I have burned cedar and decorated with fir, but until recently, I had never eaten tree parts.
To be exact, I ate Pacific Northwest pine needle extract accompanied by applewood-smoked vanilla pods and black-pepper cardamom shortbread, all mixed in a sweet, frozen batter of sprouted cashew and coconut milk.
The flavor was “California Cabin,” and it was one of about a dozen on the menu at Frankie & Jo’s, a plant-forward ice cream shop in Seattle’s Capitol Hill neighborhood, which also ships nationwide. Frankie & Jo’s products are free of dairy, gluten, and GMOs. All flavors are vegan. Much of the menu is without refined sugar. Skeptical? Don’t be.