Grace Chorale of Brooklyn in collaboration with Vertical Player Repertory presents “The Constitution”

Grace Chorale of Brooklyn in collaboration with Vertical Player Repertory presents “The Constitution”

Grace Chorale of Brooklyn (Jason Asbury, Music Director), in collaboration with Vertical Player Repertory (Judith Barnes, Artistic Director), presents the in-person premiere of The Constitution, a Secular Oratorio by Benjamin Yarmolinsky on Saturday, May 14, 2022 at 7pm and Sunday, May 15, 2022 at 3pm at St. Ann & The Holy Trinity Church, 157 Montague Street, Brooklyn Heights, NYC.

Tickets are $15 for students and seniors, $25 general admission, with the option for a special $45 ticket donation to celebrate Grace Chorale of Brooklyn’s 45th Anniversary, and can be purchased at eventbrite.com/e/the-constitution-a-secular-oratorio-tickets-319185090197.

Aside from the Declaration of Independence, no text epitomizes American ideals as much as the Constitution. Acknowledging the Constitution’s embodiment of 18th century values and language, the composer Ben Yarmolinsky has chosen a corresponding 18th century musical style, the Handelian oratorio, as the model for his setting of The Constitution.

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The work comprises choruses, arias, and recitatives, similar to The Messiah, but with a recognizably American sound that combines jazz rhythms, blues, folk, gospel, as well as Handelian flourishes to give voice to the Constitution’s words in a clear, vigorous, and highly singable style. People might leave the performances humming an amendment or two!

About Benjamin Yarmolinsky

Benjamin Yarmolinsky has lived and worked in New York since 1982. He has composed hundreds of works, including operas, chamber music, choral music, musical theater works, orchestral music, film scores, and songs. He is also a classical guitarist and singer and has performed extensively in those capacities.

His most recent works include The Constitution: a secular oratorio; Pentagrams, a chamber work for flute, guitar and piano; The Trial of Anna, an opera based on the 2015 trial of Dr. Anna Stubblefield; The Yarmolinsky Variations, a 50-minute video; and Americana, a program of American folk song arrangements for solo guitar.

Before graduating from Harvard University in 1977, Yarmolinsky spent two years in Paris, studying with the legendary Nadia Boulanger.

From 1978 through 1982, he lived in Morocco where he taught music at the American School of Tangier, immersed himself in the local music, and was friendly with composer Paul Bowles. On returning to New York, he studied at the City University of New York where he earned his Ph.D. in music composition.

In 1989, he was one of the founders of Friends & Enemies of New Music. He currently holds a position of Professor of Music at the City University of New York’s Bronx Community College campus.

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About Vertical Player Repertory

Vertical Player Repertory creates ensemble-driven opera theatre in extraordinary venues, bringing theatrical integrity and an unconventional spirit to an eclectic mix of repertoire, in settings that have ranged from a factory courtyard on the Gowanus Canal to the last active shipping port in Brooklyn. A pioneer of the indie opera movement, VPR’s unique vision and adventurous use of place invite both performer and audience to re-imagine the great possibilities of opera.

About Grace Chorale of Brooklyn

Grace Chorale of Brooklyn (GCB) is a 90-member community chorus with a number of significant missions: presenting great choral music to the communities of Brooklyn, providing amateur singers the opportunity to study and perform works drawn from choral music’s rich tradition, and commissioning new music from up-and-coming composers.

GCB is celebrating its 45th anniversary this year, and, under the leadership of Music Director Jason Asbury, our membership, musical partnerships, and range of repertory continue to grow in socially relevant programing, and meaningful collaboration with other musicians, choruses and composers, both local and national. For more information, please go to www.gracechorale.org.

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Big Papi’s New York Debut: David Ortiz’s Dominican Ozama Rum Lands in Manhattan With Bold Flavor and Cultural Swagger

By Rocco Delfino — 2 days ago

Big Papi’s New York Debut: David Ortiz’s Dominican Ozama Rum Lands in Manhattan With Bold Flavor and Cultural Swagger

In a city that appreciates craftsmanship, culture, and a killer cocktail, there’s a new player on the scene ready to disrupt bar menus from Brooklyn rooftops to Central Park South. Hall-of-Fame legend David “Big Papi” Ortiz—yes, that David Ortiz—is officially entering the world of fine spirits with the launch of Ozama Rum, a 100% Dominican-made, ultra-premium rum that’s already turning heads in the five boroughs.

