Dashi-simmered pastured chicken, organic veg, and udon in collaboration with chef Maiko Kyogoku.

Rancho Gordo cannellini and borlotti beans, seasonal vegetables, and organic olive oil.

Pasture-raised chicken, organic pinto beans, and roasted vegetables in a smoky chile broth.

Grass-fed brisket, bok choy, and chewy bias-cut rice cakes in a kimchi broth.

Heritage pork shoulder, Chinese vegetables, Sichuan peppercorns, and noodles.

Coconut curry broth, pasture-raised chicken, bok choy, and long beans with wide noodles.

Coconut curry broth, puffed tofu, bok choy, and pea shoots with wide noodles.