Consider Stemple Creek for your Holiday Gifting This Year! Make an impression on co-workers, employees, customers, clients, vendors, and even friends! Whether you work at a company or own one, manage a big team or small, or are self-employed: Thank those who are invaluable to your community or organization with these superior, local, and clutter-free gift options. Consider Stemple Creek has created a simple tiered menu of options that you can mix and match to make giving the gift of grass-fed delicious steaks easy.
Now you can build your own box to choose each item by yourself. For this upcoming holiday, here is a list that I suggest for every single one in your whole family.
Nothing delivers WOW factor like one of Stemple Creek Ranch super premium, bone-in Beef Tomahawk Steaks. What is a Tomahawk Steak? Also known as a Bone-In Ribeye, this impressive beef chop is well marbled, rich and buttery, and thick cut with the long bone still attached.
The ultimate meat-lover’s feast… get grilling with one of these grass-fed beauties! The tomahawk steak is a well marbled, extra thick cut ribeye with a long frenched bone.
NEW YORK Strip steaks
Start the holidays off right with a beautiful 100% grass-fed NEW YORK Strip steaks. Stemple Creek Ranch’s 100% grass-fed New York strip steak is a go-to for any steak grilling occasion. Just coat with course sea salt, cracked pepper and a little oil and dinner is ready!
Rack of Lamb
Ready to cook up that Stemple Creek Rack of Lamb for your kidsr? If you were one of the lucky ones to order this cut before they sold out, they got a recipe for you! This simple herb-crusted Rosemary-Garlic Rack of Lamb is super easy to make, and comes out juicy, tender and flavorful from the oven every time! We hope you all enjoy an intimate, elegant holiday meal with everyone feels happy.
Stemple Creek 100% grass-fed and grass-finished cap on rack of lamb is the most tender cut of lamb that they sell! Just add salt, pepper, olive oil and any other spices (rosemary, fennel, parsley, oregano) and it’s ready for the grill or oven. These lollipops will go fast at any dinner table so make sure you order enough of them!
For shared plates:
Pork Andouille Sausages
Stemple Creek partnered with Golden Gate Meat Company in Richmond, CA to help them make these NEW Pasture Raised Pork Andouille sausages….WITH BACON! They come in packs of four sausages and are an easy protein addition to any meal or mix of appetizers. They are flavorful, juicy, and have a little bit of a kick to them that folks love.
Daily Driver’s Green Garlic Butter
This is the holy trinity of the cooking philosophy at Stemple Creek Ranch, because when you start with the very best ingredients you need minimal effort to let the natural goodness shine through.
Daily Driver’s Green Garlic Cultured Butter is the perfect finishing touch on beef ribeye steak! Simply grill to perfection (that’s medium-rare), top with a hunk of infused butter, and let sit for 5 minutes before slicing. The flavor of the green garlic and rich, creamy butter is over-the-top delicious—and so, so simple. Just the way we like it.
Daily Driver is a San Francisco wood-fired organic bagel bakery, creamery and roastery founded by couples, David Jablons & Tamara Hicks (owners of Tomales Farmstead Creamery in our backyard in Tomales) and Hadley & David Kreitz. They opened their doors last year at the American Industrial Center Building which has welcomed and supported makers in SF for over 30 years.
Applewood Smoked Pork Bacon
Stemple Creek Ranch teamed up with Golden Gate Meat Company in Richmond, CA to have them make their thick-cut uncured Applewood Smoked Pork Bacon. This bacon turned out amazing and they have been getting great reviews about it’s flavor. Try for yourself!
Beef Bone Broth
Try Stemple Creek Ranch beef bone broth made from their 100% grass-fed beef marrow, knuckle and meaty neck bones. Perfect for sipping and cooking! It is processed using a hot fill and cool process that keeps the product as fresh as possible. The plastic packaging is BPA free.
- 1 year in freezer
- Unopened in fridge is 120 days
- Once opened, use within 7-10 days
Stemple Creek Ranch knows the importance of family time and brings folks together for a quality meal during holiday gatherings. The family-owned brand is leading the way in regenerative agriculture while offering premium meats often served in Michelin star restaurants. Families nationwide can enjoy these delicious offerings delivered right to their doorsteps for them to easily prepare on their own. A fourth-generation farmer, Loren Poncia runs the farm with his wife, Lisa. They are strong believers that grass-fed and grass-finished animals make the best selections for their customers. The farm is located in Marin County in Northern California. The beef, lamb, and pork are raised on organic pastures and all animals are treated with respect and care.
