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10 Edible City Signature Favors

10 Edible City Signature Favors

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If you’re getting married in a major city, consider doling out these signature regional specialties

Salt Water Taffy favors from the Jersey Shore are just one of the regionally inspired favors you can gift to guests.

Sure, maybe you don't have to give your guests favors at your wedding reception, considering that you're already inviting them to an awesome party. But if your guests have traveled an especially long distance or have otherwise gone out of their way to celebrate the start of your marriage, maybe you're looking for a way to give them a little extra "thank you." Or maybe you really want to share a small piece of your personality with your favorite people in the world. Favors are a great way to do both of those things.

It's difficult to choose favors that both showcase your personality and will be universally enjoyed by all of your wedding guests, from your elderly great-aunt to your hyperactive kindergarten-aged nephew. To address the question of how to showcase your personality, consider that people are often shaped by the places we inhabit. You probably have memories of the town where you grew up or the city where you went to college, and many of those memories probably involve food. Whether it's a Philadelphia cheesesteak, Chicago deep-dish pizza, or Texas barbecue, there are undoubtedly a few signature foods from a place you've inhabited in the past — foods that hold a special place in your heart.

And food is something that everybody enjoys! So, if you're looking for wedding favors that are both personal and crowd-pleasing, why not share some of your favorite regional snacks from a place that's close to your heart? We've compiled a list of great snacks from around the country, all of which can be easily packaged as wedding favors. Thank your guests by letting them take home a little piece of your home!

New Trend: Raise a Glass to Zero-Proof Cocktails With These 9 Alcohol-Free Recipes

They say it’s bad luck to toast with an empty glass or to toast without taking a sip to seal the deal. But if you’ve chosen not to drink alcohol, raising a glass with plain water or club soda doesn’t feel quite so celebratory—and what’s a wedding without a few toasts? Enter the zero-proof cocktail.

A zero-proof cocktail is a beverage with no alcohol involved. Instead of a juice base, it involves a non-alcoholic spirit alternative, which our experts say, can achieve the flavor and complexity of a cocktail sans alcohol.

First things first: Don’t call it a “mocktail!" This new evolution of social drinking is just as carefully crafted as its boozy cousin, without the buzz (or the hangover!). As bartenders, mixologists, and at-home aficionados explore everything from shrubs and house-made bitters to botanical alternatives to vodka, whiskey, and gin, it’s becoming even easier to choose not to drink without feeling left out. So whether your wedding guest list includes a few mothers-to-be, you’ve got friends or relatives who are sober, or you know some of your guests might just choose not to drink, it’s worth adding a zero-proof cocktail or two to your wedding beverage menu—and we’ve got the expert scoop on how to make it happen.

An Edibles Overview

Types of Edibles

The wide variety of edible products that contain cannabis fall into three uptake categories (i.e. how you take them and how they are absorbed).

Gastrointestinal Uptake (Eating Edibles)

When most people think of edibles, they envision something like the time-honored pot brownie that is absorbed into the system during digestion. Edibles like these – mostly foods and sweets – make up the gastrointestinal uptake category. Though it may take some time before their effects are felt, these edibles often produce a more intense and longer-lasting high.

Some edibles that are absorbed through gastrointestinal uptake are:

  • Brownies
  • Cookies
  • Candy bars
  • Snack mixes (trail mix)
  • Cakes
  • Capsules and pills
Oral Uptake

Other products on the edibles list are absorbed through saliva in your mouth and usually take the form of either hard candies you suck on, or drops or sprays that you place under your tongue.

These edibles take much less time than gastrointestinally-absorbed edibles to make their effects felt, but also wear off faster.

Some edibles that are absorbed through oral intake are:


And then there are the edibles that defy categorization. Because they are absorbed both in your stomach and your mouth, they are considered to be hybrids.

Users may feel effects quickly from the THC absorbed in their saliva, and then feel the effects of absorption in the stomach long after the intiial high.

