“The idea is to see how ingredients thread through from the farmers, to milling it, to making it all by hand and keeping it very simple and very clean,” says Yuda, “ to keep the relationship of people going through food. Bring the identity back into food.”
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Almost immediately after the first harvest, many years ago, Sandve noticed something delicious about neighbourhood hives: each one tasted different. “It’s because whatever is in that neighbourhood, the bees are collecting,” he explains. “Some neighbourhoods have really nice streets lined with linden trees, or they’re near a ravine with lots of blackberries, or there’s a predominant [plant] in that area the bees like.