#The Sausage Emporium

[gastronomasonoma]

The Spot where Sausage is Supreme and Charcuterie is above all the rest. Among the best places to eat at the historic plaza in the town of Sonoma is The Sausage Emporium. Few people know the real details about sausage and “cold cuts” as owner Miranda Ives does.

She also knows how to pair beverages with the right combination of sausage and meat. This reporter had the opportunity to chat briefly with Ives while enjoying a favorite of mine from the regular menu.

The Vietnamese Banh Mi, made with The Sausage Emporium’s own pork sausage, paté, house pickled carrots, cucumber, cilantro, fresh mint, jalapeño and sriracha creme is yummy. What surprised me was the fresh baked bread-roll (actually it’s a short baguette) it was served in. The aroma alone made for an exceptional culinary experience as that baguette was soft yet slightly crisp and warm. The reviews and ratings for the Sausage Emporium are high and raves.

The harmony of hot, spicy and subtle tangy flavors was very satisfying. The other aspect to The Sausage Emporium I noticed is that there’s a variety of sausages and meats that can gratify just about any palate.

Being in Wine Country, Ives knows her stuff and can prepare a dish that will do more than impress; it takes the taste buds to new levels of experience. Being able to pair a particular wine with a food is a talent and I think it’s crucial.

For example, there are many wonderful wineries and wine-makers in the Sonoma Valley that are eager to have their wine served at a restaurant. Yet in efforts to sell wine and promote it, few tasting rooms take the time to really pair food with what they want to sell.

A really fine Cabernet Savignon like the one I had at the Zina Lounge at the Ledson Hotel, a glass of something sparkling at SIGH, or a Petite Syrah such as the one offered at St. Francis upvalley in Kenwood needs to have something exceptional to go along with it.

Ordinary grocery store cold-cuts truly don’t do a fine wine justice. I’m sorry to say that some of the tasting rooms at the plaza and elsewhere don’t understand this fact. A Sonoma or Napa Valley wine that can truly rival that of any in Europe must have a good food pairing to highlight its own flavor and regional characteristics.

Certainly Sonoma and Napa area can make fine cheeses but quality meat, specifically a sausage or local bologna? Hmm! Here’s where Ives and her staff can help. Charcuterie board servings are popular and The Sausage Emporium makes them.

Not many people know this but to make real bologna or mortadella, prosciutto, etc. is a “slow-food” art. Oscar Meyer or Hormel and others does only the mass produced type; of which Americans are used to.

Pepperoni for instance is essentially an American version of salami, something close to what Italians might call ‘salame piccante.’

As Ives knows, it’s a generic term that means “spicy salami.” It’s made from beef and cured pork mixed together and then seasoned with a blend that usually includes paprika, garlic, black pepper, crushed red pepper, cayenne pepper, mustard seed, and fennel seed.

Ives of course has her own recipe. Still, just about every pepperoni producer uses a different mix and ratio of ingredients, but paprika is always present. The paprika is the ingredient that give pepperoni its color. And most likely according to food historians, perhaps paprika had something to do with the name “pepperoni.”

Only someone like Ives would know that and provide a customer a more discerning understanding of what really good pepperoni is.

For foodies it’s also important to know that The Emporium’s ability to pair food with beverages doesn’t stop at wine and beer. Sausage Emporium serves delicious coffee and is even promoting its own holiday blend just for the winter season called “BeanWrks.”

The Sausage Emporium is Women-owned and operated, with an unpretentious, casual dining area in a memorable and friendly atmosphere, serving breakfast and lunch, along with as mentioned charcuteries, retail sausages, salumi, local wine, champagne, craft beer, and cider.

Open Wednesday through Sunday The Sausage Emporium begins serving breakfast at 8:30 AM and closes after lunch at 3:00 PM. Weekends- Saturday & Sunday doors open at 8:00 AM and close at 4:00 PM. See The Sausage Emporium for website details.

[fieriframes]

[It's not your average hot dog. The things we write, they aren’t always really us. Looks like a hot dog emporium.]

[jaspurre]

Stan cylindrical meat

[licenseddoctor]

Jerry seinfield spiderverse

Gay Jerry seinfield: whyyy are gay bars always called something like the sausage factory? Just cause we're gay it has to be penis themed? You don't see straight guys lining up to go into a bar called women's tits emporium.

Claustrophobic Jerry seinfield: I just don't get how you do it Gay Jerry, I could never have anal sex, it's too tight!!

Far away Jerry Seinfield: can you guys speak up?? ... That's the problem with being far away. From over here you can't hear a thing, but when you go over there it's never anything good.

Dementia addled Jerry Seinfield: Who arrre you people??

[drunkfightingllamas]

Tales From Tonka!

We went out for a couple of 'Fun Shops' this morning, and were all feeling a little peckish, when Tonka suggested (in her words) "Why don't we nip for a couple of... what are they called, meat tube things, meat tube pies, from the meat tube pie shop. Why are you two laughing?"

She meant Sausage Rolls from Gregory's Savoury Pastry Emporium!

[charlesandmartine]

Thursday 29th June 2023

The Riesling was not good but you did get a little bottle of rum with it. ??

The flat tyre indicator is on again so a visit to Mr Enterprise Rental's favourite tyre fixer is planned for first thing tomorrow in Penticton on route to the Heritage Railway further along Lake Okanagan. Today was earmarked for a return visit to the museum in Naramata and then a visit to the Naramata Waterfalls. Museum being inexplicably closed we bought something to eat tonight and a bottle of Chilean SB, 12 dollars.

Nobody mentioned at any time that a trip to the Waterfalls ought by rights contain a health warning. Nor did any notice state how far up the vertical perpendicular we might encounter a trickle of water. There was to be fair a notice regarding a lost cat, and a 1000$ reward. Answers to the name of Isla. We did call out but our solicitations returned void. Well we climbed and we climbed; the sound of running water ever present. Underfoot was a very unsuitable surface for a septagenarian. The pathway was a fine mix of gravel and scree which can become very unstable for someone at the far end of 'in their prime', albeit in suitable footwear, to maintain their balance at all times. There were moments on a severe downward slope when flailing arms and legs became somewhat uncoordinated and resembled Torvill and Dean on a very bad practice session. I found a fine stout staff to weald, the sort Moses might have been most happy to carry into the promised land, and that was very reassuring.

It was worth the effort to reach a point where the Falls could be inspected to their full advantage. Many a juvenile mountain goat would have passed into manhood by reaching as high as us I feel. The reverse journey was even more taxing and it was with some relief that we reappeared back in the car park all in one piece.

Since arriving in this area we have been intrigued by the local vineyards and have felt a growing kinship with the SB on offer, so on the way back from town we called in at the Serendipity Vineyard for a taste of the stuff. We magnanimously said whatever the cost we shall have a glass of the best SB of recent pressings. And very nice it was too. Full bodied NZ lookalike, bouquet of apples and honey. Beautiful it was sitting on the veranda looking out across the vines. 13$ a glass was a bit tough on the exchequer; the Chilean wine was less for an entire bottle!!! We thought about the option to buy a bottle to have with our evening repast. This SB would go down well with fresh fish, oysters, asparagus and Caesar salad, so the literature boasted. What have we got tonight? Pork sausages and crisps. Perhaps 50$ is a bit OTT for that.

