Taste Howell’s Standard Hot Honey, The Wellness Superfood Packed with Flavor and Family
Howell’s Standard provides raw, natural honey in its purest form, a variety of herb and fruit-infused honeys, and products from the hive.
They are a small family-owned company in Northeast Maryland that appreciates the gifts of nature and artistic expression. Find their website, their Instagram and their in-person farmer’s market experience.
Below, Alexander and Monica Howell visited for a conversation about family, flavor, health benefits and the magic of honey.
This conversation has been edited for length and clarity. Find the full, unedited conversation on the FlavRReport YouTube channel.
My understanding going back to the beginning is, this whole company was a COVID baby, meaning the idea of it launched during the pandemic. Is that accurate?
Alexander Howell: So I’ll give you a bit of a backstory. We had, like you said, started around the boom of COVID. During that time with all the sickness going around, one of the things we decided to do was to figure out how we can stay healthier and keep the entire family more healthy during that entire time.
One of the things we decided to do was to cut out a lot of white and processed sugars because it’s the cause of a lot of health issues, cancers, things of that nature. After that we [realized] we can’t just not have any type of sweetener at all. We’re not that strong.
We went across a couple of different sweeteners. We tried agave, we tried monk fruit. We tried all those, [but] they didn’t hit the spot for us.
Then we were at a farmer’s market [and] tried some raw honey. Once we had tried that, it’s like the entire world just opened up for us because.
We started researching it more and found out there were tons of health benefits tied into raw honey itself.
Once we started consuming it ourselves, we felt the changes. A lot more energy naturally, our skin started looking a lot better, our hair started looking better. Then we decided instead of keeping this a family secret, we can share it with the world.
Monica Howell: So I’ve got a slightly different angle on it. Everything Alex said is definitely true. Pre COVID, I had always been an entrepreneur at heart, always dabbling in something, always doing a little side things. They say you have to have multiple streams of income.
So I was always looking for the next best option. Prior to COVID, I was creating body butters and detox masks and sugar scrubs; and just looking for things that were positive for your skin in a natural manner. Honey was one of the ingredients that was always on my shelf.
[Honey] is one of those ingredients. It’s a wonderful connector. I had really only ever thought of honey as this thing that was on aisle number eight of the grocery store always next to the maple syrup. A condiment to get with your fried chicken.
But once I started having success with personal skin care, the products that were most sought after, that had the best outcomes for my skin all had honey in them.
During COVID, we just really started to come together more, having more conversations. Bringing together the things that we were doing individually as a group and kind of figuring out
We started minimizing ingredients. Looking at that 20 line ingredient list on the back of everything and saying what can [remove]?
Something you both touched on was the zero to one aspect. Talk a little bit about the process from idea to reality.
Monica Howell: So for me, it was checking boxes. Throwing something on the wall and seeing what sticks, that old spaghetti adage.
There’s so many layers, so many things that I wasn’t aware of honey as a whole.
Figuring out how we could integrate this into our lives, and then how we then convert that and transition that into something that was revenue generating, seeing there was a niche.
We started with friends and family. Letting people that would trust us, try things out.
A lot of the response was ‘I don’t like honey’ or ‘I already have sugar. I don’t need to do this.’
But we said, it’s open your mind, let’s look into something a little different. Let’s consider it in a different way and move forward from there.
One thing that I think stands out for us is the fact that everything that we do, all the honey options that we have available are all beneficial in some way, shape or form. You get the benefit of those things that are being infused into the honey. So everything is purposeful.
Everything added is to expand the benefits of the honey into something beyond.
Each honey is different, with different infusions. We call them varietals. Essentially a varietal is a honey that the beekeeper and the farmer have integrated hives into that particular crop. The honey has a flavor and nuance. Then we have our infusions.
Local honey is where I go. That’s all I want. Our local [honey] in Maryland is not the same local that’s in Texas. What’s local to California is not what’s local to Utah. What’s local to Utah is not local to Maine. But when you look at it, all those honeys have a slight variance and nuance in flavor because of what’s being pollinated.
Our plants aren’t the same here as in Hawaii. So when you say I enjoy wildflower, the enjoyment of your wildflower might taste completely different than what I’m used to because of the plants that are growing. It doesn’t necessarily all taste the same.
When you started with this idea, were you aware of the different varietals, the regions and how that affected honey?
