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While It Lasts, on now at Lemon Street Gallery in Kenosha, WI. A "curated art show centered on the themes of fragility, impermanence, and fleeting moments. We are inviting local artists to create works exploring these ideas, capturing the beauty in what doesn’t last. From these submissions, six artworks will be selected to inspire custom floral arrangements crafted by local florists. These living installations will serve as a temporary extension of the original pieces as they age alongside their paired works, celebrating the intersection of visual art and the ephemeral nature of flowers."
Donostia Foods has sponsored the floral arrangement from A Summer's Garden Florist, inspired by artis Cayla Paukstat's piece, "The Wisteria Chronicles", seen above.
Lemon Street Gallery is "a community-oriented cooperative gallery that believes in the importance of the arts for all."
While It Lasts, January 8 to February 22, 2026, Lemon Street Gallery, 4601 Sheridan Road, Kenosha, WI.
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Making your own hummus is great, but... there's not always time for that. What you can grab at the store is perfectly decent, but let's say you want to invigorate it with additional flavor and visual appeal. You'll want to zhuzh it up. How to?
Just give it a drizzle of our always glass-bottled extra virgin olive oil, and a sprinkle of our piment d'Espelette. You'll have exactly what you see above. That regular store-bought hummus has now been transformed into a snappy looking, snappy tasting, scoopable and spreadable delight.
All who reach for it with their baby carrots and celery sticks and pita chips will agree, and all it took was a few seconds. Zhuzh up your hummus today.
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Our boquerones are most elusive, but they'll be back... very soon. And, at least for as long as we have the first edition in stock, they are served quite nicely on our new Donostia Tinned Fish Dish.
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What you see here may become official shortly. But, as of right now, we're still in the testing phase for what will become The Official Donostia Foods Tuna Salad Sandwich.
Yes, Lilliput Capers are featured.
A full recipe will be posted, probably, at some point.
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Our newest food, amongst the Donostia Foods food? Tears of Caperberries. Seen here with simple and superb accompaniments, an aged, buttery, mild sheep's milk cheese and classic water crackers. Did I eat everything in the photo with astounding speed? I did.
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Sometimes, you're too hungry to remember to take a photo before you start eating.
Cantabrian anchovies, Lilliput capers, a touch of sherry vinegar, Campari tomatoes, toast.
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When ingredients are simple, yet exquisite, they can also be put together quite quickly. For a delicious, mid-week lunch, this is advantageous.
Seen above is my lunch: sticky rice topped with a mixture of mayo, soy sauce and toasted sesame oil; topped with Donostia Foods Ventresca of Bonito del Norte Tuna Belly Fillets (long name); topped with roasted black sesame seeds. Prep time? Negligible.
This is all based on the recipe from Eric Kim at the New York Times.
And yes, I used a plate and not a bowl. When you have plates like these, you use them.
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Making a pizza? Make it (even*) better by doing as Bob did: putting guindilla peppers on it.
*Pizza is always good, but with that threshold it still can be taken to new and heretofore unseen heights with the proper toppings.
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When your friend bakes you a loaf of sourdough, breakfast is good. Donostia Foods Cantabrian anchovies and escalivada, My Buddy Kevin's sourdough.
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America's Test Kitchen did a blind taste test of various olive oils. They didn't test ours. Amongst all the newfangled brands they did try, they found "flavor didn't match the smell." As they say, "the truth is in the taste."
Taste ours, find the truth.
Donostia Foods Extra Virgin Olive Oil.
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Nouf, an all-timer on the Donostia Foods's Favorite People List, inspired this attempt at fire-roasted tomato queso dip, suitable for all "Big Games" that might be played in the upcoming weeks or any week throughout the year, because it involves hot, melted cheese which cannot be constrained by the calendar.
This queso dip features Donostia Foods Fire-Roasted Tomato & Pimiento Salad, Guindilla Peppers, and Piment d'Espelette. What cheese is used? That velveet-y kind, available everyone in America.
This was a first attempt, so perhaps you feel it needs some tweaking. But, given that I continued to dip chips and guindilla peppers (a tremendously spicy vehicle for queso conveyance), I think I'm on the right track.
Total Time: I forgot to note it. Basically, as long as it takes to melt the brick of velveet-y cheese and all the mixings.
Servings: Many.
1. Chop up some onions and guindilla peppers and sautée for a few minutes in a pot.
2. Add the can of our Fire-Roasted Tomato & Pimiento Salad, the brick of cheese (and a little cream, if you want, I did not for what you see above), and stir heartily while it all melts together.
3. Want a little more kick? Stir in some of the brine from the jar of guindilla peppers.
4. Before serving, sprinkle the Piment d'Espelette on top, and add a few whole guindilla peppers for presentation's sake.
5. Enjoy.
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