D’Artagnan believes food raised right tastes better. Before such buzz words existed, and for more than 35 years, D’Artagnan has been committed to free-range, natural production and sustainable, humane farming practices. D’Artagnan partners with small farms and ranches that do things right. These small farms and ranches are committed to free-range, sustainable and humane practices that respect animals and nature. Some are organic, others are certified humane, but all meet D’Artagnan uncompromising standards. None of the farmers use antibiotics or added hormones, and sign affidavits to that effect.
While D’Artagnan farmers are working hard to get the turkeys, geese, capons and hams (and more!) ready for the holiday season, they’re taking pre-orders. Plan ahead and choose your entrée for Christmas or New Year’s Day.
Berkshire Pork Bone-In Spiral Ham, Half Price $120.99Pre-Order: Requires delivery between December 18, 2020 and December 23, 2020
- Exceptionally tender, well-marbled style of pork Berkshire-breed pigs raised on pasture
- No antibiotics or hormones from birth
Berkshire pork, also known as Kurobuta pork, makes the best ham. Uncured, fully-cooked, and ready-to-eat, D’Artagnan ham is naturally smoked over applewood without nitrates, nitrites, phosphates, or artificial fillers, and is seasoned with sea salt and raw cane sugar. The Berkshire hogs are raised on pasture, with no antibiotics or hormones, by a cooperative of small farms dedicated to humane and sustainable methods.
*Fresh / 8-10 lbs (Serves 16-18*), Servings based on 8oz per person.
Goose, Whole Starting at $164.99
- Humanely-raised in a free-range environment
- White Embden breed goose
- No antibiotics, no hormones, ever
Since ancient times, a roasted goose on the table has signified a holiday or celebration. Goose is often compared to duck, with similar lean, dark and richly flavored meat – and plenty of rendered fat to use on potatoes. D’Artagnan small-scale Midwestern family farms follow careful, time-honored methods to produce geese fit for your special occasion meals. What’s good for the goose is good for you, too.
Cooking Methods: Roast, Poach then Roast, Smoke
Cooking Tips: When prepping a goose, trim the excess fat from the neck and cavity. That fat may be rendered and made into cracklings or used to cook with. Prick the skin all over to allow fat to escape while cooking and carefully remove rendered fat with a baster or large spoon about every 30 minutes. As with most poultry, when roasting a whole goose, the breast may be done first and can dry out while the legs are finishing. You can remove the breast and keep it tented with aluminum foil while continuing to cook the legs, basting often to keep them moist. Goose is cooked when the meat measures 165 – 170 degrees F on an instant-read thermometer and the breast juices run pale pink when pricked. As a rule of thumb, calculate between 13 and 15 minutes per pound unstuffed, and 18 to 22 minutes per pound stuffed. When the goose is done, remove it from the oven and let it rest for at least 20 to 25 minutes before carving.
*Servings based on 1.6 pounds per person.
East meets west in D’Artagnan American Wagyu beef. The cattle are from Japanese stock, raised by experience, conscientious ranchers without antibiotics or hormones. A low-stress environment, plenty of space and a gradual feeding system in the Japanese style contribute to the amazingly tender, richly flavored and well-marbled beef.
Frozen / 1 Steak (14 oz avg)Experience all that is Wagyu with this ribeye steak: spectacular marbling, unsurpassed silky texture and intense beef flavor. Cut from the rib primal, the ribeye steak is rich and juicy with a good ratio of fat to meat, and when it’s Wagyu ribeye, you can expect the lacy intramuscular marbling that is a hallmark of the breed. Seared hot and fast in a pan, or on a grill, this boneless ribeye makes for an incomparable steak dinner.Wagyu Beef Bresaola $149.99
- Humanely raised
- From authentic Wagyu stock
- No antibiotics or hormones – ever
1 Piece (1.75 – 2.25 lb avg)
- Antibiotic- and hormone-free Wagyu beef
- Hand-crafted using traditional techniques
- Air-dried Wagyu beef eye round
Wagyu beef bresaola, made from beef raised humanely, with no antibiotics or hormones. This Italian-style charcuterie is hand-crafted and dry-cured with simple ingredients – nothing but beef, salt and spices. No nitrates or nitrites added. This Wagyu Bresaola is a decadent offering on a charcuterie board. Using a very sharp knife or a meat-slicer, cut paper-thin against the grain. You can add a light drizzle of extra-virgin olive oil to bring out its flavor. In Italy, bresaola is often served with a soft cheese, like Robiola, as part of an antipasti course.