Off to Salmon Arm tomorrow for two nights via the Heritage KVR and tyre emporium. We shall be really sorry to leave this place. It's a beautiful location, lovely town, great people and we have enjoyed every minute of it. I could live here.

ps. The Northern Pacific Rattlesnake is endemic to Canada BC; one of three deadly venomous snakes. We didn't encounter one today although I did see tracks. Today though was the turn of the Poison Ivy. Plenty of that.

pps. 28° today.

[sfarticles]

Browsing stores for cookbooks is time well spent Foodies will love the gift of a cookbook, and it won't be hard on your wallet.

Check out my latest column for gifts those who enjoy food and like to cook

I hope you had a joyous Thanksgiving. For me it was a dual celebration, celebrating my parents’ 68th anniversary, as well. They are snowbirds, so it is a great opportunity to enjoy some warm weather and explore Florida’s food scene while in the Sunshine State. Visiting local bookstores to check out their cookbook shelves, especially those books by local authors and restaurateurs, has been time well spent. One thing I learned years ago, don’t take mom along when I am scouting out cookbooks, since mother is not like son when it comes to cookbooks and cooking. To mom’s credit, she still saves the food section from her local newspaper, so upon my arrival, I have plenty of columns upon which I need to catch-up. Dad, who is 91, on the other hand, enjoys cooking, however, he won’t follow a cookbook recipe, so cookbooks are out for him. I am his “go-to” when it comes to recipes.

With the eight days of Hannukah beginning the evening of Thursday, December 7, and Christmas about three weeks away, the race is on to find that desirous, perfect gift. I am asked by many people, “what cookbook do you recommend for my foodie friends and relatives?” It isn’t easy to pick just a few suggestions. My list is quite extensive; cookbook collecting for me is addictive — I read cookbooks the way one would read a novel. I am sure I am not alone; some people on your gift list — perhaps you, too — are like this. Some of these will fit the bill for a welcome addition to one’s cookbook shelf. And a cookbook gift won’t be hard on your wallet.

For Pennsylvanians, or those that wish to explore the culinary scene in the Keystone State, “Pennsylvania Good Eats: Exploring the State’s Favorite, Unique, Historic, and Delicious Foods,” by Brian Yarvin (2021, Globe Pequot, $21.95)  gives the recipient the “tip of the iceberg” of Pennsylvania’s eclectic and vast food culture. The author gives the perfect starting point for exploration. Those who crave food prepared by older relatives now long gone, there is a place out there preparing those dishes, perhaps using techniques now not common. He writes,  “Pennsylvania, is so filled with nooks and crannies that any food, no matter how archaic or obscure, can find an out-of-the-way place to thrive. Anytime you hear somebody say, ‘Nobody cooks that anymore!’ you can be sure that somebody in the Keystone State is preparing it.” He mentions scrapple, buckwheat cakes, smoked sausage, and fried noodles.  His exploration via car, foot and train made him realize there is no “best.” From John’s Roast Pork Shop (Philadelphia), Appel Valley Butcher Shop (Lancaster), Caputo Brothers Creamery (Spring Grove), Patterson Maple Farms (Westfield) to Mister Ed’s Elephant Museum & Candy Emporium (Orrtanna), you’ll visit food landmarks, where some of your food memories can be rekindled again.

Those interested in food and history will welcome “The Gilded Age Cookbook: Recipes and Stories From America’s Golden Era,” by Becky Libourel Diamond (2023, Globe Pequot, $34.95).  This excerpt was contributed by food historian and culinary stylist, Dan Macey: “Theatrics were an integral part of fine dining. Lavish centerpieces, ranging from floral arrangements to ornate sugar molds and plaster-cast animals, were front and center on the banquet table. This same pageantry was often applied to the centerpiece of the meal—the main meat course.” It gives a glimpse of that “perfect” table that impressed guests in the day and still do.  I enjoyed the tasteful combination of recipes that are approachable, the artistry and history. The recipient of the book will get a sneak peek of what the Gilded Age looked and tasted like through the beautiful pictures, historic menus, and recipes. My friend, Diane Jacob, the author of “Will Write for Food,” gives the book her thumbs up by saying, “A beautifully designed and photographed cookbook, filled with intriguing stories. The parties and events may have been excessive, but the classic recipes here look simple and doable to make. Bring back a bit of the past and celebrate it today with a copy of “The Gilded Age Cookbook.”

Those on your list who enjoy entertaining, perhaps it is you, a copy of “Butter Boards: 50+ Inventive Spreads for Entertaining,” by Alejandra Diaz-Imlah and Jamison Diaz-Imlah (2023, Cider Mill Press, $27.99) is a must. The “Board craze” is amazing. A plethora of books, websites, and videos, teaching the art of creating food boards (charcuterie, cheese, dessert) are available. There’s even a company that ships beautifully prepared gift boards.  Boards make entertaining easy, whether it be for a formal dinner, brunch or a casual afternoon tea. A new concept is butter boards. You might be thinking, what is this? It’s quite simple…softened butter is spread on a board and paired with ingredients, savory or sweet or both. Then, take a piece of bread, a cracker, vegetable or fruit and swipe some delectable butter spread on it. I suggest you use good quality butter for the best flavor. The author describes cultured butter, Irish and European butter as well as plant-based butter, the latter welcomed by vegans and those who don’t eat dairy products. Savory recipes include: bacon butter with bacon and maple biscuits; Christmas butter with radishes and cranberries; pesto butter with rosemary focaccia; dill, caper and cream cheese butter with lox and bagels. For those with a sweet tooth: cinnamon and honey butter with butter rolls and candied almonds; lemon and ginger butter with strawberry rhubarb jam; Spanish chocolate butter with churros.

The use of mason jars has gone beyond making and storing preserves. “Mason Jar Cocktails,” by Shane Carley (2022, Cider Mill Press, $19.95) is perfect for those on your list who would like - as the book jacket says, “to combine the best aspects of your favorite creative cocktails with the rustic simplicity of the Mason jar; you’ll be sipping at that martini with country-living style.” Included are cocktails based on a variety of liquors as well as creative mocktails such as Mason Jar Fuzzless Navel and a virgin mudslide.  

