Reimagining edibles
from an evolving, regenerative
perspective.

Announcing a new recipe with Andy Baraghani–Chef, food journalist, and Bon Appétit alum–that fuses classic Iranian ingredients with Northern California produce, a nod to Andy’s roots and earliest connections to flavor through home cooked meals.

Two acids come together – tangy sumac and sweet, floral Meyer lemons. Prepared in our San Francisco kitchen.

White Rock Ranch Meyer Lemon and Wild Heimang Sumac

Rose’s regenerative farm in California’s Sierra Foothills allows us to become better stewards of the planet while increasing the scope of our ingredients.