Almost Wasted
2.5mg THCPierce Abernathy on a journey to create a Delight using foraged ingredients from some of the Bay Area's most well known restaurants.
Delights made using the best ingredients of the season, with recipes created by our global community of chef collaborators. Seasonals are available in limited quantities while ingredients last.
Pierce Abernathy on a journey to create a Delight using foraged ingredients from some of the Bay Area's most well known restaurants.
An edible cocktail inspired by Kate Berlant and Jacqueline Novak’s favorite martini at Los Angeles steakhouse, Jar.
Our latest in a suite of sour Delights, designed to showcase bright fuchsia apples grown on Stan Devoto’s idyllic Sebastopol orchard.
A taste of Ojai’s Central Valley with juicy citrus and warm jalapeno that grow a stone’s throw from Rory’s Place in Ojai.
The People’s Choice Delight made with our most-requested fruit.
A collaboration with Nünchi creator Lexie Park, this Delight duo mimics boba tea’s layers of flavor before you stir.
A symbol of resistance made in collaboration with Susan Sarandon, Kate Berlant, MUNA, and Hannah Einbinder. 100% of profits donated to Pal Humanity, an Palestinian organization working to restore children’s education.
Created in collaboration with Chef Andres Giraldo Florez of Snail Bar in Oakland, to showcase the ingenuity of the East Bay’s first cave à manger.
Delights that carry the energy of our expanding orchard.
A salty-savory-sweet combo inspired by chef Julius Fiedler’s global travels.
In the beginning our ground cherries were planted by us, now they’re what we call “volunteers,” seeds from years prior that have started popping up in the garden all on their own.
We traveled with food journalist Dan Saladino from Riverside to Sicily to India’s Garo Hills, in search of the world’s rarest orange.
Ripe and jammy Fuyus that eat like a yogurt-covered persimmon.
Shinano Smiles, native to Japan, this precious “gifting” grape is prized for its fragrant juiciness and challenging cultivation.
