Miso-Dama's (MISOMARU) history goes all the way back to the late 15th century to mid 16th century during the civil war era in Japan. Back then, MISODAMA was rolled and fired on the surface then dried under the sun, in order to keep long time during the transportation. Our MISODAMA keeps the same shape and similar recipe as 500 years ago. We individually roll MISOMARU by hand, using mindfully resourced ingredients, such as our own blend of rice koji Miso, Katsuobushi (Bonito flakes), Kombu (Seaweed) and Shiitake mushroom powder.

At Acid, their mission is to create a New Way to Drink Responsibly. They focus on finding unique ways to bring you a high quality product and achieve this by deploying projects that embody their core values of what it means to be seasonal, regional, and up-cycled. Collaborations with local businesses allow them to creatively up-cycle the remaining waste into something new — supporting a community-driven system. Rather than contributing to the waste cycle, they source and up-cycle existing food scraps from farms and local businesses, distilling them into a new spirit. From orange rinds to coffee grounds, they give new life to discarded, perfectly usable waste.

Annie’s work, spanning various disciplines and subjects, reflects a reverence for knowledge, craft, and intent regarding all things food. She writes at the intersection of food, race, and power—sometimes as journalism, sometimes as culture pieces, sometimes as nonfiction.

Annie cooks with others, integrating technique and philosophy from her experiences in fine dining, fast food, butchery, popups, research and travel. On occasion, she has done private dinners and consulted on menus. Annie produces events that aim to tell stories and bring people together. She is obsessive about the intimate details: mapping out playlists for a garden dinner, making red envelope zines for a Lunar New Year popup, or inviting strangers turned friends to feed each other cake at a poetry workshop.

Annie is a student of all things, but formally pursuing a master’s in Labor Studies at the CUNY School of Labor and Urban Studies.

Driftaway Coffee is an AAPI / immigrant-owned independent business committed to ethically sourcing beans from small-scale farmers worldwide and working hard to make these relationships equitable and transparent. They champion the empowerment and collaboration of women in the global coffee industry and prioritize buying 50% of the coffees they roast from women farmers.