1. Mollie’s New Items: Top 10 for September 2014

    From coconut oil to vegan cheddar snacks, our top 10 items for September are here to make your back to school transition easier and healthier. Sip on grab-and-go beverages to energize your day, or pack school lunches with naturally sweetened granola. We guarantee there’s something for everyone in our Top 10 September lineup.


    1. Frog Hollow Farm Organic Conserves: Frog Hollow Farm is a 143 acre organic farm located in Brentwood and home to hundreds of trees that produce fruit for their delicious conserves. Conserves are made with dried fruits and are cooked. They have a very thick and chunky texture. Conserves work very well as a spread and as a condiment for meats and cheeses.

    2. Carrington Farms Coconut Cooking Oil: Carrington’s coconut cooking oil is unflavored, odorless, and remains liquid. Try as an easy alternative to regular coconut oil for baking and sauteing in temperatures as high as 350°F. 

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  2. The Buzz on HiveMind Bee Pollen

    Although bees are feared for their painful sting, they work hard to produce one of nature’s healthiest foods. Bees extract nectar and microscopic reproductive grains of flowers that combine with their digestive enzymes to create pollen. It takes one bee a whole working month to create one teaspoon of pollen! The nutritional profile of bee pollen is simply astounding: protein, all 22 amino acids, calcium, zinc, iron, folic acid, enzymes and vitamins.


    Continue reading for five reasons to include bee pollen part in your diet:

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  3. Rubicon Bakery: Changing Lives One Cake At A Time

    • Founded: 1993
    • Location: Richmond, CA
    • Products: Cakes, cupcakes, pies, tarts


    Keep reading to learn how Rubicon Bakery transforms lives with their desserts.

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  4. Cheese of the Week: Fiore di Bufala


    • Producers: La Casera
    • Region: Lombardy, Italy
    • Milk: Pastuerized buffalo’s milk
    • Ripening: Fresh
    • Texture: Soft


    In 1991, Eros Burratti opened La Casera, a small shop specializing in wine, cheese and cured meats. His dedication to superior local cheeses allowed him to expand to later include a ripening labratory and aging caves. The success of La Casera prompted Eros to export his cheese internationally, and now we get to enjoy the quality cheeses produced in the surrounding northern hills of Italy. An example is their Fiore di Bufala, small soft pillows of pasteurized buffalo’s milk. Rich and buttery, this fresh cheese has a comforting smooth flavor, much like chevre or fromage blanc. Try it added to a salad, spread on toast, or in any dish that could use some extra creaminess.

    La Casera showcases their range of cheeses here.

  5. Cheese of the Week: La Tur

    LA TUR

    • Producers: Caseificio dell’Alta Langa
    • Region: The Langhe, Piemonte, Italy
    • Milk: Pasteurized cow, goat, and sheep’s milk
    • Ripening: 8-10 days
    • Texture: Soft


    The Langhe region is an agricultural center of northern Italy, producing many famous wines and cheeses. Caseificio dell’Alta Langa’s cheese factory is set among the scenic hills and meadows, and makes classic cheese with local ingredients. The area is known for Robiola cheese (a blend of cow, goat and sheep’s milk) and La Tur continues that deep-rooted tradition. It is aged for 8-10 days, and emerges with a dense cylindrical rind and a lush, creamy center. Its sweet and buttery texture contains traces of cream and fresh grass with a subtle, mild flavor. La Tur pairs well with white wine, fresh fruit, lagers, and atop sweet walnut or raisin breads.