I might look burly and tough but I like my bubbly, it’s alright. This is delicious. Small bubbles, big peach flavor, semi-sweet. Peach cider fermented with champagne yeast #champagne #peach #summer #cider #drink High-res

I might look burly and tough but I like my bubbly, it’s alright. This is delicious. Small bubbles, big peach flavor, semi-sweet. Peach cider fermented with champagne yeast #champagne #peach #summer #cider #drink

I developed a curious trust for the gardener a la extraordinaire at the Culinary, Andrea Sramek. She has patches of land cultivated with amazingly diverse species of edible plants. I could look up a plant and then make sure that it’s edible before I take a bite, however, the discovery of something completely unexpected is so unique, so irreplicable, so finite, and so irresistible that I go all in to take that first bite more often than not. This is how I met stevia. You know those $6 kale smoothies you get at the juice bar, yea now throw a leaf of stevia in there instead if a quarter cup of sugar. That’s more than you need — also good morning! #stevia #stickittothesugarlobby #smoothie #gardening #proud2bcia #juice (at The Culinary Institute of America) High-res

I developed a curious trust for the gardener a la extraordinaire at the Culinary, Andrea Sramek. She has patches of land cultivated with amazingly diverse species of edible plants. I could look up a plant and then make sure that it’s edible before I take a bite, however, the discovery of something completely unexpected is so unique, so irreplicable, so finite, and so irresistible that I go all in to take that first bite more often than not. This is how I met stevia. You know those $6 kale smoothies you get at the juice bar, yea now throw a leaf of stevia in there instead if a quarter cup of sugar. That’s more than you need — also good morning! #stevia #stickittothesugarlobby #smoothie #gardening #proud2bcia #juice (at The Culinary Institute of America)