  • Some chocolates, such as truffles
  • Sodas
  • Energy shots
  • Elixirs
  • Drink powders/drops/mixes
How Edibles Are Made

Many people choose to make their own edibles, experimenting with recipes and ingredients to find just the right tastes and effects. If you’re interested in making your own edibles, be sure to try some of our favorite recipes below.

But others prefer to simply buy their favorite cannabis-infused goodies from stores and dispensaries in states where medical and/or recreational marijuana is legal, primarily because they are:

  • Convenient
  • High quality (quality is controlled by regulatory bodies)
  • Proportioned appropriately (you know how much marijuana is in each serving)
  • Varied (there’s something for every taste bud)
  • Delicious!
  • Processors (the companies that make edibles) purchase marijuana from producers (growers).
    • Many of them buy the trim, or waste clippings, from producers’ harvests.
    • Don’t worry – trim still makes for a high-quality product.
    • One major advantage to prepackaged edibles is that the cannabis is sure to be homogenized or spread evenly throughout the product. This means that all servings contain the exact same amount of THC (the psychoactive ingredient in marijuana).

    A few words of caution about the commercially processed edibles sold in stores and dispensaries:

    • Even on packages that explicitly state how much THC is in each serving, it is difficult to know how potent the edible is. You don’t know:
      • How potent the marijuana strain used is
      • The quality of the marijuana used
      • How that dosage will affect YOU individually
      • No license is needed to produce them other than a commercial cooking license
      • No state-regulated testing for quality is conducted on the products
      • No assurances are given that products are free from allergens such as nuts (very important for people with peanut allergies!)

      Above all, be cautious when consuming edibles, especially for the first time. Don’t hesitate to ask your store or dispensary for help. When you’re ready to try edibles, here are some edible best practices to help you consume responsibly.

      Make each guest feel special with a personalized mug or glass that can be used over and over again. Fill it with edible favors like special hot chocolate mix, coffee beans or a simple snack that can be enjoyed on the way home.

      Keep family and friends fueled well into the after-party with an edible midnight snack. We love the breakfast trend sweeping weddings, and really, who can resist a warm cinnamon doughnut wrapped in a cute custom napkin? Set up a station near the dance floor or ask waiters to serve guests on their way back to the hotel (because it's never too early for breakfast).

      Edible garden recipes are a feast for the eyes, too

      Floral designer Alethea Harampolis (middle) works on arrangement for the spring/summer table setting as author Stephanie Bittner (right) sets the table on Tuesday, April 4, 2017, in Lafayette, Calif. Liz Hafalia/The Chronicle

      The sprawling backyard garden at Stefani Bittner&rsquos Lafayette home was still catching up to spring thanks to the winter downpour, which is why the planned artichoke arrangement didn&rsquot make it to the table for the company luncheon: Bittner, a master gardener, and florist Alethea Harampolis, are the co-founders of Homestead Design Collective, a landscaping studio that creates edible gardens throughout Northern California. To herald the growing season, they gathered their co-workers around a bountiful table in the garden featuring recipes from their latest book, &ldquoHarvest: Unexpected Projects Using 47 Extraordinary Garden Plants&rdquo (Ten Speed Press).

      While the spiky thistles weren&rsquot ready for a starring role in a floral centerpiece (for its striking geometry, the artichoke arrangement is one of the book&rsquos more design-forward garden-to-home crossovers), Harampolis improvised with the garden&rsquos current offerings: flowering dogwood, deep-purple leaves of loropetalum and exquisitely nodding hellebores. She extended the reach of the untamed arrangement by trailing fringe-y spring jasmine along the table. &ldquoSince jasmine can easily get tangled, be sure to handle it delicately so you don&rsquot lose any flowers,&rdquo says Harampolis, gingerly tucking the vine into the side of the white ceramic vessel. The jasmine is a tender, almost ethereal addition to such a robust spring composition &mdash a snapshot du jour of the garden.