For the bakers or want-to-be bakers on your list, “I’ll Bring the Cake: Recipes for Every Season and Every Occasion,” by Mandy Merriman (2023, Harvest/HarperCollins, $40) will be a welcome addition to their baking cookbooks, especially those who enjoy or want to learn the art of decorating. The beautiful cakes that are truly works of art, begin with a boxed mix and then several ingredients to the mix. She said, “there’s a special way to make a cake mix taste like it’s from scratch, and my recipes are the best way to make that possible.” What is handy about her recipes is that they can be converted to make cupcakes, Bundt cakes, 9 x 13 inch cakes, etc. The section on buttercream essentials, baking tips and troubleshooting, assembling, and frosting are accompanied by step-by-step photos. One tip that she shares (and I agree with) is to avoid substitutions, with the exception of those avoiding ingredients for allergies. She writes, “I don’t recommend changing a recipe the first time you make it. If you change an ingredient,  know that you may end up with a different result.” The flavor combinations are mouth-watering: Cannoli Cake with Cinnamon Mascarpone Buttercream and Ricotta Filling; Creme Brulee Cake with Vanilla Bean Buttercream and Custard Filling; Grapefruit Poppy Seed Cake with Grapefruit Poppy Seed Buttercream and Grapefruit Curd; Gingerbread Cake with White Chocolate and Ginger Buttercream; Eggnog Latte Cake. The stunning photos of every cake will entice the recipient want to make them all! 

If you’ve noticed, small plates and tapas are appearing on menus like never before. For many people, this is the preferred way to eat, grazing on a few small plates to experience flavors of different food. Entertaining this way at home, rather than preparing an elaborate meal is the trend. “The Complete Small Plates Cookbook: 300+ Shareable Tapas, Meze, Bar Snacks, Dumplings, Salads, and More,” by the editors of America’s Test Kitchen (2023, $34.99) explains how to put it all together…think about what each dish “brings to the table” (no pun intended), flavor, texture, and color. The recipes are categorized into nibbles, little bites, and heartier bites. The editors give pointers on how to create a small plates menu by asking…What’s the occasion? How much to serve? How much time do you have? The editors share strategies to use when choosing what small plates to prepare. Sample menus, some themed, along with recipes, are provided to make the decision easy. For example:  Indian Tea Party (Orange-cardamom spiced nuts; Pakoras with cilantro-mint chutney; Naan with ricotta, sundried tomatoes, and olive tapenade; Gajarachi Koshimbir; pine nut macaroons; Masaka chai). Maybe the recipient will invite you to enjoy the small plates prepared from this gift!

A recent study has shown that Chinese food is the most Googled cuisine in the United States The research, conducted by foodfirefriends.com, analyzed Google search data. Chinese food is Americans’ most-liked food. The ingredients used in preparing Chinese food are now available in many supermarkets due to the popularity of the cuisine, and the number of folks preparing it at home. To assist in this endeavor, Kevin Pang and Jeffrey Pang, the father-son hosts of the video series “Hunger Pangs,” teamed up with America’s Test Kitchen and published “A Very Chinese Cookbook: 100 Recipes from China & Not China (But Still Really Chinese),” (2023, America’s Test Kitchen, $35). General Tso’s Chicken and dumplings to not so well-known dishes, this gift is perfect for people who love Chinese cuisine and would like to prepare it at home. The tips, techniques and step-by-step instructions and illustrations along with the authors’ stories, hosting a Chinese New Year party just might be on the horizon.      

With New Year’s Eve around the corner, “Friday Night Cocktails: 52 Drinks to Welcome Your Weekend,” by A.J. Dean (2023, Collective Book Studio, $19.95) is perfect for those cocktail afficionados on your list, especially if they are staying at home to celebrate and wish to experiment with new cocktail ideas. The fifty-two recipes are a collection of classic, contemporary and unique drinks. They are divided by season and month, so the libation can be matched with the weather and holidays. This time of year, the Pumpkin Pie Cocktail, Cranberry Mule or Apple Jack Sour would be appropriate to celebrate the season. The Summer Shandy would be a good choice for the warmer weather. The author writes,“ with a little understanding of the roles of the main components—alcohol, water, sugar, bitters—you can begin to experiment on your own. For example, the French 75 cocktail (gin, lemon juice, simple syrup, sparkling wine); Why not try grapefruit juice in place of the lemon? Or make the same recipe but use different gins?” This joyous holiday season, try something new, but don’t forget the tried-and-true. 

Let the shopping begin!

Stephen Fries, is Professor Emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 15 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com

[weeblyteblog]

Discover Flavor: McAuliffe’s Meats, Your Butcher of Choice

Unlocking Taste: Experience McAuliffe’s Meats

Stepping into McAuliffe's Meats is akin to embarking on a culinary journey, where the senses are awakened and the palate is tantalized. The butcher's counter, a testament to generations of expertise, overflows with an abundance of fresh, locally sourced meats, each piece carefully selected for its exceptional quality and flavor. The experienced butchers, with their keen eyes and deft hands, guide customers through the labyrinth of cuts, offering expert advice and tailoring their recommendations to individual preferences.

As you browse the enticing display, your eyes feast on the marbled richness of ribeyes, the delicate marbling of lamb chops, and the succulent plumpness of sausages. The air is alive with the rhythmic tap of the cleaver against the chopping block, a symphony of culinary artistry that underscores the passion and dedication that lies at the heart of McAuliffe's Meats.

The pulsating heart of McAuliffe’s beats to the rhythm of tradition and innovation entwined. Over the span of almost three illustrious decades, this establishment has seamlessly woven itself into the tapestry of Addison’s culinary heritage. Beyond being a mere meat market, McAuliffe’s Meats stands as an altar where heritage meets evolution—a realm where the echoes of time-honored techniques harmonize with the cadence of contemporary culinary art.

Sizzle into Savings: Check Out McAuliffe’s Meats Weekly Ad

Step into a world where the symphony of sizzling steaks and succulent roasts becomes a melody of gastronomic delight. McAuliffe’s Meats weekly showcase is an ode to connoisseurs and home chefs alike—a celebration of the artistry inherent in each cut, meticulously curated to cater to the most discerning palates. The selection isn't merely a compilation; it's a curation of experiences, a canvas upon which culinary marvels are painted. With every featured cut, McAuliffe’s Meats extends an invitation to embark on a journey of flavors—a journey that begins with the promise of freshness and ends with the satisfaction of savoring the finest meats, transforming your kitchen into a realm of culinary mastery.

But McAuliffe’s Meats commitment to quality doesn’t stop at perfection—it extends to accessibility. Within weekly ad lies a treasure trove of irresistible deals, unlocking the gates to premium meats without burdening your budget. These exclusive offers are more than discounts; they're a bridge connecting you to the world of superior taste without compromise. Revel in the assurance that your pursuit of quality doesn’t demand a sacrifice of affordability. McAuliffe’s Meats stands as a beacon, where the delight of savoring exceptional meats merges seamlessly with the satisfaction of securing them at unbeatable value, ensuring that every bite reflects both luxury and practicality in perfect harmony.

Expertise and Warmth: Our McAuliffe’s Team

Nestled within the vibrant tapestry of McAuliffe’s Meats lies an invaluable gem: the cherished, affable cadre of knowledgeable individuals. Beyond the bustling aisles and glistening displays of cuts, their commitment to customer service elevates this meat emporium to an echelon of unparalleled distinction. Here, expertise converges with genuine warmth, fashioning an ambiance where each encounter transcends transaction to craft an indelible experience.

