FOLK

Greek yogurt with candied pecans, Early Bird granola, seasonal fruit compote, and Michigan honey. V · GF Option* Contains: Milk, Tree Nuts, Wheat

Gluten-free Folk waffle, choice of Michigan maple syrup or seasonal preserve, butter V + GF Contains: Milk, Eggs, Wheat

Greek yogurt, candied pecans, Early Bird granola, seasonal compote, Michigan honey V · GF Option* Contains: Milk, Tree Nuts, Wheat

Grazing Fields egg frittata, Farm Country Cheese House cheddar, Brett's Family Maple Syrup, house-made aioli, Zingerman's Pullman sourdough V · GF Option* · DF Option* Contains: Milk, Eggs, Wheat

Frittata, SW Detroit tostada, pickled red onion, spicy jack, pili aioli, salsa verde, spinach wrap V Contains: Milk, Eggs, Wheat, Sesame

The Brinery smoky tempeh, SW Detroit tostada, pickled red onion, vegan cheese shred, house cashew cheese, salsa verde, spinach wrap VG Contains: Tree Nuts, Soy, Wheat, Sesame

Herb and cheese frittata, butter biscuit, seasonal preserves, fresh greens. Choice of protein: bacon, shaved ham, smoky tempeh, or chicken sausage (+$1) V · GF Option* Contains: Milk, Eggs, Wheat

Brother Nature produce greens, lemon and EVOO dressing, jammy egg, whipped goat cheese, seasonal pickle, house-made seasonal jam, Zingerman's 8-grain 3-seed crostini Contains: Wheat, Dairy

Dearborn bacon, Brother Nature greens, Detroit Produce Club heirloom tomatoes, Baobab Fare Pili aioli, Zingerman's sourdough V Option* · GF Option* Contains: Wheat, Egg

White cheddar, butter, Zingerman's sourdough, grilled to perfection. V Contains: Dairy, Wheat

Local greens, lemon, EVOO vinaigrette, flake salt V · GF

Detroit Produce Club cherry tomatoes, Seedling Farm desiree peaches, Zingerman's sourdough croutons, vegan pesto, goat cheese crumble, tomato vinaigrette. Add jammy egg (+$4) or bacon (+$5) V Contains: Wheat, Dairy

Sweet Wisconsin butter, real vanilla, Indonesian cinnamon, organic flour, finished with seasonal preserve V Contains: Milk, Eggs, Wheat

Butter biscuit, seasonal preserve V Contains: Milk, Eggs, Wheat

Gluten-free citrus cake, bright floral glaze V · GF Contains: Milk, Eggs, Nut Flour

Proudly serving Sepia Coffee! Click to select from our current seasonal offerings.

Click to select from our current seasonal offerings.

Click to select from our current seasonal offerings.

Click to select from our current seasonal offerings.

Swedish fish-shaped candy from Bonbon, inspired by homemade blackberry jam. Made with freshly picked blackberries from summer gardens across Sweden.

Swedish fish-shaped candy from Bonbon, capturing the taste of Swedish summer. Juicy, sweet wild strawberry flavor.

Peanut butter stuffed dates from Date Better, coated in dark chocolate. Peanut butter for protein, cacao nibs for crunch.

Artisan chocolate bars crafted with the finest quality all natural ingredients.

Dark chocolate bar from Raaka, made with real cacao, real ingredients and real vanilla bean.

TWICE AS NICE A crisp gluten-free, chocolate waffle cookie set in our vegan, single origin dark chocolate. An ode to a chocolate lover’s summer order: chocolate ice cream in a chocolate cone. 1 OZ Square. All of Raaka's chocolate is certified organic, certified kosher, vegan, soy free, gluten free, and Non-GMO and made with ethically sourced, transparently traded unroasted cacao.

Skin-on, small-batch kettle chips made from Michigan-grown potatoes. Finished with tellicherry black pepper.

Kettle chips from Great Lakes Potato Chips of Traverse City, Michigan. Seasoned with BBQ spices from Épices de Cru of Montreal.

