola Lab Granola
Granola Lab is a very special and exceptional oat-based granola made in Brooklyn, New York (which seems to have more innovative food companies per capita than anywhere else). All natural and preservative-free, Granola Lab Granola is bold, super flavorful and full of healthy oats, nuts, seeds, dried fruit, and spices guaranteed to wake up your taste buds with every bite. Dairy-free, wheat-free, GMO-free and certified delicious, Granola Lab makes five varieties of not-too-sweet and savory granola, all of which can be enjoyed for breakfast, an afternoon pick-me-up, sprinkled on yogurt or ice cream, or as a perfect snack any time of day. Read more
Sukhi’s Potato Samosa
Samosas – flaky pastries with savory fillings – are a popular finger food in the Middle East and Asia, especially India and Pakistan where the fillings are often made of potatoes, onions, peas, lentils, and sometimes poultry or meat. In the United States, samosas are widely available at Indian restaurants, supermarkets, and most recently, at grocery stores in the frozen food section under the name of Sukhi’s Gourmet Indian Foods: Indian Bites. Read more
Paddock Post 