CRAFT by Under My Host® Issue No. 18 Made in America: Part III - Page 24

W W W. C R A F T BY U M H . C O M FOR THE KITCHEN BY E R I N J I M CO S K Y P H OTO G R A P H Y BY P H I L I P J I M CO S K Y Galley Mix, Kelp Pickles, Kelp Salsa • $7+ Barnacle Foods  Oregon Hazelnut, Lavender Honey, and Cin- namon Snickerdoodle Nut Butters • $16+ Ground Up I am totally nutty for these nut butters from Ground Up. The Oregon Hazelnut revels in the glory that is the Oregon Hazelnut, while Cinnamon Snickerdoodle and Lavender Hon- ey rest on a rich base of almond and cashew. The ingredients are so fresh and pure that I had a difficult time not attacking each jar with a spoon. Bread seemed like such an unnecessary time suck when it came to get- ting these butters into my tummy. Conscientiously harvested kelp is the star of the show at the Juneau, AK based Barnacle Foods. From pickles to gloriously com- plex salsas and spice blends the kelp brings something delightfully unexpected to your kitchen. Try the pickles instead of capers in a lox sandwich, use the salsa for... basically everything, and put the Galley Mix on popcorn, fries, or as a way to dress up fried chicken (my favorite way to use it). Halva • $12 Hebel & Co. Omg! Omg! Omg! The threads in this halva are so fine, they could have been made by Rumpel- stiltskin himself. For those of you not in the know, halva may look fudgy, but it is flaky and rich, sweet, but not cloying. At Hebel, they use tahini made from the glorious Ethiopian white humera seeds and combine it with lovely things like pistachio and nigella seed, or chocolate, or vanilla to make some of the best halva available today. Eat it plain, atop a scoop of ice cream, on toast, or my favorite option, mixed into brownie batter. © Hundred-to-One LLC 2018. All rights reserved.