McAuliffe’s isn’t just a place to procure meat—it's an institution where the quest for knowledge meets the delight of discovery. Here, the staff's unwavering commitment to ensuring your satisfaction isn’t a task; it’s a testament to their passion for fostering a community where every culinary question finds an answer and every customer feels valued, understood, and empowered.

Step into a realm where excellence isn’t just a promise; it’s a cornerstone etched into every cut and preparation. McAuliffe’s Meats commitment to quality isn’t a mere statement; it’s a dedication that echoes through our wide array of premium selections, inviting you to explore a world where taste knows no bounds.

Contact Information

Address: 9899 US-127, Addison, MI 49220

Phone number: +1 517-547-6706

Website: ​https://mcauliffes-meats.club/​

[blaauwberggroup]

Savouring the Flavour: Exploring Karoo Lamb Suppliers in Cape Town

Cape Town has long been acknowledged for its vibrant food scene and culinary excellence. One of the local treasures that contributes to this reputation is the juicy and flavourful Karoo lamb. The city is home to a diverse range of Karoo lamb suppliers, each with their own take on this South African delicacy. This article will take you on a journey through Karoo lamb suppliers Cape Town, highlighting the best of the best while tasting the rich, natural flavours of this regional expertise.

The Allure of Karoo Lamb

Karoo lamb is famous for its outstanding taste and flavour, owing to the region's unique landscape. The Karoo, located in the centre of South Africa, is known for its huge open spaces, clean air, and clean natural surroundings. These factors, combined with the harsh environment of the region, create ideal conditions for raising healthy and flavourful livestock.

Cape Town's Karoo Lamb Suppliers: A Culinary Adventure

The Karoo Butchery: The Karoo Butchery, located in the heart of Cape Town, is a meat lover's paradise. They source their Karoo lamb from carefully selected farms throughout the region, ensuring that each cut is of the best quality. This supplier can provide you with an entire rack of lamb, soft chops, or juicy shanks.

Cape Town's Farmer's Market: Every Saturday, the sights and sounds of fresh local produce fill Cape Town's Farmer's Market. You will find a wide range of Karoo lamb suppliers in Cape Town, each with their own take on this culinary treasure. It is a beautiful place to try new flavours and planning while also supporting local farmers.

The Karoo Kitchen: If you prefer a meal that shows the best qualities of Karoo lamb, The Karoo Kitchen is a must-visit. This restaurant specialises in creative lamb dishes that point out the meat's natural flavours. They provide a special culinary journey, from slow-cooked stews to perfectly grilled chops.

Cape Town's Meat Emporium: This renowned meat production emporium is a favourite of Cape Town's chefs and home cooks alike. They take pride in their selection of Karoo lamb cuts, which includes everything from marinated kebabs to delicious sausages.

Sustainability & Ethical Sourcing

Karoo lamb suppliers in Cape Town place a premium on sustainability and ethical sourcing. They collaborate closely with local farmers who are committed to environmentally friendly and humane practices, ensuring that the lamb you eat is not only delicious but also sourced responsibly.

The Future of Karoo Lamb in Cape Town

Demand for Karoo lamb is increasing as Cape Town's food scene evolves. Chefs and home cooks alike constantly play around with new recipes and preparations, expanding the possibilities of this outstanding meat. Whether you are a seasoned fan or a newcomer to the world of Karoo lamb, Cape Town's suppliers have a wide variety of options to satisfy your culinary desires.

Conclusion

Karoo lamb suppliers in Cape Town are at the centre of the city's culinary excellence. They continue to improve the culinary experience for both locals and visitors by focusing on quality, sustainability, and innovation. So, the next time you are in Cape Town, make sure to try the rich, natural flavours of Karoo lamb at one of these respected restaurants.

[jonfarreporter]

Irish in Sonoma has a history that goes back centuries!

The celebration of St. Patrick’s Day was very evident this past Friday as five taverns at or near the plaza were donned with some green, had food ready and were opened before 12 Noon to accommodate anticipated revealers.

Steiner’s had green garlands up on the sign outside and the Town Square, Inc was serving free corned beef and cabbage to customers who wanted to raise a glass or gulp down a pint or two.

The Sausage Emporium, next door to Chico’s on on East Napa Street was eager to welcome customers early by putting up the Irish flag out front and serving Guinness beer for $4.00 all day.

Of course the majority of St. Paddy’s Day reveling was at Murphy’ Pub in the little alleyway just off of 1st Street, East at the plaza.

Live music could be heard and more and more people flocked to Murphy’s as the lunch hour began.

While the presence of the Irish in America can be traced back before the Great Potato Famine of 1845, the Gold Rush of California in 1849 undoubtedly attracted scores of Irish to the United States. Between 1820 to 1930 over 4 million Irish migrated to America.

Yet what many people don’t know is that Irish people were here in Sonoma even before General Vallejo set down roots and made Sonoma his home.

According to historian John Patrick Sheehy, Sonoma County’s first Irish settler, John Read, arrived in 1827 while the area was under Mexican rule. Read built a ramshackle house along Crane Creek near Cotati.

Sheehy also noted that San Francisco’s civil engineer Jasper O’ Farrell built a home in Somoma County, near Freestone.

“The Irish were the first large immigrant group to settle in Sonoma County,” said Sheehy. “From the time the county was established in 1850 until the 1890s,” he said.

As Sheehy explained further. “They came from Ireland on three different paths: a number of Irish men been exiled to the penal colonies in Australia by their British rulers after the Irish Rebellions of 1848 and the early 1860s, and then made their way to California.”

“Many immigrated during the Potato Famine of 1845-1849 leaving their homes when a million Irish immigrated to America.”

“Others came to California earlier in 1846 as Union soldiers in the Mexican-American War, and then stayed behind after the war ended to mine for gold before settling on farms in Sonoma County,” Sheehy said.

Sheehy considers Jasper O’Farrell the most notable Irishman in Sonoma County. Before O’ Farrell made a name for himself in San Francisco, “he came to the Sonoma area as a surveyor for the Mexican government,” said Sheehy. “The Mexicans paid him in land grants, including part of Rancho Nicasio in Marin.”

And as Sheehy documents, with the settlement of Irish in Sonoma County a boom crop of potatoes and wheat flourished briefly from the1850s to about 1870, allowing the establishment of a “Little Ireland,” in Lakeville south of Petaluma and on the western slope of Sonoma Mountain.

Yet another bit of California history that most people don’t know is that the last of ill-fated Donner Party who had Irish immigrants among them, lived in Sonoma on the Eastside of town. The last of the Donner children (Eliza & Georgia) who survived the ordeal lived in Sonoma for a time. Donner Avenue is named after them.

While Sonoma may not have a parade on St. Patrick’s Day, the presence of the Irish in Sonoma’s history is perhaps just as significant.