Far more than just a celebrity vanity label, Ozama Rum is a deeply personal project rooted in Ortiz’s Dominican heritage, shaped by tradition, and tailored for modern palates. Named after the Ozama River in Santo Domingo, the spirit is crafted from start to finish in the Dominican Republic, earning the prestigious Ron Dominicano designation that certifies its authenticity.

David Ortiz’s Dominican Ozama Rum

“To me, Ozama isn’t just about rum, it’s about identity, pride, and progress,” said Ortiz. “I wanted to build something that celebrates the energy and soul of my people and shows the world what we’re made of. It’s always been important for me to do things the right way, which is why this labor of love has been one of the most rewarding projects of my career. I can’t wait for people to try it! They say that perfection doesn’t exist, but you can get close to it.”

Ozama Rum: Where Craft Meets Culture in a Bottle

Available in three expressions, Ozama Rum brings a polished Dominican sensibility to Manhattan’s world-class cocktail scene—whether you’re sipping at Bemelmans, lounging at Soho House, or unwinding in a Brooklyn brownstone. Each expression is aged for at least a year in oak barrels and bottled on the island, delivering a terroir-driven taste of the Caribbean with unmistakable sophistication.

Ozama Blanco: Bright, citrus-forward, and kissed with white pepper, this platinum-hued rum is clean yet complex. Ideal for refreshing cocktails in Greenwich Village patios or summer spritzes on the rooftop at Le Bain.
Ozama Añejo: Smooth and refined, this copper-colored beauty delivers layers of vanilla, toffee, and a subtle note of chocolate—perfect for pairing with dessert at Eleven Madison Park or sipping solo in a Chelsea loft.
Ozama Gran Añejo: Rich and elegant, with aromas of honey, dates, candied fruits, and fine wood. This is a sipping rum made for slow conversations in the Upper East Side, where the bottle becomes the centerpiece.

Price points are as approachable as the flavor profiles—ranging from $25 to $40 for 700ml—making Ozama accessible luxury in every sense.

A New Spirit for a City of Tastemakers

New York is no stranger to premium spirits. But Ozama enters the market at a moment when consumer interest in rum is booming. According to Global View Research, the global rum market was valued at $11.77 billion in 2022 and is projected to grow 5.6% annually through 2030. That growth is driven by a shift toward artisanal, culturally rooted spirits—just the kind of origin story Manhattan drinkers crave.

And Ortiz isn’t just lending his name. The former MLB star partnered closely with a team of Dominican artisans and Abbott Wolfe, CEO of Drink2Success, to bring this vision to life.

“From day one, David had a clear vision to create an ultra-premium rum that feels authentic, vibrant, and undeniably Dominican—it was important to him to spotlight the Dominican Republic and at the same time give back to the community that raised him,” said Wolfe.

Giving Back, the Dominican Way

Ozama Rum’s purpose doesn’t stop at the bottle. Two percent of the brand’s profits will go toward cleaning up the Ozama River and supporting underserved communities along its banks. It’s a gesture that feels at home in a city that values global citizenship and local impact.

Where to Find Ozama in New York City

Available now online at drinkozama.com, Ozama is rolling out this summer at select retailers, bars, and restaurants across Manhattan and Brooklyn. Early interest from high-end mixologists in Tribeca, Williamsburg, and the Upper West Side suggests Ozama will quickly find a place among New York’s finest pours.

Whether it’s mixed into a refined mojito at Dante, poured neat at Maison Premiere, or offered as a pairing in the city’s growing number of Afro-Caribbean culinary spots, Ozama is a rum built for New York sophistication—with a heartbeat from the Dominican Republic.

Final Pour: The Big Apple Meets Big Papi

In a town where everything is fast, curated, and fueled by narrative, Ozama Rum offers something deeper—a bottle with a backstory, a cultural anchor, and the kind of authenticity that New Yorkers respect.

As Ortiz says, “They say that perfection doesn’t exist, but you can get close to it.”

And here in Manhattan, close to perfect is more than enough reason to raise your glass.

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Taraji P. Henson Brings Her Seven Daughters Moscato for with Manhattan NYC Magic to the High Seas with Princess Cruises

By Katie Macken — 2 days ago

Taraji P. Henson Brings Her Moscato for with Manhattan NYC Magic to the High Seas with Princess Cruises

Broadway lights, Harlem hustle, and now—Taraji P. Henson’s Moscato on the open ocean.