      With a handful of books between them (Harampolis, who is also the co-founder of the now-bicoastal floral-design workshop Studio Choo, also co-authored &ldquoThe Flower Recipe Book&rdquo and &ldquoBranches and Blooms&rdquo with Jill Rizzo, while Bittner co-wrote 2013&rsquos &ldquoThe Beautiful Edible Garden&rdquo with Leslie Bennett), it seems that Harampolis and Bittner are making the most of these fleeting moments in the garden: In &ldquoHarvest,&rdquo they are creatively captured not just for our viewing pleasure &mdash after all, a summer-pruning arrangement cascading with blackberry on the vine is a botanical sight far beyond the typical grocery-store bouquet &mdash but also for our eating, drinking and even beautifying pleasures. &ldquoPeople give their gardens their time, money, water, so it&rsquos nice to have a garden that gives back to you in harvest,&rdquo Bittner says.

      Many of the recipes in the book, arranged by season, are time-tested. For instance, Papa&rsquos finger-lime gin and tonic, a late-fall concoction that has been in Harampolis&rsquo family for decades, is garnished with the fruit&rsquos signature &ldquocaviar.&rdquo Vin d&rsquoorange, a Sancerre infusion made with bitter oranges, was handed down from Bittner&rsquos mother &mdashwhile the fruit arrives in winter, the brew gets better with age, and thus can be enjoyed year-round. More modern projects include a summery salt scrub made with almond oil and chopped-fine lemongrass, which has natural antibacterial properties. A fragrant lilac cream &mdash an homage to the flower perfumes that Harampolis formulated as a kid growing up in Australia &mdash has just two ingredients: extra-virgin coconut oil and lilac blooms picked in the early morning at their ambrosial peak. &ldquoWe really tried to emphasize the simplicity of the garden harvest by letting each plant shine,&rdquo Harampolis says. &ldquoA lot of these recipes have just two or three ingredients and take minutes to make.&rdquo

      1 of 12 Stefani Bittner decorates cheese rounds with edible flowers. Liz Hafalia/The Chronicle Show More Show Less

      2 of 12 Clockwise- Office manager Becky Chavez, floral designer Alethea Harampolis, author Stephanie Bittner, Ana Bittner, and project manager Kylie Flanagan have their spring/summer lunch as Sonoma county gardener Sierra Vasquez passes the garden salad (right) on Tuesday, April 4, 2017, in Lafayette, Calif. Liz Hafalia/The Chronicle Show More Show Less

      3 of 12 Edible flowers perk up a glass of Champagne. Liz Hafalia/The Chronicle Show More Show Less

      4 of 12 Quick pickled rhubarb. Liz Hafalia/The Chronicle Show More Show Less

      5 of 12 Author Stefani Bittner opens a bottle of Champagne. Liz Hafalia/The Chronicle Show More Show Less

      6 of 12 Honey from the garden and cheese ready to be decorated for the spring/summer table setting on Tuesday, April 4, 2017, in Lafayette, Calif. Liz Hafalia/The Chronicle Show More Show Less

      7 of 12 Cheese decorated with garden plants, honey from the beehive, and garden salad on the spring/summer table setting on Tuesday, April 4, 2017, in Lafayette, Calif. Liz Hafalia/The Chronicle Show More Show Less

      8 of 12 Hand-dyed tablecloth and napkins with Heath dinnerware topped with an herbal smudge stick on the spring/summer table setting on Tuesday, April 4, 2017, in Lafayette, Calif. Liz Hafalia/The Chronicle Show More Show Less

      9 of 12 Cheese decorated with edible flowers. Liz Hafalia/The Chronicle Show More Show Less

      10 of 12 Hand-dyed tablecloth and napkins used for the spring/summer table setting on Tuesday, April 4, 2017, in Lafayette, Calif. Liz Hafalia/The Chronicle Show More Show Less

      11 of 12 Hand-dyed tablecloth and napkins with Heath dinnerware topped with an herbal smudge stick on the spring/summer table setting on Tuesday, April 4, 2017, in Lafayette, Calif. Liz Hafalia/The Chronicle Show More Show Less

