A wellness product facilitating the most meaningful parts of the human experience.
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.
A wellness product facilitating the most meaningful parts of the human experience.
Pink Pearls grown on Stan Devoto’s apple farm in Sebastopol, CA.
Since opening Snail Bar in 2020, Andres Giraldo Florez has moved his beloved Oakland cave à manger to Shattuck Ave, expanded, evolved, and been named one of America’s Best Bars.
100% of profits will be donated to Pal Humanity, an organization working to restore children’s education.
Citrus growing 3 miles from Rory’s Place in Ojai, California on January 8, 2026.
We traveled with food journalist Dan Saladino to the forests of India’s Garo Hills to taste ancient Citrus Indica—the world’s first orange.
Delights that carry the energy of our expanding orchard.
Our take on the zesty, bright flavors of a Michelada, swapping the refreshing bitterness of beer with the botanical profile of sun-grown cannabis flower.
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.
Fresh peeled lychees are blended into a rich puree that we season with aromatic Femminello juice and zest.
A salty-savory-sweet combo that reminded chef Julius Fiedler of his global travels.
Shinano Smiles, native to Japan, this precious “gifting” grape is prized for its fragrant juiciness and challenging cultivation.
