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Fig Leaf Simple Syrup

Wildly underappreciated (in the US) — fig leaves taste like coconut-vanilla-toasted marshmallow (also a bit like pandan) and have a wide variety of uses, including medical applications. It takes just a few leaves to make a potent syrup that can be used to sweeten coffee or tea, deepen the flavor of baked goods and desserts, or be a base note for gorgeous cocktails.

Turkey and the Wolf’s Tomato Sandwich Recipe

THEE most transcendent tomato sandwich for your summer heirlooms, brought to you by Mason Hereford, a transgressive young New Orleans chef known for playful, irreverent takes on nostalgic dishes. Tastes like trying and failing to be completely quiet while clinging to the hot concrete on the deep-end side of the pool during a game of Marco Polo in which everyone’s nose is slightly sunburned. Pure perfection.

Other Minds: The Octopus, the Sea, and the Deep Origins of Consciousness (Peter Godfrey-Smith)

Um so it turns out that cephalopods have a profoundly different experience of self(?)-perception — one that evolved completely independent of ours (and any other creature with a central nervous system). Implications for evolution, identity, and theories of mind ensue. 🤯 one of the most interesting and surprisingly spiritual books I’ve ever read.

Kalustyan's Za’atar Selection

Did you know that za’atar has dramatic regional variations and flavor profiles? For instance, Lebanon’s sumac-forward za’atar is bright and tangy; Palestinian za’atar is balanced and herbaceous; Jordan’s nutty, savory za’atar typically includes ingredients like roasted wheat and wild oregano. Kalustyan’s sells a variety of blends, in sizes ranging from 2 oz. to 50 lbs. You can buy small quantities of every blend, take your tongue on a tour, then bulk-buy your favorite!

Fig Leaf Simple Syrup

Wildly underappreciated (in the US) — fig leaves taste like coconut-vanilla-toasted marshmallow (also a bit like pandan) and have a wide variety of uses, including medical applications. It takes just a few leaves to make a potent syrup that can be used to sweeten coffee or tea, deepen the flavor of baked goods and desserts, or be a base note for gorgeous cocktails.

Turkey and the Wolf’s Tomato Sandwich Recipe

THEE most transcendent tomato sandwich for your summer heirlooms, brought to you by Mason Hereford, a transgressive young New Orleans chef known for playful, irreverent takes on nostalgic dishes. Tastes like trying and failing to be completely quiet while clinging to the hot concrete on the deep-end side of the pool during a game of Marco Polo in which everyone’s nose is slightly sunburned. Pure perfection.

Other Minds: The Octopus, the Sea, and the Deep Origins of Consciousness (Peter Godfrey-Smith)

Um so it turns out that cephalopods have a profoundly different experience of self(?)-perception — one that evolved completely independent of ours (and any other creature with a central nervous system). Implications for evolution, identity, and theories of mind ensue. 🤯 one of the most interesting and surprisingly spiritual books I’ve ever read.

Kalustyan's Za’atar Selection

Did you know that za’atar has dramatic regional variations and flavor profiles? For instance, Lebanon’s sumac-forward za’atar is bright and tangy; Palestinian za’atar is balanced and herbaceous; Jordan’s nutty, savory za’atar typically includes ingredients like roasted wheat and wild oregano. Kalustyan’s sells a variety of blends, in sizes ranging from 2 oz. to 50 lbs. You can buy small quantities of every blend, take your tongue on a tour, then bulk-buy your favorite!