“We do,” Melinda replies. “Then we sit at the table surrounded by the flowers, picking out the stigmas, which end up being the saffron.” She pauses. “Bees come and swarm around me, burrowing through the blossoms for the pollen. It’s beautiful to watch.”
When she’s in need of a brain boost, Becerra drinks a small glass of what she calls “savory water”—saffron threads soaked overnight in water. . . Becerra likes the kind grown in Israel or California, especially from the farm Peace and Plenty.