Skin-on, small-batch kettle chips made from Michigan-grown potatoes.

Freestyle Snacks green olives are harvested traditionally in Greece, bursting with fresh flavor. Our single serve packs are perfect for grab-and-go by the register - a healthy, convenient, savory pick-me-up! Our original Kalamata olives are grown in Greece and harvested when bursting with flavor. They are marinated with Extra Virgin Olive Oil and just a hint of sea salt for your savory snack satisfaction.

Embark on a tantalizing journey through the Mediterranean with this vibrant medley of crisp Green & bold Kalamata olives. All Free Style olives are grown and harvested in Greece when they're at their juiciest for maximum flavor.

Our Garlic Dill Mini pickles are bold, briny, and loaded with garlicky zing in every crunchy bite. Loud & proud and loaded with bite, they’re the pickle equivalent of turning the volume all the way up. Keep them in your bag or drop them in a bowl - they’re a little bold in a big way. Includes 6 pouches of Garlic Dill Mini Pickles.

Single-origin coffee from Nensebo, Ethiopia, a Folk x Sepia Coffee collaboration. Notes of floral, citrus, lime, and black tea.

Oat milk from Ghost Town Oats, created by baristas to pair with coffee. Also works as a cow's milk substitute for cereal or baking.

Raw honey from Detroit Hives, the city's first urban bee farm. Founded in 2017 by Detroit native Timothy Paule.

Pure maple syrup from Twisted Tap. Perfect for pancakes, waffles, or use as an all-natural sweetener for cocktails, cooking, and baking.

Small-batch marmalade from Eat This, Yum!. Earthy, complex tomato and jalapeño flavor.

Sun-ripened peach preserve from Eat This, Yum!, slow-cooked with a splash of Irish whiskey. Smooth and refined, with subtle warmth and depth.

Celebrate the season with Eat This Yum’s Spiced Holiday Jam—infused with nutmeg, allspice, and cinnamon. A festive favorite for cheeseboards, baking, and gifting. Ingredients: Pears, cane sugar, lemon juice, pectin, nutmeg, allspice, cinnamon, sea salt.

Deep, intense sweet onions are slowly caramelized with aged balsamic vinegar into a smooth, silky consistency. The flavor begins with a delightful tang and finishes with a rich, sweet depth that enhances any meal. Perfect for holiday entertaining, this jam transforms a cheeseboard into something extraordinary. Ingredients: Onions, balsamic vinegar, organic cane sugar, olive oil, salt

Handmade in small batches with 75% fruit and no co-packers. A bright, layered preserve combining rich figs, citrusy Meyer lemon, and a touch of honey—perfect for cheese boards. Ingredients: Black Mission figs, honey, Meyer lemons, balsamic vinegar, cane sugar, sea salt.

Original Burundi family recipe from Baobab Fare, a Detroit-based, Black-owned, woman-owned business. Bold pili pepper flavor.

Spice Level: Hot. Nine-ingredient hot sauce from Lebanese Red Head. Peppers and dates blended for a balance of sugar and spice.

Spice Level: Hotter. Nine-ingredient hot sauce from Lebanese Red Head. Peppers and dates blended for a balance of sugar and spice.

Spice Level: Hottest. Nine-ingredient hot sauce from Lebanese Red Head. Peppers and dates blended for a balance of sugar and spice.

High-quality Ibérico pork salchichón from Campo Grande. Dry-cured to perfection.

Premium Ibérico chorizo from Campo Grande. Rich, smoky paprika seasoning.

Olives grown in the remote Atlas Mountains of Morocco by Casablanca Market. Marrakesh spice blend. Casablanca Market is woman-owned and ethically sourced.

Purple olives grown in the remote Atlas Mountains of Morocco by Casablanca Market. Casablanca Market is woman-owned and ethically sourced.

Light, flaky flatbread crackers from Rustic Bakery, made with extra virgin olive oil. Topped with everything seasoning.