Alexander Howell: We definitely didn’t know how intricate and how deep this kind of rabbit hole of honey goes. It’s a very nice and very informative learning experience for two reasons. One, just so we are aware of the benefits and can tell our family, but also so we can now have those kinds of conversations with our customers.
Monica Howell: Even something as a variance from season to season. Literally your spring honey can be a completely different product from your fall [honey] and your winter honey.
The amount of moisture that’s in the air, that can even be from location to location. April showers bring May flowers. Those April showers are happening, there’s a ton of moisture in the air. And then when you’re getting into the fall, you’re having the bees that are pollinated when you’re getting into the fall, there’s a variance in that same region.
That same area has shifted the temperature. You’re just coming out of 90 degree weather. There’s still flowers out. But the pollination process that’s happening, the bees are what they’re collecting now, it can be different.
In the U. S. alone, there’s over 300 different types of honey. Over the world, there are thousands.
The interesting thing is when we’re bringing those varietals together in one place, you actually taste them side by side, [you can taste and notice] there are definite differences that you may never [have noticed otherwise] .
Someone says, “I don’t like honey. I say, “Well you haven’t tasted my honey.”
They find out, they dont like wildflower from North Carolina, but they love sage from California or macadamia nut from Hawaii – it’s amazing.
You’ve both mentioned farmer’s market experiences, sampling and buying. Let’s talk a little bit about those experiences.
Alexander Howell: As far as farmers markets goes, we’ve gotten the entire spectrum of reactions – ‘Oh, this is some of the best I‘ve ever had in my life’, or ‘This is nasty’
I appreciate either side of the spectrum, it’s just very honest and blunt. In person, you get to actually see that emotion, you get to see that interaction, you get to not only see what they think but maybe they brought a friend or a family member of theirs – their husband, their wife, their kids, their dog.
We get to see what your dietary needs are, your favorite flavors, your favorite vegetables. If you have a health issue, what type of things we have that could possibly help.
It’s even as simple as someone getting a gift for somebody who’s a pescatarian who likes to cook so, ‘What do you have for this?’
And I can then give them a whole range of stuff [to browse].
Monica Howell: We’ve been selling at farmer’s markets for 2.5 years. By far, it is my favorite. People who grew up going to farmer’s markets. Beekeepers that have grown up in their Grandma’s backyard.
We always get somebody that says, ‘Oh, my grandma had honey. And I’m already familiar.’ I always challenge them to taste something that’s a little different,
We get people who are extremely health conscious. They are looking for natural options.
On your website, there’s a lot of products What are the major categories and what are one or two or three that you really want to highlight that are currently available?
Monica Howell: We do some switching out from season to season, but for the most part, 25 items. A combination of the varietals and the infusions.
We’ve got an amazing macadamia nut honey that comes from Hawaii. You get a honey that has a certain butteriness to it, a nice weight to it. A little nuttiness at the end. It’s amazing in coffee. It’s amazing on top of a banana bread, really good in yogurt. Also good to cook with.
Our blueberry is from Maine. A little bit of a nuance of that blueberry flavor. It’s a little sweeter than some of the other honeys. It’s amazing on bakery goods and breakfast. So instead of using traditional maple syrup, we’re using the blueberry honey on a Belgian waffle on a pancake. Amazing on yogurt and things like that.
Then we’ve got our infusions. So the infusions essentially are different botanicals using a particular honey.
I’m using an extra white honey from Iowa. If you’re looking on the spectrum of honey, not only does honey change area to area, there’s water white honey, all the way down to your dark amber honeys. So there’s an entire rainbow of different types of honey, based on what’s being pollinated and what’s growing.
Your darker honeys have more of a molasses flavor, probably 10 – 20 x the antioxidants that you’re getting then like a water white honey. But when we’re considering what to use to infuse, I’m usually going with that lighter honey.
Our elderberry honey is super important. We’re taking a ground elderberry from the actual berry, not the elderberry flower. And we’re grinding that up and then infusing that into honey over a period of time. That allows you to then take that elderberry on a regular basis, either in as a sweetener for your tea or actually adding it into a yogurt.
Alexander Howell: Some of the things that I like to highlight, because I’m a foodie, I’m always trying to find honey that would elevate the taste.
One of those is Hot Honey. Anything from chicken, to beef, to pork, to seafood, to shellfish. I love it all. One specific thing is strawberries. It sounds a little out there, but it’s amazing.
And also the vanilla. I love it on my baked goods, banana breads, cornbread, really good on cinnamon rolls. Instead of the sheet icing I’ll put the honey. Even simpler like a latte or a cup of tea. Put some of your pancakes or crepes.
