Bread and Jam Class
This fall, in a two-part class on consecutive evenings, learn to make sourdough bread and roselle jam from baker, Master Food Preserver, and owner of Moonbelly Bakery, Lucía Plumb-Reyes. The class will be held at the bakery in Sacramento and use roselle from Namu Farm. This incredible plant, known by many names and valued around the world, makes the most delicious and beautiful jam. Kristyn has spent several years adapting the plant to drought conditions, and Lucía has annually turned some of Kristyn's precious crops into jam. To break up the labor intensive process of transforming roselle into jam, you'll also learn how to make another labor intensive item: sourdough bread. This class is for up to 6 people and will be scheduled for some time in late September or October to coincide with the roselle harvest.

A virtual one on one danyangju (single-stage brew) makgeolli class with Yong Ha Jeong, a Korean American sool brewer trained under South Korean master brewers. The class provides an overview of the principles of Korean brewing based on nuruk--traditional Korean wild fermentation starter--and a step by step virtual live instruction for a danyangju makgeolli. Class includes check-ins to address questions and/or issues that come up during fermentation. Class does not include ingredients and materials.

@becca.compton will make you a custom chunky silver chain necklace

Private dinner party for 12 by chefs Russell Moore (Camino/The Kebabery) & Kelsie Kerr (Standard Fare) at his home featuring Gohyang Farm produce

Bowls are 7" diameter in rust stoneware by Korean American ceramicist and artist, Miro Made This. 

Two hour tattoo session from Natasha @inkthepainaway.

Mudang Sung / Won Bupsa (원 법사) is based in Brooklyn, New York, and is an initiated Korean American shaman in Musok (or Muism), the indigenous spiritual tradition of Korea.  His divination readings are guided by his ancestral deities and will involve an overview of one's birth chart (saju), messages relayed to him by his spirits, and seeking answers to questions asked by the client.  Sessions are 60-90 minutes on average, and are done virtually for folks outside of NYC. 

One year subscription for 4 of Banchan & Dooboo (Tofu) Club from Joodooboo.

Get a professional head shot or family portrait by the amazing photographer, Cayce Clifford

Private dumpling making class and meal with Henry Hsu of Oramasama Dumplings for up 10 people.

Enjoy dinner for 4 with wine pairing at baroo (opening soon in LA!). baroo will serve a Korean tasting menu, of course using produce grown from Kristyn's seeds. 

Chefs Kwang Uh and Mina Park are reopening baroo (Bon Appetit's #5 Best New Restaurant in America 2016, Eater World Food Obsession 2016, James Beard semi-finalist). This new baroo will Opening June/July this year. Address: 905 E 2nd Street, Unit 109, Los Angeles, CA 90012

Lunch for 4 with wine pairing at Masala y Maiz in Mexico City by chefs Norma Listman and Saqib Keval.

Private sake class & tasting with Yoko & Kayoko at Umami Mart for up to 6 people.

Edible Garden Consultation with Spencer Huey including plant starts & seeds (as available) Local onsite or zoom.

The Hana Makgeolli (Brooklyn) production team will take up to 8 people through their facility and cover everything from the history of sool to how their wines are made. Followed by a guided tasting in our tasting room prior to opening hours. Tours are 45 minutes and include a flight of our Sool!

Two beautiful skincare products from Pink Light Botanical

Crystal Facial Tonic is a luxurious moisturizer and Vitamin C serum combo that is designed to moisturize, rejuvenate, and protect skin from everyday stress. This multi-tasking golden oil is rich in healing botanicals and antioxidants and acts as a powerful daily tonic to boost healthy skin function.

Rose Petal Enzyme Mask is a soothing gel mask designed to very gently exfoliate and soften the skin. Can be used 1-3x's per week as a treatment. FUN FACT: The Hibiscus extract in this product is made from Roselle grown on Kristyn's farm!

3 bottles of Hana Makgeolli.

This core lineup demonstrates the breadth of the Hana Makgeolli brewing program and the sool category more broadly.

• TAKJU 16 is a bold, fuller bodied brew that packs an alcoholic punch and a fruity palate.
• HWAJU 12 is lighter, with floral notes of chrysanthemum and hydrangea thanks to an infusion of leaves and flowers during later fermentation.
• YAKJU 14 is an elegant, elevated brew, clarified, light in body, bright with acid, with subtle notes of wheat and barley.