Research and development video of making a chocolate derived from toasted amaranth seeds. This was a filling for a sweet tamale 🫔 in a dinner series with Pujols restaurant
Wild Ramps coming from Chicagoland. Working with Rare Tea Cellar as my source for these. Stems will be pickled and greens will be used fresh as well as fermented.
🌲pollen
Ideas
Purple greens🌿💜
🫛
Jalepeno x Oroshi
Amaranth “Chocolate”
cherry blossoms 🌸
Embrace the season your in
Young olives
Wild Ramps
Onchain summer!!