Chorizo Sampler

Spanish chorizo is a staple of charcuterie boards from London to Los Angeles, but not all of the dry cured meats are created equally. Imperial Chorizo is made in New York using the best Spanish paprika and time-tested curing techniques. With hot, mild and white varieties (made with oregano and nutmeg), there’s a flavor for everyone.

Arlo’s Honey Bear

Helping out the world’s dwindling honeybee population is Helen Kennedy, who owns the 14-acre Arlo’s Honey Farm in the hills of Kelowna in British Columbia. Her bees feed on dandelions, phacelia, Dutch white clover, sunflowers, elderberries, among other plants, and the resulting honey is exceedingly delicious. A spoonful of Arlo’s honey every day is a delicious way to boost your health.

Linen Napkins

Design student Blair Moore started Stitch to help fund her senior design thesis at Parsons. She makes all of her products by hand in her tiny NYC apartment, including the crisp, striped linen Dinner Napkins, which come in a set of four.