[tonkipages]

Sausage fest showtimes

#Sausage fest showtimes movie#

#Sausage fest showtimes full#

#Sausage fest showtimes plus#

Saturday: Ziliak and the Lilac Band, Starlite Lounge, Lani Williams, Half the Neighborhood, Streakerįor more information, call 31 or visit the SausageFest Facebook page. What is the music lineup?įriday: Fabulous Sausagekings, Doghouse Grove, Supercosmic, Sidewalk Souls, Meat Monster. An aging Chinese immigrant is just trying to finish her taxes. Rating: R Release Year: 2022 Starring: James Hong, Jamie Lee Curtis, Jonathan Ke Quan, Michelle Yeoh, Stephanie Hsu Country: United States Language: English, Mandarin, Cantonese New year, new universe. There also will be a separate chaperoned party lot for teens with a DJ. Director: Daniel Kwan, Daniel Scheinert Run Time: 139 min. The festivities include bouncy houses, a dunk tank, games and face painting. Get on that crowded dance floor and shake your groove thing baby. We’ll resume service as soon as possible check back soon to keep enjoying Microsoft Rewards. If you think Valentine’s Day is a bit of a sausage fest, enjoy DJ Alicious spinning all your favorite girl friendly and queer dance hints.

#Sausage fest showtimes full#

Stay tuned for more details regarding the full 2022 schedule of. Reward Page description Something unexpected went wrong on our end. The 21 and older crowd can choose to enjoy ice-cold beverages from Sun King Brewery or a selection of vino in separate beer or wine gardens. The only cost is the price of daily admission and tickets will not be sold in advance or online. Looking for something other than sausage? All good, the event will have sides dishes from Illinois Street Food Emporium, pizza from Byrnes, and snacks and sweets in the Snack Shack. You can end the weekend on a high note by running, walking, or crawling 164' feet in the. Following the successful return of March’s beer festival after two dormant years, The Driftwood Spars has announced dates for its next foray into food and drink festivities on the Cornish coast.

#Sausage fest showtimes plus#

Games for kids with our partners at the Cincinnati Recreation Commission start at 11A, along with a petting zoo with you guessed it, goats! Live music in the afternoon along with more chances for a walking tour of Cincinnati brewing history, plus the BockFeast pig roast continues. You're not done yet, as we start Sunday a little slower and a lot more family friendly! Goat Yoga starts the day at 10A, followed by the cutest Little Links pageant for the kids. Make sure to stop by our participating venues, both in Over-the-Rhine/Downtown and around Cincinnati. Take a break Saturday night with great music, then watch our newest Sausage Queen be crowned. Hop next door to Rookwood Pottery for our Bockfest Heritage Series with breweriana and speakers or take a 1 hour walking tour of one of Cincinnati's most historic breweries and its underground lager cellars. The Bock Beer Experience kicks off at 12P where you can sample over 30 bock beers! You'll need a full belly to make sure the goat doesn't kick too hard, and the BockFeast Pig Roast will fill you up. Shake off those cobwebs on Saturday morning and cheer on the Bockfest 5K runners at 10A. Homemade roasted garlic sausage with peppers and onions, wood fired garlic pizzas, garlic roast pork.

#Sausage fest showtimes movie#

Grab a bock beer and some food and Rock out with The Klaberheads before heading out to our participating venues in Over-the-Rhine/Downtown and around Cincinnati with their own specials. Beavercreek Movie Times Regal Fairfield Commons Cinemark - The Greene + IMAX Dayton Movie Times Dixie Drive-In Movie Theater Air Force Museum - IMAX Neon Movies Melody 49 Drive-In Huber Heights Movie Times Cinemark Huber Heights Miamisburg Movie Times Cinepolis at Austin Landing Plaza Theatre Piqua Movie Times Cinemark Miami Valley Cinema. When youre hungry, venture over to our food court. Follow the Parade up to our NEW Bockfest Hall at Findlay Playground to hear Jake Speed sing "The Bock Beer Song", bow your head with Brother Tim as he blesses this year's bock beer, and cheer as the Parade winners are announced. Hop on the streetcar to Arnold's and Main Street to watch the Parade step off at 6P. Cincinnati's own Queen City Sausage arranged the celebration of all things meat in tubular casing. Start your Bockfest weekend at the Moerlein Lager House with the winners of this year's Schoenling Bock Home Brew Competition at 4P. Let's get this out of the way now it’s a literal sausage-fest for lack of a better term.

[firstlong]

Food emporium marlboro nj

FOOD EMPORIUM MARLBORO NJ FULL

The Food Emporium is known for our fine selection of gourmet cheeses from around the world. All our produce is carefully selected and inspected to make sure you’re getting the freshest product possible.

FOOD EMPORIUM MARLBORO NJ FULL

When you enter the The Food Emporium you’re greeted with aisles of colorful fresh fruits and vegetables including a full line of organic and local products. We carry full line of Organic and Grass Fed Products. Our well trained butchers will provide you with the perfect cuts of meat for any occasion, our sausage and pork products are store made and processed with care. Due to our high standards, we offer only the freshest and highest quality products available along with outstanding customer service. The Food Emporium is proud to provide Fresh, Top Grade USDA Choice Beef, Veal, Grade ‘A’ Poultry and Pork throughout our meat department. Wide Variety of Grab ‘N Go dishes, Make Your Own Salad Bar, Wraps, Sandwiches to Go and a Sushi Counter. We take great pride in having our exquisite chefs prepare meals that will taste homemade to the high standards you would expect. When you visit our gourmet deli department and specialty cases you will find delicious appetizers, side dishes and prepared entrees to compliment any gathering. We carry a complete line of natural, organic and gluten-free products along with our extensive deli, full line Boars Head Brand cold cuts, baked goods, customized cakes, gourmet prepared food, fresh seafood departments and chef-made gourmet catering is combined with everything you’d find in your conventional supermarket. The Food Emporium in Marlboro, NJ serving community since May, 2018, offers FREE DELIVERY and highest level of customer service. VALID: Wednesday, Thursday and Friday ONLY

[cursedhorses]

Ohh all the Studs you’ll see...🐴

As a fine Pixel horse connoisseur, when i get the offer to look at some funky shaped Horses, i cannot just say no. I must take a look!

As such, i visited this fine Store called Honest Bird's Boy Emporium in Club Meliora, expecting to see some Horses... but the sight of what i truly saw cannot be said with words alone.

Let me introduce you to our first Stud:

🍭Yeah, just what the name says. Good long ears, yet a regular “Horse”, so breed all you want. Not too bad, but not too weird. 7/10.🍭

and then..

oh, were getting started with a sausage. Some of us like to breed for long backs, so this just might be the Stud for you! 🌭

Continuing with..

oh boy. what is this? A Horse? Surely no, you must have mistaken a horsescarecrow for a real horse. Scarehorse? Horsecrow?

anyways, with regular sized legs we walk to..

