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  • Our foods are prepared with traditional culinary techniques that not only preserve nutrients but actually increase nutrient density and bio-availability. These techniques include culturing, fermenting, salt-soaking, slow dehydrating, a liberal use of healthy traditional virgin fats (coconut, red palm, macadamia, olive, tallow), inclusion of organ meats and exclusive use of clean, local, sustainably produced grass fed meats into our recipes to create not only healthy, but nostalgically delicious meals. We encourage our customers to treat our products as food concentrates to supplement the nutrient density of their regular diets. Items you will find on a dinner or class menu…items you can pick up in our store are marked in red. 
    • Bone Broths
    • Stews and soups
    • Locally Made Lamb, Pork & Beef Sausages, Lamb Burgers with Hearts, pates
    • Sauces and dressings: 3-oil Mayonnaise, Potted Salmon
    • Fruit preserves
    • Cultured vegetables, sauerkrauts & Brines
    • Gluten free Desserts
    • Lacto-fermented sodas, house-made kombucha, beet kvass
    • Soaked grain and bean dishes
    • Coconut- Date truffles
    • Breads made from sprouted grain, slow fermented with wild yeasts
    • Saturated vegetable fats, ghee and pork lard
    • Organ Meats from Pastured Animals
    • Heirloom Pastured Chicken & Duck Eggs
    • Frozen line caught salmon fillets
    • Cultured Dairy Products
    • Starter Cultures