By C.J. Hirschfield
I’ve got to believe that many people are turning to cannabis, wine, and the support of loving family members to get through our current pandemic. And to the extent that each of these supports have been grown organically, all the better.
Curated and adapted by Gary Meyer
Spices from the Oaktown Spice Shop can take a very good dish to new levels.
C.J. Hirschfield wrote about Oaktown as they have adapted during the pandemic to provide their goods to home chefs around the world. EatDrinkFilms has chosen some recipes and comments from their website (plus one of our own) to get you started.
There is a full meal starting with Bloody Mary cocktails, a zucchini salad, strawberry spaghetti, and chewy molasses cookies for dessert; plus great popcorn idea to eat while watching an after-dinner movie.
By Michael Cecconi
Here is a recipe for a basic sour cocktail with plenty of variations listed. I am hoping to inspire people to work with what they have, yet still make great, interesting cocktails.
by Julie Lindow
My fancy future breakfast includes sheep-milk yogurt, farm-direct and organic coffee with mushroom creamer, breakfast chocolate, pasta, California honey, and a Moringa green shake. That is exactly what I ate at the 2020 Winter Fancy Food Show in San Francisco, California. As I ate, I learned that in the future, food will be sustainable, organic, fair trade, or rather farm direct, and nutrient dense.
By Julie Lindow
Focus, focus, focus on Moringa! I just drank a Kuli Kuli raspberry, acai, Lion’s Mane mushroom, and most importantly, Moringa dietary supplement shot—it is nourishing my mind right now as I write. It tastes like slightly sweet matcha tea with raspberry and lemon. Yum!
by Julie Lindow
Cocktails are a wonderful way to celebrate special occasions and the holidays. I don’t drink a lot so when I do, I want my cocktail to be an extraordinary experience. During the past few years, I have developed several cocktails to commemorate various occasions in my family and friend’s lives. Gary Meyer told me that Eat Drink Film readers love new recipes, so I thought that sharing these with all of you might be a welcome gift. These recipes are simple and can be made in large batches for holiday parties. I developed these cocktails without outside influence, but I would not be surprised if others have come up with similar recipes, so I don’t claim any ownership over these gems.