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" ... Founded by Candice Koseba, the former chef and forager for SingleThread Farms, Sonoma County Bee Company makes raw honey in small batches, only collecting it from the hives from time to time as they are primarily maintained for survival. The honey is passed through a coarse screen so that the beneficial pollen grains are not strained out. Additionally, it is never heated so that the beneficial minerals that are natural to the honey are preserved. Sonoma County Bee Company donates 10% of their honey sales to the Sonoma County Beekeepers Association, a nonprofit that works toward having a thriving and sustainable bee population in Sonoma County. ... "
" ... I am a freelance writer specializing in the emerging cannabis and psychedelic spaces, with a special interest in the ways that baby boomers and older adults are experiencing these drugs at the personal, institutional and policy levels. I also follow developments in the scientific investigation of medicinal cannabis. Previously, I researched and wrote about ancient foodways as they are still practiced in the contemporary Galilee landscape. I published a culinary memoir and numerous articles, and lecture on this topic. A dedicated forager, I am fascinated by the unmediated and sustaining relationships between humans and plants. ... "
" ... It’s been long known that to accept the “honor and privilege” of cooking at the Greenwich Village town house where James Beard once lived, wrote and taught cooking, requires some serious cash. Though I’m told that the expense stipend has been increased over the years, it can still cost upwards of $25,000, what with travel and hotels, sous chefs other cooks and critical ingredients. And every PR person involved will urge the restaurant or chef to buy a table or two for writers and bloggers and influences and distant cousins of a forager they met in college. Backing for these outings has been made more difficult to garner as the Foundation handles it’s own sponsors (read, gets the wine and the money donated) and much more. Many emerging cooks, certainly ones from marginalized groups, have had a tough time even when they did get the golden ticket invite. ... "
" ... James Donaldson, the sole forager for The Botanist, checks the spearmint leaves he's been drying in ... [+] his new drying room. ... "