D’Artagnan 100% grass-fed lamb is raised on pasture in Australia using traditional methods, grazing freely on rye and clover in the lush, mineral-rich plains. This creates a clean taste that is much milder than other lamb, which proves that the best practices can be tasted on the plate.
- 100% grass-fed
- Humanely raised on spacious pastures
- No antibiotics or hormones from birth
Grass-fed lamb from Australia, raised humanely without antibiotics or hormones, in a natural and free-range environment which offers optimal growing conditions, and nutritious grasses like rye and clover for the lambs to eat. A stress-free lifestyle produces lamb that is distinctively clean tasting, mild, tender, and not at all gamey. This rack of lamb has been frenched down to the eye muscle and denuded, so there is no fat or silver skin left – making it a perfect choice for ‘lamb lollipops’ as chefs like to call them.
Assortment of 8 Charcuterie Favorites ($97+ value)
- Charcuterie Gift Box for Eight offers a wonderful variety of artisanal treats for food lovers
- A great way to share your favorite D’Artagnan foods
- Each item is handmade in small batches with D’Artagnan unique recipes
Charcuterie sampler, ready-to-eat and suitable for serving eight people. Great for friends, family, and foodies, this box includes a signature charcuterie assortment offering eight different D’Artagnan favorites. All you need to add is some grainy mustard, cornichons or olives, and bread or crackers to make it the perfect party. Conveniently packaged in a D’Artagnan gift box along with a charcuterie brochure offering serving tips, this food gift is full of bold, delicious and memorable flavors.
Includes: 1 Saucisson Sec, Pork or Wild Boar (6 oz.), 1 Saucisson Sec, Duck (6 oz.),
1 Black Truffle Butter (3 oz.), 1 French Garlic Sausage (4 oz.), 1 Duck Rillettes (7 oz.)
1 Smoked Chicken Breast (10-12 oz.), 1 Mousse Truffée (8 oz.), 1 Duck Prosciutto (12 oz.)
D’Artagnan recommends taking delivery a week in advance of the holiday to avoid shipping during the busiest time of the year.
D’Artagnan 100% Satisfaction Guarantee:
D’Artagnan consistent quality and commitment to excellence has kept their name in the best American restaurants and kitchens for more than 35 years. D’Artagnan is confident their meats and prepared foods are the best tasting you’ll find, which is why they back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee.
About Ariane Daguin:
Ariane Daguin of D‘Artagnan was born into a world of great food. Her father, André Daguin, chef-owner of the Hotel de France in Auch, Gascony, is famous throughout France for his artistry with foie gras and other Gascon specialties.Their consistent quality and commitment to excellence has kept the D‘Artagnan name in the best American restaurants and kitchens for more than 35 years.
Are you looking for some recipes for your New Year Feast? How about making a nutritious and healthy dinner with wild Alaskan king salmon? I believe every guest on your list will be happy and thankful for a great dinner.
Sitka Salmon’s fish are wild-caught in Alaska and the North Pacific, by a group of equally wild (though extremely nice) fishermen. You won’t find any antibiotics or dyes here. Just pristine fish from one of the most pristine places in the entire world! Most of the world’s fish are caught by large factory boats that fish waters distant from their home ports. When you buy from their CSF, you are helping to put your dollars directly into the pockets of fishing families and their small-boat fishermen that depend on fishing as a livelihood.
Sitka Salmon’s fishermen follow some of the most careful quality handling standards in the industry, ensuring that the best fish is delivered to your doorstep. This includes shorter trips, bleeding, icing, and carefully handling to avoid bruising. Back on shore, the fish are flash-frozen at the peak of their freshness at Sitka Salmon’s small processing plant in Sitka or at one of their trusted partner plants. This is why writers at Bon Appetit say Sitka Salmon is a “Best Way to Buy Sustainable Seafood” and Food & Wine magazine notes, “If you love salmon, you need to know about @SitkaShares.” (That’s them, in the Twitterverse.)
By efficiently bringing Sitka Salmon’s fish directly to you, Salmon Shares fishermen generally retain 10 to 30 percent more of the value of their harvest. Plus, many of them are owners of the company! With Sitka Salmon, you’re getting fish directly from sustainably minded, small-scale family fishermen who are a driving force in the company.
