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Recently, a dear friend used one of my favorite words to describe his experience with my formulations: "Enchanting."

My friend, Chef Daniel, had invited me to a radio interview on our local Boulder station to discuss food and regenerative agriculture. As usual, we chatted in the parking lot for over an hour afterward, discussing everything from food to our careers and happiness. He and I share a passion for handmade, slow-crafted, and place-based food.

He added, "You made a hundred different decisions to arrive at what's in this little bottle," referring to one of the products I had gifted him earlier. As a chef and owner of successful restaurants that feature local, organic, and artisan-made foods, I was delighted (to no surprise) that he got it.