      12 of 12 Project manager Kylie Flanagan eats salad with her fingers at the spring/summer lunch on Tuesday, April 4, 2017, in Lafayette, Calif. Liz Hafalia/The Chronicle Show More Show Less

      The luncheon table is set with Heath Ceramics dishes, vintage silver and Homestead&rsquos own line of cotton napkins, dyed with indigo and logwood bark, which gives a sort of cosmic effect, with galaxies of red, brown and purple spots. Place settings are adorned with a take-home gift of rosemary smudge sticks, a folkloric dispeller of negative energy. Accompanying amber blocks of oozing honeycomb harvested from Homestead&rsquos hives, are discs of creamy fresh goat cheese, pressed with a design of chives and pink-striped claytonia sibirica blooms, both clipped from the garden. Quick-pickled rhubarb and an early-season herb salad of rustic arugula, fresh oregano, chocolate mint and nasturtium add spicy and bitter flavors to the spread. Before digging in, Harampolis and Bittner offer a toast to the forthcoming harvest, rain-fed and lush, with Champagne auspiciously garnished with blue, star-shaped borage, a pretty, butterfly-attracting, hornworm-repelling annual known as a guardian of the garden.

      Leilani Marie Labong is a freelance writer. Email: [email protected]

      Edible Flower-Pressed Cheese

      Makes one 4-inch cheese round

      5 to 7 peppermint candy flower stems, each with multiple flower heads

      4 ounce round of fresh goat or other mild soft cheese, such as sheep

      Fruit, poppy seed crackers, or a baguette, for serving

      Rinse the flowers in a bowl filled with cold water by gently dipping the flowers to remove any debris. Lift out and place on a clean, dry towel. Remove individual flower heads from the stems and gently press them into the cheese round in any pattern you choose. You can also use the mild-tasting leaves and stems to create patterns.

      Serve immediately with fruit, poppy-seed crackers or a sliced baguette, or wrap the cheese with wax paper and store for up to 3 days in the refrigerator.

      Hand-dyed tablecloth and napkins with Heath dinnerware topped with an herbal smudge stick and vintage etched champagne flutes on the spring/summer table setting on Tuesday, April 4, 2017, in Lafayette, Calif. Liz Hafalia/The Chronicle

      Rosemary Smudge Sticks

      Makes 3 smudge sticks

      12 rosemary branches, each 6 to 12 inches (15 to 30 cm) long

      Divide the rosemary branches into three groups of four branches. It&rsquos easier to bundle the smudge stick if the stems are the same length, so group similarly sized cuttings together. Cut three pieces of cotton thread, each about 6 feet long. Double each piece by folding it in half.

      Leaving a 6-inch tail of thread, start wrapping the rosemary bundle, about 1 inch above the bottom of the stems, continuously (at least 10 times) in one place. Make a knot to secure the band of thread in place. Continue to wrap the bundle tightly, spiraling up toward the top of the stems. Fold in any stray sprigs, tucking them under the thread as you go. Once you reach the top of the bundle, continue wrapping, crisscrossing the string as you head back down toward the base. Tie the loose end to the original knot at the base of the bundle.

      Let your fresh smudge sticks dry flat for 1 to 3 weeks. When they are dry and ready, light one end (then blow out the flame itself) to release its smoky scent while holding onto the other end.

      Kylie Flanagan passes the quick pickled rhubarb. Liz Hafalia/The Chronicle

      The Edible Beat: 60 Recipes of Chef Empowerment, Humor, and Human-Centric Mojo by Justin Cucci

      When you open Chef Justin Cucci’s The Edible Beat, the first thing that jumps out is a variation of font styles and sizes, fun images with sidenotes, and bold images splashed across the pages. It’s not like other cookbooks, and that’s what stood out to us when we first started reading. Cucci, a native New Yorker, is the man behind Denver-based Edible Beats restaurant group, which is known for its veggie-forward menus and sustainable sourcing practices.