Sitka Salmon’s relationships and selective sourcing ensure that your fish is traceable to the boats of their fishermen-owners or trusted community partners. The source of your fish is provided with each month’s seafood delivery, and members get to know their fishermen through newsletters delivered with their shares, blogs, videos and more. Sitka Salmon offset carbon emissions in our Alaska-to-Midwest distribution system, and they donate 1 percent of their revenue back to wild fish conservation. Right now, our 1 percent to the Wild fund is supporting a Wild Salmon Conservation and Restoration Internship at Knox College and helping a young filmmaker launch a film on small-scale fishing called The Last Man Fishing.
You reserve your share of the harvest, Sitka Salmon’s fishermen catch your fish, and Sitka Salmon do home-deliver. Sitka Salmon also send you recipes, host member events, and share cooking tips. Eating healthy, wild-caught fish couldn’t be more simple!
Alaska’s State Constitution mandates the sustainable management of fisheries. To accomplish this, scientists diligently study fish stocks, managers set strict catch limits to ensure the viability of wild fish populations, and fishermen abide by these limits. It’s why Alaska’s fisheries are the envy of the world.
Eugene’s Dill Smoked Salmon
Prep: 5 min | Total: 1.5 hours
- 12 oz wild Alaskan coho salmon
- 1 oz dill weed
- 1 alder wood plank
- 3 oz spicy sesame seed oil
- Salt to taste
Place the salmon in a large bowl and top it will all of the oil, dill and some of the salt. Let it sit for 20-35 min.
PREP THE GRILL
Fire up a grill or smoker and char the wood plank on both sides. If not using a smoker, place some soaked wood chips in a vented aluminum foil pouch on the hot coals. Set up the grill or smoker for low heat – 180° F for the smoker, or indirect heat with a small amount of coals on a grill.
Place the salmon on the plank then on to the grill or smoker. Smoke for 90 mins at 180° F in the smoker, or between 20-35 mins on the grill.
Eugene’s Tip: This smoked salmon is perfect to top salads with or to make into salmon burgers.
Quick-Cured Coho Salmon Appetizer Bites
Prep: 10 mins | Total: 40 mins
- ½ lb coho fillet, skin removed and cut into ½ inch cubes
- 3 tbsp salt
- 2 tbsp sugar
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 small shallot, minced
- juice of ½ lemon
- 2 tbsp capers, chopped
- 2 tsp horseradish
- 1 tbsp chives, minced
- 1 tsp dill, chopped
- salt & pepper to taste
- crackers for serving
Toss coho cubes with the salt and sugar. Cure the salmon cubes in the refrigerator for 20-30 minutes, then rinse and pat dry.
Combine sour cream, mayonnaise, shallot, lemon juice, capers, horseradish, chives and dill. Season with salt and pepper to taste.
Spoon some sauce on crackers and place 2-3 pieces of salmon on top, or lay out a spread of salmon bites, sauce, and crackers for guests to build their own. Garnish with chopped parsley or chives.
Dara’s pro cooking tip: Have these appetizer bites ready when friends and family arrive, and serve with glasses of brut prosecco.
Joe’s Herb Grilled Lingcod
Prep: 24 hours | Total: 24 hours
- 1 pound lingcod, cut in 3-4 pieces
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh chives
- ¼ cup olive oil
- 1 squeeze fresh lemon juice
- ½ teaspoon salt
- Cracked black pepper to taste
- Optional: 1 container of sundried tomato pesto (We like Trader Joe’s)
Combine fish, chives, thyme, olive oil, lemon juice, salt and black pepper in a 1-gallon ziplock bag. Marinate in fridge overnight.
Heat gas or charcoal grill to medium-high heat. Oil grill grates well to prevent sticking. Grill for 3 min. a side for thinner pieces or 7-8 min. a side for thicker pieces.
On the boat, Joe serves this with rice. We also love it with roasted potatoes and salad.
Joe’s pro cooking tip: Start grilling the thicker pieces of lingcod first. You’ll know the fish is done when it flakes with the gentle press of a finger.
They’re cozy, they’re delightfully tasty, and they’re definitely the most unique cocktails you’ll mix this season. Say “cheers!” to the brilliant folks at KAYCO (www.kayco.com), who came up with a trio of toast-worthy mixed drinks starring today’s trendiest beverages – watermelon juice and beet juice.
