Where else? 
 SPRUCE (Picea spp.):
December  2015 Issue / Vol. 3, No.22                                                             Spruce up your food. 

Executive Sous Chef
Joshua Johnson

Janos Wilder shares the story behind Downtown Kitchen + Cocktails

Pastry Chef David Couch
Bakery Manager
Colorado State University

Michael Robb
Certified Sommelier

Santé - 2015
Sonoma, California

Pie Shy?
Ken Haedrich can help!

Michael Robb
on Arizona Wines

Leaf Organic Vodka
Water makes the difference

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Spruce (Picea spp.) Spruce up your food. It’s the holidays. Isn’t it time to spruce things up a bit? You know, tidy things up, dress sharp, put up a tree. Maybe even cook with the tree afterwards. Real-ly? Read on. But first, you might be interested to know that the denizen of the high country so trademark to the holiday season actually has a place in medical research (as well as the chef’s kitchen). A National Institutes of Health study tested a resin salve from Norway used folk medicine, and found it “demonstrated antimicrobial activity” and “provided objective evidence of its antimicrobial properties (Rautio, et al. 2007). This includes methicillin-resistant Staphylococcus aureus (MRSA) (ibid.). Spruce is also recommended in pain management. Commission E has approved the oil for “topical application in the treatment of neuralgia and rheumatic-type pain (Weiner, 2001). Spruce oil rates high on the aromatherapy charts to revive adrenals. Mixed with a carrier oil, spruce can practically guarantee a good night’s sleep. So what happens if one ingests spruce? It must be safe. After all, it’s in some beers, right?