Hey crystal, plant, and woo-woo lovers!

If that’s not you that’s okay, you can still hang out! I’m just assuming if you found this, that that’s what you’re into :)

Anyway, why aren’t you using flower essences instead of essential oils?

It strikes me as odd that essential oils are so popular in the spiritual community, when their production and usage is anything but holistic.

I’m not here today to talk about the “medical” uses of essential oils (though as an herbalist I have plenty of alternatives for that purpose as well). …

When I first started seeing “apples” on recommended lists of autumnal offerings I thought, and I quote, “BORING”.

Apples are ubiquitous. We take them, we leave them. We don’t think about them, they’re apples. They’re just there. Sure, we like them. But we don’t pay them any mind… THEY’RE APPLES.

How can they be associated with the Autumn Equinox and Samhain? With the death of the year? They’re so sweet and unassuming. Sure they’re harvested at this time, but that’s not enough of a qualification to be considered “the food of the dead”. I’m gonna need to see some credentials.

What is Mabon?

Mabon is a celebration of the Autumn Equinox and occurs over Sept 21st to Sept 29th in the Northern Hemisphere. The days have been growing shorter since the Summer Solstice and, on the Equinox, are exactly as long as the nights. Days will continue to grow shorter and nights longer through the season.

“As a holiday, Mabon represents the time of honoring the dead, visiting burial sites, giving thankfulness for the end of the harvest season and the bounty it provides. These are the themes of closing, letting go, and remembering. …

We’re all tired of hearing about the tea.

Echinacea I dried from the garden is looking mighty moody today and I love it. Can you even with that color?

A History of Indigenous Use

The name Echinacea comes from the Greek word echinos, a word used to describe the nature of a hedgehog or sea urchin (referring to the bristly, pokey cone at Echinacea’s center). This North American native plant, also called coneflower, has been used extensively by indigenous populations for all manners of ailments. In Western tribes like the Ute, coneflowers are associated with elk and called “elk root,” due to the belief that…

Photo by Altınay Dinç on Unsplash

Hours, days, weeks, months, and even years seem to be passing by faster and faster, don’t they? How many times have you not realized that a conversation you thought happened yesterday actually happened a week ago? That the friend you thought you hadn’t seen in a month has actually been away for a year? Time sneaks up and escapes us when we aren’t looking. But nature provides us with markers for this passage of time. Reliable markers that have existed since the earth was born.

If we can take moments to be mindful of these markers, maybe we can slow…

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In the world of craft cocktails, fresh, seasonal ingredients are queen. In 2020, more privileged parts of the world have access to most produce year-round. Here in the Northern Hemisphere, you want tomatoes in February? Lettuce in September? Peaches in April? I mean, yeah… you can get it all. But nothing tastes quite like a perfectly ripe strawberry, harvested at the peak of its natural season (June here in the Pacific Northwest).

Traditionally, crops that produced once a year would be planted in quantities that could be preserved for the remainder of the year and would still taste better than…

A no-frills guide to cheap bottles that are secretly great so you can get the most bang for your buck.

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There are plenty of liquor brands out there who will tell you why they’re worth spending so much money on.

There are also plenty of bottom shelf brands that you can completely avoid by assuming they’re all swill.

But are they?

Below is a list of the best alcohol brands you can get for the least amount of money. The high-value, low-cost bottles that bartenders keep in stock at home. They’re great for mixing, and while they may not be your break-out-the-good-stuff special occasion sipper, they’re still highly sippable.

You might be surprised by some of the names you see…

You’ve been there. Examining the drink menu, eyes glazed over, scouring the ingredients for familiar words that jump out.

Photo by Adam Wilson on Unsplash

Now, this can go one of two ways:

Scenario One:

You spot it. “The __________ Mule”. Or, “The __________ Margarita”.
“Oh, I like Mules/Margaritas,” you think to yourself, “Forget all this other scary stuff; I’m not spending $12+ on a drink that might suck. I’ll just go with that.” And it’s fine. It doesn’t suck. It’s actually not far from the same drink you’ve had a million times (or maybe it is the same drink you’ve had a million times), so it’s right up the alley that feels safe and comfortable.

And yet, you can’t help but wonder, “What if there’s something…

Photo by David Pennington on Unsplash

We all have those recipes that we just know we make better than anyone else. I’ll admit it. I feel pretty confident that I’m going to like my own Thanksgiving stuffing more than yours. And I’ll try your potato salad to be polite, but so far I have never like anyone else’s more than I like my own.

But then there are some things that are almost always better when someone else makes them. Like sandwiches. And salads. And even cocktails.

Yeah I said it. You have to admit that no matter how many times you’ve tried to make that…

When you picture a revolution, what comes to mind?

The first thing I think of is a Goldilocks situation. Either too small or too big.

Small revolutions are happening every day in communities around the world. Urban gardens. Bicycle riding. Volunteering. Even protests. While noticeable, they are only mildly divisive of the population, if at all. These acts are monumental in regards to being the change you want to see in the world. But while small acts are absolutely essential, their jobs are also to lay the groundwork for something bigger.

Large revolutions can’t slip by under the radar. The…

Jovie Belisle

Founder of the Spirit Haus Saloon. 35 & Childfree. Copywriter/Herbalist/Bartender. Essays about self-sufficiency, finding balance, and sometimes cocktails.

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