Wait – did we just say watermelon juice and beet juice? Well, consider today’s unquenchable consumer demand for clean, healthy, and flavorful new refreshment options. Wonder Melon and Beetology have become the “it” drinks when it comes to 100% all-natural superfoods. And they’re flying off the shelves.
Available in a selection of tantalizing varieties, these juice-powered beverages tickle everyone’s taste buds while delivering a powerhouse of nutrients. They’re sensational “straight up” or with ice. So why not push the envelope into cocktail territory?
This holiday season, go ahead and punch up your craft cocktail menu with the Spiced Wonder Melon Vodka Punch, raise a glass (and eyebrows) with the Whiskey Beet Cocktail, or warm up a nippy night with the Beetology Berry Sangria. See recipes below.
All Beetology and Wonder Melon products are cold-pressed, 100% non-GMO, U.S.D.A. Certified Organic, and Certified Fair Trade. They are non-soy, non-dairy, and certified kosher, and contain no preservatives, additives, sweeteners, artificial colors, or flavors.
Check out WonderMelonjuice.com and Beetology.com for store locators and additional product information.
Cheers – To your health!
Beetology Berry Sangria
- 2 cups fresh blackberries
- 1 orange, sliced
- 1 cup pomegranate arils (seeds)
- ½ cup brandy, rum, vodka (optional)
- 1 (8.75 oz.) bottle Beetology (Beet + Berry, Beet + Cherry, or Beet + Tropical Fruit recommended)
- 1 bottle red wine
- Unflavored club soda or seltzer
- Fresh thyme to garnish (optional)
- Add the blackberries, orange slices, and pomegranate arils to a large pitcher. Add the brandy/rum/or vodka (optional) and Beetology juice and gently muddle to extract the flavors of the fruit into the juice and alcohol.
- Pour the red wine into the pitcher and stir to combine. Cover and refrigerate for 30 minutes.
- When ready to serve, fill a glass ¾-way full with sangria. Top off each glass with bubbly water, if desired. Garnish with fresh thyme, if desired.
Whiskey Beet Cocktail
- ¼ cup pomegranate arils (seeds)
- ¼ cup fresh cranberries
- 2 Tbsp. simple syrup (or honey)
- 4 oz. Beetology Beet+Ginger+Honey Juice
- 4 oz. Whiskey
- Tonic water
- Muddle the pomegranate arils, cranberries, simple syrup (or honey), and beet juice in a cocktail shaker.
- Add whiskey to the shaker and fill with ice. Shake well.
- Fill two Old Fashioned glasses with ice and strain the chilled cocktail into each glass, dividing equally between the two.
- Top each drink with tonic water. Serve garnished with sliced lemon and additional fresh cranberries and pomegranate arils, if desired.
Spiced Wonder Melon Vodka Punch
- ½ cup vodka
- 1 lime, juiced
- 2 cups Wonder Melon, Lemon-Cayenne flavor
- 1 cup lemon sparkling water
- 4 cinnamon sticks
- Lime and lemon slices
- Combine the vodka, lime juice, and Wonder Melon in a pitcher.
- Divide between 4 glasses and top each glass with 2 ounces of sparkling water.
- Garnish with a cinnamon stick, lemon, and lime slices.
About Kayco/Kayco Beyond
Kayco is one of the largest manufacturers and suppliers of kosher foods. Its expanded Kayco Beyond Division sources and distributes new products to the general market beyond kosher, to meet the demands of consumers looking for optional products that are healthful, convenient and/or for restricted diets and lifestyles. These brands include Dorot, Absolutely Gluten Free,Beetology, Mighty Sesame, Tuscanini Foods, Wissotzky Tea Co. and new Wonder Melon™. They are headquartered in Bayonne, NJ. (www.KAYCO.com).
When we think about the holiday time, it’s always full of foods and joys! I believe you already started to plan the holiday ideas, including gifts, recipes, games… And one thing is also important, which is lots of fun entertaining. But chances are, your audience would rather be with their guests than stuck in the kitchen, which is why you should let them know about Moore’s Marinades & Sauces! You guys can also cook together from your new recipes with Moore’s Marinades & Sauces.
Moore’s makes cooking easy – their sauces are so versatile and full of flavor, that the cook just needs to add a few basic ingredients to make delicious recipes – from appetizers to the main course. Here are a few which would be perfect for any holiday party:
And save room for dessert!
One of my favorite is the Jalapeño Hot Sauce, and I would love to show you the recipe of “Smoked Chicken, Jalapeño and Artichoke Dip” at here.
