4.25.26 | 🍓 Skillet jam and weekend rituals with Trinity MouzonA reminder to stop rushing through meals and use cooking as practice in presence, plus a special recipe from Trinity's new cookbook, her favorite audiobooks, and basket weaving kits!
Happy Saturday! Today we’re joined by special guest curator Trinity Mouzon Wofford, founder of Golde and author of a new cookbook Eating At Home. Since launching Golde in 2017, Trinity has grown it into a go-to line of superfood essentials, becoming the youngest woman of color to debut a brand at Sephora. We’ve always been drawn to her — her eye for beauty, her lived-in approach to wellness, and the way she makes everyday living intentional. Make sure you read all the way to the bottom for a sneak peek of one of our favorite recipes from her new book — a simple, delicious jam you’ll want to make on repeat!! Warmly, 💛 Welcome, Trinity!
Hi, hello! My name is Trinity Mouzon Wofford and I’m an author and entrepreneur. I run a superfood biz called Golde that I started back in 2017. I’m a 4th gen Upstate New Yorker, living in the Hudson Valley with my husband and two daughters. As I’m writing this, the trees here are finally giving way to Spring, buds creeping into view. Lately my weekends have been a lot fuller than usual, because my first book just came out! Eating at Home is a cookbook celebrating our everyday mealtimes as a pathway to feeling more present. Even with all the book tour happenings, I’m still keeping my most important rituals around here sacred. On Saturday mornings, my family and I head to our local farmers market and load up on fresh produce for the week ahead. Spring can be slim pickings in our climate, so it’s still a lot of simple greens, potatoes, and the first of the early carrots (they’re extra sweet from the cold). Sundays are “Pancake Sunday” here — my husband makes the best ones with discard from our sourdough starter. The recipe’s in the book! I’m so deeply proud to share this cookbook because it’s really an invitation to stop rushing through our meals. In this era, we’re all constantly racing to get on to the next thing. We’re balancing work, family, our own health, and trying to self-actualize in there, too. Cooking feels like a slog that’s in conflict with all of those priorities, so we’ve got the endless stream of 5-minute meals and protein bars. In my experience, when I prioritize cooking and eating (without distractions) in my daily routine, I feel more present and certainly more productive, too.
A Few Good Things
A Recipe from Trinity’s New BookSkillet Jam (gluten-free + vegan) Jam is beyond easy to make at home. My recipe is stored in the fridge instead of canned for a long shelf life. This way you can use much less sugar and don’t need to worry about precision in the recipe ratios or a complex preservation technique. It’s an especially great use for fruit that’s gone a little soft. (The recipe is easily multiplied for whatever quantity of fruit you have.) Any berries or stone fruit like peaches, plums, and cherries will work well here. In the wintertime, I use mixed frozen berries with beautiful results. It’s cooked hot and fast: Don’t be afraid to turn up your burner, but keep stirring as it thickens to prevent the sugars from burning. Ingredients
In a stainless steel or cast-iron skillet, combine the sugar and citrus zest. Rub the zest into the sugar with your fingers until it’s slightly moistened and fragrant. Stir in the fruit, citrus juice, and salt. Place the skillet over high heat and cook the mixture, stirring occasionally, until the juices come to a simmer, about 5 minutes. Continue to cook, stirring often and mashing the fruit with the back of a spoon until it’s thick enough that you can drag the spoon across the pot and no liquid immediately rushes in to fill the bare spot, 10 to 15 minutes. Turn off the heat and continue stirring for another minute or so to encourage the jam to cool a bit. You can eat it warm now, or transfer to a heatproof jar or container and let cool to warm room temperature. Cover and store in the refrigerator for up to 1 week. Enjoy! Our 10 Most-Read Links From The Week:Each weekday, The Daily Good newsletter features personal essays, product guides, and good news. Here is what our 280,000 subscribers clicked most this week, ranked in order:
Community Notes:
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