A savory vegetable drink made from upcycled pickle brine, tomatoes, vegetables, vegan Worcestershire, and spices. We partner with a local Sonoma pickle brinery to repurpose the brine from their pickle making that would otherwise be discarded. We use pickle brine because it's delicious and adds flavor and body to this elevated, sustainable beverage. Enjoy it on its own or mixed with your favorite spirit for restaurant quality cocktails at home.
What is State Bird Crunch?
It's not for birds, it's for you! It's the savory brainchild of James Beard award-winning, Michelin-starred chefs Stuart Brioza and Nicole Krasinski.
“At State Bird Provisions, we seek out crafty ways to minimize food waste. When we have leftover quinoa, we crisp it, mix it with roasted nuts, seeds, and spices, and use it to top everything from fish to salad to cheese. We became addicted to its savory crunch, so now we just eat it straight from a mason jar.”
– Stuart Brioza and Nicole Krasinski, chefs and owners of State Bird Provisions and The Progress located in San Francisco, CA