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.
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