Food
What we eat, drink, and keep in the pantry.
Ingredients we reach for more than once, recipes we go back to, and the people who grow and make what ends up on the table.
A sourdough starter, kept alive for three years.
It's been fed twice a day, travelled between three kitchens, and survived one very close call in a fridge that got unplugged for a weekend. It's called Beryl. This is what we've learned from keeping her alive.
Currently on the shelf
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Things we cook more than once
The Five-Minute Herb Sauce
For roasted vegetables, sourdough, or eating straight from the spoon.
Weeknight Lentils, Done Properly
One pot, thirty minutes, and better the next day as leftovers.
Five-Ingredient Dinners for the Week Ahead
No new equipment, no long shop. Just five things, done properly, on repeat.
What we're drinking this month
Nothing here is a permanent product line — just what's in the fridge and cupboard right now.
Ginger kombucha
Brewed in small batches by a producer two towns over. Sharp, not sweet.
Loose rooibos
Unblended, from a single farm in the Cederberg. No flavouring needed.
Cold-brew, no sugar
Steeped for eighteen hours. We've stopped needing anything in it.
The people growing and making what we carry
The grower behind our olive oil
A single estate in Sicily, harvested by hand every October.
The beekeeper behind our honey
Forty hives, moved twice a year to follow what's flowering.
Where our salt is harvested
Hand-raked from shallow pans on the West Coast, dried in the open air.