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The food revolution at scale

Any kind of new business, venture, cause, or movement eventually asks, “How do operate our solution at scale?” In other words, When new orders increase by a factor of 10, then 100, then 1,000, etc., how do we maintain our delivery promise, our ability to look and feel like we did when we were smallContinue reading “The food revolution at scale”

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Leftover impasta

Ham leftovers masquerade as prosciutto in this recipe. Easter rolls around and I think about ham. That was our family tradition when I was growing up. A ham dinner and an Easter Lamb Cake. But that’s another post. These days, ham means spiral-cut backed ham, with the sugar glaze, in the foil wrapper. Even thoughContinue reading “Leftover impasta”

Heirloom recipes

Dad’s Recipe Box features heirloom recipes. One of our beginning ideas was to gather and publish family favorite dishes so the kids would have them written down if they wanted them. I debated whether to call these “heirloom” or “heritage” recipes, and I suppose either will do. But Merriam-Webster helped me decide. Here’s their definition:Continue reading “Heirloom recipes”

Bought in or sold out?

The Queen and I are really just bit players in the burgeoning network of  foodies and friends of home cooking. But we’re sincere! As we go deeper into sources and tools and thinking about the world’s food system, we take baby steps toward a greater appreciation of the people, companies and organizations that help usContinue reading “Bought in or sold out?”