Unique Food and Gifts

Hand-picked from the droppings of Jacu birds and then washed and roasted, these beans make a sweetly delicious—and yes, incredibly expensive—cup of coffee. Learn more on Gastro Obscura.

Conceived in a dream, Hiyoko cakes are a specialty of the Fukuoka region in the northern part of Japan’s Kyushu Island. Originally sold to local miners, their super-cute shape continues to make them one of Japan’s most beloved treats.

Served by American Airlines in first class in the 1970s, this Chicago candy favorite has recently made a limited return to shelves after a two-decade absence.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell. With an anise seed in its center, its coating comes in a variety of flavors, including anise, rose, and blackcurrant. As seen on Gastro Obscura. 

Sam O'Brien Gastro Obscura Foods Editor

An herbal tablet and post-meal digestive that improbably became a favorite candy of Indian children in the 80's. Learn more about this nostalgic treat on Gastro Obscura.

For more than 100 years the Troyer family of Trail, Ohio has produced a rarity—all-beef bologna. Learn more about the pork alternative on Gastro Obscura.

A surviving, signature concession from the now defunct Crystal Beach Amusement Park in Fort Erie, Ontario, loganberry drink is sweet, tart, and an intensely dark purple.

What Oreos are to milk, these French cookies are to Champagne. Residents of Reims have been dunking these millennial pink biscuits in bubbly for over 300 years.

Tyler Cole COO

Sometimes you want to add vinegar to things, but you don’t want to get ’em wet. With this miracle powder, there’s no conflict.

Luke Thomas Engineer

Utah's favorite non-alcoholic beer actually got its start as a German brew over a century ago. All natural, it tastes of refreshing green apple and spices and, unlike many other soft drinks, isn’t overwhelmingly sweet. As seen on Gastro Obscura.

Abbey Perreault Gastro Obscura Fellow

My grand uncle used to stock in boxes of Blenheim Ginger Ale at his farm. When I was a kid, it was the first thing I would seek out upon arriving for a weekend stay. I was proud to be the only one of my cousins who could drink the pink...

Luke Thomas Engineer

Can't make it to Scotland? Make its culinary specialty come to you—in a can.

Tao Tao Holmes Director of Trip Design and Operations

“Who do you know that makes their own cheese? This is a gift of nostalgia, adventure, culinary exploration, and might just start a new talent! Dairy free, vegan/paleo options also available!” — Sydney, Evanston, Illinois 

“A regional confectionary with a weird name that's a holiday tradition.” — Matthew Heigl, Brooklyn, New York

This innocent-looking flower has a hidden secret. When chewed, it creates an intense-yet-pleasant tingling sensation that heightens the tastes of other foods such as citrus and chocolate.

Larissa Hayden Deputy Director of Events

Not only are they beautiful miniature works of art, these space-themed lollipops open a world of pun possibilities. Some suggestions: “I love you to the moon and back” and “I thank my lucky stars for you!”

Larissa Hayden Deputy Director of Events

Despite its grim name, this casserole-like dish hits all the marks of classic comfort food. It's commonly served at social gathering across the western United States.

Protein-packed chips that come in several flavors, are extremely tasty, and just happen to be made out of crickets.

Cara Giaimo Staff Writer