Reimagining edibles from an
evolving, regenerative perspective.

Sour Grape begins with ultra-ripe, sun-grown Concord grapes from Hummingbird Ranch in the Santa Cruz Mountains, pressed by hand for full skin contact.

Fresh lime juice and zest, coated in house-made Xi Muoi: A salty plum powder made from pickled then dehydrated green plums. Infused with 1:1 THC:CBD (2.5mg each).

Precious Shinano Smile grape juice steeped with organic ginger and fruity pink peppercorns. Made in collaboration with family-run Magical Grapes Farm and Chef Virgilio Martinez.

Grape vines at Magical Grapes in Ventura, California.

“We decided to grow Japanese grapes here and spread the taste of Japan. It’s a unique experience, very different from the American grape. It’s juicy, sweet… they really just explode in your mouth.” - Seiji Morimoto

Sun-ripened ground cherries are blended with a house-made, 8 ingredient cola syrup blend of piloncillo, citrus, nutmeg, coriander, and vanilla.

Above right: Ground Cherry patch at the Rose Farm in Penn Valley, CA. Rose Farm is our effort to take greater responsibility of what we produce and sell. The things we grow and experiment with here directly inspire our kitchen.

Sous vide Nashi and Bosc pears combined with clarified kimchi water, infused with Maltese Orange (sativa) flower rosin. A little sweet and a little heat, coated in spicy gochugaru - an heirloom Korean chili pepper flake sourced from Queens SF.

Wild foraged Candy Cap mushrooms from the Mendocino Coast with a 12 ingredient house-made root beer blend, including sarsaparilla, sassafras, birch bark, star anise, mint, vanilla, fresh ginger and lemon. (Think those brown and white gummy cola bottles you had as a kid.)

Announcing a new recipe with Andy Baraghani–Chef, food journalist, and Bon Appétit alum–that fuses classic Iranian ingredients with Northern California produce, a nod to Andy’s roots and earliest connections to flavor through home cooked meals.