An online magazine from Whole Foods Market, Dark Rye brings together pioneers of unconventional ideas to explore the edges of the creative life. Here on the Dark Rye Tumblr, we’ll compile a mixtape of their secrets—a daily how-to and counter-convention dose of sass and entrepreneurialism for your own neighborhood.

We’ll offer perspective on our monthly themes as well as the pioneer’s blueprint: fresh insight and an idea-starter that makes every day feel like a sleeves-rolled-up Saturday morning in spring. Hang out here to stay revived between Dark Rye feasts.

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This is it. We’re closing this beta tumblr. Follow us over here for daily ingenuity, style, food, aspirations, and storytelling. Mashable agrees: we’re one of the best-curated brand tumblrs anywhere. See you over there.

THE NEW DARK RYE TUMBLR »»»

So the past few months have been a bit like a beta, getting all our kinks ironed out, and then Mashable went and gave us huge props and we had to finish up with all that kink-ironing but in doing so, we had to move our feed to its permanent home. It’s a long story with a quick conclusion:

CLICK HERE to go to the newly revived, whatever-comes-after-beta version of the Dark Rye Tumblr. We’ll remind you here a few times but if you don’t follow us over there, you’ll miss out. We’re already right back to play. Come on over.

So the past few months have been a bit like a beta, getting all our kinks ironed out, and then Mashable went and gave us huge props and we had to finish up with all that kink-ironing but in doing so, we had to move our feed to its permanent home. It’s a long story with a quick conclusion:

CLICK HERE to go to the newly revived, whatever-comes-after-beta version of the Dark Rye Tumblr. We’ll remind you here a few times but if you don’t follow us over there, you’ll miss out. We’re already right back to play. Come on over.

Meditation in Tokyo with yellowtail hamachi. A camera goes for a spin. lost in a moment (by dennis wheatley)


DARK RYE RIFFS ::: emergence

You don’t know what’s wrong with you. Your best ideas are guesses. Draw a problem—any problem—from a hat. Not enough money. Not enough time. Once, you lost your mom in the grocery store and, ever since, you’ve been cold and alone in the pink frozen meat aisle. Bad luck. Hexes. All just guesses.

What if the source of your discontent was actually the rumbling of your next Big Idea? And what if the stories you tell yourself just serve to keep it submerged?

I’ve been thinking about limens. Those thresholds between what you don’t know and what you do. Imagine your unconscious as a bubbling stew. A bunch of contradiction and disparity and juicy chunks of idea all simmering simmering simmering. It’s uncomfortable, a recipe, trying to come together. That’s what’s wrong with you. You’re cooking.

But a watched pot never boils. So after you wrack your brain, straining to figure yourself out, you throw your hands in the air and give up. You take a walk. Ride your bike. Sit beneath a shady tree. Find a kid and fly a kite.

And then BAM! The limen gives and your answer bursts through. What’s on your dinner table? A novel? An invention? A new business model? A career change? A painting? A whole new set of philosophical assumptions that usher in entirely new modes of Being?

Who’s the new you, bubbling through the stew, waiting to emerge?

~ Jon Sponaas is an English teacher in Las Vegas, Nevada who spins off Dark Rye to speak in prose, poetry, rap, and tongues. He likes people living OFF the grid IN the grid. Urban soul, you know?

(art via Saatchi Online Artist: Marjolein Starreveld; Fabric, 2011, Assemblage / Collage “little sister2”)

Cuppa. Easy-peasy. For bright green pea soup, The Kitchn's got the goods.

(via kiyoaki)

Chocolate Chip, Banana, and Oat Pancakes | Naturally Ella

For the one you really, really, really love.

(via kiyoaki)

Sitting still, encore performance, yoga retreat, party of two, breakfast picnic, puppet show, solitude, floor of paper, mess of paint, surprise!, great long tables, feast. It’s a stage.

(via craigtommola)


Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.

Bread SRSLY: small-batch, bike-begun deliciousness

~ Jerry James Stone

It’s no secret that love can make us do some wild and crazy things. But sometimes, a little crazy is just what we need. Like in the case of Sadie Scheffer, who met a boy and then dropped out of college to follow him cross country only to end up one of San Francisco’s most promising new food entrepreneurs… (read more)

Scheffer spent five semesters matriculating through MIT’s mechanical engineering program only to find herself completely disillusioned. The demands of the curriculum had taken a toll on her physical and emotional well being. But things were about to change for she’d met a boy [Jessie Marsh]. And while they were only friends at the time, when he graduated and headed for the left coast, so did she.

Now, new to the city and armed with very little other than a love for cooking, Sadie made food to make friends. Yes, she would cook for people she had just met. Oh, and for a certain fellah she had followed out here.  

"I had a crush on him and he was gluten-free, and I was trying to woo him," she explained, only to find out she herself was also allergic.

Muffins, breads and other baked goods soon became her specialty. Luckily, one of Sadie’s day jobs provided her direct access to San Francisco’s progressive food community. She worked a booth at the Fort Mason farmers market. It was there that she further perfected her recipes but also began taking orders and delivering them by bike.

Fig and fennel, strawberry jam and basil, and ginger plum all form the wonders of Bread SRSLY. While her more unique flavors are worth a go, it’s her classic gluten-free sourdough that really stands out. And that is no easy feat here in San Francisco! Her recipe is tart yet balanced and remains surprisingly fresh for almost a week which is practically unheard of in the land of gluten-free baked goods. Just ask my compost bin.

Sadie has achieved success far beyond her recipes. Bread SRSLY—which runs its production at the SF FoodLab kitchen—wiggled her way into one of San Francisco’s notorious Underground Markets, a place where food producers can sell their products without the myriad of regulatory structure. She has also been featured on the frugal and hip website, Daily Candy, which led to even further exposure.

Success, though, meant no more bicycle delivery—from now on, you can order Sadie’s Bread SRSLY online at Good Eggs (along with a wealth of so many other fantastic small producers) and pick up at locations throughout the city.

Of course, I think Bread SRSLY will be available everywhere in no time at all. Just like in love, Sadie is on a winning streak.

~ Jerry James Stone

Issue # 5 of DARK RYE is live today — this month’s theme is PLAY. People who make a living of playing.

Here’s a start: Do What You Love - Anna of Rifle Paper Co. (by The Panic Room Videos)

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