Wednesday, January 8th, 2014
CGSB post-doctoral fellow, Rachel Meyer (Purugganan lab NSF Plant Genome Fellow), recently co-founded a company called “Shoots and Roots Bitters” that uses flavor-sensory experiences to teach people about plant science and the importance of biodiversity conservation. They hold workshops and cocktail hours, and make unique botanical blends for food and beverages. The company has a large inventory of plants from around the world and produces extracts locally in Harlem, NYC.
They are launching their first line of five blends based on plant science fieldwork locations, and they are running four workshops in New York and across the country: The Science of Taste, The Evolution of Food, Botany for Bartenders, and Nature's Pharmacy. Part of their product development uses the same extraction strategies as in phytochemistry labs to get the blends right. Plant material, often from underutilized species, is also vouchered and often DNA barcoded to ensure correct species labeling. Sources for plants are chosen that support sustainable local livelihoods.
To view the kickstarter campaign, click here.
Visit their website to book workshops and find when and where products will be available by clicking here.