It’s the two different honeys on two different ends of the spectrum, but at the end of the day they both serve their purposes
Monica Howell: We are working with a few bartenders and mixologists that have taken our honeys and creating mocktails. Super fun.
One thing to acknowledge, the audience is a large majority of our conversations are wine based. So it’s with winemakers and chefs.
Do any of these honeys pair better with any specific kinds of varietals of wine?
Alexander Howell: One of the best ways I do like to enjoy wine with honey is charcuterie.
Monica Howell: Charcuterie and honey go hand in hand. It’s like a whole little puzzle of delicious-ness.
I like Merlot. Something becoming more popular are meads. So mead is wine essentially made with the foundation of honey versus grapes. There are a lot of brewers that are starting to play with mead. So you’ll find mead in all different varietals, some that very much tastes like wine and some that tastes closer to beer.
We’re not necessarily pairing the wine so much with the honey as helping the person that’s hosting the event, creating that perfect board, that perfect accompaniment to it.
What’s the best way to learn more about you? Website, social media? How can we follow you more?
Monica Howell: Definitely the website is the easiest way. You can also find us on Facebook and Instagram. The unique feature of what we do in-person. That’s the benefit of coming to see us at a farmer’s market. We also are actually on a couple of stores in the local area, local by design, which is an Annapolis mall in Annapolis, Maryland, where our product is available on their shelves.
You can find gifting boxes and samplers on the website too.
Howell’s Standard provides raw, natural honey in its purest form, a variety of herb and fruit-infused honeys, and products from the hive.
They are a small family-owned company in Northeast Maryland that appreciates the gifts of nature and artistic expression. Find their website, their Instagram and their in-person farmer’s market experience.
Below, Alexander and Monica Howell visited for a conversation about family, flavor, health benefits and the magic of honey.
This conversation has been edited for length and clarity. Find the full, unedited conversation on the FlavRReport YouTube channel.
My understanding going back to the beginning is, this whole company was a COVID baby, meaning the idea of it launched during the pandemic. Is that accurate?
Alexander Howell: So I’ll give you a bit of a backstory. We had, like you said, started around the boom of COVID. During that time with all the sickness going around, one of the things we decided to do was to figure out how we can stay healthier and keep the entire family more healthy during that entire time.
One of the things we decided to do was to cut out a lot of white and processed sugars because it’s the cause of a lot of health issues, cancers, things of that nature. After that we [realized] we can’t just not have any type of sweetener at all. We’re not that strong.
We went across a couple of different sweeteners. We tried agave, we tried monk fruit. We tried all those, [but] they didn’t hit the spot for us.
Then we were at a farmer’s market [and] tried some raw honey. Once we had tried that, it’s like the entire world just opened up for us because.
We started researching it more and found out there were tons of health benefits tied into raw honey itself.
Once we started consuming it ourselves, we felt the changes. A lot more energy naturally, our skin started looking a lot better, our hair started looking better. Then we decided instead of keeping this a family secret, we can share it with the world.
Monica Howell: So I’ve got a slightly different angle on it. Everything Alex said is definitely true. Pre COVID, I had always been an entrepreneur at heart, always dabbling in something, always doing a little side things. They say you have to have multiple streams of income.
So I was always looking for the next best option. Prior to COVID, I was creating body butters and detox masks and sugar scrubs; and just looking for things that were positive for your skin in a natural manner. Honey was one of the ingredients that was always on my shelf.
[Honey] is one of those ingredients. It’s a wonderful connector. I had really only ever thought of honey as this thing that was on aisle number eight of the grocery store always next to the maple syrup. A condiment to get with your fried chicken.
But once I started having success with personal skin care, the products that were most sought after, that had the best outcomes for my skin all had honey in them.
During COVID, we just really started to come together more, having more conversations. Bringing together the things that we were doing individually as a group and kind of figuring out
We started minimizing ingredients. Looking at that 20 line ingredient list on the back of everything and saying what can [remove]?
Something you both touched on was the zero to one aspect. Talk a little bit about the process from idea to reality.
Monica Howell: So for me, it was checking boxes. Throwing something on the wall and seeing what sticks, that old spaghetti adage.
There’s so many layers, so many things that I wasn’t aware of honey as a whole.
Figuring out how we could integrate this into our lives, and then how we then convert that and transition that into something that was revenue generating, seeing there was a niche.
