Our no-fail host gift? A book that’s instantly absorbing
yet easy to dip in and out of. This season , that book is What
We Keep (Running Press ; $25 ), a collection of interviews
with a cast of personalities —some famous, others merely
fascinating —about the objects they cherish above all others.
Wil d author Cheryl Strayed turns an old pincushion into a
coming-of-age elegy ; a firefighter from Idaho reminisces
about her grandmother’s locket ; and Sacramento slackliner
Kimberly Weglin , pictured here high in the air at Yosemite
National Park , eulogizes the 1-inch-wide length of nylon
rope that “opened up everything and helped me come alive.”READING
LISTGetting some pretty heavy action
in our home pantries these days:
a cacao-and-date-flavored spread
called Chocti ($13/12-oz. jar ).
The twist? It’s one of the latest
offerings from Fourth & Heart, a
Los Angeles brand that credits its
modern success story to an an-
cient food staple—the grass-fed
clarified butter known as ghee.
“My goal was to upgrade pantry
staples,” says founder Raquel
Tavares (inset) of her shelf-stable,
paleo -certified products. “My
entire life history spilled into
Fourth & Heart; it felt like it
was meant to be.” Fol-
lowing in the entre-
preneurial steps of
her grandmother,
who made cakes
and cookies in
her kitchen, and
her mother, an
ayur vedic prac-
titioner, Tavares
grew her com-
pany into the
second-largest ghee
brand in the United
States. Chocti, with its kid-
friendly glow-in-the-dark labels ,
can serve as a simple Nutella-like
spread on raisin bread for a
power breakfast, be mixed into
pancake batter or a vanilla milk-
shake, or step into more ambi-
tious preparations, including
Tavares’s version of mole (find
the recipe at fourthandheart.
com/recipes). At Sunset, we
confess to a covert urge—eating
it straight out of the jar with a
spoon. fourthandheart.com.
—Kelsey Maloney
All-ages
treat
SECRET
INGREDIENT12 OCTOBER 2018 ❖ SUNSET