The Snack Line — 2026
Five pieces.
Each one complete.
Move through each as you would a gallery room — unhurried, attentive, each pause deliberate.
01 / 05
Brown Rice Bar
Short-grain · Tamari · Black Sesame
Provenance
Organic short-grain brown rice sourced from Koda Farms, California — stone-milled, soaked overnight, pressed into cypress molds at low heat.
Composition
Brown rice, tamari (aged 18 months), black sesame, kombu mineral salt
The foundational piece. Pressed firm enough to hold in one hand, yielding enough to snap cleanly. Tamari glaze applied once, dried under cheesecloth.
02 / 05
Millet & Wakame Crisp
Puffed Millet · Atlantic Wakame · Sea Salt
Provenance
Puffed millet from Birkett Mills, Penn Yan, NY — 40 miles from the studio. Wakame dried on bamboo racks in the side yard through October.
Composition
Puffed millet, wakame (sun-dried), unrefined sea salt, cold-pressed sesame oil
Lighter than the bar — this is the in-between piece. Eaten the way you'd eat a single good olive before a meal. One is complete.
03 / 05
Barley & Miso Slab
Hulled Barley · Three-Year Miso · Ginger
Provenance
Hulled barley from Cayuga Pure Organics, Brooktondale, NY. Miso fermented in-house — three years in a cedar crock, date penciled on the lid: October 2022.
Composition
Hulled barley, three-year barley miso, crystallized ginger, sesame paste
Umami-forward, mineral-deep. The ginger is present but not loud — it arrives last, the way good ginger does.
04 / 05
Aduki & Ume Medallion
Aduki Bean · Umeboshi · Shiso
Provenance
Aduki beans from Erewhon farms. Umeboshi plum paste sourced from Mitoku, Japan — traditional sun-dried, salt-cured, aged two years minimum.
Composition
Aduki bean flour, umeboshi paste, dried shiso leaf, brown rice flour
Round, small, the weight of a coin. The umeboshi cuts through with a clean alkaline brightness. Macrobiotic practitioners keep these in a pocket during long sessions.
05 / 05
Oat & Arame Sheet
Rolled Oats · Arame · Toasted Nori
Provenance
Rolled oats from Champlain Valley Milling. Arame harvested off the Ise Peninsula, Mie Prefecture — rehydrated and folded into the dough by hand.
Composition
Rolled oats, arame seaweed, toasted nori, unrefined sunflower oil, sea salt
The sheet — thinnest of the line. Breaks the way a good autumn leaf breaks: cleanly, completely, with a sound that carries.
The Studio — Hudson Valley
The same hands
that shaped the clay
shape the food.
Press
Pressed by hand into cypress molds, each bar shaped individually. The mold is oiled with cold-pressed sesame before each press.
Dry
Kombu dried on bamboo racks in the side yard. October through November, when the air is dry and cold.
Ferment
Three-year barley miso in a cedar crock. The date is written in pencil on the lid. This batch: October 2022.
Rest
Bars rest on wire racks after pressing, covered with cheesecloth. The studio stays at 68°F — no climate control, no shortcuts.
A converted ceramics studio in Tivoli, NY. The kiln is still here — we use the same wedging table, the same side-lit window, the same practice of working slowly and looking at what your hands are doing.
Tasting Box
Reserve a Tasting Box
Boxes are packed on Mondays and shipped the same week. We make a limited number each cycle — when they're gone, the next window opens.
For Practitioners & Studios
Inquire About
Wholesale
We work with acupuncture practices, yoga retreat centers, and macrobiotic counselors placing quarterly orders. Minimum order is 48 pieces per cycle. We visit accounts in the Hudson Valley and ship nationally.