We started with friends and family. Letting people that would trust us, try things out.
A lot of the response was ‘I don’t like honey’ or ‘I already have sugar. I don’t need to do this.’
But we said, it’s open your mind, let’s look into something a little different. Let’s consider it in a different way and move forward from there.
One thing that I think stands out for us is the fact that everything that we do, all the honey options that we have available are all beneficial in some way, shape or form. You get the benefit of those things that are being infused into the honey. So everything is purposeful.
Everything added is to expand the benefits of the honey into something beyond.
Each honey is different, with different infusions. We call them varietals. Essentially a varietal is a honey that the beekeeper and the farmer have integrated hives into that particular crop. The honey has a flavor and nuance. Then we have our infusions.
Local honey is where I go. That’s all I want. Our local [honey] in Maryland is not the same local that’s in Texas. What’s local to California is not what’s local to Utah. What’s local to Utah is not local to Maine. But when you look at it, all those honeys have a slight variance and nuance in flavor because of what’s being pollinated.
Our plants aren’t the same here as in Hawaii. So when you say I enjoy wildflower, the enjoyment of your wildflower might taste completely different than what I’m used to because of the plants that are growing. It doesn’t necessarily all taste the same.
When you started with this idea, were you aware of the different varietals, the regions and how that affected honey?
Alexander Howell: We definitely didn’t know how intricate and how deep this kind of rabbit hole of honey goes. It’s a very nice and very informative learning experience for two reasons. One, just so we are aware of the benefits and can tell our family, but also so we can now have those kinds of conversations with our customers.
Monica Howell: Even something as a variance from season to season. Literally your spring honey can be a completely different product from your fall [honey] and your winter honey.
The amount of moisture that’s in the air, that can even be from location to location. April showers bring May flowers. Those April showers are happening, there’s a ton of moisture in the air. And then when you’re getting into the fall, you’re having the bees that are pollinated when you’re getting into the fall, there’s a variance in that same region.
That same area has shifted the temperature. You’re just coming out of 90 degree weather. There’s still flowers out. But the pollination process that’s happening, the bees are what they’re collecting now, it can be different.
In the U. S. alone, there’s over 300 different types of honey. Over the world, there are thousands.
The interesting thing is when we’re bringing those varietals together in one place, you actually taste them side by side, [you can taste and notice] there are definite differences that you may never [have noticed otherwise] .
Someone says, “I don’t like honey. I say, “Well you haven’t tasted my honey.”
They find out, they dont like wildflower from North Carolina, but they love sage from California or macadamia nut from Hawaii – it’s amazing.
You’ve both mentioned farmer’s market experiences, sampling and buying. Let’s talk a little bit about those experiences.
Alexander Howell: As far as farmers markets goes, we’ve gotten the entire spectrum of reactions – ‘Oh, this is some of the best I‘ve ever had in my life’, or ‘This is nasty’
I appreciate either side of the spectrum, it’s just very honest and blunt. In person, you get to actually see that emotion, you get to see that interaction, you get to not only see what they think but maybe they brought a friend or a family member of theirs – their husband, their wife, their kids, their dog.
We get to see what your dietary needs are, your favorite flavors, your favorite vegetables. If you have a health issue, what type of things we have that could possibly help.
It’s even as simple as someone getting a gift for somebody who’s a pescatarian who likes to cook so, ‘What do you have for this?’
And I can then give them a whole range of stuff [to browse].
Monica Howell: We’ve been selling at farmer’s markets for 2.5 years. By far, it is my favorite. People who grew up going to farmer’s markets. Beekeepers that have grown up in their Grandma’s backyard.
We always get somebody that says, ‘Oh, my grandma had honey. And I’m already familiar.’ I always challenge them to taste something that’s a little different,
We get people who are extremely health conscious. They are looking for natural options.
On your website, there’s a lot of products What are the major categories and what are one or two or three that you really want to highlight that are currently available?
Monica Howell: We do some switching out from season to season, but for the most part, 25 items. A combination of the varietals and the infusions.
We’ve got an amazing macadamia nut honey that comes from Hawaii. You get a honey that has a certain butteriness to it, a nice weight to it. A little nuttiness at the end. It’s amazing in coffee. It’s amazing on top of a banana bread, really good in yogurt. Also good to cook with.
