Made from a blend of cotton and polyester, these Scholten & Baijings-designed tea towels from HAY make for an easy, eco-friendly alternative to paper towels. They’re wider and longer than traditional tea towels, in order to promote absorbency. Available in six different colorways, each set comes with two contrasting towels.
Explicitly defined as potent, but dosed to be divvied out into 10mg shots, Colorado-based Keef Brand’s THC-infused lemonade is a sweet and summery addition to any virgin base. Whether it’s mixed into sparkling water (our preference) or into a complex mocktail, the lemon flavor tastes more like a lemon candy than artificial lemon flavoring. Plus, it grants a sizable dose of Vitamin C, B3, B6 and B12. To find it near you, refer to Keef Brands’ product locator page.
Packaged as a set of five, STRAWGRACE’s straws are crafted from laboratory-grade glass and are BPA-, lead- and plastic-free. Each straw has a different hued tip (teal, yellow, green red or blue) so sippers can keep track of their drink. They’re also easy to wash as there are no bends, and each set comes with two cleaning brushes.
Spicy, smoky and funky—this sambal-inspired hot sauce is a collaboration between chef Edward Lee and Bourbon Barrel Foods. With a base of fermented chili bean paste, the sauce is then blended with fish and soy sauce providing an umami kick. The result combines flavors from Southeast Asia and the American South for something quite special.
A non-alcoholic standout in Suntory’s beverage portfolio, BOSS Coffee is a line of canned, caffeinated drinks. One of our favorites from the range, the Cold Café Au Lait, is now available stateside after years of success in Japan. Its perfectly proportioned formula of flash-brewed coffee, cream and sweetness afford easy drinking in all seasons. For the listed price you’ll receive 12 eight-ounce cans (with the brand’s William Faulkner-depicting logo)—which are best served cold or over ice.
Czech natural winemaker Milan Nestarec’s Danger 380 Volts is a funky and dry pétillant naturel that includes refreshing notes of apple, grapefruit and white peach. Crafted in the pétillant naturel style (aka the méthode ancestrale, in which wines are bottled before initial fermentation is finished, resulting in a natural sparkling), it’s slightly bubbly, cloudy and has an almost cider-like quality.
Inspired by the famed sandwich that’s been served at the Master’s Tournament since 1934, Lillie’s Q fuses crunchy kettle chips with delectable pimento cheese flavor. The traditional southern staple becomes snackable and sharable in these crisp snacks. For the listed price, you’ll receive 12 5oz bags.
Elements is a line of tonics that are made to help with energy, calmness and focus. Our favorite, Vitality, proves to be a caffeine-free boost for early morning workouts or end of day events. Using adaptogens (in this instance, clinically-tested doses), the tonic balances hormones and inspires energy, courtesy of ginseng and rhodiola. It has a deep, almost orange-like flavor and just three full droppers are intended to be mixed with a full glass of water.
Collaborating with PMIA (Proudly Made in Africa), MIA’s confectionary offerings are made entirely in African countries and benefit local communities. This bar in particular—which employs rich, dark chocolate and baobab powder (a superfood with numerous health benefits) from Madagascar—is slightly salty, but leaves a fresh, red fruit flavor behind. Price is in Pounds.
Featuring NASA’s superior logo—the Worm—AstroReality’s Space Mug is a portal to the cosmos, and a nod to the often irregular shapes of satellites and spacecrafts. Using AR’s augmented reality app, you can look down at Earth (which is 500 million square kilometers away) through the bottom of the mug. Hover the app over the cup’s interior and a window will appear: you’ll be able to see the Amazon Rainforest, Vatnajökull National Park in Iceland, the Himalayas, Grand Canyon and much more. And, when you’re not exploring Earth from above, the ceramic mug doubles as an excellent vessel for coffee or tea.
Leaning into traditional medicine that’s healed for thousands of years, PLNT Blend packs turmeric and ginger into a hemp-based drink in order to help cleanse and calm your gut. With 15mg of full-spectrum hemp, the beverage offers a sense of ease, while the ginger provides plenty of zest. Available by the case, you’ll get six bottles for the listed price.
Gluten-free and vegan, Hippeas chickpea puffs are high in fiber and protein but low in fat. The super-crunchy snacks are made with all-natural ingredients and come in various flavors (from BBQ to vegan cheddar), but our pick is the zesty and slightly spicy Sriracha Sunshine.
Wilde Brands recently debuted a Himalayan Pink Salt flavor for their chicken chips (thinly cut pieces of chicken fried with tapioca flour) and it offers a complex, delectable taste, along with the high-protein nutritional value that their other snacks do. With zero grams of sugar and a low carb count, these will satisfy even the biggest potato chip enthusiast. A box includes four bags of chicken chips.
Available on Kickstarter now, MiiR’s Pourigami pour-over system is a carry-able coffee maker that doesn’t succumb to the constraints of instant coffee alternatives or clunky camping presses. Three sleek slats of stainless steel (in black, stainless steel or white) interlock and form a nest for coffee filters. The system weighs just four ounces and, when unassembled, packs flat. Testing it out at this year’s Outdoor Retailer, we observed that it outperforms presses and clears a significant amount of space in your backpack.
Buying in bulk to reduce the amount of packaging waste we use requires employing other storage vessels. Stasher’s reusable stand-up bags are constructed from non-toxic 100% pure platinum silicone that’s safe for dishwashers and microwaves. Each can hold 56 fluid ounces (or 12 cups dry) and they are available in aqua or clear.
Rirkrit Tiravanija and Antto Melasniemi’s The Bastard Cookbook is part cooking guide and part exploration of cosmopolitanism. Inside there are recipes from Tiravanija and Melasniemi (aka the “Bastard Brothers”) accompanied by interviews with chefs and purveyors, insights from journalists and scholars and plenty of photography. The pair has cooked together everywhere—from Bangkok, Venice and Stockholm to Basel, Hong Kong and NYC—and The Bastard Cookbook is their experiences in summation.