Light, flaky flatbread crackers from Rustic Bakery, made with extra virgin olive oil. Finished with grey sea salt from France.

Sourdough crackers made locally in Eastern Market by Share Crackers. Coated in everything seasoning.

Sourdough crackers made locally in Eastern Market by Share Crackers. Sprinkled with za'atar.

Mackerel sourced from the pristine waters of Spain by Siesta Co. Rich, savory flavor with a tender, flaky texture.

Sardines from Siesta Co., flaky and tender. Carries the taste of the sea.

White clams in brine from Siesta Co. Delicate, briny flavor of the sea.

Welcome to your favorite new tuna. Incredibly tender, bursting with flavor, buttery with each bite, and satisfyingly clean and simple, our Albacore Tuna in Spicy Olive Oil may be the only tuna you will ever need to stock your pantry with.

Meet our newest launch: Albacore Tuna with Spanish Lemon! Our albacore tuna is pole-and-line caught in the Bay of Biscay by small boat fishermen. We source our lemons from the Spanish Mediterranean coast. This tin was packed by hand with 100% Spanish olive oil, fresh lemon juice, and a touch of salt by a cannery located in Northwest Spain, the heartland of the conservas tradition.

Welcome to your favorite new tuna. Incredibly tender, bursting with flavor, buttery with each bite, and satisfyingly clean and simple, our Albacore Tuna in Olive Oil may be the only tuna you will ever need to stock your pantry with.

Crémant de Bourgogne brut rosé from Moillard, '20. Fresh strawberry and citrus aromas, with a lively grapefruit and fresh bread palate.

100% Pinot Noir Champagne from André Clouet, with fruit from Ambonnay and Bouzy.

Brut Champagne from Bernard Gauchère, the house's classic cuvée. Fresh, fruity character.

Brut rosé Champagne from D'Armanville, pale golden in color. Complex, fresh nose of white flowers, yellow fruit, nuts, and pastry.

In the Champagne region of France, there is a house with an over 115 year history that is both discrete and passionate: Lallier champagne. Brut Champagne from Lallier. Notes of fresh citrus, white fruits, and green apple.

Pét-nat from Bàrbara Forés, made with Morenillo, a nearly extinct grape variety the winery began replanting in the late 1990s.

Brut pét-nat from Tilisma, made using the méthode ancestrale. Fresh, mineral, and easy-drinking, with delicate bubbles.

Sorgente Prosecco Brut offers tasting notes of crisp green apple, fresh peach, and pear, with hints of citrus zest and light florals. The wine has a lively, crisp palate, characterized by a creamy mousse, high acidity, and a subtle, refreshing minerality

Borgo Maragliano pioneered planting Chardonnay and Pinot Noir in the area, to craft Metodo Classico (Champenoise Method) sparkling wines – a bold innovation

Sparkling blend of Pinot Blanc, Pinot Gris, and Pinot Noir from Big Little. Notes of preserved lemon and toasted shortbread, with bright acidity.

Sparkling wine from Clos des Demoiselles. Intense and complex, with aromas of toast, honey, and fresh fruit.

Unconventional sparkling blend from vigneron Matteo Furlani, '24 Alpino Macerato.

Sparkling Rebula from Krasno, '24, lemon yellow with fine, persistent bubbles. Reserved at first, evolving into fruit-forward green apple and citrus.

Old-vine Mourvèdre rosé from Bedrock Wine Co. Lifted and precise, with tension, site character, and savory detail.

Cinsault rosé from Kumusha, '25. Bright red fruit aromas with delicate red berries and white florals.

Grenache rosé from Wolf & Woman, '24. Refreshing, zippy style with a nod to Provence.

Rosé blend of Grenache, Barbera, Counoise, and Mourvèdre from Matthiasson, 2025. Light and crisp, yet flavorful and complex.