Our blueberry is from Maine. A little bit of a nuance of that blueberry flavor. It’s a little sweeter than some of the other honeys. It’s amazing on bakery goods and breakfast. So instead of using traditional maple syrup, we’re using the blueberry honey on a Belgian waffle on a pancake. Amazing on yogurt and things like that.
Then we’ve got our infusions. So the infusions essentially are different botanicals using a particular honey.
I’m using an extra white honey from Iowa. If you’re looking on the spectrum of honey, not only does honey change area to area, there’s water white honey, all the way down to your dark amber honeys. So there’s an entire rainbow of different types of honey, based on what’s being pollinated and what’s growing.
Your darker honeys have more of a molasses flavor, probably 10 – 20 x the antioxidants that you’re getting then like a water white honey. But when we’re considering what to use to infuse, I’m usually going with that lighter honey.
Our elderberry honey is super important. We’re taking a ground elderberry from the actual berry, not the elderberry flower. And we’re grinding that up and then infusing that into honey over a period of time. That allows you to then take that elderberry on a regular basis, either in as a sweetener for your tea or actually adding it into a yogurt.
Alexander Howell: Some of the things that I like to highlight, because I’m a foodie, I’m always trying to find honey that would elevate the taste.
One of those is Hot Honey. Anything from chicken, to beef, to pork, to seafood, to shellfish. I love it all. One specific thing is strawberries. It sounds a little out there, but it’s amazing.
And also the vanilla. I love it on my baked goods, banana breads, cornbread, really good on cinnamon rolls. Instead of the sheet icing I’ll put the honey. Even simpler like a latte or a cup of tea. Put some of your pancakes or crepes.
It’s the two different honeys on two different ends of the spectrum, but at the end of the day they both serve their purposes
Monica Howell: We are working with a few bartenders and mixologists that have taken our honeys and creating mocktails. Super fun.
One thing to acknowledge, the audience is a large majority of our conversations are wine based. So it’s with winemakers and chefs.
Do any of these honeys pair better with any specific kinds of varietals of wine?
Alexander Howell: One of the best ways I do like to enjoy wine with honey is charcuterie.
Monica Howell: Charcuterie and honey go hand in hand. It’s like a whole little puzzle of delicious-ness.
I like Merlot. Something becoming more popular are meads. So mead is wine essentially made with the foundation of honey versus grapes. There are a lot of brewers that are starting to play with mead. So you’ll find mead in all different varietals, some that very much tastes like wine and some that tastes closer to beer.
We’re not necessarily pairing the wine so much with the honey as helping the person that’s hosting the event, creating that perfect board, that perfect accompaniment to it.
What’s the best way to learn more about you? Website, social media? How can we follow you more?
Monica Howell: Definitely the website is the easiest way. You can also find us on Facebook and Instagram. The unique feature of what we do in-person. That’s the benefit of coming to see us at a farmer’s market. We also are actually on a couple of stores in the local area, local by design, which is an Annapolis mall in Annapolis, Maryland, where our product is available on their shelves.
You can find gifting boxes and samplers on the website too.
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Headquartered right in Santa Clarita, Princess Cruises has long been a part of Southern California’s luxury travel DNA. With its proximity to the Port of Los Angeles in San Pedro—just a freeway ride away from Taraji’s hometown hustle—this partnership feels especially fitting. L.A. residents looking for a chic weekend escape can now sip on Seven Daughters while cruising down the Pacific Coast or setting out on a Mexican Riviera getaway, glass in hand and ocean breeze in hair.
“Princess Cruises is committed to curating distinctive, high-quality experiences for our guests, and Seven Daughters aligns seamlessly with that vision,” said Sami Kohen, Vice President of Food and Beverage at Princess Cruises. “Taraji’s Moscato reflects a bold yet approachable style that we know our guests will love.”
Seven Daughters isn’t just another celebrity wine—it’s a labor of love and creativity. As Strategic Advisor and Creative Collaborator, Henson has poured her personality into every bottle. For L.A. tastemakers and wine lovers, this means more than a quality drink; it’s a chance to connect with a star who has always stayed rooted in the community.
With her inclusion in the Love Lines Premium Liquors Collection, Henson joins a glamorous circle of fellow celebrity spirits makers including Jason Momoa and Blaine Halvorson (Meili Vodka), Camila and Matthew McConaughey (Pantalones Organic Tequila), Blake Lively (Betty Booze and Betty Buzz), Liev Schreiber (Sláinte Irish Whiskey), Jason Aldean (Melarosa Wines), Romero Britto (Love Prosecco), and Kylie Minogue (No Alcohol Sparkling Rosé).
