This post was created in partnership with Copper River Salmon. Opinions are my own, including that Copper River Salmon is the best wild salmon I’ve ever tasted. This recipe is the culmination of my adventure in Cordova, Alaska with the extraordinary fishermen and community of humans that comprise Copper River Salmon. Hop on over to that post to read all about the story behind this astoundingly fresh wild superfood, and then come back for the goods. While I have long loved eating salmon, I hadn’t cooked much of it before my journey with Copper River began this year. As many of you know, I grew ..read more

This post is sponsored by Foodland and the Hawaiʻi Department of Agriculture as part of Foodland’s Eat Local Today initiative. It’s an overwhelming time, and one that demands our most focused energy and well-nourished attention: From the chaos of back-to-school during a pandemic to national social justice uprisings to the upcoming election, I need all the support to simplify my life wherever I can. Enter this easy, infinitely customizable salad packed with tons of texture and ingredients fresh from my garden—and the surrounding area. Crunchy celery, sweet apples, salty parmesan, spicy radishes ..read more

This post is sponsored by Foodland and the Hawaiʻi Department of Agriculture as part of Foodland’s Eat Local Today initiative. My friend Caiti does something magical every summer: she wild ferments the ripest, juiciest, most delectable fruit into varying stages of probiotic soda or even (gasp) sparkling wine. Faced with an extraordinary bounty of waiawī, or strawberry guava, here on Maui, I decided it was time to explore my own horizons of wild fermentation. In partnership with Foodland—my favorite local grocery store—and the Hawaiʻi Department of Agriculture, I’m excited to share th ..read more

Welcome to Passover, Pandemic Edition. For some, it may be our first time having a Passover seder in our own home. If that’s the case, I’ve got good news: A global pandemic—an eleventh plague, we might say—is not the time to stress about getting your seder just right. As my friend Suzanne noted yesterday via FaceTime, the foods of the seder dinner are the epitome of culinary innovation under duress: from the unleavened bread of affliction (matzoh) to the bittersweet charoset, these were foods created during great hardship. In other words: If you can’t get to the store, trust that our an ..read more

This super quick, nutrient dense vegan mint chocolate hemp milk has quickly become a daily staple—it’s light, creamy, frothy, delicious, and full of plant-based protein. And mega green, from my favorite spirulina powder. The genius thing about making your own hemp milk is that it requires absolutely no prep: all you need is water, hemp seeds, some vanilla extract, a pinch of sea salt, any sweetener desired, and a blender. In about sixty seconds flat, you’ll have the creamiest, frothiest milk of your plant milk dreams. But here’s the bigger, even more brilliant secret of hemp milk: You don’t ne ..read more

I am never not contemplating a sexospiritual relationship with figs. This year, a bounty came to me from the tree of dear friends in Highland Park. I grew up with a fig tree in my backyard on Maui, and I’ll admit—the bounty of urban fig trees never ceases to amaze me. What would I do with all the juicy orbs, my friends wondered? Make the fig and caramelized onion pizza from Kale & Caramel cookbook, for sure. And probably make a fig tart. I had this idea for a light and easy fresh fruit tart, one that would let the jamminess of these figs shine through. A couple years ago, I made this jasmi ..read more

The first tomatoes are coming in full flush in my backyard greenhouse, and I couldn’t be more grateful. Here, paired with sweet summer melon, briny quick-pickled shallots, soft feta, and fistfuls of herbs, they’re in perfect form. This salad is lovely for any intimate brunch or bigger entertaining occasion, and provides a beautiful canvas upon which to showcase some of the season’s finest fruits. The edible flowers are a delightful addition, courtesy my new friends at the beautiful biodynamic Apricot Lane Farms. Last week, I had the pleasure of spending a morning touring the farm’s two hundred ..read more

I was gifted a stay at the exquisite That Desert House. All opinions are my own. We drove up to That Desert House at 6pm on a Tuesday, equipped with laptops, taco fixings, beer, and lime popsicles. My friend Chad—who I spent years doing wacky experimental theatre with in college—and I were there for a writing retreat, both of us intent on wrapping up overdue projects under the generative canopy of desert sky. I’d been eagerly awaiting this visit for months, as I Insta-stalked prolific artist Lindsay Hollinger’s progress renovating her second iconic Joshua Tree Airbnb (the first is Casa Joshua ..read more

Dare I say these seed crackers are the only crackers you’ll ever need? I dare. They’re packed with delicious texture from oats, pumpkin seeds, poppy seeds, flax, and chia, and bursting with flavor from caraway, fennel, salt, and a touch of maple syrup or honey. They’re gluten-free, vegan, one thousand percent customizable, and play just as well with a cheeseboard as they do with a stacked avo, tomato, and sprout sandwich. Earlier this month, I decided it was high time I figured out how to make my own crackers. After the most recent spate of bleak news for climate change and the future of human ..read more

The wait is over: All my best-kept natural skincare secrets are in one beautiful, e-book-shaped place in the universe. The $10 Skincare Routine Pure Enough to Eat is here—filled with actionable, edible skincare insights. And it’s yours for free. After a decade of the same skincare routine—that costs me under $10 a month—I decided it was time to put all that information down on digital paper. Over the past two years, I’ve watched hundreds of you share transformative results from honey face washing and natural oil moisturizing. Nothing makes me happier, except sharing that information with even ..read more