Play with our recipes from potent wellness tonics to zesty dressings, read up on regenerative agriculture and how we partner with farmers and ranchers, and learn about lifestyle changes you can make at home.
WHAT IF YOU COULD MAKE THE WORLD YOU WANT FROM YOUR KITCHEN?
Biltong vs Beef Jerky: The Difference Behind Figure Ate's Regenerative Beef Snack
By Mike Cianciulli We’ve all been there. Slightly fatigued, not quite thinking clearly…Desperately needing a quick hit of protein to keep hunger at bay and buoy energy levels. Whether it’s...Read more
Fridge Pickles with Persimmon Vinegar
These pickles are easy to make and taste a whole lot better than what you can get at a grocery store! When sourcing your ingredients, we always recommend local produce....Read more
Market Fresh Salsa with Persimmon Vinegar
Market Fresh Salsa (w/ Persimmon Vinegar). This salsa is quick to make and delicious. When sourcing your ingredients, local is best. The flavor of vine-ripened tomatoes alone will take this recipe to the next level. From summer to fall, your local farmer's market should have all the fresh ingredients you need.
Recipe: Mezcal Jungle Bird with Persimmon Vinegar
Here's our second Persimmon Vinegar feature in a cocktail. Connor from our team was inspired to create this Mezcal Jungle Bird recipe for Father's Day and it's delicious!Read more
Expanding our Footprint: Introducing Jalama Canyon Ranch
On April 20th, following a successful $6 million campaign, White Buffalo Land Trust, Figure Ate's parent non-profit became the new stewards of Jalama Canyon Ranch in Santa Barbara, California. On these 1,000 acres, we will establish a Center for Regenerative Agriculture to demonstrate regenerative, financially viable agriculture at scale through education, training and community.Read more
Recipe: Whiskey Shrub Cocktail with Persimmon Vinegar
Persimmon Vinegar can even make a great addition to a cocktail. Our friends at The Good Lion created this whiskey sour recipe. It's delicious!Read more
"Stop What You're Doing and Eat All of the Persimmons You Can"
"I’ll never forget the first time I had a persimmon. I was six years old and convinced I was biting into a tomato. At first I thought my grandpa Danny was trying to trick me by calling a tomato a name I’d never heard before; then I was completely surprised by the most unique sweet flavor I’d ever tasted. I did some kind of unconscious dance/shimmy/hum as I devoured the rest (much to grandpa Danny’s amusement)."Read more
Top 8 Reasons Why You Should Have Persimmon Vinegar in Your Kitchen
Our delicious premium vinegar is made from organic persimmons and filtered water, nothing else. So why persimmon vinegar? Here are 8 reasons (to start) why you need persimmon vinegar as a staple in your culinary exploration.
Salad Dressing with Coconut Aminos (or Soy Sauce)
This salad dressing recipe is thanks to our friend Chef Sepi! Ingredients: 1/2 cup Persimmon Vinegar Juice of 1 orange 1/8 cup coconut aminos (could substitute tamari, liquid aminos, or...Read more
Recipe: Persimmon Vinegar Warm Tonic
We love using the persimmon vinegar in a warm tonic. Here are the basics of a recipe.Read more
Holiday Gift Guide Supporting Regenerative Agriculture
Giving to friends and family can be joyful, and it can also feel wasteful. But what if your holiday gifts this year supported farmers and ranchers engaging in improving the health of their land? Here are a few of our favorite gift ideas. See something missing? Send us an email firstname.lastname@example.orgRead more
Five Holiday Recipes with Persimmon Vinegar
It’s unexpected, we know, for Persimmon Vinegar to be the inspiration for these amazing recipes. But that’s actually what our team specializes in - unexpected foods that tantalize the tastebuds, while restoring your health and on farm health simultaneously. All five of these recipes are sure to inspire culinary delight as you cook for the holidays.Read more