Flyin’ Freeze-Dried…Finally
After weeks of waiting for the freeze-dryer to arrive, the day finally came. I couldn’t have been happier—until I saw the rip in the side of the box as it was unloading from the truck. That rip wasn’t there when I packed it up back in Los Angeles.
So the story of the first time we ran the freeze-dryer at the farm begins with me knowing it had taken a beating in transit and hoping that fact wouldn’t mean problems. While it wasn’t a catastrophic disaster, it was a major disappointment—and it turned out to be the least of my worries.
The first two runs both failed. The machine kept overheating and ruining each batch. Later we figured out the culprit: the electrical setup at the facility. Scott from Harvest Right came through again, helping us make repairs remotely but our time was running out. By the time the power in the food processing room was finally upgraded, our return flights were around the corner.
We had 36hours until takeoff. That’s also exactly how long the freeze-drying process takes.
Then, a small miracle: we were notified of storm delays, which bought us just enough time to complete the cycle. This time the berries came out pristine and it became clear everything worked perfectly! All of a sudden the negatives seemed to be turning into positives again.
As we boarded our flight with perfectly freeze-dried berries safety belted between us, I couldn’t help but wonder: now that I’ve finally got something to sell… now I need to figure out who the heck is going to buy? That huge question is where we'll pick up next week, stay tuned!
As a kid, salads were never my thing. I avoided them like the plague. In fact, I don’t think I had my first genuinely tasty salad until college—and even then, it shocked me that the day had finally come.
Those moments were few and far between until the miracle berry started making me curious about everything I’d previously ruled out. I started wondering: could the berry make me crave salads I’d never had a taste for?
So, in what felt like a personal challenge, I started experimenting. That’s when a new salad chain called CAVA opened in downtown Santa Monica. It reminded me of Chipotle—but with Mediterranean style, which even has its own diet.
My new goal? Stick to a healthy diet not through discipline or willpower—but because the food actually tasted so good I could crave it.
I walked in, ordered my first-ever salad bowl, and popped the berry while standing in line to pay. The pulp needs 30 seconds to coat your tongue, so I’m always finding creative ways to get it in right before I chow down.
Then came the moment of truth. I dove into the CAVA salad and didn’t want to stop chewing. Every bite felt better than the last. My mind was getting blown again and again. I highly recommend and you'll see, total game-changer.
Next week, I’ll have a different kind of bowl to share—one that’s popular in Los Angeles but originally started in Brazil. Just another way the berry’s versatility keeps it from ever getting old.
And as always, your hidden 48 hr 20% off alphanumeric code is hiding in plain sight. Look closely at the text—did you spot a word that’s formatted oddly? Enter it exactly as shown!
– Hank