The Emmy-nominated, Oscar-nodded powerhouse and entrepreneur has teamed up with Princess Cruises to bring her celebrated Seven Daughters Moscato to the brand’s exclusive Love Lines Premium Liquors Collection. And while Taraji’s roots are D.C. born, New Yorkers know she’s always brought a Manhattan-level boldness to everything she touches—whether it’s a red carpet or a wine glass.

“Seven Daughters is more than just a bottle of wine; it’s a celebration in a glass,” Henson shared. “Our Moscato is inviting, refreshing, and perfect for moments of connection which is what makes this partnership with Princess Cruises so amazing. Now we can experience this feeling with people from around the world, whether they’re toasting under the stars or relaxing on the open sea.”

That connection is something every New Yorker craves—especially when escaping the city’s breakneck pace for a well-earned recharge. With Princess Cruises offering sailings from the Brooklyn Cruise Terminal, it’s never been easier to trade the city skyline for an ocean horizon—glass of Henson’s Moscato in hand.

Featuring notes of tropical fruit and honeysuckle, Seven Daughters offers the kind of bright, celebratory flavor that fits perfectly between a jazz brunch in the West Village and a rooftop toast in Midtown. Now, thanks to Princess Cruises, it’s also a go-to at sea.

“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.”

Henson’s wine joins an all-star lineup of bottles in the Love Lines Premium Liquors Collection, which includes Jason Momoa and Blaine Halvorson’s Meili Vodka, Camila and Matthew McConaughey’s Pantalones Organic Tequila, Blake Lively’s Betty Booze and Betty Buzz, Liev Schreiber’s Sláinte Irish Whiskey, Jason Aldean’s Melarosa wines, Romero Britto’s Love Prosecco, and Kylie Minogue’s No Alcohol Sparkling Rosé.

But Henson’s addition feels especially New York in spirit—sophisticated, stylish, and full of character. For city dwellers looking to trade the subway for a stateroom, Seven Daughters is an invitation to unwind without leaving the energy behind.

As Strategic Advisor and Creative Collaborator, Henson has helped shape every aspect of the wine’s personality, much like she’s done with her most iconic roles. And just like New York, this Moscato is lively, expressive, and impossible to ignore.

Whether you’re a downtown art dealer, an Upper East Side socialite, or a Brooklyn creative looking to unplug, a Princess cruise with a glass of Taraji’s Moscato might be just the blend of luxury and leisure you didn’t know you needed.

So the next time you’re booking a departure from NYC, remember: this isn’t just another cruise. It’s a chance to sip something special—with a side of Taraji—and toast to life beyond the grid.

Find out more about the Love Lines Premium Liquors Collection and upcoming sailings at www.princess.com.

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Manhattan Is the First Stop for WWE and Seagram’s Escapes Spiked Boozy, Slam-Worthy Drinks

By Rocco Delfino — 3 days ago

WWE and Seagrams Just Dropped Boozy, Slam-Worthy Drinks—And Manhattan Is the First Stop

NEW YORK, NY — In a city where everything moves faster, hits harder, and parties louder, WWE is making its boldest off-the-top-rope move yet—launching its first-ever ready-to-drink alcoholic beverage right here in the heart of Manhattan.

WWE and Seagram’s Escapes Spiked just announced a multi-year partnership that’s as wild as a Hell in a Cell match in Madison Square Garden. The result? A brand-new, wrestling-themed lineup of flavored malt beverages, designed for fans who live big and drink bold.

And New York, you’re first in line. From East Village rooftops to uptown bodegas, the Seagram’s Escapes Spiked WWE Series is already popping up across the five boroughs—just in time to raise a can and body slam the summer heat.

The Big Apple Meets the Big Elbow

This isn’t just a licensing deal. It’s a cultural collision between two icons—WWE, the global entertainment empire born in gritty arenas, and Seagram’s, a brand rooted in fun, flavor, and that “no apologies” energy New Yorkers know best.

“Seagram’s has a rich history of innovation and a deep commitment to authenticity, making it the ideal partner to go to market with our first-ever licensed ready-to-drink product,” said Grant Norris-Jones, EVP and Head of Global Partnerships at TKO Group Holdings, WWE’s parent company. “And let’s be honest—there’s no better place to launch than NYC.”

