Dandelion Chocolate, one of our favorite collaborators and bean-to-bar makers, continues to inspire us with their dedication to crafting chocolate that’s simple to understand though oftentimes complicated to create. Their new Two-Ingredient Peanut Butter Cup (which could very well be the world’s first) is made of just 100% Ecuadorian Camino Verde cocoa beans and roasted Valencia peanuts. That’s it. There is no added sugar and, …
Much can be said of San Francisco, California‘s fourth-largest city, where culture abounds and the crowded streets afford ample opportunity to wander and find gems along the way. Strewn about are art institutions, small galleries, and coffee shops—and the independent ones are often on par with the better-known destinations. They’re scattered throughout the city, up and down its steepest hills and in the trenches of …
Courtesy of a bit of brilliance and plenty of taste-testing, Eclipse Foods‘ plant-based ice cream launched nationally this week, and certainly passes as dairy, if nobody mentions its ingredients. The Berkeley-based company, founded by plant-based food professionals Thomas Bowman and Aylon Steinhart, seeks to bypass the shortcomings of many dairy-free, nut-based, and even traditional milks by replicating the composition of the best milk from cows …
