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Grow

Breathe new life into your room and your recipes.
Herb Saver Pod
Herb Saver Pod
Herb Saver Pod
When growing your own herbs, sometimes you need a place to store them. These saver pods are the produce protectors you've been waiting for, and are designed to triple the life of fresh herbs and vegetables. Perfect for basil, mint, asparagus, and so much more, the slim form stores easily in any fridge, and is dishwasher-safe. Your herbs will thank you.
Handmade Soap, Cedar Citrus
Your skin deserves better than that cheap grocery store shower gel that leaves you dry and itchy. Step it up with Dr. Squatch's small batch bars that'll leave you feeling (and looking) as fresh as can be, with natural ingredients and grown up scents. Cedarwood notes lead the way in this soap's scent, followed by a touch of orangey sweetness, plus rosemary and peppermint leaves to balance it all out. This bar is especially smooth, with a great silky feel.
Ulu Knife (Knife Only)
Ulu Knife (Knife Only)
Ulu Knife (Knife Only)
Ulu Knife (Knife Only)
Ulu Knife (Knife Only)
This is one of those kitchen add-ons that you'll wonder how you ever lived without. The uniquely shaped blade lets you roll smoothly over a cutting board and can tackle most anything – meat, veggies, cheese, pizza. Or you can use it to chop a salad by tossing your ingredients in a big bowl and chopping away. And the best part? It's guaranteed for life by Lamson.

The US-made construction of its extra-durable walnut handle will see you through a lifetime's worth of kitchen projects. And the hardened, tempered, high-carbon stainless steel sharpened to a fine beveled edge makes short work of any ingredient.
Meehan's Bartender Manual
Meehan's Bartender Manual
Meehan's Bartender Manual
Meehan's Bartender Manual
Acclaimed mixologist Jim Meehan knows his way around a bar. Consider this incredibly comprehensive manual Meehan's roadmap to help you get from where you are to where you want to be. In addition to chronicling Meehan's career in the bar business, the manual offers professional insight into the history of cocktails, menu development, bar design, service, and hospitality. The book also includes one hundred recipes for classic cocktails, and contributions from Meehan's esteemed colleagues from around the world. Both densely informative and pleasantly approachable, this is the manual for anyone interested in reaching the top of their game in the bartending world.
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