2025 Brij "Printemps" rosé from Parr Collective, produced by Rajat Parr on the SLO Coast.

Dry, dark, old-world rosé from Tilisma, '24: 50% Saperavi, 30% Rkatsiteli, 20% Mtsvane.

Corbières rosé from Ozé. Intense grapefruit and pomelo aromas, followed by white peach and red fruit.

Red blend from Ampeleia, '21. Dark berries, Mediterranean herbs like rosemary and sage, and earthy notes.

Organic Marche Rosso red blend from Borgo Paglianetto, '24. Youthful and easy-drinking.

Flycatcher's inaugural vintage, '22, made from old-vine Zinfandel planted in 1963. Blend: 33% Zinfandel, 31% Petite Sirah, 22% Merlot, 14% Syrah

Red blend from Johan Vineyards, '23. Bright, crunchy red fruit - strawberry, cherry, and raspberry. 50% Pinot Noir, 25% Zweigelt, 15% Blaufränkisch, 10% Pinot Gris

Carignan and Grenache blend from Corbières, '23. Light, fresh, and fabulously chillable.

Red blend from Scythian Wine Co., '23. Juicy and medium-bodied, with wild strawberry, tart cherry, and cranberry. 60% Zinfandel, 10% Grenache, 30% Palomino

Red blend from Troglodyte, '22. Balanced profile of fruit and spice.

Cabernet Franc from Field Recordings, '23, sourced from hidden vineyards across Paso Robles, California.

Cabernet Franc from Lieb Cellars, '19. Strong menthol and thyme on the nose, with black fruit underneath.

Cinsaut from Lalela, '23, handpicked and naturally fermented with indigenous yeast.

Côtes du Rhône from Famille Gras, '22. Enticing notes of black fruit, blackberry, and plum.

Beaujolais Gamay from Domaine de Roche Guillon, '24. Black raspberry, rhubarb, and rosehip on a floral nose.

Red Garnatxa Negra from Bàrbara Forés, '23, from old vines, fermented in a clay amphora.

Ripe dark fruits like cherry and blackberry, mixed with forest floor, leather, and mild spice. Smooth tannins give it a gentle grip, balanced by a fresh, food-friendly acidity. Slovenia

Light red wine from Vincent Fritzsche, '25, made from Pinot Gris. Drinks like a lifted, floral Pinot Noir.

2025 Brij "Printemps" Pinot Noir, produced by Rajat Parr on the San Luis Obispo (SLO) Coast.

Pinot Noir from Copper Pot, '22. Perfumed nose with dried cranberry and pomegranate.

Pinot Noir from Voix de la Vigne, '22. Pretty, high-toned fruit with cedar, vanilla bean, and dried herbes de Provence.

Intense notes of blackberry, plum, ripe cherry, blackcurrant, and pomegranate, layered with dry Mediterranean herbs and spicy undertones. North Macedonia

Sauvignon Blanc blend from Petchalba, Dordogne, '21, with four days of skin maceration and a touch of direct-pressed Sémillon.

Chardonnay from Aslina, '24. Deep and robust, with honey on the nose. South Africa

Estate Chardonnay from Filkins Vineyards, '24, grown in Coloma, Lake Michigan Shore AVA.

Features notes of yellow apple, peach nectar, lemon peel, white flowers, and a flinty, mineral finish rather than a heavy, buttery style. Santa Barbara County, California (sourced from AVAs like Sta. Rita Hills, Santa Maria Valley, and Alisos Canyon) 100% Chardonnay

Chardonnay from Scar of the Sea, SLO Coast, '24. Vibrant citrus and green apple, with subtle floral notes.

Chardonnay from Smith-Madrone, '21. Notes of grilled peach and apricot.

This cool-climate Chenin Blanc renders a refreshing, mouth filling style of wine that leaps from the glass with green melon, cut Granny Smith apple, juicy pear, granadilla (passion fruit) and fresh herbs. Deliciously refreshing on the palate with all the fruit nuances kept in check by the classic Chenin acidity, this wine slides down weightlessly, making reaching for another sip so easy.

