Articles
Notes from the market, not the label.
Short, practical pieces on the food we buy from people we know. What it is, what to ask, and how to cook it.
Raw Dairy: What It Is and What to Know Before You Buy
Unpasteurized milk from cows, goats, or sheep. Why some families seek it out, and the safety questions worth asking before you do.
BeefGrass-Finished Beef: Reading the Label Without the Hype
Grass-fed and grass-finished are not the same thing. Here is how to tell what you are buying, and what to ask the farmer.
CookingTallow: The Old Kitchen Fat Worth Relearning
Rendered beef fat has a high smoke point, a long shelf life, and a flavor that makes roast potatoes sing. A practical guide.
PantrySoy-Free Eating: Where Soy Hides and What to Cook Instead
Soy is in more packaged food than most people expect. How to spot it on a label, and how to cook around it with whole ingredients.
MarketsFarmers Market Hours: Why “Open Saturdays” Is Not Enough
Posted hours are a hope. Confirmed-open status is a check. How to stop driving to a market that is already packed up.
FarmsCSA Shares: How a Farm Box Actually Works
Community Supported Agriculture is a prepaid share of the harvest. What you are buying, what to ask, and how not to waste a box of kale.
EggsPastured Eggs: Yolks, Labels, and What the Hens Actually Ate
Cage-free, free-range, and pastured are not synonyms. How to read a carton, and what to ask at the market stand.
PorkHeritage Pork: Why the Fat and the Breed Matter
Old hog breeds cook differently from lean commodity pork. How to buy a roast that still tastes like pork.
PantryLocal Honey: Real Jars, Fake Jars, and What “Local” Should Mean
Honey is one of the most faked foods on the shelf. How to buy a jar from a beekeeper you can actually find.
MarketsHow to Shop a Farmers Market Without Wasting the Morning
A practical order of operations: cash, bags, questions, and the stalls worth visiting first.