Dig In | What's New

Organic Red Palm Oil

December 29, 2014 in What's New

Egyptian pharaohs loaded their triangular tombs with important items to be enjoyed in the afterlife, including fine jewels, gilded ritual objects, and of course, jars filled with their vital organs. Red Palm Oil was counted among the treasures worthy of spiritual transport. Clearly, their belief-system did not allow for the idea that Trader Joe’s would be conveniently located after death. (Admittedly, we haven’t even made it to Canada yet.) But, good for them. Meanwhile, for the non-Egyptian, American, commoner—who is still breathing—Red Palm Oil is...

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Sweet Sriracha Uncured Bacon Jerky

December 26, 2014 in What's New

With such an abrasive name, you’d think that “jerky” would be one of those lonely foods—pushed around on plates like peas, or left to spoil in the back of pantries. No sir! Jerky has proven historically to be far from contemptible—having been enjoyed by pre-historic Peruvian farmers, and modern-day earth-orbiting astronauts, alike. (Incidentally, it would take a long time to spoil in the back of your pantry.) For those who have somehow never...

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Picholine Olives

December 24, 2014 in What's New

These French-born olives boast je ne sais quoi. Bronzy-green and distinctly torpedo-shaped, Picholine [Pee-show-leen] are mildly fruity, nutty and firm, with a snappy, clean finish. They are perfect for snacking (especially when paired with sharp cheese) and are famously found cradled in the “v” of a martini glass. Fans of these pedigreed olives, we’ve struggled to find a supply of Picholines with a price that makes sense. Typically grown in...

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