Dry Riesling from Ulli Stein, "der Traubenflüsterer" (the Grape Whisperer) - an ode to the region's endangered small growers.

Dry white blend of Pinot Auxerrois, Chardonnay, Pinot Blanc, and Pinot Gris from Big Little, '23.

Sauvignon Blanc from Big Little, '23. Gooseberry, lemongrass, herbs, and white peach, with crisp acidity.

Gavi from Paolo Manzone, made from the Cortese grape in Piedmont, Italy. Crisp and dry.

Grüner Veltliner from Trapl, '23. Light yellow-green in color. Subtle herbal notes, fresh green tea, lemon, and lime.

Dry Riesling from Lahoma Vineyard, '24 - the estate's flagship wine and main showcase of the vineyard's character.

Roero Arneis from Malvirà, '23. Soft-pressed, fermented and matured on the lees in stainless steel. Piedmont, Italy

Saumur Blanc from Forteresse de Berrye Vineyard, "Les Bourgères," 2023. Bright lime blossom, green apple skin, white peach, and wet stone.

Sauvignon Blanc "Bumps" from Field Recordings, '25, sourced from the Santa Maria Valley, California.

Sauvignon Blanc from Land of Saints, '25. Textured and elegant, with ripe citrus, mango, peach blossom, chamomile, and sage. California

Green apple, pineapple, white flowers, and fresh hay. Dry, light-bodied, and fresh with lively acidity and a clean, mineral finish. ITALY

Vermentino "Screaming Betty" from Delinquente, '21. Juicy green apple with a long, salty-oily finish Australia

Vinho Verde from Quinta do Ermízio, '25. Fuzzy summer peach, hyacinth, lime pulp, and melon sorbet. Portugal

Bizzarro Spritz in a 4-pack. Bizzarro Bitter Aperitivo blended with natural white wine and bubbles.

Evil Twin's flagship IPA in a 4-pack. Brewed and double dry-hopped with all Citra hops. ABV 6%

Lil Buddy lager in an 8-pack. A light, easy-drinking lager for any occasion.

Evil Twin sour IPA in a 4-pack, made with a generous amount of pineapple. Tasting notes of lemon and ripe pineapple. ABV 7%

New England/Hazy IPA by Broad Leaf Brewery and Spirits. ABV 5.5%

Bizzarro Spritz, single can. Bizzarro Bitter Aperitivo blended with natural white wine and bubbles.

Lil Buddy lager, single can. A light, easy-drinking lager for any occasion.

Botanical soft drink from Casamara Club, in a 4-pack. Lush, unconventional flavor.

Non-alcoholic botanical soda from Casamara Club, single can.

Non-alcoholic orange alpine amaro spritz from Casamara Club, in a 4-pack. Fresh and zippy, with mountain-air botanicals.

Non-alcoholic Caribbean mule-style botanical soda from Casamara Club, in a 4-pack. Mellow ginger aromatics with an extra-dry finish.

Old-fashioned lemonade from Guernsey Farms Dairy, a Michigan dairy brand.

Passionfruit juice from Soko Market. Bright, tropical, and tart.

The only juice worth the squeeze. Authentically crafted with real ingredients no concentrates. That's The Natalie's Way.

Sparkling water from Open Water, packaged in a fully recyclable aluminum bottle.

Pure Water, Pure Planet, An aluminum, ocean-friendly alternative to plastic bottled water.

Non-alcoholic white Negroni from Phony Negroni, single bottle. Prominent gentian root brings the bitterness of a traditional Negroni.

Naturally sweetened soda from Something & Nothing, made with real fruit juice and no artificial ingredients.