For Angelenos used to spotting stars in Studio City or sipping cocktails in West Hollywood, the idea of toasting with a Taraji-crafted wine while watching the sunset over the Pacific feels just right. Whether you’re heading to Catalina for the weekend or sailing out to Alaska, Seven Daughters is now the perfect local-meets-luxury beverage choice.
The Love Lines Premium Liquors Collection, launched by Princess Cruises to spotlight exclusive, star-powered wines and spirits, is about more than just sipping—it’s about celebrating. And with Taraji P. Henson at the helm of her Moscato, there’s never been a better time to raise a glass to life, love, and L.A. style.
More details and sailing options available at www.princess.com.
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Does LA Love Ice Cream? Can Ice Cream Legends Ben & Jerry do a Million Scoops on Free Cone Day April 16
Does LA Love Ice Cream? Can Ice Cream Legends Ben & Jerry do a Million Scoops on Free Cone Day April 16
On April 16, Ben & Jerry’s is throwing its annual Free Cone Day celebration, and while any day free ice cream is involved is a win, the Ben & Jerry’s team behind the annual fan appreciation event, now well past its 40th year, are inviting fans to help make this year’s Free Cone Day the biggest and best yet with 1 million scoops served.
Ben & Jerry Free Cone Day is April 16
Free Cone Day returns after a four-year pause
Last year, Free Cone Day made its highly anticipated return after a four-year pause, and dedicated Ben & Jerry’s fans showed the Vermont-based ice cream maker just how happy they were that the giveaway tradition was back.
“It was nothing short of amazing to see our fans back in our shops in their full Free Cone Day glory,”
Dave Stever
Ben & Jerry’s CEO
…who dished out ice cream at the Scoop Shops in Vermont.
“We gave out over 970,000 scoops across the globe, but we know together with our fans we can break 1 million scoops.” Stever added, “We’re asking our fans to really bring it this year: invite their friends, family, neighbors, and help us beat our goal of 1 million scoops on Free Cone Day 2024.”
The beloved tradition began in 1979 as cofounders Ben Cohen and Jerry Greenfield survived their first winter – as a tiny, independent, two-person ice cream business – in the frozen tundra of Vermont.
National Weather Service records dubbed it “the brutal winter of 1978-1979” as the average temperature reached a record low of 14.1°F (-10°C) and the winter season snowfall set a record of 52.9 inches (134 centimeters).
The first Free Cone Day in 1979
Today’s traditions are no different than the first Free Cone Day in 1979 as it has always been a way to give back to the community and thank fans for their support.
The only difference is that the once single “mom & pop” shop is now one of the largest, most successful ice cream businesses in the U.S., as well as in 35 other countries around the globe.
New flavors debut on Free Cone Day
Fans can stop by their local shop for a go-to favorite or ask about new flavors like brand-new Scoop Shop exclusive Mango flavor, made of mango ice cream swirled with sweet cream ice cream, or recently debuted Non-Dairy Strawberry Cheezecake.
New additions Impretzively Fudged and PB S’more make great options for the sweet and salty lovers.
Can’t decide?
Flavors may vary based on location but fans are welcome to try any and all available flavors and are encouraged to get back in line as many times as they’d like. Experienced fans understand it’s easiest to jump back in the queue on Free Cone Day with a scoop already in hand.
To find the nearest participating Scoop Shop, visit https://www.benjerry.com/scoop-shops/free-cone-day.
Ben & Jerry’s is an aspiring social justice company that believes in a greater calling than simply making and selling the world’s best ice cream.
The company produces a wide variety of super-premium ice cream and Non-Dairy/vegan desserts using high-quality ingredients and lots of big chunks and swirls. As a Certified B Corp, Ben & Jerry’s incorporates its vision of Linked Prosperity into its business practices via values-led sourcing initiatives when purchasing ingredients.
Ben & Jerry’s is distributed in over 35 countries in supermarkets, grocery stores, convenience stores, franchised Scoop Shops, and via on-demand delivery services.
Ben & Jerry’s, a Vermont corporation and wholly owned subsidiary of Unilever, operates its business on a three-part Mission Statement emphasizing product quality, a fair financial return, and addressing issues of social, racial, and environmental injustice around the globe.
The Ben & Jerry’s Foundation, guided by Ben & Jerry’s employees, granted $5.1 MM in 2023 to support progressive, justice-focused grassroots organizing around the country.
