Tired of cuts and lengths based on adaptations of men’s cycling apparel, she shifted gears (bike pun alert!) to ride right through the glass ceiling of bike fashion with Samsara, a line of goods designed by women, for women-including the chic, curve-hugging Performance jersey. One!) For Janet Hiebert, a fashion-conscious former equities trader with a passion for spin and cycling, the lack of options just meant opportunity: here was a market ripe for disruption. (Lululemon, the heir apparent of spandex, has one cycling jacket in its collection. Performance Jersey by Samsara Cycleįor a city so proud of its athleisure rep that it practically flies a Gore-Tex flag, Vancouver has a cycling scene that’s woefully underdressed.
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But the proof will come when the mercury rises and you crack your first bottle-and realize what you’ve been missing all these years.
And it has less than half the sugar than the big boys, meaning this thirst quencher clocks in at just 60 calories (not including the gin you’ll be tempted to add to it). The ingredients-carbonated water, lemon juice and cane sugar-are so wholesome that they look like they’re from the set of Leave It to Beaver. But in the hands of Canoe Cola owners Cam Hoffmann and Elaine Van (who already re-created what a real cola should taste like), lemonade has been resurrected in all its tart, refreshing glory. First, they increased the sweeteners, then they decreased the lemons, then they loaded up the preservatives so it could be shelf stable for a decade or so-and before you knew it “lemonade” became just another soft drink. But once Big Soda got into the game, it all went south. Squeezer, something to sweeten it and voila, you have maybe the most refreshing of summer drinks. Lemonade: what could be simpler and more wholesome? A few lemons, a Vancouver’s Hunter Browns is the first company to shortcut the path from pedestrian to gourmet.
Add the nutty richness to a simple pasta, give complexity to shortbread or supercharge a risotto all in the time it takes to open your fridge. Or, you can open this bag from Hunter Browns, drown in a cube and be done with it in five seconds. And that’s assuming you don’t take your eyes off said pan for 20 seconds to find the entire batch has turned to black butter. Add 10 minutes to the recipe and another pan (and possibly a strainer) to the wash pile. Anyone who’s picked up a cookbook, clicked on Epicurious or tuned into the Food Network will instantly recognize the conundrum: a given recipe just casually mentions brown butter as an ingredient. There’s a special rung high on the ladder for creators who produce something that heretofore you never knew you needed.