A citrus and bittersweet cocktail that showcases the lively pairing of Organic Blue Weber Agave, Prickly Pear Cactus Fruit, Grapefruit & Orange Bitters, Lime juice, floral-tart Hibiscus and Desert Botanicals. Ingredients: Carbonated Water, Blue Agave Nectar, Prickly Pear Juice Concentrate, Chamomile and Hibiscus Flavor with Other Natural Flavors, Lime Juice Concentrate, Grapefruit Bitters with Other Natural Flavors, Peppercorn and Jambu Flavor with Other Natural Flavors, Malic Acid, Sea Salt, Adaptogens (Ginseng, L-Theanine Extract from green tea, Ashwagandha Root Extract), Black Carrot Juice Concentrate (for color), Orange Peel Bitters Extract, Hibiscus Extract, Blue Agave Inulin.

A citrus and bittersweet cocktail that showcases the lively pairing of Organic Blue Weber Agave, Prickly Pear Cactus Fruit, Grapefruit & Orange Bitters, Lime juice, floral-tart Hibiscus and Desert Botanicals. Ingredients: Carbonated Water, Blue Agave Nectar, Prickly Pear Juice Concentrate, Chamomile and Hibiscus Flavor with Other Natural Flavors, Lime Juice Concentrate, Grapefruit Bitters with Other Natural Flavors, Peppercorn and Jambu Flavor with Other Natural Flavors, Malic Acid, Sea Salt, Adaptogens (Ginseng, L-Theanine Extract from green tea, Ashwagandha Root Extract), Black Carrot Juice Concentrate (for color), Orange Peel Bitters Extract, Hibiscus Extract, Blue Agave Inulin.

Growing up cooking the Sunday gravy, meatballs, and pasta alongside her Italian American grandmother, Hailee Catalano developed a huge passion for food. This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Inspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. Carefully crafted from the heart, this is a book you'll return to again and again.

An expert chef and the author of More Than Cake covers everything you need to know to make a dazzling hot pot feast—the ancient Chinese tradition that is both a meal and a celebration. Hot pot is the ancient East Asian cookery method of rapidly poaching bite-size morsels of fresh vegetables, meats, seafood, and tofu in a tableside broth. This communal way of eating is perfect for home dinner parties where guests become active participants in cooking the meal. Though the hot pot table symbolizes bounty and feasting, at its core is frugality and thrift and accessibility to anyone. Four-time James Beard Award nominated chef Natasha Pickowicz provides more than fifty recipes for the broths, dumplings, sides, desserts, and drinks, along with a guide to the essential hot pot ingredients, equipment and tools, plus an explanation on how to pull it all together.

Kung Food by Jon Kung is a celebrated cookbook that reimagines Chinese American cuisine through a joyful, "third-culture" fusion lens, blending traditional Chinese flavors with unexpected global influences like Indian or American comfort food, as seen in recipes such as Buffalo Chicken Rangoons or Faygo Orange Chicken, reflecting Kung's own diasporic identity and viral social media fame. The book features 100 creative recipes across sections like Noodles & Dumplings, Stir-Fries, and Snacks, encouraging home cooks to break rules and experiment with flavors from a unique Chinese-ish perspective.

The sumptuous debut cookbook from celebrated baker, activist, and pastry “it girl” Natasha Pickowicz * Named a Best New Cookbook of Spring 2023 by Food & Wine, Eater, and more * A James Beard Award Nominee Natasha Pickowicz is a creative force in the world of baking. Her pastries are uniquely delicious and surprising. She’s picked up three James Beard Award nominations for her time as a professional pastry chef. Her buzzy bake sales for Planned Parenthood and other nonprofits have raised hundreds of thousands of dollars. Now she shares her recipes and baking know-how in a debut cookbook brimming with the energy, passion, joy, knowledge, and spirit of generosity that define her work.

Our South: Black Food Through My Lens is Chef Ashleigh Shanti's cookbook, published in late 2024, that celebrates the diverse micro-regional traditions of Black Southern cuisine, moving beyond stereotypes to showcase unique flavors from Appalachia, the Lowcountry, the Midlands, and more, with personal stories and recipes like fish camp hush puppies, Carolina Gold rice dishes, and spiced chicken, all rooted in Shanti's heritage and culinary journey.

