Here you can find out about Adam Elabd's upcoming classes, workshops and explorations in the fields of nutrition, herbalism and fermentation.
10/06/2019
It’s been a pleasure to grow with this angel for the past 7 years. She finds a way to be a superduper gifted artist, a uniquely compassionate partner and human and the eyes, voice and tastebuds of our lil operation. Pretty amazing, huh?
09/26/2019
Stoked to be getting back to my experimental fermentation roots. It’s been a few years of digging deep into a few things but I love the excitement of trying new fermentations.
I’ve never fermented grapes into wine before and am grateful to for the fruit and for the DM masterclass. I’m almost more excited about the ideas I have for the pomace (pressed grape skins) as the wine itself. @ Troy, New York
07/16/2019
The homies came to visit and led the first mass this church has seen in some years. Still riding the spirit buzz high that brought us. If you didn’t wake up with sore feet on Sunday afternoon, then you’ll have to come out next time and find out whats good. Thanks to the bruvs and sises for gracing us with your grooves and laughs
07/15/2019
Doing nothing and creating a bev this delish is really something. Thanks sis+bruv for this fruity/fresh/umami saawce
07/12/2019
When the bruv+sis come to town, we eat (and drink) so good. Thanks for baking so many delicious treats for us and bringing the LBC goodvibes to town. Whoever got some of their majikal pizza, chocolate chip cookies or biscuits knows what’s up.
07/06/2019
So surreal to have the homies out here bringing the tropix to Troy. Tonight is gonna be one for the boox. Come thru, y’all. I’ll be right here boogying to
06/29/2019
Coffee thoughts:
I love coffee. As nuanced and multifaceted as the flavor and aroma can be, I feel like the physical effects aren’t always so balanced. In larger amounts and over time, coffee can take more than it gives. A few days in a row of coffee leaves me with some intense adrenal fatigue. I like mixing it with nourishing herbs that counteract and/or potentiate aspects of what coffee has to offer. This pour over had about 17g of Kenyan coffee from heart and about 5g of freshly ground star anise, american ginseng, long pepper, fennel and galangal. A lot of the time I also add cardamom and saffron. If you’re a coffee purist, plz don’t take any of this personally.
05/12/2019
NY State is a dope spot to be thirsty. Thanks, y’all.
05/05/2019
Yiyi and I love herbs and eating them and do plenty of it, but eating mugwort in these quantities is a revelation. Super stoked on Korean recipes for ssuk (mugwort) like the ssuk-beomul (mugwort rice cake) that’s happening here. The ssukguk (mugwort soup) was delicious too.
Thanks to for sharing such wholesome and authentic recipes with the world.
05/01/2019
Nitelite
04/30/2019
Perfs wine for some lamiaceae planting this evening. Thanks to everyone that made it possible: .passalacqua
03/05/2019
Yiyi Mendoza still life. Most people probly don’t know that .mendoza is both the eye and the brush of . And she manages to be an accomplished and soulful ceramic artist at the same time. Lucky us, lucky me