Chonk. With beautiful eyes, that love to look, this stylish Horse might just capture your and your Mares heart! and more

though if your Mare prefers stronger boys.. well lads, this one takes neck training seriously. Friends don’t let Friends skip neck day. 👀

seriously, did you put weights on this poor horse since foalhood, just for him to grow strong in neck? Well it worked.

continuing..

ojghsdsd sdoh ouughhh Baby boy i love you. He truly deserves his Place as the Mascot of his own fanclub..

his wrinkly snout might not be just from the smell of his onion flank alone...🧅🧅🧅

UHM dear shopkeeper? Please don’t put Toys of horses in your shop. This is obviously a Toy animal that had its head ripped off and a Horse toy head glued back on, hoping no one would notice.

you really think you can fool us?

Toys aside, the next fellow... is certainly shaped.

like a Brick. yeah. Well, lets look at the next hors-

oh yeah! A Champagne colored little Hotdog. Imagine these little legs riding you into glorious Battle. A shining, beautiful knight waving their flag and lance on a truly amazing steed. I love you, stubby Champ-ion.

well this guy... yeah. Don’t look to long or he will cut you up, on accident or not. Petting not advised.

OHJDSAIDA ouughhh.. my head.. thiccqué .. with such a good, fat and solid head, B.O.B. Grade A Beef will win not only Beefy shows, but also has won my heart..

and last but not least:

uh oh.

ah, uh, yeah. i think this horse has anxiety :(

As mentioned before, you can find these Monsters Horses in Honest Bird's Boy Emporium at Club Meliora! Give it a look, the prices are from community, for community and quite affordable! (There’s actually even more studs there! Small little Zebras 🦓 and a  blonde one included! ) If you want the shop to add more studs, you can even purchase a legendary golden Onion..

now, if you’ll excuse me, i want to look at Beef...

(Game is Horse Isle 3)

[nycbento]

I bought this clay pot on vacation in San Francisco - at my favorite Japanese tchotchke emporium, Daiso.  So I had to make something in it - clay pot rice with chicken, Chinese sausage and shiitake from an amalgam of online recipes - the sauce from one, the rice from another.  None are complicated, basically the toppings are prepared and marinated, rice is steamed in the pot, and the other ingredients put on top to finish cooking in the steam.  It could be quite mild, but I used a strong marinade and reserved half to drizzle on the rice during the final minutes of cooking.  There’s also enough fat from the sausage and chicken to make it quite rich.

[mankai-afterhours]

Nevermind. "Miyoshi super huge meaty thicc sausage emporium" is worse. I didn't think it could get worse but once again you prove me wrong kazu. Ur so talented! ❤️

Haha! Thanks, babes~ 😜❤

Wh- wait... are you making fun of me?? T^T

What's wrong with Miyoshi's super huge meaty thicc sausage emporium?

- KAZUNARI ☆

[tipsycad147]

Sage advice: An illustrated guide to smudging herbs

by Michelle Gruben

Once upon a time, there were only three kinds of smudge sticks in most witchy shops: Small, medium, and large.  These days, you can choose from a vast array of smudging herbs, each with a different energy, aroma, and cultural history.

In this article, I’ll walk you through the plants that are most commonly used for smudging. (We’ll limit it to smudges that are derived from woods and leaves. Resin incenses are divine—but that’s a topic for another article.)

The variety of smudging herbs is incredible. But you’ll also notice some similarities. First, most of them come from the leaf and stem parts of bushes and small trees. (Fruits and flowers make wonderful sachets, baths, and teas, but lose all their charm when burned.) Second, most smudging plants grow in desert and mountain regions, where the soil is poor. Plants in these climates tend to be short and shrubby, and they rely on fragrant oils as a way to keep insects and other animals from munching on them to get to their water and nutrients.

You’ll also notice that many excellent smudging plants come from the genus Salvia (true sages). There are several hundred distinct species of Salvia, but only the most aromatic varieties are used for smudging. Many other varieties grow wild, or are cultivated as hardy ornamentals. Sage’s reputation as a beneficial plant is ancient and well-deserved. The Romans named the plant Salvia after the Latin verb meaning to save, redeem, or heal.

So where can you find these delicious-smelling plants? Well, just about any New Age store will have smudges for sale. (White Sage, at least—you may have to search online for some of the more exotic varieties.) Also try health food grocers, yoga studios, artisan and farmer’s markets. You may even want to consider growing smudging plants in your garden, or gathering them in the wild.

A quick warning: The plants listed below are not harmful or dangerous under normal circumstances. Still, they can cause irritation and allergic reactions in some people. If you have asthma or respiratory problems, burning anything may not be great for your health. (Consult a doctor or herbalist if you have concerns.) Burn smudges in a well-ventilated area—coughing and choking on the smoke will not enhance their effects! Always be mindful of fire safety, especially indoors and in dry climates.

Finally, please don’t rely on herbal remedies as a substitute for medical treatment. When I describe an herb as healing, I mean only that it will contribute to your general well-being—not that it will cure cancer, toenail fungus, or anything in between. I always recommend that you store herbs in labeled packages, out of the reach of children and pets.

White Sage (Salvia apiana—also known as Bee Sage, California Sage, Sacred Sage)

For many people, “smudging” means one thing only—White Sage. (Its Latin name refers to its main pollinator, the honeybee.) White Sage is the bread and butter of any smudging kit. Versatile and effective, it’s suitable for most any smudging ritual—cleansing, healing, protection, meditation, and so on. When mixed with other herbs, it makes a wonderful base for a custom smudging blend.

White Sage grows wild across the American Southwest in bushy clumps. (The strongest-smelling product comes from the western fringes of the Mojave and Sonoran deserts.) The plant has been gathered for thousands of years by Native Americans, particularly the Chumash. It is regarded as a sacred plant—an important source of food, medicine, and benevolent Spirit.

White Sage is herbaceous, sweet, and slightly astringent.  It's rather similar to Eucalyptus, but more complex. Some people say it smells like Marijuana when burned. (To me, burning White Sage just smells like burning White Sage—but the similarity is something to keep in mind if you’re going to use it in public.) The smell of White Sage is so strong that just rubbing its fuzzy leaves between your fingers is enough to release the scent.

Almost all of the White Sage on the market comes from California. Most of it is wild-gathered and hand-tied by producers large and small. There really isn’t much difference in quality between brands. However, if it matters to you, you may want to seek out a producer who gathers Sage with the proper prayers and observances. It’s even possible to buy White Sage that is harvested by American Indians according to traditional practices, just as they have done for centuries.

Because it is the most widely available smudge, you can buy White Sage in many sizes and formats. Small Sage wands (3-4 inches) are ideal for small spaces, solitary practice, or to keep handy in a ritual kit. The big boys (8 inches and up) are best reserved for outdoor use and large group rituals—unless a wailing smoke detector is part of your space-clearing strategy! You can also buy the loose leaves and stems by the ounce or pound. This lets you control the amount you use, and allows for blending with other herbs.

