Foodwise Kitchen

Morning lovelies. It’s berry season and I’m in heaven.
Found these beautiful tayberries that are very similar to Loganberries but a little sweeter and huge. The tayberry is a cross between the blackberry and red raspberry. I highly recommend 👌🏼🌞

Garlic & chive heavyweights available tomorrow from noon-2 pm in the kitchen. These weigh ounces bigger than normal but sharing for the same $15 per round.
Made using simple ingredients:
organic cashews, chives, garlic, cultures and pink salt.

Quantities limited. No need to reserve its first come first serve. 🧀

What to do with all those sugar snap peas?🫛
I could eat them all day by themselves but if your looking for an elevated dish to share try this👇🏼

A little char on the outside warms the middle but maintains a nice crunch. Remove from pan and toss in fish sauce (it’s just anchovies and water) or a good vegan alternative would be a rich seaweed dashi. Add some salt free chopped peanuts, mild chili oil crunches and fresh herbs like mint and cilantro 🌿

Enjoy 💋

Have you ever wondered what to do with a food item received from one of our programs? Our online recipe box is full of exciting, tasty recipes, and it’s searchable by ingredient! Check it out at foodforpeople.org/recipes 🫜

👋🏻If you’re not on our cashew cheese fan email list you probably haven’t heard we have a couple different cashew based cheeses available in the kitchen tomorrow (SATURDAY 4/18) between 10-12. Limited quantities. No reservation necessary just come on by! First come first serve

🪵 HICKORY SMOKED
(cold smoked with hickory chips)

🥯 EVERYTHING BAGEL
(crusted in everything seasoning)

Made with organic cashews + cultures + salt

XOXO 💋

Winter salads can be so beautiful.
With roasted squash or root veggies, a vibrant green, crunch salty additions and pomegranate gems.🎄

HAPPY CHRISTMAS TIME! Hope you’re making some yummy things in the kitchen and taking some time to reflect and plan for a new year. Tuesday the 23rd is our last cheese pick up day before Christmas! I had to bump it from Saturday because it’s not quite ready. This stuff takes time! These cashew based cheese rounds are cultured, fermented and aged for 14 -30 days depending on temperature and humidity. Still just in time for your holiday spread on Christmas Day.
The kitchen is looking so festive! Stop by between 10-12 this Tuesday 12/23 and choose from👇🏼

🌶️ CALIFORNIA CHILI
🧄 EVERYTHING
🌿 HERBS OF HUMBOLDT

XOXOX

The early bird gets the sunrise 🌅

The OG GARLIC CHIVE ROUND. Made using organic cashews, cultures and pink salt. Fermented and aged for the cheesy goodness! The end result a Creamy, savory round with a hint of garlic & chives. Great on a seasonal board or mixed into a dish. I love making Mac and cheese with this one! I’ve also used it for the creamy richness in enchiladas, lasagna, soups, stuffed dates. Grab a round and get creative this Saturday 12-2pm in the kitchen. We have 3 pick up days scheduled for December 👇🏼

December 6th 12-2pm
December 13th 12-2pm
December 20th 10-12pm

HAPPIEST HOLIDAYS! 🎄

Hey! We have a variety of cultured, fermented and aged cashew cheeses available in the kitchen today 11/22 from 12-2pm. Made using organic cashews, vegan culture and pink salt. Totally oil and gum free! Stop by the kitchen 971 8th street arcata 🌱 🧀 choose from

The California chili
Herbs of Humboldt
Garlic & chive
Hickory smoked

Big news for the cashew cheese lovers! We have cheese for the holidays 🥳 🎄
Hope to see you this Saturday 12-2pm in the FOODWISE kitchen. We have a few different rounds available this Saturday Garlic & chive, hickory smoked and herbs of Humboldt. No reaevation needed. First come first serve. Made using organic cashews, dairy free, oil free, fermented, cultured and aged to get that cheesy goodness