For up-to-date information visit benjerry.com.
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LA’s Hottest new Foodie Destination, Westwood’s Wolfsglen, Serves up Fun Dishes and Cocktails
LA’s Hottest new Foodie Destination, Westwood’s Wolfsglen, Serves up Fun Dishes and Cocktails
So much good food!
Mushroom Arancini, Shrimp Toast, Steak Tartare,
Rigatoni Diavola, Cacio e Pepe,
Pan Roasted Pork Chop,
Homemade Peach Pie, Mango Sweet Rice, Deconstructed Strawberry Cheesecake
And drinks!
Razz-Mez-Tazz made of mezcal, mango, spicy bitter, agave and Tajin.
Black Gold prepared with Neft vodka, simply syrup, cucumbers, and activated charcoal
Wolfsglen, Westwood’s premier cocktail and dining destination, features New American cuisine and a hot Cocktail Scene. They’re getting a lot of rave reviews already!
Located at 1071 Glendon Avenue in Westwood, Wolfsglen is Westwood’s premier cocktail and dining destination featuring New American cuisine with a global Angeleno influence complemented by an array of expertly crafted cocktails.
Inspired by the legacy of John Wolfskill, a former state senator and pioneer rancher who played a pivotal role in the development of the land where Westwood Village now stands, Wolfsglen blends history, culture, and cuisine into a one-of-a-kind dining experience.
Sammy Espinoza – General Manager, Photography by Tonelson
Quietly opening its doors in November 2022, Wolfsglen is the brainchild of new hospitality team CFO Mark Garcia, Director of Operations Fernanda Hay, General Manager Sammy Espinoza, Chef Fidel Guzman, Sous Chef & Pastry Chef Moriah Castañeda, and Bar Manager Edward Ruiz.
Wolfsglen’s culinary journey begins with Chef Fidel Guzman
Wolfsglen’s culinary journey begins with Chef Fidel Guzman, whose New American seasonal menu embraces global Angeleno flavors, showcasing the finest seasonal and fresh ingredients.
Photography by Tonelson
Starter Dishes
The To Start features delectable dishes like Brown Butter Labneh, Hummus with chili crisps, Burrata with grilled and flambé peaches, Esquites, Mushroom Arancini, Shrimp Toast, Steak Tartare, Shawarma, and Bone Marrow & Black Garlic, among others.
Photography by Tonelson
Handmade Pastas
Handmade Pastas take center stage with Chef Fidel’s Rigatoni Diavola, Cacio e Pepe, and Bolognese, each prepared to perfection.
Photography by Tonelson
Mouthwatering Entrées
The Entrées boast mouthwatering selections such as Pan Roasted Pork Chop with a togarashi-whiskey glaze, Steak Frites, Wolfsglen Burger with candied bacon, spicy aioli, and arugula,Beyond Burger, Roast Chicken with aji verde and pea tendrils, Seared Salmon served with a pineapple ginger glaze and miso potato purée, Seared Striped Bass, and Cauliflower Steak with curry and raisin chutney.
Photography by Tonelson
Leave room for dessert
Don’t forget to leave room for dessert! Culinary duo, Chef Fidel Guzman and Sous Chef & Pastry Chef Moriah Castañeda present an array of tantalizing options, including Homemade Peach Pie, Mango Sweet Rice, Deconstructed Strawberry Cheesecake, and Ricotta Donuts with blueberry compote and lemon curd.
Photography by Tonelson
Wolfsglen’s bar program
Wolfsglen’s bar program, originally created by Fernanda Hay, now under the expert guidance of Bar Manager Edward Ruiz, offers a diverse range of perfectly balanced and playful cocktails. Signature creations include the Razz-Mez-Tazz made of mezcal, mango, spicy bitter, agave and Tajin, Purple Rain comprised of gin, blueberry purée, lemon, and butterfly pea flower, Geisha’s Kiss with Masumi sparkling sake, elderflower liqueur, and lychee purée, and Black Gold prepared with Neft vodka, simply syrup, cucumbers, and activated charcoal, with even more to try.
In addition, Wolfsglen also offers specially select White Wine, Red Wine, Rosé, Sparking, and Beer + Cider.