White Sage is affected by periodic droughts, meaning it has years in which the harvest is smaller. The price and quality fluctuate accordingly. Still, there’s no need to pester your local New Age emporium about the vintage year of their stock. Freshness isn’t a huge consideration, either. The volatile oils in dried Sage will dissipate somewhat over time—but I’ve used Sage sticks that were hiding in my altar cupboard for years and no one was the wiser. Buy it, it’ll burn just fine.

Common Sage (Salvia officianalis—also known as Garden Sage, Common Sage, Green Sage, or Kitchen Sage)

Many a hard-up Witch has wondered if it’s okay to use culinary Sage—the kind that goes in turkey stuffing and breakfast sausage—for smudging. The answer is yes! Common Sage is a close relative of White Sage, and has many of the same beneficial properties as its superstar cousin, White Sage. Common Sage originates in Europe, and its medicinal and folkloric uses date back to the Middle Ages. For those involved in the European traditions of Witchcraft, it may make more sense to smudge with Common Sage than one of the North American varieties.

Besides, not everybody has a metaphysical store that they can rush to for supplies, and a good Witch knows how to improvise. The main advantage of Common Sage is that it grows in many climates, and is readily available in fresh and dried form at most supermarkets. Will Sage ward off bad vibes when used in food? I don’t know, but I’ll take another slice of Sage Derby while I mull it over.

Not everyone agrees that the smell of burning Common Sage is pleasant. A little goes a long way. Also, the herb must be quite dry to smolder effectively. If burning Sage doesn't work for you, remember that you can still use the plant to cleanse and bless your space. Add the essential oil to sprays and washes, or put the leaves in sachets, witch bottles, or mojo bags.

Blue Sage (Salvia clevelandii or Artemisia tridentata—also known as New Mexico Sage, Desert Sage, Grandmother Sage)

Blue Sage is a hardy bush found in the deserts of the Southwest. It’s named for its abundant blue flowers, but the leaves also have a blue-ish cast. It has thin leaves and a fragrance that is both herbaceous and floral, similar to Lavender.

A close relative of White Sage, Blue Sage is also good for healing and cleansing rituals.  Its soothing, relaxing smell can be used to aid meditation, or burned simply for enjoyment. It’s not as pungent as White Sage, and is more agreeable to some folks who find the strong, bracing scent of White Sage overpowering. You can find Blue Sage in smudge sticks and in loose-leaf form.

Another pale sagebrush, Artemisia tridentata, is pictured above. It goes by the trade name "Blue Sage," but is not a member of the Salvia clan.

Lavender Sage (Salvia leucophylla or Salvia mellifera)—also know as Gray Sage, Purple Sage, Wild Lavender)

Yet another far-flung member of the Salvia family, Lavender Sage is a sun-loving plant that grows in southern coastal California. It’s named for its clusters of purple flowers—the leaves are rounded, green, and fuzzy like Common Sage. (They darken to gray when dried.) Lavender Sage is unrelated to the flower Lavender (Lavandula angustifolia). However, it physically resembles Lavender (especially when in bloom) and has a similar clean, flowery fragrance. As if that wasn’t screwy enough, some artisan producers do use true Lavender as an ingredient in smudges, and they don’t always make it clear which plant is meant. Lavender Sage is known for its calming, peaceful, and sedating effects. It inspires love and relieves anxiety. Because of its irresistible scent and natural beauty, a Lavender Sage smudge is a great choice for your spells of attraction. Lavender Sage is often combined with White Sage for a killer duo. Like a 2-in-1 shampoo, this pair will cleanse and condition in a single step! Black Sage (Salvia mellifera, Artemisia nova, Artemisia douglasiana and others—also known as Mugwort, Magical Sage, Black Sagebrush, Dream Weed)

Used to encourage dreams and visions, Black Sage is an herb of introspection and inner healing. When burned before bedtime, it aids in restful sleep and pleasant dreams. Black Sage is used for astral travel, shamanic journeying, and for protection during such excursions. One Pagan priest I know begins group trance workings by smudging the participants with Black Sage. Black Sage is like the mystical, shifty-acting cousin of the Sage clan—so shifty, in fact, that people can’t even agree on what plant it is! There are a few different products sold under the name “Black Sage.” I found this out when I noticed that the Black Sage I ordered for the store looked different from month to month. I called my supplier, and he confessed that the exact composition of the smudge changes based on availability. A true Sage, Salvia mellifera has long leaves that are dark green on top and silver underneath. It is found in the mountains of the West Coast from California north through British Columbia. The plant can be difficult to identify because it resembles other species. The leaves only darken dramatically in times of drought. To add to the confusion, there are several cultivars, and Black Sage readily hybridizes with Purple Sage and Blue Sage plants. Other Black Sage products come from shrubs in the genus Artemisia. They are commonly called sagebrushes, but these dark-green plants are more closely related to the Daisy than to true Sage. When dried, Artemisia tridentata has a lighter, straw-brown color, and may also have small crowded blossoms on its stalks. But Artemisia douglasiana (shown in the photo above) is leafier and easy to mistake for dark Sage such as Salvia mellifera. Why does it matter? The metaphysical properties of both plants are similar, but Artemisia-based smudges may also contain small amounts of thujone. This mildly trance-inducing compound is best-known as the active ingredient in traditional absinthe liqueur. Black Sage contains less thujone than the common herbs Mugwort (Artemisia vulgaris) and Wormwood (Artemisia absinthium). Black Sage won’t cause you to “trip” or wildly hallucinate. At most, it may intensify your efforts at visualization and vivify your dreams. Even so, some people (like pregnant women and straight-edgers) should avoid using Black Sage. Desert Sage (Artemisia tridentata or Artemisia californica [pictured]—Desert Magic, Mountain Sage, Grey Sage, New Mexico Sage, Sagebrush Smudge)

This aromatic shrub thrives in the windswept deserts of the Santa Fe/Taos area. It has skinny, branched leaves and a light brown color. Desert Sage shares some common nicknames with Blue Sage, and the two plants are sometimes sold interchangeably. (Are you noticing a pattern here?) Desert Sage has a warm herbaceous aroma that is a bit peppery (think Bay leaves or Mint tea). It is used for cleansing and purifying, protection, and inner strength. It is said to bring pleasant thoughts and relieve headaches and anxiety. Desert Sage is available both loose and in smudge sticks. It blends well with most other smudging herbs. Desert Sage produces a dense, straw-like bundle that is sometimes sprinkled with resin incenses for an especially rich combination. Desert Sage laced with Dragon’s Blood or Copal is just delicious! Dakota Sage (Artemisia ludoviciana—Badlands Sage, Silver Wormwood, Old Man Sage, Silver King, Western Mugwort, Dakota White Sage)

Another Artemisia smudge, this one grows all over the badlands of South Dakota stretching all the way south to Louisiana. Dakota Sage is rarely found in commercial Sage products, but I’ve included it because it’s easily gathered in many places across the United States. The aroma and appearance of Dakota Sage is very similar to that of Desert Sage. However, the fragrance is usually less intense. Piñon Pine (Pinus edulis and others—also known as Pinyon Pine)

