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.
Available in three iterations (smooth, swirl or dot), HAY’s Sip Straws are made from colorful, dishwasher-safe borosilicate glass. Crafted to resemble plastic straws, these eco-friendly versions can be used with hot or cold drinks. Each set comes with six straws in six different hues—and a cleaning brush.
Handmade from organic cotton, Etee’s reusable food wraps are sustainable and compostable alternatives to plastic and paper bags. Available in sets of three, these medium-sized wraps “activate” and become tacky with the warmth of your hands, and can be used for fruits, nuts, and sandwiches—anything. Each one offers some 120+ uses and they can be composted when they’re no longer adhesive.
A blend of chocolate, cocoa nibs from Costa Rica, Himalayan salt and black pepper, Xocol’s Cacao Holic Salt accents dishes with a savory/sweet twist. Made in Kagoshima, Japan, the seasoning isn’t delicate; all of the components unite to amp of the flavor profile of whatever they’re added to.
Commemorating the 50th anniversary of the first moon landing, Seattle Chocolate and The Museum of Flight concocted an out-of-this-world bar. Featuring a delightfully rich and creamy milk chocolate truffle base and popping rock candy, it’s a playful treat that’s drenched in nostalgia—right down to the Jessica Allen-designed packaging.
Vegan and gluten-free, From The Ground Up’s take on the classic pretzel is made from cauliflower and cassava flour—the product of a dried and ground cassava root. With only 1.5 grams of fat and 23 grams of carbs, they’re healthier that traditional pretzels, but still offer the same crunchy satisfaction. With a subtle cauliflower aftertaste, these snacks are available as pretzel sticks or twists. (Price listed if for a pack of six.)
Inspired by the lack of affordable, well-designed furniture, Dims. launched to fill a void. Addressing needs in his own home, founder Eugene Kim set out to tap designers for cornerstone pieces and to offer transparent pricing and sourcing. This Barbican Trolley, in “Wimbledon Green,” is modern, minimal and multi-functional. Whether placed in a kitchen for extra counter space or used as a roving cart at a party, it’s a well-designed and functional piece that’s available at an accessible price. Perhaps best of all, it comes pre-assembled.
Handcrafted by Canadian studio Concrete Cat, this striking Lazy Susan is made from pigmented concrete and is available in lots of otherworldly colorways. Some 14 inches in diameter, each one is handmade, unique and a striking addition to the home.
Crafted from borosilicate glass, this Closca bottle is an eco-friendly water vessel you can wear. Thanks to its secure proprietary “FidLock” system, a silicone wrap exterior can be latched onto a bike, stroller, bag, and more. The BPA-free bottle comes with an infuser for those who want to flavor their water, and also offers dual openings (at the lip and the base) for easy washing. Further, the Closca Water App offers information on closest fill-up stations so users can avoid single-use plastic at all times.
Musa Dağdeviren’s The Turkish Cookbook is a sprawling how-to on the country’s cuisine. It features a whopping 500+ recipes, ranging from classics like bulgur, kebabs and baklava to lesser-known regional treats like milk-poached fish and stuffed quince. With a somewhat old-world vibe, the book is rich and vibrant—much like the cuisine. Istanbul-based, Nizip-born chef Dağdeviren focuses on history and culture, and this book adds to his ongoing bid to keep his country’s culinary traditions alive.
Perfect for rookie cannabis cooks, Edibles is 130+ pages of low-dose sweet and savory snacks that are perfect for sharing. Beyond the classic pot brownie (which is included), there are mac-n-cheese bites, sliders, tea sandwiches, cheesecakes, apple crumble and more. The introduction explains all the vital details—from strains to potency, odors and terpenes; to the benefits of various cannabinoids; dosage and equipment. Of course, there are plenty of dairy- and gluten-free recipes too.
By chef and former farmer Abra Berens, Ruffage is a cookbook dedicated to vegetables. With a personal tone and a practical approach, the book contains 100+ recipes for everything from beets to turnips, sunchokes, peas and beyond. With an introduction including a glossary and a guide to a strong pantry, it’s a cookbook that’s entirely pragmatic and approachable, but the dishes themselves are at times decadent and always appealing.