Flavor That Hits Like a Superkick

The new Spiked series isn’t here to sip quietly—it’s here to stand on tables in the Meatpacking District and shout “Let’s get ready to rumble!” at rush hour. The three debut flavors bring serious personality:

Rumble Punch™ – A remix of the fan-favorite Jamaican Me Happy, this tropical knockout blends strawberry, watermelon, lemon, and guava. Perfect for rooftop hangs in SoHo or post-work drinks on the Hudson.
Pineapple Powerhouse™ – With bold pineapple, cherry, and lime, this can packs all the energy of a 2 a.m. dance floor in Hell’s Kitchen.
Slammin’ Blueberry™ – A clean one-two punch of blueberry and lemon, tailor-made for chill park days at Bryant Park or Union Square pre-games.

All three flavors are now stocked across Manhattan—from your corner deli on Lexington to upscale liquor boutiques in the West Village.

WWE Superstars Coming to a Bodega Near You?

This isn’t just about what’s in the can. As an Official Partner of WWE, Seagram’s Escapes Spiked will be front and center at major WWE events—Money in the Bank®, SummerSlam®, and Survivor Series®—and heavily featured in exclusive digital content starring your favorite Superstars.

But NYC gets something even better: in-person appearances from WWE Superstars at select retailers across the city. Think autograph signings, selfie ops, and unexpected encounters with wrestling royalty at your go-to wine shop in the East 60s or downtown bodega.

“Our collaboration with WWE marks an exciting moment for Seagram’s Spiked as we connect with WWE’s global—and very NYC-centric—fanbase,” said Jaime Polisoto, brand director for Seagram’s Escapes. “Our sales team is amped to bring Superstars directly into the city to meet fans where they live.”

From MSG to Madison Ave—This Is New York’s Drink of the Summer

If there was ever a city made for this kind of crossover, it’s NYC. From the gritty legacy of wrestling nights at Madison Square Garden to the rooftop bar culture that defines Manhattan summers, Seagram’s Escapes Spiked WWE Series is built for the urban fight fan, the flavor chaser, and anyone who wants to sip something loud while living larger.

So next time you’re grabbing a six-pack for a rooftop party in Williamsburg, pregaming before a Barclays event, or just need something cold to crush after a subway grind—grab a can and drink like a champion.

Because this summer in NYC, the most electrifying drinks in entertainment have officially entered the ring.

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Benjamin Yarmolinsky Grace Chorale of Brooklyn Judith Barnes Vertical Player Repertory

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“Sip For Solidarity” To Support Israeli Wineries and Raise Money For Israeli Relief Efforts

By Contributor — 2 years ago

“Sip For Solidarity” To Support Israeli Wineries and Raise Money For Israeli Relief Efforts

The world of wine in Israel, perhaps the oldest wine-producing region in the world, has always represented a sense of peace and goodwill but has become collateral damage of the horrible atrocities that occurred on October 7^th.

The world of wine in Israel, perhaps the oldest wine-producing region in the world, has always represented a sense of peace and goodwill but has become collateral damage of the horrible atrocities that occurred on October 7^th.

To raise awareness and in support of Israel and Israeli wineries, the Israeli Wine Producers Association (IWPA), a trade organization promoting Israeli wineries through wine education and events, is asking consumers to “Sip For Solidarity.”

“Sip For Solidarity”

The massacre has had an immediate, concrete impact, particularly on picking, sorting and winemaking teams. Harvest had begun shortly before the attacks, which meant that the sorting, crushing and fermentation processes, were, in many cases, done under the constant threat of attack and bombardment.

For many wineries, production teams have been hollowed out as the young men and women who normally would be shepherding the crucial winemaking process have called up to help defend the nation.

“Winemaking has its own schedule, unlike other industries where you can pause production or run with limited staff. Grapes grow and ripen when they do; the winemaking process is very hands-on. Without staff, many wineries face an impending crisis.” said Joshua Greenstein, the Vice President of the IWPA.

“Additionally, wine is usually something enjoyed when you go out to eat or to a party, and people in Israel aren’t feeling particularly celebratory these days. It’s catastrophic not just for this years’ sales, but for the vintages harvesting now that won’t be ready for sale for years to come.”

“Buy a bottle of Israeli wine.

…we’re donating 10% of every case shipped from November 1, 2023 – December 31, 2023 to Israeli relief efforts.

Joshua Greenstein,

Vice President of the IWPA

Asked what people can do to help, Mr. Greenstein said:

“Buy a bottle of Israeli wine. Not only will the purchase help the wineries, but we’re donating 10% of every case shipped from November 1, 2023 – December 31, 2023 to Israeli relief efforts.

