The Almanac

The painter up yonder on the mountaintop

Profile: Morgan Irons Montana-based painter Morgan Irons creates works that have literally brought people to tears. She graciously shared her story and process with Bumbleroot in the interview below.  And for a limited time, she is offering a limited-edition print for sale (a perfect holiday gift!). Drool here.  When someone who hasn’t seen your paintings asks you to describe your art, what do you say? My paintings are narrative scenes of figures, mostly in the landscape, done in a traditional manner using oils.  How did you learn to paint? When I decided that I needed to learn how to paint,...

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Baobab Blueberry Buckwheat Pancakes

Baobab Blueberry Buckwheat Pancakes

Superfood your breakfast Who said pancakes can’t be healthy? Add some zing and a nutritional punch to your breakfast by adding Baobab powder to your pancakes. Ingredients 1 cup buckwheat flour (100g) 1 cup almond milk (200ml) 2 tbsp flaxseed mixed with 4 tbsp water  1 tbsp Bumbleroot Organic Baobab Powder 1 tbsp maple syrup 1/2 cup blueberries (frozen or fresh) Baobab has more antioxidants than acai, goji, or blueberries. One serving has about 25% of your DV of dietary fiber & vitamin C.  Directions Start by making your flax ‘eggs’. Mix the flaxseed and water together in a bowl...

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Connecting to the land around you

An untitled poem Sara AndrewsLiving at the intersection of food and nature in Montana. Founder, Bumbleroot. “Give yourself to the land, not abstract notions of the Earth or the wild, but to real places, with real live plants, bugs, animals, and people that you interact with, serve, teach, and learn from. Commit yourself to home, land, and community. Know where you live. Sink roots, get to know people, learn and know the flora and fauna of your place. Ask the fun questions. Where does the water go and where does it come from? What is possible in your home--gardens, restoration,...

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The Wild Harvest: Take time to taste the wild berries

Bryon JessopBryan Jessop is a professional forager, owner of Morchella Foods, and wild food enthusiast. His wild berries, mushrooms, greens, and edible flowers can be found on the menus of some of San Francisco’s finest restaurants. Check out his website  and Instagram to see what sustainable wild foods are in-season and in-demand from SF’s top chefs. I just got back from the Sierra Nevada mountains where one thing is clear: it’s berry season. As I rumbled down dirt logging roads I passed elderberry bush after bush with branches sagging under the weight of their fruit. At my first stop I...

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