Smokey Mountain Spicebush Blend

Suggested Donation

$13 for 2oz

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We are in the beginning stages of our business and are putting most of our energy into in person and private relationships. This is why, if you’d like to access any of our Vitals online, we would like to establish a direct relationship with you through email first. If you would like to support us to grow to be able to make more Vitals and be more in the public with our work, please consider leaving us a reviewdonation, or investment. Thank you in advance!

Wild edibles tend to contain more beneficial nutrients like vitamins and minerals on a per-weight basis than cultivated foods (Milburn, 2004). This is attributed to a variety of causes. First, cultivated foods like vegetables have been selected for many generations for their size and hardiness rather than their nutritional value. Likely starting around 12,000 years ago (Uekoetter, 2010), humans have saved seeds and hybridized plants to genetically select larger, easy-to-grow varieties. Such plants make for greater crop yields, but tend to contain fewer nutrients than their wild counterparts (Davis et al., 2004). With the advent of agriculture, humans began to focus on select cultivated food staples rather than the wide diversity of foods available in the wild, leading to a significant reduction in overall dietary diversity (Grivetti & Ogle, 2000). Additionally, cultivated foods are often grown via monocropping in conventional agricultural systems that lead to nutrient depletion in the soil, and as a result the food grown in it. Wild edible foods tend to grow within biodiverse communities, enabling them to garner nutrients from the richer soil conditions supported by this biodiversity (Blair, 2014).
Thus, modern food choices, conventional agricultural methods, and the transport and storage of food have all contributed to a lack of nutrients in the modern diet. Even a moderate level of nutrient deficiency is considered a risk factor for a broad range of chronic degenerative diseases (Carrera-Bastos et al., 2011). This nutritional lack in modern foods has led to the enrichment of staples such as cereals and grains with vitamins and minerals, and many individuals seek out supplements to compensate for nutrient deficiencies. However, these isolated and/or synthesized vitamins and minerals often come in a different form than those found in foods and are not as readily absorbed by the body (Scrinis, 2013). They also do not benefit from the combination with other elements naturally found in foods, and thus lack the synergistic interactions that are present in whole foods and traditional food combinations (Scrinis, 2013).

Source

*Mesquite, ^*Wood Nettles, ^*Field Garlic, ^*Ramps, *Paprika, ^*Sassafras, Smoked Sea Salt, Maple Infused Sea Salt, ^*Spicebush, ^*Sumac, *Coconut Sugar, *Mexican Oregano, *Toasted Coriander, *Chipotle, *Ancho, and *Roasted Chili Pepper.

*:Wild °:Organic ^:Local

Use as a dry rub on meats, cooked veggies, soups, and stews.

In this recipe we’re spotlighting spicebush, an Appalachian classic that’s also known as Appalachian all-spice. It’s a unique flavor that can go sweet or savory and is especially good on meats and fish. The leaves of the plant can be used like a bay leaf in soups and stews, which we use in some of our broths. Here, in this recipe, we’re using the berries and synergistically combining it with other delicious organic and wild flavors to bring you this blend that we know spicebush lovers will rejoice in!

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We are in the beginning stages of our business and are putting most of our energy into in person and private relationships. This is why, if you’d like to access any of our products online, we would like to establish a direct relationship through email first. If you would like to support us to grow to be able to make more products and be more in the public with our work, please consider leaving us a review, donation, or investment. Thank you in advance!

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