- Servings: Makes 8 servings
- Prep: 20 min
- Cook: 15 min
- Skill Level: Beginner
- Course: Appetizer and Snacks
- Cuisine: Side Dish Recipes
1 cup chopped smoked chicken
1 (8-oz) package cream cheese, softened to room temperature
1 (14-oz) can artichoke hearts, finely chopped
2 (4-oz) jars sliced pimientos, drained*
1 cup mayonnaise
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup finely grated Parmesan cheese
2 cloves garlic, minced
2 Tbsp. Jalapeño Hot Sauce
Salt and pepper
4 slices cooked bacon, crumbled
2 Tbsp. chopped parsley
1 French baguette, sliced
*Try substituting the pimentos for a can of diced green chilis for a different varition on the recipe
Instructions1. Preheat oven to 425°.
2. In a large bowl, combine chicken, cream cheese, artichokes, pimientos, mayonnaise, 1 cup Monterey Jack cheese, Parmesan cheese, garlic and Jalapeño Hot Sauce. Season to taste with salt and pepper.
3. Transfer dip to an 8-inch square casserole dish and sprinkle remaining Monterey Jack cheese on top. Bake until warmed through and bubbly, about 15 to 20 minutes.
4. Top with bacon and parsley. Serve warm with toasted baguette slices.Or if you just want to be lazy sometime, you can just simply add the Jalapeño Hot Sauce on anything you like. As a spicy lover, I put this sauce on my burger! It works so well, and my husband put on the Spicy Mustard Hot Sauce, he loves it.
Hosting can get hectic – make life easier and add Moore flavor to favorite dishes with Moore’s Marinades & Sauces!
Milkadamia is a dairy-free alternative made of raw macadamia nuts, grown on the gorgeous Jindilli Family Farms in Australia. Known for their regenerative approach to farming, the Jindilli Family Farms are giving us a product to feel good about this holiday season! From your morning latte to soups and desserts, this is a product worth trying!
Milkadamia is a delicious dairy-free alternative that delivers the creamy consistency many of us crave when searching for a dairy free option. Available in Vanilla, Unsweetened and Original, Milkadamia is changing how we think of milk.
This creamy, regeneratively farmed macadamia nut milk is the perfect,
healthful dairy-swap for your favorite holiday recipes.
This holiday season, give your guests a treat for their senses and minds with milkadamia—the delicious macadamia milk made with care and flair.
From creamy fall soups and pumpkin scones to steamy cocoa and rich eggnog, milkadamia adds the creamy richness and delicate flavor to your beloved family recipes, while being a natural choice for seekers of great food made with our planet’s tomorrow in mind.
The secret to how milkadamia perfectly complements every recipe is its easy, smooth taste – that come from raw, never roasted, nuts. Just as nature delivers macadamias, unroasted – they’re transformed into flavorful milks that is quickly changing how milk tastes now.
· The Taste – Unlike many nut milks, milkadamia is made from raw nuts—never roasted. The end result is a creamier, subtle milk that tastes and performs more like dairy.
· The Applications – Because of its smooth flavor profile, Milkadamia can be substituted almost anywhere dairy might be used. Try four different flavors of milkadamia in smoothies, lattes, baked goods, and more.
· The Benefits – It’s dairy-free, gluten-free, soy-free, NON-GMO, vegan, cholesterol-free, an excellent source of vitamin D and B12, and has 50% more calcium than 2% dairy milk.
· The Mission – Milkadamia runs their farms as naturally as possible using ever-growing collection of holistic, regenerative techniques that conserve water and build healthy soil. They’re thrilled to be part of a new wave of regenerative farming communities who are bent on creating a more abundant future for our Earth.
· The Packaging – Its artisan look and feel displays beautifully on store shelves and when left out on the counter for guests to use.
Milkadamia’s creations are an easy way to elevate a simple bowl of cereal, cup of coffee, or fall soup base to all new heights this season and all year round.
Each of their elegant boxes holds one of three flavors: Original, Unsweetened, and their newest one, Unsweetened Vanilla. Milkadamia also has a barista blend called Latte Da, used in coffee shops around the country.
Milkadamia is available in the shelf stable section of over 5,000 retailers in the US, and is expected to double their numbers over the next 12 months. Retail locations include Whole Foods, Wegmans, Meijer, Safeway, Natural Grocers, Sprouts, HEB and more, as well as e-commerce including Amazon, Jet.com and Thrive Market.