Courtesy of Wolfsglen
Wolfsglen’s is the ideal destination
Nestled in a historic two-story building developed in the 1930s, Wolfsglen showcases beautiful high ceilings, modern design, a lush patio for al fresco dining, and private event spaces. It is the ideal destination for lunch, dinner, drinks with friends, intimate gatherings, or special events. With its rich history, elegant ambiance, and mouthwatering cuisine, Wolfsglen promises an unforgettable dining and drinking experience for everyone!
Social Media: Follow Wolfsglen on Instagram @wolfsglenwestwood
Wolfsglen is open every Sunday and Monday from 5:00 pm to 10:00 pm, every Tuesday, Wednesday, and Thursday from 11:30 am to 12:30 am, every Friday from 11:30 am to 1:00 am, and every Saturday from 5:00 pm to 1:00 am.
Wolfsglen offers Howlin Hour every Tuesday through Friday from 2:00 pm to 6:00 pm and Late-Night Howlin Hour every Friday and Saturday from 11:00 pm to 12:30 am.
For more information about Wolfsglen or to make reservations, please call 310.208.1071 directly or visit www.Wolfsglen.com.
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Oryx Desert Salt brings Taste, Health and Social Good to Your Gourmet Experience
Oryx Desert salt brings Taste, Health and Social Good to Your Gourmet Experience
Oryx Desert Salt Taste
In the crowded world of salts and condiments, Oryx Desert Salt is working hard to separate itself from the crowd and more and more people are noticing.
Come have a taste and a closer look….
Oryx Desert Salt has a heightened taste, even when compared to other gourmet options. Subtle, yet bold. It adds a zest to the bite while being gentle on your palate. A finishing salt who’s magic is pulling out an extra bit of dimension from most dishes.
I tried it on poultry, rib eye and salmon. Bringing out the juice and flavor. Each time the taste was noticeably enhanced.
With its distinctive flavor profile using less salt will achieve that enhanced flavor and Oryx is still going, creating more exclusive flavored salts for exciting new taste experiences
So far I’ve only sampled their white salt, but judging by that experience, I’d LOOOVE to try their variety.
“Salt is the smallest ingredient in any meal yet it has the biggest impact”
Oryx Desert Salt’s Flavors
SMOKED SALT – cold smoked over French Oak shavings
WINE SALT – soaked in Shiraz red wine and sundried
BRAAI/ BBQ SALT – free from additives, flavourants, preservatives, wheat or gluten fillers.
Oryx Desert Salt’s Health Benefits
Oryx Desert Salt has all the essential minerals and trace elements that exist naturally in salt, including magnesium, zinc and potassium.
It’s 100% pure, crystal-white, natural desert salt. Sun-dried, unrefined, no additives, no anti-clumping agents, no preservatives. Dried by the hot African desert sun.
Why is this important? To really understand, let’s put on our science lab coats and get into the specifics.
There are two elements of salt – sodium and chloride – and they each play vital roles to your healthy body.
Sodium helps your nervous system, controls your taste, smell and touch, helps your muscles (and heart) work and helps your brain talk with the rest of your body.
Chloride is key for digestion and helps keep your blood moving.
Okay, science class is over.
But, yeah, that’s how important salt is to us. And how important Oryx Desert Salt recognises their role.
Some of us, honestly, haven’t put that much thought into what kind of salt we’re using. And now we know we should.
The Oryx Desert Salt Story
Back in the Summer of 2020 inspiration struck CEO / Founder Samantha Skyring when she took a 7 day walk through South Africa’s Namib Desert.
During the journey, she had several up-close encounters with Oryx Gazella (large antelopes) and learned the Oryx go a lifetime without drinking water.
How do they survive it?
The salt plays a big part. The animals get the necessary minerals and trace elements vial by licking native salt.
If you look on Oryx Desert Salt’s packaging, you’ll notice the Oryx, with its striking coloring and presence, because became the symbolic icon for Oryx Desert Salt.
Oryx Desert Salt Cares About Our World
They support small, local businesses, build partnerships and advocate for eco-awareness.
Oryx Desert Salt believes in impact sourcing which is choosing to source locally where possible and supporting small, often women-owned businesses.
They also work to build collaborative relationships (from their chefs, cooking schools and beyond) seeing them as valued ambassadors.
Their cotton bags, aprons and shopper bags are manufactured by a women’s home industry community group.
They partner with organizations like the Ukama Foundation, Macassar Pottery, Khomani San and Mier communities who own !Xaus Lodge in the Kgalagadi Transfrontier Park in the Kalahari Desert.
Where To Buy
Available at Whole Foods throughout the county, on Amazon and on their website here.