The Piñon Pine is a generous evergreen tree from the foothills of the American Southwest.  The nuts were an important food source for early Americans--these days, the tree is best known for stocking chimineas (Southwestern patio stoves). Piñon has a smooth, woodsy scent that's especially powerful, thanks to its high concentration of pine resin. Piñon is an excellent all-purpose smudge, and a capable stand-in for White Sage, if you prefer to avoid the latter. Its energy is cleansing, healing, and strengthening. Oh, and it repels insects, too. Cedar (Calocedrus decurrens [California Incense Cedar], and many other species)

Cedar is an ancient tree, one of the oldest beings still thriving on the Earth. Cedar trees look much the same as they did when dinosaurs roamed the land. Back when other trees were trying out those newfangled “leaves,” Cedar said “I’m good” and stayed with the tried and true. The smell of Cedar is woodsy and fresh. It recalls ancient forests, and invokes their protection and wisdom. Both the wood (in the form of chips or shavings) and the foliage make effective smudges.

Cedar smudges carry a medicine of protection. Cedar is often used to cleanse a home or apartment when first moving in, inviting unwanted spirits to leave and protecting a person, place or object from unwanted influences. Along with Rosemary and White Sage, Cedar is one of the most aggressively cleansing smudges you can choose. Juniper (Juniperus communis)

Juniper has a sweet and spicy "Christmas tree" fragrance and abundant blue berries.  Like Cedar, Juniper is probably one of the most ancient plants. Juniper is said to have a masculine, protective energy, and is used in spells of cleansing and prosperity. Juniper berries are popular in good luck charms, while the leaves are often used for smudging. Juniper is best used for blessing a new venture or dwelling, and inviting in abundance. Bearberry (Uva ursi)

Bearberry is a low-growing North American shrub in the Heather family.  As its name suggests, it is a favorite of foraging bears. It is used for smudging, animal magic, shape-shifting, and other shamanic work. Native Americans traditionally mix it with Tobacco leaf to create a ritual smoke blend (called kinnikinnick), said to carry prayers and bring visions. Sometimes the leaves come mixed with peppercorn-sized berries.  Don't throw these out—the Bear spirit is said to appreciate the offering. Rosemary (Rosmarinus officinalus)

A culinary herb with an assertive fragrance, this woody perennial may also be used for smudging. It clears negativity, inspires confidence, and invigorates the mind and body.

Some people prefer to avoid herbs associated with Native American cultures out of concerns about cultural appropriation. Rosemary is an Old World herb with a long history of use in incenses, and so makes a guilt-free alternative for Western practitioners. Sweetgrass (Hierochloe odorata or Anthoxanthum nitens—also known as Seneca Grass, Holy Grass, Vanilla Grass, Mary’s Grass, Bison Grass)

Sweetgrass is a long, fragrant grass that grows wild across portions of the American Great Plains. It's frequently braided or tied in bundles, then dried.

Sweetgrass is sacred to several Plains tribes. They have traditionally burned it to drive out evil and harm, and allow benevolent spirits to approach. Ancient lore states that Sweetgrass is the hair of the Earth Mother, and invokes love, kindness, and honesty.

A relative of American Sweetgrass was known in medieval Europe. Sheaves of the sweet-smelling grass were strewn across thresholds, especially of churches, where it would release a gentle aroma when trod upon.

Sweetgrass smells of fresh hay with hints of warm vanilla. It induces a mellow, almost soporific state when burned.  (It contains coumarin, which is thought to be mildly psychoactive.) Some say the proper way to burn Sweetgrass braids is to shave small portions off with a knife, allowing them to fall on hot coals. Yerba Santa (Eriodictyon glutinosum and Eriodictyon californicum—also known as Holy Herb, Mountain Balm, Consumptive’s Weed, Bear Weed)

Yerba Santa ("holy herb") is a sweet-smelling plant that grows in the arid hills of the Southwest.  It got its common name from Spanish monks who were impressed with its healing properties. Yerba Santa is burned to honor ancestors, increase psychic powers, and bring healing and protection. It is also a traditional remedy against coughing and many other ailments. Yerba Santa grows wild only in certain areas of California and Northern Mexico—a true regional treasure. Tobacco (Genus Nicotiana)

The health hazards of Tobacco are well-known, so much that its sacred uses have fallen by the wayside. Wild-growing and cultivated Tobacco had a place in the rituals of many Native American tribes. Aleister Crowley considered Tobacco a consummate herb of Mars. And it is said that Faeries particularly enjoy offerings of the stuff. (Along with other human vices, like whiskey and sweets!) Commercially packaged cigarettes are full of reconstituted crud, chemicals and additives that make them unsuitable for magickal use. If you’re going to burn tobacco ritually, the best option is loose tobacco leaves, but they aren’t easy to find. The next best thing might be a shredded pipe tobacco that is additive-free. Palo Santo (Bursera graveolens—also known as Holy Wood)

Palo Santo (or “Holy Wood”) is a sweet-smelling tropical wood that is a natural incense.  Palo Santo is said to clear out negative spirits and energies, increase relaxation, and bring joy and harmony to the home. It is in the family of trees that produces Frankincense and Myrrh, but is native only to Ecuador, Peru, and the Galapagos Islands. Its aroma is smooth, aromatic and spicy. (I think it smells a bit like gingerbread!) The holy reputation of Palo Santo dates back to the time of the Incas, who used it in their ceremonies of healing and cleansing. When the Spaniards arrived in South America, they couldn’t easily obtain their preferred church incenses, so they substituted the local equivalent. To this day, Palo Santo is used there for Catholic holy days and processions. Palo Santo comes from a slow-growing tree that is in danger of over-harvesting. Both Ecuador and Peru have laws on the books designed to protect this rare species. Reputable importers use only fallen limbs and strive to minimize waste. Sticks, chips and even sawdust are sold by the ounce, with the scraps being compressed into incense cones or distilled for their essential oil. Sticks of Palo Santo can be lit on one end and burned just like any other smudge stick, but in humid conditions charcoal may be required. The chips and powder are best burned over charcoal.

Mixed smudges

Sometimes you may want to use a smudge with multiple ingredients, combining the aromas and properties of two or more plants. Mixed smudges come in a huge array of combinations, some laced with resins or flowers—far too many to list.  A Black and White Sage smudge (pictured) combines the psychic openness granted by Black Sage with the protective qualities of White Sage. However, it's worth noting that in some Native American traditions, the Four Sacred Medicines (White Sage, Cedar, Tobacco, and Sweetgrass) are never mixed.

Hope you've found this tour of smudging herbs useful and enlightening. Happy smudging—and for godsakes, open a window!

https://www.groveandgrotto.com/blogs/articles/100896071-sage-advice-an-illustrated-guide-to-smudging-herbs