      The book kicks off with a Front of House chapter, which talks about the pantry essentials to have on hand when cooking through the recipes . Each following chapter outlines recipes from each of his five restaurants. Linger is inspired by global kitchens and street food with dishes like Tom Kha Soup and Ginger Chili Shrimp. Restaurant and music venue Ophelia’s is a Denver gem, and this book lets you re-create dishes like Carolina Gold BBQ Ribs. From fast-casual, plant-based Vital Root, wholesome, colorful recipes like Chia Pudding, and a Vegetable “Poke” Bowl jump off the page. El Five boasts Mediterranean small plates — think Moroccan Lamb Sausage and pastries like Rugelach — which you can expertly recreate with the help of the chapter’s recipes . Even if you can’t dine among the funky details of Root Down, you can enjoy dishes like Tomato & Quinoa Benedict and Pumpkin Pound Cake French Toast at home.

      Sour Cream Pound Cake


      Tangy sour cream takes the place of milk in this recipe for Sour Cream Pound Cake, a popular dessert and after dinner treat that dates all the way back to the 1700s. This deliciously moist cake, which takes just a little over an hour to make, can easily be dressed up in a whole bunch of different ways. For instance, we love the idea of mixing in dark chocolate chips or topping it with a lemon-vanilla drizzle and edible flowers.

      Get the recipe from Bigger Bolder Baking.

      34 Easy Punch Recipes To Liven Up Any Party

      Southern women love their china and crystal. Whether passed down through generations or picked out on a wedding registry, china and crystal have a special place in Southern hostesses&rsquo hearts (and table settings). Over the years, certain pieces get more love than others. One serving dish we hope isn&rsquot gathering dust in your cabinet? The punch bowl! If it&rsquos been a while since your old-school punch bowl saw the light of day&mdashor lights of a party&mdashlet these easy punch recipes serve as inspiration to bring it out for your next gathering. A word of warning: All of these are alcoholic punch recipes, so label them accordingly on the bar. If you&rsquore looking for Christmas punch recipes, we&rsquove got plenty of festive options, including our Texas Santa Punch and Sparkling Pomegranate Punch. Need a big-batch Thanksgiving cocktail? Our Thanksgiving Rum Punch and Bourbon Apple Cider Thyme Punch have all the cozy flavors of fall. If you&rsquore hosting a bridal shower or ladies&rsquo luncheon, don&rsquot go without serving a signature sparking punch recipe. With these countless easy punch recipe options, your guests won&rsquot go thirsty at a single party this year. These big-batch cocktails are the best reason to get Grandma&rsquos punch bowl out.

      Classic Drop Cookies

      Our Classic Drop Cookies are homemade in our kitchen and packaged with care. All you have to do is select from our delicious flavors and decide how many you'd like. It's that easy!

      More Wedding Planning Ideas

      I hope this easy budget-friendly, DIY idea for engagement favors helps your engagement party planning! I can't wait to hear about your own DIY party favors.

      Find this post helpful? At no additional cost to you, support the maintenance of running this site by using my Amazon affiliate links to shop . Thank you!

      I'd love to hear from you? What ideas do you have for easy DIY engagement favors? What engagement party favors that are DIY have you loved? What's your favorite wedding favor idea? What cheap wedding favors and bridal shower favors do you think guests will love?

      Comment below, and t ag @amydgorin on Instagram and Pinterest and @amygorin on Twitter and Facebook .

      Don't forget to sign up for my weekly newsletter to get updates delivered straight to your inbox! Also download my free plant-based grocery list and meal plan .

      Want to go shopping with a dietitian? Here's your chance! I just opened up my very own storefront , full of my fave tip sheets, cookbooks, kitchen products, and more! Check it out!

      Also check out my Etsy shop! Use code 10PERCENT for 10% off!


  1. Bressal

    I apologize for interfering, I wanted to express my opinion too.

  2. Alister

    everything can be =))))))

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