“…With the wine consuming public’s support, these challenges are surmountable, and wineries will still craft wines that accurately and deliciously reflect the character of the vintage and of Israel, just as they always have.”

#DrinkIsrael

Israel has been able to blend their ancient history with the most modern technology to produce some of the finest wines available and become one of the fastest-growing winemaking regions in the world.

The Israeli Wine Producers Association (IWPA) represents Israeli wines with a unified voice. To communicate, educate, market, and expose US customers and consumers to Israel as a world-class wine region. The IWPA represents 30+ Israeli wineries ranging from boutique to the largest producer. Follow @IsraeliWine for the latest from the IWPA.

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1,000+ Artisanal Food, Beverage for Fancy Food Show from around the World to Vegas Jan 21-23!

By Joe Winger — 1 year ago

1,000+ Artisanal Food, Beverage Fancy Food Show — around the World are coming to Las Vegas Jan 21-23! Specialty Food Association’s 48th Winter Fancy Food Show

The Specialty Food Association’s 48th Winter Fancy Food Show will showcase thousands of artisanal products from more than 1,200 domestic and global specialty food and beverage makers and manufacturers.

1,000+ Artisanal Food, Beverage from around the World are coming to Las Vegas Jan 21-23! Specialty Food Association’s 48th Winter Fancy Food Show

Taking place across three days (January 21-23) at the Las Vegas Convention Center, the Show also features a variety of networking and educational events.

“The 2024 Winter Fancy Food Show marks the beginning of the food industry’s annual cycle

a pivotal gathering where innovation meets opportunity,”

SFA President Bill Lynch

“This show is not just an event; it’s the epicenter of culinary creativity and business acumen where makers launch and buyers discover the latest products and trends that will shape the new year.”

Show attendees will experience:

Artisanal food and beverage products from 1,200+ exhibitors.

Product pavilions dedicated to the hottest categories including Plant Based, Deli, Bakery/Confectionery/Snacks & Sweets, Beverage.

International Pavilions from Canada, China, Italy, France, Greece, Morocco, Spain, and partner country, Japan.

State and Regional Pavilions including Mississippi, New York, WUSATA.

Diversity Pavilion, with a nine-company cohort from (included): Barlow’s, Frescos Naturales, Funky Mello, Grumpy Ginger, Krack’d Snacks, Myles Comfort Foods, Sobo, Todo Verde, TUYYO.

Pop Up Pavilions including the Confectionery, Snack, and Bakery Pavilion Pop Up: Fancy a Bite?, and the Beverage Pavilion Pop Up: Flights of Fancy.

NEW NOW NEXT Pavilion featuring Incubators and Startups.

Insight into the hottest trends in specialty food courtesy of the SFA Trendspotter Panel: Patsy Ramirez-Arroyo, food and sustainability consultant, PG Consulting Group, LLC; Jenn de la Vega, chef, stylist, cookbook author, trends expert, Randwiches; Jonathan Deutsch, Professor and Director, Drexel Food Lab; Jeanette Donnarumma, producer, cook, recipe developer/tester, food lover, content creator, party-planner; Thomas Joseph, EVP, Culinary, Martha Stewart Living Omnimedia and Sur la Table; Gary FX LaMorte, chef, consultant, and founder, Honest Hospitality; Sarah Lohman, culinary historian, author, and public speaker; Chef Clara Park, claraparkcooks.com, chef, teacher, consultant, and writer; Wendy Robinson, Senior Buyer, Market Hall Foods; Kantha Shelke, Ph.D., CFS, IFT Fellow, Corvus Blue LLC; Cathy Strange, Ambassador of Food Culture, Whole Foods; V. Sheree Williams, Publisher, Cuisine Noir, and Founder, Global Food and Drink Initiative.

SFA Junior Trendspotter Panel – UNLV William F. Harrah College of Hospitality under the guidance of Joseph Lema, Ph.D. Professor/Ph.D. Coordinator, Seyhmus Baloglu, Ph.D. Professor/Associate Dean of Research.

The Winter Fancy Food Show is open only to qualified members of the specialty food trade, industry affiliates, and media. For more information, please click here.

The Specialty Food Association (SFA) was founded in 1952 and is the not-for-profit trade association of the $194 billion specialty food industry.

Representing more than 3,000 businesses worldwide, SFA champions industry participation and success for a diverse community of makers, buyers, importers, distributors, and service providers by developing resources, information, education, and events that celebrate innovation and inclusivity.