Pulp is a hardworking book of recipes that focuses on all the ways fruit can enhance simple, delicious mains—for example, by elevating roasted vegetables, garnishing soup, or adding perfume to a roasted pork or brisket. Unlike Ruffage and Grist, Pulp is about regularly incorporating fruit to add variety and seasonality to main dishes.

Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.

Written with the home cook in mind, Charmaine’s recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Asian Cookbook is a book that belongs in the kitchens of every household.

Growing up on South Dakota’s Pine Ridge Reservation, Oglala Lakota chef Sean Sherman understood that his people’s food was rich in flavor, heritage, and connection to the land. It was in the midst of a successful restaurant career mainly cooking European cuisines that he realized the lack of understanding about Native American foodways—a revelation that sent him on a journey to learn more about how Indigenous communities have preserved and evolved their cuisines through the centuries. Now a leading figure in the Indigenous food movement, he shares in Turtle Island the unique and diverse Native foodways of North America through both traditional and modern recipes made with ingredients that have nourished Indigenous peoples physically, spiritually, and culturally for generations.

57th NAACP IMAGE AWARDS FOR OUTSTANDING LITERARY WORK – INSTRUCTIONAL NOMINEE SAVEUR THOUGHTFUL GIFTS FOR WINE AND SPIRITS LOVERS NEW YORK TIMES MOST INTERESTING WINE BOOKS OF 2025 A first-of-its-kind guide to pairing wine with foods from Africa and beyond, including a tour of wine regions across the globe and a foreword by Stephen Satterfield, from renowned Certified Sommelier Cha McCoy. The wine world often says food and wine that grow together, go together, and that spicy, tangy, salty, and sweet flavors are a challenge to pair. But what about foods from regions where wine grapes aren’t prevalent? What about global cuisines—many of which are outside of Europe—that celebrate heat and tang? Don’t these traditional foods deserve the perfect wine pairing? Cha McCoy, Certified Sommelier and owner of The Communion wine boutique, knows that good foods and wines go together and that the cuisines of Africa, Asia, and the Americas are just as worthy of great pours.

A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry.

A comprehensive cookbook with 200 recipes for the way people want to eat and bake at home today, with gluten-free options, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery.

Make grains the easiest, healthiest, and most exciting stars on your table. Abra Berens, a James Beard semifinalist for Outstanding Chef and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free.

Made by our friends at ESP Printing in Detroit's historic Eastern Market District, these totes are made from 100% cotton, long handles and larger format make for easy handling at your fav farmers market, picnic or everyday running about!

Polylana®: the eco-efficient knitting fiber What is Polylana®? Atlantis introduces the beanies made from Polylana®, a low-impact alternative to 100% acrylic and wool fiber using less energy, water and CO2 during production.

Old English D Hat with 313 accent. Two-Tone 5-Panel Cap • High Crown • One Size Fits Most • Structured • Cotton Twill Fabric • Slight Pre-Curved Visor • Cotton Twill Sweatband • Comfort Cotton Sweatband

Safety matches from Bookend Candle Co.

4oz candle, a Folk x Bookend Candle Co. collaboration. Made with phthalate-free fragrance oils. Scents: Desert Bloom, The Grove, Kitchen Garden

Hand nourisher from Nopalera, Dulce de Cuerpo. Deep, everyday hydration powered by native Mexican prickly pear oil. Amber and citrus notes melt into warm vanilla.

Handmade wooden mixing spoon from Wood & Ash, with a design burned into the wood. Heat-resistant and easy to clean by hand.

Ceramic travel mug from Debbie Carlos Studio, a Michigan-based photographer and ceramist. Inspired by land and architecture.

Trail Tumbler from KINTO, in sand. Designed to slow you down and take in the changing seasons.

Trail Tumbler from KINTO, in green. Designed to slow you down and take in the changing seasons.

Day Off Tumbler from KINTO, in sand, vacuum insulated. Built for a relaxing, active day off, holding drink temperature for a long time.