SFA owns and operates the Fancy Food Shows—which are the largest specialty food industry events in North America—as well as the sofi™ Awards—which have honored excellence in specialty food and beverage annually since 1972.

The SFA also produces the e-newsletter SFA News Daily, the Trendspotter Panel annual predictions and Fancy Food Show reports, the State of the Specialty Food Industry Report, Today’s Specialty Food Consumer research, and the Spill & Dish podcast. Find out more online and connect with SFA on Facebook, X, Instagram, LinkedIn, and TikTok.

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NYC, How do they actually make plant-based honey?

By Joe Winger — 2 years ago

New York City wonders how bees are involved? How do they actually make plant-based honey?

Traditionally bees have a massive role in producing honey. So, removing their support seems unrealistic, or does it? And sure, scientists can try to explain it. But can someone explain it in simple terms, in a way that a curious foodie could understand it?

Let’s find out in an exclusive interview with Mellody Food’s Darko Mandich.

Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate of saving the bees and wild pollinators.

Mellody Food’s Darko Mandich

Recently, I had a chance to talk with Darko.

From a science point of view, how are you creating plant-based honey products?

The process has to start with philosophy. When people think about science, engineering and process, what comes to their mind is what’s the science? What’s the engineering behind that? What’s the process of making something?

But I would argue that every process, every science starts with a philosophy in the first place. So for us, our philosophy was there’s honey made by the bees in the market, the real ones, that product quality-wise is amazing, but has negative baggage in terms of how it’s made. Next to that, there’s fake honey. There’s basically adulterated honey that’s made by people taking fraudulent activities and blending a little bit of real honey and a lot of rice syrup.

That’s done outside of the US by people trying not to get caught. The third group are vegan honey alternatives, made out of tapioca, dates, maple, pure sugar. These products are just not honey. Trying to impersonate honey, but it’s not honey. It’s a legit product. It’s in the market. People can buy it.

What was missing is the fourth group, which is the category that we pioneered.

Honey, the product that has the composition of real honey but that doesn’t have any rice syrups, nothing that doesn’t belong to honey. But, it’s not made by the bees and therefore by default is vegan and plant-based. So that was the category that we started, and we didn’t start it only for vegans. Obviously vegans are our early adopters. They love what we’re doing. I’m vegan myself. But I want this to be an inclusive company and brand, and therefore we launched this for everybody. For everybody who likes delicious and nutritious foods. By choosing this you’re basically voting for those little creatures to survive on this planet.

You asked me about the process.

You wanna make honey only from something that in nature that touches bees and honey, it’s very strict. Our team studied a lot of different honeys, the different anatomy of the bees, the science behind honey production. Bees land on a flower, they suck up nectar. And there’s a couple of things in a bee’s anatomy. We came up with this proprietary process where we interact with the plants, we take different parts of the plants.

What’s really exciting and cool is we can take the whole plant, break it into different ingredients, and take parts of the plant that maybe bees don’t have access to, like its roots. So we take different ingredients from different plants. We have more than 30 different plants in our product that we launched and we created this process that is basically mixing all those ingredients in a food facility in a regular culinary approach, and basically create a product that looks, tastes, and behaves like honey.

Is your honey currently available at Eleven Madison Home?

This is the product from a direct to consumer collaboration. We just launched with three Michelin star, Eleven Madison Park in New York City.

Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey

Yeah, the honey is currently available. The Specialty Tea and Honey Box launched for the Mother’s Day collection and Earth Month.

It’s a specially curated box of artisanal teas coming from different parts of the world with honey and also amazing, shortbread cookies. All plant-based, also made with our honey. That’s available right now

Sometime very soon a standalone jar [of honey] will also be available to Eleven Madison Home.

Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey

Tell us again what’s available, how to find it; and how to follow you and support you.

Yeah, follow us on Instagram and TikTok at MellodyFoods

In terms of purchasing, head to ElevenMadisonHome.com and you can purchase it there.

Saving the bees is learning more about them. Learning more about pollinators and you can do that on our social media.

And finally, if you’re equally passionate about bees and plants as we are, ask your favorite restaurant to reach out to us to offer Mellody in your favorite restaurant. It can be a vegan restaurant on non-vegan.

We are gonna work with all the restaurants that reach out to us where people ask to see our product offered, either on the menu, either within a meal, or just if you order a cup of tea and you want a side of Mellody.

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